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Coming Next Month IN DECEMBER

JOHN RICH

Redneck Riviera Bars


BACK OF THE HOUSE

Original Advisory Board

David Burke

Kerry Simon

Bobby Flay

Mario Batali

Wolfgang Puck

Back of the House

Emeril Lagasse

Hosts and Hostess

Gary Coles Creative Director Michael Politz Publisher

Jose Berson Web Development

Shelby Poltiz Content Writer

Donsh’e Usher Editor


FOOD&BEVERAGE MAGAZINE

Contents NOVEMBER 2017

FRONT OF THE HOUSE Introduces the New Collections

SPIR AL INK, ARTEFACT, AND KILN WHITE

Inside this Issue Featured articles

10 International Trade Fair Prowein in Dusseldorf Germany, one of the worlds largest wine & spirits conferences. In attendance a number of writers, sommeliers, wine critics and educators from every corner of the globe. 14 Faces Behind The Music Songwriters take to the stage to say thanks you to local establishments. In August, the BMI Nashville Songwriters Tour rolled through Kentucky and Ohio performing at several BMI licensed venues that have been very supportive of BMI songwriters and publishers over the years. 22 Famoso Neapolitan Pizzeria Italian Pulled Beef Sandwich, Roasted Cauliflower Pizza + Cauliflower Dip available at all locations across British Columbia, Alberta, Saskatchewan, and Ontario. 28 Brooklyn Crafted A NEW line from Brooklyn Crafted, the Ginger Beer Mini Bottles (7 fl oz) come in four flavors: Earl Grey, Lemon & Lime, Mango and Traditional.

18 Hasslacher’s Is Changing Britain’s is proud to announce the launch of their first catering product of 100% Colombian cacao hot chocolate alongside their organic sugarcane panela for an authentic cup of hot drinking chocolate. 19 The Michelin Road Chef Henrik Yde Andersen is considered one of the A-list culinary top chefs in the world. He had a humble beginning in his culinary career and started his journey as a dishwasher at a restaurant when he was 23 Vegan & Gluten Desserts Do you have a vegan or gluten free person in the family who has a birthday or celebration coming up that traditionally calls for dessert? If you’re not familiar with vegan and gluten dietary practices, we may have a few recipes for you.

Chef Acknowledgements

42 Chef Brian Frakes Have received the Wisconsin Restaurant Association Education Foundation’s (WRA EF) Salute to Excellence Mentor Award at the industry’s Celebration of Excellence dinner. 44 Chef Georgeann Leaming Chef Georgeann Leaming as Head Chef at Gordon Ramsay Pub & Grill. The British pub is modeled after the famous concept at Caesars Palace in Las Vegas and one of Atlantic City’s top dining destinations. 46 Chef Oliver Lange Immersing himself in the Japanese culture by visiting Tokyo, Osaka, Nara and Kyoto, Oliver studied and was inspired by the art of Japanese cuisine. Oliver joined Zuma London in January 2015, being named Head Chef in April of the same year.


CHEF of the MONTH

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CHEF PATRICK SIMPSON B.B. King Blues Club and Grill, New York City

Winner of “Best in Taste” at Taste of Times Square 2016 and Spring Taste NYC 2015 Working on his own brand Simpsons Foods. Chef at B.B. King Blues Club & Grill and Lucille’s Bar & Grill in addition he directs the kitchens at Highline Ballroom and Subrosa.

p.12 Jim King The owner of Rolling Stone Pizza Company talks to F&B magazine about his pizzeria and joining forces with Cali’Flour Foods bringing a gluten free delicious spin to a traditional favorite.

Personally cooked for celebrities and notables such as Hillary Clinton, Magic Johnson, Nelly and Jamie Foxx.

After dinner Wine

p.14 Faces Behind The Music Songwriters take to the stage to say thanks you to local establishments. In August, the BMI Nashville Songwriters Tour rolled through Kentucky and Ohio performing at several BMI licensed venues that have been very supportive of BMI songwriters and publishers over the years. Chef One The Korean dumpling, King Mandu, was originally presented to the king with its impressive shape resembling the local delicacy, sea cucumber. Larger than a typical dumpling, it also features a wrapper so thin it is almost translucent, making it one of the heartiest dumplings you’ll find.

p.60 Port Wine After a great meal on a sweet note, these wines come in an impressive array of styles and sweetness levels. It tends to have a much richer, sweeter and heavier flavor than other wines. It is usually served as an before or after dinner drink.

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CRANBERRY COCKTAIL

RUM SWEET POTATO PIE

PUMPKIN PIE PARFAITS FOOD & BEVERAGE MAGAZINE

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INDUSTRY EVENTS

International Trade Fair Wines and Spirits By Jason Manley Trade & Industry Editor, Food&Beverage Magazine

In March, I had the opportunity to attend Prowein in Dusseldorf Germany, one of the worlds largest wine & spirits conferences. I was accompanied by a number of writers, sommeliers, wine critics and educators from every corner of the globe. For starter Prowein in itself is absolutely overwhelming!

Throw into the mix the fact that I was the only American in my group on the trip and this made for a unique experience. One thing that will stay with me forever is the business relationships, and more importantly friendships I made during the trip. I can’t think of any other situation I’d be surrounded by the best wine writers from literally everywhere! Canada, China, South Korea, Spain, Nigeria, Russia, the Ukraine and United Kingdom. We all had like minds, and had some language barriers and cultural differences……. But one thing brought us all together, the love for expensive grape juice. I had a lot of thought on how I was going to write this article, How I was going to possibly fit everything I wanted to into a few paragraphs. So, I decided to focus on a few key points…. even though I wanted to write about everything!

FOOD & BEVERAGE MAGAZINE

I feel as if I had a unique perspective on Prowein and the VDP wine tour, given the fact that I’m a general manager and buyer for my day job, and write on the side. Being with a group of mostly professional wine writers we all seemed to have a different view of the experiences we were sharing. I thought it best to give my experience, and then share some articles from some of the great friends I made on this amazing Journey. Being familiar with a lot of the wines on show from California and the Northwest United States I tried to concentrate on why I was there the obscure things! Bulgaria, which I had a huge interest in as they are one of the first wine producing countries in human history, and of course Germany and Austria with their growing production and popularity of Spatburgunder (Pinot Noir) But I couldn’t help but stop and chat It up with Luna Winery from Napa Valley.

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11 It was one of my first stops on the first day as they were at the very entrance of the main hall. Luna Vineyards puts out some Fantastic Cab’s, I was familiar with their blue label Chardonnay and Cabernet Sauvignon and had the opportunity to try the 2014 vintage of both. To start out with I’m not huge Chardonnay drinker, At the insistence of Andrea the Vineyard’s owner that’s what I started with. The grapes from vineyards along the Napa River in the Oak Knoll district using both Dijon 95 and Wente clones. The nose starts with bright citrus and wildflower honey, the palate starts with citrus fruit and green apple and goes into the toasted almond and more citrus at the end. I tasted several more Chardonnay’s through the show, but this, in my opinion, showed the best. And at around $45.00 USD retail price it’s a solid buy for the money. Andre wanted to go into their Pinot Noir and Cab next, but my attention was drawn to their black label 2014 Sangiovese Riserva. This was the wine that really did it for me, and secured Luna a forever spot in my cellar at home! The grapes come from the Game Farm vineyard on the Silverado Trail below Rector Dam. The wine starts intense black fruit on the nose with very pronounced cedar and vanilla. The pallet starts as most Sangiovese do, with cherry cola and black fruit, it finishes nicely with hints of spice and vanilla. Other notable highlights before getting into German wine was my visit with Gerard Bertrand, already being very familiar with his wines, having dinner with him in Las Vegas and even being at his Chateau in the south of France I was keen to say hello. As a buyer, I’ve brought his Cremant in by the glass in a few different restaurants, as a by the glass bubbles option it really can’t be beaten. Gerard really doesn’t make one single wine that isn’t really, really…. really good! In the mood for a Rose’? try their Gris Blanc or Cote’ de roses, both exceptional wines. An everyday red? Tautavel is the way to go! 2011 If you can find it! and of course, what Gerard is best known for, his biodynamic growing methods that go into the Clos d’Ora. For more on Biodynamics, I’d suggest reading his book, if you just want to reap its benefits grab a bottle of this fantastic blend of Syrah, Grenache, and Mourvedre. Before this trip my knowledge of German wines was pretty limited, never working for Wolfgang Puck or in a trendy Thai restaurant I haven’t really had a lot of room for German wines of any varietal in my programs, but I can honestly say this trip taught me a lot and opened my wine to what Germany really has to offer in wine & spirits. With the majority of my bandwidth during the show being taken up by wine from France, Italy, Spain and Eastern Europe you’d think I would have been suffering from pallet fatigue by the time we left for the DWI Prowein trip to several German wine regions, Well I kind of was but I pulled through! First stop was Meyer – Nakel, a fantastic wine estate in the Ahr region. Winemaking in the Ahr started with the Romans, and this 5th generation family estate is putting out some seriously good juice. The 15 Hectares estate is family run, and their love and passion show through in their wine. Unfortunately, the wine from this estate is grown in small quantities and Germany accounts for a large portion of the allocation. The Spatburgunder Rose’ was visually one of the prettiest wines I’ve ever seen, and the nose and pallet didn’t disappoint either….. citrus and wildflowers on the nose with bright red fruit on the pallet. Meyer – Nakel will be on my list of places to visit on my next trip to Germany. One of the highlights of the entire trip was tasting through a variety of Rieslings from Nierstien Roter Hang on the Rhine River. We braved the cold and wind (which I wasn’t equipped for being from Las Vegas) and had our teeth hurt drinking TBA’s upwards of 171g of residual sweetness, yet so well balanced that the fruit was profoundly bright and vibrant on the pallet. I could go on and on with the variety of wines, the discussions on production, allocations, vintages etc. But I think what this trip was really about was gaining new perspectives and getting inspiration from colleagues from around the world. Reigniting our passions for Food & Beverage and sharing our trends from region to region, let me be an innovator in the United States while I helped someone be an innovator in their home country. Applying new theories and thoughts and having open candid discussions on our different tastes and cultural likes and dislikes. At the end of the day, we all left more knowledgeable about German wine, and a true appreciation for the effort and love producers in Germany are putting into their wine. One thing is for certain, Germany wine has a rightful place on lists all around the world. I opened my mind and my pallet to so many new and amazing things, I would suggest everyone do the same. PROST!

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With

Jim King EVERYONE HAS A STORY. TELL US HOW YOU KNEW YOU WANTED TO BECOME PART OF THE HOSPITALITY INDUSTRY…WHAT WAS YOUR “LIGHT BULB” MOMENT?. I came across a mobile wood fire oven listed on a Craigslist ad from upstate New York. I knew it was for me! I felt this was something I could make happen. I refinance my home and sent a $12,000 cashiers check in the mail - to someone across the country sight unseen. WHAT DOES A TYPICAL DAY OF WORK LOOK LIKE FOR YOU?. Having two pizza bar 50 miles apart requires travel back and forth. Making sure my staff has the food prep ready for them to create the final product. Grilling meats, peeping veggies making sauces, shopping, and stocking up on supplies. IN ONE WORD DESCRIBE YOUR RESTAURANT? Badass!

