Food & Beverage Magazine March 2019 by Food & Beverage Magazine

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Food & Beverage Magazine March 2019

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P L E A S E D R I N K R E S P O N S I B LY

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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

Bobby Flay

Wolfgang Puck Emeril Lagasse

Coming Home for

Michael Politz Publisher

Gary Coles Creative Director —

Morgan Westling Editor

Look forward to ProWein! With a conscious, sustainable

STAFF

growth concept, ProWein has developed in 25 years from a small wine trade fair to the most important industry

COLLIN MILLINGTON SALES DIRECTOR

ProWein

CELESTE CHING VP DIGITAL INVESTMENT

MARSHA FISCHER WEST COAST SALES

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The World’s No.1 International Trade Fair for Wines and Spirits

17-19 March 2019 Düsseldorf, Germany www.prowein.com

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Food & Beverage Magazine March

Night Clubs Can Liven Up Your Evening A boring evening can turn into a time-of-your-life if you head out to night clubs instead of hitting the hay early. All it takes is a gassed-up vehicle and a sense of adventure.

PUBLISHER Michael Politz Phone: Phone: 888-959-7260 ext 101 Email: michael@fb101.com EDITORIAL Editor: Lauren McIndoo Email: editor@fbmagazine.com DESIGN Creative Director: Gary Coles Email: gcoles@fb101.com

MARCH 2019 bar • Lounge • nightclub

eading out to night clubs can be a great way to liven up an otherwise boring

ADVERTISING Sales and Marketing: Collin Millington National Sales Manager Email: fb101.com Barb Rogers Email: fbmagazine.com

LOCATION 1930 Village Center Circle 3-197 Las Vegas, NV 89134 Phone: (888) 959-7260x101 Email: assets@fbmagazine.com Website: www.fb101.com Publisher - Micheal Politz • Food & Beverage Magazine® is owned and published electronically by Beautiful People LLC. Copyright 19952016 Beautiful People LLC. All rights reserved. Food & Beverage Magazine® and distinctive logo are trademarks owned by Beautiful People LLC. “fb101.com” is a trademark of Beautiful People LLC. No part of this electronic magazine may be reproduced without the written consent of Food & Beverage Magazine. Requests for permission should be directed to: editor@ fb101.com. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm. Nor are we afflicated with any other Food&Beverage or Hospitality publication. Articles and Comments are welcome, but they should be on-topic and well-expressed.

On The Cover

evening. Perhaps you and your friends

are sitting around your house playing board games and shooting the breeze. By 10:00 p.m., a few of the couples are yawning and thinking of heading home. But wait: one of your friends has brought his van and suggests that everyone pile into his Chevy and head out for some music and entertainment. Why not? Everyone piles in, fastens their seatbelts, and the van heads downtown. ARRIVAL

Midnight Munchies

You and your friends walk down a street lined with night clubs deciding on which one to

The clock strikes midnight but you’re not

enter. There is a cover charge, an I.D. check to

Cinderella so you don’t have to head home. Oh,

make sure you’re all over the age of twenty-one,

definitely not! Instead, it’s time to order some

and each of your hands are stamped with the

midnight munchies from the appetizer menu.

venue’s fluorescent logo. You head inside and

What’s it going to be: nachos and salsa, shrimp

see that the place is dark, pulsating with music,

cocktailScience Articles, or a roast beef sandwich?

and lit with neon strings of lights. There are

You and your friends can order a variety of

couples dancing on a wooden dance floor and a

appetizers and share them. You don’t want to

few go-go girls grooving to the tunes on elevated

have too heavy of a meal when you’re going to be

platforms. You are all awestruck by the place’s

dancing the evening away.

cool vibe and glad you didn’t just hit the sack after all.

Time to Go Home

DRINKS, ANYONE? An attractive cocktail waitress in a low-cut

It’s 2:00 a.m. and finally time to head home. Your buddy isn’t sure he should drive home after

gown comes over and takes your orders for

drinking so you opt for a cab ride. There are

wine, beer, and mixed drinks. You all raise your

several taxis sitting on this street parked outside

glasses to an impromptu time out at one of the

the string of night clubs for this exact reason. Your

coolest night clubs you’ve ever seen. Pretty

friend’s van will be safe until tomorrow when one

soon, you pair off and hit the dance floor with

of you will give him a ride back to pick it up.

the crowd. A disc jockey is spinning some of your favorite tunes and the sound system is

Aren’t you glad your friend suggested heading

topnotch. What is it about alcohol that makes

out to take in some tunes and dancing at one of the

your dance moves so fluid and your rhythm

nearby night clubs? What could have turned into

quite impeccable? On nights like this, you could

a boring evening ended up being one of the most

win a round on Dancing with the Stars.

exciting ones you’ve had in a very long time.

Food & Beverage Magazine March

2019

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CONTENTS

ON THE MENU

Features

Shep Gordon

WSWA Women In Culinary Industry and Beyond

“The Supermensch,” Is Known In The Culinary World As A Legend.

NEWS NSF International Introduces Global Animal Wellness Standards

Night Clubs Atlanta The Night club Atlanta party scene is awash with clubs, bars and restaurant that are full of grandeur. Creativity is what makes these clubs tick. The clubs harbor professionally

INTERN’L TRENDS

decorated interiors.

Bistronomy is the new Gastronomy

Perfect Tequila Cocktail

James Beard Chef Semifinalists

MIXOLOGY

Take Your Tabletop To New Heights With METROWEAVE Table Mats. Protect your tables and enhance your venue’s look with durable, customizable, and stylish

FOH #PerfectlyPlated Chefs

There is nothing like the flavor of well spice seafood.

Of A Great Night Out At Bar, Lounge Or Nightclub

Provides restaurateurs a turnkey way to earn new markets and reach the off-premise diner.

HENNESSY

5 ELEMENTS

Kitchen United

Pe r fe c t Co ck ta i l s An d Ra s pb e r r y Co ck ta i l Mi xe s

Q&A With Chef Julia Doyne of “iCanCook and Chef Pamela Wasabi of Amia Miami.

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Food & Beverage Magazine March 2019

Food & Beverage Magazine March

2019

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Food & Beverage Magazine March 2019

UPCOMING INDUSTRY EVENTS

Distinguished Vineyards & Wine Partners

to Sponsor Award-Winning Film, A Fine Line, Screening Tour Celebrating Women Chefs “Timed to coincide with Women’s History Month, the tour will draw attention to the issue of underrepresentation of women in the culinary industry and beyond.”

istinguished Vineyards & Wine Partners is happy to announce that it will serve as the exclusive wine partner of the awardwinning documentary, A Fine Line, during its nationwide Screening & Tribute Tour. Directed by filmmaker Joanna James, A Fine Line chronicles the challenges faced by female chefs in the male-dominated culinary industry. The screenings will take place throughout March, during Women’s History Month, and will pay tribute to the accomplishments of women heroes changing the world through food. The tour will kick off March 1st at The Culinary Institute of America in Hyde Park, New York, where Emmy-winning TV host Lidia Bastianich will be honored for her contributions to the culinary industry. The timely documentary explores why less than 7% of head chefs and restaurant owners are women, while addressing important issues about equality in the culinary field, and beyond. In addition to screening A Fine Line, the March events

Food & Beverage Magazine March

2019

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March 25th - The Historic Savannah

Theatre, honoring Mashama Bailey of The Grey, Savannah, GA

March 26th - Nicholls State University,

honoring Leah Chase, Kristen Essig & Ann Milnek, Thibodaux, LA

March 29th - MacRostie Estate House,

will include mouthwatering food and wine receptions, as well as inspiring panel discussions featuring prominent chefs, including Cat Cora, Lidia Bastianich, Tanya Holland, Tiffany Faison, Leah Chase, Carrie Nahabedian and Mashama Bailey, as well as women farmers, winemakers and food activists. As the film’s exclusive wine partner, Distinguished Vineyards will be pouring wines from MacRostie Winery and Vineyards and Markham Vineyards during receptions for each screening. In addition, MacRostie Winemaker Heidi Bridenhagen will be on the panel for the kick-off March 1st screening, and also at the March 29th screening at the MacRostie Estate House in Healdsburg. Markham Winemaker Kim Nicholls will be on the March 8th panel in Washington D.C. and the March 30th screening at Markham Vineyards in Napa. “A Fine Line is an important film that grapples with themes at the heart of our national conversations right now, including workplace harassment, equal pay, paid parental leave, and gender equity in relation to career advancement,” said Steve Myers, Distinguished Vineyards managing director, North America. “As a company committed to equality and social equity, we are honored to help bring awareness to these issues. Our hope is that these screenings will facilitate meaningful conversations about gender diversity

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In addition to Distinguished Vineyards & Wine Partners (MacRostie and Markham), partners of A Fine Line include The James Beard Foundation, Les Dames d’Escoffier, Women Chefs and Restaurateurs, Cookgirl Nation and SheChef. Visit www.afinelinemovie.com to view the movie trailer, and to learn more about the MAPP initiative. For screening updates, you can also follow @afinelinemovie on social media.

and women leadership within the workplace, while also sparking real change.” To drive this change, Joanna James has launched MAPP, the film’s impact campaign designed to champion mentorships, affordable and accessible childcare and paid parental leave, About Distinguished with the overall goal of increasing women in Vineyards & Wine Partners culinary and hospitality leadership. Distinguished Screenings for A Fine Line will take place in the following dates in the following cities, and tickets are available on Eventbrite.com for all dates, except as noted below:

Vineyards & Wine Partners owns and represents a collection of iconic wineries worldwide. The wineries and its people are committed to programs and partnerships that support cultural March 1st - The Culinary Institute of America, sustainability with a focus on honoring Lidia Bastianich, Hyde Park, NY well-being, sociability, diversity March 3rd - New England Food Show, featuring and inclusiveness in both its Tiffany Faison, Jody Adams, Joanne Chang & workplace and the communities Valerie James, Boston, MA (Tickets through the in which they operate. Recognized as benchmarks for their regions New England Food Show) with a longstanding and pedigreed March 7th - Vermont Women’s Fund, Burlington, VT (Sold Out) history, the US portfolio includes March 8th - Ana G. Mendez University, honoring Argyle Winery in Oregon’s Amy Brandwein and Amelia Ceja, Washington, D.C. Willamette Valley, MacRostie March 9th - Independence Gardens, honoring Cat Winery in the Russian River Cora, Dallas, TX Valley, and Markham Vineyards March 12th - Johnson & Wales University, in the Napa Valley, while the Denver, CO (Tickets through Johnson & Wales) import wines include Wither Hills March 21st - National Hellenic Museum, from New Zealand’s Marlborough honoring Carrie Nahabedian, Chicago, IL region. Food & Beverage Magazine March 2019

LATEST NEWS

NEWS: March 2019

NSF International Introduces Globa l A n i ma l Wel l ness Sta nda rds

STANDARDS ESTABLISH PRACTICES FOR MANAGEMENT SYSTEMS TO ENSURE ANIMAL WELFARE, HEALTH, FEED, HOUSING AND HUSBANDRY NSF International, a global public health and safety organization known for food safety and quality, launched new Global Animal Wellness Standards to address the full lifecycle of all key species and establish best practices for how animals are kept, raised and responsibly managed. The standards are the first of their kind in establishing a universal approach to animal health and wellness.

