Food & Beverage Magazine September 2017 by Food & Beverage Magazine

w w w. f o o d b e v m a g . c o m | S e p t e m b e r 2 0 1 7

Food & Beverage Magazine

ON THE MENU

contents feature articles

22 Cali’ Foods

Dave Fish Of Eclipse Pizza In Reno, NV. And Had Some Fun Taking Pictures, Talking About Community, And Making Pizza.

26 Chef One

Founded In 1999, Is Brooklyn’s Premier Dumpling Company And No Stranger To Fusion Dumpling Concepts. Dessert dumplings were a natural evolution. From apple turnovers to stuffed croissants.

30 Scotsman Ice Competition

cover story

WoodStock Inn Brewery Shortly after, in ‘96, the Woodstock Inn Brewery and Brew Pub was conceived. The 7-Barrel brewing facility would be the proud producer of many award-winning ales, such as Pig’s Ear Brown Ale. The Brew Pub itself is Woodstock’s homage to a cozy English Style Pub.

Guy Rodrigues III The 2017 Winner of the Scotsman Ice Competition.

40 Idaho Potato Paring 50 2017 GLOBAL SPIRIT AWARDS Idaho Potato Hash and Short Rib Recipe.

The winners of the inaugural GSA.

in every issue

8 Beyond The Lobby

Each Month We Will Focus On What Goes On Beyond The Lobby Of Major Hotels Across The Country And Abroad.

10 Music For Foodies

Restaurants, Bars, Lounges, Shows And Staff Promotions.

12 Carpio’s Corner

Cristina Carpio, South Beach Miami, Food Journey in the American Riviera Everyone knows about South Beach Miami as one of the top beaches in the world. From the clear waters, white sandy beach.

24 Chef 2 the Table

Spotlight On Chefs From Around The Globes. Professional Chefs Are As Diverse As Their Cuisines In This Section We Give You A Look At Their Thoughts Bio’s, and Cuisines.

FOOD& BEVERAGE MAGAZINE SEPTEMBER 2017

w w w. f o o d b e v m a g . c o m | S e p t e m b e r 2 0 1 7

BACK OF THE HOUSE

SOMMELIER OF THE MONTH

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

Coming in October

“Candy is dandy, but liquor is quicker.”

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

Food & Beverage Magazine

w w w. f o o d b e v m a g . c o m | S e p t e m b e r 2 0 1 7

INDUSTRY PROMOTIONS

BARDSTOWN BOURBON COMPANY HIRES FORMER EXECUTIVE DIRECTOR OF RESTAURANT OPERATIONS FOR THE INTERNATIONALLY RENOWNED GREENBRIER RESORT Pedro Gonzalez to Lead the Development and Operations of BBCo’s Food & Beverage Experience The Bardstown Bourbon Company (BBCo), the largest new bourbon distillery in America, announced today the hiring of Pedro Gonzalez, the former Executive Director of Restaurant Operations for the Greenbrier Resort in White Sulphur Springs, West Virginia. Mr. Gonzalez will lead the development and operations of BBCo’s restaurant, whiskey and vintage spirits bar, and hospitality experience. “We are thrilled to have Pedro Gonzalez join the Bardstown Bourbon Company’s team,” said David Mandell, President & CEO of The Bardstown Bourbon Company. “Pedro Gonzalez understands the art of hospitality, and he will play a critical role in the development of our world-class food and beverage program.” Mr. Gonzalez comes to BBCo with more than 30 years of restaurant development and operations experience. At the Greenbrier Resort, Mr. Gonzalez served as Executive Director of Restaurants, Director of Food & Beverage, and Director of Fine Dining, and was responsible for all operations in more than 16 food and beverage outlets. Prior to the Greenbrier, Mr. Gonzalez opened and managed restaurants for Ruth’s Chris Steakhouse, Sullivan’s Steakhouse, Maggiano’s of Little Italy, and The Cheesecake Factory. “I am honored to be a part of this unique company,” said Pedro Gonzalez.

“The opportunity to build a one-of-akind hospitality experience in ‘The Bourbon Capital of the World’ in Bardstown, Kentucky, is an exciting challenge, and one that I am thrilled to take on.” Mr. Gonzalez will be responsible for bringing to life the Company’s vision for a Napa Valley-style bourbon and food experience in the center of the Kentucky Bourbon Trail. BBCo is planning to open a full-scale restaurant that incorporates food grown on its 100 acres of active farmland, local flavors, and bourbon culture. Unlike other distilleries, BBCo will also celebrate, showcase, and sell by the drink an extensive whiskey collection, including a vintage spirits library. With the recent changes in Kentucky law, BBCo will operate a full-bar that will be open to the public as well as available for corporate events and parties. “We will not simply provide tours or meals, we will create one-of-a-kind experiences,” said Pedro Gonzalez. “Our goal is to create memories that last forever and can be shared with friends and loved ones.” In addition, within the visitors’ center, the company will offer a transparent educational experience that brings the customer as close to the bourbon making process as possible and incorporates elements from its culinary program. The Company anticipates announcing an opening date for its visitors’ center in the near future.

Pedro Gonzalez About The Bardstown Bourbon Company The Bardstown Bourbon Company is a celebration of the art of making whiskey. No secrets, mythical stories, or fabricated legends, the Bardstown Bourbon Company celebrates the craft of making great whiskey and the Bardstown community that brings bourbon to the world. Due to the success of the BBCo Collaborative Distilling Program and massive demand for custom, authentic, Kentucky whiskey products, the company recently expanded the distillery to its current three million proof gallon capacity. The footprint can ultimately be expanded to more than six million proof gallons within the current design, by adding additional equipment. BBCo is also in the process of developing its own unique line of bourbon, whiskey and rye. The company anticipates having brands ready for the market starting this year. To learn more about The Bardstown Bourbon Company visit: www.bardstownbourbon.com www.facebook.com/bardstownbourboncompany www.twitter.com/btownbourbon

Food & Beverage Magazine

TRENDS IN BEVERAGE

SANPELLEGRINO® SPARKLING FRUIT BEVERAGES RELAUNCHES ITS MOBILE APP, DELIGHTWAYS, TAPPING LOCAL TASTEMAKERS TO CELEBRATE THE JOY OF WANDERING

Steve Doyle The Interactive App Designed To Inspire Exploration And Discovery In Cities Across The U.S., Now Offers Insider Neighborhood Guides And Enhanced Capabilities In Key Markets Today, Sanpellegrino® Sparkling Fruit Beverages announces the relaunch of its interactive app, Delightways. The app encourages users to rediscover the joy of wandering through the creation of unique wandering paths designed for discovery in cities across the U.S. Introduced in 2016 in 10 major cities, the enhanced app experience now features dynamic mapping function in Los Angeles and a selection of featured neighborhood guides by celebrated lifestyle influencers in New York City and Los Angeles. The Delightways app is designed to encourage users to slow down, wander, explore and discover. As opposed to mapping the most direct route to your destination, Delightways guides you on a wandering path highlighting unexpected and inspiring stops along the way, including specialty cafes, chic boutiques, architectural highlights and hidden restaurants. With the introduction of this year’s influencer paths, users will have access to insider guides charting inspiring routes in city neighborhoods including Brooklyn and West Hollywood. The Sanpellegrino featured influencer partners, include:

Delightways is currently available for download in the iTunes app store and on Google Play. Rediscover the joy of wandering at www.sanpellegrinofruitbeverages.com. New York: Color Me Courtney, LifeTwitter: witter.com/SanpelFruit_US style leader recognized for her signaInstagram: @sanpelfruit_us ture, bright style Bright Bazaar, Brooklyn-based creative consultant and interior design author About Sanpellegrino® Sparkling “The Delightways relaunch offers a Fruit Beverages Los Angeles: Louise Roe, Television host, model and fashion correspondent Margo & Me, Fashion, beauty and lifestyle insider

range of exciting enhancements and increased capabilities from coast to coast, with fun new ways to engage across social and mobile platforms,” said Katie Schiavone, Senior Brand Manager, Sanpellegrino® Sparkling Fruit Beverages. “This year, we looked to notable influencers, offering fresh personalized perspectives of their cities and inspiring their fans to explore the unique app experience.”

An Italian tradition since 1932, Sanpellegrino® Sparkling Fruit Beverages produces a wide range of delicious citrus-based beverages. Today, the selection of flavors includes Aranciata, Aranciata Rossa, Limonata, Pompelmo, Melograno e Arancia, Clementina, Ficodindia e Arancia, and Limone E Menta. Made with real fruit juice and no artificial sweeteners, Sanpellegrino® Sparkling Fruit Beverages feature freshly harvested sun-ripened citrus tastes crafted into one of the world’s finest sparkling juice beverages. Enjoy a taste of The Life Deliziosa at

The Delightways app experiences are available in 10 major US markets, including New York, Chicago, San Francisco, Washington DC, Los Angeles, Miami, Austin, Seattle, Boston and Atlanta. Additional app enhancements www.sanpellegrinofruitbeverages.com. include a new streamlined user expe- Sparkling rience, push notification features and new sharing options.

w w w. f o o d b e v m a g . c o m | S e p t e m b e r 2 0 1 7

F E AT U R E CO LU M N

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

Hua Hin features East Asian cuisine with a focus on Thai dishes.

