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Food & Beverage Magazine


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ON THE MENU

contents feature articles

16 CLYDE MAY WHISKEY

Announces plans to consolidate operations in Alabama. The company will build an artisan distillery, rackhouses and a bottling hub in Troy, Alabama, alongside a tasting and experience center.

30 GLANBIA NUTRITIONALS

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cover story

Amy Lacey - Cali’ Flour Foods

Introduces the original, low carb, gluten-free cauliflower pizza crust made from 4 simple clean ingredients. There are no artificial flavors, fillers, or preservatives. Their crust has a high vegetable content, with a whole cup of cauliflower in every crust. The two original recipes are grain-free, 60 calories, and merely 1 net carb per serving. Best of all, you do not need a Ph.D. to read their label, isn’t that refreshing?

Announces the launch of ProTherma™ hydrolyzed whey protein for the hot ready-to-mix powdered beverage and food markets

33 LADERA VINEYARDS

Announces second-generation family members Dan and Kacey Stotesbery have been named to oversee the winery’s national sales program.

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in every issue Beyond The Lobby Each Month We Will Focus On What Goes On Beyond The Lobby Of Major Hotels Across The Countr y And Abroad.

10 Music For Foodies

Restaurants, Bars, Lounges, Shows And Staf f Promotions.

Bars and restaurants depend on their suppliers for food items, linens, beverages, and everything else that keeps their businesses operating.

12 Carpio’s Corner

Cristina Carpio, South Beach Miami,Par t 2. Food Journey in the American Riviera Everyone knows about South Beach Miami as one of the top beaches in the world. From the clear waters, white sandy beach,

48 Chef 2 the Table

Spotlight On Chefs From Around The Globes. Professional Chefs Are As Diverse As Their Cuisines In This Section We Give You A Look At Their Thoughts Bio’s, And Cuisines.

50 Katie Ellis -McFaddy Candy Co.

Tof fee Confectioner, Q&A with F&B Mag, gives an insight on her inspiration for star ting her candy company with a host of original flavors.

54 Front Of The House

Spotlight On Chefs From Around The Globes. Professional Chefs Are As Diverse As Their Cuisines In This Section We Give You A Look At Their Thoughts Bio’s, And Cuisines.

FOOD& BEVERAGE MAGAZINE OCTOBER 2017

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BACK OF THE HOUSE

SOMMELIER OF THE MONTH

FOOD & BEVERAGE MAGAZINE was created by Publisher Michael Politz with the expert help of original advisory board members: Bobby Flay, Wolfgang Puck, Emeril Lagasse, Mario Batali, Kerry Simon and David Burke.

this month on the cover

“Candy is dandy, but liquor is quicker.”

Publisher - Micheal Politz • Food & Beverage Magazine® is owned and published electronically - Willy Wonka 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 People LLC. No part of this electronic magazine may be reproduced without the written consent of MICHAEL Food & Beverage Magazine. Requests for permission should be-directed to:POLITZ editor@fb101.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. Nor are we afflicated with any other Food&Beverage or Hospitality publication. Articles and Comments are welcome, but they should be on-topic and well-expressed.

Food & Beverage Magazine


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F E AT U R E CO LU M N

EACH MONTH WE WILL FOCUS ON WHAT GOES ON BEYOND THE LOBBY OF MAJOR HOTELS ACROSS THE COUNTRY AND ABROAD. RESTAURANTS, BARS, LOUNGES, SHOWS AND STAFF PROMOTIONS.

Nowadays the restaurants and hotels are

increasing at a great speed as the food industry is growing very fast. The restaurants inside these hotels are the place where people spend their time with their friends and family eating great food. You can find the best restaurants inside hotels. When you plan for lunch or dinner, looking for the best restaurants to visit can be right beyond the lobby.

The hospitality and services could be the best along with the taste of the food that is the foremost. All this can be a short distance from your room for lunch or dinner. Once you decide on the restaurant you need to check the restaurants booking. A simple call to the restaurant or concierge will make the effort much easier. Food & Beverage Magazine

By Donshe Usher

Many times it may happen with you plan to go for dinner during the weekends to spend some time with your loved ones, if you find huge crowds at the hotel restaurants. Due to the over-booking the tables at restaurants and you may have to wait for long time for the table. It can be very frustrating at times and may spoil your mood. To avoid such a situation, let them know you are a guest at the hotel. Most hotel staff is well connected for providing the hotel guest with full services is indispensably popular for their venues. The restaurant and hotel owners are em-

ploying methods to offer several selection of restaurants and bars meaning that choosing a place to eat becomes an wonderful adventure of exploration and discovery.


B E YO N D T H E LO B B Y

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Combine with irresistible, dynamic features contemporary interior design. Stunning, breathtaking views of the sunset, sunrise and beaches. Along with graciousness, hospitality and professional restaurant staff beyond any lobby of major national and international hotels boasting some of the finest restaurants by top named chefs. Along with graciousness, hospitality, delicious cuisines and executive chefs and staff. Along with stunning views by day and night. Restaurants inside major hotels is an ideal place for both business and leisure. These hotels also have elegant glazing restaurant which combines a consistent level of high quality services.

BeyondtheLobby A Short List

CUT by Wolfgang Puck at The Palazzo and Spago by Wolfgang Puck at The Forum Shops are featuring new desserts to its acclaimed sweets offerings. New to their menus are:

Kimpton Palomar Phoenix Hotel Lustre Rooftop Bar Perched on the third floor of the Kimpton Hotel Palomar Phoenix at Cityscape, Lustre is everything you want in a rooftop hangout: one-of-akind views of downtown, a buzzing social scene, and crave-worthy eats and drinks. Whether a quick bite before a Suns game or Diamondbacks game or a classic cocktail with friends, Lustre blows the roof off the ordinary.

Japanese Cheesecake ($15): Producing a light and airy texture that’s a hybrid between cheese and sponge cake, this dessert is served with pickled strawberries, sweetened condensed milk and a lime-shiso granita. The finishing touch is a merengue crisp that completes the trifecta of textures that will leave you coming back for more! Mango Yogurt Popsicle ($8): Let this new Rough CUTS dessert make it easier for you to kiss summer goodbye with its tropical notes and cooling textures. Beginning with a mango-yogurt popsicle, it joins tropical fruit compote and finished with a cilantro lime gel. Hazelnut Churros ($8): A sweet treat that’s always a crowd pleaser goes to this Rough CUTS churro arrangement. Complete with house made Cajeta and toasted hazelnuts, enjoy it now for a limited time! Spiked Lemon ($22): This tart-forward sweet with modern characteristics combines that of lemon cake with yuzu cream and Kalamansi gel. Finished with white chocolate and lime mousse accompaniments, the dessert is completed with a bright, lime-infused crunchy meringue The Cube ($14): An ode to a candied .walnut brownie, dark chocolate sea salt mousse along with chocolate liqueur sauce combines for a nutty after dinner sweet fix that is truly an art piece.

For more information on October promotions and more, please visit www.wolfgangpuck.com.

Four Seasons Hotel Baltimore Michael Mina -Wit & Wisdom Wit & Wisdom, A Tavern by Michael Mina offers award-winning comfort food with a contemporary Eastern Seaboard twist. Relax over handcrafted cocktails and a wine list featuring the best American wine makers in our spacious and inviting lounge. Savour breakfast, lunch and dinner prepared to perfection. Enjoy the live-fire grill, exquisite waterfront views, inviting bar and lounge area. Our popular outdoor patio is ideal for drinks and dining during the warm-weather months. A Baltimore restaurant experience not to be missed!

Hilton Shreveport Hotel La. Market 104 Where classic cuisine is perfected with a fresh and unique culinary twist. Our downtown bistro serves up an eclectic mix of stick-to-your-ribs dishes and fresh, local fair. Our signature dishes delight even the most discriminating of palates with fusion of tradition and originality. Whether you need a convenient lunchtime respite with colleagues or a relaxing gathering place for friends on the weekend, come join us at Market 104. While you are here, the word “yum” will need five m’s. It’s just that good.

Enjoy your stay with a new feeling of relaxation and palate pleasing cuisine. Remember, there is always something to do Beyond the Lobby.

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F E AT U R E CO LU M N

Hotelier Bruce James and Chef Paul Bentley Open Metro-Chic Brasserie in San Miguel de Allende

Two of the leading stars of Mexican hospitality – the director of the country’s top city hotel and the chef of one of Mexico’s best new restaurants – have launched a new dining concept in San Miguel de Allende, opening a metro-chic brasserie called Bovine in the colonial heart of the celebrated destination. “San Miguel de Allende has evolved into a hot new culinary hub of Mexico, making it the perfect spot to introduce our brasserie concept to the country’s dining scene,” said Bruce James, director of Hotel Matilda, which was recently named the top city hotel in Mexico by Travel + Leisure. Many times it may happen with you plan to go for dinner during the weekends to spend some time with your loved ones, if you find huge crowds at the hotel restaurants.

Food & Beverage Magazine

Due to the over-booking the tables at restaurants and you may have to wait for long time for the table. It can be very frustrating at times and may spoil your mood. To avoid such a situation, let them know you are a guest at the hotel. Most hotel staff is well connected for providing the hotel guest with full services is indispensably popular for their venues. The restaurant and hotel owners are

employing methods to offer several selection of restaurants and bars meaning that choosing a place to eat becomes an wonderful adventure of exploration and discovery. Mr. James has collaborated on the new restaurant with Paul Bentley, the Australian chef who is a rising star of the Mexican culinary world.


B E YO N D T H E LO B B Y

His menu as chef of Mi Amor in Tulum has been enjoying rave reviews, while his Magno Brasserie in Guadalajara was named the Best New Restaurant in Mexico in Travel + Leisure’s 2016 Gourmet Awards. Bovine is inside the elegant new Codigo Postal Design building that promises to become one of the city’s hottest new addresses. Located in the spirited center of the city, on the main plaza just steps from the iconic cathedral, Codigo Postal Design embodies the essence of modern San Miguel:  a historic building was renovated to house the decidedly upscale and buzzworthy businesses, blending the old-world exterior with vibrant interiors that celebrate contemporary style. In addition to Bovine, the tenants are three upscale boutiques: Casa Armida, the artistic and exclusive home furnishings design company; eclectic  jeweler Elisheva & Constance; and La Colektiva HojaSanta, a collective of artisanal high-fashion clothing designers. “We are reinterpreting the traditional meat with vegetable concept of a steakhouse by focusing on cutting-edge preparation techniques and trends,” said Chef Bentley. “We are designing comfort food with complex and layered flavors that bring an exciting new metro-chic dining experience to San Miguel.” The menu is simple, hearty and honest, hence the moniker of a ‘brasserie,’ explained Chef Bentley.  The beef is being dry-aged in-house, the charcuterie is homemade, and local and national products are being emphasized. In a twist on the typical Mexican restaurant, in addition to the dining room guests may also eat in a spacious bar area with comfortable seating, creating a casual and welcoming scene. Adding depth and diversity to the dining experience is a seafood bar with fresh fish, oysters, clams and more flown in from Ensenada.  Bovine serves lunch and dinner daily. Noting that the menu is full of surprises, Mr. James emphasized that Bovine is not your average steakhouse. For example, an old favorite has been resurrected but with a new twist:  Steak Tartare is prepared with truffles and tarragon aioli. Braised Beef Ribs are smothered in a red wine reduction with bacon, onion, radishes and carrots.