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TRENDS IN FOOD13

WHAT ADVICE DO YOU HAVE FOR SOMEONE CONSIDERING A SIMILAR CAREER PATH? My advice for someone starting out. To be real and to love the entire process of being a chef. I never look at it as I’m serving someone...I look at it as I’m so excited for my clients and guests to taste my cooking and they have a OMG experience. NAME CHEF THAT REALLY MADE AN IMPRESSION ON YOU? I was influenced by all the chefs and cooks in all the dive bars and restaurants - I loved watching them create something special and they had this special attraction about them. I really believe cooking comes from within and it shows in your own creative style. WHAT CELEBRITY WOULD YOU LIKE TO PREPARE A SPECIAL DESSERT FOR? AND WHAT WOULD IT BE? Denzel Washington - I like his style- I like his childhood story and how he overcame many hurdles. I reflect that. I would gladly share my table with him.

WHAT IS THE MOST REWARDING THING ABOUT YOUR PROFESSION? The total interaction with our customers. We are the chef, host, cashier, entertainment, dishwasher, order taker, server. It’s like being on a stage performing to a audience. Setting up a pizza bar outside New Earth Market on Monday nights. We created a following that led to sales inside the market and then a full time pizza bar. I love food- sauces in particular. I love butter chicken sauce over tandoori cooked chicken.

HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? The Gluten Free movement is here to stay. It means something different to people. I think the Cali’Flour crust from “Cali’flour Fresh” is proving to be a leader with fresh ideas and taste for the GF movement.

WHAT’S NEXT FOR YOU? What’s next? To expand my “Slice of Respect” “It’s our turn to serve you!” This program helps those that do the right thing when they need it. LASTLY, WHAT DO YOU TO WHEN RELAXING I relax by riding. I enjoy riding my bike and taking my Jeep on road trips exploring great restaurants.

WHAT IS YOUR FAVORITE DESSERT? My favorite desert would be carrot cake WHAT IS YOUR FAVORITE INGREDIENTS TO COOK WITH? I love to cook with paprika and olive oil infusing it with different meets in a semi-dry rub. WHAT IS YOUR INSPIRATION? I am inspired by the happy smiles on faces that try my cooking for the first time and the excitement of those that can’t wait to try it again. Jim King, is the Owner Of Rolling Stone Pizza Yuba City 1475 Tharp Road and Chico 864 East Avenue, Located Inside New Earth Mall www.califlourfoods.com/pages/rolling-stone-pizza

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MUSIC FOR FOODIES

Songwriters Take the Stage to Say Thank You to Local Establishments

L

oyal customers are important to any business. So much so, that whether it comes in the form of cash back on credit card purchases, frequent flyer miles or special offers, many companies reward their clients with special perks in appreciation. Bars and restaurants are no exception – they offer happy hours, early bird specials and two-for-ones to reward their regular customers and entice new ones to come in. Through working with these businesses, some for more than twenty years now, BMI has also embarked on a way to thank music users for their loyalty. In August, the BMI Nashville Songwriters Tour rolled through Kentucky and Ohio performing at several BMI-licensed venues that have been very supportive of BMI songwriters and publishers over the years. This year’s tour was a collaborative effort among BMI, the Kentucky Restaurant Association, the Ohio Restaurant Association and the Ohio Hotel & Lodging Association.

L to R: BMI’s Dan Spears, Kristen Kelly, Jimmy Stanley, Clint Daniels and The Rambling House owner John Lynch.

The songwriters show, which featured Nashville hit makers Kristen Kelly, Clint Daniels and Jimmy Stanley, made stops at Against the Grain in Louisville, KY, The Rambling House in Columbus, OH and the Pigskin Grille in Athens, OH. The tour was designed to both give the audience a special look inside the songwriting process and give back to a group of venues that have helped fuel the creative process in Nashville through the licensing fees they pay to BMI. It was also another opportunity to thank the state associations for their longtime partnerships with the Company. In response, the owners thanked BMI, making the whole experience even more powerful, especially for the songwriters who performed: “Thanks again for the free artists and helping to set up the whole thing. We had a nice night on Monday. The artists were delightful people and sounded great.” - Ric Wasserman and Chris Roach, owner and GM of the Pigskin Grille.

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L to R: Jimmy Stanley, Kristen Kelly, Kentucky Restaurant Association President & CEO Stacy Roof, BMI’s Jessica Frost, Clint Daniels. John Lynch, owner of Rambling House, had this to say, “Nashville Songwriters Tour was a great experience for us. The show gave us the opportunity to draw in new customers and expose regular customers to amazing musicians. We really feel lucky to have been asked to host. We’d do it again in a heartbeat.” BMI’s Vice President of Industry Relations, Dan Spears, who works closely with state associations, described the event as “a terrific way to get to know our customers in a realistic setting - their own businesses. We look forward to next year when we hope to continue the important relationship between the songwriters we represent and the businesses that use their music.”

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COOK IT, LIKE A PRO

THE HOLIDAYS always mean family and FOOD! The turkey recipe is key to a good meal. Here is F&B’s top oven baked turkey recipes for your holiday meal. With additional recipes in this issue ranging from traditional to unique and there is even a turkey recipe for beginners!

Turkey a holiday Tradition

ADDITIONAL RECIPES p. 18-19

Whether you’re preparing your first Thanksgiving turkey or you just want to put a tasty spin on the traditional bird. We’re sharing easy step-by-step recipe instructions on how to cook a turkey from start to finish, with cooking times for every size of bird and every unique taste.


RECIPES IDEAS

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F&B MAGAZINE: Cook It, like a Pro Chef Series!

Turkey Recipes

TraditionAL OVEN BAKED TRADITIONAL FAVORITE

SERVES 8-10 1 FROZEN TURKEY (12 LB.), THAWED 3 TBSP. OIL 1/2 TSP. SALT 1/2 TSP. PEPPER 2 TBSP. FRESH OR 2 TSP. DRIED HERBS, SUCH AS THYME, SAGE OR ROSEMARY 3 CUPS WATER

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Thaw turkey completely before grilling. To thaw, place turkey on tray in refrigerator. Refrigerate until thawed, allowing 24 hours of thawing time for every 4 pounds of turkey.

PREHEAT grill to medium-high heat. Remove neck and giblets from turkey. Rinse outside of turkey as well as inside the cavity; pat dry with paper towels.

Tuck the wings under the back. Place turkey, breast side up, on roasting rack in large disposable aluminum foil pan. RUB outside of turkey with oil.

Season with salt and pepper. Sprinkle with herbs. Place pan on grate of grill. Add water to pan, then close the lid of the grill. GRILL turkey 2 to 2-1/2 hours or until meat thermometer registers 180°F when inserted in the thickest part of the thigh and 170°F when inserted in the thickest part of the breast, adding additional water to the pan as needed to prevent the drippings from burning and to have enough liquid remaining in the pan after turkey is cooked for use in making gravy.

Remove turkey from grill; let stand 15 to 20 minutes before carving. Meanwhile, use pan drippings to make gravy, if desired. For extra flavor, stuff the turkey cavity with a peeled onion, celery stalks, lemon slices and/or fresh herb bundles before grilling. NOVEMBER 2017


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HEALTHY EATING

Salad of the Month!

Vegan Salads To Compliment Your Holiday Dinner

These fruity, festive salads are the perfect go-with for any vegan holiday feast. They’re both richly flavorful and make a gorgeous holiday presentation. And best of all, both are completely vegan - and so delicious even your non-vegan friends and relatives will want seconds.

Dressing Ingredients: This crispy, crunchy, delicious salad is the perfect accompaniment to your vegan dinner. Cranberries add delightful holiday colors and holiday zing to this vegan twist on traditional Waldorf salad. It looks and tastes extra special but is a total snap to make and doubles easily to serve a crowd. No one would ever guess that the creamy dressing for this salad is completely dairy free. Tofu is actually a bean curd made from soybeans. It is an amazingly nutritious and versatile food. It provides protein and is rich in both calcium and B vitamins, which makes it a staple food in most vegetarian and vegan households. Available in either firm or soft form, it can be used for everything from creamy dressings to rich desserts to chunky, spicy stir fry. It has a very mild natural taste on its own and is known for its ability to absorb other flavors, which makes it the perfect foundation for a host of dishes both sweet and savory.

1/2 lb soft tofu 2 Tbs. oil 1 Tbs. lemon juice 1 1/2 tsp. sugar, honey or artificial sweetener 1/2 tsp. salt

Salad Ingredients: 4 LARGE, TART RED APPLES, CORED, CHOPPED INTO BITE-SIZE PIECES 2 CUPS CELERY, DICED 1/2 CUP PECANS, CHOPPED 1/4 CUP LEMON JUICE 1/2 CUP CRANBERRIES

Ingredients: 2 CUPS CRANBERRIES, FRESH OR FROZEN 1 LARGE ORANGE 1/2 LEMON 1/2 CUP SUGAR, HONEY OR ARTIFICIAL SWEETENER 1/2 CUP LIGHT CORN SYRUP 8 PEACHES, HALVED AND PITTED

For this recipe, be sure to use soft tofu, also sold as silken tofu. This a general rule of thumb for any recipe that involves blending or pureeing the tofu. Combine all dressing ingredients in a blender and blend until smooth and creamy. If you don’t have a blender, combine ingredients in a large bowl and beat with hand mixer. Refrigerate while preparing salad ingredients. Combine all of the salad ingredients in a large bowl. Stir in the mixed dressing. If you have any mint leaves on hand, they make a perfect garnish. Chill the salad until ready to serve. Sparkling Peaches Fresh peaches add a rosy glow to traditional cranberry-orange relish. These wonderful vegan Christmas sweets can be served with or as a prelude to your holiday meal, or as a wonderfully refreshing no-fat dessert.

Chop cranberries to desired consistency in blender or food chopper, transfer to a medium bowl and set aside. Quarter the orange and lemon half, remove seeds, and grind finely in the same kitchen device. Stir the ground citrus, sweetener and corn syrup into the cranberries. If using sugar as a sweetener, stir until dissolved. Place bowl in freezer for about an hour, stirring occasionally. Halve and pit peaches, and rub the cut sides with a little lemon juice to prevent browning. Place a dollop of dressing in the center of each and arrange in a shallow baking pan to serve. Accent “sparkles” with fresh orange garnishes for a fun, festive touch. FOOD & BEVERAGE MAGAZINE

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COOK IT, LIKE A PRO

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2 F&B MAGAZINE: Cook It, like a Pro Chef Series!

Turkey Recipes

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CAJUN DEEP-FRIED WILD TURKEY

LATINO LIME GLAZED TURKEY WITH CHIPOTLE GRAVY

Unstuffed Turkey 10-15 lb. Gallons Peanut Oil 5 gal. Cajun Seasoning 2 tbsp Plain flour 500g Stick butter 1 Stick Garlic Powder 1/2 tbsp Cayenne Pepper 1/2 tbsp Pour peanut oil into a 10 gallon pot. Put pot on propane cooker and heat oil to 375 degrees. Have turkey completely thawed and dry turkey thoroughly. Tie two cotton strings around the carcass so bird can be easily lifted out of oil.

