Food & Beverage Magazine October 2016

Clean Food, Clean Wine, Clear Choice.

Your discerning about what you put into life‌ and your body. A clean wine for anytime. With no residual sugar, chemicals, or additives‌and dramatically fewer sulfites than the typical wine, FitVine is the low calorie clean wine option for friends who come together to exercise good judgement.

FIT FOR CONSUMPTION. Learn more about FitVine at fitvinewine.com Follow us @FitVineWine and join the

conversation at facebook.com/FitVineWine

FROM THE PUBLISHERS DESK

THE DAYS of bright berries, crisp salads and succulent summer fruit are behind us for another year. While you might be disappointed to see the last of the seasonal salads, don’t worry foodies - there are delicious replacements on the way to help you keep your food groove.

Autumn is a season of deep green, dark yellow and brilliant orange and these colors mean the fruits and vegetables are rich in disease-fighting phytochemicals. The more colorful the fruit, the better the taste.There’s a reason why your mouth may water for the fall months, the quality of choices.

The sweet treats of October and the cuisines of November. People have been eating seasonally since the beginning of time; there was no other choice until now.

The fall brings several delicious reasons to cook.

This is the month of the year when people look forward to eating and drinking the rainbow of colors from alcohol-induced lollipops to rum-flavored gummy ghouls. They’re surrounded by costumes, tricks and treats intended to make Halloween “Fun”. Of course I could not let the day pass without joining in on the revelry.

“Candy is dandy, but liquor is quicker.”

- Willy Wonka - MICHAEL POLITZ

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.

ON THE COVER

Publisher - Micheal Politz • Food & Beverage Magazine® is owned and published electronically

by Beautiful People LLC. Copyright 1995-2016 Beautiful People LLC. All rights reserved.

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

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Food & Beverage Magazine Issue

October 2016

3 10 12 14

THE FALL BRINGS WARM DELIGHTS

YOU GOTTA BE MEMORABLE JUICES & FRUIT-FLAVORED DRINKS

GO ALL NATURAL

EXPANDING YOUR RESTAURANT BRAND

45 PERFECT PAIRING IT’S A MOVEMENT

26

coming in NOVEMBER THANKSGIVING ISSUE

45 50 MENUS AND BREWERY SCHEDULES

54 RESULTS THROUGH INNOVATION

64 SOMMELIER OF THE MONTH

70

MISSION BAOSIPPLE - KICKSTARTER

blended bourbon whiskey

BOO!

& Stir

©2016 SOUTHERN CHAMPION, CARROLLTON, TX

DRINK RESPONSIBLY

Eat, drink and sleep what’s next.

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We want to help you turn inspiration into reality. You could have the chance to win $1,000, good toward your first order with any HX exhibitor. Register by October 4 for your chance to win!

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OWNED AND PRODUCED BY:

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Food & Beverage Magazine Issue

MANAGED BY:

CO-LOCATED WITH:

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HOSPITALITY PROFESSIONALS

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Food & Beverage Magazine Issue

You Gotta Be MEMORABLE

We’re taking you back to 1995 when Des’ree taught us all that “You gotta be bad, you gotta be bold, you gotta be wiser.” We’re going to say that in today’s crazy competitive restaurant world, you gotta be all these things plus…you must be memorable.

Be memorable. Such a simple concept and, yet, it’s so easy to forget how important it is. With so much competition out there, it’s not just a nice idea. It’s not optional. You must state it as your concept’s goal at every phase from the moment you first decide you are going to open a new concept all the way through your on-going marketing plan.

While the long-term goal of any successful restaurant should be sales, it’s becoming increasingly more important to create relationships with people through clear brand identity and consistent brand marketing. People want to feel like they are connected to the brands they use, the restaurants the frequent, the hotels they choose. They want a story, and brand marketing that is memorable can be a way to fill that need.

If you are developing a new concept, you must constantly ask yourself: How are will we stand out from the crowd? How will we be better and different? What is going to keep them coming back for more?

As you develop marketing and promotions for your hotel or restaurant, keep going back to those questions. A great PR firm should read everything they can get their hands on in their industry and beyond -- and they should share that info with you.

October 2016 Media interest in something can signal a trend is on they way, and your PR firm should keep you in the loop so you can use that information as you evolve your own offerings.

Here’s a few more ideas to keep in mind: Don’t always focus on the direct sell.

Are you constantly hitting your email database or social media fans with special pricing or happy hour promos? Not every piece of marketing has to be tied directly back to sales. It’s like that friend who only calls you when she needs something. Pretty soon you start to delete her emails and hit “decline” on her calls.

Make them laugh. Don’t take yourself too seriously. Even if you are a serious restaurant, there’s always an opportunity to show a fun side of your concept. (Let’s face it, people want to have fun when they go out!)

Teach them something. Take people on a journey. Whether it’s a recipe or the details behind a special menu, tell the story of what went into creating the experience you are offering.

Inspire them. Think big. Are you making the world a better place through your charitable efforts? Are you changing the way people think about dining, about a certain cuisine or are you simply giving people a place to make amazing everyday memories? Don’t be afraid to show your passion for what you are doing. Passion is contagious.

Your ultimate goal should be to let people know who you are, so that when the time comes to choose a restaurant or book a hotel, they remember you.

Written by: Andrew Freeman & Co. A high-energy hospitality consulting firm with a unique blend of expertise in marketing, publicity and creative services. The AF&Co team will do whatever it takes to build awareness for clients and ultimately increase sales. AF&Co offers tailored, flexible programs that include: creative/concept development, branding, recruiting, graphic design, public relations, sales/marketing, training, event management, and more depending on the clients’ needs. The AF&Co team is creative, direct and fun, and focuses on the areas that they are passionate about: restaurants and beverages, travel and hotels, and lifestyle personalities and products.

For more information, visit afandco.com or follow them on Facebook or Twitter.

PRODUCTS TRENDS

ARTICLE

Clean and Green

Juices and fruit-flavored beverages go all-natural Millennials may be on the move, but a fast-paced modern life needn’t leave healthy food options in the dust.

Most are munching on the go, and more than a quarter choose fast-made or ready-to-drink beverages over traditional snacks. While soda sales continue to plummet — down for the eighth year in a row, according to Specialty Food Association1 — a new breed of juices and fruit drinks is rising to take pop’s place: healthforward, wholesome, and all-natural.

The green wave lifts all boats. From restaurants to coffee shops to grocery stores, all-natural foods and beverages are flooding today’s marketplace THE CATEGORY — the category has grown 82 percent over the past four years, according HAS GROWN to Datassential2, and data shows they’ve made their biggest splash in the glass with beverages leading the charge. More than 60% of Millennials have a juice away from home at least once a month — two in five at least OVER THE once a week. A quick snack in fast-paced times, sure, but nearly all conPAST FOUR YEARS. sumers still pause to check the label, aware of whether the juice is from concentrate, a cocktail, or 100% pure. Greenest is gold: pure juices are the most popular, and while they cost more, health-conscious consumers are willing to spend the green to get it in the bottle.

82%

Back to Basics The first step toward going green is to simplify: some of the most popular juices are marketed not for what they include, but what they leave out. Indeed, Datassential reports consumers’ top five beverage “must haves” all involve removing artificial flavors, preservatives, and sweeteners like high-fructose corn syrup4. Stevia, a natural low-calorie sweetener, is edging out sugar and syrups — Mintel reports 36% of customers used more stevia in 2013 than in previous years5. COFFEE-MATE® offers sugar-free flavorings for your coffee, and Juicy Juice Fruitful, 35% less sugar in your mid-day snack.

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Food & Beverage Magazine Issue

October 2016

ARTICLE

HALF THE 18–34 YEAR OLDS ARE ORDERING MORE UNIQUE BEVERAGES THAN THEY WERE TWO YEARS AGO, INCLUDING EXOTIC NEW FRUITS, TRENDY SUPERFOODS, AND EVEN VEGETABLES1 Fresh Flavors But while ingredient lists have slimmed, flavor profiles are booming. Datassential reports the most popular juice flavors remain traditional, but consumers are growing curious and ready to branch out from conventional options like apple, cranberry and orange. 67% of consumers like to try new flavors, and nearly half the 18–34 year olds are ordering more unique beverages than they were two years ago, including exotic new fruits, trendy superfoods, and even vegetables6.

Shifts in cultural demographics have helped spur trends, pushing ethnic flavor palettes onto mainstream menus. For example, the growing Hispanic population is shifting beverage-makers’ inspiration south of the border. Flavorchem now offers a Hispanic Flavor Kit, featuring popular Latin tastes like horchata, tamarind, mango, and mamey sapote. Ayala Herbal Waters spices things up with flavors like cinnamon-orange peel, ginger-lemon, and lemongrass-mint.

Vegetable-based juices are sprouting as well, according to Beverage Marketing, including ready-to-drink offerings from Forager and PepsiCo Naked. When Tropical Smoothie Café’s Island Green juice debuted last year, CEO Mike Rotondo told Restaurant Business News the spinach, kale, and pineapple drink shot to the top of the best-seller list, with 50% higher sales than their number-two drink, made with avocado, kale, coconut, and lime7.

Even more exotic flavors come from so-called “superfoods,” a trendy crop of nutrient-packed plants like acai and goji berries, aloe vera, and pomegranate. Would-be caped crusaders get their super fix with ALO’s Refresh aloe vera juice and Bolthouse Farms Acai+ Superblend with goji berries, sea buckthorn, blackcurrant, and mangosteen. Made-to-order juice and smoothie options from Nestlé leap past ho-hum orange and apple with flavors like mango, mixed berry, and even piña colada, adding tropical twists without artificial flavoring.

Boosted Juice For many, the health benefits of superfoods are not substantive enough. Additives like vitamins and protein are turning juices into both medicine and meal — not just replacement snacks, but enhanced ones. The Mayo Clinic reports more than a third of Millennials’ food purchases are snacks8 — meanwhile, FONA adds data showing 27% of those snacks are beverages9. These “functional” beverages, combining energy, nutrients, and refreshment grew by almost 6% in 2014, according to Mintel, and are expected to surge by more than 40% through 2019. But eco-conscious customers want their bonus benefits from natural sources; energy from ginseng and yerba mate in Guayaki teas and AriZona’s Golden Bear lemonade, caffeine from organic green coffee in Avitae water, and antioxidants from tea in Steaz and Vemma’s Verve.

Greener drinks are in demand, and the industry is accommodating: A Beverage Industry News survey found 80% of respondents plan to use natural flavors and colors in their drinks this year, replacing artificial additives and sweeteners with exotic flavors and added nutrients from wholesome, natural sources10.

Millennials want their drinks fast, fresh, and filler-free — will you be ready to fill their cups?

About Nestle Professional® Beverages

Nestle Professional® Beverages offers an exciting and growing portfolio of hot and cold, non-carbonated beverages including juices, teas, enhanced waters and black and specialty coffees. Our leading brands, including Coffee-mate®, Nestlé ® Vitality® and Nescafé ® in combination with proprietary dispensing technology and custom solutions backed by an unparalleled service network, are all designed to help customers maximize their beverage sales and profits. Nestlé Professional® Beverages is part of Nestlé S.A. in Vevey, Switzerland—the world’s largest food and beverage company—with sales of over $98 billion. For foodservice and product news and information, visit www.nestleprofessional.com.

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HOSPITALITY PROFFESSIONALS

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Food & Beverage Magazine Issue

October 2016

Ever y restaurateur is an entrepreneur at heart. You open your first eater y, fuss over it like your firstborn child until you have five-star Yelp reviews and lines out the door on Saturday night, and then get the urge to clone your success.

You open a second location nearby to leverage the brand equity you’ve already established. Then maybe a third not too far away.

