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H E LD:
FOOD & BEVERAGE MAGAZINE COCKTAIL ISSUE 2016
ON THE COVER
FEATURED THOUGHOUT THIS MONTH
ONTHEMENU JULY 2016
DOS EQUIS AMBAR
In This Months Issue 18 20 38 44 62 78 90
Front Of The House PerfectlyPlated Chefs
Coming Next Month SENIOR VP F&B SLS LAS VEGAS
Chef Sevan Abdessian Cocktail Recipes
Features Chefs Restaurant News F&B Pastry Chef O.T.M.
FEATURED
CALLEBAUT PASTRY CHEF OF THE MONTH- 10 • RISER BY FOH- 31•
WINSET FARMS- 36
•
CALIFORNIA AVOCADO- 79 INDUSTRY NEWS- 76
•
•
WHO WE ARE
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.
Eddie Rivkin Senior Editor, Spirits
Donsh’e Usher Contributing Columnist
In Additon To A Host Of Contributing Writers, PR Firms And Advertising Contributors Publisher - Micheal Politz • Food & Beverage Magazine® is owned and published electronically 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 Food & Beverage Magazine. Requests for permission should be directed to: 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.
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FOOD & BEVERAGE MAGAZINE COCKTAIL ISSUE 2016
FROM THE PUBLISHERS DESK Some of the best cocktails that we think about today — the martini, the daiquiri, the manhattan, have long established themselves as the standards of cocktail drinks.
I
t is written that Socrates the Greek philosopher last words were “I drank what?” compared to Ian Flemings, James Bond characters, “shaken, not stirred” vodka martini. Some cocktail offerings that have crept into the social atmosphere of our lives, has provided several drinks that are quite enjoyable and can add satisfying dimensions to any social foray. The Name Cocktail Coquetier (pronounced ko-kay-TAY ) became “cock-tay,” and eventually cocktail. There are several things you should love about cocktails It can be made with an assortment of liquors. typically, with a distilled beverage (such as, gin, brandy, vodka, whiskey, tequila, or rum) mixed with other ingredients. Beer has now also become one of the ingredients, the beer cocktail. So with such a variety, what’s not to love!
Summertime is the perfect time to indulge in a refreshing cocktail on a balmy night. But before you reach for that minty mojito or sweet sangria, try keeping in step with one’s modern-day comfort zone. Serving cocktails before or after dinner will certainly give you points. It can be used as an ice breaker at a social event or your favorite lounge. It could also be used as the perfect excuse to cozy up to that special someone across the bar.
Summer cocktail recipes have been keeping us cool through many long summer evenings. As you can imagine, summer cocktail has a way of complimenting any evening out, drink in hand, with friends and family; Even more so when putting to the test these stellar cocktail recipes, by Dos Equis Pairings on our July cover right here inside F&B Magazine, featuring several drinks created from from their products, that are quite enjoyable and can add a delightfully tasty appeal to any gathering. The martini, would probably be unrecognizable today. You could walk into a bar and order a martini, and you might just get warm vodka with a bunch of olives in it, masking the real character of the martini. The original martini in its origin was gin, vermouth and orange bitters. Some bartenders, would sometimes refer to a martini made according to the original recipe as a “silver bullet” or a “crisp cocktail. Mixologist Have developed the art or skill of preparing mixed drinks. Whether you’re inclined to stick to the classics, sip out on the ‘tinis, or trot out on one of their custom concoctions. You can also find all kinds of useful mixology recipes and tips right here inside F&B Magazine Online everything from appletinis to zurracapotes. Still there are some of these professionals that prefer the handle of bartender to Mixologist, and considers himself not just a purist, but the purist; that will make sure their drinks, are perfectly executed, giving each cocktail its own story. However, when it’s made right, it’s beautiful, incredibly clean with a fresh flavor. And will be requested constantly.
“I used to jog, but the ice cubes kept falling out of my glass”. ~David Lee Roth.
- MICHAEL POLITZ
His Column Begins On Next Page
HOSPITALITY PROFESSIONAL
RESTAURANTS:
“Tips” to Avoid Wage and Hour Lawsuits By Adam Kemper
Restaurants have become the target of an onslaught of lawsuits claiming wage and hour violations based on improper tipping practices. This type of lawsuit has the potential for individual liability. Owners and managers often get named as defendants. Additionally, over the last few years Department of Labor (“DOL”) investigators who audit restaurants have found tip credit violations in over 1,500 cases, resulting in nearly $15.5 million in back wages.
Under the law, an employer may take a credit against its minimum wage obligation and pay a reduced minimum wage to certain “tipped employees” (i.e. individuals who have regular customer interaction and receive more than $30 dollars per month in tips). Employers must fill in the gap when and if the employee fails to earn at least the normal minimum wage through wages and tips combined.
An employee may participate in a tip pool which is where an employee shares his or her tips with other tipped employees and all such employees receive distributions from the tip pool. A tip pool may not include employees who do not customarily and regularly receive tips like dishwashers, managers, cooks and chefs. In fact, a common lawsuit is one that involves a tipped employee claiming that the tip pool was diluted by including non-tipped employees. By permitting non-tipped employees (who earn at least the normal minimum wage), tipped employees are losing a portion of their hard-earned tips that would ordinarily only belong to them. Another common lawsuit is a restaurant employer that requires its employees perform non-tipped duties at the reduced tipped minimum wage. In every restaurant, there is a list of side work for tipped employees to complete. For example, servers may be asked to assist in setting and/or wiping down tables, restocking supplies or silverware, even though such work does not directly result in tips.
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FOOD & BEVERAGE MAGAZINE COCKTAIL ISSUE 2016
JULY 2016 “TIPS” TO AVOID WAGE AND HOUR LAWSUITS
The DOL permits restaurant employers to continue to pay the reduced minimum wage to tipped employees while performing such side work so long as it is (1) minimal and no greater than 20% of the time and (2) related to the performance of tipped duties.
3. Maintain adequate and accurate time keeping records. If your “tipped employee” is performing non-tipped, make sure it is related to the tipped position and only for a very limited amount of time. Otherwise, the employee must be paid the full minimum wage for time spent on non-tipped work.
5 “Tips” To Avoid The Tip-Related
4. Monitor compensation and tip distribution to ensure employees are paid appropriately.
Audit Or Lawsuit: 1. Understand that tips are the property of the employee and the employee is not required to share them with anyone. If your restaurant takes a tip credit on employees, make sure employees are notified and paid the appropriate tipped minimum wage.
5. Keep your employees happy.
2. If your restaurant has a tip pool, maintain and enforce a strict policy which only permits employees who “customarily and regularly” receive tips to participate in the tip pool. Do not allow non-tipped employees to participate in the tip pool. . Mr. Kemper practices in the area of labor and employment law where he regularly counsels employers on a variety of workplace issues including, but not limited to, interviewing, hiring, employee discipline and discharge, workplace discrimination, harassment, retaliation, wage and hour (including tipping practices), whistleblower, unemployment, restrictive covenants, non-compete agreements, non-solicitation agreements, non-disclosure agreements, separation agreements, workplace policies and employee handbooks. More information about Mr. Kemper can be found at www.gmlaw.com/adam-d-kemper/.
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FOOD & BEVERAGE MAGAZINE COCKTAIL ISSUE 2016 FOOD & BEVERAGE MAGAZINE
JULY 2016
Q&A with
Chef Johnny Wesley F&B • WHAT IS YOUR FAVORITE SAVORY DISH? JW • Pizza! Pizza! Pizza! I love to eat it. I love to make. Thin crust, thick crust, 1 topping, or 10, makes no difference to me.
F&B • WHAT IS YOUR FAVORITE DESSERT? JW • My favorite dessert is a dish that my mom makes about once a year.
I don’t even know what to call it, but it’s essentially layers of graham crackers, vanilla pudding, and chocolate ganache. It’s the one and only thing she knows how to make in the kitchen. (Sorry mama)
F&B • WHAT IS YOUR INSPIRATION? JW • Anything and everything... I take inspiration from people, art, architecture, etc. I’ll find a way to put it on a plate
F&B • WHAT IS THE MOST REWARDING THING ABOUT YOUR PROFESSION? JW • The look on my guests’ faces the moment that plate is sat in front of them. To me there is nothing more rewarding.
F&B •
WHAT ADVICE DO YOU HAVE FOR SOMEONE CONSIDERING A SIMILAR CAREER PATH?
JW • Do what you love and fall in love with it every day. For most of us, it’s not just a job, it becomes a bigger part of your life than you could have ever imagined.
F&B •
NAME ONE DESSERT/PASTRY THAT REALLY MADE AN IMPRESSION ON YOU?
JW • The one dessert that really stands out in my mind is a shoofly pie that was made by my former assistant. It was everything you look for in a dessert, and it reminded me of why I got into this industry.
F&B • WHAT’S NEXT FOR YOU? JW • I plan to grow with my current company. We are rapidly expanding and I want to build the best dessert program I can.
F&B • LASTLY, WHAT DO YOU TO WHEN RELAXING? JW • As much as I like to spend time with my wife, the pup and I have the most fun when left to our own devices. Chef Johnny Wesley Recipes continues on Next Page > PAGE 11
CALLEBAUT PASTRY CHEF OF THE MONTH
LOBSTER AND WHITE CHOCOLATE By Chef Johnny Wesley Sous Vide Lobster Ingredients 1.2 oz. Lobster tail 2 ea. Lobster claws 1 oz. Unsalted butter ½ oz. Callebaut Cocoa Nibs ½ oz. Fresh tarragon minced
Roasted Tri-colored Carrots and Brussels Sprouts Ingredients ¼ lb. ¼ lb. ½ oz. 3 ea.
Tri-colored carrots Brussels sprouts, quartered Olive oil Garlic cloves
Salt To taste
Instructions 1. Seal all ingredients together in a vacuum bag. 2. Place in a water bath set at 55 C for 12 minutes. o
3. Let chill. Reheat to order.
Instructions 1. Preheat oven to 450o F. 2. Toss all ingredients together in a mixing bowl. 3. Transfer to a sheet pan and roast in the oven for 15 minutes. 4. Ready to serve.
White Chocolate Curry Sauce Ingredients
Instructions
½ oz. Jalapeño, sliced 2 ea. 1 oz. ¼ oz. 3 oz. 14 oz. 4 oz. 2 oz. 4 oz.
Lemon grass stalks, chopped Shallot, minced Garlic, minced Red curry paste Coconut milk Heavy cream Cilantro, chopped Callebaut Velvet™ White Chocolate To taste Salt To taste Pepper
1. Heat ½ oz. of oil in a sauce pot over medium heat. 2. Cook the shallots, garlic and lemon grass. 3. Add the jalapeños, coconut milk, heavy cream and cilantro. 4. Simmer for 15 minutes. 5. Add the Belgian white chocolate and stir until melted. 6. Blend, strain and serve.