The standards are globally applicable, as they account for variability in regulatory requirements and variations in consumer pressure. Key areas include:

As the food industry becomes increasingly attuned to consumer and investor expectations and the high demand for transparent animal welfare practices, it’s becoming imperative for organizations to define, implement and measure proper management systems for animal health, welfare, handling and care.

• Animal sources, health and safety • Design, maintenance and protection in animal environment, facilities and equipment • Animal handling, husbandry and management commitment to animal wellness culture • Feed and water

NSF Global Animal Wellness Standards establish best practices by benchmarking against global animal welfare regulations and domestic animal welfare regulatory requirements, industry standards and codes of practices. Inspired by the Five Freedoms of Animal Welfare and consistent with the International Organization for Standardization (ISO) and World Organisation of Animal Health (OIE) guidelines, NSF Global Animal Wellness Standards establish clear criteria to verify robust animal wellness management systems for beef and dairy cattle, poultr y (including egg-laying), small ruminants and hogs.

Developed by NSF International, the Global Animal Wellness Standards were reviewed by an independent panel representing industr y, academia and regulatory authorities. Technical experts from Canada, the U.S., the UK and South America were selected for their expertise including Dr. Temple Grandin, a Colorado State University animal science professor and livestock consultant. Dr. Grandin directly contributed to the review of the NSF Religious Slaughter standards, a component of the Global Animal Wellness Standards.

Food & Beverage Magazine March

2019

To achieve compliance, a facility must establish, document and implement an animal welfare management system. The standards have three tiers so there is opportunity for specifying customers to bring suppliers on board at the baseline, but encourage growth and development to achieve higher levels of compliance. The baseline level provides an entry point for farms or facilities in developing markets where practices have not yet been formalized. The next tier is “assurance” and provides specifiers with confidence that suppliers are operating with best practices in animal wellness. The third and highest tier is “certification” which demonstrates total commitment and compliance. All levels require independent audits to verify compliance and include zero tolerance for animal abuse, mistreatment or neglect. “Animal welfare is an issue that impacts the agricultural and food production industry across the globe,” said Robert Prevendar, Global Managing Director of Supply Chain Food Safety at NSF International. “NSF International’s Global Animal Wellness Standards are designed to be relevant in every country, region and market. The standards ensure specifiers, facilities and producers that a strong, consistent animal wellness system is instituted wherever animals and animal products are sourced.” NSF Global Animal Wellness Standards are a key component of the comprehensive animal wellness services provided by NSF International, which include testing, sustainability services, claim verifications and, separately, training and consulting. For more information on NSF Global Animal Wellness Standards, please visit www.nsf.org/ser vices/by-industr y/ food-safety-quality/animal-feed-welfare/ animal-welfare, www.fb101com

Bistronomy is the new Gastronomy

When the Parisian restaurant

Located on the edge of the Cape

scene first coined the term

Town Central City, and overlooking

“bistronomy”, it was in response

Cape Town’s own Central Park, The

INTERNATIONAL TRENDS

to the question: “How does one combine Company’s Garden, the venue has the casual atmosphere of a bistro with

thrilled discerning travellers ever since

an expert gastronomic experience?” 15

the day it opened its doors nine years

on Orange Hotel, Autograph Collection

ago. But now it’s also intent, with its new

in Cape Town answers the question with menu and a transformation of its dining a brand new take on the concept for

area, to welcome Capetonians to enjoy

locals and visitors alike.

the new fare.

Back in the 1990s, a promising young

The restaurant and show kitchen are

chef by the name of Yves Camdeborde

still in place, but a complete revamp has

had grown tired of the sombreness

seen walls being broken through and the

Among the new bistro-styled options on

and extortionate bills that had become

addition of new finishes, fixtures and

the menu is a range of bowl food varieties.

the norm in many top-end fine-dining

furnishings including sculptural wall

“Our Teriyaki Salmon Poke Bowl with fresh

restaurants in Paris.

art.

Norwegian Salmon and our Chicken Caesar

Bowl are some of our popular dishes.”

The aim of the revamp was to move

Working at the time at the luxurious

Hôtel de Crillon, he jumped ship to open the hotel from feeling exclusively

Douglas Allen, the general manager of the

his own establishment, La Régalade in

glamourous and closed off from the

hotel, elaborates further on the revamp

the 14th arrondissement, with a menu

world outside to more of an open urban

of both the menu and 15 on Orange itself:

he deemed, in a very bold move, to be

oasis, with rooms that invited people to

“The hotel’s renovation has been driven

‘50% gastro and 50% bistro’. Delighted

flow through them easily, and to bring

by the need to create public area spaces

to find new inspiration, renowned food

more greenery and the outdoors inside

that appeal to both in-house guests and

critic and journalist Sébastien Demorand from street level. The revamped menus

local Capetonians. With this in mind we

soon christened Camdeborde’s offerings: also reflect this ideology, continuing to

wanted to move away from the fine dining

delight visitors from abroad but now

perception of 5-star hotels and create a

also welcoming locals.

cuisine that would appeal to everybody.”

Fast forward to 2019, and it’s a trend

the world is now gleefully adopting,

Wells explains: “We’ve introduced new

The new menus therefore cater to all palates

as establishments turn their attention

menus in all our newly renovated food

and any time of day. Along with the bowl

back to what makes their customers the

and beverage areas with authentic,

food, the All Day Dining menu features

‘Bistronomy’.

happiest in this day and age. Among the fresh ingredients and keeping our Urban

delectable sandwiches such as the Classic

converts are those behind 15 on Orange

Oasis mark of craft in mind. As we’re

Reuben and traditional favourites such as

Hotel, part of the Autograph Collection

a 5-star hotel, attracting guests from

Beer Battered Fish and Chips, along with

operated by Marriott. The hotel’s

all over the world, we need to offer

charcuterie as well as cheese platters and

executive chef, Tamsyn Wells, sums

continental cuisine, so our all day menu,

even smoothies (try the decadent Peanut

up bistronomy by describing it simply

a la carte and tapas menu caters for

Butter and Jelly smoothie or, for the more

as: “High quality, fresh ingredients

these varied tastes.”

virtuous, the Yellow Healer with ingredients

prepared in an authentic manner with a

such as yoghurt, ginger and turmeric.)

focus on flavours and simplicity without frills.

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Food & Beverage Magazine March 2019

FEATURE ARTICLE 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.”

Food & Beverage Magazine March

By Morgan Westling

2019

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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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FoodGordon & Beverage Magazine March 2019 Conversation with Shep Continues On Next Page

When asking Gordon how he feels about holding such an esteemed title, he says, “I’m very proud of it. The phrase ‘Celebrity Chef’ was a vehicle to get the culinary artists the attention they deserved, so it encapsulated itself in what the public was enticed by, which was Celebrity Chefs. But it was really just hard working, great chefs who became celebrities in the same way Picasso became a celebrity or Andy Warhol became a celebrity through their art. I see chefs as artists and I wanted them to get looked at in a different light, not just hired help in the kitchen.” Gordon played the leading role in the creation of Celebrity Chefs, and because of this, he also played a major role in the development of The Food Network. The Food Network has become one of the main platforms for chefs to receive fame and fortune, however, it has changed a lot over time. When talking about The Food Network, Gordon says, “I think it’s all great. Anything that can highlight the artist is great. Like everything else, it has changed. When The Food Network started, I was very involved in it, and it was focused more on the culinary arts. As reality television became more and more popular and the concept of winners and losers started to permeate television, that bled over to the food channel, so there’s more of that then there is focusing on the craft, but I still appreciate that it gets ratings. It still gives a platform for a lot of artists.” While The Food Network continues to develop, Gordon has left Celebrity Chefs in good hands. They will forever have an entertainment platform where people at home are interested in their craft. Aside from television, chefs are now more well-known than ever in the restaurant world. People will wait for months to eat at an exclusive restaurant that can boast about their prized (or famous) chef. Gordon has helped the world see food and cooking as an artform. While managing these chefs for many years, Gordon also partnered in business with some of them. He created Emeril Spices with Emeril Lagasse, opened Humble Market Kitchen in Hawaii with Roy Yamaguchi, launched a small chain of Mexican restaurants called Maui Tacos with Mark Ellman, and opened Carlos’ n Charlie’s in Los Angeles (just to name a few).

Food & Beverage Magazine March

2019

Life has slowed down for Gordon in the past decade or so. He lives in Maui, walking the beach every day, and cooking for himself. While he still works from home and manages Alice Cooper, he’s enjoying a more relaxed pace. He’s involved in a lot of philanthropy and says, “I support the Maui Food Bank. We’ve supplied over 2 million meals now through a benefit we do every New Year’s. It’s very rewarding.” Over the course of his career, Gordon has made a name for himself in both the entertainment and culinary world. He is known as a legend—the Supermensch. When asked what advice he would give to other entrepreneurs in the food and entertainment industry he says, “Have a good time, drink some good wine, eat some good food, and feed the people who are hungry.” We couldn’t agree more. Thank you, Shep, for speaking with us!

