Q: JMR Kitchens Announces Expansion to Include a Second “taste” Location

Raleigh – Justin and Ryan Riek, partners in JMR Kitchens, are excited to announce the expansion of their popular restaurant concept, taste, with a second location in Raleigh, NC. This new addition is expected to open in May 2017. taste will be located at 1912 Bernard St, Raleigh, NC 27608, where the Cave 1912 restaurant is currently located. The second taste location will offer a laid-back atmosphere in a neighborhood establishment, similar to the original location at 3048 Medlin Dr, Raleigh, NC 27607. The new location will serve a similar menu of small plates, designed to pair perfectly with carefully selected wines. Expect to see a variety of seasonal selections on the small plates menu as well as favorites like the seared pistachio crusted ahi tuna, chopped angus beef sliders and roasted beets. JMR Kitchens’ Executive Chef Scott Phillips will also be crafting new small plates like shrimp tacos with housemade tortillas. JMR Kitchens is proud to expand their restaurant group with the second taste, marking their fourth restaurant opening in just four years. More information will be released regarding the grand opening date. Connect with taste on Facebook, Twitter and Instagram. About JMR Kitchens Founded by Ryan and Justin Riek in 2013, JMR Kitchens is a family owned and operated restaurant group based in Raleigh, NC. We specialize in creating a unique neighborhood kitchen and bar experience that focuses on fresh product and outstanding customer service. Currently, our three concepts include taste; more. kitchen & wine bar; and the Oak, kitchen & bourbon bar. Release

Question 1

Raleigh Brewing Co tapped for Smithsonian's craft brewing history launch

Accepted Answer

Raleigh Brewing Co. set to participate in festivities Nov 7-9 in DC celebrating the Smithsonian’s National Museum of American History exploration of the history and industry of brewing in the United States in a new showcase located within the “FOOD: Transforming the American Table” exhibition that began Oct. 25.
“FOOD: Transforming the American Table” is an existing, permanent exhibition that explores the history of food and eating in the United States since 1950. The exhibition’s fall update will highlight new stories about changes in food itself and how Americans produce, prepare and consume food and drink. One of four major new sections is “Brewing a Revolution.”
The history of brewing in the U.S. is a story of immigration, urban change, technological innovation and evolving consumer tastes. During the nation’s early years, Americans drank ales, mostly brewed by women and enslaved people, at home. The arrival of European professional brewers—nearly all men—in the 1800s created a nation of lager lovers. While Prohibition in 1920 banned the production of intoxicating beverages, the story of American beer was far from over.
Visitors will see artifacts, archival materials and photographs that originated in the homebrewing and microbrewing movements of California and Colorado in the 1960s through 1980s—the beginning of the craft beer “revolution.”
The “Brewing a Revolution” showcases are the work of curator Theresa McCulla, who has led the museum’s American Brewing History Initiative since 2017. She has been mining the existing collections and traveling across the country researching, collecting, preserving and sharing this history to expand the collections with a focus on brewing in the 20th and 21st centuries. SI-415-2019 2
“The artifacts featured in this new display convey histories of innovation, creativity and risk, as well as deep pride and pleasure in the processes of brewing and drinking beer in the United States,” said McCulla. “Beer is a thread that runs throughout the fabric of our nation’s history and culture.”
Part of the Smithsonian Food History project, the museum initiated the American Brewing History Initiative in 2016 with funding from the Brewers Association, the Boulder, Colorado-based not-for-profit trade association dedicated to small and independent American brewers. The Brewers Association recently funded an extension of the initiative through 2022.
“The craft brewing revolution in America has had a profound social, cultural and economic impact on this country,” said Bob Pease, president and CEO of the Brewers Association. “America is a beer nation, and we are honored to support this effort and work with the National Museum of American History to chronicle and showcase the significant achievements small and independent brewers and homebrewers have made throughout our nation’s history.”
A wooden home-brewing spoon that belonged to Charlie Papazian, past president of the Brewers Association and founder of the Association of Brewers, a microscope used by Fritz Maytag at Anchor Brewing Co. and the travel notebook that helped inspire Kim Jordan and Jeff Lebesch to found New Belgium Brewing Co. are among the artifacts on view. McCulla has also recorded oral histories with more than 75 members of the brewing industry.
More information about the initiative and beer history at the museum is available at http://s.si.edu/BrewHistory.
The Last Call: Brewing History After-Hours
In conjunction with the exhibition opening and as part of the three-day Smithsonian Food History Weekend, Nov. 7–9 in DC, McCulla will moderate a conversation among several key figures in the history of craft beer to reflect on beer’s past, present and future during “The Last Call: Brewing History After-Hours” event Friday, Nov. 8. Participating are Maytag, former owner of Anchor Brewing Co.; Ken Grossman, founder of Sierra Nevada Brewing Co.; Papazian, founder of the Association of Brewers; and Michael Lewis, professor emeritus of Food Science and Technology at the University of California, Davis.
The following breweries will pour beer tastings: Dogfish Head Craft Brewery, Milton, Delaware, 60 Minute IPA and Slightly Mighty IPA; Anchor Brewing Co., San Francisco, Anchor Steam Beer and Anchor Porter; Sierra Nevada Brewing Co., Chico, California, and Mills River, North Carolina, Pale Ale and Celebration Fresh Hop IPA; Raleigh Brewing Company, Raleigh, North Carolina, New Albion Ale and Hell Yes Ma’am Belgian Golden Ale; and New Belgium Brewing Co., Fort Collins, Colorado, and Asheville, North Carolina, Fat Tire Amber Ale and Voodoo Ranger IPA.
Tickets for The Last Call are $45 for beer tastings, appetizers and a one-night-only display of brewing-history objects out of storage, including recent acquisitions. To purchase tickets and for more information, visit https://s.si.edu/LastCall.
Leadership support for “FOOD: Transforming the American Table” is made possible by Warren and Barbara Winiarski (Winiarski Family Foundation), the Brewers Association, the Julia Child Foundation for Gastronomy and the Culinary Arts, the Land O’Lakes Foundation, the 2018 Food History Gala Supporters and History Channel.
The National Museum of American History explores the infinite richness and complexity of American history. The museum helps people understand the past in order to make sense of the present and shape a more humane future. For more information about the museum, visit http://americanhistory.si.edu. Explore the museum’s social media on Twitter (@amhistorymuseum), Facebook (@National Museum of American History) and Instagram (@amhistorymuseum). #SmithsonianFood and #BeerHistory
The museum is located on Constitution Avenue, between 12th and 14th streets N.W., and is open daily from 10 a.m. to 5:30 p.m. (closed Dec. 25). Admission is free. For Smithsonian information, the public may call (202) 633-1000.

