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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.

“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.


APPLE’S IOS 10

The company has released one of the biggest OS updates ever. This version is jam packed with new features and functionalities that shrink the gap between mobile capabilities and the physical world.

BEAVERTON RECIPES

Check out thier delicious recipes that pair with each of thier products. Developed by thier own in-house Chef, these recipes will help transform your next meal.

GRINGO BANDITO HOTSAUCE

Southern California brand Gringo Bandito has proven year after year that consumers can’t get enough of the sauce.

FRONT OF THE HOUSE

#PERFECTLY PLATED CHEFS Fabulous Flatware Product line The Chefs & Restaurants that Prefer Them.

KYLE NATHAN

F&B SOMMELIER OF THE MONTH The excitement that I started to feel when I got a new bottle of wine was unlike anything else. I still had no idea I was on a path to becoming a Sommelier..

ANNUNCIATION Located in a beautifully restored turn of the century building in New Orleans’ Warehouse District, Annunciation restaurant opened in 2012 to rave reviews and accolades including a “Best New Restaurants” nod by Times-Picayune.

SODEXO

Recognized by USDA and EPA as U.S. Food Loss and Waste 2030 Champion. The founding 2030 Champions have shown exceptional leadership in the fight to reduce, recover and recycle food loss and waste.

TIMON BALLOO

F&B CHEF OF THE MONTH Timon Balloo considers his first real professional lesson – on humility in the kitchen – to have been taught by “Professor” Allen Susser, one of Miami’s most influential chefs.


IN D U S T R Y • C U I S I N E • R E S TAU R A N T S • C H E F S • L I B AT I O N S • D E S S E R T S • R E C I P E S • T R E N D S

“We’ve Covered It!”


From The Publishers Desk The days at the beach and the fun of going to those outdoor pool parties are now behind us. The array of rooftop restaurants, has turn on the heating lamps so patrons can still enjoy the scenic views while dining-out. Thanksgiving Day has come and gone leaving left-over turkey. Beaverton Foods has several delicious recipes to turn those left-overs into great tasting palate-pleasing dishes. “Page 14”. The fall season is here and winter is quickly approaching, replacing the cool summer beverages and cuisines with fall and winter favorites. There are a quite a few delightful seasonal beverages made just for this time of year. Layer Mocha, Brandied Hot Choolate, Orange Scented Mull Wine, Warm Apple Pie Cocktail orSpiced Rum Cider. The list is as long as those cold winter nights. So sit by the fireplace and sip! Many will continue to entertaining family and friends throughout this holiday season, dining at their favorite restaurants and lounges, or at home. The holidays brings out the best in professional and the at-home chefs. So whether it’s healthy eating, or indulging in all the sweet treats this time of year brings.

DEDICATED TO THE ICY WINTERS OF SWEDEN WHERE VODKA IS KING. TO MEET THIS HIGH STANDARD, EACH BOTTLE OF XIII KINGS VODKA GOES THROUGH OUR PROPRIETARY 13-STEP REFINING PROCESS TO MAKE THE SMOOTHEST VODKA ON THE MARKET. SO LIFT YOUR SPIRITS AND RAISE YOUR GLASS TO THE NEW KING OF VODKA. ©2016 SOUTHERN CHAMPION, CARROLLTON, TX

DRINK RESPONSIBLY

We at Food & Beverage Magazine suggest you spend the season enjoying all the festivities by making the most of your foodie-side. Have a Happy and Prosperous Holiday, And I’ll See You Next Year! - Michael Politz


TRENDS IN HOSPITALITY TECHNOLOGY

By Tom Kuhr, SVP of Marketing at MomentFeed With the launch of Apple’s 10th generation of the iOS operating system, the company has released one of the biggest OS updates ever. This version is jam packed with new features and functionalities that shrink the gap between mobile capabilities and the physical world. It enables the +100 million iPhones in the US to create experiences that are more intuitive, customized, and valuable. We’re all becoming more connected to our physical surroundings through constant innovation coming from the tech industry and iOS 10 exemplifies this. Not only is this beneficial for iPhone users, but there are also significant implications for restaurants that operate in multiple locations. The new iOS will impact more than 25% of your customers and their decision to visit - or not. PAGE 8

Food & Beverage Magazine


December 2016 With That In Mind, Here Are Five Ways That Multi-Location Brands Can Leverage These Powerful New Functions To Engage Customers And Keep Them Coming Back: 1. LOCALIZE YOUR NOTIFICATIONS FOR A TAILORED CUSTOMER EXPERIENCE

2. TAKE ADVANTAGE OF APPLE MAPS INTEGRATION

Apple is allowing users to interact with brands in a deeper, more meaningful way within notifications. It’s now possible to push relevant notifications to customers from your own branded loyalty app.

Apple has made several enhancements to their Maps app that make it more intuitive, integrated, and helpful to people searching for brands on their iPhone or iPad. They’ve “opened up” Maps so it can be accessed by other apps, and embedded more easily into other app experiences. This will allow third-party apps to directly interact with business listings in Maps.

Not only that, but the new framework allows you to schedule notifications based on time, location, or both. So if a customer has your app on their phone, you can trigger a notification for a special offer or coupon the morning of a promotion. It could also be a simple “Welcome back! Don’t forget to ask about today’s special” notification when they walk into one of your restaurants. You’ll need to know each restaurant’s latitude and longitude for this to work, but recognizing repeat customers before they purchase makes a great impression. Simple, personal messages go a long way in creating a lasting relationship with your best customers. So what? Don’t overdo it on notifications and be smart about which offers you put out - you want to make sure they’re relevant based on both location and time of day. In other words, don’t trigger a message if your nearest restaurant is 200 miles away.

A good example of this is with Yelp their reviews are now prominently featured in Maps, and you can pull up a map and driving directions right inside the Yelp app without having to leave it. Your customers can now also make reservations via Yelp directly in Apple Maps, which streamlines the experience and makes it easier to connect. So what? If you have a branded app, you should integrate more closely with Maps to take advantage of these features - making your mobile customer experience even better. And, if you’re a Yelp customer, you can take advantage of the newest integrations to get more out of your listing with visibility in both the Maps and Yelp apps.

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TRENDS IN HOSPITALITY TECHNOLOGY 3. LET NEW SEARCH FUNCTIONALITIES DRIVE CUSTOMERS TO YOU

4. TALK TO SIRI FOR ADVANCED SPEECH-BASED SEARCHING

Speaking of Maps, let’s look at a different side of the new features in iOS 10. Now when using the app, search radius isn’t the only way to find the most convenient stopping point. The new Maps leverages your directional search route to help find ideal places along the way where you can grab a bite to eat - all while staying on the right track.

Love her or “not like” her, Siri is now more helpful in iOS 10. For starters, it’s much easier to give Siri natural voice commands because she now learns your specific speech patterns by listening in the background to your conversations.

This provides a much better - and more useful - experience than a simple search radius with previous versions of iOS, which may have charted you well off your course or had you inadvertently backtrack. Now the suggestions are based on driving directions to your final destination so you don’t have to make up for lost time. Here’s a good example: let’s say you’re out of town for work and using Maps turn-by-turn navigation to get you to a morning meeting when you realize you haven’t had coffee yet and you’re dying for Starbucks. You can search along your route for coffee by tapping a big button on the screen rather than typing it out or you can just ask Siri to “Find a coffee place nearby.” You’ll see the distance to the closest Starbucks - and other coffee shops - based on your current route, which gives you options that are easy to get to so you’re not late for that meeting. So what? Like Starbucks, make sure your restaurant’s location data is up-todate for every one of your locations in Apple Maps - especially verified latitude and longitude. When looking at your restaurant’s proximity to a route, Maps uses geolocation around these coordinates, not the location’s street address.

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As interactions with Siri improve and become more helpful, consumers will rely more on Apple’s voice assistant when researching where to go and what to do nearby – especially while on the road. iOS 10 will try to anticipate your intentions based on what Siri overhears to provide the best information available that aligns with dates, locations, and other details that can be put into action. Speaking of taking action, access to Siri is now opened up to developers for intent-based actions in other apps. This means you’ll be able to use Siri to request an Uber, navigate to one of your restaurants, or order food to go through an app like Yelp. It’s all about the integration. So what? Consider integrating your own branded app with Siri to make it easier for customers to get the information they want. People are more likely to keep using it - and stay loyal customers if they can ask simple questions without having to go on a virtual reconnaissance mission.


December 2016 5. REDUCE PAYMENT FRICTION ONLINE - AND OFFLINE - WITH THE NEW APPLE PAY For any business that supports online payment, such as ordering ahead for a pick-up or a delivery, the new Apple Pay can make the entire checkout process faster and easier - something your customers will appreciate. Apple Pay is a one-step way to pay with simple fingerprint authentication that lets your customers avoid the need to create an account or fill-up an online shopping cart. This not only saves them time, but it can also avoid a frustrating experience that quickly leads to them giving up and ditching the purchase altogether. The only thing they need to do now is use a single button for immediate checkout right from any mobile web page in Safari.

DON’T WAIT! GET ON THE IOS TRAIN TODAY YOUR CUSTOMERS ALREADY ARE Staying up to date with the latest features of operating systems might not be on the top of your list, but since iOS 10 is a game changer that integrates apps, streamlines search, and simplifies payment, you might want to rethink your approach. And when it comes to Maps, there are over 100 million iPhones out there running the new OS so you want to ensure that your location data is accurate and correctly geocoded to take advantage of these new features. It’s the only way to ensure your restaurants will be on the top of the list when customers are looking for their next meal.

