THE CULINARY
BUZZ
Creating Incredible Memories ... One Bite At A Time!®
WHAT’S HAPPENING
A couple things to do in August
MASTERS OF THE GRILL grilling tips from the experts
BLUE ZONES
a quick break down
EMPLOYEE SPOTLIGHT get to know our characters
NEW AFFORDABLE WINES at pazzo! cucina italiana
august 2016
presented by Culinary Concepts’ restaurant group
Welcome! It’s hard to believe that Culinary Concepts is now celebrating its 20th summer! It seems as though with each passing day we’re welcoming back locals and guests from around the world who have been dining with us from the very beginning. That’s so special for us and our team, and it’s why we want to share more about who we are and why we care! Thanks so much to all of you for sharing your special moments, exciting evenings and casual fun times with us at our restaurants. We can’t express how wonderful it feels to know we’re a special spot for you all year round! The summer not only brings vacation time but also the heat and rainy afternoons and this summer is no
different. It’s another scorching August with temperatures averaging in the mid to upper 90s and to us Floridians it means less time cooking indoors and heating up the house and more time grilling, and grilling is what we at Culinary Concepts do best! We hope you enjoy getting to know our grill masters in the restaurants and learning their secrets for grilling the perfect steak. We hope you’ll come and visit and check out our exciting specials this month, and if you’ve got the time, make a day of it! We’ve shared some great ideas and fun activities for how to spend the day on 5th Avenue and there are so many things to explore and a great shopping holiday coming up. Plus, a delicious dinner with us is the perfect end to a fun day!
Join the fun!
@CulinaryBuzz
CulinaryBuzz
EXCLUSIVE CLUB CARD MEMBER AUGUST SAVINGS! p. 25
Contents AUGUST 2016 06 What’s Happening Downtown A couple things to do in August 08 Masters of the Grill grilling tips from the experts 10 Hot Dish featuring Chops City Grill 12 Blue Zones a quick breakdown 18 Employee Spotlight 23 New Wines at Pazzo! Cucina Italiana 24 Bizarre Holidays in August Chops City Grill Naples’ Sous Chefs Abel Tirado and Anthony Travis with Corporate Executive Chef, Chris Metzler
AUGUST 2ND - 31ST, at all Culinary Concepts’ restaurants receive 50% off all appetizers and happy hour all night long at the bar!
SPICY BEEF POTSTICKERS with peanut, pineapple and ginger. Thai mint-tomato salad
THE RESTAURANTS! Pazzo! Cucina Italiana
853 5th Avenue South Naples, Florida 34102 (239) 434-8494 www.pazzoitaliancafe.com
Chops City Grill
837 5th Avenue South Naples, Florida 34102 (239) 262-4677 www.chopscitygrill.com
Yabba Island Grill
711 5th Avenue South Naples, Florida 34102 (239) 262-5787 www.yabbaislandgrill.com
Chops City Grill, Bonita Springs 8200 Health Center Blvd. Bonita Springs, Florida 34135 (239) 992-4677 www.chopsbonita.com
Blue Water Bistro
23151 Village Shops Way, Suite #109 Coconut Point Mall Estero, Florida 33928 (239) 949-2583 www.bluewaterbistro.net
WHAT MAKES A GREAT MARGARITA p. 17
WHAT'S HAPPENING
downtown!
H e r e a r e a cou p l e t h i ng s t o d o i n Aug u s t !
TH E VO N LE I B I G A R T CE N TE R
F I F TH AV E . S O U TH
Sh o p ‘ t il yo u dro p! I f y o u didn ’ t k n o w, s e ve ra l c l ot hing re t ail e r s o n 5t h Ave nue S o u t h w ill b e e lig ib l e fo r t h e t a xf re e h o lida y o n A ug . 5 -7 + s o m e sh o p s , like
Wa n t to s e e s o m e of t h e b e s t p h otog rap hy in t h e co un t r y F O R F R EE ? S o d o w e! Sto p in a t t h e Nap l e s A r t A s s o c ia t io n a t T h e Vo n L e ib ig A r t Ce n te r b y A ug . 5 to c a p t ure Pic t ure s in a Pro ce s s as w e ll as t h e a nnua l C am e ra US A p h oto g ra p hy e x hib i t io n , a na t io nal f a v o r i te w i t h a mi x of co l o r an d b la c k & w hi te p h otog rap hy a n d a w id e range of c rea t i ve s t y l e s f ro m p h oto g rap h e r s all a c ro s s t h e co un t r y. T h e n s t a r t ing A ug . 16 , g limp s e l o c al w o r k s of a r t in all t y p e s of m e dia by Nap l e s A r t A s s o c ia t io n M e mb e r s . E x hib i t is o p e n to t h e p ub lic 10 - 4 p. m . M o n da y to F r ida y a t
VON LEIBIG ART CENTER
S o ma Intimate s , w ill b e o f f e rin g an e x t ra di s co unt to o ! J u s t m e ntio n Culinar y Co n ce p t s an d yo u ’ ll ge t an e x t ra 15 % o f f yo ur e ntire p ur c ha s e !
G A R D E N AT PA L M COT TAG E
5 8 5 Par k St . C all ( 2 39) 26 2- 6517 o r v isi t
w w w. Naple s A r t .or g .
