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Food & Beverage Magazine Februar y
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PUBLISHER Michael Politz Phone: Phone: 888-959-7260 ext 101 Email: michael@fb101.com EDITORIAL Editor: Lauren McIndoo Email: editor@fbmagazine.com DESIGN
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.
Original Advisory Board
Creative Director: Gary Coles Email: gcoles@fb101.com ADVERTISING Sales and Marketing: Collin Millington National Sales Manager Email: fb101.com Barb Rogers Email: fbmagazine.com
LOCATION 1930 Village Center Circle 3-197 Las Vegas, NV 89134 Phone: (888) 959-7260x101 Email: assets@fbmagazine.com Website: www.fb101.com Publisher - Micheal Politz • Food & Beverage Magazine® is owned and published electronically by Beautiful People LLC. Copyright 19952016 Beautiful People LLC. All rights reserved. Food & Beverage Magazine® and distinctive logo are trademarks owned by Beautiful People LLC. “fb101.com” is a trademark of Beautiful People LLC. No part of this electronic magazine may be reproduced without the written consent of Food & Beverage Magazine. Requests for permission should be directed to: editor@ fb101.com. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm. Nor are we afflicated with any other Food&Beverage or Hospitality publication. Articles and Comments are welcome, but they should be on-topic and well-expressed.
On The Cover
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FEBRUARY
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Food
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UPCOMING TRENDS
Tastykake Announces Valentine’s Products Now Available on Shelves Tender Loving Kakes These coconut treats are a seasonal version of our classic Kandy Kakes vanilla sponge cake, lined with shredded coconut pieces and topped off with a delectable chocolate coating.
Sweetie Kakes These themed cupcakes are made of a delicious chocolate cake, filled with a sweet crème and topped off with festive red frosting and heart sprinkles.
Kupid Kakes As a festive twist on our beloved Juniors, these snacks include a fluffy layer of yellow cake topped with an iced white frosting and red sprinkles.
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UPCOMING TRENDS
9.
Brockmans Gin is pleased to announce the appointment of Nikki Diaz to the position of Florida Brand Ambassador starting January 2020. In this role, Nikki will work closely with Brockmans Florida Distributor, Republic National Distributing Company, to further develop the brand throughout this critical market. Nikki will report to Matthew Argenti, USA Brand Director responsible for overseeing the expansion and growth of super-premium, new style Brockmans Gin throughout the U.S. Prior to joining the Brockmans team, Nikki worked as Bar Manager at Better Days in Miami where she was responsible for coordinating events, training and scheduling staff and spirits inventory and ordering. Nikki has also held a variety of bartending positions where she developed key skills including hospitality management, menu development and customer service. 8
“I am very excited to join the Brockmans team at this exciting time,” said Nikki. “2020 marks a year of continued expansion and growth throughout Florida. I am thrilled to work with our great local distributor teams to guide Brockmans’ strategy and execution throughout the state.”
This inspired combination serves to give Brockmans an elegant taste that is so intensely smooth, it can be enjoyed over ice or mixed in a variety of cocktails. Award-winning Brockmans Gin is now available in more than 50 countries around the world.
“We are thrilled to welcome Nikki to the Brockmans team,” added Argenti. “Nikki brings great experience and enthusiasm along with a strong work ethic. We are confident she will be instrumental in continuing the development of our brand in Florida in 2020 and beyond.”
Brockmans sales and marketing are managed by Blue Ridge Spirits & Wine Marketing, based in Atlanta, GA. Blue Ridge is committed to fostering and promoting quality brand building.
Brockmans Gin’s unique combination of botanicals including blackberries, blueberries, bitter-sweet Valencian orange peel, coriander from Bulgaria and juniper berries sourced from Tuscany, is steeped in pure grain spirit for up to 24 hours to release the flavors and then distilled in a traditional copper still.
Food & Beverage Magazine Februar y
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UPCOMING EVENT
ProWine Asia, the region’s leading wines and spirits trade fair returns for its third edition from March 31 - April 3, 2020 at the Singapore Expo, Hall 4. The four-day trade event will feature 300 high-quality exhibitors from 30 countries and regions, including 15 national pavilions and country groups as well as tasting sessions, masterclasses, workshops and seminars. Jointly organized by Messe Düsseldorf Asia and Informa Markets, ProWine Asia will be held concurrently with the FHA-Food & Beverage trade fair. Messe Düsseldorf Asia is the subsidiary of Messe Düsseldorf in Germany, the organizer of the world’s leading wine and spirits trade fair ProWein
PROWINE ASIA RETURNS TO SINGAPORE IN 2020 According to the ProWein Business Report 2018, Singapore topped the market with the highest potential for European and North American wine and spirits producers to enter over the next five years. The report surveyed over 2,300 experts in the wine industry across 46 countries and also listed six Southeast Asian countries within the top 10 as emerging sales markets for producers and exporters.
With growing interest and consumption in the region, and against the backdrop of changing millennial preferences and a rising affluent middle class, ProWine Asia, provides a strategic business platform for the sector. “It is essential for us to keep informed about trends, especially as Singapore grows in momentum to becoming the wine hub of the region and gateway to other Southeast Asian markets,” said Ms Beattrice J. Ho, Project Director at Messe Düsseldorf Asia.
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With growing interest and consumption in the region, and against the backdrop of changing millennial preferences and a rising affluent middle class, ProWine Asia, provides a strategic business platform for the sector. “It is essential for us to keep informed about trends, especially as Singapore grows in momentum to becoming the wine hub of the region and gateway to other Southeast Asian markets,” said Ms Beattrice J. Ho, Project Director at Messe Düsseldorf Asia. “With ProWine Asia continuing to grow, backed by strong demand and interest, we are pleased to introduce an industry-tailored program at our 2020 edition -- to help producers and retailers discuss market demands and needs and forge new networks.” The organizers expect about 7,500 trade visitors from the key ASEAN markets of Singapore, Malaysia, Indonesia, Thailand, Philippines and Vietnam.
