FOOD & BEVERAGES MAGAZINE JUNE 2019 by Food & Beverage Magazine

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Food & Beverage Magazine June 2019

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Food & Beverage Magazine June

2019

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FOOD & BEVERAGE MAGAZINE was created by Publisher Michael Politz with the expert help of original advisory board members: Bobby Flay,

Original Advisory Board

Wolfgang Puck, Emeril Lagasse, Mario Batali, Kerry Simon.

David Burke

Back of the House

Kerry Simon

Michael Politz Publisher

Bobby Flay

Wolfgang Puck Emeril Lagasse

Gary Coles Creative Director

Morgan Westling Editor

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Food & Beverage Magazine June 2019

Have you recently been on a lookout for some summertime desserts? Desserts that are served cold always have their own charm. One might often believe that the list of cold desserts is dominated by ice cream in its numerous flavors. But what about chocolate? PUBLISHER Michael Politz Phone: Phone: 888-959-7260 ext 101 Email: michael@fb101.com EDITORIAL Editor: Lauren McIndoo Email: editor@fbmagazine.com DESIGN

JUNE 2019 SUMMERTIME DESSERTS So many people are health-conscious, so many people are obese, so many people eat

Creative Director: Gary Coles Email: gcoles@fb101.com

terrible food - greasy, fatty, over-processed, and so many people don’t get enough exercise. Why

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even think about eating chocolate for dessert?

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Because there’s nothing like the “mouth-feel” of chocolate; because it’s the additives, not the chocolate itself, that are fattening or that can cause allergic reactions; and because, after a

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long hard day of “being good”, eating something that “feels” decadent can be very very satisfying. How wonderful then if what feels decadent is actually good for you!

Website: www.fb101.com Publisher - Micheal Politz • Food & Beverage Magazine® is owned and published electronically by Beautiful People LLC. Copyright 19952016 Beautiful People LLC. All rights reserved. Food & Beverage Magazine® and distinctive logo are trademarks owned by Beautiful People LLC. “fb101.com” is a trademark of Beautiful People LLC. No part of this electronic magazine may be reproduced without the written consent of Food & Beverage Magazine. Requests for permission should be directed to: editor@ fb101.com. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm. Nor are we afflicated with any other Food&Beverage or Hospitality publication. Articles and Comments are welcome, but they should be on-topic and well-expressed.

End your meal with the perfect dessert - a bit of dark chocolate. Break off a small piece and place it in your mouth. Let it melt slowly, enjoying the texture and savoring the taste. Then another bite.Fine dark chocolates have subtle flavors reminiscent of fruits, nuts, coffee, herbs, and much more. Additional cream, sugar, etc. is what adds the calories, if that concerns you, eat less. Eat the best chocolate available - this isn’t necessarily the most expensive chocolate. Try many varieties and choose the one most delicious to YOU! Always, eat what you enjoy, and enjoy what you eat. And for us, this is chocolate!

On The Cover

DESSERTS

䘀伀伀䐀☀䈀䔀嘀䔀刀䄀䜀䔀 FBPOCASTS•CUISINE•RESTAURANTS•CHEFS•LIBATIONS•INDUSTRY•RECIPES•TRENDS

JUNE 2019

2019

倀刀─䘀

AWARDS

WHAT’S A SHRUB YOU ASK?

DAWN PROFESSIONAL

THINK OUTSIDE THE SINK

MAGAZINE

JESSE BONGIOVI

TALKS PARTNERSHIP WITH UMAMI BURGER

Food & Beverage Magazine June

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CONTENTS

Feature

UMAMI BURGER COLLABORATES WITH

ON THE MENU

EDITORIAL Summertime Desserts

EDITORS LETTER

A “Dessert” is a meal course that usually comes after dinner.

JESSE BONGIOVI and HALL OF FAME ROCK LEGEND JON BON JOVI AND HAMPTON WATER 16

Shrubs are a cocktail mixer and drinking vinegar which can also be used in various other forms and recipes. According to Anna’s Kitchen owner Anna Scott.

The PR%F Awards are the most recent to enter the scene with a new platform; designed to build awareness and notoriety while getting the brands in front of the correct decision makers.

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CBD Wellness Brand Says it Regularly Receives Food & Beverages Ideas.

DAWN PROFESSIONAL

24 DESSERTS Dessert Pizzas come in many forms and multi flavors.

#Pr%f & Design Destinction Awards

CULTIVATE

Think outside the Sink Inproving Resturant Cleanliness.

WHAT’S A SHRUB

FOH #PerfectlyPlated Chefs

MIXOLOGY D e s s e r t W i n e s a re ve r y s we e t , a n d a re t y pi c a l l y m u ch th i cke r.

Q&A With Chef Alex Diaz, Chef Angel David Moreno, Chef Masa Shiraishi and Chef Ramon Villasenor.

Food & Beverage Magazine June 2019

There are numerous reasons to eat dessert. And if you have a special event coming up, most of the time you want to have a cake. Be sure to contact a good cake bakery to ensure you get just what you want. Respectfully, A “Dessert” is a meal course that usually comes after dinner. Most often Dessert foods are of sweet food but can also be of a strongly flavored food, such as cheese, like cheese cake. The world dessert comes from the Old French word “desservir”, which means ‘to clear the table’. Often times in the English language dessert is confused with the word desert (note only one “s”), which is a baren peice of land normally with sand as soil, such as Las Vegas. In today’s culture dessert recipes have become a popular item for discussion, as they are a winning way to win people over at the end of any meal. This is partly because if you serve a mediocre meal, with an excellent dessert, people will remember you for the dessert and forget about the mea Most cultures, have a seperate final distinction between the main course, and the sweet course. This is not true however in some cultures, who will mix in sweet and savoury dishes throughout the entire meal. Dessert is, often times seen as a separate meal or snack, rather than a course and can be eaten some time after the meal by many individuals. Because of it’s wide spread popularity there are even some restaurants that specialize in desserts. Healthy Desserts Can be Fulfilling Adding nuts to your healthy dessert will provide you with healthy proteins as well as the good fat that your body needs. But make sure that you do not consume nuts in your after dinner treats in large quantities. Nuts are tasty and good for you but they are also on the fattening side and can enlarge your waistline if you are not paying attention! Enjoy all the tasty palate pleasing summer treats. Michael S. Politz Publisher, Food and Beverage Magazine

Food & Beverage Magazine June

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TOP SELLING

SPIRIT IN THE

INDUSTRY 1

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Food & Beverage Magazine June 2019

LATEST TRENDS

CBD Wellness Brand Cultivate Says it Regularly Receives Food & Drink Recipe Ideas from Fans Cultivate, a new wellness brand focusing on thoughtfully-developed Cannabidiol (CBD) -based products for the body and spirit, is looking into mindful ways to incorporate the plant-based oils and tinctures into health-conscious food and drinks, thanks to its resourceful clients. While the company’s high-quality SoftGels and topical balms, crafted with broad-spectrum, phytocannabinoid-rich hemp oil, are quite popular, it’s Cultivate’s peppermint-infused tincture that’s getting extra attention these days. “There are a lot of ways to enjoy CBD, but I’m learning that fans are getting creative and adding a few drops of our minty tincture formula to their alcoholic beverages, desserts and teas for an extra kick,” says Cultivate CEO Gina Champion-Cain. The tincture’s three ingredients - phytocannabinoid-rich hemp oil, MCT oil from coconut and organic peppermint - make a tasty addition to recipes, notes Champion-Cain, and she’s been impressed with the ideas Cultivate users have come up with. “CBD tinctures are extremely popular in drinks, like adding bitters to your cocktail,” adds Champion-Cain. “People come up and tell me how they mix their tinctures - they add it to their vodka sodas, vanilla vodka drinks, lattes, margaritas, chocolate martinis, chocolate smoothies and, of course, bulletproof coffee. They’re really excited to find new ways to enjoy our products, and we’re excited that they’re excited.”

When it comes to cooking, however, “tinctures are different from CBD oil, so you don’t need to heat and cook it to add minty taste to food, you simply sprinkle a few drops on top for flavor.” The extent of CBD’s medical benefits is still ongoing with clinical trials from independent groups and the U.S. FDA, but preliminary studies - and a multitude of claims - that Cannabidiol may offer an overall health boost with anti-inflammatory, antidepressant, and anti-anxiety properties is enough for people to stock up on CBD and start incorporating it into their daily lives. “It remains to be seen whether or not CBD is a miracle product that heals what ails us, but our customers tell us that they enjoy and appreciate our line of products, and I enjoy and appreciate hearing their stories… and recipes!”

