Georgia Restaurant Association News

Donations Needed: Operation Frontline Taste of Atlanta Silent Auction

Tue, 07 Sep 2010 19:41:46 GMT

100% of all Silent Auction net proceeds will go to Share our Strength's Operation Frontline program in Georgia. Operation Frontline is a groundbreaking cooking-based program that provides a strong foundation in nutrition, cooking and household budgeting through specialized courses for adults, kids, and teens.

Taste of Atlanta is the city’s premier 2-day food festival filled with tastes from over 70 of Atlanta’s favorite restaurants, live cooking demonstrations and festive entertainment held in the streets of Midtown at Technology Square Saturday and Sunday, October 23 and 24, 2010.

Please consider donating a silent auction item and visiting the silent auction at Taste of Atlanta. Any and all creative contributions are sincerely appreciated. Items that have sold well in previous auctions include gift baskets, wine, holiday items, gift certificates, weekend getaways, event tickets, electronic equipment, artwork, books and more. With over 40,000 in attendance, this is a great way to show your community support.

Please send your donation before October 5, 2010 to the address below. Be sure to include business cards, brochures or flyers so we can display them near your item at the Silent Auction.

Operation Frontline Taste of Atlanta Silent Auction Donation Form

Kyle Montague
Silent Auction Co-Chair
GPAN Operation Frontline
925 Main Street, Ste. 201
Stone Mountain, GA 30083
678-476-3766
Fax: 770-413-1185

QSR Interviews Charles Hoff on the Legislative Environment for the Restaurant Industry

Fri, 03 Sep 2010 15:18:48 GMT

Legislation has long impacted the quick-service industry, from smoking bans to licensing fees to the recent passing of the menu-labeling mandate.

Charles Hoff, general counsel for the Georgia Restaurant Association (GRA), and Mike Vaquer, GRA lobbyist, will be featured on a panel of experts at QSR's Dine America conference, September 12-14 in Atlanta. This panel will suggest the best means for the restaurant industry to navigate the legislative environment—and what they can do to proactively engage in political advocacy and the legislative process.

Hoff spoke with QSR's Sam Oches about the relationship between the restaurant industry and legislative bodies.

How difficult is the legislative environment right now for the restaurant industry?

Dawn Sweeney, President and CEO of the National Restaurant Association (NRA), has identified advocacy and representation as paramount to the vitality of our industry. This means building and sustaining a favorable political environment. We couldn’t agree more.

With 945,000 locations nationwide, America’s restaurants reside in each congressional district across the country. It takes communication, collaboration and resources to ensure that every one of these locations is properly represented on a local, state and national level.

“Around the States,” a weekly publication provided by the NRA, provides a snapshot of the complexity of our current legislative environment. A pattern has emerged – more and more states and localities are taking the forefront, pushing issues like Menu Labeling to the national stage. The legislative and regulatory environment, both nationally and locally, is extremely active. Monitoring and engaging in the political process should be the primary concern of any restaurant association.

Despite the regulatory challenges our industry faces, 2010 has held many victories, such as interchange fee reform. This demonstrates the importance of being proactive in the process. A favorite saying is, “If you’re not at the table, you’re on the menu.” We find this saying holds true, particularly in the current legislative environment.

Does the restaurant industry sometimes get the short end of the stick from legislation?

As the voice of Georgia’s restaurant industry we may be a little biased, but the answer from us is emphatically, “yes.” I would not go so far as to say that restaurants are at the mercy of legislators, but I will say that many regulations fail to take into consideration the realities or our business as well as the unitended consequences of passing legislation that does not adequately appreciate the restaurant’s impact on the overall economy and job market.

This is why the education process is critical. Legislators may not be aware that according to the Small Business Administration, more than 98% of restaurants are defined as small businesses. Or that each additional $1 million in restaurant sales generates 34 more jobs for the nation’s economy.

In these challenging economic times, there are increasing financial restraints on all levels of government. The restaurant industry may appear to be an easy target, but with median profit margins of 3 to 5 percent, every penny counts.

The prevailing attitude is that we can pass the cost on to consumers, but it is not that simple. A $1,000 increase in fees drops to the bottom line and the overall cost of doing business, so raising the price of a cup of coffee is not the fix.

Legislators need to be made aware that a significant increase in the cost of doing business could negatively impact our industry, which is one of the nation's largest private sector employers. Concurrently, if Congress raised the business-meal deduction to 80%, the overall economy would grow $26 billion. Clearly, it is economically advantageous for our industry to grow and thrive, not to be stifled and constrained by unfair taxes, fees and regulations.

Is it OK for restaurants to take a stand against legislating bodies?

Certainly we want to be sure that our views are represented and our voices are heard, but standing up against legislating bodies implies a reactive stance. We prefer to be proactive and engaged from the start of the legislative process, rather than running around putting out fires.

One of the advantages of having representation from restaurant associations is that we can do the heavy lifting. We’re there to keep an eye on potential issues, clear up misperceptions, gather consensus, and communicate the position which is most beneficial to our industry.

Of course, it takes restaurant engagement to make the system work properly, and it takes contributions to our Political Action Committees to keep us effective, but individual restaurants should not feel compelled to step to the forefront on difficult issues. This is where the GRA and National Restaurant Association are most effective because we are not opposed to taking an unpopular stance if it is in the best interest of the restaurant community. That’s the beauty of the democratic system, we can stridently advocate for our position and we can disagree, without being disagreeable.