Mahogany Restaurant offers culinary themed nights which feature dishes from around the world.

By Tiffany Leigh

At the end of June 2017, the Prime Minister of

Jamaica, Andrew Michael Holness, welcomed phase two of Karisma Hotels & Resorts and its latest project into the country. Karisma is a line of luxury hotels with properties in Latin America, the Caribbean and Europe. With the now completion of Azul Beach Resort Sensatori Jamaica by Karisma, the property is currently one of the newest family members. Located about an 1 hour and 20 minute drive west of Montego Bay airport, phase one of the property opened 4 years ago with 136 beachfront suites and was oriented towards the European market, in particular, the United Kingdom. Whereas the new phase two offers an additional 149 luxury suites and is focused on the American and Canadian markets.

Food & Beverage Magazine

The two properties stretch along the Seven Mile Beach in Negril, offer private swim-ups, and views of the Caribbean Sea. The resort as a whole is all-inclusive and they share spa/gym facilities, restaurants, and bars between them. One of the primary focuses of Karisma is to “redefine the all-inclusive concept as a luxury product”. This includes its cuisine which is dubbed as “Gourmet Inclusive restaurants and bars” and features access to nine different restaurants from à la carte, buffets, to food displays. In addition to “genuine Jamaican cuisine” offered on site, also available to guests is international fare which includes Italian, Thai, and Mediterranean food. Spearheading the gastronomy program is VP of Food & Beverage Operations, Jeroen J. Hanlo.

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

For 30 years he’s worked as an executive chef in the culinary industry including in Michelin-starred kitchens as well as the Ritz-Carlton in Cancun. Since 2003, he’s been with Karisma Hotels & Resorts and in charge of bringing authenticity and appeal to the food programs at each property. While he brings his fine-dining expertise to Karisma brands, running the culinary program at a resort versus independent restaurants is “another beast altogether”. In a conversation with Chef, he explains how the process is a never-ending balancing act to preserve and showcase a country’s authentic cuisine — and at the same time appeasing to those clients with more conservative palates.

Q&A

How much did you know about Jamaican food before you started this program? Not much, to be honest. 2014 was my first time in Jamaica. So my aim was to hit the ground running and to absorb as much as possible. I did this by traveling extensively throughout the country and trying as many dishes as possible.

One of the primar y stigmas against “resort food” is that it is dulled-down for “western palates”. How do you ensure that you offer an “accurate portrait” of Jamaica on a plate? I have our Jamaican chefs involved to execute, drive, and maintain authenticity, which include sourcing of regional ingredients. The difference is that we’ve learned about how much to push the boundaries of spice and heat for our hotel guests; we season based on their palate needs. As well, while the flavors of hallmark dishes is preserved, our presentation of such beloved classics arrive to the table as more refined. How do you know how far to “push the boundaries”? Firstly, it is about setting expectations. Guests who are more conservative in trying flavors that are foreign to them want to know that an opportunity to try Jamaican specialties exists and is available to them. That they consume it right away is not the point -- just knowing that it is there -- will allow guests to warm up to it. And secondly, we have nine different restaurants on the property -- so in addition to trying international flavors, if you want a purely Jamaican experience, we have Ackee restaurant which showcases Jamaican and Caribbean cuisines. Guests get to try callaloo (the country’s staple vegetable; it is the green leaves of the Amaranth plant and usually sautéed with spices, onions, garlic, and scotch bonnet peppers) pumpkin cream soup, fritters (deep fried dough) and more and enjoy it while dining out on the oceanfront and in the moonlight. Are there challenges to this model? For instance, stewed chicken feet is a staple in stews and soups in Jamaica. Would you offer it to guests? To be honest, no. In my experience, people will look at it and say “you’re pushing it”. So we know right away that there is no use in trying that here because guests either don’t want to understand it or are not willing to try it. Also -- you have to see it from a business standpoint -- not only as a chef. I would love to offer a range of off-cuts and specialties but if the product doesn’t sell, it’s money wasted. Do you find this interesting? Especially since our climate has become so “foodie” obsessed? When perhaps, in reality, the majority of palates are still quite reser ved. I think the food needs to be recognizable. The cooking methods and the spices can be changed but if the ingredient itself is not familiar, guests won’t touch it. Kidneys for instance -- even if prepared well and are delicious, wouldn’t be ordered. Liver perhaps…but as I said before, our guests are of the mentality that “I want to try...but don’t push it too far.”

The Minister of Tourism, Edmund Barlett, spoke about sustainability of the countr y in terms of striking a balance between tourism initiatives and preser ving the natural beauty of Jamaica. What are your sustainability practices for the food program here in terms of mentoring and guiding your staff? Our training program is inclusive and hires local Jamaicans; we show them the comfort and street foods that they eat at home can be found on the property -- but that at Azul, they are presented in an elevated/gourmet manner. As well, we always aim to expand horizons; we’re all about exchange of ideas and learning from one another. In fact, we’ve sent a few of our culinary staff to our properties in Mexico and Croatia. It helps to expose them to gastronomy trends abroad, also how gourmet food is done on a large scale, and what we’re collectively trying to achieve as a whole company. I think it’s great -- staff come back inspired and full of ideas to share. You touched on the business aspects of running resort properties. How do you “guide” guests to tr y certain items on a menu? It’s a combination of experience (knowing what will sell well) -and menu positioning. I’ve been working with a psychologist to layout the menu accordingly. For instance, beef tenderloin and pork loin will always sell well -- so it will gain “first positions” in a listing. Knowing this -- we balance out positions of specific dishes on the menu (ones that are “wild” vs. staples). We know how people peruse menus so we guide them on what to pick this way. What do you envision for Azul Beach Resorts in 5 years? I want to do a culinary series in our Mahogany restaurant, here on property -- similar to what we offer currently at our Mexican property (Canadian Beef Series + Jackson Family Wine pairings). Right now, I’d love to pair our Jamaican dishes with Californian and eventually international wines. Also - I want to continue to develop the fine dining experience on our resorts. I’ve worked with architects to ensure that the restaurant layout echoes that of the surroundings. I firmly believe that we can enhance the sensory dining experience when the food matches that of the natural beauty of a country. Lastly, I want to source more locally and step away from importing. Currently, the produce like fruits and vegetables are 70% Jamaican and I’m pushing for 100% in the next few years. To help with this, I’ve brought over seed strains that are more resilient (with stronger genes) for the local farmers to grow. For instance, heirloom and cherry tomatoes, basil, and oregano. I meet with these growers to mentoring and teach about more efficient ways of farming and to produce higher quality products to use.

Tropical cocktails can be enjoyed at one of the nine bars on site -- including this one, Amber Oceanfront Bar.

w w w. f o o d b e v m a g . c o m | S e p t e m b e r 2 0 1 7

MUSIC FOR FOODIES

Big Ideas are the

Backbone of Small When ideas hit, they can make a big difference in our lives. But only if we stick with them. This follow-through is the backbone of small businesses across America that exist because their owners had an idea that filled a niche. Through a lot of hard work, ingenuity, and a bit of luck, it turned into a livelihood. BMI understands the process because writing music works much the same way – when creativity hits, the songwriter sings the idea into their phone or grabs a napkin and scribbles it down. Then they either follow through and it becomes a song or it doesn’t. And if it does, the songwriter may play it for a publisher, who may or may not like it. If the publisher does like it, they may play it for an artist or their record label, and they will either like it or they won’t. And even if they do like it, the song may never make the album and the songwriter starts all over again. Bar and restaurant owners know this drill well. They follow-through on creative ideas that may or may not ever work because their businesses depend on them being inventive to keep customers coming back. And that’s why so many of them do stay in business. BMI works with small business owners all the time, whether they’re songwriters or the business owners that play their music publicly. We also work with 64 state and national trade associations in the food and beverage industry, all of which represent small business owners in their state.

Pictured (L-R) Alabama Restaurant & Hospitality Alliance Director of Member Relations Shea Perkins, Little Engine Broadcasting President Terry Barber, BMI songwriter Clint Daniel, Alabama Restaurant & Hospitality Alliance President/CEO Mindy Hanan, BMI songwriter Kristen Kelly, Eastside Grille owner Eric Duggan, BMI songwriter Jimmy Stanley and BMI’s Dan Spears.

It would be a tough road alone and BMI knows that because we see it every day, both in our customers and the songwriters we represent, who really aren’t all that different when it comes to creativity. So how can we help? We take the burden of getting permission to play music in an establishment off the business owner by providing a blanket music license that allows them to play nearly 12 million songs. Songs from artists like Keith Urban, Foo Fighters, Ed Sheeran, Taylor Swift, and thousands of other songwriters whose names you may not know but whose music you do. Like Sean Douglas, who helped write the chart-topping “Die A Happy Man,” by Thomas Rhett, or Ross Golan, who wrote Ariana Grande’s mega-hit “Dangerous Woman.” BMI also offers discounts through the associations we work with, which can save bars and restaurants up to 10%. This is in addition to the 10% Timely Payment Discount we offer to any eating and drinking establishment customer, whether they belong to a participating association or not. BMI may seem like a big company, but we actually represent small business owners all working toward getting their music into your establishment, so you, and they, can benefit. Check it out at bmi.com or call a BMI representative at (800) 325-1395.

