Food & Beverage Magazine May 2018 by Food & Beverage Magazine

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SPOT LIGHT: LIBATIO N S • LIQU OR•WIN E• -

FOOD & BEVERAGE MAG A Z I NE | MAY 2018

Original Advisory Board

David Burke

Kerry Simon

Bobby Flay

Mario Batali

Wolfgang Puck Emeril Lagasse

Back of the House

Michael Politz Publisher

Donsh’e Usher Gary Coles Cristina Carpio Creative Director International Columnist Editor —

STAFF COLLIN MILLINGTON

KENNY SHOEMAKER

SALES DIRECTOR

NATIONAL SALES DIRECTOR

CELESTE CHING VP DIGITAL INVESTMENT

MARSHA FISCHER WEST COAST SALES

JUSTIN ABELS ACCOUNT MANAGER

C O N TRIB UTOR S CRISTINA CARPIO INTERNATIONAL COLUMNIST Food and Beverage expert

SUB SC RIBTIONS SUBSCRIBE ONLINE www.fb101.com/digitaledition/

Publisher - Micheal Politz • Food & Beverage Magazine® is owned and published electronically by Beautiful People LLC. Copyright 1995-2016 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. W W W. FO O D BEVMAG .CO M

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COVER FEATURE ARTICLE

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Contents MAY 2018 BEYOND the LOBBY

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F&B Magazine column spotlighting what goes on beyond the lobby of major hotels across the country and abroad. Restaurants, bars, lounges, shows and staff promotions.

Inside this Issue 6 A Bottle Of Thier Own At this time many renowned distillers are trying to end the open market of bottling operations as it is infringing on their overall sales. 18 Healthy Smoothies When trying to lose weight or to maintain your current weight, healthy eating is very important. It can be the difference between success and failure. Follow these healthy eating tips to ensure success. 38 Martini Debate A classic cocktail party debate over whether the original martini recipe properly called for gin to be mixed with dry vermouth, or whether vodka was the progenitor of this universally recognized cocktail, is settled with a little known factoids and a history lesson.

Industry Flavors 23 All You Need To Know About Whiskey In meaning, whiskey translates to “water of life”. Whiskey originated from Scotland during the early 1400’s, and is very popular around the world today. Even today, whiskey tastes much like it did when it first began. 44 Fried Banana Rum Ice Cream The taste of bananas in ice cream was new to us all, then adding rum made for an interesting and fragrantly refreshing note. Banana ice cream is one of NewYork people favorite recipes. 46 Ironhill Restaurant Will celebrate Burger Month with 31 different burgers – one for each day in May. The popular promotion always brings a bevy of beer and burger lovers to the group’s 12 mid-Atlantic locations.

FOOD & BEVERAGE MAG A Z I NE | MAY 2018

CHEF Of The MONTH

EXECUTIVE CHEF

JOSE NAVAR RO The executive chef at TREVI Italian Restaurant, located in The Forum shops at Caesars Palace in Las Vegas. A Vegas native, Navarro’s passion for cooking started at home where grew up cooking meals with his family.

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Cali’flour Foods pizza crust is no exception to the rule! How many different foods can one make with this simple product? Let’s brainstorm.

CANADA’S 100 BEST RESTAURANTS The list of the highly anticipated Canada’s 100 Best is now released. At a recent launch party held in Toronto, some of the top culinary talents and industry leaders from all over the country have gathered and packed the room to celebrate the occasion. Many repeat restaurants from previous years are back on the list again, and 26 restaurants joined for the very first time. Canada’s 100 Best is a list

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SPOT LIGHT: LIBATIO N S • LIQU OR•WIN E• -

A BOTTLE OF THEIR OWN The majority of fine scotch distillers sell casks of their product as a whole for blending purposes as well as to private buyers. Usually the distiller name will be placed on a blended product however not the logo. This is an indication that the product is indeed blended and not single malt.

Most independent bottling companies will bottle products from single casks and may or may not be from the original bottling source. At this time many renowned distillers are trying to end the open market of bottling operations as it is infringing on their overall sales. Some malt companies will incorporate more than one batch of their scotch into the cask selling to ensure the independent bottlers from selling it as a single malt product. Many independent bottlers will use merely a geographical region or an alias of the distiller, as to avoid any legal repercussions. This method of legal sneakiness is known as “bastard bottling.” Either way the society of scotch malt whiskey can still track the product by the distiller number.

FOOD & BEVERAGE MAG A Z I NE | MAY 2018

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F&B MAGAZINE COLUMN SPOTLIGHTING WHAT GOES ON BEYOND THE LOBBY OF MAJOR HOTELS ACROSS THE COUNTRY AND ABROAD. RESTAURANTS, BARS, LOUNGES, SHOWS AND STAFF PROMOTIONS

B E Y O N D T H E L O B B Y

Donshe Usher Editorial Directorr

BOBBY HOTEL OPENS IN NASHVILLE AS SANCTUARY FOR THE CREATIVE SET Centrally located just steps from Nashville’s main music and cultural artery, is now open. The bar with a repurposed 1956 Scenicruiser bus sets the tone for this downtown hub’s edgy aesthetic, tearing a page from Nashville’s grassroots songbook. The 144-room Bobby Hotel abuts Printers Alley, a historic cobblestone block turned smoldering Nano-neighborhood. The property, located in a reimagined central city space, is a social refuge for the B-side creative set with four dining venues including the Rooftop Lounge, featuring a retrofitted bus-cum-bar recently hoisted onto the roof; Tavern at Bobby, the signature restaurant serving locally sourced, globally tinged fare; Café at Bobby, a street-side café; and Bobby’s Garage Bar, offering a gritty-chic atmosphere and retractable stage lit by car headlights. Attuned to the city’s distinctive Southern style and artistic diversity, Bobby Hotel forgoes the flounce in favor of seductive luxury. Tapping into the building’s bank heritage, the hotel’s design produces a gritty-yet-polished vibe rooted in Nashville. Design elements include: a lobby chandelier constructed solely of car parts, marble columns, a wall inspired by safety deposit boxes and industrial metal details with steel, titanium and chains warmed over by herringbone wood. Rooms follow suit with décor that’s more engaging, less stuffy: there’s Rorschach ink blot carpeting, historic world maps inspired by the musicians’ life on the road, and bedside journals for Gonzo-style literary musings. Meanwhile, the pet-friendly hotel has a canine ambassador in Sasha, its 2-year-old rescued Shepherd mix. Adjoining the eclectic neighborhoods of Germantown and East Nashville, and near the galleries of the Avenue of the Arts, Bobby Hotel is an irresistible destination for discovering a purebred Nashville experience. Nab hot tickets to the most iconic music venues in the world just steps away.