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HOSPITALITY PROFESSIONALS COVER STORY• Expanding Your Restaurant Brand to New Markets - By Willie Degel Put your own feet on the street to explore the market (remember: you ARE the brand), and introduce yourself to everyone you meet as you do your due diligence. Whether you’re picking the brains of local bartenders, parking lot attendants, retailers, real estate agents, or the guy at the next table in the coffee shop, tell them who you are and hand out your business card. Better yet: pose for a selfie with whoever you’re talking to. You may wind up on a “guess who I met today?” Facebook or Instagram post that will help spread the word and build the brand recognition I know the feeling. After 20 years and five restaurants you need. in New York City, including three upscale Uncle 2. Stay true to your brand personality.

Jack’s Steakhouse locations and two spinoffs, I decidThis is no time to reinvent the wheel. You know what ed to expand my horizons to Atlanta. It was an odd works for you at home in terms of menu, target audichoice for a born-and-bred New Yorker, but there ence and ambience, so stick closely to your recipe for were good business reasons for it. (More on that in success. You’ll not only maximize the likelihood of a minute.) winning over your new market, but also ensure that August 2016, after 12 months of design, planning and curious consumers who check out your hometown construction, I opened Uncle Jack’s Meat House in website and online reviews will see that you’re delivan Atlanta suburb where more people knew me as ering a comparable experience when they walk in the the host of Food Network’s Restaurant Stakeout than door of your new digs. Consistency is king.

But sooner or later – because your formula works, so why not replicate it elsewhere? – you begin to set your sights on markets farther afield, and you realize that you’re moving out of your comfort zone. You don’t know the new city, neighborhoods, local chefs, or eating idiosyncrasies of local consumers. They don’t know you either. You’ve piled up the accolades at home, but now you’ll be a stranger in a strange land.

as the proprietor of one of the best-known steakhouses in Manhattan. To most of them, Uncle Jack was a relative who came for dinner rather than a Big Apple landmark where the likes of former New York Mayor Rudy Giuliani come to dine.

So I couldn’t simply ride my own coattails, but I wasn’t starting from scratch, either. My menu, my experience and my reputation were building blocks I could use to quickly transplant the Uncle Jack’s brand to a new market, even though it was 900 miles away from my home turf.

How did I do that? Here are some guidelines for other restaurateurs who may be contemplating long-distance expansion but are grappling with the challenge of capitalizing on the good name, good reviews and goodwill they’ve established back home.

1. Stake your brand claim early and often.

It’s never too soon to start familiarizing a new community with your brand.

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Food & Beverage Magazine Issue

3. Match the location to your business model.

We all know that the three most important considerations in any real estate decision are location, location, location, but that’s doubly true when you’re an established restaurant entering a new market. In my case, I knew I wanted to open in Atlanta because I had visited friends and family in the area many times and liked the food scene, long outdoor eating season and Southern hospitality, but I needed a site that would suit my concept and price point.

October 2016 4. Start small.

No matter how successful you’ve been with your initial restaurants, taking it slow in a new market is smart business. Starting with a smaller location and maybe even a lower-priced variation on your core concept allows you to test the waters without committing to a large space with a high rent. Plant a seed and see how it grows rather than coming in with a whole tree on day one. That’s my strategy in Atlanta.

I had been approached by several large real estate firms that wanted me to open an Uncle Jack’s Steakhouse in some of the most affluent areas of the city, and I was tempted because I already had a successful three-restaurant track record with that high-end steakhouse model. But the Duluth site provided a lower-risk launching pad for half the rent, 60 seats inside and 80 seats outside instead of a likely 120-seat buildout inside alone, and the opportunity to use a more affordable Uncle Jack’s Meat House concept that I was developing for a sixth New York restaurant that will open in Queens in September.

If we succeed – and I’m confident we will – we’ll open more Uncle Jack’s in strategic locations throughout the metropolitan area and make Atlanta our second hub. Meanwhile, we will have learned what Atlantans want, worked out the inevitable kinks, built a core team that’s perfected our methods (no small feat if you saw me crack the whip on Restaurant Stakeout), and raised Uncle Jack’s brand awareness locally without overbuilding or overspending.

5. Tailor your concept to the market.

Your food, drinks, decor and other assets may work perfectly at home, but some fine-tuning may be needed to make all the gears turn smoothly in your new geography. Whether it’s simply adjusting the sweetness or spiciness of a dish or adding or subtracting menu items, being responsive to local preferences can mean the difference between success and failure.

Again, we’re practicing what I’m preaching in Atlanta.

With the help of my executive chef, Aksel Theilkuhl, we have built the local menu around signature Uncle Jack’s offerings like the steaks and steak sandwiches that earned me the nickname “New York’s Steak Doctor” but have also added items like shrimp and grits, beer-battered okra and collard greens to cater to Southern tastes.

We’ve also stocked our bar with local bourbons, vodka, rye and 22 beers of choice (12 bottled, four canned and six on tap).

These items join shareable starters like Long Island Duck Meatballs and Maine Lobster & Avocado Mini Tacos, entrees like a Duroc Log Bone Pork Chop and Jack Pot seafood stew, and an assortment of burgers, sandwiches, seasonal salads, and scratch-made cookie plates and other desserts – all created specifically for the Uncle Jack’s Meat House concept. Prices range from $9 for a pork belly chicharrones appetizer and $14 for a falafel burger to $55 for a 24 oz ribeye, providing an affordable farm-to-table menu that addresses today’s eating trends while simultaneously paying attention to local eating habits.

6. Crank up the publicity machine.

You’ve got it back home; flaunt it for all it’s worth in Chicago, San Francisco or wherever your market research takes you. With your flagship restaurant as your calling card, whether it’s one state away or across the country, you’ll have a much easier time generating publicity in your new stomping grounds than if you were opening your first bistro or brasserie.

Start a month or two before opening to build excitement, and then put on a full-court press when you open your doors. And be sure to handle all interviews yourself. I said it before, I’ll say it again: YOU are the brand. No one else is going to be as passionate or tell the story as well as you. Get media training if you need it, but schedule yourself to hit the circuit when you’re in town overseeing the birth of your latest restaurant offspring.

Bonus: you can pay in-person visits to local shopkeepers, convention centers, hotel concierges and other potential sources of business while you’re there, killing two important birds with one stone.

7. Dare to be different.

If you’ve already made your mark at home, you have undoubtedly carved out a unique niche that makes your brand memorable. Food, service and the sensory experience are all part of the equation. It’s your brand promise, and you need to keep delivering on it in every market.

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HOSPITALITY PROFESSIONALS COVER STORY• For the Uncle Jack’s Meat House debut in Atlanta, for example, we came up with a bold decorating scheme inspired by the restaurant name. The interior has the look and feel of a 1900s building in New York’s Meatpacking District, complete with aged cement, raw vintage steel, subway tile, meat hooks, butchers’ cleavers and chefs’ knives adorning the lighting fixtures, custom wallpaper featuring archival butcher photos, flying pigs and steer heads mounted on the walls, and red tufted banquettes plus red vinyl seating trimmed with pewter grommets.

There’s so much going on that you can’t absorb it all in one visit – and that’s deliberate. Add the unusual menu, and the handpicked music that varies with the time of day, and it’s safe to say that no one who crosses the threshold has ever seen, heard or tasted anything like it.

And that’s what will keep people coming back for lunch, dinner and weekend brunch.

That, of course, can apply to any restaurant. But when you have a legacy to build on, you’re a step ahead of the game. You have your menu, your systems, and a blueprint for differentiating yourself in a crowded marketplace. You’re a star at home and a nobody in your new market, but not for long if you use your experience to your best advantage.

Willie Degel is founder and owner of New York City’s iconic Uncle Jack’s Steakhouse, the official steakhouse of Madison Square Garden, and four related restaurants in New York City as well as his first non-New York restaurant in suburban Atlanta. He is also former host of the Food Network’s Restaurant Stakeout.

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Food & Beverage Magazine Issue

October 2016

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FITVINE - Food Pairing

FITVINE WINE MAKES CLEAN, GREAT-TASTING WINES FOR THOSE WHO ENJOY AN ACTIVE LIFESTYLE. PUT SIMPLY, however, eating clean means eating more of the best and healthiest options and less of the not-so-healthy ones. Eating clean means reducing or eliminating overly processed foods that are full of additives, sugars, salts, and unhealthy fats in order to consume food the way nature intended it. For many, this can lead to an improved life, one meal at a time – and now, with ‘clean wine,’ one glass at a time.

“There are thousands of different wines on the market today,” observes cofounder Mark Warren. “You can find wines for every taste and every budget. What most people don’t know, however, is that much of the wine they drink is loaded with chemicals, added sugar, excess sulfites, and other additives—and processed in a way that’s anything but healthy. We think it’s important for consumers to know what’s in their wine and to have options for buying clean, great-tasting wine.”

Clean Wine. Clear Vision.

Great Taste. Less Guilt.

The idea for FitVine first began to ferment when two friends, Mark Warren and Tom Beaton, were musing together about the difficulty of finding good, clean wines to go with their healthy lifestyles. They both adhered to a clean food diet and led very active lives outside of the office, whether by participating in CrossFit, cycling, running, skiing, or just enjoying the outdoors

The misconception that ‘eating clean’ means ‘eating bland’ also applies to clean wine. One of FitVine’s biggest challenges has been overcoming the perception that responsibly made wine has to taste lousy because producing a clean wine somehow means ruthlessly removing everything that makes a wine worth relishing. “Most people have the impression that healthy wine doesn’t taste good,” says Mark, “so it’s been our mission to make clean wine that has all of the qualities of a great wine.

We’re making wine that we enjoy drinking and that we’re proud to share with our families and friends – that’s really the driving force behind our business.”

As Mark and Tom were brainstorming how to combine their passions for wine and health with an ethic of sustainability, they met Zach Schulze, a chemist with a background in the liquor industry who shared their interest in making clean wine.

Together, the three FitVine partners conducted extensive research that confirmed a gap in the wine market: no wine was being produced specifically for people who lead healthy lifestyles and adhere to clean food diets, but also have a passion for good wine.

The team subsequently made it their mission not just to produce clean wine, but to establish FitVine as a leader in the growing clean wine movement.

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Food & Beverage Magazine Issue

FitVine’s Cabernet is the perfect proof of this, offering a full-flavored, clean taste with a smooth finish. It has a classic cabernet nose of currant, lavender, black licorice, and a hint of new oak, with richly purposed soft tannins that embrace the flavors of cedar, boysenberry, coffee, chocolate, and a hint of leather. This full-bodied Fit Vine Cabernet pairs perfectly with beef in both steak and stew form. See one of many ways to enjoy FitVine’s Cabernet with the recipe below.

October 2016

HEARTY BEEF STEW (created by Paleo Naturals' head chef, Callie Hedblom.www.mypaleonaturals.com) (PAIRED WITH FITVINE CABERNET SAUVIGNON)

PAIRING PHOTO

Serves 4-5 2 pounds beef stew meat, preferably grass-fed, 2 inch pieces 1.5 pounds sweet potatoes,

1 inch dice

1 pound carrots,

1 inch dice

1 pound parsnips,

1 inch dice

8 ounces baby bella mushrooms,

1 inch dice

1 tablespoon black pepper 1 large yellow onion, small dice. ¼ cup tomato paste 3 cups red wine 2 cups beef stock 1 ½ teaspoons dried herbs (oregano, thyme, and rosemary) 2 tablespoons ghee (clarified butter)

QUOTE “We take very the rewarding extra timeto and go response the extra ofmile to It’s been see the ensure that you know what you’re drinking.