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Culinary Concepts
AN OLYMPIC SIZE DINING DEAL! 2 ENTREES AND A BOTTLE OF WINE
FOR $14.9 PER PERSON! SERVED FROM 5PM - 6PM, 7 DAYS A WEEK [Not valid with any other coupons or promotions]
853 FIFTH AVENUE SOUTH, NAPLES | (239) 434-8494 | PAZZOITALIANCAFE.COM TH E N O R R I S G A R D E N S AT PA LM COT TAG E
F l o w e r s an d shr ub s a re in f ull b l o o m a t T h e N o r r is G arde ns a t Pa lm Cot t age s o i t ’s t h e p e r fe c t t im e to t ake a d v a n t age of t h e ir g ui d e d gard e n to ur s o n t h e f ir s t an d fo ur t h Tu e s da y s of t h e m o n t h a t 10 a . m . C h e c k o u t t h e ir co ll e c t io n of b ro m e lia ds a n d o rc hid s to o! $10 fo r n o n m e mb e r s / f re e f o r m e m b e r s . Re s e r v a t io ns re quire d ( 2 39) 261- 816 4 . His to r i c Palm Cot t age, 137 12 t h Ave. S .
f o r ge t B a b e Ru t h o r t h e f ir s t s o l o t ra ns a t la n t i c f lig h t , n ot to m e n t io n A m e lia E a r ha r t) . S o ge t y o ur ja z z o n w i t h a f re e Na p l e s D i x ie lan d J a z z p e r f o r ma n ce (t hink L o uis A r ms t ro ng a n d Sp e n ce r W illia ms) b y t h e Na p l e s Ja z z Mas te r s a n d t h e l o v e l y umb re lla la die s e ve r y S a t urda y f ro m 1-3 p. m . a t t h e N o r r is Ce n te r a t C a mb ie r Pa r k , l o c a te d a t 755 8 t h Ave. S . C a ll to co n f ir m p e r fo r ma n ce s c h e dul e a t ( 2 39) 213 -3 0 49. D o na t io ns a re a cce p te d a t t h e d o o r.
M U S I C A N D DA N C I N G AT C A M B I E R PA R K
N O R R I S CE NTE R AT C A M B I E R PA R K
A l ot of co o l t hing s c am e o u t of t h e 1920 ’s – un de r g ro un d sp ea keasie s , Ma e We s t , T h e G rea t G asb y, A l C ap o n e, w o m e n w e re g ran te d t h e r ig h t to vote, a n d of co ur s e, J a z z ! ( l e t ’s n ot
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MASTERS of the GRILL!
W it h mor e t han 4 0 years of ex pe rie nce on t he g rill combine d and t hous ands of s teak s p r e pa re d year l y, our mas te rs of t he g rill s hare t he ir t ips on how to g rill a de lic ious s teak or piece of f is h at home .
ISR AEL LASCAREZ
A LE X G A RCI A
E LI O G A RCI A
B roil e r Co o k Pa z zo! Cuc ina I t alia na
B roil e r Co o k C h o p s C i t y G r ill , Na p l e s
B roil e r Co o k C h o p s C i t y G r ill , Na p l e s
“ Mar ina te p o r k a t minimum ov e r nig h t i f n ot f o r 24 h o ur s ,” s ai d I sra e l . “ I t h e lp s b reak d o w n t h e p rote ins a n d te n d e r ize s yo ur m ea t .” O t h e r t ip s: I t ’s als o a go o d id ea to l e t t h e m ea t ge t to ro o m te mp e ra t ure b e fo re yo u t hro w i t o n t h e g r ill , s o t ha t i t co o k s e ve n l y.
“ T h e m o s t imp o r t a n t t hing is g i v ing t h e s tea k t im e to re s t a f te r y o u re m o ve i t f ro m t h e g r ill – 3 to 5 minu te s fo r a s tea k , 15 to 20 minu te s fo r a ro as t o r te n de r l oin ,” s a y s A l e x w h o has b e e n a t C h o p s Nap l e s f o r a li t t l e o ve r 8 year s . “ Re s t ing a ll o w s t im e f o r t h e m ea t to reab s o r b t h e juice s a n d g i ve s yo ur s tea k t im e to f inish co o k ing to e x a c t l y t h e r ig h t te mp e ra t ure.”
“ Ma r b ling is imp o r t a n t w h e n y o u ’re sh o p p ing f o r a s tea k ,” Elio s a y s . “ Ma r b ling is t h e f a t t ha t is sp rea d t hro ug h o u t t h e s tea k w hi c h ma ke s i t s o go o d a n d f la vo r f ul .” O t h e r t ip s: B e sure to s eas o n y o ur s tea k w e ll b e fo re y o u g r ill i t . I t rea ll y h e lp s t h e s tea k c a p t ure a ll t h e f la vo r of t h e s eas o ning .
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Culinary Concepts
J UA N DU R A N
E D RO D G E R S
L in e Co o k Yab b a I sla n d G r ill
S o us C h e f B lue Wa te r B is t ro
“ F ish isn ’ t as fo r g i v ing as s teak ,” J ua n s ai d . “ Yo u ha v e to b e c a re f ul n ot to t ur n i t to o of te n , o r i t w ill b rea k , b u t t ur n i t jus t e n o ug h to t ake in t h e f la v o r of t h e g r ill , an d g i v e i t g r ill ma r k s f o r an a e s t h e t i c .” His m o s t imp o r t an t t ip: c l ean t h e g r ill reall y w e ll b e fo re yo u s t ar t co o k ing , an d a d d w o o d c hip s to t h e f ire to g i ve a sm o k y f la vo r to t h e f ish – i t ’s sim p l e b u t imp o r t an t .