FOOD & BEVERAGE MAG A Z I NE | MAY 2018

Jeff Gillick Director of Sales and Marketing

Steven Weaver Director of Food & Beverage

BOBBY HOTEL APPOINTS NEW TEAM LEADERSHIP

BOBBY HOTEL WELCOMES DIRECTORS OF SALES AND MARKETING AND FOOD & BEVERAGE Bobby Hotel, opening in Nashville’s Printer’s Alley this May, announces the appointments of hospitality veteran Jeff Gillick as Director of Sales and Marketing and restaurant expert Steven Weaver as Director of Food & Beverage. Gillick will orchestrate strategic marketing of the hotel and its unique attributes like the rooftop lounge, while driving strong sales with the focus on leisure and small group. With two decades of hospitality experience, Gillick most recently honed this role at The Langham Huntington in Pasadena, an iconic California landmark hotel and social centerpiece. His CV is star- studded with Santa Barbara’s Bacara Resort and Spa and San Diego’s rebranded Kona Kai Resort & Marina. Equally established, Weaver has deep roots in the culinary industry, having worked in management and operations for over twenty years in restaurants outsid https://email01.godaddy.com/webmail.php# e the hotel realm. He earned his GM chops at Sullivan’s Steakhouse in Houston, the same city where he debuted Velvet Taco, the rule-breaking urban taco concept. An asset to the Bobby team, Weaver will oversee culinary operations and programming, financial management, human resources, operations initiatives, marketing, quality, service and control. Gillick earned a BA in Hotel Administration at University of Nevada Las Vegas. Weaver graduated from the University of Wisconsin-Madison with a BA in International Relations. ABOUT BOBBY HOTEL Opening May 2018 as an immersion into Nashville’s creative community, the 144-room hotel celebrates country life with urban appeal—from the rooftop lounge complete with a vintage tour bus to Bobby’s Garage, evoking Printers Alley trademark grit. Centrally located just steps from Nashville’s main music and cultural artery, the nine-story property is a refuge for artistic freedom. There’s impromptu live sets, moonlit cocktails on the rooftop and biscuit breakfast with bedside journals. Bobby’s Tavern features locally sourced, globally tinged fare while an alfresco café serves local brew with a side of street scene. ABOUT CASTLEROCK ASSET MANAGEMENT Castlerock Asset Management is a premier real estate development and asset management firm specializing in uniqueand-distinctive commercial properties designed to enhance and enrich the communities they serve. Headquartered in the heart of Nashville’s bustling Downtown, Castlerock brings a highly creative and sophisticated dynamic to one of the nation’s fastest-growing cities, honoring the region’s rich history while breaking exciting new ground. Inspired by the city’s creative energy and warm, welcoming vibe, Castlerock was formed with the mission of bringing a new level of elegance and bold, contemporary design to Nashville’s vibrant hospitality scene. Bobby Hotel is a member of Preferred Hotels & Resorts Lifestyle Collection. It is third project from Nashville-based Castlerock Asset Management, the real estate and development group behind Westin Nashville and The Oak steakhouse. Rates at Bobby Hotel start at $249/night. For more information please visit www.bobbyhotel.com or call (615) 782-7100. W W W. FO O D BEVMAG .CO M

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B E Y O N D T H E L O B B Y

The Beverly Hilton Announces New Executive Chef Matthew The Beverly Hilton today announced the appointment of Chef Matthew Morgan as Executive Chef. In his new role, Morgan will oversee the menus and operations for the hotel’s many high-profile events and galas, including the Golden Globe Awards Show, Oscar Nominee Luncheon, Pre-Grammy Gala and the Milken Institute’s Global Conference. Additionally, he will be responsible for the menus and staff of signature restaurant, CIRCA 55, banquet operations and in-room dining. “Chef Morgan was a natural selection as our new Executive Chef,” said Sandy Murphy, general manager for The Beverly Hilton. “With his foundation in fine technique, energetic leadership style and passion for working closely with the best farms and artisans, we are confident that his menus will please all of our guests, from A-list celebrities, to the surrounding Beverly Hills community, to travelers from around the world.” Morgan bases his menus around fresh local ingredients, drawing his inspiration from the farmer’s market, his own garden at home and local farms, and this will be reflected in the food he creates for The Beverly Hilton’s special events and holiday menus. As he plans out each menu, he works closely with purveyors to determine what is currently in season, in order to provide a better quality of flavor and smaller eco-footprint. Morgan works directly with the local family-run Scarborough Farms to source much of his produce, and has designed a custom blend of mixed greens grown specifically for The Beverly Hilton. An added benefit that fuels his drive to work closely with local farms is the flexibility of ensuring large enough quantities of special ingredients for events like the Golden Globe Awards, where the hotel feeds up to 1,300 guests.

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“As Executive Chef, I’m looking forward to further enhancing the culinary offerings at The Beverly Hilton and creating event menus that are fresh, healthy and local,” said Morgan. “We have an incredibly talented and hard-working culinary team and I’m confident we will continue to impress throughout 2018 and beyond.” Before taking the helm as Executive Chef, Morgan worked as The Beverly Hilton’s Executive Sous Chef, running all of the hotel’s banquet events. Prior to joining The Beverly Hilton, where he has served in various roles for about five and a half years, Morgan worked as a chef for The Ritz-Carlton Hotel Company for six years. Most recently, he worked at the Ritz Carlton in Marina del Rey, Calif. and before that, he worked at the Ritz Carlton in Phoenix, AZ. At home, Morgan enjoys spending time manning the grill in his backyard, and he plans to bring some of that love for barbequing to the hotel, with poolside grilling for Father’s Day and other holidays. For more information about The Beverly Hilton, please visit www.beverlyhilton.com or call (310) 274-7777. ABOUT THE BEVERLY HILTON Opened in 1955 by distinguished hotelier Conrad Hilton, The Beverly Hilton, a Forbes Four-Star hotel, is owned by the Los Angeles-based, Oasis West Realty, LLC and managed by Hilton Worldwide (NYSE: HLT). Nestled at the crossroads of the iconic Wilshire and Santa Monica Boulevards, the hotel combines the excitement and entertainment of Hollywood with the prestige of Beverly Hills. The 569-room hotel features 101 suites including nine private luxury suites within The Penthouse Collection. With more than 60,000 square feet of indoor and open-air event space, The Beverly Hilton boasts the most technologically advanced meeting space of its kind in the country. The hotel’s renowned International Ballroom plays host to glamorous annual events including the Golden Globe Awards Show, Oscar Nominee Luncheon, Pre-GRAMMYs Gala, and the Milken Institute’s Global Conference. The legendary Aqua Star Pool is Beverly Hills’ largest pool and is the setting for numerous recognizable photo shoots. Circa 55 restaurant entices guests with locally-sourced cuisine in a stylish setting overlooking the pool. For more information, please visit www.beverlyhilton.com or call 310.274.7777.

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SPOT LIGHT: LIBATIO N S • COVER STORY

LIQU OR•WIN E• -

Meet the

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By Diane Lilli

Blesses Great Food Just like any other deity, Foodgōd Jonathan Cheban never asked for his gifted palate, but instead was born with it. Today, his disciples number in the millions, as this famous foodie travels far and wide to discover, taste and post about the magical foods he encounters along the way. Growing up, Cheban shared a love of food with his mom, who encouraged his visionary tastes. But the Foodgōd grew to become passionate about eating the most heavenly foods found on Earth. “My mom loves food like I do,” he said. “But with my intense taste, whenever we go out to eat anywhere I tend to order for everyone.” Turns out Cheban’s obsession with food is more a lifestyle and career than a hobby. “My whole life is about the food,” he explained. “Even years ago, when every day always revolved around school, I would plan my schedule in college so I could enjoy incredible meals. My mom knew I get “hangry” and that sometimes I would circle an hour in the car before I knew what I wanted to eat. It was almost like cracking a safe – to go in search of the perfect tasting food.”

Surprisingly, Cheban’s taste in foods doesn’t just run the gamut of delicious, but also of meals prepared in roadhouse stops as well as modern American high end cuisine.

