Page 1

1

w w w. f o o d b e v m a g . c o m | J u l y 2 0 1 7


2

Food & Beverage Magazine |July 2017


ON THE MENU

3

JULY 2017 8 BEYOND THE LOBBY

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

on the cover

EDDIE RIVKIN

7 10 12 Cristina Carpio - IRON CHEF THAILAND

Thailand’s Very Own World Celebrity Iron Chef- Ian Kittichai.

16

20 F&B MAG TAlks with EDDIE RIVKIN

CEO & Executive Director of The Global Spirit Awards

24 36 SUBHIR PATEL LIVES ‘THE AMERICAN DREAM’

Thanks To Hard Work, And ‘The American Legend’.

42 CEO & Executive Director of The Global Spirit Awards

44 FOH • FRONT OF THE HOUSE 48

Eco-smart servewise® by FOH is the perfect serving solution for your next cook out.

w w w. f o o d b e v m a g . c o m | J u l y 2 0 1 7


4

BACK OF THE HOUSE

SOMMELIER OF THE MONTH

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

COMING NEXT MONTH

Vanessa De Caria

“Candy is dandy, but liquor is quicker.”

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

Food & Beverage Magazine |July 2017


PROFESSIONAL CHEFS

5

w w w. f o o d b e v m a g . c o m | J u l y 2 0 1 7


6

Food & Beverage Magazine |July 2017


UPPING YOUR FLAVOR GAME

7

with

SURPRISING COMBINATIONS

Culinary instigator Elizabeth Falkner is a multi-award-winning chef and restaurateur whose culinary journey originated in San Francisco before making her way to the Empire State of New York. A fearless competitor in the world of cooking, Falkner has been featured on “Sugar Showdown,” “Top Chef Masters” and “Iron Chef America,” as a contestant and judge. She has also attained James Beard recognition, an accolade for her work behind the scenes at San Francisco restaurant Citizen Cake. We caught up with Chef Elizabeth Falkner on the development of her culinary style and how chefs today can learn from her love of flavor and experimentation. In your career, youve made the transition from pastry chef, executive chef, chef-owner to contestant and then judge on Top Chef. Explain the impact these transitions have had on your career in terms of your personal cooking style and the flavors created by it. All of these experiences have had an effect on my personal cooking style and what I�m cooking. Nowadays, I�m never very stressed when cooking under pressure since being a pastry chef makes you a very organized, disciplined individual and this has helped me in developing different techniques on all sides. I find my work has a different aesthetic than others� baked goods as my style has always looked particularly modernist in comparison. Whether I�m cooking under the wire, in a restaurant or challenged to create something in under 30 minutes using limited ingredients on a TV show, I�m always learning.

What is your flavor process for developing a new dish? Does it differ whether you’re developing something sweet vs. savory? My process is about getting tired of everything else out there. A lot of times, menus and dishes are exploited so I take traditional plates and turn them into the unexpected. Other times, I find ingredients I�ve never heard of, like Sea Buckthorn, try them and they end up inspiring so many dishes, leaving me unable to get enough of them! I love to experiment heavily with a variety of dishes and ingredients like this to see how far I can take the flavors.

Whats one piece of advice that you would give chefs looking to experiment with different flavors on their menu? My advice; understand the foundations of cuisines and then take it from there.

What is Elizabeth Falkners signature flavor and dish? This has changed over the years but something I often do, given the right opportunity, is making savory ice creams. Some original creations of mine have included custom flavor servings, like an everything bagel and cream cheese ice cream. I enjoy doing these creations because they�re so surprising.

What unique techniques and flavor pairings have you learned as a pastry chef that youve incorporated unexpectedly into your cooking today? As a pastry chef, I never wanted to make super sweet dishes because that was not a driver for me. I like to look at classic themes and ask, “what else can we do with it?” We can�t just make and sell regular brownies. For example, instead of lemon cake, let’s make it with passionfruit. Often, it�s really about surprises in the familiar. My goal is to amplify certain tones while making others subtler, like sound design but in food. I enjoy remodeling aspects in pastries to create a new architecture for flavors, which also helps me in savory cooking. I also try to integrate a lot of spices and herbs into what I�m making and will look to different cultures, languages and people to understand the foundations of certain cuisines and dishes to re-interpret without being offensive.

For more flavorful inspiration visit:

McCormickForChefs.com

Whether a savory dish inspires a pastry or a cocktail inspires a dessert, aspiring chefs need to make things that can be understood. They must study and learn a given ingredient and then experiment from there. As badly as we�d like to just be able to jump into crazy experiments, doing so from the get-go can get frustrating and will likely require an actual framework, not unlike any other medium. Whether you study music, dance or cooking, you simply cannot perform without guidance, planning and practice.

w w w. f o o d b e v m a g . c o m | J u l y 2 0 1 7


8

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

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

RAVEL HOTEL TO DEBUT EXPANSION TOWER AND OUTDOOR LUXURY SPACES THIS SUMMER

Editorial Director

Long Island City Hotel Expands, Introducing Rooftop Pools, Garden Dining Destination and Transformable Event Space

This summer, Ravel Hotel will officially open

The Estate Tower that will nearly double the hotel room count and add a variety of new amenities for large-scale events and summer entertainment to the property’s footprint. Nestled below the Queensboro Bridge in Long Island City, the newly constructed spaces will add a 17,000 sq. foot ballroom, a 24,000 sq. foot indoor/outdoor reception area with an elevated garden restaurant and two rooftop pools. Profundo Pool Club makes its debut on the renovated third floor as the newest rooftop pool destination in Long Island City.  Open to both visitors and hotel guests, the 50 ft. x 20 ft. pool is surrounded by a pool deck and neighboring lawn area dotted with Bali-inspired daybeds and cabanas. Guests at Profundo Pool Club will enjoy a full day of unobstructed sunlight with unparalleled city views, music by guest DJs each day and a dedicated menu and beverage program, also available at the Pool Bar. Visitors can gain access to the rooftop by purchasing a day pass starting at $50 or by reserving the pool cabanas. 

Lastly, the new Tower includes the Estate Ballroom on the first floor for scalable events and weddings. The multipurpose space can hold up to 400 guests seated for dinner and features an on-site catering kitchen with kosher capabilities, outdoor patio and retractable walls to transform the space for smaller events and conferences. The ballroom can be combined with additional Tower venues to accommodate events of any size, totaling to 52,000 sq. feet of available luxury event space. The Tower also hosts 50 new rooms for event accommodation, including two sprawling 1,200 square foot wrap-around bridal/groom suites comprised of two bedrooms, a full kitchen, living room area and two bathrooms.

Adjacent to the pool will sit the Estate Garden Grill, an elevated beer garden experience and the hotel’s second al fresco restaurant. The restaurant will offer refreshing cuisine from Executive Chef Seth Levine featuring a selection of grilled meats and seafood, as well as sushi, crudo and an oyster bar. Highlights from the menu include Ceviche, Baha Fish Tacos, Grilled Skewers and a Classic Lobster Roll. Guests can also enjoy a variety of drink selections from the grill’s Garden Bar featuring cocktails, white wine, rosé and 15 types of beer - all on tap. As an added bonus, guests can choose from three select craft cocktails on tap.

Ravel Hotel currently offers boutique accommodations as well as the hotspot, Penthouse808, the hotel’s rooftop restaurant and lounge. Ravel Hotel is located at 8-08 Queens Plaza South, Long Island City, New York 11101. For more information on the Estate Garden Grill and reservations please visit www.estategardengrill.com or call (718) 289-6118. Food & Beverage Magazine |July 2017


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

9

GILI’S BEACH CLUB SIZZLES

NEW LAVA STONE GRILL DINNERS Moonlit Dinners in South Florida

Beachside Restaurant in Sunny Isles Invites Locals to Experience Hands-On Tabletop Cooking Every Friday & Saturday Night

Just steps away from the ocean, Gili’s

Beach Club at Trump International Beach Resort offers locals a tasty and interactive new dining experience featuring Lava Stone Grills. Patrons of the casual outdoor eatery choose from a menu of savory meats, vegetables and seafood, and then grill their own entrees at the table on a scorching 700-degree volcanic lava stone. This unique experience is available every Friday and Saturday from 6:00 p.m. to 10:00 p.m. “Our hotel owner and influential Miami real estate developer, Michael Dezer, came across Lava Stone Grills while vacationing in Aruba,” said Food & Beverage Director/Executive Chef Kurtis Jantz. “It was such a memorable experience for Michael that he wanted to bring this exciting concept to the shoreline of Sunny Isles. We’re giving our guests an excuse to ‘play with their food’ and enjoy craft cocktails in a laid-back setting overlooking the water.” From the very first moment locals arrive, a memorable journey ensues. Guests receive complimentary valet parking and make their way towards a golf cart, which personally transports them nearby the sands of Gili’s Beach Club – providing an element of surprise and an added-touch. Once seated in the casual open-air beachside oasis, the restaurant’s friendly wait staff present diners with Lava Stone Grill and specialty cocktail menus, created by Jantz and his talented culinary team. In addition, servers extend warm hospitality by guiding guests throughout this fun experience – complete with instructions on how to cook food to desired doneness. 

Under the main entrees, diners can select from an 8 oz. Prime Filet Mignon, 8 oz. Lobster Tail, Mixed Vegetable Grill, Jumbo Sea Scallops, 10 oz. Churrasco Skirt Steak, Marinated Colossal Shrimp, Local Catch of the Day, Organic Chicken or Angus Beef Burger. For those with a hearty appetite, Gili’s Beach Club also offers four pleasing entrée combinations including surf & turf options. Locals choose a salad and one side, such as the Spanish chorizo potato salad, loaded baked potato, steak fries or paella-style rice. Tongs and bib accompany each entrée, along with condiments including a classic maître d’ butter & chimichurri, and choice of sauce, such as the popular Mango BBQ Sauce and the Pineapple Jalapeño Pico de Gallo. Entrees range from $18-$42. Gili’s Beach Club boasts a patio that comfortably seats 60 people for the Lava Stone Grill dinners. While soaking up the views, guests can order several appetizers to start, such as the crowd-pleasing Pico De Gallo Salsa, generously sized Holy Guacamole! served in a traditional molcajete and ear thy Grilled Vegetable Burrata with tomato confit, pine nuts and vincotto reduction. Additional starters include Chickpea Hummus, Shrimp Cocktail and Heirloom Tomato Bruschetta. Appetizers range from $4-$16. A full-service bar, with an assortment of specialty cocktails, a carefully curated wine list with a selection of wines by the glass or bottle, and beer on tap, serve as the main focal point of the restaurant. Highlights of Gili’s signature cocktail menu include a White Peach Sangria made with Leblon and seasonal fruit, and the Hibiscus Key Lime Agua Fresca, infused with a refreshing blend of hibiscus syrup, freshly squeezed key lime juice, Don Julio tequila, fresh oregano and house-made jalapeño shrub.

Located at 18001 Collins Avenue in the Trump International Beach Resort, Gili’s Beach Club is open seven days a week starting at 11:00 a.m. The Lava Stone Grill dinner is available from 6:00 p.m. to 10:00 p.m. every Friday and Saturday. Valet parking is complimentary for restaurant guests. Gili’s Beach Club also is an ideal venue for group events and large parties. For reservations, call 305-692-5777.

w w w. f o o d b e v m a g . c o m | J u l y 2 0 1 7


10

MUSIC FOR FOODIES

A BMI Music License Gives Sports Bars the Freedom to Play

THE GAME is on but the sound is off on the TVs, so customers are leaving their food and drinks and heading home to hear the commentators, the fans and the music that add to the excitement of the sport. If they can’t be in the stadium themselves, they at least want the next best thing. This is a problem that has an easy solution and BMI licensee Dave & Buster’s has found it. The sound on their TVs remains on because they know their business depends on keeping their customers there, and when weighing licensing fees against the benefits of music to their bottom line, paying for their music use is an easy win. So much so, that the company uses other types of music in addition to keeping up the volume on their TVs to keep their guests happy, and a BMI license gives them valuable benefits for doing so. Sean Gleason, Chief Marketing Officer, says, “Dave & Buster’s is committed to providing the most fun, most entertaining and most energetic environment for our guests. That means playing the sound on our TVs and cranking up the music. Having a BMI license for recorded music makes everything easier, because it includes radio and TV use without any additional charge.”

BMI’s singer-songwriter Rob Baird performed at Cooper’s Old Time Pit Bar-B-Que during this year’s Responsible Hospitality Institute’s (RHI) leadership summit, held at The Omni in Austin, Texas. Photo Credit: Greg Giannukos.

By partnering with BMI to obtain a blanket music license that allows their locations to play any of the nearly 12 million songs we represent, Dave & Buster’s eliminates the need to secure permission from each songwriter or composer to use their music, per copyright law. This saves time and money – both of which offset their fees. And remember the added benefit of a BMI license that Dave & Buster’s is taking advantage of: If you’re considering using recorded music in your establishment, the licensing for radio and TV use is included when used in conjunction with it. So leave the sound on for every event. You’ll not only keep your customers happy, but also be proud to know that approximately 88 cents of every dollar you pay in licensing fees will be distributed as royalties to BMI’s songwriters, composers and publishers so they can continue to create music that fans want to hear.

Food & Beverage Magazine |July 2017

For more information on how to obtain a BMI music license, please visit www.bmi. com or call a BMI representative at (800) 325-1395.