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Food & Beverage Magazine March 2019

MUSIC & MEDIA IN HOSPITALITY

Hennessy Collaborates with

Sir Scott Ridley Offer Consumers a Visually Stunning Journey Through the “7 Worlds” of Hennessy X.O

• Hennessy X.O innovated the Cognac category in 1870 with the creation of the world’s first

“Consumers’ desire for premium brown spirits continues; Hennessy X.O continues to grow”

Extra Old blend • Scott returned to advertising for the first time in 15 years to work with Hennessy [to create entertainment] demonstrating his Never stop. Never settle. spirit Brand-Focused: Hennessy X.O is the original “Extra Old” Cognac • The very first Cognac called, “X.O” or Extra Old • Created by Maurice Hennessy in 1870 to enjoy

with family and friends; In 2020 Hennessy X.O

experience of Hennessy X.O

Consumers’ desire for premium brown spirits

• Scott looks to bring entertainment back to advertising with a

continues; Hennessy X.O continues to grow

kaleidoscopic showcase that invites consumers on an organoleptic

• Consumers have made Hennessy the world’s

journey

best-selling Cognac

• “7 Worlds” will air at the 91st annual Oscars; a celebration of the very

• Hennessy X.O has shown double-digit year

best in entertainment

over year growth

Each drop of Hennessy X.O is an odyssey, an endless discovery of flavors

• Consumers have an appreciation for

• Complementary palate sensations make up Hennessy X.O’s rich and

Hennessy’s heritage, authenticity, and

powerful profile

craftsmanship

• A multi-sensory experience

• Hennessy X.O is best enjoyed neat or on the

• “7 Worlds” features seven individual “taste-scapes”: sweet notes,

rocks

Hennessy debuts Ridley Scott directed short film taking viewers

will celebrate its 150th anniversary

on a sensorial odyssey

• Hennessy X.O established the X.O category of Cognac

• The “7 Worlds” campaign is a visual metaphor for the layered taste

rising heat, spicy edge, flowing flame, chocolate lull, wood crunches, and infinite echo, based on the taste journey of X.O, as defined by the

Hennessy offers a robust collection of fine

Hennessy Tasting Committe.

Cognacs

Like Hennessy, Ridley Scott possesses a pioneering, innovative and

• Hennessy has a range of fine Cognacs for

entrepreneurial spirit

different consumer tastes, preferences and

• Scott pushes the limits of potential by bringing an unsurpassed level of

occasions

imagination and technological CGI innovation to Hennessy X.O’s new “7

• Hennessy believes in taking consumers on a

Worlds” creative

journey through the portfolio

Food & Beverage Magazine March

2019

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Food & Beverage Magazine March 2019

HOSPITALITY ENTERAINMENT

5OF AElements GREAT NIGHT AT LOUNGE,

BAR OR NIGHTCLUB

If you’re thinking about heading out to a lounge or Nightclub, there are 5 essential things that need to be there in order for you to make the most of it. Find out below what these 5 elements are for a perfect night out with friends. Can be lots of fun, but only if you know how to enjoy them. A night out with the guys at the club is a great way to blow off steam on the weekend, and what happens at the club stays at the club. Here are the 5 elements of a perfect night out. Plenty Of Money There’s just no way to enjoy a night out without adequate funds. It’s a little bit like Las Vegas the amount of money you’ve got to spend determines completely how much fun you’re going to have. You just can’t have a good time at clubs when you’re broke. Bring plenty of cash along so that you don’t have to pay any withdrawal fees at the ATM. Dress To Impress You have to look good and dress well if you really want to have fun at the club. Lots of guys are to relaxed in their evening wear, and there’s nothing wrong with that. But the ladies really pay attention to guys who care how they look. This is a fundamental fact about all women. If you really want to have the best time possible and get some chatting time with the ladies, dress well, slap on some cologne, and make sure you’re well-groomed.

The Right Attitude Sometimes it takes a little bit of attitude adjustment to go from your stiff office environment to an adult entertainment venue. Here, it’s cool to look at girls. You can openly show that you think they’re hot and there’s nothing wrong with it. It’s important to just relax and be natural. If you’re nervous, have a beer or two (but don’t overdo it! Good Friends Finally, having a night out alone is no fun at all. There’s nothing like hitting the club with a couple of your best and wildest friends. Going to a club is really a social event. It’s a chance to hang out with your buddies and also take in the entertainment. In fact, if you can it’s great to bring along a female friend. When you bring along a girl. You might end up with more attention than you’d get with just a group of guys.

Food And Drink Clubs and Bars are best enjoyed when you’ve got a drink in hand but you’re not on the floor. A little buzz helps you to relax and enjoy the night. Too much will ruin a perfectly good evening. Too many guys think going out to the club is about drinking, and it’s totally not. It’s about enjoying the live entertainment and the beers are only secondary. Most guys also don’t realize that many places serve excellent food. You can often find delicious finger-food specials. 18

Food & Beverage Magazine March

2019

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Food & Beverage Magazine March 2019

MIXOLOGY

THE ART OF CREATING Per fect Cocktails And Raspberr y Cocktail Mixes

“Cocktail mixes do the work of making complicated cocktails easier since they have many ingredients pre-mixed in it. Further, we will discuss more about creating perfect cocktails as well as Raspberry Cocktail Mixes.”

Food & Beverage Magazine March

2019

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One of the finest ways to throw a memorable dinner party for your friends could be to man the bar & provide cocktails. Nonetheless, how precisely do you prepare awe-inspiring cocktails? There is really a lot of tips to be kept in view if you desire to make cocktails which would make your guests go wow. Possibly one of the foremost things you are required to gather up are a solid bar or set of cocktail. Make certain that it has all the essential items such as the shaker, bottle opener, jigger, ice spoon, strainer, and other required items. It is also essentials that the cocktail set consists of each thing you are required to calculate the ingredients adequately. You need to understand that the ingredients are the second most essential factor to create an awesome cocktail and you need to strictly follow the right ingredients in every way, meaning to say you have to add the right amount of ingredients each time you are making your cocktail drinks so that they would taste great. Another important thing you need to keep in view is that your cocktail drink should be properly mixed or blended. You need to understand the fact that different cocktails call for different ways of mixing & blending. For example, any cocktail which consist of eggs and fruits is required to be shaken rather than mixed. This will ensure that the ingredients are greatly blended. Now the market is loaded with lots of cocktail mixes at inexpensive prices. You can order them online and easily make different types of great tasting cocktails which are just a treat to the taste buds for instanceÂ Raspberry Cocktail Mixes which can help you to make raspberry martini, raspberry daiquiri and a range of different kinds of cocktails. These cocktail mixes make the work of making cocktails easier. With the help of them even a beginner can look a professional bartender. Further, with them you can enjoy all your favorite cocktails at home. Allow me to tell you a mouth watering raspberry cocktail mix recipe. For this, you need to gather up, vanilla cream, spiced rum, raspberry cocktail mixďżź , and some raspberries. Blend the spiced rum with the raspberry cocktail mix. Now add vanilla cream in it and garnish the mixture with some raspberries. Cheers!

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Food & Beverage Magazine March 2019

MIXOLOGY

FISH BOWL COCKTAILS The Per fect Promotional Drink for Bars, Lounges and Nightclubs

“Fish bowl cocktails are becoming increasingly popular, especially with party-goers and people under the age of 30. Consider these tips and buy your fish bowls accordingly.”

Food & Beverage Magazine March

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Fish bowl cocktails are becoming increasingly popular, especially with party-goers and people under the age of 30. If you’re considering adding a fish bowl cocktail to your restaurant or tavern menu, remember that not all fish bowls are good for drinking. Consider these tips and buy your fish bowls accordingly. 1 Some fish bowls are small, others are quite large. A small goldfish bowl is good for two people, but you’ll need something larger for groups of three or four, or even groups of five or more. 2 Buy more small-to-medium fish bowls than medium-to-large. Remember that it’s more likely you will sell several different fish bowl cocktails to a large table than that you’ll have a large table wanting to share just one cocktail between them. 3 Don’t automatically assume you should purchase glass fish bowls. In fact, plastic fish bowls are lighter and much less expensive. 4 Some fish bowls have small mouths, and others have mouths located on the side. For fish bowl cocktails, you will want a larger mouth at the top. Since the whole point of a fish bowl cocktail is to accommodate several people drinking from the same container, the mouth must be big enough for several straws at once. A mouth located on the side of the fish bowl is harder to keep a straw in, and diminishes the amount of cocktail that can be poured in, which might irritate patrons. 5 Consider having your tavern or restaurant logo silk screened on the side of the fish bowls. This can be done professionally, often at a rebate. In addition, consider including the fish bowl in the price of the drink, making your fish bowls a take-home promotional item and souvenir of a memorable night spent in your establishment. Fish bowl drinks are becoming quite popular in taverns and restaurants. Many purchasing agents for large chains and smaller establishments wonder if any old fish bowl will do. As you can see , the answer is clearly no. There are several things you need to keep in mind when you’re purchasing fish bowls for a fish bowl cocktail.

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Food & Beverage Magazine March 2019

HOSPITALITY NIGHT LIFE

Night Club Atlanta THE SECRETS WITHIN The Night club Atlanta party scene is awash with clubs, bars and restaurant that are full of grandeur. Amazing interiors: Clubs and discos are not painted in bright colors.

The Night club Atlanta party scene is awash with clubs, bars and restaurant that are full of grandeur. Creativity is what makes these clubs tick. The clubs harbor professionally decorated interiors. The lighting system is customized to suit the atmosphere that owners of these clubs intend to create. In Atlanta, entertainment is serious business. Any night club worth its salt must have a modern music system with powerful surround speakers. The deejay equipment should also be at the top of its game. It consists of mixers, faders and multiple units for slotting in CDs, flash disks or any other media. Modern clique of deejays use laptops fitted with the latest mixing software. Here is a

Food & Beverage Magazine March

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1. AMAZING INTERIORS: Clubs and discos are not painted in bright colors. Such facilities are supposed to be dark or dimly lit. The walls are painted with opaque colors. On the ceiling are mounted all manner of disco lights and mirror balls. A night club employs technicians to keep monitoring those lights. Their work is to dim or brighten them accordingly in line with the mood created by the deejay. In others, the work is done by the same person mixing the music. 2. THE BAR: Night club Atlanta bars are well stocked. You can choose to sit at the counter, booth or in open areas. VIP booths are available where you get your own barmen and waitresses. Barmen working in these facilities are trained professionals. They must be skilled in mixing cocktails and serving different kinds of drinks. Whether you order for a beer, whiskey or wine, is www.fb101com

it is supposed to come to your table quickly. Some revelers get impatient if a waiter or a waitress takes too long. Bars in these nightclubs are active throughout the night. 3. ENTERTAINMENT PLAY LIST: This depends on what day of the week it is. Each night club has its own menu of entertainment activities. Wednesdays are reserved for ladies nights. Depending on the size of the club, there may be several deejays to play different genres of music. You can request for a song and listen to it as it comes through the mix. If you would like to test your vocal chords, check the listing for karaoke nights. 4. PARKING BAYS: Every top night club has a parking bay reserved for its clients. Some have even gone to an extent of having car wash services. As you are having a good timeďżź , your car is cleaned. Others offer valet services where someone takes care of parking your car as you are ushered to a lounge 5. DRESS CODE: This is strictly adhered to. Some clubs do not allow access if you do not meet the required dress code.