“I don’t just do high and low,” he said. “I am a fair-weather eater of buffalo wings in a bar but also at a table in Nobu. My passion takes me to both higher end spots or to a long drive to Westchester for pizza. I just love everything to be special, and want to share that.” Asked for his favorite spots, the Foodgōd demurred but then agreed to note some of his top picks, such as JG Mellon for best burger; Di Fara NY for best pizza in New York (in Brooklyn) and the bagel he made famous, the Rainbow Bagel (NYC). Recently Cheban launched his “Foodgōd 24 Karat Wings” at Ainsworth Restaurant Group. The wings are soaked in a coconut butter, chipotle & honey batter for 24-hours and then dusted with real gold flakes. They’re complimented with a side of gourmet bleu cheese to dip. As to how he finds that next delectable Godworthy bite, Cheban chalks it up to good luck, an intensely tuned in food curiosity, and his willingness to travel to his newest food haunt. As per his own creations, one new desert causing lines to form is “Foodgōd Desert”, a collaboration with Komodo in Miami. The fusion is a shockingly delicious Cotton Candy Rice Crispies treat – and not to be missed. Look for your next out-of-this world dish courtesy of the Foodgōd, which can be found on his upcoming YouTube site along with his robust social media sites. www.foodgod.com

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CA SPOT LI ’ FLOUR LIGHT: LIBATIO FOODS N S • LIQU OR•WIN E• -

WHEN WE SAY “THE NEW WHITE FLOUR”

VEG I WR A P

-WE’RE NOT KIDDING. WHEN YOU THINK OF REGULAR FLOUR, YOU THINK OF VERSATILITY Other than the endless amount of pizza’s you can make, there’s a good handful of bread-like meals that are delicious and easy. Let’s start with breakfast. You can use the crust as a pie crust in the bottom of your pie pan and make quiche. Or you can toast the crust to your own crispy preference and slather some avocado for a filling Avocado Toast. Next, there’s lunch. Do the pre-bake, per the box instruction, and cut the crust in half to make a sandwich or throw in some cheese and grill for a grilled cheese. You can even layer sandwich type ingredients on top of the whole crust and roll it for a wrap. After that, cut the crust into chip size slices and toast to taste for a chip that you can dip in salsa or ranch dip. Lastly, for dinner, grab a couple crusts and check out Cali’flour Foods website for recipes on lasagna, nachos, casserole, and more!

SA N DWI CH E S

Cali’flour Foods pizza crust is no exception to the rule! How many different foods can one make with this simple product? Let’s

PI E

brainstorm. Photo Courtesy Of Clare Barbosa Photography

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Q U IC H E

VEG A N TA RTS

TACOS

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HSPOT EA LTHY LIGHT: EATING LIBATI LIBATIO O N S• S • LIQU OR•WIN E• -

CHICKEN SALAD Chicken salad usually consists of chopped chicken, mayonnaise, and a few other ingredient used as a binder. Other ingredients may be added to add texture and flavor, such as nuts and celery. There is a wide range of traditional chicken salad, but majority of recipes consist of these basic ingredients.

EXCITING NEW DISH ES

What’s great about chicken salads is that they can be easily doubled and tripled in size without compromising the taste of the original recipe. There is also much room for creativity to accommodate different tastes. But first, learn the basics, and then move on to experimenting. THE BASICS: COOKING THE CHICKEN

Chicken salads often taste best when the chicken is baked. However, there’s no stopping you from grilling, boiling, sautéing, or using other cooking techniques to cook your chicken. You may even utilize precooked chicken breast strips if you’re strapped for time. Some basic ideas when serving the dish would be to eat it with crackers, place it on bread as a sandwich, or top it off with hard-cooked egg slices.

CHICKEN CAESAR SALAD If the Caesar dressing is your favorite, then you should try this chicken salad version. Simply add Caesar salad dressing over cooked, cubed chicken and toss to coat. In another bowl, mix chicken mixture, tomato, lettuce and onion. Top it all off with croutons and grated cheese. SPICY CHICKEN SALAD This is a warm salad and can be eaten as a side-dish or light lunch. It can also be eaten with bread or potatoes for dinner. This salad has the perfect balance with the meat and spicy dressing poured over the cool salad. First cook some bacon with olive oil in a frying pan, and set the bacon aside when done. Fry chicken strips in the bacon fat that’s left in the pan and set aside once browned and cooked thoroughly. Place sliced tomatoes, red and orange bell pepper, and spring onions into a large serving bowl. Add in some lettuce and cucumber strips and set aside. Place finely chopped chili pepper, lemon juice, olive oil and balsamic vinegar onto the pan and bring to a boil. Mix in the chicken pieces and bacon and keep stirring to heat all the ingredients. Using a slotted spoon, place the hot mixture over the salad and serve. ASIAN CHICKEN SALAD While there are many variations, typical characteristics of most Asian chicken salads consist of chicken, lettuce, sesame oil in the dressing, ginger, and crunchy pieces of deep-fried noodles. Some versions may use bamboo shoots, water chestnuts, almonds, peanuts and mandarin orange slices. LIGHT CHICKEN SALAD While there are many variations, typical characteristics of most Asian chicken salads consist of chicken, lettuce, sesame oil in the dressing, ginger, and crunchy pieces of deep-fried noodles. Some versions may use bamboo shoots, water chestnuts, almonds, peanuts and mandarin orange slices.

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Chicken Chicken Salad

Spicy Chicken Salad

Asian Chicken Salad

Light Chicken Salad

You only have your imagination to create a one-of-a-kind dish for your family and guests. The possibilities are endless.

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HSPOT EA LTHY LIGHT: EATING LIBATIO N S • LIQU OR•WIN E• -

When trying to lose weight or to maintain your current weight, healthy eating is very important. It can be the difference between success and failure. Follow these healthy eating tips to ensure success. Just because you’re on a diet, that doesn’t mean you should allow yourself to starve. It’s all about healthy eating and making smart food choices. One of the most popular snacks for weight watchers are diet smoothies. There are several reasons why diet smoothies are great for dieters. Consider these: Smoothies make use of fruits and natural sweeteners. They’re delicious and they don’t contain extra calories that will ruin your diet. If you do want to add extra sweeteners, healthier natural sweeteners like honey. Smoothies can become meal replacements. It’s a great way to make sure you don’t overeat, while still getting your daily nutritional needs. This is because you get to measure each ingredient before hand, making sure that you only add in the ingredients in the amounts that you need - no more and no less. Worried about missing out on protein? Then consider adding tofu to your smoothie or using nutritional supplements like protein powder. When using fruits and vegetable sin your smoothies, you use the entire fruit. This means you also consume the pulp of the fruit or vegetable, which is a good source of fiber for your body. Fiber is responsible for that full feeling you get after drinking a glass of smoothie. It’s also good for your body because it helps digestion and supports your body’s waste elimination process. Breakfast is the most important meal of the day. You probably know how detrimental to your healthier eating efforts it is when you skip this meal. Breakfast smoothies are a wonderful way to make sure your eating healthy even if you’re in a hurry. You can prepare it in under 2 minutes, take it with you and drink it on the go. As with any healthy diet, being able to enjoy a variety of flavors is key to staying satisfied and committed. This is probably one of the best things about smoothies - there are so many combinations you can create, making use of a wide variety of healthy recipes to suit your mood. Really, making smoothies a part of your daily routine is one of the best choices you can make to help you meet your weight and diet targets.

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SWEET AND SOUR FRUIT SALAD DRESSING INGREDIENTS 1/2 cup soft or silken tofu 1/2 cup apple cider vinegar 1/3 cup honey, sugar, or artificial sweetener 1/4 cup oil 2 Tbsp. minced onion, fresh or dried 2 Tbsp. poppy seed 1 tsp. dry mustard 1 tsp. salt 1 1/2 tsp. paprika

SWEET DELIGHT FRUIT SALAD DRESSING INGREDIENTS

1/2 lb. soft or silken tofu, mashed to loosen 1/4 cup lemon juice 1/4 cup honey, sugar, or artificial sweetener 2 Tbsp. oil 1 tsp. cinnamon 1/2 tsp. vanilla 1/4 tsp. salt

Fruit salad is even better when topped with a rich, creamy dressing, but where can you find a good fruit salad dressing that’s high in nutrients and low in calories? It’s easy - make your own from blended tofu.

Combine all in a blender or food processor and blend until smooth and creamy. Makes about 1 3/4 cups, at about 24 calories per tablespoon serving, or less if artificial sweetener is used.

MOCK SOUR CREAM DRESSING INGREDIENTS

SWEETEN UP YOUR DIET Healthy, Delicious Fruit Salad Dressings

Fresh fruit makes a natural and delicious addition to most any healthy eating plan, and fruit salad is one of the best ways to incorporate a wide variety of fruit into your diet. One of the best ways to keep fruit salad interesting is to add a creamy, flavorful dressing. But how to make a dressing that isn’t high in fat and calories? Just use tofu!

