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HOLIDAY CHEERS
FOOD&BEVERAGE Magazine
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DECEMBER 2 017 Montmorency tart cherry juice More than ever, consumers are looking for beverage offerings that deliver on both flavor and function-
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BMI SONGWRITERS Help Communities heal after Hurricane Irma devastated many areas of Southwest Florida.
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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, .
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A Cali’ flour Tennessee Christmas! This holiday season we have been hanging out in Nashville with some of the most fabulous chefs in town!
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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.
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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.
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TRENDS IN BEVERAGES
Montmorency tart cherry juice brings science-backed health benefits and homegrown appeal
Bottle Flavor and Function With U.S. Grown
More than ever, consumers are looking for beverage offerings that deliver on both flavor and functionality. In an evolving beverage landscape, manufacturers and foodservice professionals alike are seeking out ingredients that provide potential health benefits consumers demand without sacrificing taste. In fact, according to the International Food Information Council, more than 70 percent of Americans believe functional foods have a meaningful impact on their health and Nielsen reports that almost 90 percent will pay more for healthier foods.
Montmorency Tart Cherry Juice
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More taste. Consumer palates are constantly evolving as new flavors are introduced to the landscape and fresh combinations can revitalize old favorites. Technomic reports that there’s been a dramatic shift in consumer flavor preferences to more simulating flavors. Two-thirds of consumers like tangy, more than 30 percent preferred sour and around 10 percent chose bitter – all nearly double from three years ago.
When incorporated into either packaged or made-to-serve beverage offerings, Montmorency tart cherry juice brings unique flavor, science-backed health benefits and homegrown appeal, making it attractive to consumers demanding more from their beverages. More Local. Mintel reports that consumers increasingly care about the brand stories behind their food and beverages. These brand stories include ingredient sourcing from local establishments, social responsibility and the trend of big brands building relationships with local producers. In addition to caring about the narrative behind their choices, Consumer Reports National Research Center found that 60 percent of consumers would actually pay more to buy American. Montmorency tart cherries are grown on small, generations-old family farms in the United States. Incorporating Montmorency tart cherry juice into beverage offerings allows manufacturers to build a rich, local brand narrative that resonates with consumers who want to know where their food comes from. More Benefits. Consumers not only want to enjoy beverages that are better for them, but seek drinks with specific health benefits. Whether it’s a recovery beverage to help athletes perform or a soothing tonic meant to lull consumers to sleep, ingredient decision makers in the beverage industry are tasked with seeking out ingredients that bring a host of functional benefits that apply to a variety of consumer needs.
The Montmorency varietal has been studied more than any of other type of cherry, with more than 60 studies that explore a range of areas like exercise recovery, sleep, inflammation and heart health. The ruby-red fruit contains anthocyanins, which have been the focus of health-related research. Studies have shown that marathon runners who drank Montmorency tart cherry juice before and after a long-distance race experienced a faster recovery of muscle strength and reported less muscle discomfort compared to those who drank a different beverage. Additionally, Montmorency tart cherries are one of the few natural food sources of melatonin. In fact, Montmorency tart cherry juice was found to help extend sleep time by 84 minutes among eight study participants, ages 50 and older who suffer from insomnia, according to a new pilot study published in American Journal of Therapeutics.
As Americans continue to expand their taste preferences, many are seeking out more adventurous flavors and ingredient pairings. Montmorency tart cherry juice has a unique sweet-tart taste and can help enhance bright tangy flavors, balance out darker, smoky profiles and pair well with floral ingredients, among others. More availability. Montmorency tart cherries and tart cherry juice is available year-round and is sourced, bottled and shipped in the United States. For a full list of Montmorency tart cherry juice processors, many of whom offer online options, please visit CherryProcessor.com.
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UPCOMING INDUSTRY EVENTS
BAR CONVENT BROOKLYN
BAR CONVENT BROOKLYN 2018, BAR & BEVERAGE TRADE SHOW JUNE 12 & 13, 2018, BROOKLYN EXPO CENTER
Reed Exhibitions, the world’s leading events organizer announced today that leading beverage alcohol brands will deliver a unique display of premium products and world class education at the 2018 launch of Bar Convent Brooklyn (BCB), June 12 & 13 at the Brooklyn Expo Center in Brooklyn, NY. An extension of Bar Convent Berlin, Bar Convent Brooklyn provides bar and beverage professionals with opportunities to network with peers and learn about new trends, techniques and products in the domestic and international markets. “We are pleased to announce that Bar Convent Brooklyn will feature industry leaders Bacardi U.S.A., Campari America, Moët Hennessy and Pernod Ricard USA as Presenting Sponsors,” said Paula November, Vice President of Bar Convent Brooklyn.
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“Their insight and influence will enable us to deliver the quality of products and learning opportunities that discerning bar and beverage professionals need to elevate their craft and career. We are also honored to have the support of our Platinum Sponsors Brown-Forman Corporation, E&J Gallo and William Grant & Sons, along with our Premier Media Sponsor, Liquor.com, and our Import and Wholesale sponsor, Park Street.” Since the announcement of BCB in spring 2017, the event’s content has taken shape and expanded to include exclusive features, such as taste forums, demonstrations and education sessions from international as well as domestic industry experts. A curated selection of purveyors of premium spirits, mixers and bar equipment continues to join the list of exhibitors, as well. BCB has also announced Angus Winchester as its Director of Education. In a long and illustrious career from Global Bar Consultant at Alconomics Asia to VP of Education and Training for Barmetrix, Winchester has won numerous awards, including Best International Brand Ambassador, Best Bar Mentor, and Wine Enthusiast Brand Ambassador/Mixologist of the Year. Renowned for his expertise in beverage programming, Winchester will develop leading edge education in both the craft and business realms of the bar and beverage industry exclusively for BCB. For more information about attending or exhibiting at Bar Convent Brooklyn visit BarConventBrooklyn. com. To learn about sponsorship, partnership and exhibition opportunities contact Paula November at pnovember@reedexpo.com. About Reed Exhibitions: Reed Exhibitions is the world’s leading events organizer, with over 500 events in 43 countries. In 2016 Reed brought together over seven million active event participants from around the world generating billions of dollars in business.
Today Reed events are held throughout the Americas, Europe, the Middle East, Asia Pacific and Africa and organized by 41 fully staffed offices. Reed Exhibitions serves 43 industry sectors with trade and consumer events and is part of RELX Group, a world leading provider of professional information solutions. www.reedexpo.com About Bar Convent Berlin: Since its founding in 2007, Bar Convent Berlin has emerged as one of the leading international trade shows for the bar and beverage industry. Every year, the who’s who of the German and European bar and beverage industry meet in Berlin for three days (as of 2018 the BCB will be extended from two to three days) to establish new contacts, catch up on the latest product innovations and attend education seminars. Launched in 2013, Brew Berlin adds a beer-in-bars platform to the Bar Convent Berlin. The Coffee Convent Berlin, which made its debut in 2017, puts the focus on coffee in bars. The Bar Convent Berlin was created by the bar and beverage experts Helmut Adam, Jens Hasenbein and Bastian Heuser. Reed Exhibitions, a leading international trade fair organizer, got on board in 2015. In 2018, the trade show will take place at Station Berlin on 8 and 9 and 10 October. About 12,000 trade visitors are expected to attend.