LOBSTER AND WHITE CHOCOLATE
Sous Vide Lobster, Roasted Tricolor Carrots, Charred Brusels Sprouts, Moonflower Farms Pea Tendrils, and a White Chocolate Curry Sauce.
Recipes continued On Next Page >
CALLEBAUT PASTRY CHEF OF THE MONTH
NITRO CHOCOLATE SPHERE By Chef Johnny Wesley Chocolate Shell Ingredients As Needed Callebaut Madagascar Single Origin Dark Chocolate TM
instructions 1. Coat the inside of a polycarbonate sphere mold with 2 oz. of the 2. Madagascar chocolate and let set. 3. Unmold. 4. Using a hot metal ring, slowly melt a hole in the top of the sphere.
Chocolate Sake Ingredients 2 cups 2 cups 2 tsp. 1 cup
Granulated sugar All-purpose flour Baking soda Callebaut 22/24 High Fat Cocoa Powder 2 ea. Eggs 2 cups Hot coffee 1 cup Mayonnaise
instructions 1. Whisk together the sugar, flour, baking soda and cocoa powder. 2. Add the eggs and coffee. 3. Whisk until blended 4. Fold in the mayonnaise 5. Bake at 350o F for approximately 20 minutes.
Hazelnut Powder Ingredients
Instructions
2 oz. Callebaut Pure Hazelnut Paste Tapioca Maltodextrin As Needed
1. Place the hazelnut paste into a large mixing bowl. 2. Add the tapioca maltodextrin 1 tbsp. at a time until you have reached your desired consistency. 3. Let sit uncovered for 30 minutes before passing through a sieve. 4. Ready to serve.
NITRO CHOCOLATE SPHERE
Dark Chocolate Shell, Chocolate Cake, White Chocolate Crèmeux, Hazelnut Powder, Moonflower Farms Red Shiso.
PerfectlyPlated Section
THE PERFECT COCKTAIL HOUR WITH DRINKWISE AND ACCESSORIES FROM FOH®
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FOOD & BEVERAGE MAGAZINE COCKTAIL ISSUE 2016
JULY 2016
FOH® (Front of the House®) has become the hospitality industry’s authority on tabletop and presentation trends. Industry professionals have embraced FOH® since our inception in 2002 — and we have been creating a plating revolution ever since. We have perfected the recipe of designing and manufacturing smart, savvy, commercial-grade serving solutions that are easy on your bottom line. By injecting the trade with all-encompassing dinnerware, buffetware and serveware collections, we’ll make YOUR front of the house stand above the rest. visit us at www.frontofthehouse.com
1
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PerfectlyPlated Chefs
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FOOD & BEVERAGE MAGAZINE COCKTAIL ISSUE 2016
JULY 2016
Q&A with
Chef Ruth Marie Sanchez
F&B • WHAT IS YOUR COMFORT FOOD? RS • My comfort food is often associated with my childhood flavors and
characterized mainly with Spanish heritage. Hearty soups, grains, and fresh spicy “Guindilla” ( traditional spicy pepper originally from the Basque region) As comfort food you often find me eating an olive oil sardine sandwich. My greatest cooking influence was my spanish grandmother. She used to cook daily meal for 12 of us with a very low income and a pressure cooker was able and managed to transformed very simple ingredients into the most gourmet dishes. Tasting and looking stunning.
F&B • WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? RS • One of my favorite ingredients to cook with is an age dried cure
chorizo. Spanish Chorizo adds incredible smoked flavors to any dish.
F&B • WHAT IS YOUR INSPIRATION? RS • Front Of The House is one of the favorite companies of plateware that I use among many companies. I have chosen Front Of The House plateware because the plates are really a true inspiration that helps me to create a beautiful piece of art. They have a unique collection with a wide variety of colors that lift and brings life to any dish. Their Kiln line offers black, orange and red colors with a mate finish. When I plate a dish I feel a chemistry between the produce, the colors and plates. I feel a heat, an adrenaline rush that I can’t explain but I express through out my plating.
F&B CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? RS • John Besh is one of my favorite chefs from New Orleans, he has a restaurant called August. I would love to cook dinner for Chef John Besh one day
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PerfectlyPlated Chefs
F&B • BEST THING ABOUT BEING A CHEF IS? RS • The best thing of being a Chef is sharing flavors and putting smiles in people’s faces. One of the best part of being a Chef is to see their joy when people try and eat your food. I love the artistic part, the freedom, the sensation of creating a dish almost like painting a canvas. Being a Chef is a very hard and competitive industry so my advice to someone who wants to became a chef is to nevergive up, to work extremely hard, harder that anyone else out there, to stay focus, absorbing deeply new things constantly, new techniques, new trends and learn from mistakes, mostly try fix your errors, listen to people who wants to teach you, be humble and just follow your dreams that with time and patience it will became true.
F&B • HOW DO THE WORDS “GLUTEN-FREE” MAKE YOU FEEL? RS • The term ‘gluten’ is so misunderstood that it makes me cringe every
time I hear someone talk about it. There are people who celiac disease and are genuinely allergic to gluten but they are a very small percentage of the population. Most people don’t even know what gluten is.
F&B •
WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF?
RS • The best thing of being a Chef is sharing flavors and putting smiles
in people’s faces. One of the best part of being a Chef is to see their joy when people try and eat your food. I love the artistic part, the freedom, the sensation of creating a dish almost like painting a canvas. Being a Chef is a very hard and competitive industry so my advice to someone who wants to became a chef is to nevergive up, to work extremely hard, harder that anyone else out there, to stay focus, absorbing deeply new things constantly, new techniques, new trends and learn from mistakes, mostly try fix your errors, listen to people who wants to teach you, be humble and just follow your dreams that with time and patience it will became true.
F&B • LASTLY, WHAT DO YOU DO TO RELAX? RS • What I do to relax is to travel abroad. I love the United States and
would not change it for anything in the world. However, I like to leave the busy LA once a year or when time permitted and go back home to the Canary Islands, Spain where I come from. I love to go camping, fishing and go back to very simple and basic life style. I like to go back to my roots so you always keep in mind where you came from..
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FOOD & BEVERAGE MAGAZINE COCKTAIL ISSUE 2016
JULY 2016
I, work as a Private Chef with PCN in Los Angeles, California.  Private Chef Network is built to support private chef ’s careers and is a non-profit organization that offers full-time private chef events, food education, part-time private chefs and more. - Chef Maria
Pepper and garlic smoke roasted atlantic salmon using native Maine hardwoods and fruitwoods, finger limes citron, caviar, red onions, dill sauce, fresh dill, baby tomatoes, capers.
Pimientos de piquillo homemade fettuccine, baby octopus, a tomatillo, red chillie peppers sauce, micro cilantro, sesame and truffle zest.
Tenderized Octopus with a seaweed salad, sesame seeds, dried seaweed seasoning.
Butter poached lobster, with an arrabiata squid ink linguini, edible flowers, oyster mushrooms, micro cilantro. PAGE 19
PerfectlyPlated Chefs
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FOOD & BEVERAGE MAGAZINE COCKTAIL ISSUE 2016
JULY 2016
Q&A with
Chef Thorsten Leighty
F&B • WHAT IS YOUR COMFORT FOOD? TL • Seafood Gumbo with Crawfish Bread. Living in New Orleans I can
never get enough of our Seafood Gumbo. I pair our Gumbo with gooey, cheesy Crawfish Bread. I then dip the rich gooey cheesy goodness into my Gumbo and then take a big bit…that’s what heaven must taste like….
F&B • WHO WAS YOUR GREATEST COOKING INFLUENCE? TL • Honestly I get inspired and influenced by the various cultures and regions I have had the chance to get exposed too. Being originally from Germany and working in various culinary melting pots and regions such as Europe, Los Angeles, The Southwest, Hawaii, Miami and now New Orleans has definitely broadened my horizon from a personal and professional level.
F&B • WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? TL • I love what’s in season and local. I love fresh herbs, produce, fish
and seafood. I cannot limit myself to only one ingredient…I love it all!
F&B • CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? TL • New Orleans is blessed with many great Chefs, so I don’t have to look too far. Susan Spicer is great; I love her food. Donald Link, John Besh and John Folse are also my local culinary hero’s. They all have contributed greatly to put the city of New Orleans on the map.
F&B • WHAT IS YOUR FAVORITE WAY TO PLATE? TL• I would describe the way I plate as clean, simple and fun. F&B • WHAT IS YOUR FAVORITE LINE FROM FOH? TL • That would be the Kiln line. I love the round and oval shapes and
colors. It’s a very vibrant and fun line to work with. The food looks great and pops. Wonderful line! It’s a very durable line as well. Works Great for a high volume setting.
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PerfectlyPlated Chefs
Q&A with
Chef Thorsten Leighty
COVER STORY
F&B • DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? TL • Plating last minute in a banquet setting is the key. We create a restaurant style catering experience. It’s all about the timing and good communication.
F&B • CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? TL • That would have to be Robert De Niro. He owns several restaurants and is known to be a foodie. So it would be a great challenge to cook for him… he has seen it all. I love his movies. He is a living legend.
F&B • BEST THING ABOUT BEING A CHEF IS? TL • Food brings people together. Food tells a story about our culture and heritage. Great way to learn about a new culture is to try its food. At our hotel we host a cultural day once a year. Over 20 associates from different cultures and countries prepare one dish. It is a fantastic event that promotes understanding and respect for one another.
F&B • TL •
WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF?
Good old fashion values such as a strong work ethic, being punctual, dedicated, team work and honesty will get you far in this business. Passion to cook and to service people needs to be a given as well.
F&B • LASTLY, WHAT DO YOU DO TO RELAX? TL • I love to spend time with my beautiful wife Tike and my two boys, Jack and Troy. We relax together by playing board games, watching a movie and enjoying outdoor activities. Fishing is a huge hobby of mine. Besides great food, fishing is awesome in the state of Louisiana.
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FOOD & BEVERAGE MAGAZINE COCKTAIL ISSUE 2016
JULY 2016
Thorsten Leighty was born to be the Executive Chef of the New Orleans Marriott. Now in New Orleans, Chef Leighty brings his style of cuisine to a city known for food and believes his take on light, seasonal, top quality local ingredients simply prepared and executed well will be a welcome addition to this city’s incredible culinary scene. His newly redesigned catering and restaurant menus focus on healthy cooking techniques and utilizing the best seasonal product available.
PerfectlyPlated Chefs
CHEF MATT BROUSSARD “A Cook Named Matt”
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FOOD & BEVERAGE MAGAZINE COCKTAIL ISSUE 2016
JULY 2016
Native Texan Matthew Broussard, “A Cook Named Matt,” moved to Seattle in 2014 to join the outstanding food scene—and because he wanted to work for local celebrity chef Tom Douglas. Now a cook at Douglas’ Palace Kitchen, the South Lake Union resident is becoming a food star himself, thanks to his mouthwatering photos and videos. Follow him on instagram for news of the farmers’ market pop-ups he occasionally hosts. Section Continues On Next Page PAGE 26>
1
PerfectlyPlated Chefs
TALL SQUARE KYOTO DISH
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FOOD & BEVERAGE MAGAZINE COCKTAIL ISSUE 2016
JULY 2016
CAN TURN ANY DESSERT BUFFET INTO A FLAWLESS, EYE CATCHING PRESENTATION.
