FOOD & BEVERAGE Magazine January 2020

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America’s Fastest-Growing New Super-premium whiskey * | @heavensdoorwhiskey *Nielsen $ sales 52 weeks ending 6/22/ 18


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please drink heaven’s door responsibly


PUBLISHER Michael Politz Phone: Phone: 888-959-7260 ext 101 Email: EDITORIAL Editor: Lauren McIndoo Email: 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: ADVERTISING Sales and Marketing: Collin Millington National Sales Manager Email: Barb Rogers Email:

LOCATION 1930 Village Center Circle 3-197 Las Vegas, NV 89134 Phone: (888) 959-7260x101 Email: Website: 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. “” 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@ 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








CO NTACT US 1-888-959-7260 ext 101

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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 from and in almost every sector “Waaaayyyyyy” more than just about the the foods we eat. We are the foods we eat. Taco. Although the Taco is having a moment there are now options for Positive pranic foods increase, enrich and that seems to defy predictions. Because it satisfying that Hot tooth. enhance our vitality, energy, nutrition, bodies, (like the sweet tooth). More is now possible to get better ingredients mind and spirit. Over the last several cycles and better tortillas, the taco is now found than just dousing a dish with of yearly food, flavor and hospitality trend everywhere. Yes, some are better than Sriracha, Tabasco, or on of forecasts we have seen one or two positive others, but the street food of Sonora is the the thousands of variants pranic foods on the list. Itself a trend. The top produced throughout the Star. But so are the Salsas. Chefs like Maria trade media and influencers have highlighted world, we are turning our Mezon at Boca Taco in Tucson Arizona, things like spices, which is having a very big forks and spoons into heat (The UNESCO City of Gastronomy) This moment this year (read the hidden secret is a story all on its own for the next issue. seeking missile of meal time. why Blue Apron is a success) Honey as both 3 . Better: This might sound a bit vague and a flavor, ingredient and functional food, 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 in the morning, especially now ingredient (Avocado, honey, kale, coconut, us from the lesser mammals (although I when the lemons on the tree outside my door quinoa or pumpkin spice) We have all 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 industry is taking cues from life experience are seeing an effort to make everything most 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, cleanliness, 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. 6

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Looking Forward To Eating

8 . French Food Essentials Renaissance: It

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 broth, 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 broth 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 Popeye’s to shame?

is not merely 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-off meals that are expensive and unsatisfying, where one course bleeds into the next as nearly undistinguishable, Just too much not irresistible. We also hear those same words and wonder why 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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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, 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, wontons, shumai, hargow, siu 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 food keeping 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 home cooking. 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. Particularly inspired is the Wild Tonic Kombucha company, whose original, seasonal, regional Kombucha’s 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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Photo By Matt Harbicht, The Food Network

By Morgan Westling

Sugar Factory Named ‘Best Restaurant Concept of the Year’


Charissa Davidovici


Founder Charissa Davidovici took the world by storm back in 2009 when she and her family opened the then confectionary only Sugar Factory in Las Vegas. Then one year later they welcomed the first flag ship location on the Las Vegas Strip. It was clear from the start that this was not your classic candy shop, with a menu full of candy inspired goblets of smoking technicolor cocktails, towering candy creations, and a wide selection of couture lollipops. The magnitude of celebrity appearances at Sugar Factory was also a hint that Davidovici had created quite the buzz with her new restaurant concept. As Sugar Factory swiftly expanded over the next few years, so did its fan base. In 2016, the Sugar Factory was named, “The Most Instagrammed Restaurant in the United States.” The new year is just beginning, and Sugar Factory now has over 22 locations worldwide. The future continues to look bright, with many other restaurant concepts hatching from the well-known brand. Food & Beverage Magazine sat down with Davidovici to inquire further into the unique restaurant concept, her work ethic, and her plans for the future.

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FROM CREATION TO CELEBRITY CRAZE Before building this candy empire, Davidovici was an elementary school teacher with her degree in early childhood education. She has two daughters of her own that have helped inspire many of the youthful and imaginative creations Sugar Factory has to offer. The original concept of Sugar Factory was invented while discussing candy at the dinner table one night. She explains that the world-famous Couture Pop was the first item her family came up with. “With this signature bling accessory and celebrity fans as our foundation and beginning, we wanted to combine candy and the excitement of an experience in a place for everyone that went beyond the typical restaurant and confectionary shops.” With locations in some of the world’s most cosmopolitan cities, including Las Vegas, New York City, Bahrain, Chicago, Miami and Orlando, Sugar Factory is known the world over for its celebrity-endorsed Couture Pops, which have turned sweets into the latest designer accessory. Iconic superstars including Kylie Jenner, Kendall Jenner, Britney Spears, Pit Bull, Kim Kardashian, Jennifer Lopez and Drake are just a few of the celebrities who have either endorsed or have been spotted with the sparkly lollipops. Celebrities of all backgrounds have been a key factor in the brand’s explosion. Most people that have heard of Sugar Fac-tory associate the brand with the celebrities who frequent the stores worldwide. When asked about these celebrity appearan-ces, Davidovici says, “Our restaurant has welcomed everyone from grandmothers, parents, dating couples, celebrations of Sweet Sixteen, Bachelorettes, Bat Mitzvah, a few furry animals, and of course many well known celebrities. Many of the won-derful celebrities who have enjoyed Sugar Factory are Mariah Carey, Justin Bieber, Selena Gomez, Scott Disick, Jennifer Lo-pez, the Kardashian family, Kylie and Kendall Jenner, Heidi Klum, Lil Kim, Drake, Nicki Minaj, Britney Spears, Rihanna, and Pitbull, to name a few – all celebrating birthdays and spe-cial occasions. We have such a fun concept and continue to expand our offe-rings with exciting new adventures, so it’s hard not to love!” It’s an honor to be able to share such an important occasion with them. A forever memory!


It’s clear that Sugar Factory provides something special—a unique restaurant concept that other candy shops have failed to grasp. Davidovici says, “Sugar Factory American Brasserie is unique, because it provides a place where children can enjoy sweets and treats while adults can bring out their inner child. The expansive menu has something for every type of guest, and all of our signature candy-infused cocktails can be made without alcohol. The environment is happy, upbeat, and always fun, with favorite tunes, celebrations of every kind, and luxury accents in the design.” When walking into Sugar Factory American Brasserie, you get more than an edible treat; you also receive an experience, no matter what age you are.

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Shep Gordon, often referred to as “The Supermensch,” is known in the culinary world as a legend. In his mission to give chefs the appreciation they deserved, he became a celebrity himself with two notable works produced about his life—a documentary directed by Mike Myers titled, “The Supermensch: The Legend of Shep Gordon,” and a book published by Anthony Bourdain titled, “They Call Me Supermensch.”

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By Morgan Westling


Gordon never intended to rise to fame (doing the majority of his early work pro bono), but fame was unavoidable because his clients were immensely talented and he was prepared to change their lives forever. A chef was once considered hired help in the kitchen, but now, thanks to Gordon, the world sees them for the artists they are. F&B sat down with Gordon to talk about his journey and the impact he’s made on aspiring chefs of all ages.

Gordon was raised in Long Island, New York. He went to college in Buffalo and majored in Sociology. In the first stage of his professional life, Gordon was solely focused on the entertainment industry. He flew to Los Angeles after college and was introduced to the Alice Cooper band in 1968. Shortly after their meeting, he became the band manager. Gordon says, “I don’t know if you’d call it a job or not, but it was the first thing I did.” For about five years, Gordon developed a reputation in the entertainment world managing a variety of artists, such as Teddy Pendergrass, Groucho Marx, and Raquel Welch. The first movie he produced, The Duellists, won the Cannes Film Festival in 1977. Gordon says this experience led him into his culinary ventures:

“I got taken to a restaurant in the South of France after winning the Cannes Film Festival. While I was there, I met a chef named Roger Vergé who was one of the founders of Nouvelle Cuisine, and he mentored me as a human, not as a chef. At one point, we realized that the skills I had developed as a manager of artists could help culinary artists get to notoriety. So, that’s how Alive Culinary

Resources started. I perceived a need that they had because chefs weren’t really earning a living, so I did my culinary ventures pro bono. It wasn’t really a business venture, it was more of a payback to Mr. Vergé and the other chefs who had fed me well.”

Alive Culinary Resources was Gordon’s talent agency through which he represented some of the most famous chefs to date. His client list included names such as Emeril Lagasse, Roy Yamaguchi, Wolfgang Puck, Alan Wong, and more. As Emeril put it, and as many now grace him with the title, “He single handedly created Celebrity Chefs.”


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Restaurants are under attack; or at least, that’s how it might feel right now. For concepts large and small, the headwinds of rapidly growing delivery demand, increasing labor cost and simultaneous labor shortage, and expensive expansion in a stifling market are understandably a lot to bear. Sales growth is down across the industry (and has been for some time), and the dine-in channel, traditionally the biggest and most profitable slice of revenue, is shrinking. Operators are scrambling for solutions to these issues, but there are few readily available that don’t require major systemic change. All of which is why a group of restaurant people got together to find a new way. A new way to capitalize incrementally on off-premise demand. A new way to operate that doesn’t require a deep pool of labor. A new way to expand that costs exponentially less than a traditional brick-andstick build; while preserving the quality of any high-grade restaurant kitchen. And while that is three things, they are, collectively, a single “new way.” Call it what you want: a “ghost kitchen,” a “virtual restaurant,” a “dark delivery concept” (a novel phrase), but at Kitchen United, we just call our solution a “restaurant.” The (Off) Premise “Kitchen United provides restaurants a turnkey solution to accelerate growth and offload off-premise preparation and pickup,” is what we say we do. More specifically, Kitchen United builds lots of kitchens in large buildings within strategically located trade areas with high off-premise demand. We curate a selection of restaurants that cater to that demand and move them into the kitchens, and then we support those restaurants as they open and operate an entirely off-premise concept. In short: lots of restaurants operating independently under one Kitchen United roof, all to-go. As for how we solve those great, big issues?