Are there possible compromises between legislators and restaurants?

Absolutely, it often makes sense to reach a consensus when it is appropriate and advantageous. While it is important to identify which issues require a hard-line stance, some issues may provide for more leniency and room for compromise. Interchange fee reform is a perfect example of being adaptable and working on state, local and national levels to ensure that favorable legislation emerged. Often we work closely with the National Restaurant Association to frame key issues and mobilize our membership. Again, working collaboratively with legislators, regulators and advocacy groups is a key part of the democratic process and has proven to be an effective means to protect our members interests.

Is it difficult for such a big industry with so many independent operators to come together to stand up to government?

Well, more than 70% of restaurants are single-unit operations. It can be a challenge mobilizing and communicating because day-to-day operation of a restaurant can be so demanding. The hours are grueling and time outside of the restaurant often comes at a premium for operators. That is why we have a diverse network of early alert and notification systems including fax, email, phone and social media. We want to make it as easy as possible for our members to become aware of the nature and implications of political issues and take action when needed.

While the coverage restaurant associations provide on the federal, state and local levels is crucial, we really need the help of restaurant operators on a grassroots level to assist in keeping all of us apprised of emerging issues. Local ordinances can have a profound effect on your business, yet these issues may not surface quickly and can be overlooked if restaurant operators are not vigilant and involved in the process. The key is nurturing two-way communication with restaurant operators. As we are here to support restaurants, the more we know in terms of their day to day interactions with regulators and government agencies, the more effective we can be.

How much hope do you have for the restaurant industry in standing up to government?

I think the outlook for the future of our engagement with government is positive. We are confident that given the opportunity to be heard, legislators on all levels will be responsive and receptive to our interests. Our responsibility is to make sure it is understood how vital we are to the community and the economy. According to the NRA, more than nine out of 10 restaurants are actively involved in community service activities.

Each contact we make through the legislative process builds upon our reputation as a pillar of the community and demonstrates how vital we are to the economy and well-being of the nation. We are tackling difficult issues. As with all players in the political arena, we are not always successful in prevailing on a given issue, and sometimes there is room for improvement, but each time we increase our contacts and extend our reach. The most important way we can help build upon a reputation as honest and well respected corporate citizens is for restaurant operators to build relationships with elected officials at all levels and educate them on our industry’s challenges. We need to make it known that we are an informed, active and united industry, willing to stand up for the best interest of the restaurant community.

To request an invitation to Dine America, click here.
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Cooking Classes at Bradford's on Bishop

Wed, 01 Sep 2010 13:02:51 GMT

Calling all cooks! Bradford’s on Bishop starts cooking classes on September 12th! Join Chef Richard Bradford or special guest chef’s for an evening chopping, searing, and sipping! Class offerings include Basic French Skills, Latin American, Southwestern, Mediterranean and Asian.

Please visit our Events Page for complete listings and signup information.

Bradford’s on Bishop has partnered with the Georgia Restaurant Association to feature local chefs in a live studio demonstration format! Guests will be able to ask the chefs questions via twitter, facebook , and Bradford’s on Bishop website!

GRA Welcomes New Executive Director Karen Bremer

Fri, 27 Aug 2010 20:21:17 GMT

The Georgia Restaurant Association (GRA) announced today the selection of Karen Bremer as Executive Director. With over 35 years in the hospitality industry, Bremer will take leadership of the association representing one of the largest industries in the state. The GRA provides a unified voice for over 17,000 foodservice and drinking places in the state of Georgia with total sales in excess of $14 billion and more jobs (375,000+) than any other non-government employer.

Bremer will succeed Charles Hoff, who has served as Interim CEO since March of this year. Hoff will continue to serve as the GRA's General Counsel and member of the GRA Executive Committee. "This is truly an exciting time for the GRA and Georgia's Restaurant Industry," said Hoff. "Karen has been a pivotal part of the development of the GRA as an organization and is a true leader in the hospitality industry. Her professional arch and personal passion for the GRA make her a great fit for this role."

Bremer's tenure in the hospitality industry includes serving as President of Peasant Restaurant, Inc., a multi-unit, high visibility city-wide operation. Bremer then bought two of the Peasant Restaurants, Dailey's and City Grill, and began her own hospitality company. Although due to the recession both restaurants closed in 2009, Bremer was recognized that same year with the Lifetime Achievement GRACE (Georgia Restaurant Association Crystal of Excellence) Award for her outstanding contributions to Georgia's Restaurant Industry.

Bremer is a founding member of the GRA, Past President of the GRA Board and has served on the board of directors for the National Restaurant Association, Atlanta Convention & Visitor's Bureau (ACVB) and Team Georgia. She has garnered numerous awards including the ACVB Member of the Year Award in 2002 for her role in founding Downtown Atlanta Restaurant Week.

"Having Karen Bremer assume the role as leader of the GRA is incredibly important," said George McKerrow, who is a founding GRA member and President and CEO of Ted's Montana Grill, Inc. "In this challenging time for our industry, having a strong state restaurant association is more important than ever before. As the cornerstone of the state's revenue base, the health and well-being of our restaurant industry is imperative. With Karen at the helm, our voice will be heard - and it will be strong."

