The Main Entree Spring 2014

Food Truck Frenzy: Zooming Into AlabamaWind Creek Hospitality: Good to Go Food Truck

An Overview of the Career of Lawrence M. Fidel

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Offi cial Magazine of the Alabama Restaurant & Hospitality AllianceMain Entrée

Vol. 3 Issue 2

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5• Alabama Restaurant and Hospitality Alliance • The Main Entrée • Vol. 3 Issue 2 •

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7 Letter From Lawrence M. Fidel

8 2014 Board of Directors

9 New ARHA Members

10 An Overview of the Career of Lawrence M. Fidel

14 Government Affairs News

16 Chef Leonardo Maurelli, III

17 What’s Hot in 2014

18 Wind Creek Hospitality: Good to Go Food Truck

21 Wind Creek’s Southern Table

22 Food Truck Frenzy

24 ProStart® Competition Recap

27 ServSafe® Workshops

Our StaffLawrence M. Fidel, President: Contributor

Joline Falco, Marketing: Publisher and Editor in Chief

Lisa Lott, Administrative Assistant: Account Executive

Kirsten Squires, IT Manager: Copy Editor, Contributor

Shea Perkins: Membership Sales Manager

Tashana Thomas, Director of Education:Contributor, Copy Editor

Joseph Falco Jr: Editorial Assistant, Contributor

Photographer Credits:

Lawrence M. Fidel: Craig Shamwell

Creek Casino Montgomery: Lee Harrelson Photography

Wind Creek Atmore: Wind Creek Hospitality

ProStart®: AL State Department of EducationEd Crenshaw (photos) & Darren Gilley (video)

From the past Issue (Vol. 3 Issue 1)The Lattice Inn: Carolyn Wright Photography

Contact UsThe Main Entrée is the Offi cial Magazine of the Alabama Restaurant and Hospitality Alliance.

website: www.stayandplayalabama.com

phone: 334.244.1320

fax: 334.244.9800

email: [email protected]

offi ce: 61B Market Place Montgomery, AL 36117

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With Heartland, you get the solutions you need to help your business improve and grow. Discover the peace of mind that comes with knowledgeable resources, industry-leading security and clear communication from a company that cares as much about the success of your business as you do.

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After 19 years as your President, and over 40 years of service to the restaurant and hospi-tality industry, I will be retiring shortly after the publication of this issue. I have been working with the Search Committee over the past sev-eral months, and I think you will be pleased that we received some excellent resumes and the committee is proud to announce Mindy Hanan as the new President. I believe she will continue the great work we have done and you will en-joy working with her.

As I refl ect back upon my tenure with Alabama Restaurant and Hospitality Alliance (ARHA) previously the Alabama Restaurant Associa-tion, it is truly amazing how far we have come. Two years prior to my arrival, your organization had an annual budget of $25,000, and today our annual budget approaches $600,000. We had virtually no government affairs presence at the state legislature, and today we have an excellent lobbying team and a solid reputa-tion with Alabama’s legislative body. We have done an excellent job developing relationships with Alabama’s regulatory agencies, and I am proud to say that these agencies now contact us in advance of changes they are consider-ing to see what kind of effect they will have on the industry. One of our early goals was to establish an educational presence to help professionalize the industry, and I am proud to say that our development of the ServSafe® Manager Certifi cation program has made it the recognized program in Alabama. We have provided training to thousands of foodservice managers throughout the state. Our magazine has evolved from a bare-bones informational piece to an award-winning publication that continues to receive accolades. Our Stars of the Industry dinner is an annual fi xture provid-ing an excellent stage to showcase the many wonderful individuals we have working within our industry. And we have gone from an or-ganization with basically no benefi t programs to one that offers a myriad of benefi ts and ser-vices, designed to save our members money.

We took the ARHA Foundation in a totally new direction years ago to make it more focused on providing support for those considering en-

tering the industry, both through foundation’s scholarship program and now our work with the ProStart® program.

Today we are posed to greatly expand our ef-forts to make a positive impact for the restau-rant, hospitality and tourism industry. The build-ing blocks we have put into place will not only assure the strength of this organization in the short-term, but also offer the opportunity for growth and new expansions in the long-term.

Over the years, what has made my time en-joyable has been my involvement with the wonderful people who make up Alabama’s restaurant and hospitality industry. From the dedicated Board of Directors back in 1995 that reached out to me with a vision of greatness for their tiny organization, to a tremendously talented Board of Directors today, I have been truly blessed to not only have worked for these individuals, but to learn and grow from them. There are countless members and individuals that I feel privileged to have met and worked with. We are a people industry and our people are the best.

Thank you for being who you are and know that I will miss each and every one of you.

Letter From Our President, Lawrence M. Fidel

A Fond Farewell

Lawrence M. Fidel at the Hospitality Stars of the Industry Dinner and Awards


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Alabama Restaurant and Hospitality Alliance