Food & Beverage Magazine

Lisa Loeb

w w w. f o o d b e v m a g . c o m | S e p t e m b e r 2 0 1 7

Food & Beverage Magazine

MUSIC FOR FOODIES

w w w. f o o d b e v m a g . c o m | S e p t e m b e r 2 0 1 7 Continues On Next Page >>

C A R P I O ’ S CO R N E R

Everyone knows about South Beach Miami as one of the top beaches in the world. From the clear waters, white sandy beach, exuberant art deco buildings, luxury resorts, exciting nightlife, celebrity sightings and more, it is a place to get away. Of course, as a foodie, I was very anxious to check out the restaurant scene. First off, I needed a hotel in the epicenter, and there were many options for luxury accommodations. I decided to go with a proven hotel brand that has a reputation for delivering world-class service by catering to the most discerning guests. The Ritz Carlton South Beach is an oceanfront-restored 1953 Arte Modern building in the art deco district just steps away from the iconic Ocean Drive and Lincoln Road. The location also offers easy access to some of the top restaurants, so it was the perfect place for me. I stayed in a beautiful suite and was surprised by a nice bottle of wine and an assortment of premium chocolates, along with a beautiful basket full of fresh fruit. I opened my balcony to a stunning view of the beach. I knew right away that it was going to be a trip to remember. I was only in South Beach for a few days and each day was busy with restaurant visits. The Ritz Carlton hotel had a private car for me during my stay so when I went out to dinner it was really convenient. My food journey started at the hotel’s popular restaurant Bistro One LR. The restaurant is art inspired with a beautiful patio overlooking the pool and the ocean. Upon arrival, Chef de Cuisine Luis Quant, as well as the hotel’s management team, were at the door, and they all warmly greeted me. The hospitality right from the beginning was unforgettable. Luis moved to Miami from Nicaragua. He grew up on a cattle farm surrounded by a lot of root vegetables and citrus fruits. His grandparents ignited his love for cooking, and so he decided to pursue his passion and attended culinary school. Just like any young chefs, he traveled a lot and worked in New York, Spain, Chicago, and California to pursue his dream. Chef Luis enjoys taking advantage of the local and seasonal products readily available from the local farmers. He says he likes to use both old and new world cooking techniques inspired by cross inter-continental cuisines with strong Latin American, Caribbean and North American influences.

Food & Beverage Magazine

“The center of South Beach has been considered the melting pot of all cultures and the diversity is what makes the place so unique. The food has to stand out by using only the best, local ingredients as there are a lot of restaurants people can choose from in the area.” According to the chef. Most recently, they launched different live stations around the hotel each day to keep things exciting. I particularly enjoyed the fresh smoothie bar poolside which available on weekends while listening to a live band. I also visited the hotel’s beach club. It is the only luxury beach club right on the beach where you can enjoy a sea to table menu along with an impressive handcrafted cocktail selection. My next stop was the iconic Prime 112. I had to check out why this restaurant has amassed an extensive list of A-list celebrities and top athletes. Considered a landmark in South Beach, the restaurant has perfected the concept of an “All American Steakhouse.” With its popularity, it has also become the cornerstone in the revitalization of the prosperous “South of Fifth” district. From the moment you walk in, the place exudes luxury, sophistication, and elegance. Executive Chef Todd Zimmer is a renowned chef in South Beach and one of the people responsible for the success of all the Prime restaurants. He is a Florida native and grew up in Fort Lauderdale. His enthusiasm for cooking came from his father when he was little as he watched him cook for their family. It wasn’t until Todd enrolled in law school when he realized that he needed to take the culinary path instead. He switched gears and pursued his unwavering passion for cooking. He went to culinary school and after several years of training and working in the kitchen, he crossed paths with the Myles Restaurant Group and the rest is history. He eventually was given command of the Prime brand, which also includes Prime Hotel, Prime Italian, Prime Fish and Big Pink. Prime 112 has been recognized several times for its creative approach and excellent menu choices through the chef’s tireless efforts of sourcing only the finest premium ingredients. “The Prime name comes synonymous to quality, experience, and unique atmosphere.” Says the chef.

CRISTINA CARPIO

For him, Americans celebrate with steak and claims they are close to the Latin American culture, so the restaurant has a strong Latin American influence. Todd said he has taken a new modern American steakhouse over the top and only uses prime cuts of dry aged meats which he hand selects himself. He stated that the restaurant does not advertise and believes in the power of word of mouth. He says it is the most effective way of getting customers through the door. He changes the menu throughout the year but always keeps staple items in all of their restaurants. According to him, the staples get customers coming back over and over again. The chef also shared that serving 700 people on a regular night is typical at Prime 112. I was there for the first seating on a Friday night, and within an hour, there was a huge line-up at the door. Todd ensures the food is always consistent and says he is lucky to have a great team behind him. To the chef, his staff is everything. He shared that he has five key people who have been with him from day one. Chef Todd had me try their famous Big Eye Tuna appetizer made from high-grade tuna freshly caught and sourced from Hawaii. The main event was the 48oz Porterhouse steak, and it was honestly the most flavourful and perfectly cooked steak I’ve ever had. The deep-fried Oreos for dessert sealed the deal for me, and as my night wrapped up, I understood why celebrities frequent this restaurant often. “You’re only as good as your last dish. If it’s off this is what people are going to remember,” exclaimed Todd.

The seafood gets cooked immediately in the open kitchen where you can observe and get entertained. The restaurant uses simple cooking and preparation methods and works very hard in preserving the distinct flavors and nutritional values of each dish. I love the idea of convivial family-style sharing. We started with the Greek mezze platter; mezze is a huge part of the tradition in the Mediterranean Greek culture. I also had the grilled octopus dish served with Santorini fava along with their famous and tasty tomato Greek salad featuring barrel aged feta. One of the highlights for me was “Milo’s special” which is a lightly fried stack of zucchini and eggplant with tzatziki and kefalograviera cheese. This dish, in particular, left me wanting more. For mains, we shared a Mediterranean sea bream called “Dorado Royale” fresh picked from the market display and cooked on the charcoal grill. Milos only uses seafood suppliers who deliver exceptional quality products while observing sound environmental considerations. Vendors range from companies in the Greek islands and the shores of Morocco, Tunisia, and Portugal, to independent fishers from parts of North America, Florida and Nova Scotia in Canada. A few days is certainly not enough when visiting top restaurants South Beach. Please check back in October for more details on the other exciting restaurants I visited.

Estiatorio Milos is a “go-to” Mediterranean seafood restaurant also in the South of Fifth or the “So-Fi” district as it’s often called. The restaurant started out in Montreal and had been owned by chef and restaurateur Costas Spiliadis for over three decades. The vibrant restaurant has many locations, and the brand is known for its elegance yet has a minimalist approach to Mediterranean culinary traditions. Recently, it was included in the top 10 by Zagat’s and Miami New Times. One of the prominent features of this restaurant that caught my eye was the dazzling, colorful fresh seafood market display. The fish were all laid on a flat bed of ice where guests can hand-pick from the various options offered as a fresh catch of the day.

w w w. f o o d b e v m a g . c o m | S e p t e m b e r 2 0 1 7

INDUSTRY PROFESSIONALS

Food & Beverage Magazine

Windy City’s Top Pastry Chefs Share Their Recipe For A Decadent Chocolate Cake That Works For Every Occasion. It has been said that chocolate is like the little black dress of desserts: it’s perfect for every occasion and never goes out of style. Two of Chicago’s top pastry chefs are sharing a recipe for a decadent old fashioned chocolate cake that is sure to become your go-to dessert for every event. Whether you’re looking to wow your relatives at the big Labor Day BBQ, want to surprise your friends with something amazing at your next dinner party or want to make your significant other feel extra special on their birthday, the Old Fashioned Devil’s Chocolate Cake from trendy Chicago dessert destination BAKE will do the trick!

w w w. f o o d b e v m a g . c o m | S e p t e m b e r 2 0 1 7

PA S T R Y R E C I P E

PREPARATION:

INGREDIENTS

Cake: 1/3 c. Dutch Process Cocoa Powder 1 c. Water 1 ¾ c. Sugar 2 1/3 c. All-Purpose Flour 1 ½ tsp. Salt 2 ¼ tsp. Baking Soda 1 c. Buttermilk ¾ c. Vegetable Oil 3 Eggs

Chocolate Icing:

1 lb. Unsalted Butter 1 ½ cp. Bittersweet Chocolate (melted) 1 tbsp. Vanilla Extract 1 lb. 8 oz. Powdered Sugar 2 c. Sour Cream

Food & Beverage Magazine

1) Bring the water to a boil. 2) Add the Cocoa Powder while whisking by hand and boil once again. 3) Remove from the heat. 4) Sift the dry ingredients and place them in a mixing bowl with the whisk attachment. 5) Combine the Buttermilk with the Oil and Eggs. Add them to the dry ingredients and mix smooth. 6) Add the liquid cocoa mixture and combine until smooth. 7) Pour into 2- 8 round cake pans that has been and sprayed 8) Bake at 325 F for 25-30 minutes or until a pick inserted in to the center comes out clean. 9) Allow it to cool. 10) Ice the cake by placing two scoops of filling on one of the two chocolate cake rounds. 11) Place the other round on top and allow it to set in the refrigerator. 12) After the cake is set, mask the cake with the remaining frosting

C H O CO L AT E C A K E

ICING:

1) Melt the Butter and Sugar over a water bath until hot. 2) Place the combination together in a machine fitted with the whip attachment. 3) Add the Vanilla Extract and all of the Powdered Sugar. Whisk on low speed until it comes together. 4) Add half of the Sour Cream until it comes together, scraping the sides. (It may look curdled at this point.) 5) Add the remaining Sour Cream until smooth 6) Place in a container in a cool place to set up or in the refrigerator for longer storage. 7) Ice the cake by placing two scoops of filling on one of the two chocolate cake rounds. 8) Place the other round on top and allow it to set in the refrigerator. 9) After the cake is set, mask the cake with the remaining frosting. Recipe yields one 8-inch cake.