About the Georgia Restaurant Association

As the voice of Georgia's restaurant industry, the GRA's mission is to serve the needs of Georgia's restaurant and foodservice industries by providing value for its members in four key cornerstones: political advocacy, professional development, business development and community involvement. The GRA enjoys an affiliation with the National Restaurant Association (NRA) and is sanctioned by this national organization to operate Georgia's only not-for-profit entity that represents the interests of the entire food service industry for the state of Georgia. From large chains to start up restaurants to foodservice contractors and providers, the GRA, with chapters throughout Georgia, provides a unified voice for an industry comprising over 17,000 foodservice and drinking places in the state with total sales in excess of $14 billion and providing more jobs (375,000+) than any other non-government employer in the state.

For Media Inquiries, please contact Kelly Hornbuckle, Director of Marketing, a404.723.5428 or Kelly@garestaurants.org.

Legendary Partners of Atlanta Announces Gary Mennie as Executive Chef at The Woodruff Arts Center

Fri, 27 Aug 2010 19:40:12 GMT

Legendary Partners of Atlanta, a collaboration between A Legendary Event, Atlanta’s foremost special events firm, and Centerplate, the leading hospitality provider to North America’s premier entertainment venues including the Denver Performing Arts Complex and the Progress Energy Center in Raleigh, North Carolina, announced today that Gary Mennie has joined The Woodruff Arts Center in Atlanta as Executive Chef.

Chef Mennie is a passionate innovator whose celebrated culinary career is award winning. He received his formal education at the renowned Culinary Institute of America and continued his classical training by studying under French master chef, Maxime Ribera, at Maxime's in New York. Heading west, he trained with another French master at West Hollywood's five-star legend, L'Orangerie. As the trend in California known as farm-to-table was budding, a young Mennie signed on for an intense stint at the iconic Spago, where using a wood-burning oven he began to follow a whole new set of culinary rules focusing on local products and simple preparation.

Returning to the east coast, Chef Mennie joined the kitchen of Gunter Seeger at the Mobil Five-Star Ritz Carlton Buckhead, where he continued to refine his style. In 1995, Atlanta visionary, Chef Gerry Klaskala, handpicked Gary to lead the culinary team at Canoe. During his ten-years at the restaurant, Canoe gained Mobil Four-Star status, which catapulted Chef Mennie—as one of the youngest chefs in America to receive this award—into regional stardom. In 2005, he opened Taurus and most recently served as the Executive Chef at The Livingston Restaurant at the Georgian Terrace Hotel.

Today, Chef Mennie’s newest addition to his long list of credits includes being named Executive Chef at The Woodruff Arts Center, an Atlanta icon and signature destination - an ideal match for this talented Chef. Recognized as one of the nation’s most prestigious arts centers, and the only center in the nation combining visual and performing arts, The Woodruff Arts Center is home to the Alliance Theatre, Atlanta Symphony Orchestra, High Museum of Art, and Young Audiences. Since 1968, The Woodruff Arts Center has served more than 30 million patrons and annually offers more than 3,300 performances and exhibitions. Its board selected Legendary Partners of Atlanta as its food and beverage solution provider after a lengthy and competitive review process.

Joe Bankoff, President and CEO of The Woodruff Arts Center, said “We are very excited to welcome Chef Gary Mennie to our campus as he has a proven track record of delivering extraordinary experiences for his guests’ enjoyment. We are confident he will bring the same level of excellence to all culinary endeavors at the Woodruff.”

Legendary Partners of Atlanta’s Tony Conway said, “We are thrilled to welcome Chef Gary, who has demonstrated a passion for bringing the finest cuisine to our wonderful city. He will bring a fresh new dining experience to this landmark facility and we are looking forward to welcoming him along with all of Atlanta to The Woodruff Arts Center.”

Serving twenty-one marquee performing arts centers through-out North America, Centerplate is known for its compelling food and beverage programs. “Chef Gary brings a superlative level of food and beverage expertise and passion to The Woodruff Arts Center. We are extremely excited to add Chef Mennie to this world-class facility.” said Des Hague, President and CEO of Centerplate.

Legendary Partners of Atlanta is scheduled to begin services at The Woodruff Art Center in the fall of 2010. Among its plans are a refreshed restaurant concept, enhancements to public food offerings, and offering an array of special event catering choices.
About the Woodruff Arts Center

The Woodruff Arts Center is one of the premier cultural centers in the nation, a unique institutional model where arts institutions unite to form a collaborative and inspirational environment for the arts and education. The Woodruff Arts Center houses four renowned arts organizations - Alliance Theatre, Atlanta Symphony Orchestra, High Museum of Art, and Young Audiences. In addition to its role as a cultural beacon and hub of the Southeast, the Center serves as a critical economic, educational, and social catalyst for Atlanta and the region. For more information, visit www.woodruffcenter.org.

About A Legendary Event
Tony Conway, CMP, formed A Legendary Event in 1997, which has grown into a multi-million full-service event enterprise, handling more than 2,500 events a year and is located in Atlanta, Georgia. With a client list of Who’s Who in the corporate, social and charity markets, A Legendary Event has gained the confidence of the city’s most celebrated events and is one of the fastest-growing, event planning and off-premise catering companies in the Southeast. A leader in the hospitality industry, A Legendary Event was awarded the coveted 2010 Spotlight Award for Catering Company of the Year by the International Catering Association. For more information, visit www.alegendaryevent.com.

