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Food & Beverage Magazine August 2017


ON THE MENU

on the cover

VANESSA DE CARIA

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BEYOND THE LOBBY 8

Each month we will focus on what goes on beyond the lobby of major hotels across.

BMI MUSIC HELPS SET THE SCENE FOR AMERICA’S WINERIES 10 What better way to spend a day than taking in the tastes, sights and sounds of a winery?

Cristina Carpio - TAPA JOURNEY18

When you think about Tapas, you think Spanish cuisine, small plates, appetizers.

NAPA VALLEY ENTERTAINING 29

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Napa valley entertaining is the first book to bring readers behind the scenes of major hotels across.

GARY BRACKETT - THE STACKED PICKLE 32

The former NFL star restaurant has become Indianapolis’ favorite neighborhood eatery.

RUMCHATA lunches frappachata 36

First and only premium ready-to-drink alcoholic iced coffee on the market.

KITCHEN 2 The Table 46

Chefs from around the globe bring their unique thoughts, style and of course their cuisines.

President of Sculpture Hospitality

MONTI ROCK III • MEALS WITH MONTI 56

And what would the world of entertainingly hospitality be without the Full Monti

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BACK OF THE HOUSE

SOMMELIER OF THE MONTH

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

Coming in September

“Candy is dandy, but liquor is quicker.”

Publisher - Micheal Politz • Food & Beverage Magazine® is owned and published electronically - Willy Wonka by Beautiful People LLC. Copyright 1995-2016 Beautiful People LLC. All rights reserved. Food & Beverage Magazine® and distinctive logo are trademarks owned by Beautiful People LLC. “fb101.com” is a trademark of Beautiful People LLC. No part of this electronic magazine may be reproduced without the written consent of MICHAEL Food & Beverage Magazine. Requests for permission should be-directed to:POLITZ editor@fb101.com. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm. Nor are we afflicated with any other Food&Beverage or Hospitality publication. Articles and Comments are welcome, but they should be on-topic and well-expressed.

Food & Beverage Magazine August 2017


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WWW.GLOBALSPIRITAWARDS.COM

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Food & Beverage Magazine August 2017


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

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

1833 RESTAURANT: LOCALLY SOURCED IN THE LAND OF BIG AGRICULTURE

Editorial Director

The local Ohio flavor at 1833 extends to the beer list, where a revolving list of a half dozen Ohio beers are offered at any given time. So are locally grown wines, such as a Vermillion Vineyards Cabernet Franc and a Ferrante Gewurztraminer. This fall, he’s planning a meet-the-farmer dinner, bringing farmers together with diners for a special dinner at 1833. “In a state best known for big agriculture, farmers now know that there’s another market,” Chef Barnhart says.“It’s not all of the 1833 Restaurant at The Hotel at Oberlin is deep- soybeans, corn and wheat.” ly committed to locally sourcing what he prepares and serves to guests. In fact, he estimates that anywhere from 75% to 90% of the food he serves has been grown or raised within a few miles of the kitchen of 1833.

In the heart of Ohio farm country, Chef Jim Barnhart

“It’s really about keeping in touch with the farmers and utilizing their products,” says Chef Barnhart, who deals directly with more than half a dozen local farmers and purveyors on a weekly basis. “I get strawberries from Krieg’s in Vermillion and peaches and cherries from Miller Orchards in Amherst, which has the best stone fruit around.” He gets his micro greens a few miles away at The Chef’s Garden, where owner Lee Jones, a frequent guest on the Food Network, has been singled out with a James Beard Award as a pioneer in sustainable agricultural practices. Gerber Amish Poultry in Kidron is where 1833’s chickens come from while Grobes Fruit Farm is where Chef Barnhart plans to get his potatoes for the restaurant this fall.

Chef Jim Barnhart

“We source maple syrup from Holcomb’s in Wakefield, Ohio,” he says, adding that it’s now the sole purveyor for all the maple syrup that 1833 needs (which is a lot of syrup, considering that the restaurant is known for its Sunday brunch, waffles and pancakes) in a state that ranks 5th in the nation for maple syrup production. Cream and milk come from Holmes County dairy farmers, emmer flour from Stutzman’s Mill in Millerburg and the tomatoes at 1833 might very well have been grown in Chef Barnhart’s own garden, where he experiments with heirloom varieties. Young carrots are crispy and snappy but their season ends abruptly, so he pickles them with coriander. Green beans, dilly beans, fennel and radishes all get the pickling treatment as a way of adding spring flavors later in the season. Food & Beverage Magazine August 2017

The Hotel at Oberlin Wine Lover’s Package Spend one night in a luxurious standard room or suite style accommodation and enjoy two bottles of wine from one of Lorain County’s Vineyards in 1833, paired with a goat cheese and almond crisp appetizer. Package is available year round. Price excludes tax and gratuity. Details at The Hotel at Oberlin.


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

Chef Walter Staib has been named the recipient of the Historic Hotels of America 2017 Historian of the Year Award. Chef Staib will be honored with this distinguished award on September 28, 2017 at the Historic Hotels Awards of Excellence Ceremony & Gala at The Omni Homestead Resort (1766) in Hot Springs, Virginia. The Historic Hotels of America Historian of the Year Award is presented to an individual for making a unique contribution in the research and presentation of history and whose work has encouraged a wide discussion and greater understanding and enthusiasm for American History and historic hospitality.    Chef Walter Staib has been an enthusiastic champion of American History. As author, culinary historian, and acclaimed international chef, his work continues to increase the recognition and celebration of our country’s culinary heritage. Historic Hotels of America is pleased to recognize Chef Staib for his success as a culinary historian, his achievements and contributions to the exceptional culinary experience at numerous legendary historic hotels, and his inspiration as the enthusiastic founder and host of A Taste of History,©, seen nationwide on Public TV, RLTV, and AMAZON Prime Video. The acclaimed show, A Taste of History© has won 10 Emmy Awards and has been a creative way for Chef Staib to showcase 18th century cuisine. His passion and dedication has made a significant contribution bringing America’s history to life through the food and recipes the founders of America enjoyed. Historic Hotels of America recognizes Chef Staib’s extensive work as an exemplary culinary historian, his dedication to preserving and sharing recipes of America’s early cuisine, and the books he has authored: Recipes from the Birthplace of American Cuisine, A Sweet Taste of History, and City Tavern Cookbook. In addition to his contributions in history, Chef Staib has opened more than 650 restaurants worldwide, authored 6 cookbooks, is a James Beard-nominated chef, and is currently the driving force behind Philadelphia’s City Tavern, a recreation of the original 18th century tavern.   “Chef Walter Staib makes history interesting, fun, and tasty,” said Lawrence Horwitz, Executive Director of Historic Hotels of America and Historic Hotels Worldwide.

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Chef Walter Staib Named the Recipient of the Historic Hotels of America 2017 Historian of the Year Award

“We are delighted to recognize Chef Staib for his dedication and contribution to preserving and sharing America’s stories about our nation’s founding fathers and their favorite recipes through his books and A Taste of History.”   “I may be best known for my work on television with A Taste of History or as a restauranteur at City Tavern, but hotels have been a very big part of my life starting from the very beginning,” said Chef Walter Staib. “As a young man in Germany, I began my tutelage at Hotel Post; a hotel that was built in 1773 and hosted notable names in history such as Napoleon Bonaparte. As my career grew, I was called upon to consult for hospitality projects around the world. I helped design new resorts, all of which I am truly proud, but my dearest memories come from my work with historic hotels, such as the Parker House in Boston or Omni Royal Orleans. When I travel today, I prefer lodging at historic hotels with warmth and a story to tell and that experience cannot be created; it takes true history.” The 2017 Historic Hotels Awards of Excellence Ceremony and Gala Dinner will be held at The Omni Homestead Resort (1766) in Hot Springs, Virginia on September 28, 2017 at 6 pm. Tickets for the 2017 Awards Ceremony and Gala Dinner are $350 for one seat and $2,800 per table (for 8 seats). To register for the ceremony and gala, please contact Stephanie Calhoun  scalhoun@historichotels.org or +1 202 772 8336. To view the video from the Historic Hotels 2016 Awards of Excellence Ceremony and Gala, click here.

About Chef Walter Staib A third-generation restauSteve Doyle rateur with more than four decades of culinary experience, Chef Walter Staib began his career in Europe, receiving formal training in many of Europe’s finest hotels and restaurants. He was the first inductee into the Caribbean Culinary Hall of Fame.    Chef Staib’s culinary excellence has earned him numerous other awards, among them the prestigious Chevalier de l’Ordre du Mérite Agricole de la République Francaise, awarded in 1987. In 1996 he was also appointed the First Culinary Ambassador to the City of Philadelphia. In July 2006, he was named and remains the Culinary Ambassador to the Commonwealth of Pennsylvania. The same year, he was also awarded the Seven Stars & Stripes Award for Excellence in Hospitality. German President Dr. Horst Köhler conferred the Knight’s Cross of the Order of Merit of the Federal Republic of Germany upon Staib in May 2007. He also won the National Restaurant Association Keystone Humanitarian Award (Pennsylvania) that year. In 2008, the German-American Chamber of Commerce, Inc. granted him the Award of Leadership & Service.

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MUSIC FOR FOODIES

Music Helps Set the Scene for America’s Wineries What better way to spend a day than taking in the tastes, sights and sounds of a winery? People who are looking for a relaxed respite from the rest of the week can even picture the inviting scene – the glass in their hand, the vines growing outside and most likely, music playing in the background.

While private events such as weddings, retirement parties, etc., where the invitees fall within the circle of friends and family, are exempt from licensing, pretty much all other types of public performances require a music license. This includes live music, recorded music and non-exempt radio and TV. The good news is that with a BMI license you only D o n ’t d i s a p p o i n t t h e m . pay for the music you play. Performing Rights Organizations like BMI can help by granting per- BMI represents more than mission to legally perform music 750,000 songwriters, composers in all types of businesses, includ- and music publishers and partners ing wineries, to help set the mood with industry associations to offer and give customers the experi- member discounts for businesses ence they daydream about. Why that play music from the BMI do businesses have to license repertoire. their music use? Simply put, the law recognizes music as the intel- Laurie Aldrich, Executive lectual property of its creators and Director of the Virginia Wineries anyone using it in a public setting Association had this to say about must first get permission from the program: “Working with those creators to play it publicly. BMI has helped our association In essence, music is the product members understand the imporsongwriters and composers offer, tance of licensing their music just like products sold to busi- use and the partnership provides nesses by other suppliers. And some additional savings off their just like other suppliers, licensing fees are how these songwriters and composers stay in business and can continue to create music.