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Strong participation by 15 national pavilions and groups: Exhibitor participation will come from Australia, Austria, Chile, China, France, Germany, Hong Kong, Hungary, Ireland, Italy, Portugal, Singapore, Spain, South Africa, spanning different origins, appellations, styles, terroir and varietal.
Return of the popular Champagne Lounge: As a dedicated showcase of champagne houses and winemakers, the Champagne Lounge Asia -- Singapore, will give trade visitors the opportunity to taste and to receive recommendations by professionals and an onsite oenologist.
Discovery through curated experiences and itineraries: Celebrating markets and its diversities, curated itineraries will be designed for trade visitors to offer a customized experience. This will allow attendees a more focused approach, leaning about old and new world wines, the revival of rĂłse, premium gin, rum and sake as well as traditional and craft whiskies and beers.
For further information on visiting or exhibiting at ProWine Asia 2020, contact Messe DĂźsseldorf North America; Telephone: (312) 781-5180; E-mail: info@ mdna.com; Visit https://singapore. prowineasia.com/ and www.mdna.com; Follow us on twitter at http://twitter.com/ mdnachicago
Varied ancillary program: As a knowledge-sharing platform, ProWine Asia 2020 will offer a varied program on key topics such as marketing to millennials, understanding standards and regulations in Southeast Asia, culture of private and bespoke labelling at masterclasses and seminars. WSETÂŽ Level 1 Award programs in wines, sake and spirits, creative wine and culinary pairings and wine tasting sessions will also be part of the program. Food
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F&B MAGAZINE JANUARY 2019
RumChata has combined its famous, one-of-a-kind flavor with the perfect touch of refreshing lemon for the launch of RumChata Limón. RumChata Limón blends Caribbean rum with real dairy cream, vanilla and lemon in a sweet, smooth cream liqueur with a fresh lemon finish. RumChata Limón is packaged in a bright yellow version of the iconic RumChata bottle, complete with the familiar gold cap. “We wanted to blend a RumChata flavor that would be the perfect light summer cocktail enjoyed by simply pouring it over ice, “said Tom Maas, RumChata Founder and Master Blender. “The addition of lemon to the exotic RumChata flavor creates a really refreshing drink.” According to MetrixLabs’ 2018 Popular Drinks study, lemon and citrus continue to top flavor cocktail trends. Recent Nielsen data has lemon flavor growth at more than 5 percent and Limón spirits as a $35 million category. RumChata Limón gives the consumer a new way to experience the popular lemon flavor.
RumChata Limon Launch The launch of RumChata Limón will be supported with an aggressive TV, print, and social media campaign that will reach 250 million consumers. The RumChata Fairy and the “You Get A Gold Cap” campaign will continue for the new Limón launch and will focus on reaching new consumers and occasions. RumChata Limón can be enjoyed on the rocks, as a light and flavorful creamer in hot or cold coffee or blended with other flavored spirits such as blueberry vodka for a refreshing shot or cocktail. In addition, RumChata Limón is a delicious recipe ingredient for brunch favorites such as French Toast and pancakes. RumChata Limón is currently available in select markets and will be available nationally by April. The suggested retail price for a 750ml bottle is $19.99.
DRINK RECIPES
RumChata Limón On The Rocks Pour over Ice RumChata Limón Latte 1 part RumChata Limón 3 part Iced or Hot Latte Pour into Latte and stir RumChata Breakfast In Bed 2 part RumChata Limón 1 part Blueberry Vodka
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Food
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F&B MAGAZINE AWARDS 2020
FOOD & BEVERAGE MAGAZINE AWARDS COMPETITION Highlighting Food Service Consumer-Packaged Goods, Kitchen Essentials Entry Portal Now Open
Food & Beverage Magazine announced today its Food & Beverage Magazine Duo-Awards platform - crowning food service and consumer packaged “shelf stable” goods (CPG) and Kitchen Essentials during a two-day private judging event set for September 13-14, 2020 in Las Vegas. Those that want to enter the competition may do so beginning today – with early entry incentives at www.fbma.us. This international CPG competition – sponsored by Food and Beverage Magazine, Delta Sky Club and F&B Podcast Network is designed to bring brand recognition for all shelf-stable products into the marketplace, awarding excellence in quality, authenticity, taste, ingredients and nutritional elements. Winning a Food and Beverage Magazine Award is designed to bring awareness and nationwide recognition to both emerging and established brands. In addition, Food and Beverage Magazine Awards will recognize the world’s top kitchen essentials for functionality, design and productivity. The competition is open to all domestic and international shelf-stable food service and consumer package goods that are packaged in any bag, box, can, pouch, plastic, container, box or bottle. All kitchen essentials and small appliances, including cookware, stemware and apparel, etc., will also be eligible. Winners will be judged on taste, value, easy preparation, health benefits and use of product. In addition to entering your brand in its main category, there will be add-on options to also enter such as: Low-Sodium, Fat-Free, Sugar Free, Allergen-Free, Flavored, Gluten-Free, Sweetened, No Sugar Added, Non-GMO, Vegan, Vegetarian, etc. In addition, brands can enter our Mini Muncher® Awards to attain a kids stamp of approval (ages 5-16) for taste and overall yummy. 14 Food & Beverage Magazine Februar y
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“After years of exploring, tasting and being presented with new brands, we decided to launch Food and Beverage Magazine Awards to crown excellence for taste, quality, nutrition and value,” said Michael S. Politz, publisher of Food and Beverage Magazine. “To commemorate Food and Beverage Magazine’s 20th anniversary, we are pleased to announce our new awards competition set for June 2020 in Las Vegas with hundreds of categories and a Mini Muncher Awards program-a panel of kids that will stamp your brand with a child’s seal of approval,” he said. “There are so many new food products and kitchen essential innovations, it’s time to bring them to the forefront and get their products into the hands of the foodies,” he said. Winning brands will receive the distinguished Food & Beverage Magazine Awards medal and industry accolades that come with being awarded by a world-class panel of grocer, big box chain, hospitality and restaurant food-buying decision makers. To herald the creativity and cool-factor of the hospitality world and the importance of packaging and design, products can also enter to win a Design Distinction Award to honor the most creative packaging, labels, mascots, design and point-of-sale marketing materials for all food and kitchen essentials products. Winning brands will receive press materials, winner graphics, and recognition in Food and Beverage Magazine, showcasing to its 12 million monthly readers, and the chance for your brand to be personally tasted and judged by one of our signature judges – all buyers in the grocer, specialty, restaurant, big box retail chain arenas. Food and Beverage Magazine will distribute a special edition awards magazine highlighting all winners in November 2020.
