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Food & Beverage Magazine November

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

FOOD & BEVERAGE MAGAZINE was created by Publisher Michael Politz with the expert help of original advisory board members: Bobby Flay, Wolfgang Puck, Emeril Lagasse, Mario Batali, Kerry Simon.

Original Advisory Board

Creative Director: Gary Coles Email: gcoles@fb101.com ADVERTISING Sales and Marketing: Collin Millington National Sales Manager Email: fb101.com Barb Rogers Email: fbmagazine.com

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

On The Cover

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contents NOVEMBER 2019 08

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EATING MULTIPLE MEALS A DAY

REPLENISHING BEVERAGE PROFIT

The first meal of the day, as I am sure most of you heard from your mothers, is the most important meal of the day.

Is beverage consumption down at your restaurant? No worries. It’s not because people have stopped purchasing drinks,

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A TASTE OF sbe

SAKE TO ME

Third Annual Taste of sbe Los Angeles Celebrated Epicurean Delights at the Redesigned Iconic Mondrian Los Angeles with a Feature Performance by Common.

Kumi Japanese Restaurant + Bar by Chef Akira Back at Mandalay Bay Hotel and Casino “Sake To Me”

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WELLNESS TECHNOLOGIES

Feature Cover Story

The first Chilean biotech company to launch to the market, Lacte5. It is the first Chilean probiotic formula that contains LPM01, a unique strain isolated from the human breast milk of healthy Chilean women.

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TURKEY A HOLIDAY TRADITION

Whether you’re preparing your first Thanksgiving turkey or you just want to put a tasty spin on the traditional bird. We’re sharing easy step-by-step intructions on how to cook a turkey.

48 In 2002, Sam Nazarian founded sbe to revolutionize the lifestyle hospitality space. With an uncompromising entrepreneurial instinct and personal style, Sam Nazarian has been a transformative “force in changing what people expect from contemporary luxury hospitality.

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HOLIDAY TRADIONS

Three Variations To Brighten Holiday Meals Cranberries are a healthy holiday favorite that brings plenty of diet-friendly nutrition to the table: they’re high in fiber, Vitamin A, and potassium, and a cup of these bright red beauties has just over 50 calories. Cranberries have a long history of being a favorite holiday food in the US, and with good reason. It is believed that Native Americans first introduced cranberries to the starving European settlers in Massachusetts, who thereafter continued to include the berries in their holiday feasts.

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ranberries have a long history of being a favorite holiday food in the US, and with good reason. It is believed that Native Americans first introduced cranberries to the starving European settlers in Massachusetts, who thereafter continued to include the berries in their holiday feasts. The majority of cranberries sold today are processed into juice or sauce or sweetened or dried. Most commercial cranberry sauce preparations are high in sugar, but you can short-circuit the diet damage by making your own - it’s fast, easy, affordable, and delicious. Here are three variations on cranberry chutney, all sugar free and all fabulous!

Sugar Free Cranberry Chutney- 2 cups fresh cranberries- 1 cup granulated sugar substitute- 3 tablespoons water- 1 medium apple chopped fine- 2 celery stalks, chopped fine- 2 tablespoons orange zest- 1 cup orange juice- 1 cup seedless raisins- 1/2 teaspoon ground ginger- 1/2 teaspoon nutmeg- 1/2 teaspoon ground cloves- 1/2 teaspoon cinnamonCombine all ingredients in a heavy medium sized saucepan and bring to a boil stirring frequently. Boil for about five minutes, then reduce heat and for about 20 minutes or until it thickens to desired consistency. Fig and Cranberry Chutney- 1 cup fresh cranberries- 1/2 cup unsweetened apple juice- 1/4 cup snipped dried figs2 tablespoons packed brown sugar- 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary, crushed1/4 teaspoon salt- 1/8 teaspoon ground black pepperStir cranberries, apple juice, figs, brown sugar, rosemary, salt, and pepper together in heavy saucepan and bring to a boil. Reduce heat and simmer, uncovered, for 5 to 8 minutes or until thickened to desired consistency.Refrigerate to store, but can be served warm or chilled. Spicy Cranberry Chutney- 1 bag (2 cups) fresh or frozen cranberries- 1 cup thinly sliced onions- 1 small apple, chopped small but not too fine- 1 teaspoon cinnamon- 1/2 teaspoon allspice- 1/2 teaspoon cloves- 1 teaspoon mild dried mild chile OR 1/2 teaspoon of dried strong chile- 1/2 cup water- artificial sweetener equal to 1/2 cup sugar- 2 tablespoons lime juice- 1 teaspoon oil Heat oil in medium sized heavy saucepan and add onions. Stir and cook for about 2 minutes, or until onions just start to soften. Add apples and spices and cook, stirring constantly, another 2 - 3 minutes.

Cranberries are a healthy holiday favorite that brings plenty of diet-friendly nutrition to the table: they’re high in fiber, Vitamin A, and potassium, and a cup of these bright red beauties has just over 50 calories. Cranberries have a long history of being a favorite holiday food in the US, and with good reason. It is believed that Native Americans first introduced cranberries to the starving European settlers in Massachusetts, who thereafter continued to include the berries in their holiday feasts.

Add water, sweetener, and cranberries. Continue to cook, stirring frequently, for about five more minutes or until the cranberries all “pop”. Continue to cook until the mixture reaches the amount of “chunkiness” you prefer, adding a bit more water if necessary to prevent sticking.Remove from heat, add lime juice, and stir well. If the sweetness or tartness needs to be adjusted Find Article, add more sugar substitute or lime juice.

The majority of cranberries sold today are processed into juice or sauce or sweetened or dried. Most commercial cranberry sauce preparations are high in sugar, but you can short-circuit the diet damage by making your own - it’s fast, easy, affordable, and delicious. Here are three variations on cranberry chutney, all sugar free and all fabulous!

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TRENDS IN HEALTH

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id you know that eating more meals a day is actually good for you? It’s true. Most people eat the standard three meals a day: morning, noon, and evening. That’s convenient I know, but how often have you been hungry in between those times? Let me give you a quick explanation of why you should eat more meals per day. Basically, by giving your body a constant supply of food in smaller amounts, it increases your metabolism, and we all know what that means. That’s right, weight loss. Just think, just by changing the times and frequency of your meals you can aid in weight loss. That doesn’t mean you can eat junk food as your meals, you have to eat reasonably of course. The first meal of the day, as I am sure most of you heard from your mothers, is the most important meal of the day. You have been depriving your body of food for 7-10 hours while you sleep and it is starving for nutrients. Have you ever noticed if you skip breakfast you actually feel less hungry at lunch time then you do if you ate breakfast? That is because your body has gone in to nutrient saving mode, it slows down your metabolism because it doesn’t know when you will feed it next! So if you think about it, eating more often is the intelligent thing to do! How much, and how often should you eat? If you are just changing your eating schedule for general health, I suggest eating six meals a day. Did you know that eating more meals a day is actually good for you? It’s true. Most people eat the standard three meals a day: morning, noon, and evening. That’s If you are working out at the gym, or are really physically active, try a seventh meal right after your workout! Below I will outline a general example of a six meal day. 8

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07:00 - (Biggest Meal of the Day): Whole Grain Toast, try use Jam rather than butter. 1-3 Pieces of Bacon (A little bit of fat per day is ok!), 1-2 Eggs, Milk (skim), Fruit or Fruit juice. 09:30 - Apple, Banana, Yogurt, Health Bar, Glass of Milk (skim) 11:45 - Baked/Boiled Potato, Steamed Vegetables, Milk (skim) 14:00 - Tuna, Fruit, Low fat Dairy Product 17:30 - Chicken Breast, Rice, Potato, Vegetables, Salad 20:00 - Light snack, try to avoid carbohydrates 3-4 hours before bed! It may seem hard to integrate these meals into a 9-5 workday, but give it your best and reap the benefits! Remember, don’t cut snack foods, chocolates, chips out of your diet completely, take one day a week to have that extra snack to pay yourself for doing so good! just don’t over indulge!

2019

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To Another Great Deal! Internationally unrivaled. Uniquely professional. ProWein 2020.

THE WORLD’S NO.1

15 -17 March 2020 International Trade Fair for Wines and Spirits 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

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RESTAURANT

BEYOND THE LOBBY

PARIS IN BEVERLY HILLS

Announcing Gilles @ Montage Beverly Hills A solo venture with Michelin starred Chef Gilles Epié, Gilles @ Montage Beverly Hills pays homage to Chef Gilles’ famed restaurant, Citrus Etoile on the Champs-Élysées at Montage Beverly Hills.

This fall, as Parisians return to the city after summer in the South of France, city dwellers in Los Angeles get a taste of the City of Lights with a fresh Parisian pop-up in The Restaurant at Montage Beverly Hills. Gilles @ Montage Beverly Hills will be led by Chef Gilles Epié, the youngest chef to ever receive a Michelin star, and The Restaurant’s chef de cuisine Monica Olaes. Drawing upon his French upbringing, chef Epié melds traditional Parisian fare with locally sourced ingredients to deliver a Californian influenced menu, rich in history and technique. Located steps from Rodeo Drive and adjacent to sun filled Cañon Gardens, the pop-up experience that opened in October will welcome guests until the end of the year. “We’re excited to introduce the next iteration of our celebratory pop-up dining experiences,” said Rick Riess, vice president of operations, Montage International.