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MUSIC4FOODIES
BMI SONGWRITER Skye Claire
Maggie Rose
Help Communities Heal After Irma
After Hurricane Irma devastated many areas of Southwest Florida, BMI songwriters were even more eager to perform at the 4th annual Island Hopper Songwriters Fest because it gave them the opportunity to help many businesses that support them during the year through their licensing fees. As it turns out, audiences were also eager for a break after the storms - festival organizers reported record crowds. Presented by BMI in partnership with the Beaches of Fort Myers and Sanibel, and iHeart Media’s Cat Country 107.1, the 10-day festival featured 85 BMI songwriters who performed in more than 20 venues on Captiva Island, Fort Myers Beach and in Downtown Fort Myers. Several establishments commented that the songwriter shows helped them achieve record revenue in certain cases, providing some relief to a few of the many communities that sustained significant damage from the hurricane. These quotes have reassured songwriters that their work is important to businesses: “Thanks to BMI for once again partnering with the Lee County Visitors and Convention Bureau and the local Restaurant and Resort Owners to bring another Island Hopper Singer/Songwriter Festival to Captiva Island. As an owner of six restaurants, The Captiva Island Inn and two shopping centers, I truly appreciate this year’s festival more than ever. After Hurricane Irma shut us down, we were struggling to get the restaurants open. We pushed and had four of six restaurants open. It truly helped boost our businesses after two weeks of zero income and all of the expenses due to the cleanup efforts. I also appreciate the fact that you didn’t call off the event. It brought my servers, bartenders and staff back to work again. I kept them busy clearing brush and debris, cleaning and painting. They were sure happy to be back to their regular jobs serving our guests.
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“My regular musicians are now back to work on their regular schedules and gigs.”
-Sandy Stilwell, CEO/Owner, Stilwell Enterprises & Restaurant Group “I just wanted to pass along a sincere thanks to BMI as well as the partners of the Island Hopper Songwriter Festival. So many people were affected by Hurricane Irma and many who attended commented how great a diversion it was to come to Captiva and enjoy the music and the spirit of the event. I can’t wait to be a host next year and expand upon what turned into a wonderful venue at our pool.” - Brett Gooch, General Manager, Tween Waters Inn BMI songwriters are also already talking about next year’s festival. They truly love being part of a business’s success, rain or shine. For more information on how to license their music, visit bmi.com.
Paul McDonald
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FEATURE ARTICLES
JOHN RICH Redneck Rivier WITH
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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.
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PROFESSIONAL CHEFS The team gathered for the first time to begin preparations for four years of international culinary competition The American Culinary Federation (ACF) announced that after a rigorous selection process, eight talented chefs from across the United States have been named to the ACF Culinary Team USA 2020, the official representative for the United States in major international culinary competitions. “This impressive group of professionals has earned the opportunity to represent American chefs and cuisine on the global stage, and we are more than confident that they are up to the challenge,” said ACF National President Stafford T. DeCambra, CEC, CCE, CCA, AAC. “We look forward to following their progress as they train, and to cheering their successes in the coming years.” The chefs, who were chosen after completing a multi-part application and competition process earlier this year, gathered for the first time on Nov. 11 and 12 for a practice session in Madison, Wisconsin. The inaugural gathering, sponsored by the Wisconsin Milk Marketing Board, included a fundraising dinner with support from Mad City ACF Chapter. The team prepared a four-course menu in a competition-style format. In the practice sessions and fundraisers over the coming year, the chefs will work with the team’s coaches and managers to prepare their first competition at the Culinary World Cup/EXPOGAST 2018 in Luxembourg. The team will go on to compete in a variety of international events culminating in the 2020 Internationale Kochkunst Ausstellung, commonly referred to as the “culinary Olympics,” in Stuttgart, Germany. “Not all chefs are great competitors, but the skills that lead to success in competition are valuable to all chefs,” said ACF Culinary Team USA Manager Reimund Pitz, CEC, CCE, AAC. “In assembling this Culinary Team USA, we looked for culinarians who demonstrated consummate skill and creativity, the ability to work as part of a team and a fierce dedication to the craft. As experienced competitors ourselves, the leadership team and I will endeavor to pass on our wisdom to these chefs, and to ensure that each of them has the resources they need to hone their abilities even further.” “This impressive group of professionals has earned the opportunity to represent American chefs and cuisine on the global stage, and we are more than confident that they are up to the challenge,” said ACF National President Stafford T. DeCambra, CEC, CCE, CCA, AAC. “We look forward to following their progress as they train, and to cheering their successes in the coming years.” The chefs, who were chosen after completing a multi-part application and competition process earlier this year, gathered for the first time on Nov. 11 and 12 for a practice session in Madison, Wisconsin. The inaugural gathering,
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Eight Chefs Selected to Represent THE
United States ACF CULINARY TEAM USA
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Chef Stephen Bush
Chef Andrew Corrao
Chef Gerald Ford
Chef Thomas Haggerty
Chef Geoffrey Lanez
Chef Robert Marilla
Chef Kelsee Newman
Chef Lyn Wells
sponsored by the Wisconsin Milk Marketing Board, included a fundraising dinner with support from Mad City ACF Chapter. The team prepared a four-course menu in a competition-style format. In the practice sessions and fundraisers over the coming year, the chefs will work with the team’s coaches and managers to prepare their first competition at the Culinary World Cup/EXPOGAST 2018 in Luxembourg. The team will go on to compete in a variety of international events culminating in the 2020 Internationale Kochkunst Ausstellung, commonly referred to as the “culinary Olympics,” in Stuttgart, Germany. “Not all chefs are great competitors, but the skills that lead to success in competition are valuable to all chefs,” said ACF Culinary Team USA Manager Reimund Pitz, CEC, CCE, AAC. “In assembling this Culinary Team USA, we looked for culinarians who demonstrated consummate skill and creativity, the ability to work as part of a team and a fierce dedication to the craft. As experienced competitors ourselves, the leadership team and I will endeavor to pass on our wisdom to these chefs, and to ensure that each of them has the resources they need to hone their abilities even further.”
ACF Culinary Team USA is currently sponsored by Browne Foodservice, Friedr. Dick, NewChef, Southbend, Turbo Chef and Wisconsin Milk Marketing Board. Team managers are currently accepting applications via the website for the ACF Culinary Youth Team USA 2020 until Dec. 1. To learn more about ACF Culinary Team USA, including how to support their efforts, visit www. acfchefs.org/Team. ABOUT THE AMERICAN CULINARY FEDERATION The American Culinary Federation, Inc. (ACF), established in 1929, is the standard of excellence for chefs in North America. With more than 17,500 members spanning more than 150 chapters nationwide, ACF is the leading culinary association offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States, with the Certified Executive Chef®, Certified Sous Chef®, Certified Executive Pastry Chef® and Certified Culinary Educator® designations accredited by the National Commission for Certifying Agencies. The American Culinary Federation Education Foundation is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions. For more information, visit www.acfchefs.org. Find ACF on Facebook, Instagram,Twitter and LinkedIn. DECEMBER 2017 | 17
HOLIDAY COCKTAILS
Merriest Greetings! If when you think of Disney Parks, you don’t think of innovative cocktails, we’ve got a holiday surprise for you! Disney Park’s beverage program and innovative cocktails are award-winning and are sure to impress every guest over the age of 21. From signature culinary experiences to unique beverage programs, Disney’s restaurants are all about quality and service.
The mixologists at Disney Parks have created over 100 holiday-inspired libations using traditional holiday ingredients like baking spices, cranberry, chocolate, pumpkin, and marshmallow. Whether a guest is exploring one of the many parks or enjoying a relaxing night at a Disney Resort, the lounges and restaurants offer an extensive list of cocktails that are sure to impress. See the list below for just a few of the 100 unique cocktails found at Disney Parks this holiday season. Cheers!