Dots’ versatile components are the perfect foundation for creating innovative streamlined buffets in just a few simple steps. Each riser in the Dots collection can be used for both dry and iced menus. To achieve heating, the NEW Grill Plates fit perfectly on each riser and the NEW Fuel Cell Riser™ can be used in five different positions to achieve the ideal height of your heat source. The risers also nest compactly inside one another maximizing how easy they are to store.
Additionally, enhance the drama and impact of your buffet display by adding NEW B3® Lighting Accessories to the inside of the risers illuminating the table while showing off the beauty of each dessert. Paired with FOH®’s Smoked Tempered Glass Boards and your choice of platters, bowls, and small-bite accessories from Front of the House®’s wide range of collections in various materials, shapes, sizes and colors, there are endless options for dynamic buffet displays.
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FOOD & BEVERAGE MAGAZINE
JULY 2016
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FOOD & BEVERAGE MAGAZINE
JULY 2016
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CHEF OF THE MONTH
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FOOD & BEVERAGE MAGAZINE COCKTAIL ISSUE 2016
JULY 2016
Q&A with
Chef Sevan Abdessian Photo Credits: Hayk Atomts
F&B • WHAT IS YOUR COMFORT FOOD? SA • My favorite comfort food is risotto. It’s warm, creamy and reminds me of home.
F&B • WHO WAS YOUR GREATEST COOKING INFLUENCE? SA • My first real job after graduating culinary school was with the Patina group working directly with Joachin Splichal. He was a great influence because he had great taste and a certain caliber of quality. He set the tone of my cooking style and made me realize what I could achieve as a chef.
F&B • WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? SA • I love Aleppo pepper. It’s one of the ingredients that was a staple
in almost every dish while growing up. It’s very versatile: you can sprinkle it or cook with it, you can use it on vegetables, fish, chicken, meat, etc.
F&B • WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? SA • It’s hard to pick since there are so many great wines from around the
world but if I had to pick I’d say my favorite white wine is Far Niente Chardonnay and my favorite red is Ehler’s, St. Helena 1886.
F&B • CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? SA • I’ve already cooked for many celebrities during my career but I’ve
never cooked for Madonna. I’m very nostalgic about Madonna because we used to listen to her a lot while working in the trenches of the kitchen
1 Continued on Page 40
CHEF OF THE MONTH
Q&A
Chef Sevan Abdessian
F&B • CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? SA • Right now I’m really into Grant Achatz. What he’s doing with food is really changing our perception of it and our relationship with it. It’s really changing the world’s idea of what is food.
F&B • BEST THING ABOUT BEING A CHEF IS? SA • The best thing about being a chef is the art of being a chef. You create great works of art that are momentary on the face but linger on people’s faces when you satisfy their soul with your art.
F&B • HOW DO THE WORDS “GLUTEN-FREE” MAKE YOU FEEL? SA • The term ‘gluten’ is so misunderstood that it makes me cringe every
time I hear someone talk about it. There are people who celiac disease and are genuinely allergic to gluten but they are a very small percentage of the population. Most people don’t even know what gluten is.
F&B • SA •
WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF?
Don’t do it unless you really love it and have a passion for food and always stay humble and hungry.
F&B • LASTLY, WHAT DO YOU DO TO RELAX? SA • When I was younger, before kids and family and life, I loved surfing.
Now taking my daughter’s out for a bike ride or playing ‘pin down’ on the living room floor is a great joy. And of course having a great laugh with my wife
Thank You, Chef Sevan
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JULY 2016
Recess Eatery, Highland Park • Los Angeles 1 Continued on Page 42
CHEF OF THE MONTH
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FOOD & BEVERAGE MAGAZINE
JULY 2016
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Cocktails can be referred to as any generic alcoholic mixed drink. Which may mean any beverage that contains three or more ingredients and if at least one of those ingredients is alcohol. Still, we do agree that it’s delicious. The drinking culture have changed inexorably in the last several years and instead of being fixated on straight liquor, todays bartenders are now experimenting with their drinks like never before. Ladies and gents. Mixology has come of age! PLEASE ENJOY THESE RECIPES IN A RESPONSIBLE MANNER
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FOOD & BEVERAGE MAGAZINE
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COCKTAIL RECIPES
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FOOD & BEVERAGE MAGAZINE FOOD & BEVERAGE MAGAZINE COCKTAIL ISSUE 2016
JULY 2016
ingredients 1.5 ounces Old Fitz BIB 0.5 ounce blackberry syrup 0.75 ounce lemon juice 1 dash Bitterman’s orange citrate bitters 3.0 ounces Crabbie’s ginger beer
Into a shaker tin, add the first four ingredients. Shake with ice, and strain into a Collins glass. Top with Crabbie’s ginger beer, and add crushed ice to fill. Garnish with an expressed lemon peel. condolences 1.5 ounces Uncle Val’s botanical gin 0.25 ounce Crème de Violette 0.5 ounce simple syrup 0.75 ounce lemon juice 1 dash Fee Brother’s lemon bitters Combine all ingredients into a small shaker tin and shake with ice. Double strain into a couple glass. Garnish with an expressed lemon peel.
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F&B DIET COCKTAIL RECIPES
COCKTAIL RECIPE
2
Cocktail stirrers
6oz
Of strawberries
12oz
Club soda
1/2
Juice of Fresh lime
1or2
Tbsp of Sweet’N Low
2shts Skinnygirl Bare Naked vodka Cubes of Ice Mint leaves for garnish
Combine mint leaves, Sweet’N Low, and lime juice. Mash mint leaves in shaker and add sliced strawberries. Mash together the mint and the strawberries. Add vodka and stir. Separate into two different glasses, add club soda and ice. Stir lightly and serve. Garnish with mint.
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PLEASE ENJOY OUR PRODUCTS IN A RESPONSIBLE MANNER
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WINERIES
FIRST VINEYARD & WINERY RECOGNIZED AS BIRTHPLACE OF AMERICA’S COMMERCIAL WINE INDUSTRY First Vineyard & Winery in Jessamine County, Kentucky has been certified by the U.S Department of the Interior as the first commercial vineyard and winery in the United States. Incorporated 216 years ago, the impressive certification places the winery on the National Register of Historic Places (ref. # 15000656), signifying its incredible importance to United States history. The achievement of this recognition is due to the painstaking research of Tom Beall, amateur historian and present owner of First Vineyard & Winery. Beall, who purchased the property in 1994 without knowing of its massive historical significance, pieced together an impressively detailed history of the somewhat unexpected birthplace of the wine industry in the United States for presentation of the application. “What an honor to be a steward for this place, to share this story,” said Beall, “what a thrill to help put Kentucky on the map for wine.” The story of First Vineyard & Winery began in Switzerland in the late 1700’s with a vinedresser named John James Dufour.By the end of 18th century there had been many previous attempts at cultivating grapes and establishing a commercially viable winery in the United States.
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Due in large part to the attempted use of imported grape vines, none had succeeded. Dufour heard of the lack of wine industry in the United States from French soldiers who had served in the Revolutionary War, and departed Europe for America in 1796 with the hope of carrying on the family business in the new country. Dufour traveled throughout the eastern U.S. assessing land and opportunities for the industry here, eventually settling on a tract of land perched atop a steep hill above the Big Bend of the Kentucky River. The southern facing slope, humidity from the river, soil makeup topography, and the location right across from Quantico, a large shipping port on the Kentucky River, made this tract of land the ideal spot for establishing the wine industry in the United States. In the Spring of 1799 Dufour established First Vineyard which he so named on November 5, 1798. With an eye towards making the industry a reality, the Kentucky Vineyard Society, the parent company of the vineyard, was incorporated on November 21, 1799, making it the first business incorporated by the Commonwealth of Kentucky. .
FOOD & BEVERAGE MAGAZINE
The Vineyard, and Dufour’s eventual success was not without the support of some of history’s biggest names. Famed explorer Daniel Boone originally surveyed the 633-acre tract of land obtained by the Society, and Founding Father Patrick Henry signed the deed to the property. Shareholders in the society such as Henry Clay, Congressman John Brown, and Governor James Garrard, were men who now not only had a hand in shaping the wine industry in the United States, but also had a hand in shaping the country itself.
While struggles and setbacks marked the first years of the vineyard, Dufour’s recognition that only the Cape and Madeira grapes would flourish here eventually led to their successful cultivation and the birth of the U.S. wine industry. In 1803 Dufour and stockholders of the Kentucky Vineyard Society enjoyed the first fruits of their labor and toasted to the first successful commercial production of wine in the United States. In the years following Thomas Jefferson and James Madison were both gifted, and enjoyed casks of the vintage in celebration of the burgeoning industry.
JULY 2016
In 1806 John James Dufour left the United States and entrusted First Vineyard to his brother John Francis Dufour. The success of the endeavor came to an abrupt end in 1809 when a killing freeze destroyed the grape crop however, thanks to Dufour’s generosity in supplying vines to other early vineyards, the Cape grape continued to contribute to winemaking in the U.S. for years after Honoring Dufour and his hand in winemaking in America through research and recognition was not enough for Beall. He has painstakingly restored the vines on the original terraces put in place by Dufour. The vineyard has under cultivation several varieties of grapes including the Cape grape. The winery currently offers a selection of varieties and vintages, which are sold under the label of J.J. Dufour in honor of the trailblazing vintner. Oenophiles and history buffs alike are invited to visit the vineyard which sits below the brow of a hill just over the Kentucky River in beautiful, rural Kentucky and perhaps take advantage of the Bed and Breakfast also on the property.
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LIBATIONS
This summer, Dos Equis will run a retail and on-premise program encouraging consumers to Choose Interesting and make the most of the season’s celebrations, while fans anticipate the launch of the next Most Interesting Man in the World. Dos Equis Choose Interesting is a 360° program with elements including digital and social media support, a refreshed design and packaging, third party shopping apps, POS, and exclusive partnerships along with sweepstakes and offers (where legal) to engage consumers and drive incremental sales of Dos Equis throughout the year’s most popular beer drinking season. To get consumers involved online, Dos Equis will provide fans an opportunity to prove how interesting they are through the “Dos Equis Interesting Index,” a proprietary algorithm built for the Facebook platform, to see where they rank against everyone in the world. The algorithm scrubs through specific Facebook data to determine a fan’s “score” in four different categories: originality, thirst for knowledge, worldliness and sense of adventure for an overall ranking. The brand will reward fans who engage with the Index with hundreds of prizes including trips, festival tickets and backyard grilling accessories.