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Food & Beverage Magazine June 2019

INDUSTRY PRODUCTS

Think Outside the Sink: Tips for Improving Restaurant Cleanliness T o today’s restaurant customers, cleanliness is one of the most important things that drive them towards or away from an establishment. A study conducted by P&G Professional determined that 92% of customers weigh cleanliness heavily when considering returning to an establishment. Another report released by CheckIt revealed that while two-thirds of customers would not return to a restaurant because of hygiene, only about 16% are turned away by poor service. Not only is food quality, presentation, and service important, but a customer’s perception of the cleanliness can make or break an experience. Knowing a kitchen is clean is critical, but what’s happening outside the kitchen matters, too. So restaurants should focus on overall facility cleanliness if they want to lure customers and keep them coming back. Having the right cleaning product both in and out of the kitchen is key.

Food & Beverage Magazine June

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Dawn Professional Dish Detergent available at Sam’s Club is a great product for cutting through grease and grime in the sink. But it can also be diluted to clean countertops, dining areas, tile walls, coolers, windows and more. Dawn Professional can do the work of several different products in a very economical and efficient way. In the sink, Dawn Professional Dish Detergent can save up to 6,000 gallons of hot water per year – one gallon can make 128 sinks and more than 640 gallons of solution. Plus, it can pull double duty on other restaurant surfaces as part of a wash, rinse, and sanitize process. So in addition to saving time, Dawn Professional can help business owners large and small cut operating costs when they use it both in and outside the sink.

1. More Sanitizing, Less “Sticky” Use a good surface cleaner for your table wipe downs between every customer as part of your sanitizing process. Sitting down to a greasy table is a huge turn-off for customers, and avoiding this takes seconds. Do the same with bars and dining counters. 2. Don’t Ignore Pots, Pans And Dishes A dirty fork, plate or glass when a customer sits down to a meal isn’t just a game changer; it’s a game ender. Use a grease-cutting dish detergent for pots, pans, and dishes to cut through grime and remove traces of fingerprints. 3. Vent Hoods Need Serious Attention Vent hoods are not-so-silent offenders of an unclean kitchen. They easily become greasy and attract dust and dirt. Although most customers never see vent hoods, thorough cleanings finished with a grease-cutting solution will prevent the kind of buildup that can shut a restaurant down quickly following an inspection. Even a temporary shutdown will impact business, and violations will be published, turning away patrons.

Tips for Improving Restaurant Cleanliness Cleaning a restaurant once or multiple times daily is critical. Not only do restaurant owners have to prepare for surprise inspections, but they also have to weather online reviews from customers – the good, bad, and ugly. A BrightLocal study estimates 90 percent of consumers read online reviews before visiting a business, and with photos of great meals comes complaints about restaurant cleanliness, which can quickly tarnish a reputation. So, taking cleaning seriously can drive positive word-of-mouth online and improve profits. Here are a few easy tips for tackling messes with Dawn Professional Dish Detergent.

4. Warm Up To Cleaning Coolers Contamination in a food storage area can cause serious food-borne illnesses, which can contaminate a restaurant’s reputation, too. Don’t ignore cleaning your cooler areas daily, including the seals, which are prime locations for dirt and mildew. 5. It’s All In The Details Cleaning the big stuff is a given, but the little things can make a huge impact. At least once per week, clean laminated menus and other things that may be handled by a lot of people such as condiment and spice containers with a wash, rinse and sanitize process. Use a product that can safely and easily cut through grease and sticky substances.

Cleanliness Is Next To… Today, restaurant owners face competition literally on every corner. And while consumers may give a restaurant a second shot after a mediocre meal, most will not return to an establishment following a facility cleanliness issue. With a versatile product like Dawn Professional Dish Detergent from Sam’s Club, owners can rise above the competition, reduce costs and keep customers coming back. www.fb101com

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Food & Beverage Magazine June 2019

CELEBRITIES IN HOSPITALITY

UMAMI BURGER Collaborates WITH JESSE BONGIOVI, JON BON JOVI, AND HAMPTON WATER

“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

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Bonjovi

explains,” Hampton Water Rose has the minerality, depth and flavor notes that lend itself to food.” He continues, “Introducing and educating about how enjoyable and easy Rose pairs with everyday meals is important to us.” Created exclusively for Umami Burger, ‘The Hampton Burger’ is available at Umami Burger locations nationwide through July 14th for $13.00 About Umami Burger Founded in Los Angeles in 2009, Umami Burger has been named GQ’s “Burger of the Year,” Men’s Journal’s “Best Burger in America” and one of the “25 Most Innovative Consumer Brands of 2016” by Forbes’ CircleUp25. Currently, Umami Burger has globally 26 restaurants in California, New York, Illinois, Nevada in the USA, international presence in the Bahamas, Japan, Mexico with additional locations planned around the world. sbe, the leading lifestyle hospitality company that develops, manages and operates award-winning hospitality venues, is Umami Burger’s majority shareholder. For more information on Umami Burger, please visit umamiburger.com or follow @umamiburger or #umamiburger on Facebook,Twitter,

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Food & Beverage Magazine June 2019

I n late March I had the opportunity to attend the 34th Annual Nightclub and Bar Show in Las Vegas. This is a massive event with 50,000 attendees and 400+ exhibitors, drawing vendors and people from all over the globe. Itâ&#x20AC;&#x2122;s always fun to discover something new, unique or just plain great at this show, and this year I found it in the Emerging Brands section: a New England based business called Annaâ&#x20AC;&#x2122;s Kitchen was introducing its new line of Shrubs.

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Food & Beverage Magazine June 2019

TRENDS IN BEVERAGE

What’s A Shrub YOU MAY ASK?

Shrubs are a cocktail mixer and drinking vinegar which can also be used in various other forms and recipes. According to Anna’s Kitchen owner Anna Scott, shrub is an old culinary term for a vinegar-based cocktail mixer that goes back to American Colonial times. “In the 18th Century people would often preserve fruit in barrels of vinegar and then combine that with alcohol to drink — this concoction was called a shrub,” Anna explained, from booth 1536. “But then with the advent of refrigeration and the subsequent cola wars, the popularity of shrubs faded,” she added. But now they’re back. The last few years have seen the re-emergence of shrubs, boosted not just by the craft cocktail trend but also the awareness of the health benefits of daily doses of apple cider vinegar with the mother. 18

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Anna and her team served over 1,500 samples from her eye-catching corner booth in the show’s Emerging Brand section. Her product was over whelmingly received by all who tasted it and then lingered for a primer on the history of shrubs and what makes Anna’s so special. We awarded Anna’s Kitchen Shrubs Best in Show for a variety of reasons, not the least of which is that each of her five flavors definitely has that “WOW” factor when you taste them. Anna’s Shrubs uses only apple cider vinegar with the mother (whereas most shrubs on the market are using white vinegar) and are all Certified Organic. Also, they are made with only clean ingredients, which means no additives, preservatives or fillers — primarily fruit and apple cider vinegar with the mother. The vinegar content is the natural preservative, so the product is shelf-stable and doesn’t spoil. www.fb101com

Anna has fine-tuned her product through extensive R&D, creating five unique shrub flavors unlike any others on the market. Not too tart and not too sweet, Anna’s shrubs offer the perfect blend of apple cider vinegar with the mother, fruit and herbs. Each of the five flavors can be mixed with a favorite spirit to create adult cocktails but work equally well in mocktails paired with seltzer or tonic. There are also endless possibilities to cook with Anna’s Shrubs — think marinades, salad dressings and sauces. Each bottle comes with an attached recipe card and more recipes can be found on Anna’s website.

• Peach Jalapeno (cool) “Makes the best peach margarita you have ever had,” Anna says. “Peach is first on your palate and it’s not too sweet, then it finishes with the flavor of Jalapeno — not a bite, just a taste.” This flavor goes well with tequila, or whisky, she adds. • Cranberry Mint (sophisticated) “A perfect martini or mojito fit!” Anna says. “Goes well with vodka, gin, or light rum. The blend of the Cranberry flavor and the mint is truly incredible.” • Banana Turmeric (fun) Anna says this is probably the most interesting. “Most people taste this and are shocked by how good it is. It is ‘all things Caribbean,’’’ she explains. “This liquid sunshine packs a punch with organic bananas, raw apple cider vinegar with the mother and super-healthy turmeric. This goes well with a dark rum and will make the best-tasting (and quality) Caribbean drink you will ever have. Also, it can be a healthy addition to your morning smoothie.” • Strawberry Lemon Thyme (pretty) “This flavor pairs wonderfully with gin, vodka, light rum or sparkling wine to create an incredible Mimosa,” Anna says. “All flavors come through with just the perfect balance. The thyme gives it a beauty that no other has.”

