Food & Beverage Magazine October
2019
1
2
Food & Beverage Magazine October
2019
www.fb101com
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
M ICHAE L P O LITZ P UBLISHE R
STAFF C O LLIN M ILLINGTO N D I R E CTOR OF SALE S
ALISHA BARNE S W E RBO W SK I BUSINE SS D E VE LOP M E NT M ANAG ER
GARY CO LE S AR T D IR E CTOR LAURE N M CINDO O TRACY W ASICE K EDITORIAL
SOUTH EAST SALES
BARB ROGERS PROGRAMMATIC
C ONT R IB UT ING W R IT E R S SUB SC R IP T IONS SUBSCRIBE O NLINE www.fb101.com/digitaledition/
CO NTACT US 1-888-959-7260 ext 101
Food & Beverage Magazine September
Food & Beverage Magazine October
2019
2019
3
3
DISNEY
At our Disney parks across the globe, we’re always looking for ways to bring more flavor to our menus.
“Essentially, the pizza business is in my DNA and I am proud to carry on the tradition through my own interpretation, keeping my grandmother’s recipes alive, following in my dad’s footsteps and adding my own touch.”
– Caroline D’Amore
SBE GLOBAL
Award-winning global hospitality brands is announcing the re-opening of Cleo Mediterráneo Hollywood.
GREENE • STREET KITCHEN Joe Zanelli joined Andy Masi’s Clique Hospitality in December 2018 as the Executive Chef
TYSON
Modernize your menu with new cuts of fresh pork and beef available now, exclusively for foodservice.
HONOLULU FISH CO.
Q&A with Wayne Samiere, Founder, President and CEO. His experience in sashimi distribution.
THE POWER OF PLANTS
How a Napa Valley hospital is using plant-based foods to change medicine and change lives. 4
ON THE COVER: Caroline D’Amore, founder of Pizza Girl, is the daughter of legendary Pizza restaurateur Joe D’AOctober more, known in Los Angeles. Photos By Richard Swaidan Food & Beverage Magazine 2019
www.fb101com
Food & Beverage Magazine October
2019
5
TRENDS IN PRODUCTS
At our Disney parks across the globe, we’re always looking for ways to bring more flavor, innovation, and creativity to the Disney dining experience. Our guests have enthusiastically embraced our plant-based offerings, inspiring us to expand our menu of delicious and diverse options and introduce a new menu icon that makes it easier than ever for our guests to find plant-based creations when they visit our parks. Today, we are thrilled to announce that guests will soon be able to choose from hundreds of new fun, flavorful and satisfying dishes that showcase the power of plants. Our plant-based dishes are made without animal meat, dairy, eggs or honey and with ingredients from plants, such as vegetables and fruits, grains, nuts, seeds, and legumes. Starting Oct. 1, 2019 at Walt Disney World Resort and in spring 2020 at Disneyland Resort, these additional plant-based items will be noted with a green leaf icon on our menus at all of our major quick- and table-service locations. When the menu icon launches at Walt Disney World next month, guests will be able to explore more than 400 plant-based options.
6
Food & Beverage Magazine October
2019
www.fb101com
Food & Beverage Magazine October
2019
7
TRENDS IN PRODUCTS
S
NAX-Sational Brands’ Vintage Italia Pasta Chip line , strikes a licensing deal with Disney to create the newest addition to its successful product line of Pasta Snacks, Pasta Bow Tie Minis. The baked puff snack commemorates 90 years of the most recognizable character in the world, Mickey Mouse, while introducing new flavor varieties. Pasta Snacks has grown to be a beloved go-to chips snack and the partnership with Disney welcomes a broader audience that will connect with children, families, and Disney fans all across America. The brand’s newest innovation in the pasta snacking category is created with baked fresh pasta-dough in fun and stylish bowtie-shaped puffed chips. Pasta Bow Tie Minis are smart and crispy bite-sized pasta snacks that , 90 calories per .75 oz bag, made with all-natural ingredients, non-GMO, OUD Kosher certified, and cholesterol-free. Crafted from durum wheat semolina flour and farro, a higher protein grain for a more nutrient-dense product and baked with fine seasonings. The results are a robust taste and crispy texture throughout. The snack collection brings nostalgia to the adult and serves as a healthy chip alternative to the kids. This happy union is a reflection of when old meets new, it recreates an impact for generations to come. Mickey Mouse was introduced 90 years ago and what better way to celebrate his birthday then with 90 calories of snacking fun! “We designed Bow Tie Mini’s line for children. I felt like a healthy, baked snack for kids was needed at this time. The connection to Disney was born from living very close to and being annual pass members to all the Disney World theme parks in Florida. I noticed many of the original characters wore bow ties we thought there was a natural fit between Disney and their wholesome image with our healthy snacks that we designed for children. The Disney artists and brand managers loved this concept and even developed new character images for us which emphasized the Bow Ties on the characters.” Jerry Bello, Founder, Vintage Italia
8
Food & Beverage Magazine October
2019
Keeping it classic like Mickey’s character, Pasta Snacks incorporated classic American flavors for its launch of Bow Tie Minis. Marinara, Mac & Cheese, and Apple Cinnamon are tangy flavors that satisfy taste buds. The baked chips are full of flavor without the aftermath of feeling full. Not to feel guilty either while consuming because these chips are extremely light in texture and airy in feel! Bow Tie Minis are available NOW on www. pastasnacks.com ecommerce site in its 3 flavor offerings flavor of 8-pack of .75 oz bags ($6.99 USD) and will launch in the mass retail space and independent grocer stores across the US in the months coming. About Pasta Snacks: Founded by CEO and successful snack food entrepreneur Jerry Bello, the Vintage Italia brand, (parent company to the Better-for-you snacks), originally launched with Pasta Chips, followed by Bow Ties, and has 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. Pasta Bow Ties are cholesterol-free and contain 60% less fat than potato chips, and 20% less fat than pita chips. The Tuscan inspired chips feature different seasoning based on regional Italian favorites. All non-GMO Project verified, OUD Kosher certified. Available at top food retailers like Safeway, Albertsons, Shaws, Mariano’s, Market Basket, 7-11 and more. www.pastasnacks.com Follow @EatPastaSnacks #disneybowtieminis
www.fb101com
Food & Beverage Magazine October
2019
9
sbe’s GLOBAL AWARD-WINNING CULINARY CONCEPT CLEO MEDITERRÁNEO CONTINUES GROWTH RE-OPENING ORIGINAL LOCATION IN LOS ANGELES AT EXCLUSIVE H CLUB
sbe,
the leading international hospitality group that develops, manages and operates award-winning global hospitality brands celebrated the re-opening of Cleo Mediterráneo Hollywood, the second location in Los Angeles, at its original address, with locations worldwide. The acclaimed culinary concept from sbe’s world-renowned division Disruptive Group is situated at the new h Club Los Angeles property, that was originally home to The Redbury Hotel. Cleo Hollywood is located in the heart of Hollywood at the iconic intersection of Hollywood and Vine, and re-opened to the public in June of 2019.
This outpost joins the existing Cleo locations in Los Angeles, Las Vegas, Miami, The Bahamas, New York and Kuwait City. The restaurant will feature Cleo’s signature Mediterranean mezze style menu with an emphasis on fresh seafood-focused dishes and full raw bar to select from, creating an entirely new dining experience for guests. Designed by Dakota Development, a division of sbe led by President Joe Faust, the restaurant seats 120 guests. the decor emulates iconic Mediterranean design with rich velvet and jewel tone colors, lush tapestries and statement fixtures along with mixed metals and marble to create a vibrant and alluring space.
10 Food & Beverage Magazine October
2019
www.fb101com
Sam Nazarian, Founder & CEO of sbe states: “We are thrilled to re-open Cleo in its original location and to partner with our friends at h Club. Cleo is one of our global brands with tremendous growth not only in the U.S. market but throughout Europe and the Middle East opening soon in key global capital as London and Paris” Michael Berg , Chief Marketing Officer of h Club “ We are not only excited to be working with SBE in re-launching their new concept of Cleo at the h club, but we are delighted in being able to bring back their critically acclaimed, award winning unique dining experience to the creative corridor of Hollywood & Vine for the public to experience.” Martin Heierling, Chief Culinary Officer of sbe states “Re-opening this original Cleo location marks the launch of an evolved version of the original Cleo menu. We are focusing more on the Mediterranean seafood space and a new plant-based mezze section of the menu, while still holding onto all the guest favorites and classic Cleo dishes like the dips, spicy cigars, and the brussels sprouts. We are paying tribute to the classics, all the while evolving the menu to be more seafood centric. We are working with our fish monger Patty Glennon and with California family farms to source sustainably raised seafood and organic and naturally based produce.”