Chick-fil-A has actually been accepting Apple Pay in their restaurants since earlier this year, and they’ve also integrated Apple Pay into their branded mobile app, which allows their customers to skip the line and easily place their order in advance while on the go. So what? This is a big deal for businesses trying to get customers to return again and again. Customers will love how quickly you’re able to give them what they want - they’ll appreciate a simple, consistent, and seamless payment transaction both online and in-store.

 About the Author: Tom Kuhr is the SVP of Marketing for MomentFeed, a full lifecycle online marketing platform that helps multi-location brands drive offline sales. He’s a consumer marketing expert focused on the intersection of mobile advertising and social media to amplify awareness, engagement and conversion.


DECEMBER

ON THE COVER

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Food & Beverage Magazine


coming in JANUARY TRENDS

blended bourbon whiskey

& Stir

PAGE 13 ©2016 SOUTHERN CHAMPION, CARROLLTON, TX

DRINK RESPONSIBLY


RECIPES - BEAVERTON COVER STORY• FOODS

For your weekend football watching, use your leftover holiday turkey for a spicy bowl of chili made with our Gold Medal Award winning Inglehoffer Ghost Pepper Mustard. It’s quick & easy 2 Tbs. Canola Oil 3 cloves peeled & chopped garlic 1 medium diced sweet onion 1 lb. diced leftover turkey 1 each seeded & diced red, green, & yellow bell pepper 1 can 14-15 oz. diced tomatoes – juice & all 1 can 15-16 oz. black beans – juice & all 1 cup frozen corn kernels 3 Tbs. Chili Powder 1 tsp. Cumin Powder 2 Tbs. Inglehoffer Ghost Pepper Mustard Tortilla chips

In a large saucepan, or stock pot, heat the oil on high heat. Add the garlic, onions, and turkey. Stir until the onions begin to brown. Add the remaining ingredients, stir, and bring to a boil. Reduce the heat to medium low and continue to cook for an additional 10 minutes. Serve with tortilla chips for dipping, or with bite sized chips as a topping for the chili.

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December 2016

Wondering what to do with leftover holiday turkey other than turkey noodle soup, or a turkey sandwich, how about a spicy turkey taco.

1 package precut coleslaw cabbage Juice from fresh lime 4 Tbs. Beaver/Inglehoffer Creamy Sriracha Horseradish 1 lb. leftover turkey Diced fresh tomato Diced medium sweet onion 4 Tbs. soy sauce 1 Tsp. sesame oil 2 Tbs. sesame seed 4 to 6 soft corn or flour tortillas Mix the coleslaw the lime juice and Creamy Sriracha Horseradish in a bowl. In another bowl, mix the remaining ingredients except the tortillas. Grill the tortillas in a sauce pan on each side in a little bit of oil. Assemble the tacos with the coleslaw & then the turkey mixture on top. Add additional Creamy Sriracha Horseradish to taste on top of the turkey.

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RECIPES - BEAVERTON COVER STORY• FOODS

Use leftover turkey for this Asian pasta dish.

1 lb. dry penne pasta ½ lb. leftover turkey ½ cup each seeded & diced fresh green, yellow, & red bell pepper 2 each diced roma tomatoes 2 Tbs. Seasoned Rice Vinegar 2 Tbs. Soy Sauce 1 Tbs. Mayonnaise 2 Tbs. Beaver/Inglehoffer Creamy Sriracha Horseradish

Cook pasta al dente. Drain and rinse with cold water. Refrigerate for 1 hr. Combine the cold pasta with the remaining ingredients & mix thoroughly. Serve cold.

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HOSPITALITY PROFESSIONALS COVER STORY•


TRENDS IN PRODUCTS

If you walk into any local grocery ssssstore, you will be sure to notice the countless varieties of hot sauces available. Many are household staples (Tapatio, Tabasco etc) and others are kitschy brands that will appear for a limited time and may well be off the shelves before the next visit. Of all the hot sauce brands to weather the competitive retail market of condiments, Southern California brand Gringo Bandito has proven year after year that consumers can’t get enough of the sauce. The company was formed in 2004 by Dexter Holland, vocalist of the multi-platinum selling band The Offspring and enthusiast of getting creative in the kitchen. Holland initially made the hot sauce as a gift to give to friends during the holidays, and from there interest in his unique brand spread widely and quickly. PAGE 18

Food & Beverage Magazine

Local Southern California based restaurants such as Chronic Tacos and Wahoo’s took interest in Gringo Bandito and became early adopters of the sauce, which helped further fuel eventual sales through retail distribution channels. It’s not often that products devised by entertainers see longevity, and the success of Gringo Bandito may be credited to the organic growth of the sauce without a heavy push. With its memorable branding and packaging, the hot sauce started with one flavor (Original Red) and in 2013 a Green sauce was introduced which was followed-up by a 3rd sauce called Super Hot in 2015. An interesting fact about Gringo Bandito is that the sauce contains 70% less salt than most of the competition, is gluten free and contains no preservatives.


December 2016

Dexter Holland

Gringo Bandito has sold over a million bottles to date and is currently working on new distribution opportunities to expand their presence in national restaurant chains and through additional retail channels nationwide. The sauces can be purchased in Kroger, Ralphs, Whole Foods, Fry’s, Albertsons/Safeway among many more retailers and is served in select national restaurant chains. The brand is also currently working on their annual private reserve hot sauce, which is slated for a late November release online. Fans of their private reserve eagerly await the release, as the limited production features unique packaging and flavors that change yearly. Gringo Bandito has been endorsed by influential celebrities including Adam Carolla, Don Imus, Dr. Drew Pinksy, Chelsea Lately and many others.

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INDUSTRY NEWS

IDAHO POTATO COMMISSION OFFERS CULINARY TIPS FOR MAKING PERFECT IDAHO

® POTATO MASHED POTATOES AND FROZEN FRENCH FRIES When time is short in a hectic kitchen, the Idaho Potato Commission (IPC) has created a basic and resource for chefs and culinary students that need experienced guidance for producing perfect mashed potatoes and crisp French fries from frozen potatoes. In convenient poster form, both “How to Make Perfect Mashed Idaho® Potatoes” and “How to Make Perfect Idaho Potato Frozen Fries” take a step-by-step approach to delivering fluffy mashed potatoes and first-rate fries. For example, making perfect mashed potatoes starts with selecting the right potato.

To download these posters and other IPC educational materials, head to idahopotato.com/foodservice/ foodser vice-marketing-programs and select “Educational Materials.” To order a print version (maximum 25 per order), contact Jarrell Vail at jvail@potato.idaho.gov. For more information about quality Idaho® Potatoes or to browse the foodservice recipe database, visit idahopotato. com/foodservice. Also available online, find a helpful size guide and Idaho® potato preparation tips, as well as answers and solutions to operational and culinary FAQs.

Highlighted tips emphasize the benefits of using Russets and advise peeling away any greenish skin to ensure optimal flavor. For fries, the IPC discusses fry grades, oil selection and guidelines for finished fry weights and portions. Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous “Grown in Idaho®” seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho’s growing season of warm days and cool nights, ample mountain–fed irrigation and rich volcanic soil, give Idaho® potatoes their unique texture, taste and dependable performance. These ideal growing conditions are what differentiate Idaho® potatoes from potatoes grown in other states. For more information, visit: www.idahopotato.com. PAGE 20

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INDUSTRY NEWS COVER STORY•

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Food & Beverage Magazine


December 2016 December 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

Continues On Page 24

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PROFESSIONAL CHEFS COVER STORY•

Unveils New Menu and Dining Concept Inspired by International Yachting Circuit in time for Art Basel

Chef Alfredo Alvarez was appointed as Executive Chef at The Deck at Island Gardens, just before its November grand opening in time for Art Basel as Miami’s exclusive restaurant overlooking the superyacht marina and the downtown Miami skyline. Chairman and CEO of Flagstone Group, Mehmet Bayraktar, assembled a dream team for The Deck at Island Gardens, starting with nightlife entrepreneurs Michael Capponi and Eric Milon; Bayraktar now adds Chef Alvarez, who will bring his international flair and pedigree of culinary experience to Miami’s newest exquisite waterfront eatery. The Deck at Island Gardens will be the only restaurant in Miami where superyacht owners can moor at Deep Harbour and dine with the world’s largest yachts as the backdrop. With Alvarez at the helm, The Deck at Island Gardens will feature an all-new culinary concept, fusing Mediterranean flavors and quintessential European dishes that draw from the yachting circuit’s various destinations from Ibiza to Bodrum. Alvarez brings multi-faceted expertise to the Miami dining scene and a penchant for using the finest European delicacies paired with the freshest locally sourced pro-

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“With influences from Monaco, St. Tropez, Mykonos and Sardinia, we’ve curated a yachting-infused dining experience never before seen in Miami,” said Alvarez. “To bring this to life, I’m focusing on using ingredients from local farms in South Florida and the freshest fish and seafood available, including seasonal varieties flown in daily from the Mediterranean, while enhancing the superyacht lifestyle that is now available in our city at Island Gardens.”