“ W h e n g r illing a t h o m e, ma ke sure to a d d a lig h t co a t ing of oil to ke e p t h e f ish f ro m s t ic k ing to t h e g r ill , a n d ke e p t h e li d d o w n w h e n y o u ’re s e t t ing y o ur g r ill ma r k s o n t h e f ish ,” h e s a y s . A f te r y o u t ur n y o ur f ish , l ea ve t h e g r ill lid of f a n d l e t i t sl o w co o k un t il do n e.
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CE S A R PE LI CO B roil e r Co o k , C h o p s C i t y G r ill , B o ni t a Sp r ing s
“ Pa y a t te n t io n to t h e c u t of s tea k , h o w i t s ma r b l e d a n d h o w t hi c k t h e c u t is - - a ll t h e s e f a c to r s w ill a f fe c t h o w l o ng y o u l ea ve i t o n t h e g r ill to ge t y o ur de sire d te mp e ra t ure,” Ce s a r s a y s . In his 12 yea r s a t C h o p s B o ni t a , Ce s a r s a y s i t ’s s e co n d na t ure to him n o w h o w l o ng to co o k s tea k s , b u t a qui c k t ip to re m e m b e r is t h e t hic ke r t h e c u t o r i f i t ’s b o n e - in , t h e l o nge r y o u l ea ve i t o n t h e g r ill .
www.GR8FOOD.net
A CUT ABOVE! “What sets Chops apart is the love and care that’s put into the food and service from both the front and back of house,” says Matt MacNeil, general manager at Chops City Grill. “We’ve got an unparalleled level of passion and commitment to customer experience.”
Chops City Grill is a steakhouse unlike any other. And we’re not just saying that because it’s ours. Culinary Concepts had a vision to create a new steakhouse concept that continually improves on old traditions with the promise of innovation and dynamic flavor – and that’s a standard we’ve maintained over the past 19 years. Innovation is a challenge we embrace, and working with new ingredients inspires our creativity. What steakhouse can say its menu offers foods like hamachi and kimchi, with creative sides, original sauces and dry-aged steaks that are mouthwateringly good? Naples: 837 5th Ave South | (239) 262-4677 Bonita: 8200 Health Park Blvd | (239) 992-4677 2016. August
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Culinary Concepts
HOT DISH: Filet Mignon with Blackberry Cabernet Sauce Served at Chops City Grill Our prime hand-cut steaks are delicious on their own, but if you’re in the mood to try something new, give your taste buds something to get excited about with our blackberry cabernet sauce. It’s a veal demi glace that’s been simmered to a smooth gravy-like consistency with lots of rich meaty flavor and reduced with Cabernet wine and pureed blackberries for a savory and slightly sweet flavor.
NAT IONAL FIL ET M IGNON DAY I S AUGUST 13t h 2016. August
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BLUE ZONES .
You ’ ve probabl y se e n this phra se spla she d acros s gro cer y s tore aisle s , re s t aurant me nu s and in the lo c al pap e r. It ac tuall y s t ar te d out a s a proje c t in spire d by re search of group s of p e ople around the world w ho li ve e xce ptionall y long , healthy and f r uit f ul li ve s . We ’re t alk ing 10 0 - year- old , t ai - chi me dit ating , clean eating p e ople li v ing in par ticular re gion s around the world that supp or t a healthie r way of b eing . A nd now, through a Naple s Communit y Hospit al initiati ve , Naple s is on it s way to b e coming a “ B lue Zone .” T he re are 9 key principle s to B lue Zone s - but thre e you should ke e p in mind w he n dining out are:
8 0 % RU LE - Stop eat ing w hen you fe el 8 0 % f ull b e c aus e i t t ake s your
s tomach 20 minu te s to tell your brain i t ’s f ull, c ausing mos t p e ople to overeat .
PL A NT S L A NT - E at mos t l y a plant- b as e d die t heav y on b eans , nu t s , g re en plant s and g rains .
W I N E @ F I V E - Hav ing a heal t hy rela t ionship w i t h alcohol (1-2 g las s e s of w ine dail y) , could add year s to your li fe.
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Culinary Concepts
EXPERIENCE
BLUE ZONES PROJECT
®
START CREATING A HEALTHIER, HAPPIER LIFE, TODAY.
Be a part of transforming well-being so the healthy choices become easy choices for you and your community.
FAMILY FIRST Invest time with family & add up to 6 years to your life.
80% RULE Eat mindfully & stop MOVE NATURALLY when 80% full. Find ways to move more! You’ll burn calories without thinking about it.
PLANT SLANT Put less meat & more WINE @ FIVE plants on your plate. Enjoy a glass of wine with good friends each day.
PURPOSE Wake up with purpose each day to add up to 7 years to your life.
RIGHT TRIBE Surround yourself with people who support positive behaviors.
DOWN SHIFT Reverse disease by finding a stress relieving strategy that works for you.
POWER 9
®
Live longer by applying these principles from the people who have lived longest!