Melt butter or margarine, and add to it garlic powder and Cayenne, if desired. Brush turkey with butter mixture. Allow to cool 20 to 30 minutes before carving. Yield 12 to 16 servings.

Carefully submerge turkey in oil. Deep fry for 3 1/2 to 4 1/2 minutes per pound and cook until turkey floats to the top. Remove bird from oil, and immediately dust heavily with Cajun seasoning.

HONEY SMOKED TURKEY

Over medium heat, melt butter in heavy saucepan. Remove pan from heat and stir in honey, orange and lime zests, thyme, chilies, cumin and salt. Measure 1/2 cup glaze and reserve for gravy. Cover and chill remaining liquid in freezer for about 30 minutes or until liquid begins to turn firm but is still spreadable.

1. Preheat grill for high heat. If you are using a charcoal grill, use about twice the normal amount of charcoal. Soak wood chips in a pan of water, and set next to the grill. 2. Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a large disposable roasting pan.

1 Packet giblets (turkey neck, gizzard and heart) Coarsely Chpd Pld Carrots 2 Cups Coarsely Chopped Celery (with leaves) 2 Cups Chopped Plum Tomatoes 1-1/2 Cups Over medium-high heat, melt butter in large nonstick pan. Add onions and reserved turkey parts. Saute until onions are deep brown. Add carrots, celery and tomatoes to skillet and toss to blend.

4.

2.

Sweet and light, this is the easiest way to cook a big bird! It will be the best turkey you have ever had. The breast is moist and juicy, and the honey makes a great thin sauce. I hope you enjoy it as much as my friends and family do when I make it. I never have any leftovers! Enjoy!

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Cup Unsalted Butter 3/4 Cup Honey 1/2 Cup Orange zest 4 tbsp Lime zest 4 tbsp Fresh Thyme Chpd 1 tbsp Canned Chipotle Chpd 4 tbsp Ground Cumin 1 tbsp Salt 1 tsp

VEGETABLES Unsalted Butter 1 tbsp Chpd Sweet Onions 4-1/2

Fresh Whole Turkey 15 lb. Chopped Fresh Sage 1 tbsp Ground Blk Pepper 2 tbsp Celery Salt 2 tbsp Chopped Fresh Basil 2 tbsp Vegetable Oil 2 tbsp Jar Honey 1, 12 Ounce Mesquite Wood Chips 1/2 lb.

3. In a medium bowl, mix together sage, ground black pepper, celery salt, basil, and vegetable oil. Pour mixture

3.

RECIPES IDEAS 21

HOLIDAY TURKEY WITH SAGE AND SHERRIE CIDER GRAVY

evenly over the turkey. Turn the turkey breast side down in the pan, and tent loosely with aluminum foil. 4. Place the roasting pan on the preheated grill. Throw a handful of the wood chips onto the coals. Close the lid, and cook for 1 hour. 5. Throw about 2 more handfuls of soaked wood chips on the fire. Drizzle 1/2 the honey over the bird, and replace the foil. Close the lid of the grill, and continue cooking 1 1/2 to 2 hours, or until internal temperature reaches 180 degrees F (80 degrees C) in the thickest part of the thigh. 6. Uncover turkey, and carefully turn it breast side up in the roasting pan. Baste with remaining honey. Leave the turkey uncovered, and cook 15 minutes. The cooked honey will be very dark.

Whole Turkey 2-12 lb. Salt & freshly grnd blck pepper 1 Lrg Lemon, Cut in Qtrs. 14 Lrg Fresh Sage Leaves 4 Slices Multi-Grain bread 1 Lrg Granny Smith Apple Wedge 1 Lrg Sweet Onion Wedge Unsalted Butter 1 cup Softened 1 Pint water 1 Pint dry sherry 1 Pint sparkling apple cider 2/3 Cup flour 1 Quart Turkey Broth

1 cup Softened 1 Pint water 1 Pint dry sherry 1 Pint sparkling apple cider 2/3 Cup flour 1 Quart Turkey Broth

Preheat oven to 425 degrees F. Rinse and pat turkeys dry, inside and out. Season turkeys inside and out with salt and pepper. Place 1 lemon wedge, 1 sage leaf and 1 bread slice into each neck cavity. Fold neck skin under body and fasten with a skewer. Fill each body cavity with apples and onions, 3 sage leaves and remaining lemon wedge and bread slice. Truss turkeys. Rub turkeys with remaining sage. Spread turkeys with butter and arrange on rack in roasting pans. Roast turkeys in middle of preheated 425 degree F oven 30 minutes. Reduce temperature to 325 degrees F and baste turkeys with pan juices. Add water to roasting pan and continue roasting, basting every 20 minutes. Continue to roast 2-1/2 to 3 hours more, or until the internal temperature reaches 180 degrees F in the thigh. Transfer turkeys to carving board, reserving juices in roasting pan; discard string. Keep turkeys warm, covered loosely with foil. SHERRIE CIDER GRAVY Skim fat from pan juices, reserving 1/2 cup fat. On range top, de-glaze pan with sherry over moderately high heat, scraping up brown bits. Stir in cider. Bring sherry mixture to a boil and remove pan from heat. In a heavy saucepan, whisk together reserved fat and flour and cook roux over moderately low heat. Whisk together for about 3 minutes. Add sherry mixture and stock in a stream, whisking to prevent lumping. Simmer, whisking occasionally for about 10 minutes. Whisk in additional stock to thin gravy if desired. Season gravy with salt and pepper. Discard the cavity ingredients before serving. Garnish turkey with sage. NOTE: Provides 32-34 servings at 6 ounces per portion.

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RESTAURANT NEWS

Savour fall Flavour:

FAMOSOlaunches NEAPOLITAN PIZZERIA fall menu Italian Pulled Beef Sandwich, Roasted Cauliflower Pizza + Cauliflower Dip available at all locations across British Columbia, Alberta, Saskatchewan, and Ontario Famoso Neapolitan Pizzeria has three new crave-worthy menu items, as well as two returning favourites, available starting today at all Famoso locations.

DELICIOUS AND FANCY!

“This season we’re excited to be adding three new dishes to the menu we know our guests are going to love. Our Roasted Cauliflower pizza is a unique combination of flavours, featuring honey, gorgonzola, and chili oil. ” said Justin Lussier, CEO and co-founder of Famoso Neapolitan Pizzeria. “The Italian Pulled Beef Sandwich is a new personal favourite of mine - I love the elements of crispy proscuitto and horseradish aioli on the sandwich - it’s a must-try!,” added Lussier. This fall, Famoso is focusing on cooking with fire to create their new fall dishes. Both the cauliflower and the pulled beef are roasted in-house in their domed fire-ovens, staying true to their “made from scratch” cooking philosophy. Famoso is a traditional neighbourhood pizzeria that uses fresh ingredients and housemade, hand stretched dough to create their Neapolitan pizzas and pastas, including the newest additions:

Cauliflower Dip: Roasted seasoned cauliflower, artichokes and cream cheese, cheddar and smoked mozzarella. Oven baked. Served with tortilla chips and garlic flatbread. Italian Pulled Beef Sandwich: House roasted, hand pulled beef on a brioche bun with crispy prosciutto, provolone, caramelized onions, lettuce, tomato and horseradish aioli. FOOD & BEVERAGE MAGAZINE

Roasted Cauliflower Pizza: Bianca Sauce, fior-di-latte, house roasted seasoned cauliflower, green olives, toasted almonds, gorgonzola and Grana Padano. Topped with honey, house made chili oil

ABOUT FAMOSO NEAPOLITAN PIZZERIA: Famoso is the neighbourhood pizzeria where you’ll find a fun and vibrant atmosphere any day of the week.

Visit Famoso online at www.famoso.ca. www.foodbevmag.com


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ASIAN CUISINE

fried dumpling

T

he tradition of dumplings started thousands of years ago in China and spread to other Asian countries and beyond. Local tastes and preferences inspired styles large and small, wrappers thick and thin, and fillings sweet and savory. From gyoza to raviolis and empanadas to pierogies, dumplings are ubiquitous from high end tasting menus to homemade family meals. They are one of the most versatile foods in the world.

King Dumpling- Spicy Garlic

Mandu KING of

Korean Dumplings

The Korean dumpling, King Mandu, was originally presented to the king with its impressive shape resembling the local delicacy, sea cucumber. Larger than a typical dumpling, it also features a wrapper so thin it is almost translucent, making it one of the heartiest dumplings you’ll find. The delicate pleating along its ridge provides a hand-made look and attractive presentation possibilities. Brooklyn-based Chef One is pleased to add this style to their already diverse dumpling selection.

steamed dumpling

Unlike conventional dumplings, which are typically served on the appetizer menu (potsticker style), the King Dumpling easy converts to an entrée by sautéing with veggies and sauce, adding to soup or even atop a unique salad. See recipe suggestions on the next page. Each Chef One King Dumpling piece weighs 1.2oz with 50% more filling than a standard dumpling and a wrapper 25% thinner. The juicy mix of light and dark meat chicken is complemented by six assorted vegetables adding color and crunch (cabbage, kale, onion, carrot, celery and spinach). As always, Chef One maintains its quality and health standards by not using preservatives, artificial flavors or added MSG.

Chef One is available nationwide through major food distributors. King Dumpling Case Size: 6/2lb (144 pieces) Visit www.chefonefoods.com or call (718) 386-6868 for more information.

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Chef One www.foodbevmag.com Recipes On Page 25


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King Dumpling 3 Ways

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CHEF ONE RECIPES 27

King Dumpling 3 Ways Spicy Garlic Gochujang: Sauce:

1 tbsp sugar 2 tbsp minced garlic 1 tbsp Korean Gochujang paste 2 tbsp soy sauce 2 tsp honey 1/3 cup ketchup

Garnish:

1 tsp white sesame seeds 1 chopped scallion

Dumplings:

10 pieces Chicken & Vegetable King Dumpling- pan seared Serves 2

Instruction: Mix all sauce ingredients in bowl. Heat skillet with 1 tbsp oil. Add sauce and simmer for 1 minute. Add pan-seared King Dumplings and toss to coat. Garnish with sesame seeds and chopped scallion.

Mushroom Cream Sauce: Sauce:

1 cup sliced mushrooms 2 shallots thinly sliced 2 tbsp butter 1 tbsp Canola (or other) oil 2 tbsp minced garlic ¼ cup white wine 1 ½ cups heavy cream 2 tbsp grated Parmesan cheese 1 tsp fresh thyme Salt & Pepper to taste

Garnish:

Grated Parmesan Chopped parsley

Dumplings:

Instruction: Heat skillet over medium/high heat with butter and oil. Add shallots, mushrooms and season with salt and pepper. Sautee until dry and slightly brown. Add 1 tbsp garlic and deglaze with white wine. Place cooked mushroom mixture in separate bowl and use same skillet for heavy cream, thyme, 1 tbsp garlic, Parmesan, salt and pepper to taste. Bring to simmer for 1 minute. Add mushroom mixture and dumplings. Toss to coat dumplings. Serve garnished with parsley and Parmesan.