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Food & Beverage Magazine March 2019

HOSPITALITY NIGHT LIFE

A Evening Out At A Club Can Liven Up Your Night A boring evening can turn into a time of your life if you head out to night clubs instead of hitting the hay early. All it takes is a gassed-up vehicle and a sense of adventure. 26

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Heading out to night clubs can be a great way to liven up an otherwise boring evening. Perhaps you and your friends are sitting around your house playing board games and shooting the breeze. By 10:00 p.m., a few of the couples are yawning and thinking of heading home. But wait: one of your friends has brought his van and suggests that everyone pile into his Chevy and head out for some music and entertainment. Why not? Everyone piles in, fastens their seatbelts, and the van heads downtown. Arrival Your buddy drops you all off on a street lined with night clubs while he parks the van. At the place you decide to go, there is a cover charge, an I.D. check to make sure you’re all over the age of twenty-one, and each of your hands are stamped with the venue’s fluorescent logo. You head inside and see that the place is dark, pulsating with music, and lit with neon strings of lights. There are couples dancing on a wooden dance floor and a few go-go girls grooving to the tunes on elevated platforms. You are all awestruck by the place’s cool vibe and glad you didn’t just hit the sack after all. Drinks, Anyone?

The clock strikes midnight but you’re not Cinderella so you don’t have to head home. Oh, definitely not! Instead, it’s time to order some midnight munchies from the appetizer menu. What’s it going to be: nachos and salsa, shrimp or a chicken fingers? You and your friends can order a variety of appetizers and share them. You don’t want to have too heavy of a meal when you’re going to be dancing the evening away. Time to Go Home It’s 2:00 a.m. and finally time to head home. Your buddy isn’t sure he should drive home after drinking so you opt for a cab ride. There are several options taxis or a call to Uhber. sitting outside the string of night clubs for this exact reason. Your friend’s will be safe until tomorrow when one of you will give a call the next day and talk about the night before. Aren’t you glad your friend suggested heading out to take in some tunes and dancing at one of the nearby night clubs? What could have turned into a boring evening ended up being one of the most exciting ones you’ve had in a very long time.

An attractive cocktail waitress in a low-cut outfit comes over and takes your orders for wine, beer, and mixed drinks. You all raise your glasses to an impromptu time out at one of the coolest night clubs you’ve ever seen. Pretty soon, you pair off and hit the dance floor with the crowd. A disc jockey is spinning some of your favorite tunes and the sound system is topnotch. What is it about alcohol that makes your dance moves so fluid and your rhythm quite impeccable? On nights like this, you could feel like a round on Dancing with the Stars. Midnight Munchies The clock strikes midnight but you’re not Cinderella so you don’t have to head home. Oh, definitely not! Instead, it’s time to order some midnight munchies from the appetizer menu. What’s it going to be: nachos and salsa, shrimp or a chicken fingers? You and your friends can order a variety of appetizers and share them. You don’t want to have too heavy of a meal when you’re going to be dancing the evening away.

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Food & Beverage Magazine March 2019

COCKTAIL RECIPES

Perfect Tequila Cocktail

JUAN COLLINS • 1 1/2 ounces tequila • 1 ounce lemon juice • 1/2 ounce agave nectar • 2 oz. club soda (or enough to top the glass) Directions • Pour the tequila, lemon juice, and nectar into a collins glass filled with ice cubes. • Stir thoroughly. • Top with club soda. • Garnish with a citrus wedge. MEDIUM TEQUILA (REPOSADO)

Tequila has earned the reputation of a strong drink that is hard to swallow. Nothing could be further from the truth. The right tequila cocktail can be a smooth and enjoyable drink, perfect on a hot summer day. Once you know your different types of tequilas, then it becomes very easy to mix it into the perfect cocktail. Basically put, the longer the aging process, the darker the tequila. The darker the tequila, the smoother the taste. The fewer the preservatives, the less hangover you will have. No preservatives? No hangover. If you aren’t sure, turn the bottle upside down and shake it: if it bubbles, you will feel it tomorrow.

Reposado tequila is tequila that has been aged, but not for as long as Añejo. This is a great tequila if you love less bite but still want something that your budget can handle. It is smoother and has a mellower and more easygoing flavor. It’s a great tequila to mix with fruit drinks and other wellblending flavors for a delicious tequila cocktail.

Clear Tequila (Blanco) Clear tequila does not go through an aging process. It is distilled and bottled right away. Forget the tequila and lime shots! Even though it has a stronger taste and bit of an after burn, it is very enjoyable when mixed into the right tequila cocktail. You want your soda or juice to be your main ingredient.

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MATADOR

Tequila Martini

• 1 1/2 ounces gold tequila • 3 ounces pineapple juice • 1/2 ounce lime juice

Ingredients:

Directions: • Shake the gold tequila, pineapple juice and lime juice in a cocktail shaker with ice. • Strain the contents of the shaker into an ice-filled oldfashioned glass, and serve AGED TEQUILA (AÑEJO) Añejo tequila is tequila that has been well-aged in whisky barrels for a long period of time. The longer the aging, the smoother the taste. There is no burning or after-taste with Añejo or extra Añejo. This tequila is perfect as straight shots or for sipping undiluted. You want to use the tequila instead of a juice for the main ingredient for your tequila cocktails. Because of the aging process, the price is also a bit higher than its less-aged relatives.

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• 60 ml (2 oz) Tequila • 15 ml (1/2 oz) Dry Vermouth • 1 Whole Cherry • Ice Cubes Directions: • Add ice cubes in cocktail shaker until half full. • Take all tequila martini ingredients except cherry into cocktail shaker. Shake it vigorously. • Take chilled martini glass; strain and pour cocktail in it. • Garnish with red cherry and serve. Whether you like citrus or fruit, there is a tequila cocktail that is right for you. If you have not tried tequila in a long time, it’s time to give it another try. Forget the old tales; look for the right quality and the right aging process— you won’t regret it. A good quality tequila is a great pantry item and a fantastic beverage on a casual hot day.

Food & Beverage Magazine March 2019

Food & Beverage Magazine March

2019

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Food & Beverage Magazine March 2019

INDUSTRY RECOGNITION &AWARDS

The James Beard Foundation announced today its list of Restaurant and Chef Award semifinalists in advance of the 29th annual James Beard Awards. The prestigious group of semifinalists across all categories represents a wide collection of culinary talent, from exceptional chefs and dining destinations nationally and across ten different regions to the best new restaurants, outstanding bar, outstanding baker, and a rising star chefs 30 years of age or under. The full list of 2019 semifinalists can be reviewed at the end of the press release or directly at the James Beard Foundation website. The Foundation will announce the final nominees for all Award categories during a press conference in Houston, hosted by James Beard Awardâ&#x20AC;&#x201C;winning chef Hugo Ortega at his namesake Mexican restaurant, Hugoâ&#x20AC;&#x2122;s, on Wednesday, March 27th, 2019. The event will take place at 9:00 A.M. CT / 10:00 A.M. ET and will be streamed live online (details coming soon on the Foundationâ&#x20AC;&#x2122;s website) and the nominees will be live-tweeted via the James Beard Foundation Twitter feed at twitter.com/beardfoundation. Overview of Restaurant and Chef Awards Process The James Beard Foundation holds an online open call for entries beginning in mid-October of each year. Entries received, along with input solicited from an independent volunteer group of more than 250 panelists around the country, are reviewed by the Restaurant and Chef Committee to determine eligibility and regional representation. Based on the results and eligibility requirements for each award, the committee then produces a nominating ballot that lists the semifinalists in each of the 21 Restaurant and Chef Award categories. The list of semifinalists is then voted on by more than 600 judges from across the country to determine the final nominees in each category. The same group of judges, which comprises leading regional restaurant critics, food and wine editors, culinary educators, and past James Beard Award winners, then votes on the nominees to select the winners. Tabulations to determine the nominees and winners are done by independent auditors Lutz & Carr. The governing Awards committee, board of trustees, and staff of the James Beard Foundation do not vote, and the results are kept confidential until the presentation of winners in May. James Beard Awards policies and procedures can be reviewed at jamesbeard.org/awards/policies.

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2019 James Beard Awards Restaurant and Chef Award Semifinalists and Award Criteria Best New Restaurant A restaurant opened in 2018 that already demonstrates excellence in cuisine and hospitalityand that is likely to make a significant impact in years to come. • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Adda Indian Canteen, NYC Andiario, West Chester, PA Angler, San Francisco Atomix, NYC Bardea Food & Drink, Wilmington, DE Bavel, Los Angeles Bywater American Bistro, New Orleans Canard, Portland, OR Celeste, Somerville, MA Chickadee, Boston Ellē, Washington, D.C. The Elysian Bar, New Orleans Folk, Nashville Frenchette, NYC Kyoten, Chicago Larder Delicatessen and Bakery, Cleveland Lineage, Wailea, HI Majordomo, Los Angeles Marrow, Detroit Nyum Bai, Oakland, CA Passerotto, Chicago Petra and the Beast, Dallas Popol Vuh, Minneapolis Q House, Denver Sawyer, Seattle Spoken English, Washington, D.C. The Stanley, Charlotte, NC Suerte, Austin The Surf Club Restaurant, Surfside, FL Vianda, San Juan, PR

Outstanding Baker A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a retail bakery. Must have been working as a pastry chef or baker for the past five years. • • • • •

Umber Ahmad, Mah-Ze-Dahr Bakery, NYC Kim Boyce, Bakeshop, Portland, OR Andy Clark, Moxie Bread Co., Louisville, CO Evrim Dogu and Evin Dogu, Sub Rosa Bakery, Richmond, VA Tova du Plessis, Essen Bakery, Philadelphia

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• • • • • • • • • • • • • • •

Zachary Golper, Bien Cuit, NYC Don Guerra, Barrio Bread, Tucson, AZ Naomi Harris, Madruga Bakery, Coral Gables, FL Stephanie Hart, Brown Sugar Bakery, Chicago Maura Kilpatrick, Sofra Bakery and Café, Cambridge, MA Lisa Ludwinski, Sister Pie, Detroit Greg Mindel, Neighbor Bakehouse, San Francisco Taylor Petrehn, 1900 Barker, Lawrence, KS Alison Pray, Standard Baking Co., Portland, ME Nathaniel Reid, Nathaniel Reid Bakery, Kirkwood, MO Avery Ruzicka, Manresa Bread, Los Gatos, CA Kit Schumann and Jesse Schumann, Sea Wolf Bakers, Seattle Debbie Swenerton, Black Bear Bread Co., Grayton Beach, FL Greg Wade, Publican Quality Bread, Chicago Chris Wilkins, Root Baking Co., Atlanta

Outstanding Bar Program A restaurant or bar that demonstrates exceptional care and skill in the selection, preparation, and serving of cocktails, spirits, and/or beers. • • • • • • • • • • • • • • • • • • • •

Anvil Bar & Refuge, Houston The Atomic Lounge, Birmingham, AL The Baldwin Bar, Woburn, MA Bar Agricole, San Francisco Bryant’s Cocktail Lounge, Milwaukee Clavel Mezcaleria, Baltimore Columbia Room, Washington, D.C. Dead Rabbit, NYC Expatriate, Portland, OR Kimball House, Decatur, GA La Factoría, San Juan, PR Leyenda, Brooklyn, NY Lost Lake, Chicago The Monarch Bar, Kansas City, MO Monk’s Café, Philadelphia No Anchor, Seattle Old Lightning, Marina Del Rey, CA Planter’s House, St. Louis Saint Leo, Oxford, MS Ticonderoga Club, Atlanta

Outstanding Chef (Presented by All-Clad Metalcrafters) A chef who sets high culinary standards and who has served as a positive example for other food professionals. Must have been working as a chef for the past five years.

