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ORIGINAL ADVISORY BACK OF THE OFFICE
Meet The Staff
Feature Article
DUCK COMMANDER - MILETELLO SAUCE
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BORDER GRILL
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Mandalay Bay-Las Vegas
TACO BELL • 09 Saves First Restaurant WALK ON • 13 Bistreaux & Bar
COMING NEXT MONTH
KICKER • 17 Powered Fruit F&B and Chef ’s Roll
SOMMELIER OF THE MONTH
F&B and Chef ’s Roll
CHEF OF THE MONTH F&B RECIPES
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FOOD & BEVERAGE MAGAZINE was created by Publisher Michael Politz with the expert help of original advisory board members: Bobby Flay, Wolfgang Puck, Emeril Lagasse, Mario Batali, Kerry Simon and David Burke.
BOBBY FLAY Bobby Flay’s frequent appearances and shows on the Food Network have made him one of America’s best-known chefs.
WOLFGANG PUCK The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. The famous chef has built an empire that encompasses three separate Wolfgang Puck entities: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc.
KERRY SIMON
Dubbed the rock-n-roll chef by Rolling Stone Magazine, the aspiring musician’s love for cooking did not start right away. In his late teens, the Chicago native worked at Little Caesars Pizza to save money for an electric guitar. The summer job sparked Simon’s interest in food and late night recipe testing from Julia Child’s cookbook
DAVID BURKE EMERIL LAGASSE The recognition and awards he has garnered have made him known to food-loving Americans everywhere. His restaurants consistently win critical praise and top ratings.
MARIO BATALI From his restaurants and cookbooks to his philanthropic efforts, everything that Mario Batali has achieved is bigger, bolder and more recognizable.
Burke’s visibility as a celebrity chef has also led to consultant positions with hotels, cruise lines and food experts. Chef Burke’s vast talents have been showcased recently on television, including season two of “Top Chef Masters,” a guest spot on the “Every Day with Rachael Ray” show. returning to season five of “Top Chef Masters.”
Publisher, Founder Producer, restaurateu CEO, and friend to many A-listers...Michael has great stories and is himself a great story of the American Dream. In 2006, Las Vegas Mayor Oscar Goodman honored Politz’ efforts by giving him the Key to The City of Las Vegas. In 2008, Politz received the Congressional Medal of Distinction from the President of the United States, along with numerous awards of recognition from the United States Senate and Nevada’s Governor.
Editor-In-Chief Celebrity pastry chef and former reality television star of TLC’s Cake Boss NGB4. She is the founder and owner of famous sugar artistry company KAILAVA. Her passionate and inspiring work in the food industry has earned her many awards and publications worldwide. Kaiulani’s unique artistic ability and deep love for writing has been indispensable in bringing vitality and magic back into Food & Beverage Magazine.
Business Intelligence Manager A power-house in food industry business development through analyzing quantitative and qualitative research. We call him our MIB
Graphic Artist, Multi-Media, graphic software specialist and writer. His publishing career began in New York having worked for some of the cities largest publishers, as well as part of John Kennedy Jr. “GEORGE” magazine team. Having spent a year in Japan setting up the production department for “Diashinsa” one of japan’s largest marketing companies.
LET’S NOT FORGET! ASSET MANAGERS EDITORIAL TEAM CREATIVE DESIGNERS REPORTERS
FOODIES BUSINESS ADVISORY AND ACCOUNTING
FOOD & BEVERAGE MAGAZINE NOVEMBER 2015
DUCK COMMANDER FAMILY FOODS partnered with MILETELLO SAUCE FACTORY to create a line of sauces and hot sauces made in the USA.
Duck Commander Family Foods is introducing freshly made to order BBQ Sauces, Cajun Marinades, Salsas and more!
All products are produced and bottled in Willie Robertson’s hometown of West Monroe, Louisiana by Miletello Sauce Factory. The assortment includes BBQ sauces, Cajun Marinades, Salsas & more. All products are produced and bottled in Willie Robertson’s hometown of West Monroe Louisiana.
Duck Commander BBQ Sauces offer both sweet & spicy flavors that will satisfy any cravings. Sweet Willie’s BBQ Sauce’s sugary goodness leaves you finger lickin’ while the Cajun BBQ Sauce flawlessly couples traditional BBQ flavors with Cajun spices to give you the extra kick you’re looking for. Also, all the salsa varieties bring those unique & tasty Louisiana flavors to your favorite Mexican dishes. They’re great served with any tortilla chips, but also perfect for tacos, burritos, and enchiladas. These six delicious salsas are so good you won’t be able to pick just one!