Quick and Easy King Dumpling Chicken Soup Ingredients: ¼ cup chopped onion ½ cup chopped celery ½ teaspoon dried basil (optional) ½ teaspoon dried oregano (optional) ½ cup sliced carrots 1 minced garlic clove 4 cups chicken broth Salt and pepper to taste

Garnish: Scallion

Dumplings: 8 pieces Chicken & Vegetable King Dumpling – Frozen Serves 2

Instruction: Add chicken broth to sauce pan and stir in onion, garlic, salt, pepper and herbs (optional). Bring to a boil then add in carrots and celery. Reduce heat and simmer 10 mins before adding the dumplings. Let the dumplings boil for 4 minutes before serving. Garnish with scallion.

Dumplings:

10 pieces Chicken & Vegetable King Dumpling- steamed Serves 2

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BEVERAGE NEWS

A NEW line from Brooklyn Crafted, the Ginger Beer Mini Bottles (7 fl oz) come in four flavors: Earl Grey, Lemon & Lime, Mango and Traditional. BCGA Concept Corp., Manufacturer of Brooklyn Crafted, announced the launch of Brooklyn Crafted Mini Bottles, a new line of craft ginger beers cased in 7 fluid ounce bottles. Available in four delicious flavors Traditional, Earl Grey, Lemon & Lime and Mango each authentic ginger beer variety is made with 100% fresh, unfiltered ginger pieces you can actually SEE. The new line of Mini Bottles joins Brooklyn Craft’s existing product line, including Extra Spicy Ginger Beer, Extra Spicy Sugar Free Ginger Beer and Sugar Free Ginger Ale, which are a 12 fluid ounce size.

Brooklyn Crafted

Crafted in Bushwick, Brooklyn, the new Brooklyn Crafted Mini Bottles line, include:

LAUNCHES NEW LINE MINI GINGER BEER

• BROOKLYN CRAFTED TRADITIONAL GINGER BEER: Featuring classic notes of spice and ginger, the Traditional Ginger Beer allows simple ingredients to shine. • BROOKLYN CRAFTED EARL GREY GINGER BEER: One of the most unique ginger beer flavors, this variety packs a bold, ginger taste with the pleasant aroma of Earl Grey brewed from real tea leaves. • BROOKLYN CRAFTED LEMON & LIME GINGER BEER: With a refreshing fusion of lemon and lime, this twist on the classic citrus combo features a subtle ginger kick. • BROOKLYN CRAFTED MANGO GINGER BEER: Enjoy the tropics with this Mango Ginger Beer flavor that provides a thirst- quenching blend of sweet and spicy.

In the rising ginger beverage category, the launch of the new Brooklyn Crafted Mini Bottles brings ginger lovers a unique ginger brew size to enjoy on their own or incorporate into cocktails. With all four SKUs offering trendy flavor profiles combined with fresh, unfiltered ginger beer, the new line is an ideal on-the-go refreshment or welcome addition to one’s cocktail bar. “At Brooklyn Crafted, we continue to expand our craft beverage portfolio in response to our customers evolving ginger beer demands” said Terry Tang, Co-founder and CEO of BCGA. “Ginger is one of the fastest growing beverage trends, and with our new line of Brooklyn Crafted Mini Bottles, we are offering consumers a range of SKUs that provide convenience of size and fuse of popular flavors with the freshness and authenticity of Brooklyn Crafted.” Brooklyn Crafted Mini Bottles retail for $1.49 per bottle, and are available at New York City restaurants and retailers, including Sahadis, Malt & Mold, Tribeca Grill, Bunker and some Key Foods locations, with additional national and online distribution rolling out in 2017.

FOOD & BEVERAGE MAGAZINE

About Brooklyn Crafted

Brooklyn Crafted is a line of ginger ale and beers made with 100% fresh, unfiltered ginger pieces you can actually SEE. The collection includes Extra Spicy Ginger Beer, Extra Spicy Sugar Free Ginger Beer and Sugar Free Ginger Ale. Perfect on their own or incorporated into cocktails, the new Brooklyn Crafted collection is ideal for cooling off while turning up the heat! Brooklyn Crafted is manufactured by BCGA Concept Corp., the Brooklyn-based craft beverage maker of Bruce Cost Ginger Ale, a line of unfiltered ginger ales, and Brooklyn Organics, a line of sugar-free ginger ales.

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TRENDS IN BREWERY

TRADITIONAL EARL GREY

LEMON & LIME MANGO

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Chef of the Month

Dine Your Blues Away with Chef Patrick Simpson Photos Courtesy of B.B. King Blues Club & Grill

Chef Patrick cooking roots began as a young child in St. Ann’s Parish, Jamaica in an attempt to feed his younger sister. Since food was scarce, he quickly learned how to create unique combinations with what they had in the kitchen. He saw a career in the culinary arts as a way to feed himself and his sister on a daily basis as kitchens often gave away the leftover food at the end of day.

Chef

Patrick

SIMPSON B.B. King Blues Club and Grill FOOD & BEVERAGE MAGAZINE

He interned at Club Caribbean and was offered a job immediately after graduation. He worked in several resorts and then took his talents to the seas, working for the Royal Caribbean Cruise Line and Disney Cruise lines. He than settled in New York City where he took the Executive Chef position at Negril Restaurant. Chef Patrick now delights customers at B.B. King Blues Club and Grill and the Highland Ballroom in the heart of New York City. www.foodbevmag.com


CHEF OF THE MONTH

Chicken and Waffle

“Love what you do. Believe in your fate” - Chef Patrick Simpson

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LUCILLE’S GRILL NOTABLE ACCOMPLISHMENTS • Personally cooked for celebrities and notables such as Hillary Clinton, Magic Johnson, Nelly and Jamie Foxx • Winner of “Best in Taste” at Taste of Times Square 2016 and Spring Taste NYC 2015 Working on his own brand Simpsons Foods

Chicken and Waffle When he isn’t in the kitchen overseeing anywhere from 40 to 50 people, he’s handing out samples in Times Square or giving presentations in Bloomingdales or Macy’s. Everyone is treated with respect and equality, from strangers to celebrities. No one is exempt from his genuine buoyant personality. Pull your chair up to his table; get your knife and forks ready. You haven’t seen or tasted anything yet from Chef Wenford Patrick Simpson. On a philanthropic level, Chef Patrick spends his free time traveling to various schools in Jamaica and beyond to speak with students about his journey. The feedback from eager Jamaican students who desire to follow in his footsteps has led Chef Patrick to open up a culinary school in his hometown (Spring/Summer 2018). www.foodbevmag.com

The Simpson’s Culinary Arts Development Center will operate as a partial non-profit institution, requiring only a minimal registration fee to cover operational costs. Not only will the school provide essential culinary training, but Chef Simpson plans to build out a job program with the local hotels he previously worked for early on in his career.

• Stars in his own cooking show that airs on TEMPO, the popular Caribbean network (Optimum channel 1105, Verizon FiOS channel 267 in the U.S.) where he does segments with musicians (including Dru Hill and the original Bob Marley Wailers band) • Designated an official ambassador representative of Jamaica • Currently directs the kitchens at Highline Ballroom and Subrosa in addition to B.B. King Blues Club & Grill and Lucille’s Bar & Grill • His personal cooking style is a fusion of his native Caribbean (Jamaican) cuisine mixed with southern soul

With Chef Patrick On Next Page

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CHEF OF THE MONTH

With Chef Patrick F&B Mag •

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

Chef Patrick •

Well, I started cooking at a young age – which was not out of passion, but sheer necessity. Growing up in a poor household, I often found myself in the kitchen trying to create something nourishing for my single mother (who worked around the clock) and younger sister.  There wasn’t a lot of food at home. When we didn’t have any food to eat, I would go over to our neighbor’s home to see if they could spare something small to eat. In high school, I was able to land an internship at a restaurant in Jamaica, where I was able to take the leftover food home.  I was then scouted by Royal Caribbean to work on a cruise line in America at the age of 17, where I moved from line cook to sous chef over the course of nine years. I am constantly encouraging the youth to follow their dreams and give back to their communities. Currently, I am working on launching a culinary in Ocho Rios, Jamaica, which will recruit underprivileged children from around the country to perfect their culinary talents and find jobs. It is fulfilling for me to stand at the counter at B. B. King Blues Club & Grill and watch customers enjoying their meals. I often think back to the days when I used to stand and watch people eat food while I was hungry Now, I am able to watch my customers enjoying the food that I created. It’s so rewarding for me. FOOD & BEVERAGE MAGAZINE

F&B Mag •

IN ONE WORD DESCRIBE YOUR RESTAURANT?

Chef Patrick •

Memorable” is the perfect word to describe us. B. B. King Blues Club & Grill creates an atmosphere where our guests can enjoy a selection of great food while enjoying a vibrant show. Great food and entertainment is what we do best.

F&B Mag •

WHAT IS YOUR FAVORITE SAVORY DISH?

Chef Patrick •

My seafood and steak dish.

F&B Mag •

HOW IMPORTANT IS PRESENTATION?

Chef Patrick •

Presentation is everything as people tend to eat with their eyes first! An impressive first impression is priceless.

F&B Mag •

WHO WAS YOUR GREATEST COOKING INFLUENCE?

Chef Patrick •

Honestly, I am constantly pushing myself to be better than yesterday. My standards are set pretty high for myself as I want to set a good example for the future generation of aspiring chefs.

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F&B Mag •

F&B MAGAZINE Q&A

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CHEF WHO’S STYLE OF COOKING YOU REALLY DIG?

F&B Mag •

WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH?

Chef Patrick •

Chef Patrick •

I really like Gordon Ramsay’s style of cooking.

F&B Mag •

Originally, this career choose me as a way to be around food – since it was pretty scarce at home growing up. I took a job in a kitchen so I can have food to bring back home to feed my sister and myself. I eventually fell in love with the feeling of creating a dish that evokes happiness in my customers. It is truly a gratifying experience.

BEST THING ABOUT BEING A CHEF?

WHAT IS YOUR COMFORT FOOD?

As a Chef, I understand that a lot of people have some kind of food allergy. We have several healthy choice options on our menu at B. B. King Blues Club & Grill to accommodate all dietary needs. Also, there are so many ways to make a dish gluten-free!

F&B Mag •

Chef Patrick •

Pizza and hot wings are some of my favorite food to indulge in.

Chef Patrick •

Food is life. I love that I am able to create a masterpiece every single day

F&B Mag •

HOW DOES THE TERM ‘GLUTEN-FREE’ MAKE YOU FEEL?

Chef Patrick •

F&B Mag •

WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF?

Chef Patrick •

An important life goal of mine is to always inspire and motivate youth to lean towards the culinary arts as a profession. If you love your job, you will never work a day in your life. Being a chef is rewarding and you will never go hungry!

F&B Mag •

BEST THING ABOUT BEING A CHEF?

Chef Patrick •

Food is life. I love that I am able to create a masterpiece every single day

F&B Mag •

Pan Seared Salmon

WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH?