Delivery Here’s the big question: is delivery a problem or an opportunity? The answer hinges on the concept of incremental versus non-incremental. For a national chain, non-incremental delivery sales through a third-party mean paying more for each sale that would otherwise have been in-person. That translates to millions of dollars in lost revenue. For a local restaurant, non-incremental sales means losing what little margin they have now.

But incremental means new consumers discovering and ordering who otherwise would not have, or the same consumers eating an additional meal that they otherwise wouldn’t have. It’s new revenue that’s not taking the place of existing revenue. That’s the way delivery works, or can work, for restaurants. Kitchen United solves delivery disruption to a restaurant in a couple ways, depending on whether a brand wants to utilize a KU restaurant in new markets or current markets. New markets are a simple sell, as they’re all new consumers and there’s no cannibalization -- it’s all incremental. The questions in a new market are whether a dining roomless restaurant can gain traction and recognition in the cluttered third-party marketplaces (Grubhub, DoorDash, etc.), and whether off-premise-only AUV can support a standalone concept. That’s why for the former, KU has an expert, digital-first marketing team to support a restaurant member’s existing marketing efforts, and provide best-practice advice to attract the digitally-native off-premise diner. For the latter, see the Expansion section. But KU’s solution for delivery also works in a restaurant’s current markets. A member’s kitchen at Kitchen United can take on the excess delivery traffic that disrupts that member’s nearby brick-and-mortar operations; e.g. drivers waiting in lobbies interrupting the dine-in experience, backed-up dine-in tickets during high traffic hours, slow pickup times as drivers circle the restaurant for parking. Having a dedicated off-premise restaurant means improving product and experience quality for both dine-in and at-home consumers, decreasing the operational clutter at brick-and-mortars and providing faster, hotter food for delivery customers.

Labor The minimum wage is rising and the labor pool is shrinking, and both make life difficult for restaurants. But what if you could open a restaurant with only a staff of two cooks? In a Kitchen United facility, back of house labor is provided by KU and shared between restaurants – cleaning, maintenance, delivery receiving, food-running from back to front of house – everything except cooking the food. The pick-up center, where drivers and consumers collect their food, is also staffed by KU personnel. This leaves a restaurant to provide cooks for the kitchen, and that’s it.

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ARTIST DON ORIOLO BRINGS FELIX THE CAT TO THE RUSSIAN TEA ROOM s we all know, The Russian Tea Room is one of the oldest and famous restaurants in not only NYC but in the world. It is a destination stop for tourists and locals alike. In particular, their borscht soup is legendary. The Russian Tea Room has been dazzling locals and tourists for almost a century, since 1927. This stylish entertainment venue is known for its antique revolving doors that open to reveal scenes from familiar movies and an art collection that is astonishing.

During his long stint as writer, producer, artist and publisher, Don Oriolo has been a regular at The Russian Tea Room. When he worked at RSO records, for Robert Stigwood, he brought Meatloaf there when Don signed him to a record deal. It’s that kind of place... a place to celebrate! Weddings, engagements, completion of contracts...anything that one wants to underscore an achievement or event. Celebrities are often sighted at the restaurant celebrating new opportunities or awards and accomplishments. So, it seems only fitting that Don would continue his 40-year love affair with the restaurant still, to this day.

Those lucky enough to enter will recognize the booth where Dustin Hoffman filmed a scene in “Tootsie,” or see how Woody Allen was inspired to film, “Manhattan.” People clamor to get into The Russian Tea Room, just to see what all the fuss is about.

While in the city one afternoon to meet Mark Barkan, an old writing partner, and his son, Michael, Don suggested they go for a great bowl of borscht at The Russian Tea Room, a home away from home to Don and Mark, almost a tradition.


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Same table, same fare, if the right day. As they were leaving the restaurant, an obvious table of tourists said to the artsy-looking Don, “Excuse me, but you look like someone famous, are you?” Don, always one for a joke, sat down and asked them for a pen and paper. Although inquisitive, they accommodated him. As he continued to talk to them about where they were from, he drew them both a picture of Felix the Cat. It started a buzz in the restaurant and people from other tables started to drift over to the table and shyly asked if they too could have a drawing of the most marvelous cat. And, Don did what he always does, he drew for the whole restaurant, with a smile on his face and humor in his voice. The owner of the restaurant caught wind of this and sashayed over. When the drawings were done, he approached Don and asked if it’s always like that when people find out what he does. Don answered by saying, “pretty much.” You could almost see the wheels turning as the owner took Don aside and said, “I’d love for you to paint a painting for the restaurant.” Now, it is important to be aware of the fact that THE RUSSIAN TEA ROOM prides itself with the art collection that graces its walls. This made it a huge compliment to connect Don with the restaurant. A few weeks went by as Don completed the large painting, painted in the style and look and feel of the masters, both in palette and lighting. The day came when Don and a small entourage delivered the painting. And with much fanfare and media coverage, the painting was unveiled. The was an audible “wow” heard in the audience. Everyone was ecstatic with what had just happened. The painting is now placed in a place of honor in the front of the restaurant as you walk in. According to the owner it has become a huge draw for them, as people want to come and see the FELIX THE CAT painting, with Felix holding his favorite tea pot. If you’re in NYC... stop in, check out the painting, and have a borscht soup...RIGHT-O!!!


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“As an entrepreneur, you always try and find amazing people and brands to partner with. Being able to launch a partnership with Jon Bon Jovi, Jesse Bongiovi, and Hampton Water, through our Umami Artist Series is a win-win. We’re also very excited about the positive role the sales will make to the JBJ Foundation.” - Sam Nazarian

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mami Burger, the world-renowned premium burger brand, is thrilled about their collaboration with Jesse Bongiovi who has created ‘The Hampton Burger’ as an exclusive culinary creation available at Umami Burger locations nationwide from May 13th through July 14th. Jesse and his father, Jon Bon Jovi have created an incredible award-winning Rosé wine venture known as ‘Hampton Water’ which will be sold at all Umami Burger locations through this partnership. As part of this exciting collaboration, $1 from each ‘Hampton Burger’ sold will benefit the charitable organization JBJ SoulFoundation, which works to break the cycle of poverty, hunger, and homelessness throughout the United States. Sam Nazarian, Founder & CEO of sbe, states: “As an entrepreneur, you always try and find amazing people and brands to partner with. Being able to launch a partnership with Jon Bon Jovi, Jesse Bongiovi, and Hampton Water, through our Umami Artist Series is a win-win. We’re also very excited about the positive role the sales will make to the JBJ Foundation.” Jesse Bongiovi, Co-Founder at Hampton Water Wine Co., states: “We are very excited to be partnering with Umami Burger. What makes this partnership extra special for us is that a portion of the proceeds go to JBJ Soul Foundation, which is very near and dear to our hearts. We hope that everyone enjoys ‘The Hampton Burger’ alongside some delicious Hampton Water rosé.” Flavorful and full of Umami, ‘The Hampton Burger’ features a Miso Mustard Wagyu Beef Patty between two layers of American Cheese and Kewpie Mayo topped with roasted tomatoes and diced raw onions, a pickled beet slice, feta crumble and finished with shredded iceberg lettuce and green chili vinaigrette - all between a freshly toasted bun.


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fter breaking ground just months ago, Slutty Vegan has risen to fame through Instagram (nearly 250K followers) as a 100% plant-based vegan burger joint that has thousands upon thousands of vegan and non-vegan fans lining up across the country for hours. With food as provocative as the name implies and menu titles that intrigue (Fussy Hussy, Sloppy Toppy & One Night Stand), this Atlanta-based burger shop is on an ongoing national pop-up tour that has celebrities, senators, sports stars, and skeptics getting #Sluttified. We would love to arrange an interview with you and Pinky Cole to share how Slutty Vegan is swiftly becoming America’s go-to 100% plant-based burger destination. After breaking ground just months ago, Slutty Vegan has risen to fame through Instagram (nearly 250K followers) as a 100% plant-based vegan burger joint that has thousands upon thousands of vegan and non-vegan fans lining up across the country for hours. With food as provocative as the name implies and menu titles that intrigue (Fussy Hussy, Sloppy Toppy & One Night Stand), this Atlanta-based burger shop is on an ongoing national pop-up tour that has celebrities, senators, sports stars, and skeptics getting #Sluttified. We would love to arrange an interview with you and Pinky Cole to share how Slutty Vegan is swiftly becoming America’s go-to 100% plant-based burger destination.

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Food August 2019 Food & & Beverage Beverage Magazine Magazine Januar y 2020

After a tragic fire in 2014 devastated her first restaurant in NYC, Pinky Cole lost everything--her restaurant, her apartment, her car--and was forced to start from scratch. With a background as a TV producer, an opportunity back in Los Angeles presented itself for the now NAACP Award-Winning BET’s “Fix My Life.” Saving up money earned from the show, Pinky used her savings to step back into the restaurant scene.

Creating vegan recipes in her home, she knew she’d struck gold again with her burger recipe. Always pushing ahead with bold ideas and unparalleled confidence, Pinky started out in commercial kitchens, renting a space to share her new recipes. The first week, only four customers showed up. By the second week, there were 150 people waiting outside and from there, the numbers grew so quickly she was forced out of the commercial kitchen and onto a food truck, popping up into different sectors of Atlanta each day. Within four www.fb101com

Beginning her professional career as a TV production assistant, Pinky quickly rose through the ranks to become producer at the age of 21; this background would inform her ability to create and excel quickly as an entrepreneur. Slutty Vegan is provocative enough to get attention of the masses, but it’s the taste, quality, and Pinky’s incredible attitude and relatable climb to the top that keeps communities nationwide and celebrities including presidential hopeful Cory Booker, Colin Kaepernick, Issa Rae, Tyler Perry, Martin Lawrence, 2Chainz, B.O.B, Missy Elliott, Usher, and dozens more lining up to take a bite. When Pinky isn’t running her culinary empire, bottling her now nationally craved sauces, or touring nationally on the road for the next pop-up stop (which she holds exclusively in minority-owned businesses), she spends her time giving back to her community, holding business workshops and donating computers to schools in need.

