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Food

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TOP SELLING GLUTEN-FREE SPIRIT 1

Source: (1) IRI, Total US Food & Drug 52wks ending 9/09/18, Top 25 Spirit Brands

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Food & Beverage Magazine December

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DECEMBER 2019 • TABLE OF CONTENTS

pg.10

Baltimore craft brewery DuClaw Brewing Company posted photos of brewer Brandon Stanko and Diablo Doughnuts doughnut shop owner Michael Roslan in a bathtub full of Fruity Pebbles this week to announce the June 2020 return of their collaboration beer,

Was formed in 2012, by a wine guy that realized he’d never be able to build his dreamed of vineyard up in the frozen North of Interior Alaska.

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Announces the appointment of Elizabeth Sweeney as executive chef and Thomas Gorczyca as executive pastry chef.

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HOLIDAY CAKE IDEAS

Announces 5.6% ABV Hard Jun Kombucha National Retail Availability of Cans Coming Soon

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2020 FOOD TRENDS WORTH LOOKING FORWARD TO EATING

Food & Beverage Magazine December

FAIRBANK DISTILLING

LONDONHOUSE

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Similarly, the Christmas cake is a must on Christmas day because Christmas is a very important festival. Christmas recipes for every family

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BROCKMAN’S GIN RECIPES

As the evenings lengthen, Brockmans Gin, the ‘gin like no other’ is offering two darkly mysterious martini recipes to be enjoyed.

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RULES FOR HEALTHY EATING For some of us, if three words ever seemed destined NOT to go together, they must be healthy, holiday, eating.

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TRENDS IN PRODUCTS

By Patrick Levy

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AIRBANKS DISTILLING COMPANY was formed in 2012, by a wine guy that realized he’d never be able to build his dreamed of vineyard up in the frozen North of Interior Alaska. The permafrost is shallow and the winter temps can get so outrageously cold that any planted vines would never survive. But hey, doesn’t a vine’s struggle give you a better tasting wine? No, not up here, don’t kid yourself. Instead of feeling dejected, Patrick Levy, an eternal optimist one day had an epiphany. While it was not possible (yet) to grow grapes in the Arctic, the growing season was long enough to produce great potatoes and barley. These two ag products, coupled with the most pristine spring water in the world, are the ingredients of spirits. Having a name like Patrick and lots of Scottish blood in his veins, he set out to learn the craft of making spirits. While this took him and his family literally around the world, all roads returned to Alaska. In 2014, Pat was able to buy “Old City Hall” from the city of Fairbanks. This Art Deco building, on the National Historic Register of Places #02000561, was originally built as the city’s combination city hall, police station, and fire dept. Obviously, the perfect location for a distillery as the basement had served as the city’s police station drunk tank and where better to place 53 gallon American oak barrels for aging whiskey? Soon after buying the building, one of Pat’s friends offered him the original “Old City Hall drunk tank cell bars” that somehow ended up laying out in his front yard. Another rare thing that makes Old City Hall the perfect location for a distillery is that it’s on the Fairbanks municipal steam grid. What is a municipal steam grid, you ask? Why it’s the cheapest heat energy in Alaska’s 2nd largest city. There’s a power plant in downtown that generates electricity for the city and its waste is steam.

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The steam is pumped all over the downtown core business district to heat the big buildings... and yes, it supplies the energy needed for Pat’s mash tun and to power his 2000 liter pot still. Therefore, no need to buy and maintain an expensive fuel chugging boiler to generate steam. Fairbanks Distilling Company started producing ultra-smooth 68 Below pure Alaskan potato vodka in May, 2016 after renovating the old city building. The name of their first product, 68 Below, commemorates the winter of 1989 when the temperatures in Alaska fell out. Fairbanks experienced temperatures colder than 50 below zero for a long 2 ½ weeks straight. Local Fairbanksans were commonly heard to boast, “Well, at my house, the thermometer said 68 Below!” Alaskans know the physics of cold air; that it is heavy and collects in low areas. During the winter it’s a common sight to see bearded, Carhart bib overall wearing, Alaskans standing around in bars arguing about whether it was colder in Fairbanks or Nenana. What a great name for a local vodka though. With the winter darkness seeming to last all day and with it snowing outside, a random moose can be seen wandering down the downtown Chena River ice. It’s steam grid warm inside the distillery and Pat is currently crafting his internationally recognized gold medal winning 68 Below pure Alaskan potato vodka. It is truly a delicious taste of wild Interior Alaska. So while Pat dreams of how great his Fairbanks Distilling Company drunk tank whiskey is going to be and the large image of Senator Charles W. Fairbanks from Indiana seems to nod approvingly from the tasting room back bar, you need to figure out how you’re going to get your hands on one of his bottles of 68 Below vodka. Nostrovia!

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INDUSTRY EVENTS

• Leadership Awards: recommendation period closes Sunday, December 1, 2019 • Book Awards: entry period closes Sunday, December 1, 2019 (*Physical book copies must arrive at the warehouse for review by Monday, December 9, 2019) • Restaurant and Chef Awards: recommendation period closes Monday, December 2, 2019 • Broadcast Media Awards: entry period closes Monday, December 9, 2019 • Journalism Awards: entry period closes Monday, December 16, 2019 • Restaurant Design Awards: entry period closes Monday, January 20, 2020

The James Beard Foundation will again make the first two weeks of entry—October 1, 2019 through October 14, 2019—free for the Book, Broadcast Media, and Design Awards in order to remove any financial barrier to entry. For work published or released after the window closes, (i.e. between October 15, 2019 and December 31, 2019), the Foundation will allow individuals to write in for exception before the free entry period ends. The committees will review these exception requests on a case-by-case basis. Entrants and publishers may submit up to five books during the free period, but can submit additional titles for consideration after the 14th at the normal entry rate. To ensure the Journalism awards attract new voices, the entry fee for first-time entrants will be waived for the entire entry period (October 1, 2019, through December 16, 2019). Individual journalists who have never submitted work and who have never had their work submitted on their behalf by a media company are eligible for free entry.

The 2020 James Beard Awards presented by Capital One, the official credit card and banking partner of the Foundation, will mark the 30th anniversary of the Awards; the first medallions were handed out in 1991. The celebrations will begin in New York City on Friday, April 24, 2020 at the James Beard Foundation Media Awards, an exclusive event honoring the nation’s top cookbook authors, culinary broadcast producers and hosts, and food journalists that will take place at Pier Sixty at Chelsea Piers.