Currently Anna’s Shrubs can be found on store shelves in the Northeast and of course on her website www. AnnasKitchenShrub.com. Each of her five organic flavors comes in 16.7 oz bottles priced at $19.99 each. Her flavors are:

• Apple Cider Ginger (tough) “If one flavor is a staple, then it is this shrub that blends perfectly with whisky or tequila. It has the complexity and strength that not only holds up but compliments the strong flavor of a whisky or bourbon.”

We here at Food and Beverage Magazine want to congratulate Anna’s Kitchen on their Best in Show award and wish her continued success with all things shrub! www.fb101com

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Food & Beverage Magazine June

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Food & Beverage Magazine June 2019

By Morgan Westling

Food & Beverage Magazine June

2019

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ne of the most delectable desserts available today is chocolate truffles. Renowned for their exquisite taste, these expensive delights can be purchased through the various well- known chocolate manufacturers such as Godiva, Lindt Lindor, and Fannie May, to name a few.

Nonetheless, chocolate lovers go absolutely mad over these decadent delicacies, and no wonder. With the recent reports that dark chocolate is healthier than milk chocolates, now you can purchase a box of dark chocolate truffles from such notable companies as Russell Stover. For example, a 17.5 ounce box costs approximately $12.00.

If you’ve ever watched any of the food channels, you may have seen segments on how chocolate truffles are made. The truffles made with chocolate mirror those that are found in the wild. What is a truffle? Basically a truffle originates from the tuber family and is considered a fungus. It is found mostly beneath the surface of the ground and can only be sniffed out by dogs. Some truffles have also been found by pigs as well. Traditionally, there are two types of truffles: black and white. The white truffle is the most expensive.

What makes truffles covered in a chocolate ganache so appealing is that they can be modified to include pecan or hazelnut toppings, coconut, or the more traditional cocoa powder.

Let’s face it; chocolate is high on most every women’s list and men as well. But giving a gift of chocolate truffles is worth its weight in gold. Go to any premium confectioner’s store and you may be able to get an inside peek as to how fresh chocolate covered truffles are made. In fact, there are a myriad of chocolate truffle recipes which you can print out from a multitude of websites as well. You can make chocolate truffles at home providing you purchase the very best chocolate, such as Ghirardelli’s.

If you’ve never had the opportunity to taste a chocolate truffle, it has a deep, rich smooth flavor that you will not forget anytime soon. Why not pick up a sample box of chocolate truffles? They are like potato chips; bet you can’t each just one!

In fact, there are a myriad of chocolate truffle recipes which you can print out from a multitude of websites as well. You can make chocolate truffles at home providing you purchase the very best chocolate, such as Ghirardelli’s. By the way, making chocolate truffles at home is quite easy. Don’t worry; you won’t be reliving the scene from the “I Love Lucy” episode wherein she and Ethel are on the chocolate assembly line. Moreover, the food channel sometimes has segments wherein not only chocolate truffles are made from scratch, but you have the opportunity to see how real truffles are often used in Italian cuisine. The shavings are used quite sparingly as the cost is prohibitive.

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Food & Beverage Magazine June 2019

SPECIALTY FOODS

ounded by Florence Mirsky in mid-2017, Kokonuggz Gourmet Chocolate Budz hit the market with quite a bang! Flo had been working in the marijuana industry for about 15 years, and when attending a cannabis festival, came up with this great idea. With cannabis legalization roaring forward, people need the right snacks at the right time. What could be better than pure chocolate and candy that replicates weed?

When Kokonuggz was first introduced, many confused it with real weed products, assuming it was just another edible. Celebrities and social media influencers promoted the product shamelessly. There were articles in newspapers and magazines confusing the product with the real deal. For those who enjoy some relaxation with real marijuana products, Kokonuggz is the ideal complement.

While at the festival, Flo thought, “everyone was really high, and gets the munchies, what could be better than chocolate candy that looks like weed?” And, so Kokonuggz was born. With her partner, Berner, who is the founder of Berner Cookies, an edible marijuana product, and known as the “DJ Khaled of the marijuana business” with a ton of followers, Flo worked on developing a candy that looks just like weed and The dessert pizza history is rather unknown, but these offers a “real sugar high!”

specialized pies have been a hit with foodies for some time. Consumers can find these in corporate chains such as Dominoes, Cici’s, and other fast food restaurants, but it is just as easy to make your own. These dessert pies come in many types. For example, Cici’s Pizza serves a Bavarian Crème slice as well as an apple crunch flavor. Dominoes once had some fudge chocolate options, but many self made chefs and cooks alike are finding fun ways to make their own dessert flavors at home. Many recipes can be found online, as well as instructions and unique tips for baking a pie with the kids. Making a dessert pizza pie is incredibly fun and easy to do with children, and is often cited as a great way to enhance bond between parent and child. For anyone interested in keeping the young adults at home, this is another great way to spend some great cooking time with the young ones. These dessert pizzas come in many forms. Recipes online can be found to make blueberry flavors, multi fruit pies, white and dark chocolate, apple crisp, and even vanilla ice cream pies. Literally any dessert one can ponder can be incorporated into the recipes, and all it takes is a little research online to find the best recipe for you and your little ones. Here’s just one of our favorite recipes:

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Kokonuggz is moving forward with rapid speed, gaining popularity with celebrities and social media influencers who are loving it. Entirely hand-made, this terrific chocolate candy comes in ten different delicious flavors, ranging from Patty Cake, Red Velvet Cake, Peanut Butter, and Cookies and Cream, to fruity versions like Banana, Kush Berry, Lemonade, and Strawberry Shortcake. Coming soon: the latest new flavor, Amber Rose Birthday Cake. Taking the weed industry by storm, Kokonuggz is perfectâ&#x20AC;&#x201D;it resembles weed but donâ&#x20AC;&#x2122;t be confused, thinking it is an edible or made from actual weed), but it is entirely chocolate and contains no THC or CBD. Kokonuggz will soon be introducing versions of their delicious candy that contain CBD, for those who want to feel some relaxation while they enjoy the candy. All Kokonuggz products are gluten free (though not vegan).

Kokonuggz recently partnered with Verano Holdings, a huge company based out of Chicago, and continues to develop new products that offer products for weed lovers everywhere. In collaboration with Bare Woods, Kokonuggz now offers chocolate blunts that are plenty of fun and tasty, too. Legal in every state, because they do not contain any medication, this snack is quickly growing as the next big chocolate product. Enjoy Kokonuggs in jars, baggies, blunts, and more. Keep them on hand for your next party or just to enjoy while you are relaxing! New products are showing up all the time, so visit https://kokonuggz.com/ and check out the many great options. Find Kokonuggz on Instagram: @kokonuggz Find Kokonuggz on Facebook: @KokoNuggzUSA

Kokonuggz ships all of their products worldwide, and with no medication in them, they can be shipped anywhere without restriction. If you want to buy them in person, you can find them in many smoke shops, sneaker stores, and even many bakeries offering hand made products.

Florence Mirsky www.fb101com

Food & Beverage Magazine June 2019

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SPECIALTY DESSERTS

THINGS YOU CAN MAKE

WITH GELATO

Gelato is an exciting and diverse Italian dessert that comes in a wide variety of flavors. Even though it is referred to as an Italian dessert, it is something that is enjoyed all over the world.

If you have always wanted to visit Italy but haven’t had the time or money, there is still a way you can experience what it is like to live in Italy. You can always try some of the foods and treats that come from Italy. For example, one tasty treat you can try is gelato. If you are not sure what gelato is, then you will be pleased to know that it is the equivalent of ice cream, only better.

If you have enjoyed your venture into Italian society by tasting some of their popular desserts like their ice cream, you may want to add this treat into your daily diet. You can add some to some of your favorite breakfasts, lunches and dinners. Let’s not forget about desserts. Since it is a very healthy treat, you can have it as Fat coats the tongue, creating a much as you want. layer between the taste buds and the food you are eating, and colder food Have you ever had an ice cream cake numbs the tongue a bit, making it before? Instead of using ice cream, try more difficult to actually taste the using a bit of sorbetto instead. You will food. Since gelato has less fat and is be amazed at the intense and electrify- warmer than ice cream, the flavors ing taste that will leave you coming back come through more and are more for more. You can also use it in teas, and intense. These factors also make other types of drinks. Any type of dessert for a smoother consistency whereas you can think of, you can find a way to ice cream has more of a fine crystal incorporate Italian sorbetto into it. texture.