When blended thoroughly, tofu takes on a creamy consistency which makes an ideal base for dressings and sauces. Use the soft or silken variety of tofu, and process it until completely smooth in a blender or food processor. Here are a few tofu-based fruit salad dressings which are sure to tempt your palate and liven up your fruit salads.

1/2 lb. soft or silken tofu, mashed to loosen 1/4 cup lemon juice 1/4 cup honey, sugar, or artificial sweetener 2 Tbsp. oil 1 tsp. cinnamon 1/2 tsp. vanilla 1/4 tsp. salt Combine all in a blender or food processor and blend until smooth and creamy. Makes about 1 cup, at about 25 calories per tablespoon serving.

VERSATILE TOFU DRESSING INGREDIENTS

1/2 lb. soft or silken tofu 2 Tbsp. oil 2 Tbsp. apple cider vinegar 1 Tbsp. artificial sweetener 1/4 tsp. salt Combine all ingredients in a blender or food processor and blend until smooth and creamy. Makes about 1 1/2 cups , at about 20 calories per tablespoon serving.

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LEMONADE INTRODUCES

A NEW GENERATION OF LEMONADE INFUSED BEVERAGES

Acclaimed California fast casual restaurant group is the first to introduce a variety of cold-pressed lemonade infused drinks, which perfectly enhances its seasonally-driven, creative cuisine

Lemonade Restaurant Group today announced the launch of its new beverage menu, which represents a first-of-its-kind innovation in the fast casual dining industry with cold-lemonade infused drinks. Available beginning March 28th at all locations across California, Lemonade invites guests to drink colorfully and enjoy the new beverage menu featuring flavor-forward options including Skinny Lemonade T’s, Fruity Yogurt Smoothies infused with lemonade, and FROZade™. Since emerging onto the scene a decade ago as one of the first fast casual concepts of its kind, Lemonade has continued to evolve and become a leader in the industry.

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With these new fusion drinks, Lemonade is creating an entirely new beverage category showcasing its continued commitment to providing delicious, innovative, and health-driven offerings. The new Skinny Lemonade T’s, which contain 30% less sugar than the cold-pressed lemonades, combine lemonade and flower teas for colorful and refreshing drinks. The Fruity Yogurt Smoothies, available in Strawberry Banana or Mango Pineapple, feature a blend of yogurt, fruit, and cold-pressed lemonade. Lemonade’s new FROZade™ options are a twist on the old-fashioned summertime treat, available in Pink Lemonade or Black Cherry Infused Pink Lemonade. Customers also have the opportunity to add Blueberry Boba to the Fruity Yogurt Smoothies or FROZade™

& BEVERAGE MAG A Z I NE | MAY 2018

The new Skinny Lemonade T’s, which contain 30% less sugar than the coldpressed lemonades, combine lemonade and flower teas for colorful and refreshing drinks. The Fruity Yogurt Smoothies, available in Strawberry Banana or Mango Pineapple, feature a blend of yogurt, fruit, and cold-pressed lemonade. Lemonade’s new FROZade™ options are a twist on the old-fashioned summertime treat, available in Pink Lemonade or Black Cherry Infused Pink Lemonade. Customers also have the opportunity to add Blueberry Boba to the Fruity Yogurt Smoothies or FROZade™

NEW LEMONADE BEVERAGE MENU Skinny Lemonade T’s | 30% Less Sugar than the Classic Lemonades • Classic + Blue Butterfly Flower T | Ice, Classic Lemonade for Fusions & Blue Butterflåyå Tea • Blood Orange + Blue Butterfly Flower T | Ice, Blood Orange Lemonade for Fusions & Blue Butterfly Tea • Classic + Red Hibiscus Flower T | Ice, Classic Lemonade for Fusions & Red Hibiscus Flower Tea • Cucumber Mint + Red Hibiscus Flower T | Ice, Cucumber Mint Lemonade for Fusions & Red Hibiscus Flower Tea Fruity Yogurt Smoothies | Infused with ColdPressed Lemonade • Strawberry Banana | Yogurt, Classic Lemonade for Fusions, Strawberries, & Bananas • Mango Pineapple | Yogurt, Classic Lemonade for Fusions, Mangos, & Pineapples FROZade™ | Frozen Lemonade • Pink Lemonade | Pink Lemonade & FROZade™ for Fusions • Black Cherry Infused Pink Lemonade | Pink Lemonade, Cherry Puree & FROZade™ for Fusions Blueberry Boba | Option for smoothie or FROZades™ • BossenStore Boba Tea

As a culturally transformative dining experience, Lemonade continues to evolve as consumer demand changes -- we’re always looking ahead for the next trend,” said Larry Kurzweil, President and CEO of Lemonade Restaurant Group. “With the launch of the new cold-pressed lemonade fusions, Lemonade will continue to evolve in not only being a destination for dining, but also a place to grab drinks. Our classic lemonades will always be our core, and we are excited to be the first fast casual restaurant to unveil this new category of beverages.” Complementing the new beverages, Lemonade continues to offer a colorful bounty of healthy and delicious menu items, showcasing the season’s finest ingredients. This season’s current menu highlights include the Mango Chicken Bowl, Soba “Thai Breaker” Poke Bowl, and three new marketplace salads: Arugula & Kale, Turkey BLT Panzanella, and Snap Peas & Edamame. Seasonal items are available in addition to Lemonade’s Classics, including freshly prepared selections from the full seasonal menu, marketplace salads, soups and artisan sandwiches, desserts, and a la carte options of slow cooked meats, seafood, and side dishes, as well as coldpressed lemonades. ABOUT LEMONADE Lemonade Restaurant Group is a privately held company started in 2008 in Los Angeles. Raising the standard of quality and freshness in the industry, Lemonade entices time-crunched but food-savvy individuals with the simple allure of beautifully prepared salads, hearty braised meats, satisfying sandwiches, decadent desserts, and of course, cold-pressed lemonades. The popular group of California-based fast casual restaurants is known for their distinctive and seasonally changing menu that provides healthy, farmer’s market-inspired food to its guests in a relaxed, eco-friendly space. There are currently 28 California locations in Los Angeles, San Diego, Orange County and the Bay Area. The company was named on Restaurant Business “The Fastest Growing Small Chains in America” list in 2015 and recently on QSR magazine’s “Ones to Watch” list. For more information, please visit www. lemonadela.com or follow Lemonade on Facebook, Twitter and Instagram. W W W. FO O D BEVMAG .CO M

LI SPOT BATIONS• LIGHT:LIQ LIBATIO U O R•WIN N S • E•B LIQU EER OR•WIN E• -

Whiskey ALL YOU NEED TO KNOW ABOUT

whiskey translates to “water of life”

In meaning, meaning, whiskey to “water of life”. whiskey translatestranslates to “water of life”. Whiskey originated from Scotland during the early 1400’s, and is very popular around the world today. Even today, whiskey tastes much like it did when it first began. Manufacturers of whiskey are strong on heritage, and therefore do all they can to capture the flavor that whiskey has always been known for.

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“Whiskey on the rocks is also refreshing, as the ce cubes help to take some of the “bite” away”

Scottish whiskey is very popular in different parts of the world, while Jack Daniels is the preferred brand of whiskey in the United States. Jack is served at many bars and restaurants, and provides a great mixed drink if you pair it with Coke.