One glance in the window at BAKE (or a quick visit to their Instagram page) and you’ll see that co-owners Jennifer and Eric Estrella are serious about cake. The charming and whimsical bakery’s cake menu features classic flavor combinations (like rich Red Velvet Cake + Cream Cheese Icing) as well as unique ones (like the S’mores Cake made with Chocolate Cake, Chocolate Ganache, Marshmallow, Graham Crackers and a Burnt Meringue Frosting.) However, their Old Fashioned Devil’s Chocolate Cake is “definitely our pièce de résistance,” says Jennifer. In addition to their mouthwatering cake menu, customers can enjoy over 20+ different pastries and sweets baked fresh daily. Novelty sugar cookies iced by hand, oversized scones and five different types of chocolate chip cookies are just a few of the items that keep Chicagoans (and tourists) coming back again and again. w w w. f o o d b e v m a g . c o m | S e p t e m b e r 2 0 1 7

C A R P I O â&#x20AC;&#x2122; S CO R N E R

WINDSETFARMS.COM Food & Beverage Magazine

TRENDS IN BEVERAGE

fresh and flavorful We believe that variety is the spice of life. This mixed bag of our favorite MAESTROÂŽ BELL PEPPERS gives you the variety you need for colorful salads, stir-frys and salsas. These firm, flavorful and fresh peppers are easy to prepare, and even easier to devour.

r e p u S

Sweet!

w w w. f o o d b e v m a g . c o m | S e p t e m b e r 2 0 1 7

TRENDS IN CUISINE

Food & Beverage Magazine

CALIâ&#x20AC;&#x2122; FLOUR FOODS

got together with Dave Fish of Eclipse Pizza in Reno NV and had some fun taking pictures, talking about community, and making pizza! Dave runs a local pizza parlor, offering unique topping styles and a myriad of diet sensitive dishes. With people like the Paleo icon Robb Wolf being a regular, this is one restaurant you donâ&#x20AC;&#x2122;t want to miss! After a great photo shoot, we sat down with Dave and asked him a few questions about business, life, and pizza.

DAVE FISH w w w. f o o d b e v m a g . c o m | S e p t e m b e r 2 0 1 7

A & Q

With Dave Fish

WHAT IS THE MOST REWARDING THING ABOUT YOUR PROFESSION?

WHAT IS THE MOST REWARDING THING ABOUT YOUR PROFESSION? Seeing repeat customer’s week after week coming in with friends.

Seeing friends and neighbors enjoying themselves eating our food.

WHAT ADVICE DO YOU HAVE FOR SOMEONE CONSIDERING A SIMILAR CAREER PATH?

WHAT WAS THE BIGGEST “BREAK” THAT HELPED LAUNCH YOUR CAREER?

Whatever you do, dive in and strive for excellence.

My friend Chuck inviting us to be part of the fun.

WHAT CELEBRITY WOULD YOU LIKE TO PREPARE A SPECIAL PIZZA FOR? AND WHAT KIND WOULD IT BE?

DESCRIBE YOUR RESTAURANT IN ONE WORD. Fun. WHAT IS YOUR FAVORITE SAVORY DISH? Our “Moustache Ride” pizza. WHAT IS YOUR FAVORITE DESSERT? Carrot Cake. WHAT ARE SOME OF YOUR FAVORITE INGREDIENTS TO COOK WITH?

We are not necessarily interested in impressing celebrities. Seeing our neighbors, friends, and families enjoying themselves is all we need! HOW DOES THE TERM “GLUTEN-FREE” MAKE YOU FEEL? We take our customers dietary needs seriously, whether it’s gluten-free, paleo, low carb, vegan, etc. We promote and encourage a healthy lifestyle and food choices for all. WHAT DO YOU DO TO RELAX?

Marinara sauce, pesto sauce and cheese!

Work out, community building activities, and spend time with friends and family.

WHAT IS YOUR INSPIRATION?

LASTLY, WHAT’S NEXT FOR YOU?

Satisfying people’s hunger and expectations.

We are very satisfied where we are currently, but stay tuned…

Food & Beverage Magazine

We had a blast with Dave and his crew over at ECLIPSE PIZZA! He even showed us some of the awesome Eclipse ways to prepare our very own crust, which has become quite the hit at his restaurant. Perhaps it has something to do with having only 60 calories and 1 net carb a slice! If you’re in the area, make sure to stop on by and check out the place. They’ve got something for everyone, and it’s all quite delicious!

w w w. f o o d b e v m a g . c o m | S e p t e m b e r 2 0 1 7

INNOVATIONS IN DESSERTS

Dessert dumplings were a natural evolution. From apple turnovers to stuffed croissants, pastry chefs have long experimented with the combination of dough and sweet filling. The thin, delicate dumpling wrapper gives room for ample filling and endless possibilities. With consumers demanding interesting ethnic foods and unique ingredients, it was an obvious move for Chef One to add sweet flavors to their already exciting selection of dumplings.

Chef One, founded in 1999, is Brooklynâ&#x20AC;&#x2122;s premier dumpling company and no stranger to fusion dumpling concepts. Food & Beverage Magazine

Some of their best-selling flavors push the boundaries of the traditional dumpling, including Chicken with Lemongrass, Pork & Kimchi, Kale & Vegetable and Edamame. Their line also includes exciting roll flavors, like the new Philly Cheese Steak Egg Roll, Gochujang Chicken Egg Roll and Crab & Cheese Mini Spring Roll.

The dessert dumpling line, which includes Pumpkin Pie Dumplings (available Aug-Dec) and Sweet Potato Pie Dumplings (available year-round), offers restaurants and foodservice providers an easy to prepare dessert that can be plated in a variety of ways or prepared in bulk to serve a crowd.

CHEF ONE

The suggested cooking method is deep-fry, creating a crispy wrapper that holds up to sauces or whipped cream. With an affordable price point, dessert dumplings give foodservice providers an opportunity to add a trendy, profitable dessert item to their menu without creating extra prep-work. National Dumpling Day is celebrated annually on September 26 and coincides with the Annual Chef One Dumpling Eating Contest and biennial NYC Dumpling Festival, also hosted by the company. The 14th Annual Chef One Dumpling Eating Contest will be held at the Atlantic Antic Festival in Brooklyn on Sunday September 24 and includes professional and amateur eaters with the current record of 115 dumplings eaten in 2 minutes! Chef One is available nationwide through major food distributors. Dumpling Case Size: 3/2.5 lb (150 pieces) Visit www.chefonefoods.com for more information.

w w w . f o o d b e v m a gDumpling . c o m | Recipe S e p On tem b e rPage 2 0>> 17 Next

INNOVATIONS IN DESSERTS

Food & Beverage Magazine

UNIQUE RECIPE

Sweet Potato Pie Dumpling Fondue Chef One Sweet Potato Pie Dumplings 8 pieces per serving

Dips: Nuts

Whole Pecans (or Walnuts)- ½ cup Chop nuts in small pieces and place in serving bowl. Garnish with 2 whole nuts.

Marshmallow Dip Mini Marshmallows- 1 cup Heavy Cream- ½ cup Ground Cinnamon- ½ tsp (optional) Mix marshmallows, cream and cinnamon together in small saucepan over medium heat. Stir regularly until all marshmallows are melted and the texture is creamy. Place in serving bowl. Garnish with 2 whole marshmallows.

Chocolate Dip Semi-sweet or dark chocolate chips- 1 cup Melt chocolate in a double boiler until smooth. Place in serving bowl.

Prepare Dumplings: Deep fry frozen dumplings at 350 oF for 3-4 minutes, until golden brown.