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For diners who prefer fish and fowl, there is a wide array of choices including: Whole fish with Fennel Salad and Lemon Vinaigrette; Wood-Fire Roasted Chicken with Lemon Marmalade, Green Sauce and Sorrel; Tuna Tartare with Ponzu, Flaxseed, Shallot and Yuzo Koshu;  and Grilled Octopus with Gremolata and Potatoes.  One-of-a kind salads are tossed with bold flavors, such as Tomato Buratta with Tomato Juice, Black Olives, Basil Oil and Peaches, Roasted Baby Beets with Raspberry, Orange Oil, Goat Cheese and Macadamia Nuts, and Charred Leeks with Smoked Buttermilk, Cured Yolk and Scallion Oil.   Desserts emphasize baked treats from the oven, from strudels and a Paris Brest with Hazelnut Cream and Praline Ice Cream, to Lemon Pie with Lemon Curd, Sour Cream and Lemon Peel Puree and Frangipani Pie with Almond Cream, Seasonal Fruits and Sugar Glacé. A catalyst for San Miguel’s rise as a culinary hub was Mr. James’ collaboration on a new restaurant at Hotel Matilda with superstar Mexican chef Enrique Olvera. Opened in 2012, Moxi quickly evolved into a foodie destination and helped spark a restaurant renaissance in San Miguel that today is in full bloom – making the celebrated colonial town, which was named the world’s #1 city  in Travel + Leisure’s 2017 World’s Best Awards, a new dining Mecca of Mexico.  Moxi in particular has gained fame by hosting extravagant culinary evenings called Supper Clubs that are often combined with art showings and feature top restaurant and hotel chefs as guest chefs. Under Mr. James’ direction, Hotel Matilda has forged an international image for its sophisticated ‘Matilda lifestyle’ guest experience, that has translated into top ratings in media polls and surveys. Hotel Matilda was named Mexico’s Best City Hotel in Travel + Leisure’s 2017 World’s Best Awards, and the #1 Hotel in Mexico in Condé Nast Traveler’s 2016 Readers’ Choice Awards.

Bovine is ideally located in the heart of scenic San Miguel, on bustling Canal Street.

The Bovine Hamburger patty is a mix of brisket, ribeye, chuck and braised shortribs and is infused with lemon zest. Lamb Ribs are dressed with miso, eggplant and gremolata. Suckling pig is laced with lavender, honey and smokedsalt jus. The menu also caters to purists who want the finest meats cooked on wood grills, including Cote de Boeuf dry-aged 45 days and top tier Rib Eye and New York Strip steaks.

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MUSIC FOR FOODIES

What Other Bars and restaurants depend on their suppliers for food items, linens, beverages, and everything else that keeps their businesses operating. These suppliers service many establishments in any given area, and although they offer some variety, they can’t always accommodate each bar or restaurant’s unique branding theme. Instead, it’s up to the owners of these establishments to be creative with their recipes, décor, lighting, furniture and ambiance to offer their customers something different, and hopefully, do more than break even. This is where music can play an important role. By nature, the music of different songwriters is unique. It’s what keeps people from getting bored and why they listen to new songs as well as oldies, never lacking in a variety of favorite artists to choose from. Multiply this by the number of genres there are, including the ones that are hybrids and cross-over styles, and you’ve got an abundance of music to choose from to market your business. No other business tool can claim the same versatility. By securing a BMI music license, you not only have legal access to nearly 13 million songs from more than 800,000 unique songwriters for one annual fee, you have the important ability to choose how and when to play these songs in your business. Whether it’s live music every night, recorded music in the background, or TVs that bring your customers into the sports arena from the comfort of your establishment, you have options.

Food & Beverage Magazine

Pictured (L-R) Alabama Restaurant & Hospitality Alliance Director of Member Relations Shea Perkins, Little Engine Broadcasting President Terry Barber, BMI songwriter Clint Daniel, Alabama Restaurant & Hospitality Alliance President/CEO Mindy Hanan, BMI songwriter Kristen Kelly, Eastside Grille owner Eric Duggan, BMI songwriter Jimmy Stanley and BMI’s Dan Spears.

So, how do you figure out what music to play? Look at your customer base and experiment. Ask your servers for their input. They may not only give you great ideas, but feel like they contributed and are part of the experience, which is good for you and your business. You might even ask some of your regular customers – they’ll probably be flattered that you asked for their opinion and you’ll build an invaluable relationship with them. And while you experiment with BMI music, you’ll only pay for what you play with the option to change your fee up to three times per contract year. All this is what versatility really is – an opportunity to create your own niche that your customers will come to look forward to. BMI supports you in your decision to market yourself and we’re happy to answer any questions you have about music licensing at (800) 3251395. You can also check out our website at bmi.com and find out how we support songwriters, who also uniquely market themselves. These efforts keep the world of music spinning, because when writers are paid for their creativity, so are businesses


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Lisa Loeb

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Food & Beverage Magazine


MUSIC FOR FOODIES

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C A R P I O ’ S CO R N E R

I was fortunate to have traveled all over Italy and had the opportunity to visit some of the top wineries in the world. As a wine lover, it was recommended to me to check out this Italian wine bar and restaurant that is creating a great buzz in the “SO-FI” (South of Fifth) area. CIBO wine bar started its first location in Coral Gables and also has locations in Toronto. The South Beach restaurant just received recognition this year from the Wine Spectator, a significant accomplishment for any restaurant establishment. CIBO won the “Best of” category. This award is given only to 1168 restaurants for their outstanding dedication to their wine program. I met with the Executive Chef responsible for building the CIBO brand. Chef Massimo Giannatassio immediately grabbed my attention as he walked towards me to introduce himself. The Italian chef was so welcoming and had great energy. I immediately sensed his passion and love for Italian cuisine the moment we spoke. I got to try one of his pizza creations with Prosciutto di Parma, and his staple Lamb Ragu Bolognese paired nicely with a nice glass of Cabernet selected by CIBO’s operations manager Chris. The Chef was born in Salerno, Italy and grew up cooking traditional Italian cuisine with his mother using only quality fresh ingredients. A philosophy he carried on as he grew in his culinary career. He worked at a Michelin restaurant in Northern Italy and has also collaborated with many distinguished chefs over the years to continue to hone his craft for Italian cuisine. Massimo has been recognized many times for his extraordinary culinary talents and has become a significant influence in the Miami culinary scene. I wanted to visit a more casual, yet sophisticated, hip place and La Fontainebleau Miami Beach’s La Côte fit the bill. Inspired by the Côte d’Azur, it’s an open two-level beach club inside the luxury hotel. The menu was French Riviera-inspired, and the DJ set the tone immediately upon stepping foot inside the chic, whimsical and playful bar scene. I had the chance to spend time with Chef de Cuisine Michael Hawk who has created an extensive menu of seafood inspired dishes. The place is famous for its acclaimed mixology team and their changing new libations. It is also known for its vast selection of wine and beer. Upon sitting, I had a choice of premium champagne options to enjoy served tableside, but I opted to try the cocktails instead as they seem to take center stage in all of the tables during the busy lunch service. The Watermelon Basil Margarita made with Don Julio Blanco, Cointreau, basil, watermelon, and hand pressed lime was so refreshing and enjoyable. Then I tried their “Bleauberry” Mojito made with Stolichnaya Blueberry, blueberries, mint, sugar and prosecco.

Food & Beverage Magazine

For food, I ordered my usual comfort food go-to, fried calamari served with crispy zucchini, squash, smoked paprika, lemon espelette aïoli. I also had the Garlic Shrimp with octopus, and lemon confit served in a skillet which was perfectly cooked, flavourful and quite memorable. The place was stylish, and there is a variety of “fresh from sea dishes” you can choose from. La Côte enjoys live caught selections from Bleaufish, the hotel’s innovative live catch fishing program. The place captures a modern beach club vibe with several types of seating areas on both floors from lounges to cabanas where guests can relax and enjoy the beautiful Miami weather. Yardbird Southern Table & Bar is one of the top brunch places in South Beach. The restaurant often hosts A-List celebrities and athletes like Eva Longoria, Shaquille O’ Neil, Dwayne Wade, Chris Bosh, Chef Bobby Flay to name a few. A casual yet chic intimate restaurant, the place is guaranteed a full house, especially during weekends. Their view on fresh “inventive” regional Southern Fare sets them apart from other competing restaurants and offers innovative, curated concoctions. There’s more to this place than its famous Southern fried chicken and waffles. For starters, I tried their famous mac and cheese which was impressive to the palate, and of course, following this, I had to get my take on their famous fried chicken, watermelon and waffles which you can see on every table, the dish was on-point. Their maple glazed donut dessert was a definite staple and the perfect finish to the brunch experience. Yardbird also has a location in Las Vegas and will soon be opening in Singapore and Beverly Hills. Forbes raved about the Las Vegas location for its use of Dijon mustard in mixology and pastry. The restaurant also made it on Bon Appetit’s 50 Best New Restaurants. Prime 112 is considered a top steakhouse in South Beach and I had to check out why this restaurant has amassed an extensive list of A-list celebrities and top athletes. Considered a landmark in South Beach, the restaurant has perfected the concept of an “All American Steakhouse.” With its popularity, it has also become the cornerstone in the revitalization of the prosperous “South of Fifth” district. From the moment you walk in, the place exudes luxury, sophistication, and elegance. Executive Chef Todd Zimmer is a renowned chef in South Beach and one of the people responsible for the success of all the Prime restaurants. He is a Florida native and grew up in Fort Lauderdale. His enthusiasm for cooking came from his father when he was little and remembers watching him cook for their family all the time. It wasn’t until Todd enrolled in law school was when he realized that he needed to take the culinary path instead.