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In preparation of the brand’s 120th anniversary, Dos Equis is also refreshing their design and packaging. The new visual identity nods to the brand’s Mexican heritage and further highlights the taste profile of a crisp, refreshing beer with a well-balanced finish. Dos Equis will launch TV commercials on June 16 and begin to rollout the new primary and secondary packaging across the country as of mid-July, for both bottles and cans. “Dos Equis was actually born interesting in 1897 as it was originally brewed by a German brewmaster in Mexico” said Andrew Katz, VP of Marketing for Dos Equis. “Just as our brand was born interesting, we know our guy was born like that too and we’re encouraging them to see where they rank in the world and amongst their friends to win some great summer prizes. We’re excited to help consumers discover how interesting they are with tips and tricks to make them Stay Thirsty all summer.”
FOOD & BEVERAGE MAGAZINE COCKTAIL ISSUE 2016
JULY 2016 To raise awareness for the summer program, digital ads and social media platforms will drive consumers to DosEquis.com/ChooseInteresting where they can discover their ranking and peruse exciting summer hacks. Once consumers have received their ranking, they can improve their status by participating in interesting activities, visiting local Dos Equis accounts, and by entering a sweepstakes for a chance to win an interesting experience.
DOS EQUIS
REFRESHES LOGO & PACKAGING
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PRODUCT INFORMATION
COCKTAIL The Shaker PAGE 59
FOOD & BEVERAGE MAGAZINE COCKTAIL ISSUE 2016
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THE COCKTAIL SHAKER, as we now know it was in wide use. Invented by an innkeeper who, while using two containers to pour drinks back and forth, noticed that one container’s mouth was smaller than the other’s and held the two together and shook them “for a bit of a show.” As seen in the Tom Cruise movie “Cocktail.” Shaker skills and drink rituals became an important part of the “behind the bar” lifestyle. With some bartenders performing juggler style acrobatic maneuvers. Attracting customers adding another dimension to the at-the-bar expereince. The Mixologist equipment is just as important as the cocktails they serve.
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FEATURED CHEF
Chef Aaron Taylor, National Executive Chef of STK Restaurants, was introduced to the restaurant trade while growing up in Cleveland, Ohio. Always passionate about food and cooking from an early age, Taylor knew a career in the culinary arts was his calling. After spending much of his teenage years working in restaurants learning the ins and outs, Taylor enrolled in the Pennsylvania Culinary Institute to pursue a more formal training at the age of 19.
NATIONAL EXECUTIVE CHEF
Upon his graduation, Taylor moved to Colorado where he interned at Peaks Resort & Spa in Telluride for one year. Following his time at the resort, he moved across the country once again, this time to Islamorada in the Florida Keys, where he accepted a position as line cook at award-winning Pierre’s restaurant. Taylor spent the next four years at Pierre’s, working his way to the top, eventually earning the executive chef title. Under Taylor’s leadership the restaurant became one of the premier dining destinations in all of Southern Florida, known for its locally sourced and fresh seafood. PAGE 63
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CHEF AARON TAYLOR In 2005, Taylor returned to Colorado to accept the position of executive chef at The Keystone Ranch. While he was at the helm, the wild game-focused restaurant earned two number-one ratings in the state’s Zagat guide over the next three years. Before long, he caught the attention of the team behind Miami restaurant Touch, which offered him the opportunity to return to Florida as the restaurant’s executive chef. After a brief tenure at Touch, Taylor moved into the role of chef de cuisine at Meat Market steakhouse in Miami Beach. He credits his time at the acclaimed eatery for allowing him to perfect his cooking techniques with various cuts of meat, delicate seafood and seasonal produce. In 2011, Taylor joined The ONE Group family, accepting the position of Executive Chef at STK Miami. Here, Taylor pushed the restaurant forward by incorporating a variety of local seafood and game fishes to the menu while staying true to the restaurant’s core steakhouse fare. After two years, Taylor was promoted to Southeast Regional Corporate Executive Chef for The ONE Group. In this role he oversaw the kitchens for multiple STK locations, including Atlanta, Washington DC, Miami Beach, which he reopened in a new location in March 2015, and the forthcoming STK Orlando and STK Miami.
Now in his role as the National Executive Chef, Taylor oversees all existing continental US kitchens, from Beverly Hills to New York City and everything in between. Additionally, he manages and provides culinary counsel to all STK openings across the country, with no less than four locations set to open in 2016. His wealth of knowledge garnered from over a dozen years in the kitchen, along with a fresh perspective on what the modern steakhouse can be, make him a natural choice to spearhead the evolution of the STK brand as the National Executive Chef. With the finest cuts of meat and innovative, sumptuous sides, Taylor upholds The ONE Group and STK’s reputation of offering world-class cuisine in a sleek, vibe-driven environment.
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FEATURED CHEF
Q&A with
Chef Aaron Taylor
F&B • WHAT IS YOUR COMFORT FOOD? SA • My favorite comfort food hands-down is tacos. Making tacos was a family event once a week in my house growing up, and they always bring back the nostalgia.
F&B • WHO WAS YOUR GREATEST COOKING INFLUENCE? SA • On a personal level, I think my parents were my greatest influence on my love and aptitude for cooking. They would allow me to help prepare full dinners (and even barbeque) for the family when I was growing up. In my professional life, I would say that David Welch had a big impact on me, and taught me a lot about being a well-rounded chef.
F&B • WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? SA • Any type of chilies. I love to use them because they bring a lot of layers of flavor to a dish - they can be heat, crunch, or even replace the use of black pepper.
F&B • WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? SA • I prefer White Burgundy and an Oregon Pinot Noir. F&B • CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? SA • As of June 19, 2016 that person would be LeBron James, he brought a championship to my hometown of Cleveland, Ohio. Go Cavs!
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F&B • BEST THING ABOUT BEING A CHEF IS? SA • The best thing about being a chef is the ability to express myself through food. I love that I’m able to make someone’s day special or see someone light up because of something that I prepared for them.
F&B • HOW DO THE WORDS “GLUTEN-FREE” MAKE YOU FEEL? SA • It really doesn’t bother me at all F&B •
WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF?
SA • For someone who is looking to become a professional chef, my ad-
vice would be to really understand the life (and lifestyle) that you are entering. Being a chef takes a full commitment – it is a lot of long hours and time away from friends and family. If it’s a craft that you’re dedicated to and passionate about, the hard work is definitely worth
F&B • LASTLY, WHAT DO YOU DO TO RELAX? SA • I like to open a bottle of wine and watch a movie on Netflix – my favorites are documentaries about sports or the food industry.
F&B • CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? SA • José Andrés. He can do all of the modern techniques and also exe-
cute classic Spanish dishes to perfection because of the respect that he shows the products and ingredients that he uses. He’s also done a lot of great work in the local DC community – he demonstrates how important it is to also give back.
Thank You, Chef Aaron.
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FEATURED CHEF
Francis was born in the exotic country of Morocco in 1958, where he grew up inspired by his father, a hospitality business owner
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Executive Chef
L’Ami Restaurant; Santa Monica, ca
He began working with his relatives and studying at the hotel school of Strasbourg. After graduating, he began working in some of the most prestigious restaurants in Strasbourg and Paris such as George 5, Prince de Gales, the Casino of Deauville, the Crocodile and the Zimmer. Francis’s unique approach in the kitchen lead him to work with Michal Ranvier, which at the time was the chief executive of Orient Express- a mythical, luxurious train. Itching for some change and inspiration, Francis arrived to the United States in 1984, where he worked at Bistango restaurant under the guidance of then renowned regretted chef Claude Segal for the next few years. While in Botswana, Francis caught the eye of Colin Cowie, a South African lifestyle guru and party planner to the stars. Together they organized the wedding reception of Hugh Hefner. Rubbing elbows with top socialites and celebrities, Frances was then introduced to actor Bruce Willis where he worked as his personal chef. Over the next five years, a strong bond was made between the two. Francis then opened the famous “MINT” club owned by Bruce Willis, which was frequently visited by Jean-Claude Van Damme, Darryl Hannah and John Kennedy Jr. to name a few.
In the early 2000s Francis Bey opened his own French restaurant, Lilly’s. Over the next decade, the French café became a staple in Abbot-Kinney. Now, he is turning a great page of his career and gearing up for a new culinary adventure. Francis Bey is now the executive chef at L’Ami, French-Mediterranean restaurant located in Santa Monica where he creates Mediterranean cuisine highlighting fresh, seasonal dishes with a modern twist always using organic ingredients.
Q&A with
Chef Francis Bey F&B • WHAT IS YOUR COMFORT FOOD?
SA • I love good cheese paired with wine, especially if it is from France.
F&B •
WHO WAS YOUR GREATEST COOKING INFLUENCE?
SA • My father, he always cooked
at home while I was growing up and he worked in the hospitality industry so he was always creative in the kitchen!
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FEATURED CHEF
Q&A with
Chef Francis Bey F&B •
F&B •
SA • Being creative. Having the
chance to cook a thousand different dishes, coming up with new ones, using new ingredients and mixing things up! It never gets old.
WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH?
SA • Definitely fish. I have the freedom of adding flavors and there are so many ways I can cook the fish, I love having a wide range of variety to the food I cook and offer.
F&B •
F&B • CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR?
SA • I love paying attention to any
chef who focuses on Japanese food as it is a completely different style from mine, it inspires me to see how different cultures cook and eat.
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WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF?
with everything in life, as long as they are passionate and committed to being a professional chef, go for it. Just remember to never give up and to stay faithful to the type of cuisine you love, follow your style while getting inspired by new cultures and new trends.
who enjoys my food, I do not pay attention to if they are a celebrity or not. I just enjoy receiving positive feedback from anyone who tries my dishes, celebrity or not! CHEF WHOSE STYLE OF COOKING YOU REALLY DIG?
adapt cooking and offer gluten free alternatives for those who can’t enjoy it.
SA • Run away! Ha. I would say, as
SA • I like cooking for anyone
F&B •
HOW DO THE WORDS “GLUTEN-FREE” MAKE YOU FEEL?
SA • Happy. I love that we can
F&B • WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? SA • I love a good Sancerre white F&B • wine paired with my fish dishes and Mabec with my steaks and red meats!
BEST THING ABOUT BEING A CHEF IS?
F&B •
LASTLY, WHAT DO YOU DO TO RELAX?
SA • I love to ride my motorcycle along the beach, city or mountain. It is my favorite way of relaxing and above all, feeling free.
