WWW.FOODBEVMAG.COM
DECEMBER 2017 | 1
DECEMBER 2 017 Montmorency tart cherry juice More than ever, consumers are looking for beverage offerings that deliver on both flavor and function-
PAGE 6
BMI SONGWRITERS Help Communities heal after Hurricane Irma devastated many areas of Southwest Florida.
PAGE 10
Eight Chefs Selected After a rigorous selection process, eight talented chefs from across the United States have been named to the ACF Culinary Team USA 2020, .
PAGE 16
A Cali’ flour Tennessee Christmas! This holiday season we have been hanging out in Nashville with some of the most fabulous chefs in town!
PAGE 20
4 | FOOD & BEVERAGE MAGAZINE
WWW.FOODBEVMAG.COM
BACK OF THE HOUSE
Original Advisory Board
David Burke
Kerry Simon
Bobby Flay
Mario Batali
Wolfgang Puck
Back of the House
Emeril Lagasse
Hosts and Hostess
Gary Coles Creative Director Michael Politz Publisher
Jose Berson Web Development
Shelby Poltiz Content Writer
Donsh’e Usher Editor
Pg.
12
JOHN RICH REDNECK RIVIERA BARS The brainchild of the award-winning multi-faceted entertainer and entrepreneur John Rich. Redneck Riviera celebrates the men and women who make America the greatest nation in the world.
DECEMBER 2017 | 5
FEATURE ARTICLES
JOHN RICH Redneck Rivier WITH
12 | FOOD & BEVERAGE MAGAZINE
WWW.FOODBEVMAG.COM
REDNECK RIVIERA is a privately held lifestyle brand that celebrates America’s hard-working men and women. Built for people who live to turn up the music and have fun with friends and family, Redneck Riviera is America’s ‘Work Hard, Play Hard’ brand that offers something for everyone who likes to rock the red, white and blue all year long. Launched in 2014, the brand brings these values to life through footwear, apparel, hospitality, food, spirits and licensed products in a variety of categories. Redneck Riviera has expanded its reach with the opening of honky-tonk bar Redneck Riviera Las Vegas and a Nashville location opening in 2018. Redneck Riviera is the brainchild of the award-winning multi-faceted entertainer and entrepreneur John Rich. Redneck Riviera celebrates the men and women who make America the greatest nation in the world through their hard working attitude that deserves to be celebrated. In addition to Redneck Riviera apparel, footwear, food and beach accessories, Redneck Riviera has two honky-tonks. Redneck Riviera Vegas is now open at the Grand Bazaar Shops adjacent to Bally’s Las Vegas on the famed Sin City strip, and Redneck Riviera Nashville is set to open in spring of 2018 on Nashville’s Lower Broadway.
BELOW AN EXCERPT FROM OUR INTERVIEW WITH JOHN RICH. The Full Audio Can Be heard By Clicking Here
F&B Mag • Everyone has a story. Tell us how it feels to have built the kind of place your family and
friends can turn up at after a hard day’s work as well a Bar Business Owner? Tell us how you knew you wanted to become part of the hospitality industry…What was your “Light Bulb” Moment?
John RICH • Redneck Riviera in Las Vegas has really been a really a lot of pride has gone into that
ra Bars
and it’s important because I know that the kind of people that will be attracted to that place and they are Americas work hard play hard proud and you know they have that they have a finite amount of expendable income that you know they if they’re going to spend a dollar on entertainment it better be a really good really good entertainment and I think redneck Riviera if you’re a country music fan or a you’re a veteran or were active duty or a first responder you know you walk in the redneck Riviera in and if you spend a dollar that place, Your know you really got something for it.
DECEMBER 2017 | 13
PROFESSIONAL CHEFS
DiAnoia’s Eatery A
n Italian hotspot is using leftover spaghetti to create pasta pie, and it’s the most brilliant food-hack we’ve seen all year. In an age where sustainability and going green matter most, DiAnoia’s Eatery in the center of Pittsburgh’s bustling Strip District is staying true to their “Don’t Waste, Create” theme.
Chef
Dave Anoia
Let’s be honest, you can only have spaghetti leftovers so many nights in a row. With a few tricks and tips up his sleeve, Chef/ Owner Dave Anoia gives you his step-by-step hack to revitalize your boring scraps into a completely new and highly acceptable breakfast dish. From night to morning, we bring you Chef Dave’s Pasta Pie. GOOD TO KNOW TIPS: Longer cuts like linguine or spaghetti work best for leftovers transformation. Al dente is your friend! Undercooked noodles will recook in the oven. Get saucy, no one likes dried out anything! Don’t be afraid to add as much as you’d like. STEPS AS EASY AT 1,2,3: 1 In a large bowl, add:
• • • •
Three eggs A hearty amount of parmesan cheese 1 tablespoon of olive oil 1 pad of butter
2. Mix the above ingredients together 2. Spay a 9-in pie plate with non-stick grease 3. Place pasta into the pie plate 4. Add in mixture and coat pasta 5. Add a hefty amount of sauce on top of the pasta 6. Put the pasta in the oven cook for 30 minutes at 350 ° 7. Take the now “pasta pie” out of the oven 8. Let the pie for 5 minutes 9. Cut it into slices Don’t throw last night’s masterpiece away come tomorrow! We’d love to share more details and a recipe with your readers’ to recreate their own pasta pie at home!
28 | FOOD & BEVERAGE MAGAZINE
WWW.FOODBEVMAG.COM
DECEMBER 2017 | 29