Food & Beverage Magazine August 2017

So, which license do wineries need? For music played in your tasting room or on-site restaurant, please download and complete a license for eating and drinking establishments. For music played outside on your winery grounds, please download and complete a license for venues. Both licenses give you permission to publicly play or perform in those areas any piece of music in BMI’s repertoire of nearly 12 million works.

For more information, please visit bmi.com or call a BMI representative at (800) 325-1395. Please note that if you are publicly performing music represented by another performing rights organization and not BMI, you need to secure a license from that PRO as well.


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Lisa Loeb

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WHAT IS SCULPTURE HOSPITALITY? We are the pioneers in hospitality inventory management. Our family of brands – bevinco, bevinco mobile, bevchek and measuring cup – deliver state-of-the-art technology solutions and services that improve the lives and businesses of bar and restaurant operators in the U.S., Canada and in 33 countries overseas. Celebrating our 30th anniversary this year, we now have more than 360 franchisees offering the most experienced profit and revenue-enhancement management services in the global hospitality industry.

Food & Beverage Magazine August 2017


MUSIC FOR FOODIES

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FEATURED ARTICLE

“Bevinco delivers the most accurate inventory reporting by weighing bottles on a bluetooth scale. This method can save bar owners $1,000 - $5,000 per month.”

Vanessa De Caria F&B Mag •

Everyone has a story. Tell us how you knew you wanted to infuse technology into the hospitality field. What was your “light bulb” moment?

Vanessa •

When Sculpture first started, we had a game-changing product – the most sophisticated software in our space – but we had trouble selling it. The “aha” moment was realizing that we needed to merge our technology with upfront, personalized service.

F&B Mag • Why do restaurant and bar owners need this service? What are the key benefits?

Vanessa •

Our products generate an immediate ROI on inventory services by increasing top-line sales and reducing inventory asset losses. Thanks to our strong track record over the last 30 years, we are very confident that our products will deliver a compelling ROI in virtually any hospitality setting.

Food & Beverage Magazine August 2017

F&B Mag •

Today’s technology in addition to mobile technology is now a major part of the hospitality infrastructure. What sets Sculpture Hospitality apart from the pack?

Vanessa •

Our clients tell us that our emphasis on truly personalized service is virtually unique in our industry. We offer a dedicated process through our franchisee representatives who walk our clients through every step of the process, being certain to answer every question along the way. After the initial set-up, our clients know that we’re never more than a phone call away.


INDUSTRY PROFESSIONALS

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2017 Franchise Convention in Toronto, an annual celebration bringing the family together to celebrate victories and plan for a successful tomorrow.

F&B Mag •

F&B Mag •

What does it take to be a successful Sculpture Hospitality franchisee?”

How do you encourage creative thinking within your organization?

Vanessa •

Vanessa •

We focus intently on recruiting franchisees who are the right fit for our business and who understand our clients’ need for ROI. We train them to be laser-focused on discovering hidden loss through our auditing process while developing innovative ways to streamline our clients’ business.

F&B Mag •

How would you describe the impact that bevchek, bevinco and the bevinco mobile app would have when it’s introduced in a bar, lounge or beverage portion of a restaurant?

Vanessa •

Each of our products delivers a compelling benefit for our franchisees and for our clients. For example, bevchek measures beer history in real time. bevinco delivers precise inventory reporting by weighing bottles, which is the most accurate way to monitor usage. Measuring Cup provides optimum control of food costs and inventory to drive more profit in the pantry.

F&B Mag •

What are the most important decisions you make as the leader of your organization?

Vanessa •

Understanding where the technology is headed so we can make certain we are continuously innovating and that our products always stay ahead of the curve. We also need to ensure that our software can be integrated into other platforms, such as mobile and point-of-sale technology, which is already being used by our clients. And it’s all for naught if we don’t hire the right people to serve our clients and run the business.

We give our people the freedom to think creatively. The entire structure of our organization encourages creative thinking.

F&B Mag •

What is one characteristic that you believe every leader should possess?

Vanessa •

The willingness and courage to empower people to make the right decisions.

F&B Mag •

Can you explain the impact, if any, that social media has made on your organization and you personally?

Vanessa •

As in so many other industries, social media has revolutionized our space. Our marketplace is evolving, and we’re calling on and working with more-connected people. Social media is the mechanism for reaching them. It enables us to deliver meaningful, real-time content that positions us as the authority in the inventory management space.

F&B Mag •

What are a few resources you would recommend to someone looking to gain insight into becoming a better leader?

Vanessa •

I always tell people to be constantly learning and open to elevating their awareness. Immerse yourself in the latest trends and current events, so you can understand how they apply to your business. Things move at the speed of light these days. If you’re not keeping up, the world will pass you by.

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INDUSTRY PROFESSIONALS

F&B Mag •

What are you doing to ensure Sculpture Hospitality’s continued success, growth and development in the hospitality industry?

Vanessa •

We’re focused on integrating our technology with other platforms, continuously customizing our offerings and expanding our footprint into the food inventory space. This puts Sculpture in the position to be a one-stop, full-service inventory solution for our clients.

F&B Mag •

I know you’re celebrating your 30th anniversary this year. How has the company evolved over the years?

Vanessa •

We’ve completely transformed our company over the last several years by becoming much more technologically savvy and focusing on direct client service. We’ve expanded our products and services to keep up with the ever-changing landscape of inventory management, thus staying ahead of the curve at all times.

F&B Mag •

You were recently elevated to the corner suite. What is your vision for the company moving forward?

Vanessa •

My vision is to continue to expand our business, recruit even more outstanding franchisees, continue driving the integration of platforms and move into the food inventory space.

F&B Mag • How big is Sculpture (global, US markets, etc.)?

Vanessa •

We have more than 360 franchisees globally covering the U.S., Canada and 33 international markets. We recently expanded into Asia and we’re looking to add many more international franchisees in the immediate future.

F&B Mag •

How do you attract prospective franchisees?

Vanessa •

Our existing clients refer us to their connections in the industry, which is always the most successful sales tool. Many of our clients also become part of our family by franchising a territory.

F&B Mag • Can you name a person who has had a tremendous impact on you as a leader? Why and how did this person impact your life?

Vanessa •

I was fortunate to work for a powerhouse woman named Chris Simpson in the early stages of my career in the publishing industry. She constantly encouraged me to get out of my comfort zone and to believe in myself. She told me to be confident and “own my destiny.” She was both a mentor and an inspiration to me as a young woman finding my way in a male-dominated business. I owe a tremendous debt to her.

Click here to learn more about Sculpture Hospitality and its

suite http://info.sculpturehospitality.com/fb101 Food & of B eservices. verage Magazine August 2017

Q&A with Vanessa De Caria


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Over 30 years of helping 50,000+ restaurant and bar operators become more profitable

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Bring the power and data analysis of a professional Bevinco audit to the palm of your hand with the Bevinco Mobile iOS app. Bevinco Mobile simplifies the inventory process by allowing you to quickly scan, count and weigh open bottles and kegs.

NEW Web-based Draft Beer Management

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Invisible to staff and guests, the Bevchek Draft Beer system provides hospitality professionals with detailed, instant data comparing sales from your POS terminals relative to real-time pours captured through our advanced flow meter technology.

Using independent inventory professionals, Measuring Cup food inventory service will perform on-site audits, bringing clarity to your kitchen performance by identifying food cost problems along with strategies to resolve them.

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C A R P I O ’ S CO R N E R

By Cristina Carpio

Dinner Presentation When you think about tapas, you think Spanish cuisine, small plates, appetizers. But this concept has evolved into something more sophisticated and elaborate. Tapas is not only popular in Spain but throughout the world. A lot of restaurants have now taken the tapas concept and adapted it to their cuisines. A lot of diners are very receptive of this because you can eat small portions and it allows you to mix and match different items and be able to try more variety of flavors and textures. Michelin ranked Chef Albert AdriĂĄ in Spain is the world re-known master of tapas. Born in 1969 in the neighborhood of Santa EulaliĂĄ in Catalonia, his parents instilled in him a passion for cooking since he was a young boy. In 1985, Albert decided to leave his studies and pursue his love for food. Just like any chefs, he went to stage at many different restaurants to learn the art of cooking.

Food & Beverage Magazine August 2017


CRISTINA CARPIO

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It was the same year when he landed his first restaurant job. After ten years when the restaurant closed down, he wrote his first book “The Desserts of El Bulli” published in 1998. In 2006, he made a big move and opened his first traditional tapas restaurant, Inopia Classic Bar. After 23 years cooking with his brother Ferran who is responsible for igniting his passion for food, Albert decided to go on his own to build his restaurant empire. In 2011, 41 ° and Tickets were born. Now the world famous chef has six different restaurant concepts in Barcelona, all within 500 meters from each other. From number 42 in 2015, this year his one Michelin star restaurant Tickets jumped to number 25 on the World’s 50 Best list in 2017 by Restaurant Magazine. He has also received one Michelin star for each of his restaurants Pakta and Hoja Santa. Albert was in Toronto for the first ever Toronto Gastronomy Congress held at the iconic St. Lawrence Market to help promote the launch of the 3rd annual “Tapas Journey “ happening in Toronto in August.