Thank You, Chef Bey
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FEATURED CHEF
The 355-room, 15-acre beachfront oasis situated on Aruba’s world-famous Palm Beach, announces the appointment of Gerard Coste as the resort’s executive chef. With more than 25 years of culinary mastery, Coste will oversee all of the resort’s dining operations. Since arriving on the “One Happy Island” 20 years ago, Coste has cooked for a multitude of hotels and restaurants, including the Westin, Wyndham, the upscale Chalet Suisse steakhouse and worked as director of food and beverage under the resort’s previous management. Hailing from the South of France, Coste boasts a Mediterranean-French culinary lexicon inspired by his family’s longstanding passion for cooking. Coste made a move to England where he broadened his horizons at the internationally renowned Harveys restaurant in Bristol and at the Concorde Hotel in London. While looking for the next chapter of his career, Coste accepted the advice of a fellow chef and mentor, who recommended he venture to Aruba, thus launching a two-decade career in the Caribbean. “Chef Coste will be operating at the intersection of exceptional quality and extraordinary presentation,” said Olivier Maumaire, general manager, Hilton Aruba Caribbean Resort & Casino. “His broad culinary knowhow will elevate our meticulously prepared dishes and deliver an even more exceptional experience for our guests.” Coste will oversee all culinary aspects of the resort including the property’s signature Sunset Grille Restaurant, Laguna Restaurant, Gilligan’s Beach Bar & Grill, Mira Solo Martini & Wine Bar, La Playa Torchlight Dinner experience, banquets and catering. He looks forward to applying his culinary expertise and unique cultural background to deliver fresh and simple food of the highest quality.
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EXECUTIVE CHEF BRINGS 25 YEARS OF HOSPITALITY AND FINE DINING EXPERIENCE TO
Hilton Aruba Caribbean Resort & Casino
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MOVIES 4 FOODIES LIBATIONS
FEATURED CHEF
RENOWNED CHEF and proprietor of The Thomas Keller Restaurant Group, which includes The French Laundry and Per Se, both of which hold three-star Michelin ratings, will receive the TORCH Award during the upcoming Western Foodservice & Hospitality Expo on August 28th 30th at the Los Angeles Convention Center.
The award, which recognizes an individual or group of Chefs or Restaurateurs whose achievements have enhanced and brought innovation to the restaurant and foodservice profession, will be presented by Certified Master Chef Ferdinand Metz, Chairman of the Ferdinand Metz Foodservice Forum and former President of the Culinary Institute of America for more than 20 years.Â
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JULY 2016 “Thomas Keller was chosen to receive the Torch Award for the purity of his knowledge, the clarity of his vision and the brilliance of his career--all qualities we look for when selecting an outstanding chef for this award,” said Master Chef Metz. “We are thrilled to present Thomas with this illustrious award to recognize his commitment to elevating cooking in America.” Keller’s dedication to the French cuisine has led him to be the first American male chef to be designated a Chevalier of the French Legion of Honor, the highest decoration in France. Keller was also named “Chef of the Year” by The Culinary Institute of America in 2007 and has been named “Outstanding Chef” and “Outstanding Restaurateur” by the James Beard Foundation. His restaurants, The French Laundry and Per Se have earned numerous awards and recognitions including the 5-Star Award from Forbes Travel Guide, Wine Spectator’s Grand Award and The Daily Meal’s Best Restaurants in America. Keller started his culinary career at a young age, working at a restaurant in Palm Beach. In 1983, Keller moved to France where he was able to work in multiple Michelin-starred restaurants including Guy Savoy and Taillevent. In 1986, he opened his first restaurant in New York City called Rakel. Keller then moved to the west coast, becoming the Executive Chef at the Checkers Hotel in Los Angeles.
In 1994, he took ownership of The French Laundry restaurant in Yountville, California and opened Per Se in 2004 in Manhattan. He has also opened Bouchon, Bar Bouchon, Bouchon Bakery, and Ad Hoc + Addendum, and has sold more than one million copies of his books “Ad Hoc at Home”, “Bouchon Bakery”, “The French Laundry”, “Bouchon”, and “Under Pressure”. “On behalf of the Western Foodservice & Hospitality Expo and Ferdinand Metz Foodservice Forum, we are excited and honored to present the Torch Award to Thomas Keller,” said Ron Mathews, Vice President for the Urban Expositions Family of Foodservice Events. “Chef Keller’s commitment to delivering the best food and experience to his customers continues to drive the industry forward and we are thrilled to be able to recognize his career and achievements.” The Western Foodservice & Hospitality Expo gathers thousands of restaurant and foodservice professionals to gain experience and knowledge on how to become more informed, more educated, more competitive, and more profitable in the industry. The trade show and conference, started in 1936 is produced by Urban Expositions (www.urban-expo.com) and sponsored by the California Restaurant Association (www.calrest.org). The 2016 event will take place August 28-30 at the Los Angeles Convention Center. For more information, visit www.westernfoodexpo.com
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PRODUCT INFORMATION
DUE to the ubiquitous usage of “fresh” to describe food and trigger purchases, speakers at the 2016 NRA warned the term has all but lost its value and meaning with consumers*. With “flavor,” “natural” and “convenient” still leading consumer motivators, Dole shares five reasons** why DOLE® Fresh Frozen Fruit is an unsung hero when it comes to planning tasty, healthful and cost-effective menus.
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• Year-Round Accessibility. IQF (individually quick frozen) is an extremely clean preservation method that provides a consistent supply of favorite fruits 24/7/365. • Nutrient Density. That “fresh is always best” is one of the most common nutrition misconceptions. In reality, a pint of fresh berries grown and shipped from the west coast to east coast spends an average of 10-14 days in transit, and loses vital nutrients along the way. Frozen produce is grown to full maturity, harvested at peak ripeness, immediately flash frozen at full nutrient density, and shipped without nutrient loss. • Profitable. Freezing eliminates many of the time and labor-intensive processes necessary to deliver produce from farm to table. The savings in labor and cost is shared among growers, packers, shippers, and suppliers, and means frozen produce can be marketed at an affordable price-point for the end user. • Time Saver. DOLE Fresh Frozen Fruits have already been sorted, peeled, sliced, chopped or otherwise prepped and are ready to use. • Convenient Inventory. Operators can stock natural frozen fruits without the risk of spoilage.
For more information about DOLE Fresh Frozen Fruits and DOLE Chef-Ready Cuts, visit www.dolefoodservice.com. To contact a Dole representative about DOLE Foodservice Products, call 800-7239868. • “Ten More Big Ideas from the NRA Show,” CSPdailynews.com, May 26, 2016. • Adapted from “From Farm to Freezer: A Fresh Look at Frozen Produce,” Lindsey Kane, MS, RD. Philadelphia Inquirer, January 28, 2016. About Dole Packaged Foods Dole Packaged Foods, LLC is a world leader in growing, sourcing, distributing and marketing fruit and healthy snacks. Dole sells a full-line of packaged ambient fruit, frozen fruit, dried fruit, and juices. The company focuses on four pillars of sustainability in all of its operations: water management, carbon footprint, soil conservation and packaging. For more information please visit www.dolefoodservice.com or www.doleintlcsr.com ®, TM & © 2016 Dole Packaged Foods, LLC
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F&B Magazine News PRODUCT INFORMATION As a member of Summit’s executive team, Bamonti will be responsible for developing strategic sales plans that promote sales growth, territory strength, customer satisfaction, brand loyalty and overall market share. “This is a tremendous opportunity for me, and I am happy to be able to work at this world-class brewery alongside some of the best people in the beer industry,” said Bamonti.
Amway Grand Plaza in downtown Grand Rapids, MI. Burnett joined AHC+Hospitality in March to help increase sales for executive events, in addition to managing the catering sales department and providing a high level of guest service to groups in the regional area. “We are excited to have Kristen on board as the new director of catering, “Her strong networking skills and familiarity with the local area creates more opportunities for the hotel to book events for regional groups, including small corporate dinners, meetings, galas and weddings.” In her new role, Burnett will work with the team to visit clients, set up calls with prospective groups and build relationships with businesses and social groups in the area. Given her familiarity with the market, she plans on working with locally-based corporations and international groups who have local offices in West Michigan.
Renowned hospitality group invests in opening new locations of core concepts,
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“Her background in fine art and extensive education lead to a deep understanding of wine quality. We look forward to great things from Heather.”
As Director of National Sales for its luxury wine brands. de Savoye will oversee all domestic and international sales efforts for the premiere wine portfolios, with support from four regional managers. “Heather’s expertise in developing strategic wholesale relationships will be invaluable to our growing team and wine brands,” says President Mike Reynolds.
Welcomes new COO Nicolas Kurban to the executive team. As IDG approaches its 20th anniversary in 2017 and continues to expand its portfolio of restaurants, Kurban will oversee current operations as well as domestic and international operations for the brand. IDG created the position in anticipation of impending growth both at home and abroad, including the opening of Katana Chicago in
She served as Director of International Wine Sales for Francis Ford Coppola Winery and Rubicon Estate. Over the course of five years with Coppola, de Savoye helped build the infrastructure of the Export Department, allowing for significant growth channels. When the Winery re-branded to Inglenook in 2011, de Savoye was promoted President of Sales. After eight years of representing California wines, she relocated to Seattle to serve as Director, Northwest and International Sales at Charles Smith Wines/K Vintners. de Savoye holds her MBA in Wine & Spirits Marketing and Management from INSEEC Bordeaux, and holds a Diploma from the Wine and Spirit Education Trust.
Kurban will be based in Los Angeles, and began work with IDG on June 2, 2016.“Kurban possesses an invaluable combination of restaurant-level operating experience, brand and corporate-level management expertise, as well as thoughtful, focused, hands-on leadership,” says Lee Maen, IDG Founder/Partner. Kurban will play an integral role in our evolution, drawing on his extensive knowledge and connections in international markets.”
FOOD & BEVERAGE MAGAZINE COCKTAIL ISSUE 2016
“I am very honored and humbled to join IDG as their new COO,” says Kurban. “I’m confident that my unique approach to leadership and mentoring will be a seamless fit with the company culture, and look forward to working closely with the partners and team to continue to refine the IDG brand, prepare for future growth, and strive for even greater excellence.”
PRODUCE INFORMATION
Bacon, lettuce and tomato is a combination as American as apple pie. Add slices, dices or cubes of Fresh California Avocado and a few signature twists to the recipe, and you’ve created a seasonal sensation. Since your customers wait all winter long for Fresh California Avocados, think about how happy they’ll be when you serve them throughout the day. Start with breakfast. The California Avocado Bruffin takes a few liberties with the venerable BLTA (brioche, sundried tomatoes, cheddar cheese), but delivers bacon-avocado satisfaction for the grab-and-go crowd. At lunch, lighten up the presentation with a California Avocado Chopped Salad, a cool, colorful and flavorful solution to warm weather dining. As the sun goes down, out come the Bacon, California Avocado and Tomato Club appetizers, bite-size BLTAs that complement summery cocktails. Visit CaliforniaAvocado.com/Foodservice for more menu ideas with Fresh California Avocados and bacon. While on the site, browse the Fresh California Avocado recipe database and serving suggestions, and find a variety of helpful resources–nutrition, selection, storage and handling information–for optimizing Fresh California Avocado usage. About the California Avocado Commission Created in 1978, the California Avocado Commission strives to increase demand for California avocados through advertising, promotion and public relations, and engages in related industry activities that benefit the state’s nearly 4,000 avocado growers. The California Avocado Commission serves as the official information source for California Avocados and the California avocado industry. For information about California avocados, visit CaliforniaAvocado.com/Foodservice, or join us on Facebook at Facebook.com/CaliforniaAvocados and @CA_Avocados on Twitter, Pinterest and Instagram for updates.