About Centerplate
Centerplate crafts and delivers “Craveable Experiences. Raveable Results.” in 250 prominent entertainment, sports and convention venues across North America—including 21 performing arts centers. Centerplate has provided services to Art Basel Miami Beach, 15 official U.S. Presidential Inaugural Balls, 12 Super Bowls, 19 World Series, key events for the Democratic and Republican National Conventions, and the largest plated dinner in history at the Alpha Kappa Alpha Centennial Celebration. Visit the company online at www.centerplate.com.

Celebrate This Year With Andretti

Fri, 27 Aug 2010 17:45:58 GMT

The holidays are coming up fast!

-Over 10,000 square ft. of Private Event Space
-5 star catering from our award winning chef
-Adrenaline Sky Bar & Billards Room
-(2) Indoor Go-Kart Tracks
-Highway 66 Bowling Lanes
-120 of the Latest Video Games
-High Ropes Course and Rock Wall
-Great American Food in Ethyl's Diner

Book today and get 10% off!

For more information and booking availablilty, call (770) 992-5688.

Andretti Indoor Karting & Games
11000 Alpharetta Highway
Roswell, GA 30076
770.992.5688
www.andrettikarting.com

Food Network Star Finalist Joins We Sell Restaurants to Lead Consulting

Tue, 24 Aug 2010 12:54:20 GMT

Food Network Star Finalist Herb Mesa announces role as Director of Consulting at Atlanta Restaurant Broker We Sell Restaurants answering the question, "What's Next?"

Atlanta resident and huge fan favorite Herb Mesa was one of the last three standing in his quest as The Next Food Network Star. The question on everyone's mind since Sunday's finale is "What's Next?" He announced the answer this weekend on Atlanta's radio show focused on food and dining (Dishing with Donna). The restaurant-trained chef who worked his way up from dishwasher to director of catering and assistant general manager of luxury hotels before landing on national television will advise other restaurant owners and operators as Director of Consulting at Atlanta restaurant brokerage firm, We Sell Restaurants.

Herb has worked as a personal chef since 2003 and adds creative twists to recipes from friends and family. He also attempts to nutritiously enhance any recipe he encounters. In addition, he has built a powerhouse brand around his personality that Food Network producers referred to as "real star appeal." Now that talent will be available for the food and restaurant industry in the Atlanta market for short term assignments as needed.

We Sell Restaurants (wesellrestaurants.com) is Atlanta's premiere restaurant brokerage firm specializing in selling restaurants, bars and clubs. Eric Gagnon, President of We Sell Restaurants says, "This is a natural fit. Our clients want help to develop their restaurant brand, improve their restaurants and establish or promote their concepts. This fast paced industry is constantly evolving and new ideas are critical to success. Herb Mesa brings star power, industry knowledge and the background needed to fill this need."

The Next Food Network Star finalist had this to say, "My passion is helping others especially those in the restaurant industry. Finding a way to assist restaurant owners realize their dream of a successful restaurant is a natural progression. Leading the consulting division for We Sell Restaurants provides me the flexibility to take short term roles as I continue to focus on long term goals."

Herb's services are available immediately and he can be contacted online at www.wesellrestaurants.com or via email at herb@wesellrestaurants.com.

Taste of Atlanta Tickets on Sale

Mon, 23 Aug 2010 13:56:08 GMT

Join us at Taste of Atlanta, Atlanta's premier Food + Wine + Beer + Cocktail Festival on Saturday, October 23 & Sunday, October 24, 2010 at Tech Square in Midtown.

Taste of Atlanta is the event for food lovers. In one weekend, Taste of Atlanta brings together the incredible energy and diversity of the city’s food scene. From hot new restaurants to time-tested favorites, from world cuisine to eateries that are off the beaten path, Taste of Atlanta encourages food lovers to explore the best the city has to offer. Festival patrons will experience delicious tastes from more than 70 of Atlanta's favorite restaurants, learn special recipes from national and local chefs on 3 cooking stages, shop the Farm to Festival Market and Go Green Village, explore the Family Food Zone and relax while listening to live local music.

Tickets are on sale now. Save $5 on General Admission or VIP tickets when you purchase online at TasteofAtlanta.com or call 877-725-8849 and enter promo code: GRA.

Kids Eat Free in August at FuegoMundo

Mon, 23 Aug 2010 12:47:50 GMT

FuegoMundo has some exciting Back-to-School & Early Bird Specials in August to tell you about:

1) KIDS EAT FREE!
Receive 1 Free kids’ meal w/ purchase of an entrée.

2) NO KIDS? NO PROBLEMA!   ENJOY A FREE TAPAS OR DESSERT
w/ purchase of an entrée.

Valid 2:30 PM–5:30 PM daily from 08/17/10-08/31/10. See attached flyer for more information.

QUÉ PASA CORNER?

1)   $2 SANGRIA TUESDAYS! This is a VIP SPECIAL for Fanaticos Only.
Mention you’re a FuegoMundo Fanatico and receive a healthy homemade Burgundy Red or Citrus White Sangrias for only $2/glass or $10/pitcher.
That’s 60% OFF! Offer is valid day or night every Tuesday.

2)   NEW MENU ADDITIONS:   Wood-Fire Grilled Hamburger Meal…$7.99,
Susie’s Tostones $4.00, Tahina Sesame Seed Dip w/ grilled white & wheat Pita…$5.00, Red Bean Hummus (for 2) $6.00, Homemade Flan…$4.50.