The events then move to Chicago with the Leadership Awards Dinner taking place on Sunday, May 3, 2020, where honorees will be recognized for their work in creating a more healthful, sustainable, and just food world. The James Beard Awards Gala will take place on Monday, May 4, 2020 at the Lyric Opera of Chicago. During the event, which is open to the public, awards for the Restaurant and Chef and Restaurant Design categories will be handed out, along with special achievement awards Lifetime Achievement, Design Icon, and America’s Classics. A gala reception will immediately follow, featuring top chefs and beverage professionals The Foundation recently announced changes from across the country. Capital One cardholders to regional restaurant and chef awards for will have special access to the 2020 James Beard 2020. The regional Best Chef awards, which Awards; details to be announced next year. previously consisted of 10 distinct geographic areas, will expand to 12, and certain states For more information and to view the full will be reconfigured into new regions to list of 2020 Awards programs, criteria, and recognize changing population data, restaurant deadlines, please visit jamesbeard.org/awards. demographics, and culinary trends. These Entries for all categories can be submitted via changes are now in effect for the current the online portal here. Established in 1990, recommendation period for the 2020 Awards. the James Beard Awards recognize culinary professionals for excellence and achievement in The Restaurant and Chef Awards semifinalists their fields and further the Foundation’s mission will be announced on Wednesday, February 26, to celebrate, nurture, and honor chefs and other 2020. Nominees for all award categories will be leaders making America’s food culture more revealed on Wednesday, March 25, 2020. delicious, diverse, and sustainable for everyone. 8

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The first James Beard Awards were given in 1991. The James Beard Awards are governed by the volunteer Awards Committee. Each Awards program (Restaurants and Chefs, Books, Journalism, Design, Broadcast Media, and Leadership) has its own subcommittee made up of industry professionals who volunteer their time to oversee the policies, procedures, and selection of judges for their respective Awards programs. All James Beard Award winners receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia. About the James Beard Foundation The James Beard Foundation’s mission is to promote good food for good™. For more than 30 years, the James Beard Foundation has highlighted the centrality of food culture in our daily lives. Through the James Beard Awards, unique dining experiences at the James Beard House and around the country, scholarships, hands-on learning, and a variety of industry programs that educate and empower leaders in our community, the Foundation has built a platform for chefs and asserted the power of gastronomy to drive behavior, culture, and policy change around food. To that end, the Foundation has also created signature impact-oriented initiatives that include our Women’s Leadership Programs, aimed at addressing the gender imbalance in the culinary industry; advocacy training through our Chefs Boot Camp for Policy and Change; and the James Beard Foundation Leadership Awards, which shine a spotlight on successful change makers. The organization is committed to giving chefs and their colleagues a voice and the tools they need to make the world more sustainable, equitable, and delicious for everyone. For more information, please visit jamesbeard. org and follow @beardfoundation on Instagram, Twitter, and Facebook. www.fbmagazine.com


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COVER STORY

Maryland Craft Brewer posts Lizzo-i bathtub shots to promote Unicorn Farts beer

Mic Ros

Baltimore craft brewery DuClaw Brewing Company posted photos of brewer Brandon Stanko and Diablo Doughnuts doughnut shop owner Michael Roslan in a bathtub full of Fruity Pebbles this week to announce the June 2020 return of their collaboration beer, ‘Sour Me Unicorn Farts.’

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inspired Fruity Pebbles “We wanted to get the word out there in a creative way before distributor preorders in December,” said DuClaw Marketing Director Madeline Caldwell. “Recreating Lizzo’s genius Skittles bathtub post on Instagram was an idea we couldn’t pass up. A lot of people had to say yes to make this happen with a small budget, and we pulled it off. It was a lot of fun.” The shoot took place in iconic Graffiti Alley off of North Avenue in Baltimore, Maryland, and used 32 boxes of Fruity Pebbles, 36 Unicorn Farts doughnuts, a bathtub purchase that was later donated to Habitat’s ReStore, and a whole lot of glitter. Glam was done by Meaghan Whalen of Fleurt Beauty Company, and included glitter beards, glitter armpit hair and glitter facial accents, plus camera-ready makeup. Lauren Bell of Lauren Bell Style helped with shot styling. Photography was done by Rachel Bradley, part of the DuClaw marketing team.

chael slan Brandon Stanko

Sour Me Unicorn Farts will be available for distributor preorder in December 2019. The beer will hit shelves by June 2020. About DuClaw Brewing Company One of Maryland’s first and largest craft breweries, Baltimore-based and fearlessly innovating since 1996: Craft Be Cherished. Rules Be Damned. www.duclaw. com. Find DuClaw distributed in 19 states and DC: AL, CT, DE, FL, GA, IN, MD, NJ, NY, NC, OH, PA, RI, SC, VA, DC, WV, TN.

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BEYOND THE LOBBY

Executive Chef Elizabeth Sweeney Executive Pastry Chef Thomas Gorczyca

londonHouse chicago culinary team She then accepted a position at The Illinois Institute of Art as adjunct chef instructor in the A la Carte Kitchen/The Backstage Bistro, the student-run restaurant with a focus on seasonality. After six years there, Sweeney left and worked as executive chef and catering chef throughout the Chicagoland area before returning to The Illinois Institute of Art, assuming the role of culinary director, taking charge of operations for the culinary academic department. After four years, in search of a new destination, she left for Kauai, HI and worked as chef de cuisine at Merriman’s Hawaii. Sweeney is now excited to return to Chicago and lead the LondonHouse culinary team utilizing local, seasonal ingredients. “We are so pleased to have Chef Sweeney on our team to bring her creativity and leadership in the kitchen to the hotel,” says LondonHouse Chicago Director of Food and Beverage John Belter. “We are excited to have her in this role, where she can enrich the legendary guest experiences we are known for.” Executive Pastry Chef Thomas Gorczyca

LondonHouse Chicago (85 E. Upper Wacker Dr.), the luxury lifestyle property on the corner of Michigan Avenue and Wacker Drive, announces the appointment of Elizabeth Sweeney as executive chef and Thomas Gorczyca as executive pastry chef. Originally from North Dakota, Sweeney began her culinary career by studying at the Western Culinary Institute in Portland, OR, where the school’s proximity to wine country and the Pacific Ocean contributed to the cuisine and curriculum. Afterwards, Sweeney studied culinary arts, nutrition, and food science at the University of Nebraska-Lincoln. She continued her education at Roosevelt University in Chicago, achieving a master’s degree in Hospitality and Tourism Management. The school’s hospitality program emphasized lodging management; food and beverage management; and meeting, events, convention, and exhibition management. From there, Sweeney developed her expertise with experiences at restaurants throughout Chicago, working at Lettuce Entertain You’s Spanish tapas restaurant Café Ba Ba Reeba as sous chef, and then at French bistro Mon Ami Gabi as chef de cuisine.

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Hailing from just outside of Philadelphia, Gorczyca attended Baltimore International College, where he studied professional cooking, baking, and pastry. After school, he worked as lead pastry cook at The Hotel Hershey in Hershey, PA and as baker at the Sheraton Harrisburg-Hershey in Harrisburg, PA. Six years ago, Gorczyca moved to Chicago and accepted a role at the Intercontinental as pastry chef, managing all day-to-day pastry operations. Gorczyca has won a wide variety of awards, including the People’s Choice Award at the World of Chocolate Gala in 2015 and 2016, First Place for Tastiest Cake at Hershey Chocolate Fest 2008, and more. “The LondonHouse culinary team is proud to welcome Pastry Chef Gorczyca,” says Belter. “We look forward to introducing his original creations to our guests throughout the hotel establishments.” Sweeney and Gorczyca work side by side to create reimagined dishes and pastries for guests to savor at two LondonHouse establishments: LH Rooftop -- the hotel’s tri-level rooftop bar and restaurant on floors 21, 22, and 23 -- and Bridges, LondonHouse Chicago’s mezzanine-level lobby lounge where guests can enjoy the hotel’s afternoon tea service and all-day menu. They will also support the current offerings and creation of new ones for the hotel’s meetings, events, and weddings packages. Guests staying at LondonHouse Chicago can enjoy their menu creations from the comfort of their guestrooms via in-room dining.