11

Lisa Loeb

w w w. f o o d b e v m a g . c o m | J u l y 2 0 1 7


12

C A R P I O ’ S CO R N E R

Master of Asian Cuisine Thailand’s Very Own World Celebrity Iron Chef- Ian Kittichai

Thailand was one of the countries on my bucket list; I’ve always wanted to visit, mainly because I am a huge fan of Thai cuisine. I could not contain myself when my show Producer told me I would have the opportunity to film with one of Thailand’s top chefs; considered one of the best chefs in the world, Ian Kittichai. Dinner Presentation A very simple, down-to-earth man was my first impression of him, although I must admit, I was a bit star-struck from knowing his body of work. Ian is a big celebrity chef not only in Thailand but internationally as well. Chef Ian was wearing a simple t-shirt and jeans, welcoming our entire team into his beautiful restaurant with the biggest smile.

WHEN I stepped foot in Chef Ian Kittichai’s

Looking out from the dining room of the restaurant, all you see is the lush gardens that Ian and his wife Sarah put together themselves. During our time there, I had the opportunity to get to know Ian a bit more. I was surprised to learn that there was a time when he never liked cooking.

flagship restaurant, Isaaya Siamese Club in Bangkok, I knew I was in for something really special. The place was small and relaxed, yet hip, situated within a beautiful manicured property. I could instantly tell from the exterior of the refurbished older house that a great deal of attention was paid to the design of this restaurant; the personal touches made by the owners were evident.

As a child, he told me he would always tag along with his mother going to the wet markets in Bangkok to go shopping for his mother’s lunch service company, and then help his mother deliver cooked lunches to workers. Ian never once thought he would be cooking for a living. After graduating high school, he wanted to learn English and moved to London. Ian’s humble beginnings were as part-time dishwasher at popular hotel.

From the moment we walked in, the staff warmly welcomed our crew and so did Chef Ian Kittichai.

One day, the restaurant was short staffed and Ian found himself in the kitchen filling in for one of the cooks.

Food & Beverage Magazine |July 2017


CRISTINA CARPIO

13

The hotel chef immediately saw something in Ian and they sponsored him to attend a culinary school in London. This was the moment when Ian thought he had a new path, a path he never expected would come. He subsequently pursued his culinary training and then went to Australia to learn about French cuisine and worked at a top restaurant there.

Over drinks Sarah shared with me that the key to their success is having a great team. “no business revolves only around one person – it takes a lot of hard work and passion by everyone involved to make it a success”. She explained that as a business, they always try to evolve and stand out from others. They are hands-on owners and their restaurants strive to offer diners a full sensory experience – not just the taste, but sights, sounds, smells and touch.

After his training, Ian decided to move back home to Thailand and work as a Demi Chef at the Four Seasons Hotel where he learned and mastered multiple cuisines. He soon found himself travelling the world and competing in different international competitions and taking on culinary exchanges to continue mastering his craft. He relocated in New York to tackle the North American restaurant scene and started his first restaurant, Kittichai, where he won countless awards. During his time in New York, he met his partner in business and best friend, Sarah Chang. They were introduced by a mutual friend and within a few years, Sarah decided to leave her job and run the business side of things. Together they’ve grown a highly-regarded group of restaurants and a food and beverage consulting firm.

It was not only wonderful to be able to spend time with an Iron Chef but it was also a privilege of being able to cook with him. Together, we prepared Yum Som-O. A heritage pomelo salad with prawns and hard boiled egg in a chili jam dressing. It was delightful. After this cooking experience with the famous Chef Ian, (he gets mobbed almost everywhere he goes in Thailand and throughout Asia) Ian went back into the kitchen to personally prepare us a feast. It was such a kind and appreciated gesture.

SARA & CRISTINA

We got to experience some his signature dishes, starting with Kradook Moo which is spice-rubbed pork baby back ribs glazed with Issaya house-blended chili paste. As soon as it hit the fork, the meat just fell off the bone, so tender and CHEF IAN & CRISTINA delicious! The Mussamun Gae, an Australian lamb shank simmered in a mussamun curry served with pickled cucumIn 2012, Ian became a permanent household ber ajard, was just unforgettable, leaving a lasting authentic name on Iron Chef Thailand and recently addThai curry taste in your mouth. ed the role of lead judge on Masterchef Thailand to his resume. Not only is Ian a television We could also not stop admiring the Tang Mo Pla Tuna, a celebrity and successful restaurateur with quick-seared yellow fin tuna with pickled watermelon rind restaurants crossing oceans, Ian is also an auin a lime-chili dressing. Each bite of the dishes were aromatthor and has two award winning books under ic, flavourful and memorable. his belt.

w w wCarpio’s . f o o d Corner b e v mContinues a g . c o mOn| Next J u l yPage 2 0>> 17


14

C A R P I O ’ S CO R N E R

I savored first-hand and began to understand what Sarah had said about their food being a full sensory experience. Our dinner experience was also paired with a beautiful Sauvignon Blanc that Sarah herself selected. We finally reached dessert. I am a big believer of dessert being the best part of the dining experience as this is the last taste that will stay in your mouth. It can really make or break the entire dining experience. Out comes Chef Ian’s Kanom Dok Mali; a handmade jasmine flower panna cotta which literally melted in our mouths, served with jasmine rice ice cream and jasmine rice tuile. I was too shy to ask for a second one, but I was tempted, it was just that amazing. I’ve dined across my city and around the globe, and never before have I tasted a dessert like this! Last but not least, dessert was followed by… another dessert! The Khao Niew Mamuang with Mango Sticky Rice is a wellknown traditional Thai dessert represented in Issaya style. The presentation was so unique! We had to break the mango shell casing to reveal even more surprises inside the dessert. After enjoying such a dinner, I now understand why this restaurant was named in Asia’s top 50 restaurants in the world multiple times. Ian is a creative and innovative Chef who is also known for his Thai herbs grown on-site all year round and for only using the freshest, direct market, local ingredients in his cooking. A philosophy he’s always believed in since the very beginning of his culinary career.

As if this overwhelming experience were not enough, after dinner, Sarah took over and escorted us to another of their many culinary businesses, Naamsah Bottling Trust, for cocktails. This bespoke bar and restaurant is considered one of the best in the heart of Bangkok. Housed on a 20th century villa, I was first struck by the bright pink color of the building, which really stand out against the foliage and other buildings. The heart of the place was the bar which boldly greets you as soon as you walk in. The beverage menu highlights classics and drinks with Asian twists and other flairs and touches; while the food menu features a variety of playful “bar bites”. The mixologist whipped up right in front of me a classic zombie with a Thai twist. As I was enjoying the drink, he quickly snuck out and shocked me when he came out of nowhere wearing this incredibly scary mask! I had no idea this was coming, but it’s part of one of their cocktail presentations. My crew was in on the surprise, and we all had a good laugh as he continued making unique cocktails. This was my last day in Bangkok and absolutely a great ending to my trip.

The Kittichais’ seem to have done it all from producing award winning books, to building popular restaurants and a consulting firm. The duo tells me they still would love to open an Issaya in another country and have been approached from many corners of the globe. They say it is really about finding the right time and location. In the meantime, they are actively exploring opening more branches of Spot Dessert Bar in the US, another of their many cool brands. Bangkok is a city filled with culinary experiences, but this “insiders evening” was an experience not to be missed, and one which I am forever thankful for.

Babyback Ribs

Jasmine Pannacotta

Lamb Shank Mango Sticky Rice Food & Beverage Magazine |July 2017

Zombie Cocktail


TRENDS IN BEVERAGE

SPARKLING ICE

15

®

WITH HEARST DIGITAL MEDIA & WHOHAHA TO LAUNCH ORIGINAL WEB SERIES The Four-Episode Scripted Comedy Stars, and was Created and Written by Chrissie Fit and Cyrina Fiallo

Talking Rain Beverage Company®, the makers of Sparkling Ice® flavored sparkling waters, announces today its partnership with Hearst Digital Media’s Cosmopolitan.com and Elizabeth Banks’ digital media company WhoHaha, to launch the original female-centric comedy web series, TEMP(orary). This announcement marks the first time Cosmopolitan and WhoHaha have worked together on a scripted comedy series with a brand partner.

We’re proud to have partnered with Cosmopolitan and WhoHaha on these webisodes that are not only memorable, but truly resonate with our brand.” TEMP(orary) is a series of four short episodes chronicling the trials and tribulations of codependent millennials, Sam and Lexi, as they set out to find their respective paths in life. The scripted series was created and written by leading cast members, Chrissie Fit (Pitch Perfect 2&3) and Cyrina Fiallo (Disney Channel). “Our philosophy is always audience-first. One of the most important things we can do for our marketing partners is deliver video to our audience that they love and share,” said Lee Sosin, Senior Vice President, Hearst Digital Media. “Sparkling Ice and WhoHaha have been fantastic collaborators and we are excited to deliver this comedy series to the millions of women who engage with Cosmopolitan each day.”  Other notable cast members include Brittany Snow (Pitch Perfect), Elizabeth Henstridge (Marvel’s Agents of Shield), Utkarsh Ambudkar (The Mindy Project), Dana Powell (Modern Family), and Elizabeth Banks in a voice over role. “Our mission at WhoHaha is to create opportunities for funny female voices, and we’re thrilled to have partnered with both Hearst and Sparkling Ice to bring these great characters to life,” said WhoHaha Co-Founder and CEO, Luigi Picarazzi.

Launching today on Cosmpolitan and WhoHaha, each episode organically incorporates Sparkling Ice product to increase brand awareness of the zero-calorie, carbonated beverage line. Additionally, episodes of TEMP(orary) will also The two-month partnership with be featured on Cosmopolitan’s and WhoHaha’s social channels. Cosmopolitan and WhoHaha is an extension of Sparkling Ice’s new Be Not Bland™ integrated marketing campaign that launched earlier this year. Be Not Bland embraces authenticity and individuality, celebrating the people, places and personalities that fill life with flavor and “not bland” moments.   “As part of our multi-faceted national advertising campaign, Be Not Bland, teaming up with Cosmopolitan and WhoHaha to launch a scripted comedy series was a natural fit for us,” says Brian Kuz, Chief Marketing Officer of Talking Rain. “Similar to our campaign, the web series elevates every day, bland moments through a fun and To view the full webisodes, please visit YouTube Playlist: For more information about Sparkling Ice, please visit: www.sparklingice.com. comical script. w w w. f o o d b e v m a g . c o m | J u l y 2 0 1 7


16

TRENDS IN BEVERAGES

Food & Beverage Magazine |July 2017


TRENDS IN BEVERAGE

17

NEW Products on Display at Summer Fancy Food: Bruce Cost Ginger Ale & Brooklyn Organics Bruce Cost Ginger Ales are made from whole, 100% fresh ginger, unlike competitors who use artificial ingredients like “ginger oil”. You can actually SEE the ginger pieces in each bottle, and it’s recommended that drinkers “shake gingerly” before enjoying! Naturally sweetened with pure cane sugar, and locally crafted in Brooklyn, Bruce Cost Ginger Ale is available in the following flavors:

• Original Ginger Ale (bottle and can) • “66” (66 calories with monk fruit) • Jasmine Tea • Ginger Beer • Pomegranate with Hibiscus • Passion Fruit with Tumeric • Blood Orange with Meyer Lemon

w w w. f o o d b e v m a g . c o m | J u l y 2 0 1 7


18

INDUSTRY NEWS

RECOMMENDATION OF ASC-CERTIFIED FARMED SALMON TO ‘GOOD ALTERNATIVE’ The Update, By The Monterey Bay Aquarium’s Seafood Watch, Demonstrates The Significant Increase In The Availability Of Sustainably Produced Farmed Salmon “Farmed salmon has long been an excellent protein choice for consumers,” -Gerardo Balbontin In an update to its Seafood Watch standards, the Monterey Bay Aquarium has today announced that farmed salmon, certified by the Aquaculture Stewardship Council (ASC), have advanced in their sustainable seafood ranking to a ‘Good Alternative’. The updated recommendation recognizes that ASC-certified farmed salmon aligns with many of the Seafood Watch’s guiding principles for sustainable seafood production, and moves ASC-certified farmed salmon onto the program’s recommended list of seafood for consumers to buy.   This updated recommendation will significantly increase the availability of sustainable farmed salmon in retail stores and restaurants, making it much easier for consumers to make an informed decision over the seafood they purchase. “Producers that have met the ASC Salmon Standard have been comprehensively and independently audited to ensure they meet the highest assurance levels for responsible production and have demonstrated they care for their workers and communities.

“When consumers purchase ASC-certified seafood, they can feel confident they have selected fish from farms that are certified to the highest social and environmental standard.” “The members of the GSI are making excellent progress towards their ASC commitment,” added Avrim Lazar, Convenor of the GSI.

The Monterey Bay Aquarium’s Seafood Watch recommendation that consumers buy ASC-certified salmon further demonstrates the growing collaboration and synergy between the programs to promote the purchasing of responsibly farmed seafood,” said Chris Ninnes, CEO of ASC. “When consumers purchase ASC-certified seafood, they can feel confident they have selected fish from farms that are certified to the highest social and environmental standard.” “The members of the GSI are making excellent progress towards their ASC commitment,” added Avrim Lazar, Convenor of the GSI. “ And through this harmonization of the two highest environmental standards, coupled with rapidly increasing supply, we hope to see even more commitment to ASC products from the market place.”

To learn more about the Seafood Watch program, please visit: www.seafoodwatch.org/ To learn more about the ASC, please visit: www.asc-aqua.org The Monterey Bay Aquarium’s Seafood Watch recommendation that consumers buy ASC-certified salmon further demonstrates the growing collaboration and synergy between the programs to promote the purchasing of responsibly farmed seafood,” said Chris Ninnes, CEO of ASC.