Miletello Sauce Factory is a privately held food manufacturing company based in West Monroe, Louisiana and is owned and operated by Miletello Companies. Our facility has state of the art production equipment which produces and bottles the finest, high quality sauces. Also, with an onsite test kitchen we perfect recipes so the tastiest products hit the shelf! Page 1 www.fb101.com
We are also an official licensee for where we produce and bottle Willie Robertson’s sauces & salsas. In our 30,000 square foot facility, Miletello Sauce Factory produces superior goods that are made to order using only the freshest ingredients. Our products include BBQ sauces, salsas, marinades, and many more. Keep your eye out for upcoming additions! www.fb101.com Page 2
FOOD & BEVERAGE MAGAZINE NOVEMBER 2015
Malliouhana, An Auberge Resort has announced the appointment of Cupertino Ortiz as Executive Chef of The Restaurant at Malliouhana. Ortiz will oversee seasonal menu conception and execution that celebrates a contemporary American culinary theme as well as highlighting Anguilla’s authentic sea-to-table culinary culture at Malliouhana. With more than 20 years of industry experience, Ortiz brings an eclectic flavor palate of high-end Caribbean and Latin American cuisine to provide the resort’s global guests. “Chef Ortiz brings a fresh perspective to the cornerstone restaurant of Malliouhana, upholding The Restaurant’s longstanding reputation as the best spot for a memorable dining experience on the island,” said John Vasatka, General Manager of Malliouhana. “We are delighted to have him join the team following the reopening of the resort and look forward to introducing his fresh perspective to the plates of our loyal following of returning guests and those visiting for the first time.” Most recently, Ortiz served as Executive Chef of Rosewood at Baha Mar resort in the Bahamas, where he oversaw five on-site restaurant venues during the development stages of the property. Prior to that, Ortiz held the position of Executive Chef and Director of Food & Beverage at internationally recognized resorts including Mukul Resort & Spa in Nicaragua and Sugar Beach.
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A Viceroy Resort, where he was responsible all culinary operations including creating and executing menus, in-room dining, banquets and receptions, and pool and lounge operations. Earlier in his career, Ortiz served as Executive Chef at The Tides Riviera Maya in Mexico and as Executive Sous Chef at One&Only Palmilla and Las Ventanas al Paraíso, A Rosewood Resort both in Los Cabos, Mexico. The Restaurant at Malliouhana was a trailblazer in establishing established a new standard for the Caribbean’s culinary reputation when it first opened in 1984.
Three-star Michelin Chef Joseph Rostang, the resort’s original chef, created a sophisticated French-inspired culinary landscape before passing the culinary torch to his son, Michelin two-star Michel Rostang, who infused Mediterranean classics with Caribbean accents. Now, after completion of a multi-million renovation, the new restaurant under Chef Ortiz and Auberge Resorts’ direction, will welcome guests with a relaxed style of contemporary dining that is upscale and approachable.
Chef Ortiz’s menu will offer American and Mediterranean dishes while incorporating Anguilla’s access to some of the best and freshest seafood. The Restaurant features an extensive wine list, an Auberge hallmark, of more than 200 selections to choose from with representation from old and new world with a focus is on Napa Valley wines. Malliouhana’s signature Sunset Bar offers cocktails and a large selection of rare, regional rums in the most scenic vantage point on the island. www.fb101.com Page 4
BORDER GRILL AT MANDALAY BAY DEBUTS NEW DESSERT MENU Beloved Modern Mexican Restaurant Unveils Seven Diverse & Decadent Desserts
Everyone’s favorite modern Mexican restaurant and longtime Las Vegas culinary staple Border Grill at Mandalay Bay is now serving up an entirely new dessert menu with seven indulgent and affordable dishes. The menu was created by executive chef Jamaal Taherzadeh under the direction of Border Grill co-owners / chefs Susan Feniger and Mary Sue Milliken. Taherzadeh was interested in creating a minimalistic menu with an array of flavors, textures and sweetness levels so everyone can enjoy at least one of the new creations. The menu features dishes including: Arroz Con Leche with Seasonal Fruit, Rice Pudding, Preserved Orange and Caramel Puffed Rice; a twist on the classic Tres Leches cake with Huckleberry Sauce, Homemade Condensed Milk and Raspberry Meringue; Flourless Chocolate Almond Cake presented beautifully with Fudge Sauce, Salted Nuts, Bananas and Berries, and topped with generous scoop of Almond Ice Cream; and a Churro Ice Cream Sandwich made with Housemade Cinnamon Churros and Salted Cajeta Ice Cream sitting atop an assortment of Tequila Berries.