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Chef Gilles brings an unbelievable wealth of culinary knowledge to The Restaurant and continues to surprise diners and inspire our culinary team daily.” Gilles @ Montage Beverly Hills pays homage to Citrus Etoile a gourmet restaurant that was located near the Champs-Élysées in Paris, owned by Epié and his wife, until 2017. The hotel’s celebratory pop-up dining experience reaches back even further into Epié’s rich food history, with the Scottish Salmon appetizer, a menu standout and the same dish that earned Chef Gilles a Michelin star at the tender age of 22. An award-winning French born chef, Epié started working at 14 and trained with some of France’s top chefs. No stranger to Los Angeles, in 1995 he moved to the City of Angels to helm L’Orangerie where just a year later he was voted as the Best Chef in America by Food & Wine magazine.

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About Montage Beverly Hills Located in the vibrant epicenter of Los Angeles, Montage Beverly Hills is ideally situated for shopping and dining among Rodeo Drive’s storied collection of shops, restaurants and galleries. The hotel features 201 well-appointed accommodations including 55 suites and 20 privately owned Montage Residences, and an array of dining options including: The Rooftop Grill, which is set alongside the mosaic-tiled swimming pool with breathtaking views of the Hollywood Hills; The Restaurant, a dinner only dining establishment featuring a menu of Modern American cuisine and a sprawling outdoor terrace overlooking the Beverly Canon Gardens; and The Bar, which offers a menu of light fare to complement an extensive selection of bespoke cocktails. £10, the hotel’s hidden bar, specializes in the world’s most precious whisky, The Macallan Single Malt. Spa Montage Beverly Hills featuring L.RAPHAEL is the exclusive West Coast destination for the renowned Swiss skincare brand’s non-invasive, scientifically advanced, products and treatments for the face and body. Beverly Hills is a member of Preferred Hotels & Resorts’ worldwide collection. For more information, follow @montagebh or visit www.montagehotels.com/beverlyhills.

During his time in the states, Epié cooked a Presidents Dinner for George Bush, Clinton, Ronald Reagan, and Gerald Ford. He has also cooked for the King of Sweden, Sheik of Qatar, Bruce Springsteen, Slash, Sharon Stone, Michel Polnareff, Gregory Peck, Richard Gere, Elizabeth Taylor, and Princess Diana. “I’m excited to revitalize dishes from Citrus Etoile and bring the fare of France to Gilles @ Montage Beverly Hills,” said Gilles Epié. “Montage Beverly Hills presents an exquisite setting in the most beautiful part of Los Angeles and gives us an opportunity to dazzle the palates of hotel guests, city dwellers, and travelers alike throughout autumn and into the holiday season.” Menus for lunch and dinner at Gilles @ Montage Beverly Hills offer rich flavors of French cuisine infused with California influences; such as Filet Mignon au Poivre with gratin dauphinois, Colorado Lamb Rack with persillade, tomato ratatouille and mint salad and Butternut Squash Tortellini with beurre noisette, hazelnut and sage. A thoroughly indulgent Baked Potato topped with Loz Keluga caviar and crème fraiche is sure to grab attention – not least for its $100 price. To complete a night at Gilles @ Montage Beverly Hills guests will experience dessert that could double as a nightcap with a tableside serving of Franco’s Baba Rum Flambé, a flaming dessert soaked in hot Sailor Jerry syrup. Gilles @ Montage Beverly Hills is open from Tuesday – Saturday from 12pm to 10pm and from Sunday to Monday from 12pm to 9pm. Given its limited engagement, travelers and locals are encouraged to make reservations to secure a dining experience they won’t find anywhere else – or for long. For reservations or more information about Montage Beverly Hills, please visit https://www.montagehotels. com/beverlyhills/dining/the-restaurant. To join the social conversation, tag #GillesatMontageBH.

About Montage Hotels & Resorts Montage Hotels & Resorts is the ultra-luxury hospitality management company founded by Alan J. Fuerstman. Designed to serve the affluent and discerning traveler and homeowner, the company features an artistic collection of distinctive hotels, resorts and residences. Each Montage property offers comfortable elegance, a unique sense of place and spirit, impeccable hospitality and memorable culinary, spa and lifestyle experiences. The portfolio of hotels, resorts and residences includes: Montage Laguna Beach, Montage Beverly Hills, Montage Deer Valley,  Montage Kapalua Bay,  Montage Palmetto Bluff, and  Montage Los Cabos, with  Montage Healdsburg  opening in 2020 and Montage La Quinta and Montage Big Sky opening 2021. Montage Hotels & Resorts is a member of Preferred Hotels & Resorts. For more information, follow @ montagehotels or visit www.montagehotels.com. Food & Beverage Magazine November

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TRENDS IN BEVERAGES

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When the cold slows down metabolism and the fats set easier, you lose you tonus and good mood. What should you do to stay in shape during the winter season? Prepare a glass of natural energy drink. The energy drinks includes: vitamin A, B, C, and E. The delicious cocktail: Ingredients: two pears, four apples, and some lemon. Cut the apples and pears into slices then put them in the squeezer. Add some lemon juice. Drink it while it`s fresh!The energy dose includes: vitamin C, B3, calcium, iron, and magnesium. The energy dose contains: vitamin A, C, B1, B3, B6, magnesium, copper, and zinc.

Healthy carrot cocktail: Ingredients: four carrots, some lemon, and a few leaves of mint. Preparation: method: clean and wash the carrots. Put them into the squeezer with two leaves of mint. If you wish, add lemon.

Red fruits cocktail: Ingredients: 3.50 oz of blackberries, bilberries, and gooseberries. Preparation: mix them and add sugar to taste. The energy dose includes: vitamin A, B1, C, D, and potassium.

Tonic fruit cocktail: Ingredients: a tangerine, an orange, a red grapefruit. Preparation: method: use the fruit-squeezer. The energy dose includes: vitamin A, B1, C, magnesium, potassium, calcium, zinc, and copper.

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INDUSTRY PROMOTIONS

REPLENISHING YOUR BEVERAGE BUSINESS-- AND PROFITS

By Maria Topken

Is beverage consumption down at your restaurant? No worries. It’s not because people have stopped purchasing drinks, but because customers’ drink preferences have changed. The good news is that there are sales and marketing strategies you can deploy to turn this trend into an opportunity. First, the cold, hard facts. Sales are flat to down for sugary drinks because people continue to focus on healthy alternatives. Both Coke and Pepsi are reinventing themselves to stay relevant with the times. • At PepsiCo, about 45% of their sales come from guilt-free drinks and snacks, including a probiotic version of its Tropicana juices, Gatorade, and Kevita’s fermented tea drink, Kombucha. • Coke, too, has expanded its offering to include everything from vitamin water to juice to tea. • Coke recently announced that Coke Zero is being replaced with Coca-Cola Zero Sugar because research showed consumers didn’t realize Coke Zero contained no sugar. • Coke also introduced its Freestyle machine to meet consumer demand for variety, choice and innovation, and thus increase beverage sales in restaurants. Instead of reaching for that soft drink, consumers are buying everything from lemonade, to tea, to coconut water, to sports drinks.

The success of Starbucks shows that people enjoy coffee all day. Dunkin Donuts, which sells more coffee than donuts, now sells cold brew coffee – a cold water brewing process that extracts the flavor while leaving behind the bitter taste. So what can you do to capitalize on these trends? There are a variety of tactics depending on the situation. IN-STORE • Sell a special tumbler, and then offer refills for a specific time period (days) for 99 cents • Sell some beverages by the jug to capitalize on larger gatherings • Offer customers small trial cups • Hold a half-price Happy Hour in mid-afternoon and evening MASS MARKET • Purchase radio DJ endorsements

ENGAGEMENT • Create excitement by launching a social teaser campaign sharing “something new is coming” • Stage an influencer campaign, a powerful tool to reach millennials. • Invite your best customers to an unveiling party before the beverage is sold in the restaurant. • Stage a social media contest to pick the next flavor for the menu. MOBILE APP • Double rewards points for purchasing the new drink. As all restaurateurs know, beverage sales build the check – and profits. A little bit of sales and marketing creativity can go a long way toward boosting your bottom line. Cheers!

• Deliver drinks to TV and radio stations with the hope they’ll do a social post or mention it on their show

In May, Jack in the Box introduced “Jumpin’ Jack Splash,” a signature item made of lemonade, cherry, lime and raspberry. Recently, coconut water and mango infused drinks have come on to the scene. Sports drinks no longer are only focused on improving performance. Many have become multi-functional, aiding in re-hydration, nutrition and recovery. And drinks are not just for lunch or dinner. With the addition of beverage options, consumption times have changed as well. Beverages have become a “snack” for many people, creating a new daypart for restaurants. 14

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Maria Topken is Director of Client Leadership for Sunrise Advertising in Cincinnati. She can be reached at mtopken@sunriseadvertising.com. 2019

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RESTAURANTS HOT OFF THE GRILL

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At PALMS Casino Resort will be offering up a special Thanksgiving feast for guests. Featuring a curated menu by Executive Chef Joe Zanelli, guests can order from the special Thanksgiving Menu for $59 per person. Dishes include appetizers such as roasted cauliflower soup and beet salad, aThanksgiving Platter or a Vegetarian Risotto for entrees and desserts including Apple Pie and Sweet Potato Pie. The Thanksgiving menu will be offered alongside their regular dinner menu onThanksgiving Day only from 2:00 p.m. 8:00 p.m. Food & Beverage Magazine November