Q&A with Chef Cole on next page >>

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The Japanese master chef known for his innovative and signature style of cuisine, will introduce his first restaurant in Kyoto, Japan this fall. Morimoto Kyoto will open on Pontocho Alley, an area that is considered Kyoto’s top scenic dining destination for residents and tourists. Located on the west side of the Kamogawa River, Pontocho Alley is a lively and picturesque narrow alley lined with restaurants, bars and traditional shops. Morimoto Kyoto will bring Chef Morimoto’s global restaurant count to 18 locations, following the launch of his 17th restaurant, slated to open in Seattle this September. Chef will also open his 19th restaurant in 2020, which will be his third restaurant location in New York. “The first restaurant I ever opened was in my hometown of Hiroshima, Japan when I was 24. Now four decades later, I’m excited to open a restaurant in Kyoto,” said Chef Morimoto. “Opening a restaurant in Kyoto is a meaningful and personal experience for me, especially in Pontocho Alley, an area rooted in centuries of history and tradition.” Known for the preservation of forms of traditional Japanese architecture and entertainment, no cars or modern buildings are permitted on Pontocho Alley, allowing visitors to easily explore the area on foot for an immersive experience. Tourists can also often catch a glimpse of geiko (Kyoto’s geishas) in the evening as they make their way to nearby appearances in the neighborhood. Morimoto Kyoto will feature a two-story traditional Machiya-style townhouse layout, plus Kawayuka (riverside outdoor seating). The menu will showcase Chef Morimoto’s signature style of cooking with inspiration of Kyoto, seamlessly integrating Japanese and Western ingredients and culinary techniques.

An array of bold appetizers and elevated Japanese dishes will take guests on the distinctive flavor exploration that Chef Morimoto has become known for across the globe. With restaurants all over the world, Chef Morimoto has seen how language barriers can affect a visitor’s experience while traveling abroad. With this in mind, Chef Morimoto hand-selected a restaurant team fluent in English, so the restaurant can provide a welcoming and friendly experience for travelers visiting Kyoto. This enhanced level of hospitality will make Morimoto Kyoto the best restaurant in Kyoto for travelers to experience this quality of service, without the concern of language barriers or the unique exclusivity that Kyoto is known for. It is Chef Morimoto’s hope that guests will enjoy an authentic Japanese meal over conversations with staff and learn more about the location’s rich history. To celebrate the opening of Morimoto Kyoto this fall, Chef Morimoto will host a specialty chef-led tour of Japan Oct. 15-21. This voyage alongside Chef Morimoto includes the following culinary-inspired adventures: • Experience the lively action of a tuna auction at the new Toyosu Fish Market in Tokyo • Enjoy a sake pairing dinner at his upscale restaurant Atelier Morimoto XEX in Tokyo • Paint your own ceramic masterpieces on location at Nikko ceramics, Chef Morimoto’s favorite renowned brand of tableware that he uses at his restaurants • Savor an exclusive lunch at his new restaurant Morimoto Kyoto in Pontocho Alley • Sake brewery tour and tasting of Chef Morimoto’s original sake at Fukumitsuya Brewery in Kanazawa

About Iron Chef Masaharu Morimoto Chef Masaharu Morimoto — known to millions as the star of Iron Chef and Iron Chef America — has garnered critical and popular acclaim for his seamless integration of Western and Japanese ingredients. Since 1998, Morimoto has competed on the Japanese television show, Iron Chef and also appears on the Food Network’s Iron Chef America. In 2001, Chef Morimoto opened his first restaurant in Philadelphia, which was later followed by restaurants in New York, Napa, Boca Raton, Mumbai, Mexico City, Tokyo and Maui. Morimoto Asia Orlando at Disney Springs opened in 2015, followed by Momosan Ramen and Sake NYC and Morimoto Las Vegas at MGM Grand in 2016 Food & Beverage Magazine September 2019 Food & Beverage Magazine Januar y 2020 19 29


Photos By Richard Swaidan Caroline D’Amore, founder of Pizza Girl, is the daughter of legendary Pizza restaurateur Joe D’Amore, known in Los Angeles for their delicious, authentic old world Italian pasta sauce and pizza fare. In recent years, Caroline has established her own D’Amore’s Pizza location on West 3rd Street in Los Angeles along with starting the D’Amores catering company and launching their food truck.

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Caroline continues to build on the D’Amore passion for authentic old world Italian pasta sauce and Italian food with the launch of Pizza Girl. “Essentially, the pizza business is in my DNA and I am proud to carry on the tradition through my own interpretation, keeping my grandmother’s recipes alive, following in my dad’s footsteps and adding my own touch.” – Caroline D’Amore When Caroline is not stirring sauce, she can be seen on the turntables around the globe, or being a mom to daughter Isabella Viking.


aroline, known amongst her peers and followers as Pizza Girl, is an entrepreneurial and the founder/ owner of Pizza Girl™: a line of USDA certified-organic, locally-sourced and ethically-bottled Marinara, Puttanesca, and Vodka sauces. Caroline D’Amore is the daughter of legendary Pizza restaurateur Joe D’Amore, known in Los Angeles for their delicious, authentic Italian fare, originating with D’Amore’s Pizza locations on the Westside in Malibu and Westwood. Her father opened their first location when Caroline was just 3 years old, in Canoga Park, reinventing her grandmother’s recipes, and using authentic ingredients such as flour, olive oil and even their water, flown in from Naples, Italy, to not sacrifice the quality of their menu items. “I remember having to do my homework at the pizza shops growing up because my father was hustling to make a great product and business while raising four girls by himself. I never really minded because it was fun for me to get in the kitchen and try my hand at pounding out dough balls. Pizza is my whole life , every birthday party was a pizza party and I quickly became known as the pizza kid, hence my current title as ‘Pizza Girl.’ My dad even made shirts for us that said Pizza Kids when we would tag along for major movie and tv show catering gigs . There’s awesomely embarrassing photos of me with Jason Priestley while catering the 90210 set. “ CONTINUES ON NEXT PAGE >>

& Beverage Magazine Januar y 202021 31 Food Food & Beverage Magazine October 2019


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n 2002, Sam Nazarian founded sbe to revolutionize the lifestyle hospitality space. With an uncompromising entrepreneurial instinct and personal style, Sam Nazarian has been a transformative force in changing what people expect from contemporary luxury hospitality. He has contributed to defining the future of global lifestyle hospitality, launching award-winning hotels, residences, restaurants and nightclubs. They represent some of the most sought-after lifestyle brands including: SLS Hotels and Residences, Katsuya, Cleo, Umami Burger, Carna, Delano, Mondrian, Doheny Room, Hyde Lounge, Hotels and Residences, to mention a few.

Built on around Sam’s concept of the 360-degree guest experience incorporating world-class design and exceptional cuisine, sbe evolved into the definitive name in luxury and now has an expanding global portfolio which will see 25 hotels and over 170 global world-renowned culinary, nightlife and entertainment venues by the end of 2019 across North and South America, Europe, Japan and the Middle East. sbe’s success has led to partnerships with internationally acclaimed talents such as Philippe Starck and Matthew Rolston and chef Katsuya Uechi.

& Beverage Magazine Januar y 202021 33 Food & Food Beverage Magazine November 2019


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

chael slan Brandon Stanko

“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. 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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quality & consistency CONSISTENT PLATES, HAPPY DINERS Turn first-time diners into repeat customers by offering high-quality, consistent products they can’t wait to try again. For these attributes in fresh beef and pork, look no further than Chairman’s Reserve® Meats, part of the Tyson Fresh Meats portfolio. “Pleasing customers with good food really comes down to consistency,” said Andrew Burger, executive chef at Kahill’s Chophouse in Sioux City, Neb. “They have it once and they can come back and have that same memorable meal, time and time again. That’s our job.” HAND CRAFTED Each cut of beef and pork from Chairman’s Reserve Meats is hand-selected and hand-trimmed. This allows the Tyson Fresh Meats Team to be certain every cut carrying the brand’s name is consistently high quality.

Meat from the Chairman’s Reserve brand goes through an intensive selection process before leaving the processing facility. The Quality Systems Management (QSM) Team inspects each piece of meat on the line and as finished products. “Quality is very important because this is what the customer is going to receive,” said Graciela Enriquez, QSM manager at Tyson Fresh Meats. “Customers keep on coming back to us – there must be a reason for it.” A TEAM COMMITTED TO QUALITY Each person who touches the Chairman’s Reserve brand is committed to providing the best possible product – from the ranchers who raise the cattle and hogs, all the way to the team members at the processing facility. When our meat arrives in the kitchen, you can be sure that you’re serving beef and pork that is second to none. 36

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Quality is important because this is what the customer is going to receive. GRACIELA ENRIQUEZ, TYSON FRESH MEATS QSM MANAGER

/™/© 2019 Tyson 37 Foods, Inc. Food & Beverage Magazine Januar y 2020 ®

I put Chairman’s Reserve on the menu because of the quality of ingredients, the consistency and the working relationship we have with Tyson. CHEF ANDREW BURGER, KAHILL’S CHOPHOUSE

