FOOD & BEVERAGE MAGAZINE November 2018

CELEBRITY CHEF

ANNE

BURRELL TOP TRENDING RECIPES WILD TONIC RITROVO

COMING TO PLAYA VISTA

McCORMICK

FOR CHEFS

CORPORATE INTOXICOLOGIST

ERIC HOBBIE

STOPPING CULTURE OF NEGLECT IN THE FOOD INDUSTRY W W W. FO O D BEVMAG .CO M

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ALC. BY VOL.

Introducing our latest innovation: Handcrafted 7.6% ABV Premium Hard Jun-Kombucha

Mind Spank Devilishly Tantalizing Notes of Coffee, Chocolate and Maple

Wild Love

TM

Sensuous Notes of Luscious Blackberry with a Hint of Lavender

Dancing Naked Indulge Your Senses with Satisfying Notes of Zinfandel

Join The Wild Tonic Revolution!

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WWW.WILDTONIC.COM

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

Original Advisory Board

David Burke

Kerry Simon

Bobby Flay

Wolfgang Puck Emeril Lagasse

Back of the House

—

Michael Politz Publisher

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

COLLIN MILLINGTON

KENNY SHOEMAKER

SALES DIRECTOR

NATIONAL SALES DIRECTOR

VP DIGITAL INVESTMENT

CELESTE CHING

MARSHA FISCHER WEST COAST SALES

BARB ROGERS PROGRAMMATIC

CONTR IBUTOR S CRISTINA CARPIO

INTERNATIONAL COLUMNIST Food and Beverage expert

S UBSCR IPTIONS SUBSCRIBE ONLINE www.fb101.com/digitaledition/

CONTACT US 1-888-959-7260 ext 101

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.

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TABLE OF CONTENTS FOOD & BEVERAGE MAGAZINE

NOVEMBER 2018

WILD TONIC

•06

RITROVO

•12

REMINTON COLLEGE

•16

In a recent conversation, Ms. Lyman, revealed the inspiration behind her innovative ferments and those of the future.

Ritrovo, an italian restaurant that will cater to both the tech-scene and the family-friendly playa vista community.

The non-profit college announced today, its partnership with National best-selling author, entrepreneur, restaurateur, dessert expert, reality celebrity Kathy Wakile.

ERIC HOBBIE Corporate intoxicologist, apex social club & camden cocktail lounge to aid with their newest venues opening up in May 2018 at the world famous PALMS Casino Resort, APEX Social Club and the Camden Cocktail Lounge.

•18

AARON COHEN How To Stop The Culture Of Neglect In The Food Industry

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•18

Coming Home for

ProWein

Look forward to ProWein! With a conscious, sustainable growth concept, ProWein has developed in 25 years from a small wine trade fair to the most important industry get-together worldwide – with a unique international flair and an unrivalled variety of products. ProWein: To another 25 great years!

Q&A WITH CELERIT Y CHEF

ANNE BURRELL

Pg. 08

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

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

For show information: Messe Düsseldorf North America Tel. (312) 781-5180 _ info@mdna.com www.mdna.com For hotel and travel arrangements: TTI Travel, Inc. Tel. (866) 674-3476 _ info@ttitravel.net

W W W. FO O D BEVMAG .CO M pwe1902_Besucher_148,5x419,8+3_US.indd 1

5 01.10.18 13:58

TRENDS IN BEVERAGES

WILD TONIC RELEASES DANCING NAKED, MIND SPANK AND WILD Love™ 7.6% ABV Hard Jun Kombucha

Kombucha Lovers Rejoice!

Continuing to redefine Kombucha and disrupt the beverage industry, Wild Tonic®, the 100% woman-owned brewery announces the newest family member (wait for it…) Wild Tonic® 7.6% ABV Hard Jun Kombucha. An entirely new category within the realm of alcohol, Dancing Naked®, Mind Spank® and Wild Love™ represent the highest ABV Hard Jun Kombucha sold on a national level. Las Vegas, Phoenix and Seattle are among the first cities to debut these newest ferments.

In a recent conversation, Ms. Lyman, revealed the inspiration behind her innovative ferments and those of the future.

Q: The names Dancing Naked®, Mind Spank®, and Wild Love™ are so evocative & playful! What inspired you to conjure these names?

Lyman: Dancing Naked® is a tribute to Henri Matisse and his painting ‘The Dance.’ It is a playful rendition of three bears dancing “bare naked” around a honeycomb. I wanted the zinfandel notes to be celebrated with a bacchanalianlike visual.

The name Mind Spank® was a collaborative concept that my husband, Randy and I came up with while on a road trip back in 2015 while driving back from Hood River, OR where we brewed beer with a master brewer for my husband’s 50th birthday. On the long drive home, we had the indulgence of having time to talk and ponder “what would be a fun name for the next most popular millennial beer?” So with that in mind, I created a flavor profile to live up to the name, Mind Spank® that is a sinfully delicious blend of coffee, chocolate, maple and of course a higher alcohol content.

Wild Love™ is about everything sultry and summer; blackberries and lavender and that tattoo illustration memorializes that obsession!

Q: These flavor profiles are much more complex than others in the Wild Tonic® family. How did the idea to create them manifest?

Lyman: The flavor profiles were inspired purely from an intuitive space where I am guided without rational thought interfering, much like when I am creating art. My main objective was to create flavors that complement the subtle nature of the Jun alcohol ferment!

Q: As an artist and a beverage pioneer, what would be your best piece of advice to other aspiring artists in the

Lyman: Don’t worry about the rules and what has been done before, always venture to the edge of what is already known and step carefully off into the unknown where things start to get exciting!

Q: Describe your favorite aspect of the Wild Tonic® experience.

Lyman: The amazing group of 52 people who I get to work with every day that inspire me endlessly by their dedication and hard work!

Q: What’s next?

Lyman: Working with the bounty of 2000 plus organic heirloom apple trees that I am growing to ferment delicious and exotic things with!

Ms. Lyman concludes by saying “although a few companies in the country currently produce and sell an alcohol Kombucha nationally, Wild Tonic® is the first manufacturer of high alcohol Jun to be distributed nationally.”

About Good Omen Bottling, LLC® At Wild Tonic®, our uncompromising commitment to quality and unbridled passion for innovation and bee conservation informs all that we brew! Whether fermenting our unique variety of Jun Kombucha with honey or pioneering brewing processes that maximize the integrity of probiotics, within each cobalt blue glass bottle lies the most exquisitely crafted energy elixir you’ve ever experienced! We thank you for making this one-of-a-kind Jun Kombucha part of your healthy lifestyle!

realm of the fine, culinary, and beverage arts?