BELONG Belong to a faithbased community, & attend services 4 times a month to add 4–14 years to your lifespan.
FEEL THE DIFFERENCE WHERE YOU LIVE, WORK, AND PLAY. Blue Zones Project supports well-being improvement in each of these 7 areas.
JOIN THE MOVEMENT!
CITIZENS Take the personal pledge and make small changes that can have a big impact on your well-being for years to come. WORKSITES Improve the physical, emotional, and social well-being where you spend most of your time—work. SCHOOLS Teach kids healthier habits they can carry with them for a lifetime.
®
RESTAURANTS Experience a better dining environment with healthier menu choices.
bluezonesproject.com
GROCERY STORES Shop where healthy foods are easy to find. COMMUNITY POLICY Use city design, policies, and social networks to create an environment to support healthy choices. FAITH-BASED COMMUNITIES Nurture your faith and your well-being.
Sponsored by NCH Healthcare System Copyright © 2013 Blue Zones, LLC and Healthways, Inc. All rights reserved.
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K EEPING YOU INFOR M ED A BOUT COM I NG U P on the Avenue ... L A BO R DAY WEEKEND S I DE WA LK S A LE S
F LO R I DA TA X F R E E W E E K E N D !
M a rk your ca lenda r s for Frida y, A u g u s t 5 , 2016 , t hro u gh 11:59 p m on Sunda y, A u g u s t 7, 2016 , fo r t he a nnua l B a c k to S c ho o l Ta x Free Weekend ! Gen era ll y, t he ta x ho lida y co ver s : Clo t hin g , fo o t w ea r, a nd cer ta in a cce s sorie s sellin g for $6 0 or le s s p er i tem , a nd cer ta in sc ho o l supp lie s sellin g for $15 o r le s s p er i tem .
N E W FACE S O N 5TH AV E N U E S OU TH
T here a re se vera l ne w bu sine s se s t ha t h a ve o p en ed o r a re o p enin g t hi s week a lon g t he A venue recen t l y. Plea se join me in welcomin g ... • • • •
N a p le s F lo orin g Comp a ny, 9 0 0 5t h A ve . S o u t h N a p le s R a di o lo g y S er v ice s , 3 0 0 5t h A ve . S o u t h , #203C N EB CO I n sura nce S er vc ie , 4 0 0 5t h A ve . S o u t h , #3 02 F o rre s t I n terna t iona l R ea l t y, 3 0 0 5t h A ve . S o u t h , #2 27
DOG A N D C AT LOV E R S
Pucc i a n d Ca ta na Luxur y Pe t B ou t ique will b e o p enin g in t heir N E W lo ca t io n a lo n g t he A venue a t 8 0 0 5t h A venue S ou t h ( f ron t in g 8 t h St ree t ) !
M a rk yo ur ca lend a r s for our La b o r D a y Weekend Si d e w a l k S a le s – s ta r t in g Fri d a y, S ep temb er 2 t hro u gh M ond a y, S ep temb er 5t h – 9A M to 9PM .
P O K É M O N GO
Po kémo n Go ha s b een ge t t in g a lo t p re s s a n d p la y o ver t he p a s t w eek . T here ha ve b een si gh t in g s in t h e d o wn to wn a rea; a nd t he N a p le s Zo o ha s sp o n so red Po kémon Go e ven t s . We ha ve mul t i p le p o kémo n h o t sp o t s on 5t h A venue suc h a s t h e Clo c k on t h e 70 0 B lo c k a nd Paz zo ! on t h e 8 0 0 b lo c k . O n O c to b er 1, Girl s on t h e R un o f Co lli er Co un t y will b e ho s t in g a Po kémo n S ca ven ger D a sh f ro m 9A M to N o on in D o wn to wn N a p le s . Si g n up a t w w w. ra c e p l a n n e r. c o m a n d hun t yo ur fa vo ri te p o c ke t mo n s ter s w hile supp or t in g a grea t ca u se ! I f yo u k no w of o t h er 5t h A venue H o t Sp o t s , sp rea d t he w ord !
b y Li s e S u n drl a , E x e c ut iv e D i re c t o r F if th Av e n u e S o uth B u s i n e s s Imp ro v e m e n t D i s t r i c t
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Culinary Concepts
I N S I G HT I NTO TH E CU R R E NT N A PLE S M A R K E T T he F i f t h Avenue S ou t h B usine s s Improvement Dis t r ic t has re cei ve d mul t iple c alls ab ou t t he fore c as t for t he re s t of t he summer for Europ ean and ot her v isi tor s s o t hey aske d Jack Wer t a t t he Naple s , Marco Island, Ever g lade s Convent ion & V isi tor s B ureau (C V B) to prov ide an up date for you. Pleas e read b elow for his comment s . “ Naple s e xperienced a record summer la s t yea r during our t y pica ll y slo w sea son. T his year ha s not brought t he record number s from la s t yea r, so comparisons should be done wi t h t he yea r prior ( 2014) ra t her t han 2015 . W ha t ha sn ’ t helped t his yea r is t he a f terno on and a ll da y rains t ha t we ha ve been su f fering , bu t se vera l re s taura nt s ha ve repor ted t ha t t heir la te night dining a nd weekend dining is doing ver y well. T he C V B ha s been promot ing t he des t ina t ion in B razil for t he pa s t t wo yea r s and we are be ginning to see some of t hose v isi tor s come o ver to Naple s from Miami to discover some t hing ne w. We feel t ha t t rend will cont inue , despi te a ver y sof t economy in B razil. Your merchant s will a lso see a nd hea r t he Germa ns in to wn a s A ir B erlin ha s added a four t h f light for t he summer to F or t M yer s from D us seldor f. T ha t sho w s s t rong dema nd for our a rea . We a re a lso marke t ing t he des t ina t ion hea v il y in Mia mi, F or t Lauderda le , Pa lm B each , O rla ndo a nd St . Pe te /Clea r wa ter, fea turing some good specia l ra tes and pa cka ges from our hotels . So we feel your merchant s will be gin to feel a n improvement a s we ge t into A ugus t . O ur promot iona l mes sa ge will be “ Summer is A lmos t O ver, So D on ’ t Mis s D iscovering Your Pa ra dise in Naples , M a rco I sla nd a nd t he Ever glades .”