For any occasion, whiskey is truly great. Whiskey is commonly used during weddings and ceremonies, and both the bride and groom will drink it to signify a relationship that will stand the test of time. The drink isn’t only served with weddings, as it is also popular in bars and restaurants as well. Those wishing to signify friendship can also serve whisky as a gesture of wanting to be friends. Whiskey also makes a great gift for friends, employees, and even executives. Around the office, whiskey is very popular. When someone has had a tough day at work, few things bring out the best like whiskey. It can help someone relax, and make them feel at ease. Drink enough of it however - and you will feel as if you are king of the world! Although it has many uses, one of the best is ice cubes. If you combine whiskey with ice cubes, the combination is truly inspiring. People often refer to it as whiskey on the rocks, as it is very commonly served in bars and restaurants. Whiskey on the rocks is also refreshing, as the ice cubes help to take some of the “bite” away from the otherwise strong and potent drink.

If you’re looking to buy some whiskey for your home, you’ll never have to worry about having trouble finding it. ABC stores are the best source, although if you live in a state such as California you can find it at your local grocery or department store. Whiskey is one of the best selling forms of hard liquor, with thousands of people around the world drinking it quite frequently. Easy to find and easy to use, whiskey is easily one of the best types of alcohol that you can buy. You can use it at parties or socials, or just keep it for yourself. Whiskey is also great the body , if you drink a shot of it a day. With various ways to be used and a bold crisp flavor - whiskey is something that you can never go wrong with.

There are several variations of whiskey as well. Scottish whiskey, Jack Daniels, and Wild Turkey are among the most popular. W W W. FO O D BEVMAG .CO M

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FRONT OF THE HOUSE® Front of the House® Porcelain Satisfies All of Your Plating Needs Front of the House®, a leading authority on tabletop, buffetware, and serving solution trends, has been at the forefront of the porcelain plating revolution for over the past 15 years. Made from a proprietary recipe of high-quality, commercial-grade porcelain, and further strengthened with a dominant percentage of aluminum oxide, Front of the House®’s porcelain plateware is specifically designed for commericial use and durability. The FOH® porcelain manufacturing process includes a superior glaze that will never fade or stain with continuous high-volume use and commercial dishwashings. These products can are also withstand high temperature firing as these pieces have double fired in excess of 2500°F by master technicians.

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Front of the House® has 18 cutting edge complete porcelain dinnerware collections with over 200 matching accessories featuring FOH® proprietary superwhite glaze, revolutionary colorful reactive glaze, and neutral-hued semi matte glaze. These trend-forward collections include Artefact™, Artefact™ White, Canvas®, Ellipse™, Harmony™, Harmony Bento™, Kiln®, Kiln® White, Kyoto™, Mod®, Monaco, Nouvelle, Origami®, Spiral®, Spiral® Ink, Tides®, Tides® White, and Trillium.

Most of the porcelain items are stackable allowing for easy cleanup and compact storage. Purchasing FOH® porcelain is a great investment for any chef or restaurant owner as it is guarantees to solve all of your plating needs.

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NO.

B Y C R ISTINA CARPIO It’s hard to believe that space impacts our food. When you think of space and satellites, you don’t necessarily associate it with agriculture. The Space to Spoon is a travelling exhibition launched by the Canada Agriculture and Food Museum in partnership with the Canadian

This exhibition proves there is, in fact, a relation between the effects of solar activity on earth and the food we eat. Satellites like RADARSAT2 have made it possible to observe agricultural land not to mention analyzing and collecting data on the entire planets activities. The information received from satellites serves many purposes, and one of them is to make it possible to monitor and help with Canadian farmers crops. The data tracks the soil moisture and condition of the land in order to be able to target areas that need less water, fertilizer or pesticide. This is very beneficial to all farmers specially when it comes to avoiding waste and protecting the environment. More importantly, these services are free. The data collected for example from a satellite called RADARSAT2 allows farmers to manage their resources. Indepth analysis of the land, water and fertilizer management are just some of the reports that can come from the data collected from global positioning systems, remote sensing data and other computing technologies. The ultimate goal of this project is for precision agriculture to become the norm. These reports are also instrumental when it comes to establishing or exploring new or old cultural practices, finding ways to ensure sustainability and being environmentally responsible. With the success of the launch of RADARSAT-1, RADARSAT2 is now considered Canada’s next-generation commercial satellite according to the CSA. The satellite was launched in 2007 and produces images, and videos of the scope and surveillance of our planet. It’s technologically advanced and monitors not only agricultural land but also is capable of marine surveillance, ice monitoring and disaster management.

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This state of the art technology and discovery has placed Canada in the forefront as having one of the most advanced remote sensing radar technology in the world. It is funded through the CSA and owned by Macdonald, Dettwiler and Associates Ltd. CSA finances the construction and launch of the satellite and then supplies the data to the Government of Canada. Further developments are underway due to the success of RADARSAT2. The RADARSAT Constellation (RCM) is another satellite set to launch this year. This satellite is currently in development and is meant to ensure data continuity and improve the current satellites reliability.

This satellite is meant to be less expensive to operate and maintain but also just as reliable as the original satellite. It is meant to distribute data to other small satellites orbiting the earth which requires less expensive launch vehicles. It also has the capability of providing comprehensive, coherent change maps. The RADARSAT Constellation approach also performs maritime surveillance, disaster management and ecosystem monitoring which includes analyzing agriculture, forestry, wetlands and more. Farmers in Canada are now able to rely on these technologies at absolutely no cost to them. These precision technology systems will enable farmers to maximize their yields, determine and assess energy consumption and avoid using potential harmful pollutants. These days farming and technology go hand in hand. In fact, it’s crucial. Why not take advantage of the technological advances, research and resources available to get the best crops? The evolution of farming only continues to move ahead with the efforts made by the Canadian Government to further assist the farmers not only in Canada but worldwide. The regular collection of data from space observations and surveillance and continued accumulation of composite images can be beneficial in the study of agriculture and other relevant factors that affect our ecosystem. CSP commits to a lifelong reliable performance to helping Canada’s economy and the environment through supporting leading-edge research and development of technologies like the satellites. It also brings together agencies and encourages partnerships amongst the private and public sectors when sharing all the data from the satellites.

With the growing health trends, now more and more are becoming aware of what is right to eat and what is not. Educating ourselves is so important when it comes to making healthier choices. It is indeed wonderful to have these kinds of modern sciences and other technological advances to help improve our crops and support our farmers which ultimately affects our well being. Now with these satellites, managing our natural resources has become an even easier task. These technologies help the work of not only our farmers but those in forestry, oceanography and other industries surrounding the protection of our planet. All data can also be utilized in improving security and foreign policy and other necessary surveillance. W W W. FO O D BEVMAG .CO M

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Celebrating Canada’s Great Culinary Minds The list of the highly anticipated Canada’s 100 Best is now released. At a recent launch party held in Toronto, some of the top culinary talents and industry leaders from all over the country have gathered and packed the room to celebrate the occasion. Many repeat restaurants from previous years are back on the list again, and 26 restaurants joined for the very first time. Canada’s 100 Best is a list compiled annually reviewing restaurants all across Canada. There are 97 judges that range from top chefs, culinary experts and food writers who participate in the voting and results are tabulated by KPMG. This comprehensive list is meant to be a cross-national representation of culture and food. “The list last year was dominated by the bigger cities. The 2018 rankings, however, have restaurants from Halifax, St’ John’s Newfoundland. Montreal had the most restaurants followed by Toronto” according to Rock-It Promotions, the organizations public relations firm.