To learn more about the Wild Tonic® brand, visit www.wildtonic.com.

Kombucha Redefined™.

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PUMP UP THE CRAVEABILITY OF PLANTS Many Americans choose to eat less meat. In fact, 59% of people eat meatless meals at least once a week.

But today’s diners have high expectations, demanding plant-based entrées that are just as delicious as meat-based meals. Use our recipe inspirations to create your own signature plant-forward options that “wow” customers and keep them coming back.

•

Buddha Bowl with Roasted Root Vegetables and Spelt

View Plant-Forward Recipes

•

LIBBY’s® Famous Pumpkin Pie

•

•

Source: Datassential, Plant-Based Eating SNAP! Keynote Report (2016)

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COVER STORY

W I TH

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I With her trademark spiky blond hair and pumped-up personality, Anne Burrell has worked at someof the top restaurants in New York, studied the culinary landscape and traditions of Italy, and is a New York Times best-selling cookbook author.

n September 2015, Anne hosted the series premiere of Food Network’s Worst Cooks in America: Celebrity Edition, where she mentored a team of celebrities who were in serious need of some cooking pointers. Anne also hosts Food Network’s Worst Cooks in America, a primetime show where she leads a team of hopeless home cooks from around the country through culinary boot camp. Anne also hosted Chef Wanted, where she put top-notch chefs through the ultimate job interview as they strived to land Executive Chef positions in restaurants around the country. Burrell hosted Secrets of a Restaurant Chef, where she eliminated the intimidation of restaurant dishes and revealed concise, easy-to master techniques for the at-home cook. Anne also starred in her own right in Next Iron Chef: Super Chefs.

She published her first cookbook, “Cook Like a Rock Star,” in 2011, which gives home cooks the confidence and support to be rock stars in their own kitchens. Her cookbook earned a place on The New York Times Best Seller List. Anne’s second cookbook, “Own Your Kitchen: Recipes to Inspire and Empower” was released in October 2013.

Growing up in upstate New York, Anne’s passion for food and cooking began at an early age. After obtaining an English and communication degree from Canisius College in Buffalo, she pursued her interest in the restaurant business by enrolling in the Culinary Institute of America. Following graduation, she spent a year in Italy attending the Italian Culinary Institute for Foreigners while working at La Taverna del Lupo in Umbria and La Bottega del’ 30, a 30-seat restaurant that offers only one seating a night in Tuscany. During this year, Anne grew to truly appreciate and understand the philosophy of Italian cuisine and culture, which left a lasting impact on her culinary point of view.

Upon her arrival in New York City, Anne was hired as a sous chef at Felidia Restaurant, working with Lidia Bastianich. She then served as a chef at Savoy where she cooked over an open wood fire and created flavorful Mediterranean-inspired menus.

Here Anne developed her personal culinary style: a real love of rustic food made with pure and simple ingredients with intense flavors. Anne took the opportunity to spread her culinary knowledge and passion as a teacher at the Institute of Culinary Education. Burrell, most recently the chef/owner of Phil & Anne’s Good Time Lounge in Brooklyn, also served as executive chef at New York hot spot Centro Vinoteca from its opening in July 2007 through September 2008. Burrell has been featured in Food & Wine, Food Network Magazine, People and The New York Times.

She has been a guest on Good Morning America, The Talk, TODAY and The Rachael Ray Show. Anne feels fortunate to have found a field that satisfies her so completely.

- “I feel so lucky that I have found my true passion in life.”

Chef Burell Q&A continued on the next page > > W W W. FO O D BEVMAG .CO M 9

Q&A with Chef Anne Burrell F&B Mag:: EVERYONE HAS A STORY. TELL US HOW YOU KNEW YOU Chef Burrell: WANTED TO BECOME PART OF THE HOSPITALITY INDUSTRY…WHAT WAS YOUR “LIGHT BULB” MOMENT? Growing up my mom was always an amazing cook, and I used to love it when my parents would entertain and have parties or Thanksgiving so I could set up a fancy table. I always love it from a young age. When I decided that the hospitality industry was going to be my career, I was 23 and I had a rotten job. I had an epiphany and I remember everything about that moment; what I was wearing, what time of day it was and I told myself that I was way too young to be this miserable and so I decided I was going to go to culinary school and I have never looked back!

F&B Mag: WHAT IS YOUR FAVORITE PART ABOUT HOSTING “WORST Chef Burrell: COOKS IN AMERICA?” I love hosting “Worst Cooks in America” so much because you see people that come in that are absolutely clueless in the kitchen and we start off laughing; and then you see these people start to learn and really dig deep and they really care about what they are doing and they get better. It is a very sweet situation and changes lives. People come back and tell me that their kids eat better because of this and that that they love cooking now and that to me is the best. Cooking really is all about family and families sitting down together and providing for your family. It gives me the ultimate joy and satisfaction.

F&B Mag: WHAT IS YOUR FAVORITE SAVORY DISH? Chef Burrell: My favorite savory dish would have to be Bucatini all’Amatriciana or just a really delicious roast chicken. Those to me feed my soul as much as my body.

F&B Mag: HOW IMPORTANT IS PRESENTATION? Chef Burrell: Presentation is very, very important. We have heard a million times on Food Network that you eat with your eyes first.

F&B Mag: WHO WAS YOUR GREATEST COOKING INFLUENCE? Chef Burrell: Julia Child, without a doubt and my mother.

F&B Mag: WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? Chef Burrell: The holy trinity in my kitchen is salt, olive oil and bacon.

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F&B Mag: WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? Chef Burrell: My favorite white wine would be a Sancerre or Abariño, something that is a crispy white wine. I am a big fat fan of a big huge juicy Italian red; Chianti, Brunello which are all delicious.

F&B Mag: WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER Chef Burrell: FOR? OR HAVE COOKED FOR? I would love to cook for Pink, Liev Schreiber or Lady Gaga.

I would also love to cook for any of the New York Rangers!

F&B Mag: WHAT IS YOUR FAVORITE DESSERT? Chef Burrell: My favorite dessert would be a Meyer Lemon Curd Tart or anything with a shortbread crust.

F&B Mag: CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? Chef Burell: Missy Robbins.