Since gelato is much heavier than ice cream, it tends to have more flavors as well. Due to this fact, many people consider it to be a specialty that is often reserved for special occasions. It is commonly referred to as ice milk and depending on where you are can be found in two different versions. In the Northern part of Italy, gelato is made with more dairy products. In the Southern part of The differences in both treats’ composiItaly, it is made with more fruit juices tions and the way they are stored affect and liquids. Although it can be stored for the way they taste and feel in your mouth. many several months, it tastes the best when it is freshly made. It does not have a high fat content of at least 10%, it cannot be legally classified as ice cream in the United States. It is much softer and can be smoothed and twisted with a spoon. Due to its smoother texture, it does not need to be frozen as hard as regular ice cream. In fact, many gelato makers tend to store their products in freezers that are specially made for this Italian ice cream.

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Once you have had a chance to taste some of the delicacies that Italy has to offer, you can feel more comfortable about the idea of travelling to Italy. You may even want to start saving up some money for a nice little vacation there. No matter what you decide , you always have the option to eat any type of dessert you like without feeling guilty about the ingredients in it. Don’t be afraid to experiment and sample some of the hundred flavors that are available. There are also many new flavors being developed everyday.

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Food & Beverage Magazine June 2019

GOURMET DESSERTS

DESSERTS Can be Fulfilling

HEALTHY A person does not need to end their meal with an unhealthy and fattening sweet because there are healthy desserts available. Double chocolate cake and New York cheesecake are delicious but they are not doing anybody any favors in the waistline. That is why it is better to switch oneâ&#x20AC;&#x2122;s reliance on processed sugars and sweets and start thinking about he healthier alternatives available. For those who want to eat something sweet and creamy, instead of having the cheesecake, have a strawberry short cake. These can be made as a healthy dessert that eliminates some of the fat and sugars. By substituting the sugar for a zero calorie sweetener mixed with some fresh juice the berries are in a healthier glaze. Also, one can eat a sponge cake with it, which will be less fattening than a shortcake. Berries in a juice glaze also taste great over ice cream. For those yearning for a chocolate fix there are many ways to make creamy, fudgy brownies as healthy desserts. Also, one of the biggest secrets is to simply reduce the size of the portion you serve yourself. To improve the health of these use low fat cream cheese and replace the eggs with egg whites. Also, use dark chocolate and cocoa as these have less fat and sugar added to them. Also, to add some healthy elements, consider adding chopped walnuts or pecans to the batter.

Food & Beverage Magazine June

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If cookies are up your alley think about making chocolate chip oatmeal and banana cookies. These are sweet and gooey just like your traditional cookie, but they have the added potassium and moistness of bananas and the fiber of a bowl of oatmeal. If you use semi sweet or dark chocolate chips you get all of the antioxidant benefits and reduce the fat. You can even substitute almond or soy milk for dairy milk, making these low fat and healthy desserts. If the idea of trying to bake healthy desserts is too tempting and too daunting consider making something that will satisfy your sweet tooth but not entice you to overindulge. Take lowfat plain yogurt and layer it in a cup with fresh berries and other fruits. Now you have a sweet and tangy snack that is full of healthy protein and nutrition. This can be adjusted to cater to whatever produce is in season and made quickly whenever the sweet tooth strikes. Healthy desserts do not need to be bland and flavorless. There are recipes out there to turn all of a personâ&#x20AC;&#x2122;s favorites into nutritious and delicious alternatives. The secret is looking for recipes that maintain the essential flavors while substituting the most damaging ingredients.

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BOSTONBEST Restaurants for Desserts

Many of the Best Boston Restaurants bake their own confections to entice customers with the delicious smells alone. The best restaurants for desserts are the one who make their own or put their own touch on delicious treats. Boston has some of the best restaurants for global dining. All cultures come together in the streets. On a warm day, smells

like sandwiches, bakery items, and hot meals from all over can

overtake your senses. Many of the Best Boston Restaurants bake their own confections to entice customers with the delicious smells alone. The best restaurants for desserts are the one who make their own or put their own touch on delicious treats.

Many people from all over the world flock to Boston for the delicious pastries of the North End. The Italian inspired bakeries

If you are looking for more of a dinner and dessert option, Boston has plenty of varieties of settings. Many restaurants make desserts in house and do so very well. Newbury Street in downtown Boston has a wide selection of restaurants with homemade cakes, torts, ice cream and even Italian gelato. Many restaurants offer wide coffee and cordial lists to accompany their dessert selections. If you are unsure of how to pair a dessert item and drink many servers will help you to fit your palette. Often, restaurants will create dessert menus to share, knowing that many customers would like something small after a larger meal. Desserts are something not to be overlooked when picking a restaurant , keep an eye out for great bakeries and dessert bars when making a dining choice in Boston.

pump decadent aromas into the tiny streets of the North End in

Boston. Mikeâ&#x20AC;&#x2122;s Pastry and Modern Bakery are two of the most well known bakeries in Boston. The rival bakeries have die-

hard fans and are conveniently located on the same road. Both

produce cannolis, cookies, brownies, and croissants, every type of bread, specialty cakes and gorgeous tarts. Both bakeries are

also wildly popular and always host long lines down the scenic sidewalks. Of course once you have waited in line smelling all

the delicious options for several minutes or even hours, what you see is just as good as what you have smelled.

Colorful confections line the walls as tasty, sticky treats lay

under the glass counter tops. Each option you lay eyes on is tastier than the last and the cakes tower over head. Bakers and cashiers

are running around at a fearless pace through the crowds and

indecisive customers. It can be very difficult to choose just one

treat. I usually end up with more than I can eat and definitely more than I had in mind. But, I am never disappointed with the quality.

I am a huge fan of a good cannoli. However, the bakeries in

Boston donâ&#x20AC;&#x2122;t just make good cannolis, they make the best. Any way you can think of, they can make. Plain, chocolate dipped, chocolate shell, chocolate ricotta, sprinkles on top, caramel inside, or the best I have tried peanut butter chocolate shell with

chocolate cream cheese filling. The Best Boston Restaurants and Bakeries know that in order to wow customers, they are going

to have to create something new. The bakeries of the North End definitely do this very well.

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Food & Beverage Magazine June 2019

TRENDS IN BEVERAGES

DESSERT WINES

IS THE PERFECT WAY TO END YOUR MEAL

WHAT IS CRANBERRY? Cranberries are a versatile fruit and their benefits make them useful in food as well as in medicinal products. The Latin name for the cranberry plant is Vaccinium macrocarpon and they are one of the native fruits of North America. Cranberries have a tremendous amount of antioxidant capacity as compared to arelike very sweet, andand areapples. typically much thicker measures and richer other Dessert vegetableswines and fruits broccoli, spinach, One cup of cranberries a total 8983 antioxidant capacity. than table wines. The servings of dessert wines are much smaller than table

wines. They usually with dessert a meal because disorthe The health benefits of are cranberry juiceserved include relief from urinaryfollowing tract infection (UTI), respiratory ders, kidney stones, cancer, and heartwines diseases. It is also beneficial preventing stomach disorders and sweetness of dessert complements theinsweetness of desserts. diabetes, as well as gum diseases caused by dental plaque. Phytonutrients, which are naturally derived plant compounds, are present in cranberries and have been found to prevent a wide range of health problems. 30

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you ask any group of wine enthusiasts what they think of dessert wines, you are likely to get mixed reactions. Some wine drinkers wouldn’t think of “insulting” their palate with sweet or fortified wines, while others wouldn’t dare end a meal without a delightful dessert wine. As with many things in the wonderful world of wine, there are many degrees of taste involved. Dessert wines are very sweet, and are typically much thicker and richer than table wines. The servings of dessert wines are much smaller than table wines. They are usually served with dessert following a meal because the sweetness of dessert wines complements the sweetness of desserts. Like any wine and food pairing, it’s essential to pair dessert wines with foods that they will balance nicely. Dessert wines should always be sweeter than the dessert with which they are served. The reason for this is that if your dessert is sweeter than the wine, the wine will taste bitter after you take a bite of dessert. However, if the wine is sweeter than the dessert, taking a bite of dessert will actually calm the sweetness of the wine somewhat.

HOW DESSERT WINES ARE MADE Grapes destined to be made into dessert wines are harvested when they are at a higher sugar content than table wine grapes. Their ageing process is halted before all of the sugar is able to ferment, leaving a distinct residual sweetness. Then, either additional alcohol (usually brandy) is added to make fortified wine, or the immature wine is concentrated to condense the alcohol content. Though choosing a dessert wine can seem intimidating, it’s actually a very enjoyable process. They tend to be more expensive than table wines, but they also last much longer due to the small portions. When you find a dessert wine that you enjoy , you will never want to end a meal without it again.