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In addition to the restaurant rankings, Canada’s 100 Best also recognizes excellence in the industry. This years winners are: •Lifetime Achievement Award-Chef Lynn Crawford •Most Innovative Chef-Chef Marc Lepine (Atelier) •Outstanding Chef-Chef Patrick Kriss (Alo) •Best Farm to Table- Chef Michael Smith (FireWorks Feast at the Inn at Bay Fortune) •Best New Restaurant- La Banane (Chef Brandon Olsen) •Best Pastry Chef-Chef Daniel Mongraw (Toqué!) •Best New Restaurant Design- Maya Gohill (Calcutta Cricket Club) •Best Sommelier-Vanya Filipovic (Joe Beef) •Most Eco-Friendly Restaurant-Actinolite (Chef Justin Cournoyer) CANADA’S 100 BEST NAMED THE FOLLOWING TOP 10 RESTAURANTS FOR 2018: 1. Alo – Toronto 2. Toqué! – Montreal 3. Joe Beef – Montreal 4. Buca Osteria & Bar (Yorkville) – Toronto 5. Langdon Hall – Cambridge 6. Montréal Plaza – Montreal 7. Raymonds – St. John’s 8. Le Vin Papillon – Montreal 9. Edulis – Toronto 10. Kissa Tanto – Vancouver CANADA’S 50 BEST BARS NAMED THE FOLLOWING TOP 10 BARS FOR 2018: 1. Bar Raval – Toronto 2. The Keefer Bar – Vancouver 3. Coldroom – Montreal 4. Proof – Calgary 5. The Bar at Alo – Toronto 6. Lot Six Bar & Restaurant – Halifax 7. Bar Von Der Fels – Calgary 8. Pretty Ugly – Toronto 9. Clementine – Edmonton 10. The Woodcutter’s Blanket – Whitehorse

Editor in Chief Jacob Richler says Canada’s 100 Best continues to expand and fine-tune the judging panel and is always on the lookout for informed voices to add to the judging roster. “The list is compiled by judges who assess restaurants exclusively by the quality of food. And in any case, judges all across the country are obliged to vote for restaurants all across the country.” He also adds that all the judges travel, vote for restaurants they visit all across Canada. Richler says they aim to have local judges in every string of culinary community.

To qualify for Best New Restaurant category, the restaurant must be new in preceding calendar year. For example, to be considered for 2018, the restaurant must have opened for business sometime between Jan. 1 and Dec. 31, 2017. Dining experiences as rated in ballots must have occurred sometime over 16 months before the ballot was cast. For the 2018 Canada’s 100 Best, voting opened at the end of December 2017, and the final deadline was January 12, 2018.

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SET THE TONE Windset Farms® snack-sized tomatoes offer a perfect medley of flavors and textures! Locally grown using sustainable growing practices, our all-star SYMPHONY® Tomato Ensemble are small in size but very versatile and great in salads, oven-roasted or on their own. Our easy to use top seal packages will keep these gems fresher longer. Discover these exciting flavors today!

WINDSETFARMS.COM

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SMOOTH AND CREAMY FRIED BANANA RUM INFUSED ICE CREAM 34 FOOD

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RECIPE Who says ice cream is for kids? Rum-soaked bananas and an additional shot of spicy dark rum in the custard make this ice cream a decidedly grown-up treat. Ingredients 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar Table salt 5 large egg yolks 3 to 4 Tbs. dark rum 2 Bananas Sliced bananas, soaked in warm rum until saturated Preparation In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes. Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Cool the custard to below 70°F by stirring it over the ice bath. Stir the rum into the cooled custard.

The taste of bananas in ice cream was new to us all, then adding rum made for an interesting and fragrantly refreshing note. Banana ice cream is one of NewYork people favorite recipes. Fried banana rum ice cream is becoming a trend. Enjoy fried bananas while still hot. For extra special desserts, is top with warm chocolate sauce and cold vanilla ice cream or whipped cream and your favorite rum. This dessert is the result of a happy accident. Enjoy fried bananas while still hot. Now hand a fork to your partner and get ready to fall head over heels in love! The taste of bananas in ice cream was new to us all, and the rum added an interesting and fragrantly refreshing note. Banana ice cream is one of NewYork people favorite recipes. I have it every time I go to a restaurant topped with coconut ice cream or drizzled with honey. If you have never tried it, now is the time, it’s so good The banana gives the ice cream a smooth, creamy consistency and provides the sweetness, The rum adds a touch of smoothness. If you have never tried it, now is the time, it’s so good! The ice cream is very tasty and will become an adult favorite.

Peel bananas, and carefully cut in half lengthwise. In a medium saute pan over medium heat, melt 1 tablespoon butter. ... Add 2 bananas, cut side down, and cook for about 2 minutes on each side, turning very carefully.Pouring from a measuring cup, with the pan off the heat, add 1/4 cup rum. Refrigerate the custard until completely chilled, at least 4 hours. Drop the rum-soaked bananas slices into the just-churned ice cream, transfer to an air-tight container, and freeze for at least 4 hours.

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THE RUMCHATA FREEDOM BOTTLE The RumChata Freedom Bottle is back with a new label featuring the Lone Survivor Foundation logo. Proceeds from each Freedom Bottle sold beginning Memorial Day through the 4th of July will go to support Lone Survivor Foundation. The annual RumChata Foundation program has raised more than $750,000 over the past five years for Lone Survivor Foundation’s mission to restore, empower, and renew hope for wounded service members and their families through health, wellness, and therapeutic support. .

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FOR MORE GREAT RECIPES VISIT WINDSETFARMS.COM 38 FOOD

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SYMPHONY

TOMATO SALAD WITH EGG MIMOSA Windset Farms® SYMPHONY® Tomato Ensemble paired with a savourybase of SYMPHONY® Lettuce Ensemble and zesty Dijon makes for a delicious flavor combination.

INGREDIENTS •

1 cup SYMPHONY® Tomato Ensemble, halved

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SYMPHONY® Lettuce Ensemble

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8 eggs, hard boiled and peeled, whites and yolks separated

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¼ cup Dijon mustard

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½ cup apple cider vinegar

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1 ½ cups extra virgin olive oil

INSTRUCTIONS Whisk together mustard and vinegar in a medium size bowl. Slowly drizzle in oil to emulsify the vinaigrette. Season to taste with salt and pepper. Toss SYMPHONY® Tomato Ensemble with a few tablespoons of the vinaigrette. Push cooked egg whites through a medium sieve. Repeat with yolks. Place SYMPHONY® Lettuce Ensemble on plate. Top with SYMPHONY® Tomato Ensemble mixture and sprinkle the sieved eggs over top.

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VODKA or GIN As I extended my hand with the lemon drop martini to deliver it to my female guest, both of my friends turned to me. It was Paul who urged me to settle the argument. Now pulled into the discussion, I took their drink orders before responding to that invitation. Of course, Michael wanted a dry vodka martini and Paul asked for its gin counter part. I began mixing each cocktail and then broke it to them. “You’re both wrong,” I said to their mutual dismay. The truth is that no one can say with any certainty who made the first martini. What we do know is that the first martini cocktail probably did not resemble what we would commonly recognize as a martini, however.

The Classic Martini Debate

A classic cocktail party debate over whether the original martini recipe properly called for gin to be mixed with dry vermouth, or whether vodka was the progenitor of this universally recognized cocktail, is settled with a little known factoids and a history lesson. At F&B’s last martini party, I listened as those around me happily engaged in chit chat while I mixed their cocktails. Two of our staff, waiting for me to finish mixing a lemon drop martini for a very attractive young lady, were debating the origins of the martini cocktail. Both implicitly agreed that the “original” cocktail involved a concoction of either gin or vodka, combined with vermouth. I was convinced that the original martini utilized gin. Michael had taken the vodka side of the argument. I was content to stay out of the debate.

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There are several stories about how the martini came about, but the most likely stories involve a bartender named Martinez. There is actually a historical basis for this as several bartender’s recipe books published prior to the turn of the 20th century use both Martini and Martinez, interchangeably. The common ingredients used more than 100 years ago were Old Tom Gin, sweet vermouth, a dash or two of Maraschino liqueur and/ or orange Curaçao, and a dash of orange bitters. The cocktail evolved over the years to become what is recognized today as the much drier martini. When gin is used, it is typically London dry gin. Dry vermouth has replaced it’s sweet cousin. Orange liqueurs and bitters have been done away with altogether. Of course there are many, many varients of what is now considered the classic martinti recipe and most of those add sweetness to the cocktail. Technically, yes the original martini was likely made with gin, but it was a very different animal indeed. When all is said and done, it really does not matter all that much. We mix cocktails so that we might enjoy ourselves in a relaxed , social environment. James and Marcus both enjoyed their first of a couple cocktails that night and quickly moved onto new subjects of debate.