F&B Mag: BEST THING ABOUT BEING A CHEF IS? Chef Burrell: I love the hard work that I do and creating. I love travelling to learn about anything related to food. I plan my vacations around what I want to eat and I love that I can go anywhere in the world and be able to do my job. I also love the people in the hospitality industry and I love that my education is never over. And I love eating!!!

F&B Mag: HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? Chef Burell: I certainly respect people that are gluten-free; fortunately I am not.

I am definitely a person that needs “gluten”...

F&B Mag: Chef Burrell:

WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF? Learn as much as you can, eat everything that you possibly can (try everything), work hard and be absolutely passionate about what you do because it is too hard to do if it is not what is in your blood.

F&B Mag: Chef Burrell:

LASTLY, WHAT DO YOU TO WHEN RELAXING? Eat & drink!

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TRENDS IN RESTAURANTS

BRINGS A NEW FAVORITE ITALIAN RESTAURANT TO PLAYA VISTA With the rapidly increasing number of people moving into the tech-heavy area Silicon Beach, there is a great demand for delicious places to eat and opulent dining experience. The newest addition to this bustling area is Ritrovo, an Italian restaurant that will cater to both the tech-scene and the family-friendly Playa Vista community.

By Ariana Baio

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R

itrovo began with a group of neighbors who noticed an unmet need. While the community of Playa Vista is vibrant and dynamic with every amenity you could ask for, it lacked an upscale Italian restaurant. Since younger people are moving towards the area because of the big tech explosion there’s an increased need for date spots and go-to dinner spots for younger families in the area. Together, the neighbors pooled their resources to find operators, food purveyors, wine curators, a seasoned chef and a home-grown team of interior designers to construct the new eatery.

The owners/operators behind the project are a husband and wife team, Ivan and Deva Kodeh. Originally from Zanzibar, the two moved to Los Angeles after a harrowing experience as a resort-owners. They have begun to build their restaurant empire around the area, and Ritrovo will be the third restaurant they own.

Their other businesses include: Il Piccolo Ritrovo in Pacific Palisades and Mariner’s Café in Marina del Rey. Ritrovo’s menu will be similar to Il Piccolo Ritrovo’s offerings: the finest hand-crafted classic Italian cuisine with a luxurious wine bar.

“We import a few things.” Deva says, “for example, our salamis. We’ll import those from Italy along with other meats. But other than that, we make absolutely everything on-sight”. The food and ambience are sure to make Ritrovo the most sought-after dinner reservation in Playa Vista. It’s the perfect spot for a casual early dinner with the family or a romantic night with a date. There’s also a small bar for singles and younger customers to enjoy a weekend brunch, while the engineers can grab a quick lunch. “While we are steadfast in our commitment to offer a preeminent night-time Italian dining experience, we also fully understand that the youthful population of our community wants a dynamic option during the weekday.” Ivan says.

Ivan & Deva Kodeh

Behind this intimate operation are 12, prominent, longtime Playa Vista families that helped kick-start the Ritrovo project. Including Dr. Will Kirby, a nationally recognized dermatologist and television personality.

“Ivan and Deva’s daughter, Thalia, sits next to my son in their 3rd grade class.” Dr. Kirby says. “They were just chatting and she mentioned her parents are restauranteurs. Well my son passed this information on to me and the rest is history.

It’s adorable- almost poetic if you will; these two little kids are the genesis for this amazing restaurant.”

Dr. Kirby’s investment into Ritrovo isn’t his first-time participating in restaurant funding. He was an early investor in many well-known Los Angeles establishments over the years, including Geisha House, Dolce, Les Deux, Big Wangs and more.

“I have supreme confidence in the success of Ritrovo.” Dr. Kirby says, “the excitement in the community is palpable.”

Ritrovo opens November 10th in the heart of Silicon Beach at 6020 Seabluff Drive, Playa Vista, California. Reservations for dinner are highly recommended. Limited bar seating will be available on a first come, first serve basis and go-to orders can be enjoyed in Concert Park. Catering within Playa Vista is available with advanced notification.

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EDUCATIUON BACK TO SCHOOL • PREPARATION

Remington College partners with baking expert, reality celebrity Kathy Wakile Remington College is offering its culinary students a sweet opportunity.

The non-profit college announced today, its partnership with National best-selling author, entrepreneur, restaurateur, dessert expert, reality celebrity Kathy Wakile. Culinary Skills Essentials Diploma students at the Memphis Campus will be the first to experience the new culinary program “Remington College presents Kathy Wakile’s Real Culinary Kitchen” as part of the College’s Culinary Training Center.

“At Remington College, we aim to help our students learn from the best experts in their fields,” said Remington College President Pam Bell. “Kathy Wakile has built upon her cooking passions into a successful business. This is an incredible opportunity for our students to learn hands-on skills from her, and we’re thrilled for this partnership.”

Wakile got introduced to many as a star of “Real Housewives of New Jersey,” but she made a splash in the culinary world by drawing on her experience growing up in an Italian-American home surrounded by fresh, delicious home cooked and baked goods.

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Remington College is a non-prof it college headquar tered in L ake Mar y, Florida, w ith 14 cam puses across the countr y.

For more information about Remington College, v isit remingtoncollege.edu A BOU T R EMING T ON COL L EGE: Non-prof it Remington College, headquar tered in L ake Mar y, FL , operates 14 college campus es throughout the United States of fering career focused diploma, bachelor and associate degree programs in a variet y of career f ields. For more information, please v isit remingtoncollege.edu.

For the latest news about Remington College, v isit facebook.com/remingtoncollege. Remington College does not discriminate on the basis of race, color, national and ethnic origin in administration of its educational policies, admis sions policies, scholarship and loan programs, and other school-administered programs.

She star ted the INDU L GE by K athy Wakile line, selling cannoli kits and specialt y cof fee. She w rote a National best- selling cookbook by the same name featuring recipes for indulgent, bite sized desser ts. Wakile also opened a restaurant, Pizza L ove, in New Jersey.

1 Employment not guaranteed for students or graduates.

“My family has been passing dow n the knowledge of cooking good food and baking delicious desser ts for generations,” Wakile said. “I’ve loved building a business on that knowledge.

Now, I’m excited to share what I know w ith the next generation of cooks and bakers at Remington College.”

Remington College and Wakile w ill work to gether to build the culinar y lab as par t of the Remington College Culinar y Training Center.

Enrollment w ill begin soon.

In the f uture, Remington College hopes to expand the ef for t to its other nationw ide campus es.