Plating Suggestion: Place dips in matching serving bowls with elevated stand. (Optional- place candle under chocolate/marshmallow to keep warm) Feature dumplings on rectangular plate with wooden skewers. Dip and Enjoy!

w w w. f o o d b e v m a g . c o m | S e p t e m b e r 2 0 1 7

Food & Beverage Magazine

w w w. f o o d b e v m a g . c o m | S e p t e m b e r 2 0 1 7

Food & Beverage Magazine

w w w. f o o d b e v m a g . c o m | S e p t e m b e r 2 0 1 7

Food & Beverage Magazine

w w w. f o o d b e v m a g . c o m | S e p t e m b e r 2 0 1 7

WOODSTOCK INN BREWERY

Food & Beverage Magazine

FEATURE ARTICLE

WOODSTOCK STATION, was originally the Lincoln Railroad Station, built in the late 1800’s. From the beginning, it was a busy station. Logging and paper production were the valley’s main industries and the railroad played a key role. During the summer, the train brought tourists who used the many large and luxurious resort hotels in the area as a base while exploring the region’s many natural wonders. In the 30’s and 40’s, ski trains also frequented the station, bringing skiers from Boston and other cities. Appearing hardier and more informal than their modern counterparts,skiers were loaded on logging trucks at the station and taken to various slopes in the area. In the summer of 1984, Jimmy Fadden and crew sawed the station in half and moved it to its present location. The passenger waiting room is our lower dining room. The stationmaster’s office is still intact and serves as a small dining room. In 1986, The Stock Room was added. In the early days of the railroad, all supplies were kept in the stockroom. It was where you went for anything you needed, and that tradition lives on today. As this menu testifies, our Stock Room is full and has something different on every shelf. During the summer of ‘93, the Porter’s Room was built to provide more dining space.

Shortly after, in ‘96, the Woodstock Inn Brewery and Brew Pub was conceived. The 7-Barrel brewing facility would be the proud producer of many award-winning ales, such as Pig’s Ear Brown Ale. The Brew Pub itself is Woodstock’s homage to a cozy English Style Pub. The turn of the century brought more growth starting with the acquirement of the Sawyer House on the corner of School Street in ‘01 and later the Adirondack-inspired Cascade Lodge in ‘06. Alas, the building of the new Brewery, Dam Bar and renovation of the main bar and restaurant in 2012-13 illustrates true North Country style. The new 30-Barrel brewing production facility brought a new industry to our great town and will be the cornerstone to craft beer in the White Mountains. The Kanc Club Function Room and Tap Room Bar are located above the new brewery and bottling facility with the capacity for 170 guests. The space is ideal for any type of event and in true Woodstock Inn fashion, every event is uniquely tailored and catered to the guests. We recycle grains from the brewery in our bakery, source meat from local farms and utilize the freshest local produce when available. Our electricity and hot water are generated with the help of a vast solar array on our roof.

Woodstock Inn Brewer y • 135 Main Street North Woodstock, NH 03262 • 603-745- 3951 •www.woodstockInnnh.com

w w w . f o o d b e v m a g . c o mContinues | S e p On tem b e rPage 2 0>> 17 Next

COVER STORY

WOODSTOCK INN BREWERY • BACK OF THE HOUSE FRANK HEIDENREICH is the Brewery Manager and Brewmaster. He worked at Anheuser Bush in Merrimack, NH for over 25 years. He has a great passion for beer and now gets to do his own thing and be creative at the Brewery. PEGGY RICE is in charge of all events and has worked at Woodstock Inn Brewery for 20 years. She and Scott were married eight years ago. SCOTT RICE attended UMass Amherst majoring in Hotel and Restaurant Administration. He worked as a resort manager in the summer and ski instructor in Colorado and Germany in the winter until opening the Inn 34 years ago. MOLLY RICE was born into the business and runs daily operations. STEVE CUSHMAN “Chef Cush” Orchestrates a kitchen that can serve over 1600 per day. He covers a day with great consistency and quality while using may local ingredients and utilizing beer and brewery by-products in many of the recipes. He apprenticed at The Balsams resort in Dixville Notch for many years. KEEGAN RICE is the marketing and social media guru. Keegan has a degree in tourism from UNH. The Rice family is a husband, wife, daughter and son team.

Q&A

F&B Mag • EVERYONE HAS A STORY. TELL US HOW WOODSTOCK INN BREWERY BEGAN? WSIB • Our business model has always been focused on not following the trends, but trying to set them. 25 years ago I spent some time with a friend who was an avid home brewer up in Sugar Hill. His barn was more of a laboratory, not to mention the beer he was making was inspiring and unique. His passion was contagious, and that was when the bulb went off. I needed to share my newfound love of Ales with the rest of the White Mountains. So we converted our living space (literally where my family lived) at the Woodstock Inn and Station, into a brewery… and so it began!

Food & Beverage Magazine

Q&A WITH WSIB

F&B Mag •

WSIB •

IF YOU COULD CHANGE ONE THING ABOUT THE BREWERY INDUSTRY,WHAT WOULD IT BE?

WE SEE YOU HAVE A YOGA BREWERY AND BREWERY TOUR. HOW WELL HAVE THEY BEEN RECEIVED?

Smaller regional and microbreweries struggle in the face of the massive marketing coffers of the big breweries like Anheuser-Busch and Miller/Coors. Our goal is to continually educate the public on the quality and craftsmanship of craft beer. While we don’t have unlimited funds to do so, we try to come up with fun and unique ways to promote craft products. Brewery tours, beer festivals, Instagram/Facebook competitions, and the ever so simple ‘boots on the ground approach,’ to creating buzz behind the craft beer movement is our focus.

We have been getting a great crowd. The craft beer demographic has really taken a liking to yoga, and when you do yoga you can justify drinking a beer afterward. So in a convoluted way, it is a great way to justify the Sunday before noon pint.

F&B Mag •

There is no doubt that we are in the golden age of brewing today. Great beer is being brewed all over the planet. For us, our customers can identify and experience far more than the beer in the bottle. You can stay at the Inn at our brewery, get ‘hands on’ the process in one of our Brewer’s Weekends, get married in the brewery, enjoy live entertainment on the stage, bring family and friends to share in the experience here at the Woodstock Inn Brewery. So, we don’t just produce great beer, we produce experiences that you can’t get anywhere.

WHAT IS THE BREWERY SCENE LIKE IN NEW HAMPSHIRE?

WSIB •

One word, Booming.

F&B Mag • WHAT IS YOUR DEFINITION OF SUCCESS IN THE BREWERY INDUSTRY?

WSIB •

When your beer is good enough for people to remember, that is why we do it. Beer can be paired not only with food, but experiences as well. That is when life comes full circle. When people hike and say ‘I could really use a 4000’ IPA,’ or have a steak on vacation and tell us how much they wish they could have had a Pigs Ear Brown Ale with it, but they were in Mexico and were drinking Presidante. That is success. Beer so good it inspires.

F&B Mag •

YOUR SIGNATURE BREWS HAVE VERY UNIQUE NAMES. HOW ARE THEY DETERMINED?

WSIB •

Honestly, we get a team of five together, drink beers, and brainstorm. It has been our most effective method for product development.

F&B Mag • WHAT ADVICE DO YOU HAVE FOR SOMEONE CONSIDERING A CAREER THE BEER INDUSTRY?

WSIB •

For one, it is not a get rich quick scheme. So, let’s get that out of the way. If you love beer, and I mean really love beer, there is nothing out there that can compare to the brewing industry. It is NOT just for people who like to drink beer. If you get the goosebumps when you smell a new hop varietal, then you are certainly going down the right path in the beer industry.

F&B Mag •

WHAT SETS WOODSTOCK INN BREWERY APART FROM THE OTHER BREWERIES?

WSIB •

F&B Mag •

WHAT SETS WOODSTOCK INN BREWERY APART FROM THE OTHER BREWERIES?

WSIB •

F&B Mag •

WE SEE YOU HAVE A YOGA BREWERY AND BREWERY TOUR. HOW WELL HAVE THEY BEEN RECEIVED?

WSIB •

“ Food & Beverage Magazine, Thanks The Staff Of Woodstock Inn Brewery ”

w w w. f o o d b e v m a g . c o m | S e p t e m b e r 2 0 1 7

Food & Beverage Magazine

w w w. f o o d b e v m a g . c o m | S e p t e m b e r 2 0 1 7

INNOVATIONS IN BEVERAGES

Seven times over the past three decades, an intimate group of French and American winemaking masters have come together to divulge in the tradition, expertise and secrecy of all-things-Chardonnay. Gathering in Meursault, the quaint village in the heart of France’s Burgundy region, 14 of the world’s finest Chardonnay producers traveled near and far to join the culmination of “Focus on Chardonnay.” The highly regarded event paid homage to decades of convention and camaraderie as the art of Old World and New World winemaking united once again. A tradition since 1986, the invitation-only event alternates between France and California at each gathering, where winemakers participate in various meetings, seminars and activities focused on issues that impact the winemaking industry, from climate change to vineyard terroir and from production methods to winemaking culture. As it has for all previous Focus on Chardonnay events, Sonoma-Cutrer, known for producing world-class, handcrafted Chardonnay in the esteemed Russian River Valley of Sonoma County, was the ‘guest host’ of the finale reunion. The events took place at Domaine Matrot, one of the oldest estate-bottled wine producers in Burgundy, with seven other French winemakers and six California winemakers in attendance. This year, Sonoma-Cutrer Winemaking Director Mick Schroeter focused on the brand’s acclaimed Les Pierres Vineyard, its bold movement into screwcap testing and closures, and a special tasting of three of its library wines. Other California-winemaking presentations included topics such as organic farming, vineyard comparisons and the aging process of Chardonnay. A comprehensive panel discussion around the French experience, featuring the seven French winemakers, and moderated by the noble French Philosopher of Taste Jacques Puisais, proved to be a seminar highlight. Themes of family domaines, climate change and new closure testing generated open dialogue among French and California winemakers alike, as they shared in the reflection and inspiration that exemplifies the true meaning of Focus on Chardonnay. “I feel this incredible sense of camaraderie between all of us, in that over the course of the years of Focus on Chardonnay, we all have the same goal - producing great Chardonnay,” said Sonoma Cutrer Winemaking Director Mick Schroeter. “It’s not a competitiveness, but rather each of us respecting our own terroir, and the creation of the wines giving us a sense of place.” The most highly anticipated portion of the Focus on Chardonnay event was the time capsule wine tasting. After 15 years locked in a temperature-controlled vault at Sonoma-Cutrer, the group of winemakers tasted the collection of storied 2000 vintages, rediscovering a past era of Chardonnay. Food & Beverage Magazine