Food & Beverage Magazine |July 2017

ABOUT GSI The Global Salmon Initiative (GSI) is a leadership initiative established in 2013 by global farmed salmon producers focused on making significant progress on industry sustainability. Today, GSI comprises 13 companies – representing approximately 50% of the global salmon production industry – that are fully committed to realizing a shared goal of providing a highly sustainable source of healthy food to feed a growing global population, whilst minimizing our environmental footprint, and continuing to improve our social contribution. GSI member companies are Australis S.A.; Bakkafrost; Blumar; Cermaq; Compañía Pesquera Camanchaca; Empresas AquaChile; Grieg Seafood ASA; Huon Aquaculture; Los Fiordos; Marine Harvest; Multiexport Foods S.A.; New Zealand King Salmon; and Ventisqueros. GSI companies have a presence in Australia, Canada, Chile, the Faroe Islands, Ireland, New Zealand, Norway and the UK, and make significant contributions to the economies of these respective countries.   In addition, the GSI also has a number of Associate Members in both the pharmaceutical and feed industries, including Benchmark Holdings plc; BioMar; Cargill; Elanco; Merck, Sharpe and Dohme (MSD) Animal Health; PHARMAQ; Salmofood; and Skretting.


ASC-certified Salmon - recommended by Seafood Watch

INDUSTRY PROFESSIONALS

19

Choosing ASC means buying farmed salmon produced to the highest industry standards—promoting responsible farming practices to move the aquaculture industry towards sustainability.

The Aquaculture Stewardship Council (ASC)

Farms that meet the ASC standards deliver real environmental and social benefits.

promotes responsibly farmed seafood through

Farms must show they are actively minimizing their environmental impact:

its extensive certification and labeling program.

The ASC takes a comprehensive approach to improving the performance of salmon farms. Farm performance is measured against:

8 principles

43 criteria

154

521

performance indicators

Optimal fish health

Restrictions on chemicals and antibiotics

Protection of ecosystems

Responsible use of water and natural resources

Farms must demonstrate they are having a positive social impact:

compliance points

Good working environments and fair pay

Work in respect and dialogue with their local communities

No forced labor

Conscientious neighbor

The ASC continues to make programmatic improvements. The ASC Salmon Standard now mandates the use of more sustainable feed by reducing the amount of wild fish used.

Increasing supply of ASC-certified farmed salmon At present, nearly a quarter of the farmed salmon produced globally is ASC-certified.

25%

~

The Global Salmon Initiative (GSI) is a leadership group of salmon farmers, who have made it their target to be 100% ASC-certified by 2020. That would be over 1.1 million tons of farmed salmon produced to the highest environmental and social standards.

In recognition of the strength and evolution of the ASC Salmon Standard, the Monterey Bay Aquarium’s Seafood Watch program now recommends seafood buyers purchase ASC-certified salmon.

Seafood Watch is among the world’s most recognized and respected sources of information about sustainable seafood. Its recommendations are developed through a rigorous assessment of the environmental impacts of fishing and farming operations, allowing buyers and consumers to make informed decisions on what seafood to buy.

By purchasing certified seafood recognized by Seafood Watch, consumers and businesses can feel confident that the seafood they are buying is produced to the highest industry standards, and is the right choice for the future of our oceans.

@ASC_aqua www.asc-aqua.org @GSI_Salmon www.globalsalmoninitiative.org

w w w. f o o d b e v m a g . c o m | J u l y 2 0 1 7


20

INDUSTRY PROFESSIONALS

Food & Beverage Magazine sat down with Eddie Rivkin. CEO & Executive Director of The Global Spirit Awards to get all the info on this year’s inaugural competition. Food & Beverage Magazine |July 2017


INDUSTRY PROFESSIONALS 21

w w w. f o o d b e v m a g . c o m | J u l y 2 0 1 7


22

Q&A WITH EDDIE RIVKIN

F&B: HOW DID THE GLOBAL SPIRIT AWARDS CONCEPT COME ABOUT? EDDIE: I was walking thru WSWA in April of 2016 at Caesars Palace here in Las Vegas. I spoke to many very interesting emerging brands about their Nevada distribution and availability. Each one said they were NOT available in Nevada and that they were here in Vegas at WSWA looking for distribution. That is when the light went off in my head. After the second day, I sat down with the publisher of Food & Beverage, Michael Politz, ran my thoughts by him, and he said, “I want to be the presenting sponsor, let’s do it.” F&B:: SEEMS EASY ENOUGH? EDDIE: (Laughing) Not nearly as easy believe me. We got over the biggest hump quickly when we found that despite Las Vegas being arguably the center of the alcohol (sales) universe, there had NEVER been a Spirits competition here. From there we went through all the typical issues that startups go through. But all of the hard work paid off. I think we have created a unique competition, in certainly the most unique cities, Las Vegas. F&B: SO, A YEAR IN THE MAKING, WHERE ARE YOU WITH THE COMPETITION TODAY? EDDIE:

We are up and running at full speed. Our website www.GlobalSpiritAwards.com was launched in March and we are very proud of it. Entries are coming in from around the world. We have put together a world class panel of judges that are true experts in the Spirits Industry. Everything is right on track for an incredible competition August 16th -18th . F&B: HOW MUCH IS IT TO ENTER TO THE GLOBAL SPIRIT AWARDS? EDDIE: The entry is $400 for each Spirit. There is also a Mixer category which the entry fee is $275 each, and a Ready to Drink (RTD) category where each entry is $250. Those prices are good until July 23rd. There is a late entry period until August 7th where entries are $425/$300/$275. The absolute deadline for entries is August 7th. F&B: WHAT ARE SOME REASONS A SPIRIT SHOULD ENTER THE GLOBAL SPIRIT AWARDS? EDDIE:

Great question, I’ll give you the cliff notes version. First, the judges panel. Our judges are true experts in the Spirits Industry with around 175 years total and over 100 competitions judged. A medal from our panel will be very prestigious. The other key function of a competition is how it helps the brands themselves. Our post competition publicity package will be second to none, assuring all medal winners extensive worldwide publicity. That publicity can lead to increased sales and possibly even distribution opportunities for emerging brands and expansion for brands looking grow nationwide. As for the other things that make The Global Spirit Awards unique and a great benefit for Spirit Brands, you’ll have to our website. Sorry for the shameless plug!

Food & Beverage Magazine |July 2017


GLOBAL SPIRIT AWARDS

23

F&B: IS THERE ANYTHING ELSE YOU’D LIKE TO ADD BEFORE WE WRAP THIS UP? EDDIE: Eddie: I think we have pretty much covered everything. If anyone would like more information or has specific questions about the competition, I personally answer all emails. I can be reached at Eddie@LVGWSA.com Other than that, visit the site, click the ENTRIES tabs located throughout the site and sign up! We are looking forward to having 100’s of Spirits form around the world in the competition and giving out a bunch of medals to the best of them! Oh, I almost forgot. Keep your eyes open for the Global Wine Awards. The announcement will be coming very soon!

w w w. f o o d b e v m a g . c o m | J u l y 2 0 1 7


24

TRENDS IN BEVRAGES

MGP Releases New George Remus Bourbon

Inspired by “King of the Bootleggers” and Crafted in its

Historic Distillery

His parties were just as legendary, and on at least one occasion Remus presented all the men with diamond stick“We’re whiskey lovers and are very pins as parting gifts, and their wives proud to offer this updated styling of with new cars. George Remus Bourbon,” says Andrew MGP acquired the George Remus Mansinne, Vice President of Brands, whiskey label in November 2016 from MGP Ingredients. “This is a complex Queen City Whiskey Co. in nearby bourbon whiskey that showcases our Cincinnati, and has been building on signature, high-rye profile and the tal- the brand’s local reputation in Ohio ent of our distillation team, who have and Kentucky. George Remus Straight artfully crafted George Remus Bour- Bourbon is a high-rye blend of bourbon into a beautiful and bold spirit bon whiskies aged over four years. inspired by George Remus’ rebellious With a hint of vanilla, a maple aroma, and entrepreneurial character.” George and a sweet-yet-characteristic rye flaRemus was a Cincinnati lawy vor, George Remus captures a timeless er who created one of the most intricate flavor profile that over-delivers on rich, MGP Ingredients, owner of George and successful bootlegging operations bourbon character, in keeping with the Remus Bourbon, named after the leg- of the Prohibition era. Known as “King largesse of its namesake. endary “King of the Bootleggers,” of the Bootleggers,” Remus owned George Remus Bourbon retails for has released George Remus Straight many of America’s most famous distill- a suggested $44.99 per 750-ml botBourbon Whiskey, a smoother, more eries, and became a multi-millionaire tle, and is available as of June 2017 complex whiskey with a new bottle before losing it all. It has been claimed in Ohio, Kentucky, Indiana, Kansas, design. Available in select markets, that he inspired the notorious character Missouri, Wisconsin and Nebraska, George Remus is made at MGP’s his- of Jay Gatsby from The Great Gatsby and in Minnesota as of July 1, 2017. toric, 170-year-old distillery in Law- by F. Scott Fitzgerald. Additional markets will be announced. renceburg, Indiana. Food & Beverage Magazine |July 2017


TRENDS IN BEVERAGE

PROFESSIONAL APPOINTMENTS

25

Devotion Vodka, the world’s only gluten-free & sugar-free flavored vodka

Devotion Vodka Unveils Unprecedented Nutritional Labeling Program for Bottles, Marketing Materials and Point of Sale Displays. First Spirits Brand to Promote Nutritional Messaging Across Entire Product Line; Industr y Leaders Now Following Devotion into Nutrition Labeling Arena. On the heels of Devotion’s commitment to nutritional labeling, many leaders in the spirits industry are following suit and now implementing similar programs for their products as well. Adelman adds, “Devotion Vodka is fully committed to transparency, so it’s refreshing to see other brands take this initiative seriously, as consumers deserve to know what they are putting in their body. Devotion Vodka, the world’s only gluten-free & sugar-free flavored vodka family, today introduced an unprecedented nutritional labeling program across its entire line of products, including all bottle sizes, marketing materials and in-store point-of-sale displays. The fullline roll out of nutritional messaging on Devotion Vodka bottles (750ML, 1.75ML and airplane) and in marketing/sales materials comes on the heels of the 2016 approval by the Alcohol and Tobacco Tax and Trade Bureau (TTB) certifying Devotion is permitted to lay claim to its quality brand attributes and print a full stable of nutritional information on its bottle. “From day one, Devotion Vodka’s mission was to offer and promote a health conscious spirits solution for consumers, and today we are the only brand to check all the boxes, including sugar-free, gluten-free, lowest calorie count, kosher and now nutritional labeling,” said Drew Adelman, CEO, Devotion Spirits, LLC. Whether scanning for ingredients due to dietary restrictions, or checking the origin of the product, consumers are more committed to reading labels today. In addition to highlighting the gluten-free & sugar-free attributes, all Devotion bottles include the Circle K for Kosher, as well as standard drink size, alcohol by volume, and calorie counts for all six refreshing fruit flavors -- Wild Cherry, Coconut, Blood Orange, Black and Blue, Tiki Tea, “The Perfect Cosmo,” and the original Devotion Vodka.

I applaud companies like Diageo, and its portfolio of global brands, for following our lead and placing nutritional information on their bottles.” Today, Devotion Vodka continues to demonstrate consistent year-over-year case sales growth since inception in 2009. In fact, Devotion’s growth coincides with a rising trend that shows consumers are more aware of ingredients and/or must follow specific dietary restrictions. Devotion Vodka maintains an impressive list of leading distributors such as Fedway Associates, MS Walker, Young’s Markets, Charmer Sunbelt Group and Southern Wine & Spirits, among others, as the brand continues to expand its national distribution network. Devotion Vodka, which has an SRP of $19.99 is currently available at prominent National grocery retailers, major restaurant chains and retail stores, bars and nightclubs across the U.S.  For more information. visit www.devotionvodka. com.

About Devotion Spirits, Inc.