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HOLIDAY DESSERTS

BAKE DELICIOUS HOLIDAY CAKES

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INDUSTRY PROMOTIONS

Continued From Page 12

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OLIDAY recipes include a huge list that generally points to bake a cakes or choco recipes. Christmas cake recipes are widely used during the Christmas season because cooking traditional recipes on Christmas is a custom. Christmas cake is an internal part of the traditions performed on the Christmas day. Christmas cake is mainly a fruitcake served on the Christmas Eve in countries like United Kingdom, Ireland, Japan, Philippines and other commonwealth countries. Well, to make an event or celebration more special, a cake is an exciting option as it adds more charm and joy to the celebration.

Similarly, the Christmas cake is a must on Christmas day because Christmas is a very important festival. Christmas recipes for every family may differ. Are you looking for Christmas cake recipes? You may get hundreds and thousands of Christmas cake recipes on the web but it completely depends on your taste and requirement of which recipe you pick to cook for your family on the Christmas Eve. Everyone has a different taste and liking and especially taste and choice of vegetarians completely differ from the choice of non vegetarian. Innumerable collection of cake recipes can be easily found online. All you need is a computer with an internet connection and you are all set to begin with your first step. The first and the foremost step towards finding the best traditional christmas recipes is search, search and more search till you get the best output. There are various websites that offer cookery books on affordable rates. You can get them at discount rates too during the Christmas season and make you Celebration more special and joyful. Moreover, rushing at the last minutes when it comes to cooking can spoil your meal but search the web for last minute cake recipes can help you a lot.

Many websites also provide the last minute cake recipes under the category of last minute cooking recipes. For people who do not have much time to spend in the kitchen cooking meals during Christmas can pick some last minute cooking recipes and begin with their celebration. Lots of hints and tips are also added to the websites for the visitors to help bake the Christmas cake to the best. Before, you begin with your search for Christmas cake recipes, it is very important to know a few basic things about what actually a recipe includes. The best recipe mainly consists of all the way from mixing the ingredients to decorating it. Step by step illustrations and process with the key stages along with the hints, and tips make up a good and useful recipe. Well, when it comes to something traditional, classic, Mexican, English and Irish all types of Christmas recipes are in heavy demand during the Christmas season because during the end of the year, Christmas is not only the occasion that excites you but new years too is not far. Both the occasions are the most widely celebrated events throughout the world. Irish Christmas recipes are most commonly used during the winter seasons as they serve the most traditional Irish food and customs. You get to see the whole of Irish traditions in the Irish recipes served during the Christmas season. Its holidays and a good time to serve your loved ones with traditional meals so , do not forget to add a bit of Irish recipes in your Christmas meal.

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PROFESSIONAL CHEFS

BROCKMANS GIN OFFERS TWO ELEGANT SEASONAL MARTINIS FEATURING CHOCOLATE AND COFFEE

The Mocha Martini — deeply desirable, richly deserved 1.5 oz. Brockmans Gin 0.75 oz. Dark Chocolate Liqueur 2.0 oz. Fresh espresso (To sweeten, add vanilla syrup, sugar syrup, or sugar cubes to required taste before shaking) Add Brockmans, chocolate liqueur and espresso into a shaker with ice and shake vigorously, adding sugar or sugar syrup to taste. Strain into a martini glass. Garnish with chocolate powder and fresh coffee beans. Brockmans Forest Gâteau Martini – have your cake and drink it too 1.5 oz. Brockmans Gin 1.5 oz. Dark Chocolate Liqueur 1.0 oz. Fraise de Bois 3 fresh raspberries

A

s the evenings lengthen, Brockmans Gin, the ‘gin like no other’ is offering two darkly mysterious martini recipes to be enjoyed early, during the cocktail hour or late, to complete an elegant evening. Brockmans Gin, in the elegant dark bottle, brims with dark berry notes and combines deliciously in these two martinis; one featuring chocolate and coffee, and the other chocolate and red fruits, reminiscent of a retro Black Forest Gâteau. Brockmans Co-Founder and CEO, Neil Everitt commented, “Brockmans Gin is delicious as a classic dry martini. However, these reinventions of that classic both taste complex – yet each has only four ingredients. The complexity comes from the combination of the 11 botanicals in our stylish gin which, when combined with the multitude of flavor notes in both coffee and chocolate, present you with two visually elegant cocktails with an unexpected depth of flavor.”

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Add all the ingredients into a shaker and hard shake with ice. Double-strain into a chilled martini glass. Garnish with a flourish of dark chocolate (shaved or grated) and fresh raspberries. Brockmans Gin brims with blueberry and blackberry notes, has a hint of bittersweet Valencian orange peel and other exquisite botanicals such as angelica, lemon peel, liquorice, coriander, almond, orris and juniper berries. Brockmans was recently awarded a Double Gold Medal at the inaugural 2019 PR%F Spirits Awards. Available in more than 40 countries, Brockmans has seen tremendous growth around the world and continues to build impressive momentum in the U.S. as more and more consumers and bartenders embrace the gin ‘like no other’. For more delicious Brockmans cocktail recipes and to learn more about Brockmans Gin, visit www.brockmansgin.com. Follow Brockmans on social media for updates: Website: www.brockmansgin.com Facebook: www.facebook.com/brockmans.gin

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HEALTHY EATING

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For some of us, if three words ever seemed destined NOT to go together, they must be “healthy”, “holiday”, and “eating”. However, you can enjoy the holidays, with all the meals, and still eat in a healthy manner. First of all, before anything else is said, let’s agree on a couple of things. Sharing good times with friends and family is part of what the holiday season is all about. When these groups get together, it is often in the presence of delicious, scrumptious food. This food tends to be available for snacking all day. Personally, I would immediately call the Vatican and nominate anyone for sainthood who could truly enjoy all the festivities and be awash in the total ambiance of all the season inspires while ignoring the lavish plates of goodies while walking around munching on a stick of celery. Oh yeah! You’re going to sample Aunt Millie’s mincemeat pie, Uncle Bob’s specially prepared fried turkey, and probably a glass of Alka-Seltzer or something similar. Unfortunately, I am here to remind you of a few things; you are on a diet, you want to lose weight, all that stuff that is so tempting is fattening, and this is the hardest time of the year to be good. So, let’s just pick up on a few rules to help you get through the season. 20 Food & Beverage Magazine December

rules Before we get started, I want you to get comfortable, so put some turkey on your plate, get some of that great dressing (don’t forget the cranberry sauce), fight Cousin Ed for some of that green bean casserole my niece, Sharon, makes so well, and tell Grandma to save a piece of pie for you. Have a seat, relax, enjoy your meal (while balancing a soggy paper plate on your knee) and I will give you the rules to help you survive the season.

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1. Forgive yourself in advance and give yourself permission to have a good time: Look, this stuff isn’t poison! You didn’t take 10 years off your life just because you ate more than you should have...and then went back for seconds. You are only human, and you are here to have a good time! One of the reasons you want to lose weight, or keep it down, is so that you can enjoy life, and this is one of the most enjoyable times of the year. So, as they say, live a little. Whatever happens over the next few days will not kill you, and whatever damage you do manage to do can be rectified.