/™/© 2019 Tyson Foods, FoodInc. &



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premium & prime AN EXCEPTIONAL TWENTY YEARS For 20 years, the Chairman’s Reserve brand has offered high-quality meats, beginning with premium beef. Over time, the brand has evolved to offer beef and pork in two quality tiers – premium and prime. “Consumers today want more and expect more from the products they consume,” explained Ozlem Worpel, senior brand manager at Tyson Fresh Meats. “That’s where Chairman’s Reserve Meats comes into play. This is the top-quality beef and pork that we have in our Tyson Fresh Meats portfolio.” GRADED FOR QUALITY Offering two proteins in two quality tiers is part of what makes the Chairman’s Reserve brand unique. The brand you and your customers trust for prime ribeye

steaks can also deliver premium pork for your sliced pork tenderloin sliders. Worpel explained that Chairman’s Reserve Prime Beef is all USDA Prime quality grade while premium beef is upper 2/3 USDA Choice or higher. Pork, though, is graded differently using marbling, color and pH to determine if a cut is premium or prime. These strict standards mean that every piece of Chairman’s Reserve Meats is tender, juicy and full of flavor. A HIGH-QUALITY FOODSERVICE SOLUTION “I put Chairman’s Reserve on the menu because of the quality of the ingredients, the consistency and the working relationship we have with Tyson,” Chef Burger said. “It allows me to trust that I’ll be getting the same product every time and that my customer is getting the same product every time.” Food & Beverage Magazine Januar y




Global Trends & Growth


Outlook and Analysis 2020 The demand and supply side of the market has been extensively covered in the report. The challenges the players in the Baby Food and Drink market face in terms of demand and supply have been listed in the report. Recommendations to overcome these challenges and optimize supply and demand opportunities have also Growth prospects of the overall Baby Food and Drink industry have been presented in the report. However, to give an in-depth view to the readers, detailed geographical segmentation within the globe Baby Food and Drink market has been covered in this study. The key geographical regions along with their revenue forecasts are included in the report. The competitive framework of the Baby Food and Drink market in terms of the Global Baby Food and Drink industry has been evaluated in the report. The top companies and their overall share and share with respect to the Global market have been included in the report. Furthermore, the factors on which the companies compete in the market have been evaluated in the report.

Global Baby Food and Drink Industry 2020 report introduced size, share, trends, conditions, including the product price, profit, capacity, production, capacity utilization, supply, demand and industry growth, SWOT analysis, investment feasibility analysis, and investment return analysis etc.

This report also presents product specification, manufacturing process, and product cost structure etc. Production is separated by regions, technology and applications. Analysis also covers upstream raw materials, equipment, downstream client survey, marketing channels, industry development trend and proposals. In the end, the report includes Baby Food and Drink new project SWOT analysis, investment feasibility analysis, investment return analysis, and development trend analysis. In conclusion, it is a deep research report on Global Baby Food and Drink industry. Here, we express our thanks for the support and assistance from Baby Food and Drink industry chain related technical experts and marketing engineers during Research Team’s survey and interviews.

The study Global Baby Food and Drink Industry 2020Â is a detailed report scrutinizing statistical data related to the Global Baby Food and Drink industry. Historical data available in the report elaborates on the development of the Baby Food and Drink market on a Global and national level. The report compares this data with the current state of the market and thus elaborates upon the trends that have brought the market shifts.

The market forces determining the shaping of the Baby Food and Drink market have been evaluated in detail. In addition to this, the regulatory scenario of the market has been covered in the report from both the Global and local perspective. Market predictions along with the statistical nuances presented in the report render an insightful view of the Baby Food and Drink market. 40

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• MEATLESS BEEF AND POULTRY ALTERNATIVES: The core of so many American meals— meat—will continue to see disruption as new plant-based “meats” enter the market. Instead of burgers getting the spotlight with Impossible and Beyond, I predict we will see other meats like whole muscle cuts and poultry. Tyson is almost there with their new chicken nuggets, but I think we will see a lot more develop through 2020. • SUSTAINABILITY: Consumers will no longer just focus on where food comes from— which farms, for example—but also how the food is harvested. Things like sustainable and regenerative farming will become more mainstream as consumers continue to search for food and meals that not only taste good, but also feel good too.


• More Creativity Between the Bread: The battle between Chick-fil-A and Popeyes turned a lot of attention away from chicken tenders and onto creating more wild and unique chicken sandwiches that we will see a lot more of in 2020. • CHICKEN WITH A KICK: Spicy will never go out of style with chicken—surprisingly, the Nashville style has not made a huge presence on menus beyond singular specialty items. In 2020, we’ll see new versions of the spiced-up, oil preparation that keeps chicken spicy, fresh and interesting, many with Asian and South Asian influences.


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Ken Kim, Owner and Founder of Kotta Sushi Lounge • Plant-based Japanese Food: Vegan and vegetarian food continues to gain market space when it comes to overall revenues in restaurants. In 2020, we anticipate seeing more vegan friendly ingredients that mimic a non-vegan item in both sushi rolls and entrées. Items like Tomato” Tuna” and Oyster Mushroom “scallops” are expected to become more popular among non-vegans as well. • Lesser-known Authentic Cuisine: Millennial diners have fallen in love with sushi, but they are becoming more interested in trying the lesser-known, authentic Japanese food items like Okonomiyaki, Cold Soba Noodle and Gyudon. Guests are looking to truly embrace new foods and are more open to trying new flavors than ever before.

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N this episode of the Legacy Series, we meet Hezron Louw, who won the Tsogo Sun Entrepreneur of the Year Award in 2017. Together with his business partner, Andrew Leeuw, in 2012 Hezron founded the gourmet street-food company “Sumting Fresh”. The idea to start the business arose as a result of their common passion for cooking authentic, unique, fresh food – with soul. Through hard work, determination and creativity in the kitchen, the two brought their dream to life. Today, Sumting Fresh owns Africa’s largest food truck and a sit-down restaurant in Norwood. The company also provides gourmet catering for functions and festivals. Contact them on +27 (0)11 025 7591 | info@sumtingfresh. com or watch them on the Tsogo Sun Entrepreneurs’ Legacy Series of short films on Click Here. Be inspired by watching the Tsogo Sun Entrepreneurs Legacy Series of short films: Watch new episodes about a variety of Tsogo Sun Entrepreneurs every Tuesday and Thursday at 8am on the Tsogo Sun Entrepreneurs YouTube Channel.

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Chef Wes: Location is everything and we wanted something

that could clean up and open quickly within the heart of West Hollywood. Le Petit had its day as a neighborhood restaurant in the spot prior, and we were honored to take the torch from them.


PART OF THE HOSPITALITY INDUSTRY… Chef Wes: Pacifique is housed in the former space of Le Petit Bistro, which was a neighborhood restaurant for 25 years. Our Owner Tom Buttgenbach took it over, polished it up, and with the help of interior designer Sean Leffers…here we are! F&B Mag: WHAT DO YOU THINK ARE SOME OF THE GREATEST CHALLENGES


Chef Wes: Honestly this business is very competitive, and you

must always be working towards improvement. It is important to be consistent and make each dish as good as the next. I take pride in my creative input, and I am constantly working to be the best Chef I can be. There is a lot of talent, and a lot of restaurants out there. Key to success is to know who you are from the start and work to be better at that. You also need to know what your guests want and be willing to offer that in each experience they have at your restaurant.

F&B Mag: IN A FEW WORDS DESCRIBE PACIFIQUE? Chef Wes: We are a neighborhood restaurant focusing on

colonial French and Asian cuisine. We source most of our ingredients locally from organic farmers.

F&B Mag: HOW IMPORTANT IS PRESENTATION? Chef Wes: Presentation is everything. People eat with their eyes

and that’s important to keep in mind. I want a dish to be put together as quickly as possible, but of course it needs to properly showcase the dish in a beautiful, easy and organic way. I remember in my early days when I first began cooking at Gjelina, I was the charcuterrie boy in the middle of the restaurant. My job was to plate meat and cheese and that is when I began to understand. Chef Travis would pop up out of nowhere and watch me plate a burrata. He would say only one word, ‘contrived’ and I could see what he was talking about. You can’t spend too much time on a dish or that’s what it becomes and then it looks that way, and it loses that organic non fussy, beautiful element.

F&B Mag: DESCRIBE THE DINING SCENE IN LOS ANGELES? Chef Wes: I’ve eaten in most major cities in the world and very

few are having a moment as big as the LA dining scene. We are blessed with some of the most amazing growing seasons on the planet and farmers who take what they do very seriously. This pairing allows us to get some of the most incredible produce on earth. We have chefs bridging cuisines and creating their own concepts with their sheer talent and ability to use some of the best resources in the world.

F&B Mag: FAVORITE DRINK PAIRING WITH ONE OF YOUR MENU ITEMS? Chef Wes: I’d have to say Easkoot Rose that we got from

Mendicino county is my favorite drink. It is super savory with the right amount of acidity. The drink features red berries which go well with fatty spicy dishes like our glazed Peads and Barnetts baby back ribs.



Chef Wes: Consistent food, good service, warm hospitality and

my southern charm.



Chef Wes: We just opened for lunch with a simple yet solid menu

with plenty of options for everyone. You can choose from bowls, noodles, salads or burgers. You will find myself or one of my chefs shopping at local markets getting the best seasonal produce we can.



Chef Wes: We are a super tight knit group focusing on giving

our guests the best dining experience they can have. Our chefs are constantly pushing the envelope in the kitchen, working on new ideas and flavor profiles for our guests. It also sets us apart that we source organic locally grown produce from farmers markets around us, really supporting our community.

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Chef Wes: guests experience.

Chef Wes: One of our most ordered items is our fried

We’re a neighborhood restaurant that focuses on the


THAT HAVE POSED A CHALLENGE TO PACIFIQUE? ANY TRENDS THAT PACIFIQUE HAS EMBRACED? Chef Wes: Well we all know we live in a world where it doesn’t exist unless you story it on Instagram or post about it on some social media outlet. That can be a challenge. Honestly i have days I just want to delete all of it. But about 5 minutes goes by and I’m back on it!We must almost ask ourselves first, will this look good on Instagram?!! F&B Mag: WHO DO YOU SOURCE LOCAL PRODUCE AND PRODUCTS FROM?