The Company was created by entrepreneur Drew Adelman, a nightlife and dining aficionado and fitness advocate, searching for a way to marry his two passions. Devotion Vodka boasts 80 proof, six-column distilled vodka (made from the finest American Corn), and is the only flavored vodka brand made exclusively in the USA. w w w. f o o d b e v m a g . c o m | J u l y 2 0 1 7


26

TRENDS IN BEVERAGE

NEW ZEALAND’S

INVIVO WINES a New Zealand based unique winery will now be offering three of their most sought after wines in the United States. Invivo has partnered with nationwide US distributor, Seaview Imports to bring their wines to the mouths of Americans. Seaview has launched Invivo Sauvignon Blanc, Invivo Pinot Noir and a collaboration with UK’s most popular talkshow host Graham Norton’s special edition Sauvignon Blanc – now one of the world’s fastest growing wine brands from just 12,000 bottles in 2014 to 1.5million bottles in 2017.  Since the US launch, Invivo has been picked up by leading wine retailer, Kroger, where they will be introducing Invivo to their customers.  Tim Lightbourne cofounder at Invivo explains “The US is a key market for Invivo and we’re looking forward to showing the best thing to come out of New Zealand since the 26th episode of Lord of the Rings trilogy!  Invivo do things a little differently, with very little funds to start our winery in 2008 launching straight into the GFC when no banks would go near us, we’ve done some hard yards over the years. Our recent campaign emphasizing our wine is made from grapes, time and two maxed out credit cards is truly how it all started!”  He adds “With a non-traditional approach our consumers seem to love, we recently carried out the most successful wine equity crowdfunding campaign in the Southern Hemisphere securing hundreds of investors. Our unique collaboration and winemaking videos with the UK’s leading talk show host Graham Norton, who is also a proud shareholder has hit headlines around the world”

The US is now the number one market for New Zealand wine. The Country currently exports $307 million USD to the United States. New Zealand wine has demonstrated maximum growth with US consumers. Invivo promises not to be just another label on the shelf.    “Seaview is very excited to capture this “tiger by the tail”. Invivo’s meteoric rise to success in New Zealand, Australia and the United Kingdom will assuredly be duplicated here in the United States. The quality, the packaging and unparalleled value that Invivo delivers combines for a winning formula for success” James Galtieri, President and CEO of Seaview Imports.   Kroger buyer Terry Creaturo states  “We are excited to launch Graham Norton’s Sauvignon and Invivo in Kroger, we liked the brand back story from Invivo and look forward to our customers trying the wine,” 

Food & Beverage Magazine |July 2017

Invivo Wines is the brainchild of New Zealand natives and childhood school friends, Tim Lightbourne and Rob Cameron (Invivo’s winemaker), both passionate about wine, the duo hatched their plan over too many drinks in a pub in 2007 when they discussed opening their own winery. Since the winery’s inception in 2008, they have made a name for themselves as New Zealand’s fastest-growing winery, with 850% sales growth since 2011. Invivo was named in Deloitte’s fast 50 growing companies and they currently sell in 17 countries. Invivo is approaching production this year of 2 million bottles annually.   The boys’ ethos is to make wines that are approachable and appeal to both those new to wine and to the connoisseurs, all without the unnecessary complexity often associated with wine itself. Invivo tend to not use classic vineyard shots in their promotions, once using a giant Pinocchio on a billboard stating, “For a complex oak nose try Pinocchio, for a great Pinot Noir try Invivo!”  Since launching their first wine, a Marlborough Sauvignon Blanc, in 2008 Invivo has been awarded over 150 medals in wine competition including World’s best Sauvignon Blanc trophy and 90+pt ratings from leading publications.


TRENDS IN BEVERAGE

27

OF THE HYATT ZIVA CANCUN The Youngest Tequilier in all of Cancun Eduardo Urbina, works for Hyatt Ziva Cancun, teaching guests the correct way in which Tequila should be properly enjoyed. Considered an expert in his field Urbina is passionate about sharing his love and knowledge of the topic with everyone he meets. He spends his days taking guests on a virtual journey through the process of how tequila is made and the correct ways to consume it. With National Tequila Day coming up on July 24 we feel that it would be an amazing experience to have Eduardo to demonstrate to your readers how to make a drink and give some knowledge behind everyone’s favorite alcoholic beverage. He can

w w w. f o o d b e v m a g . c o m | J u l y 2 0 1 7


28

TRENDS IN BEVRAGES

Award-Winning Frozen Cocktail & Slush Mix Makes it Easy for Bars and Restaurants to Create and Serve Innovative Premium Frozen Craft Cocktails

Food & Beverage Magazine |July 2017


TRENDS IN BEVERAGE

29

Kelvin® Slush Co. (Kelvin), the first and only certified organic cocktail mix specifically formulated for making premium frozen cocktails, recently launched its newest flavor, Frosé (aka frozen rosé). Made with organic peach and strawberry juices, the new base slush flavor is the sixth in a series that includes citrus, piña colada, margarita, ginger and tea, and has quickly become the company’s best-seller. Kelvin started as a food truck on the streets of Brooklyn in 2010 selling organic non-alcoholic slushies to thirsty New Yorkers. Taking a cue from their loyal customers – who always brought flasks to the truck to spike their slushies – Kelvin began collaborating with bars and restaurants to create and serve custom, premium frozen cocktails. Now solely focused on the wholesale channel across the USA and Canada, Kelvin has revolutionized the frozen cocktail category by going beyond traditional “fruit” flavors (often made with artificial ingredients and high-fructose corn syrup), which limit restaurants and bars to frozen fruit cocktails. Kelvin’s award-winning versatile base flavors feature high quality all-natural ingredients, which allow operators to create and customize almost any cocktail – including classic cocktails – in frozen form. Kelvin is available for bars and restaurants in the Continental U.S. via food and liquor distributors, including: US It took the company one year to perfect Foods, Sysco, Baldor Foods, Shamits Frosé recipe. Making a well-craftrock Foods, Spec’s, Vin Sauvage, Jued frozen drink requires the perfect lius Silvert, Rader Foods, and Tampa balance of sugar, alcohol and flavor Beverage Solutions. Kelvin is also profiles to freeze correctly and taste available on Amazon by the 64oz. botjust right when frozen. The Standard tle for consumers at home for $34.95 Spa Miami  was the first to put Kel(makes approximately 37 cocktails).  vin’s Frosé recipe on its menu, where    it immediately became their best-sell- All Kelvin products are USDA Oring drink and caught the attention of ganic, non-GMO, vegan, gluten-free, neighboring restaurants and bars. The kosher and proudly made in the USA. Kelvin Frosé is now served at leading Kelvin does not use any artificial flarestaurants and bars across the country, vors, ingredients, colors or preservaincluding: Eataly (New York), Soho tives.   House (Chicago), Malibu Farm (MaliFor more information, please visbu), The Edition Hotel (Miami Beach) it www.kelvinslush.com and follow and Stay Gold (Austin). the brand on facebook, twitter and Instagram @kelvinslush “Our new Frosé organic cocktail mix has been a game-changer,” said Zack About Kelvin Slush Co. Silverman, Co-founder, Kelvin Slush Kelvin is available for bars and restaurants in the Co. “Through May, our year over year Continental U.S. via food and liquor distributors, sales are up more than 90 percent. We including: US Foods, Sysco, Baldor Foods, Shamanticipate this will be our best year- rock Foods, Spec’s, Vin Sauvage, Julius Silvert, Rader Foods, and Tampa Beverage Solutions. Kelto-date.” Kelvin’s premium cocktail vin is also available on Amazon by the 64oz. bottle mix can be used in any non-carbonat- for consumers at home for $34.95 (makes approxied frozen drink, slush or granita ma- mately 37 cocktails).     chine by combining the following in- All Kelvin products are USDA Organic, non-GMO, gredients in a slush machine: 1 bottle vegan, gluten-free, kosher and proudly made in the Kelvin Organic Frosé Mix, 4 bottles USA. Kelvin does not use any artificial flavors, incolors or preservatives. Rosé Wine, 0.5 Liters of Vodka (or gredients,   other white spirit), and 1.5 gallons of For more information, please visit www.kelvinslush. water. The premium mix can also be com and follow the brand on facebook, twitter and Instagram @kelvinslush used in a blender at home. w w w. f o o d b e v m a g . c o m | J u l y 2 0 1 7


30

TRENDS IN BEVRAGES

Food & Beverage Magazine |July 2017


TRENDS IN BEVERAGE

31

Alabama’s beloved whiskey brand unveils second iteration of acclaimed Cask Strength line extension Clyde May’s Whiskey is pleased to announce its newest ultra-premium spirit – a limited-edition 117-proof 9-year Cask Strength whiskey. This is the second limited-edition Cask Strength whiskey from Clyde May’s. Last year’s version, an 8-year Clyde May’s Cask Strength, sold out in months and earned a Gold Medal in the 2016 New York World Wine and Spirits competition and was recognized by Liquor.com as one of the top 7 best Cask Strength whiskeys to try in 2016. This smooth-tasting whiskey will debut on select store shelves nationwide in time for Father’s Day, on June 18, 2017. “Our 9-year Cask Strength is complex and uncommonly smooth at 117 proof. Finishing it in the Alabama style rounds out and even softens the bold flavors into a surprisingly smooth finish,” said Ron Call, Whiskey Master at Clyde May’s. “Our first Cask Strength, an 8-year, was very well received, and we believe an extra year of aging reveals more complex flavors than last year’s release.”

The 9 Year Cask Strength will be in national distribution by the fall and will retail for a suggested price of $99.99. For more information about Clyde May’s – the whiskey and the man – and to get delicious cocktail recipes, visit the website at www. clydemays.com. About Clyde May’s Clyde May’s Whiskey, produced by Conecuh Ridge distillers, LLC was created by Clyde May, an Alabama farmer and war hero, in the late 1940s. Clyde lived in Alabama’s Conecuh Ridge and was a moonshiner by trade but a craftsman by heart. Using copper stills, fresh Alabama spring water and the finest local grains, he vowed to make the best whiskey Alabama had ever tasted.

Clyde aged in charred oak barrels and experimented with grains, stills, and processes until he perfected his own unique finish–Alabama Style. He added oven-dried apples to his barrels and the resulting hint of apple made his whiskey particularly smooth. That smoothness is what sets Clyde May’s apart. Clyde eventually paid the price for his passion, spending eight months in a federal penitentiary. Undaunted, he set up a new still the same day he was released. In 2001, Clyde’s son recreated his father’s famous recipe and began legally distilling his father’s brand while maintaining the same traditions that made his father’s whiskey famous. Clyde May’s Whiskey is the Official State Spirit of Alabama.

w w w. f o o d b e v m a g . c o m | J u l y 2 0 1 7


32 PROFESSIONAL APPOINTMENTS

CONTROL ANNOUNCES NEW CORPORATE DIRECTOR OF OPERATIONS FOR SAFEHOUSE RESTAURANT GROUP

Control, the clandestine organization tasked with establishing and maintaining SafeHouse Restaurants in Milwaukee and Chicago announced today that it has appointed Agent Irish Hammer, a.k.a. Sean Burke, as new corporate director of operations. In his new role as a top operative for the organization, Agent Irish Hammer will oversee operations for both secret SafeHouse locations.

Sean Burke, “Agent Irish Hammer”

Agent Hammer (for short) has been working in the hospitality field as an undercover operative for more than 20 years. In 2001, Water Street Brewery Group recruited him to serve as general manager of Louise’s Trattoria. After many successful missions, he was appointed director of operations for the entire company, overseeing all locations and helping to concept and open new restaurants for the group. Following his time with Water Street Brewery Group, Agent Hammer went “rogue” and opened his own restaurant – Burke’s Lakeside – in Oconomowoc, Wis. He later sold Burke’s Lakeside, and a second restaurant, Burke’s Irish Castle, and joined La Fuente Group as Vice President of Operations before joining the clandestine SafeHouse Restaurants.

“Agent Irish Hammer believes in creating a positive workplace for all operatives, whether it’s their first time seeking refuge or their hundredth,” Agent Blonde, a.k.a. Peggy Williams-Smith, senior vice president of the SafeHouse Restaurants, mentioned in a secret note. “His repertoire of spy knowledge and experience is a tremendous asset to our organization, and we are thrilled to have him join our team. Without a doubt, he will help ensure that our agents and havens create the best experience for every visiting spy, every time.” Since first opening as a secret spy haven in 1966, SafeHouse Restaurant and Bar has covertly operated in Milwaukee under the alias, International Exports Ltd., and become the premier refuge for the world’s undercover elite visiting Milwaukee. This February, SafeHouse Restaurants expanded to a second covert location in Chicago.

Milwaukee-basedMarcus Restaurant Group, an operating unit of Marcus Hotels & Resorts, develops and operates distinctive nation-wide establishments ranging from casual and fine dining to trendy lounges and creative concepts. From cuisine and cocktails to ambiance and vibe, each Marcus Restaurant Group experience is carefully designed to fuse with the local scene offering the finest quality farm to table products, wine and craft beverages and inspired dishes that cater to every taste.  Award-winning concepts include Miller Time Pub & Grill, ChopHouse, Mason Street Grill and the SafeHouse.

About Marcus Restaurant Group Milwaukee based Marcus Restaurant Group, an operating unit of Marcus Hotels & Resorts, develops and operates distinctive nation-wide esFor more information on the latest news tablishments ranging from caand updates from Marcus Hotels & sual and fine dining to trendy Resorts, please visit: http://media.mar- lounges and creative concepts. cushotels.com.

About the SafeHouse Restaurants

Founded in 1966 by Station Chief Agent OH-OH-7 (a.k.a. David J. Baldwin) in Milwaukee under orders from Control, the famous spy refuge, The SafeHouse has become a local landmark and cultural icon, attracting hungry spies from around the world.

Food & Beverage Magazine |July 2017

From cuisine and cocktails to ambiance and vibe, each Marcus Restaurant Group experience is carefully designed to fuse with the local scene offering the finest quality farm to table products, wine and craft beverages and inspired dishes that cater to every taste.


PROFESSIONAL APPOINTMENTS 33

Veteran in the Luxury Wine Category Attracted to Family-Owned Brand’s Commitment to Quality and Industry Leadership Throughout his career, Doyle has also held positions as the vice president of sales for Vinmotion, senior vice president of sales for Pacific Wine Partners, Pacific division vice president for Southcorp Wines, and divisional vice president at Diageo. Doyle holds a degree in marketing from Indiana State University and an MBA from Pepperdine University.   “Our dedicated sales team, with its commitment to building lasting partnerships with our national network of distributors, has always been a cornerstone of our success,” says J. Lohr CEO Steve Lohr. “Steve Doyle has a keen understanding of the complexities of today’s wine marketplace. He has a belief in building win-win relationships with our valued partners, many of whom we have had relationships with since my father started the business. Just as important, Steve is respected and wellliked by his industry colleagues and shares the values that define J. Lohr as a family-owned brand. My father, sister, brother and I, along with our talented team of winemakers and fellow employees, look forward to working closely with Steve to smartly build our brand.”

