MSV President’s Award 2018

Congratulations to the MSV President’s Award Winners!

The President’s Award program is a result of MSV President, Michael C. Gibbons’ experience as the National Restaurant Association 2007 delegate to the Air Force Hennessy Award competition. This annual Air Force competition showcases the pride and cleanliness of the base kitchens. The MSV team took that format and created its own comprehensive evaluation program entitled, The President’s Award of Excellence. The MSV Presidential Award of Excellence is awarded to the MSV restaurant that receives the highest marks during a rigorous inspection series conducted by the MSV executive team throughout the year. Click here for Mike Gibbons’ diary on the the Hennessy travel experience.

The MSV President’s Award of Excellence dinner was held at The Chop House in Toledo, Ohio on Monday, January 29, 2018. Congratulations to the team at Real Seafood Company from Ann Arbor, Mich. for winning the MSV President’s Award of Excellence in the full-service (lunch and dinner) restaurant category for the second year in a row! The award was accepted by Barb McCoy, the restaurant’s general manager on behalf of the entire team at Real Seafood Co.

The MSV President’s Award of Excellence in the single-service category (dinner-only) for the third year in a row was awarded to The Chop House from Grand Rapids, Mich. and was accepted by its general manager, Harry Johnson.

 

 

The MSV Overall Coin Winner was awarded to Bille-Jo Parker from the Real Seafood Company in Naples, Fla.

 

 

 

 

This year’s guest speaker was Jake Fox, American Major League Baseball player for the Chicago Cubs, Oakland Athletics and Baltimore Orioles, and graduate from the University of Michigan. Fox shared inspirational stories of working in every position as needed, being a team player, and always maintaining a higher standard of excellence towards reaching your goals.

 

 

 

MSV COIN WINNERS
Mainstreet Ventures Inc. recognized its award winning restaurant employees, one from each MSV restaurant, during the company’s annual President’s Awards dinner. Any restaurant employee can qualify as a Coin Winner, since every employee directly impacts the guest experience.

Each Coin Winner is a person that exemplifies the MSV standards of excellence, seeking to exceed expectations and deliver memorable dining experiences to guests. MSV restaurant Coin Winners are selected based upon their individual skill sets and overall contributions to their team while exhibiting a high level of skill, grace and professionalism, exemplifying the MSV standards of excellence. This program rewards employees found to be the best of the best in their respective MSV restaurant. We offer a congratulations to the following Coin Winners:

2018 MSV OVERALL COIN WINNER
BILLE-JO PARKER, Real Seafood Company, Naples, Fla.

2018 MSV COIN WINNERS
AHNI DOCTER, The Chop House, Grand Rapids
ABBI SCHWARZBEK, Ciao!
TAMARA ROME, The Real Seafood Company, Toledo
DIMITRA NIKOLAKOU, Gratzi
WALTER WATTS, The Chop House, Ann Arbor
TRAVIS TERNS, The Real Seafood Company, Ann Arbor
TYRONE HAIRSTON, Tidewater Grill
BILLIE JO PARKER, The Real Seafood Company, Naples
PAUL BEAUDOIN, Blue Pointe Oyster Bar & Seafood Grill
PAIGELYNN TAYLOR, Palio, Ann Arbor
MELANIE KOWALSKI, Carson’s American Bistro
MARC MALUSO, Zia’s
KARA WASHINGTON, The Chop House, Annapolis
NATE HUFF, Stillwater Grill, Brighton
DAN O’ROURKE, Stillwater Grill, Okemos
KAY PECK, The Real Seafood Company, Bay City
JOE WHITE, Palio, Grand Rapids

THE PRESIDENTIAL AWARD DINNER MENU PRESENTED BY:

The Menu

Hors d’Oeuvres:

CHEF SONNY ANKENY~ ZIA’S
MUSHROOM & BEEF MEATBALLS
CHEF PAUL CERVENY ~ THE REAL SEAFOOD COMPANY, TOLEDO
SHRIMP PIRI PIRI
serrano chiles / garlic / paprika
CHEF JASON PEELOR ~ CIAO!
BACON WRAPPED BRUSSELS SPROUTS
dijon balsamic glaze
CHEF BEN GORSHA ~ THE REAL SEAFOOD COMPANY, TOLEDO
PORK BELLY CROSTINI
maple balsamic / herb goat cheese / Michigan cherries

First Course:

CHEF TIM CHILDERS ~ CHOP TOLEDO
ENDIVE SALAD
blood orange / Belgian endive / walnuts / blue cheese

Second Course:

CHEF DAN GAWURA~ GRATZI (Top Knife Winning Dish)
SEARED CHILEAN SEABASS
asiago risotto cake / brussels sprouts / roasted tomato broth

Third Course:

CHEF TIM CHILDERS~ CHOP HOUSE, TOLEDO
FILET MIGNON
cocoa dusted / butternut squash au gratin / cipollini onions / broccolini / cabernet demi glace/ chive

Dessert:

CHEF ALEX BANNOW ~ LA DOLCE VITA
RASPBERRY PAVLOVA
cardamom cream / bourbon caramel / raspberry sauce / spun sugar

Congratulations to all of our team members!
To learn more about the MSV family of restaurants, visit: www.mainstreetventuresinc.com