Phoenicia Specialty Foods Brings International Flavors to Houston
By Lorrie Baumann
In a society that’s deeply conflicted about much that’s happening in the Middle East and its potential repercussions for the American homeland, Houston grocer Phoenicia Specialty Foods offers a yummy reminder that we’re all on this planet together and our respective cultures have much to offer each other. Phoenicia Specialty Foods operates in two Houston locations, a 90,000 -square-foot west side location that’s like a warehouse for international foods, and the newer 28,000-square-foot location in downtown Houston.
The family behind the two stores (retail and wholesale operation), and the original restaurant: parents Zohrab and Arpi Tcholakian, who started the business by opening the Phoenicia Deli in 1983, brother Raffi, who oversees the company’s wholesale business and much of its import operation at the Phoenicia Foods Westside location, brother Haig, who curates the stores’ beer and wine offering and is half the marketing team along with sister Ann-Marie, who also manages the downtown store, also still operate the original restaurant that’s the particular province of the matriarch of the family. “It’s in our blood, and we are cut from the same cloth in regards to our work ethic, passion and detail-oriented nature. Mom is the matriarch of the restaurant, Arpi’s Phoenicia Deli restaurant, which is where it all began. She’s definitely the most famous out of all of us. Everybody recognizes her because she’s always in the restaurant,” says Ann-Marie. “My parents don’t want to retire; they love the business; they love the energy. They really enjoy providing these services and these hard to find specialty items to the community, and also having the opportunity to interact with friendly faces. Dad is always in the store teaching employees and customers about the products’ cooking techniques and origins.”
The stores’ product mix includes more than 50,000 SKUs representing products from more than 50 countries and is focused on international specialty items, especially Middle Eastern, Eastern European and European specialties. Many of the bakery items and prepared foods are produced in house, with some commissaried over from the West Side location to the downtown store.
“There are other stores who sell some of the same products, like olive oils and cheeses, and they call it gourmet, but these were staples that we grew up with and were always in our home… So, we try to keep the prices reasonable on these quality selections. We work to transfer cost saving to our customers through the economies of scale provided by our import buying power at our west side Houston headquarters,” says Ann-Marie.
The Tcholakian family are ethnic Armenians who were living in Lebanon when civil war broke out there. As the war intensified, the family began looking for a way out in 1979, particularly since Arpi was eight months pregnant with her youngest and wanted a safe place to raise her children. The family had a cousin in Houston who lived next to a hospital, so when flight became a matter of survival, Houston it was.
It is an erection tablet, which works by relaxing the penile muscle tissues to regulate and also sustain the cialis prices in australia blood flow to this region that helps to increase blood in the reproductive organs of men and makes it more active. Liver flushing could be a process levitra for sale by which the egg is fertilized by the sperms. Irrespective of the type and style of the chiropractor or appalachianmagazine.com sample generic viagra request an office consultation to find out more about how the chiropractor practice. Today, all over the appalachianmagazine.com viagra uk world, people want to avoid public questions and scrutiny of any kind feel much better. Zohrab, an architectural engineer, got a job in the oil industry, and things were going fine until the oil industry collapsed in the early 1980s. Zohrab decided that the time was right to leave the industry and start his own business, following the example of his father, who had owned a neighborhood store in Beirut. “He didn’t want to wait for his pink slip, so he convinced my mom,” Ann-Marie says. In 1983, he and Arpi opened a little cafe on the west side of Houston where they offered deli items and shawarmas, which Arpi described to her customers as a sandwich that resembled “a Middle Eastern burrito.”
“Back when my parents started, they had to educate people. They always wanted to make it international because they had a mix of culinary influences being Armenians born in cosmopolitan, European-influenced Lebanon,” says Ann-Marie. “Back then, when my parents started, not many knew what hummus dip was in Texas. Now everybody knows what hummus is.”