Cleo Hollywood’s menu includes a range of gluten-free, vegetarian and vegan-friendly options using locally sourced ingredients that are organic and sustainable to reaffirm Cleo’s continuous dedication to responsible farming. The menu will feature an eclectic selection of shared-plates including fresh meats, seafood and vegetables, delicious salads, house-baked Jou Jou breads, and a delectable raw bar. Signature dishes include Turkish Güveç Baked Shrimp and Crab Haloumi Hotpot; Squid Ink Paella Garlic Aioli, Smoked Paprika, Crusty Bread; and a selection of sustainable Whole Fish to choose from. Complementing the cuisine, Cleo’s beverage program will offer uniquely hand-crafted cocktails alongside a highly curated wine list. The cocktail menu has been revisited and elevated to bring the freshest ideas in mixology.
Cleo is a marquee culinary brand for sbe, with 7 existing international locations, and continuing to grow with nearly 10 locations in the pipeline for expansion globally to London, Paris, and the Middle East. Cleo’s evolution is a very important portion of sbe’s recent and upcoming growth overall, boasting an expansive global portfolio of 174 award-winning restaurants, mixology concepts, hotels and residences with over 300 more in the pipeline for the next 5 years.
CONTINUES ON NEXT PAGE >>
Food & Beverage Magazine October
2019
11
Additionally, we are launching an amazing pre-theater menu for the theatergoers. CLEO MEDITERRÁNEO Is an acclaimed culinary concept from sbe’s world-renowned Disruptive Group, joined by Katsuya, Umami Burger, Cleo, Fi’lia, Carna, Leynia and Diez y Seis. Cleo Mediterráneo Hollywood is located at 1717 Vine Street. For reservations, call 323) 962-1711 or book via OpenTable. For more information on Cleo visit www.cleorestaurant.com or follow @cleorestaurant or #cleorestaurant on Facebook, Twitter and Instagram.
ABOUT SBE Established in 2002 by Founder and CEO Sam Nazarian, sbe is a privately-held, leading lifestyle hospitality company that develops, manages and operates award-winning hotels, residences, restaurants and nightclubs. Through exclusive partnerships with cultural visionaries, sbe is devoted to creating extraordinary experiences throughout its proprietary brands with a commitment to authenticity, sophistication, mastery and innovation. Following the acquisition of Morgans Hotel Group, the pioneer of boutique lifestyle hotels, in partnership with AccorHotels, sbe has an unparalleled global portfolio which will see 29 hotels and over 180 global world-renowned culinary, nightlife and entertainment venues by the end of 2019. The company is uniquely positioned to offer a complete lifestyle experience - from nightlife, food & beverage and entertainment to hotels and residences, and through its innovative customer loyalty and rewards program, The Code, as well as its award-winning international real estate development subsidiary, Dakota Development all of which solidify sbe as the preeminent leader across hospitality. The company’s established and upcoming hotel brands include SLS Hotel & Residences, Delano, Mondrian, The Redbury, HYDE Hotel & Residences, and The House of Originals. In addition, sbe has the following internationally acclaimed restaurants and lounges under subsidiary Disruptive Restaurant Group: Katsuya by Chef Katsuya Uechi, Umami Burger, Cleo, Fi’lia, Carna by Dario Cecchini, Leynia and Diez y Seis by Chef José Icardi, HYDE Lounge, S Bar, Doheny Room, Nightingale, Skybar, Bond, and Privilege. To learn more, visit sbe.com
12 Food & Beverage Magazine October
2019
ABOUT H CLUB h Club – the creatively minded social club from the late Paul G. Allen, global philanthropist and co-founder of Microsoft, and musician Dave Stewart – debuted its first U.S outpost earlier this year with the opening of h club Los Angeles in Hollywood. Originally founded in London in 2004, the West Coast iteration carries forward the ethos of its founding location, while also embracing a uniquely Southern California spirit. The Club provides a shared space in which members from a diverse array of backgrounds – from arts and entertainment to sports , fashion, technology, and philanthropy – come together to connect, collaborate, and create. With an emphasis on robust amenities designed to encourage and inspire creators, h Club offers five stories of social space, including multiple dining, coworking, and lounge destinations. Throughout the space, h Club features a thoughtfully curated art collection developed by h Club Art Curator Ali Hillman, featuring many Los Angeles and international artists including Gina Osterloh, Aaron Sandes, and Anja Niemi, with rotating original works from both established and emerging artists. Follow h Club on Facebook, Instagram and Twitter.
www.fb101com
Food & Beverage Magazine October
2019
13
INDUSTRY PROMOTIONS
MICHELIN STARRED CHEF SILVIO GERMANN OF IGNIV PARTNERS WITH SWISS AIRLINE
T
he menus of Silvio Germann, chef at the restaurant IGNIV by Andreas Caminada at Grand Resort Bad Ragaz, will fly around the world for three months serving signature gourmet specialties Grand Resort Bad Ragaz has announced that chef Silvio Germann of restaurant IGNIV by Andreas Caminada is partnering with SWISS airline as part of the award-winning culinary concept, “SWISS Taste of Switzerland.” From the beginning of September to the beginning of December 2019, SWISS business and first-class guests can now enjoy Germann’s sophisticated and fresh cuisine from the comfort of their airline seat.
The relaxed atmosphere in the restaurant and the excellent host qualities of restaurant manager Francesco Benvenuto allow the IGNIV fan base to continue to grow. Chef Germann pays special attention to seasonality and variety in his menus, devoting himself to his small greenhouse which is only a stone’s throw away from the IGNIV kitchen. In general, the passion for cooking and the pleasure of doing extraordinary things with his team on a daily basis are driving forces for the young chef. “It is particularly important to me that I enjoy coming to work every day and that the mood of the team is good, and in the evening, the service and the For business-class travelers, Germann kitchen harmonize,” said Germann. serves a Balik salmon sashimi with dill cream and smoked fish mousse as an About the Grand Resort Bad Ragaz: appetizer. Then there are three main Europe’s Leading Wellbeing & courses to choose from including a Medical Health Resort consists of two sautéed cod fillet with seafood nag or a five-star establishments, the Grand veal stew braised in vegetable jus. The Hotel Quellenhof & Spa Suites and dessert is a chocolate slice with plum the Grand Hotel Hof Ragaz, as well mousse and brioche cream. In order to as the historic Palais Bad Ragaz. The bring passengers closer to the culinary rooms and suites, from historic and diversity of the St. Gallen region, the princely to ultra-modern and purist, menus are accompanied by local cheese offer guests a stylish setting for their and wine recommendations. stay in Bad Ragaz. The spa resort, which has been awarded the Wellness As a student of the Graubünden top Destination quality seal by the Swiss chef Caminada, the native Lucerne took Tourism Federation, is located in the responsibility earlier in his career and Heidiland holiday region of Eastern has stood for a new kind of fine dining. Switzerland. Six restaurants, with a At the age of 26, Germann helped launch total of 43 GaultMillau points between the first IGNIV branch in Bad Ragaz and them and 1 Michelin star, as well as quickly earned 17 GaultMillau points a bistro and a café provide exquisite and a Michelin star. culinary delights. In addition, the resort also boasts two golf courses, the His culinary offerings and sharing menu Kursaal Business & Events Center, a have been well received by the guests at broad range of cultural activities and IGNIV for more than three years. its own Casino.
14 Food & Beverage Magazine October
2019
www.fb101com
Photo Credit: Grand Resort Bad Ragaz
Germann, who was named “Chef of the Year” this spring by the renowned guide “The 100 Best Hotels in Switzerland,” has created extraordinary delicacies for the airline’s passengers. “Designing the SWISS menu was something very special,” said Germann. “Creating the menu was a challenge because taste buds react differently in ten thousand meters of altitude. We have also been racking our brains around adapting the typical IGNIV sharing dishes so that they can be served in an airplane. But I was happy to accept these challenges.” Not only is the chef enthusiastic but the general manager of Grand Resort Bad Ragaz, Marco R. Zanolari, is also very excited and encouraging of the partnership with SWISS, “With the unique dishes of Silvio Germann, we carry our culinary expertise and uniqueness from Bad Ragaz world-wide.”
Germann serves the SWISS guests a variety of seasonal as well as unusual specialties. As a starter, the 29-year-old has created a truffle mousse for the SWISS first-class guests, including egg, leek salad and Belper Knolle (“Belp Ball”). As a main course, Germann, in collaboration with the local hunter Roger Zogg of “Wilde 13” meat producers, has created a special sausage “made in St. Gallen” with game meat. Alternatively, guests can enjoy a sautéed black cod fillet with seafood netting, or a beef fillet with shallot jus and leek sour cream quiche. To complete the menu, Germann serves a tart with sea buckthorn jelly and sour cream.