2014 Board of Directors

Offi cers and Executive Committee

Chairman: Mark Noyes, Birmingham Sheraton

Vice Chairman: Brandt Tucker, Willies Wings and Stuff

Secretary: Hans Van Der Reijden, The Hotel at Auburn University

Treasurer: Tony Smith, Longhorn Steakhouse

NRA Representative: Brian Moore, Tenda Chick

AHLA Representative: Pedro Mandoki, Mandoki Hospitality

Immediate Past Chairman:Bill Lloyd, Wilhagan’s of Tuscaloosa LLC

President:Lawrence M. Fidel

Regular Directors-Restaurant

Bob Baumhower, Aloha Hospitality

Eric Duggan, Eastside Grille

BJ Fratesi, Rosie’s Restaurants Inc

John Irby, Irby Enterprises/Sidney’s

Patsy Jones, Lulu’s Landing

Danny Martin, Steakout

Bob Omainsky, Wintzell’s Oyster House

Wayne Reaves, Manna Enterprises, Inc

Regular Directors-Lodging

Tracy Adams, Perdido Beach Resort

Kent Blackinton, Renaissance Riverview Plaza

Mike Eveleth, Renaissance Montgomery Hotel

Neela Patel, Best Western Gadsden Hotel

Jay Prater, Marriott/Grand National

Toby Wilson, Wilson Hospitality Management

Bill Dowling, Westin Huntsville

Rick Smith, Renaissance Ross Bridge Hotel

Regular Directors-Tourism

Marie Arighi, Von Braun Center

Sara Hamlin, Birmingham CVB

Tami Reist, Alabama Mountain Lakes Tourist Association

Tom White, U S Space and Rocket Center

Other Directors

Nick Hartmann, Alabama Power Company

David Martin, Auburn University

Joseph Mitchell, Jefferson State Community College

Rusti Price

Tynette Lynch

Rick Schaffer, Mobile Gas

Allied Directors

Mike Bertani, S&D Coffee

George Lane, Wood Fruitticher Grocery Co

Stephen Marino, Business Insurance Group

Jim Miller, Coastal Human Resource Group

Michael Powell, Royal Cup Coffee

James Robinson, Alabama Gas Corporation

Tom Ruszkowski, Red Diamond Food Service

Robert Smith, Alabama Power Company

Clayton Taylor, Alabama Insurance Exchange

Bill Truxal, Heartland Payment Systems

Announcing 2014 Board

of Directors!!


ARHA’s New President and CEO

Introducing Mindy B. Hanan, J.D.Article by Kirsten Squires

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Acme Oyster House: Gulf Shores

Bistro Excoffi er: Mobile

Boudreaux’s Bar & Grille: Daphne

Charter Business: Montgomery

Courtyard Marriott: Montgomery

Gill’s Southern Diner: Montgomery

Gulf Coast Gasket Guy: Daphne

Gulf South Culinary Marketing: Montgomery

Hampton Inn: Winfi eld

Libby’s Catfi sh & Diner: Decatur

Papa Johns: Greenville

Rogue Tavern: Birmingham

Sam’s Super Burger: Grand Bay

Slice Media: Montgomery

Surin 280: Birmingham

Surin at Thailand: Birmingham

Surin West: Birmingham

Tourway Inn: Birmingham

Walton’s Corner: Huntsville

Waters Café & Market: Montgomery

Wintzells Oyster House: Montgomery

Welcome New ARHA Members

Please join ARHA in welcoming Mindy Hanan, who will take over the position of President and CEO when Larry Fidel retires. Hanan will begin with ARHA this May working closely with Fidel to transition into her role.

ARHA chairman Mark Noyes commented, “The search committee was pleased at the quality of resumes that were received to take over for Larry when he retires. Although there were three excellent fi nalists, the committee decid-ed Mindy provided the right balance of lead-ership, experience, and motivational skills.”

Hanan brings a plethora of association experi-ence with her. She served as the Assistant Exec-utive Director of the Alabama Optometric As-sociation for three years. She did many things to advance the Association, including plan-ning conventions and seminars, implementing a database for tracking political action com-mittee contributions, and revitalizing the dues program with the result of higher membership.

She moved on to a position with the Alabama Bankers Association. In her fourteen years, she fulfi lled vital roles that ensured her competence in handling the diverse needs of the ARHA. She began as Director of Governmental Relations, using her law degree to provide counsel to the Association lobbying team. She also provided legal advice and assistance to Association

members on state and federal issues.

After two years, her role expanded to Vice President of Administration & Education, in which she served as Chief of Staff for twelve years, responsible for management under the direction of the CEO. Along with facilitating the many activities of the Association, she gar-nered many other impressive achievements. She developed educational programs to ad-vance skills of the membership, with a particu-lar focus on the changing trends and issues in the banking industry. Utilizing her law back-ground, Hanan oversaw the legal affairs for the Association and its subsidiaries.

ARHA search committee chairman Wayne Reaves said, “Not only was Mindy’s resume very impressive, but the entire committee was impressed by her interview skills. Mindy maneu-vered through a series of tough questions and came through with fl ying colors. I believe she will be a solid asset to keep our initiatives and goals moving forward.”

Hanan comes to ARHA as an experienced ex-ecutive with a demonstrated history in provid-ing exceptional leadership. Highly organized and analytical, she seamlessly handles the needs of members, staff, and board members, making her an invaluable addition to ARHA.


An Overview of the Career of

Lawrence M. FidelArticle by Kirsten Squires

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“Excellence is never an accident; it is the re-sult of high intention, sincere effort, intelligent direction, skillful execution and the vision to see obstacles as opportunities.” This anony-mous quote provides apt words for the long and productive career of Lawrence M. Fidel. Indeed, he has proven his excellence in his 40 years in the industry; from beginning his career with Quality Inns to ending it as president of the Alabama Restaurant and Hospitality Alliance (ARHA), Larry has embodied excellence and served as an inspiration for the rest of us.

Larry started in the hospitality industry as a Field Representative for Quality Inns International in Silver Springs, Maryland. Entrenched in the hotel world, he quickly gleaned the ins and outs of the business, and within three years he was promoted to the position of Manager for Franchise Services. This managerial role ena-bled him to oversee a team and get a larger glimpse of hotel operations. In addition, his ac-complishments as a manager led to yet an-other promotion to Convention Coordinator. Though he did not know it at the time, this posi-tion proved to be an excellent primer for future endeavors within associations.

In 1980, Larry joined the National Restaurant Association (NRA) in Washington, D.C. as an Assistant Director of Membership. After familiar-izing himself with a different side of the industry, this time through the lens of an association, he moved up to the role of Director of Education Programs. It was in this position in which Fidel really began to make his presence known as a visionary for the industry.

As most within the restaurant and hospital-ity industry know, educational programs are an enormous benefit for members of the as-sociations. Not only do they help those within the industry, they provide outreach to enable community engagement. The goal is to build and maintain prosperity within the industry through training, enabling future leaders who will be knowledgeable and industrious. From

1982-1989, Larry helped to realize this vision, improving seminars through key program in-troductions, which included better instructor procedural guidelines and structuring course development. In turn, this resulted in increased attendance and financial contributions.