PECAN CHICORY ESPRESSO MARTINI
PADDLEFISH Disney SPRING
Serves 1 Pecan Vodka 2 oz. Chicory liqueur 1 oz. Espresso 1 oz. Simple syrup 0.5 ozs. Shake vigorously
GLUHWEIN: HOT SPICE WINE
WINTER WONDERLAND
BLACK CHERRY BOURBON HOT CHOCOLATE
MORIMOTO aSIA DISNEY SPRINGS
Flurry of Fun - Dockside Diner Disney’s Hollywood Studios®
BAVARIA HOLIDAY KITCHEN, GERMANY EPCOT®
INGREDIENTS: 1.5 oz Vodka .75 oz Peppermint Schnapps .75 oz White Chocolate liquor Candy cane (garnish) Red Sugar (rim)
INGREDIENTS 1 packet of hot chocolate powder mix 5 ounces hot water (or warm milk) .5 ounces toasted marshmallowsyrup 1.25 ounces black cherry bourbon 2 ounces whipped cream for garnish 1 maraschino cherry for garnish
Serves 4-6 INGREDIENTS 750ml bottle Cabernet Sauvignon 1 pound sugar 1/8 ounces cloves 1/4 ounces cinnamon 1/4 ounces anise 1 orange (cut into slices)
DIRECTIONS: Mix and chill ingredients Served neat in a sugar rimmed Martini glass Candy cane garnish hanging on rim
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DIRECTIONS 1.Mix together hot chocolate powder with hot water or milk. Add toasted marshmallow syrup and bourbon. 2.Stir together, and top with whipped cream and a cherry.
DIRECTIONS 1.Combine all ingredients, including sliced oranges, in a pot. 2.Simmer (on low heat) over stove for approximately 15 minutes.
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INNOVATIVE COCKTAILS POINSETTIA COCKTAIL
SAM’S SLAY RIDE
TROPICAL SNOWSTORM
POMEGRANATE MULE
TRADER SAM’S GROG GROTTO DISNEY POLYNESIAN VILLAGE RESORT
TRADER SAM’S ENCHANTED TIKI CARTHAY CIRCLE RESTAURANT HOLIDAY DUETS MARKETPLACE DISNEY CALIFORNIA ADVENTURE™ DISNEY CALIFORNIA ADVENTURE™ BAR DISNEYLAND® HOTEL PARK PARK
INGREDIENTS 1.5 ounces bourbon .5 ounces coconut rum 1 ounce cream of coconut .25 ounces falernum syrup .25 ounces cinnamon syrup .25 ounces orgeat syrup Toasted coconut for garnish Peppermint candy cane for garnish
INGREDIENTS: 1.25 ounces vodka 3 ounces pomegranate juice .5 ounces pomegranate syrup 4 ounces ginger beer .5 ounces pomegranate seeds for garnish 1 fresh mint sprig for garnish
DIRECTIONS 1.Fill a cocktail shaker glass with ice; add all ingredients and shake well. 2.Strain into rocks glass filled with ice. Rim with toasted coconut and garnish with peppermint candy cane.
DIRECTIONS 1. Syrup; shake well. 2.Fill copper mug with ice. Strain above base mix into copper mug and fill to top with ginger beer. 3.Garnish with pomegranate seeds and fresh mint sprig.to top with ginger beer.
INGREDIENTS .5 ounces orange-flavored liqueur 3 ounces cranberry juice 1.5 ounces cuvée 1 orange peel twist for garnish DIRECTIONS 1.Fill a cocktail shaker with ice; add orange-flavored liqueur, cranberry juice and shake. 2.Strain into glass flute and top off with cuvée. 3.Garnish with an orange peel twist.
1 ounce honey whiskey liqueur .5 ounces orange-flavored liqueur .75 ounces ginger liqueur .75 ounces lemon juice 1 ounce pineapple, orange, guava juice mix .25 ounces cinnamon syrup 2 cherries for garnish Mint spring for garnish DIRECTIONS 1.Fill a cocktail shaker glass with ice; add all liquid ingredients and shake well. 2.Strain into rocks glass filled with ice. Garnish with two cherries and a mint spring. Bartender’s Notes: Pineapple, orange, and guava juice mix is available at most gourmet grocery stores
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TRENDS IN FOOD
A Cali’flour Tennessee Christmas!
T
his holiday season we have been hanging out in Nashville with some of the most fabulous chefs in town! If you are in the Nashville area, we highly recommend stopping by to visit some of our favorites… 20 | FOOD & BEVERAGE MAGAZINE
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Maneet Chauhan
Chauhan Ale & Masala House
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SPECIAL TITLE GOES HERE Salt & Vine with MaTTie Jackson 4001 Charlotte Pike, Nashville, TN 37209 saltandvinenashville.com
Maddie & Martina
Amy, Erin & Martina Amy, Erin, and Maddie Jackson 22 | FOOD & BEVERAGE MAGAZINE
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Music Row 1538 Demonbreun Street Nashville, TN 37203 tailgatebeer.com
TailGate Beer- Ryan Bruchey 2 locations 7300 Charlotte Pike
Visit califourfoods.com to learn why so many people are choosing our crust over the alternatives. You will also find updated retail locations and recipes! Don’t forget to request us in your favorite restaurants and markets! Happy Holidays! Love, Amy Lacey & The Cali’flour Team! DECEMBER 2017 | 23
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velvety sweet If freshness is what you’re after, we recommend our DELICATO® Butter Lettuce. Vibrant green, velvety sweet with a silky smooth texture, our butter lettuce is perfect for our flavorful Asian-inspired wraps!
WINDSETFARMS.COM
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CARPIO’S CORNER
LUXURY-REDEFINED
The Future of Travel and Culinary Experiences By Cristina Carpio
N
Changing the way you travel-If you ask someone years ago if they would ever eat with strangers, you will probably get a lot of people hesitating and utterly closed-minded about the idea.
ow, dining with strangers has taken a whole new meaning and is now a growing trend around the world. There is no doubt that cultural immersion is the way to go when it comes to getting the full experience traveling to a destination you have never been. Getting to know locals, learning about their culture, history and of course, there is nothing better than eating food created by those who live and grew up in the neighborhood. Cultural immersion just makes travel a lot more authentic, unique and of course, more memorable.
Tasting the city with locals and luxury travel do go hand in hand with the luxury markets big push and impacting the dining world in a significant way. According to Bain & Company luxury study, the global market is collectively growing at 4% to an estimated 1.15 trillion dollars. Expedia reports 52% of travelers already plan on multiple locations when they travel, and 63 percent of millennials are considering 2 or more destinations at the outset. It is clear that the travel industry will always be a tremendous economic contributor. The more exciting the industry is, the better for the economy. With people traveling more often these days, travelers tend to seek for more of an authentic adventure and a culturally inspired itinerary. Paris based start-up Vizeat has managed to position themselves as Europes leading dining immersion platform. Available in 130 countries worldwide with over 25,000 hosts, its strongest presence is in Spain, Italy, and France. No matter where you are from, anyone can securely access locals through the website. Users also typically book cooking classes, wine tours, and some seek unforgettable underground food scene adventures.
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Whether it’s a sunset French terrace dinner with a beautiful view of Nice, enjoying a Mediterranean cuisine in a garden, or booking a holistic meditation followed by an Indian meal, the possibilities are endless. In Canada, you can find an authentic Italian experience from a local chef, Vince Spitale in Toronto who built a kitchen and wood oven pizza in his garage. He also has a dining area in the garage where can host his guests with the help of his wife and friends.
Vince can also teach his guests and give tips on pasta or pizza making before dinner as part of the experience. How about a caviar tasting and education experience in New Brunswick from Sturgeon Academy where the host walks their guests through the process of producing Canada’s premium, high-quality caviar. The tour is followed by an intimate dinner with the host and his family where everyone has the opportunity to get to know one another. During the visit, guests tour and learn about the Acadian wild, the last legal, sustainable caviar in the world.
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Now the company is also working with tour operators and travel agents to integrate authentic food experiences in travel packages to further increase its reach. Vizeat will also be expanding its efforts in Asia and Latin America this year, and food-themed dinners and dining with strangers will become more prevalent now more than ever.