Ja c k We r t , E x e c ut iv e D i re c t o r Nap l e s , Ma rc o Is l a n d , Ev e r g l a d e s CV B
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19,000
the number of limes - give or take a few - that all 5 Culinary Concepts’ restaurants sliced, squeezed and wedged in the past 6 months.
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Culinary Concepts
Expert Tips for the
Perfect Margarita We a ll ag re e. W h e n mi x ing mar gar i t as i t sh o ul d b e s o go o d a n d p e r fe c t , i t go e s do w n in c re dib l y sm o ot h . I t ’s a ll a b o u t c ul t i v a t ing a har m o nio us b alan ce, s a y s Ke n dra R iz zi , b ar manage r a n d re si de n t mi xo l o g is t a t C h o p s C i t y G r ill in Na p l e s .
“ If you make cock tails correc tly, they don’ t taste like liquor,” she said. “ That ’s where mixolog y comes in. It ’s about science, about creating the right flavor and the right balance.” T ha t s t a r t s w i t h using t h e r ig h t te quila f o r yo u . N ot sure w hi c h is t h e b e s t f i t ? I f yo u o nl y w an t a hin t of te quila f la vo r, s t a r t w i t h a B lan co o r Sil ve r w hi c h are n ’ t age d . F o r a b o l d e r f la vo r, t r y a c aram e l co l o re d Re p o s a d o t ha t ’s age d as fe w as 2 m o n t hs o r up to 1 year. I f yo u reall y l o v e t h e f la v o r of te quila a n d wa n t t ha t b o l d t as te f ro n t an d ce n te r – go fo r a n A ñ e jo t ha t ’s age d t h e l o nge s t an d has a r ic h e r, d e e p e r f la v o r as a re sul t . K EN D R A’ S TO P T EQ U I L A SU G G E S T I O N S:
S A LT T HE R IM .
Us e Kosher s al t , not reg ular t able s al t , for adde d te x t ure t hat las t s as you sip, plus i t make s your dr ink look f un!
USE F R E SH F RUI T.
Make f re sh ci t r us your main s que eze. Muddle f re sh lime and orange for an au tomat ic mar gar i t a upg rade. T he oils f rom t he sk in g i ve an e x t ra layer of f lavor t hat is oh s o delicious . Don ’ t be s c are d to e x per iment w i t h s t raw ber r ie s , pineapple (no sk in) or e ven jalapeños to spice t hing s up!
S W EE T EN UP.
B u t be c are f ul, le s s is more w i t h orange liqueur s and t hey c an easil y over p ower your dr ink and make i t ver y s we e t . L ess s we e t: us e f re sh muddle d f r ui t Tou c h of S we e t ness: Coint reau Ve r y S we e t a n d R i c h: G rand Mar nier
B la n co/ Sil v e r : C a mare na Re p o s a do: C as a migo s A ñ e jo: S auz a Tre s G e n e ra c io n e s
2016. August
A DD F IZ Z F OR F UN .
I t ’s as simple as t hat . I f you like i t a li t t le bubbl y, add s ome club s oda for a touch of f iz z .
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Employee Spotlight
W H E N YOU DI N E OU T,
the most memorable par ts y o u t a ke a w a y w i t h y o u a re g re a t co n v e r s a t i o n , f r ie n dl y a n d a t te n t i v e s e r v i ce a n d h o w d e l i c i o u s e v e r y t h in g t a s te d . B u t j u s t a s m u c h go e s o n b e h i n d t h e s ce n e s in t h e s a m e w a y a s t a ge p ro d u c t io n i n a t h e a te r w o ul d . T h a t ’s w h e re Ke i t h Cro n e b a c h co m e s i n . A s D i re c to r o f Re s e r v a t io ns a n d Cu s to m e r Re la t i o n s , Ke i t h a n d h is te a m a re t h e f ir s t a n d la s t p o i n t o f co n t a c t f o r many of our guests: when t h e y m a ke re s e r v a t i o ns , s e n d u s n ote s v ia e m a il , h a v e sp e c ia l di n n e r re q u e s t s o r a re p la n n i n g a p r i v a te p a r t y.