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C A R P I O ’ S CO R N E R

The aspiring chefs of George Brown Culinary College assisted Albert in his presentation, and the students were also thrilled to have been able to spend time and learn from the highly acclaimed chef during his stay in Toronto. The tapas event is where diners can enjoy prix- fixe small plate menus from 36 participating restaurants. The tapas offerings will include an Estrella Dam beer, a Barcelona brewery which makes unfiltered malted barley and wheat blend beer. For Albert, beer is a familiar companion for tapas anytime. The event is about celebrating the quintessential Mediterranean experience of gathering over good food and drinks according to Dave Macfarlane, Estrella Damm Brand Ambassador. The chef presented many different dishes in the cooking demonstration at the sea-themed event as Spain has a strong sea culture. He gave several tips on how to handle different kinds of seafood from lobster, fish, razor clams, mussels, oysters and others. For Albert, tapas is a lifestyle, and it’s about bringing people together, and this concept applies to all his restaurants. He only uses all high-quality fresh ingredients when it comes to all his dishes and only uses the top cooking techniques. For the highly acclaimed chef, tapas is all about balance, flavor, and presentation. He also talked about avant-garde cuisine and how it radically pushes the boundaries of traditional cooking by using experimental or out of the box techniques such as molecular gastronomy. Chef Albert says more and more restaurants in Spain uses avant-garde cuisine and greatly benefits from it. He also gave tips on how to handle a leg of ham and how to use its trimmings to avoid food waste.

One of the highlights of Albert’s visit was when he did a presentation of all his restaurants and shared photos of his best dishes offered at his restaurants which made it clear why this chef is one of the most respected in the world. Currently, he is working on the opening of Season 3 at Heart Ibiza, the joint venture with Cirque du Soleil, a creative alliance that began in 2015. It seeks to explore the combination of art, music and gastronomy. 2017 promises a lot of surprises for the successful chef and restaurateur. Tapas in Spain used to bridge a gap between siesta and dinner but not anymore. This concept has now evolved in many different forms and can vary differently depending on the country and culture. Now you can eat tapas style everywhere not just for snacks or appetizer, but you can also eat tapas style for your main course. When it comes to tapas, anything goes, whether you choose to share or not, it’s a social experience that allows you to sample and it provides an opportunity for any diner to be adventurous. It’s a style that has gone beyond one culture and now a concept that is well received worldwide.

One interesting point the chef brought up in his presentation was about how young chefs these days are too consumed learning from social media and jumping ahead rather than focusing on learning the basics. His philosophy in cooking is all about simplicity, focus on quality by using excellent ingredients and sticking to his other values when it comes to his food. He also shared that he makes mistakes everyday and the key is learning from it each time.

Food & Beverage Magazine August 2017

Chef Albert and Cristina Carpio


PROFESSIONAL CHEFS TRENDS IN BEVERAGE

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TRENDS IN BEVRAGES

Food & Beverage Magazine August 2017


TRENDS IN BEVERAGE

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C A R P I O ’ S CO R N E R

“Famine is one of those words that sometimes gets overlooked if you live in a country of a good economic state. Some turn a blind eye and fail to recognize the widespread scarcity of food in other parts of the world, where death is inevitable.” The World Food Programme has provided many relief efforts during the war and is doing everything they can to help save the lives of innocent children during this state of disparity.

By Cristina Carpio

Famine has been declared this year in South Sudan, northeastern Nigeria, central Somalia and many areas of Yemen. About 1.5 million children are at risk of facing death across the four countries. Over 22 million children are hungry, sick and in desperate need of healthcare according to UNICEF. Several factors are contributing to this global crisis such as political conflicts, population imbalance, country’s economic state, extreme weather conditions and more. A lot of children are suffering from malnutrition, and the majority of these kids were displaced out of school because of sickness and starvation; a secondary concern but one which creates a downward spiral in the country’s ability to rise from these issues. For a country like South Sudan, famine is mainly caused by war and drought. According to the Integrated Food Security Phase Classification report, as of February of this year, 40% of South Sudan residents are in urgent need of food, crops and nutrition assistance. The numbers are expected to increase up to a staggering 50% by the middle of this year. World organizations like UNICEF are working tirelessly to provide aid to life threatening injuries caused by the lack of food.

In parts of Nigeria particularly the northeast, about half a million children are deeply affected according to UNICEF. The United Nations reported 14 million people are in urgent need of aid and hundreds and thousands of children are suffering from malnutrition under the age of 5. United Nations calls it “the world’s worst hunger crisis” since 1945 at their latest aid conference held in Geneva last April. The organization said even with the $1.1bn pledge from supporting countries from around the globe, it’s just not enough and not even close to solving the hunger crisis. Half a million people are acutely malnourished in Yemen, and two million of them are children who die because of preventable causes. It’s a tough pill to swallow when you hear that one child dies every 10 minutes. A sad fact that even the world’s best leaders can’t stop. Security is a big issue in some parts of these countries, and one of the greatest problems is that a lot of the people who are in urgent need of care are inaccessible due to war and other conflicts. People are not only dying from malnutrition but also from other illnesses associated with these regions, such as cholera and other related diseases. Organizations like Save the Children have operations across Somalia and have helped thousands of people. With those significant numbers, sanitation is still a big problem, and food supplies remain exhausted as the demand continues to grow.

Food & Beverage Magazine August 2017

This crisis has brought a lot of countries to step up and help provide relief to one of the world’s toughest problems. The Canadian Government’s Famine Relief Fund has matched all donations made to UNICEF between March 17 to June 30 of this year. Funds will help provide therapeutic food treatment for children suffering from acute malnutrition. The European Union quickly responded to the cry for help when South Sudan was first declared famine back in February and donated €82 million worth of emergency aid. This package provided care to those who urgently needed help and also provided support to other neighboring countries who have massive influx of refugees. We can all do our part by seeking out these organizations who are working around the clock and giving what we can. Every dollar counts and will surely help save a life. A $10 donation, for example, can provide two months’ worth of micro nutrients to four children according to UNICEF. Make today count and find out how you can help. Together, we can make a difference.


TRENDS IN BEVERAGE

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True Drinks Announces Record First-Half Sales and Enhanced Packaging True Drinks Holdings, Inc. (OTC PINK: TRUU), makers of AquaBall® Naturally Flavored Water, the healthiest children’s beverage on the market with zero sugar, zero preservatives, zero calories, and zero artificial flavors, today announced its revenue for the quarter and six months ended June 30, 2017. Revenue for the second quarter totaled approximately $1.95 million, representing a 27% increase compared to the Company’s first-quarter sales. The Company had record first-half revenues for the six months ended June 30, 2017 of nearly $3.5 million, an increase of 225% over the six months ended June 30, 2016. The strong growth was primarily the result of AquaBall’s continued sales gains in the children’s beverage category, driven by enhanced brand awareness among consumers looking to purchase a healthy alternative to sugary beverages. “The second quarter has again showcased steady growth for AquaBall, with many aspects playing a role in the Company’s expansion, including the appointment of industry veteran James Greco as CEO, enhanced distribution and marketing efforts, increased sales velocity, regional sampling programs and more, as we continue to work towards ending the trends of childhood obesity and juvenile diabetes,” commented Dan Kerker, Chief Financial Officer of True Drinks. As AquaBall continues to innovate the category and meet the needs of consumers looking for children’s beverages with zero calories, zero sugar and all-natural ingredients, the brand is introducing an updated six-pack design in an effort to reduce excess packaging and lower costs to the consumer. The new packaging will lower the retail price of an AquaBall six pack by up to $1.00, making it more competitive with similar multi-packs in the children’s beverage category.

“We are very pleased with our second-quarter sales performance which is consistent with our previously announced $10 million full-year revenue forecast,” said James Greco, CEO of True Drinks. Commenting on the new six pack, Greco added, “AquaBall is far healthier for kids than anything else on the market. However, we realized the previous AquaBall six-pack pricing was asking parents to stretch too far to buy the better product. The redesigned sixpack pricing addresses this.” AquaBall’s new six packs will begin rolling out on July 15th. For more information or to see a list of retailers where AquaBall is available, please visit www.aquaballdrink.com.

About True Drinks True Drinks Holdings, Inc., the holding company for True Drinks, Inc., is a healthy beverage provider which produces AquaBall® Steve Water. Doyle Naturally Flavored AquaBall is a healthy alternative to the other products in the children’s beverage market. True Drinks has licensing agreements with Disney and Marvel for use of their characters on bottles of AquaBall. AquaBall is a naturally flavored, vitamin-enhanced, zero-calorie, preservative-free, dye-free, sugar-free alternative to juice and soda. AquaBall is currently available in four flavors: fruit punch, grape, strawberry lemonade and berry. Their target consumers: kids, young adults, and their guardians, are attracted to the product by the entertainment and media characters on the bottle and continue to consume the beverage because of its healthy benefits and great taste. For more information, please visit www.aquaballdrink.com and www. truedrinks.com. Investor information can be found at www.truedrinks.com/investor-relations/. Proudly made in the USA.

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splendid crunch Our fresh FRESCOÂŽ Mini Cucumbers deliver a wonderful crunch and beautiful texture, making them ideal for snacking, salads or veggie platters for friends and family.