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r

4.

holiday

Remain in touch with reality: You will hear people speak of “mindful 2. It’s just a couple of days: Okay, eating”. Be aware of what you are for some families, it may be a doing. Have you ever heard someone couple of weeks...twice... say, “That is so good, I just have to Thanksgiving and Christmas, or have some more.”? Of course, YOU Hanukkah, or Kwanza. Whatever and I never say things like that! Well, it is for you, it is finite, it WILL the truth is that you DON’T have end, and it is mainly limited to a to have some more, and, if you do, certain time of the year. Who you it doesn’t need to be right now. Just are in terms of health, fitness, and because the food is there right now weight loss is determined by the doesn’t mean it has to be eaten right overall accomplishments of the now. You know what’s good for you year, not by a few weeks in the and what isn’t. One piece of pie today fall. is not going to kill you or destroy your weight loss resolution, but do 3. Stay with your program: You you have to have that pie? Isn’t there will definitely minimize the effects a healthier treat you could have, or of all the dinners, cookies, and could you just wait until the meal has snacks if you can still get in your settled, or after you take a walk to walks, aerobics, weight training, or rev up your metabolism and burn off whatever else you have been doing. some of what you already ate. Why During the holiday season, it can be not take a piece home with you and difficult to get everything done the have it as a treat for later...when you same as in the rest of the year, but aren’t as full as a tick. two days of exercise Thanksgiving week, while not as good as three or 5. Food is not love: Many people five, is still better than none. Simply tend to equate food and eating knowing you have not abandoned with love. You cannot change the your plan will help you get over others, but you can change your any depression you might have own attitude. Refusing seconds of because of your holiday eating, Grandma’s turkey does not mean you and will help reduce any negative don’t love her. If she is hurt because effects from all the delicious, gooey you normally stuff yourself and calories you have “accidentally” this year you’re not doing her food consumed. If you cannot stay on a “justice”, just say that you are stuffed formal program, squeeze in a walk, but will have more later. Take control even if it is a high-speed shopping of YOUR life. Others will have to take trip through the mall. By the way, control of their own. this is the reason I love yoga. When everything’s done, I can 6. If you are the cook: Choose healthy retire to my bedroom and not only dishes prepared in a healthy manner. get the physical benefits of the yoga If you have found a new diet-friendly session, but I relieve some of the food that you enjoy, share that with stress I may have built up during others. This will give you one more the day. That helps with the eating healthy dish on the groaning board to too. select your own meal from.

eating

7. Alcohol: If you enjoy wine, beer, egg nog like my Uncle Wilbur liked, or other drinks containing alcohol, just slow down and cut back. Try slipping in a glass of water between drinks. Drinks containing alcohol are sneaky calories. They do nothing for you nutritionally, but they do have a lot of calories. A few drinks with friends can give you more calories than a Big Mac...and you probably have these drinks while snacking or eating a meal! Oh well! At least if you are a beer drinker, you can try some light beers. It will give you an excuse to sample. 8. Be happy to be where you are, doing what you are doing, with the people you love: If you fall head over heels off the wagon, have fun. What you do throughout the year will have more effect on your weight and health than what happens between Thanksgiving and New Year’s.

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COVER FEATURE STORY

DO SALADS LEAVE YOU HUNGRY? Salads are certainly healthy meals, especially if you can add some dark leafy greens such as spinach or kale. My personal favorite reason for eating greens is that they help lift my mood. Often the only really healthy complex carbohydrates are beans and legumes. These are a great addition to a salad.

“I’m so healthy—I eat a salad every day for lunch,” said Sandra, one of my newer clients.

“But,” she quickly added, “I can’t stop Here are some suggestions to make your snacking in the afternoon. At 4:00 I tend to next salad more satisfying: ravage the leftover cookies and bagels from 1. Add good fats: olive oil, olives, avocados, the breakfast and lunch meetings.”  nuts. Fats make food actually taste good and alert your body that you are eating. They also Salads are certainly healthy meals, esmake you feel fuller, longer and keep your pecially if you can add some dark leafy blood sugar levels stable, so you can think greens such as spinach or kale.  Accordproperly during that 4:00 meeting. ing to Chinese medicine, leafy greens 2.  Add enough healthy protein:  lean meats help clean the blood, and since the blood like chicken and turkey, eggs, beans, soypulsates through our whole body, that is beans. If you are someone who gets incredia very good thing.  My personal favorite bly hungry one hour after eating a salad then reason for eating greens is that they help you may need to add two servings of prolift my mood. The world always appears to tein. Play with your salads and see what your be a lighter, happier place after I eat a large body likes best.  and satisfying meal of dark, leafy greens. But for many of us, a salad simply does 3. Add a whole-grain complex carbohynot offer enough calories to stabilize the drate: This part is tricky. Often the only realblood sugar between lunch and an afterly healthy complex carbohydrates are beans noon snack.  If you are a salad eater who and legumes. These are a great addition to a loses focus, gets sleepy, and craves sugar salad. But if you feel like you need more , one or two hours after lunch, I’m talking to then keep a stash of whole-grain crackers or you. This is not the rule across the board, pita breads at your desk to munch on with but many people need to have three comyour salad. I like the AK-MAK sesame crackponents in their salads in order to feel saters best. Just make sure the first ingredient isfied and “full”: healthy protein, good fat on the list says 100% whole-grain or whole and a whole-grain complex carbohydrate, wheat. bean or legume.

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When Caroline is not stirring sauce, she can be seen on the turntables around the globe, or being a mom to daughter Isabella Viking.

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TRENDS IN BEVERAGES

Announces 5.6% ABV Hard Jun Kombucha National Retail Availability of Cans Coming Soon Five Popular Flavors in 12 Ounce Slim Cans Launching January 2020

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The Same Great Kombucha Now in a Can!

W

ILD TONIC is pleased to

announce the addition of 12 ounce slim cans to their current glass bottle and draft programs. The first products featured in the slim cans will be WILD TONIC 5.6% ABV Hard Jun Kombucha. The release will offer customers a more portable and ecofriendly option in addition to the signature cobalt blue glass bottles. Launching in select markets in November and December, 2019, followed by multi-market expansion in January 2020, the cans will feature popular flavors Blueberry Basil, Raspberry Goji Rose, Mango Ginger, Tropical Turmeric and Strawberry Blood Orange. Fans will find the can design similar to WILD TONIC’s glass bottles with the addition of unique artwork identifying each flavor profile. “We are so thrilled to offer our same great Jun Kombucha in a can!” said Holly Lyman, founder of WILD TONIC. “While our cobalt blue glass bottles are pieces of art, we wanted to provide an option that is lighter and more portable to keep up with many of our consumer’s lifestyles. It was also extremely important to remain mindful of our environmental presence. We can’t wait to see the amazing new places our fans will enjoy WILD TONIC!” Plans to add WILD TONIC Classic Jun Kombucha cans to the portfolio are already underway with distribution set for early 2020.