COMING SOON IN SEPTEMBER…Fuego Caesar Salad, Mixed Grill Extravaganza (for
1) & (for 4), Tapas Sampler Platters (for 2) and (for 4-6), Latin Teriyaki Chicken Burgers, Veggie Burgers on the Grill, Organic Hamburgers for the Kids, Lamb Chops Tapas, Spicy Chicken Sausage Tapas (100% natural chicken), Baked Veggie Empanadas, Early Bird Specials, Coffee Breaks, and much much more! Stay tuned…

3)   WE CATER! Plan your next special occasion, party, luncheon, dinner,
Tapas Party or special event with FuegoMundo. We Cater & Deliver to homes & offices & also provide full-service. Lunch specials starting at $8/pp.
Steak & Chicken Skewer Meals including choice of 4 sides starting at $12/pp. Tapas parties starting at $10/pp. For more information contact:
masha@fuegomundo.com.

4)   FuegoMundo’s HIRING! Looking for Servers & Grillers. Please apply
IN PERSON ONLY. 3PM-5 PM any day of the week.

5)   Deets about FuegoMundo that you may not know...All FuegoMundo Entrées
and Sides are naturally Gluten-Free & Dairy-Free. All Soups & Sides are Vegan-Friendly. We grill the Fish & Veggies separately from the Meats & Chicken for a Vegetarian-Friendly & Kosher-Friendly experience. The Wood-Fire Grill is fueled only with natural oak wood. Free-Wifi.
Dog-Friedly Patio.

FuegoMundo
www.fuegomundo.com
404-256-4330

"Hip" Gardening Trend Is Huge Help

Fri, 20 Aug 2010 14:25:13 GMT

Digging for sweet potatoes, fighting the okra forest, and picking the perfect tomato is hot, hard work. Gardeners sweating in the ninety-six degree heat off New Hope Road deserve to enjoy their bounty. They won't.

"This is plant a row for the hungry, and so we plant vegetables, harvest them, and deliver them to places of need," master gardener Vauna Bellury said.

Kathy Berggren is the Director of the Real Life Center in Fayette County. She is the go-between for the gardeners and the hungry mouths: "Fresh produce makes people feel like someone cared enough to do something real for them. And now they have an opportunity to provide fresh and healthy food for their family."

The Atlanta Community Food Bank says that donated produce comes at a time when Georgia families are suffering. Unemployment is now at 9.9%, but that doesn't include people that have given up looking for work. July marked the 34th month Georgia was above the national unemployment average. Summers pose additional challenges for food banks since most high-profile and high-yielding food drives are in the winter.

"The produce usually comes in at a time when we're having less donations come in, so it helps round out the inventory for families that need food," Fred Conrad with the Atlanta Community Food Bank said.

Atlanta Community Food Bank's "Plant a Row for Hungry" partners have collected 26,000 pounds of fresh produce so far this year. Most of that, 20,000 pounds, comes from the one-acre lot at New Hope Baptist church is Fayetteville.

Volunteers call the man nestled in the shade with a knotted wooden cane their "garden guru". Lester Bray has been teaching vegetable gardening classes for 35 years through the extension office. For a while, the interest had dwindled to almost nothing, there was talk of canceling the classes. But then, suddenly, gardening became hip, trendy, the "in" thing. "In the last two springs, we've had almost 600 people in our vegetable gardening classes," he said. "The interest in locally-grown is huge now."

From the White House all the way down, gardens are growing. It is a huge opportunity for food banks to bridge the gap between demand and supply. "This is a part of the great blessing that comes with this project," Bray said. "We know that we are furnishing wholesome, tasty, healthy food for folks that have very poor diets. It's just the right thing to do."

Volunteers say that "right thing" is worth sweating through another summer day, harvesting food they will never eat.

If you want to donate produce, the Atlanta Community Food Bank can put you in touch with a needy agency. You can contact them at (404) 892-3333. If you need help getting your garden started, contact your county's extension office. Many of their programs are low-cost or free.

Posted By - Julie Wolfe, www.11alive.com

Wright County Egg Conducts Nationwide Voluntary Recalls of Shell Eggs Because of Possible Health Risk

Fri, 20 Aug 2010 14:18:16 GMT

The following statement was released by officials of Wright County Egg regarding the US Food and Drug Administration’s (FDA) on-farm records review and egg testing for Salmonella.

Wright County Egg of Galt, Iowa is voluntarily recalling specific Julian dates of shell eggs produced by their farms because they have the potential to be contaminated with Salmonella. Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea, nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections, endocarditis or arthritis.

Eggs affected by this recall were distributed to food wholesalers, distribution centers and foodservice companies in California, Illinois, Missouri, Colorado, Nebraska, Minnesota, Wisconsin and Iowa. These companies distribute nationwide.

Eggs are packaged under the following brand names: Lucerne, Albertson, Mountain Dairy, Ralph’s, Boomsma’s, Sunshine, Hillandale, Trafficanda, Farm Fresh, Shoreland, Lund, Dutch Farms and Kemps. Eggs are packed in varying sizes of cartons (6-egg cartons, dozen egg cartons, 18-egg cartons) with Julian dates ranging from 136 to 225 and plant numbers 1026, 1413 and 1946. Dates and codes can be found stamped on the end of the egg carton. The plant number begins with the letter P and then the number. The Julian date follows the plant number, for example: P-1946 223.

There have been confirmed Salmonella enteritidis illnesses relating to the shell eggs and traceback investigations are ongoing.