CRISTINA CARPIO

He switched gears and pursued his unwavering passion for cooking. He went to culinary school and after several years of training and working in the kitchen, he crossed paths with the Myles Restaurant Group and the rest is history. He eventually was left in command of the Prime brand, which also includes Prime Hotel, Prime Italian, Prime Fish and Big Pink. Prime 112 has been recognized several times for its creative approach and excellent menu choices through the chef’s tireless efforts of sourcing only the finest premium ingredients. “The Prime name comes synonymous to quality, experience, and unique atmosphere.” says the chef. For him, Americans celebrate with steak and claims they are close to the Latin American culture, so the restaurant has a strong Latin American influence. Todd said he has taken a new modern American steakhouse over the top and only uses prime cuts of dry-aged meats which he hand selects himself. He stated that the restaurant does not advertise and believes in the power of word of mouth. He says it is the most effective way of getting customers through the door. He changes the menu throughout the year but always keeps staple items in all of their restaurants. According to him, staples gets customers coming back over and over again. The chef also shared that serving 700 people on a regular night is typical at Prime 112. I was there for the first seating on a Friday night, and within an hour, there was a huge lineup at the door, and fancy cars were pulling up in the front of the restaurant. Todd ensures the food is always consistent and says he is lucky to have a great team behind him. To the chef, his staff is everything. He shared that he has five key people who have been with him from day one. Chef Todd had me try their famous Big Eye Tuna appetizer made from high-grade tuna freshly caught and just arrived from Hawaii. The main event was the 48oz Porterhouse steak, and it was honestly the most flavourful and perfectly cooked steak I’ve ever had. The deep-fried Oreos for dessert sealed the deal for me, and as my night wrapped up, I understood why celebrities frequent this restaurant often. “You’re only as good as your last dish if it’s off this is what people are going to remember,” says the chef.

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One of the prominent features of the restaurant that caught my eye was the dazzling, colorful array of elaborate fresh seafood market display. The fish were all laying on a flat bed of ice where guests can hand-pick from the variety of fresh catch of the day. The seafood gets cooked immediately in the open kitchen where you can observe and get entertained. The restaurant uses simple cooking and preparation methods and works very hard in preserving the distinct flavors and nutritional values of each dish. I love the idea of convivial family-style sharing and my guests, and I shared some of the most popular dishes of the restaurant. We started with the Greek Mezze platter; mezze is a huge part of the tradition in the Greek culture. I also had the grilled octopus dish served with Santorini fava along with their famous and tasty tomato Greek salad featuring barrel-aged feta. One of the highlights for me was the “Milo’s special” which is lightly fried stack of zucchini and eggplant with tzatziki and kefalograviera cheese. This dish, in particular, left me wanting more. For mains, we shared a Meditteranean sea bream called “Dorado Royale” fresh picked from the market display and cooked on the charcoal grill where guests can watch their seafood get cooked carefully. Milos only uses seafood suppliers who deliver exceptional quality products while observing sound environment considerations. Vendors range from companies in the Greek islands and the shores of Morocco, Tunisia, and Portugal, to independent fishers from parts of North America, Florida and Nova Scotia in Canada. From the hospitality, accommodations, the food, drinks and scenery, it is no surprise why South Beach Miami is one of the hottest destinations in the world. There are so much more restaurants to explore, and I am very excited to go back and visit again soon.

Estiatorio Milos is a Meditteranean seafood restaurant also located in the So-fi district. The restaurant started out in Montreal and has been around for over three decades owned by chef and restaurateur Costas Spiliadis. The vibrant restaurant is known for its elegance yet has a minimalist approach to Meditteranean culinary traditions. It was recently named in the top 10 by Zagat’s and Miami New Times and has several locations.

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L I B AT I O N S

Food & Beverage Magazine


L I B AT I O N S

Conecuh Ridge Distillery, makers of the popular Clyde May’s Whiskey, today proudly announced plans to consolidate operations in Alabama. The company will build an artisan distillery, rackhouses and a bottling hub in Troy, Alabama, alongside a tasting and experience center and a replica of the original still that Clyde May used when first distilling his whiskey in the hills of Alabama in the 1940s. “We continuously market our Clyde May’s brand in the spirit of our founder, Clyde May,” said Roy Danis, president and CEO, Conecuh Ridge Distillery. “His values of quality, integrity and craftsmanship are the building blocks of our company today.” Today, the governor of Alabama, Kay Ivey, joined Troy mayor Jason Reeves, Clyde May’s CEO Roy Danis, members of the Mays family and an assemblage of distinguished Alabama representatives at a ceremony in Troy to formally announce the distillery.   The Clyde May’s distillery is the culmination of a journey begun by famed moonshiner and bootlegger Clyde May in the 1940s. Clyde May’s Whiskey has evolved steadily from its local origins; it is now a national brand, the Official State Spirit of Alabama, ranked among the top 50 American whiskeys and one of the fastest-growing whiskey brands in America today.

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About Clyde May’s Clyde May’s Whiskey, produced by Conecuh Ridge distillers, LLC was created by Clyde May, an Alabama farmer and war hero, in the late 1940s. Clyde lived in Alabama’s Conecuh Ridge and was a moonshiner by trade but a craftsman by heart. Using copper stills, fresh Alabama spring water and the finest local grains, he vowed to make the best whiskey Alabama had ever tasted. Clyde aged in charred oak barrels and experimented with grains, stills, and processes until he perfected his own unique finish–Alabama Style. He added oven-dried apples to his barrels and the resulting hint of apple made his whiskey particularly smooth. That smoothness is what sets Clyde May’s apart. Clyde eventually paid the price for his passion, spending eight months in a federal penitentiary. Undaunted, he set up a new still the same day he was released. In 2001, Clyde’s son recreated his father’s famous recipe and began legally distilling his father’s brand while maintaining the same traditions that made his father’s whiskey famous. Clyde May’s Whiskey is the Official State Spirit of Alabama. w w w. f o o d b e v m a g . c o m | O c t o b e r 2 0 1 7


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TRENDS IN INGREDIENTS

GINGER PEOPLE GROUP BUYS 40% OF PRODUCTION

Food & Beverage Magazine


I N T E R N AT I O N A L P R O D U C T S

At its first ginger symposium on July 18, 2017, Fiji’s Ministry of Agriculture confirmed a $FJ1 million budget to support the Fijian ginger industry. The funds are being used for land preparation, seed and organic farming for the 2018 crop. Planting started last month. This allocation of budget will support both new and existing small-hold farmers and will also help strengthen the supply chain. Farmers have already started to apply for this budget support. The Ginger People, a vertically integrated ginger supplier based in California, purchases over 40% of Fiji’s fresh ginger production. “We are committed to help build the Fiji ginger industry,” says Ginger People Group President, Bruce Leeson. “We partner with farmers in a select number of regions in the world and we consider Fiji our crown jewel.”  Since the 1950s, Fiji has been exporting ginger and in the 1980s it became the second largest agricultural export after sugar. With one of the most pristine ecosystems in the world, nutrient-rich soil and natural irrigation from tropical rainfall, it’s hardly surprising that Fiji produces some of the world’s purest ginger.

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About The Ginger People: Family-owned-and-operated, The Ginger People was established by Australian Bruce Leeson in 1984 to promote the goodness of ginger. Today, Ginger People Group owns the most award-winning ginger brands in the world and is the preeminent purveyor of value-added ginger food, beverage and dietary supplement products. The company remains true to its original vision: increase awareness of ginger, both for its vast culinary talents and healthful benefits, through innovation and community. Company Mission: At The Ginger People, our mission is to be the most trusted ginger brand in the world through quality, innovation, social responsibility, education and commitment. We are a family of people who seek to create and promote great-tasting, healthful ginger products. By partnering with farmers and producers in the premier growing regions of the world, we support communities and create loyal relationships with those around us. We exist to share experiences where our passion for ginger and its purpose come together.

Fiji’s Minister of Agriculture Inia Seruratu on his small, hand-cultivated ginger farm is located in Verata, Tailevu Province. His brother is looking after his small family farm as Inia is busy with his government duties. His ‘Queensland Pink’ ginger grows extremely well with high yields. Except for keeping some “mother” ginger for the next planting cycle, Inia will sell his crop to the ginger factory to make products for The Ginger People. w w w. f o o d b e v m a g . c o m | O c t o b e r 2 0 1 7


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C A R P I O ’ S CO R N E R

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TRENDS IN BEVERAGE

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crisp, crunchy and refreshing! This classic cucumber is unwaxed, with a delicate skin that doesn’t need to be peeled. From cucumber sandwiches at high-tea to delicate chilled soups and hearty garden salads, FRESCO® Seedless Cucumbers can be dressed up or dressed down.

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TRENDS IN CUISINE

Food & Beverage Magazine


CALI’ FLOUR FOODS

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COVER STORY

the original, low carb, gluten-free cauliflower pizza crust made Introducing

from 4 simple clean ingredients. There are no artificial flavors, fillers, or preservatives. Their crust has a high vegetable content, with a whole cup of cauliflower in every crust. The two original recipes are grain-free, 60 calories, and merely 1 net carb per serving. Best of all, you do not need a Ph.D. to read their label, isn’t that refreshing? No one can deny the popularity of gluten-free foods but they tend to lend themselves to a high carb product. Picking up where gluten-free left off is where Cali’flour Foods come in, with their wildly popular cauliflower pizza crust. With the only product on the market of its quality and kind, Cali’flour Foods has a product true to the otherwise daunting homemade version. Amy is one of the 23.5 million people in the United States who suffer from an autoimmune disease. She is a wife and busy mom of three who did not have time for that diagnosis. Immediately, she began to change the way she thought about health. Her goal was to make food that was simple, healthy and passed the test with her three picky eaters. She founded Cali’flour Foods with the goal of bringing simplicity and joy to your life and by taking the mess out of your kitchen and putting time on your side. Their slogan is “Made Simply to Make Your Life Simple.” Cauliflower pizza has been hitting the scene in a big way. If you search the web for cauliflower pizza crust you will find over 14 million postings. If you are brave enough to try to make this from scratch at home, this crust would require a grueling session of complicated steps to produce a consistent and pliable crust that does not fall apart when you pick it up. Cali’flour Foods has developed a process that delivers a crust arguably better than the homemade type, without additives or fillers, while keeping the same goal in mind: high in cauliflower, low in carbs, low in calories and nothing but four simple ingredients. There a currently three varieties of crusts: The Original Italian, Sweet Red Pepper and their one of a kind Plant Based Italian crust. If you are dairy-free and vegan this last one is for you. The best part about the crusts is they are more than just a pizza crust. Because they are a flatbread style product, they can also be used for wraps, tortillas, lasagna bases…you are only limited by your imagination.

If they are not in your local grocer yet, they soon will be. Meanwhile, you can order them online at califlourfoods.com. You can also follow them on Facebook, Instagram, and Twitter.

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COVER STORY

F&B Mag • Do Your Kids Like It? Have You Ever Snuck Veggies Into Food For Your Kids Before?

Amy •

WITH

AMY LACEY F&B Mag • What Made You Decide To Market Your Product? Amy •

Cali’flour Foods has come a long way in such a short time. I am still trying to wrap my head around how quickly things have progressed. I remember when we started this project as a simple kitchen experiment. My kids were eager to help me make pizza and became instrumental in the whole process. Thanks to my daughter, Caroline, we developed our now patent-pending process that allowed us to keep the crust clean and simple. After some trial and error, we realized that we were able to make a consistent product. We started serving them to friends and family and everyone suggested we introduce this product to a wider market.

Once we really established a good crust, the ultimate test was their reaction. They love it, and I couldn’t be happier about that! I’ve tried multiple ways to sneak healthy things into their diet before and this pizza is by far the best one. My children mean the world to me and they have been nothing but supportive.