As the cafe’s following grew, the Tcholakians added more and more grocery to the business. “It was a struggle in the ’80s for my parents to keep the business open. It just took a lot of work and dedication to keep the business alive in the 1980s in a collapsed economy,” Ann-Marie says. “My brothers and I used to do our homework and watch TV in the back of the store. People knew our lives.” The downtown store opened five years ago after the developer of the building in which the store is now located offered them a space on the ground floor of a residential tower in a neighborhood that hadn’t seen a grocery store for 40 years. “We were very attracted to what the city was doing and what the Downtown District was doing. There is a lovely park next door called Discovery Green with lots of programming and culture, catering to Houston’s diversity. It was a natural fit for Phoenicia,” Ann-Marie says. “We’ve always felt very connected to the Houston’s growth, and it was really exciting to be part of the revitalization of downtown.”
In addition to the grocery, downtown Phoenicia Foods has an in-house beer and wine bar called MKT BAR. This gastropub concept offers comfort food with an international twist, artisan beers, boutique wines, music and art programming and has become a hub for locals and visitors alike. Monday nights are Fun and Games Nights with retro board games, ping pong and more. Wednesdays are Vinyl and Vino Nights with guest disc jockeys playing their favorite vinyl records on stage. Tuesdays and Thursdays are popular MKT Steak Nights, “offering a nice steak for a minimal amount of money, which draws people from the neighborhood,” Ann-Marie says. Cartoons & Cereal is a new event on Saturday mornings, with retro cartoons on the televisions from 9 a.m. to 3 p.m. “People are always gravitating to the TVs,” Ann-Marie says. “It’s always been our goal to make Phoenicia Specialty Foods and MKT BAR down-to-earth and fun.”
“For the downtown location, we work hard to create events that attract attention, to gain a clientele. In the urban market space, you have to do a little more to capture people’s attention and to create a neighborhood destination and feel,” Ann-Marie says. “Downtown Houston is still emerging, and so we had to put a lot of energy in from the beginning to grow the business. That’s the reason why MKT BAR exists today.”
“A lot of people come to MKT BAR for a music performance for example, and then they buy their feta cheese to take home. It’s a symbiotic relationship between MKT BAR and the grocery,” she continues. “There are other customers who come for the groceries and discover MKT BAR and are amazed. They work hand in hand very well.”
A Complete Food Experience at Fruit Center Marketplace
By Richard Thompson
The winters in Milton, Massachusetts, bring brisk cold-snaps and 30 degree rains to its historic red-brick buildings and famous waterfront restaurants. Red-cheeked children skate on the frozen brook in nearby Cunningham Park and short horn blasts from incoming barges are carried over the sea air all the way to East Milton Square. It’s here that residents put on their Red Sox embroidered scarves and head out into the cold, because they know that if they want some of Mike’s Fresh Sushi or need to stop by Kinnealey’s Meat Shop for a whole chicken, they have to make it to the Fruit Center Marketplace.
“This is a family run business that’s been around for 42 years now,” says Michael Dwyer, Marketing Director for the Fruit Center Marketplace Milton. Focused on specialty and gourmet products, Dwyer says that residents come here because its a place they can trust. “From bread and butter to paper goods and detergents, all the stuff you’d find at a regular grocery store, you’ll find here – with countless gourmet items as well.”
The Fruit Center Marketplace, named by The Boston Globe as one of the Top Places to Work in Massachusetts for four years running, began in 1973 with the simple idea of providing exceptional produce to customers in the South Shore community. Its loyal base and reputation quickly saw business expand, so the original store was replaced with two locations to meet demand – one in Milton and a smaller location found down the road in Hingham. Says Dwyer, “Folks come to us because they’re looking for the complete food experience.”
The Milton Marketplace, in which Fruit Center Marketplace resides, is a 10,000 square-foot two-story building that houses the Fruit Center Marketplace on the first floor, while upstairs, customers will find an assortment of stores and a gourmet eatery, The Plate, that makes for a complete shopping experience. According to Dwyer, the layout is designed this way to entice customers to stay and shop: “We have a range of customers; some who shop here weekly for their groceries and leave, while others spend the entire day here, shopping upstairs before picking up some bananas and a few takeaway items to bring home for dinner. Different customers…different purposes.”