DO YOU WORK DIRECTLY WITH THEM OR THROUGH OTHER RESOURCES TO GET ENOUGH PRODUCE FOR YOUR MENU? Chef Wes: We source directly from the farmers. Chef Jeff Lustre and I have been working in this city for a long time, and we’ve built some great relationships with incredible farmers. Your product is everything and it starts with connecting with those farmers that have so much integrity in what they do. F&B Mag: WHAT CHANGES HAS PACIFIQUE UNDERGONE SINCE YOU FIRST


Chef Wes: Well we went through a couple of chefs before I was

brought on, and honestly that’s not rare in this business. Things just don’t work out sometimes for a plethora of reasons and that could be a bump in the road and send you back to the drawing board. However, we have pushed forward and we will continue to get better and create the best environment for our guests. We may have not known who we were. And like i said earlier, you have to know exactly who you are...But we do now. And we are honing in on that.


chicken. It’s karage style - japanese roots. We marinate it in our mushroom powder, and other secret ingredients then serve it with a yuzu kosho aoili, it’s savory, and spicy. Who doesn’t love fried chicken?! My favorite thing on the menu is the lamb skewer. We marinate it with some gochujang, some cumin and it is so tasty!



Chef Wes: Not focusing on the quality of their ingredients.

Not knowing who they are. Not focusing on the guest experience.

F&B Mag: WHAT’S DOES THE FUTURE HOLD FOR PACIFIQUE? Chef Wes: The future looks bright. We are constantly striving

for a better dining experience, new flavors and better hospitality. You can expect a carefully curated lunch offering, cool events like the one we have coming up with Japanese cookbook author Nancy Hachisu Singleton on November 8th. She and I will be cooking small bites from her new book “Food Artisans of Japan”. We are always thinking about cool people to align ourselves with offer an epic dining experience! Come stop by and ask for me, I’ll come out and give you a big ole Texas hug!

F&B Mag: WHAT THINGS HAVE ALWAYS STAYED THE SAME? Chef Wes: Our focus on quality, our attention to the guests

experience, and our warm hospitality.


Our menus will always have plenty of options for those that have gluten sensitivities.

F&B Mag: WHAT’S THE NEXT BIG THING FOR THE RESTAURANT TRADE? Chef Wes: I could tell you that, but then I’d have to kill you.

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Jeff Luster and Wes Whitsell Food & Beverage Magazine Januar y




SNACKS MAY HELP CHILDREN INCREASE FRUIT, VEGGIE A study published in the Journal of the Academy of Nutrition and Dietetics suggests that children who eat between meals may be getting fruits and other elements of a healthy diet that they would not otherwise eat. Researchers examined data on eating habits among 150 families in Minneapolis and St. Paul, Minn., with children aged 5–7. The study team surveyed participants on three separate occasions about what they ate and drank over the previous 24 hours. When researchers only looked at meals kids ate, children had an average so-called Healthy Eating Index (HEI) score of 55.3 out of a possible 100 points for an optimal diet, the study found. But when researchers also looked at snacks, kids’ average scores rose to 57.1.

Including snacks, kids got 5 daily servings of refined grains and 0.54 daily servings of sugary drinks. Children in the study got an average of 1,215 calories a day from meals alone, and an average of 1,581 daily calories when researchers looked at both meals and snacks. Including snacks, children got an average of 1.08 servings of fruit, 1.29 servings of vegetables, 4.26 servings of protein, and 2.15 servings of dairy each day, the study found.

Counting only meals, children averaged barely two-thirds of a serving of fruit daily, 3.88 servings of protein, and 0.59 servings of vegetables, suggesting that snacks can help “Among the children included in the kids get more of the healthy foods they need, current study, snacking was found to the researchers concluded.

“Among the children included in the current study, snacking was found to contribute positively to overall diet quality.”


contribute positively to overall diet quality,” wrote the researchers. “However, snacking was also found to contribute to children’s mean consumption of refined grains and sugar-sweetened beverages.”With only meals counted,

“Future research should seek to better understand influences on children’s food choices at snack times and barriers to serving more healthful foods as snacks that are faced by ethnically or racially diverse families,” the rechildren averaged 3.9 servings of refined searchers concluded. “Long term, the develgrains like white bread and 0.4 servings opment of interventions that aim to improve of sugary beverages like sodas and fruit children’s consumption of healthful foods at snack times should be pursued.” drinks, the study found.

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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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9D Research Group Has Recently Announced The Addition Of A Market Study “Dairy Food Market - Global Industry Size, Trends, Growth, Share, Opportunities and Forecast by 2020”, Is A Comparative Analysis Of The Global Market.

Global Dairy Food Industry 2020 Market Research Report was a professional and depth research report on Global Dairy Food industry that you would know the world’s major regional market conditions of Dairy Food industry, the main region including North American, Europe and Asia etc, and the main country including United States ,Germany ,Japan and China etc. The report firstly introduced Dairy Food basic information including Dairy Food definition, classification, application and industry chain overview; Dairy Food industry policy and plan, Dairy Food product specification, manufacturing process, cost structure etc. Then we deeply analyzed the world’s main region market conditions that including the product price, profit, capacity, production, capacity utilization, supply, demand and industry growth rate etc.


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n the end, the report introduced Dairy Food new project SWOT analysis, investment feasibility analysis, and investment return analysis and Global Twin-screw Extruder industry. In a word, it was a depth research report on Global Dairy Food industry. And thanks to the support and assistance from Dairy Food industry chain related technical experts and marketing experts during Research Team survey and interviews. Â The report including six parts, the first part mainly introduced the product basic information; the second part mainly analyzed the Asia Dairy Food industry; the third part mainly analyzed the North American Dairy Food industry; the fourth part mainly analyzed the Europe Dairy Food industry; the fifth part mainly analyzed the market entry and investment feasibility; the sixth part was the report conclusion chapter.


Part I Dairy Food Industry Overview Chapter One Dairy Food Industry

Overview 1.1 Dairy Food Definition 1.2 Dairy Food Classification Analysis 1.2.1 Dairy Food Main Classification Analysis 1.2.2 Dairy Food Main Classification Share Analysis 1.3 Dairy Food Application Analysis 1.3.1 Dairy Food Main Application Analysis 1.3.2 Dairy Food Main Application Share Analysis 1.4 Dairy Food Industry Chain Structure Analysis 1.5 Dairy Food Industry Development Overview 1.5.1 Dairy Food Product History Development Overview

1.5.1 Dairy Food Product Market Development Overview 1.6 Dairy Food Global Market Comparison Analysis 1.6.1 Dairy Food Global Import Market Analysis 1.6.2 Dairy Food Global Export Market Analysis 1.6.3 Dairy Food Global Main Region Market Analysis 1.6.4 Dairy Food Global Market Comparison Analysis 1.6.5 Dairy Food Global Market Development Trend Analysis Chapter Two Dairy Food Up and Down Stream Industry Analysis 2.1 Upstream Raw Materials Analysis 2.1.1 Upstream Raw Materials Price Analysis 2.1.2 Upstream Raw Materials Market Analysis 2.1.3 Upstream Raw Materials Market Trend 2.2 Down Stream Market Analysis 2.1.1 Down Stream Market Analysis 2.2.2 Down Stream Demand Analysis 2.2.3 Down Stream Market Trend Analysis

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Food & Beverage Magazine Januar y




STAYCONCRETEUSA” is the North American distributor for “stayconcrete”

of Luxembourg.

The finished bench consists of two parts: the actual bench and the table, which is equipped with heating and LED. In addition to the seat and back, the table and foot area are also heated. The temperature is controlled and kept stable using a specially developed control system. “The optimal temperature is roughly 95° with a max temperature of 113°.The foot area also serves as an illuminated advertising space, which the customer can use or rent out. Another integrated feature: The table is cast with a recess for a stainless-steel inlay. The inlay is printed with a QR code, which redirects the end customer to a web page for events or the menu. Design by Sacha Lakic 56

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2020 Food & Beverage Magazine Januar y





National Launch of Organic SPRITZ Set to Elevate the Ready-to-Drink Canned Cocktail Category

Miami Cocktail Co. The award-winning organic craft cocktail company based in Wynwood, Miami, is thrilled to announce its national distribution platform combining the nation’s largest wine & spirit distributor, Southern Glazer’s Wine & Spirits, and the nation’s largest beer & hard seltzer distributor, The Reyes Group. Miami Cocktail Co.’s newest offering, a single-serve “Organic SPRITZ” handcrafted canned cocktail line, complements its existing “Small Batch Originals” organic bottled cocktails and is positioned to lead the premiumization charge in the exploding hard seltzer and ready to drink (RTD) canned beverage market. Its first-class credentials offer key differentiation in the category led by its organic certification, low ABV percentage of 4.2%, as well as its low-calorie content of only 110 calories per can with no added sugar, additives, or preservatives. Using only the finest all-natural ingredients, the Miami Cocktail Co. wine-based Organic SPRITZ collection is non-GMO and gluten-free and comes in five vibrant pastel BPA-free cans and varieties, including Organic Bellini, Margarita, Mimosa, Paloma and Sangria SPRITZ. 58

The low calorie RTD category has experienced unprecedented growth over the past few years as consumers have turned their eyes towards lighter, ’better-for-you’ alcoholic beverages. However, unlike other alcoholic beverage categories, RTDs have yet to undergo a premiumization phase. With Organic SPRITZ, Miami Cocktail Co. aims to lead this transition with a distinctively premium product line. “We are excited about launching with Miami Cocktail Company across many of our markets in 2020,” said Tom Day, CEO at Reyes Group Beer Division. Created by Miami spirits industry and hospitality veterans Ross Graham and Simon Benstead, Organic SPRITZ represents a true wellness-conscious option that intends to drive the premium advancement of the category. “People today are far more conscious of what they consume,” said Miami Cocktail Co. Co-Founder & CEO Ross Graham. “There are more and more ready-to-drink alcohol brands claiming to be ‘better for you’ but they all start – and stop – with a simple caloric claim. We go well beyond that with transparency of ingredients, true quality, real organic certified cocktails that deliver what ultimately matters most - taste. Authentic cocktails that are light and refreshing, with lower calories and no added sugar, with real ingredients, that active, health-conscious individuals will enjoy and feel better about drinking.”