Chef Patrick •

I love cooking with fresh herbs and seasoning.

F&B Mag •

F&B Mag •

WHAT DO YOU DO IN YOUR SPARE TIME TO RELAX

Chef Patrick •

During my spare time, I like to spend time with my daughter, watch a new movie, enjoy a comedy show at home, or just read a good book.

WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE WHITE WINE?

Chef Patrick •

Sauvignon Blanc. Favorite red? Pinot Noir

F&B Mag •

WHAT CELEBRITY WOULD YOU LOVE TO COOK DINNER FOR OR HAVE COOKED FOR?

Chef Patrick •

It would be an honor to cook for President Barack Obama. Overall, I have cooked for almost over 300 celebrities/ notables such as: Phylicia Rashad, Hillary Clinton, Rick Ross, Bill Clinton, Bruce Springsteen, Louis Farrakhan, Cicely Tyson, Snoop Dogg, Jamie Foxx, etc.

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Thank You, Chef Patrick

NOVEMBER 2017


34 INNOVATIONS IN DESSERTS

CONCERTO

GRAPE TOMATOES

sweet bursts of flavor! These deliciously exotic little gems are one of our most popular tomatoes. Their distinct oblong shape, bright colors and small stature make them as cute as they are tasty. CONCERTO® Grape Tomatoes are a ready-to-go snack that add a burst of flavor and fun to salads, veggie trays, or adventurous cocktails!

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INTERNATIONAL FLAVOR

HASSLACHER’S IS CHANGING BRITAIN’S HOT CHOCOLATE AS WE KNOW IT Now available in café’s throughout the UK & Europe British consumers are now enjoying hot chocolate as a daytime pickme-up - thanks to Hasslacher’s Hot Chocolate, a gourmet solid drinking chocolate made in Colombia from 100% fine flavoured cacao that’s now available in the UK’s café culture and barista-made. The first sugar-free hot chocolate available in the UK, Hasslacher’s has been selling over a thousand products a day (and growing) in the country’s top retailers including Marks & Spencer, Waitrose, Sains-bury’s, as well as the finest delis and health food shops nationwide. “The long held British association with hot chocolate and bedtime is melting away” says Jim Campbell, Managing Director of London-based Ozindas Ltd which owns Hasslacher’s. “Research shows that in-creasing numbers of customers are starting their day with hot chocolate just like the Colombians do. They’re jumping out of bed for it rather than tucking up with it.” It’s a punchy breakfast drink, rich in natural stimulant theobromine and proper hot chocolate, with Hasslacher’s as the only 100% version, is fast becoming a healthy alternative to coffee - just like in its country of origin, Colombia, where hot drinking chocolate is the national drink. EXCLUSIVE FOODSERVICE LAUNCH Hasslacher’s is proud to announce the launch of their first catering product of 100% Colombian cacao hot chocolate alongside their organic sugarcane panela for an authentic cup of hot drinking chocolate. The two catering products are being distributed exclusively by Espresso Warehouse from 1st September 2017. Espresso Warehouse sells specialty drinks ingredients, snacks and equipment to coffee shops, bars, restaurants, hotels and businesses in the UK, Ireland and beyond. For further information or to purchase online, visit www.espressowarehouse.com. Hasslacher’s Colombian hot chocolate and Organic panela is being launched at the UK’s leading catering trade show, Lunch 2017 on September 21st at ExCel London and visitors are invited to come and sample a barista made authentic drinking chocolate experience. Ben Sibbald of an award-winning Bath artisan coffee shop, Made By Ben, says customers are converting from coffee to hot chocolate. “Hot chocolate is the new cappuccino” he said. “More and more of my customers are choosing it over coffee for the health benefits and the taste. Hasslacher’s is driving a transformation in the perception of the drink. It’s an exceptional alternative to coffee for your morning kick.” HASSLACHER’S 100% CACAO HOT CHOCOLATE Made from rare native South American Criollo and Trinitario beans, Hasslacher’s is cholesterol-free and has fewer calories and less caffeine than coffee. It has no added sugar and more flavonoid antioxidants than any other hot chocolate because it is made from 100 % cacao; most hot chocolate comes from bog-standard fast-growing West Africa hybrid beans that contain only up to 20% cacao solids. It’s high roast profile means it packs a punch way over anything else available.

FOOD & BEVERAGE MAGAZINE

ABOUT HASSLACHER • Hasslacher’s is available in Marks & Spencer, Waitrose, Sainsbury’s plus thousands of independent re-tailers including Wholefoods Market and The British Museum. • After being trialed at London’s Borough Market Hasslacher’s Hot Chocolate was launched at The Eden Project in Cornwall and is now their bestselling chocolate. • The only brand to be given 5 stars in the Daily Mail’s ‘Top of the Hot Chocs’ out of 9 leading brands. Praised by Chocolate guru Jennifer Earle as ‘my absolute favourite’. • It is one of the top selling products in Marks & Spencer International Brands. • Hasslacher’s hot chocolate is available as a solid bar (250g), as discs in a pouch or tube (200g) or as drops (250g). Just melt in a pan and add milk and sweeten to taste. It’s delicious with a drop of honey or Hasslacher’s Panela; it can be used for baking or nibbled on as a snack. • Hasslacher’s owes its unique flavour to a 100-year-old secret family recipe and a bespoke roasting and fermentation process.

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37 UNIQUE RECIPE

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NOVEMBER 2017


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The Michelin Road By Cristina Carpio

Danish Chef

Henrik Yde

Andersen Rise to Culinary Fame

Henrik Yde Andersen is considered one of the A-list culinary top chefs in the world. He had a humble beginning in his culinary career and started his journey as a dishwasher at a restaurant when he was 14 years old. Surrounded daily by the intense atmosphere in the kitchen, this sparked Henrik’s interest to pursue a career in becoming a chef. It was not smooth sailing during the early stages of his career. He was fired just after two weeks and was told by the restaurant owner he would never have a future in the kitchen and the restaurant industry. The harsh comment did not stop the aspiring young chef to keep going. Inspired by his sister, a chef and his mother who is also an excellent cook, as a junior chef, Henrik focused and became well trained in traditional French cuisine. He worked and traveled all over Europe to master his craft and along with his passion for cooking, Henrik also pursued his love for wines and studied to become a certified sommelier. During a holiday trip to Krabi in 2000, one of Thailand’s most famous beach destination, Henrik had his first Thai meal ‘Kai Palo.’ A five-spice pork and egg stew from a roadside food stall. This dish left an unforgettable and remarkable taste in his mouth which led him to his desire to learn more about Thai cuisine.

FOOD & BEVERAGE MAGAZINE

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CARPIO’S CORNER

Chef Henrik shared with me that the hardest part of earning a Michelin star is maintaining it. Keeping up with the standards, integrity, and values of a Michelin rated restaurant is not easy.

The acclaimed chef shared with me that during this experience, he was also shocked by Thailand’s culinary anarchism. “The dishes arrived in random order, heavy doses of sugar in the main courses, salt in the desserts, all was wrong from a French perspective. I started to cry because the food was so spicy, bottom line I loved the food, and first love never dies.” Henrik decided to switch gears after his Thai food experience and found himself traveling and living all across Thailand to learn more in-depth on what the cuisine is all about. He landed a job in a classic Thai restaurant and his two-week holiday turned into five years of immersing himself not only in the cooking but also the Asian culture. He flew home to Copenhagen and opened his first Thai restaurant in 2006, Aroii Thai offering favorite Thai dishes for take-out only before opening his flagship restaurant Kiin Kiin. Chef Henrik’s goal was to position Thai cuisine from street food level and presenting it to the fine dining world. Critics immediately recognized the chef’s passion and recognized his innovative, scientific and creative approach to Thai cuisine and was awarded his first Michelin star two years later. The now world-renowned chef incorporated the art of Western cooking into the original recipes while preserving the traditional Thai flavors and presenting them in beautifully composed dishes. During a promotional tour in Bangkok in 2009, he was approached by a world-class hotel brand, Siam Kempinski to open a restaurant in Bangkok that is something similar to the Kiin Kiin in Copenhagen. www.foodbevmag.com

Sra Bua by Kiin Kiin was born in 2010 and is now considered one of the top restaurants in Bangkok. Sra Bua’s contemporary, sophisticated approach to Thai cooking and presentation has garnered a lot of attention not only in Thailand but globally. Each dish that Chef Henrik Andersen created for Sra Bua is not only presented uniquely but the entire menu also offers an explosion of flavors that will undoubtedly leave a lasting impression to any guest. Located on the ground floor of the ultra-luxurious hotel, the décor is chic, elegant and inviting. The unique lotus pond right in the center of the restaurant sets the tone for this highly acclaimed restaurant that offers a 10-course set menu or a la carte options which only displays the chef’s ingenuity. Each dish is meant to wow any guest and the recipes are intended to introduce an entirely different approach to Thai street food.

Henrik says he never considered himself a master of Thai cuisine as there are always a lot of new things to learn. He acknowledges Thai cooking is complex and as simple as some of the dishes are like Tom Yum soup; the chef says they are also very easy to destroy if not executed properly. “My strength is that I am not Thai, I see the dish from a neutral standpoint, I don’t have a grandmother who cooked the dishes in a special way, so I am free to interpret. Kiin Kiin is not about authenticity; it is about thinking how to develop Thai cuisine in new ways. Forty years ago we had a wok and a pestle, today we have a lot more tools in the kitchen.” Bangkok has become Henrik’s second home and he is heavily involved in promoting Thai food regionally and globally. Now Chef Henrik Andersen is known for his conceptualized interpretation of Thai cuisine and owns 11 restaurants altogether (10 in Copenhagen and 1 in Bangkok). Henrik’s empire begins to grow and believes that vegetarian and green restaurant concept is the future. As a trained sommelier, he has his hands full with other businesses which include a winery in Spain, beer brewery which he partners with Mikkeller that produces an Asian-based ingredients beer collection, coffee bean farm in Kenya and a home-made oyster and fish sauce brand. He is also a judge in the top TV programme Masterchef. For Henrik, a chef has a simple task of feeding people, and it’s about making them happy, he says he knows if he sticks to this philosophy, the possibilities are endless. NOVEMBER 2017

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FOR MORE GREAT RECIPES VISIT WINDSETFARMS.COM FOOD & BEVERAGE MAGAZINE

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CONCERTO

®

Tomato Grilled Flatbread Flatbread topped with our delicious and juicy CONCERTO® Grape Tomatoes is particularly tasty served plain with hummus and olives.

FLATBREAD •

1 ½ cups warm water (105-1100F)

½ tsp active dry yeast

4 cups all-purpose flour

1 ½ tsp kosher salt

2 Tbsp olive oil

TOPPING •

½ cup olive oil

16 Concerto® Grape Tomatoes, halved

8 oz fresh ricotta, drained

2 tsp fresh oregano, finely chopped

2 tsp garlic salt ground pepper to taste

INSTRUCTIONS FLATBREAD In bowl of a mixer fitted with a dough hook, mix water and yeast and let stand for 5 minutes. Gradually pour in 2 cups of flour. Mix for 1 minute and form a sponge. Let stand, covered for at least an hour. Put bowl back in mixer. Add salt and olive oil and flour, ½ cup at a time to form dough (should be slightly sticky). Knead. Place in a clean, oiled bowl. Cover and allow dough to rise for about 2 hours. Divide dough into 4 balls. Rest for 10 minutes and roll out into 8-inch rounds.

