Food & Beverage Magazine - December Issue 2020 by Food & Beverage Magazine

INDUSTRY LEADERS • TRENDS • BEVERAGE • CUISINE • CHEF • RESTAURANT • HOSPITALITY

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Special Double

cover

Holiday cocktail guide from Prospero,

Holiday Issue

Bombay Sapphire, Starlino, & more

zero Egg Vegan eggnog recipe

FrieslandCampina Cheeses

Resonate T hrough the Holidays

H IS HOLI DAY SE ASON, let’s raise a glass.

Here’s to keeping spirits bright and serving up cheer.

Here’s to you!

Limoncello 500 mL Tito’s Handmade Vodka 1-2 cups simple syrup 4 lemon peels

Peel the lemons, avoiding the white pith. Combine Tito’s Handmade Vodka, simple syrup, and lemon peels in a glass jar. Let sit for 1-2 weeks and strain when the infusion has reached the desired flavor.

DECEMBER 2020 COVER IMAGE FrieslandCampina PUBLISHER MICHAEL POLITZ Michael@fb101.com EDITOR-IN-CHIEF LAUREN KANE Lauren.Kane@fbmagazine.com NATIONAL SALES DIRECTOR COLLIN MILLINGTON Collin@fb101.com NATIONAL SALES MANAGER JEFF TIMM Jeff.Timm@fbmagazine.co NATIONAL SALES MANAGER RON STERN Ron.Stern@fbmagazine.co DIRECTOR OF PROGRAMMATIC SALES BARB ROGERS Programmatic@fbmagazine.com PODCAST ENGINEER BRAD JONES Brad@marque.media CORPORATE EXECUTIVE CHEF JOSH GREEN Chefgreen35@gmail.com CONTRIBUTING EDITORS JENNIFER ENGLISH LAUREN MCINDOO MICHELE TELL TARRY HART KAIULANI DELGADO MATT FROHMAN VEDO PITNJAKOVIC DEBBIE HALL

We honor and remember the support of Chef Kerry Simon, Gary Cantor, Robin Leach, Chef Paul Prudhomme, & Gary Coles Food & Beverage Magazine® is owned and published electronically by Beautiful People, LLC. Copyright 1995-2016 Beautiful People LLC. All rights reserved. Food & Beverage Magazine® and distinctive logo are trademarks owned by Beautiful People, LLC. “fb101.com” is a trademark of Beautiful Peopl,e LLC. No part of this electronic magazine may be reproduced without the written consent of Food & Beverage Magazine. Requests for permission should be directed to: Lauren.Kane@fbmagazine.com. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm. Food & Beverage Magazine is not affiliated with any other Food&Beverage or Hospitality publication.

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Cover Feature Story

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Inside this issue

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Holiday Special

p.24

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Special Double Cover Feature

Consume back to front

#Trending Products p.35

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Cocktail Recipes from Próspero, Bombay Sapphire, & Starlino . . .

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STARLINO Rosso Negroni 1 Part STARLINO Rosso 1 Part Campri 1 part Gin STARLINO Maraschino Cherries Orange Twist Add STARLINO Rosso, Campari, Gin to an Old Fashioned glass. Stir and serve with a twist of fresh orange and a STARLINO Maraschino Cherry.

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STARLINO Rosé Royale 1 Part STARLINO Rosé 2 Parts Sparkling Wine Splash of Grapefruit Juice STARLINO Maraschino Cherry Add 1 part STARLINO Rosé to a Flute glass and top up with 2 parts Sparkling Wine and a splash of Grapefruit Juice. Drop in a STARLINO Maraschino Cherry to garnish.

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Próspero The RitaRita 2 oz. Próspero Blanco Tequila 1.25 oz fresh strawberries, pureed 1 bar spoon balsamic vinegar .5 oz. orange liqueur .75 oz lime juice 1 oz. wildflower honey 3 -4 leaves fresh basil Pour Próspero Blanco Tequila, strawberry puree, balsamic vinegar, orange liqueur, lime juice and honey into a shaker with ice. Shake vigorously. Strain into a margarita glass and garnish with fresh basil leaves.