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A full list of the new dessert menu items can be seen below. For more information, visit www.BorderGrill.com or call Border Grill at Mandalay Bay directly at 702.632.7403.
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VEGETARIANS DON’T HAVE TO DREAD THANKSGIVING ANYMORE
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Vegetarians have it hard on Thanksgiving. Not only do Thanksgiving menus tout the obviously-not-vegetarian turkey, but most stuffings are made with non-vegetarian ingredients as well. Not to mention, who wants to settle for tofurkey just to join in the Thanksgiving fun? Well worry not vegetarians, Recipe4Living has a menu for you this year too and it’s full of recipes that will even make turkey-eaters jealous. APPETIZERS Begin with hearty fall ingredients that will set the tone for your delicious feast. Lentil and Chestnut Soup Spicy Sweet Potato Wontons Wild Mushroom and Brie Quiche Autumn Appetizer Strudel Bean Soup with Kale
MAIN COURSES These fall-inspired main courses will not have you missing out on your protein! Winter Squash with Apricot Stuffing Pumpkin and Goat Cheese Lasagna, Curried Squash, Garbanzo Bean and Potato Stew Kitchen Garden Ratatouille Stuffed Thanksgiving Pumpkins SIDE DISHES Cranberry Apple Raisin Stuffing Barley Herb Casserole Orange Cranberry Sauce Pineapple Stuffing Bourbon Glazed Sweet Potato, Apple and Pecan Gratin DESSERTS Traditional Thanksgiving desserts can be enjoyed by all, especially if you make one of these sweet recipes! Triple Layer Chocolate Pumpkin Pie, Easy Free Form Plum Tart Cranberry Pear Crisp Baked Apples with Sweet Potato Stuffing Chocolate Pecan Pie COCKTAILS Indulge in a Thanksgiving cocktail or sit back and relax with a warm cup of tea during the meal. Thanksgiving Cocktail, Apple Pie Cocktail Ginger Cinnamon Tea, Easy Apple Cider Wild Thanksgiving
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FOOD & BEVERAGE MAGAZINE NOVEMBER 2015
WORLD’S FIRST TACO BELL® TO BE RELOCATED FROM DOWNEY, CA TO COMPANY’S HEADQUARTERS IN IRVING
Taco Bell® today announced plans to raise and rehabilitate the world’s first Taco Bell restaurant from its 53-year-old foundation in Downey, CA and relocate it to the Taco Bell headquarters in Irvine, CA -- saving it from impending demolition. On Thursday, November 19, the restaurant, referred to lovingly as “Numero Uno,” will bid farewell to the community of Downey and make the 45-mile journey through the streets of Southern California. The structure will remain on property as the company plans for the buildings restoration and future use. Numero Uno has held its place in Downey since 1962 when fast food entrepreneur Glen Bell established the site as a Mexican-inspired center with shops, live music and fire pits – anchored by a taco stand called Taco Bell.
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The 400 square foot walk-up window helped Bell revolutionize the quick-service industry by bringing Mexican-inspired food to the masses. It closed as a Taco Bell in 1986 due to the popularity of larger restaurants with indoor seating and drive-thrus, which this original location lacked. Since then, however, it operated as other taqueria restaurants until it was permanently vacated in December of 2014. With the large plot now vacant, plans for new development caused the building to face demolition. “This is arguably the most important restaurant in our company’s history,” stated Brian Niccol, Chief Executive Officer, Taco Bell Corp. “To think a business like ours that spans 6,000 restaurants around the globe, started with a walk-up window no bigger than a twocar garage is truly inspirational. When we heard about the chance of it being demolished, we had to step in. We owe that to our fans, we owe that to Glen Bell.” After learning of the proposed demolition in January from the Downey Conservancy, Taco Bell took to social media to raise awareness, encouraging fans to tweet #SaveTacoBell to help spread the word. Taco Bell began working closely with heritage conservation non-profit We Are The Next for preservation research and management of the building’s relocation
“This building isn’t designed by a famous architect, and it’s not particularly beautiful in the conventional sense. But it does demonstrate how even the most ordinary buildings can tell tremendous stories,” stated Katie Rispoli, Executive Director, We Are The Next. “By saving and conserving structures like the first Taco Bell in Downey, we hope to set a precedent and demonstrate the great power that can come from unexpected histories in seemingly-ordinary places.” The move, which begins at 10:30pm, Thursday, November 19 will mobilize the entire 20X20 foot structure, driving through Downey, Norwalk, Cerritos, La Palma, Buena Park, Anaheim, Tustin and Orange, with an anticipated arrival at the Taco Bell headquarters in Irvine early Friday morning. The building will remain at Taco Bell headquarters for storage until its future use is determined. Taco Bell plans to make that decision in the near future, and involve their fans and community in the process. “Our fans helped make us who we are, and we feel they should be involved in the future of the building where it all started,” said Marisa Thalberg, Chief Brand Engagement Officer, Taco Bell Corp. “This isn’t a decision that should be made in a boardroom, but a social experience that can allow our biggest fans to truly be a part of Taco Bell history.”