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MIXOLOGIST CORNER

FROM TOCA MADERA WEST HOLLYWOOD By Elinoelle Senina Fall is the perfect time to incorporate those seasonal flavor favorites. Whether it’s spice and apple Infused Mezcal, caramel chai syrup or charred persimmon, Toca Madera West Hollywood has created a seasonal menu to cover your fall cocktail essentials. Rich in color and layered with flavors, these specialty cocktails are made with farm-fresh ingredients and perfect for the fall or holiday season. SPANISH FLY Nolet’s Gin, honey, sage, strawberries, lemon Recipe: Build in tin Muddle four pieces of strawberry, clap 3 pieces of sage and throw in tin 1 oz lemon 1 oz honey 2 oz nolet’s gin Shake and Double strain Glass: Coupe Garnish: Lemon Wheel & one sprig of sage

RICO SUAVE Altos repo, ancho reyes liqueur, piña, canela, sweetened ginger juice, tajin, lime Recipe: Build in tin .5 ginger syrup .5 cinnamon syrup 1 oz lime .5 ancho reyes 1.5 oz Altos Repo Shake and strain Glass:Highball Garnish: half a pineapple wheel with tajin 18

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www.grupobodegasolarra.com / juancarlos@grupobodegasolarra.com Food & Beverage Magazine November

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COVER FEATURE STORY

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I

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

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

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COVER FEATURE STORY

AS

the founder and chief visionary, Sam leads sbe and each division in innovative and revolutionary redevelopment of real estate, asset management, partnership, entrepreneurial experience, service, standards, guest management, employee development, and superior hospitality operations, which is the embodiment of sbe.

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Creating a platform of unique, performance driven models, he has adeptly positioned sbe hospitality and its diversified business as the leader in the industry. Nazarian also led the acquisition of Morgans Hotel Group, the pioneer of boutique lifestyle hotels, in December 2016, and was the driving force behind sbe and AccorHotels’ strategic partnership announced in June 2018 which saw Accor agree to acquire a 50% joint venture stake in sbe. 2019

Sam’s career began when he co-founded a wireless company, which he later sold after leading its rapid growth and record sales. He studied at New York University and the University of Southern California.

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Over the course of his career, Sam has been the recipient of numerous awards and accolades including 2014 Fortune’s 40 under 40 list, 2014 Make-A-Wish Foundation Man of the Year and Los Angeles Magazine’s 2006 Influentials List.    SAM NAZARIAN AWARDS & DISTINCTIONS:

• 2018 CCA Los Angeles, Treasures of Los Angeles Honoree • 2014 Fortune’s 40 Under 40 List • 2014 Juvenile Diabetes Man of the Year • 2014 Make-A-Wish Foundation Man of the Year • 2013 HotelChatter.com Hotelier of the Year • 2012 HotelChatter.com Hotelier of the Year • 2012 Mondavi Winesauce, & Food Award When Caroline is not stirring she can be seen on the turntables around the globe, or being Los a mom to daughter Isabella Viking. • 2009 Commissioner Angeles World Airports • 2009 Cedars-Sinai Humanitarian Award • 2007 Dream Developer Award Hollywood Life Magazine • 2006 The Influentials, Los Angeles Magazine

CONTINUES ON NEXT PAGE >>

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Q&A with Mr. Nazarian on next page>>


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F&B Mag: EVERYONE HAS A STORY. TELL US HOW YOU KNEW YOU WANTED TO ENTER THE HOSPITALITY FIELD.WHAT WAS YOUR “LIGHT BULB” MOMENT? Mr. Nazarian: I started really young – wanting to be entrepreneurial and ambitious -- but not really knowing what that meant. It wasn’t about the money....just about the possibility that I could create something. Boutique hotels were something that were just ramping up – disrupting the hospitality industry. I was the target demographic for these boutique hotels from the minds of individuals like Ian Schrager. When I was travelling around to Miami, New York and LA, different brands were being created and I remember looking at Delano in Miami as a true pioneer in this space. This inspired me to jump into the industry, ultimately owning 20+ hotel properties. It was the Delano that truly gave me a light bulb moment – I realized that there was an opportunity in owning and creating every element of the hotel experience. In 2002 I started sbe as an operator with the intention of having a fully integrated platform. Fast forward to today – we manage and own over 175 properties around the world, with a pipeline of over 150 to come and growing. F&B Mag: WITH THE GROWTH EXPANSION OF SBE WITH ACCOR HOTELS, MAKING SBE A TOP GLOBAL PLAYER IN THE HOSPITALITY INDUSTRY. WHAT’S NEXT? WHERE IS SBE GOING NEXT? WHAT ARE BIG NEWS ITEMS TO SHARE? Mr. Nazarian: For sbe, evolution has always been the main component of what makes us successful. From the beginning when we were first establishing our roots in the industry with some of the hottest nightclubs in Los Angeles, to opening our first hotel in 2008 in Beverly Hills. Globally expanding via sbe’s acquisition of Morgans Hotel Group in 2016, and continuing to build game-changing culinary concepts through our innovation lab with a tremendous focus on the delivery and quick service platforms, in addition to the creation of two virtual brands that will be available via delivery only, all the way through to current day where our growth potential is unmatched by our recent partnership with Accor Hotels. With their tremendous development team and distribution platform (Accor), we continue to deliver a full circle approach to hospitality. Being at the forefront of industry innovation and re-imagining the ultimate luxury lifestyle by tapping into the minds of our nightlife clientele as they evolve to be our hotel guests, continues to be our key to staying ahead of the curve.

F&B Mag: CAN YOU NAME A PERSON WHO HAS HAD A TREMENDOUS IMPACT ON YOU AS A LEADER? WHY AND HOW DID THIS PERSON IMPACT YOUR LIFE? Mr. Nazarian: I don’t think there is one specific person that I can point out – I absolutely look to my own family as a constant force in my life, but the ongoing influence from all of our sbe partners is truly remarkable. From our development partners to chefs to designers the list of dynamic minds I get the opportunity to work with, every day offers endless possibilities. In regard to Accor, I have followed Accor and their industry leading hospitality platform for many years. Their like-minded approach to augmented hospitality, collaborative partnerships and strategic acquisitions is helping redefine the industry landscape and on a larger scale. They represent exactly what my ambition has been in building sbe. I am very close with Accor’s incredible CEO and visionary, Sébastien Bazin, and we share the same vision for the future of lifestyle hospitality. The chemistry between our two organizations is palpable and everyone at sbe is tremendously excited to combine the unique offerings of both groups to provide our guests with unparalleled lifestyle experiences. Providing both current and future hotel owners the opportunity to work with an independent global company, this partnership with Accor Hotels truly marks the beginning of a new chapter in sbe history! F&B Mag: WHAT ARE THE MOST IMPORTANT DECISIONS YOU MAKE AS ONE OF THE LEADERS OF YOUR ORGANIZATION? Mr. Nazarian: The core of our business is innovation – the most important decisions I make are determining the vision, and building a strong team in order to lead us in the right direction. F&B Mag: HOW DO YOU ENCOURAGE CREATIVE THINKING WITHIN YOUR ORGANIZATION? Mr. Nazarian: We tend to hire team members at every level that are always thinking outside of the box - disruptors. We regularly organize summits to create a platform for an open dialogue between team members to bring forth new ideas for the growth of the organization. F&B Mag: AS FOUNDER & CEO OF SBE, WHICH DO YOU THINK IS MOST IMPORTANT TO YOUR ORGANIZATION— MISSION, CORE VALUES OR VISION? Mr. Nazarian: I think it is truly a combination of all three but the vision is a key driver for the success of everything that we do.

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Continues with SAM NAZARIAN

F&B Mag: F&B Mag:

Mr. Nazarian:

WHEN FACED WITH TWO EQUALLY QUALIFIED CANDIDATES, HOW DO YOU DETERMINE WHOM TO HIRE? I can always feel someone’s entrepreneurial spirit when speaking with them. I want to make sure that they will or willing to take risks to take sbe to the next level.

F&B Mag: WHAT IS ONE CHARACTERISTIC THAT YOU BELIEVE EVERY LEADER SHOULD POSSESS? Mr. Nazarian: Every leader needs to have the capacity to think beyond just the tasks in front of them – really being able to understand the why and the how so that they can drive their team into action in a meaningful way. F&B Mag:

CAN YOU EXPLAIN THE IMPACT, IF ANY, THAT SOCIAL MEDIA HAS MADE ON YOUR ORGANIZATION AND YOU PERSONALLY?