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Ravie B. x Bombay Sapphire Debut Holiday ‘Sip & Snap” Collins Kit

Cocktail Courier

Price: $125 + shipping & handling Availability: On sale starting 11/20, 50 kits available

Kit Includes:

1 Fujifilm Polaroid Camera, blue Ravie B’s personalized tip sheet including exclusive photography + styling tips on how to capture memorable holiday moments this year Ingredients to make Bombay Holiday Collins Pair of Bombay Balloon Glasses

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Holiday Collins 1.5 oz Bombay Sapphire Gin ¾ oz Lemon Juice ¾ oz Simple Syrup 2 oz Club Soda 1-4 dashes of Bitter Truth Aromatic Bitters Lemon Wheel for Garnish Shake all of the ingredients aside from club soda and bitters and pour into your favorite collins glass with fresh ice. Top with Club Soda and dashes of Bitters. Garnish with a dehydrated Lemon wheel.

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Egg Nog with BAKE Basics or EGG Basics

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393 g (1 ½ c) almond milk or your favorite plant-based milk 63 g (5 T) granulated sugar 5.3 g (2 t) EGG Basics or BAKE Basics powder 381 g (1 ½ c) coconut milk, canned 2.5 g (1/2 t) vanilla extract 1 g (1/2 t) cinnamon 1 g (1/2 t) ground nutmeg Your favorite rum or bourbon

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Whisk together almond milk, sugar, and EGG Basics or BAKE Basics in a medium saucepan. Place over medium-high heat and cook, stirring constantly with a heatproof rubber spatula, until mixture comes to a boil. Transfer to a container and cool completely in refrigerator, about 2 hours or place in an ice bath to expedite. Place coconut milk, vanilla extract, cinnamon, and nutmeg in a jar of a blender. Add chilled almond milk mixture and blend for 10 seconds. Egg nog may be served cold (over ice) or heated gently on the stovetop. If desired, add 1-ounce bourbon or rum to each 8-ounce cup when serving. Note: if prepared in advance and held in refrigerator, whisk briefly before serving to restore texture.

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Pumpkin Crumb Muffins with BAKE Basics 220g (1 3/4 cups) all-purpose flour, spooned and leveled 4g (1 tsp) baking powder 5g (1 tsp) baking soda 3g (½ tsp) salt 4g (2 tsp) ground cinnamon 1g (1 tsp) pumpkin pie spice 100g (½ cup) vegetable or canola oil 100g (½ cup) granulated sugar 100g (1/2 cup) light or dark brown sugar 180g (¾ cup) pumpkin puree 100g (½ cup) BAKE Basics liquid*

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Crumb Topping:

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94g (3/4 cup) all-purpose flour, spooned and leveled 50g (¼ cup) granulated sugar 50g (¼ cup) light or dark brown sugar 3g (1 tsp) pumpkin pie spice 86g (6 tablespoons) butter, margarine, or plantbased butter, melted

*Produces 600g (about 2.4 cups) liquid, equivalent to about 12 eggs. Store leftover liquid in refrigerated covered container. Use within 2 days.

Prep BAKE Basics liquid: In a food processor, in order, add 558g ice cold water and 42g BAKE Basics powder (non-metric approximate equivalent: 2.25 cups water + 6 Tbsp BAKE Basics). Blend 30 seconds, scrape down, blend another 30 seconds until thick and uniform. For best results, rest refrigerated 20 minutes before use. Prep crumb topping: Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Using a fork, lightly mix in the melted butter until crumbs form. Preheat oven to 350°F (180°C) Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside. In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt together. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, the oil, granulated sugar, brown sugar, pumpkin puree, and BAKE basics liquid, until combined. Scrape down the sides and bottom of the bowl as needed. Pour dry ingredients into wet ingredients and beat on low speed until just about combined. Spoon the batter evenly into each cup or liner, filling each all the way to the top. Spoon crumb topping evenly on top of the batter and gently press them down into the batter so they’re snug. Bake the muffins for 25 - 30 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

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Savor the slightly rich flavor of Vincent, the full-bodied flavor of Frans Hals, Vermeer's delicate fruity flavor, or the sharp taste and delicious texture of Rembrandt. These cheeses are perfect for a cheeseboard as well as enhancing salads, casseroles, and pasta. With people spending more time with family and close friends at home, cheese brands like A Dutch Masterpiece make home celebrations richer and simply more beautiful.