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RENOWNED PASTRY CHEF
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PRODUCT NEWS
SIETE GRAIN-FREE TORTILLAS Is innovating in the often “stale” tortilla category with its Almond Flour and Coconut & Cassava Tortillas, both of which follow the latest food trends and are paleo, gluten-free, dairy-free, preservative-free, and yet extremely tasty. Ideal for cooking or snacking, the tortillas taste, fold, and hold like a tortilla should.
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Is a line of gourmet and easy-to-make pancake and waffle mixes. This taste- and quality-obsessed brand offers nine varieties including Classic, Chocolate Chip, Six Grain Cinnamon, Paleo, Gluten-Free, Protein, Pumpkin Spice, Gingerbread Spice, and Double Chocolate Peppermint. All of the varieties are organic, trans fat-free, and non-GMO. These just-add-water pancake and waffle mixes are as quick and easy as they are delicious.
Provides an effortless way to enjoy the pure flavor and unprecedented health benefits of an expertly crafted, perfectly brewed cup of tea – anytime, anywhere – without compromising flavor or nutrients. Free from artificial flavors, preservatives and sugar, Pique Tea Crystals are made from premium, organic whole tea leaves that are hand-selected, brewed to perfection and then crystallized by a renowned tea master. Today, Pique fills a need for health nuts, tea connoisseurs and on-the-go busybodies alike.
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TOMATO ON THE VINE Roasted Lemon & Quinoa Salad
Roasted lemons and fresh quinoa paired with Windset Farms® sweet, full flavored Tomatoes On The Vine makes for a fantastic salad. SERVES 4.
INGREDIENTS • • • • • • • • • • •
2/3 cup quinoa, rinsed 2 lemons, halved and seeds removed cut into very thin slices 500 g Tomatoes on the Vine tomatoes, sliced ¼ cup extra virgin olive oil ½ tsp kosher salt ½ tsp sugar ½ tsp ground allspice 1/2 cup Italian parsley, chopped 1/2 cup fresh mint, chopped 2 Tbsps apple cider vinegar 1/2 small red onion, thinly sliced
INSTRUCTIONS Preheat the oven to 325F. Bring a small saucepan of water to boil and cook the lemon slices for 2 minutes. Drain well and add the lemons to a bowl with 1 Tbsp of olive oil, salt and sugar. Gently mix and place on a baking sheet lined with parchment paper. Bake lemons in the oven for 20 minutes. Bring a saucepan of water to a boil and add quinoa (1 ½ cup water). Simmer for about 10 minutes, until cooked through. Drain and set aside to cool a bit. In a bowl, combine the Tomatoes on the Vine, allspice, parsley, mint, onion, remaining olive oil and apple cider vinegar. Toss with the quinoa and season to taste with salt and pepper. Garnish with the lemon slices and serve cold.
FOR MORE GREAT RECIPES VISIT WINDSETFARMS.COM
LEGAL LANDMINES
By S. Libby Henninger, In recent years, wage and hour actions have increased exponentially against the restaurant industry. Not only have restaurants become the focus of litigation, but the Wage and Hour Division of the Department of Labor (DOL) has targeted the food service industry in its recent enforcement initiatives. A review of current compensation policies and practices to confirm wage and hour compliance will help to limit the risk that such actions are brought against your C o m p a n y. Some states have different requirements, so you should also ensure that your practices are compliant under both federal and state law.
FIRST, restaurants using tip credits should audit their practices to ensure compliance with state and federal law. Generally, a restaurant is permitted to take a credit against required minimum wage payments for tips received by its employees. However, this credit may only be taken under certain circumstances. Under federal law, the tip credit can only be taken for tipped employees. The tip credit can only be taken for tips actually retained by the employee. Moreover, in order to take a tip credit, employees must receive notification. There is no express requirement that this notice be provided in writing. However, because the tip credit will be lost if notice is not given – and minimum wage will be owed for all hours worked – it is advisable to provide all employees with written notification. SECOND, to the extent tips are pooled or shared, restaurants should make sure that this practice is done pursuant to a valid tip pooling arrangement. Generally, in order to be valid, tips can only be shared with other employees who serve customers such as servers, bartenders, bar backs, and bussers.
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A tip pool will often be invalidated (and full minimum wage will be owed to participants) if tips are shared with non-tipped employees. Third, restaurants should These can include cooks, work to make sure that all chefs, and dishwashers. Also, employee work hours are any pooling with a manager recorded and paid. This inor an owner of a restaurant cludes side work which may will typically invalidate the be performed either before or tip pool. Federal law does not after a scheduled shift. Emimpose any maximum contri- ployees should be instructed bution limit to the tip pool. to clock in before performing However, like the tip credit, any work and not to clock out employers must demonstrate until all work is done. Emthat they have provided no- phasizing these requirements tice to employees informing with both managers and staff them of any required tip pool is an important step in maintaining compliance. contribution amount.
Overall, routinely reviewing your business’s practices to verify compliance with the law can help limit costly legal action. This article is for general information purposes and is not intended to be and should not be taken as legal advice.
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LIBATIONS LIMITED production brands, such as South Florida Distillers’ Fwaygo Rum, are becoming increasingly successful due to emerging distributors that focus on craft products. The symbiotic relationship between brands and these distributors allows for the craft brands to receive the attention they deserve, resulting in more distribution. Larger distributors often focus their attention on high budget, mass production brands, leaving a gap in the market for the success of limited production brands.
XXI is a company that will help us reach our goals and stay in line with our mission of promoting craft brands. XXI Wine & Spirits is an upand-coming, Miami-based importer and distributor of fine wines and craft spirits that distributes to the majority of Florida. Their goal is to bring their clientele wines and spirits with unique character that represent the place they emanate from. XXI focuses on small batch alcohols and prides itself on always working After two recent Gold Medal with refined brands. wins at the Miami Rum Re- “XXI is excited to partnaissance Festival and the ner with South Florida announcement of a new dis- Distillers and Fwaygo tillery, South Florida Distill- Rum,” says Adam Ruters and Fwaygo Rum have lege from XXI Wines now been signed to XXI Wine and Spirits. “The trend & Spirits and will be distrib- in the alcohol indusuted throughout the state of try is shifting towards Florida. Fwaygo Rum was craft spirits and we previously only distributed believe South Florida in South Florida, but now will Distillers is at the foreexpand to larger distribution front of this movement, as their production can in- especially in Florida. crease dramatically thanks to the 4,200 square foot distillery South Florida Distillit will relocate to. “We have ers will release its new gained a lot of traction in the distribution venues in limited production alcohol the coming weeks. scene,” says Avi Aisenberg of South Florida Distillers. “It’s important to us to partner with the right companies that support local and honest brands.
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JULY 2016
South Florida Distillers is Fort Lauderdale’s first distillery creating handcrafted rum from Florida-grown sugar cane. Owned by friends Avi Aisenberg and Joe Durkin, South Florida Distillers released their first product, FWAYGO in January of 2015. A true taste of Florida, FWAYGO Hand Crafted Rum has a hint of citrus with notes of Meyer lemon and just a bit of peppery heat on the nose. FWAYGO is distilled from locally sourced high-grade molasses, using a slow fermentation and small cuts to develop uniquely rich flavors and a smooth finish. FWAYGO is 40% ABV. South Florida Distillers is located 1110 NE 8th Avenue #3C Fort Lauderdale, FL 33304, and appointments for their Tasting Room can be made through their website. For more information on South Florida Distillers, visit www.southfloridadistillers.com.
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F&B PASTRY CHEF OF THE MONTH
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Q&A with
Chef Ana Garza F&B • WHAT IS YOUR FAVORITE SAVORY DISH? AG • Mole. I grew up in Mexico and my mom always made homemade meals every night, Mole has always been my favorite dish and to this day she makes it every year for my birthday
F&B • WHAT IS YOUR FAVORITE DESSERT? AG • Anything with dark chocolate. If I had to pick one, I would probably choose a hot chocolate molten cake with a big scoop of gelato.
F&B • WHAT IS YOUR INSPIRATION? AG • Seasonality. At elements we change our menu according to seasons,
highlighting fresh and local ingredients. As far as menu ideas, my inspiration comes from anywhere: books, magazines, social m e d i a ,f a m i l y recipes, etc.
F&B • WHAT IS THE MOST REWARDING THING ABOUT YOUR PROFESSION? AG • Making people happy through food. A lot of what I do as a pastry chef
is making desserts for special occasions like birthdays, weddings, and baby showers, and I love feeling that I’m a part of each one of these celebrations.
F&B •
WHAT ADVICE DO YOU HAVE FOR SOMEONE CONSIDERING A SIMILAR CAREER PATH?
AG • Get experience early on. I was always afraid to work in the kitchen before I finished culinary school, but the truth is that I learned most of what I now know while working. After I finished my externship for the Culinary Associates program from Le Cordon Bleu, I decided that I wanted to work in pastry instead. I had only taken a couple of pastry classes, so most of my knowledge comes from work experience, learning from great chefs, taking notes, making mistakes and trying all over again.
1 Continued On Page 94
PRODUCT INFORMATION
Q&A with
Chef Ana Garza
F&B •
NAME ONE DESSERT/PASTRY THAT REALLY MADE AN IMPRESSION ON YOU?
AG • A few months ago, Chef Jacques Pepin celebrated his birthday at Sanctuary and we re-created his Rustic Apple Gallete. We used Mountain Rose apples, which taste like Granny Smith but are bright pink on the inside, and paired it with homemade honey-rosemary gelato! It was one of the prettiest desserts I’ve ever made.
F&B •
WHAT CELEBRITY WOULD YOU LIKE TO PREPARE A SPECIAL DESSERT FOR? AND WHAT WOULD IT BE?
AG • John Travolta. Grease is one of my all-time favorite movies! I would love to do a 50’s inspired dessert for him. A play on a New York cheesecake, sour cream topping, tart cherry compote and a homemade malted milk chocolate milkshake.
F&B • WHAT’S NEXT FOR YOU? AG • I’m currently pursuing a Bachelor’s Degree in Dietetics at Arizona State University. For now, I plan to keep growing and learning from Chef Beau at Sanctuary. In the future, I hope to combine my love for culinary and nutrition.
F&B • LASTLY, WHAT DO YOU TO WHEN RELAXING? AG • I spend time with my son. I have a three year old boy who’s my little helper in the kitchen. Even though sometimes I get too busy between school and work, I always try to do fun activities when I’m with him. I also practice yoga a few times a week; it helps me keep grounded throughout a busy week.
