ANNUAL EDUCATIONAL CONFERENCE DiRo-NA'S

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Message from Chairman Chick Marshall What an incredible year! I’m pleased to present the summer issue of Distinguished Dining. For the past couple of years, DiRo - NA’s marketing committee and staff have been working together diligently to make the newsletter a more useful educational tool, so I hope its continued improvement is noticeable. As many of you know, the past couple of years have been a time of growth and change for our organization. The first portion of 2006 has reaffirmed the fact that DiRo - NA’s leadership is looking to strengthen and grow our organization from the inside out. Due to the fact that we accomplished most of what we set forth to do in DiRo - NA’s initial Strategic Plan (developed in 2003), this year the Board of Directors met and developed a new strategic plan and vision to carry DiRo - NA through 2006 and beyond. Read more in this issue about the contents and outcome of this strategic planning meeting. I look forward to a year filled with positive change in our organization; namely change in how we evaluate ourselves, change in how we approach the fine dining segment and change in how we, as an organization, strive to serve as the authority for recognizing and promoting excellence in fine dining. The months ahead will be a time of challenge, renewal and positive action – helping DiRo - NA achieve the overall goal of strengthening its position in the fine dining sector. Stay tuned for updates on the changes afoot over the summer months. I must say that I am extremely excited about what the future holds for our unique organization. Together we truly are setting the table for success and I am extremely excited to be an active part of this process. I hope that each of you share my excitement and enthusiasm about DiRo - NA’s new outlook for this year. I encourage all DiRo - NA restaurateurs to participate in the second DiRo - NA Week, this year August 21-25. Proceeds for the only national restaurant week, will benefit Share Our Strength. Feel free to contact Headquarters if you have questions or would like to participate. Last, but certainly not least, I hope you will make plans to attend the DiRo - NA Annual Gala & Educational Conference this year at the Ritz-Carlton Buckhead in Atlanta, October 22-24, 2006. Conference Chairman John Metz. Jr., with the help of the local Conference Committee, has painstakingly made sure that the red carpet will be rolled out for us southern-style in Atlanta this year. This year’s Conference plans to incorporate an intensive focus on education and information regarding current Industry trends, marketing and profitability. The program will feature a new set of restaurateur roundtables which will allow all attendees to informally discuss the major issues that impact their day to day business. We will also hold our annual Town Hall meeting during the Conference to discuss our positive changes and growth as an organization. I look forward to seeing you in Atlanta! Warm wishes, 26 Restaurants Join DiRo - NA Ranks We are delighted to announce the DiRo - NA Class of 2007. Anonymous inspectors across North America, Canada, and Mexico – drawn from the hospitality industry and the media – were charged to determine which restaurants could be eligible to uphold the DiRo - NA distinction, through an Inspections Program managed independently of DiRo - NA. Inspectors follow a rigorous set of criteria to evaluate every facet of the dining experience offered by each restaurant. Only those restaurants that genuinely demonstrate excellence afforded to a DiRo - NA guest, by their exceptional quality of service, their highest standard of food and DiRo - NA Members, Class of 2007 Aqua Blue Restaurant & Bar Roswell, GA Araxi Restaurant & Bar Whistler, BC, Canada Blue Water Café and Raw Bar Vancouver, BC, Canada The Boheme Orlando, FL CinCin Ristorante Vancouver, BC, Canada Equus Restaurant Louisville, KY The Globe Northport, AL Grace Restaurant Los Angeles, CA IL MULINO Toronto, ON, Canada Jackson’s Pensacola, FL The Landmark Restaurant Dallas, TX I’o Maui, HI Lantern Restaurant Chapel Hill, NC La Toque Rutherford, CA Les Nomades Chicago, IL Mother’s Bistro & Bar Portland, OR Mr. B’s - A Bartolotta Steakhouse Brookfield, WI O’Leary’s Seafood Restaurant Annapolis, MD Pangaea North Bennington, VT Chick Marshall Chairman of the Board, 2005-2006 beverage, and their excellent standards for the restaurant’s physical property, can be considered for invitation to become an elite member of the DiRo - NA fine dining family. I know you will join us in welcoming the Class of 2007 to the DiRo - NA family. We will honor them at the Annual Grand Gala and Conference in Atlanta, on Tuesday, October 24, 2006. The Park Steakhouse Park Ridge, NJ Rainwater Alpharetta, GA Ristorante Bartolotta Wauwatosa, WI Sona Restaurant Los Angeles, CA The Steakhouse at the San Luis Resort Galveston, TX Uncle Jack’s ® Steakhouse Bayside, NY West Restaurant & Bar Vancouver, BC, Canada