The fifth-largest dairy company globally, Royal FrieslandCampina has been in business for 150 years, is the largest producer of Gouda and Dutch cheese and is one of the largest US importers of specialty cheeses. Its commitment to farmers includes over 17,000 member dairy farmers in the Netherlands, Germany, and Belgium providing the milk and the products from milk, which elevates its flavor and quality. Sustainability is a cornerstone of its business model as FrieslandCampina "nourishes by nature." Their selection of cheeses has satisfied millions of consumers' tastes for celebrations, nutrition, and flavor profiles to add to meals, sides, salads, and snacks. FrieslandCampina offers a rich portfolio of over a dozen cheese brands, including A Dutch Masterpiece, Parrano, and Gayo Azul. A Dutch Masterpiece is a collection of cheeses that is a work of art in a true Dutch tradition. Classic and unique flavors of the four premium mature kinds of cheese have won multiple awards of excellence worldwide with exclusive recipes and commitment to the art of traditional Dutch cheese making.

Vincent is known as Gouda meets Parmesan, a rich, sweet-tasting Dutch cheese with the nuttiness of an Italian cheese that is fully ripened for six months. Frans Hals is a rich aged cheese made with 100% goat's milk to create a unique, full-bodied taste and delicate aroma that is naturally matured up to six months. While made in the same way as Gouda, since it is made with goat's milk and not cow's milk, it is part of the collection, although not an actual Gouda cheese. Vermeer, traditionally ripened for five months, is an award-winning aged Dutch Gouda cheese with a delicate fruity taste and a delightful flavor. Rembrandt, traditionally ripened for one year, is an award-winning extra aged Gouda cheese with a firm texture, a robust flavor, and an exceptional taste. For recipes and pairing suggestions as well as retailers, visit www.adutchmasterpiece.com. Parrano cheese, its Italian-style Dutch collection, features two mouth-watering tastes. Parrano Originale, aged for five months, blends Gouda's smooth, creamy texture with the nutty, buttery flavors of Parmesan. "This cheese is quite approachable," says Debbie Seife, Marketing Director North America, of FrieslandCampina. "Parrano elevates the everyday blend of flavors. Parra-

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no is a nice cheese to add to a cheese platter when entertaining. The cheese also pairs well with many different accompaniments, including fig jam, prosciutto, marinated artichokes, and roast peppers. I would recommend serving it with Lager beer or spicy Syrah." Parrano Truffle, aged for 5 months, layers the rich flavors of Italian Black Truffles blending creamy Gouda, nutty Parmesan, and earthy black truffle flavors. Pair it with Kolsch beer or earthy Malbec. Add honey and walnuts or top focaccia bread with a little olive oil and cheese, and the perfect holiday platter will be hit with guests, who will want more. For a list of retail locations and suggestions on how to serve the Parrano collection, visit www.parrano.com. The Gayo Azul collection comes with a rich heritage of a strong Dutch influence that has been a traditional staple for Caribbean Hispanics for decades. The cheese, including Gouda and Edam, gained popularity in the US beginning in Miami and surrounding areas.

Gayo Azul Dutch Gouda is a versatile mild and creamy cheese that will elevate a casserole as a gourmet meal, adds a twist to sauces, and becomes a delicious topping for soups and salads. This cheese, also sold as slices, is perfect for adding to a cold sandwich or melts beautifully in a hot one. For entertaining, it is the ideal addition to a cheese board or as part of hors d'oeuvres. Gayo Azul Queso Blanco, a fresh mild white cheese, holds its shape well, making it ideal for pan grilling, especially paired with eggs. It also has a crumbly texture for topping salads, soups, and tacos. Gayo Azul Dutch Edam is a bit firmer than Gouda with a rich flavor and smooth, creamy texture. This semi-hard cheese is aged in a red wax ball instead of a wheel, making it easy to cut on cheese boards, shred in baking dishes, and cube in salads and vegetable dishes. Gayo Azul Sliced Swiss, a rindless European Swiss with perfect eyes; offers a sweet, nutty taste profile on cold and grilled sandwiches. Delicious ideas for easy holiday breakfast entertaining and recipes for other meals as well as retailers can be found at www.gayoazul.com. "Food has become even bigger in entertaining this year," explains Seife. "People are not going out as much and spending more time with immediate family and a few close friends. Cheese is a fun way to create a centerpiece with a cheese platter. Along with crowd pleasers, I would recommend adding some unique cheeses for guests to try. They will probably become big fans." Consumers are looking for more international flavors and expanding their horizons. When they shop at retailers, consumers will

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Holiday Celebration Cheeseboard

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1 package each A Dutch Masterpiece Rembrandt Aged Gouda, Vermeer Aged Gouda, Fran Hals Goat and Vincent Cheese 3 types of charcuterie 8 oz Pecans 8 oz Walnuts (shelled) 1 Persimmon 1 Blood Orange ½ cup Blackberries Small bunch of red grapes Fig Jam 1 Honeycomb 2 types rustic crackers Garnishes – rosemary, whole cranberries, whole star anise Large Cheese Board, cheese knife, small table knife, small bowl, and spoon