Thank You, Chef Ana About Ana Garza Is the pastry chef at elements at Sanctuary on Camelback Mountain where she works under the leadership of Executive Chef Beau MacMillan. Garza has been a part of the resort’s culinary team for five years and has participated in numerous events, including the resort’s lauded Lunch & Learn series. Before joining Sanctuary on Camelback Mountain, Garza worked on the catering team at The Phoenician, a post where she developed her skill. In Garza’s early career, she held an externship at Disney World in Orlando, Florida. It was during this externship that she decided to pursue a career in pastry. Garza grew up in Sinaloa, Mexico and moved to Phoenix when she was 11. She holds an Associate’s Degree in Culinary Arts from Le Cordon Bleu in Scottsdale, Arizona. PAGE 94
FOOD & BEVERAGE MAGAZINE COCKTAIL ISSUE 2016
JULY 2016
CHOCOLATE MOUSSE By Ana Garza
Ingredients 5lbs 2lbs 1ea. 4lbs 1lb 18 oz
60.1% Callebaut Dark Chocolate 8 oz Whole milk Vanilla bean
Heavy cream Egg whites Granulated sugar
Preparation 1. Melt the dark chocolate over a double boiler 2. Bring the milk and vanilla bean to a scald. 3. Remove pod and pour ilk over chocolate. Stir together and let cool. 4. Remove pod and pour ilk over chocolate. Stir together and let cool.
Meanwhile, whip the cream to medium peaks, set aside Whisk the whites with sugar until medium stiff peaks and fold into the chocolate. Then, fold the whipped cream into the ganache until incorporated.
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FEATURED CHEF
CHEF KLINGENSMITH will lead the culinary team at The Alfond Inn and Hamilton’s Kitchen. A Miami native and longtime Executive Chef of The Country Club of Orlando, he plans to impart a decidedly Central Florida zest to the menu at Hamilton’s Kitchen. Chef Klingensmith is a graduate of Southeastern Academy culinary school and defines his food as “modern American, artistically prepared on the plate.” His inspiration is deeply rooted in Florida where he has spent his career teaching and perfecting an approach to cooking that is based on a continual quest for growth and new ideas. It’s an apt philosophy for the Rollins and Winter Park community. Chef Klingensmith will introduce several new dishes to the Hamilton’s Kitchen menu. He notes that he intends to “source as many local ingredients as possible and lighten the menu with the addition of salads, lighter sauces and half orders, while creating ‘Southern-inspired’ fare with a modern spin.”
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More fresh seafood options and variations on Central and South Florida dishes, such as pan seared Yellowtail snapper, black beans and rice, heirloom tomato relish and local greens, are also in the works. “It a dish with South Florida flair, but utilizes locally farmed ingredients from our area,” Chef Klingensmith says. “It reflects the lighter seasonal aspect of the menu changes and the kind of fresh new flavors I’ll be bringing to The Alfond Inn.” Chef Klingensmith is also looking forward to developing the existing Chef ’s Table dinners into more impromptu, inspired experiences for the maximum eight guests at the table. The Hamilton’s Kitchen Chef ’s Table dinners have always featured a special tasting menu, yet Klingensmith plans to add elements of spontaneity and invention. Supplied in large part by the seasonal bounty he sources at the Winter Park Farmers Market, he plans to create a fresh new menu for each Chef ’s Table event, with wines specially recommended for the evening and poured by the Sommelier.
FOOD & BEVERAGE MAGAZINE COCKTAIL ISSUE 2016
JULY 2016
Chef Klingensmith envisions The Alfond Inn restaurant and banquet kitchens as dynamic environments that foster teaching, learning and constant inspiration -- for his culinary team, as well as restaurant and event guests. He envisions The Alfond Inn as the ideal culinary classroom, one with the potential to engage its clientele in the experience. To that end, Chef Klingensmith will introduce new small cooking classes and demos, including pre-nuptial and bridal party cooking classes, as well as market tours of the Winter Park Farmers’ Market.Â
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INDUSTRY PROMOTIONS RESTAURANT
HOSPITALITY GROUP LAS VEGAS ANNOUNCES PROMOTION OF CHEF NICOLE BRISSON TO CULINARY DIRECTOR Chefs Jon Littleton, Elisabeth McGee, Brett Uniss Assume New Roles
Batali & Bastianich Hospitality Group (B&BHG) Las Vegas announces the promotion of Chef Nicole Brisson to culinary director for the group’s award-winning Las Vegas locations. She will replace Chef Jason Neve who will be moving to Boston to open Eataly this fall. In addition, Chef Jon Littleton has been named executive chef of Carnevino Italian Steakhouse at The Palazzo; Chef Elisabeth McGee has been promoted to executive chef at B&B Burger & Beer at The Venetian and Chef Brett Uniss has joined B&B Ristorante at The Venetian as executive chef. “These promotions are a testament not only to the staff’s commitment to the company but also the company’s commitment to its staff.
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MARIO BATALI
We are consistently encouraged to be creative, learn new skills and simply be the best we can be and this is evident by all of these new opportunities,” says Brisson. • Chef Nicole Brisson Prior to joining Carnevino, Brisson served as chef di cucina at B&B Hospitality Group’s OTTO Enoteca e Pizzeria at The Venetian for three years. While at OTTO, she oversaw the salumi and antipasti programs, executed the company’s green initiatives and managed the kitchen staff. Before working with B&B Hospitality Group, she opened Wynn Las Vegas where she worked under Chefs Steven Kalt and Paul Bartolotta. • Chef Jon Littleton Is returning to Carnevino, where he was previously the sous chef.
FOOD & BEVERAGE MAGAZINE COCKTAIL ISSUE 2016
JOE BASTIANICH
He most recently served as executive chef at B&B Burger & Beer. In addition to holding positions at B&BHG, he was an executive chef at Lake Las Vegas. Littleton’s culinary career began when he worked at Chef Brian Polcyn’s Five Lakes Grill in Michigan. While there, he perfected his skills for charcuterie and butchering.
JULY 2016 2016 JULY
• Chef Ebrett Uniss At B&B Ristorante, Chef Brett Uniss oversees the kitchen staff who execute classic and adventurous Italian cuisine. With a green certification, Uniss creates dishes from every part of the animal, wasting no part. He keeps a sustainable kitchen in mind at all times when cooking. Before leading this culinary team, Uniss worked in the Napa Valley, including Étoile and Thomas Keller’s The French Laundry
CHEF NICOLE BRISSON
CHEF JON LITTLETON
CHEF BRETT UNISS
CHEF ELISABETH MCGHEE
Before leading this culinary team, Uniss worked in the Napa Valley at notable restaurants including Étoile and Thomas Keller’s The French Laundry. • Chef Elisabeth Mcghee New position, she will be responsible for making gourmet burgers and sandwiches to create savory daily specials. Bringing more than 15 years of food and beverage experience to Mario Batali’s signature burger joint
Before B&B Burger & Beer, the master cook at Michael Mina in Bellagio and chef de partie at Bartolotta, Ristorante di Mare at Wynn Las Vegas. For four years, McGee helped run restaurants at Station Casinos, including Hank’s Fine Steaks and Martinis and Terra Verde, both at Green Valley Ranch Resort & Spa. She was also the assistant restaurant chef at the Main Kitchen at Mandalay Bay and head chef at DW Kitchen and Market.
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RESTAURANT NEWS
HOT ITALIAN Pizza Bar HOT ITALIAN PIZZA BAR’S co-founder and maestro pizzaiolo Fabrizio Cercatore – in hopes that you will consider him and his story for any coverage opportunities that may be a fit. Cercatore’s journey began close to 30 years ago when he attended the prominent Italian professional culinary school IPAS. After graduating and earning the highest mark in a regional pizza making competition, Cercatore opened and ran two successful restaurants in the famed Cinque Terre region of Italy. After 17 years in the business, Cercatore decided to move to the U.S. where he and business partner Andrea Lepore opened HOT ITALIAN Pizza Bar in Sacramento, California. Since 2009, the team has opened two more locations in Davis and Emeryville.
Hot Italian serves as a place where pizza brings people together to celebrate Italy’s new generation of art, music, design, sport, food and wine. Cercatore’s passion for locally grown, sustainable ingredients paired with his house-milled, organic pizza dough and traditional Neapolitan style has made the pizza bar a popular community staple in all three locations.
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Fabrizio Cercatore – Hot Italian Pizza Bar Co-founder/Maestro Pizzaiolo Born in Northern Italy, Fabrizio Cercatore knew from an early age that he wanted to pursue a career as a maestro pizzaiolo. His journey to achieving this personal goal began in 1989, when Cercatore attended the prominent Italian professional culinary school IPAS. Later, at a regional pizza competition, Cercatore was one of only five chefs to earn the highest mark of 1,000 points. Following his training, Cercatore opened La Tavernetta on the Italian Riviera, and Pizzeria Discovolo in Manarola, Cinque Terre, where he was owner and maestro pizzaiolo. The pizzeria quickly became a favorite among tourists and locals alike. After 17 years, Cercatore closed La Tavernetta and moved to the United States where he opened HOT ITALIAN Pizza Bar with business partner Andrea Lepore in February 2009. Cercatore is the maestro pizzaiolo at the Sacramento, California, restaurant that he and Lepore have created to be a place where pizza brings people together to celebrate Italy’s new generation of art, music, design, sport, food and wine. After three successful years in Midtown, Cercatore and Lepore expanded the business to reach the Bay Area, opening a second location in Emeryville in 2012, and a third in Davis in February of 2016.
FOOD & BEVERAGE MAGAZINE COCKTAIL ISSUE 2016
JULY 2016 March 2016 In November 2013, Cercatore founded a business selling organic, non-GMO pizza flour and dough under the name Passione Pizza, based in Berkeley, California, with the mission of bringing authentic, quality pizza to the home. His premium products and proprietary flour blend are featured in all HOT ITALIAN pizzas and sold at select retail establishments ABOUT HOT ITALIAN PIZZA BAR: HOT ITALIAN Pizza Bar is a genuine Italian pizzeria created by co-founders Andrea Lepore and Italian-born maestro pizzaiolo Fabrizio Cercatore, serving high-quality pizza, panini, calzone, and gelato with a modern-Italian-meets-urban-California sensibility. HOT ITALIAN’s seasonal menus highlight Northern California’s fresh, local produce and ingredients along with premium cured meats imported from Italy. Lepore and Cercatore’s mission is to create a place where pizza brings people together to celebrate Italy’s new generation of art, music, design, sport, food and wine. Italian design and cultural elements blend with California casual to create a cool, stylish, modern environment. The pizza bar welcomes guests who seek fresh, locally sourced, sustainable food in a relaxed, stylish, and eco-friendly atmosphere.
HOT ITALIAN strives to positively impact its communities and the world with its commitment to sustainable, green business practices, involvement in local outreach and initiatives, and ardent support of arts, music and cycling. The brand has won numerous awards for its causes including the esteemed REAL Certified Food award by the United States Healthful Food Council, the LEED Silver Certification from the U.S. Green Building Council, the “Business Supporter of the Arts Award” by the Arts & Business Council of Sacramento, among others. HOT ITALIAN has three locations in Northern California – Sacramento, Emeryville and Davis.