WILD TONIC® is a passionately crafted brew made with a primary ferment of organic tea, honey, and a symbiotic culture of bacteria and yeast (SCOBY). Jun differs from its traditional Kombucha cousins made with processed cane sugar, known to produce a more sour profile - while Jun presents a palate-pleasing, smooth effervescence due to its use of organic honey. During an all-natural secondary fermentation, the alcohol content is brought up to 5.6% ABV using sustainably sourced, fresh ingredients to create a bright and delicate flavor. Each serving contains 1 billion+ probiotics at the time of production and has zero gluten, added sulfites or artificial flavorings. A woman-owned company based in Cottonwood, Arizona, WILD TONIC® aims to generate a farm-to-bottle experience by infusing their Jun Kombucha with organic fruits, herbs and botanicals, many of which are grown locally in the majestic red rocks of Sedona, Arizona. WILD TONIC is an environmentally friendly, ‘better for you’ beverage that you can feel good about drinking! Distributed since 2015, WILD TONIC® has been featured in publications such as Forbes, The Food Network, Sunset Magazine, The Washington Post, Food & Beverage Magazine and PopSugar. The Jun brewery holds prestigious industry awards such as Beverage Industry Magazine’s ‘Innovative Product of the Year 2017’, and

is the winner of Gold Medals at the Great International Beer, Cider, Mead and Sake Competition and the Proof Awards by Food & Beverage Magazine. As a premium beverage, WILD TONIC can be found at esteemed resorts and restaurants across the country including L’Auberge de Sedona, The Palazzo Las Vegas, Four Seasons, Canyon Ranch and Emeril Lagasse’s Restaurants. About Good Omen Bottling, LLC®. At WILD TONIC®, our passion is for pioneering cutting edge ferments in the world of Craft Brewing. Our award-winning Hard Jun Kombucha, along with our non-alcohol Jun, emanate mastery of the ancient art of fermentation with the unique use of sustainably sourced honey for an unparalleled signature smooth taste. We infuse exotic varietals of teas with organic fruits and botanicals to create light yet flavorful elixirs that promote an elevated drinking experience. The effervescent nectar inside of each cobalt blue bottle is a crafted expression of our commitment to uncompromising quality, exceptional taste and conservation of the bee population for future generations. At WILD TONIC®, we want you to feel good about what’s inside. WILD TONIC is above & beyond Kombucha.   To learn more about the WILD TONIC® brand, visit: http://www.wildtonic.com/.

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the experts, at your foodservice beef&porkexperts

TM

the

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*

Food

Minimally processed. No artificial ingredients.

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Tyson Fresh Meats — boxed meat and out of the box solutions Tyson Foods, Inc. may be most known for chicken, but the Tyson Fresh Meats Team brings expertise and solutions to beef and pork as well. Since its acquisition of IBP, inc. in 2001, Tyson Fresh Meats has grown into a team that consistently provides a portfolio of beef and pork brands to fit all foodservice needs. With fresh pork and beef offerings, the Tyson Fresh Meats Team offers Prime, Premium and natural* products, plus a comprehensive Angus beef lineup. “When we think about Tyson Fresh Meats, we first look to our heritage,” explained Ozlem Worpel, senior brand manager at Tyson Fresh Meats. “Our heritage is the ibp Trusted Excellence brand — its commitment, consistency and its quality paired with our commitment and level of service.. That’s what we bring to our customers. We go above and beyond to be a true partner, providing solutions for our customers.”

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Solutions – it’s a word that the Tyson Fresh Meats Team uses often because the solutions offered are extensive. When it comes to foodservice, sometimes the answer exists outside of boxed beef and pork. “Value added is part of the innovation we bring,” Worpel said. “That may mean portion cutting or help with flavorings, sometimes it means creating a specialty cut specifically for a customer. As the experts, we bring solutions — they don’t have to be part of a brand, they can be product-based.” In recent years, “solutions” has included innovating in the back of the house to develop new chef-inspired products to offer to Tyson Fresh Meats’ customers. The petite pork loin rack, petite Porchetta and frenched sparerib were all on-trend offerings released exclusively for foodservice customers.

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As the Beef & Pork Experts™, the Tyson Fresh Meats Team knows that consumer desires are constantly evolving; Tyson is committed to evolving alongside and developing solutions for the ever-changing needs of the foodservice customer. Whatever your customers are looking for, the Tyson Fresh Meats Team will help you deliver. In addition to being experts in the meat and restaurant industry, our team members are also data and marketing experts. “Our foodservice experts specialize in restaurant marketing, menu development, distribution and staying ahead of industry trends,” Worpel explained. “We can help interpret strategies and keep our customers up-to-date with the latest data available in the industry.” Custom menu solutions and consumer insights are just two of the ways the Beef & Pork Experts™ at Tyson Fresh Meats ensure best-in-class service for its foodservice customers. Another strength of the Tyson Fresh Meats Team is its focus on integrity and accountability. Each member of the team believes in doing the right thing — for their customers, team members and in every part of the distribution process, back to the independent farmers and ranchers they partner with to provide livestock.

Supporting agriculture, for Tyson Fresh Meats, means working with independently owned farms and feedlots. These mutually beneficial relationships contribute to economic sustainability for America’s agricultural communities. When it comes to foodservice, the Tyson Fresh Meats Team understands how important it is to receive the right product on time and in full. Worpel explained that the team is constantly striving to set the bar for service delivery. From state-of-theart scheduling to innovative Cold Chain Management procedures, the Tyson Fresh Meats Team is continually working to ensure that they are providing best-in-class service and logistics. Whether you are looking for beef, pork, specialty cuts, or simply a company that shares your business’s values, the Tyson Fresh Meats Team delivers. The Beef & Pork Experts at Tyson Fresh Meats are your full-service foodservice partner.

Learn more at TysonFreshMeats.com/Foodservice

*

Food

Minimally processed. No artificial ingredients.

®/™/© 2019 Tyson Foods, Inc. 29 & Beverage Magazine December 2019


TRENDS IN FOOD PRODUCTS

DEVELOPER SIGNS MULTI-UNIT FRANCHISE DEAL TO EXPAND ARTICHOKE BASILLE’S PIZZA TO NEW JERSEY

Artichoke Basille’s Pizza, the rapidly-expanding New York pizza concept known for creative, artisanal pizza that has attracted legions of fans from celebrities to native New Yorkers alike, has signed a five-unit franchise deal with local developer and passio-

nate customers, Premal and Leela Shanghvi, to bring Artichoke Basille’s Pizza to New Jersey. The New Jersey stores will be located in Hoboken, Jersey City, New Brunswick, Princeton and Newark. Unlike “conveyor belt” fast-casual pizza concepts, Artichoke

Founded by cousins and best friends Francis Garcia and Sal Basille, Artichoke Basille’s Pizza has been named “Best Pizza” in the New York Post’s list of the ‘11 Best Late Night Food Spots in NYC’ and ‘Top 5 Slices in the 5 Boroughs’ by CBS New York, while also earning a reputation for its authentic New York pizza, never-ending lines, and frequent celebrity sightings. Artichoke has received much notoriety to date, including features on The Tonight Show with Jay Leno, The Rachael Ray Show, Late Night with Seth Meyers, The Chew with Mario Batali and the founders’ own shows, the Cooking Channel’s Pizza Cuz and Pizza Masters, all of which have helped poise the brand for continued national expansion. “We’ve always been huge fans of Artichoke Basille’s Pizza,” says New Jersey franchisee Premal Shanghvi. “We’re excited to have the opportunity to bring their creative take on New York pizza to New Jersey, and anticipate that our neighbors will enjoy their pizza as much as we do.” Artichoke Basille’s Pizza is partnered with Fransmart, the industry-leading franchise development company behind the explosive growth of brands like Five Guys Burgers & Fries and The Halal Guys, as their exclusive franchise development partner to grow the brand.  30 Food & Beverage Magazine December

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Basille’s Pizza specializes in offering bold, unique flavors and toppings on massive slices and whole pies, including their namesake Artichoke Pie with cream sauce, artichoke hearts, spinach, mozzarella, and pecorino romano, and originals like their Crab Pie, made with

They are currently looking for experienced multi-unit foodservice operators to develop franchise territories in major markets across the country. To learn more about franchising with Artichoke Basille’s Pizza visit http://go.fransmart.com/ artichokepizza. “We’ve always been huge fans of Artichoke Basille’s Pizza,” says New Jersey franchisee Premal Shanghvi. “We’re excited to have the opportunity to bring their creative take on New York pizza to New Jersey, and anticipate that our neighbors will enjoy their pizza as much as we do.” Artichoke Basille’s Pizza is partnered with Fransmart, the industry-leading franchise development company behind the explosive growth of brands like Five Guys Burgers & Fries and The Halal Guys, as their exclusive franchise development partner to grow the brand.  They are currently looking for experienced multi-unit foodservice operators to develop franchise territories in major markets across the country. To learn more about franchising with Artichoke Basille’s Pizza visit www.go.fransmart.com/ artichokepizza.