Wright County Egg is fully cooperating with FDA’s investigation by undertaking this voluntary recall. Our primary concern is keeping Salmonella out of the food supply and away from consumers. As a precautionary measure, Wright County Egg also has decided to divert its existing inventory of shell eggs to a breaker, where they will be pasteurized to kill any Salmonella bacteria present.

Consumers who believe they may have purchased these shell eggs should not eat them but should return them to the store where they were purchased for a full refund. This recall is of shell eggs only. Other egg products produced by Wright County Eggs are not affected. Consumers with questions should visit www.eggsafety.org9.

Our farm strives to provide our customers with safe, high-quality eggs – that is our responsibility and our commitment.

Click HERE for more information

Contact:
Egg Safety Media Hotline
404-367-2761

TEAM Georgia September Volunteer Opportunities

Thu, 19 Aug 2010 20:06:41 GMT

Below are September events with volunteer space available. The date is in the first column, the name of the event is in the second column and the time the event begins is in the third column.

SEPTEMBER 2010

Philips Arena
21    Pre-Season Thrashers vs. Columbus     7:00 PM
25    Pre-Season Thrashers vs. Carolina     7:00 PM
29    Pre-Season Thrashers vs. Nashville     7:00 PM

Georgia Dome
2    Georgia State vs. Shorter    7:30 PM
4    Chick-fil-A Kickoff Game    8:00 PM
11    Georgia State vs. Lambuth    1:00 PM
18    Georgia State vs. Jacksonville State    1:00 PM
19    Atlanta Falcons vs. Arizona    1:00 PM
25    Bank of America Football Classic    TBA

The Arena at Gwinnett Center
10    Ringling Bros. and Barnum & Bailey Presents Illuscination    7:00 PM
11    Ringling Bros. and Barnum & Bailey Presents Illuscination    7:30 PM
27    So You Think You Can Dance    7:30 PM

Turner Field
1    Braves vs. NYM    7:00 PM
2    Braves vs. NYM    7:00 PM
9    Braves vs. STL    7:00 PM
10    Braves vs. STL    7:30 PM
11    Braves vs. STL    4:00 PM
12    Braves vs. STL    1:30 PM
13    Braves vs. WAS    7:00 PM
14    Braves vs. WAS    7:00 PM
15    Braves vs. WAS    12:00 PM
27    Braves vs. FLA    7:00 PM
28    Braves vs. FLA    7:00 PM
29    Braves vs. FLA    4:30 PM

Please email Bonnie M. Moret at bonnie@pomeranceassociates.com, if you are interested in volunteering for any of these events.

Vote Online For Your Favorite Food Truck!!

Thu, 19 Aug 2010 17:49:34 GMT

This is The Great Food Truck Race, where seven real teams representing the country's best food trucks hit the road to cook their way across America. Each week, the teams that sell the most food race on to the next episode. The losing team drives home. In the end, one food truck remains, and the team behind the wheel and the grill wins the $50,000 grand prize. These are great characters with fascinating existing relationships: They're husbands and wives, brothers and sisters, best friends. And they're already running the most successful, outrageous food trucks in the country — but never quite like this. Host Tyler Florence explains the rules, and they couldn't be simpler. In each city, the teams will start with a limited budget, then they have the weekend to strategize and sell. Anything else they buy (anything from more raw ingredients to ads on local TV) comes out of their profits. Whoever makes the most is safe. The truck that makes the least amount of money is eliminated. Delicious food? Check. A high stakes competition? Check. A cross-country adventure? Beautiful scenery? Big characters? Check. Check. Check. The Great Food Truck Race: chopping, peeling, dicing, slicing and serving great food in a parking lot near you.

Click HERE to vote for your favorite food truck

The Woodruff Arts Center Awards Hospitality Contract to Legendary Partners of Atlanta

Thu, 12 Aug 2010 16:43:51 GMT

A Legendary Event and Centerplate Join Forces to Deliver Rave Reviews at Atlanta's Premier Arts Venue

Legendary Partners of Atlanta, a new collaboration between A Legendary Event, Atlanta's foremost special events firm, and Centerplate, the leading hospitality provider to North America's premier entertainment venues, sports stadiums and convention centers, announced today it has been awarded the long-term contract as hospitality partner to The Woodruff Arts Center in Atlanta.

Recognized as one of the nation's most prestigious arts centers, and the only center in the nation combining visual and performing arts, The Woodruff Arts Center is home to the Alliance Theatre, Atlanta Symphony Orchestra, High Museum of Art, and Young Audiences. Since 1968, The Woodruff Arts Center has served more than30 million patrons and annually offers more than 3,300performances and exhibitions. Its board selected Legendary Partners of Atlanta as its food and beverage solution provider after a lengthy and competitive review process.

"We are very excited about our new relationship with Legendary Partners of Atlanta," says Joe Bankoff, President and CEO of The Woodruff Arts Center. "They understand our business, appreciate our mission and presented a plan to provide an unparalleled guest experience for each of our audiences."

Viewed by Atlanta's charitable, corporate and civic organizations as the region's premier special events company, A Legendary Event's Tony Conway, President and Owner states, "We are thrilled to join Centerplate in providing outstanding guest service to The Woodruff Arts Center's audiences, and excited to deliver the level of excellence that has come to represent the Center's programming. We are looking forward to bringing Atlanta back to The Woodruff Arts Center for its events and dining."