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Miami Cocktail Co. will be expanding throughout Florida, California, Georgia, Illinois, New York, Texas, and Tennessee in early Q1 2020 lead by a highly experienced team, who brings with them decades of experience and an excellent network within the beverage industry. Joining the team is Michael Rieck, Senior Vice President of Sales in North America formerly of Schieffelin & Somerset, Bacardi, Charmer Industries NY, Blackheath Beverage Group and Stillhouse Spirits Co., who adds over 25 years of industry experience and expertise to the company. In addition, Chester Brandes is joining as Senior Advisor. Having been the President of Finlandia Vodka, SVP Global Sales of Cruzan Rum, and President & CEO of Imperial Brands, Brandes brings over 45 years of industry experience to Miami Cocktail Company. ABOUT MIAMI COCKTAIL COMPANY Founded by spirits industry and hospitality veterans Ross Graham and Simon Benstead, Miami Cocktail Co. has evolved into a leading ready-to-serve organic craft cocktail company based in Wynwood, Miami. Made with organic, authentic and wholesome ingredients, Miami Cocktail Co. beverages are wine-based, all natural and gluten-free cocktails with no additives, preservatives, artificial colors, flavors, sweeteners, or negligible sulfites. Miami Cocktail Co. Small Batch Originals are available in 750-ml. bottles of three distinct delicious varieties – Sunset Sangria, Blood Orange Mimosa and Copper Pot Margarita – using wine as each cocktail base and only real fruit and fruit juices to finish the cocktails. 100 calories per serving, SRP $14.99. The ready-to-drink, wine-based Organic SPRITZ line comes in five vibrant pastel BPA-free cans, including Organic Bellini, Margarita, Mimosa, Paloma and Sangria SPRITZ. 110 calories per serving, SRP $12.99 per 4-pack of 8.4-ounce cans. FOR MORE INFORMATION: Instagram: @miamicocktailcompany

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s an industry, we are constantly working to anticipate consumer trends, to capitalise on the next big thing. As is the case in fashion, in food and drink, some trends are fleeting, while others evolve, have regular revivals, or become permanent fixtures. Understanding how different trends work and how likely they are to go the distance can be challenging, but also great fun! At Synergy, our marketers and innovation team have unique access to a wide range of information and insight from our customers - food manufacturers and food service suppliers – from the diverse markets we operate in and from our broad network of chefs, flavour experts and market researchers. We have taken all of this intelligence and brought it together to develop five modern consumer profiles, focusing on Millennials and Generation Z, which we think encapsulate the key, enduring trends of our time. The mindful consumer wants to know much more about where their food comes from. They choose natural, whole foods that are minimally processed and contain ‘store-cupboard’ ingredients.


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Provenance is important, so locally sourced or grown ingredients will appeal. Mindful consumers are motivated to eat foods when they are in season, as part of this desire for local, home-grown and sustainable choices. The trend for mindful shopping has been shaped by global food scandals that gradually eroded consumer trust in brands. 38% of consumers agree that they trust a product with a shorter ingredients list more than they do a long one. (1) Consumers want more control over what they are buying and eating, so choice is key. Many brands are catering to these requirements, such as Oddbox, a home delivery service that features “wonky” vegetables that might otherwise be rejected. They may look odd, but they are just as nutritious as any other vegetable. Another example is Ugly Drinks – “ugly”, they claim because they are just a drink with nothing artificial added. The revolutionary consumer is always on the go and loves to try new things. With the amount of choice now available, manufacturers aim to stand out with interesting flavours and formats, which appeal to this market. Examples include sweet/savoury cross-overs such as savoury flavours in yogurt or ice-cream and hybrid products evolving from concepts like the ‘Cronut’.


Interesting new products include Wicked Kitchen vegan ready meals, Ben & Jerry’s vegan range, Milkybar Wowsomes with 30% less sugar and Mars Protein. 5. The connected consumer Now that there are more than 4 billion people (over 50% of the global population) with access to the internet, connectivity is central to many aspects of modern life and food is no exception. The connected The rise in craft or artisanal products Interesting eating experiences, whether they consumer is on the look out for the latest appeals to this type of consumer. They food trends, is an avid social media are based around flavour pairings, novel want rarer, more premium treats and are user and is keen to try new and unusual formats or unusual sensory experiences, all moving away from more mainstream products and flavours. Food choices are brands. They have a revolutionary approach appeal. Adventurous consumers often make influenced by visual appeal more than to eating, with traditional meal times and choices on a whim, making them less brand ever and the more ‘instagrammable’, the loyal and more open to whatever takes their formats being shunned in favour of the better. Social media has made a success of fancy. Capturing their attention is key. proliferation of healthy and nutritious Noteworthy new product launches include Clr many food influencers, with Deliciously snacks. Three in ten UK adults say they Cff (Clear Coffee), the world’s first colourless Ella, Joe Wicks and Miguel Barclay being have bought a craft alcoholic drink. (2) notable examples. Savvy brands are quickly Often active and healthy, these consumers coffee that claims to tackle teeth staining launching products based on social media issues that can arise from too much coffee are also choosing snacks, such as energy consumption, but still provides the great taste or blogging trends to cater to this market. balls, that will help them to meet their Good examples of products fuelled by macronutrient intake targets. Interesting of coffee. Other examples include biscuit flavoured Yorkshire tea, Sushi kits and Street connected consumers are Deliciously new products that cater to these trends Ella and The Food Medic – Overnight include Huel, a revolutionary brand in itself food meal kits such as Wahaca, that offer oats. Last year Waitrose tapped into the offering nutritionally complete, convenient consumers a wide range of more esoteric and “instagrammable” trend with the launch of food in a shake and Veggie Plot’s Savoury exciting ingredients from around the world in an Easter Egg dressed up as an avocado. Yoghurt, a yogurt blended with no fat, no one convenient meal kit. added sugar Greek yogurt with a range of The balanced consumer is aware of what’s in Consumer trends of tomorrow savoury ingredients and herbs. their food and is keen to cut back on meat. These five consumer profiles encapsulate Plant-based dishes appeal to them for health many of the major trends that we The adventurous consumer seeks and environmental reasons. They also happily feel have longevity. Of course, many inspiration, new culinary experiences experiment with meat alternative products. consumers would fit into several of the and focuses on authenticity. Global travel, Leading active and healthy lifestyles, balanced profiles and therefore there is no one street food festivals and social media all consumers are well educated about RDAs size fits all. However, we are seeing many inspire them to shun anything but the most and the importance of reducing sugar, salt brands launching new ranges or product genuine versions of world foods New or and fat consumption. They favour less sweet extensions that can be clearly pegged to rare cuisines appeal to them, as do regional products and scrutinise nutrition labels. Not one of the profiles. There are also many varieties of more mainstream cuisines, such only does the balanced consumer focus on the new brands emerging that are focusing on as Indian or Mexican. While authenticity eradication of unhealthy ingredients, but they one or two of the key trends to stand out. is important, adventurous consumers are also welcome positive nutritional additions One thing is for sure – these consumer open to deliberate playfulness such as such as increased protein and fibre. Fad dieting trends will continue to evolve, challenge merging Asian and US foods with dishes is off the agenda, but products that offer and inspire all of us in the food industry, like Korean fried chicken or Wagyu and documented health benefits, particularly for Kimchi burgers. gut health and in supporting fitness regimes, appeal. Food & Beverage Magazine Januar y





To Mentor Fresh Crop Of Kitchen Disasters In Brand-New Season Of Worst Cooks In America


or the first time, Alton Brown is joining Anne Burrell to transform a roster of terrible cooks into culinary shape with challenges bigger and crazier than ever in a brand-new season of Worst Cooks in America. The fan-favorite series pits two teams of atrocious cooks, one led by Alton and the other by Anne, against each other in a rigorous kitchen boot camp designed to transform their food skills. In the end, only the one recruit who makes the most impressive culinary improvement wins a $25,000 cash prize and bragging rights for their team leader. The ten-episode season premieres on Sunday, January 5th at 9pm (all times ET/PT) on Food Network.

“Our viewers know anything can, and does, happen on Worst Cooks and kicking off the New Year with a new season has become a tradition,” said Courtney White, President, Food Network. “Having Alton join Anne at boot camp delivers more unexpected moments than ever.” This season’s recruits are: Shannon Akins (Tempe, Arizona); Lulu Boykin (Pittsboro, North Carolina); Monica Colwell (Hazard, Kentucky); Joe Deese (Fulton, Alabama); Jefferson Goldie (Chicago, Illinois); Ryan Grovey (Seattle, Washington); Michael Jones-Better (Philadelphia, Pennsylvania); Dakota Klaes (New York, New York); Leo Lech (Washington, West Virginia); Curtis Long (Seneca, South Carolina); Kelly Ngoc Mac (Pasadena, California);


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Bridget Praytor (Colorado Springs, Colorado); Leslie Rivera-Silva (Washington D.C.); Jolynn Singh (Allen, Texas); Kevin So (Brooklyn, New York) and Alexandra Tiso (Eastchester, New York). In the season premiere, sixteen of the country’s worst cooks enter boot camp with dreams of putting their kitchen nightmares behind them. Mentors Anne Burrell and Alton Brown want to see what they’re dealing with, so they ask the recruits to make their infamous signature dish and the results are truly disastrous. After being sorted into teams, Anne and Alton teach their recruits a chicken soup and sandwich dish and the competitors with the worst dishes are sent home. Upcoming episodes feature a Chinese New Year celebration, tailgate-themed challenge and the return of fan-favorite game Remote Control Chef. The season culminates on Sunday, March 8th at 9pm with the two most-improved recruits preparing a three-course restaurant quality meal for judges Kelly Choi, Brian Mazza and Jet Tila in a blind taste-test to determine the winner of $25,000 and bragging rights for their mentor. Fans can meet the new recruits, relive the top moments from boot camp and get an exclusive, extended look at Anne and Alton’s cooking demos at WorstCooks. Tell us about your biggest kitchen disaster and follow the competition on social and using #WorstCooks.