Bars, hotels, restaurants and even coffee shops make use of them to dispense alcoholic drinks and other special beverages. The quantity poured in the glass is accurate thus helps the bartender in a lot of ways. And because they are extremely easy to use, bartenders need not special training or experience to use them. If you own a home bar at your house, they will also make great addition. You can purchase one that is made of stainless steel and that can hold 4 to 6 bottles at one time. You can find models that come with special time release taps that allow you to regulate the exact quantity of drink you want. These taps are controlled by a ring located at the nozzle of the bottle that you can turn whenever you request for a certain amount of drink. Liquor carousels are just one of the many types of liquor dispensers sold in the market today.

Lets You Liquors have long since been a very popular drink among the adult population. Some tastes even better when they are mixed together under given proportions. You can find virtually anything you’d like to drink in a bar.

Liquors have long since been a very popular drink among the adult population. Some tastes even better when they are mixed together under given proportions. You can find virtually anything you’d like to drink in a bar. However, even a couple small drinks at a bar today may come at a certain price tag which is no longer practical if done at a regular basis. At home, you can still enjoy the good taste of your favorite drinks without having to deal with all that pricey drinks you pay from bars and restaurants. By purchasing liquor carousels, you get to enjoy the same convenience in a bar but at a more affordable price. This handy device looks a lot like a carousel with a pole surrounded by several rings. The drink bottles are usually inserted inside the ring in an upside down manner so they are left to hand and ready to pour down a certain amount of drink when the stopper is opened. What’s good about these dispensers is that you get to control the quantity of the drink the pours right into the glass thus avoiding liquid spills. They also look really good when the bottles are arranged to hang around the device. They are also a very cheap yet still a classy way of serving drinks to guests during small gatherings. This is also a very good way to learn how to mix drinks on your own since the device only allows you to pour little quantities at a time. W W W. FO O D BEVMAG .CO M

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R ESTAURANT NEWS

Sat 5/12: The Philly Special Burger with garlicky spinach, sharp provolone cheese, hot pepper spread and pepperoncini mayo (suggested beer pairing: Vienna Red Lager) · Slider Sunday 5/13: Three Little Pigs Sliders with tomato-bacon jam, applewood-smoked bacon, bacon aioli and smoked gouda cheese (suggested beer pairing: Pig Iron Porter) Will celebrate Burger Month with 31 different burgers – one for each day in May. The popular promotion always brings a bevy of beer and burger lovers to the group’s 12 mid-Atlantic locations, but some new-for-2018 features are sure to make Burger Month better than ever: every Sunday is Slider Sunday, with the featured burger served as three sliders – and one special burger was created by one of Iron Hill’s King of the Hill loyalty members, making it their first fan-concocted burger after members submitted creative burger nominations (and a surefire perfect pairing with their hand-crafted beers). Throughout Burger Month, the featured burger of the day is always just $14.50 (Slider Sundays are $12), and guests can add an 8-oz. seasonal or signature beer to their meal for just $2. Burger Month 2018 will include… · Tue 5/1: Frickle Burger with fried bread and butter pickles, bacon, cheddar cheese, 1000 island dressing, lettuce and tomato (suggested beer pairing: White Iron Wit) · Wed 5/2: Sweet Caroline Burger with Vienna Red Lagerbraised pulled pork, gold mustard sauce, griddled sweet onions and cole slaw (suggested beer pairing: Vienna Red Lager) · Thu 5/3: The Asian Elvis Burger with spicy peanut sauce, applewood-smoked bacon, pickled vegetables, cucumber and sriracha mayo (suggested beer pairing: Light Lager) · Fri 5/4: The Big Hass with mashed avocado, monterey Jack cheese, sriracha aioli, grilled red onions and alepickled peppers (suggested beer pairing: White Iron Wit) · Sat 5/5: Mexican Derby Burger, in honor of Cinco de Mayo and the Kentucky Derby, with roasted poblano cheese, chipotle candied bacon, pepper jack cheese, crispy tortilla strips and watercress (suggested beer pairing: Ore House IPA) · Slider Sunday 5/6: El Caballero Sliders with pickled jalapeños, bacon, red onion jam, chipotle 1000 island dressing and smoked gouda cheese (suggested beer pairing: Ore House IPA) Mon 5/7: Hangover Burger with sunny-side up egg, bacon, sharp cheddar cheese, sriracha mayo and crispy onion rings (suggested beer pairing: Vienna Red Lager) · Tue 5/8: Heart and Seoul Burger with Korean BBQ glaze, romaine hearts, orange-scented slaw and daikon radish (suggested beer pairing: Ore House IPA) · Wed 5/9: Rhythm and Blues Burger with blue cheese, applewood-smoked bacon, caramelized onions, 1000 island dressing and arugula (suggested beer pairing: Vienna Red Lager) · Thu 5/10: Cemita Burger with refried beans, chipotle aioli, tomato, mashed avocado, chihuahua cheese, chipotles in adobo and lettuce (suggested beer pairing: Hopicana IPA, making its 2018 debut on draft) ·

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· Mon 5/14: Rosemary’s Bacon Burger with rosemary bacon, garlic-truffle mayo, Wee Heavy cippolini onion relish, provolone cheese, lettuce and tomato (suggested beer pairing: Pig Iron Porter) · Tue 5/15: Ode to Jerry Garcia Burger with mushrooms, monterey jack cheese, caramelized onions and roasted garlic aioli (suggested beer pairing: Pig Iron Porter) · Wed 5/16: Louisiana Voodoo Burger with grilled andouille sausage, tri-colored peppers and onions, smoked gouda cheese and spicy voodoo BBQ sauce (suggested beer pairing: Vienna Red Lager) · Thu 5/17: Truffle Shuffle Burger with herb-roasted exotic mushrooms, rosemary-truffle aioli, horseradish cheddar cheese and sunny-side up egg (suggested beer pairing: Pig Iron Porter) · Fri 5/18: The Brewery Crunch Burger with potato chips on top, ale-and-onion-dip spread, bacon and sharp cheddar cheese (suggested beer pairing: Ore House IPA) · Sat 5/19: The Armed Forces Tribute Burger with bacon, american cheese, crispy onion rings, bread and butter pickles and BBQ sauce (suggested beer pairing: Light Lager) · Slider Sunday 5/20: My Big Fat Greek Sliders with whipped feta cheese, pickled red onions, cucumbers, tomato, arugula and tzatziki sauce (suggested beer pairing: White Iron Wit) · Mon 5/21: The Waui Maui Burger with griddled Spam, charred pineapple, sriracha mayo, sweet onion marmalade and swiss cheese (suggested beer pairing: Light Lager) · Tue 5/22: Magic Goat Burger with roasted exotic mushrooms, goat cheese, pancetta and basil-pesto mayo (suggested beer pairing: White Iron Wit) · Wed 5/23: Tombstone Burger with fried onion stack, smoked bacon, cheddar cheese and BBQ sauce (suggested beer pairing: Vienna Red Lager) · Thu 5/24: Big Bold Blue Bur ger with Danish blue cheese, applewood-smoked bacon and crispy onion rings (suggested beer pairing: Pig Iron Porter) · Fri 5/25: The Big Barn Burger with Vienna Red Lagerbraised pulled pork, sunny-side up egg, applewoodsmoked bacon, shallot aioli, BBQ sauce and cheddar cheese (suggested beer pairing: Vienna Red Lager)