TOPPING Preheat grill to medium/high. Brush flatbread dough with olive oil and toss on grill. Grill both sides to a golden brown and remove. Spread one side with ricotta, season with garlic salt and ground pepper. Scatter Concerto® Classic tomatoes and fresh oregano over flatbreads and serve immediately.

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NOVEMBER 2017


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PROFESSIONALS CHEFS

Professional Chef Promotions

Brian Frakes Honored

with Salute to Excellence Award Brian Frakes, Executive Chef at the Pfister Hotel/Marcus Hotels and Resorts in Milwaukee, will receive the Wisconsin Restaurant Association Education Foundation’s (WRA EF) Salute to Excellence Mentor Award at the industry’s Celebration of Excellence dinner taking place on October 22nd at the Osthoff Resort in Elkhart Lake. He is honored for his dedication to excellence in food service and his passion for educating and training the future leaders of the industry. FOOD & BEVERAGE MAGAZINE

“Brian Frakes spends countless hours sharing his expertise to help students learn and grow their culinary skills and hospitality knowledge,” said Connie Fedor, Executive Director of the WRA EF. “His involvement as a ProStartÒ mentor at Greendale High School has made a positive and meaningful impact on students.”    Frakes is currently a member of the WRA EF board of directors and was honored with the WRA EF Salute to Excellence Chef award in 2014. He has earned many other awards including Fort Lauderdale/Sun Sentinel’s Top 10 Best New Chef in 2000, a Milwaukee Business Journal Forty Under 40 in 2007 and the American Liver Foundation Silver Cleaver in 2015.   Frakes also volunteers for several charitable causes including the American Liver Foundation - Great Lakes Division, Wisconsin March of Dimes, the American Cancer Society, Ronald McDonald House, Hope House, Hunger Task Force, the Catholic Archdiocese and others. He is a volunteer advisor for Milwaukee Area Technical College, Culinary Institute of America, Le Cordon Bleu, Johnson and Wales University and Kendall College.   Passionate about sustainability and the use of local Wisconsin products, he is a recognized public spokesperson on these topics.   The WRA EF recognizes six individuals and one company for dedication and commitment to education in the restaurant industry as Salute to Excellence honorees.  Other 2017 Salute to Excellence honorees include: RC Schroeder, Jr. (Fox Valley Technical College), Glee Brechler (James Madison Memorial High School), Trey Hester (Rocky Rococo Restaurants), Chris Roderique (Piggy’s Restaurant), Tom Surwillo (Milwaukee Area Technical College) and Gordon Food Service.    Each honoree creates opportunities for people interested in foodservice industry careers.  While they have worked in a variety of roles and in different parts of the state, they all share enthusiasm and optimism for the future of the restaurant industry. www.foodbevmag.com


CHEF PROMOTIONS

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In addition to creating the Le Bistro menu, Chef Morelli will also curate dishes that can be enjoyed at the Aqua Terrace, a unique amenity of the spa where guests can relax and socialize featuring an oversized hot plunge pool, fireplace and comfortable seating, all situated under the natural light of a massive skylight. Morelli’s menus will use classic methods and source regional and organic dairy and meats when possible. The menu plans to feature healthful interpretations of classic French dishes as well as more indulging selections. “Bringing such a diverse resume to the table makes Chef Morelli the perfect fit for Le Bistro,” says Michael Dal Pos, chief executive officer, Mirbeau Hospitality Services. “With some clients looking for cleaner spa cuisine and others looking to splurge for the day, he helps us find that balance within our menu offerings so there’s always something for everyone. We are excited to welcome Chef Morelli to our team.”   As an American Culinary Federation Certified Executive Chef, Morelli brings 24 years of experience to Spa Mirbeau having honed his talent in numerous sectors of the hospitality industry including corporate and privately held restaurants, hotels, casinos, spas, higher education and catering. Most recently, Morelli has been at the helm of notable kitchens such as Whiteface Lodge in Lake Placid, N.Y. and Chartwells at SUNY Plattsburgh, N.Y. For the past year, Morelli has been the executive chef at the upscale steakhouse, Jacob & Anthony’s in Saratoga Springs, N.Y., where he oversaw the kitchen and menu design at the restaurant as well as their off-premise catering operation. Rounding out his culinary resume, Morelli is also a ServSafe instructor and proctor, a nationally-recognized food and sanitation certification from the National Restaurant Association, as well as an author, self-publishing “A Concise Guide to Culinary Management,” available on Amazon.

Michael Morelli Names Executive Chef Spa Mirbeau Resort

Mirbeau Hospitality announces the appointment of Michael Morelli as executive chef of the new day resort, Spa Mirbeau, slated to open on November 15, 2017 in Crossgates Mall. In his role, Morelli will oversee the kitchen of Le Bistro, the exquisite French-inspired restaurant located within Spa Mirbeau, open for lunch and dinner. In addition to creating the Le Bistro menu, Chef Morelli will also curate dishes that can be enjoyed at the Aqua Terrace, a unique amenity of the spa where guests can relax and socialize featuring an oversized hot plunge pool, fireplace and comfortable seating, all situated under the natural light of a massive skylight. Morelli’s menus will use classic methods and source regional and organic dairy and meats when possible. The menu plans to feature healthful interpretations of classic French dishes as well as more indulging selections. www.foodbevmag.com

Some of Morelli’s opening menu selections will include Tuna Crudo with Sriracha Sour Cream, Wakame and Wontons; Grilled Oysters with Pancetta, Fennel Pollen, Tomato Panko and Chive Fondue; Warm Mushroom Salad with Oyster Mushrooms, Crispy Egg, Artichokes and Goat Cheese; Potato-Crusted Salmon with Sautéed Greens and Lemon Beurre Blanc; Vegetarian Burger with Tzatziki, Cucumber Slaw and Hand-Cut Fries and Fall Cider Beignets with Apple Chips and Cinnamon Whipped Cream. Morelli, a culinary graduate of the Institute of Culinary Education has also earned a Master of Music from the University of Cincinnati as well as a bachelor’s degree from Lycoming College in Pennsylvania. Spa Mirbeau is a Day Resort conveniently located at One Crossgates Mall Road in Albany, N.Y. where guests can escape any day of the week to unplug, relax, rejuvenate and renew from the inside, out. Family-owned and operated, Spa Mirbeau is the most recent installment in the nationally renowned French-inspired Mirbeau Inn & Spa brand, which has locations in Skaneateles, N.Y. and Plymouth, Mass. The Day Resort concept offers all of the amenities of an elegant overnight resort, close to home, with an extensive menu of spa treatments, a resting area with heated foot pool, aqua terrace, eucalyptus-infused sauna and steam room, spinning room and yoga studio, retail boutique, as well as Le Bistro, a French-inspired bistro serving light fare and exceptional wine. For more information, visit SpaMirbeau.com. NOVEMBER 2017


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PROFESSIONAL CHEFS

Culinary Cooking Champion Named New Head Chef at Gordon Ramsay Pub & Grill CHEF PROMOTION

Caesars Atlantic City Hotel & Casino has named Chef Georgeann Leaming as Head Chef at Gordon Ramsay Pub & Grill. The British pub is modeled after the famous concept at Caesars Palace in Las Vegas and one of Atlantic City’s top dining destinations. The Season 19 champion of The Food Network’s Chopped series brings a diverse culinary background to Gordon Ramsay Pub & Grill, spanning from popular Philadelphia eateries to upscale Italian cuisine. Leaming gained kitchen and management experience at a variety of establishments throughout Atlantic City including Harrah’s Resort and Showboat Casino. During her tenure along the Jersey shore, Leaming mastered the art of front and back house work, room service, banquets and more. She went on to serve as opening Executive Chef at Latz’s By The Bay in Somers Point, NJ. “We are thrilled to welcome Georgeann to our culinary family here at Caesars Atlantic City,” said Joe Guinta, Regional Vice President of Food & Beverage for Caesars Entertainment, overseeing culinary operations for Bally’s, Caesars and Harrah’s Resort in Atlantic City.  “Caesars strives to offer our customers world-class dining experiences, crafted by our region’s top chefs, and when we first met Georgeann we felt she was the perfect fit to head the team at Gordon Ramsay Pub & Grill.  As both a highly-recognized and notable chef in our area from her experience as a Chopped champion, we are excited for her to bring a fresh approach to dining at Caesars.”

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Leaming describes her cooking style as “clean and simple recipes that highlight the main components of the dish.” Rather than pigeonhole her specialties to one particular technique or ethnicity, Chef Leaming prefers to work various cultures and flavors into her menu, “At the end of the day, I want a beautiful dish that tastes great and makes the person eating it happy. The menu will feature time-honored favorites such as Ramsay Prime Burger w/ Truffle Cheese & Truffle Aioli; Chicken Pot Pie; Ramsay’s famous Beef Wellington and Red Wine Braised Short Rib with Aligot Potato Puree. Chef Leaming’s additions include Grilled Kurobata Pork Chop with Mission Figs, Golden raisins and Bourbon Whole Grain Mustard Sauce; and Pan Seared Diver Scallops with Red Lentil Mash. Vegetarian and Gluten free menus are also available, as well as 18 beers on tap and 38 bottled options from both worldwide and local breweries, along with a unique menu of Crafted Cocktails.

About The Ramsay Group His next-generation multi-media production company STUDIO RAMSAY has a joint venture with All3Media to develop and produce both unscripted and scripted television shows, creating new formats and innovative programming that includes a scripted arm focused on food-related themes, and development of new talent on a global front. The catalogue of programs that Ramsay has worked on historically with All3Media via One Potato Two Potato, together with new original content he’s currently developing, make for a unique and dynamic production and distribution partnership. Studio Ramsay’s first production, THE F WORD WITH GORDON RAMSAY, premiered live this past summer in the U.S. on FOX. Its first daytime cooking series, CULINARY GENIUS, premiered in the spring on ITV in the U.K. was syndicated on FOX stations in the U.S. this summer while his new documentary series, “Gordon on Cocaine,” for ITV will premiere this fall. Seasons 3 and 4 of “Matilda And The Ramsay Bunch,” starring Tilly Ramsay for U.K. children’s channel CBBC are also produced by STUDIO RAMSAY.  Renowned for highly successful and award-winning original programming, Emmy nominated, multi-Michelin star chef Gordon Ramsay produces TV shows on both sides of the Atlantic seen by audiences worldwide, including his FOX shows MASTERCHEF, MASTERCHEF JUNIOR, HELL’S KITCHEN and MASTERCHEF CELEBRITY SHOWDOWN, as well as Bravo’s “Best New Restaurant” and Food Network’s competition series “Food Court Wars.” In the U.K., he’s produced “Gordon Ramsay Behind Bars” and “Gordon Ramsay’s Great Escape” for Channel 4; food biography and nostalgia series “My Kitchen” for UKTV’s Good Food Channel; two instructional cookery series, “Ultimate Home Cooking” and “Ultimate Cookery Course” for Channel 4; and the first two seasons of “Matilda And The Ramsay Bunch,” all under his One Potato Two Potato banner.  