Food & Beverage Magazine Januar y




Fresh summer menu to delight travelling palates at Quills InterContinental OR Tambo David Kaplan, Alex Day, Ravi DeRossi and Devon Tarby announce the opening of Death & Co Los Angeles, representing the second expansion of the brand to a major US city. When Death & Co burst onto the scene in New York City’s East Village more than thirteen years ago, the establishment was helmed by unrivaled talent behind the bar, a group that pushed the art of cocktail creation to a new level and, in many ways, ushered in a new era of cocktail culture. Now, the Death & Co family will bring that same approach to a robust, inventive drinks and culinary program at its new subterranean residence in the heart of LA’s burgeoning Arts District, and will open just as its flagship did, with a celebration on New Year’s Eve. Located at 818 E. 3rd Street, Death & Co Los Angeles will feature two unique hospitality experiences encompassed in an environment that is reminiscent of the original bar. Upon entering the building, guests head down a flight of stairs to the basement level and are immediately transported to a moody, windowless refuge from the bustling streets outside. They will first encounter Standing Room, a sleek walk-up bar with a focused menu of just eight cocktails. Operating on a first come, first served basis, Standing Room accommodates just 30 people at a time, and, although the bar provides a singular experience of its own, it is partly designed to be the pre-Death & Co experience. Featuring familiar and straightforward flavor combinations, the menu at Standing Room allows guests to grab a quick drink while they wait for their table in the next room over, or cap off the night if their evening is winding down.


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Down a corridor past Standing Room lives the main Death & Co bar -- the vivid focal point of the room with cascading liquor steps, outfitted with 15 seats, and surrounded by deep-hued banquettes, tables, and nooks. Taking inspiration from previous locations while working to create a new expression of the Death & Co brand, design partner AAmp Studio seamlessly integrates rich colors, textures, and elaborate millwork throughout the space, resulting in a classic yet playful ambience, and one that evokes a sense of discovery. The Death & Co cocktail menu, led and developed by Beverage Director, Tyson Buhler, and Head Bartender, Matthew Belanger, features an original list of 25 cocktails that rotate seasonally and are presented in a colorful, imaginative tome, chockful of libations organized by drink profile.

Death & Co’s aim is to ensure that there is something for everyone -- from simple and understandable riffs to the more avant garde creations, to low-ABV and no-ABV options. In addition to Death & Co’s signature menu, Head Bartender Matthew Belanger leads a bar staff that is fully versed on a wealth of classic cocktails. A curated variety of draft, bottled, and canned beer is available, along with a range of thoughtfully selected wines.

Death & Co Los Angeles is in soft opening now and will open to the public Tuesday, January 31st with a New Year’s Eve celebration that will be ticketed through Eventbrite. Tickets can be purchased here. Nightly service will follow from 6pm -- 2:00am. Standing Room will be open only Thursdays through Saturdays from 6pm to late. Death & Co and Standing Room do not accept reservations, and are accommodated on a first come, first served basis. For more information on “In terms of the comprehensive drinks experience, the Death & Co, please visit team took inspiration not only from the agricultural bounty of Southern California but also the incredible diversity of spirits available in the state,” says Matthew Belanger. “Some of our favorite craft distilleries are based on the west coast, like St. George Spirits in Alameda, as well as Clear Creek Distillery in Oregon, and through our development process we discovered a number of new California-based producers as well, like Oakland Spirits Company. With all those inspirations in mind we tried to create a fun, accessible menu that reflects the diverse flavors and cultural influences that make up the Los Angeles culinary landscape.” Alongside the cocktail program, Death & Co Los Angeles features a dynamic food program of fresh, product-forward selections, led by Culinary Director Wes Hamilton and Chef Ana Palomares. With the bounty of the Pacific Ocean and year-round local produce readily available, Death & Co’s menu is diverse, creative and inviting -- a perfect collaborative partner to the beverage program. Guest will find offerings ranging from small snacks and amuse style dishes to larger, sharable plates. “We’ve always believed that what makes the Death & Co brand special is more than just our little bar in the East Village,” says Death & Co Co-Owner, David Kaplan. “Death & Co has resonated so well with our guests because it serves cocktails with passion and attentive hospitality in a uniquely democratic setting. It’s this energy that we’re excited to express in so many dynamic ways. Death & Co LA is an evolution from where we began years ago, and we couldn’t be more excited to bring that energy to LA’s already thriving food and drink scene.”

Food & Beverage Magazine Januar y





• For an afternoon pick-me-up, visit Lyon’s Distilling Company for rum tastings or St. Michaels Winery, a local winemaker featuring 18 different wines, a tasting room and retail shop. • Back at Inn at Perry Cabin, cozy up next to the fire with the new seasonal Rum Winter Coffee featuring Amaretto Disaronno, Bailey’s, and rum from Lyon’s Distilling topped with a smore-inspired combination of graham cracker mix, torched marshmallows, chocolate shavings.

Montauk’s Surf Lodge Announces Opening Of The Snow Lodge In Aspen Who: Jayma Cardoso, the visionary founder and creative director of The Surf Lodge in Montauk, is heading West for the Winter Season. After 11 years directing the pre-eminent showcase of music, food, fashion and art in Montauk, she will be launching The Snow Lodge at the base of the mountain in the center of Aspen.

• For an intimate, casual dinner, enjoy Maryland’s twist on comfort food at Purser’s Pub with dishes including the molten Crab & Spinach Dip, Roasted Harris Creek Oysters with Fresno chili and charred kale, followed by the Chesapeake Bay Crab Cake. Finish the night off with a sweet treat: the seasonal Smith Island cake, a classic dessert originally from the small remote Smith Island, located on the Chesapeake Bay. Day 3 -- Stay Snowed “Inn” • Wake up refreshed and head to a much needed R&R at the Spa at Perry Cabin for a winter retreat with these indulgent treatments focused on renewal and warmth. • A skin nourishing treatment featuring blend of apple and pear made in-house and used to exfoliate the skin while the heated body wrap replenishes the body of lost Natural Microderm Facial.

What: The fabulous Surf Lodge is opening its second permanent location, The Snow Lodge in Aspen. As with the original Surf Lodge Aspen’s Snow Lodge will feature a locally sourced menu, craft cocktails, The Famous Surf Lodge Concert Series and world class DJ’s. Also featured will be Art, Fashion, Wellness and Chef • The Spa will launch new enhancement treatments incollaborations with partners from around the globe.. cluding targeted CBD application, patchology, and othThe Surf Lodge owner and Creative director Jayma Cardoso is er treatments incorporating natural ingredients such as in Aspen scoping out the best local talent in Music, Art, Fashion ruby crystals, mint, coconut milk, and other seasonal and food in order to make Aspen’s Snow Lodge as true to the West botanicals. and the amazing culture of Aspen as the Surf Lodge is organic to Montauk. • As snow blankets the region, spend the afternoon Montauk’s legendary taste-maker Bob Melet of Melet Mercantile and Crow’s Nest fame is designing The Snow Lodge with Jayma Cardoso to be authentic to the Aspen spirit. Bob Melet’s last project in Colorado was working for Ralph Lauren to co design the famous Ralph Lauren Double R Ranch’s Main house and guest buildings. Bob and Jayma have spent the last month sourcing art and objects from the areas Shops, Antique shops, Swap meets and back roads.

curled up by the fire with a favorite book, or enjoy the daily activities offered at the Inn including whiskey tastings, simulators at Inn at Perry Cabin’s golf course LINKS, cell photography classes, paint & sip, and more.

• Before heading home, book a return trip to Inn at Perry Cabin. Spring is just three months away: the daffodils are in bloom, the tennis courts are open, and the 12 year old Melet Mercantile in Montauk has been a must stop for sailboats are back in the water. taste-makers and influencers from around the globe to pick up everything from recycled unique clothes to taxidermied sharks to • April marks the Return of the Fleet, a seasonal welinteresting objects and books. This Summer Bob Melet and Gucci coming of the sailboats as they return to Inn at Perry collaborated on a very successful Gucci X Melet Mercantile pop up Cabin and kick-start the spring and summer season on in his store featuring original Gucci x Melet designs. the Chesapeake Bay. 66

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Award Winning Spirits FROM AROUND THE WORLD

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

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There are lovely ways to use plants from your garden in such things as tomato with avocado salad or a Chinese Salad using Chinese powder in the salad dressing. Follow these recipes for a great Greek Salad with Hummus or a Green Salad with a kicky salad dressing all using plants from your vegetable garden. Plants from your garden will be maturing very soon leaving you with an abundance of fresh foods for great culinary uses like Tomato with Avocado salad or a Greek Salad with a hummus recipe for dipping pita bread. When your vegetable garden starts to produce for your table, you should have recipes using fresh herbs for an herb dressing, and vegetables on hand to use them in the most imaginative ways.