Food & Beverage Magazine October
2019
15
PROFESSIONAL CHEFS
16 Food & Beverage Magazine October
2019
www.fb101com
JOE ZANELLI joined Andy Masi’s Clique Hospitality in December 2018 as the Executive Chef of Greene St. Kitchen at the PALMS Casino Resort. The new gastro cuisine concept blending street art and food inspired by New York’s SoHo neighborhood, debuted at PALMS in April 2019. He recently led a supper series pop up at the 2019 Sundance Film Festival for Greene St. Kitchen, serving the likes of Kevin Bacon, David Arquette, Zac Efron and more. After attending the New England Culinary Institute in Vermont, 1995. The first stop was the World Trade Center in Boston under Chef Tom Barton. Zanelli then moved to San Francisco and worked for Annie & David Gingrass at Hawthorne Lane, after working his way through the kitchen he took the knowledge to Las Vegas where he had a stint working for Wolfgang Puck at Spago while waiting for Bellagio Hotel to open. He opened Aqua at the Bellagio as Sous Chef under Chef Michael Mina and Chef de Cuisine Mark Lorusso.
By 2000 he moved to New York City where he worked under Laurent Tourondel at Cello. (3 stars NY Times), his next job was Sous Chef at Asian Seafood Restaurant AZ under Patricia Yeo (3 stars NY Times), after a year at AZ he was offered a job at one of Daniel Boulud’s restaurants. Café Boulud (3 stars NY Times) with Chef Andrew Carmellini. Working the Fish station next to Chef Carmellini daily was culinary dream come true. After departing Café Boulud with a grand classic seafood experience, he opened Pazo with Patricia Yeo as Executive Sous Chef cooking Mediterranean Style Cuisine.
In January 2003, he was enlisted by Mansion at MGM Grand by Tony Angotti (F&B Director.) At the world renowned Mansion, he began as Executive Sous Chef under Daniel Boulud’s protégé Phillippe Rispolli. After only 5 months, Phillip departed and Joe was promoted to Executive Chef of the Mansion. This allowed him to create his curated menu of cuisine for high end casino players, A-List entertainers and sports stars alike, for over a year and a half. He then accepted a new position as Chef de cuisine of Lutece at the Venetian Hotel. In December 2005 he left to join the opening team at the Wynn Hotel under Chef Grant MacPherson, formally the Executive Chef of Bellagio. Joseph then accepted the Executive Sous Chef position at the New American Steak House. For the next twenty months he found himself running the daily operations and cooking perfectly Food & Beverage Magazine October 2019 17
COVER FEATURE STORY
18 Food & Beverage Magazine October
2019
www.fb101com
Food & Beverage Magazine October
2019
19
COVER FEATURE STORY
Photos By Richard Swaidan Caroline D’Amore, founder of Pizza Girl, is the daughter of legendary Pizza restaurateur Joe D’Amore, known in Los Angeles for their delicious, authentic old world Italian pasta sauce and pizza fare. In recent years, Caroline has established her own D’Amore’s Pizza location on West 3rd Street in Los Angeles along with starting the D’Amores catering company and launching their food truck.
20 Food & Beverage Magazine October
2019
www.fb101com
Caroline continues to build on the D’Amore passion for authentic old world Italian pasta sauce and Italian food with the launch of Pizza Girl. “Essentially, the pizza business is in my DNA and I am proud to carry on the tradition through my own interpretation, keeping my grandmother’s recipes alive, following in my dad’s footsteps and adding my own touch.” – Caroline D’Amore When Caroline is not stirring sauce, she can be seen on the turntables around the globe, or being a mom to daughter Isabella Viking.
C
aroline, known amongst her peers and followers as Pizza Girl, is an entrepreneurial and the founder/ owner of Pizza Girl™: a line of USDA certified-organic, locally-sourced and ethically-bottled Marinara, Puttanesca, and Vodka sauces. Caroline D’Amore is the daughter of legendary Pizza restaurateur Joe D’Amore, known in Los Angeles for their delicious, authentic Italian fare, originating with D’Amore’s Pizza locations on the Westside in Malibu and Westwood. Her father opened their first location when Caroline was just 3 years old, in Canoga Park, reinventing her grandmother’s recipes, and using authentic ingredients such as flour, olive oil and even their water, flown in from Naples, Italy, to not sacrifice the quality of their menu items. “I remember having to do my homework at the pizza shops growing up because my father was hustling to make a great product and business while raising four girls by himself. I never really minded because it was fun for me to get in the kitchen and try my hand at pounding out dough balls. Pizza is my whole life , every birthday party was a pizza party and I quickly became known as the pizza kid, hence my current title as ‘Pizza Girl.’ My dad even made shirts for us that said Pizza Kids when we would tag along for major movie and tv show catering gigs . There’s awesomely embarrassing photos of me with Jason Priestley while catering the 90210 set. “
CONTINUES ON NEXT PAGE >>
Food & Beverage Magazine October
2019
21
COVER FEATURE STORY
I
n recent years, Caroline has established her own D’Amore’s Pizza location on West 3rd Street in Los Angeles along with starting the D’Amores catering company and launching their food truck. They recently catered the entire press box for the LA Rams, catered on set at Jimmy Kimmel, Seth Rogen’s Hilarity for Charity Fundraiser at the Hollywood Palladium, a private Honest brand party for Jessica Alba, and the list goes on.
“Essentially, the pizza business is in my DNA and I am proud to carry on the tradition through my own interpretation, keeping my grandmother’s recipes alive with Pizza Girl.”
22 Food & Beverage Magazine October
2019
www.fb101com
Pizza Girl is already a hit in Los Angeles and is available at all Bristol Farms Locations, Erewhon Natural Foods, Vintage Grocers, and Follow Your Heart Market. D’Amore’s is a hotspot pizza joint frequented by the likes of Paris Jackson, Paris Hilton, Jimmy Kimmel, Jessica Alba, Shay Mitchell, Chloe Grace Moretz, Taylor Lautner, Kevin Connolly, and the list goes on and on. They are open until 4am nightly which gives them a unique edge in West Hollywood when most late night food closes much earlier. “I know that the quality and consistency of our sauce is number one but these days style and design are almost equally important.” Caroline also quickly learned that running her own business mean that she must know every aspect of the company.
When Caroline is not stirring sauce, she can be seen on the turntables around the globe, whether she is opening for Diplo or spinning at a fashion event, her excitement for life extends into all of her endeavors. Her signature pizza slice jewel encrusted headphones keep her Pizza Girl persona with her at all times. For more information, please visit www. damorespizza.com and follow Caroline D’Amore @carolinedamore.com
About Pizza Girl™ From the family that brought you D’Amore’s Pizza comes Pizza Girl™Pasta Sauce, a line of USDA certified-organic, locally-sourced and ethically-bottled Marinara, Puttanesca, and Vodka sauces. All Pizza Girl sauces are non-GMO, USDA certified-organic, locally sourced, ethically bottled, and shipped with eco-friendly packaging in 24-oz glass jars for $9.99. Find more information for Pizza Girl online at www.pizzagirl.com and on IG @PizzaGirlOfficial.
Food & Beverage Magazine October
2019
23
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.
24 Food & Beverage Magazine October
2019
“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.
www.fb101com
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.
Food & Beverage Magazine October
2019
25
CHEFS IN THE SPOTLIGHT
CHEF JOSE “JOJO” RUIZ
W
ith JoJo Ruiz as one of the innovators leading the restaurant scene in San Diego, Lionfish, the highly coveted Clique Hospitality Modern Coastal Cuisine restaurant at Pendry, became an official James Beard Certified Smart Catch Leader in February 2019 and was just awarded the title again for 2020. The only San Diego name to now carry this incredible accolade, accredited to the hard work and sustainability methods of Executive Chef Jose “JoJo” Ruiz, who resides over Lionfish and the newly opened Serea at Hotel Del Coronado. A San Diego native, Chef Jose “JoJo” Ruiz, began his culinary career when he was 16 as a dishwasher at Yokozuna. From there, he quickly elevated from a dishwasher to line cook. While attending San Diego Culinary Institute full-time, he learned the art of butchering fish and meat at Yokozuna, which started his lifelong affair with seafood. Displaying incredible talent at a young age, Chef JoJo was on the fast track to success. Before leading the kitchen as the Chef de Cuisine at Searsucker, he also began working as a sushi chef at JRDN Hotel’s Tower 23 in 2007. Because of his dedication and commitment to the food and beverage industry, he became the sous chef at The Oceanaire Seafood Room in 2008 as well. During this time, JoJo also staged at different restaurants throughout the country and honed his craft. He further enhanced his career in coastal cuisine and became the Executive Chef of Enlightened Hospitality’s Herringbone in La Jolla in May of 2013. Prior to joining Clique Hospitality, Chef JoJo spent two and a half years as the right hand of Michelin-starred Chef and Partner Jason McLeod at Little Italy’s acclaimed Ironside Fish & Oyster. He unrivaled dedication to his craft earned him a spot on Eater National’s top 50 “Young Guns” list. In 2017 Ruiz partnered with Andy Masi’s Clique Hospitality, as the Executive Chef at Lionfish Modern Coastal Cuisine at Pendry San Diego. Lionfish helmed by Ruiz in partnership with Masi, opened in February 2017, allowing chef to bring his incredible talent in sushi, seafood and coastal cuisine to the airy two-floor dining room located in the heart of San Diego’s Gaslamp.