The aging wine labels and closures told a story of time, both in visual and liquid form. Sonoma-Cutrer’s V’00 Les Pierres Chardonnay offered surprisingly delightful lemon and lime aromas balanced with the vineyard’s classic minerality, bright acidity, creamy mouthfeel and vibrant citrus fruits on the palate. Each of the wines demonstrated unique and pleasant characteristics of its respective terroir. Sonoma-Cutrer has played an important role at each Focus on Chardonnay reunion, as it is one of the few California wine producers to practice both Old World and New World winemaking methods.

TRENDS IN WINE

Chardonnay is a resilient grape varietal grown in many regions around the world; Old World Chardonnay refers to wines that are typically produced in the classic grape-growing regions of Europe (France, Italy, Spain, Germany, etc.) and employ meticulous, time honored and terroir-focused production techniques. New World wines are produced virtually everywhere else, often employing innovative vineyard and winemaking practices with a fruit-forward lens. A leader in premium California winemaking, Sonoma-Cutrer’s commitment to ‘Grand Cru’ methods of traditional Burgundian winemaking are paired with California innovation to provide a perspective that is unique among the world’s acclaimed wineries. w w w. f o o d b e v m a g . c o m | S e p t e m b e r 2 0 1 7

TRENDS IN WINE

As the Moderator of Focus on Chardonnay Jacques Puisais said, “You can’t talk about the wine, the wine talks to you… the wine does not talk to your neighbor, it talks to you.” A FULL LIST OF ATTENDEES INCLUDE: 1. Sonoma-Cutrer Vineyards, Russian River Valley - 2017 ‘Guest Host’ 2. Ramey Wine Cellars, Russian River Valley 3. Peter Michael and Morlet Family, Knights Valley, Oakville 4. Grgich Hills Cellar, Napa Valley 5. Patz & Hall, Sonoma Coast 6. Sanford, Sta. Rita Hills 7. Chateau de Fuisse, Pouilly-Fuisse 8. Domaine Louis Carillon et Fils, Puligny-Montrachet 9. Domaine Bernard Morey, Chassagne-Montrachet 10. Domaine Leflaive, Puligny-Montrachet 11. Pierre Morey and Morey-Blanc, Meursault 12. Domaine de la Romanee-Conti, Vosne-Romanee 13. Domaine Daniel-Etienne Defaix, Chablis 14. Domaine Matrot, Meursault - 2017 Location Host

David Ramey. Ramey Wine Cellars

Bernard Morey, Domaine Bernard Morey

Sonoma-Cutrer has been crafting wines since 1981 in the esteemed Russian River Valley growing region of Sonoma County, California. Sonoma-Cutrer Vineyards utilizes proprietary cooling tunnels designed specifically to preserve the highest quality grapes, and the wines are aged in barrels made of specific French oak trees that are individually-selected to fit the winemakers’ needs. All Sonoma-Cutrer wines can be purchased online through the new website, at the winery and through the wine club, Club Cutrer.

Winemakers observe and taste Chardonnay vintages during American and French presentations

Mick Schroeter, Sonoma-Cutrer Vineyards

Food & Beverage Magazine

Aging wine label tells a story of time

TRENDS IN WINE

Mick Schroeter, Sonoma-Cutrer Vineyards

Wine is poured during time capsule wine tasting in which vintage 200 Chardonnays from both California and France are observed 15 years later, after being locked in a temperature-controlled vault at Sonoma-Cutrer

Lineup of V’00 French and American Chardonnays

V’99 and V’00 California Chardonnays

Winemakers mingle and enjoy Chardonnay before special finale dinner celebration in France

Chardonnay is poured for winemaker guests before special finale dinner celebration

Lineup of V’00 French and American Chardonnays

w w w. f o o d b e v m a g . c o m | S e p t e m b e r 2 0 1 7

Food & Beverage Magazine

TRENDS IN ETHNIC CUISINE

FOOD TRENDS IN SUPERMARKET SUSHI SPURRED BY CREATIVE NEW SHAPES AND SUSTAINABILITY, ACCORDING TO LEADING SUSHI CEO Sushi donuts, sushi burritos and colorful, complex sushi rolls are leading the food trends in supermarket sushi, according to Josh Onishi, President of Peace Dining Corporation, America’s largest sushi company. Said Onishi, “Gone are the days of starchy rice and limited selection, customers are enjoying and demanding fine restaurant quality sushi and innovative sushi options in their supermarkets as well.” Onishi, whose company provides fresh sushi for over 200 Whole Foods stores, among others, observes that as supermarkets and convenience stores grow their fast casual dining departments, they find that they are directly competing with actual sushi restaurants for quality and for innovation.

Recently, Mr. Onishi was invited to speak at the Sustainability Summit in Austin, Texas on the future of our oceans and the world’s food supply. The company is certified to ISO 14001:2004 status, the organizations highest level. According to Mr. Onishi, “Our sushi boutiques often enhance our retail customers’ brands by demonstrating their commitment as well.” About Peace Dining Established in 1997, Peace Dining Corporation is dedicated to energizing the world with Japanese cuisine. The company is committed to satisfying the growing demand for sushi and Japanese cuisine in the United States and abroad, using its innate Japanese background. Peace Dining Corporation offers customers delicious and nutritious products that are made with the highest quality ingredients. Its programs are designed to delight sushi connoisseurs and beginners alike, and to contribute toward healthier food consumption habits on a global level. With over 1000 employees, we operate over 200 sushi stations in grocery stores and upscale supermarkets, as well as a central production kitchen, serving wholesale corporate dining clients.

Said Onishi, “Peace Dining is committed to being the sushi leader in the supermarket by keeping ahead of sushi restaurant trends, as well as supermarket sushi trends.” Its latest innovations include evolving sushi form to complement today’s fast-paced lifestyle and fast casual’s grab and go environment. The company’s new sushi donuts and sushi burritos provide fresh sushi in functional shapes that are both familiar to conPeace Dining Corporation sumers and easy to hold and eat on the go. JFK Boulevard Suite 725 Consumers are also preferring the more comPhiladelphia, PA 19106 plex sushi rolls that use upgraded, creative fish Website: peacedining.com and vegetable combinations, imaginative sauces Linkedin: /company/peacedini/in/Josh_Onishi and toppings and artful presentation. “Sushi is Twitter: @Josh_Onishi pure food theater in today’s supermarkets,” said Onishi. To achieve and maintain this high level of theater and quality, Peace Dining is the only national sushi provider that places a masterful sushi chef in every boutique. In addition to creative new sushi formats, Onishi notes that sustainability is highly valued by consumers. Peace Dining is committed to leading the way in sustainability through state-ofthe-art caught and farmed fishing practices, as well as maintaining sustainable practices in its packaging and delivery systems.

w w w. f o o d b e v m a g . c o m | S e p t e m b e r 2 0 1 7

TRENDS IN COCK TAILS

MARLO GAMORA

“The Burst of the Rosé Bubble” – namely, has rosé lost its perennial popularity? Mixologist Marlo Gamora (Caffe Dante, NYC) would tell you that we may be reaching the tail end of the long rosé craze, from the surfeit of rosé-oriented events to the overuse of the #roseallday hashtag.

With the burst of the rosé bubble, the season is shaping up to be the “Summer of Spritz”, as consumers’ demands for the drink are set to outstrip the aforementioned summer water. The spritz has been a work in progress for many years and suffered through a host of embarrassing memories related to a questionable concoction dating from the 70s and 80s known as the “white wine spritzer.” For decades, the beverage retreated from the public’s consciousness and only showed up on the menus of dive bars catering to the palettes of barely legal 20-somethings.