Food & Beverage Magazine March 2019

INDUSTRY RECOGNITION &AWARDS • • • • • • • • • • • • • • • • • •

Ashley Christensen, Poole’s Diner, Raleigh, NC Renee Erickson, Bateau, Seattle Colby Garrelts, Bluestem, Kansas City, MO Sarah Grueneberg, Monteverde, Chicago Shiro Kashiba, Sushi Kashiba, Seattle David Kinch, Manresa, Los Gatos, CA Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA Corey Lee, Benu, San Francisco Donald Link, Herbsaint, New Orleans Margot McCormack, Margot Café & Bar, Nashville Tory Miller, L’Etoile, Madison, WI Maricel Presilla, Cucharamama, Hoboken, NJ Missy Robbins, Lilia, Brooklyn, NY Chrysa Robertson, Rancho Pinot, Scottsdale, AZ Gabriel Rucker, Le Pigeon, Portland, OR Chris Shepherd, Georgia James, Houston Ana Sortun, Oleana, Cambridge, MA Vikram Sunderam, Rasika, Washington, D.C.

Outstanding Pastry Chef (Presented by Lavazza) A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a restaurant. Must have been working as a pastry chef or baker for the past five years. • • • • • • • • • • • • • • • • • • • •

Jeb Breakell, The Wolf’s Tailor, Denver Ashley Capps, Buxton Hall, Asheville, NC Juan Contreras, Atelier Crenn, San Francisco Kelly Fields, Willa Jean, New Orleans Meg Galus, Boka, Chicago Megan Garrelts, Rye, Leawood, KS Zoe Kanan, Simon & the Whale, NYC Michelle Karr-Ueoka, MW Restaurant, Honolulu Margarita Manzke, République, Los Angeles James Matty, Suraya, Philadelphia Junko Mine, Cafe Juanita, Kirkland, WA Diane Moua, Spoon and Stable, Minneapolis Pichet Ong, Brothers and Sisters, Washington, D.C. Natasha Pickowicz, Flora Bar, NYC Michelle Polzine, 20th Century Café, San Francisco Rabii Saber, Four Seasons Resort, Orlando, FL Ricardo “Ricchi” Sanchez, Bullion, Dallas Laura Sawicki, Launderette, Austin Whang Suh, Hen & Heifer, Guilford, CT Cynthia Wong, Life Raft Treats, Charleston, SC

Outstanding Restaurant (Presented by S.Pellegrino® Sparkling Natural Mineral Water) A restaurant that demonstrates consistent excellence in food, atmosphere, service, and operations. Must have been in business 10 or more consecutive years. • • • • • • • • • • • • • • • • • • • •

Balthazar, NYC Bolete, Bethlehem, PA Cafe Juanita, Kirkland, WA El Charro Café, Tucson, AZ FIG, Charleston, SC Fore Street, Portland, ME Jaleo, Washington, D.C. Komi, Washington, D.C. Marché, Eugene, OR Nopa, San Francisco Norman’s, Orlando, FL North Pond, Chicago O Ya, Boston The Original Ninfa’s on Navigation, Houston Park’s BBQ, Los Angeles Quince, San Francisco Restaurant Alma, Minneapolis Sagami, Collingswood, NJ SriPraPhai, NYC Zahav, Philadelphia

Outstanding Restaurateur (Presented by Magellan Corporation) A restaurateur who demonstrates creativity in entrepreneurship and integrity in restaurant operations. Must have been in the restaurant business for at least 10 years. Must not have been nominated for a James Beard Foundation chef award in the past five years. • •

• •

•

Hugh Acheson, Atlanta (Empire State South, Five & Ten, The National, and others) Paul Bartolotta and Joe Bartolotta, The Bartolotta Restaurants, Milwaukee (Ristorante Bartolotta, Harbor House, Lake Park Bistro, and others) JoAnn Clevenger, Upperline, New Orleans Richard DeShantz and Tolga Sevdik, Richard DeShantz Restaurant Group, Pittsburgh (Poulet Bleu, Fish nor Fowl, Butcher and the Rye, and others) Benjamin Goldberg and Max Goldberg, Strategic Hospitality, Nashville (The Catbird Seat, The Patterson House, Henrietta Red, and others) Ruth Gresser, Pizzeria Paradiso, Washington, D.C. (Pizzeria Paradiso, Birreria Paradiso)

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• • • • • • • • •

• • • • •

Martha Hoover, Patachou Inc., Indianapolis (Café Patachou, Petite Chou, Public Greens, and others) Rob Katz and Kevin Boehm, Boka Restaurant Group, Chicago (Boka, Girl & the Goat, Momotaro, and others) Ed Kenney, Honolulu (Town, Mud Hen Water, Mahina & Sun’s, and others) Brenda Langton and Timothy Kane, Spoonriver, Minneapolis Anthony Myint and Karen Leibowitz, San Francisco (Mission Chinese Food, The Perennial, Commonwealth) Akkapong (Earl) Ninsom, Portland, OR (Langbaan, Hat Yai, PaaDee, and others) Ken Oringer, Boston (Little Donkey, Toro, Uni, and others) Steve Palmer, The Indigo Road, Charleston, SC (The Macintosh, Oak Steakhouse, Indaco, and others) Julie Petrakis and James Petrakis, Swine Family Restaurant Group, Orlando, FL (The Ravenous Pig, Cask & Larder, The Polite Pig, and others) Alex Raij and Eder Montero, NYC (La Vara, Txikito, Saint Julivert Fisherie, and others) Ethan Stowell, Ethan Stowell Restaurants, Seattle (Ballard Pizza Co., Bramling Cross, Cortina, and others) Tracy Vaught, H Town Restaurant Group, Houston (Hugo’s, Caracol, Xochi, and others) Jason Wang, Xi’an Famous Foods, NYC Ellen Yin, High Street Hospitality Group, Philadelphia (Fork, High Street on Market, High Street on Hudson)

Outstanding Service A restaurant in operation for five or more years that demonstrates consistency and exceptional thoughtfulness in hospitality and service. • • • • • • • • • • • • • • • • • • • •

Back Bay Grill, Portland, ME Birrieria Zaragoza, Chicago Brigtsen’s, New Orleans Canlis, Seattle Chef Vola’s, Atlantic City, NJ Frasca Food and Wine, Boulder, CO The French Room, Dallas Gibsons Bar & Steakhouse, Chicago Hugo’s, Houston Kai Restaurant, Chandler, AZ Kimball House, Decatur, GA Mama J’s, Richmond, VA Marcel’s by Robert Wiedmaier, Washington, D.C. n/naka, Los Angeles Peking Gourmet Inn, Falls Church, VA Saison, San Francisco Swan Oyster Depot, San Francisco Tony’s, Houston Victoria & Albert’s, Orlando, FL Zingerman’s Roadhouse, Ann Arbor, MI

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Outstanding Chef (Presented by All-Clad Metalcrafters) A chef who sets high culinary standards and who has served • • • • • • • • • • • • • • • • • • • •

Outstanding Wine Program (Presented by Robert Mondavi Winery) A restaurant or bar that demonstrates excellence in wine service through a carefully considered wine list and a wellinformed approach to helping customers choose and drink wine. • • • • • • • • • • • • • • • • • • • •

Bacchanal, New Orleans The Bachelor Farmer, Minneapolis Bar Marco, Pittsburgh Benu, San Francisco The Butcher Shop, Boston Cote, NYC element 47 at the Little Nell, Aspen, CO Great China, Berkeley, CA Davenport, Portland, OR haley.henry, Boston Income Tax, Chicago L’Oursin, Seattle Lucky Palace, Bossier City, LA Miller Union, Atlanta Night + Market, Los Angeles Ops, Brooklyn, NY Pappas Bros. Steakhouse at the Galleria, Houston Spiaggia, Chicago Stems & Skins, North Charleston, SC Tail Up Goat, Washington, D.C.

Food & Beverage Magazine March 2019 View Entire List Click Here

INDUSTRY NEWS

Chef Nick Thwaites The key theme for this year’s national competition was “From Farm to Fork”. Finalists were required to prepare, cook and present two portions of a main course dish using plant based ingredients as the key ingredient. They were also required to cook and present two portions of dessert with lemon as the key ingredient within 90 minutes. Nick Thwaites was awarded the title of ‘Aramark Chef of the Year’ after he impressed and delighted the distinguished panel of judges with his craveworthy dishes of Moroccan spiced chick pea pastille, with cauliflower, coriander and radish and a desert of dark chocolate orange tart with Italian meringue and charred blood orange. Nick is the Group Executive Chef in the University of Westminster. On his decision to enter the competition he said “I wanted to challenge myself and put my skills to the test against my colleagues in Aramark. I also thought the brief was very exciting and just by entering I knew I could learn a lot and hopefully develop some new skills along the way.” Second place was awarded to Wioletta Kuszyk who severed up Heritage florets lentils with dal Vada and black lime with curry sauce and a date pudding with toffee and a sauce of whipped banana with peanuts. Not to be outdone, third place was award to Matt Doe and his cauliflower with parmesan mushroom and spinach gnocchi and a coconut basil lime and pineapple vegan panna cotta. The highly competitive awards are open to Aramark Catering chefs from throughout the UK and were judged by some of the UK’s best known culinary masters including Pierre Koffmann, Paul Gayler, Andrew Bennett, Henry Brosi, and Aramark’s Culinary Director for Ireland, Derek Reilly. The official sponsors included Unilever, Hugh Jordan, Churchill, Lanson and Oliver Harvey. The Award was presented by Lawrence Shirazian, Managing Director Aramark Food Services UK who said “Our eating habits have changed drastically in the last few decades. We hear our clients saying they are not only trying to hear more plant-based food but are also looking to incorporate more vegetables into their diets, so for us, we want to offer solutions that help with this. By supporting this plant based cooking challenge, we’re creating an opportunity for our talented chefs to experiment with ingredients and plant-based recipes, that they will need to get more and more familiar with in order to satisfy customer demand.” Carolyn Hails, Marketing Director, Aramark Northern Europe said “Our chefs always strive to create innovative dishes and enticing taste experiences for our clients. The food produced today by each chef was breathtaking and a testament to our commitment towards delivering top quality, locally sourced, great-tasting food to our clients every day.” Paul Bloxham, Culinary Director for Aramark UK said “It was a great day of learning about new food trends and initiatives. Nick’s dishes were an extraordinary piece of artistry -- delicious food and perfectly executed. Despite being in competition with each other, there has been a real sense of team spirit and a strong relationship has formed among the chefs as they showcased their craft skills, passion and determination.” Nick now qualifies towards the next stage of the Aramark’s European Chef’s Cup where he will face tough competition from fellow country winners from across Aramark’s European network. Jamie Oliver himself will also be on hand throughout the competition offering advice and guidance to finalists from across Europe.