Finding dessert wines to go well with chocolate desserts can pose a great challenge, since it’s rare to find a dessert wine that is richer and sweeter than a chocolate dessert. TYPES OF DESSERT WINES The very definition of a dessert wine is the topic of debate in the wine community. In the United States, the legal definition of a dessert wine is one that is fortified and contains more than 15% alcohol by volume. However, many people believe that it is the sugar content that makes the distinction. After all, some fortified wines with more than 15% alcohol are in fact aperitifs, meant to be consumed before eating, not after. Sherry is perhaps the most well-known of dessert wines. It is typically made in Spain. Port follows closely in popularity as a well-known dessert wine originating in Portugal. Marsala (from Italy) and Madeira (from Portugal) are other popular choices of fortified dessert wines. There are also several non-fortified wines which may be used as dessert wines in some instances, such as Moscato d’Asti and Vin Santo (of Italian origin) and Sauternes or Champagne Doux (from France).

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Food & Beverage Magazine June 2019

SPECIALTY DESSERTS

SORBET IS A TASTY AND HEALTHY

ALTERNATIVE TO ICE CREAM

A dessert that is made from sweetened water that is flavored puree or juice is known as sorbet. This dessert comes in an assortment of flavors and is always fat free and dairy free.

Sorbets differ from ice cream in that they do not contain dairy products that have an air copiously whipped in.” Sorbet • Has zero fat • Has between 80-130 calories • Contains more sugar • Contains more Vitamin C • Loaded with fruit Ice Cream • Has 5-7g of fat on average • Has 140/150 calories per half cup on average • Americas favorite vanilla and chocolate contain no fruit The verdict is that sorbets wins! Even though these fruit based ice treats may be higher in sugar content than regular ice cream, it still makes for a much healthier treat. It is also important to note that not all sorbets are alike and the smoothness you will receive from this product will depend on the secondary ingredients because they tend to alter the structure of the frozen recipe. A sorbet that contains less or more water will make a big difference in the recipe’s texture. If you want the best tasting sorbets available, purchase this treat from a company that has a long history of selling delicious, yogurts, gelatos, and sorbet.

Food & Beverage Magazine June

Sorbets can also be a healthy and delicious dessert for those allergic to dairy products because it contains no dairy. There are also vegan-friendly frozen ice alternatives available for those who have eliminated meats from their diet. Some of the Sorbet flavors that are available include blood orange, peach ginger, blackberry cabernet, and raspberry. Remember the difference between sorbet and sherbet just a matter If you desire to live a healthier lifestyle, of pronunciation? Is gelato just but do not want to skimp on taste, choose ice cream with an Italian accent? a delicious frozen ice cream alternative You’d be forgiven for thinking so: as your dessert of choice. This dessert the terms are used interchangeably can be a great choice for an after-dinner in conversation all the time. But treat , or as part of an elegant dessert actually, when it comes to labeling when hosting a dinner. Visit the website frozen treats in the supermarket, the of those who have been in the business USDA adheres to precise guideof selling these delicious treats for many lines. Want the scoop? Here’s our years and checkout the benefits as well as handy guide to seven of the most the flavors they have available. You can common varieties. also find out about the additional products they sell in addition to recipes that When you have a glut of fresh have sorbets as their main ingredient. summer fruit, sorbets are the answer. You don’t need a recipe — just a basic template to follow and a little creativity. Strawberry-peach sorbet? Mint-infused watermelon sorbet? Raspberry-rosé sorbet? Yes, let’s make all of these this summer.

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Food & Beverage Magazine June 2019

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Food & Beverage Magazine June 2019

DESSERTS PAIRING

Boozy Brownies with Salted Caramel Rum Sauce cks) un

Ingredients 1 cup (2 sticks) unsalted butter 3oz semi-sweet chocolate ½ cup unsweetened cocoa powder 2 cups sugar ½ tsp coarse salt ½ Tbs vanilla extract 3 eggs 1 ½ cups all-purpose flour 1/3 cup Sailor Jerry Rum 1.

Eating tip

Cover with lightly greased plastic wrap. Set aside in a warm place for 30 to 40 minutes or until dough has almost doubled in size. Meanwhile, preheat fan-forced oven at 200°C/180°C. Brush dough top with egg.

2. Dust with extra flour. Bake for 35 to 40 minutes. Turn bread, top side up, onto a wire rack to cool. Serve at room temperature.

when brownies are ready they should be eaten responsibly! Ingredients 1. 2. 1. Preheat oven to 350°F and butter a 9 x 9 inch baking pan. 3. 4. 2. Place butter and semi-sweet chocolate in a medium sized sauce pan and heat on low. Stir every few minutes until completely melted and smooth. Remove from heat and transfer to a mixing bowl. Stir in cocoa powder, sugar, salt, and vanilla. Beat in eggs one at a time until completely mixed in. Stir in Sydney Blend and then rum until completely mixed. 5. 6. 3. Using a rubber spatula, scrape batter into prepared baking dish and smooth the top. Place in the oven to bake for 30 minutes or until a toothpick inserted into the center comes out clean.

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Food & Beverage Magazine June 2019

SPECIALTY DESSERTS

Treat Yourself with Most

Delightful Carrot Cake

Just as your sexy little outfit is incomplete without your sexy pair of shoes, a pleasant dinner is not over until you have had your dessert.

Every top rated restaurant, all over the world, serves some of the most divine desserts at the end of a four course meal. Chefs believe that one should eat not just with their mouth but with their eyes as well. That is why, when you order a portion of a traditional carrot cake, you will find it embellished to entice your senses. Desserts are an invitation to commit a sin, the guilt of which is too pleasurable. Hence, do not be alarmed if your spoon drops from your hand the moment you take mouthful of the delicious cake.

Michelin rated restaurants often require pastry chefs with great talent. But on a daily basis, every amateur baker loves to bake for their family and friends. Furthermore, every amateur baker has his or her signature dish. Some are experts in baking the perfect ice cream cake. To others, their great aunt has left the chocolate peanut butter cake recipe as a family heirloom. While some just keep on looking for ways to improve a standard carrot cake recipe. Well known pastry chefs too began like this at some point of time. In the recent past, a new trend has caught up with people and that is of online shopping. A while ago, e-retail shopping was limited to apparels, accessories, footwear etc. But now that people are becoming tech savvy quickly, they are understanding the benefits of online shopping for this delicious tradional treat and even finding the perfect recipe.

These days you will find several online bakeries that sell freshly baked chocolate peanut butter cake quite easily. Even if you do not or cannot bake cakes, you can browse through the variety of cakes available. Just like e-retail stores, e-bakeries too let you make thorough comparison before you make your decision. Most excellently, be it carrot cake or ice cream cake, they taste exactly like you used to have them as child. Once you have decided on a particular cake design, all you have to do is place an order online forty eight hours before you need it. The e-bakery will ask for some specifications like, size of the cake, quantity, date and time of delivery. Once they confirm your order, then you mention the flavor of your choice for instance, carrot cake.

Combining two different flavors to create a third, absolutely different flavor is an art. For instance, what happens when the bitter taste of cocoa is united with the that of roasted, ground peanut? You get the very tempting chocolate peanut butter cake. Besides, whoever invented ice cream cake, must be a real genius. Cakes are something that everybody loves. Some people even pursue baking as a hobby because it gives them joy. If taken seriously, baking could be an excellent career choice; 38

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Food & Beverage Magazine June 2019

FOOD PARING These margarita bars knows the meaning of a good time and they’re inviting you to the party. Get your boozy eating on.

MARGARITA Boozed TREATS Hot summer nights, and margaritas. Or should we make that margarita bars? Margarita Bars are like a lemon bar but with a margarita filling: lime juice and tequila make a gooey margarita in bar form on a graham cracker crust!