Mr. Nazarian: I believe that social media has had an incredible impact on the decision making of people at large. At sbe, social media is one of the most important ways that we communicate with our guests, our tribe. We use social media to showcase the exciting happenings across all of our platforms. For example, we just organized Taste of sbe in Los Angeles, where we showcased 12 of our culinary and mixology experiences at Mondrian Los Angeles, followed by a night of entertainment in collaboration with our new music partner, Tidal, with an incredible performance by Common. Social media was a crucial platform for us to deliver on the full circle sbe experience that we presented at Taste of sbe. At sbe the content is endless, it is just a matter of telling that story via our own channels and in collaboration with influencers and like-minded brands to amplify that story. F&B Mag: WHAT ARE A FEW RESOURCES YOU WOULD RECOMMEND TO SOMEONE LOOKING TO GAIN INSIGHT INTO BECOMING A BETTER LEADER? Mr. Nazarian: I like to think that curiosity is the key to success. I look to the stories of the most successful people in the world and am always reading and looking to learn. Our work here is never done. F&B Mag: WITH THE RESPONSIBILITY OF BEING A LEADER. WHAT, DO YOU DO TO RELAX? Mr. Nazarian: I spend time with my beautiful wife and our two incredible daughters. There is nothing that recharges me more than spending quality time with my family. 26

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EVENTS IN MOTION

“ Taste of sbe Los Angeles 2019 was

presented in collaboration with Chase Sapphire®, Sprint, Tidal and LVE Wines, all of which represent some of the major global brand affiliations across the sbe portfolio. “

CynthiaBailey & MicheleCaniato

Jackie Cruz & Eva Josan Randy Jackson, Dean May + Friends Common & Taylor McFerrin

THE CHEFS Third Annual Taste of sbe Los Angeles Celebrated Epicurean Delights at the Redesigned Iconic Mondrian Los Angeles with a Feature Performance by Common. Patrons Enjoyed Culinary and Mixology Experiences from the Celebrated Chefs behind sbe’s Award-Winning Restaurants. sbe, the leading global lifestyle hospitality group, hosted its third annual culinary showcase on Saturday evening, October 19th, at the iconic Mondrian Los Angeles hotel property located at the heart of the Sunset Strip. The celebration featured a live performance by renowned music artist and actor Common, courtesy of Tidal, and a DJ set by Ruckus. 28

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Taste of sbe Los Angeles 2019 was presented in collaboration with Chase Sapphire®, Sprint, Tidal and LVE Wines, all of which represent some of the major global brand affiliations across the sbe portfolio. ommon was joined on stage during his performance by music artist Taylor McFerrin. VIP attendees such as sbe Founder + CEO Sam Nazarian, Cynthia Bailey (The Real Housewives of Atlanta), Randy Jackson (American Idol), Jackie Cruz (Orange Is The New Black), SAINt Jhn (music artist), Chuck Liddell (UFC Champion), Jerry Cantrell (Alice in Chains), actor Stephen Dorff, actors Joe Cortez and John Kapelos, sbe nightlife partner Frankie Delgado (MTV’s The Hills), sbe nightlife personality Dean May, style expert Derek Warburton, John Savage + Blanco Blanco, Lady Victoria Hervey, and more. enjoyed dynamic tasting stations and bars from sbe restaurants and world-renowned chefs

CHASE SAPPHIRE LOUNGE

Taste of sbe Los Angeles 2019 was presented in collaboration with Chase Sapphire®, Sprint, Tidal and LVE Wines, all of which represent some of the major global brand affiliations across the sbe portfolio. On site, Chase Sapphire cardmembers who purchase tickets through Chase Experiences had exclusive access to a Chase Sapphire Lounge, providing a comfortable viewing area for the live performance with dedicated seating and bar access. Sprint and CloudMinds created an unforgettable guest engagement experience using CloudMinds’ XR-1 robots connected by Sprint’s network and powered by CloudMinds’ artificial intelligence, to greet guests, perform dances, and even serve guests their cocktails. This night marked the launch of sbe’s collaboration with Tidal, bringing their streaming service to sbe locations in the US and UK. Guests entered the iconic Mondrian Los Angeles, which recently unveiled a stunning and whimsical $19-million redesign, and were immediately immersed in epicurean delights. From sushi and sake tastings lead by the legendary Chef Katsuya Uechi, to an Umami Burger and Impossible Food demonstration by Chef Nate Appleman, to mixology masterpieces from Gui Jaroschy. Other participating restaurants led educational class-style food demonstrations across a range of cuisines from hummus by Cleo, guacamole by Diez y Seis, pizzas by Fi’lia, sliders by Umami Burger, and empanadas by Leynia. Guests overlooked the glittering L.A. basin from Mondrian’s famed pool and Skybar as they were dazzled by the musical stylings of Common and Ruckus. Food & Beverage Magazine November

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Photo Courtesy of: sbe/Ali Buck

including Katsuya Uechi, Nate Appleman, Jose Icardi, Thomas Greise, sbe Chief Culinary Officer Martin Heierling, and sbe’s Chief Beverage Director Gui Jaroschy . Taste of sbe Los Angeles 2019 showcased the sbe restaurant brands of Carna, Cleo, Leynia, Fi’lia, Diez y Seis, Katsuya, S Bar and Umami Burger at Mondrian’s iconic Skybar.

S Bar, the popular Miami concept coming to Brentwood later this Fall, was the featured Skybar mixology partner for the evening to showcase their highly anticipated cocktail program. A portion of ticket proceeds from Taste of sbe will also be donated to the Bahamas Red Cross, providing much needed hurricane relief efforts in support of sbe’s SLS Baha Mar, home to many of the concepts being tasted during the event. Sam Nazarian, Founder and CEO of sbe states: “I was so excited to celebrate this year’s annual Taste of sbe at the newly redesigned Mondrian Los Angeles, our legendary Sunset Strip property. This year’s event left guests in awe with performances from celebrated recording artists Common and DJ Ruckus as they enjoyed the incredible culinary experiences from our renowned chefs, all together in one location with sweeping views of Los Angeles.”


New ibp Trusted Excellence® Meat Cuts Now on the Menu Three new cuts designed for foodservice Modernize your menu with new cuts of fresh pork and beef available now, exclusively for foodservice. Carefully crafted by the Beef & Pork Experts™ at Tyson Fresh Meats, the ibp Trusted Excellence® pork tomahawk, Crown Cut™ steak and Diamond Cut™ filet are innovative cuts ready make the center of your plate shine. Pork Tomahawk The pork tomahawk is a delicious center-cut loin with the entire rib bone intact. “It gives great visual appeal to the center of the plate,” explained Jaime Torrez, vice president national accounts foodservice sales chain at Tyson Fresh Meats.

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“The long bone allows the chop to have a sexy bone-in appeal for the consumer,” he said. “The bone makes it a more eye-appealing offering than your traditional bone-in pork chop.” The product is derived from the loin with belly and sparerib still attached. The extended rib bones are frenched to create a handle. For ibp Trusted Excellence brand foodservice customers, the pork tomahawk is available in 10 or 13 rib options. Torrez said he envisions customers serving the pork tomahawk in a single or double cut version as an entrée. The Tyson Fresh Meats Team also suggests serving this cut as a protein for two, carved tableside for added panache.

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Crown Cut steak and Diamond Cut steak The two new ibp Trusted Excellence beef cuts are both fabricated from the traditional ribeye. The decadent ribeye cap (the spinalis dorsi muscle) is removed from the full ribeye to create the Crown Cut steak. The remaining center portion of the ribeye (the longissimus dorsi muscle) is hand-trimmed to create the polished Diamond Cut ribeye filet, perfect for portioning into filets. Jim Scott, director of business development for the Portioned Protein Innovations Team at Tyson Fresh Meats, said he

hopes foodservice will be able to merchandize the Crown Cut steak as the high-value item that it is. Many meat industry experts attest that the spinalis muscle is the most mouth-watering piece of beef – showcasing a beefy umami flavor while also being ultimately tender. “This steak takes beef into a whole new realm,” said Kent Harrison, vice president of marketing and premium programs at Tyson Fresh Meats. “I would put these steaks up against something like Beef Wellington – it is that caliber of a product. They’re truly just fabulous. The Crown Cut steak provides a completely different eating experience for beef lovers.” Scott agreed with Harrison, adding that the high-value steaks have an almost buttery texture and flavor. The Diamond Cut filet is intended to be used like a traditional ribeye steak in the foodservice setting. Scott added, though, that it could be used in many different applications – from the center of the plate to hors d’oeuvres. The Crown Cut steak and Diamond Cut filet are the products of cutting-edge beef technology, the demand for bringing something extra special to foodservice customers, and a strong focus on solving problems as they arise.

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“Within the beef industry, we’ve seen some changing dynamics that created a need for these products,” Scott explained. “Our cattle have been very heavy – we have had record weights for quite some time now.” Large, heavy cattle ultimately result in ribeye steaks and other cuts having very large surface areas. Because of this, restaurant chefs are having to slice steaks thinner and thinner to maintain the restaurant’s ideal steak weight. Unfortunately,

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a large, thin steak doesn’t have the same visual appeal on the plate as a smaller, thick-cut option. The ibp Trusted Excellence steaks are portion cutting perfection. The Crown Cut steak, sliced at 1.5 inches will be able the size of a baseball; the Diamond Cut filet can be cut at one-inch thick without taking up the whole plate. Tyson Fresh Meats is offering the Crown Cut steak and Diamond Cut filet in USDA Prime and USDA Certified

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Angus Beef ® quality grades, providing a further point of differentiation between these cuts and the everyday ribeye steak. “These cuts really provide a new opportunity for the industry to utilize the ribeye and price it as a high-value item,” Scott reiterated. “The restaurants can reduce a significant amount of labor and yield loss from the traditional ribeye we’ve been using for so many years. It will be easier to achieve consistent center of the plate portions and they can utilize back of the house labor for more important things than trimming fat off a ribeye.”

Contact your Tyson Fresh Meats Foodservice representative today to add these innovative new cuts to your menu.

The ibp Trusted Excellence pork tomahawk, Crown Cut steak and Diamond Cut filet are available now from the Beef & Pork Experts at Tyson Fresh Meats.

®/™/© 2019 Tyson Foods, Inc.