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INDUSTRY PROMOTIONS

Following a day of outstanding performances by eight of the UK’s most talented chefs, Nick Thwaites has been named the winner of Aramark’s Chef of the Year 2019 competition, and will advance to the next stage of the European finals, which takes place in London in April. The intense competition saw eight chefs compete live, to produce an innovative menu of dishes using only plant based ingredients. They included Matt Doe, Wiolette Kuszyk, Bryce Lundie, Julien Atrous, Lou Chubb, Robbie McGuinness, Thomas Williams and the overall winner Nick Thwaites.

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Brockmans Gin is pleased to announce the appointment of Aldo Jaquez to the position of Southeast Brand Ambassador covering Florida, Georgia and Tennessee. In this role, Aldo will work with Brockmans Distributors to introduce and develop the brand in these critical expansion markets. Aldo will report to Matthew Argenti, USA Brand Director responsible for overseeing the expansion and growth of superpremium, new style Brockmans Gin throughout the U.S.

Ty Fujimura of Fujimura Hospitality and Entente Executive Chef Brian Fisher are pleased to announce significant changes at their Michelin-starred, approachable fine dining destination in Chicago. Early spring 2019, Entente will relocate to 700 N. Sedgwick, a move that will usher in a heightened spirit of culinary innovation and opportunity for new, unique programming. The existing Lakeview location will transition into a versatile event space. This is a growth story for Fujimura and Chef Fisher as they move into this next phase of their partnership, which initially formed to introduce Entente in 2016. The team at Entente will take full advantage of a larger kitchen and front-of-house space which is more conducive to the restaurant’s functionality, allows for expanded creative expression and enhanced guest experience.

Aldo, who officially joined the Brockmans team on January 1, previously worked as Key Account Manager for Republic National Distributing Company (RNDC) in Miami. In this role, Aldo was responsible for cultivating relationships with the company’s top 50 accounts in the Miami area. Prior to RNDC, Aldo held a variety of positions in the hospitality industry including Bartender, Bar Manager and General Manager for various accounts in the Boston and Miami markets.

“This move expands on the true idea behind our concept,” says Chef Fisher. “The space itself is really beautiful and as a chef, the ability to build out a dream kitchen means that we’ll have the chance to push the boundaries of our cooking even further.”With great love and appreciation for the Lakeview neighborhood, Fujimura insists that’s it’s not goodbye. Rather, it’s offering the neighborhood a whole new type of space when Entente moves, with the opportunity to discover chefs, cuisines and experiences from around the city and beyond. Fujimura believes the concept, with more details to be released about soon, will lend even more reason to explore Lakeview.

“I am honored to join the Brockmans Team at this very exciting time,” commented Aldo. “2019 begins a period of expansion for Brockmans throughout the U.S. I am thrilled to play a key role in establishing Brockmans footprint and developing our business in FL, GA & TN.” “Aldo is well known and highly respected in the Miami area as a result of his previous work with RNDC and in the industry,” added Argenti. “We are confident his experience and enthusiasm will be instrumental in establishing our brand in 2019 and beyond. We are thrilled to welcome Aldo to the team.” Brockmans Gin is made with 11 botanicals, giving the spirit its unique taste profile. Described as the ‘gin like no other’, Brockmans’ taste profile features top notes of Bulgarian coriander, blueberries and blackberries and a bottom note of juniper berries from Tuscany, married with a dry, bitter-sweet peel of Valencian oranges. This inspired combination serves to give Brockmans an elegant taste. It is so intensely smooth, it can be enjoyed neat over ice. Award-winning Brockmans Gin is now available in more than 30 countries around the world. Brockmans sales and marketing are managed by Blue Ridge Spirits & Wine Marketing, based in Atlanta, GA. Blue Ridge is committed to fostering and promoting quality brand building nationwide through a strong sales force with established distributor and retailer relationships.

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“Brian and I are thrilled that Entente will have the opportunity to soar in a new space,” says Fujimura. “River North holds a world of opportunities for pushing the Entente concept forward. We are eternally grateful to the Lakeview community for embracing us and allowing us to build our foundation there, and we can’t wait to open our doors to something new and distinctly curated in that space.” About Entente A progressive venture from Fujimura Hospitality, the Michelinstarred Entente offers a refined, ever-changing cuisine and an extensive beverage program with inventive cocktails and a variety of Chicago beers, and wines and sakes from around the world. The casual, upscale dining spot in River North offers an a la carte menu and chefs’ tasting menus from 5 p.m. to 10 p.m. seven days a week. More information and reservations are available through the website and the restaurant can be found on Facebook, Instagram and Twitter.

Food & Beverage Magazine March 2019

MIXOLOGY RECIPE

FLAVORED MARTINI’S

GH. L. Mencken called the martini “the only American invention as perfect as the sonnet”[1] and E. B. White called it “the elixir of quietude” APPLE MARTINI INGREDIENTS 1 1/2 ounces vodka 1 ounce green apple schnapps 1/4 ounce lemon juice

Apple Martini

INSTRUCTIONS Gather the ingredients. Pour the ingredients into a cocktail shaker filled with ice cubes. Shake well. Strain into a chilled cocktail glass and garnish with an apple slice. Serve and enjoy!

pletini, either martini or an ap : Call it an apple x up. Whether mi to Recipe Polaroid ail ckt fun co t, delicious, and ee sw a drink or one it’s en y, wa ur, electric gre a sweet and so martini ple ap you’re looking for an be re to flavor, there’s su ple ap e tru a th wi

CAR AMEL APPLE MARTINI

CARAMEL APPLE MARTINI INGREDIENTS 2 ounces Apple Cider 2 ounces Caramel Vodka 1 ounce Butterscotch Schnapps Sliced fresh apple caramel, and / or cinnamon sugar for garnish. INSTRUCTIONS Rim your martini glass with caramel or cinnamon sugar. To get the cinnamon sugar to stick to the glass, dip the rim in a little apple cider, then the cinnamon sugar. Combine the apple cider, caramel vodka, and butterscotch schnapps in a cocktail shaker filled with ice. Shake vigorously. Pour mixture into the rimmed martini glass and garnish with a slice of fresh apple.

Recipe Polaroid: Easy and delic ious, this Caramel Apple Martini is one of my favorite fall cocktails. The best part? You only need three ingredients to make it!

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Fat is the new black.

ARTIFICIAL TRANS FATS ARE OUT, AND NATURAL, MINIMALLY PROCESSED HERITAGE COOKING FATS LIKE LARD AND BEEF TALLOW ARE IN.Â www.fb101com

Food & Beverage Magazine March 2019 Learn more at www.coastpacking.com

FOOD & BEVERAGE PAIRING Most grilled pork cuts are great with a rich Chardonnay, or a juicy red such as a Spanish Grenache, or a Californian Syrah, or even a gutsier Australian Gamay or fuller bodied Pinot Noir. Belly pork stand ups to robust reds such as Tuscan Sangiovese. Dried and cured hams are suited by a wide range of crisp dry whites. Warm ham goes well with a Barbera from Piedmont or a Beaujolais. German and Austrian Saint-Laurent and Zweigelt are also options. Avoid tannic reds with salty bacon.

Cube Pork Steak with Wine

WINE AND PORK PAIRING IS ON THE

The Alsace wine region is known for its pork dishes, often combined with sauerkraut. Choucroute garnie features various cuts of cured pork cooked slowly in fermented sauerkraut. Alsace whites have the richness combined with acidity to stand up to the dish. Citrus flavors from Riesling or Pinot Gris may be best with mustard. If your stew or casserole is based on tomato and onion, a Carignane red could be a good bet. Chenin Blanc, with its apple flavors, is often a great option. Fresher crisper versions will match hams and cold meats; or try a richer Savennières with heavier dishes. Sparkling Chenin Blanc is also a winner, or you might try a Prosecco or Lambrusco Mantovano. Salami and more salty meats benefit with a hint of sweetness in wines. Try a Riesling, or the Albariño grape, which shows apricot-peach-citrus flavors that really work with pancetta and even chorizo. Viognier’s peachy, apricot aromas and aromatic spices can be superb with less spicy dishes, including patés and milder pork sausages. Frankfurters and hot dogs tend to suit a juicy Pinot Noir or Merlot, which does not have the heavy tannic structure to clash with sweet and spicy sauces or accompaniments, while Alsace wines goes well with mustard. But chili dogs are probably best reserved for beer. 40

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Pork fillet in wine and jam sauce

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you can chase trends or create them

Depending on who you ask, “the next big thing” is on its way (or already gone). What doesn’t go away is the creativity, passion and quality that stands the test of time — and Chairman’s Reserve® Prime Pork is proud to carry that banner. Elevating our already-strict criteria for marbling, color and pH, this signature offering delivers truly superior pork that’s proven to be 25% more tender than other leading brands of pork without added solution. The only question now: what will you create? Visit ThePrimeDifference.com to put the pinnacle of tenderness to work for you. www.fb101com

GOURMET CUISINE

Gourmet Coffee What Makes it So Special?

From the time it was first uncovered, coffee has been one of the most sought-after drinks around the globe, primarily for it’s aromatic flavour and pick-me-up qualities.

“How would you define the term “gourmet coffee? We discuss what is different about gourmet coffee and why you would want to buy it.”