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CHEF PROMOTIONS

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Gordon Ramsay Pub & Grill

C hef G eorgeann Leaming

About Caesars Caesars Entertainment Corporation (“CEC”) is the world’s most diversified casino-entertainment provider and the most geographically diverse  U.S.  casino-entertainment company. CEC is mainly comprised of the following three entities: the majority owned operating subsidiary  Caesars Entertainment Operating Company, Inc.  (“CEOC”), wholly owned CERP and Caesars Growth Properties, LLC, in which we hold a variable economic interest. Since its beginning in  Reno, Nevada, 79 years ago, CEC has grown through development of new resorts, expansions and acquisitions and its portfolio of subsidiaries now operate 47 casinos in 13 U.S. states and five countries. CEC’s resorts operate primarily under the Caesars®, Harrah’s® and Horseshoe® brand names. CEC’s portfolio also includes the  London Clubs International  family of casinos. CEC is focused on building loyalty and value with its guests through a unique combination of great service, excellent products, unsurpassed distribution, operational excellence and technology leadership. CEC is committed to environmental sustainability and energy conservation and recognizes the importance of being a responsible steward of the environment. For more information, please visit  www.caesars.com.


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PROFESSIONAL CHEFS

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hef Oliver Lange was born in Berlin where he developed a passion for cooking at a young age. Immersing himself in the Japanese culture by visiting Tokyo, Osaka, Nara and Kyoto, Oliver studied and was inspired by the art of Japanese cuisine. He caught the attention of star chef Mario Lohninger (Danube NYC), with whom he collaborated to earn a Michelin star for the restaurant, “Silk”, in Frankfurt’s Cocoon Club.

In 2009, after winning the German cooking show, “Restaurant sucht Chef”, Oliver opened his pop up restaurant in Munich “Kokoro by Ollysan” to critical acclaim, receiving 14 Gault Millau points. In 2010, he took up permanent residence at Zenzakan, Pan-Asian Supperclub in Frankfurt, where his work won the title of ‘best innovative and creative sushi’ in Germany by Guide Michelin 2011.

Chef

OLIVER LANGE FOOD & BEVERAGE MAGAZINE

With his own catering and hospitality company, “Kokoro”, Oliver garnered critical acclaim throughout Europe and the Americas, collaborating with top hospitality groups and private clients to produce unique premium food concepts. Oliver moved to London in 2013 to open the much-anticipated Serpentine Sackler Gallery restaurant, “The Magazine”, designed by the late Pritzker Prize-winning architect, Zaha Hadid. Oliver joined Zuma London in January 2015, being named Head Chef in April of the same year. He took over as Executive Chef of Zuma New York in September 2015. It was a natural next step for Oliver to collaborate with Zuma, as he and founder Rainer Becker share the same passion for Japanese contemporary cuisine. His work is driven by a continuous www.foodbevmag.com


TRENDS WINES

THE COOL WORLD OF

Although there are several types of wine that you buy, one of the most unheard of is ice wine. Ice wine is a very rare form of wine, a wine that is produced under certain types of weather conditions.  Ice wine is mainly produced in the Pacific Northwest region, where the weather conditions are right for the wine Although there are several types of wine that you buy, one of the most unheard of is ice wine.  Ice wine is a very rare form of wine, a wine that is produced under certain types of weather conditions.  Ice wine is mainly produced in the Pacific Northwest region, where the weather conditions are right for the wine.  As ironic as it is, ice wine is produced in very small quantities.  With the wine requiring only the fines of quality and a lack of availability, the product is extremely rare indeed.  Truth be told, there are only a lucky few who are actually able to purchase the wine.  Ice wine, due to the scarce amount, can be extremely expensive and out of the price range for a majority of us. Much like the beauty of owning a diamond, ice wine is something that many of us hope and dream to experience at some point in our lives.  Although the materials are rare, the weather conditions are even more crucial to producing this wine.  Once the right weather conditions arrive, the wine maker prepares to produce this extremely rare and priceless wine. The basic requirements needed to produce ice wine are fully ripened grapes and a temperature of around 5 degrees C.  The temperature needs

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ICE WINES The best way to experience ice wine is to find the right wine maker in the Pacific Northwest region. Even though bottles go extremely fast once they have been made you may be able to catch a wine maker with some on hand.  Be prepared to spend a hefty amount though.  Although it can cost a lot and be extremely hard to find - the taste of ice wine makes it well worth the effort.

to stay that way for several days, so that the wine maker can complete the process of making the wine. Grapes that are frozen during these extremely cold temperatures are hand plucked at night by the wine maker and his assistants. To produce a bottle of ice wine, full vine grapes may be required. Once the grapes have been collected, they are gently pressed, in order to collect the running juice only.  The temperature creates the frozen water crystals, which are fermented along with sugars and the particles that are found in the free running juices.  Through this process, the wonderful and rare ice wine is created. If you have been looking to try ice wine, finding it may be very difficult.  As you probably already know, most alcohol and wine stores don’t sell this rare wine.  Finding it online is very hard to do as well, unless you catch it at the right time.  Even then, if you are able to find it, it can easily cost you hundreds of thousands of dollars for a single bottle.

Ice wine is now part of the global wine cultural cannon, produced in Germany and Austria as well as Canada, New York’s Finger Lakes region, and even Michigan. It’s typically made with higher acid, fragrant grapes. There’s several varieties to try Sylvaner, Vidal Blanc Gewurtztraminer, Cabernet Franc, and Riesling. Although other grapes can be used. The goal is not to create an explosion of sugar. Most ice wines are maybe lighter than you’d expect, with a pure, very often “honeyed” freshness, a range of florals and stone or berry fruit notes, and surprising acidity. Ice wine is a dessert wine with a fruity taste and high on sweetness. Pair it with subtle desserts containing enough fat to balance the taste profile. If you prefer more savory, late night snacks, a great pairing option with ice wine would be softer cheeses. A few desserts that pair well with ice wine: cheesecake, vanilla pound cake, ice cream, coconut ice cream, fresh fruit panna cotta, and white chocolate mousse.

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48

GLUTEN FREE

Vegan Baked Dessert DELICIOUS AND FANCY!

MAKE A VEGAN CAKES Do you have a strict vegan in the family who has a birthday or celebration coming up that traditionally calls for cake? If you’re not familiar with vegan dietary practices, you might not know what vegans do not eat. Even worse, you might have no idea how to replace what they do not eat. Do you have a strict vegan in the family who has a birthday or celebration coming up that traditionally calls for cake? If you’re not familiar with vegan dietary practices, you might not know what vegans do not eat.  Even worse, you might have no idea how to replace what they do not eat. But don’t worry. In a few short paragraphs, I’ll explain exactly what you need to make the perfect cake for your vegan friend or relative. And best of all, no one will be able to taste the difference. Let’s start with what strict vegans do not eat. They do not eat eggs. They do not drink milk. They don’t eat certain types of sugar. They don’t eat butter. And they don’t eat frosting. Eggs can be replaced by “EnerG Egg Replacer,” which you can purchase at many grocery stores. The box will explain how much replacer to use per egg. Cow’s milk can be replaced by organic rice milk, which doesn’t contain any animal byproducts. You can buy rice milk at your local grocery store, too. Many vegans do not consume sugar, either, because it is often whitened by animal bone char. You can avoid sugar that is whitened by bone char by purchasing “unbleached” sugar in the raw, or beet sugar. There are some cane sugars, too, which were not whitened using bone char, but they are hard to distinguish from others, unless you know the exact name brand. Strict vegans will not eat food made with butter, either. If your cake recipe calls for butter, you can simply replace it with margarine or vegetable shortening. In addition to butter, sugar, milk, and eggs, strict vegans also will not eat dairy frosting. If your recipe calls for frosting, you can look for a similar flavor of “non-dairy” frosting or you can make your own, replacing butter with margarine. And there you have it: an ingredient replacement key for your vegan cake. Simply follow the key, replace vegan-unfriendly items on your recipe and your cake will be perfectly fit for even the strictest vegetarian!

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RECIPES IDEAS 49

Gluten-Free Holiday Dessert

Gluten-free MUG CAKES

GOURMET QUALITY

Your holiday guests will be most welcome in your home, and you’ll feel pleased to be their host - until you remember that their habits, preferences, and needs might not match your own. Now envision each of your guests enjoying your gluten free mug cakes, secure in the knowledge that each of the desserts mug cakes contain no gluten - nor do they contain any added sugar, eggs, dairy, and no added oil. And imagine that instead of worrying about what to serve all of your guests for dessert you have the solution on hand anytime you need it. Your guests need not be on gluten-free diets to appreciate these homemade treats you’ve prepared in your oven. All of your holiday guests can enjoy this delicious holiday cake. You’ll also enjoy eating gluten-free mug cakes as much as your guests will appreciate you taking their health need and spending the time to considering their dietary constraints. It’s not as easy to satisfy the gluten-free eater’s sweet tooth as one might think even for the most experienced cooks. Gluten-free foods can be difficult to come by, and time-consuming to find or to make. Of course, if you’re on a gluten-free diet, you’ve probably already the best way of going about this.

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COOK IT, LIKE A PRO

Creams Cafe Partners with Como TO LAUNCH A NEW LOYALTY SCHEME TO REWARD REPEAT CUSTOMERS

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RECIPES IDEAS

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M&M Waffle Customers enjoy a free drink after 3 stamps, a milkshake after 6, and a waffle after reaching 9 loyalty stamps. Members will also enjoy a birthday gift and special treats from time to time, such as a free bubble-pop waffle. In addition, as a special welcome gift, users signing up via Creams’ mobile app will receive a free drink.

Cream Cafe Counter Powered by Como, an award-winning global leader in customer engagement, the loyalty club and mobile app are already gaining traction with more than 15,000 club members. Popular British dessert chain Creams Cafe has launched an innovative loyalty scheme to reward its returning customers for their repeat business. The loyalty scheme, which is available on the fast-growing dessert chain’s mobile app, will let members of its loyalty club earn exclusive rewards when they buy desserts at any of Creams Cafe’s 50 locations. For the past two months, Creams Cafe has been working with Como, an award-winning global leader in customer engagement solutions, to offer the loyalty program to a limited number of customers on a trial basis. Following the successful trial – which saw more than 15,000 members sign up via Creams’ mobile app – the dessert chain recently decided to officially open it to the general public. “Using deep data analytics and marketing automation, our Como Sense solution helps Creams Cafe identify customer segments such as

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Freak Shake families or milkshake lovers and target them automatically with relevant rewards”, said Ofer Rahum, Chief Business Operations at Como. “Those personalised rewards, pushed via customised and branded mobile app, are bringing customers back to Creams’ 50 locations across the UK, increasing sales for the chain”. Handley Amos, CEO of Creams Cafe, said, “Our relationship with Como has been very positive thus far. The amount of app registrations is highly encouraging, and we’ve seen a 20% increase in spend by customers who purchase via the app. No doubt there is a lot more exciting elements to explore going forward, as we provide our customers with personalized offers based on the quality purchase behavior data the Como app captures.”