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CHEFS IN THE SPOTLIGHT

N

orah, the West Hollywood epicurean jewel from restaurateur Rohan Talw a jetĂŠ to its resume with a live jazz band during Wednesday dinner service boasts fresh and mouthwatering market-to-table dishes to match the mag with live music, Norah is the best date spot in the city. Some menu standouts inclu butter, Maltagliati with hand cut egg noodles, garlic sausage, summer squash an tomato, scallions, cilantro and toast, and signature Heritage Pork Chop with belug market to table, with the chef hittings fresh farmers markets daily for the freshest www.norahrestaurant.com

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war and Executive Chef Michael Williams has added e and weekend brunch. The eclectic American menu gic of the Thomas Schoos-designed space. Complete ude their Cast Iron Cornbread with rosemary honey nd sage, Uni Butter Poached Shrimp with smoked ga lentils, stone fruit, and vadouvan. Their menu is t ingredients and geens.

Chef Michael Williams

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TRENDS IN PRODUCTS

S

NAX-Sational Brands’ Vintage Italia introduces Penne STRAWS as the newest addition to its successful product line of Pasta Snacks that includes Pasta Chips, Bow Tie Puffs and Disney BowTie Minis. Pasta Snacks has grown to be the go-to chip alternative.

They first were introduced a the 2019 Sweets and Snacks Expo in Chicago, where talk show powerhouse and self proclaimed ‘snack queen’ Wendy Williams was instantly hooked, remarking on-site, “Oh I love the Penne, and my favorite flavor is the Marinara. It tastes just like some The newest addition to the brand, the low-calorie, penne marinara but as a crunchy snack, plus it’s gluten free, pasta-shaped treat of Penne Straws, low calorie, and delicious. Ummm, I’m sold! Sign is seasoned to perfection and available in five me up!” tasty flavors including Cinnamon Churro, Lemon Garlic, Mac ‘N Cheese, Marinara, and About Pasta Snacks: Founded by CEO and Sweet Pepper. Made with all-natural ingredients successful snack food entrepreneur Jerry inclusive of Lentils & White Beans, the snack Bello, the Vintage Italia brand, (under is non-GMO, OUD Kosher certified, and SNAX-Sational brand umbrella, parent cholesterol-free. Crafted from durum wheat company to the “Better-for-you” snacks), semolina flour and farro, a higher protein grain originally launched with Pasta Chips, for a more nutrient-dense product and baked followed by Bow Ties, the new Disney with fine seasonings. The results are a robust BowTie Minis and Penne STRAWS, has taste and crispy texture throughout.

grown in sales almost 200% over the past year. The low calorie snacks are a gently baked, healthy snack option, made with semolina flour and italian herbs, for a delicious taste combination. All non-GMO Project verified, OUD Kosher certified. Available at Mac N’ Cheese: Everyone’s favorite rich & top food retailers like Safeway, Albertsons, creamy pasta dish in a lightly crunchy snack… Shaws, Mariano’s, Market Basket, 7-11 and kids love it too! more. www.pastasnacks.com | Follow @ Marinara: Traditional Italian pasta-inspired EatPastaSnacks. PENNE STRAW FLAVOR OFFERINGS: Cinnamon Churro: A cinnamon-sweet, crispy treat that surprises and delights. Lemon Garlic: An elevated and complex flavor profile of two classic flavors, with a bright finish

GLUTEN FREE ‘PENNE STRAWS’ PLANT BASED, LOW CALORIE, PASTA SHAPED SNACK

comfort snack with delicious herb & tomato notes.

Sweet Pepper: The perfect combination of heat and sweet, inspired by the unique taste of peppers

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RESTAURANT

BEYOND THE LOBBY

Kumi Japanese Restaurant + Bar by Chef Akira Back at Mandalay Bay Hotel and Casino recently launched their “Sake To Me� series every Friday night starting at 5:00 p.m. until 11:00pm. The modern Japanese restaurant managed by sbe global hospitality group, provides a new social experience every Friday featuring an exclusively curated secret menu by Michelin Star Chef Akira Back paired with half-off bottles of Sake, specialty cocktails and sushi rolls while rotating Djs set the vibe as the perfect destination to kick off the night. Kumi Japanese Restaurant and Bar with Akira Back at Mandalay Bay Hotel and Casino features a modern Japanese menu with a Korean-American twist. Guests are welcomed by an extraordinary ambience of raw natural woods, hammered steel accents and touches of red lacquer to compliment the dining experience.

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WHERE: Kumi Japanese Restaurant + Bar by Chef Akira Back 3950 Las Vegas Blvd. South Las Vegas, NV 89109 @KumiLasVegas

Kumi’s menu features Chef Akira Back’s signature Korean-American twist on traditional Japanese dishes. Constantly inspired by his childhood and global travels, menu items include a variety of shared plates such as Whitefish Carpaccio with hirame, dried shallot, Nanbanzu and Rock Shrimp Tempura with Siracha ranch, micro celery. Traditional Japanese entrees are complemented by Chef Akira’s creative specialty rolls, which include the Seoul Garden with baby spinach, carrots, grilled shiitake, Pop Rockin’ withspicy tuna, crab, salmon, avocado and pop rocks, and the 007 Octopussy with crab salad, spicy octopus and crispy potatoes. Food & Beverage Magazine November

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TRENDS IN PRODUCTS

THE JERSEY TOMATO CO. Features Fresh, Natural Jersey Tomatoes, As A Leading Retail Line of Tomato Sauces Offering The Lowest Sodium, Non-GMO, Gluten Free, Kosher, Clean Label And Garden Fresh Taste On Brand Shelves.

The New Jersey Tomato has been recognized around the world as the best vine ripened tomato since 1934.  “All Natural. All Jersey. All Good. Fresh From The Garden” New Jersey tomatoes are red, ripe and juicy with a tangy, sweet-tart flavor that captures the taste of summer.  Experts call the Jersey tomato “... a groundbreaking tomato that has redefined what a tomato should be.” 

The New Jersey tomato is celebrated for their outstanding flavor. The Jersey Tomato Co. makes their sauces and salsas with 100% New Jersey tomatoes and farm-fresh, all-natural recipes. No sugar or preservatives are added to ensure the perfect balance of sweetness and acidity shines through. Antioxidants and vitamins that naturally come from tomatoes are untouched, making these sauces and salsas good-for-you, lower-calorie foods. The resulting products offer garden-fresh taste and aromas are naturally low in sodium, with no fillers or additives.

Every product from The Jersey Tomato Co. is proudly stamped with the Jersey Fresh logo. This indicates certification from the New Jersey Department of Agriculture that every tomato was grown and harvested in New Jersey. Also, products have been inspected and meet the highest quality standards. With a focus on taste, freshness, health and innovation, The Jersey Tomato Co, offers a fresh, new option in a category lacking modernity. The best tomatoes offer the best flavor, and that taste leads to the perfect balance, allowing for many health attributes and eliminating the need for fillers. Key Brand Attributes: Non GMO, Vegan, Naturally Low Sodium, No Sugar Added, Clean Label, Zero Preservatives, No Citric Acid, Gluten Free, Kosher, Clean Nutritional Panel, Small Batch, Award Winning New Jersey Tomatoes, American-Made, Lower Calorie, No Fillers, Lycopene Benefits, No Additives. The Jersey Tomato Co. has become the leading Jersey tomato brand, sourcing exclusively New Jersey Tomatoes, with product availability across the United States at retailers like, ShopRite, Stop and Shop, and Winn-Dixie. www.JerseyTomatoCo. com.

All the tomatoes in The Jersey Tomato Co. products are from Swedesboro and Vineland, New Jersey and are certified Jersey Fresh Tomatoes.. Nurtured, grown and harvested in the heart of the Garden State, these tomatoes are bursting with flavor. This outstanding quality makes sauces and salsas from The Jersey Tomato Co. a premium taste experience. The Jersey Tomato Co. sauces and salsas are made with 100% premium New Jersey tomatoes and healthy, fresh ingredients that are red, ripe and juicy. Three delicious flavors of tomato sauce -- marinara, tomato basil and spicy -- are all bursting with farm fresh flavor and naturally lower sodium - 60% lower sodium than other leading brands. They do not contain any added sugars or preservatives.

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TRENDS IN PRODUCTS

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Is the first Chilean biotech company to launch to the market, Lacte5. It is the first Chilean probiotic formula that contains LPM01, a unique strain isolated from the human breast milk of healthy Chilean women, with outstanding probiotic properties. The company is seeking for internationalization of its 3 new developed formulas on 2019 under Lacte5 registered brand, and also seeking for licensing the rights of its international patent of the strain LPM01 for application on immunosuppressed patients. Nominated and granted several recognitions since its beginnings, Lacte 5 is rapidly gaining preferences among its consumers. Chile has not been known for its developments in science, in fact, it has not many biotechs industry at all, but a new wave of Chilean investigators is changing this scenario and rapidly moving forward with the strong support of the Chilean government policies. Wellness Technologies, a Chilean family-owned company that defied obsolete paradigms in the developing of science by non scientists, its the first Chilean company in the probiotic business, that is scaling up its probiotic formulas globally. A Spin-off from a well-known university such as the University of Concepciรณn shares equally IP rights in 6 countries of UE and Canada and is expecting to export its formulas focused on gut health where the immunocompromised application is protected.

How did this familiar owned company manage to get into big business industry? An unusual story this could qualify one of this Chilean company. Its founder is not a scientist or her husband or children, who are the owners of the company. Its founder considered the benefit of developing a supplement that would allow people who are immunocompromised by chemotherapy treatments to better tolerate food. Investigating, she learned about probiotics and began studies that culminated in the development of formulas under the name of Lacte 5, which can be consumed by all consumers. Along the way, she achieved strategic partnerships with prestigious laboratories abroad that have allowed her to enter the market with the support of worldwide recognized certifications.