This is the people who are pleasantly surprised by the full flavor, fullisbody, and of our way wine meant to smooth be made:taste without all the additives, wines.” and – Mark Warren, FitVine Founderhavoc on our bodies.” sugars, impurities that wreak – Mark Warren, FitVine Founder PRODUCT GROUP SHOT Cabernet Sauvignon Chardonnay Sauvignon Blanc

1 ½ tablespoons sea salt Heat a large stock pot or Dutch oven over medium heat. Once hot, add 1tablespoon of the ghee. Season the stew meat with half of the salt and pepper. Add to the pot. Brown on all sides and then remove from the pot. Set aside. Add the other tablespoon of ghee to the pot. Add onions, and stir. Let cook for 1minute. Add the

LOGO URL

other vegetables with remaining salt and pepper and dried herbs. Stir to combine. Add tomato paste and stir again. Allow to cook for 2 minutes. Add the wine to deglaze the pan. Add the beef stock and bring the stew to a boil. Reduce the heat to low, add the stew meat back in, and allow to simmer for 45 minutes to an hour.

Serve in large soup bowls

www.fitvinewine.com

Enjoy with a bottle of FitVine Cabernet Sauvignon

Continues On Next Page

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FITVINE - Food Pairing

FITVINE WINE MAKES CLEAN, GREAT-TASTING WINES FOR THOSE WHO ENJOY AN ACTIVE LIFESTYLE. MANY PEOPLE who are looking to improve their health and recalibrate their eating habits have embraced the ‘clean food’ movement. There are countless definitions and variations to the art of eating clean. Put simply, however, eating clean means eating more of the best and healthiest options and less of the not-so-healthy ones. Eating clean means reducing or eliminating overly processed foods that are full of additives, sugars, salts, and unhealthy fats in order to consume food the way nature intended it.

For many, this can lead to an improved life, one meal at a time – and now, with ‘clean wine,’ one glass at a time.

The Way Wine Should Be Made Eating clean is about tracing food back to its origin and being mindful of the journey it took from its source to your table. Clean wine is no different, and it starts with clean grapes. For FitVine, this means sourcing non-GMO, pesticide-free grapes grown in the specific California terrain that is best for each varietal. For their Cabernet, for example, FitVine uses grapes from the cooler, high-altitude, rough terrain of the Sierra Foothills, an environment that causes the grapes to naturally yield higher concentrations of beneficial compounds like polyphenols resveratrol and proanthocyanidins.

Research shows that these compounds have antioxidant properties that protect the body from the kind of damage that is linked to a greater risk for cancer, heart disease, and other medical conditions.

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Food & Beverage Magazine Issue

To ensure that their grapes stay clean, furthermore, FitVine harvests them only by hand and removes the stems before crushing them. This minimizes the amount of outside matter that can get into the juice before fermentation begins. The “outside matter” can be anything from rotted grapes and stems to insects, bird nests, and pretty much anything else that grape-crushing machinery tends to pick up. “We watch the harvesting process very carefully,” says Mark. “By knowing exactly what goes into the crusher, we know exactly what’s going to come out at the end of the process.”

Being Clean Takes Being Disciplined Additionally, throughout FitVine’s proprietary winemaking process, the winemakers pay extremely close attention to pH levels, which are crucial to controlling the taste, smell, texture, and feel of a wine. When a wine’s pH levels are off, many other companies will blithely add sugar and other additives to compensate for the imbalance. This doesn’t happen at FitVine. Their filtration and extended double fermentation process enhances the wines’ antioxidants and optimizes the pH levels without compromise..

“The bottom line is that we don’t cut corners,” says Mark. “We take the extra time and go the extra mile to ensure that you know what you’re drinking. This is the way wine is meant to be made: without all the additives, sugars, and impurities that wreak havoc on our bodies.”

October 2016October 2016

One example of their intense vineyard management is FitVine’s Sauvignon Blanc, which is made from estate-grown Sauvignon Blanc grapes. A slow, extended, and secondary fermentation enhances the flavor of this exceptionally dry, yet fruity upfront wine. Its light mineral undertones create a unique, characteristic finish.

Clean Wine Is Great Wine

The misconception that ‘eating clean’ means ‘eating bland’ also applies to clean wine. One of FitVine’s biggest challenges has been overcoming the perception that responsibly made wine has to taste lousy because producing a clean wine somehow means ruthlessly removing everything that makes a wine worth relishing. “Most people have the impression that healthy wine doesn’t taste good,” says Mark, “so it’s been our mission to make clean wine that has all of the qualities of a great wine. We’re making wine that we enjoy drinking and that we’re proud to share with our families and friends – that’s really the driving force behind our business.”

FitVine’s Cabernet is the perfect proof of this, offering a full-flavored, clean taste with a smooth finish.

It has a classic cabernet nose of currant, lavender, black licorice, and a hint of new oak, with richly purposed soft tannins that embrace the flavors of cedar, boysenberry, coffee, chocolate, and a hint of leather.

Another key to FitVine’s approach is that they have modelled much of their process on how small European vineyards have always made wine. Like the clean food movement, making clean wine is really about getting back to the basics. Although FitVine uses the latest information and techniques to produce clean wine, they also adhere to many longstanding practices that have stood the test of time, such as sourcing high-quality grapes, ensuring the proper pH levels, conducting a lengthy fermentation process, and testing the wine repeatedly throughout these development stages

So far, FitVine’s efforts to create a clean wine have paid off nicely. The company’s wines have received high marks from both customers and reviewers, many of whom have been thrilled to discover a healthy wine that tastes great. Mark says: “It’s been very rewarding to see the response of people who are pleasantly surprised by the full flavor, full body, and smooth taste of our wines.”

Inspired by the Clean Food Movement, FitVine Continues to Innovate The mindset of eating clean reminds us to check sources, read labels, and gain a greater understanding of the food we eat. FitVine encourages the same when it comes to the wine we drink.

The company refuses to cut corners in making their wine, but they also recognize the importance of keeping their wines affordable. FitVine knows that eating clean can be good for the waistline but challenging on the wallet, and they don’t want price to be a deterrent to enjoying their wines. In an industry where prices are all over the map and it’s often hard to know what you’re getting for your money, FitVine’s wines always cost between $15 and $20 per bottle – and you’ll know exactly what you’re getting every time.

After initially launching a Cabernet Sauvignon and a Chardonnay, FitVine added a Sauvignon Blanc to their offerings and will soon be releasing a Pinot Noir. The founders plan to keep on refining their process in order to make their wines even better.

The FitVine team is also spreading the word about clean wine to other fitness- and health-minded audiences. “We’re very excited about our sponsorship program with elite athletes and fitness professionals,” says Mark. “Getting so much support from the fitness community shows that everything we’re doing to make clean, great-tasting wine resonates with people who care about what they’re putting in their bodies.”

Continues On Page 25

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FITWINE - Food Pairing

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Food & Beverage Magazine Issue

Continues From Page 23

You can learn more about FitVine’s wine by visiting their website at fitvinewine.com, where you can also place an order and find retailers who carry the FitVine brand of clean, great-tasting wines.

FitVine Wine is currently available for purchase at stores in twelve states—MA, NH, RI, CT, NY, NJ, DC, VA, FL, OH, KY, and CA—and will be available at retailers in all 50 states within the next 12-18 months.

“We take the extra time and go the extra mile to ensure that you know what you’re drinking. This is the way wine is meant to be made: without all the additives, sugars, and impurities that wreak havoc on our bodies.”

– Mark Warren, FitVine Founder

www.fitvinewine.com

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PerfectlyPlated Chefs

PAGE 28

Food & Beverage Magazine Issue

October 2016

Q&A with

Chef Alex Samayoa F&B • WHY CHOOSE FOH DISHWARE? AS • My food looks amazing on it and its sexy curves.

F&B • HOW IMPORTANT IS PRESENTATION? AS • Very! Like the saying goes, “You eat with your eyes first.”

F&B • WHAT IS YOUR FAVORITE WAY TO PLATE? AS • Kiln, its awesome and its durable porcelain.

F&B • WHAT IS YOUR FAVORITE LINE FROM FOH? AS • I honestly dont have a specific way to plate. I try to look at plating like a Rubik’s Cube.

F&B • DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? AS • I try not to make anything that looks the same.

F&B • WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? AS • I decided to become a chef after I injured my rotator cuff and knew that I would not be able to play baseball professionally. I started working time job at a catering company in Long Island, New York.

F&B • WHO WAS YOUR GREATEST COOKING INFLUENCE? AS • Greatest influence was and still is Wylie Dufresne. The two years that I spent at wd-50 where the best of my career.

F&B • WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? AS • I have to say salt. I think a lot of people are shy and don’t use enough of it.

F&B • WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? AS • My favorite red would be Chianti. My favorite white is Albarino.

F&B • WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? AS • The late great Muhammed Ali. I’m a big boxing fan.

Chef Samayoa Plated Flatware Continues On Next Page

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PerfectlyPlated Chefs

F&B • AS • F&B • AS •

CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? Jeremiah Langhorne from The Dabney. He’s turning heads with his classic hearth cooking, WHAT IS YOUR FAVORITE DESSERT? The classic apple pie. As basic as that dessert is, you’d be amazing how many people prepare it incorrectly.

F&B • BEST THING ABOUT BEING A CHEF IS? AS • Your the main actor in a broadway show. People are paying good money to see you and your cast performs a great show!

F&B • AS •

HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? Luckily I only have three items on my menu that have gluten. True Mexican cooking rarely uses gluten.

F&B •

WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF? Stay humble; continue to seek that diamond in the rough.!

AS • F&B • LASTLY, WHAT DO YOU DO TO RELAX? AS • Sunday ticket

Espita Mezcaleria, Espita Mezcaleria is a Southern Mexican-inspired restaurant located in the Shaw neighborhood of Washington, DC with a bar program that focuses on the many varietals and production styles of mezcal. The menu at Espita Mezcaleria offers rustic flavors that combine traditional Mexican and modern technique while staying true to the spirit of Southern Mexican fare. The goal is to explore the story of the Oaxacan culture in each and every bite. Additionally, the restaurant is focused on the region’s seven styles of mole. A collection of sopes, ensaladas, fundidos, tlayudas, and ceviches are also available. All of the tortillas are hand-pressed, and all dishes featuring masa are made with fresh ground masa. Standout dishes include Mole Negro with lamb neck, hoja santa, piloncillo, Mexican oregano and chile ash; Sea Scallop Ceviche with avocado salsa, pickled jalapeño, scallions and cilantro; Crispy Chanquetes, mini silverside fish with cracked pasilla and lime mayo, as well as Crab Tlayudas with Jonah crab, cebollas de cambray, spicy cream cheese mayo and arugula.

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Food & Beverage Magazine Issue

October 2016

Ellipse Plate

Ellipse Bowl

Harmony Plate

Ellipse Plate

Ellipse Plate

Thank You, Chsf Samayoa PAGE 31

PerfectlyPlated Chefs

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Food & Beverage Magazine Issue

October 2016

Q&A with

Chef Manolis Mattheakis F&B • WHY CHOOSE FOH DISHWARE? MM • The design and the form of the dishware that I choose fitted the

style that I wanted to promote to the clients through our dishes.

Simple but elegant.

F&B • HOW IMPORTANT IS PRESENTATION? MM • The visual result of a dish sometimes is very important and the guest feels awarded for his choice.

F&B • WHAT IS YOUR FAVORITE WAY TO PLATE? MM • Distinct flavors and ingredients .

F&B • WHAT IS YOUR FAVORITE LINE FROM FOH? MM • The Spiral Collection.

F&B • DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? MM • What is important for me, is minimal design. I would like also to advice the cooks to create and promote their own personality while creating a plate

F&B • WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? MM• Initially it was a hobby for me, so I decided to turn it into a career F&B • WHO WAS YOUR GREATEST COOKING INFLUENCE? MM My greatest influence was the first chef whose team I joined on 2005.

I also like the style of Gordon Ramsay.