Steve Doyle joins J. Lohr Vineyards & Wines as vice president, US sales. A highly respected industry executive, with more than three decades of experience, Doyle will lead J. Lohr’s in-house sales team in representing the acclaimed family-owned winery throughout the United States. Doyle was selected for his expansive knowledge of the US market, his ability to design and implement industry-leading sales programs, and his extensive expertise in the premium and luxury wine categories.   “Throughout my career, I have had the opportunity to work with some of the wine industry’s most successful larger companies,” says Doyle. “I have also been fortunate to work with family-run wineries and entrepreneurial organizations. J. Lohr embodies the best of all of these dynamics—in scale and scope. At the same time, there is an unwavering commitment to craft and quality that reflects the values About J. Lohr Vineyards & Wines that drive the Lohr family.” Founded more than four decades ago Doyle was most recently vice by Jerry Lohr and still family owned president, national sales man- and operated today, J. Lohr Vineyards ager for C. Mondavi & Family. & Wines crafts a full line of internationPrior to that, he was the senior ally recognized wines from its 3,700 vice president, sales, marketing acres of sustainably farmed estate and operations for Terroir Inc., vineyards in Paso Robles, Monterey where he guided sales for brands County’s Arroyo Seco and Santa Lucia that included Mayacamas, Sand- Highlands appellations, and St. Helena hi, Qupe, and Wind Gap in the Napa Valley.

Steve Doyle Offering an expressive range of styles, J. Lohr produces five tiers of award-winning wines showcasing its estate fruit – J. Lohr Estates, J. Lohr Vineyard Series, J. Lohr Cuvée Series, J. Lohr Gesture, and J. Lohr Signature Cabernet Sauvignon. The placement of Steve Doyle was made in concert with The Cypress Group (www.cypress-grp.com) of St. Helena, California, which specializes in executive placements in the wine industry.

w w w. f o o d b e v m a g . c o m | J u l y 2 0 1 7


34

WALK-ON’S WELCOMES BRUCE ATTINGER AS NEW VP OF PEOPLE & TALENT DEVELOPMENT ‘America’s Best Sports Bar’ recruits industry veteran to assist in brand’s nationwide growth

Walk-On’s Enterprises today announced the appointment of Bruce Attinger as vice president of people and talent development. Attinger, a 45-year restaurant industry veteran, will be responsible for recruiting and the continued development of the company’s management training program. He will also contribute to the leadership team’s on-going growth strategy.   “We are really excited to welcome Bruce to our team,” said Scott Taylor, WalkOn’s Enterprises President & COO. “He is an extraordinary leader with a proven track record of people development in the industry.”   Attinger served as chairman of the Louisiana Restaurant Association in 2014, served on its Board of Directors for 10 years and was president of the Baton Rouge Chapter of the LRA for two terms. He most recently worked with Texas-based Grub Burger, where he helped open new locations throughout Louisiana. He previously served in a variety of roles with Steak and Ale, Bennigan’s, Hooters, Grand American Fare and Outback Steakhouse.   Walk-On’s Bistreaux & Bar now has 12 locations: four in Baton Rouge, two in New Orleans, one each in Lafayette, Houma, Shreveport, Lake Charles and Bossier City, La., and one in Lubbock, Texas. Other locations are coming soon in Alabama, Florida, Louisiana, Mississippi, Tennessee and Texas, with several additional markets across the Southern U.S. likewise on the drawing board. To inquire about franchising opportunities, qualified applicants may contact Scott Taylor at franchise@walk-ons.com. For a complete menu and more information, visit walk-ons.com.

Food & Beverage Magazine |July 2017


PROFESSIONAL APPOINTMENTS 35

BRUCE ATTINGER

VP OF PEOPLE & TALENT DEVELOPMENT ABOUT WALK-ON’S ENTERPRISES

Based in Baton Rouge, La., Walk-On’s Enterprises is the creator of Walk-On’s Bistreaux & BarSM – voted ESPN’s “#1 Sports Bar in North America” in 2012. The company is expanding across the country thanks to its winning combination of delicious, affordable food and drinks presented in an uncommonly warm and friendly atmosphere. For more information, visit walkonsfranchising.com, or contact Ladd Biro at Champion Management at lbiro@championmgt. com or 972.930.9933. w w w. f o o d b e v m a g . c o m | J u l y 2 0 1 7


36

SUBHIR H. PATEL

Food & Beverage Magazine |July 2017


SUCCESSFUL FRANCHISE OWNER 37

If you’re willing to work hard in this country, you can make it.” - Subhir H. Patel,

Bennigan’s FRANCHISEE

“WHEN I hear people complain

about how hard it is to succeed here, I tell them they should go elsewhere and give it a shot. That’s when you’ll find out just how tough it can be, and maybe you’ll appreciate this country more.” Continues On Next Page

w w w. f o o d b e v m a g . c o m | J u l y 2 0 1 7


38 SUCCESSFUL FRANCHISE OWNER

Patel personifies the American dream. Born and raised in Malawi – a former British colony in the southeast region of Africa – he left the impoverished nation with his family after graduating high school to attend the Emile Woolf College of Accountancy in London. After college, Patel wanted to become a franchisee of a successful concept, but regulations prevented him from doing so. At 28 years of age, he was deemed too young to pursue his entrepreneurial goals. In 2000, Patel emigrated to the United States and settled in Borger, Texas, a small town near Amarillo. He resumed his quest to own and operate a franchise, and soon partnered on a hotel in the small town of Borger, roughly 45 miles northeast of Amarillo. He married a “Texas girl” and began a family, which now includes three children. With the hotel running smoothly, Patel soon turned his attention back to the foodservice industry. “My wife and I were big fans of the Bennigan’s in Amarillo and we loved the overall feel of the restaurant, and especially its menu,” said Patel. After some initial setbacks during the construction phase, Patel opened his Bennigan’s in Borger in May 2010; but the restaurant got off to a rocky start. In September, Patel made the decision to release all but one of his original managers and dove headfirst into the operations himself. “I basically worked crazy hours, learned on the job and refused to give up,” he recalled. “We created a special lunch menu and even added breakfast, and steadily built a loyal guest base.” Food & Beverage Magazine |July 2017

By 2011, revenues had stabilized and began trending upward. From 2012 through 2016, Patel’s Bennigan’s delivered 15 to 20 percent annual increases, and 2017 is likewise off to a strong start. The restaurant is profitable, despite serving a city of just 14,000 people. Even better, the success he’s achieved at Bennigan’s has enabled Patel to invest in other local businesses. “I couldn’t do what I’m doing at Bennigan’s if I still lived in England, much less in Africa,” said Patel. “It also helped significantly when Paul Mangiamele took the reins at Bennigan’s in 2011. Paul knows exactly what he’s doing, and he understands what it takes not only to be a successful franchisor, but what we as franchisees need to thrive.” The admiration is mutual. In Patel, Mangiamele sees more than just another successful Bennigan’s franchisee. “Subhir represents everything that’s right about the American melting pot,” said Mangiamele, Chairman & CEO of Legendary Restaurant Brands. “After all, aside from Native Americans, we’re all immigrants – either recent arrivals like Subhir, or somewhere in our not-too-distant past. We came here to pursue the American Dream, and I’m so proud that Subhir achieved his by investing in Bennigan’s, The American Legend.” Bennigan’s has long been a popular choice for first- and second-generation immigrants interested in owning a popular restaurant brand. Its focus on friendly Irish hospitality, chef-driven food, innovative cocktails and delivering memorable dining experiences distinguishes the iconic brand from its casual-dining peers.


39

“As America has for generations, Bennigan’s embraces those who seek a better life for themselves and their families, and who are willing to work hard, follow the rules and never give up – just like Subhir,” said Mangiamele. “Our franchisees know that if they follow our proven systems, we have put the infrastructure and support mechanisms in place to help them achieve their dreams.” Patel plans to open two or three more Bennigan’s in west Texas, most likely in Amarillo and Lubbock, in the years ahead. “Bennigan’s helped me provide a wonderful life for my family, and I couldn’t be more grateful for the support I’ve received here in Borger,” said Patel. “I tell friends and acquaintances all the time: If you’re interested in going into the restaurant business, take a good long look at Bennigan’s. They don’t call it The American Legend for nothing!”

w w w. f o o d b e v m a g . c o m | J u l y 2 0 1 7


40

WINDSETFARMS.COM Food & Beverage Magazine |July 2017


41

Super Sweet & Crisp ! Our super sweet DOLCEÂŽ Baby Bell

Peppers are the smaller version of our classic original bell peppers, making them perfect for refreshing salads or as delicious hor d’ouveures.

w w w. f o o d b e v m a g . c o m | J u l y 2 0 1 7


42 26

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

Food & Beverage Magazine |A J up lryi l 22001177


43 27

. . . Their Thoughts . . . Their Words

wwwwww. .f fooooddbbeevvmmaagg. .ccoomm | | AJpurl iyl 2 0 1 7


44

Food & Beverage Magazine |July 2017


45

w w w. f o o d b e v m a g . c o m | J u l y 2 0 1 7


46

FRONT OF THE HOUSE

Front of the House

®

Cook outs are a timeless staple that mark the beginning of summertime. Between choosing the right type of grill, the best cuts of meats, and the ideal seasoning techniques, often times the actual plate that the food is served on is left as an afterthought. But it shouldn’t be. And with the eco-chic Servewise® by FOH disposable collection, it will never be again. Servewise® by FOH is an eco-smart, priced-right collection of disposables that perfectly compliments all outdoor cooking and serving situations. Made from highly renewable wood, Servewise® is an eco-friendly choice that the environment and your wallet can feel good about.

Disposable, yet durable this biodegradable collection is made up of over 45 microwave/oven safe products ranging from various sized and shaped ramekins, plates, cones, picks, slanted cups, boats, markers, and utensils. Servewise® by FOH allows you to save time on the hassle of washing dishes once your cookout is over by simply tossing those items out after use. What’s betters is that all square and rectangle plate options can be paired with stackable, recyclable PET Covers allowing for an easy grab and go option. Each PET Cover features ventilation holes that help to keep food fresh longer. Front of the House®’s unique designs and small pack sizes makes Servewise® utensils extremely popular throughout the food and beverage industry. Add a distinctive touch to your menu items by customizing the Servewise® picks with your company’s own name or signature artwork.   Food & Beverage Magazine |July 2017


FRONT OF THE HOUSE

47

Eco-Smart Servewise® by FOH Is the Perfect Serving Solution for Your Next Cook Out

Servewise® by FOH gives any regular looking cookout the high-end, eye-catching demeanor it deserves. w w w. f o o d b e v m a g . c o m | J u l y 2 0 1 7


48

Monti Rock III, world traveler, talent extraordinaire, fashion and entertainment icon, and a connoisseur of fine food and dining, is pleased to commence his association with Food and Beverage Magazine and the illustrious, Michael Politz.

Monti Rock III

Food & Beverage Magazine |July 2017


MONTI ROCK III

49

YOU

may ask what makes a person qualified to be a critic of food and restaurants. It is actually simple, for me, I have been exposed for over fifty years to some of the best and most accredited restaurants across the globe.  I am a discerning man, and my palate to a plethora recipient of various types and ethnicities of food.  My cuisine choices go from the plebeian or street food, to the gourmet galleries of the finest restaurant venues in the world.  I am a person who does not discriminate according to where and how the food is made, but the quality and the overall impact it makes on me and others to become addicted to certain specialties. For years, I was always going to the ‘name’ restaurants, to be seen and dined in glorious surroundings.  But the food was not always worthy of the price of the bill of fare  - and was more of either ‘the ladies who lunch’, the ‘restaurant of the moment’, or the ‘place to be seen dining’ for the media releases.  Posh surroundings do not always bring the best food to the table.  Sometimes, special meals are created for ‘special’ guests, and the rest of the public who throng to the eateries, are often mistreated, ignored by poor service, or receive ordinary

They still pay the price (the restaurants, too)– both in the dropping by the groups who went there and now declare the place to be ‘so yesterday’ and by the occasional critic in disguise who drops in without notice and is served in an ordinary fashion.  People take notice of what a chef does, and celebrity chefs sometimes just brand their restaurants with sous chefs and collect the proceeds.  To be great, you must devote your heart and soul in making sure that every detail in the preparation, the source of the ingredients, the ambiance, and the vitality remains consistent with my palate and the general public.

w w w . f o o d b e v m a gContinues . c o m | On J u Next l y 2Page 017


50

MEALS WITH MONTI

Today, I am thinking in terms of great Italian food to be had in Las Vegas. In Italian cooking, the most important ingredient is the making of the sauces (or gravies, as a real paisano would call them – it has got to be real, homemade and fresh!  The tomatoes, need to be slightly sweet and non-acidic, for if they are acidic, then the chef must add sugars to the sauce.  That is an unnecessary step – you buy the finest and sweetest tomatoes, and also use the best olive oils to enhance your basic sauce.  The other very important choice, is the bread.  If it is reheated from frozen, it does not make it!  The bread must be airy, light, and have a thin crispy crust.  It can be either dipped in olive oils or smothered with different types of variations added to basic real butter. 

Last night, I went to the Italian American Club for dinner, and was wowed by the food. Of course, the bread passed the test!  The service was gracious.  The food was incredible.  I tried the sole parmigiana with the angel hair pasta with some vegetables in its sauce.  My eyes opened at the size of the portion – it was enough for two – the fish was done perfectly – the crust was crunchy, but not greasy or oily at all. 