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RESTAURANT NEWS
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JULY 2016
“Best New Restaurant” - Disfrutar, Barcelona, Spain “Highest New Entry” - Kadeau Bornholm, Aakirkeby, Denmark “Special Culinary Achievement” - Rene Redzepi’s Noma, Copenhagen, Denmark Restaurants opened on or later than January 1, 2015, were eligible for the best new restaurant award. Nine desRestaurants hailing from Spain, tinations were in the running, but Disfrutar, one of Barcelona’s France, Belgium, Italy and Denmark typically dominate the most celebrated new restaurants, list, but for the first time, France emerged victorious. OAD founder, Steven Plotnicki, presented recipiboasts the number one ranked ents with their awards during the restaurant. Leading with the “Top 100+ European” barbecue most representation is France hosted at Nimb Terrasse at Tivoli (48), United Kingdom (28), Gardens in Copenhagen today, Italy (27), Spain (24), Belgium with food prepared by eight guest (20), Germany (11), Denmark chefs, including: Rene Redzepi (10), Netherlands (10), Sweden Noma; Niklas Ekstedt - Restaurant (8), Austria (6), Portugal (3), Ekstedt; Tim Raue - Tim Raue and Norway (1), Greece (1), Czech Pierre Marcolini - Pierre Marcolini. Republic (1), Finland (1), and Switzerland (1). Highlighting new developments on this year’s list, Plotnicki said, This year’s “Top 100+ Europe“With the creation of the Top 100 an” ranking will mark another major milestone in the survey’s Classical & Heritage Restaurants opening up numerous slots on the history. OAD unveils three distinct awards bestowed upon Top 100+ list, it allowed the OAD reviewers to pay tribute to 60 new chefs and restaurants gracing additions on the 2016 list. the list, with recipients including: OPINIONATED About Dining (OAD), the leading source of global restaurant rankings for devout diners, announces the 2016 “Top 100+ European” restaurant ranking with Alain Passard’s visionary restaurant, L’Arpège, reaching the number one spot.
RANK RESTAURANT CITY/COUNTRY 1 L’Arpège Paris, France 2 Azurmendi Larrabetzu, Spain 3 In de Wulf Heuvelland, Belgium 4 Faviken Järpen, Sweden 5 Noma Copenhagen, Denmark 6 La Marine Noirmoutier, France 7 Etxebarri Axpe-Marzana, Spain 8 Diverxo Madrid, Spain 9 Vendôme Bergisch Gladbach-Bensberg, Germany 10 Restaurant Quique Dacosta Dénia, Spain
About Opinionated About Dining
OAD is the premier restaurant rating system compiled by an expert membership of highly literate connoisseurs of the culinary arts who travel the world to experience the art of food. By relying on statistical accuracy, transparency, discerning palates and weighted votes of members, the Opinionated About Dining survey provides a more distinctive approach to rating restaurants.
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F&B RESTAURANT NEWS
HERMOSA BEACH TO OPEN EARLY SUMMER 2016
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JULY 2016
A unique design firm based in Southern California, started in 2007 by Christine and Jerry Van Rooy; designers, critical thinkers, makers and curators of details inspired by roaming the globe, all the things machined, and the beauty of nature. The team is in charge of creating of memorable environments, integrating interior architecture and industrial design. WHETHER it’s a boutique hotel, custom club chair or personal submarine, our approach to design travels far and wide to bring a unique sense of style and engaging experience to every project.
tiles with brass pendants and white washed white oak wood flooring and custom pastel wall covering to create a clean, crisp fresh California beach cafe. The overall color palette is soft whites and pastels, mixed with brass On-the-works is Cafe Bonapar- accents and natural woods. te, a popular Hermosa Beach The venue will seat 25 people cafe that is relocating to a both indoors & outdoors and 1,300SF venue down the street. their patio space will be open Christine and Jerry Van Rooy to the exterior with bridges and are in charge of the full exterior breezeways. Located on the and interior architectural & in- 2nd floor with views of the Herterior design. The team is using mosa Beach Pier and ocean. white washed oak wood floorCafe Bonaparte’s menu will ing, white glazed clay hexagon
remain the same.
Address: 53 Pier Avenue, Hermosa Beach, CA 90254
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INDUSTRY TECHNOLOGY
DIGITAL SIGNAGE ENHANCES THE CUSTOMER EXPERIENCE AT RESTAURANTS
Pop Quiz: Do your customers care more about 1) the food you serve at your restaurant, or 2) the design of your restaurant? The answer may surprise you. According to a study in the Journal of Travel & Tourism Marketing, “the environment proved to be a stronger predictor of brand image than did food quality. Elements of the environment (e.g., furnishings, atmosphere, and employees) are likely to distinguish a specific restaurant from its competitors.”
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In other words, your venue itself matters more to customers than the food you serve there. A growing number of restaurants are incorporating technology into their venues to build their brand. One popular option is to turn TVs into digital signage that can display far more than just sports and news.
FOOD & BEVERAGE MAGAZINE COCKTAIL ISSUE 2016
With the right software, venues can show a rotating selection of social media feeds, specials, digital menus, news, and much more. This article highlights some of the top trends in restaurant digital signage today.
JULY 2016 RIOT HOSPITALITY operates several restaurants and bars in Scottsdale, Arizona and Chicago, Illinois. They use dozens of TV screens to feature a scrolling collage with guests’ live posts to their Instagram hashtags. These posts are automatically filtered to remove negative or profane posts. According to Marketing Director Sean Frantz, Riot Hospitality has seen a 200% increase in Instagram interactions by displaying social media feeds in their venues. POLLO INKA EXPRESS is a Peruvian fast casual chain. They built a custom Instagram-style frame for their TVs, which further reinforces the social media call-toaction for guests. Hector Cabral, the Executive Director at Inka Franchise Corporation, noticed that “both customers and staff love seeing their posts on the screen along with posts from other locations, helping to link our brand across our nationwide locations.” PROMOTIONS AND WELCOME GRAPHICS
Restaurants can create graphics to promote upcoming events or specials and schedule them to their digital signage. Riot Hospitality’s in-house marketing team creates branded graphics with promotions and upcoming events that they upload to their digital signage displays.
ABOUT ENPLUG Enplug provides a small device that connects to any HD TV to show customers’ live social media feeds, digital menus, events, and specials. Food and Beverage Magazine readers save $25 per Enplug Device using code FOODANDBEV at checkout before August 1st. You can learn more at https://enplug.com/industries/restaurants.
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PRODUCE INFORMATION
The No. 1 selling avocado in the U.S., is launching its first breakfast-focused campaign, the Avocado Breakfast Club, which leverages the back-toschool timeframe to provide busy moms with easy, nutritious and balanced breakfast solutions that include avocados. AFM’s participation in the eat brighter!TM movement, which focuses on the nutritional value of fresh produce, is the perfect tie-in to help drive awareness and inspire nutritious eating habits.“The breakfast market is a $65 billion industry and is projected to grow in value to [2] So, as breakfast is ex$83 billion in the next eight tremely important for chilyears,” dren, this campaign aims [1] said Alvaro Luque, presi- to inspire parents to incordent and CEO at AFM. “With porate fresh and nutritious consumers’ increasing con- choices, including avocados, cern for nutrition, combined into their family’s morning with hectic schedules, retail- meal. ers have an opportunity to Avocado Breakfast Club will appeal to shoppers by offerappeal to shoppers with ing more fresh options like eye-catching and colorful Avocados From Mexico that eat brighter! co-branded work well for breakfast.” bins and POS featuring faAvocado Breakfast Club vorite, furry Sesame Street will be running from July characters. The campaign 18 through August 30, 2016 will also be supported by when kids are getting ready retail specific programming, to go back to school and adsuch as loyalty coupons, just to a new routine. ads, demos and display Studies show that students contests, as well as in-store who eat breakfast have im- radio and digital/social meproved math scores, atten- dia. Supermarket registered dance, punctuality and de- dietitians will be provided creased anxiety, depression digital tools to align with the program as well. and hyperactivity.
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The eat brighter! movement is a unique and powerful collaboration between Sesame Workshop and Produce Marketing Association (PMA) that encourages kids ages 2–5 to eat more fruits and veggies. The collaboration, commissioned by the Partnership for a Healthier America, works with the private sector and PHA Honorary Chair First Lady Michelle Obama to broker commitments to help end the childhood obesity epidemic. To learn more about this and other marketing and promotional activities, visit the Avocados From Mexico Facebook page, facebook.com/AvocadosFrom Mexico or visit us at www.Trade.AvocadosFromMexico.com.
FOOD & BEVERAGE MAGAZINE COCKTAIL ISSUE 2016
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Development Agreement Executed To Bring Walk-On’s Bistreaux & Bar To Area By Early-2017
The DFW Metroplex is home to more sports bars than you can shake a foam finger at. But it’s never had one that’s won the title of “#1 Sports Bar in North America” by ESPN. That’s about to change, with the announcement that Walk-On’s Bistreaux & Bar is heading to North Texas early next year. And it’s bringing along its signature Louisiana-style menu, game-day atmosphere and America’s Cheerleaders to make sure every guest feels welcome. Walk-On’s Enterprises co-founder and owner Brandon Landry announced today that the company has executed an Area Development Agreement (ADA) covering the greater Dallas-Fort Worth market with WO Metroplex, LLC, owned by Lubbock entrepreneurs Johnny Qubty and Josh Allen, who are nearing completion on their first Walk-On’s location in their hometown. Qubty and Allen plan to open five Walk-On’s locations throughout the Metroplex over the next several years.
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“Ever since we began working with Walk-On’s on the Lubbock franchise, I’ve been blown away by both this incredible brand and the executive team behind it,” said Qubty. “Josh and I wanted to walk in Lubbock before we started running in DFW, and now we couldn’t be more excited to introduce the ‘Best Sports Bar in North America’ to the people of North Texas.” Baton Rouge-based WalkOn’s now has eight locations throughout Louisiana – two in Baton Rouge and one each in New Orleans, Lafayette, Houma, Shreveport, Lake Charles and Denham Springs. Other locations are on the way in Zachary, Covington and Alexandria, as well as Houston, Lubbock and Tyler, Texas. Several additional markets across the Southern United States are likewise on the drawing board.
Drew pointed out that Walk-On’s is “a great place to bring my family, teammates and business colleagues” and that they were excited to help “expand the brand across the nation.” “It’s been a pleasure working with Josh and Johnny over the past several months, and I think they’re the perfect guys to bring WalkOn’s to DFW,” said Landry. “They are passionate about our brand, they know the market and they have all the tools they need to be successful. I have no doubt that the folks in North Texas are going to love the food and atmosphere at Walk-On’s from the minute we first open our doors there.” Qubty and Allen are currently scouting locations for their first DFW-area location, which they hope to open in early-2017. To inquire about franchising opportunities, qualified apLast May, New Orleans Saints su- plicants may contact Walkperstar Drew Brees and his wife, On’s Enterprises President Brittany, bought into Walk-On’s & COO Scott Taylor at franEnterprises as co-owners. chise@walk-ons.com.