When your tomatoes start to give up dozens of their fruit give some away, but better yet here are some recipes, an especially super one for Tomato with Avocado salad, that you can use for your family or a weekend get together with neighbours and friends. DRESS UP YOUR TOMATOES WITH AN HERB DRESSING

There are lovely ways to use plants from your garden in such things as tomato with avocado salad or a Chinese Salad using Chinese powder in the salad dressing. Follow these recipes for a great Greek Salad with Hummus or a Green Salad with a kicky salad dressing all using plants from your vegetable garden. Plants from your garden will be maturing very soon leaving you with an abundance of fresh foods for great culinary uses like Tomato with Avocado salad or a Greek Salad with a hummus recipe for dipping pita bread. When your vegetable garden starts to produce for your table, you should have recipes using fresh herbs for an herb dressing, and vegetables on hand to use them in the most imaginative ways. Here are some recipes to give you maximum enjoyment of great salads and salad dressings. Be creative, use these as just examples and add a few personal touches, consider your vegetable garden as a living cuisine capable of any number of new twists. 68

Food & Beverage Magazine Januar y


Use three or four of your fresh tomatoes, peel them if you wish and slice them any thickness you want. Then slice some Red Onion or Vidalia Onions to place on top. Snip some of your fresh herbs like, basil and oregano. In a screw top jar, add Ÿ cup of olive oil or vegetable oil (or use half of each for flavour.) Then drizzle in 2 tablespoons of a flavoured vinegar (balsamic, tarragon, garlic, sherry, or raspberry – change it up for variety). Add your fresh herbs. Let the flavours blend for about 1-2 hours before using, and shake well before adding to the salad. Next, sprinkle salt and pepper onto the tomatoes and dress with your Herb salad dressing. Here again, get creative, use fresh sliced mozzarella or grated parmesan on the tomato salad for another variation in using your plants from your garden.

You could use tarragon dressing to make the tomato salad a little different. Use the same basic ingredients but from your kitchen garden substitute one tablespoon tarragon leaves and 2 teaspoons of snipped chives for the basil and oregano. Here you should only use tarragon vinegar. Whichever herbs you

choose, garnish the plate with fresh sprigs of the herb for added interest and colour.


A CHINESE TOMATO WITH AVOCADO SALAD For an entirely different taste and presentation try making a Tomato with Avocado salad with five spice Chinese powder. You won’t be growing the Chinese powder but you can find it in most grocery stores. Spices have the power to create subtle or powerful flavours and this recipe using the Chinese powder will prove it. First peel and slice about 4 tomatoes. Do the same to two ripe avocados. You can add some cucumber slices and make a bed for the salad out of romaine leaves or any leaves you have grown in your vegetable gardens. After you have prepared the salad make the salad dressing with ½ of cup of olive or vegetable oil (or half of both). Use two tablespoons or tarragon or white vinegar. Add 1 teaspoon of Chinese five spice powder, a tablespoon of finely chopped basil, ½ teaspoon of both lemon juice and salt, mash a clove of garlic, a pinch of dry mustard and black pepper and add it to your screw top jar with all the other ingredients. Mix well and refrigerate at least two hours before serving over the salad. Here again use fresh herbs or the tomato peel twirled into a rose shape for garnishing the plate. A GREEN CHINESE SALAD, GREEK SALAD OR LENTIL SALAD WITH VEGETABLES Let’s switch gears from tomato salads to a Green Salad, a Greek Salad and a Lentil Salad with Vegetables. The first is a scrumptious crunchy green salad which can be paired with a protein like chopped eggs or slices of grilled chicken or a starch, perhaps diced potatoes or chick peas to make a complete meal. A CRUNCHY GREEN CHINESE SALAD For your green Chinese salad you will need 1 cup of Chinese salad leaves or any vegetable garden salad makings you have grown, or you have on hand. Chop one green pepper with the ribs removed, 3 tablespoons of lovage or fresh spearmint, finely diced celery and spring onions or ramps sliced diagonally. Mix together. Your salad dressing will be a mayonnaise based mixture. Put four tablespoons of mayonnaise into a screw top jar with 2 tablespoons of orange juice, the grated rind of an orange, 2 tablespoons of fresh chopped parsley, 1 teaspoon of sea salt and 2 cloves of garlic finely chopped. Shake vigorously and chill for several hours before serving. Put a pretty garnish on each plate and you have a perfect summer meal.

What is more refreshing on a hot summer day than a cool Greek Salad? Thinly slice a cucumber from your garden patch, chop your tomatoes coarsely, and toss together with 1/2 to 1 cup of feta cheese (Greek cheese found in your dairy aisle), and a dozen or so of Greek black olives. You will want to dress this simply with 1 clove of garlic chopped finely, 3 tablespoons of your fresh basil also finely chopped, 1 tablespoon each of lemon juice and olive oil (use only olive oil here), and some grinds of black pepper. Mix everything well and serve the salad on arranged beds of sprouts. Serve with hot crusty bread or for real treat heat some pita rounds and serve the salad with warm pita quarters and the following hummus recipe. Hummus Recipe:1 12-oz can garbanzo beans1 clove garlic2 tbsp extra virgin olive oil2-3 tbsp tahini sauce (sesame paste) found in ethnic sections or gourmet storesjuice of 1 small lemon½ tsp salt Drain 1/3 of the water from the can of garbanzo beans into a small bowl. Set aside for later use. In a blender, mix together the garbanzo beans with the remaining can water and the rest of the ingredients. Blend for 1-2 minutes until a smooth, slightly fluid paste is formed. If desired, add small amount of the saved can water and blend to create a more fluid consistency. A LOVELY LENTIL SALAD WITH VEGETABLES FROM YOUR GARDENS And our last summer salad will use fresh lentil sprouts and veggies from your vegetable garden. You will need 1 ½ cups of fresh lentil sprouts, one large red pepper diced with ribs removed, ½ cup of broccoli and cauliflower flowerets each, and 1/2 cup of sliced mushrooms of your choice. You will want a dressing with kick so, in your screw top jar mix 2 tablespoons of sesame oil, 2 tablespoons of cider vinegar, 1 tablespoon of freshly grated ginger, 2 tablespoons of orange juice and 1 teaspoon of soy sauce. Shake the dressing until well combined then pour over the salad. This is a perfect salad to add seeds or nuts to for additional protein. So there you have five great summer salads to help you use plants from your garden. Don’t forget that if you are growing any edible flowers, like nasturtiums, to add them to your garnish. Use your imagination and the different plants from your garden for an unending, delicious, living cuisine. Food & Beverage Magazine Januar y





St.Michaels, Maryland


An alternative to The Hamptons, Maine, and other East Coast seaside escapes, St. Michaels, Maryland is an under-the-radar waterfront destination ideal for travelers looking for a quick getaway to truly relax and unwind this winter. St. Michaels, steeped in the region’s crabbing and oystering traditions, is just a quick 90-minute drive from Washington D.C. and Baltimore and easily accessible via AMTRAK from Boston, NYC and Philadelphia.

• For an afternoon pick-me-up, visit Lyon’s Distilling Company for rum tastings or St. Michaels Winery, a local winemaker featuring 18 different wines, a tasting room and retail shop. • Back at Inn at Perry Cabin, cozy up next to the fire with the new seasonal Rum Winter Coffee featuring Amaretto Disaronno, Bailey’s, and rum from Lyon’s Distilling topped with a smore-inspired combination of graham cracker mix, torched marshmallows, chocolate shavings. • For an intimate, casual dinner, enjoy Maryland’s twist on comfort food at Purser’s Pub with dishes including the molten Crab & Spinach Dip, Roasted Harris Creek Oysters with Fresno chili and charred kale, followed by the Chesapeake Bay Crab Cake. Finish the night off with a sweet treat: the seasonal Smith Island cake, a classic dessert originally from the small remote Smith Island, located on the Chesapeake Bay.

Day 3 -- Stay Snowed “Inn” • Wake up refreshed and head to a much needed R&R at the Spa at Perry Cabin for a winter retreat with these indulgent treatments focused on renewal and warmth. • A skin nourishing treatment featuring blend of apple and pear made in-house and used to exfoliate the skin Below is an outline of a weekend itinerary at the Inn at Perry Cabin while the heated body wrap replenishes the body of lost -- from delicious twists on traditional dishes (from lobster roll to a Natural Microderm Facial. crab roll) and cocktails to a day in St. Michaels or a simple R&R at • The Spa will launch new enhancement treatments inthe Inn for a snowed “Inn” retreat. cluding targeted CBD application, patchology, and other treatments incorporating natural ingredients such as Day 1 -- Arrive to the Eastern Shore • Arrive at Inn at Perry Cabin where the rooms and suites have all ruby crystals, mint, coconut milk, and other seasonal the charm and character expected from a hotel that came to life just botanicals. after the War of 1812. A hidden gem situated on 26 acres of farmland along the Miles River, Inn at Perry Cabin now embodies the • As snow blankets the region, spend the afternoon curled up by the fire with a favorite book, or enjoy the true essence of a luxury resort. daily activities offered at the Inn including whiskey • Culinary adventure begins at the award-winning STARS, where tastings, simulators at Inn at Perry Cabin’s golf course Executive Chef Gregory Wiener introduces Chesapeake Bay cook- LINKS, cell photography classes, paint & sip, and more. ing beginning with the day’s catch -- fresh rockfish, flounder, crab, and oysters (in peak season now through early spring) -- and pairs • Before heading home, book a return trip to Inn at it with seasonal vegetables picked from the inn’s garden or neigh- Perry Cabin. Spring is just three months away: the daffodils are in bloom, the tennis courts are open, and the boring farms. sailboats are back in the water. • While overlooking the sunrise over the Miles River, enjoy a quiet morning with breakfast in bed and indulge on fresh crab benedict • April marks the Return of the Fleet, a seasonal welcoming of the sailboats as they return to Inn at Perry or the savory-and-sweet zucchini pancakes. Cabin and kick-start the spring and summer season on the Chesapeake Bay. Nestled along the Chesapeake Bay, Inn at Perry Cabin is the region’s only luxury resort grounded in elegance and a celebrated nautical identity. The quintessential essence of Maryland’s Eastern Shore is evident throughout the boutique estate, overlooking a picturesque winter-on-water backdrop.



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45% ALC. 90 PROOF





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