Remington College Memphis Campus’ Culinar y Skills Essentials Diploma Program prov ides students training in how to work in a kitchen, as well as in restaurant management, nutrition, event planning, and small business manage ment. It is meant to prepare students for a number of positions in the foodser v ice industr y. 1

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INDUSTRY PROFESSIONALS

ERIC HOBBIE CORPORATE INTOXICOLOGIST, APEX Social Club & Camden Cocktail Lounge

Eric Hobbie realized his love for hospitality at a young age growing up working in family owned restaurants around New York City. What started as ideally a quick weekend gig for cash, allowing him to utilize his gift of gab and naturally relatable personality with customers and fellow employees, quickly became the foundation for Hobbie’s future career path.

T

hroughout the years, Hobbie has worked for esteemed celebrity chefs such as Rick Moonen, Charlie Trotter, Mario Batali, and Giada De Laurentiis, and has helped open clubs in nightlife capitals Las Vegas and New York City over the years such as Jet at The Mirage, Playboy Club at The Palms and Club Quo in Manhattan. Throughout all of this, Eric recalls his love for bartending and mixology grew vastly after his time working under Chef Trotter. He finds bartending as a gateway into living new stories and creating different experiences as you inevitably meet different people everyday.

Following his time with Trotter, Hobbie joined Mario Batali’s team where he met his two mentors Pascal Bolduc and Victor Pinkston, both noteworthy sommeliers who taught Eric how to refine his outlook on hospitality and how to be a true professional. Learning to build flavor profiles in exciting ways allowed Hobbie to work with another famous chef, Giada De Laurentiis. De Laurentiis was so impressed by Eric’s extensive knowledge of food, wine and cocktails, he was asked to be part of the team who opened her very first restaurant ever, Giada Las Vegas, located along the famous Las Vegas Strip at The Cromwell Hotel. After that fabulous experience, Hobbie moved on to work for an NYC legend during his youth as a hometown NYC boy, Hobbie was able to work under Sam Ross opening The Dorsey Bar at the Venetian.

Throughout these ventures, Hobbie made sure to continually practice his craft by participating in various competitions. In 2013, he was awarded winner of the Best Margarita in Las Vegas and Absolut’s Best Bloody Mary in America followed by 2nd place in the 2015 Woodford Reserve Manhattan Competition as well as hosting the Travel Channel’s Sinternship in which he was the seasoned mixologist to train contestants.

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These led to an even bigger year of success in 2016 where Eric took the number one spot in the Bulldog Gin Competition, Jack Daniels Black Book Competition, Kai Spirits UBBC, and was named Nightclub.com’s Bar and Nightclub Bartender of the Month (February), and was featured on Fox 5 News highlighting home cocktail recipes for the Oscars.

Just last year, Hobbie was also the winner of the 2017 Brooklyn Beer Cocktail award and was also featured in the Jack Daniel’s Black Book. Currently, Hobbie is being featured as one of Chilled Magazine’s “100 Ambassadors” as well.

With such an impressive track record, Hobbie was approached by one of Vegas’ most influential hospitality groups, Andy Masi’s Clique Hospitality, to aid with their newest venues opening up in May 2018 at the world famous PALMS Casino Resort, APEX Social Club and the Camden Cocktail Lounge.

He was tapped as the brand’s Corporate Intoxicologist where he engaged to create unique, signature cocktails that represent Clique, by highlighting creativity through mixology. He is a Certified Beer Server, Certified Sommelier, CRT Tequila Specialist, Graduate of the Academy of Spirits, and is Bar smart certified, insuring Clique guests receive nothing but the best. Hobbie is thrilled to be part of the team and looks forward to making his imprint on the highend brand.

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INDUSTRY AWARDS

MARCUS SAMUELSSON TO RECEIVE THE TORCH AWARD AND AMANDA COHEN TO RECEIVE THE BEACON AWARD This year’s winner of the Beacon Award, Amanda Cohen is the chef and owner of Dirt Candy, the award-

The 2019 International Restaurant & Foodservice Show of New

winning

York will present its annual Torch and Beacon Awards to two

on New York City’s Lower East

very deserving and inspirational chefs. The Torch Award will be

Side. Dirt Candy became the first

presented to Marcus Samuelsson, acclaimed chef of restaurants

vegetarian restaurant in 17 years

such as Red Rooster Harlem, Red Rooster Shoreditch, and Marcus

to receive two stars from the New

B&P, and the Beacon Award will be presented to Amanda Cohen,

York Times, was recognized by the

chef and owner of Dirt Candy. The awards will be presented at the

Michelin Guide five years in a row,

International Restaurant & Foodservice Show of New York, taking

and won awards from Gourmet

place at the Javits Center Sunday, March 3 through Tuesday, March

Magazine, the Village Voice, and many others. Amanda was also

5. For more information about the trade show and conference and

the first vegetarian chef to compete on Iron Chef America. Amanda

to register for this year’s event. “Each year we select leaders in the

joins past recipients, including Chef Dominique Crenn, City

culinary field to receive two prestigious awards and we are thrilled

Harvest’s Jilly Stevens, FRLA’s Carol Dover, Chili’s Kelli Valade,

to add Marcus Samuelsson and Amanda Cohen, who truly embodies

Chef Sara Moulton, and others. The award will be presented on

the best of the industry today, to

Monday, March 4 on Center Stage. For more information about

our list of Torch and Beacon Award

the Beacon Award, by

recipients,” said Tom Loughran, Vice

The 2019 International Restaurant & Foodservice Show of New

President for the Clarion UX Food &

York will be held Sunday, March 3 – Tuesday, March 5 at the

Beverage Portfolio. “We look forward

Javits Center in New York. The tradeshow and conference will

to honoring them at the upcoming New

provide thousands of industry professionals with access to the

York event in March where we will

hottest menu trends, state of the art design and decor, a renowned

bring together thousands of restaurant

education program, special events including Hip Sip, Rapid

and foodservice professionals with

Fire Challenge, several culinary demonstrations, and hundreds

vegetable

restaurant

hundreds of suppliers, making this the

of leading vendors and purveyors dedicated to serving the

largest food and beverage experience in the Northeast. The Torch

restaurant & foodservice community. For more information, visit

Award was created to honor talented chefs and/or restaurateurs

www.internationalrestaurantny.com.