FANS ARE ENCOURAGED TO FOLLOW TACO BELL’S SOCIAL MEDIA CHANNELS AND #SAVETACOBELL TO FOLLOW
WATCH POINTS AT THE TACO BELL LOCATIONS ALONG THE ROUTE: • 7127 Firestone Blvd., Downey, CA 90241 • 1075 N. Tustin Ave, Anaheim, CA 92807 • 2233 N. Tustin St., Orange, CA 92865 • 490 N. Tustin St., Orange, CA 92867 • 1 Glen Bell Way, Irvine, CA 92618 (Taco Bell Headquarters) www.fb101.com Page 10
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BEGAN FRANCHISING: 2015 Company-Owned Units: 5 – Plus 3 Happy’s Irish Pubs, WalkOn’s Catering & Rampart Room Units in Development: 5 Key Advantages: • Louisiana inspired menu, along with other all American classics • Family-friendly environment • State of the art AV packages for your sports viewing pleasure • Craft Beer, hand-crafted cocktails and seasonal favorites • 50% male & 50% female target audience • Engaging bar tables, with a pour your own draft consumer platform • Unique seasonal specialties rotated throughout the year • All-American Cheerleaders providing exceptional service • Attractive markets available throughout the US • Operating model empowers management efficiency and unit growth
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FOOD & BEVERAGE MAGAZINE NOVEMBER 2015
The 2015 annual Palmer Food Service Show prominently featured a culinary competition using the Atalanta exclusive Sweety Drop pepper. Palmer’s event encouraged over 90 submissions and awarded prizes to the top three finishers. The Sweety Drop is a tear drop-shaped pepper with a brilliant red hue that originated in Peru’s Amazon rainforest. This unique and versatile pepper’s sweet-hot flavor and distinctive crunch is a flavorful topping for salads, pizzas or even baked goods. Palmer distributed over 300 jars to their customers who created custom recipes using Sweety Drops. The submissions included soups to sandwiches and were collected throughout the show on October 20th. Each recipe was documented with photos, tasted and voted on by competition judges Tim LaRocca, Mary Jo Staertow, and Hugh Kennedy.
CONGRATULATIONS TO THE 2015 SWEETY DROP RECIPE CONTEST WINNERS
1st Place: ‘Peruvian White Bean & True Soup’ by Chef Ron Olsheski of Rocsh, Rochester, NY 2nd Place: ‘Sweet Potato & Peruvian Sweet Pepper Bisque’ by Chef Jerome Richardson of Parker’s Grille, Auburn, NY 3rd Place: ‘Roasted Sweety Drop Mango Pork Glaze’ by Chef Bryan Vaccaro of Rohrbach’s Brew Pub, Rochester, NY Page 15 www.fb101.com
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FOOD & BEVERAGE MAGAZINE NOVEMBER 2015
Waldman Naturals has spent the last two years developing the worlds first fruit based gourmet powdered sweeteners composed of delicious combinations of real freeze dried fruit powders, spices, and other 100% natural, antioxidant rich, non-GMO, Gluten Free ingredients including organic peanut powder, pure maple sugar, cocoa powder, cinnamon, vanilla bean, and real whole milk powder.
Waldman Naturals Gourmet Powdered Fruit Blends ooking for ways to add some real fruit, authentic natural color, and enticing sweetness to your favorite baking mixes and dessert recipes? Well, look no more because Waldman Naturals has just introduced an innovative all natural gourmet powdered sweetener made with real fruit that’s going to change the way you bake! We all know that, in order to make their dishes stand out, chefs, bakers, and other foodservice professionals are constantly on the lookout for natural ingredient solutions made with the finest raw materials. Unfortunately, when it comes to sweeteners, there really hasn’t been much by way of innovation in this market for quite some time. While maple syrup, raw honey, agave, and coconut sugar, are some of the more popular sweeteners that have gained popularity over the last several years, none combine sweetness with real fruit flavor…until now..