F&B • WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? MM • “Nichteri” of Sigalas Estate Santorini made from the “Assyrtiko” variety for white and “Agiorgitiko” of Skoyras Estate Peloponnese for red.

Chef Manolis, Plated Flatware Continues On Next Page

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PerfectlyPlated Chefs

F&B • WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? MM • Cretan Extra Olive Oil, for it’s pure flavor F&B • WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? MM • I would like Jack Nicholson to taste some of my dishes.

F&B • WHAT IS YOUR FAVORITE DESSERT? MM • Phyllo pastry sweets (baklava, kadaif), with cinnamon ice-cream, flavored with sweet Soft Cretan Cheese (myzithra) and thyme honey.

F&B • CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? MM • Gordon Ramsay F&B • BEST THING ABOUT BEING A CHEF IS? MM • Food has the tendency to bring back memories. So I am delighted to have the chance, through my job, to be part of those memories.

F&B • HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? MM • Challenging! Another chance to make more people happy!

F&B •

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

MM • To be patient at the begining, open minded all the time and always keep the good mood and be dedicated to the goal.

F&B • LASTLY, WHAT DO YOU DO TO RELAX? MM • Play with my son Thank You, Manolis Mattheakis Manolis Mattheakis, Alios Ilios a la carte restaurant, within Santo Maris Luxury Suites & Spa Hotel has a wide range of flavors and treats creating a combination of local and international ingredients. The philosophy of the kitchen is primarily oriented on healthy diet, based on Greek Extra Virgin Olive Oil,fresh local vegetables as well as fresh fish from Aegean Sea. The Executive Chef, Mr. Manolis Matthaiakis, is in charge of Alios Ilios Restaurant since Hotel opening April 2016, he worked in several Restaurants and Hotels in Greece and abroad for the past 15 years.

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Food & Beverage Magazine Issue

October 2016

12 Round Crushed Bamboo Board

Crushed Bamboo Board

Ellipse Plate

Small Nouvelle Plate

Square Spiral Plate

Crushed Bamboo Board

Ellipse Plate

PAGE 35

PerfectlyPlated Chefs

Mignonette Miami, FL

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Food & Beverage Magazine Issue

October 2016 October

Q&A with

Chef Daniel Serfer F&B • WHY CHOOSE FOH DISHWARE? DS • They have stunning plates and are a local company like us. It’s nice to support each other.

F&B • HOW IMPORTANT IS PRESENTATION? DS • I’m probably going go against the grain and say while important, I do

believe an ugly plate will still be devoured if the food tastes great.

I’m not the biggest proponent of super architectural plating.

F&B • WHAT IS YOUR FAVORITE WAY TO PLATE? DS • I like to plate things together that are supposed to be eaten

together. The guest should put in minimal effort to create the perfect bite. I generally arrange the components of a dish in the center of

F&B • WHAT IS YOUR FAVORITE LINE FROM FOH? DS • N/A. F&B • DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? DS • Don’t worry about a few misplaced splashes; you can always wipe them away.

F&B • WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? DS • It was between this and being an attorney. For me, this was more fun. I like eating well too so knowing how to make anything I could want to eat is a bonus.

F&B • WHO WAS YOUR GREATEST COOKING INFLUENCE? DS • Alton Brown. I watched the shit out of his show in college. I liked it

because it focused heavily on technique instead of recipes and that helped me out plenty prior to working in a professional kitchen.

F&B • WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? DS • White- chateau d’yquem red-brunello di monalcino

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PerfectlyPlated Chefs

F&B • WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? DS • Shrimp (insert bubba from forrest gump diatribe) F&B • DS • F&B • DS • F&B • DS • F&B • DS •

WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR?

Jerry Stahl, he is my favorite author.

WHAT IS YOUR FAVORITE DESSERT?

Sticky toffee

CHEF WHOSE STYLE OF COOKING YOU REALLY DIG?

Steve Martorano.

BEST THING ABOUT BEING A CHEF IS?

Being able to cook everything imaginable for my kids and wife.

F&B • HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? DS • I don’t feel any particular way about it. I chose to be a chef and apart of

the hospitality industry. If one of our guests is gluten-free, then I honor that request when they are dining with me.

F&B •

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

DS•

Take the time to work in a professional kitchen prior to committing to culinary school.

F&B • LASTLY, WHAT DO YOU DO TO RELAX? DS • I want to say play with my kids, but most of the time that is not so relaxing so I watch Law & Order and imagine life as an attorney.

Daniel Serfer, a Miami native, opened two restaurants in his home town - Blue Collar in 2012 and Mignonette in 2014. Serfer didn’t always aspire to be a chef, let alone a restaurateur with a flagship at a hooker motel. His goal was to be a criminal defense attorney but while studying for the LSAT he realized his inspiration came from cooking and not the law. Danny’s cooking is from-scratch, straightforward and delicious. Serfer is able to oscillate between casual American comfort food and elegance with ease, and his restaurants reflect his no frills, full flavor attitude. He was a pioneer in Miami as one of the first restaurateurs to set up shop in the resurgent MiMo district when he opened Blue Collar and follows suit with Mignonette in the up-and-coming Edgewater neighborhood.

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Food & Beverage Magazine Issue

October 2016

6 Sampler Server

Ellipse bowl

Harmony plate

Harmony plate

Mod Plate

Teardrop Plate

Thank You, Chef Serfer PAGE 39

PerfectlyPlated Chefs

ATLAS Nantucket, MA

PAGE 40 Food & Beverage Magazine Issue

October 2016

Q&A with

Chef Brandt Gould F&B • WHY CHOOSE FOH DISHWARE? BG • Really great designs, especially the ones reflecting more of an

Asian aesthetic (eg., the Kyoto and our asymmetrical bowls.

The FOH that we were drawn to bear the delicate statue of really fine porcelain yet are priced right and have held impressively to the rigors of industrial use.

F&B • HOW IMPORTANT IS PRESENTATION? BG • Presentation plays a huge roll in product delivery. The patron

experiences their food visually as the plates are laid, before tasting or perhaps even smelling and FOH makes the perfect backdrop for our culinary artistry.

F&B • WHAT IS YOUR FAVORITE WAY TO PLATE? BG • At Atlas we often find ourselves layering, or stacking to facilitate the

mingling of the different components of each dish, but we assiduously avoid architectural contrivances that make it difficult for people to eat their food. On the other hand the are certain dishes that really benefit from being laid out rather than layered but in both cases FOH has provided us with a superior platform for either.

F&B • WHAT IS YOUR FAVORITE LINE FROM FOH? BG • Spiral, Kyoto and Mod F&B • DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? BG • Challenge yourself to be dramatic, let colors bounce off each other and harmonize like flavors do.

F&B • WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? BG • Luck. Necessity. Fear. I was trained as a painter and sculptor but was afraid that it might not work out. Having worked in kitchens throughout all of my schooling this seemed natural but the funny thing is that restaurants are are very scary undertakings and you have to be somewhat fearless to succeed.

F&B • WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? BG • White Burgundy, but this year ive really come around to loving many Different Chardonnays. I like big beefy Italian reds like a Borolo or Negroamaro.

Chef Gould Plated Flatware Continues On Next Page

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PerfectlyPlated Chefs

F&B • WHO WAS YOUR GREATEST COOKING INFLUENCE? BG • Probably Chris Schlesinger, founder of The East Coast Grill in Cambridge

Massachusetts and Author of Thrill of the Grill Then again I watched a lot of Julia Childs on PBS when I was a kid.

F&B • WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? BG • Tough Question- I go through a lot of garlic in my kitchen. I’m also not afraid of fat or salt both of which form the backbone of so many great dishes.

I once heard: “Fat is flavor and salt is the essence of life”.

F&B • WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? BG • Sir Patrick Stewart. I’ve been honored to serve many stars from the music,

sports, literary and movie worlds but I actually had to turn Patrick Stewart away from my restaurant and I would like to have a second chance.

F&B • WHAT IS YOUR FAVORITE DESSERT? BG • Anything and everything that my wife Gabrielle makes. My wife is an excellent baker and dessert maker. Along with curating the wine list at Atlas she runs our dessert program.

F&B • CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? BG • When it comes to professional chefs in the workplace I am constantly impressed with the women that I’ve been lucky enough to meet, work for and have work with me. I see these women do tremendous work with an aplomb that I try to emulate. I dig women in the kitchen and there should be more.

F&B • BEST THING ABOUT BEING A CHEF IS? BG • We get to nurture people, take care of them a little bit one meal at a time.

F&B • HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? BG • Challenged, but I like a challenge. The menu at Atlas is 90% gluten

free yet I haven’t had to do any real contortions to get there. We just had to think about unnecessary gluten sources.

F&B • BG•

PAGE 42

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

Expand your viewpoint. Read everyday, learn something new outside of your comfort zone whenever possible. Enjoy the world around you Well, Atlas is located on an island, so we go to the beach a lot. Surfing and sailing are a big part of our lives but I find real luxury with a book or even an interesting film.

Food & Beverage Magazine Issue

October 2016

Brandt Gould, co-owner and chef, brings more than twenty-five years of restaurant experience in both culinary and management roles to ATLAS.Brandt was the founder, designer and operator of Cambridge Street Victuals, an urban-themed bar and grill on Nantucket. Over the years he has had the benefit of knowing and working with celebrated chefs from Boston, New York and California . An artist at heart, Brandt’s experience outside of restaurants has been as a sculptor and painter.

He is a graduate of the University of Massachusetts, Amherst School of Fine Arts.

Kyoto Plate

Round Monaco Plate

Round Monaco Plate

Round Monaco Plate

Kyoto Plate

Round Monaco Plate

Thank You, Chef Gould PAGE 43

FRONT OF THE HOUSE

A FOOD & BEVERAGE industry leading authority on tabletop trends, also designs and manufactures a stunning array of glassware, drinkware, and cocktail picks. Bringing a creative & unique touch to any Happy Hour or beverage consumption experience. Whenever using Front of the House®’s stylish picks to build the perfect beverage in Front of the House® drinkware or dressing up small bites and appetizers, Front of the House® products push your dishes to the next level!

Creating the perfect cocktail or refreshing beverage begins with choosing the right drinkware from Front of the House®’s stylish selection of unbreakables or glassware.

The BPA-Free Drinkwise® collection is safer and stronger than any commercial drinkware available in the food & beverage industry; it has a glass-like clarity, and is industrial dishwasher safe which allows them to withstand thousands of washings. FOH®’s Glassware is a budget-friendly drinkware option that is available in a variety of trend-forward shapes and styles.

PAGE 44

Food & Beverage Magazine Issue

October 2016 October 2016 October

Showcase your unique serving style by adding FOH® accessories and picks to your small bites and drinks. Choose from a wide variety of bamboo, stainless steel and porcelain picks, spoons, mini forks, tongs, and more. Customize your order by incorporating your logo or artwork to create an impactful branding opportunity. The sky is the limit.

Drinkwise®, Glassware and Front of the House® accessories and picks provide superior high volume service at a low cost.

PAGE 45

INDUSTRY NEWS

Effective January 1, 2017, HEINEKEN USA will embark on a new era of business for its emerging global HEINEKEN brands, with the creation of Five Points Trading Company, a new venture aimed at incubating a range of popular global beers in the U.S. Under this new umbrella, Five Points Trading Company will assume U.S. importer of record responsibility for Red Stripe, Tiger, Birra Moretti, Affligem, Murphy’s Stout, Prestige, Sagres and Mort Subite. With the development of Five Points Trading Company, HEINEKEN USA is now able to bring these emerging premium brands back in-house, while taking them to new heights by utilizing the resources and expertise of the company’s established distribution network.

Named in reference to the five points of HEINEKEN’s iconic red star and America’s first melting pot neighborhood in lower Manhattan, Five Points Trading Company will embody the same energy, cultural diversity and entrepreneurial spirit of the historic neighborhood. The brands, which will be represented

by Five Points, are established in the U.S market and currently imported and sold by other importing companies whose contracts are set to expire at the end of 2016.