for the brilliance of their careers and the impact they have had on the industry and their surrounding community. This year’s recipient is Marcus Samuelsson, acclaimed chef of restaurants such as Red Rooster Harlem, Red Rooster Shoreditch, and Marcus B&P. He was the youngest person ever to receive a three-star review from the New York Times and was tasked with executing the Obama Administration’s first State dinner honoring Indian Prime Minister Manmohan Singh. A committed philanthropist, Samuelsson also co-produces the annual week-long festival Harlem EatUp!, which celebrates the food, art, and culture of Harlem. Samuelsson is cochair of the board of directors for Careers through Culinary Arts

The 26th annual trade show and the conference will be co-located with Healthy Food Expo New York and Coffee Fest, and one badge will grant attendees access to all three events offering the largest food & beverage experience in the Northeast. Healthy Food Expo New York will bring attendees access to the latest and greatest healthy products from organic, vegan, gluten-free and allergysafe to hormone-free, non-GMO, plant-based, low-sodium, lowfat, and more. Coffee Fest will bring all things tea and coffee under one roof to provide attendees with the most innovative products in the industry.

Program (C-CAP). Marcus joins past recipients including Geoffrey

The show is owned and managed by Clarion UX (www.clarionux.

Zakarian, Danny Meyer, Thomas Keller, and others. The award will

com), and sponsored by the New York State Restaurant Association

be presented on Sunday, March 3 on Center Stage at 2:30 pm

(www.nysra.org). Clarion UX produces 37 events across 13 sectors

The Beacon Award was created to recognize a woman leader who

of both trade and consumer events. Clarion UX, which is the U.S.

has truly served as a Beacon for the industry through her leadership,

division of Clarion Events, UK, and backed by The Blackstone

contributions, and inspiration.

Group has become one of the fastest growing event companies in the U.S. with aggressive growth through both acquisition and launch. Clarion acquired PennWell in early 2018, bringing 4

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RESTAURANT SAFETY

How To Stop The Culture Of Neglect In The Food Industry

By Aaron Cohen

This spring, the widespread romaine lettuce recall dominated headlines. Romaine tainted with E.coli had been shipped, sold and served nationally, and nearly 200 people became very sick – and several died – after eating it.

Then, this summer, food safety was in the news again, with two chain restaurants being closed for infractions. First, a filthy Popeye’s restaurant was shut down by the Detroit Department of Health after horrifying pictures of the restaurant surfaced: mold in the kitchen, cockroaches and worms crawling around the floors, and disgusting conditions in the restaurant’s kitchen, bathrooms, and dining area.

Chipotle Mexican Grill was in the hot seat again, when nearly 700 people who dined at an Ohio-based Chipotle fell ill. That restaurant location temporarily shut its doors to thoroughly clean the facility amid the surrounding investigation. Of course, this wasn’t Chipotle’s first foodborne illness outbreak. Starting in 2015, the burrito chain faced multiple food safety issues – across multiple states – including produce tainted by E.coli, employees spreading norovirus and more.

As reports continue about dirty, pest-infested conditions at a fried chicken restaurant, another foodborne illness outbreak from a beleaguered burrito chain, and millions of consumers afraid to eat a salad, it’s clear that the current food safety process is broken, and needs to be fixed.

There’s a growing culture of neglect in the food industry, and we as an industry need to find effective solutions that are also affordable, attainable, and user-friendly.

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VARY THE WORK As part of our operations, CoInspect’s team often visits restaurants, manufacturing plants and other food businesses, interviewing CEOs and their employees. It’s distressing to see the amount of work that most restaurants require as part of their food safety and operations discipline. Most companies ask their employees to fill out identical 100 question checklists every day, the same way day after day. And their bored employees eventually just stop doing it. Face it: long, laborious checklists are boring, tedious and time-consuming. And when employees have numerous other things to do during any given shift, sometimes they simply skip the checklist.

Therefore, it’s important to vary the work. In the same way that people shouldn’t do the same physical workout each day, companies should switch up what they’re asking of employees.

An easy fix: digital checklists can rotate and randomize short daily safety inspections, keeping employees more engaged and willing to complete the task. These checklists can be as short as a few (targeted and strategic) questions that take employees just a few minutes to complete. When the task is made easier (and shorter), employees are more likely to comply.

PENCIL WHIPPING Pencil whipping or cheating on inspections, audits and other important food safety protocols – is prevalent in the food business. As much as we’d like to believe otherwise, many food service employees often take shortcuts that put our foods – and customers – at risk. A big factor in pencil whipping is the monotony of the tasks.

Many workers simply don’t want to go through lengthy and repetitive processes and protocols day after day. And with paper and pencil safety checks which are also the industry norm it’s easy for employees to cheat. They can say they checked to make sure the walk-in coolers were at proper temperature, and all equipment was cleaned during a specific shift, but there’s no accountability or systems to ensure the inspections were done accurately or at all.

Digital solutions – like streamlined checklists and photographic “proof ” of inspections can help eliminate this dangerous “pencil whipping” practice.

UTILIZE TECHNOLOGIES Other industries rely on technological innovations to elevate the way they operate, yet food businesses lag behind.

Even in the mobile world we live in, 90% of food businesses use antiquated paper and pencil systems to manage food safety standards, including inspections, audits and training, according to a recent CoInspect survey.

As we’ve seen, tasks in the food service industry can be really boring and lengthy. Compounding the problem humans (especially bored humans!) make errors that can compromise food safety. Adding tech tools ensures that even “tedious” tasks are done correctly: foods are stored properly, temperatures are checked, refrigerator doors are sealed, etc. Utilizing tech solutions helps various safety checks get done accurately and regularly - every day, during every shift. And digital records (including photographs and videos) help prove that safety checks were completed.

IMPLEMENT A DAILY FOOD SAFETY CULTURE After meeting with – and interviewing hundreds of restaurant owners and employees, we’ve found that, more often than not, restaurants have third party auditors visit to look at paperbased logs infrequently in some cases just 1-4 times a year. In between inspections, some restaurants simply don’t worry about meeting safety and cleanliness codes. The Popeye’s in Detroit is a perfect example of that.

The only true food safety culture is a daily food safety culture. Changing the mindset and culture - and using digital solutions, even as simple as offering food safety training on smartphones can help reduce these preventable problems.

It’s also wise to have third-party auditors visit more than once or twice per year. Regular checks from an objective expert can help ensure that a facility is operating safely. Equally important, an outside auditor can spot potential problems before they become a true liability for the restaurant and their guests. More frequent third-party inspections – combined with elevated self-inspections – will go far in keeping food businesses cleaner, healthier and safer.