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Packaged in 1lb. resalable bags, the products are available in four delicious flavors: Strawberry Banana, Apple Cinnamon, Chocolate Peanut Butter Banana, and Maple Banana Cream each flavors provides a burst of natural flavor to literally dozens of food products including bake goods, pastries, frostings, whipped creams, yogurt, ice cream, waffle and pancake mixes, muffins, cookies, chocolate, sorbet, fruit sauces, and so much more.
VISIT OUR ADVERTISING PARTNERS
As consumers demand cleaner ingredient decks free of artificial food dyes, flavors, sweeteners, and preservatives, bakers have been forced to “re-formulate” their traditional recipes in order to accommodate this growing trend. Waldman Naturals is excited to be the only company in the United States offering this convenient, ready to use, cost effective ingredient solution to foodservice professionals. So, if you’re looking to “whip up” some custom flavored whipped creams made with real strawberries and other gourmet, all natural ingredients, simply add Strawberry Banana gourmet powdered fruit blends to fresh cream and you’ve got yourself one of the most delicious, unique tasting whipped creams you’ve ever tasted. Waldman Naturals invites you to visit www.waldmannaturals.com call 866-927-2070 or email at info @waldmannaturals.com for more information. Qualified customers can request a free ½ pound sample of these delicious gourmet powdered fruit blends.
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F&B Magazine & Chef’s Roll: FEATURE SOMMELIER Winn Roberton Of Bourbon Steak Washington D.C.
Everyone has a story. Tell us how you knew you wanted to become a sommelier… what was your “light bulb” moment? It stems from a childhood fascination with restaurants. The magic that was ordering off a menu and having it appear in front of me as a kid, to learning all the techniques, knowledge and aplomb that went into making it happen was, and still is captivating. I used to run home from school to turn on Mario Batali and Emeril Lagasse on the food network. As far as wine, a few bottles along the way that drove me into fine wine were a 1997 Ridge Monte Bello Chardonnay (tasted at 11 years old), and a 1994 Chateau Latour. Oh, and Amaro, lots of Amaro.
What does a typical day of work look like for you? The mornings and early afternoon are usually occupied by blind tasting groups, tastings with reps at the restaurant and studying.
Work starts with putting away any incoming wine, stocking the restaurant from the basement cellar, then it’s into a rockin’ service of consultations, decanting and shmoozing. All the while running food and bussing tables.
What is the most rewarding thing about your profession? Honestly it’s the wine. I get to taste the best wines of the world on a regular basis, and many vintages thereof. A close second is the fun I have talking to guests, making them happy with a bottle that is dear to them, or something they’d never think to open on their own.
What is the most difficult part of your job as a sommelier? Bringing your A-game to every table, every night is the hardest thing about working at a high level. It’s very easy to float through a night recommending the same Cabernet, Pinot or Malbec (especially at a steakhouse), but at the end of the night an evening can feel lost without at least one memorable table.
What’s the wine culture like in DC? Any regional trends you’ve observed? DC has come a long way in the 7 years I’ve been here. Even at a steakhouse with typical, leather-bound, 35-page list, there’s always someone out there looking to explore. And other restaurants are doing amazing this on the esoteric side, see Iron Gate with it’s tome to Greek wines, or Red Hen with the coolest, geeky Italian-driven selections. CONTINUED ON PAGE 22 >> Page 20 www.fb101.com
Sommelier Winn Roberton
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What was the last wine that really made an impression on you?
What advice do you have for someone considering a similar career path?
If you go to Napa and do not go to Press, you’re trip was a failure. With a hugely extensive list of old Napa Valley wines, it’s an “Ah-Ha” moment waiting to happen. The 1980 Ridge Spring Mountain Cabernet that was selected for my party really showed what California was all about.
Two things: A successful sommelier is a total restaurant professional. You have to understand everything that’s going on in house from the prep work happening at 7am in pastry, to the teas coming from the barista at 11pm. Secondly, you must have a “will work for wine” attitude. We all have bills to pay, but if you aren’t loving the many times tedious processes of ordering, stocking, inventory, pre-shift meetings, etc... that taste of Latour when it finally gets opened won’t seem worth it.
Which wine region is top on your list of places to visit? Honestly it’s the wine. I get to taste the Oh man.... all of them, but a month or so in Italy would be tops
If you could change one thing about the wine industry, what would it be? It won’t happen at Bourbon Steak, but I’d love to eliminate wine lists. Put the spotlight on the sommelier, force a conversation, and find that great bottle for someone that way. Any good sommelier already has that kind of command of their list, and probably prefers not to peruse paperwork at the table.
What’s next for you? Great question. I’d love to get into managing multiple outlets, have a steady stream of teaching both young sommeliers, and the casual consumer. There is a word that needs to be spread, and that word is wine.