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Food & Beverage Magazine Issue

Five Points Trading Company will be led by General Manager, Charles (Chas) Littlefield who, along with his team, will manage the new brands separately from HEINEKEN USA’s current portfolio.

“Like its neighborhood namesake, Five Points Trading Company will provide a nexus for new thoughts, perspectives and cultural exploration, while tapping into the legacy and import expertise of HEINEKEN USA,” stated Littlefield. “This portfolio of exceptional beers provides new opportunities to connect with millennial beer drinkers as they become more global and more adventurous with their taste. We are excited for the transition and are already hard at work developing our 2017 goto-market strategy.”

The brands represented under the new Five Points Trading Company include:

October 2016 RED STRIPE - is a pale lager first brewed in Jamaica according to a recipe developed in 1938. Production of Red Stripe, in its beloved stubby bottle, was moved from Jamaica to the U.S. and U.K. in 2012 but has now returned to Jamaica under the leadership of HEINEKEN USA and Five Points Trading Company.

TIGER - Introduced in 1932 as Singapore’s first locally brewed beer, Tiger quickly gained favor among Allied troops stationed in the Pacific during WWII. Today, Tiger remains one of the world’s leading contemporary beer brands maintaining a strong social presence and community involvement. Brewed completely by the sun utilizing solar panels, Tiger is made with only the finest ingredients and brewed by a precise process that lasts over 500 hours. The result is a beer with an intensely refreshing, full-bodied taste that has won over 40 international awards and accolades.

BIRRA MORETTI - First introduced for sale in 1860, Birra Moretti is a premium quality, award-winning Italian beer made in the traditional way utilizing a production process that has remained unchanged since 1859. Only the best raw materials along with a special blend of high quality hops are used to give Birra Moretti its unique taste and fragrance, and enhance its perfectly balanced bitter taste. The popular “man on the label” is associated with Moretti drinkers who personify authenticity, genuineness and tradition.

AFFLIGEM - is a Belgian abbey beer, first brewed by monks in an abbey in Affligem, Belgium in the 11th century as a means to raise money, avoid drinking contaminated water and provide nutrition. All Affligem beers undergo a double fermentation and production process that remains close to the brand’s roots. The second fermentation occurs in the bottle to impart more flavor as the beer rests for 14 days. While owned today by HEINEKEN, the monks continue to oversee all aspects of brand production and packaging.

MURPHY’S STOUT - Brewed in Cork, Ireland, and renowned for “keeping it real”, Murphy’s Stout is an authentic Irish Stout introduced by the Murphy brothers in 1856. Considered to be smoother and less bitter than its chief competitor, Murphy’s Stout flavor is evocative of caramel and malt and is free from any hint of carbonation. Every can of Murphy’s contains a widget containing nitrogen gas necessary to create the draught flow effect and distinctive head when opened.

PRESTIGE – brewed in the first and only Haitian brewery, Prestige is an American-style lager brewed using state of the art technology and only the finest ingredients – natural hops, two-row malt, quality yeast and crystal pure water. Prestige is a true Haitian brand that has become an emblem of national pride and an iconic cultural symbol.

SAGRES – introduced in 1934 at the Portuguese World Exhibition, Sagres is a 100% natural lager style beer that delivers refreshing brightness, medium body, dry character and a pleasantly bitter taste. It’s light and golden color and distinct taste celebrate the pleasures of Portugal – beach, sun, food, and humor – and reinforce Sagres as the beer of all Portuguese.

MORT SUBITE - a traditional Belgian lambic beer, Mort Subite is brewed with the highest levels of craftsmanship and slowly matured in oak barrels in which delicious fresh cherries are added. Mort Subite’s signature hint of berries offers drinkers’ fantastic flavor and taste, with a smooth finish.

LITTLEFIELD COMMENTED, “Keeping the Five Point and HEINEKEN USA portfolios separate will allow our current marketing and sales organization to maintain focus on our four core brands – Heineken, Dos Equis, Tecate and Strongbow - while enabling Five Points to direct its energy and resources to developing the potential of these new to the company acquisitions. We are grateful to our current wholesaler partners, whose enthusiasm and dedication to cultivating these brands, to date, has been integral to their success.”

PAGE 47

FRANCHISE OPPORTUNITIES

WALK-ON’S BISTREAUX & BAR EXECUTES DEVELOPMENT AGREEMENT TO BRING 5 RESTAURANTS THE “#1 SPORTS BAR in North America” is branching out to yet another region of the Lone Star State.

Walk-On’s Enterprises co-founder and owner Brandon Landry announced today that the company has executed an Area Development Agreement with seasoned restaurant owner Moussa Haidar to bring an initial five WalkOn’s Bistreaux & Bar restaurants to southern Texas, with more locations to be added in the near future. Haidar currently owns and operates more than 20 IHOP locations and an On The Border franchise.

The agreement will introduce the Walk-On’s brand with two locations in San Antonio and three more across the Rio Grande Valley, further expanding the chain’s footprint outside its home state of Louisiana.

“The first time I stepped into a Walk-On’s, I knew it was exactly the kind of sports bar concept I had always wanted to have,” said Haidar.

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Food & Beverage Magazine Issue

Everything about it is superior to the typical sports bar, starting with incredible food featuring the taste of Louisiana, a wide array of cocktails and craft beers, the family-friendly sports atmosphere and the commitment to outstanding customer service.”

Haidar opened his first IHOP in 1991, and now owns 22 restaurants along Texas’ southern border. At both IHOP and Dairy Queen, his commitment to providing outstanding customer service has led to long-term loyalty from his satisfied guests.

“We’ve made Texas a priority expansion market ever since we started franchising, and we feel very fortunate that a successful restaurateur like Moussa has become a fan of our brand,” said Landry.

“I can’t wait to join him for our first groundbreaking in South Texas, and to watch him expand across this vibrant region.”

October 2016 Walk-On’s is renowned for its signature Louisiana-style menu served up in a game-day atmosphere by America’s Cheerleaders, who make sure every guest feels welcome.

“Moussa is a very talented and accomplished restaurant operator who shares our vision for Walk-On’s,” said Scott Taylor, Walk-On’s Enterprises President & COO. “We look forward to working with him and his team as they scout locations and plant our flag across South Texas.”

Baton Rouge-based Walk-On’s – voted “Best Sports Bar in North America” by ESPN – now has eight locations throughout Louisiana – three in Baton Rouge and one each in New Orleans, Lafayette, Houma, Shreveport and Lake Charles. Other locations are on the way in Zachary, Covington, Alexandria, Bossier City and Metairie, as well as Dallas/Fort Worth, Houston, Lubbock and Tyler, Texas. Several additional markets across the Southern United States are likewise on the drawing board.

In May 2015, New Orleans Saints superstar Drew Brees and his wife, Brittany, bought into Walk-On’s Enterprises as co-owners. Drew pointed out that Walk-On’s is “a great place to bring my family, teammates and business colleagues” and that they were excited to help “expand the brand across the nation.”

Haidar has already begun scouting sites in San Antonio and expects to break ground on his first Walk-On’s location before the end of 2016.

To inquire about franchising opportunities, qualified applicants may contact Scott Taylor at franchise@walk-ons.com.

For a complete menu and more information, visit WalkOnsEnterprises.com.

ABOUT WALK-ON’S ENTERPRISES

Walk-On’s Enterprises is arguably the most distinctive restaurant company in America. Its concepts are fresh, fun and original, from Walk-On’s Bistreaux & BarSM – voted ESPN’s “#1 Sports Bar in North America” in 2012 – to Happy’s Irish Pub and Walk-On’s Catering. Additional growth lies ahead, as the company expands on its winning combination of delicious, affordable food and drinks presented in an uncommonly warm and friendly atmosphere. For more information, visit walkonsenterprises.com, or contact Ladd Biro at Champion Management at lbiro@championmgt.com or 972.930.9933.

PAGE 49

INDUSTRY NEWS

By Chris Purcell, Director of Food and Beverage for The Tilted Kilt Pub & Eatery SEASONAL CHANGES can bring more than rain or shine – the warmth of summer and the briskness of fall inspire seasonal releases and craft flavors from breweries that not only breathe life into your beer selection, but can be incorporated into your seasonal menu items. With 84 percent of craft beer consumers liking to choose their beer depending on the season and 71 percent of craft beer purchasers selecting their beer choice based off of how well it will complement their meal, pairing the perfect beer with the right dish or infusing the perfect beer into the right dish can be the menu innovation your customers have been craving.

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Food & Beverage Magazine Issue

October 2016 If You’re Thinking About Upping Your Beer Pairing Game, Here’s A Few Thoughts To Consider:

Pairing Strategies

You don’t need to be an expert to create synergy in your food and beer pairings, but having a basic understanding of why certain flavors are accentuated by the proper beer is a necessity.

There are two theories you can utilize – the complementary pairing theory and the contrasting pairing theory. These theories are relatively straightforward. The complementary pairing theory suggests pairing food and craft beers with flavors that complement each other, or flavors that are very similar (such as pairing a porter with a hearty steak). The contrasting pairing theory suggests pairing flavors in the beer and meal that contrast with each other to allow balance. However, when trying to nail that perfect balance of flavors, it’s important to make sure that bitter hops don’t kill the taste of the meal completely. There’s a fine line when pairing flavors to try and achieve a natural balance – be cautious about pairing flavors that might overpower one another. beers into the food itself. Using the same theories above, try blending seasonal craft beers in sauces, dips, soups, breads and marinades for meats and seafood. Infusing the unique summer or winter inspired flavors into classic dishes can put a fun twist on your traditional menu to complement the palate of the season.

Work with Brewery’s Schedules Breweries have their own release strategies for their seasonal beer offerings, so being aware of these release schedules can help you time out your seasonal menu offerings. This allows you to play on the classic flavors of the season and drive your own menu flavor calendar. Once a certain seasonal beer is no longer sold, it’s time to switch up your seasonal offerings and create a new range of flavors to complement the tone and tastes of the changing season.

This can bring an especially unique accent to your menu if you’re able to utilize seasonal beer offerings from regional or local microbreweries. Not only will you be driving new flavor combinations, but these combinations give you an opportunity to incorporate locally-grown flavors into your menu in a new and distinctive way. For chain restaurants, this is a great way to separate yourself from the pack and creates a new avenue for driving locals to your location.

Beer Pairing Tips and Examples Nailing the art of beer pairing is an achievable – and enjoyable – goal to set your sights on, but even with an understanding of the basic theories stated above, there’s a few simple tips that can go a long way. Regardless of which theory you utilize, balance will always reign supreme.

Additionally, be mindful that flavors are subjective. While malty, sweet beers will tame the burn from spicy foods, higher alcohol levels intensify it. Hoppy bitterness can also over-intensify the spices and the burn, which some may enjoy but others may not. Provide your customers with a wide variety of pairing options to satisfy different taste preferences.

To help spark your creativity, see below for a few classic Tilted Kilt pairing examples:

• The Kona Longboard Lager with blackened fish tacos topped with cayenne ranch, shredded cabbage and an onion-cilantro relish.

• Sam Adams Lager with a bacon cheeseburger piled high with Maple pepper bacon, American cheese, caramelized onion relish, burger sauce, leaf lettuce and ripe tomatoes.

• Leinenkugel’s Summer Shandy with a fresh steak salad featuring a fresh lettuce blend, grilled sirloin steak, blue cheese crumbles, grilled red onions, ripe tomatoes and cucumbers.

Don’t leave your customers scratching their heads to find the right beer to order with their meal – do the hard work for them to help satisfy the growing thirst for the perfect pairing.