I know that when I go to an Italian restaurant, and the bread basket is placed upon the table, I have a premonition of the rest of the meal. If the bread passes the quality test, I generally feel that the rest of the meal will live of to the same quality. I am going to recommend three of my favorite Italian restaurants in Las Vegas: Ferrarro’s, Nora’s, and naturally, The Italian American Club. Today, I am thinking in terms of great Italian food to be had in Las Vegas.  In Italian cooking, the most important ingredient is the making of the sauces (or gravies, as a real paisano would call them – it has got to be real, homemade and fresh!  The tomatoes, need to be slightly sweet and non-acidic, for if they are acidic, then the chef must add sugars to the sauce.  That is an unnecessary step – you buy the finest and sweetest tomatoes, and also use the best olive oils to enhance your basic sauce.  The other very important choice, is the bread.  If it is reheated from frozen, it does not make it!  The bread must be airy, light, and have a thin crispy crust.  It can be either dipped in olive oils or smothered with different types of variations added to basic real butter.  Food & Beverage Magazine |July 2017

The pasta was excellent – it was slightly al dente, and melted in my mouth. The house salad, served before the main course, was a terrific blend of fine lettuces, romaine and tomatoes – the house dressing was fantastic.  I enjoyed my glass of wine with it – the others in my party had the tortellini and the lasagna and all were exclaiming how delicious their meals were as they devoured them.  The music provided on a Friday evening (it begins at seven) was a great accompaniment to our meal.  This was a great dining experience, and the best part, there is enough free parking in front of the club which has been there for 55 fabulous years!


MONTI ROCK III

It has a history of the real old Vegas and Frank Sinatra used to frequent this establishment. Sinatra was a discerning man about his food, and with that written, do I have to endorse this restaurant any further?  It is a tradition in Las Vegas. The IAC is located at 2333 East Sahara Avenue, just east of Eastern Avenue.

51

Nora’s is on the west side. It is in a new location, not far from the original (which became a pizzeria owned by one of the family members and is actually fabulous) but the restaurant bought its land on West Flamingo near Jones.  Nora’s started out as a small dining place, with tables, chairs, pizza, but has grown into an epidemic proportions in its quality, service, atmosphere and just plain great Italian food.  Locals love this restaurant!  The food is not fancy, but real home style Italian prepared with great care and client oriented.  More to come, later on, on Nora’s....

Ferraro’s is across Paradise Road from the Hard Rock Hotel, and is an institution for mouth watering specialties and regular menu offerings.  When I go there, I always have the special of the day, like a fish (pesce) dish and I sometimes also order the veal parmigiana – it is to die for!! The buffalo mozzarella that is used in the pounded paper thin veal is the real thing!  Many times, at other restaurants, they try to cut costs by using not the best wholesalers of food products.  Ferraro’s only obtains their food from the finest purveyors to be had in Las Vegas.  Some foods, such as the fish, are brought in from California – and they are fresh!!!!  The coffees and desserts are stellar.  How many times can I dine there – forever! And so, as I push my chair from the table, I am getting hungry again..and next issue, I will be exploring new dining venues that I personally recommend to my readers.  Until our next column on the best dining in Las Vegas, I say to you all:

Monti Rock III Gourmand and just plain, I like good food guy! “Buono Appetito!”

w w w. f o o d b e v m a g . c o m | J u l y 2 0 1 7


52 KITCHEN 2 THE TABLE

Wok-Stirred Watercress & Goat Cheese Omelette INGREDIENTS

1 large yellow onion, 1/4 inch sliced 6 eggs 2 tablespoons heavy cream 1 tablespoon butter 2 cups watercress, leave 1/2 cup for garnish 4 ounces goat cheese, broken up into pieces 1/4 cup toasted sunflower seeds Juice of 1/2 lemon Grapeseed oil to cook Kosher salt and freshly ground black pepper to taste

DIRECTIONS

In a medium hot wok, coat lightly with oil to caramelize, season with kosher salt and freshly ground black pepper. This will take about 7-8 minutes. Meanwhile, in a bowl, scramble the eggs with the cream and season with kosher salt and freshly ground black pepper. Toss sunflower seeds and ½ cup of watercress left for garnish with the lemon juice. Season with kosher salt and freshly ground black pepper and set aside for garnish. When onions are caramelized, add butter and turn wok on high. Increase heat to medium-high and add remaining 2 cups watercress, season with kosher salt and freshly ground black pepper and wok stir until wilted and cook until wilted, about 20 seconds. Add egg mixture and stir till almost completely coagulated, about 1 minute, then add cheese, stir and turn wok off and cover for 30 seconds or until omelet is cooked through. Flip omelette onto itself in half and garnish with sunflowers seeds and watercress salad and enjoy.

B&W partnered with Chef Ming Tsai to pr health and flavor of watercress. In add owner, Ming is also a host, executive pro

Watercress-Pineapple Smoothie INGREDIENTS 1 cup diced pineapple, chilled or frozen 1 tablespoon minced ginger 1 banana, diced, frozen 2 cups un-sweetened almond milk, cold 1 cup packed watercress 1 cup plain Greek yogurt, cold

DIRECTIONS

Place all ingredients in a blender and puree until smooth, enjoy.

Creamless Watercress Soup With Honey-Apple Salsa INGREDIENTS

2 large onions, cut into ½-inch dice 8 cloves garlic, sliced 1 quart low sodium chicken stock 2 pounds watercress, 1 inch cut on stems, separated from leaves 1 stick (1/4 pound butter) cut into 1/2 inch pieces 1 favorite local apple, peeled, 1/4 inch dice 1 teaspoon local honey Juice of one lime Grapeseed oil to cook Kosher salt and freshly ground black pepper to taste

DIRECTIONS

Ming ts

Sauté onions and garlic in grapeseed oil until fragrant, about 4 minutes. Add chicken stock and season really well with kosher salt and freshly ground black pepper to taste. Bring to a boil. Once liquid is boiling, add watercress stems and allow to soften, 3-4 minutes. Then add leaves and cook for 2-3 minutes. Puree soup in a blender in batches, adding butter slowly with blender running. Season with kosher salt and freshly ground black pepper and check for flavor. Meanwhile, mix apples, honey and juice of lime, and season with kosher salt and freshly ground black pepper to taste. Warm soup bowls in hot water. Plate hot soup with scattered salsa, enjoy.

Food & Beverage Magazine |July 2017


romote the culinary versatility, dition to being a chef and restaurant oducer and author.

g sai

CHEF MING TSAI

Classic Watercress Stir Fry INGREDIENTS

53

DIRECTIONS

In a hot wok, coat with oil and sauté garlic and ginger until fragrant, about 30 seconds. 1 tablespoon minced ginger Add the watercress, season and quickly toss till leaves 2 tablespoons sliced garlic are translucent and lightly coated with oil. Taste for 2 large bunch watercress (3 cups flavor and season with kosher salt and freshly ground loosely packed watercress) black pepper if needed. 1 tablespoon kecap manis or sweet Serve immediately and drizzle kecap manis and sesame oil on top followed by sesame seeds, enjoy. soy sauce

1/2 teaspoon toasted sesame oil 1 tablespoon toasted white sesame seeds Grapeseed oil to cook Kosher salt and freshly ground white pepper to taste

Crazy Chicken Watercress Salad INGREDIENTS

1 package rice or mung bean vermicelli 3 shallots sliced, 1/8 inch 2 bunches scallions, white part 1/4 inch green part 1 inch, separated 1 pound naturally raised ground, dark chicken meat 3 tablespoons fish sauce 3 limes, 2 juiced, 1 cut into quarters for garnish 1 tablespoon honey or agave syrup 2 tablespoons sambal or 3 soaked Thai bird chiles, minced 1/2 cup packed Thai basil leaves 4 cups packed red watercress Grapeseed oil to cook Kosher salt and freshly ground black pepper to taste.

DIRECTIONS

In a wok, heat up 2-3 cups grapeseed oil to hot. Fry the vermicelli crisp, as it puffs, flip to cook all the noodles. Drain on paper towels. Transfer the oil in a heat proof bowl or small sauce pan to cool and re-use for other uses. Coat the wok with oil and caramelize the shallots, season with kosher salt and freshly ground black pepper, about 2 minutes. Add the scallion whites and stir fry for 30 seconds Add the ground chicken, season lightly with kosher salt and freshly ground black pepper, and break up until cooked through about 4 minutes. Meanwhile, in a bowl, mix the fish sauce, lime juice, honey and sambal. When chicken is cooked, add in the sauce mixture, scallion greens and basil. Toss well. On a large platter, lay out (arrange) half of the watercress, then cover with a pile of top with noodles, then more and remaining watercress. then Top with the chicken mixture. Garnish with a little watercress. Serve immediately, enjoy.

Beef and Watercress Stir Fry INGREDIENTS Beef Mixture

1 pound beef tenderloin, cut into 1/2 inch cubes 1 tablespoon minced garlic, plus 4 cloves sliced 1 tablespoon minced ginger 1 tablespoon sesame oil 1 tablespoon naturally brewed soy sauce 1 bunch scallions, white part 1/4-inch green part 1 inch, separated 1 bunch watercress (or 1 ½ cups loosely packed watercress) 2 tablespoons Vegetarian Oyster Sauce Grapeseed oil to cook Kosher salt and freshly ground black pepper to taste 50/50 House Rice 1 ½ cups brown rice 1 ½ cups white rice then water.

DIRECTIONS

Beef Mixture In a bowl, marinate the beef with minced garlic, ginger and sesame oil for at least one hour in the fridge or overnight. Coat a hot wok, with oil and stir the beef, seasoned with kosher salt and freshly ground black pepper, until rare and brown, about 2 minutes. Transfer to a plate and set aside. In the same wok, coat again with oil and add scallion whites to lightly caramelize, about one minute then add garlic slices and sauté for 15 seconds. Add the beef back to the wok, along with the watercress. Wok stir until watercress is lightly wilted and shiny. Stir in oyster sauce. Check for flavor, add kosher salt and freshly ground black pepper if necessary. Season to taste with kosher salt and freshly ground black pepper, if desired. Serve immediately with house rice, enjoy.

w w w. f o o d b e v m a g . c o m | J u l y 2 0 1 7


54

KITCHEN 2 THE TABLE

Food & Beverage Magazine |July 2017


CHEF MICHAEL PIROLO

55

Q&A with

Chef Michael Pirolo F&B Mag • EVERYONE HAS A STORY. TELL US HOW YOU KNEW YOU WANTED TO BECOME PART Pirolo • OF THE HOSPITALITY INDUSTRY…WHAT WAS YOUR “LIGHT BULB” MOMENT? I always loved cooking. Once I got serious about cooking, it became my passion. Being a chef is not what I do, it’s who I am.

F&B Mag • DESCRIBE MACCHIALINA? Pirolo • Macchialina is an energetic, casual Italian restaurant.

The recipe is simple, clean flavors, fresh ingredients & rustic accents. We have all Italian wine list featuring boutique growers and an inventive cocktail list paired with an energetic and easy going tone to complete the vibe of this convivial neighborhood spot.

F&B Mag • WHAT IS YOUR FAVORITE SAVORY DISH? Pirolo • It’s hard to pick a favorite, these dishes are like my kids.

If I am forced to pick one, it typically ends up being the newest dish on the menu, since it’s something I most recently created and worked on. At the moment that would be Corzetti which are thin, embossed discs which we serve with asparagus, garlic scapes & an egg jam. We make the egg jam by cooking egg yolks sous vide at a low temperature until they develop a jam like consistency.

F&B Mag • HOW IMPORTANT IS PRESENTATION? Pirolo • I think presentation is very important, since you eat with your eye first.

However I don’t think you should ever sacrifice flavor for presentation. I believe every ingredient on the dish should be absolutely necessary in the taste of that dish.

F&B Mag • WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? Pirolo • In my family food was a big part of my life. I have always loved food.

When the food network first launched I would spend hours watching it and it became an obvious path for me.

F&B Mag • WHAT IS YOUR COMFORT FOOD? Pirolo • For me, it’s pasta. Any type really, but specifically spaghetti with a simple tomato sauce. F&B Mag • WHO WAS YOUR GREATEST COOKING INFLUENCE? Pirolo • At various points in my career and throughout my life I have been fortunate to have different

influences. From growing up, my mother was an exceptional cook & host, to my first job Italy, a restaurant called La Voglia Matta, to later in my career when I worked under Scott Conant at Scarpetta.

F&B Mag • WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? Pirolo • This is impossible to narrow down to just one. I clearly have an affinity to cooking pasta, but

there is nothing like cooking vegetables when they are at their peak. But I have also been quoted as saying “once you start making pizza, there is nothing else you want to cook”- so again it’s impossible to answer.

F&B Mag • WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? Pirolo • My favorite white wines are from the Campania region where I grew up- specifically Greco di Tufo. My favorite red wine is Amarone.

Q&A with Chef Pirolo, Continues On Next Page w w w. f o o d b e v m a g . c o m | J u l y 2 0 1 7


56

LEADERS IN THE INDUSTRY

F&B Mag • Pirolo •

WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? OR HAVE COOKED FOR? Chefs always love cooking for other chefs; maybe it’s because you’re looking for your peers approval, or maybe it’s for bragging rights (I’m kidding). In the last 5 years, we have had a number of celebrities, from Calvin Klein, to Christian Slater, to Lennox Lewis, to Katie Holmes, to Chris Bosh & Alonzo Mourning- all have been fun to cook for.

F&B Mag • Pirolo •

WHAT IS YOUR FAVORITE DESSERT? My favorite dessert are sfogliatelle, but only from a select few bakeries in Naples that truly do it right. Here at ‪Macchialina, my favorite dessert are the zeppole, which are an Italian pastry consisting of light and airy deep fried dough balls.