It is not easy finding unique dinner packages like these before, but companies like Vizeat provides the outlet for people to discover these experiences. The platform not only offers benefits to travelers by giving them easy access but now, even businesses can find ideas for their staff or client appreciation events and book a cultural immersion experience. EatWith is another popular force behind social dining, and most recently, Vizeat acquired this dining platform recently, and with EatWith’s massive presence in the United States, the acquisition only increases Vizeats efforts in expanding around the globe. Both joined forces to achieve more significant results to be able to provide more opportunities for both amateur and professional chefs around the world and become hosts. Chefs can make money whether on a part-time or a full-time capacity by offering carefully-curated dinner packages on the platform.
The Vizeat app garnered top awards from Apple in 2016, and anyone with the app can access thousands of hosts around the world. Luxury is not all about eating at top resorts, or Michelin starred restaurants. A lot of the elite travelers seek unique, one of a kind authentic experiences because they have already dined at some of the best restaurants in the world. One of my most memorable trips was when I traveled to Bangkok. I got together with fellow Canadian and travel enthusiast who is also one of Asia’s biggest television personality, Daniel Fraser. He owns a highly respected premier luxury adventure touring company called Smiling Albino based in Bangkok. Daniel spent many years living and exploring all over Thailand, and he took me to see the “real Bangkok” by showing me hidden streets, telling me the history of each place we visit and he also took me to areas he discovered not a lot of tour companies know about. He walked me through some of the hidden paths, wet markets and even introduced me to some of his friends who own small restaurants operated out of their homes.
It was an experience I never imagined to be a part of a luxury travel adventure itinerary. I met some of the most incredible and welcoming locals who were so eager to share their food and culture with me. Smiling Albino has become a leading adventure company in all of Southeast Asia with a focus on one of a kind cultural immersion and has now expanded in Myanmar, Nepal, Cambodia, Laos, Vietnam and other parts of Thailand. Daniel says a lot of the elite and business travelers seek authentic experiences more and more through immersing with locals. Luxury travel is about discovering and learning about the history and the real culture. Experiencing it first hand is what makes it even more unforgettable. The Smiling Albino team of local adventurers and travel professionals tailor trips for travelers as a result of their continuing exploration surrounding where they live. The team will find the best food experiences, create custom tours and visit unique venues and design a full immersive excursion for the hungry traveler seeking a memorable journey. Their goal is to introduce a new level of fun for their guests, every trip is original and catered according to the needs of the traveler. The team always promises an unmatched knowledge and expertise into the local culture and history. The tours happen in small groups only, and all the places included in the itinerary are all locally owned and operated. According to Daniel, food is a major highlight of all trips, and they always visit food venues nobody else knows. They make all trip decisions based on the customers best interest with their safety and comfort in mind and provide a high level of hosting unparalleled in the travel industry. Whether you are a seasoned nomad or a first time explorer, luxury travel now is not measured by the amount of money you spend any more. It is now about the unforgettable memories made, the personal touches involved in creating the experience and the connections and friendships made along the way money can’t buy. Expect cultural immersion platforms like these companies take over the travel industry scene in the coming years.
Participants also get the opportunity to be exposed globally with their profiles posted on both the website and app along with their offerings. Vizeat and EatWith both operate under the same principles, and both are considered Airbnb of food experiences. EatWith has 650 chefs in 50 countries. Encouraging dining with locals has never been better with EatWith and Vizeat working together. “Both EatWith and VizEat share the same values: We’re passionate about connecting travelers with local people around the dinner table, allowing travelers to discover the culture from the inside by meeting real people in their home setting,” said Jean-Michel Petit, co-founder, and CEO at VizEat.
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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!
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DECEMBER 2017 | 29
TRENDS IN LIBATIONS
WEST CORK DISTILLERS
INTRODUCES TWO SPECIAL WHISKEYS FINISHED IN BARRELS CHARRED WITH FUEL SOURCES FROM THE ICONIC GLENGARRIFF FOREST West Cork Distillers, in partnership with its U.S. importer M.S. Walker, has today announced the upcoming Limited Release of the Glengarriff Collection of Irish whiskeys. These special release whiskeys are single malts aged in Sherry Casks and then finished for 6 months in barrels that have been charred using fuel sources obtained from the iconic Glengarriff Forest in Southern Ireland. West Cork uses a proprietary charring device built by the distillery with the guidance of a local fifth-generation blacksmith. Launching this month, Glengarriff Peat Charred Cask carries aromas of spice, dried leather and sweet fruit, flavors of intense spice, malt and cracked pepper and finishing with spice, nutmeg, long-lasting malt and dried fruit. Glengarriff Bog Oak Charred Cask exudes dried fruit aromas, with smoky and slightly sweet flavors that lead into a finish of dried fruit with light smoke and peaty undertones. Founded in 2003 by three friends, West Cork Distillers’ core line of whiskeys includes its highly-awarded blended Bourbon Cask Blended Irish Whiskey and 10-Year Single Malt Irish Whiskey. Previous Limited Releases include a line of three 12-year old single malts finished in Rum, Port, and Sherry casks, as well as a Black Reserve Irish Whiskey and 62% abv Barrel Proof Irish Whiskey. Each limited release highlights West Cork Distillers’ commitment to innovation and use of local ingredients. Each of these two whiskeys will retail for $44.99 throughout the United States, and only 4,800 bottles are available. In Spring 2018, the Glengarriff series will add two new marks to the collection – Glengarriff Cherry Charred Cask and Glengarriff Apple Charred Cask. For more information on West Cork Distillers and their complete range of Irish Whiskeys, please visit http:// www.westcorkdistillers.com. About M.S. Walker Founded in 1931, M.S. Walker, Inc. is a New England-based importer & distributor of fine wines and spirits, serving both national and international brands. Based in Massachusetts, the company acts as an Agency Importer of select national spirit brands and several wine brands from around the world, in addition to manufacturing its own brands in Boston, MA.
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Wine By Joe/Dobbes Family Estate Promotions Reflect Growing Talent from Within as the Winery Celebrates its 15th Year
This year, Wine By Joe / Dobbes Family Estate Winery is celebrating its 15th anniversary, and announces multiple internal promotions, as well as new national sales and marketing initiatives. Gretchen Boock, Chief Executive Officer Gretchen Boock has been promoted to Chief Executive Officer. Boock has worked in the wine industry for most of her life, putting herself through college working for her parents, building wineries while completing her dual degrees in Ag-Business and Spanish at Oregon State University. Boock was the first employee that winery founder Joe Dobbes hired when the winery opened in 2002. “After 19 years of working alongside Joe Dobbes, Gretchen is the perfect candidate to continue the momentum Joe started. She has worked in nearly every capacity within the winery over the years and has been instrumental in all aspects of the company’s growth and development,” commented Sam Bronfman, Managing Partner of Bacchus Capital, Co-Owner of the winery since 2011. “I’m really proud of what we’re accomplishing. It’s a cumulative effort by the many talented people we have making up our growing team, and you can really feel the momentum! Soon to hit the shelves is our greatly anticipated and first ever Oregon Bubbles as well as Wine By Joe in cans ( Joe to Go). With V2 Wine Group, the sales and marketing company that represents us nationally joining our team this year, we’re energized and more motivated than ever,” stated Boock.
Travis Proctor, Director of Winemaking Operations Travis Proctor came to Wine By Joe in 2015 as Production Winemaker to oversee all wine production for the company, under the direction of Joe Dobbes. Now promoted to Director of Winemaking Operations, Proctor will continue in this role, but will also participate in a broader range of company activities, including vineyard/grower relations, industry engagements, business development and promotions. Proctor grew up in the Paso Robles area and has worked in all scales of winemaking, almost always including a focus on Pinot Noir. Proctor celebrated 20 years in the wine industry in 2017, after production management and winemaking positions in San Luis Obispo County, Santa Barbara County, and the Russian River Valley. Through two decades in the custom crush sector, he has learned many approaches to wine production. This experience is widely applied in both the Wine By Joe and Dobbes Family Estate productions.