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RESTAURANT

HOT OFF THE GRILL

Umami Burger to Open Second New York City Location, Launching New Elevated Culinary Concept, Umami Prime, and Privilege Rooftop on Manhattan’s Iconic 57th Street Umami Burger Continues its Aggressive Expansion and Will Debut Umami Prime in Spring 2020 Offering an Elevated Full Service Experience sbe, the leading international hospitality group has announced the upcoming opening of its newest Umami Burger location in New York City, and its first Umami Prime. The creation of Umami Prime is part of the evolution of the Umami Burger brand under the new direction of Chief Operating Officer of Umami Burger, Chef Nate Appleman, the recipient of the James Beard Foundation’s Rising Star Chef award.

Simultaneously, sbe will be opening its first Privilege rooftop and a “grab and go corner” on ground floor serving everything from coffee to light sandwiches at the newly renovated Le Méridien New York in partnership with Arden Group (AG), a privately held real estate fund manager, investor and operator. The venues are located just steps away from Central Park in Midtown Manhattan on West 57th Street between 6th and 7th Avenues. Umami Prime and Privilege will make their debut at Le Méridien in Spring 2020.

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T

he Umami Prime space, with over 4,900 square feet, will be designed by award winning interior designer David Rockwell and offers direct access to 57th Street. The space will hold over 130 seats. Privilege rooftop’s 2,300 square foot venue will host indoor and outdoor seating for up to 75 guests, with breathtaking views of New York City and Central Park. The Privilege bar program will be led by sbe’s award winning Beverage Director, Gui Jaroschy, who will be creating an elevated mixology menu customized for this location. Sam Nazarian, Founder & CEO of sbe, states: “I am very excited to announce the opening of our next Umami location in Manhattan and our first Umami Prime under the vision of Chef Nate Appleman, COO of Umami Burger, which marks our 28th location globally. I am also thrilled to bring Privilege mixology to New York City, by our very own award winning Beverage Director, Gui Jaroschy. It’s an honor to partner with Arden Group and its CEO Craig A. Spencer, owner of the newly renovated Le Méridien located on iconic 57th Street.” Craig A. Spencer, CEO of Arden Group, states: “Partnering with Sam and his world class organization, sbe, in launching the first Umami Prime and Privilege Lounge on our rooftop is an exciting venture that will no doubt enhance the experience and value of the Le Méridien Central Park”. René Bardel, Arden Group Managing Director, added “This partnership completes our mosaic plan for a total rebranding of the hotel combining the strength of Marriott’s Global Le Méridien brand with another global giant sbe, Umami and Privilege. Umami Burger currently has over 27 locations globally, with locations in major cities in the U.S. such as New York, Los Angeles, Chicago and five locations internationally in Tokyo and Osaka, Japan, as well as in Nassau, Bahamas, Mexico City, Querétaro, and Pueblas, Mexico. In the next phase of growth for Umami Burger, sbe plans to open in the Middle East, Latin America, Europe, and the Asia Pacific region. In partnership with Arden Group, sbe will also debut Privilege at Le Méridien in New York. The chic rooftop will be the second location, following the successful first opening at SLS Baha Mar, and

This announcement comes on the heels of sbe and Accor’s commitment to open over 100 Umami Burger restaurants across the globe in the next seven years. Umami Le Méridien marks the second location for the brand in New York joining the existing Umami Burger Brookfield Place. Umami launched in May 2019, ‘The Hampton Burger’ as an exclusive culinary creation by Jesse Bongiovi. Jesse and his father, Jon Bon Jovi have created an incredible award-winning rosé wine venture known as ‘Hampton Water’ which is sold at all Umami Burger locations. Jesse Bongiovi and Jon Bon Jovi joined a roster of celebrities who have worked with UMAMI’S ARTIST SERIES including the iconic Cindy Crawford, Jaden Smith, international acclaimed Chef Daniel Boulud, actors Andy Samberg, Cameron Dallas, and music group The Black Keys. Umami Prime and Privilege will be located at Le Méridien New York at 120 W 57th Street. Umami Prime will be open from 6am to 11pm, 7 days a week offering breakfast, lunch and dinner service. Privilege rooftop will operate from 5pm to 2am offering signature cocktails and light bites. The Umami Prime menu developed by Chef Nate Appleman will feature breakfast with a mix of items including fresh juices, smoothies, grain porridges with cashew milk, overnight oats, Umami breakfast burgers and eggs with house made “Impossible” breakfast sausage. Lunch will be burger-focused featuring Umami staples like the namesake “Umami,” Original Impossible Burger, Wag-yU-Mami, and Sam’s Crispy Chicken but also offer salads like the “All Green Everything” and rice and grain bowls with plant based and non-plant based proteins. Dinner will also feature burgers but will host a more upscale offering, including everything from dishes featuring raw fish to American bred Wagyu steaks and finishing off the menu with Umami’s famous UFO dessert - a tempura fried oat and chocolate cookie with vanilla ice cream, caramel and chocolate sauces. For more information on Umami Burger visit umamiburger.com or follow @umamiburger or #umamiburger on Facebook, Twitter, and Instagram.

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#TRENDS IN RECIPES

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2 F&B MAGAZINE: Cook It, like a Pro Chef Series!

Turkey Recipes

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1.

CAJUN DEEP-FRIED WILD TURKEY Unstuffed Turkey 10-15 lb. Gallons Peanut Oil 5 gal. Cajun Seasoning 2 tbsp Plain flour 500g Stick butter 1 Stick Garlic Powder 1/2 tbsp Cayenne Pepper 1/2 tbsp

Pour peanut oil into a 10 gallon pot. Put pot on propane cooker and heat oil to 375 degrees. Have turkey completely thawed and dry turkey thoroughly. Tie two cotton strings around the carcass so bird can be easily lifted out of oil.

LATINO LIME GLAZED TURKEY WITH CHIPOTLE GRAVY

Melt butter or margarine, and add to it garlic powder and Cayenne, if desired. Brush turkey with butter mixture. Allow to cool 20 to 30 minutes before carving. Yield 12 to 16 servings.

Carefully submerge turkey in oil. Deep fry for 3 1/2 to 4 1/2 minutes per pound and cook until turkey floats to the top. Remove bird from oil, and immediately dust heavily with Cajun seasoning.

HONEY SMOKED TURKEY

Cup Unsalted Butter 3/4 Cup Honey 1/2 Cup Orange zest 4 tbsp Lime zest 4 tbsp Fresh Thyme Chpd 1 tbsp Canned Chipotle Chpd 4 tbsp Ground Cumin 1 tbsp Salt 1 tsp Over medium heat, melt butter in heavy saucepan. Remove pan from heat and stir in honey, orange and lime zests, thyme, chilies, cumin and salt. Measure 1/2 cup glaze and reserve for gravy. Cover and chill remaining liquid in freezer for about 30 minutes or until liquid begins to turn firm but is still spreadable. VEGETABLES Unsalted Butter 1 tbsp Chpd Sweet Onions 4-1/2

Sweet and light, this is the easiest way to cook a big bird! It will be the best turkey you have ever had. The breast is moist and juicy, and the honey makes a great thin sauce. I hope you enjoy it as much as my friends and family do when I make it. I never have any leftovers! Enjoy! 1. Preheat grill for high heat. If you are using a charcoal grill, use about twice the normal amount of charcoal. Soak wood chips in a pan of water, and set next to the grill. 2. Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a large disposable roasting pan.

1 Packet giblets (turkey neck, gizzard and heart) Coarsely Chpd Pld Carrots 2 Cups Coarsely Chopped Celery (with leaves) 2 Cups Chopped Plum Tomatoes 1-1/2 Cups Over medium-high heat, melt butter in large nonstick pan. Add onions and reserved turkey parts. Saute until onions are deep brown. Add carrots, celery and tomatoes to skillet and toss to blend.

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2.

Fresh Whole Turkey 15 lb. Chopped Fresh Sage 1 tbsp Ground Blk Pepper 2 tbsp Celery Salt 2 tbsp Chopped Fresh Basil 2 tbsp Vegetable Oil 2 tbsp Jar Honey 1, 12 Ounce Mesquite Wood Chips 1/2 lb.

3. In a medium bowl, mix together sage, ground black pepper, celery salt, basil, and vegetable oil. Pour mixture evenly over the turkey. Turn

3.

HOLIDAY TURKEY WITH SAGE AND SHERRIE CIDER GRAVY

the turkey breast side down in the pan, and tent loosely with aluminum foil. 4. Place the roasting pan on the preheated grill. Throw a handful of the wood chips onto the coals. Close the lid, and cook for 1 hour. 5. Throw about 2 more handfuls of soaked wood chips on the fire. Drizzle 1/2 the honey over the bird, and replace the foil. Close the lid of the grill, and continue cooking 1 1/2 to 2 hours, or until internal temperature reaches 180 degrees F (80 degrees C) in the thickest part of the thigh. 6. Uncover turkey, and carefully turn it breast side up in the roasting pan. Baste with remaining honey. Leave the turkey uncovered, and cook 15 minutes. The cooked honey will be very dark.