“Armed with decades of experience at some of the world’s top restaurants, Chef Alfredo Alvarez has a passion to create an entirely new dining concept,” says Mehmet Bayraktar, chairman and CEO, Flagstone Group. “I know that his enthusiasm and extensive expertise will push The Deck at Island Gardens to the forefront of Miami’s world-class dining scene and provide a sneak peek at the grandeur of Island Gardens once completed.” A few highlights from Alvarez’s new menu that draw from yachting influences will include The Deck Seafood Casserole: a mix of fresh shellfish, sea bass and red fish in a tomato saffron broth, served in a Vulcan clay casserole cooked in the new wood brick oven; Octopus a la Plancha: fresh octopus topped with mint foam; Pear Ravioli with gorgonzola cheese, finished with a black truffle sauce; and Island Gardens Seared Tuna: seared tuna dressed with an assortment of fruit caviars.

Food & Beverage Magazine Food & & Beverage Beverage Magazine Magazine Food

Prior to joining the team at The Deck, Alvarez was the Executive Chef at Seasalt and Pepper. Before that, Alvarez worked as a consulting chef for Renaissance Cruise Lines and Celebrity Cruise, where he created menus alongside renowned Chef Alain Ducasse. Chef Alvarez’s list of celebrity clients includes Beyoncé, Jay Z, Sofia Vergara, Robert De Niro, Antonio Banderas, Billy Crystal, Michael Douglas and Robin Williams. Alvarez was ranked the 17th top chef in the U.S. by the National Chefs Association in Washington D.C. Originally from Venezuela, Alvarez graduated from Luzon and Ecoli Hotelier Lucerene in Switzerland and interned for Italy’s top chefs, Gualtiero Marchesi and Gianfranco Vissani.


December 2016

Since then, his career has taken him to destinations including Miami, New York, Rome, Cancun and the Dominican Republic.

Chef Alfredo Alvarez

About The Deck at Island Gardens

Miami’s most exquisite superyacht marina lounge, The Deck at Island Gardens will celebrate its grand opening as a restaurant lounge in November in time for Art Basel for Miami’s elite yachting crowd and visitors to wine, dine and dance outdoors. Guests can arrive by land or by superyacht to enjoy acclaimed Chef Alfredo Alvarez’s all-new culinary concept, fusing Mediterranean flavors and quintessential European dishes that draw from the yachting circuit’s various ports of call from Ibiza to Bodrum. Open six days a week for lunch and dinner, The Deck at Island Gardens will feature a globally sourced menu with delicacies including mezzes inspired from Chef Alvarez’s visits to Greece, the finest fish, prosciutto, risotto and pasta imported from Italy, all brought to life with locally sourced produce and meats. The Deck at Island Gardens is renowned for its panoramic views of Downtown Miami and Biscayne Bay – the most signature sunset views Miami has to offer. For reservations, please contact (786) 479-3443 or thedeck@islandgardens.com; for event inquiries, please contact events@islandgardens.com.

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FRONT OF THE HOUSE


FRONT OF THE HOUSE

GROVE RESTAURANT GRAND RAPIDS, MI

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Food & Beverage Magazine


PerfectlyPlated Chefs

Q&A with

Chef Chad Guay F&B • WHY CHOOSE FOH DISHWARE? CG • The classic style along with the bright white color provide for excellent plate presentation. I also love how the plates hold up to the stress of a kitchen environment.

F&B • HOW IMPORTANT IS PRESENTATION? CG • Presentation is one of the basic fundamentals of cooking. Remember, you eat with your eyes first.

F&B • WHAT IS YOUR FAVORITE WAY TO PLATE? CG • For me everything must be plated played very naturally.

Not all ingredients look the same at all times, so it is very important to let the food talk to you before you place it on the plate.

F&B • WHAT IS YOUR FAVORITE LINE FROM FOH? CG • We use a wide variety of lines in our kitchens. The most versatile lines for us are the canvas collection.

F&B • DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? CG • Plating is very simple. You must have a variety of colors and textures as well as hit of the characteristics of your palate. From there it is just arranging food on the canvas that is pleasing to the eye.

F&B • WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? CG • My father told me I needed to get a job in high school. He then proceeded to tell me to get a job in a kitchen and that it would be good for me. Boy was he right.

F&B • WHO WAS YOUR GREATEST COOKING INFLUENCE? CG • Todd Immel was my mentor for several years. He taught me the intricacies of great sauces, and the fundamentals of cookery. I owe a lot to him taking me under his wing.

F&B • WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? CG • Foie Grad is my favorite ingredient. It would be my first and only choice for my final meal.

Q&A with Chef Guay, Continues On Next Page

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FRONT OF THE HOUSE

F&B • WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? CG • This is a very difficult question based on the fact that Wines are so characteristically different. I will leave it basic and tell you that I love Chilean reds and for my whites to come from Washington.

F&B • WHAT IS YOUR FAVORITE DESSERT? CG • There is nothing better than a nice clean Lemon Sorbet. F&B • WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? CG • Probably Anthony Bourdain based on the fact that he loves good unique food and the rest of the night would be a good time.

F&B • CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? CG • I am completely infatuated with Matt Jennings cooking in Boston. He just knows how to hit my sweet spot on thee majority of his dishes.

F&B • BEST THING ABOUT BEING A CHEF IS? CG • Being able to make somebody’s day, weekend, or life from something so simple as food.

F&B • HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? CG • For the people who have to live with the disease I completely feel

sorry for them because of the people who use and abuse the term. The majority of my food never sees the light of day to gluten unless it is a whole grain. They are always welcome in my restaurant regardless of the allergy or not. I am more than happy to accommodate any request to make sure their experience is wonderful.

F&B •

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

CG • Take your time, don’t rush trying to get to the top. Focus on

learning as much as possible before you make your steps to the top. Work hard, keep your head down and don’t stop educating yourself.

F&B • LASTLY, WHAT DO YOU DO TO RELAX? CG • I spend a lot of time with my wife and two kids. In this industry

when you work 60+ hours a week, family time is key. While they are in school I turn of my phone and hit the golf course.

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PerfectlyPlated Chefs

Nouvelle Plate

Nouvelle Plate

Nouvelle Plate

Nouvelle Plate

ABOUT CHEF CHAD GUAY:

Was inspired by his parents to become a chef. His mother, an avid baker, taught him the fundamentals of baking while his father instructed him on the business aspects of running a kitchen. He studied at the Art Institute of Atlanta, and upon graduating held several positions in kitchens throughout Atlanta. He won many titles for his artisan pastries, including Starchefs. com Rising Star Chef 2007 and Best Pastry Chef in Atlanta 2007. Under mentor Chef Todd Immel, Chef Guay moved beyond pastries and honed his gift for crafting Italian- and Mediterranean-inspired dishes. He also takes pride in utilizing regional ingredients to celebrate southern heritage in his dishes. Just as his parents did, Chef Guay and his wife enjoy cooking with their two kids and growing some of the world’s hottest peppers. CHATEAU ELAN WINERY & RESORT 100 Rue Charlemagne Dr, Braselton, GA 30517

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FRONT OF THE HOUSE

KATIKIES BOUTIQUE RESORTS & VILLAS IN SANTORINI & MYKONOS, GREECE

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PerfectlyPlated Chefs

Q&A with

Chef George Iakovidis F&B • WHY CHOOSE FOH DISHWARE? GI • Quality and design. F&B • HOW IMPORTANT IS PRESENTATION? GI • Presentation is the most important thing, the first touch, the eye contact.

F&B • WHAT IS YOUR FAVORITE WAY TO PLATE? GI • It’s all about inspiration and delighting the customer with variety and transparency. Everything I do must be exposed.

F&B • WHAT IS YOUR FAVORITE LINE FROM FOH? GI • Harmony. F&B • DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? GI • When plating you have to have to work within a vernacular of textures, colors and preparation methods.

F&B • WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? GI • Honestly, the passion for food as I continuously discover new things and techniques.

F&B • WHO WAS YOUR GREATEST COOKING INFLUENCE? GI • The first chef that I work for, a second father to me. F&B • WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? GI • Assyrtiko de louros (hatzidakis winery) white, Black rooster (kokkinos winery) red.

F&B • WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? GI • Celeriac. F&B • WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? GI • Robbie Williams…….Let me entertain you. F&B • WHAT IS YOUR FAVORITE DESSERT? GI • Black Forest Gateaux.

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FRONT OF THE HOUSE

F&B • CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? GI • Joel Robuchon. F&B • BEST THING ABOUT BEING A CHEF IS? GI • Feel free and express your philosophy under hard conditions. F&B • HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? GI • I was not feeling good with this term till the time i was on a diet based on non-gluten food and changed my point of view.

F&B • GI •

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

They’d have to keep trying harder until the time comes when they realize that being a chef is not just a profession, it is something more, it’s a way of living!