WINDSETFARMS.COM Food & Beverage Magazine August 2017


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FRESCO

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RESOURCES / BOOKS

NAPA VALLEY ENTERTAINING IS THE FIRST BOOK TO BRING READERS BEHIND THE SCENES TO DOZENS OF WINE COUNTRY PARTIES, WITH INSPIRATIONAL ENTERTAINING IDEAS AND WINE-FRIENDLY RECIPES. Food & Beverage Magazine August 2017


RESOURCES / BOOKS

Home to some of the world’s greatest wineries and restau-

rants, for decades Napa Valley has helped to set the standard for entertaining. From grand, lavish events to intimate alfresco gatherings among the vines, Napa Valley Entertaining offers an insider’s guide to the graciousness of wine country. Written by renowned Napa Valley hostess Blakesley Chappellet, with images from award-winning photographer Briana Marie Forgie, Napa Valley Entertaining is a spectacular chronicle of the hospitality that Napa Valley is famous for. This stunning 240-page, full-color coffee-table book takes you inside the world of Napa Valley entertaining, with fascinating stories about the people and places that define the valley’s rich tradition of hospitality. Filled with dozens of wine-friendly recipes, tips on entertaining, and imaginative ideas for setting a beautiful table, Napa Valley Entertaining is the ultimate how-to manual for creating inspired celebrations. Retailing for $60, Napa Valley Entertaining will be officially released in October 2017, but is available now at select wineries and retailers, and online at www.NapaValleyEntertaining.com. “Napa Valley has entertaining at its very heart,” says author Blakesley Chappellet, who has hosted events for Academy Award–winning actors, Grammy-winning musicians, CEOs and countless others over her 20 years in Napa Valley. “Napa Valley Entertaining is about the people of the valley, our shared love of great food and wine, and the connection to the land that inspires our celebrations. It is also about the idea that the essence of great entertaining is being authentic, and creating unique experiences that are passionate and genuine.” Napa Valley Entertaining provides a behind-the-scenes look into the lives of several of the valley’s greatest hosts, from relative newcomers to second- and third-generation vintners. The book includes vignettes about an array of unforgettable events, including a Victorian-themed Valentine’s dinner, a gelato social for grownups, a lobster feed with St. Helena’s fire chief, a classic Southern meal, and a delicious “swine and wine” harvest feast, among others. With 370 original photographs, each story in Napa Valley Entertaining is chronicled with gorgeous images shot on location at some of the most beautiful homes and wine estates in Napa Valley by photographer Briana Marie Forgie. Home to some of the world’s greatest wineries and restaurants, for decades Napa Valley has helped to set the standard for entertaining. From grand, lavish events to intimate alfresco gatherings among the vines, Napa Valley Entertaining offers an insider’s guide to the graciousness of wine country. Written by renowned Napa Valley hostess Blakesley Chappellet, with images from award-winning photographer Briana Marie Forgie, Napa Valley Entertaining is a spectacular chronicle of the hospitality that Napa Valley is famous for. This stunning 240-page, full-color coffee-table book takes you inside the world of Napa Valley entertaining, with fascinating stories about the people and places that define the valley’s rich tradition of hospitality.

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Filled with dozens of wine-friendly recipes, tips on entertaining, and imaginative ideas for setting a beautiful table, Napa Valley Entertaining is the ultimate how-to manual for creating inspired celebrations. Retailing for $60, Napa Valley Entertaining will be officially released in October 2017, but is available now at select wineries and retailers, and online at www.NapaValleyEntertaining.com. “Napa Valley has entertaining at its very heart,” says author Blakesley Chappellet, who has hosted events for Academy Award–winning actors, Grammy-winning musicians, CEOs and countless others over her 20 years in Napa Valley. “Napa Valley Entertaining is about the people of the valley, our shared love of great food and wine, and the connection to the land that inspires our celebrations. It is also about the idea that the essence of great entertaining is being authentic, and creating unique experiences that are passionate and genuine.” Napa Valley Entertaining provides a behind-the-scenes look into the lives of several of the valley’s greatest hosts, from relative newcomers to second- and third-generation vintners. The book includes vignettes about an array of unforgettable events, including a Victorian-themed Valentine’s dinner, a gelato social for grownups, a lobster feed with St. Helena’s fire chief, a classic Southern meal, and a delicious “swine and wine” harvest feast, among others. With 370 original photographs, each story in Napa Valley Entertaining is chronicled with gorgeous images shot on location at some of the most beautiful homes and wine estates in Napa Valley by photographer Briana Marie Forgie. Along the way, Napa Valley Entertaining also provides helpful tips on decanting, adding drama to the table, planning a romantic date night, and even advice on choosing stemware from George Riedel, the tenth-generation owner of Riedel Crystal.   “While creating this book, I was inspired by how each of the hosts we featured brings their own personal touch to entertaining,” adds Chappellet. “Even though all of the hosts are bound by one common thread— their desire to create a unique and memorable experience for their guests—they each find unforgettable ways to achieve this vision. I know that readers will be inspired, as I have been, by the breathtaking settings, beautiful tables, sumptuous food, and wonderful details these hosts have created. Napa Valley Entertaining is both a feast for the senses, and an invitation for food and wine enthusiasts everywhere to discover new ideas that they can incorporate into their own entertaining.”   Prior to moving to Napa Valley, Blakesley Chappellet had successful careers in marketing and the non-profit sector, including roles as a senior vice president at Bank of America, and as the executive director of the San Francisco 49ers Foundation. A dedicated philanthropist, and a passionate member of the Napa Valley community, she serves on the board of several nonprofit organizations, and over the past decade has helped to raise nearly $25 million for local charities. She lives on Pritchard Hill with her husband, second-generation vintner Cyril Chappellet.   A Napa Valley native, Briana Marie Forgie is an acclaimed photographer known for her food, wine and event photography, lifestyle portraits, and commercial imagery for cookbooks and other high-end publications. In addition, she volunteers her time by photographing for nonprofit organizations around the world. Forgie was named “Napa Valley’s Top Photographer” by Napa Valley Life magazine.  

www.NapaValleyEntertaining.com

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TRENDS IN BEVERAGE

Endless Spirit Combinations Generate Profits With RumChata’s Shot-A-Chata™ Program RumChata® has introduced a unique, fast and easy way to mix its award winning, one-ofa-kind flavor with anything. The Shot-A-Chata shot glass is split into two chambers allowing consumers to combine the great taste of RumChata with any other spirit or beer. In the past many products may have caused separation when mixed prior to drinking due to the cream base of RumChata. The specially designed 1.5 oz. branded shot glass keeps the liquids apart prior to drinking so that they can be enjoyed together without separation. The glass is now available nationally for on-premise use. “RumChata fans have been trying to make Coke floats with RumChata for years. Recently, people have really liked the taste of RumChata and apple whiskey together. However, both those mixtures would result in separation due to our dairy base. Not anymore. RumChata Coke float shooters, apple whiskey a la mode, we call that a Pie Hard, —any combo is possible now in the new Shot-A-Chata shot glass,” said Tom Maas, RumChata Founder and Master Blender. “Consumers get a great tasting shot while the account can profit more on each serve by pouring two great tasting brands in one glass.” Shot-A-Chata on-premise point-of-sale invites trial and pairing ideas through “Pick Your RumChata + One” posters while drink coasters feature traditional favorites like Honey Chata -- RumChata and honey whiskey, White Lightning -- RumChata and whiskey and Pie Hard -- RumChata and apple whiskey. RumChata is available in all 50 states. More about RumChata including food and drink recipes and where it is available can be found at www.rumchata.com , on the RumChata Facebook page and on the RumChata app, which can be downloaded on iTunes or the Google Play Store.

RUMCHATA©, CARIBBEAN RUM WITH REAL DAIRY CREAM, NATURAL & ARTIFICIAL FLAVORS, 13.75%ALC./VOL. PRODUCED AND BOTTLED BY AGAVE LOCO BRANDS, PEWAUKEE, WI 53072 FOR THE LATEST RECIPES GO TO: WWW.RUMCHATA.COM PLEASE ENJOY OUR PRODUCTS IN A RESPONSIBLE MANNER. Food & Beverage Magazine August 2017


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CELEBRIT Y RESTAURANTS

Brackett is now the owner of The Stacked Pickle Restaurant franchise, and launched Brackett Restaurant Group. The Stacked Pickle has become Indianapolis’ favorite neighborhood restaurant and sports bar – as they proudly serve fresh and affordable food with legendary customer service. The Stacked Pickle’s full bar offers over 15 draft flavors and daily drink specials.

Brackett defeated the odds: Most players are promised bright futures while in high school (where they are often scouted and recruited), but the league doesn’t even offer guaranteed contracts. Some players don’t fully understand that eligible retirees can’t touch their pensions until they’re 45 years old. They also cannot cash in their 401(k) plans until they’re 59.5 years old – and for a player who’s career ending after three years – that can be a LONG TIME. A large part of this mindset came while obtaining his undergraduate degree at Rutgers University, where he developed a business skill set that he knew would be of value during the next phase of his career. After retirement from the NFL, Brackett went back to school, earning his Masters of Business Administration from George Washington University and ventured into restaurant management, in the city of Indianapolis. The Stacked Pickle has become the go-to spot for lunch, happy hour, dinner, and late-night bites. Throughout Indiana, The Stacked Pickle currently has locations in Carmel, Fishers, West Carmel, Westfield, Indianapolis, Greenwood, Southport and West Lafayette. Backed by his team of experienced restaurant operators, Brackett has expanded the restaurant into a nine-unit chain with each location thoughtfully placed in and around the Indianapolis market – and he is looking for aspiring franchisees to expand the operation on a national level. Food & Beverage Magazine August 2017


FRANCHISE OPPORTUNITIES

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WITH GARY BRACKETT F&B Mag • EVERYONE HAS A STORY. THE TRANSITION FROM NFL SUPER BOWL

Gary •

CHAMP TO RESTAURANT OWNER. TELL US HOW YOU KNEW YOU WANTED TO BECOME PART OF THE HOSPITALITY INDUSTRY…WHAT WAS YOUR “LIGHT BULB” MOMENT? I was one of the few people who had aspirations about being a businessman and restaurateur before joining the NFL. When I retired from football, I went back to school, earning my Masters of Business Administration at George Washington University. Initially, I was a silent partner invested in the Stacked Pickle, but I made sure I studied the ins and outs of running a restaurant. As the company grew, I bought the Stacked Pickle in 2015. We’re now up to ten locations, and we just started franchising nationally.

F&B Mag • IN ONE WORD DESCRIBE YOUR RESTAURANT THE STACKED PICKLE? Gary • Pickle-licious! F&B Mag • WHAT IS YOUR FAVORITE SAVORY DISH? Gary • Rice bowl with chicken and sweet Habanero sauce F&B Mag • WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH Gary •

AFTER THE NFL? The parallels of a restaurant are strongly related to football. Team, fans, atmosphere, challenges and opportunities. I’m glad to be a part of the such a great team at Stacked Pickle.

Gary Brackett

F&B Mag • WHAT IS YOUR COMFORT FOOD? Gary • The Hangover Burger F&B Mag • WHO WAS YOUR GREATEST COOKING INFLUENCE? Gary • My father F&B Mag • WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? Gary • BACON! F&B Mag • WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? Gary • Moscato and Cabernet Sauvignon F&B Mag • WHAT CELEBRITY YOU WOULD LOVE TO SERVE DINNER TO AT YOUR RESTAURANT?