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UPCOMING TRENDS

2020 Food Trends Worth

By Jennifer English

2 . Spices; Whole fresh

spices, spicy, hot, heat and seasoning are all dimensions of the biggest flavor trend 1. Prana Foods- the idea that vitality is energy, in food. We love hot things 4 . Mexico: Sonora & Oaxaca This is and that we get our energy, our vitality Waaaayyyyyy more than just about the Taco. and in almost every sector from the foods we eat, We are the foods we Although the Taco is having a moment that there are now options for eat. Positive pranaic foods increase, enrich seems to defy predictions. Because it is now satisfying that Hot tooth. ( and enhance our vitality, energy, nutrition , possible to get better ingredients and better like the sweet tooth). More bodies, mind and spirit. Over the last several than just dousing a dish tortillas, the taco is now found everywhere. cycles of yearly food, flavor and hospitality Yes, some are better than others, but the with Siracha, Tabasco, or on trend forecasts we have seen one or two street food of Sonora is the Star. But so are of the thousands of variants positive pranic foods on the list. Itself a trend. produced throughout the the Salsas. Chefs like Maria Mezon at Boca The top trade media and influencers have Taco in Tucson Arizona, (The UNESCO City world, we are turning our highlighted things like spices, which is having forks and spoons into heat of Gastronomy) This is a story all on its own a very big moment this year ( read the hidden seeking missile of meal time.  for the next issue. secret why Blue Apron is a success) Honey as both a flavor, ingredient and functional food, 3 . Better: This might sound a bit vague and Kale & Other green leafy vegetables, coconut for that I apologize. But sometimes the 5 . Fire: Much has been written about the ( in all its forms) and my personal favorite. biggest and most impactful, influential pure, essential quality ion fire in the lemon (my daily hot water and lemon is a trends in food are not as simple as a single process of cooking and differentiating must first sip int eh morning, especially now ingredient ( avocado, honey, kale, coconut, us from the lesser mammals ( although when the lemons on the tree outside my door quinoa or pumpkin spice) We have all I hasten to distinguish that I know many are in season).  Collectively, the hospitality read a thousand of these forecasts. We dogs I would prefer to dine with that most industry is taking cues from life experience are seeing an effort to make everything humans ) …The fact is in our sanitized as consumer as well as host. We are seeking “better” In fact I will use the capital “B” kitchen of modern food service, and better, cleaner more intention and energy Better. This all stems from the idea of public health codes and safety concerns from the foods we eat. Prana is the life force our intention as Hospitality Industry and zoning and… we have to seek and we are seeking to enrich our life by Professionals to launch our efforts out food made with fire. I remember enriching our diet with Prana energy and with inspiration which evolves into an the “flame broiled” promise of Burger positive pranic food.  . You might not see the Intention to take and make whatever we King and what the taste difference that word Prana on the menu at your local diner, do Better. Better beer, bread, everything. promised. Today, Chef ’s are rediscovering and your Farmer’s Breakfast might not be From the sourcing of better ingredients the fundamental, essential impact that redolent with Turmeric, but the influence and to improving techniques to evolving real fire has on food. Just about any food. intention to cook real, good, clean nutritious consistency and creativity. Better burgers, Not just BBQ or (Japanese skewers from food that energized the guest, diner of family more healthful snacks, an overall quest a stall) . Seek it out as cooks and chefs is very much happening. Look for the word for improved flavor, quality, clean-ness, become inspired to express and expand. Prana and pranic to begin showing up in your pleasure and satisfaction from the foods world. we eat. There has never been a better time to be a Foodie. 32 Food & Beverage Magazine December

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Looking Forward To Eating

8 . French Food Essentials Renaissance:

6 . Ramen Rolls On: Ms. Pac Man

was satisfying. Ramen 8 for $1 was satisfying. Then, we grew up. Today our Taste for Ramen is more sophisticated, discerning and evolved. Similar to our taste in video games has. Like early video games  such as, Ms. Pac Man, Tetrus or Super Mario, we love what foods that have a nostalgia and crave ability. We might have gotten more sophisticated in our gaming tastes ( Think Halo or Fortnite). The early games we discovered are similar to the early ramen we ate. By today’s comparison, they are humble, simple, naive, unsophisticated. But. We still have a taste for them. Only today we crave their modern day versions which add more complex flavors, higher quality ingredients and more satisfaction and pleasure.  Ramen shops have a pleasing, comforting essential quality which weaves together three of the 2020 food trends ( Better, Soup & Ramen…I could make an argument for a fourth - adventure foods belonging here too) Ramen might be the crossover game that lets Better take the access and value elements of fast food and marries them with the better brothy, comforting soups and noodles. I will go so far as to say that Ramen is the new “Slice” In a Keto Conscious world, a hearty brothy bowl might be the Prana we all seek. 

7 . Adventure Cuisine: The late Anthony

Bourdain inspired us by example to try everything. Go places. Meet people. Try their food. This is inspiring us to seek out that experience wherever we go. This trend is inspiring a movement to start the food adventure close to home and discover food worth travelling for starting in our own neighborhoods. The same intrepid search which yields the best pho from a stall in ho chi Minh city, or slice in Brooklyn can now make the 50 mile radius from our homes as exciting a discovery as an Emirates air long haul journey’s bounty. No matter where we live, chances are someone is creating notable food, regional specialties, seasonal signature dishes or crafting beer or bread, cocktails or cookies, gelato or gin. We are a nation in search of delicious populated by a generation of food entrepreneurs and crafts people. Cities and rural regions alike are now fecund with the culinary renaissance of “making” . If there is no coal fired pizza where you live, then seek out what the best of the best is. Smoked heirloom ham and biscuits? BBQ from a gas station? Hot chicken sandwich that puts Popeyes to shame?

It is not merely classic...it is Essential. As we hear cries of “ I just don’t eat like this anymore” meaning too much, too heavy too precious, multi course, show-offy meals that are expensive and unsatisfying, where one course bleeds into the next as nearly undistinguishable,. Just too much not irresistible. W also hear those same words and owonder why not about the best most irresistible, essential expressions of the cuisine from which all else is inspired and flows. Thank you Escoffier. The classics are such for a reason and are in a category by itself, Essential. The French influences are seen in global cuisine cultures; in Mexican cuisine,,, Vietnamese and elsewhere historically as well as on today’s modern menus.

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UPCOMING TRENDS

9.

Continued on Page 31

Beans beckon: Heirloom beans are being discovered as the protein rich, flavorful, nutritious budget stretching bounty they have always been. As a native Bostonian, I have always loved the Boston Baked Beans ( rich in a sweet and savory satisfaction with spices and molasses duke-ing it out in a long baked triumph of regional Yankee frugality and flavor. But There are, quite literally dozens of heirloom varietals being rediscovered. Do yourself a favor and seek out your regions best.