F&B • LASTLY, WHAT DO YOU DO TO RELAX? GI • music and TV series. ABOUT CHEF GEORGE IAKOVIDIS:

Since 2003 George Iakovidis is dedicated in the art of culinary experience. Following his studies in Greece he held various positions in hotels and restaurants, always trying to exceed his customers’ expectations for magical flavors and culinary experiences. George considers himself blessed for having worked at the award winning Gleneagles hotel, member of the Leading Hotels of the World in Scotland. He also gained valuable experience by working next to Herve Pronzato, Executive Chef at Danae Beach Resorts and Villas. These experiences made him realize his full potential as a culinary artist and his deep desire to create unique experiences through his remarkable menus, working for some of the world’s leading boutique hotels of the country. At the moment he is the Executive Chef at Katikies Boutique Resorts & Villas a grup of 5 properties in Santorini(Kirini Suites & Spa, Katikies Hotel, Chromata Hotel, Sun Rocks Boutique Hotel and Villa Katikies) and 1 new property in Mykonos(Kirini - My Mykonos Retreat). CHEF IAKOVIDIS VISION:

“I like to reinvent myself in the kitchen, like when you take the fundamental aspects out of a traditional recipe in terms of flavor depiction and you’re going to interpret it in your own style. Embracing this philosophy, at Anthós Restaurant, we prepare modern variations of Mediterranean cuisine, more-whimsical seasonal and creative dishes meant to provoke conversations between diners and servers. Also we pay a tribute to Greek cuisine with a menu bursting with island flavors.” PAGE 34

Food & Beverage Magazine


PerfectlyPlated Chefs

Round Harmony Plate Anthos Restaurant - Kirni Suites & Spa

Harmony Plate

Harmony Plate

Harmony Plate

PAGE 35


FRONT OF THE HOUSE

GROVE RESTAURANT, GRAND RAPIDS, MI

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Food & Beverage Magazine


PerfectlyPlated Chefs

Q&A with

Chef Jeremy Paquin F&B • WHY CHOOSE FOH DISHWARE? JP • It is the most durable dishware we’ve seen on the market. It’s clean and has nice, sharp whites so it helps make our dishes pop by displaying all of the different ingredient colors.

F&B • HOW IMPORTANT IS PRESENTATION? JP • People eat with their eyes. Presentation is first and foremost. It can be the best tasting dish but if it doesn’t look good first, it could fall short.’

F&B • WHAT IS YOUR FAVORITE LINE FROM FOH? JP • The harmony and ellipse collection for their clean lines and minimalistic design.’

F&B • WHAT IS YOUR FAVORITE WAY TO PLATE? JP • I prefer very clean lines that run the length of the plate. I’m not really

a fan of everything being piled in the middle of the plate with some sauce drizzled around it.

F&B • DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? JP • I like to spread the ingredients out, not up. And I like the ingredients to speak for themselves rather than overcomplicating with unnecessary plate-fillers.

F&B • WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? JP • I have always been passionate about cooking. I knew as a career that it was be fulfilling to me personally and I enjoy the craftsmanship that is involved in it.

F&B • WHO WAS YOUR GREATEST COOKING INFLUENCE? JP • My grandmother is my greatest cooking influence. I started working for

her when I was 11 years old. Her restaurant was my first cooking experience and my most cherished. She had a restaurant in the Upper Peninsula of Michigan and I’d fly from Texas and cook for her in the summer.’

F&B • WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? JP • Pork. Definitely pork. Very versatile. You can make terrine, sausages, whole roast them.

F&B • WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? JP • Pork. Definitely pork. Very versatile. You can make terrine, sausages, whole roast them. PAGE 37 Q&A with Chef Paquin, Continues On Next Page

1


FRONT OF THE HOUSE

F&B • WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? JP • Woody Harrelson. He seems like he is a really fun guy, all the way around.

F&B • WHAT IS YOUR FAVORITE DESSERT? JP • This is going to sound boring but it has to be a carrot cake. I love simple cake so any cake really but I like an old fashioned carrot cake.

F&B • CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? JP • Paul Kahan of Blackbird, avec, The Publican, Big Star, Publican Quality Meats and most recently Nico Osteria. He is one of the Godfathers of Midwest cooking.

F&B • BEST THING ABOUT BEING A CHEF IS? JP • The ability to create and to make others happy through a process as simple as cooking.

F&B • HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? JP • The term ‘gluten free’ doesn’t make me feel any type of way. It doesn’t hinder my cooking abilities in any way but it challenges me and makes me feel I need to think more outside of the box to make something really great that is gluten free. If it is an allergy, it makes me think, concerned, and aware.

F&B • JP•

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

‘Work hard and follow your dream. Eat a lot. Stage a lot. Travel!’

F&B • LASTLY, WHAT DO YOU DO TO RELAX? JP • That’s a funny question to ask a chef! When I do relax, I enjoy spending time with my daughter and my wife.

PAGE 38

Food & Beverage Magazine


PerfectlyPlated Chefs

Harmony Plate

Harmony Plate

Harmony Plate

Harmony Plate

ABOUT CHEF JEREMY PAQUIN:

“Cooking is where my passion has always been. It’s what I do; it’s what I’ve always done.” Jeremy Paquin began working for Essence Restaurant Group in 2015 at Bistro Bella Vita before transitioning into the role of Head Chef at Grove. Prior to joining ERG, Jeremy and his wife Jamie brought the farm-to-table concept to Muskegon with their venture Mia and Grace. Jeremy’s roots of crafting dishes prepared from fresh, local products align with Grove’s fundamental value of thoughtfully prepared cuisine. GROVE RESTAURANT 919 Cherry St SE, Grand Rapids, MI 49506)

PAGE 39


FRONT OF THE HOUSE

B3 Buffet Collections by Front of the House® Are the Perfect Addition to Any Holiday Tabletop The Holiday season is punctuated by joyful celebrations, amazing meals, festive drinks, and

modern, eye-catching buffet décor designed and manufactured by Front of the House®. As a Food & Beverage industry leading authority on tabletop trends, Front of the House® has the perfect products to enhance your holiday tabletops and buffet displays.

The B3 Buffet™ Collections by Front of the House®, turn basic buffets into stunning displays. Each collection includes versatile foundation pieces giving you the power to create innovative streamlined wet or dry/hot or iced buffets in just a few simple steps. The stylish risers in the B3 Buffet™ Collections are beautiful and functional with silicone bumpers to secure buffet boards and platters, risers that nest inside one another for compact storage, and that double as bread drawers when used with our NEW acrylic drawer inserts.

PAGE 40 Food & Beverage Magazine


December 2016

Magnify the impact of your buffet display by adding NEW B3® Lighting Accessories to the inside of risers adding ambient light to your buffet while showing off your cuisine and plating presentations. Add any Front of the House® commercial-grade, porcelain platters and bowls and create endless options for dynamic buffet presentations, and pair them with your choice of Buffet Boards available in assorted colors, materials, and sizes (Buffet Board Options: Smoke Tempered Glass, Clear Tempered Glass, Smoke Bamboo, Mahogany Bamboo, & Natural Bamboo).

Impress your guests by adding B3 Buffet™ Collections by Front of the House® to your holiday serving displays.

PAGE 41


TRENDS IN - PRODUCTS

THE BIGGEST ADVANCE IN INKJET CODING AND MARKING IS SURPRISINGLY SMALL Whether it’s baked, brewed, jarred or packaged—if you sell it, you need to code it. Before, that meant messy inks, bulky machinery, lots of downtime and costly maintenance contracts. But Redimark™ has changed the game. Redimark is out to revolutionize the small character printing industry. In October, the company launched with the TC12 Inkjet Coder. Considering it’s the biggest thing to happen to coding and marking in some time, it’s a surprisingly small device. But there’s no arguing its impact will be huge. First, there’s the company’s business model. It’s all about empowering customers. So if you’re in the market, just go to redimark.com. Their helpful product advisor asks just the right questions to guide you to the Redimark products that would work best for your business. No more dealing with pushy sales reps—you get just what you need. Then, there’s the Redimark TC12 Inkjet Coder itself. Because of its small footprint, it’s easy to mount at a variety of angles when printing and coding on paperboard materials, plastics, bags, pouches and films, labels or aluminum. The coder arrives fully assembled and the touchscreen interface is intuitive, so you can pull it out of the box and be up and coding in just five minutes. The printing quality is detailed, precise and pretty outstanding. And it marks codes consistently at up to 400 ft/min, which is amazing.

The other amazing part? The fast-drying, cartridge-based ink. When you need fresh ink, you just insert a new cartridge and in seconds you’re up and running again. Plus, the cartridge contains both the ink and the printer head, so you’ll never have to deal with cleaning messy heads again. It also means no more make-up solvents, no filters and virtually no maintenance. And that means little to no downtime—and no need for service contracts. After purchasing your TC12 Inkjet Coder, you get access to your own dedicated Redimark account. It’s a onestop shop where you can set up coder notifications (like low ink), reorder ink, watch instructional videos and more. There’s even a free Redimark app for your iOS or Android device that lets you capture and store images to create a visual product code library. Just open the app, take a photo of the product and send it to a coder. It’s that easy.

The Redimark TC12 Inkjet Coder really is a revolution for your business. Especially considering its introductory price of just $995, including a 30-day, no-hassle, money-back guarantee. Check out redimark.com today

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Food & Beverage Magazine


December 2016


FITVINE - Food Pairing

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Food & Beverage Magazine


December 2016

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F&B SOMMELIER OF THE

F&B: Everyone has a story. Tell us how you knew you wanted to become a sommelier…what was your “light bulb” moment?