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MOVIES 4 FOODIES

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COVER STORY - Paul Stanley • Rock & Brews TRENDS IN PRODUCTS

It has been recently suggested to our publisher that it would be nice to see some of the newest equipment and related merchandise that the food service industry is currently using. Actual end users giving their honest opinions about the usage, cost benefits, potential savings, etc. With this in mind, I went searching all my local restaurants, pubs, fast foods, pizza parlors, convenience stores and found some unique products to bring to your attention.

This article will be reviewing a custom item for back of house that has many cost saving and operational benefits to all end users. If you currently use a double ended squeeze bottle (FIFO bottle) where one end is for filling and the other is for dispensing, you may be either writing on the fill end cap or putting an adhesive label on the cap in order to differentiate what is in each squeeze bottle.

A company in Southern California, Results Through Innovation, manufactures an imprinted cap that is used on the fill end of the bottles. The cap is permanently imprinted with the name of the sauce or condiment being dispensed with a foil that bonds to the cap. The caps are colored to near match the sauce being dispensed and are a direct replacement for the OEM caps.

The obvious benefits, as explained to me, no more stickers or labels to purchase, no more glue or adhesive residue to remove when washing, no potential contaminationwith particulates that get underneath the label during washing.

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October October2016 2016 October 2016

In addition, the imprints have been tested and are still going strong after over 400 daily washes with no end in sight. Upon further questioning, I was informed that they currently have over 50 sauces in stock with new varieties being added every week.

There are also fill end caps with all the above elements and the additional feature of a vented cap for higher volume bottle recovery.

In essence, the squeeze bottle recovers faster by venting the cap.

The higher rate of recovery back to normal helps facilitate speed of service and squeeze bottle life.

The air that refills the bottle for its next usage does not go through the sauce: it enter through the fill end cap. These are great items if you are using the FIFO style bottles and want organization, less chance of sauce-to-sandwich application errors, long term cost savings, and ease of operations. Click thru to their informational websitefor more information on these and many other innovative products.

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RESTAURANT NEWS Philadelphia is known for good pizza, but it is also home to the world’s first pizza museum: Pizza Brain in Kensington.

According to Guinness World Records, the artisan pizzeria boasts the world’s largest collection of pizza memorabilia.

Philadelphia’s gained some serious pizza cred in recent years. Not only is this city home to a pizza museum and restaurant (Pizza Brain), an artisan pizza truck (Pitruco) and, according to Bon Appétit, America’s very best pizza (Pizzeria Beddia), but it’s also a proving ground for the idea that this traditional food can be reinvented in infinite ways.

Whether it’s a straightforward but studious Neapolitan round, a floppy tri-corner slice with cheese to spare or a newfangled pie laden with unexpected but carefully sourced ingredients, there is absolutely a pizza for every eater’s predilection. Here’s a sampling of the region’s pizza riches: Artisan Pizza: True artisan pizza is made by hand by pizza chefs who are dedicated to their craft and who carefully source their ingredients. Often—but not always—taking Neapolitan style as a starting point, these pies reinvent the genre with remarkable toppings and personal flourishes or mix and match styles for a diverse pizza experience.

• Pizza may not be the sole focus at Midtown Village’s Mediterranean wine bar Barbuzzo, but there’s no denying the lure of Chef Marcie Turney’s famed asparago pie, with secret white sauce, fior di latte and truffled farm egg. Seasonal options such as the Fico (figs, gorgonzola, arugula, prosciutto and walnuts) showcase mastery over ingredients. 110 S. 13th Street, (215) 546-9300, barbuzzo.com

• Chef Peter McAndrew’s La Porta produces his own style of pizza, a thin charred crust with a structured bite. The original Jersey Boy combines provolone, crabmeat, pistachio pesto and roasted peppers. 1192 N. Middletown Road, Media, (610) 358-5104, laportarestaurant.com

Photo by M. Kennedy for VISIT PHILADELPHIA

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• As chef Marc Vetri’s first pizza offering, Osteria set a new standard for local pizzaiolas. This elegant eatery serves up both tradizionali (Roman) pies (octopus and smoked mozzarella) and napoletane pizzas, including one with grilled peaches and prosciutto. 640 N. Broad Street, (215) 763-0920, osteriaphilly.com

October 2016 • The world’s first pizza museum and shop, Pizza Brain showcases 550 pizza artifacts in rotation at its Fishtown headquarters. The gas oven-fired pies feature sustainably sourced toppings like kale, bacon and mushrooms to fun and delicious effect.

2313 Frankford Avenue, (215) 291-2965, pizzabrain. org

• The strict rules at Fishtown’s Pizzeria Beddia—no slices, no phone, cash only, two pies per party, 40-pie output per day—didn’t stop Bon Appétit from declaring that the two-man operation makes the country’s very best pizza. Each masterful 16-incher is topped with Jersey tomatoes, sea salt, two kinds of mozzarella, Gouda-like Old Gold cheese and a sprinkling of oregano. (Fancier additions of arugula, house-made pork sausage, cremini mushrooms, collards and pickled chiles delight too.) 115 E. Girard Avenue, pizzeriabeddia.com New-School & Hybrid Pies: Some of the most interesting pizza (and pizza-adjacent, e.g., flatbread) creations come out of kitchens that rethink traditional sauce-and-cheese rules. The city’s new-school and hybrid pizzas throw ancient recipes to the wind and embrace a more unorthodox approach.

• As Philadelphia’s only full-on vegan pizzeria, Society Hill’s Blackbird uses ingredients such as seitan sausage, Daiya non-dairy cheese and housesmoked tofu to cover its chewy crusts and sate nonmeat-eating appetites. 507 S. 6th Street, (215) 6256660, blackbirdpizzeria.com

• The brick-oven creations at City Tap House veer into unusual and delicious territory: Thin crusts come topped with combinations such as truffled honey, pistachio pesto and goat cheese; or corn with raclette cheese, pickled jalapeños and cilantro pesto. 2 Logan Square, (215) 587-9040, citytaphouselogan.com; 39th & Walnut Streets, (215) 662-0105, citytaphouseucity.com

• At Mt. Airy’s Earth Bread + Brewery, the mozzarella is made daily in house and the oven is hand-built. Diners wash down their Nashville Hot Chicken or Vietnam Veggie flatbreads with made-on-premises beer. 7136 Germantown Avenue, (215) 242-6666, earthbreadbrewery.com

• One of the original purveyors of gourmet pizza in Philly, Mama Palma’s has never been afraid to experiment. The made-in-house mozzarella and wood-fired oven support whimsical toppings like Peking duck and Hawaiian pork. 2229 Spruce Street, (215) 735-7357, mamapalmas.com

• Fishtown’s Medusa Pizzeria builds its inspired pies from toppings such as smoked salmon, cherry tomatoes and crème fraîche, then bakes them in a wood-fired oven for maximum crispness.

A Nutella-stuffed dessert pizza offers its own sweet reward. 2327 Gaul Street, (215) 644-8383

• It’s a make-and-take affair at Snap Custom Pizza, which encourages diners to build their own pies. Toppings such as veal meatballs, balsamic syrup, poblano peppers and herb butter ensure that the result will always be intriguing. 1504 Sansom Street, (215) 568-5000,

• 4 Station Road, Ardmore, (610) 896-4488; 291 Main Street, Exton, (484) 875-5800; snapcustompizza.com

• “Suburban” style pizza rules that day at Kermit’s Bake Shoppe in Graduate Hospital. The variations run the gamut from classic pepperoni to almond basil pesto with red peppers, garlic spinach and olives. 2204 Washington Avenue, (267) 639-4267, kermitsbakeshoppe.com Old-School Philly Pies: Long before there were water-filtering, artisan flour-dusting scholars of pizza in the area, there have been corner shops and family-owned parlors making the regional specialty of tomato pie and other local fan favorites. These pizzas might not hew to centuries-old Italian hydration ratios—but they perform just fine on any taste test.

• Sometimes simple inspirations go a long way, especially in the world of strip-mall pizza purveyors. At Charlie’s Pizzeria in Norristown, the oven turns out “red top pizza,” a New York-esque pie that adds a signature dollop of extra red sauce on top. 107 W. Germantown Pike, Norristown, (610) 275-1403, pizzacharlies.com

• Gennaro’s Tomato PIE specializes in a tomato-forward American Neapolitan pizza—not to be confused with the typical Philly tomato pie in a square format.

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RESTAURANT NEWS The East Passyunk Avenue-area bring-your-ownbottle (BYOB) spot channels a classic pizza parlor with its décor and keeps things classic with basic toppings and simple salads. 1533 S. 11th Street, (215) 463-5070

• Open 89 years and running, Marra’s exudes charm and authenticity. The pizza, thin crust and built on the same recipe as its owner’s grandparents used, showcases the best of Italian-American traditions with Philly flair. 1734 E. Passyunk Avenue, (215) 463-9249, marrasone.com

• Pizza lovers enter through the back door at the 40-year old Limerick “speakeasy” Penny’s Pizza (now with a second location in Oaks), which is open Thursday through Sunday. The house specialty: “upside down” pies made with a crispy cornmeal-dusted dough. 68 W. Ridge Pike, Limerick, (610) 489-3636; 180 Mill Road, Suite 4, Oaks, (484) 924-9766, gotcornmeal.com

• There are no wedge-shaped slices at Santucci’s Pizza—just pillowy squares with sauce over cheese.Santucci’s original locations populate Northeast Philadelphia; the family more recently brought their addictive square-shaped pies to Bella Vista and North Broad Street. 4010 Cottman Avenue, (215) 332-4333; 460 W. Street Road, Warminster, (215) 441-9400; santuccis.com; 4050 Woodhaven Road, (215) 281-2900, joesantuccisquarepizza.com; 2313 W. Venango Street, (215) 288-2900; 901 S. 10th Street, (215) 825-5304; 655 N. Broad Street, (267) 639-6014, santuccispizza.com

• Diners can order pizza and only pizza at the iconic BYOB Tacconelli’s, where there’s a (strongly) suggested three-topping limit for the crunchy, thin-crust pies.It’s also advised that wannabe patrons call the lauded Port Richmond pizzeria in advance to reserve their dough since it’s made in finite quantities daily. 2604 E. Somerset Street, (215) 425-4983, tacconellispizzeria.com

• A proud Philly tradition, tomato pie and its practitioners attract a devoted clientele. Around Valentine’s Day, lovebirds get cozy in the tiny booths at the legendary Tony’s Place in Northeast Philly to feast on the tomato pie, which comes in a heartshaped form for a limited time each year. 6300 N. Frankford Avenue, (215) 535-9851

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Traditional Neapolitan Pizza: With American pizza diverging into multiple regional styles and variations, some traditionalists are trying to bring it back to its Italian origins. These pizzas follow the strict standards of their birthplace: San Marzano tomatoes, high-protein wheat flour and stone ovens fired by oak wood. The elastic, tender crust should be marked by charring and is typically eaten by knife and fork.

• A wood-fired oven makes the delicious starting point for the rounds at Biga, a sophisticated beer and pizza joint in Bryn Mawr. In addition to classics, it also bakes up beautiful inventions like the Papa Chulo (garlic béchamel, bacon, potatoes, onions and pesto). 810 Glenbrook Avenue,

• Bryn Mawr, (610) 525-4800, restaurantbiga.com

• Neapolitan pizza is more than a hobby in Italy—it’s the law. Chef Joe Cicala of Le Virtù earned the right to make authentic pies by winning a coveted Napoli Pizzaiolo Verace certification. His South Philly forneria Brigantessa makes irrefutable classics like margarita and marinara, alongside some seasonally changing pies. 1520 E. Passyunk Avenue, (267) 318-7341, brigantessaphila.com

• What takes 10 days, three craftsmen from Naples, 23,000 pounds of handmade bricks from Santa Maria, “baking floor” from Sorrento and volcanic sand from Vesuvius? The handmade oven at Capofitto, Old City’s artisan pizzeria from the owners of legendary gelateria Capogiro, that’s what. 233 Chestnut Street, (215) 897-9999, capofittoforno.com

• East Falls’ best-kept secret In Riva pays homage to pizza’s beginnings with its wood-fired oven.Between a mean margherita and creative spins such as the mushroom and zucchini pie with truffles and fontina, diners have tough choices to make.

