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Archive for August, 2007

Noir

Thursday, August 30th, 2007

May/June 2007

Noir, located in the heart of Historic Castleberry Hill Art and Loft District, is designed to resemble an original Old Hollywood lounge. Emphasizing on social drinking, conversational coffee, and American contemporary cuisine with French influences, Noir seeks to establish itself as Atlanta ‘s premier lounge offering coffee, spirits, small plates for sharing, and entertainment.

The space was designed by Jason Wertz, owner or Wertz Contemporary. Black, the anchor color, was used to create a seductive and dramatic environment with an intimate feel. The black theme is carried from plush black velvet banquette seating onto the floor with wall-to-wall carpeting. A glowing black matrix stone bar is the anchor of Noir.

The wine and champagne list is 30 percent French, while the cocktail menu features drinks mixed with fresh seasonal fruits and juices, top shelf liquors, a wide selection of unique beers, or Frances most recognized coffee, Café Richard.

Noir will serve American contemporary cuisine with French inspired influences to create such small plates as lamb and rosemary meatloaf, cheese plate with blackberry coulis and candied pecans, or scallop ceviche with jicama and cabbage salad.

The lounge accommodates 100 guests and the bar 50. There are an additional 25 seats on the patio. Noir is located at 264 Peters Street in Atlanta and will be open Tuesday – Saturday at 5 p.m. For details call 404-223-2999 or visit www.noiratlanta.com.

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Raving Brands Goes Global

Thursday, August 30th, 2007

May/June 2007

Raving Brands announced plans to bring its flagship concept, Moe’s Southwest Grill, to Canada. Raving Brands has entered into a 40-store development deal with Canadian partner True North Brands, Inc., representing Raving Brands’ move to an international playing field, the first in what the company believes will be a series of deals to come in 2007.

The company will also develop 10 new restaurants in Singapore. The company has entered into a master franchise agreement for its Doc Green’s concept with Aspac F&B Pte. Ltd., a division of multi-industry business conglomerate Fong Tat Group.

In addition, Raving Brands has signed a transaction with the A.A. Turki Corporation for Trading and Contracting to develop and open 115 restaurants in the next five years in eight Middle Eastern countries—Bahrain, Egypt, Jordan, Kuwait, Oman, Qatar, Saudi Arabia and the United Arab Emirates. The multi-unit transaction, which incorporates many of the Raving Brands concepts, was completed with the advisory of The Mayfair Group, a New York-based merchant bank specializing in hospitality and retail investment and advisory.

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HUDDLE HOUSE OPENS R&D CENTER

Thursday, August 30th, 2007

Huddle House announced the opening of a new test kitchen and R&D center in Atlanta designed to develop new menu items and increase service and quality efficiency at the chain’s 420+ locations around the country.

The news follows the announcement that Huddle House partnered with Allied Capital, Inc. in a $124 million acquisition deal. The fast-growing chain is expanding outside of its southeast core into the Mid-Atlantic and Midwest regions. In the last four years alone, Huddle House has opened 123 new stores in various states including VA, WV, OH, IL, MO and TX. System-wide sales last year were $215 million.

The development of the new R&D facility was instrumental in attracting Huddle House’s new Director of Product Development, Damon Paolozzi. Paolozzi served as Corporate Chef for Popeye’s Chicken and Biscuits for over five years prior to joining Huddle House in July of 2006.

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BONEHEADS SAUCE WINS SCOVIE AWARD

Thursday, August 30th, 2007

Boneheads Grilled Fish & Piri Piri Chicken was recently awarded two 2007 Scovie awards for their signature Piri Piri sauces. The Scovie Awards recognize top fiery foods from around the globe.

A panel of culinary experts sampled hundreds of the world’s most lauded gourmet foods, and of the 742 entries across multiple categories, Boneheads was recognized in the “Hot Sauce-Medium” category for its Medium Piri Piri Hot Sauce and in the “Hot Sauce-Specialty Chile” category for its Hot Piri Piri Hot Sauce.