Keith Cronebach DIRECTOR OF CUSTOMER RELATIONS Culinary Concepts
“ I really enjoy meeting our customers
and seeing, not just hearing, the good times they have in our restaurants ”
“ I ’ ve always enjoyed the p o si t i v e i n te r a c t i o n w i t h
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2016. August
B u t i t w a sn ’ t a l w a y s t h a t w a y. Ke i t h s t a r te d o u t a s a n a s sis t a n t m a n a ge r f o r t h e re s t a u r a n t s i n J ul y 20 0 3 f l o a t i n g f ro m re s t a u r a n t to re s t a u r a n t f i l l i n g in a s n e e d e d . H e c u t h is te e t h i n t h e h o sp i t a l i t y i n d u s t r y a s a re s t a u r a n t m a n a ge r a t Na p l e s re s t a u r a n t s n o w sin ce go n e - Re m y ’s B is t ro a n d C a f é Ma r ga u x .
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Culinary Concepts
g u e s t s i n t h e re s t a u r a n t ,” Ke i t h s a i d . “ Yo u b ui l d a b o n d w i t h p e o p l e a n d t h e y b e co m e m o re t h a n g u e s t s – t h e y b e co m e f r ie n d s .”
H is t r a n si t i o n o u t o f t h e re s t a u r a n t a n d i n to re s e r v a t i o n s m e a n t Ke i t h co ul d w o r k da y s a n d sp e n d e v e n i n g s a t h o m e w i t h h is f a m i l y, a n d h a v i n g a sp e c ia l n e e d s c h i l d m a d e h is f re e e v e n i n g s a n d e x t r a t i m e w i t h f a m i l y a b l e s si n g .
H is sk i l l a t m a n a g i n g t h o s e re s t a u r a n t s and personabilit y made him a per fec t f i t f o r t h e Cul i n a r y Co n ce p t s te a m , a n d n ot 15 m o n t hs i n to h is n e w j o b , Cul i n a r y Co n ce p t s o w n e r S k i p Q u i l l e n re c r u i te d Ke i t h to i m p l e m e n t t h e co m p a n y ’s f i r s t s m a r t d e si g n re s e r v a t i o n s y s te m .
H is u n i q u e p e r sp e c t i v e a s a m a n a ge r w i t h w o r k i n g k n o w l e d ge o f a l l t h e Cul i n a r y Co n ce p t s re s t a u r a n t s , t h e ir f l o w, dis t i n c t i v e m e n u s , a n d la y o u t , w e re sk i l l s e x t re m e l y u s e f ul i n i m p l e m e n t in g a n e w re s e r v a t i o n s y s te m t h a t h e l p e d o ur co m p a n y h a v e a b e t te r u n d e r s t a n din g o f o u r g u e s t s , a n d s e r v e t h e m b e t te r to o.
“A t f ir s t , I d is l i ke d t h e i d e a of l o si n g t h a t one- on- one time with our guests in the re s t a ur a n t ,” Ke i t h s a i d . “ B u t o v e r t i m e , I s a w S k i p ’s w is d o m a n d i t re a l l y t ur n e d o u t to b e t h e b e s t t h i n g f o r e v e r y o n e , e s p e c ia l l y f o r m y s o n , K r is to p h e r.”
To da y, h e co n t i n u e s to o v e r s e e t h e re s e r v a t i o n d e p a r t m e n t , n o w s c h e d ulin g re s e r v a t i o n s t h ro u g h O p e nTa b l e. H e a l s o h a n dl e s c u s to m e r re la t i o n s co n ce r ns to o. E v e n w i t h t h e a d v a n ce s i n te c h n o l o g y in t h e re s e r v a t i o n d e p a r t m e n t , Ke i t h a n d o u r co m p a n y b e l i e v e s o m e t h i n g s a re b e s t d o n e t h e o l d - f a sh i o n e d w a y w i t h a p e r s o n a l to u c h .
A t t h e t i m e , Ke i t h ’s w i f e , K i r s te n , r a n h e r o w n ro u te f o r Na p l e s Da i l y N e w s a n d to o k c a re of t h e i r y o un g s o n , K r is to p h e r, w h o w a s d ia g n o s e d w i t h a u t is m a t a ge 3 . Wo r k i n g n i g h t s i n t h e re s t a ur a n t of te n m e a n t Ke i t h m is s e d o u t o n q ua l i t y t im e w i t h h is s o n , w h o is n o w 2 3 . M o s t m o r n i n g s K r is to p h e r w a s up a n d of f to s c h o o l b e f o re Ke i t h s t a r te d h is da y a n d w o ul d ge t b a c k f ro m s c h o o l a f te r Ke i t h h a d l e f t f o r w o r k . I n t h e e v e n i n g s , h e ’d of te n co m e h o m e a f te r K r is to p h e r w a s a s l e e p.
T h a t ’s w h y w h e n e v e r p o s si b l e , h e m a ke s s u re to sp e n d t i m e i n t h e re s t a u r a n t s a n d i n te r a c t w i t h g u e s t s f a ce to f a ce. “ I re a l l y e n j o y m e e t i n g o u r c u s to m e r s a n d s e e i n g , n ot j u s t h e a r i n g , t h e go o d t im e s t h e y h a v e i n o u r re s t a u r a n t s ,” h e s a i d .