Gary • Beyoncé and Jay-Z

F&B Mag • WHAT IS YOUR FAVORITE DESSERT? Gary • Cookie Pie F&B Mag • CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? Gary • Vic Vegas F&B Mag • HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? Gary • Responsible F&B Mag • WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH

ASPIRATIONS OF BECOMING A RESTAURANT OWNER?

Gary • Be prepared to get your hands dirty.

F&B Mag • LASTLY, WHAT DO YOU TO WHEN RELAXING? Gary • Enjoy some bourbon and a cigar. w w w. f o o d b e v m a g . c o m | A u g u s t 2 0 1 7


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INNOVATIONS BEVERAGES

GE LAUNCHES NEW WATER TREATMENT SOLUTION FOR THE BEVERAGE INDUSTRY

GE’S NEW BEVPAK* IS AN ULTRAFILTRATION AND REVERSE OSMOSIS SYSTEM FOR INGREDIENT WATER PRODUCTION IDEAL FOR REMOVING PARTICULATES AND MICROORGANISMS FROM CHALLENGING SOURCE WATER GE introduced BEVPAK*, a new ultrafiltration (UF) and reverse osmosis (RO) solution for water treatment in the production of beverages. GE Water & Process Technologies’ new, integrated UF and RO technology is designed to process poor quality and challenging source water with optimal removal of particulates, microorganisms and total dissolved solids (TDS) while reducing the footprint and lowering costs.

GE’s BEV Series RO technology is specifically designed for production of ingredient water for carbonated soft drinks, juices, bottled water and non-carbonated beverages. Key features of GE’s new BEVPAK technology include:

BEVPAK technology incorporates GE’s ZeeWeed* 700B horizontal-designed, inside-out UF membranes with GE’s BEV Series RO technology, delivering beverage producers a distinctive product that provides quality, reliability and ease of operation, smaller footprint, installation simplicity and monitoring capabilities. BEVPAK is ideal for solids tolerance and ingredient water production, and it simplifies the process and removes equipment needed for air scouring. “Our new BEVPAK solution is unique in its ability to handle the most challenging source water for our customers. By combining UF and RO on a single skid, BEVPAK reduces the footprint by up to 30 percent compared to using those technologies separately,” said Kevin Cassidy, global leader, engineered systems—GE Water & Process Technologies. “BEVPAK will give the beverage industry confidence that highly variable raw water can be treated to deliver the required product quality.” Using SevenBore* fiber technology, ZeeWeed 700B are blended polyethersulphone membranes, which allow the membrane to stay permanently hydrophilic and reduce the fouling tendency. When compared to granular filter media and cartridge filters, the ZeeWeed 700B membrane produces superior water quality and is virtually unaffected by variable raw water quality.

BEVPAK now is commercially available, and a few major beverage companies already have implemented the BEVPAK system at their facilities. BEVPAK is manufactured at Water & Process Technologies’ Minnetonka, Minnesota, facility. The plant produces filters, spiral wound membrane elements and equipment across the spectrum of membranes including RO, nanofiltration, UF and microfiltration for global water treatment and reuse. About Water & Process Technologies With operations in 130 countries and employing over 7,500 people worldwide, GE Water & Process Technologies applies its innovations, expertise and global capabilities to solve customers’ toughest water and process challenges.

Food & Beverage Magazine August 2017

It offers a comprehensive set of chemical and equipment solutions, as well as predictive analytics, to enhance water, wastewater and process productivity. Water & Process Technologies strives to enable customers to meet increasing demands for clean water, overcome scarcity challenges, strengthen environmental stewardship and comply with regulatory requirements. ABOUT GE GE (NYSE: GE) is the world’s Digital Industrial Company, transforming industry with software-defined machines and solutions that are connected, responsive and predictive. GE is organized around a global exchange of knowledge, the “GE Store,” through which each business shares and accesses the same technology, markets, structure and intellect. Each invention further fuels innovation and application across our industrial sectors. With people, services, technology and scale, GE delivers better outcomes for customers by speaking the language of industry. www.ge.com

GE-Bevpak


TRENDS IN PREVENTION

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WEST COAST STATE’S LIQUOR AND CANNABIS BOARD DEPLOYS INTELLICHECK’S AGE ID TO PREVENT UNDERAGE ACCESS TO ALCOHOL, CANNABIS AND TOBACCO Enforcement Of ficers Across the State Will Use Age ID to Catch Fake IDs The state liquor and cannabis board of a large West Coast state is equipping its enforcement officers across the state with Intellicheck’s (NYSE MKT:IDN) industry-leading Age ID™ technology solution to prevent the sale of age restricted products including cannabis, alcohol and tobacco, to minors. Age ID will be on the job with 80 of the state’s enforcement officers who will use the smart phone app to scan driver licenses and other forms of identification to catch altered and fake IDs. “Technical advances and persistent, increasing ID counterfeiting operations at home and abroad are flooding our country with extremely realistic fake IDs. Outdated methods, such as relying on a visual inspection or inspecting the ID etchings and holograms with light, are subject to human error and can be totally ineffective. Inexpensive fake IDs, typically purchased online in minutes, pose serious threats to businesses and to the law enforcement community. Access to alcohol or cannabis by minors using fake IDs is more than a business concern. This is a concern for families, friends and neighbors who worry that one wrong decision by a young person can have tragic results that last a lifetime. We welcome this new partnership and are confident that Age ID will have the same exceptional impact for these law enforcement officials that it has for our other enforcement partners in many states and communities. We also expect that exposure to and subsequent adoption of Age ID by retailers in this state will help them experience a dramatic improvement in their ongoing efforts to keep age restricted products out of the hands of minors,” said Intellicheck CEO Dr. William Roof.

This West Coast state’s enforcement officers’ duties include undercover operations, premises visits and compliance checks to enforce laws and regulations governing the sale of alcohol, cannabis and tobacco. Enforcement officers are based at offices located across the state to cover a broad territory and numerous responsibilities, which also include permitting, education and training. Age ID is the state-of-the-art technology solution that can be deployed on mobile devices including smartphones, laptops and tablets as well as integrated at the point of sale. The economical, easy-to-use technology solution provides real-time results drawing on a comprehensive proprietary database, updated on an ongoing basis, to ensure ID authentication is accurate. Age ID provides the most up-to-date solution to the problem of spotting fake and altered IDs with its ability to read an exceptional number of known fake barcodes and unique DMV barcode formats from every U.S. state and populated territory, all Canadian provinces, and all Mexican States where driver licenses include 2-D barcodes.

Founded in 1994, Intellicheck has grown to serve dozens of Fortune 500 companies including retail and financial industry clients, police departments, national defense clients at agencies, major seaports, and military bases, and diverse state and federal government agencies. The Company holds 25 patents including many patents pertaining to identification technology. For more information on Intellicheck, visit www.intellicheck.com/ Follow Intellicheck on Twitter @IntellicheckIDN, Instagram @IntellicheckIDN, LinkedIn www.linkedin.com/company /intellicheck-inc, Facebook www.facebook.com/intellicheckidn/, YouTube www.youtube.com/user/ICMOBIL, Read Intellicheck’s latest blog post at http://intellicheckidn.com/.

About Intellicheck NYSE MKT:IDN Intellicheck is the industry leader in technology solutions that are the antivirus to the epidemic of counterfeit IDs providing real-time threat identification and identification authentication. Our technology solutions make it possible for our clients to enhance the safety and awareness of their facilities and people, improve customer service, and increase operational efficiencies.

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TRENDS IN BEVERAGE

Mason Street Grill, Milwaukee ChopHouse, Capitol ChopHouse and Grey Rock Restaurant Receive Award of Excellence Recognition

“This recognition proves that the hard work of our restaurant teams is paying off.” For more information about Marcus Restaurant Group’s premier properties, visit marcusrestaurants.com/. To learn learn about about the To the Wine Spectator Wine Spectator Awards program, visit Awards program, visit www. restauwww.restaurants.winespectator.com. rants.winespectator.com.

Marcus® Restaurant Group announced today that four of its premier properties – Mason Street Grill and Milwaukee ChopHouse in Milwaukee; Capitol ChopHouse in Madison, Wis.; and Grey Rock at the Heidel House Resort & Spa in Green Lake, Wis. – have earned a 2017 Wine Spectator award to recognize their respective wine programs. Mason Street Grill has received the Wine Spectator Award of Excellence five years in a row, while Grey Rock has earned the award for its 15th year. In 2017, Capitol ChopHouse and Milwaukee ChopHouse are both receiving the Wine Spectator Award of Excellence for the first time. The Wine Spectator Award of Excellence recognizes fewer than 2,400 restaurants each year, requiring at least 90 wine options and a well-chosen assortment of quality producers, along with a thematic match to the restaurant menu. “We care about every guest experience. Since wine can be, and often is, a critical component to the meal, we are continuing to increase our offerings and selection at all of our restaurants,” added Terry.

About Wine Spectator Wine Spectator is the world’s leading authority on wine. Anchored by Wine Spectator magazine, a print publication that reaches more than 3 million readers worldwide, the brand also encompasses the Web’s most comprehensive wine site (WineSpectator.com), mobile platforms and a series of signature events. Wine Spectator examines the world of wine from the vineyard to the table, exploring wine’s role in contemporary culture and delivering expert reviews of more than 18,000 wines each year. Parent company M. Shanken Communications, Inc., also publishes Cigar Aficionado, Whisky Advocate, Market Watch, Shanken News Daily and Shanken’s Impact Newsletter. Award-winning concepts include Miller Time Pub & Grill, ChopHouse, Mason Street Grill and the SafeHouse. Frequent diners are encouraged to partake in the Marcus Rewards loyalty program at participating restaurants, bars and lounges at: http://www.marcusrewards.com. For more information on Marcus Restaurant Group please visit http://www.marcusrestaurants.com or visit Facebook and twitter for the latest news and updates.

Food & Beverage Magazine August 2017


TRENDS IN BEVERAGE

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RUMCHATA®ANNOUNCES LAUNCH OF FRAPPACHATA®READY-TO-DRINK ALCOHOLIC ICED COFFEE RumChata has launched a new product, FrappaChata, the first and only premium ready-to-drink alcoholic iced coffee on the market.