F&B Mag • Who Is The Target Consumer? What Do They Look For In Food? Amy •

The community we serve is looking for a healthy, clean product. Being someone who requires quality food to stay healthy, I understand how important that is. Community is really not the right word, however, we consider every consumer to be part of our Cali’flour family.

This family is made up of a wide spectrum of individuals from those simply trying to make healthy choices in their diet to those with serious medical conditions. People who have gluten sensitivity, diabetes, Crohn’s disease, celiac disease, lupus or other autoimmune diseases.

This product allows them to enjoy pizza and bread-like foods again, without the hassle of Originally, we started out at our local farmer’s market and a complicated recipes and hours spent in the local grocer. Once we started selling online things took off. kitchen media from our Cali’flour Family. We have The business continues to grow at an exciting pace and the future looks bright, indeed. Food & Beverage Magazine

had people from all over the country saying that we are changing their lives.


CALI’ FLOUR FOODS

Seem silly to suggest that a pizza company can say that. However, these are diabetics, who can once again enjoy pizza without worrying that their blood sugar levels will spike. Mom’s whose diabetic children can now feel normal because they can have pizza like their friends do. People with gluten sensitivity or food allergies that do not feel limited or cheated in their food choices. They inspire us to make a superior product, and that is why we are excited to announce that we will be using organic cauliflower very soon. High-quality standards mean you really do get what you pay for!

F&B Mag • Why Is Gluten-Free Important? Why Is It Important To You?

Amy •

Gluten-free is important for those of us who have a serious reaction but still want some comfort food. It’s also important for those who simply want to be healthier by eliminating gluten from the diet. Regardless of your dietary beliefs, I think it’s important to have options. Personally, I have lupus, so gluten is a no go if I want to keep that at bay.

F&B Mag • What Is Your Definition Of Success? Amy •

Our success is due to our loyal following and this has enabled us to give back more to the community. Success is when you do well enough that you can start giving back to the community. As leaders in this industry, we at Cali’flour Foods have a great opportunity to make a difference on many levels. With the kind of popularity that is propelling our products into new stores daily and nearly 300,000 monthly visitors to our website, the chance to increase our impact is thrilling.

There are a few organizations near and dear to our hearts. These organizations are making a huge impact and we are proud to say that we support The Mentoring Project, The American Diabetes Association, Lupus LA, and The Apolis Market Bag which provides fair trade jobs in third world countries. You can learn more about these great organizations at califlourcares.org.

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F&B Mag • Cali’flour Foods Is Operated Predominantly By Women. Was That Intentional?

Amy •

This was a totally unplanned but natural evolution in our company. As an entrepreneurial woman, I think it’s very important to invest into the idea of women in business. I didn’t set out to create a company operated by women, but the facts speak for themselves. We’ve come a long way and have an awesome company because of these dedicated women. We take pride in what we do and hope that we can inspire other women and young girls to be entrepreneurs

F&B Mag • Do You Have Any Advice For Women Entrepreneurs?

Amy •

Do what you love, and you’ll be successful. Don’t let anyone tell you that you can’t achieve your goals for any reason. Surround yourself with a great team and find one or more mentors that can help guide you through the rocky shoals. As with every new company, we have made our fair share of mistakes but have never given up. We have never lost sight of who we are and where we want to go. Every obstacle and every challenge is the way to further your knowledge, your strength, and your commitment to your goals.

F&B Mag • Where do you see Cali’flour Foods going in the future?

Amy •

In 2018, we will be working with some great social media influencers and chefs in the marketplace. Our goal is to get the product into as many brick and mortar grocery stores as we can, and we’re working hard to encourage our community to get involved by asking local grocers to carry our product. We are also in the process of developing new products, so stay tuned by watching us on all the social channels including Facebook, Instagram, and YouTube. You can also stay connected and receive promotional information through our weekly emails by signing up at califlourfoods.com.

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GOURMET RECIPES

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TRENDS IN INGREDIENTS

GLANBIA NUTRITIONALS LAUNCHES PROTHERMA THE PROTEIN THAT CAN TAKE THE HEAT

HEAT STABLE AND SOLUBLE HYDROLYZED WHEY PROTEIN

Glanbia Nutritionals, a global leader in nutritional solutions and value-added protein systems for the food, beverage and supplement industries, is pleased to announce the launch of ProTherma™ hydrolyzed whey protein for the hot ready-to-mix powdered beverage and food markets. ProTherma™ is an agglomerated hydrolyzed whey protein designed to withstand high temperatures giving it the ability to stay soluble and stable when added to hot water. It functions better than conventional whey proteins, dissolving completely with no coagulation. Consisting of 85% high density low lactose protein, ProTherma™ is a convenient way to achieve protein fortification in hot ready-to-mix powdered applications that include coffees, teas, hot chocolates, malt drinks, soups, oatmeals, coffee pods and coffee creamers. ProTherma™ is GRAS, Kosher and Halal approved.

“With the growing demand for hot beverages and the continued interest from consumers for protein enriched products, the addition of ProTherma™ to our portfolio will provide an exciting new alternative for our customers and their consumers. We have made it easier to formulate heat stable and protein rich ready-to-mix powdered applications,” said Ram Nimmagudda, Ph.D., Senior Director Performance and Wellness Bioactives for Glanbia Nutritionals. This significant advancement in hot ready-to-mix applications was recognized at Drinktec held in Munich, Germany. Our Muscle Mocha product concept powered by ProTherma™ was chosen out of hundreds of entries as a finalist for the World Beverage Innovation Awards. ProTherma™ will also be a highlighted product at the Glanbia Nutritionals booth at this year’s SupplySide West in Las Vegas. Please stop by booth #U157 to learn more or contact us to schedule a meeting.

Food & Beverage Magazine

About Glanbia Nutritionals Glanbia Nutritionals creates ingredient solutions for the food, beverage, supplement and animal nutrition industries. Glanbia Nutritionals brings together leadership expertise in cheese, dairy and plant proteins, grains & seeds, bioactives, premix, flavors, and aseptic beverage manufacturing into one nutritional powerhouse. Our broader range of food & ingredient solutions, custom-built services and ability to supply globally creates a unique recipe for co-innovation partnerships that deliver our customer’s best solutions faster. See what’s possible when you just add Glanbia. Visit us at www.glanbianutritionals.com.


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TRENDS IN TECHNOLOGY

Ingenico Group Helps North America’s Leading Restaurants Elevate Dining Experiences

With 40 percent revenue growth in 2017 versus 2016, Ingenico Group’s Pay-at-the-Table and mobile solutions prove valuable for restaurants of all sizes and use cases

“When implemented effectively, Pay-atthe-Table can help to elevate the customer experience with more responsive service while simultaneously driving operational efficiencies through increased table turns.”

Ingenico Group, the global leader in seamless payment, today announced it has achieved continued momentum and growth within the restaurant and food and beverage industry in North America. The company has seen success across restaurants of all sizes, with Ingenico Group’s smart terminals as well as wireless and mobile point of sale (mPOS) Pay-at-the-Table solutions to elevate the dining experience and provide seamless, secure payment for their customers.

Ingenico Group’s growth in the restaurant and food and beverage industry can be attributed to its global payment experience with mobile and wireless compact payment, including more than 10 million wireless smart terminals deployed globally. Today, restaurants in the US continue to transition to more nimble Pay-at-the-Table offerings to bring the checkout experience to the customer. This evolution has been the driving force behind Ingenico Group shipping over 110,000 units of its iWL wireless smart terminals in 2015, 2016 and the first half of 2017, which in addition to the Move/5000 next-gen wireless smart terminal and range of mPOS solutions, round out Ingenico Group’s Pay-at-the-Table solutions.

Food & Beverage Magazine

To learn more about Ingenico Group’s food and beverage solutions, please visit:Pedro https://ingenico. Gonzalez us/industries/merchant-industries/ food-and-beverage to request more information.

About Ingenico Group Ingenico Group is the global leader in seamless payment, providing smart, trusted and secure solutions to empower commerce across all Ingenico Group’s latest EMV-enabled and channels, in-store, online and mobile PCI-certified payment solutions allow With the world’s largest payment restaurants to capitalize on the following acceptance network, we deliver sebenefits: cure payment solutions with a local, • Offer speed, security and mobility to customnational and international scope. We ers, and a simple, seamless payment experience are the trusted world-class partner across all channels; for financial institutions and retail• Accept all the latest forms of electronic payers, from small merchants to severment (including EMV, magstripe, and NFC/ al of the world’s best-known global contactless) anywhere – whether at the checkout brands. Our solutions enable mercounter, at the table, or on the go at an unatchants to simplify payment and delivtended kiosk; er their brand promise. Learn more • Capture customer information and previous at www.ingenico.us or twitter.com/ ordering history for a more interactive, personal- Ingenico.

Over the past 18 months, Ingenico Group has continued to strengthen its relationships with both new and existing software and payments partners, leading to the development of innovative new solutions. Its growing list of software and payment solution partners in the food and beverage industry include all major gateway and middleware providers and 80 percent of the top 30 Point of Sale (POS) software providers. Through these partnerships, Ingenico Group enables restaurants to offer improved, personalized dining experiences that enhance customer satisfaction and loyalty. The result is a superior, holistic payment offering that saw a 40 percent year-over-year revenue growth rate from ized experience which improves satisfaction and drives loyalty; 2016 to 2017. “More restaurants are beginning to recognize that Pay-at-the-Table solutions encompass a value proposition that extends well beyond EMV compliance,” said Jordan McKee, Principal Analyst at 451 Research.

“As the restaurant industry continues to evolve, businesses need to provide their customers with an enhanced experience that not only provides additional security, but an optimal guest experience,” said Howard Finch, VP of sales for Ingenico Group. “Backed by our industry-leading secure payments solutions, and with the help of our partners, Ingenico Group is uniquely positioned to deliver these new experiences to restaurants and their customers across the U.S.”

• Open new revenue opportunities by extending business beyond tables to include additional settings, catering or delivery services; and • Protect customer data and payments with industry-leading EMV support, PCI-compliant security and point-to-point encryption (P2PE).


INDUSTRY APPOINTMENTS

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LADERA VINEYARDS NAMES SECOND-GENERATION FAMILY MEMBERS DAN AND KACEY STOTESBERY TO OVERSEE NATIONAL SALES

Dan & Kacey Stotesbery “Together, Dan and Kacey bring a wealth of knowledge and experience to our sales program,” says founder Pat Stotesbery. “Dan already has strong relationships with many of our distributors from his previous tenure guiding our national sales, while Kacey’s experience as both a wine buyer and a distributor will be extremely beneficial to our trade partners. Just as important, as a family-operated winery, we know how valuable it is to have two second-generation family members out in the marketplace, passionately telling Dan Stotesbery is returning to our story, and supporting the work of Ladera after several years at our great distributor partners.” GORIGHT PPL and GOVINO, where he was director of global operations and supply chain management. Prior to this, he managed Ladera’s sales program from 2006 to 2014, playing a key role in establishing the winery’s national distributor network. Kacey Stotesbery, who holds the WSET Level 3 Award, began her career as a chef and a wine buyer at high-profile restaurants in Houston, Texas. In 2011, she transitioned to the distributor side of the wine business as part of the on-premise wine team at Republic National Beverage. Ladera Vineyards is happy to announce that second-generation family members Dan and Kacey Stotesbery have been named to oversee the winery’s national sales program. The husbandand-wife team of Dan and Kacey Stotesbery will oversee all distributor and trade relationships throughout the United States, while working alongside founders Pat and Anne Stotesbery to guide the future of Ladera.