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All entry submissions and payment must be received by 6 p.m. on Friday, August 7, 2020 (Check www.fbma.us for submission requirements.)
“We are thrilled to showcase our awards program with a wide variety of add-on awards such as Vegan, Kosher, Sugar-Free, Low Sodium, etc., that can really crown brands with specific accolades for specific target markets,” said Michele D. Tell, Executive Director of the Food and Beverage Magazine Awards. “Between the tasting awards, the add-on specialty awards, our F&B Design Distinction Awards and the Mini Muncher Kids Awards, there is an array of opportunities to highlight many brands and help those brands attain more visibility in the marketplace,” she said. The Food & Beverage Magazine Awards will be held in Las Vegas with a prestigious panel of judges that are regarded as the leaders of the food buying industry and play a key role as the decision-makers for distribution, retail and purchasing. The sequestered and private judging process will be 100% double-blind for the preliminary rounds (bronze, silver, gold, double-gold, Century) all the way to the final sweepstakes round which determines Best of Category and Child’s Choice winners in each main category. All 100-point perfect-scoring brands will become the honored recipient of the Century Award by the Food and Beverage Magazine Awards. For more information on the upcoming Food and Beverage Magazine Awards, visit www.fbma.us. Food & Beverage Magazine Awards 2020 – September 13-14, 2020. Food & Beverage Magazine Awards, FBM Design Distinction Awards and Mini Muncher Kids Awards are designed to crown Food Service “Shelf-Stable” Consumer Packaged Goods (CPG) and Kitchen Essentials with a distinction to make brands standout in the marketplace. The awards are powered by Food and Beverage Magazine, now in its 20th year of publication and reaching 12 million viewers monthly.
All expiration dates must exceed September 30, 2020 on food products. All nutritional and certifications must be submitted to enter. Food & Beverage Magazine Awards, Design Distinction Awards & Mini Muncher Awards will be held concurrently September 13-14, 2020 in Las Vegas. FBMA Receiving Center is located at 3825 S. Durango Drive, Dock No. 30, Las Vegas, Nev., 89147 c/o FBMA (888) 959-7260 All food and essentials submissions must be received by 6 p.m. on Friday, August 14, 2020. Food & Beverage Magazine The 2020 Food & Beverage Magazine Awards is presented by Food & Beverage Magazine (12 million monthly readers noted by Amazon’s Alexa rating system, and noted as the most progressive resource in the F&B industry); the medal winners will be announced and showcased in several upcoming issues of Food & Beverage Magazine starting November 2020 issue as well as broadcasted on several podcast shows on the coveted Food & Beverage Podcast Network. Food & Beverage Magazine is the premiere worldwide destination multi-platform medium for global restaurants and hospitality, ideas trends, and quality – located at 1930 Village Center Circle, #3197, Las Vegas, Nev., 89134 www.fbmagazine. com About Delta Sky Clubs Where fresh & healthy food, great amenities and the industry’s most innovative beverage program puts the pleasure back into travel. Stop in to one of 53 locations to relax and recharge and enjoy one of our handcrafted cocktails. https://www.delta. com/us/en/delta-sky-club/overview For additional media information: Michele Tell, Founding Partner - The Original Brand®-Awards Programs Food and Beverage Magazine Awards 2020 PR%F Awards 2020, Spirits & Wine Awards Michele@fbma.us www.fbma.us
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F&B MAGAZINE #TRENDING CHEFS
Award-Winning Chef
TO OPEN KHAN SAAB
Imran Ali Mookhi
FEATURING DESI CUISINE IN DOWNTOWN FULLERTON
“This restaurant will be the first of its kind and will utilize some of the highest quality ingredients and halal products available,” said Chef Imran Mookhi. “I am excited to showcase halal foods in an elevated way and introduce the Fullerton community to the cuisine of the Desi region.”