Until recently, coffee vendors offered few alternatives other than your usual, short black, long black, latte, cappuccino, vienna and further choices among these. From mild Italian espresso to thick strong Turkish coffee, the only option for flavour was pretty much still coffee with milk and sugar. But today’s coffee consumer has become far more discerning. Coffee now comes in almost any flavor, strength or combination to satisfy even the fussiest coffee lover. No longer are gourmet coffees only reserved for a special occasion, but an growing number of people keep gourmet coffees stocked in their cupboards for any occasion. So What is Gourmet Coffee Anyway? Gourmet coffee is simply regular coffee to which has been blended compatible flavours that actually enhance its coffee aroma and taste. The basic coffee taste, texture, aroma and pick-me-up effect is still present, but with a hint of, let’s say, mint, caramel, bacon, vanilla, chocolate or any other tantalizing possibility. Add to that, the subtle differences in flavour and texture of coffee beans from selected parts of the planet with varying climates and elevation and you have the ideal combination for gourmet coffee. This is what gives gourmet coffee its distinction.

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Most of us have at some time enjoyed a nice cup of coffee with something to nibble. Perhaps it was choc-mint buscuits, cheesecake, nuts, savoury snacks, pizza or any other prefered combination. With a gourmet coffee, you can imagine you’re enjoying both, without actually consuming the food. Where Can I Buy Gourmet Coffee? Gourmet coffee is available in most grocery stores but the most convenient way to access a wider selection, is to purchase online. Numerous gourmet coffee websites are waiting for you to order from their extended range. Gourmet coffee has become a very popular gift idea. They’re great for housewarming parties and are the perfect business gift. Many vendors, such as Boca Java, offer gift arrangements which include not only the coffee, but also accessories to add to the appeal. The definition of gourmet is a fine food or drink that has been assessed by a recognized authority to be excellent. Today, the coffee industry is becoming more like the wine industry, where experts put their credibility on the line to evaluate quality. Bottom line is, if they say it’s good, it must be good. Gourmet coffee has earned its reputation. One of the most expensive gourmet coffees, is Jamaican Blue Mountain, mainly because it is so rare due to the effect of hurricanes on the crops. Its beans are not only used for brewed coffee, but are also the flavor base for the famous Tia Maria coffee liqueur. Most online suppliers of any standing will include Jamaican Blue Mountain on their selection list. The term “gourmet coffee” not only refers to just the coffee beans themselves, but includes all of the aspects, activities, techniques and experience that produces that type of coffee. From the selection of the beans, the masterful roast , adding unique flavour... to the final product. Gourmet coffee is the result of a complete and specialised process. Can you smell the aroma now www.fb101com

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Food & Beverage Magazine March 2019

TRENDS IN PLATING

Of Food Plating 44

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Beauty

is tr uly in the eye of the beholder in this way. Because you can find so many things beautiful and it’s such a personal thing. However, there are forms of design, color, spaciousness that tend to appeal to most people. This is the path towards finding beauty in how you plate your food. We all grew up looking at plated food, everyday, it’s a small palette, usually flat and round. We have stared at plates more than we have stared at framed art. We are barely surprised at how food is displayed; we love the look of it mostly because we are hungry. We all grew up looking at plated food, everyday, it’s a small palette, usually flat and round. We have stared at plates more than we have stared at framed art. We are barely surprised at how food is displayed; we love the look of it mostly because we are hungry.

HIGHLIGHT THE KEY INGREDIENT – (or dish) This can easily be done by adding garnishes, chopped herbs or sauces over this portion of the plate. This is true of a plate that has both main and side dishes on it, or if you are setting a communal table where each dish has it’s own bowl or plate. CLEAN PLATES – Keep the canvas clean. After plating your food carefully use a napkin to clean off any splotches of sauce of smears of food. Complete the presentation with a clean plate around the food being served KEEP IT SIMPLE – Clutter distracts. Focus on one main ingredient on the plate, using the other side dishes or items as accessories. It’s good to leave space on the plate open.

Chefs around the world struggle with trying to impress a diner with “new” visuals, using textures, colors, aroma, shapes, architecture, balance, and anything else they can think of. It is exciting for us to see how chefs are creating uniqueness, beauty, and surprise. We at F&B Mag, particularly enjoy the appealing visiual of the art of plating.. The art of plating, and FOH selects some of the countries finest chefs in the #PesfectlyPated Chef series. So we wanted to share some of our newfound inspiration. The pop of vibrant color is the perfect background canvas to extenuate the beauty and contrasting colors of the perfectly places cusines. The 50/50 plate also brings visual organization to the organic chaos. Plating food is an art form. But I don’t want this to be intimidating. You don’t have to be a world class chef to plate food well. Nor do you have to come up with a masterpiece.

COLOR – While keeping it simple, do make sure that the dish is not monochromatic, unless it’s an artistic statement. A balanced variety of textures and colors brings the plate alive. GARNISHES – Use them to highlight the main ingredient by placing on top of the dish. Or you can also use them to create shapes as in a circle around the outer edge of the plate. Garnishes should always be edible. BALANCE PORTIONS – Is there enough of a side dish or ingredient to compliment the main dish? This isn’t about adding more so much as it is about you thinking through how the dish will be eaten. How do you want the dish to come across, what flavors need to compliment one another? www.fb101com

Food & Beverage Magazine March 2019

Front of the House® Paper Straws

LAST LONGER! Sustainability is driving new changes, regulations, and trends in restaurants, and no item is too small to be overlooked. Straws are getting a lot of attention as chefs and restaurateurs set their sights on reducing disposable plastic that threatens marine life, and the environment overall. California recently enacted the first state law prohibiting restaurants from giving customers plastic straws unless they are requested. Seattle and Vancouver also have bans on plastic straws in place. Legislation is under consideration in New York and many other cities. There is even a country-wide ban under review in the UK. But many savvy and earth-conscious foodservice and hospitality pros aren’t waiting for legislation to adopt the more ecofriendly alternative; paper straws. Marriott, Hyatt, Hilton, Great Wolf Resorts, InterContinental Hotels Group, Hard Rock International, and Karisma Hotels & Resorts have all announced plastic straw bans in 2018 as part of ongoing sustainability efforts. Paper straws are compostable and biodegradable, but have a bad rep, known for getting soggy with use. However, the new paper straws designed and manufactured by FOH®, solve the problem. They’re designed to retain their structure for more than four hours in cold drinks. As the tagline goes: Front of the House® Paper Straws LAST LONGER! (https://marketing.foh.cc/paper-straws) “Being green is not a trend anymore; it’s really just the right thing to do,” says Simone Mayer, CEO of Front of the House®. “I think the industry as a whole is aware of the important role we all play as leaders and global citizens, and we’re eager to make a positive impact on the environment however we’re able to.” 46

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Food & Beverage Magazine March 2019

#PERFECTLY PLATED CHEF

Food & Beverage Magazine March

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Q&A with

Chef Kiara Hardy F&B • Chef Hardy •

WHY CHOOSE FOH DISHWARE? FOH’s dishware is inspiration. It challenges me to create and plate dishes that match and compliment the unique, fun & stylish designs of the wares.

F&B • Chef Hardy •

HOW IMPORTANT IS PRESENTATION? Beyond important! Even the average food consumer makes judgments of the taste of food by their initial view of the dish. The cliche “You eat with your eyes” can’t be truer.

F&B • Chef Hardy •

WHAT IS YOUR FAVORITE LINE FROM FOH? Kiln is one of my favorite lines. The rustic colors and durability of the plates make them tops on my list. I can use them in any season and my clients are typically blown away by the presentation.

F&B • Chef Hardy •

WHAT IS YOUR FAVORITE WAY TO PLATE? Switching up plateware and using various layers of color is my favorite way to make my plating appeal to the eye.

F&B • Chef Hardy •

DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? My first tip would be to study the works and techniques of other chefs. Figure out how the most beautiful platings can be comformed to your style of cooking and make it unique. Remember it’s art.

F&B • Chef Hardy •

WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? I always loved to cook at home but when I decided to go to culinary school at 30 and fell in love with learning the fundamentals of cooking, I knew this is what I should be doing professionally. Being able to utilize skills and experiences for the corporate world made the transition into the culinary industry not only fun but effortless. I was finally able to turn my passion into a profession.

F&B • Chef Hardy •

WHO WAS YOUR GREATEST COOKING INFLUENCE? My culinary influences have changed throughout the years as I have continued to develop. Early on, as a beginner home cook, I watched a lot of TV and Rachael Ray was one my favorites. I could relate to her style and simple techniques because she hadn’t been formally trained either. Later, in culinary school, my chef instructors were instrumental in challenging and testing my knowledge and creativity. Now, I take a little bit from every chef I have the opportunity to work with and implement best practices in my repertoire.

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Beverage Magazine March 2019 Q&A with Food Chef & Hardy, Continues On Next Page

F&B • Chef Hardy •

WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? Grits. I think they are so versatile. And if done correctly, they can be used to make the most comforting or the most refined dish shine.

F&B • Chef Hardy •

WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? I’m more of a spirits kinda Chef But, I like a good Pinot Grigio. Right now, my favorite red is Jam Jar.

F&B • Chef Hardy •

WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? Janet Jackson

F&B • Chef Hardy •

WHAT IS YOUR FAVORITE DESSERT? That’s a hard one. I recently developed an egg and milk allergy so the best desserts are almost always off limits to me. But, cinnamon rolls with extra icing have always been tops on the list. I’ve been on the look out for the best local vegan desserts to satisfy my sweet tooth!

F&B • Chef Hardy •

CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? I really love Chef Darius Williams’ creations. I think he does an incredible job of encompassing creative techniques with nostalgic ingredients and awesome presentation.

F&B • Chef Hardy •

BEST THING ABOUT BEING A CHEF IS? The best thing about feeding someone is being a part of a meaningful experience for someone. Whether a client, friend or family member, food is typically the center of most great experiences. To be able to facilitate that with my skill and love for cooking is a blessing

F&B • Chef Hardy •

HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? Early on in my cooking experiences, I’d be frustrated by dietary restrictions like glutenfree and dairy-free. But, now that I’ve developed some allergies that prevent me from eating and cooking how’d I’d naturally like to, these are terms that I’m more empathetic towards. Now, I have a newfound desire to execute dishes with these restrictions just like any other meal. a.

F&B • Chef Hardy • F&B • Chef Hardy •

WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF? Food is art. It’s passion driven. If you love it, exhaust all of your resources to be the best, most knowledgeable chef you can be. Let the fun and passion drive you. Most importantly, surround yourself with people who will challenge and appreciate your craft.