KN: When I was a lowly busser at a restaurant called Searsucker, one of our bartenders was a

Certified Sommelier. Mike Nufrock was his name; very knowledgeable guy. At the time I didn’t know the difference between a Malbec and a Cabernet…I didn’t even know that there were different species of grapes. Anyway, during a slow lunch one day, he started tasting the wines we had BTG with us and began describing them in a way that was incredibly detailed and above all else completely true. Before that I had never looked at wine as something that could force me to take a step back and actually think about what I’m smelling and drinking. It was intellectually challenging for me to listen to this talented Somm pull these tasting notes out of a glass of wine and connect the dots. He wasn’t just saying, “oh this smells like cherries.” He was saying, “this wine has notes of tart stone fruit, pink plum, and dry rose pedals.” All I can remember thinking was, “holy shit he’s right!” And “wow, how is he doing that?” Literally the next day I asked our GM if I could take a half full bottle of Cabernet home to which he said yes. When I got home I started taking notes on the aromas and flavors I thought were in that wine and it became almost like a mystery to me. I started to wonder what all of these wines taste like. The excitement that I started to feel when I got a new bottle of wine was unlike anything else. I still had no idea I was on a path to becoming a Sommelier. A few weeks later I remember overhearing a conversation that another one of our Sommeliers was having with a table. His name was Richard. They had a few glasses of red wine with a purple hue to them, and I distinctly remember the Somm saying to this table, “I see that you’re enjoying our Malbec.” Their faces lit up and they were surprised he could tell what they were drinking without having smelled or tasted their wine. They asked him how he knew what they were drinking and he replied, “well I am a sommelier.” THAT was the moment I knew I wanted to be a Somm. After he was done talking to that table, I asked how I could become a Somm. He recommended a few different books and told me about the Court of Master Sommeliers and I was on my way!

F&B: What does a typical day of work look like for you?

KN: Early in the week, I’m in around 11am. Mondays are inventory, ordering, and some

research…looking through deals that purveyors might be offering, seeing where I can add new wines. Mondays are relaxing for me; it has become a day for me to regroup and get the restaurant set up for the week. Tuesdays and Wednesdays are days when my orders arrive and it’s a LOT of wine so I’m running around like a chicken with its head cut off for a good five hours organizing, stocking, lifting heavy boxes, in and out of meetings and tastings, staff arrives at 3, pre-shift meeting at 4:30 and then service from 5-11pm or midnight where I am running food and bussing tables. The rest of the week plays out typically the same way and always involves tastings, either of my own from wine reps that stop by with all of the new imports or myself conducting tastings for the staff where we discuss grape(s), the region, trends etc. This is

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Food & Beverage Magazine


December 2016

definitely one of my favorite parts of the job as I get to practice my craft and continue to learn more about what I am recommending to other people. It's fun for me to pop open that cork and educate guests and staff each and every night. Throughout the work day, I’m constantly changing hats and playing different roles to ensure all guests leave with the best experience that we strive to provide. Days can get long, but I am doing what I love and it ends up going by pretty quickly. Not to mention, I get paid to taste as many as 100 wines a day so to many people, myself included, this is truly the dream job.

F&B: What is the most rewarding thing about your profession?

KN: The way I look at the wines I decide to carry is interesting. I look at my wines as this

arsenal of different weapons that I have to battle different cravings people get. The idea is to have a wine for every possible flavor, texture, acidity preference. So people tell me what flavors they like and I can throw something at them that they will love. The most rewarding part about this profession is when a guest describes what flavor profile they are looking for and I can actually take them out of their comfort zone, get them to try something they never would have thought of, and they end up loving it. There’s this very interesting moment right after I pour the taste of a wine someone has never heard of and they’re smelling it and you can see their brain working. It’s a feeling of tension because I have opened this bottle and I pray that they’ll like where I’m taking them and because they are trying something new and don’t know what it is exactly. It is so incredibly rewarding when I can show a guest something new and exciting and they look at me and say that they absolutely love it!

F&B: What is the most difficult part of your job as a sommelier?

KN: The most difficult part about this job is the time away from family. I have two nieces and a

nephew that I don’t get to see very often because they live in Dallas, and the hours as a somm or a restaurant manager in general are not for the faint of heart.

F&B: What’s the wine culture like in your City? Any regional trends you’ve observed?

KN: Austin is known for having laid back service which is something the Sommelier community

is changing. You have places like Italic, June’s all day, Bullfight, and of course Sophia’s with talented, passionate Somms who understand what exceptional service is, how to teach our staff what makes great service, and we respect the hell out of wine. There is an increasing amount of wine enthusiasts in this city that are looking for really cool wine from great vintages from anywhere around the world. The level of curiosity that more and more customers are conveying is awesome! That curiosity is leading to more knowledgeable consumers. 4 or 5 years ago it felt like a lot of people were just stuck in their comfort zone, drinking Pinot Grigio and Pinot Noir and now it seems that people are actively looking for something new. I’m not

Q&A with Somm Nathan, Continues On Next Page

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F&B SOMMELIER OF THE

knocking Pinot or people staying in their box, but it seems that more and more people want to learn something new and that makes my job a lot more fun.

F&B: Which wine region is top on your list of places to visit?

KN: New world: Sonoma Coast is at the top of my list. The entire region uses sustainable

methods to grow their grapes and make their wine. It’s similar to what Napa was in the 70s plus they have amazing Pinot Noir and Chardonnay. Old world: Alsace. I love Alsatian Pinot Gris and Gewurztraminer. It’s also a place with an insane history mixed between German and French control. Their food is such a crazy mix of French, German, Austrian, and Italian it’s unreal. Plus the weather and the scenery is amazing. It’s a cooler climate but the Sun is almost always shining and that gives the wine a “sun-kissed” type of flavor. Their Pinot Gris, for instance, is not aromatically intense, but when you taste that wine, it’s like an explosion of fresh cut yellow apple, ripe orange, lemon and lime, and a limestone minerality.

F&B: What was the biggest “break” that helped launch your career?

KN: When I was serving at Searsucker and really getting into studying wine, our manager Tyler

Nauman asked me one night if I wanted to buy the wine for the restaurant. I immediately said yes. I knew I wouldn’t get compensated for the extra hours I would put in, but the opportunity to meet winemakers, taste amazing wine, and interact with a plethora of distributors on a day to day basis allowed me to grow and learn an incredible amount in a short period about wine. I would have never had the opportunity to taste that much wine had Tyler not allowed me to have a say in Searsucker’s wine program. That was just the beginning. My biggest break has been the opportunity to work with James Brown, Matt Deichl and Jonathan Gillespie at Sophia’s. At Searsucker, I was limited to what I could buy and what I could change. At Sophia’s, I have complete control and that amount of power has taught me a lot about how to build a great wine list from the ground up. I have been able to create this list of wines that allow me to talk about areas of Italy that people are not as familiar with. I have a few strange wines hidden away in the cabinet that I will pull out if people start asking questions; one of those is a white Rondinella which is just outrageous. Rondinella is a red varietal that you find in Amarones and Ripassos, but this producer Zýmē found a strain of Rondinella that grows white and they have bottled it. That’s not something you find every day, but now I have it at Sophia’s. It doesn’t get much cooler than that in my opinion.

F&B: What advice do you have for someone considering a similar career path?

KN: Take advantage of any opportunity that you have to take on more work and learn while doing it even if you won’t get paid. It will pay off in the long run. You will never achieve anything in this industry without hard work.

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December 2016

Do not ever be afraid to surround yourself with people that are more experienced than you. Do not ever be afraid to ask the most basic questions to the most knowledgeable people you can find. I owe a lot to my tasting groups filled with Sommeliers that are far more advanced than me. There were times when it was nerve racking…blind tasting wine with a room full of Somms preparing for their Master Sommelier exam is not easy, but it makes you better much faster than tasting by yourself. Never stop pushing yourself to be better than the day before.

F&B: What’s next for you?

KN: For now, I’m taking advantage of the opportunity to learn and grow with Sophia’s. One of the owners of Sophia's, James Brown has been great to learn from and I absorb as much knowledge as I can while I have the chance. I’m not sure what exactly the future holds, but I’m looking forward to it! F&B: And the biggest challenge? KN: The biggest challenge so far has been opening Sophia’s. This is my first time opening a restaurant from a management standpoint and it was just James and I handling operations for a while so I took on a lot of work all at once. I haven’t had much time to keep up with studying and my next big challenge will be going through the advanced certification process with The Court of Master Sommeliers while managing a restaurant. F&B: What’s the wine scene like in your city/state?

KN: The Austin wine community is tight-knit. While I don’t know every Somm or wine director

in the city, there is a network of people who all know each other in some way or another and if there’s a particular person you want to meet, you can. The wine world is all about paying it forward. We help each other out where we can, and tasting groups are typically friendly and are willing to let you join if you are serious about learning more. F&B: What was the last wine that really made an impression on you? KN: Texsom was interesting for me this year. I applied to compete in the best sommelier competition and by the time I was approved to compete, Sophia’s was in full throttle opening mode and there was no way I could make the competition. I did end up getting to Dallas that night around 4pm and ran into a good friend who invited me to dinner at a tiny, hole in the wall Indian food place that was BYOB. We were drinking Domaine LaFlaive burgundies from 1996, Paul Jaboulet Hermitage from 1990, and Lynch-Bages 1989 and 1990 side by side. So even

Q&A with Somm Nathan, Continues On Next Page

1


F&B SOMMELIER OF THE though I didn’t get to compete, I made new friends and had the most amazing dinner of my life. I will never forget what those wines tasted like. F&B: If you could change one thing about the wine industry, what would it be? KN: I would erase all pretention from the minds of servers, sommeliers, and even guests. No matter how much you think you know about wine, there’s still an incredible amount to learn. I once heard Master Sommelier Doug Frost say in a presentation, “The great thing about the world of wine is that you don’t get to feel smart for too long.” F&B: What is your definition of success in your industry? KN: If all of my guests are having an exceptional experience and my staff is enjoying their job, that energy becomes contagious and transfers to new guests. If I can create that atmosphere over and over again day in and day out, I would call that success.

F&B: What do you do when you’re relaxing?