A culmination of cuisines from Pakistan, India, and Afghanistan gets elevated at this eclectic eatery with an elegant vibe. Award-winning Chef Imran Ali Mookhi has announced the opening of his second restaurant, Khan Saab, in early February in Fullerton. This soon-to-open hotspot boasts a menu of 100% halal food including some of the highest-rated Australian Wagyu beef, along with a selection of non-alcoholic beverages inspired by cuisine from the Desi region. Chef Ali has trained under numerous Michelin-starred chefs in world-class kitchens and his traditional Indian flavors have earned himself national recognition at high caliber concepts including Tantra on Sunset, Tamarind of London in Newport Coast, Dosa, and most recently Tumbi, in Santa Monica. Sous Chef Mustafa Ansari, having worked under Michelin-rated Chefs in San Francisco, Chicago, and Columbus, provides a solid background in preparing authentic recipes and lends his experience to the kitchen 16 Food & Beverage Magazine Februar y
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Alongside traditional dishes like Butter Chicken and Pan Puri, the menu will feature signature recipes including Pomegranate Braised Kiwami Brisket served with creamy polenta, fresno chili relish, and beef jus; Jhinga Masala made with black tiger and baby shrimp, goan onion, tomato and a coconut masala; and Sloppy Khan which is their take on a Sloppy Joe featuring Keema Pav Wagyu Beef on a gun powder dusted pav bread. To round out the menu they have tapped consulting chef, Dominic Crisp to bring his expertise on a halal steaks, which are a rarity on restaurant menus. Options include a Woodfired Bone-In Tomahawk and Boneless Ribeye served with sumac mashed potatoes and a veal glace. All dishes are crafted with top quality ingredients, meats, and fresh produce sourced from local farmers markets, whenever possible. Sticking to halal tradition, Khan Saab will be 100% alcohol-free. Alcohol-free is on the rise nationally in major metropolitan areas such as New York and London. America is seeing a shift in attitude with a new focus on health and wellness trading in their booze in exchange for crafted mocktails specifically designed to be prepared sans liquor utilizing fresh and local ingredients. The bar program will be led by mixologists Ahmad Hosseini and Luis Valencia and will feature everything from craft mocktails to more traditional beverages like lassi, a dahi-based drink made with a blend of yoghurt, water, spices and sometimes fruit. Standouts from the craft mocktail selection will include a Mango Mojito made with mango nectar, Nigroni, and a Peshawri Mule made with non-alcoholic spirits. www.fbmagazine.com
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Food
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F&B MAGAZINE HEALTHY EATING
When it comes to losing weight, the options available are endless. Should you diet with a plan like Weight Watchers or perhaps try Paleo? Should you exercise at the gym or go walk with friends? For most people, the questions about weight loss begin to pile up and it can be easy to get confused and lost on what to do. Below are a few simple but effective ways to lose weight that will ensure you get started on First, you need to choose a quality diet plan. You must decide on a way to change how you eat as well as how you think about food. For most people, food tastes good, so we eat it. Learning that food is fuel helps you to make the right choices when it comes to meals and snacks. Diet plans like Keto, low-carb diets or paleo are popular choices among those who are getting healthy in 2020.
5 DEAD SIMPLE YET EFFECTIVE WAYS TO LOSE WEIGHT
Each plan restricts heavily the amount of sugar and processed foods ingested. The goal is to get back to basics and eat more vegetables and meats, avoiding foods that might taste good but do harm.
Such foods are processed and created to taste good rather than have a health component like fruit and vegetables. Additives are included in these foods and they can harm the body. With a cleanse, you remove the toxins and are ready for a healthier lifestyle.
Exercising
Limit or Omit Processed Foods
While most people don’t want to do it, exercise is key to weight loss. Even just walking for 30 minutes a day can jumpstart your body to dropping pounds. Start small with your exercise goals. Walk around the neighborhood or at your favorite park. Once you begin to see a difference, step up your workout to include a gym membership if affordable. You can then increase your cardio workout as well as add in weights and the pounds will continue to fall away. the right track to weight loss. Consider your options so that you can be successful in your goal to get healthy and lose weight.
As mentioned, processed foods are bad and can be very toxic to the body. When you limit or cut processed foods out, you will immediately tell a difference. Not only will your body begin to feel better but you will be able to lose weight as well. The components of processed foods are not processed correctly by the body. This causes you to have less energy as well as gain weight. Cut processed foods as much as possible and watch as your body begins to change.
Consider a Cleanse
Overall, it is essential that you pick and weight loss plan and stick with it. By not giving up, you can begin to see results which will help you maintain the change and continue to eat well and exercise.
Another option to consider is a cleanse. With a cleanse, the body can start a diet plan off on the right food. All the hyperpalatable foods will be out of your system and you will be ready to start anew. What are foods that fit into the hyperpalatable category? Well these are foods that are easy to overeat, like hamburgers, candy and ice cream.
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Stick with Your Plan
It takes time and effort to lose weight. Consider these points and stick to your chosen plan and watch as the results begin to take shape!
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Food Food&&Beverage BeverageMagazine MagazineFebruar Januar y 2020
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UPCOMING EVENTS
ProWein 2020 – Specialist Article By Paula Redes Sidore & Stuart Pigott
2020
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France’s famous bubbles have for generations reaped the rewards of their reputation as the elite top tier of the global sparkling wine hierarchy. With sparkling wines representing the fastest growing wine category of the last 25 years, they, and to a lesser extent their traditional method cohorts like Cava (Spain), Franciacorta Spumante (Italy) and Winzersekt (Germany), delivered complex flavors that justified their often healthy and sometimes stratospheric prices. Yet heavy is the bottle that wears the Méthode Champenoise crown. As Champagne faces an existential threat through climate change, and the Millennial “frugal hedonist” continues to shape market offerings, a world of delicious alternatives on display at ProWein, International Trade Fair for Wines and Spirits (March 15 -- 17, 2020 in Düsseldorf, Germany) have begun emerging from their cousins’ glitzy shadow. The rise of these “other” bubbles has required a great deal of reorientation on the part of producers and consumers. For generations, they suffered under a long-seated and self-inflicted inferiority complex and consumer cynicism rooted in the cheap, steeltanks-and-temperature-controlled plonk that flooded the market in the 1970s and early 1980s. Few who lived through that age can forget names like Cold Duck, Asti Spumante and Riunite Lambrusco (for a generation the biggest brand in the US market), which played to the masses, typically through generous sweetness. Even Prosecco suffered under a humble reputation for decades, particularly as Prosecco Frizzante with lower pressure in the bottle than Prosecco Spumante (a category invented in order to avoid Germany’s sparkling wine tax). There are good reasons why at least one entire generation came to view anything but Champagne itself as, at best, off-brand substitute suds. The strong recent growth of Prosecco, however, reflects the mood of a buying public much less focused on connoisseurship than on curiosity. In 2018, Prosecco was recognized as the best-selling sparkling wine in the world by volume, surpassing even Champagne.