None of this would have been possible with-out Larry’s vision—to see that by strengthen-ing educational opportunities the industry as a whole would flourish. Moving the industry into a new technological age, he introduced the award-winning VideoTraining, which was financially successful and acclaimed by the in-dustry. And with all this, from the national level, he managed to develop stronger relationships between the NRA and autonomous state res-taurant associations by implementing incen-tives for states. This would lead him directly into his next role as Executive Vice President of the New Jersey Restaurant Association (NJRA).

The offices of the NJRA are where the intel-ligent direction Larry employed in his work would really take shape. In an interview upon his appointment, he stressed that “member-ship recruitment and the convention are our top priorities.” In his six years with the NJRA, he was able to accomplish all of this and more.

As the Chief Executive Officer, he administered the directives of the Board of Directors, devel-oped annual plans, and oversaw budgeting for this association with over 1,000 members. However, this only encompasses the main re-sponsibilities for which he was appointed. In re-gard to his first objective when beginning with the NJRA, membership recruitment, he ac-complished this by developing extensive mem-bership services for members, including one of the best credit card discount programs in the country. In addition to developing those perks, he assisted in the development of a program of great benefit to members, NJRA’s for-profit insurance subsidiary that gave members insur-ance program options.

An Overview of the Career of Lawrence M. Fidel

A Pillar of the Industry


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His second goal was to further the convention, and he once again succeeded. He moved the date and location of the trade show to pro-vide a state-wide exposition for the member-ship. This eliminated major competition and increased annual revenues by over 20%.

In 1996, after accomplishing what he set out to do with the NJRA, Larry saw an opportunity in Alabama, an opportunity to take what he’d learned in growing the New Jersey association and expand upon this even further. The associ-ation then known as the Alabama Restaurant and Foodservice Association (ARFSA) had tal-ented and competent previous leaders; how-ever, it served as more of a fraternal organiza-tion than a professional one. Once again, it was Larry’s vision—his ability to see possibilities and map out a clear, organized plan to achieve them—that would enable such a lofty meta-morphosis. In fact, he pointed out that the vi-sion began with past president Kirk Kirkland.

“He had a vision that we needed to profes-sionalize,” Larry said in an interview given one year after starting at the Association. “We have totally remodeled and changed the concept of our association. We did that by rewriting our constitution by-laws, setting up responsibilities and director guidelines.”

It is an arduous task, one might say, to remodel the entire structure and function of an organi-zation. In spite of this, Larry saw the long-term

benefi ts this concept could bring to the res-taurant and hospitality industry in Alabama. In fact, from the very beginning, he always stated that the goal was strengthening the internal or-ganization of the association, being there for the restaurateurs in the state rather than focus-ing on an intensive expansion campaign.

“We expect to do what we do in Alabama very well, and we expect to keep those restau-rateurs and those vendors in the state of Ala-bama happy,” Larry said.

The objectives set out were in fi ve major areas: educational programs, membership services, legislative and government relations, promo-tion of the industry, and association manage-ment. With a Board of Directors that included key players from across the state, Larry set the framework, and the tides of change were set in motion. Over the years, membership services have soared to new heights, giving restaurant and hotel owners tangible reasons to become a member; offering benefi ts to serve them at the local and national levels. From local pro-grams like ALAComp to partnerships with Of-fi ce Depot and BMI, ARHA provides a link to a variety of important needs, and Larry has been instrumental in maintaining these benefi ts.

In his time with ARHA, Larry has strengthened the government relations program, providing dedicated information specifi c to the industry, keeping members informed of issues that need

Larry with Senator Shelby


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lto be at the forefront of their minds. ARHA works with lobbyists to ensure that members’ voices are being heard, and in turn relates this information back to members through weekly government affairs reports during the legisla-tive session, another idea of Larry’s to keep members up-to-date.

Communications with members has always been a priority for Larry. In his 19 years with ARHA, he has made great strides in this area by revitalizing the website, developing online newsletters for both the restaurant and hospi-tality industries, and bringing to life the Asso-ciation magazine, The Main Entrée. Larry has always had an eye to the future where the Association is concerned, and his vision of a modern organization that keeps members connected to the latest technologies and news has come to fruition.

The fi rst Hospitality Stars of the Industry Gala Awards Dinner took place in 1999. This year will mark the fi fteenth annual celebration. Since its inception, the event has grown, with more attendance, more nominations, and more awards. Larry has helped guide the evolution of the event, turning it into something elegant that is highly anticipated for both those in the industry as well as supporters across the state. On October 27, 2008, the Lawrence M. Fidel Lifetime Achievement Award was bestowed in his honor for the lasting impact he has made on the industry in the state of Alabama.

Wayne Reaves of Manna Enterprises, a past ARHA president and past board chair, ex-pressed this sentiment: “Larry has worked tire-lessly to build the association. The leadership he has provided over the last 19 years has led directly to the success of this organization. I consider him a consummate association pro-fessional and personal friend. Regardless of who takes his place, he will be missed.”

Others cite Larry’s impact on the industry, but there is no question that being involved has had a signifi cant impact on his life as well. While employed at Quality Inns, he met Katie, his secretary who would later become his wife. He took her out in honor of Secretary’s Day

and the rest is history. Larry’s willingness to go where he was needed to make improvements in the industry led to exposing his three children to different parts of the country, offering them a broader and well-rounded world view.

In 2008, Larry fractured his neck in a car ac-cident, resulting in months of rehabilitation. Though presented with new challenges, he overcame them in much the same manner that he has always done in his career. Anxious to return to work, he tackled his physical ther-apy with determination and perseverance, and even worked from his hospital bed at the Shepherd Center in Atlanta. All of this would not have been possible without the patience, understanding, and caring of the Board of Di-rectors and other associates of ARHA, who truly came through to show an outpouring of sup-port for Larry during this diffi cult time.