About Ladera Vineyards Founded in 1998, Ladera Vineyards is dedicated to making exceptional Cabernet Sauvignon and Sauvignon Blanc using grapes from the finest estate and hillside vineyards in Napa Valley, along with Pinot Noir and Chardonnay from Ladera’s Pillow Road Vineyard in the Russian River Valley. Guided by the Stotesbery family, and Winemaker Jade Barrett, Ladera’s wines have earned acclaim for their depth, character and complexity. For more information, please visit www.laderavineyards.com. www.laderavineyards.com.

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TRENDS IN LIBATIONS

GEORGE REMUS BOURBON ®

RELEASES REPEAL RESERVE

A HIGH RYE BLEND FROM AGED RESERVES- REMUS REPEAL RESERVE TO DEBUT IN MID-NOVEMBER WITH TASTINGS LEADING UP TO REPEAL DAY, DECEMBER 5,

MGP Ingredients is proud to announce the limited release of their first reserve bourbon this November 2017. Named after the legendary “King of the Bootleggers,” George Remus Repeal Reserve will debut on November 13, the birthdate of George Remus, and will be presented in a series of events leading up to December 5, Repeal Day, which is the celebration of the end of Prohibition. Available in select markets, Remus Repeal Reserve Bourbon is crafted at MGP’s historic, 170-year-old distillery in Lawrenceburg, Indiana. Remus Repeal Reserve Bourbon is a high rye style that allows the distillery team to experiment with their various mash bills and reserves of aged bourbon. This limited release is a medley of two mash bills from 2005/2006. The bourbon is comprised of 50%, 2005 Bourbon (21% Rye); 15%, 2006 Bourbon (36% Rye); and 35%, 2006 Bourbon (21% Rye), bottled at 94 proof. Years of fine barrel aging result in distinct maturity, and expert blending by the distillery team creates layers of complexity.

Remus Repeal Reserve is packaged in an art deco bottle that looms large as a fitting reminder of the bold and memorable times that shaped the George Remus legacy. This bourbon retails for a suggested $74.99 per 750-ml bottle and will be available in limited quantities as of November 13 throughout the George Remus distribution network in Indiana, Iowa, Kansas, Kentucky, Minnesota, Missouri, Nebraska, Ohio and Wisconsin. For more information, including samples and upcoming events, please contact Helen Gregory, helen@gregorywhitepr.com or Ian Shea-Cahir, ian@gregorywhitepr.com.   About George Remus® Bourbon George Remus®, a bourbon brand named after the legendary “King of the Bootleggers,” is crafted by MGP Ingredients in Lawrenceburg, Indiana, in its 170-year-old distillery. George Remus Straight Bourbon Whiskey (suggested retail price: $44.99 per 750-ml bottle) is a blend of bourbon whiskies, aged over four years, with a hint of vanilla, a maple aroma, and a sweet-yet-characteristic rye flavor. Remus Repeal Reserve will debut on November 13, 2017, and is a limited, high rye medley with over a decade of barrel aging and layers of complex flavor from sweet toffee to spicier rye, raisin and fig. George Remus Bourbon is distributed in Indiana, Iowa, Kansas, Kentucky, Minnesota, Missouri, Nebraska, Ohio and Wisconsin. Learn more: GeorgeRemus. com @GeorgeRemus (Twitter) @GeorgeRemusBourbon (Facebook and Instagram)  

“Remus Repeal Reserve is our most complex release to-date, and you can taste it in the glass,” says Andrew Mansinne, Vice President of Brands, MGP Ingredients. “It starts out on the palate with sweet, buttery toffee, and gives way to spicier rye, raisin and fig, and then comes back full circle. That layering of flavors stems from the talent of our distillery team to weave multiple mash bills into a beautifully smooth style intended for sipping and pure pleasure.” G. Remus Distilling Co., Lawrenceburg, IN, 47% ABV. Be Legendary. Sip Responsibly. Food & Beverage Magazine


TRENDS IN LIBATIONS

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RAPID SUCCESS OF FRAPPACHATA® LEADS TO BUSINESS-- AND PROFITS FrappaChata ready-to-drink alcoholic iced coffee launched just 60 days ago and it has already become necessary to retrofit current production bottling lines to meet demand. FrappaChata is the first and only premium ready-to-drink alcoholic iced coffee on the market that is made with the award-winning RumChata cream liqueur. FrappaChata quickly received distribution in 46 markets and received instant acceptance by major retailers such as Walmart, Meijer and Kroger in selected markets. “Buyers around the country agreed with us. One sip and you know you are drinking the best tasting iced coffee you have ever had,” said Tom Maas, RumChata founder and master blender. “Now it’s the consumers’ turn to experience FrappaChata, and they’re hooked as well. We blew past our initial sales projections for the brand, and that was before most of our TV and outdoor advertising hit local markets.” To date, more than one million bottles have been shipped, which represents almost $7 million in retail sales. Fifty-eight percent of distributors reordered in the first 60 days with 13 states already reordering two or more times. “We’re putting in plenty of overtime at the plant to keep up with FrappaChata demand, while also fulfilling RumChata holiday orders,” continued Maas. “We are working hard at getting distributors to put their endof-year RumChata orders in so we can avoid any allocation situations. It is a good problem to have.”

ABOUT FRAPPACHATA FrappaChata is a custom blend of Arabica and Robusta coffees blended with award-winning RumChata cream liqueur. The result is the flavor of rich, dark roast coffee highlighted by the sweet smooth taste of RumChata. While delicious straight, on the rocks, or blended with ice, the versatility of FrappaChata also makes it a great mixer with coffee liqueurs, bourbons, espresso vodka and aged and spiced rums. FrappaChata at 25-proof is shelf stable, requiring no refrigeration and available in 1.75L bottles for a suggested retail price of $19.99 and 100ml bottles for a suggested retail price of $1.99. FrappaChata can be located on the shelf with RumChata or next to other premium, ready-to-drink cocktails in the ready-to-drink section, or in the cold box.

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RANKS NO. 181 ON THE 2017 PROFIT 500

Canadian Business unveils 29th annual list of Canada’s Fastest-Growing Companies Canadian Business and PROFIT today ranked Famoso Neapolitan Pizzeria No. 181 on the 29th annual PROFIT 500, the definitive ranking of Canada’s Fastest-Growing Companies. Published in the October issue of Maclean’s magazine and at CanadianBusiness.com, the PROFIT 500 ranks Canadian businesses by their five-year revenue growth. Famoso made the 2017 PROFIT 500 list with five-year revenue growth of 361%.“It is never easy to earn a spot on the PROFIT 500, but this year’s applicant pool was the most competitive yet,” says Deborah Aarts, PROFIT 500 program manager. “This year’s winners demonstrate the resilience, innovation and sheer management smarts it takes to build a thriving business today. Canada—and the world—needs more entrepreneurial success stories like these.”

“Famoso is honoured to be on the PROFIT 500 ranking for the 5th consecutive year,” says CEO Justin Lussier. “This achievement reflects the quality of our products, and the dedication of our team. Our vision is to define what a pizzeria is, and we’re proving ourselves as the leader in this space in Canada.

& B B ee vv ee rr aa gg ee M M aa gg aa zz ii nn ee FF oo oo dd &

Over the next year 5 years, Famoso aims to continue its leadership in the Canadian pizza market by creating innovative new pizzas, expanding its menu offerings, and growing the number of franchise locations. About the PROFIT 500 For 29 years, the PROFIT 500 has been Canada’s most respectable and influential ranking of entrepreneurial achievement. Developed by PROFIT and now published in Maclean’s magazine and at CanadianBusiness.com, the PROFIT 500 ranks Canadian companies on five-year revenue growth. For more information on the ranking visit PROFIT500.com or CanadianBusiness.com. About Canadian Business Founded in 1928, Canadian Business is the longest-serving and most-trusted business publication in the country. It is the country’s premier media brand for executives and senior business leaders. It fuels the success of Canada’s business elite with a focus on the things that matter most: leadership, innovation, business strategy and management tactics. Learn more at CanadianBusiness.com.  


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About Famoso Neapolitan Pizzeria Famoso is the community pizzeria where you’ll find a fun and vibrant atmosphere any day of the week. It’s where great food and good friends make the perfect ingredients for a memorable night. Inspired by the energy of an authentic pizzeria in Naples, Italy, at Famoso you’ll find the delicious tastes of fresh, pizzaiolo-tossed pizzas and signature Italian dishes served with a perfect selection of wine, craft beer and cocktails. Visit Famoso online at famoso.ca. w w w. f o o d b e v m a g . c o m | O c t o b e r 2 0 1 7


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COVER STORY

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TRENDS IN SEAFOOD

If you haven’t already heard about Cameron’s Seafood, then you’re missing out on the best fresh crabs in the United States – not to mention an inspiring entrepreneurial success story. Cameron’s Seafood was founded in 1985 by an ambitious, Iranian-born gentleman named Allen Manesh. When Allen came to the United States in 1975, he never dreamt that one day he would build a massively successful seafood company. In fact, he started Cameron’s Seafood as a modest side business to earn grocery money for his family. Allen’s initial plan was to open a fruit stand with his younger brother Bijan but during his first “market research” trip to Florida he had an epiphany. While there, he went deep sea fishing and got to talking with the captain of the ship who asked him what he did for a living. “I’m going to open a fruit stand,” he said. The Captain paused and said, “listen, if you took a paper bag from a grocery store and filled it with apples, bananas, oranges and strawberries then how much would you charge for the produce?” Allen replied, “$25”. The captain continued: “now if you filled the same bag with fish how much would you charge?” Allen went to Florida to open a fruit stand and returned to open a seafood market.

Food & Beverage Magazine

True to their Persian heritage, Allen and Bijan then set out on a mission to share large quantities of delicious and affordable food with their friends, family and community members. Seeing a market opportunity, they embarked to establish a network of fresh seafood outlets in the United States. Their business grew quickly, and is still growing today. Throughout its 32 years in operation, Cameron’s Seafood has served over one million satisfied customers. Currently, it sells 75,000 bushels of crabs and 150,000 crab cakes per year through its 17 locations across Maryland and Pennsylvania. Today, the two sons of the company’s founders are modernizing their fathers’ brick and mortar business and bringing it to the digital age. Cameron Manesh, 36, and Peymon Manesh, 29, the sons of Allen and Bijan respectively, have recently launched an industry-leading online store on the newly redesigned Cameron’s Seafood website. The family’s younger generation are leveraging social media and content marketing to drive online sales. They innovated an Online Crab Guarantee to solve an industry-wide challenge of ensuring accurate order fulfillment when crab sizes and weights tend to vary on a day-to-day basis.