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The benefits of Prosecco’s Charmat (“tank”) charms are clear: competitive price point, reliability and -- the buzzword of modern planet wine -- freshness. Yet there is a dark side, with reliability achieving no more than what we might politely call neutrality, or less generously ‘mediocrity.’ Consumers began treating the category itself as a brand -Mionetto (Hall, Stand F21) is perhaps a rare example of a Prosecco with a genuine brand identity in multiple markets. Yet somehow these ‘tiny bubbles’ managed to change their own narrative. Prosecco gained its DOC status in 2009, and just 10 years later the Prosecco hills of Conegliano and Valdobbiadene were declared a UNESCO world heritage site. In the UK, Prosecco’s second largest global market, sales of the Prosecco Conegliano Valdobbiadene DOCG recorded the strongest growth in the market, surging by 38% in value and 35% in volume between 2016 and 2017. When origin matters, quality follows. “The real value of DOCG is the fact of being really different and recognizable,” says export sales manager Mara Ghirardi for L’Antica Quercia (Hall 15, Stand F 21), “We believe that consumers no longer want a standard Prosecco, but are looking for original and unique varieties.” In the Superiore and Rive designations, a handful of producers are also experimenting with partial barrel maturation and extended lees contact in an effort to marry classic Prosecco freshness with a true taste of place. The Prosecco di Valdobbiadene “Cinqueanni” from Ruggeri (Hall 13, Stand C 43)), for example, is a limited release, single vintage, single old-vine vineyard, charmat method Prosecco with 46 months on the lees. Unlike many of its Champenois cousins, the lees here enhance the distinctive Prosecco character rather than distract from it: juicy and lean, supple but never sweet. And what sets it apart are indeed the tiny bubbles A fine, elegant bead twinkling like christmas lights in the glass, more Van Gogh ‘Starry Night’ than Coco Chanel’s pearls.
And at €35.00 a bottle the price is serious enough Stunning examples can be found today in the to make you focus on the wine, but not so much southern part of Beaujolais and the Montlouis that you forget the reason you’re celebrating. -sur-Loire AOP of the Loire Valley where Pétillant Originel can be legally written on the With sparkling wines accounting for 10% of label. Look to Austria and Germany, countries total global wine sales, there is an increasingly known for valuing authenticity, patience and widespread willingness to embrace a range of transparency. Seek out the wines of Weingut effervescent experiences on their own merits. Melsheimer (Hall 13, Stand D 70), or further south in the winegrowing region of Rheinhessen Near Bologna, the steep limestone hills in the check out the organic rewards of Weingut Gysler shadow of the Apennines mountains some 640 (Hall 13, Stand D 70) and Weingut Riffel (Hall ha are producing around 1 million bottles per 13, Stand C 80). year of Colli Bolognesi Pignoletto DOCG (Hall 15, Stand E 61) from the Grechetto Gentile And not to be forgotten or ignored is the grape variety. These Charmat produced wines original Prosecco, before tanks and controlled reflect the stark, stony fissures dominating fermentations. Based in Asolo, Valdobbiadene the landscape. They are savory, floral and and Conegliano, Col Fondo (“sui lieviti”) is mineral-driven, with a delicate fruitiness, and Prosecco méthode ancestrale: a dry, cloudy, local producers such as Tenuta La Riva (Hall complex and often cellarable Glera fizz that fell 15, Stand E 61) are like their Prosecco cousins out of favor in the 1980s when demand rose experimenting with extended lees contact for crisp, clean and above all else consistent and barrel aging to enhance complexity and Proseccos. cellarability. Whatever the origin, Pet Nat bottles are natural, With sparkling wines accounting for 10% of funky, and unpredictable. They reveal juicy total global wine sales, there is an increasingly sometimes muddy, always dynamic aromas that widespread willingness to embrace a range of tend toward the nutty and the floral. They are effervescent experiences on their own merits. approachable wines for the here and now, and most do not recommend exceeding 3-4 years of Near Bologna, the steep limestone hills in the aging. They are also as risky for the consumer shadow of the Apennines mountains some 640 as they are for the winemaker, as the bottle ha are producing around 1 million bottles per differentiation is enormous, a factor that makes year of Colli Bolognesi Pignoletto DOCG (Hall a nonsense of critics ratings too. That said, it is 15, Stand E 61) from the Grechetto Gentile this very inconsistency that an earlier generation grape variety. These Charmat produced wines of drinkers might have considered a flaw that reflect the stark, stony fissures dominating is to many consumers today the hallmarks of the landscape. They are savory, floral and honesty and authenticity. mineral-driven, with a delicate fruitiness, and local producers such as Tenuta La Riva (Hall Méthode Champenoise was developed in part 15, Stand E 61) are like their Prosecco cousins as a technique to compensate for unripe grapes experimenting with extended lees contact in Champagne. Yet according to the Comité and barrel aging to enhance complexity and Interprofessionnel du Vin de Champagne cellarability. (CVIC) average temperatures in the region have risen by 1.1 degree Celsius over the past 30 PET NAT years. Achieving ripeness is no longer a problem. On the other end of the spectrum, far away Rather Champagne growers today are seeking from large steel tanks and clarion fruits, is Pet ways to preserve freshness as the wines grow Nat, a cozy shorthand for Petillent Naturelle heavier and riper each year. So traditional or or “méthode ancestrale.” These slightly fizzy, charmat, big or tiny, when it comes to bubbles, it affordable bottles are the OG traditional method. appears, size really doesn’t matter.