What was the biggest “break” that helped launch your career? Bourbon Steak DC really changed it for me. Starting as a server, I finally found a place I could work, learn and feel rewarded at each turn.
CHEF’S ROLL is a global culinary community of professional chefs (culinary student to Michelin-starred), food authors, broadcasters, photographers and other industry professionals. www.chefsroll.com
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F&B Magazine & Chef’s Roll: FEATURE CHEF
Chef Eddie Tancredi Of Adega – Modern Mediterranean Cleveland, OH
What sparked your interest in food and how did it go from being a hobby to a profession? When I was twelve, I knew I wanted my own restaurant and for what reason I have no clue… it’s like it was in my DNA. It does not run in my family but I always had an interest in cooking and food in general. So, I started cooking when I was 15 years old at local shop Dave’s Cosmic Subs and that is when my culinary adventure started.
Only a select few receive the Chaine Des Rotisseurs Academie Brillat-Savarin medal. Tell us how it felt to receive it. I was very honored and humbled when I received this award. I did not know at the time, but my two culinary instructors Chef Panzera and Chef Insinga who were also my Coaches on the Culinary Youth School team recommended me along with Chef Hunt (who was the dean of my school) for this prestigious award.
I believe I received the award because of all the hard work I put in day in and day out. I also received salutatorian of my class so I had the second highest grades in my graduating class. I did my best to maintain my straight A’s, become a member of the Culinary Youth School team, worked full time as a cook, and was vice president of student council. So you could say my schedule was pretty full. I received a medal medallion and a $5,000 Scholarship towards my degree.
Having traveled to different culinary destinations around the world, what brings you back to your hometown of Cleveland, OH? A lot of people ask me, “Why Cleveland?”. Well, this is my hometown where it all started and I wanted my city to see what I can bring to the table for them to enjoy every day in my restaurant. I have always envisioned myself having restaurants in Cleveland. We’ll see where it goes from there.
How would you describe the food scene in Cleveland in comparison to…let’s say New York City, Chicago, and San Francisco? Our Cleveland dining scene is no joke. The competition continues to grow with what seems like new restaurants opening everyday with all different sorts of concepts and cuisine. This shows us how diverse Cleveland really is. I’d compare it to major cities like New York and Chicago but scaled down due to our population not being quite as big. The quality and variety of food here in Cleveland is certain. CONTINUED ON PAGE 24 >> www.fb101.com Page 23
What encouraged you to pursue competitive cooking? I love cooking and competing so I combined them. I never liked to lose. It does not matter what it is, cooking or simply playing a board game with family… I am always in it to win it.
Granted, all culinary competitions each have their own demands, but what was the most notable and challenging one for you? My most challenging and notable accomplishment was graduating Greenbrier’s intensive three year apprenticeship program. I treated this program like a competition everyday. Out of all my medals I have ever received, I keep this one with the highest regard. It is my foundation. Without the structure and discipline of this program, none of the things I have achieved or done would have been possible. I am a firm believer of surrounding yourself around success to be successful so I try to do that every day.
What does the American Culinary Federation mean to you? When and what influenced you to join the organization? I joined the American Culinary Federation (ACF) when I was on the culinary cooking
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team for Scholl and Le Cordon Bleu. Throughout the years, the ACF has provided me with great networking opportunities and resources in the culinary industry, not to mention the support they have personally give me while competing for the Global Chef title when I was on the National Culinary Olympic team
What excites you the most working at ADEGA? What excites me the most is seeing my team grow into better culinarians and service staff. To see people who I have trained and worked with to move up in the company or elsewhere in their career. I also enjoy all the products I get that not many chefs can get their hands on.
When’s the next culinary competition you have planned? I will be representing USA in the Global Chef Challenge in Greece next year in September. It has been a process to get here – beginning in 2013 when I won Chef of the year, then having recently competed in Ecuador to earn a spot in Greece. I am still in search of a sous chef but I have a good idea who that will be.
What was the biggest “break” that helped launch your career? My spare time is spent with my very supportive wife, Ashley Palen Tancredi. We enjoy being outside with our two boxer dogs, Barley and Mazey. We also enjoy watching movies and just hanging out together since we both work a lot. I also enjoy working out it. It helps me keep a clear mind, reflect on the past, and see what is in store for the future.
Envisioning a goal is what makes it reality. “SEE it before you CONQUER it.”