F&B • Chef Hardy •

LASTLY, WHAT DO YOU DO WHEN RELAXING’S Beyond the kitchen, I’m all about experiences. I love great trips, perfectly crafted cocktails and amazing cigars.

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THE CUISINE OF

Chef Hardy

About Chef Kiara Hardy Owner/Chef Kitchen Killa Culinary Solutions, LLC (954) 537-3000 - Office (954) 540-4503 - Cell www.KitchenKilla.com www.Facebook.com/KitchenKilla1 www.Instagram.com/Kitchen_Killa * Private Chef * Personal Chef * Premium Catering * Food Service Consulting *

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Food & Beverage Magazine March 2019

#PERFECTLY PLATED CHEF

Food & Beverage Magazine March

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Q&A with

Chef Dewey LoSasso F&B • Chef LoSasso •

WHY CHOOSE FOH DISHWARE? I have used FOH since the company began, I love that their offices are in Miami shores, in addition - they are creative and I feel like it is always a collaboration, not just a customer

F&B • Chef LoSasso •

HOW IMPORTANT IS PRESENTATION? Vital - At times the plates speak for themselves.

F&B • Chef LoSasso •

WHAT IS YOUR FAVORITE LINE FROM FOH? Spiral

F&B • Chef LoSasso •

DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? Using brushes from home depot !!!

F&B • Chef LoSasso •

WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? its not a career , its a lifestyle, its family ..its giving sustenance to people ..its like breathing

F&B • Chef LoSasso •

WHO WAS YOUR GREATEST COOKING INFLUENCE? Matthew Kenney

F&B • Chef LoSasso •

WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? Gluten-free and vegan bake galore.

F&B • Chef LoSasso •

WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? I like anything that’s bold, holds a strong body, dark, and in its pure form.

F&B • Chef LoSasso •

WHO WAS YOUR GREATEST COOKING INFLUENCE? My whole italian family

F&B • Chef LoSasso •

WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH?… Whats fresh

F&B • Chef LoSasso •

WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED?White - Far Niente Chardonnay , red- Joseph Phelps Insignia

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Food & Beverage Magazine March 2019 Q&A with Chef Losasso, Continues On Next Page

#PERFECTLY PLATED CHEF F&B • Chef LoSasso •

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

F&B • Chef LoSasso •

WHAT IS YOUR FAVORITE DESSERT?Apple Tart Tatin

F&B • Chef LoSasso •

CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? Jean George

F&B • Chef LoSasso •

BEST THING ABOUT BEING A CHEF IS? all of it

F&B • Chef LoSasso •

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

F&B • Chef LoSasso •

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 LoSasso •

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

About Chef Dewey LoSasso 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. Dewey has created dining experiences for the likes of Ron Wood, Bill Clinton, “The Rock” Dwayne Johnson, Gloria Estefan, Joan Jett, Al Pacino among others. He has made appearances on the Food Network’s Chopped, South Florida Today Show, “the Chefs Challenge” TV Segment with CBS (Florida Emmy Award winning) and various other shows. He now joins the Bill Hansen Catering and Event Production team to lead the culinary department to new heights 54

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catering by

Chef LoSassa

Coffee and Eggs Entree

Caba Gala

Deck Salad

Deck Dessert

Tomato Two Ways Salad www.fb101com

Food & Beverage Magazine March 2019

#PERFECTLY PLATED CHEF

Food & Beverage Magazine March

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Q&A with

Chef Matthew Young F&B • WHY CHOOSE FOH DISHWARE? Chef Young • FOH dishes are made well, durable and makes our food really pop. F&B • Chef Young •

HOW IMPORTANT IS PRESENTATION? Everyone eats with their eyes and you only get one first impression so it is critical that we make a great visual first impression with our guests.

F&B • Chef Young •

WHAT IS YOUR FAVORITE LINE FROM FOH? Our core line for the whole restaurant is the Tides line. We are a fish house so the colors and shapes really complement our cuisine.

F&B • Chef Young •

WHAT IS YOUR FAVORITE WAY TO PLATE? There is something satisfying about getting the perfect sauce drizzle or smear. We like our food to be crisp and fresh so we are always finishing our dishes with some fresh herbs, greens or Hawaiian sea salt

F&B • Chef Young •

DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? A little dab of vinegar on a towel will get any plate rim looking great!

F&B • WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? Chef Young • I work in restaurants off and on since I was 15, I never thought it was something I could make a career out of. So went to college and didn’t really find anything that was speaking to me. I ended up committing to cooking and going to Johnson and Wales in Rhode Island and that’s where my love for food and cooking really came together.

F&B • Chef Young •

WHO WAS YOUR GREATEST COOKING INFLUENCE? Man there are too many to even pick. The year I entered culinary school was the year the French Laundry Cookbook came out, it was hard not to be inspired and motivated by that book. My friends and I had never really heard that level of passion and precision before that. I always loved Charlie Trotters approach too, he was one of the first guys that really pushed highlighting farms, veggies and grains and doing it in such a refined manner was super impressive, very ahead of his time.

F&B • Chef Young •

WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? We serve tons of fresh seasonal line caught fish at the restaurant so that is an easy go to. We also work really hard to support Hawaii’s local agriculture so we also use lots of great fresh local veggies.

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Food Young, & Beverage Magazine March 2019 Q&A with Chef Continues On Next Page

#PERFECTLY PLATED CHEF

F&B • Chef Young •

WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? I don’t drink much white but I enjoy White Bordeaux which is usually a blend of Sauvignon Blanc and Semillon. For red a big rich Zinfandel.

F&B • Chef Young •

WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? I was really bummed when Bordain died, he was like one of the boys. So I would like to cook and share a couple beers with him.

F&B • Chef Young •

WHAT IS YOUR FAVORITE DESSERT? I’m not a huge sweets guy, when we have get togethers we usually go for what we just call “gas station ice creams” there so bad there good.

F&B • Chef Young •

BEST THING ABOUT BEING A CHEF IS? I’ve been fortunate enough to get involved in some middle and high school chef mentor programs, it super rewarding to see young people find something they are interested in and invest in it. Probably 40% of our kitchen staff is from one of those programs, theyre the best kids.

F&B • Chef Young •

HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? No comment.

F&B • Chef Young •

WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF? Be patient, nothing happens overnight. Never be above any duty, you cant ask anyone to do something you wouldn’t do yourself.

F&B • Chef Young •

LASTLY, WHAT DO YOU DO WHEN RELAXING’S I have two young sons so my wife and I love cruising with them swimming or going to the beach. If I get some time to myself I try to get in the water for a surf.

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Tastes Of

Chef Young

About Chef Matthew Young â&#x20AC;˘ Hula Grill Waikiki, FL Is a graduate of Johnson & Wales University and worked at several notable hotels and restaurants on the mainland before coming to Hawaii. He began his culinary career in the Islands working for Dukeâ&#x20AC;&#x2122;s Waikiki. Matt joined the Hula Grill Waikiki culinary team in 2011, with hopes to foster the Farm to Table movement, focusing on local products and sustainable practices. Together with Chef Matt, the restaurant is able to participate in many community outreach programs including the Kokua Foundation, Hawaii Culinary Education Federation, Localicious Campaign, Kids Cooking Local and Aina in Schools program.

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Food & Beverage Magazine March 2019

Food & Beverage Magazine March

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Food & Beverage Magazine March 2019

TRENDS IN PRODUCTS

COLDTAINER USA Providers of portable containers that can be used for precise temperature control in any transportation application, today announced the launch of its new Hot Meals Line (HmL) of innovative “hot” active insulated containers for safe transport of pre-cooked food. “The HmL line effectively addresses the need among catering systems to safely transport pre-cooked food from centralized kitchens to service points out of the Temperature Danger Zone to avoid the growth of food-borne bacteria,” said Terry Koerner, general manager of Coldtainer USA. “Our new HmL series, together with Coldtainer refrigerated containers for use when precise temperature control and freeze protection capabilities are needed, will provide professional operators with solutions like Cold & Hot Combo units to transport and hold refrigerated and cooked meals, or the possibility to equip vans with autonomous containers for hot, cold and frozen foods.”

HmL containers will be offered in three models with capacities of 140, 330 and 720 liters. The containers, which can maintain an internal temperature in a range from 149°F to 185°F using self-regulating PTC (Positive Temperature Coefficient) ceramic heating elements, are controlled by a digital thermostat. Special racks to hold industry standard Gastronorm food pans in transit from central kitchens to satellite locations will be available for the 140 and 330 models. HmL units have undergone extensive testing to verify technical specifications, power consumption, type and capacity of batteries, and battery chargers. Operating modes for the HmL containers include the ability to connect the units to AC power for pre-heating up to a set temperature and for recharging the integrated battery, which then powers the unit for more than 10 hours of operation at a constant temperature during transit. With an on-board battery charger, HmL containers do not require an AC connection during holding and serving time at their destination.

The new HmL containers join the company’s Coldtainer mobile refrigerated containers, a highly versatile and reliable growing solution of choice for the transport of chilled or frozen food among catering operations that produce and serve food using Cook & Chill and/or Cook & Freeze systems. All of the product lines provide flexible and convenient solutions for professionals who have to transport perishable goods, while maintaining health and safety standards. All Coldtainer containers are made from highly durable molded polyethylene and food-grade materials, are easy to clean and are in compliance with health and safety standards. The units also record temperatures and have a mobile Bluetooth capability for downloading data to meet recordkeeping requirements. The new HmL line will be introduced publicly at Catersource, February 24-27 booth 1528. About Coldtainer USA Coldtainer USA is the provider of a portable, versatile, highly reliable and cost effective solution for transporting items that require precise temperature control and freeze protection capabilities for extended periods of time. Coldtainer mobile, stand-alone containers are designed for companies that want flexibility in the transportation and handling of food and other perishable goods. Coldtainers are available in a variety of sizes and run on AC, DC or battery power. Formed in 2018 by a group of industry experts with decades of transportation and dealership experience, Coldtainer USA is headquartered in Overland Park, Kansas. For more information, visit www.coldtainerusa.com

“Until our HmL models were developed, catering operations only had Cook & Serve options that can hold the temperature of pre-cooked food with limitations,” Koerner stated. “In many cases, those designs, including not having active heating during transport and limited insulation, forced caterers to arrange fast transportation and use multiple containers for transport of pre-cooked food from central kitchens to satellite locations, or they needed to overheat food, jeopardizing the palatability of the product. Now we can offer them a line of innovative hot active insulated containers to meet their needs.”

Food & Beverage Magazine March

2019

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Food & Beverage Magazine March 2019

Food & Beverage Magazine March

2019