When one comes to the end of his career, one hopes to leave behind a legacy, something lasting to show for years of hard work. Larry Fi-del has defi nitely accomplished this feat. He leaves behind a strong and ever-growing as-sociation, made stronger and more produc-tive with the scope of his vision. The industry will surely miss having such a visionary within its ranks, but the legacy that he leaves in his wake will be felt and appreciated for years to come.

Governor Fob James


As everyone knows, government serves as a business partner, as laws are passed every ses-sion that impact your business. The Alabama Restaurant and Hospitality Alliance (ARHA) takes governmental affairs seriously. Members of ARHA that serve on the legislative committee identi-fi ed over 115 bills out of the 1103 introduced that impact the industry and laid out an ambitious agenda for the 2014 session. Your lobbying team wasted little time in meeting those objectives.

Topping the list of priorities was to pass a bill addressing employment law in the area of vaca-tion and leave time for employees. Not an easy task since granting more leave time has been a topic promoted in the media on popular television programs such as the Today show. Those in the foodservice and hotel industry in states that do not have this protection have experienced hardship from the passage of such local laws.

That did not stop the efforts to pass the bill. ACT No. 2014-419 by Senator Rusty Glover and Representative Jack Williams prohibits Alabama cities or counties from passing laws that would mandate an employer to grant vacation or leave time, either paid or unpaid, that is not re-quired by state or federal law.

It should be noted that ARHA was the ONLY trade association that stepped up to the plate to get this bill introduced and passed. A bill signing with Governor Bentley will memorialize this work and hang proudly in the ARHA offi ce. Another victory was the passage of the cork n go wine re-

Government Affairs News

2014 Session the ARHA Working for YouArticle by Deborah K. Miller, Partner, Miller Development Group

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visions spearheaded by ARHA and yet another bill signing will commemorate this bill.

ARHA members will benefi t from the passage of a bill that seeks to discourage patent trolls by allowing the Attorney General to investigate complaints. Patent trolls do not produce or sell products or administer services but are creat-ed for a revenue stream from patents. The act is a step toward stopping frivolous lawsuits fi led against brick and mortar businesses, especially restaurants and hotels by patent trolls or patent assertion entities.

Among the other bills advocated for and passed this session included the following: an independent tax appeals process set to begin October 1st, a new limited liability law where an implied contractual covenant of good faith and fair dealing cannot be eliminated, a bill to add new options for fi ling business personal property returns, and a single tax credit transfer that allowed for the preservation and develop-ment of historical properties.

Not to be discounted are the bills ARHA op-posed and failed to pass. Among them was the expansion of catfi sh of origin notifi cation for the entire catfi sh species order, siluriformes. The

bill further required no-tifi cation on the actual menu and banned the use of the sign or tab-letop display. If the bill had passed, ARHA had successfully negotiated out of the bill the provi-sion requiring labeling on the menu.

Other bills that failed to reach fi nal passage included a state-wide ban on smoking that exempted bars; the elimination of sales tax on groceries that would have been replaced by other taxes; and a bill that would have created a minimum wage in Alabama.

With over 1300 bills and resolutions pushed by trade groups and others failing to pass, ARHA is proud to have virtually its entire agenda re-ceive a thumbs up from the Alabama legisla-ture. To continue this success, the challenge remains to get more members involved in the association, elections, and the association’s political action committee (PAC) to continue to protect and promote this great industry.

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The goal of the Restaurant Advocacy Fund is to advance the policy interests of the restau-rant industry. While we are lucky in Alabama to have the hardworking Miller Development Group to advance our own interests, the Fund serves as a powerful economic force to counteract the dozens of bills and regulations introduced by legislators and special interest groups each year that could impact the ability of restaurants to stay open.

Created in 2011, the Restaurant Advocacy Fund was based on the model of the Save American Free Enterprise (SAFE), a group that utilized nearly $7 million in donations to safe-guard restaurants against anti-restaurant legislation, such as wage and paid leave man-dates. Additionally, the group elevated the industry’s position on issues of food safety, so-dium restriction, menu labeling, and the Employee Free Choice Act.

As an industry, we need funds like this in place to make our voices heard on Capitol Hill. The Restaurant Advocacy Fund supports restaurants of all sizes and regions, working in cooper-ation with the National Restaurant Association, state restaurant associations, independent and multi-unit restaurateurs, and other partners.

For more information on the mission and goals, as well as how to donate, please contact Caitlin Donahue at [email protected]. By donating, you have the power to let your voice be heard in a very tangible way.

Restaurant Advocacy Fund


Best Chefs America Presents: The American South

Executive Chef Leonardo Maurelli, III

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Chef Leonardo Maurelli, III of Central is honored to be named as one of the Best Chefs in the South. This March Best Chefs America Presents: The American South was released. In 2013, Best Chefs America introduced the fi rst-ever com-prehensive, peer-review guide of chefs in the U.S., highlighting the top one percent of chefs in the country. The book was the result of more than 5,000 one-on-one interviews with chefs to fi nd out who they think are the best. This is the fi rst in a fi ve-part series of regional guides.

Best Chefs America Presents: The American South honors chefs from 12 Southern states. The guide highlights the chefs, restaurants, in-gredients, infl uencers and trends that shape the culinary landscape of the South. The Amer-ican South contains more than 1,000 Best Chef restaurant listings, special listings for the Top 25 chefs in the South, chef recipes for each state, and essays contributed by notable writ-ers, chefs and culinary experts that describe each state’s defi ning cuisine. The guide offers a deeper understanding of the South’s rich cu-linary heritage and current food scene.

“I am thrilled to be selected by my peers and included in The American South,” states Chef Leo. “This recognition is an honor and gives me yet another reason to be appreciative of my fellow professionals and chosen profession.”