Andy McVay, Winemaker After training under Dobbes for 9 years, Andy McVay has been promoted to Winemaker for the Dobbes Family Estate wines as well as Dundee Vintners, the custom winemaking leg of the business. With a degree in Food and Fermentation Science from Oregon State University and 15 years in the wine industry, McVay has been involved in all aspects of the science of winemaking. “Art, science and agriculture are the three pillars that support my commitment to winemaking. With this foundation, my intent is to craft wines that are complex and diverse, that reflect the personality of their region while maintaining new world innovation,” states McVay. “It is an absolute delight to promote Andy to this position. I have worked alongside Andy for 9 years now and I have a deep respect and admiration for him. I have no doubt that he will continue to make the company proud and carry on the legacy Joe started,” explained Boock. About Wine By Joe / Dobbes Estate Wine Founded in 2002, Wine By Joe / Dobbes Family Estate embodies over three decades of fine winemaking. Today, we are one of Oregon’s largest producers. By selecting the finest grapes from Seabreeze Vineyard, our 214-acre estate, and from other premier vineyards, we consistently produce expressions of Oregon’s truest varietals.
DECEMBER 2017 | 31
CELEBRITY RESTAURANTS
Malibu Local Cisco Adler Brings Family-Friendly Fare To Malibu Village, Malibu Ca.
CISCO ADLER
Malibu Burger Co. Malibu, Ca.
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Malibu Village, a 50,000-square-foot retail property situated in a prime location in the Civic Center of Malibu, California, is pleased to announce that Cisco Adler, a local entrepreneur who has called Malibu his home since birth, will open Malibu Burger Co. on June 30. Offering a selection of gourmet burgers and other casual fare in a beautiful creek-front setting in the heart of Malibu’s Civic Center, the restaurant is the realization of Adler’s dream to create a place that people want to visit multiple times in a given week. “The goal for Malibu Burger Co. is to provide the kind of family-friendly, every day eatery I’ve longed for in my hometown,” said Cisco Adler. “I want to create a community hang out where locals and visitors alike feel at home and get a taste of The Bu.” Malibu Burger Co.’s menu will consist of a burger program with a selection of farm-to-plate patty and condiment options that can be mixed and matched by diners. The menu will also feature healthy alternatives like bun-less burger bowls, quinoa burgers, and salmon. The locally-sourced selection of quality ingredients and carefully curated local beer and wine will be served in a relaxed, casual atmosphere created by designer and Malibu-native Matt Winter, known for projects such as Gjusta and Manuela at Hauser & Wirth’s Arts District gallery. Malibu Village was acquired in 2014 by Jamestown, an investment and management company that owns and operates iconic and beloved places like Chelsea Market, Ghirardelli Square, and Ponce City Market. Malibu Village houses both local and national tenants including a variety of boutiques, restaurants, and services, such as European Shoe Repair, Levi’s, lululemon, Marine Layer, Marmalade Café, Saje Natural Wellness, Sephora, Soul Cycle, Zadig &Voltaire, and more. Malibu Village is located in the Civic Center of Malibu at 3822 Cross Creek Road, Malibu, CA 90265. For more information, please visit www.malibuvillage.com/.
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F&B Mag • F&B Mag •
CISCO EVERYONE HAS A STORY. TELL US HOW DOES IT FEELS TO BE A RESTAURATEUR, IN THE MALIBU VILLAGE, MALIBU, CA.?
CISCO •
This is the town I grew up in. To be able to realize a local dream and provide a place for people to enjoy the Malibu vibe I know and love is a blessing!
F&B Mag •
TELL US HOW YOU KNEW YOU WANTED TO BECOME PART OF THE HOSPITALITY INDUSTRY…WHAT WAS YOUR “LIGHT BULB” MOMENT?
CISCO •
Well, I am an investor in a few bars, and for a few years now, I have had my own private lounge, On The Rox, in Hollywood. There was many moments in Malibu going, “I need a great burger!” or “it’s 8:30 p.m. and I’m hungry for some quality food!”
F&B Mag •
CAN YOU NAME A PERSON WHO HAS HAD A TREMENDOUS IMPACT ON YOU AS A PROFESSIONAL IN THE HOSPITALITY FIELD? WHY AND HOW DID THIS PERSON IMPACT YOUR LIFE?
CISCO •
I think Jimmy Buffett is an amazing story as he is all about his lifestyle and music but also channeling that into experiential destination locations where you can live that lifestyle. I’m providing an invitation to a great time no matter what the business.
F&B Mag •
WHAT ARE THE MOST IMPORTANT DECISIONS YOU MAKE AS A RESTAURATEUR?
CISCO •
Listening to the customer whether you like the comment or not, and then deciding how to best address and use that useful information.
F&B Mag •
HOW DO YOU ENCOURAGE CREATIVE THINKING WITHIN YOUR STAFF?
WHAT IS ONE CHARACTERISTIC THAT YOU BELIEVE EVERY LEADER SHOULD POSSESS?
CISCO •
Trust in his or her team.
F&B Mag •
HOW DO YOU DETERMINE A QUALIFYING CHEF FOR MALIBU BURGER CO?
CISCO •
My partner and chef Aaron may does! I chime in of course.
F&B Mag •
WHAT’S YOUR MOST POPULAR BURGER?
CISCO •
The Company cheeseburger, our classic California grass-fed burger.
F&B Mag •
CAN YOU EXPLAIN THE IMPACT, IF ANY, THAT SOCIAL MEDIA HAS MADE ON YOUR ESTABLISHMENT AND YOU PERSONALLY?
CISCO •
It has been our only marketing. We have a great Instagram and Twitter following, and people definitely use that to discover restaurants. It’s the online equivalent of looking at the menu and pictures of the food on the sidewalk back in the day, Right?
F&B Mag •
WHAT ARE A FEW RESOURCES YOU WOULD RECOMMEND TO SOMEONE LOOKING TO GAIN INSIGHT INTO BECOMING A RESTAURATEUR?
CISCO •
Just do it! I have learned so much, and I continue to daily.
F&B Mag •
WHAT ARE YOU DOING TO ENSURE YOUR CONTINUED SUCCESS, GROWTH AND DEVELOPMENT AT MALIBU BURGER CO?
CISCO •
I am there three times a day randomly to make sure the experience and food is at the level I expect. I’m always spreading love and inviting the world to come have a taste of Malibu!
Thank You, Cisco
CISCO •
I try to empower my kitchen staff to create and try out recipes and special items. One of our best selling items is an idea that one of our staff came up with – our Vegan Macaroni & Cheese Balls! I try to encourage our managers and cashiers to be themselves and project positive energy. To ask that of them, I have to project it myself! I walk in smiling and make sure they are all feeling the positive vibes for the day.
F&B Mag •
AS RESTAURATEUR WHICH DO YOU THINK IS MOST IMPORTANT TO YOUR CUSTOMERS? SERVICE, WELL PREPARED BURGERS, ATMOSPHERE OR ALL 3? EXPLAIN?
CISCO •
Service is paramount! A mistake can be forgiven with a smile and a caring conversation. Consistency. Regulars want their stuff the same regularly. Atmosphere is just something I love to work hard at. Our brilliant designer Matt Winter delivered an exceptionally warm and inviting casual space.
DECEMBER 2017 | 33
PROFESSIONAL CHEFS
Chef
Dave Anoia
Corporate Executive Chef
WITH FOOD&BEVERAGE M AGA ZINE 34 | FOOD & BEVERAGE MAGAZINE
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F&B Mag •
CHEF DAVID EVERYONE HAS A STORY. TELL US HOW YOU KNEW YOU WANTED TO BECOME PART OF THE HOSPITALITY INDUSTRY…WHAT WAS YOUR “LIGHT BULB” MOMENT? PLANS FOR YOUR FUTURE AT DAVIDSON?