The grocery store itself is home to an assortment of gourmet and specialty departments that are locally sourced, high-end and are highly regarded by both customers and upscale restaurants. Dwyer says that an important factor in choosing their partners was that these companies have experience in working with hotels and restaurants and specialize in high-quality products. He said, “This is certainly not usual for any other grocery retailer.”
Inside, customers are offered a selection of locally sourced produce from the Boston area, a 40 foot salad bar that boasts over 100 fresh items everyday, a baked goods display, an olive bar and even a line of prepared meals and side dishes such as meatloaf, chicken Parmesan, scallops au gratin and butternut squash, for those busy shoppers looking for something to eat without dealing with the hassle of cooking.
Mike’s Fresh Sushi, which partnered in 2008, specializes in all things raw, making all of its products in-house, right on the floor. While there is no seating available, shoppers are able to pick up restaurant style sushi and take it home without a second thought. Everyday, the itamae – or sushi chef – behind the bar creates 10 to 12 varieties of sushi ranging from traditional California rolls to more creative sushi offerings like eel with strawberries.
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Kinnealey’s Meat Shop, which has worked alongside the Fruit Center for nearly 30 years, is its own business run inside the marketplace and is a high-end meat purveyor that caters to high-end restaurants and hotels in the Boston area. Aged sirloin steaks, veal cutlets, pork ribs, game, sausage and organic poultry options are all offered by the specialty butcher.
On the second floor of The Marketplace, shoppers will encounter the newly opened restaurant, The Plate, offering customers a sit-down compliment to the food-center motif downstairs. “The new cafe will offer an inventive dining experience with a partially open kitchen,” says Suzanne Lombardi, Chef and Owner of The Plate.
Says Dwyer, “Suzanne [Lombardi] has a long and impressive food background in Boston and we know from her two wildly successful past enterprises that she could bring homemade food and innovative dishes to Fruit Center.”
The 2,600 square-foot marketplace cafe serves handmade, gourmet breakfasts and lunches Tuesday through Sunday, allowing patrons to enjoy its reclaimed wood décor, natural sunlight and variety of seating options. Everything from commuter breakfasts for on-the-go professionals to organic eggs and smoked bacon dishes are offered as eat-in or take out choices. Lombardi even makes her own English muffins and jams.
After filling themselves up at The Plate, shoppers who meander upstairs will find a small assortment of retail merchants selling clothes, jewelry and toys. The Gift Garden carries a selection of upscale women’s clothing and jewelry plus greeting cards, cookbooks, candles and ceramics, while The Nutshell focuses solely on children’s clothing. Rounding out the second floor is The Toy Chest, a toy store that harkens back to a simpler time, where customers can treat their grand-kids, nieces and nephews with toys that don’t require batteries or AC adapters. “It’s a traditional toy store,” says Dwyer.
During certain times of the year, the Fruit Center works collaboratively with the retailers upstairs for social and shopping events such as a “stroll” night where shoppers can go to the second floor and take advantage of special deals, and then come downstairs to enjoy some wine tasting and cheese and chocolate sampling downstairs.
Says Dwyer, “Having regular product samplings within the store, a busy restaurant and a wide range of products that customers desire not only brings them back, but they tend to come back with greater frequency.”
He Loves a Parade: Peter Lovis Welcomes Crucolo to Concord
By Lorrie Baumann
As love did for Mama Cass Elliott, Peter Lovis’ parade for Crucolo cheese just started quietly and grew. Last December’s 100-yard parade route around the Walden Street corner from Main Street to the front of The Cheese Shop in Concord, Massachusetts was the sixth annual Cheese Parade hosted by Lovis in honor of the arrival of a 400-pound wheel of cheese from the Italian village of Scurelle, where Crucolo has been produced by the Purin family for the past 200 years.