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Serves 8 to 10 people Cube, slice or make small rough cuts from the selected cheeses and arrange on the board. Arrange selected charcuterie on board, fill the fig jam in a small bowl, and create small piles of nuts, sliced fruits and crackers. Add honeycomb and fig jam. Garnish for the finishing touch. If smaller gathering start with 2 cheeses and reduce quantity of accompaniments accordingly. A holiday celebration calls for bubbles. A crisp, chilled bottle of Prosecco which pairs beautifully with the creamy tone of the cheese.

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Avocado Holiday Egg Bake

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2 large Hass Avocados, (ripe but firm, not too soft) 4 medium eggs, the smaller the better 1 cup crumbled Gayo Azul Queso Blanco ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ¼ cup diced red bell pepper ¼ teaspoon red pepper flakes (optional) 1 tablespoon chopped parsley

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Serves 2 to 4 people Preheat your oven to 450 degrees F. Line a baking dish with parchment paper. Look for a small baking dish that would allow the avocado halves to stand upright. Cut the avocado in half lengthwise and remove the pit. Using a spoon, scoop out a little of the flesh of each avocado half- you want it to be large enough to accommodate a medium egg. Season the avocado halves with half of the kosher salt and black pepper, and place them in the prepared baking dish. Break each egg into a small bowl, then carefully slide the yolk and as much as will fit from the white into the center of each avocado half. Bake until the whites are set, about 15 minutes. If the egg yolks have developed a thin crust while baking, you can remove it carefully with a small sharp knife. Top the avocado egg with Gayo Azul crumbled Queso Blanco, the remaining salt, black pepper, red pepper, parsley and red pepper flakes if you want a little more spice. Serve immediately.

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MAKE YOUR CHEESE FLIGHT

FIRST CLASS.

Experience the taste of Switzerland without the jet lag. Made from the finest milk in western Switzerland, LE GRUYÈRE® AOP transports your taste buds to new heights with over 900 years of traditional Swiss cheese-making, nutty complexity, and irresistible flavor. Delicious on its own or as a recipe ingredient, Le Gruyère AOP turns your cooking into cuisine. For ideas, visit gruyere.com.

Switzerland. Naturally.

Cheeses from Switzerland. www.cheesesfromswitzerland.com

Celebrate This Holiday Season With A Special Bottling of RumChata Peppermint Bark™

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RumChata Peppermint Bark Latte

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RumChata Peppermint Bark on the Rocks

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RumChata Peppermint Bark Hot Chocolate

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RumChata Peppermint Bark Holiday Martini

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CREATE NEW HOLIDAY TRADITIONS WITH THE GREATEST TOMATOES FROM EUROPE! SEASON’S GREETINGS!

Bloody Massimo Chef: MASSIMO RICCIOLI Click here for recipe

Follow us on The content of this promotion campaign represents the views of the author only and is his/her sole responsibility. The European Commission does not accept any responsibility for any use that may be made of the information it contains.

Mini apple pies

with brandy and cherry tomato jam Chef: ANDREA MOIO Click here for recipe

Every good chef knows the best canned tomatoes are the Greatest Tomatoes from Europe. Rich, sweet, juicy and grown in sun-kissed soil. This holiday season we can all use a little extra love, red as our own hearts and red as our own tomatoes! Let’s celebrate with family and friends, in person or virtually. Let’s create new traditions by elevating two of our favorites: cocktails and pies. Let the Greatest Tomatoes from Europe bring the summer into your holiday season with some unique recipes! Be it a luscious tomato cocktail created by Chef Massimo Riccioli or a delicious apple pie with tomato jam to go with it, let’s celebrate the Greatest Tomatoes from Europe: in your kitchen, on your table, and in your glass! For other delicious tomato-y recipes, visit: https://greatesttomatoesfromeurope.com/recipes Enjoy, it’s from Europe!