ANOIA •
My moment was moving to NY for the first time opening 71 Clinton with Wylie Dufresne. Just being in the city, all the energy in the air, and the pure amount of great restaurants in NY. For Davidson, seeing things with a set a fresh eyes, can we make the food better, can we look at how were preparing things. I want to bring a fresh look at dishes for the properties. And also be responsible to our owners.
F&B Mag •
WHAT IS YOUR FAVORITE SAVORY DISH?
DA
F&B Mag •
WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH?
ANOIA • Pig
F&B Mag •
WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED?
ANOIA •
Pinot Noir, Aston Estate, Montrachet, Grand Crue
F&B Mag •
WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? OR HAVE COOKED FOR?
ANOIA •
When I worked at Masa’s in San Francisco under Julian Serrano, The Metallica band used to come in all the time, that was pretty cool.
F&B Mag •
WHAT IS YOUR FAVORITE DESSERT?
ANOIA •
ANOIA •
I just ate at Roister in Chicago, there was a foie gras dessert that was similar to a milky way and a snickers.
F&B Mag •
CHEF WHOSE STYLE OF COOKING YOU REALLY DIGS?
Foie and Baguette, anytime all day HOW IMPORTANT IS PRESENTATION?
ANOIA •
Depends on the venue, but any chef who cares about what they are cooking will care about the presentation, from doing a yogurt parfait to a brilliantly plated entrée a true chef cares about both.
F&B Mag • ANOIA •
Following 11 Madison, they just reopened.
F&B Mag •
BEST THING ABOUT BEING A CHEF IS?
ANOIA •
F&B Mag •
Meeting different people from different cultures around the country, and different parts of the world
ANOIA •
HOW DOES THE TERM GLUTEN-FREE, MAKE YOU FEEL?
WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? I began my path driving a Budweiser truck in central California. I meet so many people from different parts of the world and was invited to lunches with the store owners. It opened my eyes to culture and food.
F&B Mag •
WHAT IS YOUR COMFORT FOOD?
F&B Mag • ANOIA •
You need to take it serous, but it’s disappointing to see someone claim this, and you take all the corrective measures to ensure there is no chance of contamination of gluten, then you see that same person eating a burger and having a craft beer
F&B Mag •
ANOIA •
WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF?
F&B Mag •
Receive a formal education first, then follow your passion.
pizza
WHO WAS YOUR GREATEST COOKING INFLUENCE?
ANOIA •
Kerry Simon, he was a great cook, he didn’t need to showcase his talents or talk about how good he was. He had a good work life balance, and never said a bad thing about anyone.
ANOIA •
F&B Mag •
LASTLY, WHAT DO YOU TO WHEN RELAXING?
ANOIA •
Hiking, fly fishing, stand up paddle boarding.
DECEMBER 2017 | 35
TRENDS IN WINE
CUVAISON
ANNOUNCES PARTNERSHIP WITH FINE DESIGN GROUP TO SHAPE THE FUTURE DIRECTION OF THE HISTORIC WINERY
As Cuvaison approaches its milestone 50th anniversary, the partnership will explore ways to further enhance Cuvaison in all areas of consumer engagement, including design, digital communications and hospitality. NAPA VALLEY’S CUVAISON winery is excited to announce a new partnership with FINE Design Group. Building on Cuvaison’s five-decade history as a leader in Napa Valley Chardonnay and Pinot Noir, this partnership will explore new ways to engage and cultivate emotional connections with Cuvaison’s customers, partners and distributors. FINE, a top brand and digital agency based in Portland and San Francisco, will leverage its extensive expertise in both the wine and hospitality industries to create an identity that reflects Cuvaison’s rich history, while also positioning the iconic Napa Valley winery for continued future success.
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“This is an incredible opportunity to contribute to the future legacy of a historic Napa Valley winery,” says Creative Director Kenn Fine. “Cuvaison helped to shape the Napa Valley, while also championing the famed Los Carneros region. As one of the region’s great independent, family-owned estate wineries, we are excited to partner with Cuvaison as they approach their 50th anniversary. We see this very much as a culmination of our 20+-years of experience working with luxury hospitality and wine clients.”
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“We believe taste is shaped by expectations,” adds Partner Stephen Fine. “We look forward to helping Cuvaison create a whole new set of great expectations.”
ABOUT CUVAISON Founded in 1969, Cuvaison is one of the pioneering wineries that helped to shape the modern era of California winemaking. Family owned for five decades, Cuvaison is dedicated to making estate-grown Chardonnays and Pinot Noirs from its 200-acre, sustainably certified Heart of Carneros Vineyard in the cool Los Carneros appellation of Napa Valley. Made using this exceptional fruit, Cuvaison’s wines have earned acclaim as quintessential expressions of Napa Valley Chardonnay and Pinot Noir, recognized for their seamless balance and vineyard-inspired character and complexity. visit www.cuvaison.com.
A BOU T F I N E FINE is a brand agency for the digital age. We plan, create, and evolve the core brand expressions that define and differentiate companies today. From positioning and strategy, through identity and sophisticated digital destinations, we develop experiences with the brand gravity to pull customers in and make them feel like sticking around. Founded in San Francisco in 1994 and expanded to Portland in 2007, the extensive brand list of FINE clients includes Symantec, Cloudera, Apple, XOJET, Anchor Brewing, Kimpton Hotels, Ste Michelle Wine Estates, Pernod Ricard and many more. For more information on FINE, visit www.wearefine.com.
DECEMBER 2017 | 37
TRENDS IN WINE
Fox Restaurant Concepts Celebrates Oregon’s Willamette Valley With Fox Block Eleven Panther Creek Cellars Pinot Noir Renowned Winemaker Tony Rynders Collaborates with Sommelier Regan Jasper to Craft the Group’s 11th Proprietary Wine FOX RESTAURANT CONCEPTS, long recognized for the group’s commitment to innovation and its laser-focus on the guest experience, continues to expand its offerings. This year, the group launched its 11th proprietary Pinot Noir, Fox Block Eleven Panther Creek Cellars, a collaboration between the group’s sommelier and VP Beverage Director Regan Jasper and Panther Creek’s own Oregon winemaker Tony Rynders.
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ABOUT FOX RESTAURANT CONCEPTS Fox Restaurant Concepts is a growing restaurant group encompassing 14 unique concepts spanning 6 states with more than 4,000 employees. Each restaurant strives to provide guests with a remarkable dining experience that will leave a lasting impression. Varying from contemporary upscale to fast casual and walk-up retail, Fox Restaurant Concepts is dedicated to creating flavorful, fresh and innovative cuisine, and offers gracious service in stylish and comfortable settings. For more information, visit www. foxrc.com.
A B OU T PA N T H E R CREEK CELL A RS L o c a t e d i n t h e he a r t o f t he W i l l a m e t t e Va l l e y, P a nt he r C r e e k C e l l a r s h a s b e e n pr o d u c i n g s i g n a t u r e P i no t N o i r, P i n o t G r i s a n d C h a r d o n n ay w i n e s s i n c e 19 8 6 . Fou n d e d by t he renow ned w inema ker K e n Wr i g ht , P a nt he r C r e e k h a s b e e n r e c o g n i z e d for it s sig nature blends as wel l as single v ineyard desig nate w ines. T he w iner y has been c r e d it e d b y R o b e r t P a r k e r as “producing some of Oreg o n’s m o s t c o n c e nt r a t e d a n d a g e w or t h y w i n e s ” Fr o m 2 013 o n w a r d , t h e P a nt he r C r e e k w i n e s h av e b e e n m a d e b y t he h i g h l y a c c l a i m e d To n y Ry n d e r s , w h o c o nt i nu e s t o d i s cover new v ineyards wh i le p r o d u c i n g w i n e s e x pr e s s i n g pu r it y o f f r u it . C o m p l e x it y, a n d p l a c e o f or i g i n .
