2 PG County Businesses Nominated For 2019 RAMMYs

PRINCE GEORGE'S COUNTY, MD -- The nominations are in for the 2019 RAMMY awards, and the Restaurant Association Metropolitan Washington is considering honoring two Prince George's County businesses.

No restaurants in Prince George's County made the nomination list, which was dominated by D.C. (70 out of 90 nominees were located in the District). However, food service distributor Coastal Sunbelt Produce in Laurel and restaurant supplier TriMark Adams-Burch in Landover were both nominated for the Joan Hisaoka Allied Member of the Year award -- an award that is "presented to an associate member who best exemplifies commitment to and support of RAMW," according to a RAMW statement. The award receipient is determined bY RAMW's Executive Committee.

The finalists were announced Monday night at The Hamilton, and the winners will be announced at a black-tie gala on Sunday, June 30.

"The selection process for the finalists, and ultimately the winners, involves two esteemed groups, the voting public and an anonymous panel of volunteer judges, consisting of food and dining journalists, educators and foodservice industry professionals," a statement from RAMW notes. "The voting public will decide the winners in four categories: Favorite Gathering Place of the Year, Upscale Brunch of the Year, Casual Brunch of the Year and Favorite Fast Bites of the Year. Votes for these categories can be cast online at www.nbcwashington.com/RAMMYS through Tuesday, April 30, 2019 at 5:00pm."

Here are the RAMMY nominees from RAMW:

Joan Hisaoka Allied Member of the Year:The award is
presented to an associate member who best exemplifies commitment to and
support of RAMW. This award recipient is determined by RAMW’s Executive
Committee.

• Coastal Sunbelt Produce
• Congressional Seafood Co.
• Saval Foodservice
• TriMark Adams-Burch
• The Veritas Law Firm

Regional Food and Beverage Producer of the Year:This
nominee is a food or beverage artisan who creates a product that is
then utilized by chefs and restaurants. Nominees in this category may be
cheese makers, coffee roasters, vintners, brewers, distillers, bread
bakers, chocolatiers, honey producers, farmers,
an ice cream/gelato company and many more. When the artisan is a
restaurant or restaurant group, the products created must be utilized by
chefs and/or restaurants outside of the maker’s restaurant group. The
nominee must have been in business a minimum of
one year by December 31, 2018.

• Arcadia Farm
• Atlas Brew Works
• Ayrshire Farm
• Ivy City Smokehouse
• Logan Sausage Co.

New Restaurant of the Year:A restaurant that must have opened between January 1, 2018 and December 31, 2018 and already distinguishes itself
as a pacesetter in food, beverage and service.

• Chloe
• Kaliwa
• Poca Madre
• Spoken English
• St. Anselm

Cocktail Program of the Year:The
establishment is distinguished by the quality, diversity, clarity and
value of its craft cocktail program, evaluated
separately from its beer, wine or other beverages. Nominees may be
bars, restaurants, or any foodservice establishment with an exemplary
cocktail program. The nominee continues to break new ground in education
of its staff. The nominee must have been in operation
for a minimum of one year as of December 31, 2018.

• barmini by JoséAndrés
• Bresca
• Daikaya
• Petworth Citizen and Reading Room
• Royal

Beer Program of the Year:The
establishment is distinguished by the quality, diversity, clarity and
value of its beer program. Brewery restaurants and brew pubs are
eligible for this category and will
be judged based on the diversity and quality of their craft beer. The
nominee continues to break new ground in education of its staff. The
nominee must have been in operation for a minimum of one year as of
December 31, 2018.

• B Side
• Caboose Tavern
• Pizzeria Paradiso – Dupont
• Republic
• Roofers Union

Wine Program of the Year:The
establishment is distinguished by the quality, diversity, clarity and
value of its wine program. The nominee’s wine
program best suits the cuisine and style of the restaurant while
enhancing the dining experience. Wine bars are eligible for this
category and will be judged based on the diversity and quality of their
offerings. The nominee continues to break new ground in
education of its staff. The nominee must have been in operation for a
minimum of one year as of December 31, 2018.

• Cork Wine Bar and Market
• Le Diplomate
• Maxwell Park
• minibar by JoséAndrés
• Trummer’s On Main

Rising Culinary Star of the Year:The nominee is an “up and coming” chef who demonstrates exemplary talent, shows leadership and promise for the
future. The nominee must have been based in the Metropolitan Washington area for a minimum of two years.

• Javier Fernandez, Kuya Ja’s Lechon Belly
• Adam Howard, Blue Duck Tavern
• John MacPherson, Three Blacksmiths
• Daniela Moreira, Call Your Mother Deli, Timber Pizza Company
• Kwame Onwuachi, Kith and Kin

Favorite Gathering Place of the Year:This
nominee is a restaurant rooted in its neighborhood where guests come to
eat, drink, and get together with
friends repeatedly. The great atmosphere and good vibes are as
important as the food and drink. The nominee must have been open for at
least 2 years prior to December 31, 2018.

• Duke’s Counter
• Open Road
• Perry’s
• Quarry House Tavern
• Vinoteca

Upscale Brunch of the Year:The
nominee is a restaurant that demonstrates a high standard of dining
excellence and service for its brunch in an Upscale Casual environment.
Brunch may be offered as full-service, buffet, or prix fixe. The nominee
must have been in business a minimum of one
year by December 31, 2018.