26 Food & Beverage Magazine October
2019
www.fb101com
As a technique driven eatery, Lionfish sets itself apart from other restaurants in San Diego, showcasing careful precision that elevates each dish for the diner. JoJo even goes to the docks daily to purchase fresh fish for the day. Chef JoJo is inspired by ingredients of the season, so the Lionfish menu change seasonally to reflect such, which is a unique and special element of Ruiz’s motif. Ruiz prides himself with a San Diego-inspired menu where modern coastal cuisine is highlighted and continues to re-energize the downtown food scene through his elevated menu. He brings local and sustainable products from the sea to the table and emphasises the importance of using responsibly sourced items. Chef continues to dedicate his creativity and passion to the restaurant industry. He continues to revolution the San Diego foodie scene with his artistic and impressive culinary techniques seen at Lionfish. In addition to Lionfish, Chef JoJo opened a second restaurant summer 2019 as Chef partner at the Hotel Del in Coronado, called Serēa focused around sustainable seafood. Outside of the kitchen, Ruiz stays grounded by partaking in yoga five days a week, spending time working on hot rods and muscle cars, and dedicating time with his family including his newborn baby.
Food & Beverage Magazine October
2019
27
ON THE STRIP
T
he Cosmopolitan of Las Vegas and Clique Hospitality partners Andy Masi, Ryan Labbe and Jason Craig, announce their continued partnership and plans for a second venue with the debut of a new modern, experiential barbershop and speakeasy this Spring 2019, The Barbershop Cuts and Cocktails. Located near the Las Vegas Boulevard entrance to The Cosmopolitan, The Barbershop Cuts and Cocktails will provide guests with the chance to throwback to an era in which one’s appearance was as strong as their opinions. Guests are welcomed to kick back in a barber’s chair for a classic cut, beard trim or straight razor shave, all under the helm of master barber Jose Sosa and his nationally renowned grooming team. Sosa, hailing from New York, headed to Las Vegas in 2013 where he positioned himself as a professional concierge barber. Diversifying and mastering his skill set to incorporate barbering, styling and fashion, Sosa has styled some of Las Vegas’ most notable icons. With an eye for detail, Sosa and his talented barbers will provide expert cuts from the grooming menu that range from clean and classic to wild and rebellious, while also offering guests one of the many fine-aged whiskeys from The Barbershop’s extensive selection. “We are thrilled to
In the evening, The Barbershop Cuts and Cocktails will take on a different persona with live entertainment and an extensive cocktail program, featuring a modern take on vintage favorites. Behind the unassuming janitor’s door located within The Barbershop is a secretive and swanky Prohibition-era bar that harkens to the days of bootlegging. The speakeasy, with a hideaway parlor vibe, is a throwback to a time when whiskey and liquor were king, and word of mouth was gold. The Barbershop’s authentically handcrafted bar originated from Kentucky in the 1800s. The standout piece features a curated barrel-aged whiskey selection, as well as craft beer and other spirits that have stood the test of time. With multiple crystal chandeliers hanging overhead, plush couches and chairs fill the hidden room, making for an inviting and seductive ambiance. While guests sip on a “three fingers” of bourbon, a now-you-see-it-now-you-don’t performance stage sits on the far end of the room where live bands, deejays and rock star karaoke give life to the secret hideaway. Upon its arrival this Spring, The Barbershop Cuts and Cocktails will join Clique Hospitality’s first venue at The Cosmopolitan and its namesake cocktail lounge that debuted in 2015, Clique.
partner with The Cosmopolitan for a second time on such a phenomenal project,” Clique Hospitality Founder Andy Masi said. “The Barbershop is unlike anything the Las Vegas market has seen before, combining elite grooming and a true speakeasy with over-the-top entertainment.”
28 Food & Beverage Magazine October
2019
www.fb101com
CONTINUES ON NEXT PAGE >>
Food & Beverage Magazine October
2019
29
30 Food & Beverage Magazine October
2019
www.fb101com
CONTINUES ON NEXT PAGE >>
Food & Beverage Magazine October
2019
31
Partner, Clique Hospitality
RYAN LABBE
Ryan Labbe is a dynamic force leading the nightlife landscape. Through his recent ventures throughout 2018 and the 2019 expansions soon to launch, he is continuously gaining notoriety for himself in the Vegas scene and beyond. By leading these exciting new nightlife establishments to success and overseeing venue openings on behalf of Clique Hospitality, the esteemed hospitality group owned by Andy Masi of which he currently is partner, Labbe further establishes his own unrivaled path.. Headquartered in Vegas, Labbe is a well respected Sin City power player at the helm of the Clique Hospitality the sexy and sultry CliQue lounge at Cosmopolitan, The Barbershop Cuts and Cocktails at Cosmopolitan which takes form in the shape of a full time barbershop, speakeasy whiskey bar and live music venue. Labbe’s success is a clear result of his unfaltered and dedicated work ethic. He balances nightlife promotions with his business savvy skill. As a result, Labbe is continuously being featured in the media and will be a featured panelist of the 2019 Nightclub and Bar conference in Las Vegas. In 2018 Labbe was acknowledged on the “40 under 40” Vegas list by the Las Vegas Sun. (Click here: 40 Under 40) In addition to Clique’s Las Vegas concepts, Labbe is a notable nightlife staple in San Diego, as one of the power players behind Pendry San Diego’s popular night spots of The Pool House and Oxford Social Club alongside their acclaimed restaurant Lionfish. Labbe splits his time between the cities, dedicated to making sure the nightlife experience stays premier and exclusive for all guests. The Rhode Island native has a long experience in the hospitality industry, beginning as a teenager in the space, and making a name for himself through his keen creative thought process and ability to devise unique experiences for patrons and friends alike. In 2015, Labbe and his 81/82 nightlife marketing group partner Jason Craig began working with Masi, initially as managing partners in Clique Bar and Lounge at The Cosmopolitan of Las Vegas. Fast forward to 2018, and the power trio of Masi, Craig and Labbe have simultaneous projects across Vegas and San Diego. As a nightlife partner with Andy Masi at his Clique Hospitality group, Labbe oversees venue launches from concept to fruition, carefully making sure every level of experience is cultivated for guests, and every element of the venue’s success is coordinated. His dedication is unmatched in the industry, which allows Labbe to continue to lead his venues to success and notoriety. As he continues to further build his staple presence in San Diego and Vegas, his name also continues to gain attention in Los Angeles and other markets alike, through his strategic alliances for his nightlife brands within pop culture events such as Super Bowl, NBA All Star, Coachella, Sundance and other activations.
32 Food & Beverage Magazine October
2019
By creating these key alignment and marketing partnerships, he continues to further grow his sought after nightlife brands. He is well respected amongst established nightlife peers as a pioneer in the industry across all U.S. markets as a result. Early Days: After attending school in both Philadelphia and Rhode Island, Labbe began his career by working at several East Coast bars and restaurants, eventually moving up the ranks to become the General Manager of a Rhode Island hotspot, as well as managing partner of a local bar. Following his success on the East Coast, he moved to Las Vegas in 2011. In Sin City, he blossomed and curated relationships with the likes of businessmen, music professionals and celebrities. During this time Labbe worked closely with Las Vegas hospitality architect Andy Masi, consulting for The Light Group. There, he began creating, booking and marketing electronic dance music events for its wealth of venues. He quickly became known for his “guerrilla style” marketing, and was respected as someone willing to go over-the-top to create an experience. In 2012 he partnered with Jason Craig to create the nightlife marketing group 81/81. Together, the two have curated and established DJ residencies and must-attend events for a multitude of Vegas’ most coveted venues. In addition to the aforementioned, the 81/82 Group duo has also partnered with several national brands such as 50 Bleu Premium Vodka and ResQwater, an anti-hangover beverage, from initial launch stage through brand campaign curation in Vegas and cross markets alike. “It’s important to have partners play off your strengths,” Labbe said. “Andy, Jason and I have a respect for each other, as well as an understanding of what we bring to the table individually and what we bring to the table as a team.” Labbe always expects the best of himself, but it’s the unexpected that has turned him into a force in the hospitality world. When not overseeing his nightlife ventures, Labbe enjoys engaging in soccer, football, hockey, snowboarding and off-roading. All team contact sports or high concentrated skilled action sports that require a dedicated mindset. Follow @RyanLabbe on Instagram. www.cliquehospitality.com www.fb101com
Jason has made a name for himself through the Vegas and San Diego hospitality scenes, where he currently is an established nightlife partner with Ryan Labbe in Andy Masi’s Clique Hospitality. As part of this well respected trio, Craig continues to unveil new nightlife concepts with his latest passion project, The Barbershop Cuts and Cocktails which launched in 2018 at The Cosmopolitan Las Vegas, joining his popular CliQue lounge. He and partners Masi and Labbi also helmed Camden Cocktail Lounge and APEX Social Club over at PALMS Casino Resort which opened in May 2018. San Diego is another place he calls home, as he runs nightlife for their venues The Pool House and Oxford Social Club at Pendry San Diego. Jason blends his focused work ethic with his determined mindset to bring success to any nightlife concept he is a part of. His friendly persona and attention to hospitality service continues to keep Craig at the top of his game.