GREATESTTOMATOESFROMEUROPE.COM Download the App GTFE or go to the website greatesttomatoesfromeurope.com

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FUN WINE® Set to Disrupt the Beverage Industry with Never Before Used Monk Fruit

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FUN WINE®, the innovative flavored wine brand, announced today the launch of a trendsetting, new beverage collection, Hard Bubbly™ with an ingredient never seen before in the industry MONK FRUIT. The lightly carbonated, everyday wine drinks includes three new flavors — Peach Passion Moscato™, Cappuccino Chardonnay™ and Espresso Cabernet™, alongside current award-winning favorites — Coconut Chardonnay™, Strawberry Rosé Moscato™, and Sangria. All six FUN WINE flavors will have 59 calories per 5 oz. pour, less than half the calorie content of traditional wine and the lowest globally for a 5.5% ABV wine product. All six are produced with all natural, gluten-free ingredients, and all are manufactured in a vegan-certified plant in the European Union. The new collection will be distributed in the US starting in Q 4 2020 to over 150 existing and new FUN WINE wholesalers, and in 2021 FUN WINE will continue to expand its US and global footprint. Joe Peleg, Founder & CEO of FUN WINE, stated,

“We are thrilled that in such a short time we have become the fastest-growing flavored wine beverage brand in the US. Moving forward, in addition to our US expansion with over 150 existing and new distributors, we are on a fast track to grow overseas, where we are continuing to nurture relationships with key importers, distributors, and large retail chains on six continents- Asia, Africa, Australia, Europe, and North and Central America.” New 330 mL Aluminum Bottles FUN WINE also introduced today a disruptive packaging concept it has been working on for over a year for use by the wine beverage industry as an alternative to cans — a 330 mL recyclable aluminum bottle created specially to handle the chemical characteristics of the wine. FUN WINE is currently sold in 750 mL glass bottles and 250 mL slim cans ahead of its Q4 introduction of the new 330 mL aluminum bottles.

About FUN WINE FUN WINE® is a "Better-for-You," low ABV, low-calorie, flavored, all-natural, and lightly carbonated everyday wine beverage available in award-winning, bold and refreshing flavors that has been awarded for its artistically inspired bottles based on Miami’s distinct art, fashion and music culture -- created by renowned Miami graffiti and pop artist, Miguel Paredes.

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EXPLORE THE

artist IN YOU

Explore more pairings at www.adutchmasterpiece.com

r e v o c s i D e th ies. t i l i b i s pos

O A ZU AY

FIND MORE PAIRINGS AT WWW.PARRANO.COM

SINCE

1955

ROOS T

QUALITY & TRADITION SINCE 1955

DISCOVER MORE RECIPES AT WWW.GAYOAZUL.COM

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How to Use CBD to Tackle Holiday-Related Stress The winter holidays should be relaxing, joyous, and merry. But, between long flights, balancing numerous family gatherings (or video chats), planning for gift-giving, and adjusting to an altered sleep schedule the holidays can turn from restful to ultra-stressful in the blink of an eye. When this holiday-related stress becomes too much to handle, it can manifest in the body and mind in many ways.

properties. In fact, research¹ shows that taking CBD supplements may be a great way to relieve stress and thoughts of overwhelm. This makes it perfect to incorporate during the fast-paced holiday season. But, because stress is not one-size-fits-all, it’s crucial to choose a CBD product that aims explicitly to alleviate your specific stress symptoms, whether they be mental, physical, or a combination of both.

For some, stress presents itself in the form of sleeplessness, irritability, and an unstable mood. For others, stress may look like aches and pains ranging from headaches to an upset stomach. Whichever way you’re impacted by it, stress is no joke. And, holiday stress in particular can unleash the inner Grinch in even the merriest of us all.

How Can CBD Help? Luckily, there is a reliable way to take care of holiday stress once and for all… CBD. Many people have turned to CBD products to squash these winter woes due to its relaxing

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Sleep Disruptions A common way many people experience stress during the holidays is in the form of sleep disruptions. From a thrown-off sleep schedule due to obligations that run late, to racing thoughts of a seemingly endless to-do list, sleeping peacefully during the holidays can be a challenge.

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So, if holiday stress is causing some late-night tossing and turning, consider incorporating a product that promotes restful sleep and relaxation into your nighttime routine. Winged’s best selling Sleepy CBD formula is a tried-and-true choice. These tasty gummies are formulated with CBD & other cannabinoids from full spectrum hemp extract to help induce full-body relaxation. Sleepy also includes ingredients like Melatonin and L-Theanine to help put an overactive mind at ease. So if you’ve been making a mental list, and checking it twice (or three times, or four…), Sleepy may be able to help rest those racing thoughts. All in all, Sleepy’s formula is the perfect mixture of ingredients to help you get back to being nestled in bed (while visions of sugar plum fairies dance in your head). And you’ll wake up refreshed, not irritable, and ready to take on the season in stride.