Chef Leo is the Executive Chef of Central Res-taurant, located in the Alleyway Entertainment District of downtown Montgomery. Central’s lunch and dinner menu is Chef Leo’s unique multicultural take on traditional southern dish-es and cuisine, doing so in an approachable, straight forward and elevated way. Central features southern inspired wood fi red dishes prepared with fresh gulf seafood, local meats, greens and other seasonal ingredients.

In celebration, Central Restaurant is hosting Best Chef’s America Wine Dinner on June 18, 2014. Mix and mingle with THREE named Best Chefs: Chef Leo, Chef Christian Herrigan of A Stone’s Throw, and Chef David Bancroft.

Chef Leo is a native of the Republic of Pana-ma and shares his unique multicultural take on

traditional southern dishes and cuisine. He im-migrated to Alabama in the early 1990s where he quickly began his apprenticeship in the culinary fi eld. While attending Auburn Univer-sity (War Eagle!), Chef Leo honed his skills un-der the tutelage of many award winning and world traveled chefs.

Chef Leo has been the recipient of many awards and designations, including the 2011 Chef of the Year award by the Alabama Res-taurant and Hospitality Alliance, 2013 Alagas-co Good heat Chef, and his latest distinction as one of the Best Chefs America: South, an annual peer review publication highlighting the best of the best in the culinary profession.

Chef Leo is an avid supporter of local farmers, cheese makers, beer makers and artisans, serv-ing as a founding member and fi rst president for The Front Porch Revival, a nonprofi t organi-zation in charge of promoting the arts in Ala-bama. Chef Leo is an advocate for healthy sus-tainable food consumption and has partnered with EATSouth Farm to not only cook with fresh ingredients, directly from the local farm, but also serve as an ambassador in the community promoting healthy lifestyles through education and sustainable food production. Chef Leo re-sides in Auburn with his beautiful wife, Carrie, and their adorable 5-year-old son, Cruz.

Follow his entire creative process on:

Facebook: ChefLeoOfCentral Instagram: ChefLeo3 Website: www.central129coosa.com


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The National Restaurant Association’s annual What’s Hot culinary forecast predicts menu trends for the year by surveying nearly 1,300 professional chefs—members of the American Culinary Federation (ACF).

The top restaurant menu trends for 2014 focus on local sourcing, environmental sustainability and nutrition—children’s nutrition in particular. These trends have been gaining momentum for several years, indicating that these wider themes infl uence the national culinary scene.

The What’s Hot in 2014 survey found that the top fi ve alcohol and cocktail trends are micro-distilled/artisan spirits, locally produced beer/wine/spirits, onsite barrel-aged drinks, culinary cocktails (e.g. savory, fresh ingredients), and regional signature cocktails.

When asked which current food trend will be the hottest menu trends 10 years from now, environmental sustainability topped the list, fol-lowed by local sourcing, health-nutrition, chil-dren’s nutrition and gluten-free cuisine.

The items with the highest ranking as a waning trend is foam/froth/air, bacon-fl avored choco-late, fi sh offal, gazpacho, and fun-shaped chil-dren’s items. Items with the highest points as perennial trends is fried chicken, Italian cuisine, frying, barbeque, and Eggs Benedict.

Items that gained most in trendiness were nose-to-tail/root-to-stalk cooking, pickling, ramen, dark greens, and Southeast Asian cuisine. The items with the largest drop in “hot trend” were Greek yogurt, sweet potato fries, new cuts of meat, grass-fed beef, and organic coffee.

Compared with fi ve years ago, items that have remained top 20 food trends include locally grown produce, healthful kids’ meals, gluten-free cuisine, sustainable seafood, and health/nutrition. Items that have dropped substantial-ly down the list from the top 20 food trends in 2009 include gelato, micro-greens, fl atbreads, tapas/meze/dim sum, and dessert fl ights.

In the What’s Hot in 2014 survey were questions about other trends. Nearly six out of 10 (59%) of the chefs said they make efforts to adjust dishes and recipes to be more healthful, while one-third (33%) said they cook with nutrition in mind though not all recipes are easily adjusted.

When it comes to technology trends, the chefs ranked menus on tablet computers as the top trend, followed by smartphone apps for con-sumers (ordering, reservations, daily deals, etc.), smartphone apps for chefs (recipes, ta-ble management, POS tracking, etc.), mobile payment and social media marketing.

Get the results at Restaurant.org/FoodTrends.

What’s Hot in 2014

Culinary Forecast Confi rms Current Trends


Wind Creek Hospitality

Good to Go Food TruckArticle by Joseph Falco Jr.

Food has often been a sign of good faith, as if to say “Welcome” through a meal that has been prepared in the kitchen with love. Good food has a way of bringing out the best in people, casual dinner chatter always turns into spirited conversations, feel-good stories from the past, heated debates or even playful jokes. Usually this type of fun is only had in dining rooms or res-taurants, but Chef Paul Norton changed that, with a state-of-the-art mobile kitchen. The Good to Go Food Truck brought that love to the streets, with all of its site visits centering around fami-lies and food. The goal of the journey was to have a positive impact on people’s lives through food. They began in New Jersey and traveled through the mid-Atlantic and mid-South before arriving home at Wind Creek in Wetumpka, Alabama. Incorporating good food, great people and social media was a new way to spread the love, one that we’ve never seen before. Dur-ing the entire trip Chef Paul kept a blog and invited friends via social media to jump aboard and enjoy the ride. On the way home they stopped at three “taste and learn” farms that has a signifi cant impact on the food in their regions.

Good to Go is a custom built 24-foot truck with an industrial sized kitchen onboard. It’s been called a mission in motion, and that’s exactly what it is. The food truck’s mission is to bring excellent award winning food to Alabama residents and to provide meals to those in critical need as well as supporting local growers and food producers. Some of the food that will be used to make these meals comes from those local farmers. The long term goal is to increase the demand for Alabama food products by supplying needy populations with Alabama fresh

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products. Good to Go’s menu includes break-fast bowls with Alabama Farm raised eggs and local Sausage, as well as Alabama-raised chicken and so much more.