Co n c ie r ge s f ro m t h e R i t z C ar l to n an d Inn n o F i f t h a n d Ke i t h 2016. August
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! T S U G U A F O S K C I P T S E B E TH
NOT G TA S K , B U T N I M U S N O C MING ETT Y TIME E OVE RWHE L L R E A DY A P R B A N S A I C G E N R I E P P H O OU GET T LT H Y A N D G ROCE RY S H BUY WHEN Y ODS IS A HEA O O F T L T A A H N O W S G A E N S TORES KNOWI PURCHA SING . G ROCE RY S , G R N E I V P E P O W H O S H UL, OD A N D P R I C E Y. ARE PLENTIF PPROACH FO Y A E H O T T E Y S A U W A E IV IN BULK BEC COS T EFFEC T HESE ITEMS T N O R YO U O P U K C E XPENSIVE F S S E L ST PICKS. TEND TO STO M E H T AUGUS T ’ S BE S MAKING ’ E R E H . E L GO ON SA WHEN THEY LY L A I C E P S E —
Blu ebe rri es
On ion s
Cab bag e
Peach es
Car rot s
App les
Can tal ou pe
Aprico ts
Cel ery
Avo cad o
Cor n
Ban an as
Cuc um ber s
Blackb erries
Egg plant
Zu cch ini
Gr ape fru it
Pep per s
Gr ape s
Plu ms
Gr een beans
Ra spb erries
Kal e
Str aw ber rie s
Kiw i
Squash
let tuc e
Sw iss chard
Mang oes
Tom ato es
Ok ra
Waterme lon
c r e d i t W O M A N S D AY. c o m
2016. August
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Culinary Concepts
SOCIAL MEDIA SITES EXPLAINED [with donuts]
2016. August
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ANAHEIM
CUBANELLE
CAYENNE
SHISHITO
HUNGARIAN WAX
Perfect for chili. Also goes by New Mexico or Hatch.
A.k.a Italian frying peppers. Sauté with onions and sausage.
It’s not just a powder! Use fresh for assertive heat.
Quickly grill, and finish with sea salt and lemon.
Heat can vary widely. Try ‘em pickled.
JIMMY NARDELLO
FRESNO
JALAPEÑO
AJÍ AMARILLO
AJÍ DULCE
A current chef favorite. Sweet enough to eat raw.
Supremely versatile, our Test Kitchen’s desert-island chile.
You’ve met before, right?
This fruity pepper is the key to Peruvian ceviche.
Floral and bright. Good infused into vinegar.
SERRANO
PADRÓN
SCOTCH BONNET
HABANERO
CUMARI
Feel the burn; these make jalapeños taste timid.
A lot like shishitos, they’re great grilled.
Handle with care. These fiery little guys are essential to jerk seasoning.
Hot as hell but with a sweet underlying tropical bouquet.
Big heat in a small package.
Gone are the days when the lonely jalapeño was the only chile in the produce aisle. Now that any supermarket worth its salt stocks a decent array of peppers, and farmers’ markets stalls are flush with all kinds of crazy varietals, buying them can get a little overwhelming. Relax: We got you. Here’s a handy guide to some of our favorites and how you can use them.
As seen in Bon Appetit August 2016 issue 2016. August
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Culinary Concepts
NEW WINES at Pazzo! W i n e s h a ve so mu c h p e r so n a l i t y. T h e y ca n b e f u n a n d f l i r t y, sm o o t h a n d su b t l e , b o l d a n d se n s u a l , s p i c y o r ta r t . T h e r e a r e so m a ny k i n d s of w i n e , b u t a b o ve a l l e l se w i n e sh o u l d b e f u n a n d a p p r o a c h a b l e . We ’ ve b r o u g h t i n a b u n c h of n e w a f f o r d a b l e w i n e s a t Paz zo ! r a n g i n g b e t w ee n $ 3 5 a n d $ 57 p e r b o t t l e . H e r e a r e j u s t a f e w. . .
E X TR AO R D I N A RY
G o b o l d w i t h C a b e r n e t S a u v ig n o n . T h e 2 0 14 R avage C a b e r n e t S a u v i g n o n of fe r s a p a la te t ha t ’s b ot h b o l d a n d sm o ot h w i t h n ote s of da r k b e r r ie s lus c io us v a nilla , m o c ha a n d sub t l e t a nnins . F o r a n in te ns e silk y co mb o, t r y t h e 2 0 14 D r u m h e l l e r C a b e r n e t S a u v i g n o n w i t h n ote s of b la c k b e r r y, c h e r r y a n d c inna m o n .
U N I QU E
F E S TI V E A N D F U N
T h e 2 0 15 C a ’ B o l a n i Pi n o t G r i g i o f ro m F r iuli , I t al y is dr y, m e dium b o die d a n d silk y w i t h a l o ng an d re f re shing f inish . Yo u ’ ll e njoy t h e m o u t h wa te r ing ye ll o w p ea c h a n d s a v o r y min e rals o n t h e p ala te. F o r n ote s of g ra p e f r ui t an d p as sio n f r ui t , t r y t h e f re sh a n d juic y 2 0 14 M o h u a S a u v i g n o n B l a n c . T h e 2 0 14 A i a Ve c c h i a Ve r m e nt i n o f ro m Tu s c any p ro mis e s ze s t w i t h a f re sh a n d b r ig h t a c idi t y an d a hin t of ear t hin e s s . I t ’s c rea my, ye t dr y a n d re f re shing to o.