The parade started out six years ago as a couple of 8-foot red carpets that rolled out along the street from a delivery truck into the store. But like Cass Elliott’s love affair, it’s getting better and growing stronger, until last year it included, not just a horse-drawn wagon to carry the cheese along in style, but dancing mice, Miss Crucolo Universe, Miss Crucolo USA, Little Miss Crucolo, a marching band, and a military escort of His Majesty’s 10th Foot, on furlough from their Revolutionary War service in the British army. “Now they’re friends. We don’t hold a grudge in Concord,” Lovis quips. “When it turns on Walden [Street], that’s where the band picks up and the dancers and the mice…. There’s nothing like a cheese parade. Go big or go home. It’s just fun. It’s really just for fun.”
When the wagon stops outside The Cheese Shop, the tractor tire-size wheel is rolled ceremoniously off the wagon onto red carpet, to be welcomed with the reading of a proclamation from the Concord Board of Selectmen; the waving of Italian flags; a speech by the Italian representative of Rifugio Crucolo, another by Tyrolean-hatted and white-aproned Lovis, each line of his text echoed by the crowd; and a protest march by local vegans carrying signs announcing that “Milk comes from grieving mothers.” Lovis says that he didn’t arrange the protest, but he admits without shame that, “If I’d thought of it, I’d have set it up.”
The event, held annually on the first Thursday in December at 3:30, so the kids have time to get home from school first, has become something of a tradition in Concord. People take the day off work for it, some driving in from out of town. “It’s over by 4:30 because it’s dark,” Lovis says. Last year, more than 1,500 spectators showed up. The parade has been featured in news reports all over the world, and the YouTube videos have been seen by thousands.
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At the very end of the celebration, someone cuts the cheese to reveal its ivory paste laced with small irregular eyes, samples are passed out to the crowd, and the whole 400-pound wheel is gone in a week. For most of the rest of the year, the Crucolo lovers will have to get by with wedges cut from the 30-pound wheels that arrive in the shop without benefit of a parade. Crucolo, an Asiago fresco-style raw cow milk cheese with a mild, buttery taste and a tangy finish, is one of about 200 cheeses in the case at The Cheese Shop at any given time. The 200 rotate in and out to make a total of about 1,000 cheeses offered to The Cheese Shop’s customers over the course of a year. “We’re always out of about 80 percent,” Lovis says. “People come in and ask for what they want. We can’t have everything all the time.”
The cheese is sold by Lovis and his 16 year-round employees, who are augmented by seasonal employees during the winter holiday season. Lovis has eight seasonal employees who’ve come back year after year during the holiday season, so that they’re now fully trained in every job in the store – one now in her eleventh Christmas at the Cheese Shop, another in her tenth year. “They love it. They love the work, they love the place, they love the customers, and they know I love them,” Lovis says.
Lovis has been in the business since 1976, when he was 15 years old and started a career that has included retail, wholesale, importing – every link of the supply chain. He signed the agreement to purchase the store in 2001 and closed the deal in 2003. “My whole life has been an apprenticeship for owning this store,” he says. In that time, he’s learned a lot about selling cheese for prices that range from about $8.99 to $40 a pound. “One thing I work very hard is not to be a cheese snob about the cheeses we sell,” he says. “The point of being in business is to give the customers what they want…. What we need to focus on is not how good we are about selling cheese. What we focus on is how we get you what you want.”
How you sell people a $40/pound piece of cheese is to give them a taste, he says. “You should never buy a cheese if you can’t taste it first. Have a taste. If you don’t like it, don’t buy it. If you can’t afford it, I have other cheeses in the same family. But there’s a reason why it’s $40. It’s not cranked out of a machine; it’s made by hand. But if you want something less expensive, I’ll get you something less expensive,” he says. “Give people a taste. It’s not about the cheese. It’s about the customer.”