F&B Mag • Pirolo •

CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? Man, these questions are really tough- there are so many people in this industry that I respect and admire, again it’s hard to choose just one. Chef Aaron Brooks at Edge Steak House makes amazing terrines; Chef Nina Compton of Compere Lapin is absolutely crushing it in New Orleans, and I’ve also always been a fan of Chef John Frazier who has a few different restaurants in NYC and recently I ate at Felix’s in LA and the meal that Evan Funke prepared was inspiring.

F&B Mag • Pirolo •

BEST THING ABOUT BEING A CHEF IS? I think Anthony Bourdain said it best- “I’m asked a lot what the best thing about cooking for a living is. And it’s this: to be a part of a subculture. To be part of a historical continuum, a secret society with its own language and customs. To enjoy the instant gratification of making something good with one’s hands-using all one’s senses. It can be, at times, the purest and most unselfish way of giving pleasure (though oral sex has to be a close second).”

F&B Mag • Pirolo •

HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? For me, gluten pays the bills, so I don’t like to hear it one bit (kidding). Celiac disease is a legitimate issue, the problem is that not eating gluten has almost become a fad, but hey to each’s own, we always have gluten free pasta available at ‪Macchialina.

F&B Mag •

WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF? Move around a lot- Your first few years in the industry, you should seek new opportunities each year. Learn as much as you can in the shortest amount of time. Look at it as expanding your arsenal. Cook in different cities and if given the opportunity- go and cook in different countries. You’ll be better off for it and will make you a more valuable asset down the road.

Pirolo •

F&B Mag • Pirolo •

LASTLY, WHAT DO YOU TO WHEN RELAXING? My ideal day off starts with basketball, followed by a few hours on the beach and cooking an awesome meal at home with friends.

Thank you, Chef Pirolo Food & Beverage Magazine |July 2017


57

Macchialina_Beet_Mezzaluna

Macchialina_Margherita_Pizza

Macchialina_Octopus_ Smoked_Potatoe_Crema

Macchialina_Pineapple_Express

Macchialina_Beet_Mezzaluna

Macchialina_Seared_Snapper_ Pepperonata.

ABOUT CHEF m. pIROLO Born in Queens, New York, but raised in Avellino, Italy, Pirolo comes from a fiercely passionate food family. So much, in fact, that at the age of 21 he enrolled in culinary school in Torino, Italy; a formal education that led to apprenticeships at Michelin-starred establishments such as La Voglia Matta in Bologna and Café Groppi in Piemonte. After finishing his degree, he relocated to New York and changed tracks, immersing himself in French cuisine before relocating to Philadelphia to take the role of sous chef at Alfred Portale’s Striped Bass. During Pirolo’s time at Gilt, the restaurant earned two Michelin stars. Following his love of Italian cuisine and striking up a professional bond with celeb chef/restauranteur Scott Conant, Pirolo joined Conant’s Scarpetta restaurant in New York, then relocated to Miami to take the helm as chef de cuisine of Scarpetta at Fontainebleau Miami Beach. There, Pirolo made a name for himself and rose through the media ranks as a rising star in Miami’s culinary community, an earnest, hard-working, careerist “chef ’s chef.” A rare 4-star review from Miami Herald food critic Victoria Pesce Elliot helped elevate his profile and set the stage for Pirolo to move out on his own. He opened Macchialina with partner Jen Chaefsky on Miami Beach’s Alton Road in 2012. The restaurant opened to much acclaim, earning the duo accolades including being ranked among the top “South Florida Food 50” by The Miami Herald (February 2015). In 2016, Pirolo was named a James-Beard Award semi-finalist for “Best Chef: South.” Macchialina is located at 820 Alton Road on Miami Beach. Telephone: (305) 534-2124 w w w. f o o d b e v m a g . c o m | J u l y 2 0 1 7 www.macchialina.com


58

WALK-ON’S DEBUTS THE RED, WHITE AND QUE BURGER July’s ‘Burger of the Month’ has double the meat, double the flavor

Attention meat lovers! Walk-On’s Bistreaux & Bar has solved the daily struggle of choosing between red or white meat while out to eat, with the unveiling of July’s Burger of the Month. Beginning Saturday, July 1, Walk-On’s is debuting the Red, White and Que Burger – a half-pound burger patty topped with barbecue pulled chicken, spicy coleslaw, pepper jack cheese and fried pickles on a toasted brioche bun. For only $11.99, this special burger also comes with a side of shoestring fries.   For those indulging in the Red, White and Que Burger, Walk-On’s recommends pairing it with a Community Porch Breeze Southern Sweet Watermelon Iced Tea for the perfect combination of summer flavors.    But don’t wait too long to visit your favorite Walk-On’s*. This meat lover’s dream will only be available through July 31. (*San Antonio location excluded.) Walk-On’s now has 12 locations: four in Baton Rouge, two in New Orleans, one each in Lafayette, Houma, Shreveport, Lake Charles and Bossier City, La., and one in Lubbock, Texas. Other locations are coming soon in Alabama, Florida, Louisiana, Mississippi, Tennessee and Texas, with several additional markets across the Southern U.S. likewise on the drawing board. To inquire about franchising opportunities, qualified applicants may contact Scott Taylor at franchise@walk-ons.com. For a complete menu and more information, visit walk-ons.com. ABOUT WALK-ON’S ENTERPRISES

Based in Baton Rouge, La., Walk-On’s Enterprises is the creator of Walk-On’s Bistreaux & BarSM – voted ESPN’s “#1 Sports Bar in North America” in 2012. The company is expanding across the country thanks to its winning combination of delicious, affordable food and drinks presented in an uncommonly warm and friendly atmosphere. For more information, visit walkonsfranchising.com, or contact Ladd Biro at Champion Management at lbiro@championmgt.com or 972.930.9933.

Food & Beverage Magazine |July 2017


59

w w w. f o o d b e v m a g . c o m | J u l y 2 0 1 7


60

TRENDS IN PRODUCTS

GLANBIA NUTRITIONALS SHOWCASES NEW INGREDIENT SOLUTIONS FOR BARS, BEVERAGES AND SUPPLEMENTS AT IFT17

Glanbia Nutritionals, a leading global nutrition innovator and formulation specialist, will showcase five new ingredient advances at IFT17 Food Expo in Las Vegas, June 25-28, 2017. Glanbia Nutritionals experts will also be on stand to introduce the innovative, versatile ingredients and answer visitor questions. Plant-based protein fortification Visitors to the Glanbia Nutritionals booth (#2240) will be able to see new BevEdge™ Pea Protein, a revolutionary advance in the dispersibility, mouthfeel and flavor of pea protein in powdered drink mixes. BevEdge Pea Protein mixes instantly in water (unlike conventional pea protein which clumps, floats and generally mixes poorly), and is neutral to taste, offering a smoother mouthfeel experience and exceptional flavor expression. BevEdge Pea Protein creates new opportunities for brands looking to offer premium plant-based powdered drink mixes   Glanbia will also preview its new Pea Protein Crisps, offering bar brands and healthy snack brands superior texture, flavor and overall performance to help differentiate their products in an increasingly crowded market. These crisps deliver excellent crunch texture and an overall better eating experience while also delivering plant-based protein fortification.   Versatile and nutritious cheese Our new Freeze Dried Cheese is a convenient, shelf stable and nutrient packed dairy food that delivers real cheddar or mozzarella cheese once rehydrated. It’s also versatile enough to be used in dehydrated form., This 100% natural ingredient offers significant versatility for snacks, bars, soups, prepared meals and ready-to-eat meals. It is high in protein, rich in calcium, lightweight, portable, and delivers the flavor cheese lovers crave.

Innovative supplement delivery Also on stand will be Crystal Bursts technology, a recent development offering new delivery opportunities in supplementation for consumers, without the need for pills or capsules. Crystal Bursts are carbonated crystals, designed to deliver vitamins, minerals, and a wide range of bioactives (including Glanbia’s Bioferrin® lactoferrin) in a fun and convenient way, as they tingle and pop in the mouth. Setting a higher standard for grass fed whey protein Experts will also be on hand to discuss our access to Truly Grass Fed™ whey protein. Glanbia Nutritionals, working in partnership with Glanbia Ingredients Ireland, now supplies Truly Grass Fed whey protein to the US market.

Glanbia Nutritionals’ long expertise in providing high-quality nutritional solutions for global markets allows us to produce a wide range of on-trend ingredients and customized solutions for the rapidly-changing development needs of food, drink and supplement manufacturers. For more information, please visit Glanbia Nutritionals at IFT booth #2240 to meet our team of experts and to learn more about our expandThe ingredients come from Ireland and ing portfolio of nutritional and funcare 95% grass fed, Non-GMO Project tional solutions. Verified, with no artificial hormones and exceptional flavor. Working in partnership with brand owners, Truly Grass Fed ingredient customers can use a branded Truly Grass Fed seal as an endorser on-pack, supported by a consumer facing web site and communications campaign.  More information can be found at www.trulygrassfed.com.

Food & Beverage Magazine |July 2017


BRAND IDENTITY

61

Design Happy rebrand A Little Bit Sauces,

A fresh addition to the ambient aisle

Where A Little Bit differs from other sauces and dressings is the use of fresh - not dried herbs, a brand promise that was lost on the ambient aisle which is not associated with the term ‘fresh’. Adrian Turnham, Design Partner at Design Happy, explains ‘We crafted a new master brand identity that had fresh herbs at it’s heart. We played to the world of modern, handmade, allotment credentials. The new identity was made to resemble a rubber stamp, giving each pack a wholesome personal touch whilst the descriptor typography was made to feel as if it had been lovingly crafted by hand.’ It was important that the finish of each label felt as natural and authentic as possible too. A natural, uncoated paper was diecut with torn edges to simulate a hand finished look and feel. Design Happy work with startups and multi-nationals within the FMCG sector to deliver impactful packaging design and branding across physical and digital channels. w w w. f o o d b e v m a g . c o m | J u l y 2 0 1 7


62

ETHNIC CUISINE

Curry Up Now, the popular Bay Area family of restaurants, food trucks and Mortar & Pestle Bar, has acquired Tava Kitchen in a strategic move to expand. Both concepts have garnered numerous accolades and awards for their fast-casual concepts, including Nation’s Restaurant News naming Tava Kitchen a ‘Breakout Brand of 2016,’ therefore making the acquisition a fitting move for co-founders Akash Kapoor, Rana Kapoor, and Amir Hosseini. “We started Curry Up Now in 2009 as a food truck and over the years grew to five food trucks. Meanwhile, we opened our brick-and-mortar restaurants in San Mateo, Palo Alto, San Francisco, San Jose and Oakland.  While Curry Up Now has fast and fine-casual formats, as well as craft cocktail bars attached to our fine casual stores, Tava Kitchen was the first, true Indian quick service brand who figured out how to dish out amazing food in a standardized format.  With this acquisition, we are confident that we will be able to combine our vision of Indian food and a fantastic guest experience to grow the Curry Up Now brand worldwide,” states CEO of Curry Up Now, Akash Kapoor. “It’s been an incredible adventure and joy to build Tava. We started out simply as three friends who wanted to share their love of South Asian food and over the last five years, we’ve helped hundreds of thousands of people find their flavor. I think it’s incredibly fitting that we’re linking up with our friends at Curry Up Now to help scale that vision across the country. For years people have talked about Indian food being the next big thing. I really think this is the team that’s going to make that happen,” exclaims the founder of Tava Kitchen, Hasnain Zaidi. Experts in the hospitality industry project that Indian fast-casual concepts will continue to grow in popularity, which also positions the timing of this acquisition perfectly. Curry Up Now, who has built a reputation as a pioneer in the fast-casual Indian food market, will combine their expertise with several of Tava Kitchen’s practices to standardize and simplify food processes, helping to enable seamless growth in the future. Tava Kitchen’s 1800 square foot Alameda location, which features patio dining, will be rebranded as a Curry Up Now and is set to reopen at the beginning of June. The space will showcase Curry Up Now’s signature Industrial Bollywood Pop chic interior design with a giant mural, upcycled furniture & lighting fixtures, and for the first time, a completely open food assembly line where guests can see almost all the food being made live in front of them as they order.  In addition to serving guests, Curry Up Now will be using the Alameda location as it’s innovation lab to test and launch new items as well as use the store as a national training restaurant. Curry Up Now takes traditional Indian flavors and presents them in a friendly, recognizable format, like, their fan-favorites, which include Tikka Masala Burrito, Deconstructed Samosa, Sexy Fries and Naughty Naan, along with traditional Indian Street Foods like Pani Puri, Marwari Kachori Chaat, Papdi Chaat and the founder’s favorite, Pav Bhaji & Vada Pav.  Not only does the menu feature innovative dishes, but they pride themselves on offering all natural, never frozen, gluten-free curries, chutneys and sauces; cage-free eggs; local and organic produce and dairy products; and protein options that are Halal, naturally raised, antibiotic and hormone-free. Curry Up Now limits their disposal waste by using real plates and silverware versus plastic that ends up in landfills. Food & Beverage Magazine |July 2017


