'93 Classmate Profiles

- Michael Berman - Kysha Harris - Vasily Sidorov - Caroline Waxler - Allison Weiss

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Michael Eric Press Berman, W'93, L'97

After attending undergrad at Penn, I stayed on campus and obtained my JD degree at Penn Law School in 1997. Thereafter, I worked as a commercial litigation attorney in New York City. In fact, due to my common antics and outburst in the courtroom, my nickname soon became known as "The Bermanator." My legal career, however, was only my day job. Starting in 1998, I began moonlighting as a professional eater, training vigorously with long-time eating greats Bret Geffen and Matt Close, also class of '93 Penn grads. Our hard work and determination as an eating team paid off in 2000, when I captured the title as the "Ben's Famous Matzah Ball Eating Champion" for Manhattan. Starting in 2001, I shifted the focus of my legal career to securities litigation. It was not until a fateful road trip across the country in January 2003 that my choice of business - and indeed my whole life - would change forever.

At the tail end of 2002, my childhood pal and now business partner, Keith Gentler, invited me to fly with him to Las Vegas, pick up a car that he had there in storage, and then join him on a long drive from Las Vegas back to New York. How could I say no? (After all, securities law can only be so much fun!) During this long drive across the nation in January 2003, Keith explained to me that, for the past several years in private and professional capacities, he had mastered the art of barbecue, i.e., slow wood-smoking meats. As we continued to drive across America, he shared with me his varied experiences working in every facet of the restaurant business since the age of twelve, and he discussed his idea to open a sit-down restaurant serving superior, slow-smoked barbecue and liquor in a 'grill-that-thrills" atmosphere. When we stopped in Memphis and I got the chance to eat real barbecue the way it should be, I could not believe my eyes or my mouth! It was there and then that I had an epiphany: why not combine my business and legal degrees from Penn, my love for people, and my exceptional prowess as an eater into forming a barbecue empire. Ingenious. But where? Then it hit me, as clear as day, a memory I could never forget: "Philadelphians love to eat . . . Philadelphians love to eat . . . Philadelphians love to eat !"

Alas, having gotten tired of doing other people's "dirty work" as a lawyer, I realized that my true calling was barbecue. So I quit the practice of law and, in March 2003, my business partner and I embarked on our current business venture. We moved to Philadelphia, set up a test kitchen there, and then formed our company: A Barbecue Experience LLC. We began raising capital for our business through outside investors while simultaneously refining our barbecue recipes and techniques. In June 2003, we got a big boost in both areas by entering and winning the prestigious Neil Stein / Gary Maddox Barbecue Challenge held at Veteran's Stadium in Philadelphia. The substantial press coverage associated with our win at this event (along with a good business plan and financials) enabled us to secure a small business loan through the United States Small Business Administration. We were also able to parlay the loan from the SBA and raise an additional $1 million in capital from outside investors. These efforts confirm the rising demand and popularity for barbecue across the nation.

We have named our restaurant: THE SMOKED JOINT: A BARBECUE EXPERIENCE because the food served at our restaurant is smoked - and because our concept is designed to dazzle our customers with a complete barbecue experience that begins even before they walk in the door (i.e., as the aromatic smell of hickory and oak draws customers into the restaurant). The restaurant's menu will feature such wood-smoked delicacies as: spare ribs, brisket, pastrami, whole chickens, pulled pork, salmon, barbecue chicken pizza, and southern-style chicken wings. The restaurant will also serve our mouth-watering, homemade side dishes, which will include our: melt-in-your-mouth jalapeno cornbread, root-beer baked beans, "Celebration Cole-Slaw," macaroni and (five) cheese, seasoned corn-in-the-husk, and sweet potato wedges. We will also serve lighter-fare items and unique salads and provide both a sweet and spicy version of our homemade barbecue sauce. One feature of our restaurant is that you can come in, eat succulent barbecue and get dirty . . . but leave CLEAN (we always provide paper towels, plastic bibs, and plenty of wet naps!). In addition, our to-go and delivery experience is complimented by our sturdy, easy-to-carry "Box-of-Barbecue," which is filled with wood-smoked delicacies and perfect to bring to a tailgate party, picnic or other event.

The Smoked Joint: A Barbecue Experience will be opening in Center City, Philadelphia this summer, and we also cater parties of any size. Please feel free to contact me at 215-482-4721 or mberman@smokedjoint.com/. And remember, at The Smoked Joint: "NOBODY BEATS OUR MEAT!"

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