Centerplate serves over 250 leading entertainment, sports and convention venues throughout North America, including twenty-one marquee performing arts centers. The company is known for its compelling food and beverage programs; in 2010 alone Centerplate served as the hospitality partner to the Super Bowl, the Winter Olympics, the NCAA Men's Basketball Final Four, the South Beach Wine & Food Show, and the recent Nuclear Summit in Washington, D.C. "We are honored to have this opportunity to serve The Woodruff Arts Center and the city of Atlanta, and we are extremely excited to provide world-class hospitality to this world-class facility." says Des Hague, President and CEO of Centerplate.

Legendary Partners of Atlanta is scheduled to begin service at The Woodruff Art Center in the fall of 2010. Among its plans are a refreshed restaurant concept, enhancements to public food offerings, and offering an array of special event catering choices.
This announcement follows recent Centerplate new business partnerships, including being selected as hospitality partner to the jewel of Ontario the Niagara Convention & Civic Centre in Niagara Falls, Canada and its start of operations at Tanglewood, summer home of the Boston Pops. A Legendary Event was named the 2010 Event Spotlight Recipient for Catering Company of the Yearand the2010 Catersource ACE (Achievement in Catering Excellence) Award for the Best Catering Company in the South Region.

About the Woodruff Arts Center
The Woodruff Arts Center is one of the premier cultural centers in the nation, a unique institutional model where arts institutions unite to form a collaborative and inspirational environment for the arts and education. The Woodruff Arts Center houses four renowned arts organizations: Alliance Theatre, Atlanta Symphony Orchestra, High Museum of Art, and Young Audiences. In addition to its role as a cultural beacon and hub of the Southeast, the Center serves as a critical economic, educational, and social catalyst for Atlanta and the region. For more information, visit www.woodruffcenter.org.

About A Legendary Event
A Legendary Event is an award-winning catering and event services company based in Atlanta, Georgia. Providing exemplary catering, design and décor, the company has gained the confidence of the city's best events since 1997. For more information, visit www.legendaryevents.com.

About Centerplate
Centerplate crafts and delivers "Craveable Experiences. Raveable Results." in 250 prominent entertainment, sports and convention venues across North America-including 21 performing arts centers. Centerplate has provided services to Art Basel Miami Beach, 15 official U.S. Presidential Inaugural Balls, 12 Super Bowls, 19 World Series, key events for the Democratic and Republican National Conventions, and the largest plated dinner in history at the Alpha Kappa Alpha Centennial Celebration. Visit the company online at www.centerplate.com.

Imperial Fez Specials

Thu, 12 Aug 2010 13:04:39 GMT

Lunch Box Special
3 in 1 box $7.99
Meat, Vegetables and Dessert

Free Pickup of Delivery
(5 mile radius)
Must call 24h in advance

5 Course Dinner
$45 per person
Moroccan Lentil Soup
Moroccan Salads
Appetizer B'stella
Your Choice of Main Entree
Dessert & Hot Mint Tea

Valid Only
Sun-Tue-Wed-Thu
2 Course Dinner
$29 per person
3 Course Dinner
$39 per person

----------------------------------------------------------------------------------------------------------------------------
Sunday - Family Day
Kids Eat Free (under 14)
6pm Reservation Only

Monday for Couples
Romantic Mediterranean
Dinner for Two
3 Course Dinner
$60 per couple

Tuesday - Birthday Special
Bring 4 Friends & Get a Free 5 Course Dinner (Only Valid in the Month of your Birthday)

Wednesday - Night of Fire
Pitcher Mojito 1/2 Price
Buy 5 Course Dinner, Get 1 Free Hookah per Table (all must buy 5 Course Dinner)

Thursday's Meat & Wine Lovers
All Bootles of Wine 1/2 Price
3 Course Lamb Shank $24pp

Fridaytini
All Martini Glass 1/2 Price

Saturday
Taste of Morocco $20pp
3 in 1 Entree Chef Choice
A Glass of Moroccan Wine
6pm Reservation Only

www.ImperialFez.com

Special Request for ProStart School: Please Donate Any Used Flatware, Plates & Glassware

Fri, 06 Aug 2010 18:38:17 GMT

Arabia Mountain High School in Lithonia recently hired an experienced teacher to improve their culinary program. She was tasked to create a small four-table restaurant to teach table service and restaurant etiquette to the students, but has no plates or flatware for service and no budget to purchase service for forty.

If you would like to help by donating any partial/broken/miss-matched sets of flatware, plates and non-alcoholic glassware, please contact Lee Gray at leegray@hefg.org or 678-887-8009.

About ProStart:

ProStart is the career-building program for high school students who are interested in culinary arts and foodservice management. It also offers scholarships and national certification.

Muss & Turner's New Concept

Fri, 06 Aug 2010 17:44:57 GMT

Keepin' It Local

A recent report by the University of Georgia’s College of Agricultural and Environmental Sciences (available here) outlined the potential economic benefit that would result from an increase of local consumption by Georgia consumers.

Local Planet sat down with Atlantan Ryan Turner, an early advocate for buying local, to discuss the locavore, farm-to-table trend.

Many of our readers know Ryan Turner from the namesake restaurant and deli, Muss & Turner’s, that he opened a few years back with partner and chef, Todd Mussman. Ryan is currently working with Mussman and Chris Hall, formerly of 4th & Swift and Canoe, to launch their newest venture, Local Three, which will open later this year in the space recently vacated by Joel Brasserie.