· Sat 5/26: The Southern Charm Burger with sweet-andspicy pickled green tomatoes, pimento cheese, bacon, Vidalia onion and lettuce (suggested beer pairing: Light Lager) · Slider Sunday 5/27: Brasserie Sliders with gruyere cheese, red onion jam, applewood-smoked bacon and dijonaisse (suggested beer pairing: Vienna Red Lager) · Mon 5/28: Yogi’s Pic-a-nic Burger with bacon, american cheese, bread and butter pickles, lettuce, tomato, special sauce and a side of potato salad (suggested beer pairing: White Iron Wit) · Tue 5/29: Fire on the Mountain Burger with chili con carne, fried habanero rings, chipotle aioli, pepper jack cheese, lettuce and tomato (suggested beer pairing: Ore House IPA) · Wed 5/30: Brewmaster’s Burger with beer-braised onions, bacon, swiss and cheddar cheeses and roasted garlic aioli (suggested beer pairing: Pig Iron Porter) · Thu 5/31: Tot-to-Trot Burger with smoked gouda cheese, bacon, tater tots and horseradish sauce (suggested beer pairing: Pig Iron Porter) This special burger was created by King of the Hill member Rusty R., first-ever winner of Iron Hill’s KOTH burger-creation contest Iron Hill recently announced changes to their immensely popular King of the Hill (KOTH) loyalty program, offering new members a one-time only fee of just $15. As part of Iron Hill’s royal family, members are entitled to the following benefits when they dine and drink at any of Iron Hill’s 12 locations: · Earn one point for every $1 spent on food purchases · Receive a $20 reward for every 200 points · Get 150 bonus points at sign-up · Drink award-winning beers from member-exclusive 22-oz. mugs for the price of a pint · Get a free appetizer or dessert on your KOTH anniversary date · Receive invitations to exclusive events including a monthly KOTH Appreciation Nights that feature half-price growlers, a complimentary small bite and special beer releases from 6 p.m. until 8 p.m., with double points all day · Get exclusive updates from your local brewer about upcoming releases and events About Iron Hill … Named after the historic Revolutionary War landmark in Delaware, where General George Washington battled the British, Iron Hill is among the most enduringly successful craft brewers in the United States. Their 21-year consecutive medal winning streak at national and international competitions is the longest by any independent craft brewery. Founded by home brewers Kevin Finn, Mark Edelson and restaurateur Kevin Davies in Newark, DE in 1996, Iron Hill Brewery & Restaurant has blossomed from one restaurant and brewery to 12 locations up and down the East Coast, including Pennsylvania, Delaware, New Jersey and soon to be South Carolina. Each brewery/restaurant has their own scratch kitchen and craft brewery, allowing individual chefs and brewers the creativity to pair the freshest ingredients with the highest quality grains and hops. For 21 years, Iron Hill has incorporated beer in everything they do. As a result, Finn, Edelson and Davies are viewed as innovative business leaders in their home state of Delaware and in the Mid-Atlantic region. They started Iron Hill at a time when small breweries were just beginning to gain mass appeal around the country and their entrepreneurial, forward-thinking helped build them into what they are to date. Each individual location has their own head brewer. Each location dedicates itself to the freshest ingredients and friendly atmosphere for all age groups – helping change overall perceptions about brewpubs one meal, one pint, one community at a time. Locations include… Newark, DE (147 East Main Street, 302-266-9000); Wilmington, DE (620 Justison Street, 302472-2739); Media, PA (30 East State Street, 610-627-9000); West Chester, PA (3 West Gay Street, 610-738-9600); North Wales, PA (1460 Bethlehem Pike, 267-708-2000); Phoenixville, PA (130 East Bridge Street, 610-983-9333); Lancaster, PA (781 Harrisburg Pike, 717-291-9800); Maple Shade, NJ (124 East Kings Highway, 856-273-0300); Voorhees, NJ (13107 Town Center Boulevard, 856-545-9009); Chestnut Hill, PA (8400 Germantown Avenue, 215-948-5600); Ardmore, PA (60 Greenfield Avenue, 610-228-2280); Huntingdon Valley, PA (785 Huntingdon Pike, 610-602-9255); and four new locations opening in 2018, including: Philadelphia, PA, Rehoboth Beach, DE, Greenville, SC and Hershey, PA.

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CHEF JOSE NAVARRO Is the executive chef at TREVI Italian Restaurant, located in The Forum shops at Caesars Palace in Las Vegas. A Vegas native, Navarro’s passion for cooking started at home where grew up cooking meals with his family. His career in the restaurant industry began as a busboy in a local family owned Chinese restaurant when he was only 14 years old. Over his notable career Navarro has worked at some of the most popular restaurants in Las Vegas. This list includes Grotto Ristorante in the Golden Nugget. He by Mortons and Beso Steak House - both of which were previously located in The Shops at Crystals. Navarro’s first executive chef position was at Di Vino at the Monte Carlo Hotel. In 2015 Navarro accepted the position to become the executive chef at TREVI Italian Restaurant. His passion for revitalizing the traditional Italian recipes that he grew up with is shown through every dish. Signature flavors and fresh ingredients have made his menu at TREVI a Vegas must-have.

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WITH CHEF JOSE NAVARRO FB Mag Ever yone has a stor y. Tell us how you knew you wanted to become part of the hospitality industr y… what was your “light bulb” moment?

Chef JN I walked into the industry by chance when I was 14; I started working in a family owned

and operated restaurant on the weekends. When I was 16, I was working at Gold Coast flipping burgers. Fast forward two years, I was working at Caesars Palace, but it wasn’t until six months after starting there (Caesar’s Palace), when I walked into Palace Court for the first time, with the brightly lit kitchen, synchronized execution and manicured plates, that it dawned on me that there was more to cooking and that I wanted to pursue a career as a chef.

FB Mag In a few words describe TREVI Italian Restaurant?

Casual, composed, focused on exceeding guest expectations.

Chef JN Describe the dining scene in Las Vegas? Ever changing and exiting; and growing into the neighborhoods.

FB Mag How important is presentation? Chef JN Presentation is second only to execution. Regardless of how humble or exotic the ingredient, it must be properly and respectfully executed. Presentation is part of the respect of each ingredient.

FB Mag What made you decide this was your career path? Chef JN The restaurant industry has always felt right, and the kitchen is where I feel at home. I have

tried my hands at all aspects of the kitchen, as well as other career paths, but it has always been the restaurant where I enjoy spending my time away from home.

FB Mag What is your comfort food? Pizza!

Chef JN Who was your greatest cooking influence? Jean-Marie Josselin and Paul Bartolotta

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FB Mag

What is your favorite ingredient to cook with?

Chef JN

Whatever is in season. Fruits and vegetables!

FB Mag

What is your favorite white wine? Favorite red?

Chef JN

Depends on the meal or the occasion. I believe it’s more about t he company than having a favorite.

FB Mag

What celebrity you would love to cook dinner for? Or have cooked for?

Chef JN

Over the years in Las Vegas I’ve lost count of how many celebrities I’ve cooked for. Over time it has become more about every guest that walks through the restaurant doors, rather than an individual.

FB Mag

What is your favorite dessert?

Chef JN

Cinnamon rolls

FB Mag

Chef whose style of cooking you really dig?

Chef JN

Enrique Olvera and Paul Bartolotta

FB Mag

Best thing about being a chef is?

Chef JN

Conviviality! The most memorable moments are either made around the table or shared around the table. I get to, in a small part, take part on hundreds of those each day. If nothing else, I get to facilitate them.

FB Mag

How do the term gluten-free, make you feel?

Chef JN I don’t have any particular feelings about terms like gluten-free.

It’s part of the business that we are in, to cater to individual needs, allergies and dietary preferences. There are plenty of gluten-free options, natural as well as adapted.

FB Mag

What advice would you give to someone with aspirations of becoming a professional chef?

Chef JN

Become a master of the classic cooking skills. Learn how to properly braise, sauté, poach, blanch, grill, etc. Work cleanly and pay attention.

FB Mag

Lastly, what do you do when relaxing?

Chef JN

I love the outdoors, so I enjoy taking either a hike or an urban hike.

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