These bars are super easy and they’re the perfect dessert for summer. Start with a thick graham cracker crust. I pre-bake it a little so it’s crunchy and not soggy after you add the margarita topping. The filling is based off of my favorite white chocolate lemon bars except I turned them into your favorite summer drink by using lime juice, orange juice, and tequila. Let’s break the Margarita bars are the marriage of components down: two wonderful recipes: lemon bars and Lime Juice: please use fresh, if you can. margaritas. They have a crunchy graham You need lime zest but you can omit it if you really can’t find cracker crust and a lemon-bar like filling, limes. I know they’re a pain to squeeze but using a lemon but instead of lemon it’s margarita flavor. squeezer helps immensely. My favorite margaritas always I made these bars last week, ate two, and have orange liqueur in them, so I added 1 tablespoon of fresh promptly sent the rest to Jordan’s school. orange juice to the mix. Lime bars like this have no place in my house. I will literally eat myself sick on And, lastly, tequila. I wanted these bars to have a more them. Same thing with lemon bars, lime authentic margarita taste and for that you need tequila. You curd, and lime cheesecake. I think I like can omit the tequila if you want or need too. Just add more orange or lime juice. citrus more than I like chocolate. 40

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1 1/2 cups graham cracker crumbs 7 tablespoons unsalted butter — melted (no substitutions use REAL butter) 2 1/4 cup granulated sugar — divided 4 eggs 1/3 cup fresh lime juice — from about 5-6 limes 1 teaspoon lime zest 1 tablespoon fresh orange

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Food & Beverage Magazine June 2019

HEALTH

Acai Berry Juice

A NUTRITIONAL PROFILE

Drinking fruit juice is a superb way to boost the percentage of nutrients that we absorb from fruits, and most notably - antioxidants.

A juice machine will sufficiently tear open the tightly bound fibers in fruits to free great numbers of antioxidants making them available for digestion. Drinking fruit juice is a superb way to boost the percentage of nutrients that we absorb from fruits, and most notably - antioxidants. A juice machine will sufficiently tear open the tightly bound fibers in fruits to free great numbers of antioxidants making them available for digestion. If we eat whole fruits, we just loosen a small amount of these antioxidants by comparison. Basically, when we create fruit juicer recipes we let go of fiber to achieve a boost in the number of other nutrition. It is also interesting to understand that the different colors of fruits points out what specific antioxidants they embody. These antioxidants are the plant pigments that deliver this wonderful stream of color. This is why it is great idea to eat/drink as many colors as we can to take advantage of the plethora of antioxidants and their respective benefits. So, lets investigate the respective colors, which antioxidants create them and the benefits for health they may provide. 42

Food & Beverage Magazine June

Blue/Purple Fruits Blueberries, blackcurrant, acai berries and some species of cranberries are a superb source of antioxidants called anthocyanins. Anthocyanins create distinctive hues of blue moving to almost black based their concentrations and their acidity levels. Anthocyanins help maintain strong and supple arteries to keep at bay heart disease, raised blood pressure levels and they also help defend us against cancer. Red Fruits It is an antioxidant called lycopene that creates the red coloring in fruits. Lycopene has been one of the more often-studied of antioxidants and discovered to be a very effective at lowering our chances of developing cancer and especially at reducing the risk of prostate cancer in men. Inexplicably. lycopene assembles inside of the prostate tissue to protect it from free-radical damage that sometimes result in cancerous growths.

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Yellow Fruits It is an antioxidant called hydroxy carotenoid that creates the yellow color in lemons, yellow plums and other yellow fruits. In spite of the fat there is very little data referring to the effects of this antioxidant, hydroxy carotenoid can help protect us from cancer and heart-related problems as all antioxidants do. Orange Fruits Oranges, guava and other orange hued fruits contain the powerful antioxidant called beta-carotene. Research has shown that beta carotene is excessively powerful at defending us against cardiovascular problems and connected conditions. People who eat at least a serving of beta-carotene rich foods each day are fifty percent less likely to fall victim to a coronary infarction as the people who eat less than one serving a day!

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RED GOLD FROM EUROPE.

THE ART OF PERFECTION, PRESERVED FOR YOUR TABLE.

Canned tomatoes are a kitchen essential, but not all canned tomatoes are the same. Whether youâ&#x20AC;&#x2122;re a home cook or a 5 Star Chef, the European tomato is more than a necessity, it is a culinary treasure. Grown in a generous and fertile land, rich in culture that transforms food into an internationally-recognised work of art. Picked at its peak of ripeness, then preserved by time-honored methods, these European tomatoes are highest in quality, flavor, beauty and goodness. Mother Nature at her finest: Red Gold from Europe!

Download the App RGFE or go to the website redgoldfromeurope.com

The content of this promotion campaign represents the views of the author only and is his/her sole responsibility. The European Commission does not accept any responsibility for any use that may be made of the information it contains. www.fb101com Food & Beverage

Magazine June 2019

INDUSTRYNEWS

Fruit Juice Market and the Requirements for Setting up a Fruit Juice Manufacturing Plant

One of the biggest factors driving this market is the increasing trend towards health and wellness where consumers are shifting from carbonated drinks towards natural beverages. A fruit juice is a liquid that is naturally contained and extracted from fruits. Although many fruit juices are obtained as a result of expressing the liquid from the whole or cut fruit, there are many fruits where the distinction is not so apparent, e.g. fruits like apple, mango and banana when squeezed yields little or no juice; rather flesh is obtained which, when comminuted, will result in a dense puree and directly cannot be consumed as a drink. For commercial purposes, processes involved in juice manufacturing differs from fruit to fruit Although the more developed regions such as Western Europe and North America currently account for the majority of the fruit juice consumption, future growth in these markets is expected to be limited as a result of the high maturity levels in these market. Meanwhile, developing markets such as Asia, Latin America and the combined markets of Middle East and Africa, are projected to display superior growth rates over the forecast period. Large population and rising incomes in these regions will prove to be the major factors driving the growth of the fruit juice industry in the coming years. Latest study “Fruit Juice (Orange Juice) Manufacturing Plant Project Report: Industry Trends, Manufacturing Process, Machinery, Raw Materials, Cost and Revenue” provides a techno-commercial roadmap for setting up a fruit juice manufacturing plant. The study, which has been done by one of the world’s leading research and advisory firms, covers all the requisite aspects of the fruit juice industry.

Food & Beverage Magazine June

2019

This ranges from macro overview of the market to micro details of the industry performance, processing and manufacturing requirements, project cost, project funding, project economics, expected returns on investment, profit margins, etc. This report is a must-read for entrepreneurs, investors, researchers, consultants, business strategists, and all those who are planning to foray into the fruit juice industry in any manner. Key Questions Answered in This Report? • What are the key success and risk factors in the fruit juice industry? • How has the fruit juice market performed so far and how will it perform in the coming years? • What is the structure of the fruit juice industry and who are the key players? • What are the various unit operations involved in a fruit juice manufacturing plant? • What is the total size of land required for setting up a fruit juice plant? • What are the machinery requirements for setting up a fruit juice plant? • What are the raw material requirements for setting up a fruit juice plant? • What are the utility requirements for setting up a fruit juice plant? • What are the manpower requirements for setting up a fruit juice plant? • What are the infrastructure costs for setting up a fruit juice plant? • What are the capital costs for setting up a fruit juice plant? • What are the operating costs for setting up a fruit juice plant? • What should be the pricing mechanism of fruit juice? • What will be the income and expenditures for a fruit juice plant? • What is the time required to break-even?

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Food & Beverage Magazine June 2019

PRODUCT HARDWARE

Frozen Yogurt MACHINE

Can Boost Your Profits It is likely you might witness a good increase in business, since frozen yogurt are becoming more and more popular and people are ready to try out new versions of this old recipe. Most of these machines can also be switched over to serve ice creams. So buying multiple frozen yogurt machine might not be a bad idea at all. Food business owners and restaurant owners who look for increasing customer satisfaction in order to develop sales and goodwill must seriously think about buying the commercial frozen yogurt machine. This enables you include a delicious treat which is enjoyed by every person of a family. With the increasing popularity of frozen yogurt in White Plains, NY, the idea of adding a frozen yogurt machine seems fruitful. It is likely you might witness a good increase in business, since frozen yogurt are becoming more and more popular and people are ready to try out new versions of this old recipe.

It is important to prepare well in advance before buying a frozen yogurt machine in White Plains, NY. Deciding upon your need and your preferences is the most important thing to consider. A good busy buffet might need at least 40 quarts serving model. A small hot dog or a sandwich shop can afford a counter top model. If you are planning to own a franchise of frozen yogurt in White Plains, NY, you will have to purchase multiple machines to meet the requirements of the consumers. Most of these machines can also be switched over to serve ice creams. So buying multiple frozen yogurt machine might not be a bad idea at all.