Whole Turkey 2-12 lb. Salt & freshly grnd blck pepper 1 Lrg Lemon, Cut in Qtrs. 14 Lrg Fresh Sage Leaves 4 Slices Multi-Grain bread 1 Lrg Granny Smith Apple Wedge 1 Lrg Sweet Onion Wedge Unsalted Butter 1 cup Softened 1 Pint water 1 Pint dry sherry 1 Pint sparkling apple cider 2/3 Cup flour 1 Quart Turkey Broth

1 cup Softened 1 Pint water 1 Pint dry sherry 1 Pint sparkling apple cider 2/3 Cup flour 1 Quart Turkey Broth

Preheat oven to 425 degrees F. Rinse and pat turkeys dry, inside and out. Season turkeys inside and out with salt and pepper. Place 1 lemon wedge, 1 sage leaf and 1 bread slice into each neck cavity. Fold neck skin under body and fasten with a skewer. Fill each body cavity with apples and onions, 3 sage leaves and remaining lemon wedge and bread slice. Truss turkeys. Rub turkeys with remaining sage. Spread turkeys with butter and arrange on rack in roasting pans. Roast turkeys in middle of preheated 425 degree F oven 30 minutes. Reduce temperature to 325 degrees F and baste turkeys with pan juices. Add water to roasting pan and continue roasting, basting every 20 minutes. Continue to roast 2-1/2 to 3 hours more, or until the internal temperature reaches 180 degrees F in the thigh. Transfer turkeys to carving board, reserving juices in roasting pan; discard string. Keep turkeys warm, covered loosely with foil. SHERRIE CIDER GRAVY Skim fat from pan juices, reserving 1/2 cup fat. On range top, de-glaze pan with sherry over moderately high heat, scraping up brown bits. Stir in cider. Bring sherry mixture to a boil and remove pan from heat. In a heavy saucepan, whisk together reserved fat and flour and cook roux over moderately low heat. Whisk together for about 3 minutes. Add sherry mixture and stock in a stream, whisking to prevent lumping. Simmer, whisking occasionally for about 10 minutes. Whisk in additional stock to thin gravy if desired. Season gravy with salt and pepper. Discard the cavity ingredients before serving. Garnish turkey with sage. NOTE: Provides 32-34 servings at 6 ounces per portion.

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HEALTHY HOLIDAY EATING

Salad of the Month!

Vegan Salads To Compliment Your Holiday Dinner

These fruity, festive salads are the perfect go-with for any vegan holiday feast. They’re both richly flavorful and make a gorgeous holiday presentation. And best of all, both are completely vegan - and so delicious even your non-vegan friends and relatives will want seconds.

Dressing Ingredients: This crispy, crunchy, delicious salad is the perfect accompaniment to your vegan dinner. Cranberries add delightful holiday colors and holiday zing to this vegan twist on traditional Waldorf salad. It looks and tastes extra special but is a total snap to make and doubles easily to serve a crowd. No one would ever guess that the creamy dressing for this salad is completely dairy free. Tofu is actually a bean curd made from soybeans. It is an amazingly nutritious and versatile food. It provides protein and is rich in both calcium and B vitamins, which makes it a staple food in most vegetarian and vegan households. Available in either firm or soft form, it can be used for everything from creamy dressings to rich desserts to chunky, spicy stir fry. It has a very mild natural taste on its own and is known for its ability to absorb other flavors, which makes it the perfect foundation for a host of dishes both sweet and savory.

1/2 lb soft tofu 2 Tbs. oil 1 Tbs. lemon juice 1 1/2 tsp. sugar, honey or artificial sweetener 1/2 tsp. salt

Salad Ingredients: 4 LARGE, TART RED APPLES, CORED, CHOPPED INTO BITE-SIZE PIECES 2 CUPS CELERY, DICED 1/2 CUP PECANS, CHOPPED 1/4 CUP LEMON JUICE 1/2 CUP CRANBERRIES

Ingredients: 2 CUPS CRANBERRIES, FRESH OR FROZEN 1 LARGE ORANGE 1/2 LEMON 1/2 CUP SUGAR, HONEY OR ARTIFICIAL SWEETENER 1/2 CUP LIGHT CORN SYRUP 8 PEACHES, HALVED AND PITTED

For this recipe, be sure to use soft tofu, also sold as silken tofu. This a general rule of thumb for any recipe that involves blending or pureeing the tofu. Combine all dressing ingredients in a blender and blend until smooth and creamy. If you don’t have a blender, combine ingredients in a large bowl and beat with hand mixer. Refrigerate while preparing salad ingredients. Combine all of the salad ingredients in a large bowl. Stir in the mixed dressing. If you have any mint leaves on hand, they make a perfect garnish. Chill the salad until ready to serve. Sparkling Peaches Fresh peaches add a rosy glow to traditional cranberry-orange relish. These wonderful vegan Christmas sweets can be served with or as a prelude to your holiday meal, or as a wonderfully refreshing no-fat dessert.

Chop cranberries to desired consistency in blender or food chopper, transfer to a medium bowl and set aside. Quarter the orange and lemon half, remove seeds, and grind finely in the same kitchen device. Stir the ground citrus, sweetener and corn syrup into the cranberries. If using sugar as a sweetener, stir until dissolved. Place bowl in freezer for about an hour, stirring occasionally. Halve and pit peaches, and rub the cut sides with a little lemon juice to prevent browning. Place a dollop of dressing in the center of each and arrange in a shallow baking pan to serve. Accent “sparkles” with fresh orange garnishes for a fun, festive touch.

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TRADITIONAL RECIPES

THE HOLIDAYS always mean family and FOOD! The turkey recipe is key to a good meal. Here is F&B’s top oven baked turkey recipes for your holiday meal. With additional recipes in this issue ranging from traditional to unique and there is even a turkey recipe for beginners!

Turkey a holiday Tradition

Whether you’re preparing your first Thanksgiving turkey or you just want to put a tasty spin on the traditional bird. We’re sharing easy step-by-step recipe instructions on how to cook a turkey from start to finish, with cooking times for every size of bird and every unique taste. 50

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F&B MAGAZINE: Cook It, like a Pro Chef Series!

Turkey Recipes

TraditionAL OVEN BAKED TRADITIONAL FAVORITE

SERVES 8-10 1 FROZEN TURKEY (12 LB.), THAWED 3 TBSP. OIL 1/2 TSP. SALT 1/2 TSP. PEPPER 2 TBSP. FRESH OR 2 TSP. DRIED HERBS, SUCH AS THYME, SAGE OR ROSEMARY 3 CUPS WATER

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Thaw turkey completely before grilling. To thaw, place turkey on tray in refrigerator. Refrigerate until thawed, allowing 24 hours of thawing time for every 4 pounds of turkey.

PREHEAT grill to medium-high heat. Remove neck and giblets from turkey. Rinse outside of turkey as well as inside the cavity; pat dry with paper towels.

Tuck the wings under the back. Place turkey, breast side up, on roasting rack in large disposable aluminum foil pan. RUB outside of turkey with oil.

Season with salt and pepper. Sprinkle with herbs. Place pan on grate of grill. Add water to pan, then close the lid of the grill. GRILL turkey 2 to 2-1/2 hours or until meat thermometer registers 180°F when inserted in the thickest part of the thigh and 170°F when inserted in the thickest part of the breast, adding additional water to the pan as needed to prevent the drippings from burning and to have enough liquid remaining in the pan after turkey is cooked for use in making gravy.

Remove turkey from grill; let stand 15 to 20 minutes before carving. Meanwhile, use pan drippings to make gravy, if desired. For extra flavor, stuff the turkey cavity with a peeled onion, celery stalks, lemon slices and/or fresh herb bundles before grilling. NOVEMBER 2017

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HEALTHY HOLIDAY DESSETS

Vegan Baked Dessert DELICIOUS AND FANCY!

MAKE A VEGAN CAKES Do you have a strict vegan in the family who has a birthday or celebration coming up that traditionally calls for cake? If you’re not familiar with vegan dietary practices, you might not know what vegans do not eat. Even worse, you might have no idea how to replace what they do not eat. Do you have a strict vegan in the family who has a birthday or celebration coming up that traditionally calls for cake? If you’re not familiar with vegan dietary practices, you might not know what vegans do not eat. Even worse, you might have no idea how to replace what they do not eat. But don’t worry. In a few short paragraphs, I’ll explain exactly what you need to make the perfect cake for your vegan friend or relative. And best of all, no one will be able to taste the difference. Let’s start with what strict vegans do not eat. They do not eat eggs. They do not drink milk. They don’t eat certain types of sugar. They don’t eat butter. And they don’t eat frosting. Eggs can be replaced by “EnerG Egg Replacer,” which you can purchase at many grocery stores. The box will explain how much replacer to use per egg. Cow’s milk can be replaced by organic rice milk, which doesn’t contain any animal byproducts. You can buy rice milk at your local grocery store, too. Many vegans do not consume sugar, either, because it is often whitened by animal bone char. You can avoid sugar that is whitened by bone char by purchasing “unbleached” sugar in the raw, or beet sugar. There are some cane sugars, too, which were not whitened using bone char, but they are hard to distinguish from others, unless you know the exact name brand. Strict vegans will not eat food made with butter, either. If your cake recipe calls for butter, you can simply replace it with margarine or vegetable shortening. In addition to butter, sugar, milk, and eggs, strict vegans also will not eat dairy frosting. If your recipe calls for frosting, you can look for a similar flavor of “non-dairy” frosting or you can make your own, replacing butter with margarine. And there you have it: an ingredient replacement key for your vegan cake. Simply follow the key, replace vegan-unfriendly items on your recipe and your cake will be perfectly fit for even the strictest vegetarian!