The food truck movement is currently sweep-ing the nation and Wind Creek Hospitality is setting a very high standard. With planned “drive to dinners” Chef Paul brought a taste of Wind Creek’s culinary offerings to local festi-vals, sporting events and annual celebrations. The journey began March 21st in Hammonton, New Jersey, where they started an adventure like no other. Day one was full of excitement with stops at Richmond, Virginia and Concord, North Carolina. Quickly they learned that the food truck was a crowd pleaser, giving the people a taste of award-winning cuisine while distributing food to families in critical need. While in Richmond Good to Go stopped at Tricycle Gardens, an urban gardening center dedicated to providing the community with fresh home-grown food as well as educating locals on how to start their very own gardens. The second stop of the day was the Lomax In-cubator Farm. The team helped start up farm-ers develop key skills for daily work on the farm, as well as helped them gain experience with the equipment before venturing off on their personal endeavors.

Day two brought the Good to Go Food Truck to LaGrange, Georgia where they visited the Hunt Road Katahdin Sheep Farm. This farm has

been around for generations and specializes in breeding Katahdin Sheep. They hold genet-ics to the highest regard in hopes of improv-ing the Katahdin breed, which is known for its coat that is not made of wool. Instead its win-ter coat is hair that sheds and does not require sheering. The fi rst weekend of the trip was a lot of fun. The truck was featured at a press con-ference and was a big hit with the fans at the Montgomery Biscuits versus the Tamp Bay Rays exhibition game. Parked behind right fi eld at the Riverwalk Stadium, the food truck served up Filet Mignon Sliders.

Now if you thought that riding from city to city attending different social events and gather-ing people together to enjoy some award-win-ning entrées wasn’t enough, Good to Go took it even further, making a bulk food delivery to The Salvation Army in Anniston, Alabama and then heading to the Habitat for Humanity’s Home Building Blitz where Good to Go fed over 650 people in two days. After that, the truck headed to Pleasant Valley, Alabama for an event featuring Riley Green & friends, the Back 40 Bash where the truck made an appearance and provided a $2,000 sponsorship.

After plenty of entertaining trips, one of the most touching stories was the unplanned stop in Salem, Alabama. After a slew of terrible storms hit the state, a tornado came through and ravaged the town. Good to Go Food Truck helped feed volunteers, victims and workers in

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the area including Police, Emergency Man-agement offi cials and Red Cross workers. Pass-ing out over 150 breakfast and lunch plates was the least the team could do in this horrifi c time and the community showed their appre-ciation, many of them coming by the truck to thank them for the assistance.

While on the road the Good to Go Food Truck has touched so many lives, bringing a friendly atmosphere wherever they made a stop. Whether it was feeding families in serious need of help or serving up plates at a baseball game, it’s easy to see how food can affect not only a family but an entire community. Wind Creek Hospitality has found a way to make a difference. Good to Go was described as a Mission in Motion and that mission was to touch lives, bring awareness of the fresh local growers and food producers and to make a difference. It is safe to say they have done that and then some. With everything going on in the world to-day it’s a breath of fresh air to see such selfl ess acts going on.

As said by Lugwig Borne “Goodwill is the one and only asset that competition cannot un-dersell or destroy.” Wind Creek Hospitality and the Good to Go Food Truck should serve as an inspiration to us all. With so many people and groups out there in need of support, it’s good to know there are people out there who are Good to Go”.

Good to Go Journey Home: #goodtogo tastewindcreek.tumblr.com

Wind Creek Hospitality www.windcreekhospitality.comwww.facebook.com/tasteWindCreektwitter.com/tasteWindCreek

Member Since: 9/3/2013

Properties:Wind Creek Casino & Hotel AtmoreWind Creek Casino & Hotel WetumpkaCreek Casino Montgomery

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Alabama Restaurant and Hospitality Alliance Member

Rendering ServicesWaste Cooking Oil Removal

Grease Trap Services

Grease Trap Servicesnow provided statewide

Birmingham Hide & Tallow Co., Inc.Recycling in Alabama since 1904

700 Maple Street, Suite ABirmingham AL 35210

(205) 252-1197

www.bhtonline.com

Arley, AL (205) 387-2529Bessemer, AL (205) 425-1711Huntsville, AL (256) 852-6511Loxley, AL (251) 964-5069Montgomery, AL (334) 263-4309Nashville, TN (615) 367-3925Panama City, FL (850) 913-0089Ringgold, GA (706) 965-4945

Rendering - the Original Green IndustryTM

Wind Creek Hospitality Mission:“As an organization born out of the Creek Nation and still residing in our tribal homelands, we believe it is our duty to support the people and places within the communities that we call home.”

Did you know: Wind Creek Hospi-tality’s charitable corporate spon-sorships have amounted to over $1.5 million, and proceeds from the Good To Go Food Truck are donat-ed to various charities, schools and non-profi ts within our area. Wind Creek Hospitality is always looking to expand the giving, which is why you can fi nd the sponsorship appli-cation available on the website.

Photography Courtesy of Wind Creek Hospitality


Wind Creek’s Southern TableArticle by Joseph Falco Jr. | Photography by Jason Wallis Photography

Wind Creek Hospitality (WCH) out of Montgom-ery, Alabama has announced a major initiative, focusing on supporting and promoting regional food. Wind Creek Hospitality operates casinos, hotels, racetracks, poker rooms and entertain-ment facilities in Alabama and Florida. WCH is one of the largest hospitality companies in Alabama and they are on the cutting edge of new age thinking. They proved this with their announcement of the bold new initiative to be known as the “Wind Creek’s Southern Ta-ble: Setting a Place for Good Food”. Headed by WCH President Jay Dorris, this multi-faceted initiative is designed to expand the access to good food for citizens across the region. In do-ing so they will promote the culinary industry and its core traditions as well as supporting lo-cally grown and produced food.