Additionally, the duo went on to help launch 50 Bleu Premium Vodka and ResQwater. Craig and Labbe continue to be large players in the heart of Las Vegas’ famed Strip, too, having teamed up with hospitality mastermind Andy Masi as managing partners in CliQue Bar and Lounge at Cosmopolitan Las Vegas in 2015. Fast forward to 2018, and the power trio of Masi, Craig and Labbe launched simultaneous projects, APEX Social Club which took over the infamous Ghostbar space on the rooftop of the PALMS Casino Resort, as part of their $690 million expansion, Camden Cocktail Lounge located on Casino level and now took the form of an exclusive high roller lounge, and their favorite project, which debuted early 2019 at Cosmopolitan Las Vegas Hotel + Casino, The Barbershop Cuts and Cocktails.
JASON CRAIG Partner, Clique Hospitality
Following a tour of duty in Iraq in the United States Marine Corps, Craig came to Las Vegas where he began to build his personal brand. Having started his hospitality career at the Hard Rock Hotel and Casino, Craig worked his way up the ranks before landing a job at the hotel’s world famous Center Bar. With his expertise in bartending, he would go on to work at multiple hallowed Vegas nightlife and day-life institutions, including Body English, Moon Nightclub and Rehab. Given his impressive track record of customer service, Craig eventually became the Director of Nightlife and Marketing for N9NE Group, where he helped oversee marketing and VIP services for seven venues. During this time, he also helped curate and market parties for MTV, Playboy and other trendsetting companies. Having parlayed his impressive network and strong style sense, in 2011, Craig even expanded his portfolio to the fashion world, working in brand management for Stitched Men’s Boutique of which he is now their ambassador and spokesperson. Having left N9NE in 2012 and working with Los Angeles-based sbe Group, Craig formed the 81/82 group with business partner Ryan Labbe, where the two have worked with high profile companies such as Wynn, Light Group and Hakkasan Group on event-based marketing. Together, among other things, the two of them establish high-profile DJ residencies and must-attend weekly parties.
The partners also lead the nightlife for their Clique Hospitality San Diego-based venues, the popular Pool House and Oxford Social Club located at the esteemed Pendry San Diego property, alongside Clique Hospitality’s Lionfish restaurant and support Masi’s PALMS gastro-restaurant, Greene St Kitchen. On the fitness front, Craig is a well respected boxer and mixed martial artist. “Fitness is a key part of life, from starting in karate and sports as a kid to being in the Marine corps. I work out twice a day, 5 days a week. Between cardio, martial arts and lifting weights disciplines, I keep my strength up and stay functional for the endeavors required by nightlife management day and night, through the training.” Jason and Labbe are known amongst their peers as the “go to” power duo managing /marketing their exclusive venues, with a respect from industry heavyweights across all major US cities. Recently featured in Galore among other top publications, full story here: GALORE article
Follow Jason on Instagram: @IamJRoc www.cliquehospitality.com
Food & Beverage Magazine October
2019
33
CELEBRITY ENDORSEMENT
34 Food & Beverage Magazine October
2019
www.fb101com
Was a successful hit as the spokesperson for DAHlicious Organic at Natural Foods Expo in Baltimore. She hosted guided meditations during what’s proven to be a chaotic time at any trade show. DAHlicious Organic is America’s #1 leading plant-based and milk yogurt probiotic brand. The USDA certified organic strawberry lassi yogurt drink won as Editor’s Pick out of the 2,000+ brands showcasing at the Natural Foods Expo. The former wife of Rod Stewart and mother of two has travelled long and far in India to become the certified expertly trained yogi she is today. Her grace and knowledge makes an asset to DAHlicious Organic, in addition to its two founders with highly extensive backgrounds that took traditional Indian style concepts and used modern food technology to create the healthy line of yogurt/plant-based products. At the tradeshow, Rachel showed thousands of guests how to adapt to a calming mindful state during a crazed time. The juxtaposition of the two worlds made for an integrated experience and verified that DAHlicious Organic thrives to educate the customer through healthy habits, past just the product consumption.
Food & Beverage Magazine October
2019
35
TRENDS IN BEVERAGES
D
ragonfly Coffee Roasters is an award winning specialty coffee company based in Boulder, Colorado founded in 2011 by CEO Tamas Christman, a Chemical Engineer and Licensed Q Arabica Grader. The brand is focused on education, sustainability and creating exceptional coffee experiences through a variety of mediums and platforms. Dragonfly’s vision is full circle ‘from seed.. to cup..to customer.’ DragonFly specializes in sourcing, roasting and educating consumers. “We are extremely passionate about our products and projects in fostering socioeconomic growth in coffee producing countries across the globe.” - Christman. “As the 2019 Roast Magazine Micro-Roaster of the Year, our coffees and company represent the pinnacle in quality, sustainability and innovation ---with a story in every cup.” Through unique and rare varieties of coffee, education, masterful roasting, and the inextinguishable pursuit of an honest product, Tamas had a mission to create exceptional coffee experiences for all consumers. From educating and postering sustainability across the entire supply chain, to forging relationships with small farms and farming cooperatives worldwide, Tamas brought Dragonfly to life in Boulder, Colorado. It was in Colorado where Christman became recognized worldwide as a leader in coffee quality and education. Traveling the world in search of the finest coffee, teas, spirits and spices, Tamas continues to reveal the unwavering spirit of the human connection with the natural world and the human quest to discover the ultimate sensory experiences. Adds Christman, “I am currently working to deepen, and significantly widen, my personal impact and global presence through a strategic series of coffee, travel, food, spirits and music related entertainment endeavors.” Founder Tamas Christman applies his unique upbringing to influence his coffee innovation &expertise, food & beverage knowledge and world travel exploration. Christman was born in Boulder, Colorado and grew up in the remote wilderness of the southern Rocky Mountains. While a young boy, his parents started and to this day still operate, a wildlife refuge called Mission: Wolf.
36 36
Food & Beverage Magazine October
2019 www.fb101com 2019 www.fb101com
Within the isolated mountains, surrounded by captive wolves and colorful characters, Christman grew up in a primitive cabin with no electricity or running water. Tamas, armed only with his imagination and the inspiration of volunteers who called Mission: Wolf their home, discovered his passion for coffee, the culinary arts, music and adventure. Tamas founded DragonFy Coffee Roasters in 2011 as he set out on a quest to bring the world the finest coffees possible. Tamas’ formal background is in Chemical Engineering & Computer Science. He first learned to roast coffee at eight years old, in the remote mountains of Southern Colorado. He grew up on a wildlife refuge called Mission: Wolf, and it was there that Christman and a volunteer names Joey would roast Kona coffee in a pan over a propane powered stove. Tamas’ passion for coffee began at this instant. He was immediately fascinated by the aroma, the science, and the incredible history and culture associated with coffee.“My deep rooted passion for coffee finally overpowered my ability to hold down my day job as an engineer, and I subsequently founded Dragonfly Coffee Roasters in 2011.” The brand’s initial mission was to bring exceptional coffees to their customers while sourcing coffee from farms and farming families that they have developed relationships with over the years, for a true sustainable coffee platform. Thereby creating a platform for education, and connecting the entire supply chain from producer to consumer in a social empowering and economically responsible way. Tamas is also a licensed Q Arabica Grader, and has many years of experience and studies completed in the coffee industry and beverage sciences field. “This is merely where the story begins, and the rest is, as they say, history…” adds Christman
Founder of Dragonfly Coffee Roasters Tamas Christman applies his unique upbringing to influence his coffee innovation & expertise, food & beverage knowledge and world travel exploration. Christman was born in Boulder, Colorado and grew up in the remote wilderness of the southern Rocky Mountains. While a young boy, his parents started and to this day still operate, a wildlife refuge called Mission: Wolf. Within the isolated mountains, surrounded by captive wolves and colorful characters, Christman grew up in a primitive cabin with no electricity or running water. Tamas, armed only with his imagination and the inspiration of volunteers who called Mission: Wolf their home, discovered his passion for coffee, the culinary arts, music and adventure. Tamas founded DragonFy Coffee Roasters in 2011 as he set out on a quest to bring the world the finest coffees possible. Tamas’ formal background is in Chemical Engineering & Computer Science. He first learned to roast coffee at eight years old, in the remote mountains of Southern Colorado. He grew up on a wildlife refuge called Mission: Wolf, and it was there that Christman and a volunteer names Joey would roast Kona coffee in a pan over a propane powered stove. Tamas’ passion for coffee began at this instant. He was immediately fascinated by the aroma, the science, and the incredible history and culture associated with coffee. “My deep rooted passion for coffee finally overpowered my ability to hold down my day job as an engineer, and I subsequently founded Dragonfly Coffee Roasters in 2011.”