TRENDS IN SEAFOOD

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Essentially, if crabs are running lighter than usual, Cameron’s Seafood guarantees to add extra crabs to your order to make up for it. Conversely, if the crabs are heavier than usual, you will never be sent fewer crabs than the quantity you ordered. “Much like Blue Apron, we are providing fresh seafood, recipes, outstanding customer service and will be expanding our capacity to overtake our retail locations,” says Cameron Manesh. “What we are really selling is an experience. I want our customers to experience that special feeling from my childhood memories of sharing Maryland seafood with family and friends. It’s a delicious social food that’s perfect for large gatherings such as dinners, barbecues, parties and gifts.” The initial online sales results have been encouraging. Since the e-commerce store’s official launch on June 24th, 2017, online sales have been skyrocketing. Loyal customers have started ordering fresh seafood straight to their front door and sending care packages to their loved ones nationwide. So how does it work? How does Cameron’s Seafood ship fresh seafood in the mail? When you place an order on the company’s online store, you schedule the exact date on which you would like to receive your seafood. Thanks to a distribution deal established between Cameron’s Seafood and FedEx, the seafood brand is able to offer a reliable 1- to 2-day shipping time promise within the United States. Upon receiving your order, the Cameron’s Seafood team carefully cooks, cools, and packages your items to prepare for the daily FedEx pickup. All of the crabs are caught and shipped on the same day. Each box includes sufficient coolant to allow it to stay fresh until it gets to your door. Perishable products are packaged in state-ofthe-art food safety materials for every order. Cameron’s Seafood uses premium quality reusable gel packs. For two-day shipping, the company utilizes dry ice combined with gel packs to ensure consistent freshness. You can rest assured that your order will remain between 34 and 38 degrees in transit as each order is shipped in cutting-edge Thermo Chill™ insulated foam containers. Best of all, these high-tech materials are free of charge to the customer! In keeping with its founders’ desire to share delicious food with the masses, Cameron’s Seafood offers free or low cost flat-rate shipping within the United States.

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TRENDS IN SEAFOOD

Regardless of where you live in the country, you are only a click-of-a-button away from a mouth-watering meal of premium seafood. Since the seafood is shipped fresh, it’s important to eat or freeze the items on the same day they are received.

THE FOLLOWING PHOTO FEATURES CAMERON’S IRRESISTIBLE MARYLAND BLUE CRAB CAKES. THESE 8-OUNCE CRAB CAKES CONTAIN LUMP MARYLAND CRAB MEAT COMBINED WITH MAYO, EGGS, BREAD CRUMBS AND A UNIQUE BLEND OF ELEVEN SEASONINGS. THESE CRAB CAKES ARE HANDMADE ON A DAILY BASIS AND NEVER FROZEN!

So what’s all the fuss about? How good can these crabs really be? Maryland blue crabs are truly special. Crabs from Maryland need to build up fat stores to sustain them through hibernation periods. Given the perfect growing conditions unique to Maryland waters, these crabs possess a buttery flavor that is unlike any other crabs in the world. But when it comes to food, pictures speak louder than words. The photos below highlight the company’s best-selling Maryland blue crabs and Maryland blue crab cake products. You can also see Cameron’s Seafood’s infamous cream of crab soup and Maryland blue crab cake stuffed items such as shrimp and salmon. These delicious seafood items were recently featured in the New York Times. THE PHOTO BELOW SHOWCASES A BUSHEL OF MALE MARYLAND CRABS. THIS BUSHEL CONTAINS A MIX OF SMALL- AND MEDIUM-SIZED AUTHENTIC BLUE CRABS CAUGHT IN MARYLAND’S CHESAPEAKE BAY.

Food & Beverage Magazine

IF YOU ARE LOOKING TO SHAKE THINGS UP AND TAKE YOUR SEAFOOD APPRECIATION TO THE NEXT LEVEL, YOU COULD TRY CAMERON’S CRAB-STUFFED JUMBO SHRIMP AS PICTURED BELOW. THESE EXQUISITE SERVINGS ARE PREPARED BY PEELING JUMBO GULF SHRIMP AND PACKING THEM WITH 3-OUNCE PORTIONS OF MARYLAND LUMP CRAB CAKE MIX.

YOU COULD INDULGE IN A THICK AND DELICIOUS MARYLAND CREAM OF CRAB SOUP MADE WITH FLAVORFUL CRAB STOCK, FRESH CREAM, ONION, DRY SHERRY AND CELERY. THIS DELICACY COMES GARNISHED WITH TASTY SEASONING AND BEAUTIFUL CHUNKS OF JUMBO LUMP CRAB.


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WHY BULK WATER IS ONE OF THE BEST PRODUCTS FOR RETAILERS

There has never been a more exciting time to be in the health and wellness business. Americans are paying increased attention to the foods and beverages they consume and are looking for solutions that enable a healthier diet and lifestyle for their families. At Primo Water, our purpose is to inspire healthier lives through better water.  This is the Primo Way and the guiding principle that we live, breathe and drink every day.  It keeps us grounded while propelling us forward.  It allows us to think big, while also ensuring that every detail of our business is carefully considered and continuously improved upon in order to provide our retail partners and consumers with the purest water, the highest quality water dispensers and superior service.   So why are we so excited about being in the health and wellness business, the water business – and specifically, the bulk water category?   

Most importantly, consumers love bulk water – our research shows that 87% of consumers believe that bulk water provides the highest quality water for their families. As such, we believe that retailers that have not committed to the bulk water category are missing out on the opportunity to provide their customers with the best home water solution, and the business benefits that come with this offering. At a time when online retailers are disrupting the retail industry with new business models and service offerings, bulk water provides brick and mortar retailers of all sizes with unique and compelling benefits that can only be delivered at physical store locations.  These benefits include:

• New revenue streams to drive increased same store sales Strong net profit margins often exceeding 30% Increased store traffic and shopping trips – 90% of consumers purchase vended water weekly and bulk water exchange service drives an additional 1-2 trips per month • Larger basket size triggered by bulk water purchases – most consumers shop in store during their water trip, which average 8% higher basket revenue than normal trips • Improved household loyalty as shoppers return to retailers offering bulk water solutions • Improved corporate sustainability by offering an environmentally friendly bottled water solution • The ability to serve as an emergency provider of purified water in the case of natural disasters or other crisis situations The tailwinds driving these retail benefits are clear. Water consumption in the U.S. is growing per capita and with population growth.  The growth of bottled water is being driven by secular trends that are here to   stay.

Bulk water is one of the fastest growing segments of the overall water category and within the bottled water category, the fastest growing area of water sales are retail purchases of bulk water for home solutions. Analysts at Allied Market Research are predicting that the global bottled water industry will grow from $170B to $350B by 2022 – bulk water presents retailers with a significant opportunity to capitalize on this growth.

We firmly believe that bulk water is one of the best products at retail, and as the number one retail bulk water supplier in North America, Primo Water is uniquely positioned to partner with retailers to help them participate in this exciting growth opportunity. We are committed to inspiring healthier lives through better water as we grow the bulk water category and deliver world class experiences at great value to more families.   About Primo Water Corp.  Primo Water Corporation (Nasdaq: PRMW) is North America’s leading single source provider of multi-gallon purified bottled water, self-service refill water and water dispensers sold through major retailers throughout the United States and Canada.  As the only company that offers all three bulk water sub categories – Dispensers, Exchange and Refill – Primo Water owns a seventy-five percent market share in water dispensers and over ninety percent in its water businesses.  Primo’s mission is to inspire healthier lives through better water.  For more information and to learn more about Primo Water, please visit our website at www. primowater.com.

The bottled water industry is a clear beneficiary of the increased focus on health and wellness. According to industry tracker Beverage Marketing Corp., Americans now drink more bottled water than soda, with bottled water consumption in the U.S. reaching 39.3 gallons per capita in 2016, while carbonated soft drinks slipped to 38.5 gallons.

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INDUSTRY LEADERS

The owner operator of True Music Las Vegas, a music imaging company. He has been providing music for various venues such as nightclubs, restaurants, hotels, casinos, spas, pools, bars, and more. This service has been consistent since 2003 in the Las Vegas area but includes venues as far away as Hawaii. & B B ee vv ee rr aa gg ee M M aa gg aa zz ii nn ee FF oo oo dd &


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F&B Mag • YOU HAVE BEEN IN THE NIGHT LIFE BUSINESS FOR MANY YEARS AS THE PROGRAM DIRECTOR OF STUDIO 54, AS WELL AS THE FIRST NIGHTLIFE TEAM IN THE LAS VEGAS, WHY MAKE MUSIC STYLINGS THE PRIORITY OF YOUR BUSINESS AT THIS TIME? FRANK •

Music is my life and that’s why I make it my business. My business partner Jose Gutierrez and I are continuously investigating other programming styles from major hotels and boutique venues world wide; we feel our service is superior. Whether we are working in night life or not we will always love music. F&B Mag • BACKGROUND MUSIC IS HEARD EVERYWHERE RESTAURANTS, CASINOS, RETAIL STORES, HOW DOES TRUE MUSIC PROGRAMMING DIFFERENT IN STYLE FROM THOSE SORT OF PLAY LISTS? FRANK •

True Music playlists are tailor made for each venue. Taking the décor into consideration, customer demographic as well as the overall targeted image and this is what sets us apart. For us it is no longer background music, it is “up front” music helping to create that visual and emotional vibe. We specialize in all genres of music from Rat Pack Standards to todays Club Music as well as Chill Out, Yacht Rock and Asian Pop. A lot of psychology goes into each venue before the play list is completed. Then our specialized software shuffles the music at the correct sound levels with proper EQ settings seamlessly. In some cases live DJ’s are used.

We have had the pleasure of working with such clients as Rio Casino, Station Casinos and the M8trix Casino in San Jose. We are proudly and presently servicing esteemed resorts such as the Aria, Mirage, Vdara, SKY Lounge in Hawaii and many more. We love what we do and more importantly our clients love it too!. F&B Mag • HOW DO YOU KEEP THE MUSIC ALWAYS SOUNDING SO FRESH? FRANK •

True Music provides monthly maintenance on each playlist. This consists of adding music and even removing some that has become stale. We offer many samples to our clients before deciding on a format either with a live presentation or by sending many sample files until we can all agree on a specific music direction. We then strictly stick to that format when updating the play list. We also stay in tune to the venues clientele making small adjustments tweaks where needed. Our award winning team has been named “Best Music Programmers” by the Las Vegas Review Journal several times over.