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Gluten-Free Holiday Dessert

Gluten-free MUG CAKES

GOURMET QUALITY

Your holiday guests will be most welcome in your home, and you’ll feel pleased to be their host - until you remember that their habits, preferences, and needs might not match your own. Now envision each of your guests enjoying your gluten free mug cakes, secure in the knowledge that each of the desserts mug cakes contain no gluten - nor do they contain any added sugar, eggs, dairy, and no added oil. And imagine that instead of worrying about what to serve all of your guests for dessert you have the solution on hand anytime you need it. Your guests need not be on gluten-free diets to appreciate these homemade treats you’ve prepared in your oven. All of your holiday guests can enjoy this delicious holiday cake. You’ll also enjoy eating gluten-free mug cakes as much as your guests will appreciate you taking their health need and spending the time to considering their dietary constraints. It’s not as easy to satisfy the gluten-free eater’s sweet tooth as one might think even for the most experienced cooks. Gluten-free foods can be difficult to come by, and time-consuming to find or to make. Of course, if you’re on a gluten-free diet, you’ve probably already the best way of going about this.

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Cook It, like a Pro Chef

INGREDIENTS

CHOCOLATE PUMPKIN PIE

1 full Graham Cracker crust ½ cup Semi-Sweet Chocolate, divided 1 cup Whipped Topping, thawed, divided 2 pkg. (3.4 oz. each) Vanilla Flavor Instant Pudding 1 cup cold milk 1 cup canned pumpkin 1 tablespoon unsweetened baking cocoa 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg

DIRECTIONS 1. With a medium size saucepan, bring ½ cup of chocolate and 1 cup whipped topping to medium heat and melt until creamy. Stir well then spread onto bottom of crust. 2. Beat next 6 ingredients in medium bowl with whisk 2 min. Stir in 1-1/2 cups of remaining whipped topping; spread over layer in crust. 3. Refrigerate 1 hour. Meanwhile, whisk and stir together 1 cup pumpkin filling and baking cocoa until there are no lumps. 4. Then, when the pie is finished chilling, pour chocolate filling over pumpkin filling in pie plate.

SERVE Refrigerate for another 15 minutes, then serve.

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HOT APPL-HOLIC CIDER!

INGREDIENTS 2 cinnamon sticks, broken 1 ounce tuaca liqueur 10 whole cloves 6 whole allspice 2 qt. apple juice

DIRECTIONS 1. Place the cinnamon sticks, cloves and allspice on a double thickness cheesecloth; bring up corners and tie with string to form a bag.

INGREDIENTS 1-1/2 lb. Chestnuts, peeled and chopped 1 lb. home-style bread with crust removed, lightly toasted 1 lb. sausage cooked & crumbled 1/2-3/4 C. chicken or turkey stock 2 large onions, minced 2 Tbs. oil 1/4 stick unsalted butter 1 C. minced celery 3 Tbs. fresh sage 2 Tbs. fresh parsley

2. Place in a large saucepan with apple juice (or place loose spices in pan and strain before serving). 3. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Remove spice bag. 4. Serve punch in hot mugs. Garnish with cinnamon sticks if desired.

SERVING SIZE / YIELDS

DIRECTIONS

2 qt. apple juice.

1. Put toasted bread crumbs in a large bowl. SautĂŠ onion and celery in oil and butter until soft.

CRANDBERRY BISCOTTI!

2. Add the cooked mixture to the bread crumbs. Stir in the Chestnuts, parsley and enough stock to moisten 3. Place the stuffing in the turkey and cook according to the directions for the turkey.

INGREDIENTS

4. Stuffing can also be placed in a buttered baking dish and baked, covered in a 350 degree oven for about an hour.

DIRECTIONS

1. Preheat oven to 325 degrees. Combine the flour, sugar, baking 2 1/3 C. all-purpose flour powder, cinnamon and nutmeg in a large mixing bowl. Whisk the eggs, egg whites and vanilla together and add to the dry ingredi1 C. granulated sugar 1 1/2 tsp. baking powder ents, mixing until just moistened. 1 1/4 tsp. cinnamon 2. Add cranberries and almonds and mix thoroughly. Turn out 1/2 tsp. nutmeg onto a floured surface and divide batter in half. Pat each half into 2 large eggs a log about 14 inches long and 2 inches wide. 2 large egg whites 3. Place on a lightly greased cookie sheet and bake 30 minutes 1 Tbs. vanilla extract or until firm. Cool so the biscotti loaves can be handled. Reduce 1 1/2 C. fresh or frozen oven temperature to 300 degrees Cut the loaves crosswise into cranberries, chopped 1/2-inch slices. Turn the slices cut side up on the cookie sheet 3/4 C. sliced almonds and return to the oven. Bake for 40-45 minutes or until firm and dry. Cool and keep in a tight container.

STUFF THE TURKEY Remove the cover during the last 20 minutes of baking. Stuffing will fill a 12-15 lb. bird.

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HOLIDAY BEVERAGES

AFTER THE HOLIDAY FEAST SERVE YOUR GUEST A GLASS

PORT WINES

PORT WINES after a great meal is a sweet

note, with dessert these fortified wines come in an impressive array of styles and sweetness levels. It tends to have a much richer, sweeter and heavier flavor than other wines. It is usually served as an before or after dinner drink. The sophistication of enjoying Port wine is to serve it straight up, or “neat,” in a proper Port glass. It can be paired with many different kinds of food. However it is commonly served at the end of the meal. Port is made using a unique blend of grapes native to Portugal. There are up to 52 grape varieties used to make port, 58

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Due to its rich fruity flavor but is also goes well with sweet desserts, cheese, nuts, dried fruit, chocolate and other sweet foods. Port wines are forfeited which means that additional grapes spirits are added to the blend during processing to increase the alcohol content making it have a much higher alcohol content that other wines. There are several different classifications of port wine and it is based on the aging process. Port is very useful and extremely versatile in cooking, because of its strong, fruity flavors and of course its sweetness. It lifts game dishes to heavenly heights and makes a wonderful reduction or gravy for roast meats. Because the flavor is often a little less sweet than a ruby port, tawny ports can be served chilled as an aperitif, and go well with salty appetizers such as olives, pretzels or Marcona almonds. So sit back and enjoy a nice glass of Port! www.fb101com


For Holiday The Table Sugar Free Cranberry

Cranberry Chutney

2 cups fresh cranberries- 1 cup granulated sugar substitute- 3 tablespoons water- 1 medium apple chopped fine- 2 celery stalks, chopped fine- 2 tablespoons orange zest- 1 cup orange juice- 1 cup seedless raisins- 1/2 teaspoon ground ginger- 1/2 teaspoon nutmeg- 1/2 teaspoon ground cloves1/2 teaspoon cinnamon Combine all ingredients in a heavy medium sized saucepan and bring to a boil stirring frequently. Boil for about five minutes, then reduce heat and for about 20 minutes or until it thickens to desired consistency.

Fig and Cranberry Chutney 1 cup fresh cranberries- 1/2 cup unsweetened apple juice- 1/4 cup snipped dried figs- 2 tablespoons packed brown sugar- 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary, crushed- 1/4 teaspoon salt- 1/8 teaspoon ground black pepper Stir cranberries, apple juice, figs, brown sugar, rosemary, salt, and pepper together in heavy saucepan and bring to a boil. Reduce heat and simmer, uncovered, for 5 to 8 minutes or until thickened to desired consistency. Refrigerate to store, but can be served warm or chilled.

Spicy Cranberry Chutney

THREE VARIATIONS TO BRIGHTEN HOLIDAY

C

ranberries are a healthy holiday favorite that brings plenty of diet friendly nutrition to the table: they’re high in fiber, Vitamin A, and potassium, and a cup of these bright red beauties has just over 50 calories. Cranberries have a long history of being a favorite holiday food

in the US, and with good reason.

It is believed that Native Americans first introduced cranberries to the starving European settlers in Massachusetts, who thereafter continued to include the berries in their holiday feasts. The majority of cranberries sold today are processed into juice or sauce or sweetened or dried. Most commercial cranberry sauce preparations are high in sugar, but you can short-circuit the diet damage by making your own - it’s fast, easy, affordable, and delicious. Here are three variations on cranberry chutney, all sugar free and all fabulous!

1 bag (2 cups) fresh or frozen cranberries- 1 cup thinly sliced onions- 1 small apple, chopped small but not too fine- 1 teaspoon cinnamon- 1/2 teaspoon allspice- 1/2 teaspoon cloves- 1 teaspoon mild dried mild chile OR 1/2 teaspoon of dried strong chile- 1/2 cup water- artificial sweetener equal to 1/2 cup sugar- 2 tablespoons lime juice1 teaspoon oilHeat oil in medium sized heavy saucepan and add onions. Stir and cook for about 2 minutes, or until onions just start to soften. Add apples and spices and cook, stirring constantly, another 2 - 3 minutes. Add water, sweetener, and cranberries. Continue to cook, stirring frequently, for about five more minutes or until the cranberries all “pop”. Continue to cook until the mixture reaches the amount of “chunkiness” you prefer, adding a bit more water if necessary to prevent sticking. Remove from heat, add lime juice, and stir well. If the sweetness or tartness needs to be adjusted, add more sugar substitute or lime juice.

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Food & Beverage Magazine November 2019  

Chefs, QSR, Beverage, Leaders in Hospitality, Cuisine, Desserts, Restaurants, Technology, Grocer / C-Store, Franchise, New Trends

Food & Beverage Magazine November 2019  

Chefs, QSR, Beverage, Leaders in Hospitality, Cuisine, Desserts, Restaurants, Technology, Grocer / C-Store, Franchise, New Trends