Question 2

‘Top Chef’ Alum Katsuji Tanabe Announces Raleigh, NC Restaurant

Accepted Answer

Chef Katsuji Tanabe – the celebrated chef who captured television audiences when he starred on Bravo TV’s hit competition series Top Chef Boston, Top Chef Mexico and Top Chef Charleston, and whose restaurants have stretched from Los Angeles and Las Vegas, to Chicago and New York City – announces his recent move to Raleigh, NC and plans for a Raleigh restaurant. “This will be a ‘Top Chef’ inspired restaurant with rustic, wood-fired cooking; we’ll work with what’s at-hand locally to express our creativity in our own unique way,” explained Tanabe, who brings over 20 years of experience as a chef and competitor, nationally recognized for his signature playful style and wildly unique combination of Mexican, Japanese and American flavors.
“The South has such a rich food culture and history; I really fell in love with it during Top Chef Charleston,” explained Tanabe. “I’ve wanted to find a home in the South where I can provide the best possible life for my family, and do what I love in a place that really cares about their food culture. I’ve always been after the ‘American Dream,’ and right now that means making our home here in Raleigh and creating a destination for the kind of ‘fun dining’ I love to create.”
Stay tuned for details of Katsuji Tanabe’s Raleigh restaurant, opening in late 2019 – located at 208 Wolfe Street – which promises to be a significant contribution to the revitalization of historic City Market and the Moore Square area of downtown Raleigh, and to North Carolina’s thriving food culture.
And Tanabe added, “I didn’t move to here to open just one restaurant.”
About Katsuji Tanabe
Chef Katsuji Tanabe – born and raised in a Jewish neighborhood in Mexico City to parents of both Mexican and Japanese heritage – captured the hearts of Americans at his restaurants across the US and through his appearances on national television as he realized the “American Dream.” Now the Chef of Barrio in Chicago and Hussong’s Cantina at Mandaly Bay in Las Vegas, and a forthcoming Raleigh, NC restaurant, Tanabe first made a name for himself in 2011 in Los Angeles, CA as the owner and chef of Mexikosher, the first authentic kosher, Mexican restaurant in Los Angeles, and the first of its kind in the United States. In 2016, he charmed audiences on Bravo’s Top Chef Boston, followed by Top Chef Mexico and Top Chef Charleston. Prior, Tanabe appeared on The Travel Channel’s Chow Masters, had a winning appearance on Food Network’s Chopped, was a professional chef contender on NBC’s Food Fighters as well as a judge on Master Chef Mexico. Tanabe is committed to being a voice for immigrants in the food and beverage industry, supports CORE (Children of Restaurant Employees) and the James Beard Foundation’s “No Waste” initiative. From restaurants and events to national television, Katsuji Tanabe continues to deliver his flavorful and flamboyant style to diners and fans across the US.
Image: Eater Vegas
Follow Chef Katsuji Tanabe @KatsujiTanabe.