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FOOD & BEVERAGE MAGAZINE NOVEMBER 2015
FOR THE CRUST: 1/2 cup (4 ounces) cold unsalted butter, cut into small cubes 1 1/2 cup all-purpose flour 2 teaspoons granulated sugar 1/2 teaspoon salt 1/3 cup cold buttermilk FOR THE FILLING: 2 cups mashed cooked sweet potatoes, from 2 medium sweet potatoes 3/4 cup packed brown sugar 1 1/4 teaspoon ground coriander 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon cinnamon 1/4 teaspoon salt 1/4 cup (2 ounces) unsalted butter 1 1/4 cup (10 ounces) evaporated milk, divided 1/3 cup granulated sugar 3 large eggs 1 tablespoon pure vanilla extract
ALTHOUGH THEY AT TIMES APPEAR QUITE SIMILAR. They have to be treated differently the flavor is similar with pumpkin edging out on the earthiness. Pumpkin, Sweet Potato and Butternut Squash are pretty interchangeable as pie ingredients. Any one would work with a recipe for the other. As a matter of fact, to save money cooks sometimes use part butternut squash in their pumpkin pies. Sweet potato pie is WAY different. not only in the consistency…(sweet potato is so velvety and thick… Pumpkin pie definitely more of a custard consistency). but the taste is very different for most…The spices (nutmeg, cinnamon, etc) seem to work so much better with the sweet potato than the pumpkin. Page 28 www.fb101.com
FOR THE CRUST: 2 1/2 cup all-purpose flour 1 teaspoon salt 1 cup (2 sticks) unsalted butter, chilled 4-8 tablespoons ice water 1 large egg yolk whisked 1 tablespoon warm water FOR THE FILLING: 1 9-inch unbaked Pie Crust 1 15-ounce can pumpkin puree (about 2 cups) 1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 teaspoon salt 2 teaspoons cinnamon 1 teaspoon ground ginger 1/4 teaspoon nutmeg 1/8 teaspoon ground cloves or all-spice 3/4 cup whole milk 3/4 cup heavy cream
And yes, there is a big difference. If you want your sweet potato pie to taste really rich and luscious, It’s also a matter of culture preferences, some growing up on sweet potato pie and others on pumkin pie. I have to say there is a big diffrence in taste, I do luv pumpkin pie because I alway’s have it during the holiday as well and it taste very good but there is a huge difference in the taste and ingredients. But I’d like one of each in front of me now to really dig deep for a decision… We’ll let you decide the winner after I come out of a sugar induced coma! www.fb101.com Page 29
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MARTINI INGREDIENTS 2 parts RumChata 1 part vanilla vodka 1 part pumpkin syrup (or substitute 3 tbs pumpkin pie filling) Cinnamon DIRECTIONS Shake with ice and strain into a martini glass; sprinkle with cinnamon.
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FOOD & BEVERAGE MAGAZINE NOVEMBER 2015
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By Christena Bruchey Celebrate the season with a classic holiday libation, infused with a spirited (Tequila!) twist. Uncle Buck’s Fish Bowl & Grill has launched a new Cranberry Margarita to help diners get in the holiday spirit. I’d love to put this yummy cocktail on your radar for any winter / holiday cocktail round-ups. The blended margarita features cranberry relish, tequila (of course!), fresh cranberries for garnish and a candy cane straw. Easy to make and incredibly delicious, this festive cocktail is the perfect addition to any holiday party.
CRANBERRY MARGARITA RECIPE Ingredients: 1 ¼ oz Tequila ¾ oz Triple Sec 4 oz Margarita Mix 1 ½ oz Cranberry Relish (recipe below) Procedure: Blend all ingredients. Pour into salt rimmed margarita glass, Garnish with three fresh cranberries and one candy cane straw ALWAYS DRINK RESPONSIBILITY AND NEVER DRINK AND DRIVE
CRANBERRY RELISH RECIPE Ingredients: 16 oz Fresh Cranberries 1 cup water 1 cup sugar 1 tablespoon orange zest Procedure: Combine water and sugar in sauce pan and bring to a boil. Add cranberries and orange zest; return to boil. Reduce heat and simmer for 10 minuters stir occasionally www.fb101.com Page 35
FOOD & BEVERAGE MAGAZINE NOVEMBER 2015