What exactly set off as a few bold freestanding outlets here and there presenting what was then that not-quite-acquired flavor of frozen yogurt, has expanded into a chain of stores with franchises well through state lines. They can be so popular that many of these stores have brand status from across the nation. They’re so popular which has been accepted by You can choose suppliers who can pro- name or perhaps just by the frozen yogurt vide good discounts on frozen yogurt ma- kiosk structure. chines. You can choose any brand according to your preference and your budget. It Since temperatures are ever increasing, is not always easy to decide upon a certain ever more people discover good reasons brand but if you are well prepared and you to line up and find out what the fascinaknow what you want, you will surely get a tion is all about. Active patrons of the great deal. frozen yogurt business are simply just too glad to keep coming back and even new The business related to frozen yogurt individuals are locating them everyday. is on a high and hence everyone wants On the assortment of flavors and toppings to cash in the opportunity. Food trends available, many people won’t soon run out usually stay for a very long period of time of things to look into. Plus, along with the , given they are flexible and respect highly recommended nutritious benefits consumer’s wants. The leading summer yogurt gives, customers won’t soon run blockbuster isn’t a movie, it’s a business. out of reasons for coming back as well.

Buying a commercial frozen yogurt machine in White Plains, NY is not cheap. Purchase of a frozen yogurt machine for a middle level business might be a very bold decision. An estimated price of a good quality machine may differ, but it probably will not be less than $6000. At this price, you can easily buy a machine which can serve a good amount of quarts in a single go. Although there are many high serving counterpart models available, 20 quarts for a medium sized business will be enough. A high volume floor standing model might cost you double of a commercial medium sized frozen yogurt machine. 46

Food & Beverage Magazine June

It’s the frozen yogurt franchise business. Over the last couple of years, the frozen yogurt phenomena has never slowed down. To the contrary, it has snowballed. In every state, alot more retailers are really opening; as well as in time to beat the summer heat.

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Yogurt, the frozen selection or perhaps not, is beneficial for the health for some reasons-and that doesn’t age-discriminate also. The benefits it gives you has a little something for anybody: young, not so young, and also the young once. Regardless of which age you might be, there will be something good in it for you, by simply eating yogurt. Therefore, if you’re going out on the beach or even park on a hot summer day and you find your energy flagging, go give yourself a break to a snack. Mosey on over to the frozen yogurt kiosk and grab yourself a good scoop, buy a fruit to top it off or not. Not only can match the afternoon energy deficitScience Articles, you’ll even be taking in a little something extra good for your entire body. It’s far better than putting a portion of cake inside your mouth and guzzling coffee just like it’s leaving style.

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Food & Beverage Magazine June 2019

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2019

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Food & Beverage Magazine June 2019

#PERFECTLY PLATEDCHEF

Alex Diaz serves as the executive chef for Sub-Zero Wolf ’s newest showroom in the United States. The approximately 9,000-square-foot experiential showroom in the heart of the Miami Design District brings to life the dynamic product offerings of the Sub-Zero, Wolf and Cove brands. Knowing that best way to demonstrate the excellence of the products is by showing them in action, it’s Chef Alex job to experiment and cook in Sub-Zero’s demonstration kitchen – showing clients the remarkable results that can be achieved when food is properly preserved and prepared. 50

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Q&A with

Chef Alex Diaz F&B • Chef Diaz •

WHY CHOOSE FOH DISH-WARE? The reliability, the extended selection to choose from and overall the service.

F&B • Chef Diaz •

HOW IMPORTANT IS PRESENTATION? Extremely, we live in a time where we eat with our eyes first everything in your dish must be balanced and well presented to create an experience your customers will never forget.

F&B • Chef Diaz •

WHAT IS YOUR FAVORITE LINE FROM FOH? I would have say the Artefact and Kiln collections. It’s rustic meets upscale with a hint of farm to table style from the variety of shapes and colors you can choose from.

F&B • Chef Diaz •

WHAT IS YOUR FAVORITE WAY TO PLATE? I like to be as natural as possible that way every dish I plate is unique.

F&B • Chef Diaz •

DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? Like a painter, you should create a mental canvas before you move your tools.

F&B • Chef Diaz •

WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? Everything in life happens for a reason. Mine started in a sustainable farm in PR with my grandfather his appreciation for every single ingredient made me passionate about food.

F&B • Chef Diaz •

WHO WAS YOUR GREATEST COOKING INFLUENCE? My family, I’m part of a great big family that loves to cook, they approach cooking with an open mind and end up creating great memories from it.

F&B • WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? Chef Diaz • I guess it all depends the type of cuisine that I’m using, but if I have to say one, I will say black garlic, “the garlic candy”

F&B • Chef Diaz •

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WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? I’ll say it all depends on the proper pairing. Champagne is always perfect for our warm weather days and our great fresh seafood and when it comes to reds, I like Italian reds and French bolds and earthy.

FoodDiaz, & Beverage Magazine June 2019 Q&A with Chef Continues On Next Page

F&B • Chef Diaz •

WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? I had the great pleasure to cook once for Monsieur Paul Bocuse and got called to his table to compliment the dish, it was definitely an incredible experience. His uniqueness and humbleness will forever be part of my culinary journey.

F&B • Chef Diaz •

WHAT IS YOUR FAVORITE DESSERT? That’s difficult since I have a sweet tooth, but A perfectly done crème brulee or a nice pistachio mille feuille are always at the top of my list.

F&B • Chef Diaz •

CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? Chef Alain Ducasse. I really like how he travels the world tasting every single ingredient making sure he gets it at the right time and creating the best experience he can give you. Francis Mallmann cooking freedom, Rene Redzepi simplicity Thomas Keller standards and Eric Ripert gratefulness. Combine them and that’s the style I dig. Hahahaha

F&B • Chef Diaz •

BEST THING ABOUT BEING A CHEF IS? The unlimited knowledge of cooking and techniques, the connection that you create with anyone in the world, the experience, the memories created, the joy of cooking, the happiness that comes from good food and good friends, the flavors, the drive, the passion, the art behind simplicity and how food connect us with anyone we cook for…

Chef Diaz • F&B •

HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? There’s always new trends that people follow that ends up ruining it for people that really have to live being Celiac that is the real issue.

Chef Diaz • F&B •

WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF? Learn the basic technique, have respect for every single ingredient like it’s the last one in the world, show appreciation for everything you do, be driven, have respect and discipline and over all love it since day one.

Chef Diaz • F&B •

LASTLY, WHAT DO YOU DO WHEN RELAXING? Being outdoors and disconnecting from the fast lifestyle we all live in these days make you appreciate life even more and makes you realize that the simple things and beauties in life are free…

About Chef Alex Diaz

With more than a decade of diverse experience, Chef Alex has a genuine passion for food preparation and presentation, and a depth knowledge and expertise in Italian, French, American, Japanese, Asian, and modern cuisines. Chef Alex’s love of cooking can be traced back to the formative years of his childhood when he lived on his family’s farm in Puerto Rico. It was there that he discovered the power of ingredients both simple and exotic, and the allure of the culinary world and the island’s unique fare. He was mentored by some of the most respected chefs in Puerto Rico. Along he’s carrer Chef Alex was able to work along great chefs including chefs from El Bulli in Spain, Paul Bocuse and Francis Metaias, and their influence is seen in Chef Alex command of the kitchen. His rigorous yet experimental approach to cooking is grounded in a curiosity for learning as much as possible about a particular dish, its cultural origins and the ingredients that distinguish it. Knowing the origins enables Diaz to both preserve the authenticity of the dish while adding his own unique twist to it. Food & Beverage Magazine June 2019 www.fb101com

THE CUISINE OF

Chef Alex Diaz

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Food & Beverage Magazine June 2019

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Has clearly become one of the country’s top innovative celebrity chefs, having transformed numerous restaurants in New York City and along the trendy Biscayne Corridor. He has served as Donatella Versace’s personal chef and has delighted patrons of several of Miami’s leading restaurants, including The Forge Restaurant/Wine Bar, Schnebly Winery and Miami Brewing Company, LaTour, Pavillon Grille, The Private Foundlings Club, North One 10 and Tuscan Steak, to name a few. LoSasso was also the executive chef for the Lipton Tennis Tournament, now the Miami Open. While in New York, he brought the Hudson Hotel back to dining prominence. During his four-year tenure at The Forge, LoSasso led the rebirth of the iconic restaurant, creating modernized interpretations of classic dishes from the 1960s, ‘70s and ‘80s, emphasizing farm-to-table and ocean-to-table ingredients. His “Coffee, Steak and Eggs Dish” was selected by Esquire Magazine as one of the Top Dishes in the country.

Food & Beverage Magazine June

2019

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Q&A with

Chef Moreno F&B • Chef Moreno •

WHY CHOOSE FOH DISHWARE? When you see the quality of the plateware and material in which it’s made you can’t go wrong with the ample variety of styles provided by FOH

F&B • Chef Moreno •

HOW IMPORTANT IS PRESENTATION? Presentation is probably the last thing I think about when elaborating a dish although it’s the first thing a customer receives. Needless to say it is as important as flavor.