KN: Austin is a beautiful city with a lot of nature trails. I love taking trips to the greenbelt on

my day off and going out with my fiancé to different restaurants and bars. If I can find the time, road trips to prominent wine regions are the ultimate level of relaxation for me.

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December 2016

Thank You Sommelier Nathan

PAGE 51


F&B PROFESSIONAL CHEFS

DOWNLOAD THE RECIPE


December 2016

TANGO

Tomato, Pepper, Cucumber Salad Our signature medley of zesty Tango™ tomatoes, Dolce® baby bell peppers and Fresco® seedless long english cucumbers using our fresh, tangy dressing!

SALAD • • • •

20 Tango™ tomatoes, halved 3 Dolce® Super Sweet Baby Bell peppers, seeded and chopped 1 Fresco® Seedless long english cucumber, chopped 12 Kalalmata olives, coarsely chopped

DRESSING • • • • • • • • • • • •

2 small shallots, finely minced 2 cloves garlic, finely minced ¼ cup lemon juice ¼ cup red wine vinegar 2 tsp dijon 2 tsp honey 2 Tbsp fresh dill, finely chopped 1 tsp Kosher salt 2 tsp fresh oregano, finely chopped ½ cup Extra virgin olive oil ¼ cup mayonnaise ¼ cup sour cream

INSTRUCTIONS In a medium bowl, whisk together shallots, garlic, lemon juice, red wine vinegar, Dijon, honey, fresh dill, salt and oregano. Slowly whisk in extra virgin olive oil. Whisk in the mayonnaise and sour cream. Place vegetables and olives in a bowl and add desired amount of dressing. Serve.

FOR MORE GREAT RECIPES VISIT WINDSETFARMS.COM


TRENDS IN - PRODUCTS

THIS MONTH, we are reviewing some new items for the food service and hospitality industries.

We are striving to find innovative and best-use items that operators / managers can utilize to help contain costs, promote ease of operation and create efficiencies.

With this in mind, we contacted a Southern California company that specializes in unique and innovative products, Based in Gardena, California, Results Through Innovation went to the National Restaurant Association show in Chicago this past May and their products were perceived as “must have� by many corporate franchisors and independent operators.

Primarily for FIFO squeeze bottle users, they have created pans that fit all prep and cold line units since it uses the gastronome dimensional standards. These are the same sizes that you are currently are familiar with. Integrated into the bottom of these pans are what the manufacturer calls anti-cross-contamination drip or containment cups.

If you have sauces that potentially leak through the squeeze bottle’s dispensing valve, the cups create a place for these sauces or oils to go without dispersing throughout the entire pan or dripping into refrigerated areas. This prevents a sauce from one bottle contaminating another bottle. The bottles are supported in such a way that the valves and the legs or wings on the dispensing cap never touch anywhere. The pans incorporate flow through holes permitting cold air, either refrigerated or radiant, to enter the pan and keep the sauces cool. And using the snap-in organizer helps trap that cold air in the pan so it does not escape into the ambient air that is in the back line area.

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Food & Beverage Magazine


December 2016

As for the snap-in organizer, each bottle opening has a guiding sleeve to make sure that the bottles line up with the drip cups every time, even when putting them in at an angle. In addition, for those of you currently using a stainless steel type organizer, this one does not tear up or scrape the squeeze bottle side walls making them harder to clean and wear out prematurely. Also, by using their organizer, there will be no more potential sharp edges that can cut fingers. This snap-in organizer also allows the pan to sit flush with the refrigeration unit helping contain cold air loss. If you want to utilize these pans outside of a refrigerated unit , snap-insilicone rubber feet are supplied for counter top usage Currently available in 1/6 and 1/3 sizes. These will hold bottles up to 2 3/8� diameter, 4 bottles in the 1/6 size and 8 bottles in the 1/3 size. The 1/6 size is the only pan on the market that will fit 4 of these conventional sized bottles.

All in all, a fantastic product for all squeeze bottle users. The large corporate franchisors were correct in their observations: a definite “must have� for any squeeze bottle users For more information about Results Through Innovation products, click on the supplied link. http://www.resultsthruinnovation.com/RTI.pdf PAGE 55


RESTAURANT NEWS

L

L

OCATED in a beautifully restored turn of the century building in New Orleans’ WWarehouse District, Annunciation restaurant opened in 2012 to rave reviews and accolades including a “Best New Restaurants” nod by Times-Picayune. Four years later, the restaurant continues to keep pace with the ever-evolving culinary scene in The Big Easy with recently-appointed Executive Chef Jacob Cureton; a new menu of modern Creole and Southern cuisine; and the unveil of a newly renovated bar and bar program

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December 2016

According to owner J.C. Romero, who de-

Large Plates options include perfectly

veloped and operated Tommy’s Cuisine and

cooked Gulf Drum with Covey Rise Farms

Tommy’s Wine Bar in 2003 with his father,

sweet potatoes and yams, sautéed kale and

Tommy Andrade, “With all of the amaz-

a moutarde beurre blanc – caviar like mus-

ing restaurants opening in New Orleans,

tard seeds reduced with apple cider vinegar

I wanted to ensure that we stay relevant

and white wine then mounted with soft but-

and adhere to today’s dining culture. Chef

ter; Chappapeela Farms Pork Osso Buco

Jacob’s approachable menu and our new

with charred corn, Papa Tom’s cheese

bar area and bar menu offer something to

grits and local peppers; Sweet Corn & Kale

fit everyone’s taste and budget.”

Risotto with jumbo lump crab, smoked tomato vinaigrette and herb oil; and Cure-

When Cureton took the helm at Annunci-

ton’s tribute to his travels in China last year

ation earlier this year, the talented toque

– Seared Yellowfin Tuna with Creole fried

came with great experience including po-

black rice, sweet potato habanero sauce

sitions at Stella!, Emeril’s Delmonico, and

and the Chef’s signature Steel Sauce (half

Johnny V’s Bistro in New Orleans and The

Steen’s cane gastrique and half eel sauce).

Range Kitchen & Cocktails in California. Cureton was also a tour chef for the former Dinner Lab underground dining club. At Annunciation, Cureton has just introduced a soulful, creative menu of modern Creole and Southern-inspired dishes. For The Table are the perfect starters to share and include Baked Oysters with Chapapeela Farms house made boudin and a brown butter hollandaise served atop a bed of herb and beet salt; baked jumbo lump Crab Cakes, bound with Leidenheimer French Bread and served with lemon beurre blanc and curly cress; a stunning presentation of multi-colored Beets with Pecans, Goat Cheese and Satsuma, served with yellow and pink beet purée; and cold Smoked Fried Chicken and Dumplings.

Rounding out the menu are Sides To Share that include Vegetable Au Gratin – tomato, okra, and Zephyr squash prepared with cheese curds, bechèmel sauce and white miso and Baked Mac-N-Cheese with a French Bread crust. Sweet treats are fun and creative with offerings such as Dreamsicle Curd with Butterfinger; Butterscotch Budino; and Banana Pudding Crème Brulee – a tribute to Cureton’s childhood favorite pudding with vanilla wafers. Sunday Brunch at Annunciation features live entertainment; specialty cocktails and $5 Bloody Marys and Mimosas, along with an array of culinary delights. Standouts include Louisiana Berry Waffles with vanilla crème and Steen’s blended syrup; New York Strip Steak with poached eggs and pommes frites; and both Oyster Dressing Benedict and Boudin Benedict.

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Continues On Next Page

1


RESTAURANT NEWS

The recently-renovated bar area is both

A new Bar Menu offers a variety of tasty dishes

stylish and inviting. Driven by a desire to

such as Crispy Brabants – crunchy potatoes with

marry rustic elements with contemporary

smoked sweet paprika and preserved lemon aioli;

sophistication, Annunciation’s new look

Pork Cracklins; Boudin Balls; Mussels Norman-

was carefully selected to enhance guests’

dy with apples, bacon, shallots and brandy; and

experience. Patrons will enjoy a more inti-

the Annunciation Cheeseburger – ground short

mate environment in the main dining room,

rib burger with white cheddar on a house made

while the relaxed bar area will showcase

brioche bun. Newly launched Happy Hour was

new high top tables made of carbonized

just introduced and is available Monday through

ash, as well as an intimate lounge area with

Friday, 4:30PM – 6:30PM at the bar. Happy Hour

warm chocolate brown leather chairs and

specials include ½ off all bar food, along with $4

dark wood tables.

draft beer, $5 glasses of house wine; and $6-$7 signature cocktails.