However, creative twists on the traditional spritz are popping up at top bars across the nation, and are reinventing

However, creative twists on the traditional spritz are popping up at top bars across the nation, and are reinventing the reputation of the much-maligned libation. I’d love to hear your thoughts on a potential story with Marlo Gamora to trace the rise and decline of rosé and the coming spritz revolution. Below, please find Marlo’s bio, along with a variety of spritz cocktail recipes and let me know if you need any additional info for coverage consideration MARLO GAMORA – CAFFE DANTE, NYC Marlo Gamora currently tends bar at Dante in the West Village where they focus on Aperitifs and a European lifestyle of drinking. At Dante, Marlo is thoroughly trained under Naren Young in bartending, service and hospitality. Marlo first started his career as a Barback in a local bar during college and then promoted to a bartender position. After working in numerous cocktail bars and pubs, he started working at a bar in Brooklyn called Trix. This is where he was under the influence of Dushan Zaric. He was then promoted as a bar manager and beverage director. He has then moved on to Beverage Director at Jeepney, a Filipino gastropub, where he created a tiki cocktail program as an homage to the past Filipino Tiki bartenders of the past. He also worked under Lucinda Sterling at Middle Branch where he was trained under the Sasha Petraske style of bartending and hospitality. Marlo is an advocate for all bartenders, the spirits community and the hospitality industry. Marlo enjoys Tiki Culture, motorcycles, and vintage fashion. Food & Beverage Magazine

RECIPES

LE GRAND FIZZ

INGREDIENTS

1 ½ Parts Grey Goose Vodka 1 Part St-Germain Elderflower Liqueur ½ Part freshly squeezed lime (approx. Half a lime) 3 Wedges of fresh lime 2 Parts chilled soda water

METHOD:

Build in an oversized cabernet wine glass with lots of ice. Add Grey Goose® Vodka and St-Germain®. Then squeeze fresh lime and discard. Top with chilled soda water. Stir and garnish with fresh lime wedges and a Grey Goose stirrer.

SENIORITA SPRITZ Recipe by Mixologist, Lynnette Marrero, served at Llama Inn, New York City

INGREDIENTS

¼ ounce muña syrup ¼ ounce strawberry shrub 1 ounce fino sherry ¾ ounce Bombay Sapphire Gin ¾ ounce St-Germain Elderflower Liqueur 2 ounces cava Splash Perrier

METHOD:

Combine all ingredients over ice except Perrier. Stir to mix then top with Perrier. Garnish with strawberry and mint

ST-GERMAIN COCKTAIL

INGREDIENTS

2 parts Brut Champagne 1 ½ parts St-Germain Elderflower Liqueur 2 parts Sparkling Water

METHOD:

Fill a tall Collins glass with ice. Add Champagne first, then St-Germain, then Club Soda. Stir completely and then garnish with a lemon twist. SURF CITY SPRITZ Recipe by Mixologists, Dan Sabo & Harry May Kline, served at the Ace Hotel, Los Angeles

INGREDIENTS

AL FRESCO SPRITZ Recipe by Mixologist, Naren Young, served at Dante, New York City

INGREDIENTS

6 ounces Martini & Rossi Bianco Vermouth 3 ounces St-Germain Elderflower Liqueur 2 ounces Bombay Sapphire GIn 1 ounce fresh lime juice Perrier, to top Prosecco, to top

METHOD:

Build into a pitcher over ice and stir. Top with equal parts Perrier and Prosecco.

1 ounce Aviation gin ¾ ounce St-Germain Elderflower Liqueur ½ ounce Plantation Pineapple infused rum ½ ounce Cocchi Americano ¼ ounce honey syrup (2:1) 1 ounce coconut water 2 ounce club soda

METHOD:

Build in a glass with ice cubes, stir, top with soda down a bar spoon.

w w w. f o o d b e v m a g . c o m | S e p t e m b e r 2 0 1 7

Food & Beverage Magazine

w w w. f o o d b e v m a g . c o m | S e p t e m b e r 2 0 1 7

TRENDS IN BEVERAGE

TRUE DRINKS Announces Record First Half Results

True Drinks Holdings, Inc. (OTC PINK: TRUU), makers of AquaBall® Naturally Flavored Water, the healthiest children’s beverage on the market with no sugar, preservatives, calories, or artificial flavors, today announced its financial results for the second quarter of 2017. Revenue for the second quarter totaled approximately $1.95 million, representing a 27% increase compared to the Company’s first-quarter sales. The Company had record first-half revenues for the six months ended June 30, 2017 of nearly $3.5 million, an increase of 225% over the six months ended June 30, 2016. Gross profit for the quarter and first half ended June 30, 2017 was $709,700 and $1,265,840, respectively, compared to a gross loss of $39,734 and $189,847, respectively for the quarter and first half ended June 30, 2016. Dan Kerker, Chief Financial Officer of True Drinks, commented, “The strong growth in the second quarter of 2017 was primarily the result of continued gains by AquaBall in the children’s beverage category, driven by enhanced brand awareness among consumers looking to purchase a healthy alternative to sugary beverages. We look for this to continue in the second half of the year.

Food & Beverage Magazine

We are pleased that we have maintained gross margins in the high thirties over the first two quarters. As previously announced, we introduced the lower cost six-pack last month and are working on further packaging improvements. We will soon begin testing a multi-channel marketing campaign promoting AquaBall in one of our key markets.” James Greco, Chief Executive Officer of True Drinks added, “The second quarter adds to the solid start we saw last quarter which has resulted in record first half revenue and greatly improved operating margins. As of the end of June, AquaBall was available in over 15,000 stores around the country.

ABOUT TRUE DRINKS HOLDINGS, INC.

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

TRENDS IN BEVERAGE

REPLENISHING YOUR BEVERAGE BUSINESS-- AND PROFITS

By Maria Topken

Is beverage consumption down at your restaurant? No worries. It’s not because people have stopped purchasing drinks, but because customers’ drink preferences have changed. The good news is that there are sales and marketing strategies you can deploy to turn this trend into an opportunity. First, the cold, hard facts. Sales are flat to down for sugary drinks because people continue to focus on healthy alternatives. Both Coke and Pepsi are reinventing themselves to stay relevant with the times. • At PepsiCo, about 45% of their sales come from guilt-free drinks and snacks, including a probiotic version of its Tropicana juices, Gatorade, and Kevita’s fermented tea drink, Kombucha. • Coke, too, has expanded its offering to include everything from vitamin water to juice to tea. • Coke recently announced that Coke Zero is being replaced with Coca-Cola Zero Sugar because research showed consumers didn’t realize Coke Zero contained no sugar. • Coke also introduced its Freestyle machine to meet consumer demand for variety, choice and innovation, and thus increase beverage sales in restaurants. Instead of reaching for that soft drink, consumers are buying everything from lemonade, to tea, to coconut water, to sports drinks.

The success of Starbucks shows that people enjoy coffee all day. Dunkin Donuts, which sells more coffee than donuts, now sells cold brew coffee – a cold water brewing process that extracts the flavor while leaving behind the bitter taste. So what can you do to capitalize on these trends? There are a variety of tactics depending on the situation. IN-STORE • Sell a special tumbler, and then offer refills for a specific time period (days) for 99 cents • Sell some beverages by the jug to capitalize on larger gatherings • Offer customers small trial cups • Hold a half-price Happy Hour in mid-afternoon and evening MASS MARKET • Purchase radio DJ endorsements

ENGAGEMENT • Create excitement by launching a social teaser campaign sharing “something new is coming” • Stage an inﬂuencer campaign, a powerful tool to reach millennials. • Invite your best customers to an unveiling party before the beverage is sold in the restaurant. • Stage a social media contest to pick the next flavor for the menu. MOBILE APP • Double rewards points for purchasing the new drink. As all restaurateurs know, beverage sales build the check – and profits. A little bit of sales and marketing creativity can go a long way toward boosting your bottom line. Cheers!

• Deliver drinks to TV and radio stations with the hope they’ll do a social post or mention it on their show

In May, Jack in the Box introduced “Jumpin’ Jack Splash,” a signature item made of lemonade, cherry, lime and raspberry. Recently, coconut water and mango infused drinks have come on to the scene. Sports drinks no longer are only focused on improving performance. Many have become multi-functional, aiding in re-hydration, nutrition and recovery. And drinks are not just for lunch or dinner. With the addition of beverage options, consumption times have changed as well. Beverages have become a “snack” for many people, creating a new daypart for restaurants.

Maria Topken is Director of Client Leadership for Sunrise Advertising in Cincinnati. She can be reached at mtopken@sunriseadvertising.com. w w w. f o o d b e v m a g . c o m | S e p t e m b e r 2 0 1 7

54 26

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

Food & Beverage Magazine |April 2017

55 27

. . . Their Thoughts . . . Their Words

w w w . f owowdwb.ef o vm o dabge. cv o mm a g| . cSoem p t |e m A pb rei rl 2 0 1 7

Food & Beverage Magazine

w w w. f o o d b e v m a g . c o m | S e p t e m b e r 2 0 1 7

FRONT OF THE HOUSE

CHEFS, A WAY OF LIFE FOR FRONT OF THE HOUSE® For the past 15 years, Front of the House® has acknowledged just how essential food presentation and plating is to chefs worldwide. Some of the world’s most influential chefs and restauranteurs spend years perfecting their culinary craft, so it’s no surprise that that a chef’s plating style can directly effect how they are perceived by their peers and customers; and with each plate collection, Front of the House is constantly thinking about how they can help chef’s elevate their plating presentation to the next level. Since establishment, Front of the House® has successfully developed nurturing relationships with some of the world’s top chefs and have become the premier, trend-forward tabletop company allowing chefs to push their plating skills beyond their wildest dreams by paring them amazingly stylish Front of the House® products through their Chef Ambassador program and other various partnerships. Through their partnerships with organizations like Chef’s Roll, a global culinary community of professional chefs showcasing their culinary talents and career achievements, Front of the House® has been able to remain at the forefront of the plating revolution. Each month they participate in programs like Chef’s Roll Chef Ambassador’s program allowing them to create new relationships with chefs from various culinary background. The purpose, to allow chefs to show off their personal plating style with no limitations.