Patrons of Muss & Turner’s – and most Local Planet readers will be among this group – can attest to the eatery’s commitment to sourcing local, Georgia-grown products. More importantly, they can vouch for the superior taste and quality that comes with using fresh regional food, be it produce, artisan meats, charcuterie and cheeses, and even locally produced beer and wine. Along with being fresher and more flavorful, a commitment to local producers also benefits the local economy, supports family farms and reduces the impact on our environment by lowering transport costs and emissions. Moreover, as we explored in our recent article on buying local, small, Georgia-based producers – most of which are family-owned small businesses – also tend to be better stewards of the land, and most eschew the use of chemical fertilizers and pesticides. So why don’t more people – consumers, chefs and restaurateurs alike – make a commitment to local products? Ryan Turner and his partners wonder the same thing and – like Local Planet – they are working to increase awareness, inform, educate and advocate for Georgia farmers and artisan food producers.

Turner’s approach to buying local is as simple as it is consistent and void of compromise: If a product is in season and available from local sources, then that’s what his restaurant will serve. That means sourcing from local suppliers, often directly from small, family-owned farms, will always be preferential to other sources. It also means that when products are not in season, Turner won’t serve them. So you won’t find fresh blueberries or tomatoes on the menu during winter at Muss & Turner’s. “Quality comes first, of course,” Turner explains. “And we will never compromise here. But, if local product is available, then we will use it. Full stop. We also believe there is reason to the season. As a result, we won’t buy produce from overseas just because it’s not in season in Georgia. Instead, we’ll adapt our menu.” Turner says he has had to educate his guests and, once they are aware of the issues, they accept the alternatives. Hence, their popular BLT becomes a BLR (Bacon, Lettuce and roasted Red peppers) in the winter months and remains just as popular.

Turner, Mussman and Hall intend to carry this philosophy over to their new venture, Local Three, as well and, if anything, will increase their commitment to the locavore movement. “It’s just the right thing to do -- for us, the local farmers, the economy and our guests,” Turner relates. He finds it important to educate consumers without being preachy, especially children. “Kids really need to understand where food comes from, how it’s prepared and the important role that fresh, nutritious food plays in our lives, our health and our community.” Reflecting this, Turner encourages parents to bring their children to the restaurant and nothing makes the young father happier than to see a couple with young children enjoying an evening out at Muss & Turner’s.

The new restaurant, Local Three, is due to open in October and will embrace this approach as well. According to Turner, it intends to be a comfortable neighborhood place without dress code or pretense, where the food has the starring role. Ryan envisions a place where businessmen in suits, dudes in shorts and flip-flops, and young families with children will feel equally at home. The one common denominator should be a love of food.

Turner and his partners have also extended their commitment to local food beyond their restaurant ventures, supporting the launch of one of Atlanta’s newest farmer’s markets F.A.R.M.(which stands for Farmers Atlanta Road Market). Located just across the street from Muss & Turner’s, at St. Benedicts Episcopal Church at the intersection of Atlanta Road and East West Connector. F.A.R.M. offers products from many of the same producers that also supply the restaurant.

So what does it take to embrace a commitment to local food and make it work for a busy restaurant and is this just a fad or a trend that’s built to last? Turner’s response is characteristically direct and unvarnished: “You need a team of people that cares, that takes ownership and is committed. It can be a bit more work sometimes, but it’s worth it. And, let’s face it; at the end of the day, it’s the only way to build a business that will last, that’s sustainable. We believe this is more than a trend – it’s the only way forward. In a few years buying local will be nothing unusual, it just makes too much sense in so many ways.” At Local Planet, we couldn’t agree more.

From: localplanet.com

New IRS Tip Reporting Initiatives

Fri, 06 Aug 2010 17:39:42 GMT

Over the last year, the Internal Revenue Service (IRS) has been talking with the restaurant industry about tip reporting compliance initiatives. The IRS believes there is a significant amount of tip income that goes unreported, and that equally low is the number of restaurant establishments that file Form 8027, the form used by employers to report employee tip income. Historically, compliance regarding tip-reporting laws has been an ongoing and at times contentious issue between the IRS and the restaurant industry.

Most recently, the IRS has communicated to the Association that the agency has begun a new tip compliance initiative to track non-filers of the Form 8027. With the help of an outside contractor, the agency has begun identifying and contacting non-filers with what the agency calls "soft notice letters" which indicate the restaurant is not in compliance and gives the establishment the option of filing or notifying the agency as to why they have not filed.

Keep Reading...

IBM Joins Dinova

Fri, 06 Aug 2010 17:22:47 GMT

Dinova , a GRA member that establishes relationships between selected restaurants and Fortune 500 companies, has added IBM as a client. Effective August 1st, IBM will be directing their employees who are on business travel to Dinova restaurant partners.

Click HERE for further information.

Travel + Leisure's "America's Best Cities" Survey

Fri, 06 Aug 2010 16:24:30 GMT

Vote for Atlanta!

It's time again for the annual Travel + Leisure America's Favorite Cities Survey and we want you to tell them why Atlanta deserves the number one spot!

Vote by Aug. 31

This is your chance to weigh in on where Atlanta ranks amongst America's hottest cities in hotels, dining, shopping, nightlife, culture and more.

The survey results will appear in Travel + Leisure magazine's November issue, and on travelandleisure.com.