FrappaChata is a custom blend of Arabica and Robusta coffees blended with award-winning RumChata cream liqueur. The result is the flavor of rich, dark roast coffee highlighted by the sweet smooth taste of RumChata. “FrappaChata delivers a convenient and easy way to enjoy the best adult version of iced coffee you will ever taste,” said Tom Maas, RumChata founder and master blender. “We know FrappaChata, made with the perfect touch of real RumChata, will be sure to satisfy the millions of consumers who enjoy the taste of a creamy, smooth iced coffee.” Iced coffee has become a yearround drink enjoyed by almost forty percent of adults in the United States. Ready-to-drink coffee is currently a $2.4 billion business at retail and continues to grow. Pre-orders have been extremely strong for FrappaChata, leading to projections of 100,000 cases being sold through the end of 2017.

The national rollout will include a heavy up advertising campaign including television and outdoor in select markets. In addition to posters, case cards, shelf talkers and end-aisle standups, neck hangers of life-like glasses of FrappaChata on ice are available to promote on-shelf. To satisfy the consumer who wants instantly chilled FrappaChata, stickers are available for retailers to use for product on display in cold boxes.

Steve Doyle

While delicious straight, on the rocks, or blended with ice, the versatility of FrappaChata also makes it a great mixer with coffee liqueurs, bourbons, espresso vodka and aged and spiced rums. FrappaChata at 25-proof is shelf stable, requiring no refrigeration and available in 1.75L bottles for a suggested retail price of $19.99 and 100ml bottles for a suggested retail price of $1.99. FrappaChata can be located on the shelf with RumChata or next to other premium, ready-to-drink cocktails in the ready-to-drink section, or in the cold box.

FrappaChata®, Caribbean Rum with Real Dairy Cream, Natural and Artificial Flavors and Caramel Color. 12.5% alc./vol. Produced and Bottled by Agave Loco LLC, Pewaukee, WI 53072.FrappaChata, RumChata and Chata are Registered Trademarks of Agave Loco, LLC. www.rumchata.com/frappachata Please Enjoy Responsibly

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TRENDS IN BEVERAGE

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As we reach the height of summer, Steaz, the nation’s bestselling organic and Fair Trade iced green tea company, has a line of Cactus Water that will help you and your readers beat the heat and stay trendy for any day in the sun. It’s clear that cactus is the go-to summer icon for consumers (i.e. the trend-worthy coverage in Forbes, Philly Mag, Well + Good and The Wall Street Journal). From beauty and nutrition benefits, to lifestyle and fashion staple, the cactus is all the rage this summer.     With that said, why not join in on the hype with Steaz Cactus Water! This go-to summer beverage is ultra-hydrating, high in antioxidants, anti-inflammatory, low in sugar and calories (only 50 calories per can – half that of most coconut waters). Steaz Cactus Water is also combined with organic green tea, giving it even more health benefits and making it taste great too!  

Cactus Water Benefits: The prickly pear cactus fruit contains powerful antioxidants, reduces inflammation, and is ultra-hydrating.  It’s an ingredient that is beneficial to the whole body.   • Hydrating: helps to lock in moisture (great for athletes)  • Anti-Aging:  antioxidant and hydrating properties improves overall skin health & revitalization  • High in Antioxidants: improved cell health  • Anti-Inflammatory: fights free radicals that can lead to inflammation  • Additionally, early stage research has shown that cactus water slows down the onset and spreading of cancer.  Steaz Cactus Water debuts with three refreshing flavors:   • Original Cactus Water with Green Tea  • Cactus Water with Cucumber and Green Tea  • Cactus Water with Starfruit and Green Tea 

ABOUT STEAZ Steaz is a brand of flavorful, great tasting, all natural, organic and fair trade green tea based beverages in three healthy and delicious product lines – iced green teas, energy drinks and, for the first time ever, cactus waters. All of our drinks are organic, use the highest-quality ingredients, and are fair trade-sourced whenever possible. That’s why all of our beverages taste so good. And it’s why you can feel good about drinking them. For more information, visit www.steaz.com. 

Food & Beverage Magazine August 2017


TRENDS IN BEVERAGE

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Blossom Water in 750 New NEW LAVA STONE GRILL DINNERS

Following Successful Kroger Launch Last Year, On Pace for 1,500 Additional Doors This Year Blossom Water LLC, beverage maker of floral-enhanced essence water, is pleased to announce authorization to sell its line of all-natural flavored waters in 750+ new stores this summer. These are part of three supermarket chains, operating under seven banners in the Northeast, Mid-Atlantic and Pacific Northwest regions of the United States, as well as one convenience store chain operating throughout Ontario, Canada. Moreover, with same store unit sales up 55% year-over-year at Kroger, Blossom Water hopes to be in a few hundred more of their stores by year-end.  Altogether, when combined with expansion elsewhere in its authorization base, the company is on track to add 1,500 doors to its retail footprint this year. “Our retail partners tell us they want Blossom Water on their shelves because customers are increasingly looking for great tasting drinks that are also healthful, in lieu of higher sugar and often less natural sodas or juices,” said Steve Rovner, Blossom Water’s Chief Customer Officer.  “And our brand’s signature distinction – the perfect marriage of fruit and flower essence – offers an authentically unique alternative in this marketplace crowded with me-too beverages.”

ABOUT BLOSSOM WATER Blossom Water LLC offers a premium line of floral-enhanced, natural essence waters for consumers seeking a better-for-you beverage that is a delicious alternative to plain water or can replace high-sugar sodas and juices. Inventively pairing floral and fruit botanicals, Blossom Water is available in four varieties: Lemon Rose, Plum Jasmine, Grapefruit Lilac and Pomegranate Geranium.  Each is simply pure water infused with essences of fruit and flower, balanced by a touch of natural sweetness.  Lively yet nuanced, each delivers bright, thirst-quenching fruit upfront with a clean and delicate floral note finish.  Blossom Water has no artificial flavors, sweeteners, colors or preservatives.  It is also certified non-GMO and free of gluten, caffeine and sodium. The net result is an appealing and versatile drink that is all-natural and low-calorie, well suited for healthful lifestyles.  Blossom Water is sold at retailers coast-to-coast and Online.  Learn more at www.drinkblossomwater.com.

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INDUSTRY EMPLOYMENT

Bad Daddy’s

Burger Bar isn’t just bringing its award-winning, chef-driven burgers to Norman. It’s also adding more than 80 awesome new jobs to the local economy! With its first restaurant in Oklahoma rapidly nearing completion, the popular Denver-based brand is seeking 8090 candidates for multiple positions – including dishwashers, cooks, hosts, servers and bartenders – at its newest restaurant, which will be located at 2050 24th Ave. NW in Norman.   “We are extremely excited to finally introduce Bad Daddy’s to Oklahoma and we can’t wait to see hungry people in Norman scarfing down our amazing burgers,” said Boyd Hoback, CEO of Bad Daddy’s Burger Bar. “We work hard and play hard. At the end of the day, it’s about going all out to create an outstanding customer experience while following our number one rule – be yourself and have fun.”   Interviews will be scheduled beginning Monday, July 17, at the hiring center located at 1936 24th Ave. NW in Norman. Interested team member candidates may apply online at www.work4baddaddys.com or stop by the hiring center Monday through Friday between 10 a.m. and 4 p.m. Interviewees are encouraged to bring a resume and a smile!

“I joined the Bad Daddy’s team because of the fresh food and awesome atmosphere,” said General Manager Ben Hendon. “Working at Bad Daddy’s has a ton of perks, like the fact that you get to grub on burgers all day! We’re also really flexible with work schedules and you’ll have the opportunity to grow with an up-and-coming brand. Plus you’ll work alongside some really fun people. I can’t wait to assemble a great team here in Norman!” Bad Daddy’s Burger Bar is renowned for its gourmet signature burgers, such as the Bacon Cheeseburger on Steroids and the Bad Ass Burger. The flavorful menu also features chopped salads, specialty sides, appetizers and handspun milkshakes. Additionally, the restaurant offers a full gluten-friendly menu and regional chef specials that incorporate local flavors and ingredients, along with a full bar that focuses on a selection of craft microbrew beers from regional breweries.   When the Norman restaurant opens on Aug. 21, it will be among 24 Bad Daddy’s system-wide. For more information, visit baddaddysburgerbar.com.  

About Good Times Restaurants Inc. Good Times Restaurants Inc. (GTIM) owns and operates Bad Daddy’s Burger Bar restaurants. GTIM currently owns, operates, franchises and licenses 22 Bad Daddy’s restaurants. For more information, please visit baddaddysburgerbar.com and connect

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TRENDS IN BEVERAGE

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TRENDS IN BEVERAGE

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FOR MORE GREAT RECIPES VISIT WINDSETFARMS.COM Food & Beverage Magazine August 2017


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FRESCO

®

Mini Cucumber Noodle Salad Roll A light, fun, beautiful appetizer, our crunchy FRESCO® Mini Cucumber pan-Asian treat combined with lime and ginger is certain to delight. NOODLE SALAD

DRESSING

• • • • • • • • • • •

• • • •

6 heads of Shanghai Bok Choy 2 ounces Concerto® Classic Grape Tomatoes 1 Gusto® Mixed Hot Pepper, julienned 1 Fresco® Mini Cucumber 11 oz dry medium-broad rice noodles 1 garlic clove, thinly sliced 2 sprigs cilantro, chopped 4 leaves purple chiso*, chopped ½ tsp olive oil 1 sprig thyme, chopped 1 pinch sugar

1.5 oz sesame oil 2 Tbsp dark soy sauce 2 sprigs cilantro, chopped Juice from one lime and half zest, finely grated 1 clove garlic, smashed

*Combine ingredients and infuse for 1 hour prior to use.

*Can substitute Thai basil.