www.dragonflycoffeeroasters.com
Food & Beverage Magazine October
2019
37 37
INDUSTRY LEADERS
38 Food & Beverage Magazine October
2019
www.fb101com
Wayne Samiere’s experience in sashimi distribution has given him the ability to easily recognize a great-tasting fish when he sees one. But as a trained marine biologist, he can also recognize why it tastes so good. By combining his knowledge of the fishing industry with his passion for aquaculture and environmental conservation, Samiere offers clients a value beyond the highest quality seafood – the satisfaction of knowing their fish was chosen with great care, knowledge and sensitivity for preserving the environmental heritage of the Pacific waters. “Some guys have pictures of beautiful girls on their walls,” Samiere says. “But I have pictures of bright, clear, fresh chunks of beautiful, sashimi-grade fish meat. I love working with fish and owning and running a business where I’m able to sell a product of which I’m deeply proud.” Samiere’s training and dedication to the environment affect every decision he makes, including net fishing and purchasing immature fish. “As a biologist, I cannot condone net fishing because it destroys the habitat, and I don’t allow our buyers to purchase fish that have not reached reproductive maturity.” As a sashimi provider for some of the nation’s top restaurants, Samiere knows his clients expect nothing short of the best. He doesn’t wait until the auction to determine whether or not to buy fish from a particular boat. He knows the fishermen personally and is aware of their techniques and locations. “I am very conscious of what area the boats are fishing. When they tell me they are fishing north, I know they are fishing in colder waters and the meat will be fattier and have a deeper color.”
Fascination with the water began for Samiere at a young age. “One of my earliest memories is of going to a family picnic and wandering down to the water with a line and hook to catch something, anything at all, with a piece of bologna as bait.” Samiere’s childhood passion for fishing would eventually lure him to the field of marine biology. After graduating from San Francisco State University, he worked in the field as a biologist/analyst for several organizations, including National Oceanographic and Atmospheric Administration (NOAA). A trip to visit his brother in Hawaii in 1987 enticed him to learn the “lei” of the land and move his family to the capital city. Trading in his bologna for more sophisticated bait, he began searching for a career that combined his passion with his talents. He started by selling Hawaiian fish to wholesalers on the mainland. Two years later he took a job as a salesman for a commercial fishing equipment company, and when he reached the top rungs of that company, decided in 1995 to launch Honolulu Fish Company in the back of his garage. By 1997, the business was growing, and he was ready to expand and relocate. Today, the company is a certified minority business enterprise and is located in a 5,000-square-foot facility just minutes from the docks in Honolulu. HFC, which sells more than 30 varieties of fresh fish to more than 3,000 customers, is regarded for the highest standards of quality, food safety and award-winning technology in fish distribution.
Q&A with Wanye Samiere Continues On Next Page >>
Food & Beverage Magazine October
2019
39
INDUSTRY LEADERS
With WAYNE SAMIERE
F&B Mag: EVERYONE HAS A STORY. AS A MARINE BIOLOGIST TELL US WHY YOU WANTED TO ENTER THE FRESH SEAFOOD DISTRIBUTION MARKET. WHAT WAS YOUR “LIGHT BULB” MOMENT? Samiere: Being out at sea on large 300-foot fishery research vessels, and numerous commercial fishing boats and charter boats, I saw fresh fish like only fishermen would see fish. I worked full scale deep sea fishing, with trawling gear, traps, ocean plankton nets and hook and line catching fish. Fish fascinate me – just being able to catch fish right out of the sea looked like magic to me. As much as I was fascinated by beautiful natural creatures, I was even more captivated by the purity of fresh caught fish meat. I was captivated by something beautiful, in the moment, on the deck, something that few people actually could experience – if only I could show this to a chef. This enterprising thought stayed with me. I began to see commercial opportunity as an attractive new research opportunity. I was a young man, and bright lights and fast cars ultimately swayed me to the other side of the fence. F&B Mag: CAN YOU DESCRIBE TO OUR READERS WHAT ARE THE QUALIFICATION OF A SASHIMI EXPERT? Samiere: You can put a 1 oz. portion of cooked fish next to 1 oz. portion of raw fish and the two items will each have entirely different texture, taste, smell and aftertaste. Nothing about the experience of tasting cooked fish has anything to do with the experience of tasting raw fish. Sashimi expertise is having a well-trained pallet for tasting seafood items in their raw form and distinguishing the characteristics of the raw flesh, like the taste of oil in raw fish, or how the taste and texture are related to water content in raw fish. Oil content, water content, the type of species and freshness all combined create a great raw fish experience. A sashimi expert takes years of tasting and learning, trying new and different things. This skill includes being able to taste a raw item by itself without flavoring, and knowing if customers will like the raw taste, or not. And more importantly, how best to present an item in its raw form. 40 Food & Beverage Magazine October
2019
F&B Mag: WHAT ARE THE MOST IMPORTANT DECISIONS YOU MAKE AS A LEADER OF YOUR ORGANIZATION? Samiere: I view all organizations as if they were great ships, navigating through the rough seas of commerce. My role is Captain. The most important decisions I make are based around the charted course of where we, as a business, want to be in five or ten years from now. What methods are we going to use to get there? How to keep the crew safe, yet get there fast and efficient. The decision of, “should we stay, should we go, should we keep going?” are the toughest decisions to make. Keeping the vision of the prosperous future and sticking to the course is the most important. F&B Mag: HOW DO YOU ENCOURAGE OTHERS WITHIN YOUR ORGANIZATION? AND IN THE FISHING AND SEAFOOD INDUSTRY TO MAINTAIN SEAFOOD SUSTAINABILITY. Samiere: People within our organization often look to me for interpretation when it comes to matter of sustainability or fisheries management. I think complicated issues should be reduced to simple terms, terms that everyone uses in everyday life. The best way to encourage others about seafood sustainability is to speak in terms that others understand. I speak fluent fisherman so, that helps a lot. I am a firm believer that in order to get co-workers, suppliers and customers to think in terms of sustainability, the message needs to be incredibly simple. F&B Mag: AS CEO., WHICH DO YOU THINK IS MOST IMPORTANT TO YOUR ORGANIZATION—MISSION, CORE VALUES OR VISION? Samiere: Vision is a gift and it’s a curse. It is also one of the rarest traits to find in people. Those that have the ability to envision the future are obliged to climb up the mast to the crow’s nest to look through the periscope of life. I am not a follower of present day trends – I am more interested in the path I see before us and the best way to get there. Ultimately, I think the greatest reward is to arrive to the right place. The curse happens when, people like me, often get to the future way too soon and end up waiting there all by themselves. www.fb101com
F&B Mag: WHAT ARE ONE CHARACTERISTICS THAT YOU BELIEVE EVERY LEADER SHOULD POSSESS? Samiere: A leader must be able to win the hearts and minds of others. Others will follow if they believe in the vision and the mission of the leader. Every leader should have the ability to understand what people will follow, and the leader should be able to express their conviction to other people. People want to believe in something good, but sometimes they can’t quite put together ideas themselves. So as a leader, understanding that about people can help harness the will of others to join in the journey. F&B Mag: CAN YOU EXPLAIN THE IMPACT, IF ANY, THAT SOCIAL MEDIA HAS MADE ON YOUR ORGANIZATION AND YOUR PERSONALLY? Samiere: Social media has entirely changed the type of message we can create and the way a message can be disseminated. The early websites of the past were alright, but really just looked like old-style advertising. With social media today, we are able build a social three-dimensional story, with people, images and context. The difference being that customers feel more connected to us as a company, and the products have more meaning. I think every ingredient can be more meaningful, and social media is a way to bring out the full story of every ingredient. Personally, raising four kids in the early 2000’s, I feel like we are the experimental parents that were the first that had to figure out teenagers and social media. It wonderful to see kids growing up and staying connected to cousins as they live across continents. It is definitely better than the occasional polaroid every ten years that I grew up with. F&B Mag: WHAT ARE A FEW RESOURCES YOU WOULD RECOMMEND TO SOMEONE LOOKING TO GAIN INSIGHT IN SELECTING QUALITY PREPARED SEAFOOD AT A RESTAURANT?