Both sauces were created by Boneheads Head Chef and Culinary Institute of America graduate Scott Vogel, Director of Franchise Support and Culinary Development. Boneheads Piri Piri Sauces were developed over months of trial and error, using a multitude of cooking techniques, seasonings, fresh herbs and vegetables

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MILIOTES EARNS MASTER SOMMELIER

Thursday, August 30th, 2007

George Miliotes, Director of Beverage & Hospitality at Seasons 52, passed the Court of Master Sommeliers’ Master Sommelier Exam, held March 17-22 in San Francisco. Having successfully completed the three-part exam, which included a blind tasting of six different wines, Miliotes joins the ranks of the 142 Master Sommeliers worldwide.

Miliotes began the certification process ten years ago, moving through three levels and a series of classes with rigorous examinations. The Master Sommelier diploma is the culmination of that process. The exam consists of three parts: restaurant services and salesmanship, sommelier knowledge and practical tasting. For the latter, candidates must accurately describe six wines in twenty-five minutes, including the grape variety, country of origin, district of origin and vintage of each.

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WOOTEN NAMED EXECUTIVE CHEF

Thursday, August 30th, 2007

Chef Paul Wooten has been named Executive Chef at Sweet Lowdown. He worked behind the line as Chef de Cuisine since the restaurant launched in November 2006.

After studying nutrition at UNC, Wooten attended the CIA. He then moved to NY to study under Chef Rocco DiSpirito at Union Pacific. He moved back to NC in 1996 and worked under Chef Charles Park at the Beaufort Grocery Company. In 2001, he moved to the Florida Keys to work under Chef Adam Votaw at Little Palm Island’s Dining Room and in 2002 accepted a position as Executive Chef of Vinocity Wine Bar in Atlanta.

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SEIDMAN NAMED SVP

Thursday, August 30th, 2007

Paul Seidman has been named the Senior Vice President Avado Brands and will oversee R&D, purchasing, product development and quality control for both the Don Pablo’s Mexican Kitchen and Hops Restaurant and Brewery brands. He brings more than 20 years’ food service experience to the role, most recently as vice president of food and beverage/procurement for COSI Inc. He attended the CIA in Hyde Park , NY, and received a B.S. in hotel and restaurant management from Florida International University in Miami. He is a member of the Research Chefs Association and the International Corporate Chefs Association.

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KAUR NAMED RESTAURANT MANAGER

Thursday, August 30th, 2007

The Sun Dial Restaurant, Bar & View has hired Awneet Kaur as Restaurant Manager. Kaur brings more than 15 years of leadership and restaurant management experience to her role.

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HOLLBERG NAMED EXECUTIVE CHEF

Thursday, August 30th, 2007

Chef Bennett Hollberg has been named Executive Chef at the Atlanta Grill of the Ritz-Carlton Atlanta.

Hollberg grew up in Virginia Highlands, so his affinity for southern foods came naturally. But his road to cooking took a few detours. He performed in musicals at Paideia, went to Furman to play baseball, changed majors a few times, then without any cooking experience but “knowing it was right,” left in his junior year to attend culinary school at the Art Institute of Seattle.

After graduating, he returned home and applied for a position at the Dining Room at The Ritz-Carlton, Buckhead. He got the job and after four years and many promotions, working first with Bruno M�nard and later Arnaud Berthelier, he became Sous Chef.

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BEILSTEIN; LYONS HEAD AFC

Thursday, August 30th, 2007

AFC Enterprises, Inc., the franchisor and operator of Popeyes Chicken & Biscuits, announced the resignation of Kenneth L. Keymer, AFC, CEO and President effective March 30, 2007. Since joining Popeyes, Keymer has re-energized the brand.

Frederick B. Beilstein, former CFO of AFC Enterprises from 2004-2005, has been appointed the interim CEO. Beilstein has been a Managing Partner of Equicorp Partners, LLC, an Atlanta-based investment and advisory services firm since 2005. He remained an active consultant to AFC and the Popeyes brand since his departure.

James W. Lyons, the company’s Chief Development Officer, has been appointed to the newly created position of COO. Lyons joined the Popeyes management team in July 2004 and has played a key role in improving the company’s development pipeline and accelerating new restaurant openings.

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