FROM TOCA MADERA WEST HOLLYWOOD By Elinoelle Senina Fall is the perfect time to incorporate those seasonal flavor favorites. Whether it’s spice and apple Infused Mezcal, caramel chai syrup or charred persimmon, Toca Madera West Hollywood has created a seasonal menu to cover your fall cocktail essentials. Rich in color and layered with flavors, these specialty cocktails are made with farm-fresh ingredients and perfect for the fall or holiday season. SPANISH FLY Nolet’s Gin, honey, sage, strawberries, lemon Recipe: Build in tin Muddle four pieces of strawberry, clap 3 pieces of sage and throw in tin 1 oz lemon 1 oz honey 2 oz nolet’s gin Shake and Double strain Glass: Coupe Garnish: Lemon Wheel & one sprig of sage
RICO SUAVE Altos repo, ancho reyes liqueur, piña, canela, sweetened ginger juice, tajin, lime Recipe: Build in tin .5 ginger syrup .5 cinnamon syrup 1 oz lime .5 ancho reyes 1.5 oz Altos Repo Shake and strain Glass:Highball Garnish: half a pineapple wheel with tajin Page 36 www.fb101.com
Cocktails Crafted By Mixologist, Juan Martinez Of Toca Madera West Hollywood
LA MODA Zacapa rum, chai de caramelo , chocolate bitters, lemon Recipe: Build in tin 4 dashes of chocolate bitters 1 oz lemon 1oz caramel chai syrup 2 oz zacapa rum Shale and strain Glass: Rocks Garnish: orange peel with skewered cherry
FANCY OAXACAN Spice & Apple Infused El silencio Mezcal, canela, fresh apple juice, lemon Recipe: Build in tin 1 oz apple juice .75 oz simple syrup .75 oz lemon juice 2 oz infused Mezcal Shake and strain Glass: Rocks Garnish:2 pieces of apple, with grated cinnamon and an anise star
FOREVER ALONE Muddle three blackberries, clap two pieces of thyme and throw in tin Recipe: Build in tin .5 oz hibiscus syrup .5 oz simple syrup 1 oz lemon juice 2 oz Avion silver tequila Shake and strain Glass: Highball Garnish: 6 thyme leaves & one blackberry
EL MERCADO Bulleit bourbon, charred persimmon, maple syrup, lemon Recipe: 1 oz lemon .25 oz maple syrup .75 oz persimmon syrup 2 oz bulleit bourbon Shake and strain into rocks glass Glass: rocks Garnish: charred persimmon
ALWAYS DRINK RESPONSIBILITY AND NEVER DRINK AND DRIVE
www.fb101.com Page 37
FOOD & BEVERAGE MAGAZINE NOVEMBER 2015
By Jamie Calazzo
With thanksgiving dinner around the corner, there a few staples that must be on every table: turkey, cranberry sauce, stuffing and of course, pumpkin pie.
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While
getting excited for all
the delicious food, we focus our attention on the important parts of the meal, the cocktails! Inspired by the brightest and best flavors on every Thanksgiving table, we have some delicious cocktails for all parts of the meal.
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MULBERRY FIZZ
To wet your palate before the big meal, this refreshing Boodles Mulberry cocktail is inspired by traditional holiday sloe berries. 2 oz. Boodles Mulberry Gin 1 oz. Fresh Lemon Juice 2 Mint Leaves Soda Water Combine Mulberry Gin, Lemon Juice and Mint in a shaker with ice. Shake and strain into a Collins glass over fresh ice and top with soda water.
| CRANBERRY TODDY
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PUMPKIN PIE PUNCH
Everyone’s go-to drink is the easiest and most refreshing: cranberry and vodka. Shake things up a bit by mixing your homemade cranberry sauce with some vodka to make a holiday drink guests will never forget.
There’s no doubt that this time of the year is all about pumpkin and darker spirits, like this 1800 Anejo Tequila. So forget the crust and frosting for this pumpkin pie! 1.5 oz. 1800 Anejo Tequila 0.5 oz. Grand Marnier 2 tablespoons Pumpkin puree 1 oz. Maple syrup Garnish with orange peel
1.5 oz. Hangar One Straight 0.65 oz Simple Syrup Top Mulled Cranberry Juice **Purchase your favorite mulling spices and mix with unsweetened cranberry juice
Combine pumpkin puree, tequila, syrup and Grand Marnier in a cocktail shaker filled with ice. Shake well and strain through a fine mesh strainer in a rocks glass filled with ice. Garnish with orange peel.
Add all ingredients in an 8 1⁄2 oz. HotToddy mug.Top with Hot Mulled Cranberry juice. Garnish with a long clove-spiked orange peel and cinnamon stick.
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RESERVA SPARKLER Finish the night by celebrate with family and friends and the perfect drink; tequila, champagne and chocolate! Reserva finishes with a long fade of pure chocolate toasty oak brown spices dried fruit and agave flavors, making the ideal dessert cocktail.
Add tequila and simple syrup in champagne flute. Top with Champagne and garnish with chocolate shavings. ALWAYS DRINK RESPONSIBILITY AND NEVER DRINK AND DRIVE
www.fb101.com Page 39