at the onset of stress, reach for a product formulated to tackle stress-related pain head-on. Relief by Winged does just that. These soft gel capsules are formulated with a pain support complex that may help relieve the minor aches and pains and digestive issues that come with stress. CBG, Relief’s hallmark ingredient, has been shown to be a powerful natural anti-inflammatory as well as effective in providing physical relaxation². CBG can help soothe and support you through minor aches and pains. Relief’s formula also includes ingredients like White Willow (another natural anti-inflammatory) and Ginger (which aids in digestion). These powerhouse natural remedies will help you get back to stress-free holiday enjoyment in no time. No matter what pains show up for you when stress strikes, Relief has your back. Don’t let stress and its symptoms get in the way of your holiday spirit. Incorporating Winged CBD products into your daily wellness routine can help you banish holiday stress for good.

Physical Stress Symptoms Stress is not just limited to mental struggles. Sometimes, stress manifests itself physically. If you notice headaches or a “nervous stomach”

References 1. Nagarkatti, P., Pandey, R., Rieder, S., Hegde, V., & Nagarkatti, M. (2009). Cannabinoids as novel anti-inflammatory drugs. Future Medicinal Chemistry, 1(7), 1333-1349. doi: 10.4155/fmc.09.93 2. Russo, E. (2008). Cannabinoids in the management of difficult to treat pain. Therapeutics And Clinical Risk Management, Volume 4, 245-259. doi: 10.2147/tcrm.s1928

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Barefoot and GRAMMY-Winning Group Black Eyed Peas ‘Band Together’ to Launch Augmented Reality Music Experience with Charitable Component Barefoot, the most awarded wine and bubbly brand in U.S. competitions, today announces ‘Band Together’, a partnership with six-time GRAMMY-winning group Black Eyed Peas to bring a fun augmented reality (AR) music experience to consumers nationwide. With just a phone and their favorite Barefoot *products, consumers can experience an exclusive remix of Black Eyed Peas’ latest single, “VIDA LOCA,” as well as activate a donation to two national non-profits. Beginning today, consumers can scan the QR code on Barefoot and Black Eyed Peas ‘Band Together’ displays in retail locations nationwide for access to the campaign website. From the website, consumers can learn more about the program, enter for the chance to win a virtual meet and greet with Black Eyed Peas, and download the new Barefoot Wine AR app. Once in the app, consumers who scan the iconic foot logo on their favorite Barefoot bottle, box or can will hear vocals or instrumentals from the remixed “VIDA LOCA" track. With each additional Barefoot product added to the frame, new parts of the song will be added until the full song is heard. Consumers will also see custom animated visuals of Black Eyed Peas with each label scan for a truly unique performance. “Gathering together, celebration, fun, diversity, and inclusivity are values that are shared by both Barefoot and Black Eyed Peas in everything we do. Black Eyed Peas are excited to be partnering with Barefoot for the ‘Band Together’ program that brings music, wine, and cool technology to fans and the Barefoot community while also helping two great organizations, CORE and the American Cancer

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Society,” said Black Eyed Peas founding member will.i.am. Music and wine are the perfect pairing, and often bring people together over shared experiences and conversation. ‘Band Together’ combines these two universal languages in a fun and engaging way while also benefitting two national non-profits during this current time of need, making this program the perfect mash-up. Consumers who ‘Band Together’ with Barefoot and Black Eyed Peas are helping bring relief to families working in the food and beverage industry across the country, an industry that has long supported Barefoot. For every Barefoot label scanned, a **$1 donation will be made. Donations support Children of Restaurant Employees (CORE), a national non-profit providing financial relief to food and beverage employees with children, who has partnered with Barefoot to raise awareness and funding throughout the Covid-19 crisis, and the American Cancer Society (ACS), a long-time partner of Black Eyed Peas member Taboo following his 2014 cancer diagnosis. “At Barefoot, we strive to develop products, content and experiences that are entertaining and approachable to everyone,” said Anna Bell, Vice President of Marketing at Barefoot. “We are thrilled to have found a partner in Black Eyed Peas that shares our commitment to fun and inclusivity to continue our ongoing support of the restaurant industry with CORE.” Individuals can enter for a chance to win a virtual meet and greet with Black Eyed Peas by signing up on the campaign website or within the Barefoot Wine AR app. Consumers who follow @Barefootwine on Twitter and/or Instagram and share their ‘Band Together’ experience using the hashtag #BFTxVIDALOCASweeps and tagging @Barefootwine will receive one additional entry for the meet and greet.