12 . Fermentation In All Forms: Forever, and

11 . Dumplings. Think Asia not Iowa. The

10. Luxury Snack Foods, specialty snack

foods ( like rap snacks) celebrity creation & endorsement. Luxury means better quality, better flavor, better nutrition and sustainability. There will be more fresh, a-la-minute ( like the rest of the world enjoys) and better fresh, live options versus packaged salty, fatty snacks. Heirloom popcorn, made fresh, seasoned brightly and intentionally, served in better bars as the pairing for a seasonal fresh cocktail menu is coming. The Inn at Little Washington has been doing this for years, of course they have 3 Michelin Stars, and inspire us in myriad ways. But the trend to thoughtful, better snacks is here.

Soup Dumpling, xiao long bao, has come to North America and the glory of its mysterious pleasure and satisfaction have triggered a dumpling renaissance. From Farmers Markets in the Pacific Northwest to small restaurants in every state, the craft of dumpling making is being revived, expanded and reimagined. The humble dumpling, can be steamed or pan fried or both. Few things are more simple. A round-ish, pocket of dough filled with a mixture of chopped, seasoned savory fillings can, these are also crescent shaped or they can be purse shaped. In some ways it is like a sausage, except instead of a natural “casing” the filling comes in a casing of thin dough which is crimped together. Potstickers, won tons, shumai, har gow, sui mai  bao of all kinds. Keep your eyes peeled and you will be richly rewarded for discovering with eagle eyed hunger the words on a menu. 

for the last food forecast cycles, we have focused on the essential benefits of the foodkeeping process of fermentation. Cultural rediscovery and inclusion of the fruits of the fermentation arts is expanding into all sectors of food culture. Hospitality, grocery, and homecooking. Fermentation of foods brings a dimension of vitality to the resulting edibles, because the things we eat or drink is actually alive. You can’t get more “vital” than that. Of course, one could successfully argue that fermentation has never left these realms. But today, we have increasing regional, seasonal and creative application of inspiration and intention being brought by companies. Perticularly inspired is the Wild Tonic Kombucha company, whose original, seasonal, regional Kombuchas are redefining our ideas of what the Category is and can become.

Jennifer English Food & Beverage Magazine editor is a James Beard Award winning hospitality industry veteran, writer, broadcaster and consultant. Celebrating her 20th year in culinary broadcasting, Jennifer produces and co-hosts Around the Table, Friends on the Business, Fong on Food,  and Spirits Kitchen radio programs and podcasts. 

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TRENDS IN QSR

ICONIC D.C. DINER BOB & EDITH’S CH OOS E S F R A N S M A RT TO TA K E T H E I R CO N C E P T N ATI O NW I DE

Bob & Edith’s Diner, an iconic Washington, D.C., eatery beloved by celebrities and locals alike, today announced it is now franchising with the help of Fransmart, the industry-leading franchise development company. Bob & Edith’s Diner is working with Fransmart to find experienced franchisees who will drive the concept’s next phase of growth, and introduce its beloved comfort food to new markets across North America -- starting with Washington, D.C., Virginia, Maryland and North Carolina.

W

ith its stellar reputation and iconic status, this concept is going to go fast,” said Dan Rowe, CEO of Fransmart. “There is very little competition -- and therefore huge potential -- in the diner space, and Bob & Edith’s format is perfectly positioned for rapid growth.”

Famously open 24 hours a day, seven days a week, Bob & Edith’s Diner has been a D.C.-area favorite since 1969, when Robert and Edith Bolton opened the doors of their first location. Originally a 10-stool counter, the diner expanded over the years in response to overwhelming consumer demand and now operates four locations throughout Arlington, Crystal City, Alexandria, and Springfield, Virginia. A fifth location is opening in Arlington in 2020. The family-run business is now owned by their son, Greg Bolton, and managed by their grandchildren, Tammy and Chris Bolton. “We want to make sure that each customer feels welcomed -- that’s why we have so many regulars who have been coming here since 1970. And who doesn’t want breakfast all day?” said Bob & Edith’s Diner Owner Gregory Bolton. “Building on a strong, 50-year reputation, we believe Bob & Edith’s can be successful anywhere in the world. We are confident that Fransmart will be a strategic partner in helping us find highly motivated franchisees who share our passion for good food, and will help us expand into new markets.”

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No stranger to high-profile guests walking through its doors, Bob & Edith’s Diner is also a favorite among celebrities, athletes, politicians and secret service officials. The concept has already grabbed the interest of brokerages, including Retail Strategist Lee Engle at CBRE. “This is the perfect tenant right now -- it’s small, does high volume, and they love conversions, which keeps their opening costs down,” Engle said. “On top of that, this is a brand that should get tenant improvement allowances from landlords. It is an iconic brand that just hit four locations and is the same size as Five Guys Burgers & Fries when they started to expand.” To learn more about Bob & Edith’s Diner franchising opportunities, please visit www.fransmart.com.

ABOUT BOB & EDITH’S DINER Bob & Edith’s Diner is an iconic Washington, D.C., area restaurant concept that operates 24 hours 7 days a week. Serving up cooked-to-order favorites around the clock, the family-run business has provided exceptional service and hospitality to each of its customers since opening in 1969. The concept currently operates four corporate locations in Arlington, Crystal City, Alexandria, and Springfield, Virginia. Bob & Edith’s Diner currently offers area developer and franchise opportunities to qualifying entrepreneurs. For more information, please visit BobandEdithsDiner.com and Facebook at facebook.com/ BobandEdithsDiner.

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BEYOND THE LOBBY

Fresh summer menu to delight travelling palates at Quills InterContinental OR Tambo A fresh and extensive summer menu has been created by InterContinental Johannesburg OR Tambo’s executive chef, Yoshan Naidu and his team, for the popular Quills Restaurant in line with changing consumer food trends and to suit the varied local and international travellers who visit the restaurant. Chef Yoshan, who has been at the helm of the Quills kitchen for two years, says the new menu includes input from his chefs and front of house staff, and is a collaboration that the whole team is proud of. He notes that a key inspiration for the menu is to deliver local tastes without overdoing it, incorporating an Asian fusion. “We’ve created wholesome food, featuring local produce and a fresh and simple approach to our dishes – this appeals to our guests who tend to be either having their last meal before leaving South Africa, or enjoying their first as they enter. They want a touch of local taste, but they don’t want to be overwhelmed.”

The Quills summer menu features some brand-new dishes and some tweaks on existing favourites. Starters include Textures of tomato, with roasted asparagus and soft poached egg; Smoked chicken breast tossed with bulgur wheat, salad ingredients and a mint and lime dressing; a modernised take on the Roasted spiced Mediterranean vegetable and couscous salad. Past winners on the starter salad include the Crocodile carpaccio with pickled peppadew salsa, a micro salad and a tomato, chilli jam; and the Poached prawn cocktail. A hot starter that made an enhanced comeback is Grilled peri peri chicken livers in a tomato and chilli concasse, with ujeqe steamed bread. The Quills’ renowned risottos include Pea infused risotto, with pickled green tomatoes, a mint gremolata and goats cheese; and Mushroom and pulled-duck risotto with pickled and dried mushrooms, a gremolata and grana Padano.