The bar program features both classic cocktails and creative libations including

Annunciation is located at 1016 Annunciation

The Devil’s Beating His Wife – white rum,

Street in New Orleans. Dinner is served Sunday

house made ginger syrup, Stiegl Radler

– Thursday 5:30 – 10PM; Friday and Saturday

and grapefruit; Pecan and Tonic – Cathead

5:30PM – 11PM. Brunch is served Sunday 11AM

pecan vodka, coriander syrup, lemon and

– 2PM and Happy Hour is available Monday – Fri-

tonic with a sugar rim; Sour Gris – Bulleit

day 4:30PM – 6:30PM in the bar area. For reser-

Rye, Crème de Violette, lime and Pey-

vations please visit www.anunciationrestaurant.

chaud’s bitters; and a Blueberry Sazerac –

com or call (504) 568-0245.

cognac, blueberry, Peychaud’s, Angostura and absinthe. Instagram - @annunciationnola

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Facebook - @AnnunciationRestaurant


December 2016

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CHEF APPOINTMENTS Charlie Palmer Steak in downtown Napa will open with veteran Charlie Palmer Group chef Jeffery Russell at the helm. Russell, an upstate New York native and Culinary Institute of America graduate, brings a decade of experience working with Chef Charlie Palmer, as well as a lifelong love for the nation’s growing regions and homegrown produce. Moving to Napa from his leadership at Charlie Palmer Steak in Washington, D.C., Chef Russell’s steakhouse expertise and refined classic techniques come to the fore with the restaurant’s opening in 2017. Charlie Palmer Steak, located at 1260 First Street, will be a 150-seat restaurant positioned on the ground floor of Archer Hotel Napa with a shared central lobby bar. In addition to Charlie Palmer Steak, Chef Russell will oversee all food offerings at the hotel, including the bar, chef’s show kitchen and pool deck on the hotel’s destination rooftop; in-room dining; and all culinary for those who choose to meet or celebrate in Archer’s 17,000-plus square feet of indoor and outdoor event space. No stranger to high volume, Chef Russell previously served as Executive Chef at the 300-seat Charlie Palmer Steak in Washington, D.C. for four years, which also does a significant private event and catering business at the foot of the U.S. Capitol Building Charlie Palmer Steak, located at 1260 First Street, will be a 150-seat restaurant positioned on the ground floor of Archer Hotel Napa with a shared central lobby bar. In addition to Charlie Palmer Steak, Chef Russell will oversee all food offerings at the hotel, including the bar, chef’s show kitchen and pool deck on the hotel’s destination rooftop; in-room dining; and all culinary for those who choose to meet or celebrate in Archer’s 17,000-plus square feet of indoor and outdoor event space. No stranger to high volume, Chef Russell previously served as Executive Chef at the 300-seat Charlie Palmer Steak in Washington, D.C. for four years, which also does a significant private event and catering business at the foot of the U.S. Capitol Building. PAGE 62

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While in D.C., Russell garnered local praise when he planted his own produce garden within Alexandria, Virginia’s public garden project, which he cultivated for his aptly named Jeffto-Table menus during the region’s growing months. In Napa Valley, he’ll have ample opportunity to continue his agricultural pursuits, managing Archer’s rooftop green garden to grow a variety of herbs and vegetables, which he will showcase in locavore tasting menus.

At Charlie Palmer Steak Napa, Chef Russell draws on his vast experience with sustainable whole animal butchery and inventive charcuterie production to create a robust menu of prime steaks and chops. He will bring a selection of his signature dishes from Washington, D.C. including a Wagyu Beef Carpaccio, Classic Tuna Tartare and Lobster Corn Dogs. Following his passion for local ingredients and exceptional produce, Chef Russell looks to area farms and ranchers for inspiration and menu development with visits to Devil’s Gulch Ranch, Hidden Pond Farm, Oak Hill Farms, Bernier Farms, with more to come during pre-opening and beyond. Thanks to the prolific regional producers, Chef Russell’s menu will feature American classics, with a distinctive Napa approach.

On Russell’s move to Napa, Chef Charlie Palmer says, “Jeff’s been a big and integral part of our family for quite some time. He brings with him serious dedication, incredible creativity and a true respect to raw ingredients, and I’m proud to have him overseeing things at Archer Hotel.” More details on Charlie Palmer Steak, Archer’s rooftop bar, and event offerings will be made available as the hotel opening approaches. About Charlie Palmer Steak Napa Welcome to Charlie Palmer Steak at Archer Hotel Napa, where celebrated chef Charlie Palmer shapes menus in bold American style, inspired by the surrounding Napa Valley agricultural and viticultural regions. Rooted in the pursuit of the best ingredients and a straightforward approach in the kitchen, Charlie Palmer Steak Napa showcases artisanal American beef under the influence of local wine country flavors. About Archer Hotel Napa A luxury, boutique, new-build hotel in the heart of downtown Napa, is well underway with plans for a late spring 2017 opening. With a focus on sincere service, curated luxuries and a dedication to details big and small, the highly anticipated 183-room hotel with 40 balcony-clad suites spanning five stories will offer sweeping 360-degree views of Napa Valley from its expansive rooftop. Sure to be a destination in and of itself, the rooftop will feature a spa, fitness studio and ledge pool with cabanas and fireplaces. Charlie Palmer Steak will be the hotel’s signature restaurant and also provide the culinary direction for the 17,000-plus square feet of indoor and outdoor event space. LodgeWorks Partners, L.P., is the owner and developer of the hotel and Archer collection. PAGE 63


MOVIES 4 FOODIES F&B HospitalityRESTAURANT Professtional - DIRECTOR NEWS OF BEVERAGES

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HOSPITALITY PROFFESSIONALS INDUSTRY NEWS COVER STORY•

Driving measurable waste reduction in operations through awareness and behavior change are hallmarks of Sodexo’s industry-leading efforts to advance sustainable consumption

Sodexo, world leader in Quality of Life services, today announced being named by U.S. Department of Agriculture (USDA) and the U.S. Environmental Protection Agency (EPA) to the inaugural class of the U.S. Food Loss and Waste 2030 Champions. The recognition is awarded to U.S. businesses and organizations pledging concrete steps to reduce food loss and waste in their operations by 50 percent by 2030. It also aligns with the commitment Sodexo made last Spring for zero waste to landfill by 2025.

In the United States, the EPA estimates that more food reaches landfills and incinerators than any other single material in everyday trash, about 21 percent of the waste stream. Keeping wholesome and nutritious food in our communities and out of landfills helps communities and the 42 million Americans that live in food insecure households. Reducing food “The founding 2030 Champions have waste also impacts climate change as 20 percent of total U.S. shown exceptional leadership in the fight to reduce, recover and recycle food loss and methane emissions come from landfills. waste,” said Agriculture Secretary Tom “One of Sodexo’s goals as an organization is to contribute to Vilsack. “The staggering amount of wasted effective and sustainable consumption. To do this, it’s crucial food in the United States has far-reaching that we minimize food waste. In the US, about 40% percent impacts on food security, resource conserof the food produced is never consumed. We are committing vation and climate change. To help galto minimizing food waste throughout every part of our value vanize U.S. efforts to reduce food loss and chain-- “from the field to the fork,” said Lorna Donatone, waste, USDA and EPA announced the first CEO, Sodexo Schools Worldwide and President, Sodexo U.S. food loss and waste reduction goal in North America. “This is not only an urgent mission given the September 2015. Today, the first 15 Cham- high economic, social, and environmental cost of waste, but it pions are stepping up to do their part to also resonates with Sodexo’s mission to improve quality of life help the nation reach this critical goal.” in every community we serve.” PAGE 66

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Sodexo has a central role in achieving waste reduction targets and is strengthening its efforts to eliminate food waste at every client site, with a top priority to prevent waste from occurring. Its programs focus on raising awareness first and influencing behaviors of customers and employees, while continuously improving back-of-house processes and upgrading kitchen equipment. Measuring impact and sharing expertise with clients and external industry partners to drive fundamental change on the issue of food waste is seen as equally important. To further drive action Sodexo h as hosted waste reduction training for managers in Texas, Georgia and New Jersey with future sessions planned for California, Arizona and Washington, D.C.

Post-training survey results show that 95 percent of attendees leave the training with partial or complete waste reduction implementation plans, and 86 percent indicate that they will implement new practices in their operations. Sodexo food waste experts took company efforts global last year, participating in Expo Milano at the USA Pavilion highlighting best-in-class U.S. waste reduction efforts. “Reducing food waste is good for business, it’s good for the environment and it’s good for our communities,” said EPA Administrator Gina McCarthy. “We need leaders in every field and every sector to help us reach our food loss goal. That’s why we’re excited to work with the 2030 Champions and others across the food retail industry as we work together to ensure that we feed families instead of landfills.” The full list of 2030 Champions announced today include Ahold USA, Blue Apron, Bon Appétit Management Company, Campbell Soup Company, Conagra Brands, Delhaize America, General Mills, Kellogg Company, PepsiCo, Sodexo, Unilever, Walmart, Wegman’s Food Markets, Weis Markets and YUM! Brands. Sodexo delivers more than 100 services across North America that enhance organizational performance, contribute to local communities and improve quality of life. The Fortune Global 500 company is a leader in delivering sustainable, integrated facilities management and foodservice operations. PAGE 67


CHEF APPOINTMENTS

Chef Timon Balloo was born to Chinese and Trinidadian parents. His scrapbook of memories leads with days on the farm, ethnic recipes, and a favorite pastime of watching the PBS show Yan Can Cook. Little did he know then that he would soon be on the fast track to a James Beard Foundation “Best New Restaurant” nomination. This and a host of other accolades continue to reflect his dedication to the seasonal, local ingredients that fuel his daily inspirations taken from the market’s freshest offerings.

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“My time cooking at Chef Susser’s gave me a new respect for food.”