INSTRUCTIONS Remove the 12 largest bok choy leaves from their stems and set them aside. Pat dry. Chop remaining bok choy. Cut grape tomatoes in quarters length ways. Season with salt, black pepper, thyme and pinch of sugar. Toss in the olive oil and half of sliced garlic clove. Place on a baking tray and dry in a low oven (180 degrees) for 1 hour. Cut the mixed hot pepper in half and remove seeds. Cut flesh into a fine julienne. Using a mandolin, cut cucumber into long spaghetti-like strands. Peel and cut the ginger into fine match sticks. Place them into a pan and cover with water. Bring to the boil and drain. Repeat this process twice more. Cook noodles as directed. Heat sesame oil in a heavy skillet over a medium heat. Add ginger “match sticks” and half of the sliced garlic clove, cook for 10-15 seconds. Add bok choy and mixed hot pepper, sauté until tender. Remove from heat. Mix with cooked noodles, mini cucumber spaghetti and cured grape tomatoes. Shake or stir soy lime dressing and add to taste. For each roll, take two of the leaves you saved and lay them out in the shape of an 8, with the farthest leaf overlapping the nearest. Much like preparing any wrap, spoon out noodle salad mixture onto the closest leaf. Roll into a 1.5-inch thick roll. Cut into 1.5-inch thick pieces. Finish with a sprinkle of chopped purple chiso. Serve with remaining dressing as a sushi-style dip.

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

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. . . Their Thoughts . . . Their Words

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Q&A with

Chef Michelangelo Aliaga 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 Aliaga • It started when I was young-- I was always involved in the kitchen trying to help any way I could. Cooking and eating dinner was always an experience that brought the whole family together. The excitement and joy it brought was what made me want to continue it once I went to college. F&B Mag • IN ONE WORD DESCRIBE YOUR RESTAURANT. Authentic

Chef Aliaga • WHAT IS YOUR FAVORITE SAVORY DISH? Rigattoni alla Matriciana because of it’s a history and the simple flavors of the unique pasta. F&B Mag • HOW IMPORTANT IS PRESENTATION? Chef Aliaga • Very important because we seek to satisfy our guests in every way. Our presentation at Primo is rustic but we are very careful to offer a clean and a good presentation of our food. F&B Mag • WHO WAS YOUR GREATEST COOKING INFLUENCE? WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? Chef Aliaga • My grandfather would cook these amazing Italian dishes for the whole family, when I was growing up. He became such a great influence and is one of the reasons my career is what it is today. Creating dishes that have so much history and culture behind them, while also creating new ideas is what keeps me going. F&B Mag • WHAT IS YOUR FAVORITE COMFORT FOOD? Chef Aliaga • I love all types of stews because it reminds me of my childhood and the type of food my grandpa used to make. F&B Mag • WHO WAS YOUR GREATEST COOKING INFLUENCE?

Chef Aliaga • My grandfather.

F&B Mag • WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH?

Chef Aliaga • Olive oil can be such a versatile ingredient that can be mixed with just about anything to make a base, a sauce, or a topping. At Primo, we always try to import our olive oil and similar ingredients straight from Italy when possible. F&B Mag • WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? Chef Aliaga • My favorite white wine is pinot grigio & verduzzo “masi masianco” and my favorite red wine is brunello di montalcino “biondi santi”. Q&A with www . f o oChef d b eAliaga, v m a gContinues . c o m | A On u g uNext s t 2Page 017


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F&B Mag • CHEF WHO’S STYLE OF COOKING YOU REALLY DIG? Chef Aliaga • Giorgio Locatelli F&B Mag • BEST THING ABOUT BEING A CHEF IS? Chef Aliaga • Having the freedom to cook what I love and create new dishes. F&B Mag • HOW DOES THE TERM GLUTEN-FREE, MAKE YOU FEEL? Chef Aliaga • I understand it and respect the term, but i believe that most of the people use it as a “in” thing, not because they have a medical condition. F&B Mag • WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF? Chef Aliaga • To really think about it and be sure that you are passionate enough to give it your all Being a chef demands 99% of your attention and time. F&B Mag • LASTLY, WHAT DO YOU DO WHEN RELAXING? Chef Aliaga • Build model cars, family time, cook outdoors.

ABOUT MICHELANGELO ALIAGA Cecconi’s, LA Spiga, and Maschera -- only a few of the top restaurants where one chef was dominating the kitchen, before becoming the Executive Chef of his own Italian restaurant. Keeping his head low and his food up to high standards, Chef Michelangelo Aliaga traversed hardships and multiple countries to get to where he is today. Born of Italian immigrant parents in Peru, Aliaga’s love for cooking sparked from his grandfather’s own passion. Chef spent years of cooking and training in Spain, until he moved to Tuscany to learn under the tutelage of historical Italian chefs.    “The European discipline combined with the colorful freedom of Peru made me a strict chef but also fall in love with the tradition of each country. When it comes to my cooking style it has helped me play and combine products, ingredients and techniques to improve a dish.” Aliaga says of his cooking style. And this has shined through, as Chef has cooked for celebrities and socialites, while working at places like Cecconi’s in West Hollywood. Although, Aliaga admits his goal isn’t to cook for the famous, but for the people who truly love and appreciate Italian food.   Luckily for him and for us, that’s exactly what he is doing now – making handmade pastas and Italian region-specific dishes like Polpo alla Griglia and Porchetta at Primo Italia. There is no dish that Chef sends out without his seal of approval to assure the highest quality      PRIMO ITALIA Chef Michelangelo Aliaga, is passionate about Italian cooking and its deep history. At Primo Italia he has created a rich, abundant menu using local farm-fresh ingredients in making homemade pastas, wood-fired pizzas, and Mediterranean fish dishes. All dishes come from the region of Campania, home of the Amalfi Coast and Naples, to the island of Sicily, Aliaga brings you the heart and soul of his roots, tradition and cuisine. Primo Italia is open for dinner Monday through Sunday from 5:00 pm to 11:00 pm and Sunday Brunch from 10 a.m. to 2:30 p.m. For more information about Primo Italia or to make reservations at Primo Italia, please call them directly at (310) 378-4288. Primo Italia is located at 24590 Hawthorne Boulevard Torrance, CA 90505

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Chef Michelangelo Aliaga Thank You,

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COLOMBIAN CHEF LEONOR ESPINOSA

WINS THE BASQUE CULINARY WORLD PRIZE 2017

At an event in Mexico City, Colombian chef Leonor Espinosa was today named as winner of the Basque Culinary World Prize 2017, an award for chefs around the world whose projects have improved society through gastronomy. Leonor Espinosa, one of Colombia’s most celebrated chefs and a key figure in its gastronomic renaissance, has nurtured and promoted the value of the country’s biodiversity. Through the Funleo foundation, Leonor Espinosa has revived the ancestral knowledge and know-how of mainly indigenous and Afro-Colombian peoples. She supports rural development based on food sovereignty, and promotes routes to market for small producers as well as spaces for education, nutrition, enterprise and tourism.  She helped build support for the establishment of a Comprehensive Gastronomy Centre in Golfo de Tribugá as an alternative framework to drug trafficking, and has campaigned to raise awareness of Colombia’s culinary richness.  Leonor Espinosa’s work has encouraged communities to turn their biological and cultural heritage into tools for socio-economic development. Leonor Espinosa was chosen as winner of the Basque Culinary World Prize from a final Top 10 by a Prize Jury of the world’s most respected chefs and experts in other fields, and announced today at the El Claustro de Sor Juana, a culinary school in Mexico City.  Mexico was chosen as the location for the prize announcement because it expresses the wealth and potential of Latin American gastronomy as well as the challenges facing contemporary cuisine.  The Basque Culinary World Prize is organized and promoted by the Basque Government under the Euskadi-Basque Country Strategy and the Basque Culinary Center (BCC), a world leading academic institution in gastronomy. The winner will be awarded €100,000 to devote to a project or institution of their choice that demonstrates the wider role of gastronomy in society. In 2016, the prize went to María Fernanda Di Giacobbe, who won for her Cacao de Origen project in Venezuela. 

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MEALS with MONTI

The Prize Jury was chaired by Joan Roca, (Spain) and included Gastón Acurio (Peru), Michel Bras (France), Dominique Crenn (US) Yoshihiro Narisawa, (Japan) and Enrique Olvera (Mexico). International experts in other disciplines joined them including novelist Laura Esquivel, author of the hugely popular novel Like Water for Chocolate; Kirmen Uribe, one of the most widely read and translated Basque language authors; Cristina Franchini, an expert on International Law; Matthew Goldfarb, organic farmer, rural sociologist and expert in sustainable production; and María Fernanda di Giacobbe, winner of the 2016 Basque Culinary World Prize.

Joan Roca, Chair of the Prize Jury, said:   “As the jury, we believe that through awarding the prize to Leonor we recognise all those people who are working hard today so the city and rural communities can come together though gastronomy.  Leonor’s work shows the possibilities that come when chefs acknowledge that biodiversity, ecology, culture, and the traditions of local communities matter. Her work gives voice to the silence and anonymity of indigenous and Afroamerican cultures. We found this inspiring and powerful” Bittor Oroz, Deputy Minister of Agriculture, Fisheries and Food Policy in the Basque Government, said: 