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New dishes in the main course menu include Dukka spiced slow-roasted lamb rump, with fondant potatoes, baby carrots, pea puree and chimichurri oil; Gnocchi all’arrabbiata with mint pesto, ricotta and parmesan shaving; Pepper crusted beef fillet with roasted onion, kohlrabi puree, and honey mustard green beans; 5 spice pork belly with a teriyaki marinated pork chop, Korean BBQ pulled pork, samp arancini, and vegetables; Pan fried ginger and chilli infused duck, with baby carrots, pulled duck croquette with a puree and duck and thyme jus; and Pan-seared seabass, with tomato and basil puree, tabbouleh and a chilli and aubergine puree. New desserts include the fastest seller – Vegan mango and coconut panna cotta with a pistachio praline and fresh mango salsa – other new items, Roasted strawberry and rhubarb semifreddo with a berry micro salad and candied ginger shards; and Matcha panna cotta with salted dark chocolate mousse, candied cashew nuts and a berry micro salad; as well as a range of favourites. Yoshan is proud of the restaurant’s wine selection from Tsogo Sun Hotels’ Collector’s Wines, which incorporate exceptional wines acquired from South Africa’s prestigious wine auctions, together with wines from the Michelangelo International Wine Awards, which the group sponsors. He says the restaurant’s sommeliers and waiters are well schooled in understanding the value of pairing excellent wines with the different dishes on the menu, and add tremendous value to the dining experience. www.fbmagazine.com


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#TRENDING CHEFS

Chef

Seth Levine Levine is the executive chef behind Hotel Chantelle and now also at the new Ravel Hotel. You may recognize Chef Levine from season five of the hit Fox reality show, “Hell’s Kitchen”. Ever since appearing on the show in 2007 he has taken the hospitality world by storm and continues to impress. In 2009 he opened his first restaurant, Georgica in East Hampton, where he was the owner and Executive Chef. In the same year he also took on the executive chef role at popular Manhattan destination, Wine and Roses on the Upper West Side. Today, Chef Levine presides over five major restaurants throughout New York City: The Penthouse, Ravel Garden Grill, Profundo Day Club, Hotel Chantelle in the Lower East Side, and The Regel in Williamsburg. When talking about his love for food, Levine says, “I have to believe it is something I was born loving. I was intrigued at such a young age, not only by the actual ingredient but the creation of a dish: the art of plating. I found myself watching every cooking show from “Yan Can Cook” to “Julia Child” and my favorite - “Great Chefs of the World.” I can also thank my parents for allowing me to make a mess in the kitchen.” Levine’s inspirational cooking has been featured in The New York Times, Bloomberg News, and The New York Post.

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TRENDING PRODUCTS

BENNETT’S BUTTER CO. GOURMET FLAVORED BUTTERS Bennett’s Butter Co.’s will instantly take home cooks’ meals  up a notch this holiday season and beyond, taking the guesswork out of seasoning. It is currently available in the following flavors: Bennett’s gourmet flavored butters come in 6 delicious flavors that can be used for cooking, baking, snacking, or even eaten by the spoonful. While Trader Joe’s pioneered the Everything Bagel Seed craze, Bennett’s spreadable Everything Bagel Butter  is taking the trend to the next level and is it’s best-seller. Bennett’s Butter can be used on everything from a marinade, finishing butter, a yummy new way to roast your potatoes, popcorn seasoning, in baking your  favorite holiday dishes, or simply spread it on your favorite toast. It’s also tempting to simply eat by the spoonful.  It recently shelves of 300+ supermarkets for $5.99 per 6 oz cup and is also available online in 6-packs for $35.00.

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Cinnamon + Brown Sugar Butter Everything Bagel Butter Roasted Garlic Butter Blueberry Butter Mushroom Butter Sriracha Jalapeno Butter As background, Chef Austin Orwasher started making compound butters from scratch to cook with because he realized it was a simple way to create more flavorful food. In his experience cooking with friends and family, he found that they were always nervous and intimidated about working with spices and seasoning. They never knew how much to use, what flavors worked well together, and they were so focused on following a recipe to a T. Cooking should be about taste and flavor. It should be fun. Austin wanted to create something that would take the guesswork out of seasoning and give home cooks confidence in the kitchen.

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HEALTHY DESSERTS THREE DIET-FRIENDLY CHRISTMAS COOKIE RECIPES Keeping your eating plan on track through the holiday season doesn’t mean going without goodies. Here are three easy, healthy holiday treats anyone can enjoy.

Spicy Sugar Free Applesauce Cookies

* 1 cup flour * 1-1/2 teaspoon baking soda * 1-1/2 teaspoons cinnamon * 1/2 teaspoon salt * 1 teaspoon cloves * 1 teaspoon allspice * 1/4 teaspoon nutmeg * 1 cup quick cooking rolled oats * 1 cup unsweetened applesauce * 1 cup raisins * 1/2 cup vegetable oil * 2 eggs * 1-1/2 teaspoons vanilla * 1/2 cup walnuts or almonds, chopped

1

Sugar Free Peanut Butter Cookies With Chocolate Glaze * 1/4 cup butter * 1/4 cup creamy peanut butter * 6 tablespoons brown sugar substitute or artificial sweetener for baking * 1 teaspoon vanilla * 1-1/2 cups flour * 1 egg * 1 teaspoon baking powder * 1/2 teaspoon baking soda * 1/2 teaspoon salt * 1/4 cup applesauce

3

Preheat oven to 375 degrees. Stir flour, baking soda, spices and oats together in large bowl, then add remaining ingredients and beat until well mixed (but don’t overbeat!). Drop by teaspoons onto ungreased cookie sheets (batter will be on the thin side). Bake for 8-10 minutes.

For Chocolate Glaze: * 1/3 cup milk * 3 oz. unsweetened baking chocolate, chopped * 9 - 12 packets sugar substitute (equal to 1 cup sugar)

2

Sugar Free Ginger Snaps * 1-1/2 cups butter * 18 packets of sugar substitute * 2 tablespoons water * 1/2 teaspoon vanilla extract * 1 egg, beaten * 1-1/3 cups all purpose flour * 1/2 teaspoon baking soda * 1/4 teaspoon pumpkin pie spice * 1/2 cup chopped walnuts (optional)

Preheat oven to 375 degrees. Put butter, peanut butter, sugar substitute, egg, applesauce and vanilla into a large bowl and beat together with mixer (start at low speed, then change to high speed and cream until fluffy). In a separate bowl, whisk together baking powder, baking soda, flour, and salt.

Preheat oven to 375 degrees and grease cookie sheet (or use a silicone liner). In a large bowl cream butter together with sugar, water, and vanilla , then add egg and mix to combine. In a separate bowl sift all dry ingredients together and add to butter mixture. Add nuts. Drop by teaspoonfuls onto greased cookie sheet. Bake 10-12 minutes. 42 Food & Beverage Magazine December

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Award Winning Spirits FROM AROUND THE WORLD

@nicheimportco Imported by Niche W. & S. | A Marussia Beverages Company | Cedar Knolls, NJ www.ourniche.com | Please Drink Responsibly

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Profile for Food & Beverage Magazine

FOOD & BEVERAGE Magazine December 2019  

Food, Beverage, Hospitality, Hotels, Chefs, Cuisine, Gourmet. Trends, Restaurants. Technology, Grocery, P​roduce, Desserts.

FOOD & BEVERAGE Magazine December 2019  

Food, Beverage, Hospitality, Hotels, Chefs, Cuisine, Gourmet. Trends, Restaurants. Technology, Grocery, P​roduce, Desserts.

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