Delicious Rewards, Ambitious Targets

The gelato and dessert specialists’ loyalty program will reward club members with a Loyalty card stamp each time they make a purchase over £6.

Creams’ loyalty program is being launched as the popular dessert parlour is gaining traction across the UK. It aims to have 100 sites operating by April 2018, including locations in key British cities such as Leeds and Liverpool – as well as its first Scottish location, which is slated to open in Glasgow. According to research by Nielsen, British shoppers are the most likely in the world to have a loyalty card, but they are among the least likely to use it. This is one of the reasons Creams Cafe has decided to use Como’s flagship product, Como Sense, to target its club members with personalised offers designed to appeal to each member’s preferences. Como Sense is fully integrated with Creams’ EPOS system, which is provided by 3S POS – an integration that Como utilises to provide Creams with detailed purchase data and actionable business insights.

About Creams Cafe

Creams Cafe is a fast-casual dining restaurant specialising in waffles, crepes, sundaes, milkshakes and gelato. The Creams story began in 2006, when the two founders spotted a gap in the market for high-end gelato.

About Como

Como empowers chains of all sizes to maximize customer loyalty, revenue and business growth with Como Sense, the leading end-to-end customer engagement solution.

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FRONT OF THE HOUSE

NEW Collections from, FOH®: Spiral Ink®, Artefact®, and Kiln White® For over 15 years, Front of the House®’s winning formula of introducing NEW trend-forward porcelain collections has continued to elevate and define tabletop style. This year is no exception as FOH® shows off three stunning 2017 introduction: Spiral Ink®, Artefact®, and Kiln White®.   Spiral Ink® is a new take on Front of the House®’s classic Spiral® collection. Sexy in sleek matte black, Spiral Ink®’s proprietary scratch-resistant glaze on Front of the House®’s signature porcelain creates a unique, chic plating canvas. Artefact® by Front of the House® beautifully combines the rawness, color, and hand-thrown feel of one-of-a-kind pottery with the confidence, strength, and durability of commercial-grade colored porcelain. Artefact™ is available in 2 colors; Ash and White.   Kiln White® by Front of the House® is a revolutionary collection that has a distinctly organic, yet modern personality. Paired with FOH®’s proprietary super-white glaze, Kiln White® is the perfect complement to any earthy and clean culinary style.

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NEW COLLECTIONS

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COOK IT, LIKE A PRO

AFTER THE HOLIDAY FEAST SERVE YOUR GUEST A GLASS

PORT WINES

PORT WINES after a great meal is a sweet

note, with dessert these fortified wines come in an impressive array of styles and sweetness levels. It tends to have a much richer, sweeter and heavier flavor than other wines. It is usually served as an before or after dinner drink. The sophistication of enjoying Port wine is to serve it straight up, or “neat,” in a proper Port glass. It can be paired with many different kinds of food. However it is commonly served at the end of the meal. Port is made using a unique blend of grapes native to Portugal. There are up to 52 grape varieties used to make port,

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Due to its rich fruity flavor but is also goes well with sweet desserts, cheese, nuts, dried fruit, chocolate and other sweet foods. Port wines are forfeited which means that additional grapes spirits are added to the blend during processing to increase the alcohol content making it have a much higher alcohol content that other wines. There are several different classifications of port wine and it is based on the aging process. Port is very useful and extremely versatile in cooking, because of its strong, fruity flavors and of course its sweetness. It lifts game dishes to heavenly heights and makes a wonderful reduction or gravy for roast meats. Because the flavor is often a little less sweet than a ruby port, tawny ports can be served chilled as an aperitif, and go well with salty appetizers such as olives, pretzels or Marcona almonds. So sit back and enjoy a nice glass of Port!

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RECIPES IDEAS

Cranberry Chutney

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For Holiday The Table Sugar Free Cranberry 2 cups fresh cranberries- 1 cup granulated sugar substitute- 3 tablespoons water- 1 medium apple chopped fine- 2 celery stalks, chopped fine- 2 tablespoons orange zest- 1 cup orange juice- 1 cup seedless raisins- 1/2 teaspoon ground ginger- 1/2 teaspoon nutmeg- 1/2 teaspoon ground cloves1/2 teaspoon cinnamon Combine all ingredients in a heavy medium sized saucepan and bring to a boil stirring frequently. Boil for about five minutes, then reduce heat and for about 20 minutes or until it thickens to desired consistency.

Fig and Cranberry Chutney 1 cup fresh cranberries- 1/2 cup unsweetened apple juice- 1/4 cup snipped dried figs- 2 tablespoons packed brown sugar- 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary, crushed- 1/4 teaspoon salt- 1/8 teaspoon ground black pepper Stir cranberries, apple juice, figs, brown sugar, rosemary, salt, and pepper together in heavy saucepan and bring to a boil. Reduce heat and simmer, uncovered, for 5 to 8 minutes or until thickened to desired consistency. Refrigerate to store, but can be served warm or chilled.

Spicy Cranberry Chutney

THREE VARIATIONS TO BRIGHTEN HOLIDAY

C

ranberries are a healthy holiday favorite that brings plenty of diet friendly nutrition to the table: they’re high in fiber, Vitamin A, and potassium, and a cup of these bright red beauties has just over 50 calories. Cranberries have a long history of being a favorite holiday food

in the US, and with good reason.

It is believed that Native Americans first introduced cranberries to the starving European settlers in Massachusetts, who thereafter continued to include the berries in their holiday feasts. The majority of cranberries sold today are processed into juice or sauce or sweetened or dried. Most commercial cranberry sauce preparations are high in sugar, but you can short-circuit the diet damage by making your own - it’s fast, easy, affordable, and delicious. Here are three variations on cranberry chutney, all sugar free and all fabulous! www.foodbevmag.com

1 bag (2 cups) fresh or frozen cranberries- 1 cup thinly sliced onions- 1 small apple, chopped small but not too fine- 1 teaspoon cinnamon- 1/2 teaspoon allspice- 1/2 teaspoon cloves- 1 teaspoon mild dried mild chile OR 1/2 teaspoon of dried strong chile- 1/2 cup water- artificial sweetener equal to 1/2 cup sugar- 2 tablespoons lime juice1 teaspoon oilHeat oil in medium sized heavy saucepan and add onions. Stir and cook for about 2 minutes, or until onions just start to soften. Add apples and spices and cook, stirring constantly, another 2 - 3 minutes. Add water, sweetener, and cranberries. Continue to cook, stirring frequently, for about five more minutes or until the cranberries all “pop”. Continue to cook until the mixture reaches the amount of “chunkiness” you prefer, adding a bit more water if necessary to prevent sticking. Remove from heat, add lime juice, and stir well. If the sweetness or tartness needs to be adjusted, add more sugar substitute or lime juice. NOVEMBER 2017


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COOK IT, LIKE A PRO

Cook It, like a Pro Chef

INGREDIENTS

CHOCOLATE PUMPKIN PIE

1 full Graham Cracker crust ½ cup Semi-Sweet Chocolate, divided 1 cup Whipped Topping, thawed, divided 2 pkg. (3.4 oz. each) Vanilla Flavor Instant Pudding 1 cup cold milk 1 cup canned pumpkin 1 tablespoon unsweetened baking cocoa 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg

DIRECTIONS 1. With a medium size saucepan, bring ½ cup of chocolate and 1 cup whipped topping to medium heat and melt until creamy. Stir well then spread onto bottom of crust. 2. Beat next 6 ingredients in medium bowl with whisk 2 min. Stir in 1-1/2 cups of remaining whipped topping; spread over layer in crust. 3. Refrigerate 1 hour. Meanwhile, whisk and stir together 1 cup pumpkin filling and baking cocoa until there are no lumps. 4. Then, when the pie is finished chilling, pour chocolate filling over pumpkin filling in pie plate.

SERVE Refrigerate for another 15 minutes, then serve.

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HOLIDAY RECIPES 61

HOT APPL-HOLIC CIDER!

INGREDIENTS 2 cinnamon sticks, broken 1 ounce tuaca liqueur 10 whole cloves 6 whole allspice 2 qt. apple juice

CHESTNUT STUFFING!

DIRECTIONS

INGREDIENTS

1. Place the cinnamon sticks, cloves and allspice on a double thickness cheesecloth; bring up corners and tie with string to form a bag.

1-1/2 lb. Chestnuts, peeled and chopped 1 lb. home-style bread with crust removed, lightly toasted 1 lb. sausage cooked & crumbled 1/2-3/4 C. chicken or turkey stock 2 large onions, minced 2 Tbs. oil 1/4 stick unsalted butter 1 C. minced celery 3 Tbs. fresh sage 2 Tbs. fresh parsley

2. Place in a large saucepan with apple juice (or place loose spices in pan and strain before serving). 3. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Remove spice bag. 4. Serve punch in hot mugs. Garnish with cinnamon sticks if desired.

DIRECTIONS

SERVING SIZE / YIELDS

1. Put toasted bread crumbs in a large bowl. SautĂŠ onion and celery in oil and butter until soft.

2 qt. apple juice.

CRANDBERRY BISCOTTI!

INGREDIENTS

DIRECTIONS

1. Preheat oven to 325 degrees. Combine the flour, sugar, baking 2 1/3 C. all-purpose flour powder, cinnamon and nutmeg in a large mixing bowl. Whisk the eggs, egg whites and vanilla together and add to the dry ingredi1 C. granulated sugar 1 1/2 tsp. baking powder ents, mixing until just moistened. 1 1/4 tsp. cinnamon 2. Add cranberries and almonds and mix thoroughly. Turn out 1/2 tsp. nutmeg onto a floured surface and divide batter in half. Pat each half into 2 large eggs a log about 14 inches long and 2 inches wide. 2 large egg whites 3. Place on a lightly greased cookie sheet and bake 30 minutes 1 Tbs. vanilla extract or until firm. Cool so the biscotti loaves can be handled. Reduce 1 1/2 C. fresh or frozen oven temperature to 300 degrees Cut the loaves crosswise into cranberries, chopped 1/2-inch slices. Turn the slices cut side up on the cookie sheet 3/4 C. sliced almonds and return to the oven. Bake for 40-45 minutes or until firm and dry. Cool and keep in a tight container. www.foodbevmag.com

2. Add the cooked mixture to the bread crumbs. Stir in the Chestnuts, parsley and enough stock to moisten 3. Place the stuffing in the turkey and cook according to the directions for the turkey. 4. Stuffing can also be placed in a buttered baking dish and baked, covered in a 350 degree oven for about an hour.

STUFF THE TURKEY Remove the cover during the last 20 minutes of baking. Stuffing will fill a 12-15 lb. bird.

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COOK IT, LIKE A PRO

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RECIPES IDEAS

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Food & Beverage Magazine November 2017  

ON THE COVER: FRONT OF THE HOUSE: NEW COLLECTIONS • F&B Q&A with Jim KING ROLLING STONE PIZZA COMPANY • CALI' FLOUR FOODS • CHEF OF THE MON...