See the True music website: www.truemusiclv.com for a list of the services they offer. w w w. f o o d b e v m a g . c o m | O c t o b e r 2 0 1 7


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WALK-ON’S DEBUTS WINNING MENU CAJUN QUESEAUX, PASTA ALFREDEAUX, FRIED OYSTERS AND MORE ADDED TO EXTENSIVE MENU

Legendary Coach Dale Brown taught Walk-On’s Bistreaux & Bar co-founder Brandon Landry that everyone on a team shares one common goal: To Win. That’s why Landry and his talented culinary team at Walk-On’s continuously strive to create the very best menu possible. Beginning today, fans of fresh Louisiana cuisine are invited to stop by their favorite Walk-On’s to indulge in the sweet taste of victory.    Along with expanding its kids meal offerings and updating several signature drinks, Walk-On’s is introducing several delicious new menu items, including:

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“Our constant obsession is creating innovative, Louisiana-inspired dishes using fresh ingredients to make sure we’re delivering memorable experiences for our guests,” said Vice President of Culinary & Purchasing Mike Turner. “Brandon and I are really proud of our new menu items and I have no doubt several of these additions will become instant guest favorites.” Walk-On’s now has 14 locations: four in Baton Rouge, two in New Orleans and one each in Lafayette, Houma, Shreveport, Lake Charles and Bossier City, La., and Lubbock, San Antonio and Tyler, Texas. Other locations are coming soon in Alabama, Florida, Louisiana, Mississippi, Tennessee and Texas, with several additional markets across the Southern U.S. likewise on the drawing board.   To inquire about franchising opportunities, qualified applicants may contact Kelly Parker at  franchise@walk-ons.com.   ABOUT WALK-ON’S ENTERPRISES Based in Baton Rouge, La., Walk-On’s Enterprises is the creator of Walk-On’s Bistreaux & BarSM – voted ESPN’s “#1 Sports Bar in North America” in 2012. The company is expanding across the country thanks to its winning combination of delicious, affordable food and drinks presented in an uncommonly warm and friendly atmosphere. For more information, visit walk-ons.com, or contact Ladd Biro at Champion Management at lbiro@championmgt.com or 972.930.9933. w w w. f o o d b e v m a g . c o m | O c t o b e r 2 0 1 7


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Professional Chefs Are As Diverse As Their Cuisines. In This Section, We Give You A Look At Their Responses To Our Q&A.

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. . . Their Thoughts . . . Their Words

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TRENDS CHEFS/CONFEC IN COCK TAILS TIONER TOFFEE

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Q&A with

Confectioner Kate Ellis F&BMag

EVERYONE HAS A STORY. TELL US HOW YOU KNEW YOU WANTED TO BECOME PART OF THE DESSERT INDUSTRY…WHAT WAS YOUR “LIGHT BULB” MOMENT?

Katie I feel like there have been a few light bulb moments along the way. The first one was in my

kitchen and finding a way to make a toffee version of my mother’s strawberry cake, with real strawberries. I remember so clearly, grinding up the strawberries and adding them to the Belgium white chocolate, which I had learned to temper from YouTube! Mixing it all together, the most beautiful shade of pink came to life before me, one hundred percent naturally. I realized in that moment I could bring a part of me to the toffee recipe passed down by my mom, using inspiration from a strawberry cake from her, thus carrying on traditions in the best possible way (without any corn syrup)! I picked up gourmet salts, different styles of chocolate, and I worked them on the marble I had purchased at Williams-Sonoma (a store we are very excited to be debuting in next month). I would smell and taste the ingredients individually, to take a shot at what might work best together, and then go for it. This is the way I have always cooked—by experimenting and using my heart to access my taste buds. Just don’t ask me to bake you a cake. It’s not my thing. But I do know where you can get the best one— at my mom’s house. She may even make you strawberry, if you ask real nice.

F&BMag WHAT IS YOUR FAVORITE TOFFEE FLAVOR? Katie My all-time # 1 is Hawaiian Mac. There’s just something about the red Hawaiian salt that captivates the white chocolate and macadamias! I love hearing people say they aren’t white chocolate fans, and then falling in love with Hawaiian Mac! The runner up is definitely my first one (isn’t it always) -- Strawberry Kiss. My favorite seasonal variety is Pecan Pie, because at the holiday dessert table, that is the first thing I reach out for! And the one I am most excited about now is the one we are getting ready to release—Vegan Toffee Baby!!

F&BMag HOW IMPORTANT IS PRESENTATION? Katie Um… presentation is everything! As a woman, packaging is so important. Isn’t that why we

buy ourselves new clothes, fix our hair, reach for a lipstick shade to brighten us up on an extra-grueling day? Then again, the inside, the content, is even more important!

F&BMag WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? Katie The whole inspiration for starting the company began when I found myself suddenly single,

undergoing major back surgery. With four months on my couch, I had a lot of time to think! And ultimately to play. With vision, branding and ingredients. When I had barely reached the four-month mark, I called upon a caterer friend, and told him what I was trying. He just-sohappened to have a party coming up that I might be right for. Only thing is it was in two weeks! So I said what every entrepreneur has found herself saying, before she’s ready—yes!

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TOFFEE CHEFS/CONFEC TIONER

F&BMag Katie

F&BMag Katie F&BMag Katie

F&BMag Katie

It was at that party – for 400 people at the home of a top talent agent, that I discovered people really liked what I had done. I felt empowered in a way I never had before. I had been an actress for many years, but that was always someone else’s project. This was something I had given birth to, and it made people happy! I’ve always been about wanting people to be happy, and to know that we can rise above anything if we persist. I wouldn’t have started McFaddy if I hadn’t been heartbroken and physically broken at the same time. The light that dazzles us the most is when it is turned on in a dark room. WHAT IS YOUR FAVORITE DESSERT?

That’s easy: my mom’s strawberry cake. When we have our own shops, I will bring that to the people, and I know people will agree! It’s just heavenly, and moist, and filled with strawberries! WHO WAS YOUR GREATEST COOKING INFLUENCE? Again, that would be my mom! We laugh in our family, because my mom is an incredible cook, my sister is an incredible cook, and my mom’s mom was a terrible cook! She tried, but she overcooked every single vegetable she ever made. My great-grandma, now she was an amazing cook (but on my grandfather’s side). I plan to one day soon introduce a flavor inspired by the Armenian heritage on my mom’s side. Stay tuned! WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH?

Probably salt, because it brings out the best in everything, including toffee!

F&BMag Katie

WHAT CELEBRITY YOU WOULD LOVE TO MAKE YOUR FAVORITE TOFFEE FOR?

F&BMag Katie

GIVEN A CHOICE, WHAT PASTRY CHEF DESSERT WOULD YOUR PREFER?

F&BMag

WHAT’S THE BEST THING ABOUT BEING A TOFFEE CONFECTIONER?

Katie

F&BMag Katie F&BMag Katie

F&BMag Katie

I would love to make Pecan Pie toffee for Jacques Pepin. He is a living legend, a fantastic family man, chef and incredible artist! As a thank you for getting me started, I bought my mom a signed drawing by Mr. Pepin of a rooster! Neither—I would prefer something savory! Isn’t that just perfect? My boyfriend says I like a protein snack very much—and I let him eat almost all the toffee! Almost. You would have to ask my friends and family. They love tasting the latest flavors! :D HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL?

Light in the tummy!! There’s something so beneficial for the waist-line to keeping gluten-free (and something so delicious about cheating once in awhile too, like the warm fresh bread I enjoyed at a favorite Italian restaurant just yesterday). WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CONFECTIONER? Keep cool inside. Because things are going to heat up! LASTLY, WHAT DO YOU TO WHEN RELAXING?

I love to get in touch with nature. Like today, with so many changes going on at the company, and exciting developments, I took an hour to go for a hike and breathe in fresh air, spend a little time disconnected from technology and connected to something much greater.

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Rose Salt

Ice Cream Bowl

Himalayan Dark

Hawaiian Mac

Pecan Pie & Pumpkin Spice

Allen Mcfaddy

About Katie Ellis

When the founder of McFaddy Candy Co, Kate Ellis found herself suddenly homebound due to a debilitating spinal illness, the former actress found inspiration and turned her mother’s classic strawberry cake recipe into her very first toffee flavor, Strawberry Kiss. When Kate was a little girl, her mother once teased her and sister that one girl should grow up and be a professional baker (her favorite hobby)  and one should work in real estate just like her.   Her mother’s vision has now come true as Kate has launched her toffee co and her sister indeed does real estate.  The company name was derived from a dear friend of Kate’s, Chaddy McDonald who passed away. As she went by the name of Chaddy McFaddy, in loving memory she named her brand ‘McFaddy Candy’ As the Chief Toffee Chef, (she like to call herself) she strives to tempt your taste buds and marvel your eyes, with beautiful colors and perfect bites. Using organic sugar and natural sugars, agave and Madagascar vanilla as sweeteners, McFaddy makes the most premium quality natural candy in five unique flavors: one   for everyone. The confectionery donates a portion of their proceeds to the Spinal Research Foundation, a cause close to Kate’s heart, making this tasty treat even sweeter.

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FRONT OF THE HOUSE

FRONT OF THE HOUSE® is your local one stop shop for buffet displays, cocktail, and tabletop solutions.

With nearly 30 eye-catching collections comprised of over

2000 trend-forward products in a variety of bold shapes, unique textures, and vibrant colors, Front of the House®

is the premier tabletop source supplying solutions to local Florida chefs, restaurateurs, hotels, spas, and caterers; as

well as to an extensive roster of loyal customers worldwide! One unique benefit that local Florida chefs and F&B pro-

fessionals have access to is the ability to visit Front of the House’s expansive showroom in the MiMo District of

Miami and then place and pick up orders right from our 100,000 sq ft Distribution Center that’s fully stocked with

all of our in-demand dinnerware, buffet, and tabletop solutions.

Creating a memorable, positive, experience is something we take seriously, whether our customers are local or across the globe. But there’s something special to be said for our

Southern US based customers to be able to take advantage of shopping “local”, and we encourage you all to reach out, come visit, and join our Front of the House® Family today!

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Q&A with

Chef Eric LeVine

F&BMag WHY CHOOSE FOH DISHWARE? Chef Eric I love FOH!!!! For the restaurants, for the catering and even my new cookbook Burgers, Bowls

and Jars (coming out this fall) the variety, diversity, the flexibility of colors, makes every dish pop and enhances what we do.

F&BMag HOW IMPORTANT IS PRESENTATION? Chef Eric I believe that presentation plays a role in the customer’s experience. Textures of a plate, such as the entire Rustic Chic line.

F&BMag WHAT IS YOUR FAVORITE LINE FROM FOH? Chef Eric Now its the Rustic Chic. Love the diversity, the colors from the Kiln line really help with the seasonal changes and enhance the food presentation making a great canvas for my food.

F&BMag WHAT IS YOUR FAVORITE WAY TO PLATE? Chef Eric I believe each dish has its own approach. I believe each dish as a different need of plating, there

is never a right way, just what feels right naturally. Plating is very diverse and very food focused in a sense of what is the emotion you want to evoke from the food.