Food & Beverage Magazine

#PERFEC TLYPLATED CHEFS

#PerfectlyPlated

w w w. f o o d b e v m a g . c o m | S e p t e m b e r 2 0 1 7

Super

Sweet!

FOR MORE GREAT RECIPES VISIT WINDSETFARMS.COM

Food & Beverage Magazine

MAESTRO

Medley Salad Rolls Simple and perfect for any time of year, these MAESTRO® BELL PEPPER salad rolls make for a no-cook, fast and delicious lunch or dinner. GINGER LIME DIPPING SAUCE • • • • • •

½ cup fresh lime juice ½ cup Thai fish sauce 1 Tbsp fresh ginger, finely chopped 2 cloves garlic, finely chopped 3 Tbsp sweet chili sauce ½ Gusto® mixed hot pepper, very thinly sliced (optional)

SALAD ROLLS • • • • • • • • • • • • •

½ package small rice noodles 8 large rice paper wrappers 2 cups rotisserie chicken, shredded 1 cup fresh cooked shrimp 1 Maestro® Bell Pepper, seeded and thinly sliced 8 leaves Delicato® Living Butter Lettuce 1 cup Concerto® Gold Grape Tomatoes, halved ½ Fresco® Long English Cucumber, thinly sliced 2 spring onions, thinly sliced 3⁄4 cup salted peanuts, chopped ¼ cup fresh mint, torn ½ cup fresh Thai basil, torn ½ cup fresh cilantro

INSTRUCTIONS Mix lime juice, Thai fish sauce, ginger, garlic and sweet chili sauce. Place rice noodles into a large bowl and pour boiled hot water over noodles until submerged. Let sit covered for about 5-7 minutes or until tender, drain and rinse in cold water. Pour remaining hot water onto a large baking sheet until three-quarters full. To soften rice papers, submerge one at a time under the water. Remove and place rice paper on a tea towel to blot. Add one Delicato® Living Butter Lettuce leaf in the middle of the wrapper. Fill with one-eighth of the Maestro® Bell Peppers, Concerto® Gold Grape Tomatoes, Fresco® Long English Cucumbers, shrimp, chicken, rice noodles, peanuts, spring onions, Thai basil, mint and cilantro. To roll salad rolls, press down on filling, fold the bottom of wrapper over filling, then fold in sides, roll tightly and press edges to seal. Cut the rolls lengthwise and serve with dipping sauce.

w w w. f o o d b e v m a g . c o m | S e p t e m b e r 2 0 1 7

KITCHEN 2 THE TABLE

Food & Beverage Magazine

KITCHEN 2 THE TABLE

Chef Asif R. Syed is an Indian American chef who has been awarded multiple times in the past for his extraordinary culinary talent. He has appeared on national television shows such as the fifth-season episode of “Guy’s Grocery Games” and was a part of Food Network’s South Beach Wine & Food Festival 2017. This fall he will be returning as a featured chef to the New York City Wine & Food Festival representing modern Indian cuisine.

w w w . f o o d b e v m a g . c o mContinues | S e p On tem b e rPage 2 0>> 17 Next

Asif is currently the owner, Executive Chef, and General Manager of 21 Spices by Chef Asif, a restaurant, bar and lounge in Naples, Florida serving contemporary Indian cuisine. Chef Asif is considered as one of the top Indian chefs in the US due to his knowledge and skills in advanced Indian cuisine. Chef Asif R. Syed was born and raised near Hyderabad, India, known as the ancient City of Kings and Pearls and famous for its Muglai cuisine. Originally drawn to art and painting, Chef Asif trained and worked as a chef in India after completing his Bachelor’s Degree in Hotel Management and Catering Technology in 1996. He studied Advanced Culinary Arts at the Intercollege in Cyprus while working in local hotels where he was in contact with a variety of different cuisines. For the next 3 years chef Asif worked side-by-side with some of the best chefs in high-end hotels such as the Sheraton, Marriott and Hilton in more than three continents. His journey let him to the position of the Executive Chef at the Hilton Marco Island Resort in 2001. In his time as Executive Chef at the Hilton Marco Island Beach Resort Hotel and Spa on Marco Island, Florida. Mr. Syed has been named the “Curry King” twice after being named the winner of the Tampa Bay International Curry Festival in 2013 and 2015. Chef Asif has been serving as corporate chef for the Seminole Tribe of Florida for the past 4 years, where he has developed and managed many healthy eating and culinary initiatives in collaboration with the health department. Syed is also Deputy Manager of Restaurant Consulting, LLC, a company focused on providing specialty catering, culinary consulting, and marketing services related to food and hospitality products and services. Through this capacity, Syed has appeared as a guest celebrity chef at the Taste of Dallas (2016) and successfully led a catering assignment serving 45,000 meals in 3 days in Chicago, IL at the Rosemont Convention Center (2016).

21 Spices by Chef Asif: On December 21, 2015, Chef Asif R. Syed started 21 Spices by Chef Asif. Located in Naples, FL this restaurant offers its patrons modern Indian cuisine in addition to the latest creations by Chef Asif. The menu includes a wide selection of outstanding biryanis, curries, vegetarian delights, refreshing salads delivered in artistic fashion, mouthwatering Tandoor-roasted lamb, prawns, fresh fish, chicken, and kabobs flamed in an open-style kitchen. Chef Asif’s delicious homemade chutneys accompany many of its courses. 21 Spices’ culinary concept is going to be expanded in the near future with new locations across Florida. For more information about the restaurant and its philosophy visit www.21spicesdining.com.

Food & Beverage Magazine

SPICY SIKANDARI LAMB SHANK

21 SPICE RESTAURANT NAPLES, FL

w w w. f o o d b e v m a g . c o m | S e p t e m b e r 2 0 1 7

TRENDS IN BEVERAGE

EXPANDS INFUSIONS LINE WITH THREE NEW VARIETIES Eight O’Clock® Coffee, a premium coffee brand with over a 150 year legacy, releases three new varieties to its recently launched Infusions line. Eight O’Clock Coffee Infusions are thoughtfully crafted coffees made with 100% Arabica beans and blended with additional ingredients to deliver an enhanced coffee drinking experience for consumers and to drive incremental sales in the coffee aisle. Featuring one of the most popular ingredients of 2017, SUPER SPICE is a medium roast blended with turmeric and cinnamon – a perfectly balanced, smooth, mild spiced blend to awaken the senses. ACAI GLOW, also a medium roast, features acai berry for a rich, fruity, vibrant coffee experience. And B6 Metabolism is dark roasted and crafted to help support normal energy yielding metabolism with a fruit and herbal blend rich in vitamin B6.

ABOUT EIGHT O’CLOCK®

Part of the Tata Global Beverages

These new Eight O’Clock coffees join ALERT and RELAX, released last Fall, to round out the Infusions line with 5 varieties. ALERT is blended with guarana and caffeine for an extra kick of caffeine, and RELAX is a decaf brew gently blended with cuts of chamomile and lavender – perfect for a calm moment.

family of brands, Eight O’Clock Cof-

“Consumers have become more savvy and are seeking out products that provide an enhanced experience – these extensions to the Eight O’Clock family are unique and disruptive in the coffee aisle,” said David Allen, Senior Vice President, Sales and Marketing, Tata Global Beverages USA. “These additions continue to speak to the game changing innovation of the Infusions line and provide new reasons for consumers to enjoy coffee throughout the day.” Allen added.

line of great tasting gourmet coffees

It’s a fact that today’s consumer wants more from their everyday beverages. Retailers have responded by offering numerous new innovative products in other categories and now they can offer innovation in the coffee aisle to respond to consumer needs and stimulate category growth. Eight O’Clock Coffee Infusions are available nationwide in 10 oz. bags.

Food & Beverage Magazine

fee is America’s original gourmet cof-

fee, brewed with passion for over 150 years. Made with 100% Arabica beans,

Eight O’Clock Coffee features a full in whole bean and ground form, with varieties and blends ranging from light

to dark roasts. Eight O’Clock Coffee sources its high-quality coffee beans

from the world’s best origins, then expertly blends, roasts and packages them at its facility in Landover, MD.

Headquartered in Montvale, NJ, Eight

O’Clock Coffee products are available at most U.S. retailers where groceries

are sold. For more information, visit www.eightoclock.com.

TRENDS IN BEVERAGE

THOUGHTFULLY CRAFTED COFFEES THAT OFFER CONSUMERS MORE REASONS TO BUY AND DRINK COFFEE

EIGHT O’CLOCK COFFEE • ALERT

EIGHT O’CLOCK COFFEE • SUPER SPICE

EIGHT O’CLOCK COFFEE • ACAI GLOW

EIGHT O’CLOCK COFFEE • RELAX

EIGHT O’CLOCK COFFEE • B6 METABOLISM

w w w. f o o d b e v m a g . c o m | S e p t e m b e r 2 0 1 7

Food & Beverage Magazine