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CHEF APPOINTMENTS

In 1998, Balloo began his official journey toward a stellar culinary career. Through the international program of extended studies at Johnson & Wales, Balloo traveled to Belgium to work at Hotel Métropole under the French Master, Chef Dominique Michou. Balloo honed his classical culinary training skills by working his way up from entremetier comis (hot line) to patisserie comis. Of that time, Balloo recalls: “The vegetables and animals would often come straight from the farm. It wasn’t unusual for us to have to skin and pluck the next dish… now that was farm-totable cooking!” Balloo considers his first real professional lesson – on humility in the kitchen – to have been taught by “Professor” Allen Susser, one of Miami’s most influential chefs. “In Chef Susser’s kitchen, you were broken down and then built back up,” Balloo explains. “My time cooking at Chef Susser’s gave me a new respect for food.” Balloo went on to become Junior Sous Chef at the five-star AZUL in Miami’s Mandarin Oriental Hotel under the leadership of Michelle Bernstein, Balloo’s greatest mentor. “Michelle taught me to cook from my heart and, as such, I started to craft my own approach to food, infusing it with what I like to call ‘Asian-Caribbean soul.” From La Broche in Miami to SUSHISAMBA in New York City, Balloo eventually earned Executive Chef status. Among his favorite dishes at SUGARCANE’s sister restaurant, SUSHISAMBA, was the Moqueca Mista: “It touches a depth of flavors, it is simply prepared – void of ‘fancy’ techniques – and it has personality when it enters the dining room. Food is about life and excitement, but it’s also very much about integrity.” PAGE 70 Food & Beverage Magazine

Through the use of simple ingredients to create great food, Balloo started to form his signature style: the juxtaposition of bold flavors made for sharing, prepared on small plates. He partnered with Amir Ben-Zion to launch Domo Japones in Miami’s Design District; the Japanese concept highlighted one-of-a-kind ingredients in a former post-office-turned-restaurant. Balloo’s menu was awarded three stars by The Miami Herald and voted “Best Japanese 2008” by Miami New Times. An opportunity to reconnect with Samba Brands Management in 2009 brought Balloo back to the growing restaurant group as Executive Chef and Partner of SUGARCANE raw bar grill, which opened in 2010. Shortly after the restaurant’s debut, SUGARCANE raw bar grill took “Best New Restaurant” and Balloo was dubbed “Best Upand-Coming Chef” by Miami New Times. He was also named “Chef of the Year” by Eater, and the accolades have never stopped. “SUGARCANE raw bar grill has played a major role in Miami’s food scene since opening. We’re committed to pushing the culinary envelope every day,” he says. “However, our warm, casual vibe will never change – that’s a mainstay of the brand in which we all take a lot of pride.”


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FRANCHISE OPPORTUNITIES

December 2016

METROPOLITAN TRANSPORTATION AUTHORITY

Corporate Sponsorship for Portable Commissary Sales Carts & Non-Alcoholic Beverage Pouring Rights License for Long Island Rail Road and Metro-North Railroad

Qualified Companies Are Invited To Submit Proposals For The Following: 1. Sponsorship: To display corporate identity, logos, or branded information on approximately 40 Portable Commissary Carts used for the sale of non-alcoholic beverages, beer, wine, liquor and snacks located at Metro-North’s Grand Central Terminal and Long Island Rail Road’s high traffic stations such as Pennsylvania Station. 2. Pouring Rights: Exclusive non-alcoholic beverage pouring rights for those beverages sold by the Carts. This license includes sampling/event rights and branding opportunities.

Over one (1) million commuters, shoppers, visitors and tourists pass through the above referenced Terminals and Stations every weekday. For a proposal package, please visit: http://enterprise.nymta.info/MTA_Real_Estate_RFP/ Or contact:

Metropolitan Transportation Authority, Real Estate Department 2 Broadway New York, NY 10004 Attn: Corporate Sponsorship RFP - Dorrie Massaria Telephone: (212)878-7131 or via email at MTARE@MTAHQ.org PAGE 73


RESTAURANT NEWS

The Premier Waterfront Dining Destination in Redondo Beach is Open and Industry Recognized Executive Chef is Appointed to Command the Kitchen

Sea Level, the new restaurant and lounge concept and Redondo Beach’s newest waterfront dining

destination, located on the grounds of the new luxury boutique Shade hotel, is open to the public and announces the appointment of industry veteran, Aaron Robbins, as the Executive Chef. Sea Level is open to hotel guests and the public for breakfast, brunch, lunch, and dinner and offers the most esteemed menu in the South Bay. Sea Level is situated steps away from the Redondo Beach marina and provides guests with picturesque views and ample outdoor seating. The restaurant occupies the first level of a fully dedicated, 9,034 square foot standalone events building, situated adjacent to the interior courtyard of the main hotel building. The menu, conceptualized by Executive Chef Aaron Robbins, features fresh California Coastal cuisine with a twist. During his career, Robbins has worked closely with celebrated chefs such as Greg Hozinsky of the Strand House and David Tarren of Parkway Grill, and has refined his trademark skill of creatively using color and texture, balanced with unique flavor profiles, in his dishes. With a focus on fresh locally sourced seafood, Sea Level offers an approachable menu that combines robust flavors and creative presentation.

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December2016 2016 December In collaboration with Chef Robbins, Pastry Chef and Food Network’s Cupcake Wars winner, Stephanie Franz, of the acclaimed Manhattan Beach restaurant, The Strand House, offer a first-class dessert menu exclusive to Sea Level restaurant. Sea Level includes a stylish and contemporary bar that offers a variety of top shelf liquor and over 20 craft and macro beers, 36 of which are available on tap. The specially curated wine selection includes the finest in rare and collectible vintages for wine lovers of all sophistications. For a weekday escape, Sea Level offers “Shade Hour” which includes half-price appetizers, beer, cocktails and wine from 3-6 p.m., Monday through Friday. “We are excited to collaborate with Aaron on the culinary vision of Sea Level Restaurant,” said Zislis. “Aaron’s culinary experience, talent, innovative outlook, and honed techniques ensure that Sea Level will serve locals as the premiere seaside dining experience in Redondo Beach, for locals and visitors alike.” Sea Level restaurant and lounge is open to guests of the hotel and the public for breakfast, brunch, lunch, and dinner and located at 655 N. Harbor Drive, Redondo Beach, CA 90277. For more information or to make a reservation please call 310-921-8950 or visit www.shaderb. com. About The Zislis Group The Zislis Group’s portfolio includes Shade Hotels in Manhattan Beach and Redondo Beach, California; Rock’N Fish restaurants in Manhattan Beach and at L.A. LIVE in downtown Los Angeles, California; Rock & Brews restaurants (which currently has 19 locations in the United States and Mexico and plans for rapid expansion) and The Strand House restaurant overlooking the Pacific Ocean in Manhattan Beach, California, among others.

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FRANCHISE OPPORTUNITIES

Northshore Will Soon Be Home To A Unique, Family-Friendly Sports Bar Co-Owned By Drew Brees.

Baton Rouge-based Walk-On’s Bistreaux & Bar is hosting a special groundbreaking ceremony for its newest restaurant located on the Northshore on Tuesday, Nov. 29. Representatives of Walk-On’s Enterprises and local franchisee Brandon Hargrave – along with partners Lyn Hargrave, Connie Hargrave, Sarwat & Alana Gad, Lovie & Lyndsey Moran and Freida & Bob Patterson – will join with local officials in turning over earth to mark the momentous occasion at 69796 Stirling Blvd. in the River Chase Shopping Center. The ceremony will begin at 10 a.m. with a reception featuring several of Walk-On’s most popular menu items to follow. “I am very pleased to welcome Brandon and his family to the Walk-On’s family,” said Brandon Landry, co-founder of Walk-On’s Enterprises. “They are passionate about our brand and I know they can’t wait to introduce it to the good people of Covington.” Walk-On’s is renowned for its signature menu featuring a taste of Louisiana served up in a gameday atmosphere by America’s Cheerleaders. The 10,200-squarefoot family-friendly restaurant is projected to open in Covington early next summer. PAGE 78

It will feature more than 70 high-definition flat-screen TVs, nearly 50 beers on tap, a VIP room, banquet facilities and large outdoor patio.

Several additional markets across the Southern United States are likewise on the drawing board.

New Orleans Saints superstar Drew Brees and his wife, Brittany, “This project has been a long time bought into Walk-On’s Enterprisin the making,” said Hargrave. es as co-owners in May 2015. “What started out as a casual con- Drew pointed out that Walk-On’s versation with Brandon Landry is “a great place to bring my many years ago has now become family, teammates and business a reality. After more than a year of colleagues” and that they were research and planning, my family excited to help “expand the brand and I happily agreed to embark across the nation.” on this journey. We looked at several other locations throughout To inquire about franchising Louisiana and decided the Covopportunities, qualified applicants ington/Northshore area would be may contact Walk-On’s Enterprisa perfect fit. We look forward to es President & COO Scott Taylor providing an awesome atmosphere at franchise@walk-ons.com. while serving our patrons delicious food as they cheer on their favorite teams.” About Walk-On’s Enterprises Walk-On’s Enterprises is arguably the most Baton Rouge-based Walk-On’s – distinctive restaurant company in America. voted “Best Sports Bar in North Its concepts are fresh, fun and original, from America” by ESPN – now has 10 Walk-On’s Bistreaux & BarSM – voted ESPN’s locations: three in Baton Rouge, one each in New Orleans, Lafay- “#1 Sports Bar in North America” in 2012 – to ette, Houma, Shreveport, Lake Happy’s Irish Pub and Walk-On’s Catering. AdCharles and Bossier City, La., and ditional growth lies ahead, as the company one in Lubbock, Texas. Other lo- expands on its winning combination of delications are on the way in Zachary, cious, affordable food and drinks presented Alexandria, Metairie and Ascen- in an uncommonly warm and friendly atsion Parish, as well as Dallas/Fort mosphere. For more information, visit walWorth, Houston, San Antonio, Tykonsenterprises.com, or contact Ladd Biro at ler and South Texas. Champion Management at lbiro@championmgt.com or 972.930.9933.

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