“Wind Creek’s Southern Table” encompasses several different strategies. They offer philan-thropic support to organizations such as EAT South, which encourages healthy lifestyles through education and sustainable food pro-ductions. Also they support food pantries and other food distribution efforts aimed at helping needy families across the region.

WCH’s Vice President of Marketing Michael Perhaes announced the initiative in Montgom-ery, joined by Edwin Marty, Executive Director of EAT South and Caroline Rosen, Executive Di-rector of Front Porch Revival. While making the announcement Perhaes said “The good food that is grown all across our region should be available to everyone, and we are making a targeted effort to have what’s grown here and

what’s made locally offered on our menus. We want to make sure that our culinary community is valued and encouraged to grow.”

With a commitment to local growers being a priority WCH uses locally grown produced food in all of its locations. Right now three of Wind Creek’s properties play a major role in support-ing local food production. In the last 6 months WCH has purchased 243,190 pounds of local chicken, 48,670 pounds of local catfi sh, 912 Alabama-made cakes and 15,280 pounds of locally made sausage. WCH’s chefs are com-mitted to featuring more seasonal produce like Belle Chevre cheese from Elkmont, Alabama.

“Wind Creek Hospitality’s commitment is going to make a huge difference to the restaurant in-dustry and the future of food in our region,” said Caroline Rosen. “Not only will ‘Wind Creek’s Southern Table’ support our local farmers, it means more great chefs will be trained and have notable careers without leaving home.”

With a new way of thinking, anything is possi-ble; thus with “Wind Creek’s Southern Table” initiative, the possibilities are endless. Helping those in critical need, promoting healthy life-styles and raising local support for fresh grown and produced foods are some of the things this initiative accomplishes, also sponsoring food festivals like Gulf Shore’s Annual Nation-al Shrimp Festival as well as amateur cooking events like BBQ cook-offs. WCH is doing it all, touching lives and having fun while doing it, the true defi nitions of Southern Hospitality.

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Wind Creek Atmore Creek Casino Montgomery


Food Truck Frenzy

Zooming Into AlabamaBy Kirsten Squires

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All over the world, mobile food has long been a concept in eating. From food stalls to street carts, these on-the-go eating solutions make it easier to grab food outside of traditional dining establishments. For many, the convenience factor serves as the appeal. However, chefs have begun creative endeavors into new culinary trenches, and the mobile food business has trans-formed, attracting not only busy eaters, but those curious to try something different. And for established restaurants, this may be the key to drawing in a whole new customer base.

Street food has long been associated with big cities such as New York and Philadelphia. For years, pedestrians have grabbed hot dogs, slices of pizza, hoagies, and tacos from vendors. To cover areas with more sprawl, vendors began offering their wares with food trucks, bringing food to the people instead of relying on the people to come to the food. With the opportunity to reach a much more diverse clientele, vendors had to make themselves unique to stand out from the competition. As convenience no longer served as the sole reason for choosing a place, vendors really had to step it up to promote the merits of their food.

Food trucks originated to serve a much more practical purpose. One of the precursors was the chuckwagon, invented by a Texas rancher in the late 1800s for cowboys who needed a clean place to cook their food. Fast forward years later, and the practicality continued, this time with food trucks being mainstays for places like construction sites.

In recent years, food trucks have become much more upscale, traveling to local events and staying put at set locations that vary throughout the week. Trucks still visit work areas—but this


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zy time they roll into offi ce parking lots as well as construction areas. Many cities organize events centered around the food trucks themselves. These festivals gather the trucks in one location and bring entertainment and beverages, al-lowing vendors to offer specialized versions of their menus. Thanks to social media, it’s easier than ever to fi nd food trucks. Companies can tweet their location and have a line forming within minutes.

With all of the hype surrounding food trucks, it’s easy to get caught up. But is it good for your business to branch out in this way? The answer depends on several factors. Having a success-ful food truck takes commitment, patience, and a good, solid plan, just like any other ven-ture. Successful operators cite that their secrets are having a passion for food and truly enjoy-ing the interaction with other people. They’re qualities that all restaurateurs must possess, but they may come with unique challenges for food truck vendors. Wading through the many regulations is the number one gripe that food truck owners seem to have.

The chef Roy Choi, whom many say began the modern gourmet food truck movement, launched his Kogi BBQ food truck in 2008 and earned $2 million in the fi rst year. This led to him

opening a fi ne-dining brick and mortar estab-lishment. Wind Creek, featured in our cover story and pictured on the previous page, is doing the reverse approach, sprouting their “Good To Go” state of the art mobile food truck alongside their already successful estab-lishment. Though both models have had suc-cess, restaurateurs need to decide what will work best for them.

In Alabama, a surge of food trucks have sprung up, with four of them from Birmingham receiv-ing recognition from Deep South magazine, making it on their list of the South’s best food trucks. One of them, Dreamcakes, has a brick and mortar location in Homewood and has two cupcake trucks that drive around to broaden their customer base. The company uses Twitter to announce the truck locations, and offers the truck for private parties and company events.

The basic premise to keep in mind is that a food truck is a business, not a hobby, and should be treated as such. Keep in mind the unique aspects of them and use them to your advantage. Pay attention to little details when it comes to branding and the menu. Most of all, remember that the focus should be on pro-viding great food and interacting with custom-ers above all else.

Consider these tips by the National Restaurant Association to ensure a smooth ride:

• Decide whether to jump on the bandwagon. A food truck can help you reach new cus-tomers, but it comes with unique challenges. Those include weather dependency, tight quarters and mechanical breakdowns.

• Know the rules of the road. Research your city’s codes and regulations regarding food trucks. Many municipalities have permit and parking laws. Some require operators to prepare food in a commissary before serving it from the truck.

• Take your new venture on a test ride. Before buying a food truck, Border Grill owners Mary Sue Milliken and Susan Feniger rented one. The test was successful, and they now own two trucks that complement their brick-and-mortar units.