4116 Ridge Avenue, (215) 438-4848, in-riva.com

• Nomad Pizza in Bella Vista serves topnotch pies cut at the table to prevent them from getting soggy. A second location in Midtown Village serves Roman-style pizza with toppings like ’nduja sausage and Castelvetrano olives. 611 S. 7th Street, (215) 238-0900; 1305 Locust Street, (215) 644-9287, nomadpizzaco.com

October 2016 Pitruco’s little red truck is an extra-hot commodity. The mobile pizza oven produces wonderful 11-inch personal pies made with a characteristic Neopolitan crust.

Various locations, (484) 602-5454, pitrucopizza.com

• Sibling restaurants Pizzeria DiMeo’s in Roxborough and upscale Arde Osteria & Pizzeria in Wayne import their San Marzano tomatoes directly from Italy and their mozzarella di bufala from a small farm in Campania, ensuring that their wood-fired pies have a down-to-the-last-drop authentic flavor. 8500 Henry Avenue, (215) 621-6134, pizzeriadimeos.com; 133 N. Wayne Avenue, Wayne, (484) 580-6786, ardewayne.com

• While the menu of pies at restaurateur Stephen Starr’s Pizzeria Stella is firmly rooted in an authentic flavor palate, a few surprises sneak in: garlic crema, long hot pepper pesto and aged provolone. 2nd & Lombard Streets, (215) 320-8000, pizzeriastella.net

• The two Philly Pizzeria Vetri outposts, with their wood-fired Renato ovens, go all out. The Neapolitan crust requires a three-day rise, and the rolled-up mortadella- and ricotta-stuffed, pistachio-sauced “rotolo” looks like a pastry, eats like heaven. 1615 Chancellor Street, (215) 763-3760; 1939 Callowhill Street, (215) 600-2629, pizzeriavetri.com

• A personal obsession led to professional training under top pizzaiolos, and now David Ravanesi’s Ravanesi Pizzeria shares that passion with the masses.

Topped with house-made mozzarella and cooked in a handmade oven, the pizza can be purchased only until it runs out. 790 Baltimore Pike, Glen Mills, (484) 8408912, ravanesipizza.com

• With locations in Phoenixville and Wayne, Vecchia has quietly upped the suburban pizza game.

A small menu of pizzas made with imported ingredients keeps the proceedings reverent and on point. 134 N. Wayne Avenue, Wayne, (484) 580-6135, vecchiaofwayne.com; 249 Bridge Street, Phoenixville, (610) 9331355

• Fishtown’s dining destinationWm. Mulherin’s Sons throws down the pizza gauntlet with gorgeously charred pies. Pitruco-trained chefs whip up a double margherita with Burrata and bufala mozzarella, plus goodies like the Philly-centric Spicy Jawn, with pepperoni, sharp provolone, long hots and coppa. 1355 N. Front Street, (267) 753-9478, wmmulherinssons. com

October

• At both its Midtown Village and University City locations, Zavino builds on a Neapolitan crust and oven foundation with Kennett Square-grown mushrooms, Berkshire pork sausage and ricotta-stuffed veal meatballs. 112 S. 13th Street, (215) 732-2400; 3200 Chestnut Street, (215) 823-6897, zavinohospitalitygroup.com Other Regional Styles: Beyond Naples and Philly lies a world of pizza classification with distinctive characteristics, and many of these types can be sampled in and around town.

• The rotating Roman slice specials from Bufad Pizza’s wood-fired oven feature options like an all-tomato Rossa or a killer Amatriciana with pancetta and pecorino. The regular menu specializes in Neapolitan pies. 1240 Spring Garden Street, (215) 238-9311, bufadpizza.com

• A lesser-known pizza style whose time has come: Pizzeria Nonna focuses on Northeastern Pennsylvania pizza, aka pitz. That means square pizza, sometimes involving (gasp!) cheddar. 5301 Germantown Avenue, (267) 766-6900

• Trenton-style pizza (i.e., thin-crust, with mozzarella beneath the sauce and toppings) lives on at SLiCE. Two locations and a third to come in Fishtown suggest that this New Jersey variant has more than a few fans in Philly. 1180 S. 10th Street, (215) 463-0868; 1740 Sansom Street, (215) 557-9299, slicepa.com

• Passyunk’s Square Pie invites patrons to chow down on hefty, Brooklyn-style Sicilian crusts amped up with cured pork belly, roasted potatoes and leeks, or roasted eggplant, capers and ricotta.

The highlights may be its take on what locals claim to be Philly’s iconic sandwich: roast pork, with spinach and provolone. 801 E. Passyunk Avenue, (215) 238-0615, squarepiephilly.com

• NYPD Pizza offers something of a pizza smorgasbord. On the bountiful menu: Neapolitan, Sicilian and New York styles, and even Chicago-style deep dish. 140 S. 11th Street, (215) 733-0651, nypdpizzeriaphiladelphia.com

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ROMA TOMATO

Lentil & Goat Cheese Salad This quick, easy lentil dish featuring Windset Farms® plump and full flavored Roma tomatoes makes for a hearty yet healthy, main course salad. SERVES 4.

INGREDIENTS • • • • • • •

4 Roma tomatoes 250 g puy lentils ½ red onion, thinly sliced ½ cup fresh basil, thinly sliced 2 Tbsp sherry vinegar 3 Tbsp extra virgin olive oil 150 g soft goat cheese

INSTRUCTIONS Bring a large saucepan of water to boil and season with salt. Add the lentils and simmer for 25 to 30 minutes until tender. Drain and set aside to cool a bit.

Roughly chop the Roma tomatoes and place in a large bowl with all of their juices. Add the onion and basil.

Mix in the sherry vinegar and extra virgin olive. Add in the cooked lentils and season to taste with salt and pepper. Transfer the salad to bowls and top with the crumbled goat cheese and serve.

FOR MORE GREAT RECIPES VISIT WINDSETFARMS.COM

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SOMMELIER OF THE MONTH

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Food Food & & Beverage Beverage Magazine Magazine Issue Issue

October 2016

WITH over six years in the industry, Scott’s resume and knowledge make him one of the best in the business.

After receiving his Bachelor of Arts in English and Philosophy from the University of Texas and Masters of Arts in Humanities from the University of Chicago, Scott found himself teaching language arts and writing, giving him a greater understanding of how to communicate with the masses

October

It was during this time that Scott’s love for wine was solidified.

In 2010, Scott moved to New York City and became fascinated by the wine culture and specialty shops, leading to his first job in the industry at Sip Fine Wine in Brooklyn. Scott began as a sales associate and quickly climbed the ladder to become a consultant at Morrell and Company where he eventually became the brand’s sommelier. From 2012-2014, Scott proudly served as the sommelier at Michelin-starred Babbo Ristorante e Enoteca from Chef Mario Batali and famed restaurateur Joseph Bastianich.

Scott found himself back in Austin two years ago, where he took the position as beverage manager and lead sommelier at the former laV Restaurant & Wine Bar. His vast knowledge gained over the course of his career, in addition to his deep passion for understanding the culture of wine, makes Scott a remarkable fit for The Red Room Lounge.

At The Red Room Lounge and Estate Wine Brokers, Scott handles day-to-day operations, buying and selling wine and educating his team about their extensive wine list.

WITH DARREN SCOTT ON NEXT PAGE PAGE 65

What is the most rewarding thing about your profession?

For me, it’s the daily opportunities to Everyone has a story. Tell us how you knew you taste incredible wines that I could never afford to purchase on my own, as well as wanted to become a sommelier…what was the creative freedom to curate a wine list your “light bulb” moment? and share my personal tasting experiencMy first real “a ha” moment happened es with guests. during my time as a graduate student at What is the most difficult part of your job as a the University of Chicago when I was 22 sommelier? years old. I was at a dinner party when a The daily back-and-forth between foclassmate opened a bottle of Chateâuneuf cused, analytic tasks and social, physical du Pape from the 1998 vintage, and I was activities can make it difficult to stay orfloored. This was nothing like the plonk ganized. On any given day, I am at varI drank in college, and in that moment, ious turns as a student, business managI realized that wine was something spe- er and cellar steward, but also a teacher, cial. I started tasting and reading at a wine consultant and glorified bus boy. voracious rate, and eventually moved to New York City with the intent to pursue What’s the wine culture like in your City? Any wine as a profession. I landed a job as a regional trends you’ve observed? consultant at Morrell & Company’s retail Austin’s wine culture has progressed a store in Rockefeller Center in Manhat- great deal in the past few years, and we tan. While that work was instructive, I now have a wealth of inspired beverage couldn’t help but notice the energy at the programs run by talented professionals. adjacent Morrell Wine Bar, where guest One general trend I’ve noticed here is reactions to wine were immediate and that consumers tend to gravitate towards palpable. When the wine bar placed a fuller-bodied styles of red wine regardless help wanted ad for a Sommelier, I applied of the occasion. The trend makes sense with the idea that I would be passed over when you consider that Austin is known for someone with more experience, but to for hearty fare like barbeque, Tex-Mex my surprise, I was given the opportunity and steak.

What does a typical day of work look like for you?

My mornings are usually spent studying, answering emails and attending trade seminars. In the early afternoon, I head to work to receive and stock deliveries, taste with representatives from local distributors and prepare the Lounge for service. Just before we open our doors in the evening, I train my wait staff on any new additions to the wine list, and then it’s time to pop corks for guests and help facilitate service on the floor. At the end of the night, I take stock of the day’s depletions, prepare service reports, and enjoy a glass or two.

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Which wine region is top on your list of places to visit?

Piemonte in the autumn, during white truffle season.

What was the biggest “break” that helped launch your career?

In 2012, I was offered the chance to serve as a Sommelier at Mario Batali’s Babbo, a Michelin starred restaurant in Manhattan’s West Village. Up to that point, I was reasonably comfortable working in a dining room, but Babbo set a new bar of expectations, teaching me to execute a high level of service in a fast paced environment while dramatically expanding my wine knowledge.

October 2016 What advice do you have for someone considering a similar career path?

First, avail yourself to taste and research every wine you can get your hands on, while starting a journal or blog to record your notes. Second, get some practical experience working on the floor of a restaurant to learn the flow and demands of service.

Lastly, what do you do when you’re relaxing?

I enjoy Austin’s vibrant live music and craft beer scenes and travel whenever possible.

What’s next for you??

I’m working closely with the owner and founder of the Red Room Lounge to operate and promote Estate Wine Brokers (www.estatewinebrokers.com), a company that specializes in the acquisition, valuation, and resale of rare and back-vintage bottles from privately owned cellars.

And the biggest challenge?

The biggest challenge in dealing with the secondary market is assuring the provenance of a cellar and detecting damaged or counterfeit bottles, but that’s also what makes the work so intriguing.

What was the last wine that really made an impression on you?

I recently took a trip to the Willamette Valley. The wines that resonated with me the most were the Chardonnays from producers like Eyrie and Bergström. Oregon has received a great deal of praise for its Pinot Noir, but recent changes in clonal selection have yielded gorgeous Chardonnays that recall the elegance and grace of Burgundy more than the opulence of California.

What is your definition of success in your industry?

Success in this business is all about forming long lasting relationships with suppliers, customers and the community at large.

If you could change one thing about the wine industry, what would it be?

The jumble of conflicting laws and regulations that hinder the free trade of wine from state to state.