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In Spirit

with Vedo Pitnjakovic Appleton Estate 8 Year Reserve: 8 Years Young

Appleton, nestled in the Nassau Valley on the Black River in Southwest Jamaica. The Appleton Estate definitely does not lack history, dating back to 1655 when the English conquered the Spainiards. In 1845 Appleton Estate changed ownership from the Dickinson family to a series of prominent Jamaican families. Joy Spence, the first female master blender in the world had a vision when it came to the Appleton Estate 8 Year Reserve, to uphold and maintain the traditions of the Estate. The Appleton Estate 8 Year Reserve maintains this while introducing a new staple to the Appleton lineup. It is a blend of aged rums with 8 years being the youngest in the blend sitting at 43% ABV. It is produced from molasses in Pot Stills and goes through a chill filtration process to remove fatty amino acid molecules that Anthony Nader @52chefs result in a cloudy spirit when ice is introduced. I genuinely enjoyed the task of trying to figure it out due to all of the complex intricacies. The nose is so unique! I picked up apple, cinnamon, orange, and toffee. On the palette it is very welcoming, I pick up notes of ginger and soft oak spice that opens it up to some wonderful cocktail variations. It finishes off sweet, with heavier notes of cinnamon and honey but balanced with some astringency. Besides fitting perfectly into a classic Daiquiri, I recommend using it in a Coquito, known as the Puerto Rican Eggnog just in time to deck the halls and share with your loved ones and for $28.99 it won’t break the bank especially for a 8 year old Rum.

Vedad “Vedo” Pitnjakovic is a freelance spirits & cocktail writer and contributing writer for Food and Beverage Magazine. vedo is based out of Las Vegas and has Ten years of experience as a bartender, consultant, and brand ambassador. Follow Vedo On IG & Twitter @V_isabartender

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!"#$%#&'($)*+),$),+)$)",$+*&-,+. I think the guys (LVRN) and I had all the sample hot sauces mailed to our houses so taste testing in my household was actually anyone who came over. It took the place of all my old hot sauces and they became the go-to until we actually settled on recipes. !"*)$-&/+/0,+$"*1,$/02&,0-,($3#&$%/)"$3#&4$"#)$+*&-,5$+&-"$*+$6,7/-*05$8*4/99,*05$:*;*/-*0. The first source of inspiration for the original flavor hot sauce was honestly Louisiana style hot sauce. It's one of my favorite types because of the vinegar taste and how it’s not too heavy. It just pairs with anything when it’s Louisiana style. <#%$/+$"#)$+*&-,$(/=,4,0)$/0$,*-"$-/)3.$>*49,-&,$+*&-,$/+$&0/?&,$/0$,*-"$-/)3@*4,$3#&$(,1,'#A/0B$ 3#&4$"#)$+*&-,$)#$9,$&0/?&,$)#$C)'*0)*$#4$)",$D#&)". Hot sauce definitely carries a specific identity in a select few states. I don’t believe the whole country knows “how” to do it because different regions have different special ties. Having a range from Louisiana style, to Buffalo (NY) sauce, to Carolina Reaper, etc. makes me want to capture the identity I feel Atlanta has always had but never put an official name on. I haven’t made that flavor yet but it might contain some of my original recipe with some key ingredients added. I want a flavor that’s parallel to the wing sauce out in Atlanta. !"#$(,1,'#A,($)",$;*4E,)/0B$A'*0$F#4$)",$-*;A*/B0$)#$+,0($"#)$+*&-,$)#$G#+$C0B,',+$-&+)#;,4+$ %"#$A&4-"*+,($)",$HI8$<JK$LI.$K,''$&+$*9#&)$)"*)$A4#;#)/#0M Every single idea is a collective debate until we agree on a plan. Between LVRN, myself, and anyone we partner with. We didn’t wanna just make it an Atlanta thing or a regional thing, so getting hot sauce to LA residents was second nature. Whether it was by mail or by robot, I had to include LA simply because I'm a LA resident and I wanted to make sure they’re a part of what we’re trying to bring to anyone who’s a fan of myself or a fan of food. N#$3#&$A'*0$)#$,7A*0($%/)"$(/=,4,0)$"#)$+*&-,+$&0/?&,$)#$)"*)$4,B/#0$O*$"#)$+*&-,$F#4$P,%$Q#4E$ F#4$,7*;A',R. I'm sure as we test more recipes and are able to get back to traveling, that we will have staple sauces that pay homage to specific cities.

That's a forever goal. As many as it makes sense.