ENSURE THAT EMPLOYEES TAKE PRIDE IN A SAFE WORK ENVIRONMENT For this to work, companies should be organized properly. For example, Chipotle pays employees to stay home if they have the flu or a stomach virus, which is commendable and can theoretically reduce the incidents of norovirus and other issues. But if the organization’s management doesn’t respect that rule, it becomes technically but not culturally true. And then you get what recently happened in the Ohio Chipotle, where 700 guests became sick after eating at the restaurant. (Initial reports said that several Chipotle employees were ill during that timeframe, so there may be a connection.)

It’s not enough for corporate headquarters or restaurant owners to believe in the importance of food safety. That missive has to permeate every level of a food business, and every employee – during every shift – must work to keep the facility, foods, and guests healthy and safe.

Adopting a culture of food safety doesn’t need to be overwhelming, expensive or difficult to implement.

There are actionable, manageable steps that food businesses can (and should!) take to move the needle from a culture of neglect to one of food safety.

Aaron Cohen co-founded CoInspect to make food safer and filing cabinets obsolete. CoInspect software powers food safety, quality assurance, and standards management for restaurants and food manufacturers. The company’s obsession: Make software that is fast, flexible, and easy-to-use.

For more information, visit www. coinspectapp.com or reach him at aaron@coinspectapp.com.

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TRENDS IN RESTAURANTS

The Art of Sushi Seasonal Eclectic Fresh Innovative Located in a 2-story townhouse on Downtown Stamford’s Restaurant Row, the brick façade of Kashi Sushi Bar and Japanese Restaurant gives way to a multi-sensory experience. Introduced to the city’s thriving restaurant scene in January of 2016, Kashi’s modern industrial design element combined with its innovative and artistic approach to sushi and Japanese food preparations quickly landed this exciting new restaurant on the radar of local food enthusiasts.

Partners / Restaurateurs Sky Lin and Daniel Li, owners of 4 successful Kashi restaurants dotted throughout Long Island, ventured to Fairfield County, Connecticut with the goal of expanding the Kashi brand into both Fairfield and Westchester Counties.

“We knew there was an appreciation for this type of cuisine in this area, “says Lin of the local sushi bars scattered about the area, “Our concept is a more elevated style of sushi and a new approach to Japanese dishes, combined with an atmosphere that’s visually energizing and social.”

Takes advantage of the bi-level space and industrial structures throughout and accentuate them against black furnishings, white leather seating, bold dangling glass light fixtures, and radiant color lighting that illuminates the many pockets of space.

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The focal points of the restaurant are the two levels of sushi bars, beautifully backlit to show off the radiant colors of the market fresh fish and the showmanship of Kashi’s sushi masters.

Large sake barrels are on full display. Billowy curtains frame the large windows, and soft textile walls and plush banquette seating add warmth to the sleek décor. The second story dining room, bar, and sushi bar is a private event gem in the city.

The new menu features seasonal dishes, including; miso grilled baby eggplant with yuzu miso sauce; smoked duck wrapped in cucumber with avocado, mandarin orange, and yuzu cherry dressing; crispy Chilean seabass with baby bok choy, shitake mushroom, and brown butter ginger broth; and beef tenderloin with truffle polenta, pumpkin, baby carrot, asparagus, with a brown butter sherry sauce.

Flavorful and beautiful sushi creations include; the takaashi sushi roll with blue crab, avocado, cucumber, topped with spicy lobster salad and kabayaki sauce; the deep blue sea roll of blue crab, avocado, mango, topped with seared spicy tuna and spicy eel sauce; and the Volcano roll made with tuna, salmon, yellowtail, cucumber, topped with tuna and salmon, served with sriracha and spicy kabayaki aioli.

A striking bar is a convivial respite, perfect for pre/post show cocktails, happy hour, or late night food and drink. The beverage program boasts a large selection of sake, Asian beer, premium spirits, a moderate wine selection, and creative cocktails which infuse exotic flavors such as passion fruit, yuzu plum wine, and more!

131 Summer Street, Stamford, CT 06901 | 203.890.9995 | www.kashijapanese.com/ kashistamford

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. . . let the fun begin Available at WINE.com and DRIZLY.com or at a store near you, visit our website and use the store locator

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www.NOTORIOUSPINK.com

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ROMA

TOMATOES

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the chef’s choice Synonymous with salsa and fresh salads, our Windset Farms® ROMA tomatoes with their sweet delicious taste, provide a versatile tomato ideal for all recipes. These tomatoes are perfect for aspiring chefs who wish to craft the world’s best soups, sauces, salsas and scintillating fresh salads.

WINDSETFARMS.COM

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TRENDS IN RESTAURANTS

Malls Are the New Home to America’s Fine Dining Restaurants The suburban, massive shopping malls of the 1980s and 1990s often bring to mind several familiar tastes, smells and favorite past times: teeny bopper stores selling the latest trend clothing and accessories, portable pop ups in the middle of aisles, and big box stores flanking each side of the mall. One of the most popular gathering spots at the mall is the food court, where shoppers can indulge in comfort fast food of all different types of cuisine, from deep fried Chinese favorites and pizza by the slice to soft, warm jumbo pretzels and endless candy shops.

In today’s world however, oversized shopping malls are beginning to be replaced with smaller, more boutique specialty centers, as the consumer is growing increasing more selective in the types of the store they shop at and yearning for more substantial, highquality food options for their families to enjoy.

This trend is being seen in major cities across the country, from Seattle to Atlanta, and has become particularly popular in Los Angeles.

The City of Angels appears to be the prime location for these types of specialty shops: a driving culture where shoppers can easily seek out their desired shopping and eating experience by car. Sprawling green spaces, intricate décor, local artists performing and some of the city’s most high-end, sought after restaurants can be found in these modernized shopping areas.

Located in Santa Monica, CA, Third Street Promenade has become known for its proximity to the beach and pier, its curated shops and now, a fine dining restaurant that is bucking tradition with its unique location: Dialogue Restaurant.

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This intimate, 18-seat restaurant is led by James Beard award-winning chef Dave Beran, offering a one menu tasting format and telling a unique story using seasonal produce native to California to create a truly one of a kind experience that will excite emotions and senses. Dialogue adds an element of mystique and exclusivity with its hidden entrance; In order to access the restaurant, the entry is hidden behind an inconspicuous and unmarked door that requires a passcode to enter, something very unique to a restaurant located in a mall.