• Consider a trailer. While they lack the mobility of food trucks, trailers are less expensive to buy and have fewer liability issues.

• Develop a limited menu. With space at a premium, the menu needs to be lean and streamlined. Keep on-site preparation simple because often only two people can staff a small trailer or truck.

• Be a gourmet on the go. Consumers crave chef-quality food in a grab-and-go setting. • Design your truck/trailer to match your concept. Maximize your space by designing

your kitchen to meet your menu needs.• Capitalize on your brick-and-mortar kitchen. Use your restaurant’s kitchen for prep work.

Thinking About Hitting the Road?


Alabama Restaurant & Hospitality Alliance Foundation

2014 ProStart® Competition RecapArticle by Tashana Thomas, MBA

On February 8, 2014 the Alabama Restaurant & Hospitality Alliance Foundation (ARHAF) host-ed the 1st Annual ProStart® Student Invitational. Participating teams demonstrated their culinary knowledge, skills, and creative abilities during the competition through demonstration of skills mastery and the preparation of a meal consisting of a starter; an entrée, consisting of protein, vegetable, and starch; and a dessert. Their performance during the practical was observed and rated by judges from the foodservice industry, colleges and universities. The competition is designed for students capable of high-level food preparation. Participating teams demon-strated their ability to work together while creating and presenting their meal. Participation reinforces the skills and knowledge learned from the ProStart® curriculum.

Hewitt-Trussville High School was victorious as the 1st place winner of the ProStart® Student Invita-tional (picture above). Team members Kyle Walker, Matt Phillips, Deja Rae Stoddard, Pablo Gon-zalez, William Martinez (alternate), also represented the great state of Alabama at the National ProStart® Competition held in Minneapolis, MN May 5-6, 2014. The Hewitt-Trussville team, led by instructor Laura Rinksy, prepared a menu of Scallop Ceviche Salad with Srirarcha Infused Citrus Vinaigrette, Rosemary Braised Pork Tenderloin with Stone Ground Shitake Polenta and Balsamic Reduction and a Nutella Nappleon with Organic Raspberries and Ghiardelli Chocolate Sauce.

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Brandt Tucker, Willie’s Wings, L.L.C.

Clayton Sherrod, Energen Corporation

Darvin McDaniel, J.F. Drake State Technical & Community College

Doug Allen, American Culinary Federation

Eric Rivera, Westin Birmingham

Executive Chef Chuck Cobb, Embassy Suites

Greg Atkins, The Art Institutes

James Wood, Sysco Central Alabama

Jared Danks, Culinard at Virginia College

Jerome Queyriaux, Culinard at Virginia College

John Hamme, The Perdido Beach Resort

Michael Rice, Ecolab

Mike Parrish, Sheraton Westin Hotels

Nicholas Hartmann, Alabama Power Company

RoseMary Buford, Buford Nutritional Service

Stephen Shanks, Johnson & Wales University

Tom Ruszkowski, Red Diamond, Inc.

Wenona Moorer, Grandmother’s Mother House

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Second Place: Fort Payne High School Third Place: Huntsville Technology Center

Thank you: ProStart® Competition Judges Thank you: Culinard Student Volunteers

The Hewitt-Trussville team led by instructor Laura Rinksy at the National ProStart® Competition held in Minneapolis, MN on May 5-6, 2014.


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Alabama Restaurant & Hospitality Alliance Foundation

2nd Annual ProStart® Student Invitational

SAVE THE DATEFebruary 7, 2015

Jefferson State University4600 Valleydale Rd, Birmingham, AL 35242

The ARHA Foundation is excited to announce our 2015 ProStart® Invitational. Culinary students from all over the state will be participating in culinary and management competitions. This one–day event allows ProStart® students to showcase the skills that they have honed in the classroom. We are currently looking for spon-sors and judges for the competition.

Culinary Competition: With one hour to prepare a three course meal, teams of four students are judged on knife skills, team work, sanitation, menu presentation, and most importantly, taste.

Hospitality Management: Teams develop a business proposal for a new restaurant concept, create an oral presenta-tion and a visual display.

The ProStart® Invitational draws media atten-tion while providing young professionals with in-dustry experience. Winners receive scholarship dollars and a trip to the national competition.

For details contact Tashana Thomas at [email protected].

Thank You to our Sponsors & Partners


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Cost: $130 Alabama Restaurant &Hospitality Alliance Members$180 Non-Members

June 20146/4/2014: Alabama Power, Mobile

6/10/2014: Country Inns & Suites By Carlson, Montgomery

6/11/2014: Wood Fruitticher Food Service, Birmingham

6/23/2014: Westin, Huntsville

July 20147/8/2014: The Hotel at Auburn University, Auburn



August 20148/6/2014: Alabama Power, Mobile




September 20149/9/2014: The Hotel at Auburn University, Auburn



October 2014 10/1/2014: Alabama Power, Mobile




Food Protection Manager Certifi cation Examination

ServSafe® Workshops ScheduleAll Workshops Run from 8:00 AM to 6:00 PM

Register Online: www.stayandplayalabama.comphone: 1.800.372.1022 | fax: 1.866.214.4722email: [email protected]

Mail payment to: Alabama Restaurant and Hospitality Alliance: P.O. Box 241413, Montgomery, AL 36124-1413

1-866-WIND-360 | windcreekatmore.com

#winningmoment

Copyright © 2014 Wind Creek Hospitality.

HERE COULD TAKE YOU ANYWHERE.With the Gulf Coast’s most luxurious spa, Alabama’s finest steakhouse and every flavor of fun

at your fingertips —we’re your outlet to recharge. We are the epicenter of family entertainment,

featuring everything from a brand new movie theater to the best in bowling and arcade action,

in a safe, friendly and smoke-free environment. The excitement doesn’t stop at our stylish,

amenity-packed facility, and you don’t want to miss a minute at Wind Creek Atmore.

FIND YOUR WINNING MOMENT.

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