F&B • Chef Moreno •

WHAT IS YOUR FAVORITE LINE FROM FOH? I would say as of now, Kiln. For me it looks kind of organic on a natural kind of rustic way.

F&B • Chef Moreno •

WHAT IS YOUR FAVORITE WAY TO PLATE? I like placing all the components and almost always I finish the dish with the sauces

F&B • Chef Moreno •

DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? All I can say is that for me each dish should have a story behind it and due to that I would think how my plating would help the customer understand where I’m going at

F&B • Chef Moreno •

WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? Ever since my childhood I was exposed to trying foods that where not common in my home town. I still remember when my father told me do you want to cook some chorizos? I tried it and it worked, obviously I had seen him do it before. Jeje, they where not as good as his but everyone was surprised because I was young. I developed a good palate on a young age.

F&B • Chef Moreno •

WHO WAS YOUR GREATEST COOKING INFLUENCE? Matthew Kenney

F&B • Chef Moreno •

WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? Cooking with a Chef from Lyon, France. Mark French from Silver Fork, Emeril Lagasse & a couple of Spanish Chefs.

F&B • Chef Moreno •

WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? Champagne & Cabernet Sauvignon.

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F&B • Chef Moreno •

WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? Steven Spielberg

F&B • Chef Moreno •

WHAT IS YOUR FAVORITE DESSERT?I would say a Key Lime Tart, my mother makes a great one.

F&B • Chef Moreno •

CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? Andoni Luis Aduriz / Michel Bras / Adrias.

F&B • Chef Moreno •

BEST THING ABOUT BEING A CHEF IS? You get to know different aspects of other countries cultures.

F&B • Chef Moreno •

HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL?.. I think that the way things are treated in North America have been manipulated the wrong way just because of the quantity and better selling price but when it comes to quality it sure is affected. That’s why we have so many different types of allergies nowadays, basically cross contamination of by products.

F&B • Chef Moreno •

WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF?.. Try not to be picky, read, stage at some restaurant before studying culinary arts.

F&B • Chef Moreno •

LASTLY, WHAT DO YOU DO WHEN RELAXING’S I actually like to go to the gym, try to eat something different, aged rum on the rocks, listen to Bill Evans or el Camaron.

About Chef Angel Moreno On 2002 Angel David left from Puerto Rico to Miami, FL to enrich his culinary knowledge at Johnson & Wales University. This step helped him as being part of the opening team at the world renowned chef Emeril Lagasse’srestaurant. After working 4 years in Miami Chef Angel David returned to his homeland where he placed in practice his knowledge as a Culinary Instructor at Universidad del Este and lead restaurants like Vinsanto Café, Novo Rest., Agora Café Hotel, Moriviví, and Asador San Miguel. He also participated on Puerto Rico’s first T.V. show called Operación Chef and accomplished an honorable American Culinary Federation silver medal on 2006.

Food & Beverage Magazine June

2019

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catering by

Chef Moreno

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Chef Masanori Shiraishi cooks with soul. His blend of experience, enthusiasm, vigor and training is responsible for the development of a menu fusing traditional and modern, innovative yet time-honored offerings. Chef Masa joined the CO family in 2014 and has since utilized his 25 years culinary experience and Japanese heritage to craft fresh, robust dishes with creative twists. Sourcing high-quality ingredients and securing sustainable commodities from local purveyors are standards set by Chef Masa and practiced at each CO restaurant. 58

Food & Beverage Magazine June

2019

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Q&A with

Chef Masa Shiraisha F&B • Chef Masa •

WHY CHOOSE FOH DISHWARE? FOH dishware is modern and in an appropriate price category for us; the chip warranty is also an added bonus.

F&B • Chef Masa •

HOW IMPORTANT IS PRESENTATION? Very. We serve colorful, Southeast Asian dishes, many of which are new to diners, and the first impression is critical.

F&B • Chef Masa •

WHAT IS YOUR FAVORITE LINE FROM FOH? Spiral

F&B • Chef Masa •

WHAT IS YOUR FAVORITE WAY TO PLATE? We enjoy using fresh herbs as a garnish to add style and aroma to our dishes.

F&B • Chef Masa •

DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? Be simple and clean.

F&B • Chef Masa •

WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? I always wanted to be a Chef when I was little

F&B • Chef Masa •

WHO WAS YOUR GREATEST COOKING INFLUENCE? Various members of my family have influenced my cooking over the years.

F&B • Chef Masa •

WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? Anything. I don’t have specific ingredient, I’ll cook anything….just like Iron Chef. Bring it, I’ll cook it.

F&B • Chef Masa •

WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? I do not drink -- but our house made sake infusions with fresh fruit and herbs pair perfectly with our Southeast Asian cuisine.

F&B • Chef Masa •

WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? Future WBSS Champion! – Naoya Inoue. He is the famous Japanese boxer.

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F&B • Chef Masa •

WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? Bruce Springsteen

F&B • Chef Masa •

WHAT IS YOUR FAVORITE DESSERT?Apple Tart Tatin

F&B • Chef Masa •

CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? Jean George

F&B • Chef Masa •

BEST THING ABOUT BEING A CHEF IS? all of it

F&B • Chef Masa •

HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL?.. Easy

F&B • Chef Masa •

WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF?.. Love it , knows the business of it as well

F&B • Chef Masa •

LASTLY, WHAT DO YOU DO WHEN RELAXING’S Cook , play guitar , tease my kids

About Chef Masa Shiraishi

Atlanta, ga; charleston, sc; charlotte, nc; myrtle beach, sc; raleigh, nc; savannah, ga CO’s menu is full of bright, bold flavors from Southeast Asian that every can enjoy. From noodles to pho, sushi to banh mi, our guests can explore new dishes or taste familiar ones. Pair our fresh, robust flavors with signature cocktails made from scratch and enjoy glutenfree and vegan options – a guarantee that there’s something for everyone, every time you visit.

Food & Beverage Magazine June

2019

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catering by

Chef Shiraishi

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Food & Beverage Magazine June 2019

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Food & Beverage Magazine June

2019

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Q&A with

Chef Ramon Villasenor F&B • Chef Ramon •

WHY CHOOSE FOH DISHWARE? The reason I choose FOH dishware is the quality and the stylish of their collections. Everything I had order from them is on time and excellent quality. They are professionals and offer a great customer service.

F&B • Chef Ramon •

HOW IMPORTANT IS PRESENTATION? Presentation is important to me. I like to show respect for the food and to show how all salsas, veggies, and protein are well dispersed on an appropriate plate.

F&B • Chef Ramon •

WHAT IS YOUR FAVORITE LINE FROM FOH? Nouvelle Collection and Harmony collection

F&B • Chef Ramon •

WHAT IS YOUR FAVORITE WAY TO PLATE? I love to look for the dish that will complement and enhance the particular meal.

F&B • Chef Ramon •

DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? I think it’s important to be yourself on plating and pate simple.

F&B • Chef Ramon •

WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? I had always enjoy cooking and I knew this was my career. I love doing something that I never get bore, definitely this is my passion.

F&B • Chef Ramon •

WHO WAS YOUR GREATEST COOKING INFLUENCE? My mom and dad, I had learned so much from them.

F&B • Chef Ramon •

WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? Dry peppers (chile ancho, guajillo, pasilla…)

F&B • Chef Ramon •

WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? On white wines my favorite is Zesty Sauvignon Blanc and for Red wine definitely I enjoy oak aged flavored Cabernet.

F&B • Chef Ramon •

WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? Chef Enrique Olvera, owner of Pujol Restaurant

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F&B • Chef Ramon •

WHAT IS YOUR FAVORITE DESSERT?Imposible ( part cake and part flan)

F&B • Chef Ramon •

CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? Pablo Salas, I admire his work style, his traditional cooking and his technique.

F&B • Chef Ramon •

BEST THING ABOUT BEING A CHEF IS? It’s the ability to be yourself and explore new challenges.

F&B • Chef Ramon •

HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL?.. A new way of life.

F&B • Chef Ramon •

WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF?.. Have passion for it, work hard, be consistent and persistence is important to accomplish your goals. Never give up and always set up new goals to accomplish.

F&B • Chef Ramon •

LASTLY, WHAT DO YOU DO WHEN RELAXING’S Cooking with my family and spend quality time with them.

Food & Beverage Magazine June

2019

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catering by

Chef Villasenor

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Food & Beverage Magazine June 2019

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2019

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Food & Beverage Magazine June 2019

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Food & Beverage Magazine June

2019