Michael Batterberry Kevin D. Schwartz Kevin Schwartz’ 14-year tenure with the Food and Beverage Department of The Grove Park Inn Resort & Spa is the result of a love for restaurants that began at the age of 15. Since then, he has worked in every possible position in the business, and earned his place as the General Manager and Sommelier of Horizons, the Resort’s flagship restaurant. During his career at Horizons for the past 11 years, Kevin has been instrumental in guiding the restaurant and its staff in creating an environment that is relaxed, yet always elegant and exhilarating. During his career, he has earned accolades such as Certified Food and Beverage Executive, Sommelier and Certified Specialist of Wine. His civic involvement includes serving on the Board of Trustees and Financial Support Committee with the Asheville Apostolic Church, as well as The Rotary Club of Asheville. He also sits on the Blue Mountain Living Wine Panel, the Asheville Sommelier’s Guild Board of Directors and the Asheville Independent Restaurant Association. ◆ Vincenzo Gabriele Vincenzo came to United States in 1969. His first role was as an assistant captain at Tony’s in St. Louis. In 1975, he accepted the position of Maitre’D at Casa Grisanti. By 1980, Vincenzo became equal partners with Grisanti’s brother in Grisanti, Inc. In 1984, Grisanti Inc. merged with IMASCO USA. In June 1986 Vincenzo’s Inc., was formed and the Courtyard Café was opened. The café offers a continental cuisine specializing in fresh seafood, veal and pastas. Among the many honors Vincenzo has received through his career are the Mobil 4-star Rating and the Travel Holiday Award 9 consecutive years, the Ivy Award in 1981, and participation in A Taste of America at President Reagan’s 1981 and 1985 Inaugural Celebrations. ◆ DiRo - NA LEADERSHIP DiRo ANNUAL EDUCATIONAL CONFERENCE continued from cover - NA’S during the Welcome Luncheon will provide tactics and strategies for impacting your own organization. The Glories of Southern Cuisine, Past and Present (and how it can bolster the appeal of your future menus) Michael Batterberry, Editor-in-Chief and Publisher of Food Arts Magazine Brad Brennan The youngest member of the Brennan clan, Brad was greeting and seating guests at Commander's Palace New Orleans before he was ten-years-old. The restaurant business is part of the Brennan genetic code. While attending Westminster College in Missouri and Tulane University in New Orleans, Brad stayed in the kitchen mastering all stations at Commander's. In 1991 the Brennans asked Brad to open Palace Cafè in New Orleans. Following Brad's four years at Palace Cafè, he returned to Commander's where he settled in as Beverage Director at the five star restaurant he proudly calls "home." In the restaurant industry, Brad is a member of the International Association of Culinary Professionals, James Beard Foundation, the National and Louisiana Restaurant Association, and he is on the Board of Directors of the Nevada Restaurant Association. ◆ Michael O’Keefe Michael (Buzzy) O’Keeffe was born and raised in New York City. After graduating college and serving in the United States Army, he built a restaurant which would combine three of his avocations: building, food and being by the water. After twelve years of negotiations with the City of New York, he was given approval to create the City’s first waterfront restaurant. The River Café, located on the Brooklyn side of the East River by the Brooklyn Bridge, opened in June 1977 and was an immediate success. The restaurant received the Parks Council Award in 1978, The Municipal Arts Society Award in 1979, and was selected by Gault Millau, the French culinary guide as one of the five best restaurants in New York, in 1982. This year, The River Café was awarded with the prestigious ‘Ivy Award of Distinction’ from Restaurants & Institutions magazine. Mr. O’Keeffe is an active member of the Futures in Education Foundation. He serves on the Board of Directors of the Fire Safety Foundation, the Harbor Foundation of New York and New Jersey and Fordham Preparatory School, and is a member of the Cardinal’s Committee of The Laity and a Director of the New York State Restaurant Association. ◆ Traditional Southern dishes incorporate the history and flavor of this distinctive and famously hospitable region. The panel will be presented by Michael Batterberry, Editor-in-Chief and Publisher of Food Arts Magazine. Join Michael and his panel of experts as they introduce the audience to the world of Southern Cooking and how it can be incorporated on menus from the Northeast to the West Coast. Sponsored by American Express DiR - oNA SUMMER 2006 3
Page 1: INSIDE: DiRo - NA’s Panel at the
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Page 7 and 8: PR REPORT Why DiRo - NA’s Marketi
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Page 15 and 16: WHAT’S THE DISH Chefs Team Up to

ANNUAL EDUCATIONAL CONFERENCE DiRo-NA'S

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