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F&B MAGAZINE #TRENDING CHEF
Marina Del Rey Hotel Introduces Chef Peter Coenen During his nine years in the Windy City, Coenen served as Executive Chef at The Gage Restaurant and later the Chicago Athletic Association Hotel, where he oversaw all operations of the hotel’s four food and beverage offerings, including his fine dining restaurant, Cherry Circle Room, a James Beard Awarded restaurant, as well as two freestanding restaurants as the company’s Corporate Executive Chef. Coenen’s renowned flavors and success earned him recognition in 2018, earning a StarChefs “Rising Star Chef ” award. Under the oversight of Coenen, Michelin recognized his work at Lonesome Rose with a Michelin Bib Gourmand in 2018 within one year of its opening. Chef Coenen’s exceptional talent and desire to break into the Los Angeles food scene brought him to SALT where he aims to tempt guests’ taste buds at every visit and enhance the restaurant’s reputation for delivering seasonally-inspired and locally-sourced Californian cuisine. A master at his craft, the passionate chef fuses his love for seafood with sumptuous modern flavors, establishing divine taste experiences through premium ingredients and minimalist plating while staying true to his contemporary influences. Inspired by global flavors and techniques, Chef Coenen intends to redefine coastal cuisine with refined rusticity in the heart of Marina Del Rey. For more information on SALT or to make a reservation, call (424) 289-8223 or visit marinadelreyhotel.com/SALT-restaurant-and-bar.
Marina del Rey Hotel in Los Angeles is delighted to announce the appointment of Chef Peter Coenen as the new Executive Chef. Chef Coenen will spearhead the culinary team at SALT Restaurant & Bar, the hotel’s modern American restaurant. Chef Coenen spent the earlier years of his career honing his skills at luxury properties around the country, namely The Ritz Carlton in St. Thomas, U.S. Virgin Islands and The Inn at Palmetto Bluff in Bluffton, South Carolina. Soon after, Coenen moved to Chicago where he continued to enhance his culinary expertise starting at one Michelin starred Boka Restaurant in 2010.
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About Marina del Rey Hotel: Marina del Rey Hotel offers a coastal chic ambience from its 164 modern guest rooms and suites overlooking the marina to SALT Restaurant & Bar, serving fresh California cuisine for breakfast, lunch, and dinner in both indoor and outdoor settings. Featuring breathtaking waterfront views, this boutique hotel is a coastal retreat for romantic getaways, leisure travelers, families and corporate retreats. Unwind and indulge in equal balance with delectable onsite dining, a heated pool & spa, and a premier location. The property also offers a range of event spaces from indoor meeting rooms to a private outdoor waterfront lawn, perfect for weddings. The Marina del Rey Hotel is one of the leading Pacifica Hotels properties in the California region, and is located at 13534 Bali Way in Marina del Rey, CA 90292. www.fbmagazine.com
Chef Edouardo Jordan • JuneBaby Restaurant The chef, 38, went on to score a rare double victory at the James Beard Foundation’s awards ceremony in May: Best New Restaurant for JuneBaby and Best Chef: Northwest for Salare.
The Beard Foundation has made a concerted effort to increase the diversity of its awardees, joining a number of organizations that work to highlight the talents of minority chefs. But black chefs say discrimination and restricted upward mobility make it difficult for them to achieve Jordan’s level of success.
Edouardo Jordan went to culinary school to be a chef, he says, not to be a black chef. To avoid being pigeonholed early in his career, he strayed from the Southern fare he found most familiar and instead pursued Italian and French cuisines – two of the most popular in fine dining, both of which shine at his Seattle restaurant Salare. “I needed to diversify my culinary knowledge,” he says, “even if that meant not technically being able to cook my own food.”
he Bureau of Labour Statistics reports that 13.9 percent of food-service workers last year identified as black or African-American – slightly higher than the corresponding percentage of the population – but people of color remain concentrated in the lower ranks when it comes to fine dining. A study published by Restaurant Opportunities Centres United (ROC United) in 2015 found that 81 percent of management positions in 133 fine dining restaurants were held by white employees. Among workers who had been denied a promotion, 28 percent cited race as the main reason. The inequity begins as early as the hiring process. ROC United co-founder Saru Jayaraman once conducted a study in which she sent 400 pairs of white and minority applicants to fine-dining restaurants in New York, Chicago, Detroit and New Orleans. She found that white applicants were twice as likely to land a position, even in situations where the person of color had a better CV.
Once Salare earned local renown, Jordan’s fears of feeling boxed in abated, and he opened a soul food restaurant called JuneBaby last year.
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F&B MAGAZINE #TRENDING CHEF
Chef Sean Brock Tapped for Grand Hyatt Nashville Signature Dining Experience With this new venture, the Nashville-based chef embraces a new vision for what a modern hotel restaurant can be, complete with elegant design, throw back service style, and timeless cuisine. Guests can expect contemporary renditions of luxury favorites from the 19th and 20th centuries, such as Crab Louie, Lobster Thermidor, and Oysters Rockefeller, as well as traditional Gueridon service offering tableside cart presentation of dishes like Trout Amandine, Caesar Salad, Crepes Suzette, and more. Whole Roasted Chicken will be a menu staple, carved tableside, as well as Beef Wellington from the Gueridon. The forthcoming restaurant will meld Brock’s passion for culinary history with the traditional elegance of fine dining to create an unparalleled experience. “The idea is to truly embrace and be inspired by the original great American hotel restaurants, to invigorate the spirit of those historic dishes” said Brock. “This will be a place for diners to share a satisfying and leisurely meal together, host a power lunch, or partake in celebration. The restaurant will embody the idea of a celebratory attitude towards eating out, no matter the occasion.”