Samiere: Looking at the restaurant menu online is a great resource. There are a few things I keep in mind when looking over a menu online: • A restaurant with a very long, good reputation works harder and uses best ingredients to keep that reputation. • A restaurant that give origin name or producer named seafood, e.g. Carolina Swordfish, Honolulu Fish Co. Ahi, takes pride in their ingredients. • A restaurant that features raw fish appetizers and entrée-like sashimi, crudo, and tartar, is a good indication that the chef is highly confident in their seafood quality. • When a menu has five or more different fish species on the menu, that is an indication of knowledgeable people. • Great fish ingredients garner great, raving reviews. • Forbes, Michelin and relais chateaux rated restaurants are always great choices because chefs need to really work hard to obtain and maintain those ratings. F&B Mag: WHAT ARE YOU DOING TO ENSURE HFC CONTINUED SUCCESS, GROWTH AND DEVELOPMENT AS A LEADER IN THE SEAFOOD DISTRIBUTION MARKET? Samiere: The foodservice and grocery store market has been in a continue radical state of change as both markets adapt to generational shifts. Our message is no longer a single channel message and customers want service and selection across many different platforms. I am spending most of my energy adopting our core systems to be able to offer our services and products across today’s platforms and future platforms and channels. We can deliver fresh fish overnight from Hawaii to any address in the country. Adapting that service to tomorrow’s distribution is our mission. F&B Mag: WHAT DO YOU DO TO RELAX? After selling fish all day, my favorite thing is to take a private boat out on Maunalula Bay and go fishing and diving. I also raise live ornamental fish and food fish in ponds and Aquaponic systems I have in my backyard. My wife has more sense - she will drag me away from my world of fish and we love to hike in the mountains of Oahu or spend an afternoon snorkeling around our Northshore Beach Cabin. We also enjoy collecting ancient Asian antiques and fossils. I probably should include wine in there somewhere.
Food & Beverage Magazine October
2019
41
INDUSTRY RECOGNITIONS CAMERON MITCHELL RESTAURANTS RECOGNIZES RESTAURANT LEADERS AT ANNUAL LEADERSHIP CONFERENCE Conference Recognizes Individuals, Restaurants for Exemplary Leadership Contributions
Cameron Mitchell Restaurants (CMR) recently recognized several managers, chefs, associates and restaurants for their outstanding performance in 2019. The awards were presented at the company’s annual Leadership Conference, which was held earlier this month in Chicago, Illinois. “As we celebrate 26 years in business, we are proud to recognize the extraordinary talent and commitment of our team members,” said David Miller, CMR president and chief operating officer. “Our team prides itself on delivering genuine hospitality to our guests and the leaders being honored often go above and beyond to create a culture at CMR that is fun, emphasizes quality and rewards our associates for their hard work. It is nice to have the opportunity to express our recognition and gratitude for their dedication.” Awards were presented to the associates who work at Cameron Mitchell Restaurants specialty concepts as well as the Ocean Prime brand. 2019 Cameron Mitchell Restaurants Specialty Awards Restaurant of the Year: Hudson 29 in New Albany, Ohio is this year’s recipient of the Restaurant of the Year award. The restaurant is led by General Manager Natalie Muehlfeld and Executive Chef Wayne Schumaker. Hudson 29 redefines American cuisine through simple preparation that allows expertly sourced ingredients to shine. Its welcoming atmosphere makes it the perfect gathering place for family and friends to share life deliciously. General Manager of the Year: Kristen Luff of Powell, Ohio, is the 2019 General Manager of the Year. She is the general manager of The Avenue Steak Tavern in Dublin, Ohio. Luff began her career in guest services after joining the CMR family in 1999 and has gained experience in a variety of positions throughout the years. Because of her extensive knowledge of the restaurant industry, she leads through example and takes great pride in her daily work. Executive Chef of the Year: Todd Kessler of Hilliard, Ohio, is the executive chef at Cap City Fine Diner & Bar in Dublin, Ohio. Kessler has been named CMR’s Executive Chef of the Year. He joined the CMR family in 2012 where he started as a sous chef at Cap City. His experience working in every position within the kitchen led him to his current role. Kessler has proven to be an integral leader at multiple Cap City locations. 42 Food & Beverage Magazine October
2019
Cameron Mitchell Award: This year’s Cameron Mitchell Award was presented to Mark Weiss, Ocean Prime’s senior director of operations. Weiss has been an esteemed member of the Cameron Mitchell Restaurants family for nearly two decades. He knows the hospitality industry inside and out, beginning his CMR career as an hourly associate and working his way up through various positions within the company. Weiss served as general manager at four different concepts before being promoted to director of operations at Ocean Prime and was most recently promoted to senior director of operations for Ocean Prime. 2019 Ocean Prime Awards Restaurant of the Year: Ocean Prime Naples is this year’s recipient of the Restaurant of the Year award. The Naples location, led by General Manager Rick Giannasi and Executive Chef Vladimir Trivunovic, brings award-winning culinary experiences to guests in the heart of Old Naples’ celebrated entertainment, dining and shopping district. Stunning settings, a vibrant energy, an impressive menu of seafood and prime cuts of steak, signature cocktails, a Wine Spectator-honored wine list and truly genuine hospitality make Ocean Prime Naples an ideal place to socialize, talk business, celebrate and indulge. General Manager of the Year: Kal Harris, of Tampa, Florida, received the General Manager of the Year award for Ocean Prime. With more than a decade of experience in high-end restaurants, his appreciation for genuine hospitality and mission to enhance the guests’ experience make his work as general manager of Ocean Prime Tampa greatly appreciated by fellow team members. Executive Chef of the Year: Adam Polisei is this year’s recipient of Ocean Prime’s Executive Chef of the Year award. Polisei started with Ocean Prime as a sous chef in 2006 at the Tampa location before taking on the executive chef position at Ocean Prime Troy. He has since returned to Ocean Prime Tampa as executive chef and has proven to be an integral part of the Ocean Prime brand. About Cameron Mitchell Restaurants Cameron Mitchell Restaurants (CMR) is an independent, privately-held restaurant group known for developing compelling dining concepts, offering outstanding cuisine complemented by genuine hospitality. Cameron Mitchell founded the company in 1993 on the powerful guest philosophy, “The answer is yes. What is the question?” Today, that commitment to delivering extraordinary guest experiences fuels 37 award-winning restaurants under 16 different concepts, including the nationally-acclaimed Ocean Prime brand, now coast-to-coast in Beverly Hills, Calif., Boston, Chicago, Columbus, Dallas, Denver, Detroit, Indianapolis, Naples, New York City, Orlando, Philadelphia, Phoenix, Tampa and Washington, D.C; the Cameron Mitchell Premier Events catering company; and Buckeye Hospitality Construction, responsible for developing and managing the company’s new construction, remodels and special projects. CMR also oversees the growth and development of its sister company, Rusty Bucket Restaurant and Tavern, with 23 locations in six states. CMR celebrated 25 years of restaurant excellence in October 2018. www.fb101com
ASIAN BOWLS 1O1
Add-ons: Green onions, avocado, chopped macadamia nuts, seaweed and chili flakes.
In grediennts
Shoyu y Eggs gg
(for f ggarnishingg ramen or other bowls) Directions
12 eggs gg 1 ccupp K Kikk kkkoman koman SSoyy Sa Sauce c 1 cupp Ki K kkoman kk man Miri Mirin 2 cups ups p waater t
B Boilill eggs gg until t l ffirm but b t still t ll ssoft, ft ft, ab about b utt 6 minutes. t P Peell andd cchill. hillll Combine C b water, bi att , ssoyy sauce sau & mirin. ii M Marinate t eggs gg ggs in mixture xtu t 4 tto 12 hhours. s
Awesome Sauce! For any Asian-style bowl, the secret is the sauce — and Kikkoman is the source! Our foodservice sauces save labor and add authentic flavor. Use them right from the bottle or mix, match and add creative touches to make signature sauces and dressings of your own.
For more inspiration and information, visit www.KikkomanUSA.com/foodservice KIKKOMAN is a registered trademark of KIKKOMAN CORPORATION. © 2017 Kikkoman Sales USA, Inc.
29.2% 27.8%
2O17
31.1%
Cubes of raw ahi tuna, hamachi, salmon or other sashimi-grade fish; or use tofu or cooked shrimp.