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!"#$#%&'()*#+',&#$#(-./#-0#&-,#"$1%/*#)')#2-1#/./3#3/$)#$42#%--56--5"#-4#&-+#,-#73/7$3/#',8 I didn’t actually read any cook books on how to make hot sauce, since I grew up in the transition era of Youtube University. I did check videos on how to turn hot sauce into buffalo wing sauce, and got that under my belt pretty quick. 9&$,#+/3/#2-1#)-'4:#+&/4#,&'"#('4/#-0#&-,#"$1%/"#%$;/#,-#;'4)8 We were in a meeting tossing ideas like usual. I think a lot of ideas come from just random convo turned product. I had an EP with a title and the hot sauce ended up being an addition to the package but also a thing of its own. <')#2-1#;$5/#"-;/#-0#2-13#&-,#"$1%/"#1"'4:#,3'$(#$4)#/33-3#=7-13#'4#'4:3/)'/4,"#$4)#"//#+&$,# +-35">8# We had a company help us with preparing the hot sauce recipes. It was trial and error in a sense but not much “error”, just getting the sauces to have the right balance of the little ingredients used, and picking the right flavors to release first.

Pronounced “Black,” the alternative R&B and three-time GRAMMY-nominated rapper/singer/songwriter is the #2 most streamed R&B artist behind Frank Ocean. His debut project FREE 6LACK recently went platinum, and his sophomore album released East Atlanta Love Letter (now certified GOLD) to critical acclaim and peaked at #3 on the Billboard 200 and #1 on the Top R&B Albums. 6LACK has been the most featured artist of 2019-2020 with over 30 features, and hasn't missed a beat releasing his latest project 6 PC HOT EP, which went top 5 on the R&B Charts, in addition to its R&B debut, 6pc opened at No. 11 on Top R&B/Hip-Hop Albums and at No. 15 on the all-genre Billboard 200. 6LACK launched the original hot sauce flavor to coincide with the marketing campaign for his 6PC HOT EP. The first round of Hot Sauce was for sale through his augmented reality pop up shop and engaged fans through a socially distance adapted futuristic experience for LA fans via special delivery of an early exclusive bottle of the hot sauce, brought directly to their door by a robot to prize winners & media. “600 Degrees Hot” that will live past the life cycle of the project. 6LACK further integrated the hot sauce into the marketing rollout for his project through his 6LACK on Black Business Activation in partnership with Postmates and Atlanta restaurant favorite "Goodfellas" which is a black owned business. For the weekend of "6 pc hot" release, fans were able to order a custom 6LACK wing entry off the menu. Postmates delivered these orders across town along with an early bottle of 6LACK's exclusive hot sauce.

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Exclusive Interview with 6LACK

“I honestly can’t pinpoint where my love for hot sauce started, but I know it’s been since I was a kid. I’ve always had a thing for spicy foods and by the time I was able to see over the stove, I was figuring out how to make meals that paired with my favorite hot sauces. Between cooking my own things for my siblings, and saving up my money to go to the local hot wing spot in Atlanta, I built up a tolerance & love for all things “Hot” and it’s safe to say that will never fade. 600 degrees is my thank you to the city I grew up in. It is my added bit of comfort and flavor that I can bring with me wherever I am and share with whomever I care about. 600 degrees... it’s just fye.”

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DECEMBER 2020 COVER IMAGE 6LACK - CEO/Founder 600 Degrees Photo Credit: The Digital Footprint PUBLISHER MICHAEL POLITZ Michael@fb101.com EDITOR-IN-CHIEF LAUREN KANE Lauren.Kane@fbmagazine.com NATIONAL SALES DIRECTOR COLLIN MILLINGTON Collin@fb101.com NATIONAL SALES MANAGER JEFF TIMM Jeff.Timm@fbmagazine.co NATIONAL SALES MANAGER RON STERN Ron.Stern@fbmagazine.co DIRECTOR OF PROGRAMMATIC SALES BARB ROGERS Programmatic@fbmagazine.com PODCAST ENGINEER BRAD JONES Brad@marque.media CORPORATE EXECUTIVE CHEF JOSH GREEN Chefgreen35@gmail.com CONTRIBUTING EDITORS JENNIFER ENGLISH LAUREN MCINDOO MICHELE TELL TARRY HART KAIULANI DELGADO MATT FROHMAN VEDO PITNJAKOVIC DEBBIE HALL

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Multiplatinum Artist

6LACK Launches

600 Degrees ITS JUST FYE