Sommelier Darron Scott PAGE 67

ASIAN STYLE CHICKEN WITH SRIRACHA MUSTARD

1 French Baguette 2 lb. thinly sliced deli roast beef 1 cup beef bouillon or beef stock Beaver Brand Squeeze or Inglehoffer Squeeze Cream Horseradish (or substitute with Inglehoffer Stone Ground Mustard)

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Slice the baguette lengthwise in half.

Bring the bouillon or stock to a boil and immerse the sliced beef, return to a boil and remove from heat.

Put the sliced beef evenly on the baguette with a bit of the stock.

Spread the Cream Horseradish on the top half of the baguette.

Close the halves together and wrap with foil or plastic wrap.

At the tailgate, unwrap and slice the sandwich into 2-inch long servings.

EASY ROAST BEEF SANDWICHES

Purchase your favorite precooked chicken pieces (fried or roasted) from a grocery deli, Popeye’s, or KFC. Inglehoffer Sriracha Mustard for coating.

Your favorite Soy Sauce.

At the tailgate, in a stainless steel bowl, combine 2 Tbs. Soy Sauce with 1 squeeze bottle of Sriracha Mustard.

Coat the Chicken with the soy Sriracha mixture.

SMOKED SALMON CRACKERS WITH APPLEWOOD SMOKED BACON MUSTARD

1 lb. hard smoked Salmon 1 package of English Style Table Wafers 1 squeeze bottle Inglehoffer Applewood Smoked Bacon Mustard

At the tailgate, break the salmon into small chunks and gently combine with 4 oz. Bacon Mustard.

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The next dessert trend is here and beginning to turn heads, and we’d love for you to get the inside scoop on how we went from an Instagram fundraiser to a small business with 10+ flavors, a custom-made cart, and an online store.

Featured on BuzzFeed, Gothamist, Thrillist, Zagat, Z100,Business Insider and more, #Baonanas continues to satisfy the growing number of sweet tooths in New York and New Jersey! With a base inspired by the Filipino dessert, Leche Flan, our frozen-then-whipped pudding layered with vanilla wafers and fresh fruits is fluffy, cakey, and fresh in every bite. #Baonanas doesn’t melt, travels well, and is handmade in small batches every week.

As you may or may not know, the team has moved into a 12x12 commercial kitchen space in the Bergen/Lafayette area in Jersey City last May. With the current space, #Baonanas has been fulfilling the demands in wholesaling to local cafes and restaurants, a few local farmer’s markets, and, of course, our biggest market, Brooklyn’s Smorgasburg.

The success of the Kickstarter would not only help fulfill the ongoing demand for current and future customers, but also help move our growing team into a bigger, more spacious, and more comfortable work space!

We recently launched our Kickstarter last Friday, September 23 and was named “A Project We Love!” in their “New & Noteworthy” section! Our goal is $40,000 so we hope you can join the campaign!

Attached below is a PDF containing everything about the Kickstarter as well our Press Kit, infographic, and hi-res photos for you to use! If you need anything else from us, let me know! ​

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Susan Kostrzewa

Victoria MacRae-Samuels

Brandy Rand

ClariceTurner

Adds New Members Four New Executives Join To Support Advancement Of Women’s Careers In Alcohol Beverage Industry PAGE 72

Food & Beverage Magazine Issue

October 2016 October The only organization dedicated to the advancement and support of women’s careers in the alcohol beverage industry, gender-diverse teams and talent development industry-wide, the Women of the Vine (womenofthevine.com) trade alliance recently announced the addition of four new members to its advisory board: • Susan Kostrzewa, Executive Editor, Wine Enthusiast Magazine, Overseeing all editorial direction of the acclaimed Wine Enthusiast Magazine and WineMag.com, in addition to the global tasting program, Ms. Kostrzewa is a decades-long veteran of wine, travel, food and lifestyle journalism. Ms. Kostrzewa lived in the Bay Area for 10 years working as a full-time writer and in senior editorial roles for numerous lifestyle magazines before relocating to Manhattan in 2006. Kostrzewa is also a book author and editor: her projects include Opus Vino, the Wine Enthusiast Wine & Food Pairings book and a series of literary travel guides.

• Victoria MacRae-Samuels, Vice President, Operations, Maker’s Mark® Distillery, Ms. MacRae-Samuels has nearly three decades’ experience in the bourbon industry and holds the unique distinction of being the first woman VP of Operations at a bourbon distillery. At Maker’s Mark she oversees every aspect of production, from the selection of grains, fermentation and distillation, to barrel warehousing, bottling and shipping, quality control and tasting.

• Brandy Rand, Vice President, U.S. Marketing & Business Development, International Wine & Spirits Research, With over 15 years’ marketing and management experience in the beverage alcohol industry, Ms. Rand has worked on dozens of global brands for Allied Domecq Spirits & Wines and Bacardi USA, and has held strategic consulting roles with several emerging craft and innovation companies. With her knowledge of the beverage industry, she’s also known as an accomplished spirits educator and writer.

• Clarice Turner, Chief Executive Officer, Boudin SF, Ms. Turner recently took the position of CEO at Boudin SF after seven years as Senior Vice President, GM Americas Retail Business for Starbucks, where she led the company’s $3B businesses in the US, Canada and Latin America, and helped pioneer “Evenings,” a program of wine, beer and small plates in select markets. Previous appointments included executive positions with Papa Murphy’s Take ‘N’ Bake Pizza and PepsiCo and Yum! Brands.

Launched in 2015, the Women of the Vine trade alliance is anchored by the websitewww.WomenoftheVine.com, which offers information on education through the Women of the Vine Global Symposium (to be held March 13-15, 2017 in Napa, CA), regional meetings, webinars, best-practice strategies, a job board, discussion forum, networking and collaboration opportunities, and tools for forward-thinking employers and employees seeking to change the industry from within.

The seeds of the Women of the Vine alliance were first sown when Founder and President, Deborah Brenner, researched and authored the bestselling book, Women of the Vine: Inside the World of Women Who Make, Taste, and Enjoy Wine. As she interviewed women in the wine industry for the book, her commitment to telling their stories galvanized the group as a force whose talents and collective experience could not be ignored. Brenner harnessed this energy and enthusiasm (which grew far beyond that of the subjects of her book) and organized the inaugural Women of the Vine Global Symposium in Napa in March, 2015, which featured informative sessions on leadership, marketing/branding, and the particular challenges that face women in the wine industry. With over 500 attendees from 5 countries, the Symposium set the stage for the launch of the Women of the Vine alliance. The second-annual Women of the Vine Global Symposium, held in 2016, furthered the organization’s message and mission to a sold-out crowd of over 650 attendees.

TO DATE, THE WOMEN OF THE VINE ADVISORY BOARD INCLUDES: • Annette Alvarez-Peters, AIWS, CWE, GMM, Beverage Alcohol, Costco Wholesale • Jan Barnes, Vice President Group Brand Director, Ste. Michelle Wine Estates • Nikki Mason Bazzo, Account Executive, Southern Glazer’s • Colleen Brennan, Vice President of National Accounts On Premise, Rodney Strong Wine Estates •Jane Edwards Creed, President and Chief Executive Officer, WineShop At Home • Anita Cook-Motard, Director of Strategic On Premise Accounts, D&E Fine Wine Group, Southern Glazer’s • Kristen R. Decker, President, Global Wine Company, Inc.

• Mel Dick, President of the Wine Division and Senior Vice President, Southern Glazer’s • Rachael Ellas, Northwest Region Vice President, Ste. Michelle Wine Estates Continues On Next Page

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• Danielle Frank, National Accounts Director, Casinos, Moët Hennessy USA • Stephanie Gallo, Vice President of Marketing, E. & J. Gallo Winery • Vanessa Kay, Senior Vice President - Veuve Clicquot, Krug and Ruinart USA at Moët Hennessy USA • Kristina Kelley, Director of Public Relations, E. & J. Gallo Winery • Susan Kostrzewa, Executive Editor, Wine Enthusiast Magazine • Tammy LaNasa, Director of National Accounts, Fetzer Vineyards • Dr. Kathryn LaTour, Associate Professor, Wine Services Marketing, Cornell University • Kari Leitch, Senior Vice President, Communications and Corporate Affairs, Ste. Michelle Wine Estates • Cynthia Lohr, Vice President Marketing, J. Lohr Vineyards & Wines • Victoria MacRae-Samuels, Vice President, Operations, Maker’s Mark®Distillery • Jayne Portnoy, Consultant • Brandy Rand, Vice President of U.S. Marketing and Business Development, IWSR • Mary Retallack, Viticulturist & Managing Director, Retallack Viticulture, South Australia • Rebecca Jensen Running, Vice President National Accounts, Infinium Spirits • Ben Salisbury, President, Salisbury Creative Group, Inc. • David Schuemann, Owner, Creative Director, CF Napa Brand Design, Strategic Solutions for the Wine, Spirits and Beer Industries • Steve Slater, Executive Vice President, General Manager, Wine Division, Southern Glazer’s • Dr. Liz Thach, MW, Professor of Management and Wine Business, Sonoma State University • Clarice Turner, CEO, Boudin SF • Sommer K. Walker, CSS, National Accounts, Dining Sales, Bacardi USA • Tim Widnes, Wine Buyer, Whole Foods Market

About Women of the Vine:

Women of the Vine is a membership-based alliance that empowers and equips women worldwide to advance their careers in the alcohol beverage industry, fostering gender diversity and talent development across the industry at large. Guided by an advisory board of top international executives in the alcohol beverage industry, Women of the Vine offers extensive education, advocacy, training, mentorship, networking and steadfast support for women at every position in the field, particularly through the annual Women of the Vine Global Symposium, March 13-15, 2017, in Napa, California.

Women of the Vine: Raising the Bar. For more information, please visit www.WomenoftheVine.com or call 888.750.1863.

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Food & Beverage Magazine Issue

COMING IN NOVEMBER 2016 THANKSGIVING ISSUE

• • • • •

SUGARCANE RAW BAR GRILL FOH #PERFECTLY PLATED CHEFS SOMMELIER OF THE MONTH CHEF OF THE MONTH SO MANY WAYS TO COOK TURKEY . . . aND MUCH MORE * COVER ART SUBJECT TO CHANGE *

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RESTAURANT NEWS

An Indian version of a burrito with a skewer-roasted kebab wrapped in warm Indian flatbread. And they’re selling like hot cakes.

PAGE 76

Food & Beverage Magazine Issue

October 2016

The story of the kati roll begins in Kolkata at Nizam’s restaurant in the 1932, which had been serving kebabs on skewers and Indian bread (paratha) — quite separately.

Legend has it that a customer that was on the go, who did not want to get his hands dirty, asked that the shop create a wrap with warm paratha. While gaining popularity as a street food staple in India through the end of the century, the kati roll has remained an obscurity stateside, until now.

Enter The Kati Roll Company, whose founder Payal Saha moved from India to New York, but soon had recurring night cravings for the dish she grew up. Payal headed back to India to apprentice in various kitchens, master the essential kati roll recipes, and raise capital for a New York location on MacDougal Street in Greenwich Village.

Diners at Kati Roll Company now choose from a short-list of fillings like marinated beef, chicken, lamb, egg, shrimp, mixed veggie patty, chana masala, paneer cheese or potatoes wrapped in either a warm paratha or a whole wheat roti. Each kati rolls sells for around $5. The menu also includes organic yogurt lassi, masala chai and Indian beer.

She hoped that she would deliver the authentic flavors that would attract revelers alike, largely non-Indian, would swell into a cult following… necessitating that addition of new locations in midtown Manhattan and London.

After attracting a wave of interest from potential investors and franchisees alike, the budding fast-casual chain is now poised for large-scale expansion with its latest location opening in New York’s East Village just off St. Marks Place this October.

PAGE 77

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