“The characteristics that are associated with gastronomy in the Basque Country are a reflection of what we want to be and the values we want to project in the world as the Euskadi Basque Country. A country whose hallmarks are innovation, entrepreneurship, tradition and know-how, and, of course, quality The 10 finalists chefs who were under con- products.” sideration for the prize included José Andrés Joxe Mari Aizega, Director General of the Basque Culinary Centre, said: (US); Ebru Baybara Demir (Turkey); Leonor “Through the prize we wanted to share inspiring testimonies of how gastronoEspinosa (Colombia); Dan Giusti (US); David my can help improve society. The winner is a tangible example of this - of the Hertz, (Brazil) Anthony Myint (US); Dan- sense of responsibility that being a chef can involve nowadays. Leonor Espinoiel Patterson and Roy Choi (US); Melinda sa provides an inspirational story for the industry that we are extremely excited McRostie (Australia/Greece); Niko Romito to share” (Italy); Ricardo Muñoz Zurita: Mexico.  (Fur-   Entries for the Basque Culinary World Prize 2017 came from 30 countries ther details in Notes to Editors).    These chefs have focused on everything from worldwide, and a total of 110 chefs were nominated. To be considered for innovation to education, health, research, sus- the award, chefs had to be nominated by another professional currently tainability, social entrepreneurship and philan- working in the world of gastronomy - for instance, another chef, food writer thropy, and the preservation of local cultures.  or food supplier, or an institution. For two months, professionals and instiThey are building on the work of a pioneering tutions within the profession nominated chefs from anywhere in the world group that started this movement “beyond the who demonstrated how gastronomy could become a transformational force kitchen”, which include Gaston Acurio, Dan in areas ranging from innovation to education, health, research, sustainabilBarber, Heston Blumenthal, Massimo Bottura, ity, social entrepreneurship and philanthropy, and the preservation of local Claus Mayer, Jamie Oliver, Rene Redzepi and cultures. The ten shortlisted chefs were chosen by a technical committee chaired Alice Waters. by chef Elena Arzak, head chef at Arzak, the renowned 3-Michelin starred On winning the Basque Culinary World Prize, restaurant, who met last month in San Sebastian.  The committee included Leonor Espinosa said: an international group of academics with expertise in various aspects of  “The award shine a light on those communities food culture and gastronomy such as Joxe Mari Aizega, General Manager of that for years have struggled to be recognized  for Basque Culinary Center; Jorge Ruiz Carrascal, Professor of the Department their ancestral value and their contribution to of Food Science at the University of Copenhagen; Marta Miguel Castro, national cultural identity.  It is a way to mitigate a Research Associate at the CIAL Institute of Research in Food Science, the silence generated by armed conflict, injustice who studies how food components could prevent disorders such as diabetes and exclusion. In this process of reconciliation, and obesity; Melina Shannon Dipietro, executive director of Rene Redzepi’s the country is beginning to understand the im- MAD project; and Dr F. Xavier Medina, author, social anthropologist and portance of placing faith in gastronomy as a leading scholar of Food and Culture at the Universitat Oberta de Catalunya significant tool for the economic development (UOC) in Barcelona. of  those populations where the real wealth that   generates wealth is found”

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Monti Rock III, world traveler, talent extraordinaire, fashion and entertainment icon, and a connoisseur of fine food and dining.

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MEALS with MONTI

Meals with Monti INDEPENDENCE DAY has come and gone marking the beginning of a long, scorching summer - but - remember - it is always cool in our casinos, entertainment venues, and shopping malls. Las Vegas lives on air conditioning!  I am writing this as I sit on my recliner chair in a bathrobe, as on July 3rd, I had surgery.  I thought it would be a snap, with the most a ten day recovery time.  Guess what, that it was not!  It seems I waited, put my necessary surgery on the back burner while I took on too many projects to keep the Monti Rock III brand alive!  When the surgeon went in to re-fix a congenital hernia, he discovered that he had a mass and many areas that needed permanent stitching and some that would melt as I healed.  My new recuperation window is now at four weeks!  I came through like a trooper - those of you who think MRIII is a weakling are quite wrong, I am a tough guy when the going gets rough, MAN from the Bronx - a Latino with mojo! My dearest pal of over 53 years, Lu, spent that entire day in the surgery center with me - never leaving, listened to the surgeon’s report after my operation, and assisted me in every way humanly possible. She transported me to and from, ran to the pharmacy and did all that was possible to help me - that is a blessed friend - thank you Lucille so much for being here for me unconditionally. 

Monti Rock III

THE ‘LAST SUPPER Was a feast - fit for a king! I had a very special meal of Osso Busco at Ferraro’s with some friends.  Our attentive and gracious server, Josh Miller (Food Server - Gourmet), made this meal magnificent.  There is a special at Ferraro’s for $49.95 that runs throughout the summer - anyone who passes it up should be shamed!  The dishes were prepared with finesse - kudos to the kitchen staff, sous chef and chef.  We began our repast with a choice of salad or appetizers - by the way - the calamari is one of the best I have had ever in Las Vegas, succulent, not rubbery, crisped, but not greasy, and the sauce was a sweet (non-sugar added) paste that reminded me of Tutta Roma gravy paste from the NY area.  Onwards - the pasta. Now, we all felt this was belly Food & Beverage Magazine August 2017

Lu had a the risotto, which was imbued with fruitage de mare (shrimp, crab and other crustaceans) galore - she kept smiling, a tell tale sign of palette (not the artist’s kind) euphoria. Every bite was an explosion of colorful taste.  Now, with our dishes removed, came the main course.  Oh my goodness, I adored the osso busco and my two gal pals could not even stop eating their different preparation of the Scottish salmon.  The blackened one was outrageous!  The seasoning was finely attuned without masking the sweet taste of the fish. On it goes - to desert!  Cappuccino made from Lavazzo ‘caffee’ (let’s keep it in proper Italiano) was the topper with cannolis that had the correct crispness of the outer shell and perfectly made mariscopone sweet cream inside.  We were also served a tiramisu that was incredible.  As we departed with little brown bags containing our left overs, we were totally sated!  This was a meal to remember, savor and keep close to our hearts and bellies.  Our booth was very comfortable and the subdued lighting and almost noiseless surroundings made this an event for gourmands.  Ferraro’s is opposite the Hard Rock Hotel and is a must to dine in Las Vegas.  Thank you to all who made this experience possible! NOTE: Now,

I had to fast for pre-surgery! But with a meal like the one at Ferraro’s, it was an easier task!

MORE MONTI The weekend entertainment choices were absolutely stellar! From the T-Mobile Arena, we had Mettalica - a to die for concert from the group of heavy metal veterans!  Ted Nugent rocked at the Sunset Station.  At Red Rock and Green Valley Ranch, were incredible fire work displays that lit up our hearts, minds and were awesome!  I always feel that fire works should be a professionally done by display - the noise that boomed throughout the valley by ambitious citizens was too much for our critters and folks who needed to sleep.


MONTI MONTI ROCK ROCK III III

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DO NOT DRIVE UNDER ITS INFLUENCE keep it in your house - and AWAY from curious youngsters.  Lines formed at 12:01 am on July 1st Some went on after eleven at night, and my ears as certain dispensaries opened their doors for our rang from the feeling that I was in a war zone.  new legal enjoyment.  We are now in the group Flashes of light flew in the sky and can be terrify- of forward thinking states, along with Oregon, ing to animals and sensible adults/seniors.  Many Washington and Colorado -California will soon veterans get flashbacks to war zones - and this is be following.  If you live in Henderson - you have no longer fun - it is downright terrifying at times.  to drive a short way to LV to obtain your weed, as Stick with the great displays that are carefully there is a ‘freeze’ on the distribution of it as of now.  choreographed and take note of your neighbor’s Do not smoke in public, and certainly not at carights as you explode (often at illegal level) your sinos, restaurants or other public entities!  Many own private show.  I am glad the night of thunder people are offended by the odor, and many of us is over - In World War II it was as if Kristellnacht choose not to indulge in its extraterrestrial qualiwas being re-enacted- but God Bless America - ties.  Again, mind your neighbors and community where that glare is tolerated and enjoyed by its - courtesy is contagious!   citizens. MEL BROOKS!  Wow! This week Richard Cheese will be at the Red Pow - wow - what a geRock and Sinbad at the Green Valley Ranch.  I nius.  I heard through my grapevine how terrific he was at The Wynn.  He has always been on top of everything - a 91 year old man who keeps churning out the funniest and most memorable artistic humor that has ever been created.  An Emmy, Grammy, Tony and Oscar winner - that’s big time - very few are in that EGOT territory was a sell out!  Even Young Frankenstein could not tap shoe his way into a am looking forward to hearing the feedback about seat while Mel was Putting On The Ritz at his Blondie (oh, how she is a sexy rocker!) at the Palms.  show!  Please, Mel, come back for another chance Speaking of the Palms - their pool and Ghostbar for some of us to see you - we are die-hard fans of will have Brody Jenner alternating in performance your outrageous/satirical humor! dates.  If you like the blues - check out Boulder   Station - with Savoy Brown (who is there today - 7/6/17) and buy your tickets now for Jimmy Thackery and Anthony Gomes - respectively, July 20 and August 3rd.  the ‘blues’ music scene has Now, it is time for me to close this week’s column, grown in Las Vegas - and it takes on an all age get my necessary rest and crowd of devoted and wow followers.

THE FULL MONTI

Of course we voted on it - now, we wait on lines for it - what am referring to?? Marijuana - of course!  First medical, now recreational, smoke your weed, eat your edibles, vape your ganja, or take the liquid concentrate and create your own method of having a high time! 

nutrition and say, I ain’t down yet! Reverently, Monti Rock III and Zozo, the wonder dog!

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Avocado Ice Cream is the new Avocado Toast! And there’s nothing better than a delicious fro-

zen treat on a hot summer day, so treat yourself and that special someone to indulge in L’Appart’s

Avocado Lime Ice Cream, created by pastry chef Mina Pizarro and available all summer long!

The avocado, mixed with milk, salt and sugar, enhances the flavor and gives the ice cream its

smooth texture while the refreshing lime cells serve to cleanse your palate. L’Appart’s Avocado

Lime Ice Cream makes for the perfect after dinner treat! L’Appart Restaurant

L’Appart is a French Michelin star restaurant, located in the Le District food hall at the Brookfield Place Mall. About L’Appart

225 Liberty Street at Brookfield Place

L’Appart: The hidden gem of Le District, Michelin star L’Appart is a unique take on fine dining, offering a personal

experience of an intimate dinner party at a chef’s apartment.

With Executive Chef Nicolas “Nico” Abello in the kitchen, L’Appart features a rotating menu embracing market availNicolas “Nico” Abello

ability and seasonality, ensuring no two visits are alike. Cre-

ating a bespoke experience, Chef Nico will create a personalized menu for guests depending on food preferences and

favorites, catering to all palates. L’Appart is open Tuesday

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2 DAYS

OF ENTERTAINMENT, CAMARADERIE, AND JUST GOOD FUN

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COMING IN SEPTEMBER

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Food & Beverage Magazine August 2017

Food & Beverage Magazine August 2017  

On The Cover: VANESSA DeCaria-President of SCULPTURE TECHNOLOGY • This Month The Global Spirit Awards • Former NFL star Gary Brackett, Res...

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