So, what was the motivation for Chef Beran in choosing the location? First, being a Los Angeles transplant from Chicago, Beran and his team had to first learn the lay of the land.

“Originally, we were negotiating a big space downtown and I had a flagship restaurant I was going to open. However, when the lease fell through, I realized that I’d done nothing to invest in the city or understand it,” said Beran. “I had to take a step back and dig deep into myself and my concept. Then, I realized it was important to focus on being a part of the neighborhood and not just be another restaurant in a city. Santa Monica has a great feeling of community and is a destination for both tourists and locals. In addition, our restaurant is right next to one of the largest farmers markets in LA, and since our dishes are comprised of locally sourced produce, having that access and developing those key relationships with local farms held a high premium for us.”

This intimate, 18-seat restaurant is led by James Beard award-winning chef Dave Beran, offering a one menu tasting format and telling a unique story using seasonal produce native to California to create a truly one of a kind experience that will excite emotions and senses.

Dialogue adds an element of mystique and exclusivity with its hidden entrance; In order to access the restaurant, the entry is hidden behind an inconspicuous and unmarked door that requires a passcode to enter, something very unique to a restaurant located in a mall.

So, what was the motivation for Chef Beran in choosing the location? First, being a Los Angeles transplant from Chicago, Beran and his team had to first learn the lay of the land.

“Originally, we were negotiating a big space downtown and I had a flagship restaurant I was going to open. However, when the lease fell through, I realized that I’d done nothing to invest in the city or understand it,” said Beran. “I had to take a step back and dig deep into myself and my concept. Then, I realized it was important to focus on being a part of the neighborhood and not just be another restaurant in a city. Santa Monica has a great feeling of community and is a destination for both tourists and locals. In addition, our restaurant is right next to one of the largest farmers markets in LA, and since our dishes are comprised of locally sourced produce, having that access and developing those key relationships with local farms held a high premium for us.”

Also, building a brick-and-mortar restaurant from the ground up can be a huge financial undertaking for small business owners, not mention the headaches of permitting, zoning and building out a fully-functioning kitchen, so “For us, the food court or promenade aspect wasn’t a major hurdle and I was keeping my eyes open to opportunities outside of traditional consideration. For us, the ability to open something small and controlled in a part of town we really wanted to explore was most important and it forced me to be far more creative than if I would have done what was intended or expected. I wouldn’t change our process, being in this location has been amazing, challenging and weird, but worth it.”

As consumer trends continue to lean toward supporting local businesses, the industry will likely continue to see more small business owners looking outside of the box to make their restaurant dreams come true. Other cities are seeing the success of coupling luxury shopping with equally highend restaurant options, as seen in Chicago at 900 North Michigan Shops and Tampa, FL at International Plaza.

What advice does Beran have for small business owners who may want to take this route but are too afraid of the stigma that comes along with what appears to be a more plebeian location?

“Have an open mind and be willing to have fun.

Traditionally, fine dining was ritual and routine, complete with matched plates, full suits and white gloves. The evolution of fine dining is moving away from the robotic, mechanical, ‘this is exactly the best thing you can do,’ to being more about personality, refinement and anticipating guests’ needs. The caliber of the food and presentation will speak for itself, so you should focus on creating a one-of-akind experience for your guests.”

Being located in a highly-trafficked, established area like a mall presents advantages for restauranteurs. These malls provide builtin access to a large amount of people that are potential diners, as attracting enough organic foot traffic is often a challenge for restauranteurs. Additionally, these malls offer those with big ideas but small pocketbooks the opportunity to showcase their creativity in an otherwise inconspicuous, unexpected place. opening a restaurant in a pre-existing space is a big cost savings.

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PLANT-BASED RECIPES

GENUINE

IDAHO

™

“What you eat every mouthful matters! Here are some recipes to ™ THE help WORLD’S FINEST POTATOES you enjoy a healthy, happy, plant-powered life.”

‘Daily dozen’ for a healthy, plant-based life Appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthy and nutritionally adequate. Well-planned vegetarian diets are appropriate for individuals during all stages of the lifecycle.

Enjoying varied and colourful plant-based meals, rich in fruits, vegetables, nuts, seeds, beans, legumes and grains is the single most powerful way you can be kind to your health, the plane

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CRISPY IDAHO® POTATO CAKE Tender inside and crunchy outside, these roasted, smashed Crispy Idaho® Potato Cakes are coated with melted Parmesan and fresh grated horseradish, then sprinkled with a zesty lemon vinaigrette.

Recipe Courtesy of Chef Brian Malarkey, Herb & Wood, San Diego, CA

Servings: 12

INGREDIENTS 4½ lbs Melissa’s Baby Dutch Yellow Idaho® Potatoes, 1-2 inches diameter (about 60 potatoes) 6 Lemons for zesting ¾ C Lemon Juice, fresh squeezed ¾ C Olive Oil, plus more for cooking Salt and Pepper 3 C Parmesan Cheese, grated 6 T Fresh Horseradish, grated Chopped Parsley or Snipped Chives for Garnish 1. Heat oven to 350°F (convection) or 375°F (conventional).

2. Rinse potatoes and toss wet potatoes with 1 tablespoon salt. Spread in single layer on sheet pans. Roast until soft, about 30 minutes. Cool to room temperature.

3. With the back of a spatula or palm of hand, press potatoes to about ½ inch thick, just until skin splits. Use immediately or cover and refrigerate up to one day.

4. To prepare lemon vinaigrette combine lemon zest, juice and olive oil in a covered container and shake well. Season to taste with salt and pepper. Reserve for serving.

5. Combine Parmesan and horseradish. Heat a non-stick skillet with a thin coating of olive oil over medium heat.

6. Place 10 smashed potatoes in the skillet. Cook over medium heat until potatoes are golden brown on one side, 2-3 minutes.

7. Sprinkle ½ cup Parmesan mixture evenly over potatoes.

Cook about 2 minutes until cheese melts and crisps on edges. Slide potatoes onto a plate. Invert into skillet to brown the other side. Cook just until cheese is crispy, watching carefully to prevent burning.

8. Drizzle 2-3 tablespoons lemon vinaigrette on a serving plate. Slide potatoes onto plate. Sprinkle with parsley or chives. Serve warm.