T h e m e dium - b o die d 2 0 12 S i r e N e b b i o l o sh o w s a ll - a ro un d f in e s s e a n d go o d a c idi t y w i t h n ote s of rasp b e r r y a n d ro s e s w i t h un d e r to n e s of nu t m e g .
DR A M ATI C
F o r a n eas y dr ink ing w in e t ha t sh o w c as e s b r ig h t b e r r ie s a n d sp i ce t r y t h e 2 0 12 Te m p t at i o n Z i n fa n d e l, o r t r y s o m e t hing t ha t ’s ja mmy w i t h s w e e t a cce n t s of p lums a n d sp ice s w i t h t h e 2 0 14 S a s s e o P r i m i t i vo.
TOA S T Y
T h e 2 0 13 S eve n Fa l l s C h a r d o n n ay de li ve r s a b o l d w in e w i t h c r isp f r ui t f la vo r s , a b u t te r y te x t ure an d b alan ce d f inish w i t h t h e aro ma of t ro p i c al f r ui t s , b ro w n suga r a n d to as te d mar shma ll o w. F o r a c ha rd o nna y t ha t ’s r ic h an d c reamy ye t w i t h t ro p ic a l f la v o r s of p ear, c i t r u s , p ea c h an d f ig , t r y t h e 2 0 14 A l e x Va l l ey V i n eya r d E s t at e C h a r d o n n ay.
S E N S ITI V E
F o r a silk y w in e w i t h sup p l e t a nnins w i t h a ro mas of dar k c h e r r y an d hin t s of a llsp ice, t r y t h e 2 0 14 H a n g t i m e Pi n o t N o i r f ro m Na p a . T h e 2013 S e b as t iani Pin ot N oir is m e dium b o die d a n d f r ui t fo r ward w i t h a jui c y an d slig h t l y o ak y p a la te t ha t ’s sm o ot h . T h e v e l v e t y s of t p a la te of t h e 2 0 14 Fra n c i s Co p p o l a Pi n o t N o i r is a ro ma t i c a ll y sp ic y ye t f r ui t y w i t h a l o ng f inish . T hink p lums , rasp b e r r ie s , c l ove s an d to as te d v anilla .
2016. August
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august
Bizarre Holidays
1 Na t ional R aspber r y Cream Pie Day
2 1 Nat ional Spumoni Day
2 Na t ional Ice Cream S and w ich Day
2 1 S enior C i t izen ’s Day
3 Na t ional Wa ter melon Day
2 1 Summer O l y mpic s ends in R io
4 U. S . Co as t G uard Day
2 2 B e an A ngel Day
5 Summer O l y mpic s b eg in in R io
2 2 Nat ional Toot h Fair y Day
5 Na t ional O y s ter Day
2 3 R ide t he W ind Day
6 Na t ional Mus t ard Day
2 5 K is s and Make Up Day
6 W ig g le Your To e s Day
2 6 Nat ional Dog Day
7 Fr iendship Day
2 6 Women ’s Equali t y Day
7 Inter na t ional F or g i vene s s Day
2 7 Jus t B e c aus e Day
7 Sis ter s Day
2 9 More Her bs , Le s s S al t Day
10 Na t ional S ’more s Day
3 0 Frankens tein Day
12 Middle C hild ’s Day
3 0 To as te d Mar shmallow Day
13 Na t ional F ile t Mig non Day
31 Nat ional Trail Mi x Day
13 Le f t Hander ’s Day 14 Nat ional Creamsicle Day 15 Rela xa t ion Day 15 Julia C hild ’s Bir t hday 16 Nat ional Rum Day
CELEBRATE NATIONAL OYSTER DAY ON 08/05 AT CHOPS.
17 Nat ional T hr i f t shop Day 18 B ad Po e t r y Day 19 Av ia t ion Day 2 0 Na t ional R adio Day
2016. August
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Culinary Concepts
The Best
club in town! Not onl y do you re cei ve an incre dible 5% re turn on eve r y dining dollar you sp e nd; the Culinar y Conce pt s ’ Club Card al so of f e r s you sp e c t acular s av ing s all throu g h the year f or b eing a loyal Club Card me mb e r. T houg h eve r y year the promotion s and di s count s w ill change you w ill al way s re cei ve 1 p oint f or eve r y 1 dollar you sp e nd at any of Culinar y Conce pt s ’ 5 re s t aurant s .
T H AT ’ S 5% B ACK IN R E WA R DS ! E XCLU S I V E CLU B C A R D M E M B E R AUGU S T S AV I N G S :
Jo i n T he C l u b , Che c k Yo u r Po i n t s ,
• At all 5 of Culinar y Concept s ’ re s t aurant s ,
V i e w Yo u r Re w a r d s ,
pre s ent your club c ard to re cei ve 2 0 % of f all b ot tle s of w hite w ine ( pr ice d f rom $5 0 - $15 0)
D ow n l o a d C o u p o n s , V i e w Me nu s a n d Ma k e D i nne r Re s e r v a t i o n s . . .
• C lub C ard memb er s re cei ve D OUB LE P OIN T S all month long at Yabba I s land Grill !
2016. August
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A LL AT G R 8 FOO D. N E T
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Culinary Concepts Culinary Creating Incredible Memories ... One Bite At A Time! ®
N A P L E S • B O N I TA S P R I N G S