F&BMag DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? Chef Eric Tricks? No, there’s no tricks in plating, not for me any way. I believe the approach I take to each dish has to be different, it changes with the food, with the shape of the plate, with the colors and textures of the plate. A great example of that is plating a burger, or plating foie gras. If we plate them both on a white plate they have a rhythm, plate them in a wood plate and the rhythm changes, the customer experience changes. Using different plating techniques and textures changes the experience as well, but tricks, nope, its food, Easy. Simple. Done.

F&BMag WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? Chef Eric Having been in the kitchen since I was 11 gave me a different perspective. It chose me.

The screaming, yelling, alcohol and fire, it was like home, it was natural, and making a career and life out of it? I have the greatest life ever! I am blessed to do what i do everyday. I have worked some of the most amazing people, learned so much from so many cultures and have been blessed with this career.

F&BMag WHO WAS YOUR GREATEST COOKING INFLUENCE? Chef Eric It goes back to the 80’s at The River Cafe in Brooklyn, David Burke. I have said it before, when I was a young cook, he kicked the shit out of me and pushed me to be better, to be creative, to think outside the box, to look at things from a different perspective.

F&BMag WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? Chef Eric Wow, that’s a loaded question. So many different things for so many different reasons.

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KITCHEN TLYPLATED #PERFEC 2 THE TABLECHEFS

F&BMag WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? Chef Eric My favorite white is Pinot Grigio from Santa Margherita and my favorite Red is a merlot from Cheatue ste. Michelle

F&BMag WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? Chef Eric Mark Wahlberg. Love the fact that he’s a great actor, but also the fact the he has faith, family values and of course is indirectly in the restaurant business, that helps.

F&BMag WHAT IS YOUR FAVORITE DESSERT? Chef Eric That’s hard at his point because I have shifted my eating and I am on this amazing journey

changing my healthy and wellness, but anything caramel, I mean anything. My trainer Mike Ercolano from Next Generation training is gonna kick my ass when he sees this...

F&BMag CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? Chef Eric I love what see going on in the higher end restaurants. There are some great chefs all over the world but really digging what a few NJ chefs are doing. Mike Carino from Pig and Prince, Ehren Ryan from Common Lot and Leia Gaccione from South + Pine to name a few. Of course having dined at Per Se and Blue Hill Farms at Stone Barn have been some of the greatest dinners I have had in years. Love what Ken Oringer is doing in Boston with his restaurant group as well as Curtis Duffy from Grace, amazing food and approach to the modern kitchen.

F&BMag BEST THING ABOUT BEING A CHEF IS? Chef Eric There is not just one thing. The daily creative aspect, the cooking, the customers, the staff. Its

really what moves me every day. From the moment I wake, to the restless sleep because I’m never satisfied with the day, my brain doesn’t have an off button, its all of it. Even the ugly is a driving force. Everyday is filled with new opportunities, new challenges. I never understood the phrase, “Same shit different day”, how does one live in that world?! I get fired up and push, I want to be the best version of myself every day. I cook, I’m a cook first, the chef part of it is a result of hard work, sacrifice and being determined.

F&BMag HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? Chef Eric Well having a daughter who has Cecilia, I know how tough it could be. We understand the

disease and take it seriously like anything else. I will say that I am becoming less and less patient with those who aren’t honest about it and mask their desire to eat gluten free with a disease. We accommodate our customers needs, but just be honest.

F&BMag WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING Chef Eric A PROFESSIONAL CHEF?

How much time do you have? Shut up and learn to cook. this is a business, we are here to serve great food to our great customers, if you’re going to be sensitive, want to play with tweezers all day as you push 2 plates out every 30 minutes you’re in the wrong business. You want your own restaurant, a cookbook deal, a TV show? Get the fuck out of my kitchen. You wanna cook, I’ll be right here ready to show you how to run the business of the line, how to be a prep machine, how to make a sauce, cook meat, fish, vegetables, make gelato, sorbet, sausage, cure and smoke meats and fish, everything, but it takes time, it takes the desire to learn how to cook, it doesn’t happen over night, or in a year, it takes time. Oh, and sorry butter cup, you may not be good for this business if you get tired after 8 hours a day on your feet, need to be off on holidays and want to take a Friday or Saturday night off cause you have a wedding to go to, its the business, its what you have chosen. Unless you go into a B&I account, then you can get every holiday and weekends off, it works for some, not me, not my team of misfit toys...welcome to the show.

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F&BMag LASTLY, WHAT DO YOU DO WHEN RELAXING’S Chef Eric um, what?

Kiln Plate, Blood Orange

Monaco Bowl

Round Kiln Ovenware Dish w Lid

Square Kiln Ovenware Dish & Square Rustic Wood Box

Square Kiln Ovenware Dish

Square Rustic Wood Box

ABOUT CHEF ERIC LeVINE: While most kids were playing with action figures, Eric was in the kitchen testing and tasting recipes. As a youngster growing up in Brooklyn, New York, Eric found excitement, challenges and passion in his favorite place—the kitchen. His childhood love became his career path and purpose. He studied at The Culinary Institute of America in Hyde Park, New York and soon after graduation, worked under celebrity chef David Burke at the River Café. He credits this experience with sparking his creative artistry with food. Chef Eric believes that food speaks a universal language. To become a truly accomplished chef, one must be aware of the styles from other cultures. Working with Chef Jean-Louis Le Massion from Le Petite Café , he learned how to finesse the romance of a dish. From his tenure with Chef Giovanni Brunell from Il Tratattoire da Familia, he learned how to infuse passion and robust flavor into his cooking. From there, he studied with Master Chef Lee Ho of Otani where he learned how to meld old-world practices with modern cuisine. The world took notice, as Chef Eric became Chef de Cuisine at the famed Marriott Marquis in New York City. Chef Eric continued to incorporate internationally flavors while introducing new techniques to his preparation and presentation. w w w. f o o d b e v m a g . c o m | O c t o b e r 2 0 1 7


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#PERFEC TLYPLATED CHEFS

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Q&A with

Chef Mark Matijevich F&BMag WHY CHOOSE FOH DISHWARE? Chef Mark I chose FOH dishware because of the large variety of serving vessels that can be paired well with a different food dishes to accentuate them.

F&BMag HOW IMPORTANT IS PRESENTATION? Chef Mark Presentation is very important, the very common saying is true, “people eat with their eyes first.” F&BMag WHAT IS YOUR FAVORITE LINE FROM FOH? Chef Mark I have used and liked the ellipse, kiln, and crushed bamboo lines. F&BMag WHAT IS YOUR FAVORITE WAY TO PLATE? Chef Mark The way I plate depends on the dish, but not going overboard with plating techniques is important. I like to highlight the appearance and not mask it.

F&BMag DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? Chef Mark Some plating principles I use is contrasting colors and height. F&BMag WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? Chef Mark I worked in restaurants my whole life, its the only field I have ever worked, I was just drawn to this profession and didn’t have the desire to change course.

F&BMag WHO WAS YOUR GREATEST COOKING INFLUENCE? Chef Mark My mother was my greatest cooking influence; I have many childhood memories of certain food traditions growing up.

F&BMag WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? Chef Mark Garlic and onions, these are two most common ingredients in most of my cooking. F&BMag WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? Chef Mark Not much of a wine drinker, but if I had to pick Pinot Prigio and Cabernet Sauvignon. F&BMag WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? Chef Mark Well I am a big fan of Chicago sports, so I would say Patrick Kane. F&BMag WHAT IS YOUR FAVORITE DESSERT? Chef Mark I’m not that big into sweets, but I really enjoy apple pie. F&BMag CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? Chef Mark I really enjoyed Sean Brock’s restaurant Husk, I am a big fan of southern food as well.

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#PERFEC TLYPLATED CHEFS

F&BMag BEST THING ABOUT BEING A CHEF IS? Chef Mark Everyday presents new challenges, it is not a boring job by any means. F&BMag HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? Chef Mark Annoyed, but not it is much more common, so now its no different to me than vegetarian.

F&BMag WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH Chef Mark ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF?

You must have a strong work ethic, always be willing to learn, this is an evolving industry, you can never educate yourself enough.

F&BMag LASTLY, WHAT DO YOU DO TO RELAX? Chef Mark To relax, I enjoy going out to other restaurants and bars and have someone else do the cooking and serving.

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FRONT OF THE HOUSE

Canvas Plate & Ramekin

Ellipse bowl

Harmony Plate

Trillium Plate

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ABOUT CHEF MARK MATIJEVICH:

I grew up in NW Indiana just outside of Chicago. Graduate of Purdue University and Le Cordon Bleu Culinary Institute. Over 15 years of experience in the industry, started as a busboy and worked my way up through the ranks. Worked in a variety of different types of restaurants including: Italian, Greek, BBQ, Cajun/ Creole, Pizza, Butcher Shop. With its sleek retro vibe that pays homage to The Second City’s rich history, 1959 Kitchen & Bar features a little something for everyone. Opened in March 2016, it emphasizes sustainable, certified humane, organic regional ingredients with the menu ranging from savory pub fare to more specialty dining options. Drinkwise, choose anything from the latest craft beers and cocktails to the Chicago staples. Whether it’s a pre-show warm-up or post-show nightcap, 1959 is the perfect complement to one of Chicago’s greatest treasures.

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FRESCO

®

Cucumber Albacore Tuna Salad A great fresh FRESCO® Seedless Cucumber salad. The dressing for this dish also works wonderfully for seared prawns or scallops.

SALAD •

6 oz Sashimi grade Albacore tuna, diced

1⁄3 whole Fresco® seedless long english cucumber, diced

2 inch piece Daikon, peeled and diced

2 Tbsp fresh cilantro, finely chopped

½ Tbsp fresh lime juice

¼ tsp Kosher salt

Shichimi Togarashi to taste*

1 cup mixed baby greens

DRESSING •

4 Tbsp Mirin*

2 Tbsp rice vinegar

2 Tbsp soy sauce

1 Tbsp Dijon mustard

3 Tbsp Extra virgin olive oil

6 Tbsp Canola oil

1⁄2 tsp Sesame oil

2 Tbsp fresh lime juice

1⁄2 tsp Kosher salt

* Available in Asian markets or specialty department in your grocery store.

INSTRUCTIONS Whisk together dressing ingredients. Toss tuna, Fresco® seedless cucumber, daikon, cilantro, lime juice and salt together. Add the dressing, to taste and season with Togarashi. Divide mixed greens between 4 plates and top with cucumber salad. Serve with crusty bread.

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Food & Beverage Magazine

Food & Beverage Magazine October 2017  
Food & Beverage Magazine October 2017  

ON THE COVER: F&B Q&A with AMY LACEY OF CALI' FLOUR FOODS • CHEF ONE Recipe • BEYOND THE LOBBY•IDAHO POTATO PARING • BMI• KATIE ELLIS OF Mc...