Tony Rynders, Winemaker, Panther Creek Cellars
Sam Fox, Founder & CEO, Fox Restaurant Concepts; The Henry West Hollywood (opening Spring 2018); Regan Jasper, Sommelier & VP Beverage Director, Fox Restaurant Concepts
DECEMBER 2017 | 39
FOR MORE GREAT RECIPES VISIT WINDSETFARMS.COM 40 | FOOD & BEVERAGE MAGAZINE
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DELICATO
®
Butter Lettuce Wraps Our Asian-inspired DELICATO® fresh Butter Lettuce wraps are gluten-free and packed with spicy flavor!
INGREDIENTS •
1 lb ground beef
•
1 lb ground pork
•
1 tsp Kosher salt
•
2 cloves garlic, minced
•
1 shallot, minced
•
1 Gusto® mixed hot pepper, seeded and finely chopped
•
1 lime, juiced
•
3 tbsp fish sauce*
•
3 tbsp sweet chili sauce*
•
1 tbsp canola oil
•
¼ cup fresh cilantro, chopped
•
¼ cup fresh mint, chopped
•
¼ cup fresh basil, chopped
•
1 cup salted peanuts, chopped
•
1 head Delicato® fresh butter lettuce, washed and leave separated
* Available in the Asian section of most supermarkets
INSTRUCTIONS In a bowl, mix pork, beef, garlic, kosher salt, shallots and hot pepper. In a separate small bowl, whisk together lime juice, fish sauce and sweet chili sauce. In a skillet, heat canola oil over medium/high heat. Add meat mixture and cook until no pink remains (about 8 minutes). Remove from heat and stir in lime juice mixture. Let stand for 5 minutes and stir in fresh herbs. Top with chopped peanuts and serve with butter lettuce leaves for wrapping.
DECEMBER 2017 | 41
FRONT OF THE HOUSE
Buffet Collections
By Front Of The House® Are The Perfect Addition To Any Holiday Tabletop
The Holiday season is punctuated by joyful celebrations, amazing meals, festive drinks, and modern, eye-catching buffet décor designed and manufactured by Front of the House®. As a Food & Beverage industry leading authority on tabletop trends, Front of the House® has the perfect products to enhance your holiday tabletops and buffet displays. The B3 Buffet™ Collections by Front of the House®, turn basic buffets into stunning displays. Each collection includes versatile foundation pieces giving you the power to create innovative streamlined wet or dry/hot or iced buffets in just a few simple steps. The stylish risers in the B3 Buffet™ Collections are beautiful and functional with silicone bumpers to secure buffet boards and platters, risers that nest inside one another for compact storage, and that double as bread drawers when used with our acrylic drawer inserts.
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Magnify the impact of your buffet display by adding B3® Lighting Accessories to the inside of risers adding ambient light to your buffet while showing off your cuisine and plating presentations. Add any Front of the House® commercial-grade, porcelain platters and bowls and create endless options for dynamic buffet presentations, and pair them with your choice of Buffet Boards available in assorted colors, materials, and sizes (Buffet Board Options: Smoke Tempered Glass, Clear Tempered Glass, Smoke Bamboo, Mahogany Bamboo, & Natural Bamboo). Impress your guests by adding B3 Buffet™ Collections by Front of the House® to your holiday serving displays.
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DECEMBER 2017 | 43
TRENDS IN FOOD
DEVELOPER SIGNS MULTI-UNIT FRANCHISE DEAL TO EXPAND ARTICHOKE BASILLE’S PIZZA TO NEW JERSEY Artichoke Basille’s Pizza, the rapidly-expanding New York pizza concept known for creative, artisanal pizza that has attracted legions of fans from celebrities to native New Yorkers alike, has signed a five-unit franchise deal with local developer and passio-
nate customers, Premal and Leela Shanghvi, to bring Artichoke Basille’s Pizza to New Jersey. The New Jersey stores will be located in Hoboken, Jersey City, New Brunswick, Princeton and Newark. Unlike “conveyor belt” fast-casual pizza concepts, Artichoke
Founded by cousins and best friends Francis Garcia and Sal Basille, Artichoke Basille’s Pizza has been named “Best Pizza” in the New York Post’s list of the ‘11 Best Late Night Food Spots in NYC’ and ‘Top 5 Slices in the 5 Boroughs’ by CBS New York, while also earning a reputation for its authentic New York pizza, never-ending lines, and frequent celebrity sightings. Artichoke has received much notoriety to date, including features on The Tonight Show with Jay Leno, The Rachael Ray Show, Late Night with Seth Meyers, The Chew with Mario Batali and the founders’ own shows, the Cooking Channel’s Pizza Cuz and Pizza Masters, all of which have helped poise the brand for continued national expansion. “We’ve always been huge fans of Artichoke Basille’s Pizza,” says New Jersey franchisee Premal Shanghvi. “We’re excited to have the opportunity to bring their creative take on New York pizza to New Jersey, and anticipate that our neighbors will enjoy their pizza as much as we do.” Artichoke Basille’s Pizza is partnered with Fransmart, the industry-leading franchise development company behind the explosive growth of brands like Five Guys Burgers & Fries and The Halal Guys, as their exclusive franchise development partner to grow the brand. 44 | FOOD & BEVERAGE MAGAZINE
Basille’s Pizza specializes in offering bold, unique flavors and toppings on massive slices and whole pies, including their namesake Artichoke Pie with cream sauce, artichoke hearts, spinach, mozzarella, and pecorino romano, and originals like their Crab Pie, made with
They are currently looking for experienced multi-unit foodservice operators to develop franchise territories in major markets across the country. To learn more about franchising with Artichoke Basille’s Pizza visit http://go.fransmart.com/ artichokepizza. “We’ve always been huge fans of Artichoke Basille’s Pizza,” says New Jersey franchisee Premal Shanghvi. “We’re excited to have the opportunity to bring their creative take on New York pizza to New Jersey, and anticipate that our neighbors will enjoy their pizza as much as we do.” Artichoke Basille’s Pizza is partnered with Fransmart, the industry-leading franchise development company behind the explosive growth of brands like Five Guys Burgers & Fries and The Halal Guys, as their exclusive franchise development partner to grow the brand. They are currently looking for experienced multi-unit foodservice operators to develop franchise territories in major markets across the country. To learn more about franchising with Artichoke Basille’s Pizza visit www.go.fransmart.com/ artichokepizza.
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crab sauce, fresh mozzarella, and panko-breaded Surimi crab meat. In addition to offering more traditionally-topped pizzas, the menu also boasts a variety of non-pizza Italian dishes, such as their meatball roll, calzone, and salads.
DECEMBER 2017 | 45
TRENDS IN BEVERAGES
HeatGenie, the leading innovator in self-heating beverage packaging, today announced that Walter Robb, former co-CEO of Whole Foods Market, has invested in HeatGenie and joined its Board of Directors, signaling the company’s readiness to finalize product development and enter the market in the ready-to-drink (RTD) beverage category. The Company also welcomed consumer packaged goods industry veterans and trailblazers to its Board of Advisors, rounding out a leadership team with deep category experience and track record of success.
“We are very excited to have “We are very excited to have Walter Walter Robb invest in HeatGenie Robb invest in HeatGenie and join and join our Board of Directors,” our Board of Directors,” -said Mark -said Mark Turner, HeatGenie Turner, HeatGenie President and President and CEO CEO “Walter brings great experience in both CPG and retail and we are honored to have him join our team as we shift from concept to commercialization in the marketplace.” “I am pleased to join the team and help the company grow,” said Robb. “Brendan Coffey has created an innovative new technology and Mark Turner is a terrific, energetic CEO and entrepreneur. HeatGenie’s technology will be a win-win for both the beverage category and consumers everywhere who will be able to enjoy a hot can of coffee, tea, soup or sake whenever and wherever they please.”