Inspirational IDAHOPOTATO.COM/FSPRO

IDAHO® POTATOES

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PLANT BASED RECIPES

UP THE ‘STEAKS’

CHARGE UP TO 36% MORE PER PLATE BY ADDING PESTO •

•

Add flavor-packed pesto to virtually any dish—pizza, sandwiches, veggies, and proteins— to boost check averages 12%-36%. To get started, try this recipe for pesto-glazed cauliflower steaks served with a mixture of crispy Brussels sprouts, pomegranate and corn along with a schmear of smoky chipotle crema.

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Grilled Cauliflower Steak with Pesto Ingredients ½ cup Minor’s® GreenLeaf™ Cilantro Pesto (gluten free) 1 pint Crème Fraiche 1 Tbsp Minor’s® Chipotle Flavor Concentrate (gluten free) 2 Cauliflower, whole (1-lb each) ½ pouch Brussels Sprouts, halved (4 oz) ¼ cup Pomegranate Seeds ½ Tbsp Corn, fresh roasted, off the cob 1½ cups Vegetable Broth

Method 1. In a small bowl, whisk crème fraiche and Minor’s Chipotle Flavor Concentrate until smooth.

2. Cross-cut cauliflower into steaks. Glaze with Minor’s GreenLeaf Cilantro Pesto.

3. On a grill over medium-high flame, add pesto glazed cauliflower and cook for 2-3 minutes on each side until cooked through. Finish in oven at 350°F if needed.

4. Add olive oil to sauté pan and sear Brussels sprouts over medium-high flame until crispy.

5. Season with salt and pepper and cook until tender.

6. Mix corn, pomegranate seeds and Brussels sprouts in a medium bowl.

7. Place a schmear of crema on the plate and top with cauliflower steak.

8. Fill void areas with corn mixture and serve.

Request a free sample of Minor’s GreenLeaf Cilantro Pesto to deliver the color, texture, and flavor of house-made pesto without added labor.

Request a Free Sample

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FOR MORE GREAT RECIPES VISIT WINDSETFARMS.COM 36 FOOD

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ROMA

LENTIL & GOAT CHEESE SALAD This quick, easy lentil dish featuring Windset Farms® plump and full flavored ROMA tomatoes makes for a hearty yet healthy, main course salad.

INGREDIENTS • • • • • • •

4 ROMA tomatoes 250 g puy lentils ½ red onion, thinly sliced ½ cup fresh basil, thinly sliced 2 Tbsp sherry vinegar 3 Tbsp extra virgin olive oil 150 g soft goat cheese

INSTRUCTIONS Bring a large saucepan of water to boil and season with salt. Add the lentils and simmer for 25 to 30 minutes until tender. Drain and set aside to cool a bit. Roughly chop the Roma tomatoes and place in a large bowl with all of their juices. Add the onion and basil.

Mix in the sherry vinegar and extra virgin olive. Add in the cooked lentils and season to taste with salt and pepper. Transfer the salad to bowls and top with the crumbled goat cheese and serve.

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PLANT-BASED PRODUCTS Garden Lites®, the leader in delicious veggie-rich foods, unveils a major brand refresh to strengthen its unique positioning. Garden Lites is prominently featuring its new sub-brand name “Veggies Made Great” on its packaging and boldly highlights “veggies as the #1 ingredient”. “At Garden Lites we are passionate about our brand purpose: make surprisingly delicious veggie-rich foods so people can incorporate more veggies into their diet. This is a great way to strengthen our message,’ notes Andy Reichgut, Executive Vice President of Garden Lites.

Garden Lites new packaging coincides with the debut of an exciting new breakfast category item, the Garden Lites Frittatas. The new Frittatas tastily add veggies into your breakfast routine with flavors including the Egg White Spinach Frittata and Veggie Bacon & Potato Frittata (with Veggie Bacon made from Pinto Beans). The new Frittata products join the existing vegetable rich line of Garden Lites products such as Garden Lites Muffins, Super Food Veggie Cakes, and Garden Lites Superfood Mac and Cheese.

Garden Lites® Gets a Fresh New Look and Unveils New Product Line

“This dynamic new Garden Lites packaging is a radical change sure to scream from the frozen food aisle as to why to purchase,” says Andy Reichgut, Executive Vice President of Garden Lites. “We are confident that the brand refresh will drive new consumers to the brand.”

The Garden Lites Frittata line is the latest product to reinforce the company as an innovative leader in the frozen food category. The Garden Lites product line continues to exceed all projections, with a sales spike of over 100 percent over the past two years. With the explosive growth still ongoing, Garden Lites recently moved to a new 40,000 square Garden Lites Frittatas can now be foot plant in Avenel, New Jersey, where found in Stop &Shop, Giant Landover they manufacture their broad variety of and select Costco stores. Garden Lites products.

Frittatas can now be found in Stop &Shop, Giant Landover and select Garden Lites products can be found Costco stores. introducing-frittatas nationwide at such retailers including: Costco, Kroger, Meijer, Target, Shop The bright green look of “Veggies Made Rite, Publix, Stop & Shop, Giant, HEB, Great” on every package signals a shift Ralph’s, Fry’s, and Whole Foods or at in the visual language in which Garden www.thehealthfoodstore.com Lites proudly emphasizes vegetables as the primary ingredient in all Garden Lites products. The packaging change also helps highlight the company’s dedication to clean and simple, gluten free, non-GMO, nut free and kosher ingredients as well as proudly displaying The Good Housekeeping Institute’s Nutritionist Approved Emblem a prestigious seal and the first healthconscious, lifestyle-aware emblem in the food and beverage industry. The back of the package also show the ingredients in a clear veggie wheel graphic.

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Garden Lites products can be found nationwide at such retailers including: Costco, Kroger, Meijer, Target, Shop Rite, Publix, Stop & Shop, Giant, HEB, Ralph’s, Fry’s, and Whole Foods or at www. thehealthfoodstore.com About Garden Lites®: Garden Lites® is a Classic Cooking, LLC brand based in Avenel and Rahway, NJ that produces delicious vegetable snack foods. Since 2009, Garden Lites has raised the bar in healthy foods by delivering full flavor that’s also veggie rich. Garden Lites has the Good Housekeeping Nutrition Seal of Approval and is the recipient of numerous awards, including Cooking Light - The Healthiest Frozen Foods in the Supermarket: Breakfast; Grocery Headquarters Trailblazer Award; Parents Magazine 25 Best Frozen Food for Families; – Gluten Free Digest Chocolate Muffins; Pioneers of Better For You: Refrigerated and Frozen Foods and Runner’s World Editor’s Pick.

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