Chef and restaurateur Sean Brock has been tapped to conceptualize and operate a signature restaurant for Grand Hyatt Nashville, which is slated to open in Fall 2020 within the 17-acre Nashville Yards project. Brock will bring to life a reimagined take on continental cuisine and classic American fare. Located on the entry level of Grand Hyatt Nashville, the restaurant will offer a lively and comfortable atmosphere with an ageless and elegant feel, making it a destination dining experience for locals and visitors alike. Brock, a James Beard Award-winning chef and cookbook author, has specifically developed this concept to anchor the luxury hotel property. 24 Food & Beverage Magazine Februar y
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Designed by Nick Dryden of DAAD, the space will feature plush banquettes, two bars–one open and lively while the other will be warm and intimate– and large booths to create a cozy and comfortable atmosphere, encouraging guests to sit and stay a while. The luxurious feel of the restaurant will fit right in with the other spaces slated for the 25-floor Grand Hyatt Nashville, which will feature a bold and vibrant design, 591 contemporary guestrooms, 77,000 square feet of event space, multiple bars, a rooftop lounge, a 5th floor pool deck overlooking Music City, a Grand Club Lounge, and a world-class spa and fitness center. “We are thrilled for Grand Hyatt Nashville’s restaurant collaboration with Sean Brock — one of the most celebrated, iconic chefs in the country — who will offer guests and visitors an exceptional, captivating restaurant experience,” said George Vizer, senior vice president, franchise operations, Hyatt. “The Grand Hyatt brand is all about celebrating the iconic and magnificent moments — and this signature dining experience will help Grand Hyatt Nashville deliver on this brand mission by celebrating classic, elevated American cuisine through Chef Brock’s culinary artistry.” www.fbmagazine.com
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F&B MAGAZINE CULINARY TRENDS
2020 What’s Hot Culinary Forecast Now Available Comfort food and innovation are pairing up on this year’s list of what’s hot in trends and creations coming to diners from restaurant kitchens. The annual What’s Hot Culinary Forecast, released today by the National Restaurant Association, offers a detailed look at the topics, trends, and products–from the ordinary to the surprising– rated sizzling hot by chefs working in kitchens across the country. Diners will see many more alternatives in restaurants this year, as owners and operators adopt eco-friendly packaging, plant-based proteins, revamped classic cocktails, specialty burger blends (mushroom-beef burgers, etc.), and unique beef and pork cuts, which all made the list of top 10 trends. “These trends reflect Americans’ desires to combine the tried and true with the new and different,” said Hudson Riehle, senior vice president of research for the Association. “This mix of comfort and edginess is a microcosm of the world we live in. Consumers want something different, but want to keep what satisfies them at the same time, and more than 1 million restaurants around the country are ready to meet those wants and needs.” For the first time, the What’s Hot Report also looked at off-premises trends as restaurants and third party delivery services respond to the rising consumer preference for delivery. Eco-friendly packaging was the overwhelming leader in the category, reflecting the increased importance restaurant operators are putting on sustainability practices.
The What’s Hot survey was conducted in November-December 2019. More than 600 American Culinary Federation chefs rated 133 individual trends in 12 categories, identified in partnership with Technomic, Inc.
Healthy is also hot this year. According to the survey, healthy bowls will sizzle on more menus, and healthy kid’s meals continue to be top-of-mind for parents and chefs alike. And, while CBD-infused foods led the 2019 survey, they slipped out of the top ten this year. CBD snacks and sweets appeared in the dessert category and CBD-infused foods and beverages are in the top 5 culinary innovations.
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Cocktail Roundup: Prohibition Centennial Cigar Old Fashioned Rum Row - The Gates Hotel Key West To celebrate the Prohibition Centennial, at Rum Row located poolside at The Gates Hotel Key West. Known for all-things rum, the bar is serving a Cigar Old Fashioned that will bring you back to Havana in the 1920s. This smoking concoction includes a flavorful combination of Key West Rodriguez Cigar Infused Plantation Original Dark Rum, White Sugar, Maple Syrup, Orange and Angostura Bitters. The stiff libation is garnished with Orange Peel and Filthy Cherry. The drink is topped with a traditional Cuban Cigar. The Drawing Room at The Shelborne South Beach Prohibition in the United States may have banned liquor, but spirits flowed freely in the back alleys, speakeasies, and countrysides of America. In fact, many of the best cocktails came out of and survived those dry years. Visit The Drawing Room at The Shelborne South Beach to try the Please Don’t Tell cocktail, a combination of Bourbon, Homemade Bitters and simple syrup. In a mixing glass, add syrup and bitters. Add ice, then pour the bourbon on top. The libation is smoked and garnished with a cherry. Cocktails at The Lincoln Eatery At The Lincoln Eatery, Miami Beach’s first food hall, the Cocktails Bar is bringing back an old classic with The Fresh Highball, which was inspired by the classic Highball, a whiskey-based drink. Cocktails are serving a tropical version, which is perfect for the Miami weather. The libation is a combination of whiskey, lemon juice, ginger syrup, and club soda. Sip out of a tumbler and take in the speakeasy vibes of prohibition! Mastro’s Ocean Club Fort Lauderdale Step into luxury at Mastro’s Ocean Club in Fort Lauderdale and sip on a classic cocktail at the 22-seat indoor bar or at the waterfront outdoor bar. In honor of the 100th Anniversary of Prohibition, enjoy a Hennessy Sidecar ($22), made with Hennessy VS Cognac, Cointreau, sweet & sour and fresh lime served up with a sugar rim and lime wedge. Villa Azur As a toast to the 100th Anniversary of Prohibition, Villa Azur, Miami’s