Mark Turner
HeatGenie President and CEO Walter Robb Joins HeatGenie Board of Directors Former Whole Foods Co-CEO plans to heat things up in Ready-To-Drink Beverages
46 | FOOD & BEVERAGE MAGAZINE
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Danny Stepper is co-founder and CEO of L.A. Libations and a widely recognized brand creator, beverage entrepreneur and business driver, having served in growth positions with leading beverage brands including The Coca-Cola Company and Icelandic Glacial. Stepper is also CEO and founder of Globestepper Entertainment, bringing innovative marketing, production and entertainment expertise to the team.
With development complete, HeatGenie is moving into market tests in multiple regions worldwide and is ready to be implemented into packaging.
About HeatGenie Technology meets CPG best describes HeatGenie™, a revolutionary self-heating solution changing the way people consume hot beverages. HeatGenie’s safe, patented technology allows CPG brands the ability to offer ready-to-drink Brian Goldberg is Chief Strategy Officer and Executive Vice President of Corporate (RTD) beverages that heat themselves in 2 Development, and formerly CFO, of Ampli- minutes, in single-serving, one-use cans. HeatGenie makes it possible for brands fy Snack Brands, owner of the SkinnyPop to provide what on-the-go consumers Popcorn and Tyrells Crisps brands. He want – hot, delicious coffee, tea, soup, was formerly COO/CFO of Sweet Leaf Tea through the sale of the business to Nestle bone broth, hot chocolate, sake and more, anytime anywhere. and has served as an advisor to and investor in other high-growth beverage HeatGenie is the only company able to debrands including Deep Eddy Spirits, a liver a solution that is intuitive, safe, fast, flavored-vodka brand, and High Brew compact, recyclable and low cost. The Coffee, a ready-to-drink cold brew coffee brand. Goldberg has also been involved as efficient heater integrates into standard beverage cans and allows consumers to a mentor with SKU, a consumer products enjoy their beverage “hot when they want accelerator in Austin, TX. it” with the twist of the lid.
Walter Robb
HeatGenie Brings the consumer packaged goods market a safe, patented, self-heating innovation that integrates into packaging to heat drinks on the go. HeatGenie’s technology safely, simply and quickly heats beverages with a twist of the lid through a solid-state thermal reaction. For consumers, who increasingly value convenience, this means a portable, single-use solution for hot beverages in less than two minutes. HeatGenie is environmentally safe and recyclable both before and after activation.
Jason J. Buechel serves as Executive Vice President and Chief Information Officer at Whole Foods Market, now part of Amazon, where he manages digital business, which includes ecommerce, mobile, web and emerging technology. Prior to joining Whole Foods he served for 12 years as Managing Director and Partner in Accenture’s Retail Operations practice.
HeatGenie’s partnerships with CPG brands around the globe are currently finalizing commercialization and entering the marketplace. The company delivers to brands the most effective solution for consumers who are increasingly looking for innovation, portability and convenience.
For more information about HeatGenie, visit www.heatgenie.com James Tonkin was the founding board member and investor at Zico Coconut water and brings deep experience in the natural beverage space to his role on the HeatGenie advisory board. He was a founding finance aggregator at Suja Juice, managing director of Arnold Palmer Ice Tea and is an active investor in more than 30 functional food and beverage compaWalter Robb served as co-CEO of Whole Foods Market and nies. Tonkin is also founder and president held leadership roles with the company for more than 25 of HealthyBrandBuilders where he advises years. In 2017, Robb transitioned to his current role as food and beverage brands in the building Chairman of the Board for Whole Kids Foundation and Whole and design of national infrastructures Cities Foundation. Robb also serves on the Board of Directors to support business growth providing for Union Square Hospitality Group, The Container Store and cross-functional support from product Food Maven and dedicates time as a mentor and educator to development and branding to marketing, other entrepreneurs. sales and distribution. HeatGenie also welcomed new Advisory Board members representing the driving forces behind many of today’s most notable new food and beverage brands. “The knowledge base, talents and connections of these new HeatGenie advisors provide incomparable access, reach and influence throughout the beverage industry,” said Turner.
HeatGenie offers a streamline solution for large-scale production quantities into the tens of millions of units. The Company’s proven heating technology and flexible design enable the brand to deliver an elegant solution that can scale with CPG needs.
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HOLIDAY FOOD IDEAS
Holiday
Charcuterie MEATCRAFTER
A holiday party isn’t a party without a meat and cheese platter! Everyone heads to this platter to snack before the main course. Premium ingredients that won’t break the bank delight your senses, your guests and your wallet. Tip 1 – Picking your cheeses. Everyone loves cheese! Pick 2-3 different varieties for a well-rounded tray. Brie, cheddar, Swiss and smoked Gouda are mostloved choices. Either leave the blocks whole for guests to cut themselves, or cut the cheese into triangles, or rectangles for easy grabbing. Tip 2 – Choosing your meats. A variety of salamis make for an excellent tray. Try Meatcrafters Skinny Salamis or Artisan Salamis for a perfect pairing, as their salamis, cured meats, and sausages are made for charcuterie lovers everywhere! Their distinct collection will satisfy the most discerning palate, as they use the freshest spices, herbs, and seasonal blends designed to bring out unique and complex, yet subtle flavors. Other good options include prosciutto, dry-cured chorizo, or a capicola. Aim for 150 grams of each on your tray in thin slices. Tip 3 – Don’t forget the extras! Dried nuts and fruits, such as almonds, pecans, dried apricots and pitted dates add a bit of pizazz. Tangy options, such as pickles and olives work well too. Tip 4 – Carbs. Not all platters have starches on them. Italian rustic bread, focaccia or a French baguette would be good possibilities. Cut some slices and place in a basket nearby. Tip 5 – Arrangement. Last, but not least, arrange your items on a platter. Leave room between each item for a visual appeal. Use the extras to space out the meats and cheeses. If you’re feeling lost, you can look to Pinterest for a plethora of party platter arrangement options. Your holiday feast just got better with a tasty charcuterie tray! Visit www.MeatCrafters.com for your salami needs this holiday season
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WWW.FOODBEVMAG.COM
Chicken Salad with Feta Cheese Chicken salads are the perfect appetizers to any meal. The creamy texture and scrumptious taste of chicken salads make them perfect for both children and adults. Fresh vegetables tossed with succulent chunks of roasted chicken topped with rich dressings and cheese can add more excitement and variety to your boring meals.
Pour the chicken mixture over the dressing and stir them together. Add a pinch of salt and paper to taste. You can also serve it immediately or refrigerate before serving. A mix of crispy salad greens will also balance the chicken salads flavor.
Feta cheese can pump up the flavor and taste of your traditional chicken salad. You can enjoy it with freshly broiled or roasted chicken or even canned chicken. A bed of lettuce will also strike the balance between the salty Feta cheese and the tender chicken chunks.
Chicken salads topped with fresh Feta cheese can give your body all the nutrients and vitamins it needs. The slightly grainy structure will add contrasting flavor to your traditional creamy chicken salads. The rich flavor and saltiness make them more savory and flavorful than other types of cheese.
Start the meal by preparing three cups of diced chicken, one piece of diced red bell pepper, two stalks of diced celery, half red onion, and six tablespoons of sour cream and mayonnaise. Do not forget to gather at least four ounces of crumbled Feta cheese, and two teaspoons of dried dill weed. In a huge serving bowl, mix the celery, red onion, and chicken together. Prepare a separate bowl and stir the sour cream, Feta cheese, dill, and mayonnaise together.
Put this on your menu
Feta is a good source of vitamin B12, riboflavin, phosphorus, and calcium. It can be part of a healthy diet when they are moderately included in meal plans.
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