ETHNIC CUISINE

63

Another unique feature of Curry Up Now is Mortar & Pestle, which is a craft cocktail bar attached to their San Jose and San Mateo locations. The bar program, which has earned them local and regional recognition, features an eclectic menu of signature cocktails such as the Indian-inspired, Bangalore Old Fashioned which is an Indian rum blendbased Old Fashioned with house-made Garam Masala syrup; Holi Bhang which is an Organic Coconut Ghee Washed Rum & Rye, Lucknow Fennel Syrup, Lemon, Aqua Faba, Coriander Infused Orange Bitters and Crunchberry Holi Color blasts; and lastly their eponymous seasonally adjusted cocktail, the Mortar & Pestle, which is rightly served in a mortar and consists currently of Gin, Rum & Rye along with a Ras El Hanout syrup and finished with mint, cherries & bitters. They have an array of exclusive house-made tonics, craft beers, sangrias and wine is available by the glass or bottle. The founders foresee Mortar & Pestle continuing to be a part of future flagship Curry Up Now restaurants, while smaller locations will have beer, wine and sangria available on tap. ABOUT CURRY UP NOW: Established in 2009, Curry Up Now was conceived by Akash Kapoor and his wife Rana and ably supported by co-founder, Amir Hosseini.  There are currently Curry Up Now locations in Palo Alto, San Mateo, San Francisco, Oakland, San Jose, and four food trucks rolling under the same name. The concept has been named as one of Zagat’s ‘5 Hottest Fast-Casual Chains,’ ‘SF’s Best Indian Restaurants’ by EATER SF,   and ‘100 Things To Eat Before You Die’ by 7x7. Curry Up Now in Alameda will be located at 2640 5th St Alameda, CA 94501. The restaurant will be open 11 a.m. - 9 p.m. Sunday Thursday and 11 a.m. - 10 p.m. Friday and Saturday. Additional information and menu details are available at curryupnow.com or for more updates follow Curry Up Now and Mortar & Pestle on Instagram.

w w w. f o o d b e v m a g . c o m | J u l y 2 0 1 7


64

PRODUCTS NEWS

ARDAGH GROUP AWARDED ‘INNOVATIVE GLASS PRODUCT 2017’ FOR PRESERVE JAR BY THE GLASS PACKAGING ACTION FORUM IN HAMBURG, GERMANY The unique and innovative design of the GLÜCK jar has given the Friedrich Göbber Company its first sector award. The ‘Innovative Glass Product’ award is organised by Aktionsforum Glasverpackung (part of BV Glas, the German Glass Association), where judges selected the preserve jar as this year’s winner. This coveted award, now in its fourth year, pays tribute to companies that package quality products in the sustainable material of glass. The stylish award was presented to the jam and marmalade maker, Friedrich Göbber Company on 18 May at the Trendtag Glass event. The Ardagh Group manufacturing facility in Nienburg, Germany produces up to 3.3 million glass packaging products for the food and beverage market every day. One of the 150 products manufactured at the plant, and a recent addition to the portfolio, is the GLÜCK jar for Friedrich Göbber, a German jam and marmalade company. It has a unique and premium, consumer-friendly design that perfectly fits the shape of your hand. Food & Beverage Magazine |July 2017


PRODUCTS NEWS

65

GLÜCK – the German word for happiness – is the name of a new range of fruit spreads by the Friedrich Göbber Company. They approached the experts at the Ardagh Group in Nienburg and asked them to design a jar that reflected the product’s name. “When Göbber explained its initial ideas for a new jam jar to us we knew straight away it was going to be a new and unique jar in our production range,” said Gerd Zurawsky, Senior Sales Manager Food at the Ardagh fa- The innovative jars for the popular GLÜCK fruit spreads manufactured by Privatmarmeladerie Friedrich Göbber are made at the Ardagh Group facility cility in Nienburg. Ardagh’s design team carried out all the design and development work inhouse, creating several different concepts in response to the initial brief. The designs were developed through many different iterations, in close collaboration with Göbber, with Ardagh’s designers applying their technical and creative expertise at every stage.

in Nienburg. Source: Aktionsforum Glasverpackung.

ABOUT ARDAGH GROUP AND THE NIENBURG FACILITY The glassmaking facility in Nienburg is part of the international Ardagh Group – a global leader in packaging solutions. One of Ardagh Group’s areas of expertise is glass packaging solutions. In Germany, Ardagh Group’s company, Ardagh Glass, operates a total of eight production facilities, one of which is in Nienburg. More than three million glass packaging products are manufactured there every day – from small jam jars The result is a pack which satisfies to large spirit bottles. The Nienburg facility currently has approximately both the technical and functional re- 710 employees. It is also the location of Ardagh Group’s German headquirements of the brief, to create a quarters. unique and highly premium preserve jar which stands out from other products on the retail shelf, thanks to its striking packaging. Its convex contours and extra-thick base make it the ideal shape to hold in your hand. “We wanted a jar for our fruit spread that looked good and was practical to use. Market research told us that consumers prefer jars with large openings because the content can be spooned out without any spills, so ours are perfect for jam lovers,” explained Marc Ebbert, Purchasing Director at Göbber. Not only is the Göbber jar aesthetically designed, it also has a unique presence on the supermarket shelves because the printed text is applied directly to the glass, rarely seen in food packaging. w w w. f o o d b e v m a g . c o m | J u l y 2 0 1 7


66

FOODIE EVENTS

SUMMER FANCY FOOD SHOW

TOP 5 MUST-SEE (AND TASTE) EATS AND SIPS MY/MO MOCHI ICE CREAM is a carefully crafted snack made with a scoop of premium ice cream wrapped in delectably soft dough. The new 6-pack boxes are available in seven flavor varieties and each ball of My/Mo Mochi Ice Cream is only 110 calories each! Flavors include: Mango, Strawberry, Green Tea, Cookies & Cream, Vanilla Bean, Double Chocolate & Mint Chocolate Chip. www.mymomochi.com/

VIKI’S GRANOLA BARK (Coming soon!) Available in four flavors, Original, Banana Crunch, Citrus Explosion and Blueberry Blast, Viki’s Granola Bark will feature the brand’s signature-style granola, transformed into an addictive, brittle-style treat coated in fair-trade Dark Belgian Chocolate. Viki’s Granola Bark will be Gluten-Free, Kosher Dairy, and Non-GMO Verified, made with the same high-quality ingredients the brand is known for.www.vikisfoods.com/

THE LITTLE KERNEL is summer’s newest, healthy popcorn snack with a unique, hulless, “miniature kernel”. Perfect for children’s small hands and popped in 100% pure olive oil, each kernel is gluten-free, non-GMO, dairy-free, kosher and certified whole grain. The Little Kernel is available in six delicious flavors, including: Truffle Sea Salt, Sweet & Salty, Pink Himalayan Salt, White Cheddar, Butter and Naked (No Salt Added);www.thelittlekernel.com/.

Food & Beverage Magazine |July 2017


FOODIE EVENTS

67

EXPLORE CUISINE: The trend of gluten-free pasta continues! You might have tried whole wheat pasta, but what about other fun varieties of pasta alternatives like Edamame Spaghetti? Or Green Lentil Penne? Explore Cuisine is a leader in innovative cooking using organic ingredients of the highest quality, integrating beans, peas, lentils, and rice to provide you with nourishing meals which are easy, quick, colorful, and simply delicious! All Explore Cuisine products are vegan, gluten-free, non-GMO and jam packed with nutrients. ($4.99 at www.

GAEA, the leading Greek food company specializing in authentic Mediterranean products such as Extra Virgin Olive Oil and Olives (Snack Packs, Pouches and Jars), is breaking into the cocktail mixer industry with Dirty Martini Juice – a natural fit considering olives are at the core of their business. With only two ingredients per flavor, Gaea Dirty Martini Juice is the perfect mixer to accompany vodka and gin. Gaea Dirty Martini Juice for Vodka contains red pepper stuffed green olives brine with hot red pepper, while Gaea Dirty Martini Juice for Gin contains green olives. Cheers to that! www.gaeaus.com/

w w w. f o o d b e v m a g . c o m | J u l y 2 0 1 7


68

BEVERAGE NEWS

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


69

DOLCE

®

Baby Bell Pepper Prawn Poppadoms An infusion of sweet chili and crunch, our DOLCE® super sweet Baby Bell Pepper prawn poppadoms are perfect hors d’ouveures for any event.

INGREDIENTS •

2 Tbsp canola oil

6-8 oz wild white prawns, peeled

1 tsp kosher salt

2 Tbsp sweet chili sauce

1 tsp fresh lime juice

½ head Delicato® Living Butter Lettuce, shredded

2 Dolce® Baby Bell Peppers, seeded and thinly sliced

¼ cup fresh cilantro sprigs, for garnish

8 poppadoms, cooked

INSTRUCTIONS In a large skillet, heat canola oil over medium/high heat. Season prawns with salt. Add prawns, sweet chilli sauce, lime juice and cook for 3 minutes, until prawns are cooked and glazed with sauce. Arrange poppadoms on a serving plate and top with shredded Delicato® Living Butter Lettuce. Divide prawns among poppadoms, top with the Dolce® Baby Bell Peppers and cilantro. Serve and enjoy!

w w w. f o o d b e v m a g . c o m | J u l y 2 0 1 7


70

CHEF APPOINTMENTS

Miami Beach, seafood and sushi hotspot, Lure Fishbar welcomes newly appointed Executive Sushi Chef Kiichi Okabe to the award-winning culinary team. Joining Chef/Partner Josh Capon, Okabe brings more than three decades of experience to the highly-celebrated restaurant.

The Japan native began his career in Ebisu, Tokyo, a cultural district renowned for its high concentration of restaurants, cafés, gastropubs, ramen shops, and bars. An ambitious student, Okabe developed a passion for food on a global scale and sought to learn international techniques that would later become part of his culinary repertoire. Okabe’s culinary voyage has lead him all over the world, from Hawaii, Los Angeles and Las Vegas to as far as Dubai, where Okabe served as the head chef of the award-winning OKKU in the five-star H Hotel. Prior to that, Okabe was at Sushi Roku in the illustrious Forum Shops at Caesars Palace Las Vegas, and most recently served as the Executive Sushi Chef of Kuro at Seminole Hard Rock Hotel & Casino. At Lure Fishbar, Okabe will incorporate his signature style to the restaurant’s already compelling and robust sushi offering. Each dish will be meticulously prepared and inspired by Okabe’s global travels and passion for Japanese delicacies.

Lure’s expansive sushi program features a robust raw bar, towering shellfish platters and selections of Nigiri and Sashimi including fresh Big Eye Tuna, Fluke, and Eel; Dressed Nigiri such as Torched Salmon Belly and Salmon with Truffle Crème; and Specialty Rolls including house favorites - Yellowtail Jalapeño Roll with spicy yellowtail topped with sliced jalapenos; and a take on the traditional Rainbow Roll with Tuna, Salmon, Hamachi, Shrimp, Crab, avocado and cucumber. Those looking to experience Chef’s creations in style should take note that Lure will be hosting an exclusive Kaiseki Tasting on Wednesday, June 21, 2017 at 7PM. The six-course culinary experience is priced at $125 per person (excluding gratuity) and will be expertly paired with Suntory Whisky. Seating is extremely limited; to make a reservation for the one-of-a-kind experience, please call the restaurant at (305) 695-4550.

Food & Beverage Magazine |July 2017

Lure Fishbar is located in the historic St. Moritz building at the Loews Miami Beach Hotel - 1601 Collins Avenue. Valet parking is available. www.lurefishbar.com; Instagram: @LureFishbarSB


R E S TAU R A N T N E W S

71

LING LING MYKONOS REOPENS FOR THIRD SUMMER SEASON

Due to overwhelming guest demand, Ling Ling, Mykonos’ premier late-night dining spot, reopened its doors early this season on April 28, 2017. Ling Ling’s opening ushered in the summer season, welcoming visitors with a revamped menu, new cocktails and a summer soundtrack to play late into the night. The open-air restaurant and bar, set in the stunning old town, has been the biggest success story on the island for the last two years and will continue to be the island’s top destination into 2017. Ling Ling’s menu is inspired by Hakkasan cuisine featuring classics such as Crispy duck salad along with new dishes highlighting Mykonos’ local ingredients such as Octopus skewer in a supreme barbecue sauce and the Stamnagathi truffle roll. All dishes are designed to be shared and delivered in a continuous flow from the kitchen. Ling Ling is also famous for its eclectic cocktail menu and bold new flavors.  The bar team have created a host of new drinks for this year’s Mykonos menu including the Golden Mare, a cocktail using the Greek spirit Ouzo, Gin Mare with white vermouth, lemon and pineapple and the Rose Rock made of Belvedere vodka, red vermouth, limoncello, cinnamon, lime and passion fruit and inspired by the rocky terrain of Mykonos.   For more information on our Ling Ling restaurants, visit lingling.hakkasan.com or discover us on Instagram, Facebook and mixcloud

About Ling Ling Ling Ling first opened in the summer of 2015 in Mykonos, Greece and Marrakech in August 2016, with Ling Ling Oslo recently opened on 3 April 2017. Ling Ling bends the Hakkasan DNA to create a unique restaurant and bar experience designed to evolve throughout the night, taking you from dining, to drinking to dancing. It draws inspiration from the Izakaya concept made popular in the East, where food accompanies the drinks and not the other way around. For more information visit www.lingling.hakkasan.com

About Hakkasan Founded in 2001, Hakkasan is one of the world’s most recognized restaurants known for its modern approach to traditional Cantonese cuisine. Since the original London offerings at Hanway Place and Mayfair, Hakkasan has expanded internationally and now holds a collection of 11 restaurants across North America, Europe, United Arab Emirates and Asia. Hakkasan offers a distinctive dining experience where modern Cantonese cuisine, world-class mixology and dramatic design converge.

WWW.FOODBEVMAG.COM

w w w. f o o d b e v m a g . c o m | J u l y 2 0 1 7


72

Food & Beverage Magazine |July 2017

Food & Beverage Magazine July 2017  

On The Cover: Eddie Rivkin -CEO, Global SPIRIT AWARDS INDUSTRY PROFESSIONALS • SUBHIR PATEL, SUCCESSFUL FRANCHISE OWNER • MEALS WITH MONTI,...

Read more
Read more
Similar to
Popular now
Just for you