luxe French-Mediterranean concept, is taking guests back with a twist to a cocktail that was created during World War I -- the Sidecar ($18). A perfectly crafted and sour cocktail, it’s no surprise that the Sidecar remains as popular today as it was a century ago. Villa Azur’s Sidecar is made with Cognac, Cointreau orange liqueur, lemon juice, and garnished with a lemon twist. Whiskey Neat Whiskey Neat, Fort Lauderdale’s cocktail lounge with over 200 varieties of whiskey proudly displayed across a 17-foot tall illuminated wall, is saying cheers to the 100th Anniversary of Prohibition. The iconic bar is paying homage with two classic drinks; the Old Forester “Old Fashioned” ($10), made with Old Forester bourbon, old fashioned syrup, and on the rocks, garnished with a citrus slice and the Sagamore Barrel Select “Manhattan” ($10), made with Sagamore Spirit Rye Whiskey, a dash of bitters, sweet vermouth, and citrus peel. Mastro’s Ocean Club Mastro’s Ocean Club is celebrating the prohibition centennial with its own Mastro’s Manhattan ($22), made with Woodford Reserve Kentucky Bourbon, Amaro Montenegro, Vya Sweet Vermouth, Angostura
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F&B MAGAZINE INDUSTRY NEWS
James Beard Foundation & Visit Philadelphia Announce Partnership The James Beard Foundation and VISIT PHILADELPHIA® are embarking on an exciting new partnership that brings the culinary and tourism industries together to make it easy for travelers to support delicious, diverse and sustainable food. The year-round, region-wide collaboration will connect travelers to the award-winning chefs and culinary talents that make Greater Philadelphia a not-to-be-missed destination for people who love food and love to make an impact. Embracing the Foundation’s mission of Good Food for Good™, VISIT PHILADELPHIA aims to drive those passionate about food to choose Philadelphia for their next culinary adventure. Jeff Guaracino, president and CEO of VISIT PHILADELPHIA, the region’s official tourism marketing organization, made the partnership announcement at VISIT PHILADELPHIA’s 2020 Tourism and Hospitality Industry Outlook event on January 28, 2020 at The Met Philadelphia. Partnership elements include: * James Beard House Chef Takeovers: A four-night Philadelphia chef takeover at New York City’s James Beard House on January 29, January 30, April 21 and June 11, 2020, featuring Philadelphia’s award-winning chefs, rising culinary talent and in-the-know mixologists * 2020 James Beard Foundation Awards Nominee Announcement: Taking place in Philadelphia on March 25, 2020, at the Barnes Foundation in collaboration with Constellation Culinary Group * The James Beard Foundation’s Taste America®: Philadelphia Pop-Up Dinner on April 14, 2020, bringing the James Beard House experience to Philadelphia’s Spice Finch via an intimate, seated dinner featuring Spice Finch chefs Jennifer Carroll and Billy Riddle, as well as James Beard Award-winning chef Vishwesh Bhatt of Snackbar in Oxford, Mississippi * Brand-New James Beard Restaurant Collective: A week of events that are open to the public in Philadelphia, featuring the city’s top culinary talents in August 2020; done in partnership with Center City District
“Travelers are taking a seat at our tables, supporting small businesses, entrepreneurs and people of all backgrounds who shape the many tastes of our region,” said Jeff Guaracino, president & CEO of VISIT PHILADELPHIA. “We are so honored to work with the James Beard Foundation -- as partners in culinary and travel -- to fully support, market and share our businesses’ stories to ignite change and fulfill the Foundation’s mission to promote Good Food for Good.”
Along with Visit Philly social media channels, the online platforms communicate directly with consumers. Travelers can also call and stop into the Independence Visitor Center for additional information and tickets. About the James Beard Foundation: The James Beard Foundation’s mission is to promote Good Food for Good™. For more than 30 years, the 501(c)(3) nonprofit organization 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.
“Given the impressive concentration of James Beard Award winners and other incredible culinary talent in Philadelphia, the partnership between VISIT PHILADELPHIA and the James Beard Foundation couldn’t be more natural,” said Clare Reichenbach, CEO, James Beard Foundation. “We are thrilled to grow our partnership with VISIT PHILADELPHIA as they promote a city that’s a top culinary destination for food lovers in the U.S. and To that end, the Foundation has also created signature impact-oriented initiatives that include around the world.” our Women’s Leadership Programs, aimed at Further details surrounding various events and addressing the gender imbalance in the culinary initiatives will be announced throughout the industry; advocacy training through our Chefs year. The collaboration, which kicks off with Boot Camp for Policy and Change; and the the dinner series at the James Beard House, James Beard Foundation Leadership Awards, officially expands the relationship between which shine a spotlight on successful change VISIT PHILADELPHIA and the James Beard makers. The organization is committed to giving Foundation. In November 2019, Philadelphia chefs and their colleagues a voice and the tools was one of 20 host locations for the seventh they need to make the world more sustainable, annual James Beard Foundation Taste America equitable, and delicious for everyone. For more tour, which offers a unique culinary showcase information, please visit jamesbeard.org and of James Beard Foundation Award winners follow @beardfoundation on Instagram, Twitter and celebrated chefs across the United States. and Facebook. Philadelphia also served as the host location for the 2018 James Beard Foundation Award Nominee announcement. In 2019, VISIT PHILADELPHIA was the presenter of the James Beard Foundation Media Awards in New York. About VISIT PHILADELPHIA: VISIT PHILADELPHIA® is our name and our mission. As the region’s official tourism marketing agency, we build Greater Philadelphia’s image, drive visitation and boost the economy. On Greater Philadelphia’s official visitor website and blog, visitphilly.com and uwishunu.com,
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