Dressing: Soy sauce, sesame oil and seasonings. QUICK TIP: Use Kikkoman Poke Sauce.
RECIPE R ECIP
Menu penetration of bowls has risen steadily in recent years. 31.1% of restaurants surveyed now serve bowls.*
2O15
POKE
BOWLS ARE BOOMING!
2O13 2
Pronounced “po-KAY,” it’s a Hawaiian word that means “chunk.”
*SOURCE: Datassential MenuTrends, 2017
Broth: Chicken, vegetable and/or meat stock.
RAMEN
Tare (“ta-reh”): A concentrated base that flavors the broth—typically shoyu (soy sauce–based), miso (fermented bean paste), tonkotsu (made with pork bone broth). QUICK TIP: Use Kikkoman Ramen Soup Mixes.
Noodles: Made with flour, salt, water and sodium carbonate—which adds a distinctive earthy aroma and flavor.
Bibimbap means “mixed-up rice” in Korean; sometimes served in a hot stone bowl or dolsot.
BIBIMBAP
Add-ons: Cha siu pork or roasted pork belly, soy sauce egg (see recipe), fish cake (kamaboko), seaweed (nori or wakame), bamboo shoots, scallions.
Marinated beef or chicken. QUICK TIP: Use Kikkoman Teriyaki Marinade & Sauce. Add Kikkoman Sriracha Hot Chili Sauce for a spicy kick.
Veggies, including cucumber, spinach, bean sprouts, mushrooms, zucchini; also tofu. Put an egg on it!
Food & Beverage Magazine October
2019
43
TRENDS IN PRODUCTS
BUTTERFINGER Candy Pop is an unforgettable new take on classic
snacking. Light, crunchy popcorn meets the classic candy bar taste of Butterfinger at only 150 calories per bag. Tastes like Butterfinger and is a “Better For You” snack.
Sizes & MRSP 5.25 oz $3.69 - $3.99 1.75oz $1.69-$1.99 20 oz $5.98
RETAIL STORES:
Target, Safeway, Albertsons, Shop Rite, Menards,
www.cookiepop.com
44 Food & Beverage Magazine October
2019
www.fb101com
O’DANG Hummus A success story of ABC’s Shark Tank founded by Jesse Wolfe, brings innovation to hummus products by making plantbased dressings using real chickpeas. Low in fat, calories, and sugar then most leading dressing brands, each serving is 25-45 calories. The plant-based, full flavor dressing contains less sodium, less sugar, less fat, and is non-GMO when compared to traditional hummus spread. The popularity in hummus is widespread but with O’Dang Hummus, the versatile innovation serves as functional foods for salad dressings, cooking, spread dip alternatives and more to your liking. The dressings, currently with six flavor offerings, are gluten-free, full of flavor, and preservative-free. Flavors are Buffalo Ranch, Ranch, Caesar, Honey Mustard, Greek Tzatziki and Roasted Red Pepper. Products can be found in 49 states across America including Publix and Fresh Market. $4.95/per bottle
Food & Beverage Magazine October
2019
45
46 Food & Beverage Magazine October
2019
www.fb101com
Food & Beverage Magazine October
2019
47
INDUSTRY PROMOTIONS
J
aroschy will oversee the beverage program across 175+ sbe properties globally. Following the hiring of Chief Culinary Officer Martin Heierling, sbe is placing an immense focus on mixology at all of our properties and ensuring innovative and exciting beverage concepts remain a key part of sbe’s unique offering. Based in Miami, Jaroschy will develop key products for guests and oversee the entire beverage program for all sbe properties. Born and raised in Austin, Texas, Jaroschy grew a love for food, drink, and hospitality at an early age. His culinary approach to cocktails features fresh ingredients, efficient methods, and drinks that are as pleasing to the eye as they are to the palate. Jaroschy will be responsible for innovating the cocktail offerings of all Disruptive Group properties around the world. His creativity and inventiveness will bring sbe guests a truly incredible dining experience. sbe mixology award winning brands to include Dandelyan, SBAR, Dohney Room, Monkey Bar and SAAM Jaroschy joins sbe with numerous accolades including being awarded Food and Wine Magazine “10 Best New Mixologists” in 2015, StarChefs Rising Star Mixologist in 2016, Miami New Times Bartender of the Year in 2016, Tales of the Cocktail Spirited Award: Best American Hotel Bar in 2015 & 2017, James Beard Semi-Finalist in 2013 and 2014 for Best Bar Program, and Drinks International 50 Best Bars in the World in 2014-2017. Jaroschy comes to sbe’s Disruptive Group with over 15 years of industry experience, most recently focusing his work in Miami working with Broken Shaker.
GUI JAROSCHY
Chief Culinary Officer, Martin Heierling,
SBE ANNOUNCES THE APPOINTMENT OF AWARD-WINNING MIXOLOGIST GUI JAROSCHY AS CORPORATE BEVERAGE DIRECTOR OF
48 Food & Beverage Magazine October
2019
www.fb101com
Food & Beverage Magazine October
2019
49
TRENDS IN HEALTH
H
ow a Napa Valley hospital is using plant-based foods to change medicine and change lives. When food and travel connoisseurs think about the Napa Valley, they oft envision rolling hills covered in aged grapevine, tours and tastings with some of the world’s most established winemakers, and decadent meals involving locally sourced game prepared by some of the country’s best chefs. Meanwhile, in the small Napa Valley community of St. Helena, there is a different kind of highly curated travel and food experience taking root and drawing people from all across the country to experience it’s literal life-changing effects. Originating in 1878 as the Rural Health Retreat, the Adventist Health St. Helena Lifestyle Medicine Institute today offers a 10-day, in-residence retreat called TakeTEN. Founded by the husband/wife team of Doctors James and Cheryl Peters, TakeTEN uses a lifestyle medicine approach comprised of evidence based therapeutic remedies including a plant-based diet, regular physical activity, communion with nature and relationship building to treat, cure and prevent chronic disease. A visit to TakeTEN feels a bit like a stay at an adult retreat. Instead of cabins, guests stay in well-appointed rooms with balconies overlooking vineyards that disappear into undulating horizons. Team-building exercises take the shape of group bike rides through the countryside, hikes up and down rolling hills. And the food… The food is the star at TakeTEN. Building upon Dr. Cheryl Peters nutritional medicine foundation, chefs prepare a menu of plant-based dishes in which greens sing, tomatoes are exalted, and sauces made from nuts and herbs transcend what most presume plant-based cuisine to be. Nutritional value is extremely important, as each meal is treated as an Rx of sorts. TakeTEN guests participate in cooking classes to learn easy preparation techniques that translate back at home. A Lifestyle Coach and exercise physiologist offer tips and advice to TakeTEN graduates throughout the year following their completion of the program. With all the luxurious refreshment and progressive wellness a retreat at TakeTEN affords, it’s easy to forget that this is real medicine. However, one only need look at the impressive statistics recorded by program participants in ten short days to be reminded. Most guests are able to reduce or eliminate certain diabetes, cholesterol and heart drugs with days of checking in. Heart and lung capacity measurably increase, while stress and cortisol levels decrease. Sleep improves, pounds are shed, BMI lowers. An astounding 99% of smokers that attend leave smoke-free after 10-days.
50 Food & Beverage Magazine October
The TakeTEN Original Veggie Burger includes some of the following ingredients; Medium or firm organic
“In my ten short days at TakeTEN, I was able to drop two diabetes medications from my protocol,” says program alumna Claire Critzer, a 70 year old female from Miami, who came to the program with a Type 2 Diabetes diagnosis. Seven months after completing TakeTen, Claire’s blood glucose remains down seventy points and she continues to lose weight. Now, she and other TakeTEN participants say their attitudes toward food haven’t completely changed so much as they have evolved. Food is still very much something to savor, celebrate and gather family with. And in addition, it is something with which to nourish, heal and sustain. “I no longer view food as the enemy in managing my diabetes,” explains Claire. “Instead, filling and delicious plant-based dishes have become both my comfort and my cure.”
2019
Doctors, corporate wellness coaches and healthcare administrators are taking notice of programs like TakeTEN that center on natural and sustainable ways to reduce healthcare costs and prescription drug use while improving quality of life and longevity. Consequently, health professionals are recommending TakeTEN to their own patients dealing with everything from diabetes and menopause to heart disease and addiction and reporting that insurance providers are stepping up to cover program costs. A little mind/body wellness never hurt anyone. Perhaps a stay at TakeTEN and implementation of the Dr. Peters’ lifestyle medicine program is just what every doctor should order, and perhaps one day soon North America’s most famous wine-growing region will become known for seeding an entire lifestyle medicine revolution. www.fb101com
Food & Beverage Magazine October
2019
51
52 Food & Beverage Magazine October
2019
www.fb101com