• Estadio
• Seasons
• The Restaurant at Patowmack Farm
• The Source by Wolfgang Puck
• Unconventional Diner

Casual Brunch of the Year:The
nominee is a restaurant that demonstrates a dedication to dining
excellence, service
and value in a casual environment for brunch. Brunch may be offered as
full-service, buffet, or prix fixe. The nominee must have been in
operation for a minimum of one year as of December 31, 2018.

• Brookland’s Finest Bar & Kitchen
• Casolare Ristorante & Bar
• Compass Rose Bar + Kitchen
• Maketto
• The Tavern at Ivy City Smokehouse

Favorite Fast Bites of the Year:This
nominee is a delicatessen, quick-serve restaurant, mobile food vendor,
or coffee shop (with food menu) that demonstrates a dedication to good
food and good service in a fast-casual environment. The nominee must
have been in operation for a minimum of one year
as of December 31, 2018.

• CHIKO
• Little Red Fox
• Rasa
• Shouk
• Taco Bamba Taqueria

Employee of the Year:The nominee is a non-managerial front or back of the house employee who serves as a model employee by displaying outstanding
service, an excellent work ethic and a positive image.

• Oscar Ardon, Doi Moi

• Maria Contreras, Jaleo Crystal City
• Valentine King, Hummingbird Bar and Kitchen
• Eloy Juarez Alvarez, Mintwood Place
• Fred Uku, The Red Hen

Manager of the Year:The
nominee is a non-owner manager or general manager in the food service
industry who displays the highest level of professionalism
and leadership. This person must be an inspiration and mentor to all
his/her co-workers displaying outstanding service, an excellent work
ethic and a positive image.

• Dave Delaplaine, Roofers Union

• Sabrine Marques, PassionFish Bethesda
• Donna Seal, Oceanaire
• Richard Stewart, iRicchi Ristorante
• Paris Twyman, Founding Farmers Tysons

Service Program of the Year:This
nominee is a restaurant that demonstrates a high standard of excellence
in service across the restaurant – from
the reservation process, to the host station, to every element of the
dining experience. The nominee must have been in business a minimum of
two years by December 31, 2018.

• Ambar – Clarendon
• Carlyle Grand Cafe
• Iron Gate
• Joe’s Seafood, Prime Steak, & Stone Crab
• The Riggsby

Casual Restaurant of the Year:The
nominee is a restaurant that demonstrates a dedication to dining
excellence, service and value in a casual environment. The nominee must
have
been in business a minimum of two years by December 31, 2018.

• All Purpose – Shaw
• Bantam King
• Bindaas – Cleveland Park
• Maketto
• Royal

Upscale Casual Restaurant of the Year:The
nominee is a restaurant that demonstrates a high standard of dining
excellence and service in an upscale casual environment. The nominee
must have been in business a minimum of two years by December 31, 2018.

• Centrolina
• Iron Gate
• Momofuku CCDC
• Sally’s Middle Name
• Sushi Taro

Pastry Chef of the Year:The
nominee is a restaurant pastry chef who prepares desserts and baked
goods and
demonstrates a high standard of excellence and culinary artistry. The
nominee serves as an inspiration to other food professionals. The
nominee must have been a pastry chef for the past five years with a
minimum of two years based in the Metropolitan Washington
area.

• Fabrice Bendano, Le Diplomate
• Ana Deshaies, Unconventional Diner
• Pichet Ong, Brothers and Sisters, Spoken English
• Paola Velez, Iron Gate
• Meagan Tighe, Trummer’s On Main

Formal Fine Dining Restaurant of the Year:The
nominee is a restaurant that demonstrates a high standard of excellence
in food, service and atmosphere and shows dedication to sophisticated
culinary techniques in a fine dining environment. The nominee must have
been in business a minimum of two years by December 31, 2018.

• Blue Duck Tavern
• BOURBON STEAK
• Rasika
• The Source by Wolfgang Puck
• Trummer’s On Main

Chef of the Year:The
nominee is an executive chef or chef de cuisine who demonstrates
consistent standards of culinary excellence. The nominee displays a
dedication to the artistry
of food and may be from any type of establishment. The nominee must
have been a chef for the past five years with a minimum of two years
based in the Metropolitan Washington area.

• Kyle Bailey, The Salt Line
• David Deshaies, Unconventional Diner
• Marjorie Meek-Bradley, St. Anselm
• Russell Smith, The Source by Wolfgang Puck
• Nicholas Stefanelli, Masseria, Officina

Restaurateur of the Year:The
nominee must be a working restaurateur or restaurant group who sets
high standards in restaurant operations and
entrepreneurship. Candidates must have been in the restaurant business
for a minimum of 5 years in the Metropolitan Washington area.

• Victor Albisu, Poca Madre, Taco Bamba Taqueria
• Jackie Greenbaum & Gordon Banks, Bar Charley, El Chucho, Little Coco’s, Quarry House Tavern, Slash Run
• Michael Friedman, Mike O’Malley, Colin McDonough, Gareth Croke, All Purpose Restaurants
• Rose Previte, Compass Rose Bar + Kitchen, Maydan
• Daisuke Utagawa, Katsuya Fukushima, and Yama Jewayni, Daikaya Group