Question 3

Rocky Top Catering Expanding Adding 18,000-Square-Foot Commissary

Accepted Answer

Raleigh – Rocky Top Catering has announced that it has acquired a new 18,000-square-foot space to serve as a commissary for the organization’s food service operations. The facility, located at 5000 Departure Drive, is believed to be the largest kitchen for catering services in the greater Triangle area and will be in operation in early 2018. Rocky Top has more than 500 full- and part-time employees, and owns two event venues: 1705 East in Raleigh and Cross+Main in Youngsville.
In order to better focus on its expanding catering business, Rocky Top Catering recently changed its name from Rocky Top Hospitality and has sold its restaurants – including Twisted Fork in Raleigh and Dean’s Kitchen+Bar in Cary – to Cook Hospitality Group. The sale closed on October 1, and experienced restaurateur Darryl Cook, who formerly managed Empire Eats restaurants, has assumed ownership of the restaurants.
In addition to being a preferred caterer for dozens of venues across the Triangle, Rocky Top is the exclusive caterer of the Blue Zone in Kenan Stadium at UNC-Chapel Hill, UNC football’s training table, the Friday Center for Continuing Education, and the North Carolina Museum of Natural Sciences. Rocky Top also operates Southland BBQ Catering and hosts the annual New Year’s Eve Gala at the Nature Research Center in downtown Raleigh.
Rocky Top Catering offers a variety of planning and catering services, both onsite and offsite, for events such as weddings, corporate meetings, reunions, birthday parties, graduation parties, chef experiences, cooking classes and more.
“The time was right for this move, and I’m very excited about the direction of the company,” said Dean Ogan, owner of Rocky Top Catering. “Our catering business has experienced steady growth over the past 10 years, with the last three years being extremely strong, and we are looking at even more growth in 2018. By putting all of our energy into catering, I and my staff can now focus exclusively on offering top-notch customized services to our clients.”
For more information or to view sample menus, visit http://rockytopcatering.com/ or call 919-850-2340.
About Rocky Top Catering
Rocky Top Catering is a full-service, premier wedding and special event caterer serving Raleigh, Durham, Chapel Hill and the Triangle area. We offer a wide range of food and service options, including full-service catering, corporate catering delivery, offsite catering, and everything in between. Whether it’s a wedding reception, family celebration or corporate event, our award-winning team looks forward to making your vision come to life. For more information, visit rockytopcatering.com.
Release

Question 4

JMR Kitchens Announces Expansion to Include a Second “taste” Location

Accepted Answer

Raleigh &#8211; Justin and Ryan Riek, partners in JMR Kitchens, are excited to announce the expansion of their popular restaurant concept, taste, with a second location in Raleigh, NC. This new addition is expected to open in May 2017. taste will be located at 1912 Bernard St, Raleigh, NC 27608, where the Cave 1912 restaurant is currently located.
The second taste location will offer a laid-back atmosphere in a neighborhood establishment, similar to the original location at 3048 Medlin Dr, Raleigh, NC 27607. The new location will serve a similar menu of small plates, designed to pair perfectly with carefully selected wines. Expect to see a variety of seasonal selections on the small plates menu as well as favorites like the seared pistachio crusted ahi tuna, chopped angus beef sliders and roasted beets. JMR Kitchens’ Executive Chef Scott Phillips will also be crafting new small plates like shrimp tacos with housemade tortillas.
JMR Kitchens is proud to expand their restaurant group with the second taste, marking their fourth restaurant opening in just four years. More information will be released regarding the grand opening date.
Connect with taste on Facebook, Twitter and Instagram.
About JMR Kitchens
Founded by Ryan and Justin Riek in 2013, JMR Kitchens is a family owned and operated restaurant group based in Raleigh, NC. We specialize in creating a unique neighborhood kitchen and bar experience that focuses on fresh product and outstanding customer service. Currently, our three concepts include taste; more. kitchen & wine bar; and the Oak, kitchen & bourbon bar.
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