INDUSTRY LEADERS • TRENDS • BEVERAGE • CUISINE • CHEF • RESTAURANT • HOSPITALITY
JULY 2022 COVER IMAGE Rick Nielsen, Cheap Trick Lead Guitarist & Co-owner of ROCK’N Vodka
PUBLISHER MICHAEL POLITZ Michael@fb101.com DIRECTOR & EDITOR-IN-CHIEF LAUREN KANE Lauren.Kane@fbmagazine.com EDITOR AT LARGE JENNIFER ENGLISH SpiritsKitchen@gmail.com PARTNERSHIP DIRECTOR TRACY STERN Tracy.Stern@fbmagazine.co HEAD OF PARTNERSHIPS SUSAN GOLD Susan.Gold@fbmagazine.com DIRECTOR OF ARTISANAL PARTNERSHIPS ANTHONY LANE Anthony.Lane@fbmagazine.co DIRECTOR OF CPG PARTNERSHIPS TERRY HART Terry@fbmagazine.com NATIONAL SALES MANAGER RON STERN Ron.Stern@fbmagazine.co NATIONAL SALES DIRECTOR COLLIN MILLINGTON Collin@fb101.com DIRECTOR OF PROGRAMMATIC SALES BARB ROGERS Programmatic@fbmagazine.com PUBLIC RELATIONS THE INFLUENCE | ALI LASKY Ali@TheInfluence.com CONTRIBUTING EDITORS DEBBIE HALL LAUREN MCINDOO MICHELE TELL TERRY HART KAIULANI DELGADO ANTHONY LANE SUSAN GOLD KRISTI HILL We honor and remember the support of Chef Kerry Simon, Gary Cantor, Robin Leach, Chef Paul Prudhomme, & Gary Coles Food & Beverage Magazine® is owned and published electronically by Beautiful People, LLC. Copyright 1995-2016 Beautiful People LLC. All rights reserved. Food & Beverage Magazine® and distinctive logo are trademarks owned by Beautiful People, LLC. “fb101.com” is a trademark of Beautiful People, LLC. No part of this electronic magazine may be reproduced without the written consent of Food & Beverage Magazine. Requests for permission should be directed to: Lauren.Kane@fbmagazine.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. Food & Beverage Magazine is not affiliated with any other food and beverage or hospitality publication.
Contents July 2022
Inside this issue 5
Cover Feature: Rock’N Vodka Amplifying the Spirits Industry
Vincent Tropepe: Roasted, Chopped & Beaten
Windy City Smokeout
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Chef Highlight: Chef CJ
Fighting Als, One Glass At A Time
Restauranter: FVP Gals
Jordan’s Skinny Syrups
Texture Analysis Of Plant-Based Confectionery
Rosies: The Backyard
IN THIS ISSUE
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Amplifying the Spirits Industry
Rick Nielsen and Andy Roiniotis rocks spirits industry with ROCK’N Vodka Rock & Roll Hall of Fame Legend Cheap Trick has rocked the music world since 1973. Their guitarist, founder, and inductee into the Rock and Roll Hall of Fame, Rick Nielsen, is now disrupting the spirits industry with ROCK’N Vodka. This spirit is a unique, silver and double-gold award-winning, 100 percent non-GMO sugarcane vodka. ROCK’N Vodka is a trademarked, fun, and unique spin on a classic spirit. Vodka is usually distilled using corn, wheat, or potatoes. Sugarcane vodka is very rare. Nielsen was introduced to vodka in England while Cheap Trick was touring with Queen. “Roger Taylor [drummer for Queen] invited me to go with him to a place called Nikita’s in London which mainly served frozen vodka, and I liked it, and that’s all I remember.” Nielsen and Andy Roiniotis, Vice President of Bella Rio Consulting, were acquainted before joining forces for ROCK’N Vodka. In fact, Cheap Trick was playing in a sold-out arena across from Roiniotis’ venue, The District Bar and Grill, on its grand opening day in 2012. Andy Roiniotis, Isabelle Roiniotis and Denny Trakas launched the ROCK’N Vodka brand under Bella Rio Consulting in 2019. Nielsen came on as a co-owner shortly after the inception of ROCK’N Vodka. “I was born and raised in the restaurant industry,” explains Roiniotis, “I opened five restaurants in the Illinois market and was often being approached to launch new brands. Vodka is the most popular spirit in the US and I realized it was time to launch our own brand of vodka. We started to really get to know each other when we were both involved with investment meetings for the Hard Rock Casino in Illinois since we were both investors. ROCK’N Vodka was a no-brainer.” There are few vodkas being produced from sugarcane globally. Roiniotis explains, “we use natural sugarcane
plants that are distilled four times and finished at Rush Creek Distilling in Harvard, Illinois. No sugar or molasses is added after the distillation process.” ROCK’N Vodka is currently available in the 750mL size. “We want to keep it simple because we want to be more effective with the one product consistently,” says Roiniotis. “The flavor trend in vodkas has gone away, and it is a unique product, with such a unique taste.” However, there are plans to expand in the future with mixers to blend with the vodka. The team of ROCK’N Vodka is global especially with Nielsen’s worldwide reach with his music. Followers on their social media include people from all over the world. ROCK’N Vodka recently became an internationally distributed brand, adding Canada to its markets. However, the team is being methodical with its outreach, growth, and international distribution to understand all laws and regulations. Currently, its available online and in retail stores and venues in the United States and Canada.
I am an original and I partner with unique and original things that I like,” adds Nielsen. July Issue 2022 v Food & Beverage Magazine | Page 8
ROCK’N Vodka also went public with an IPO on StartEngine. “StartEngine told us that our brand and our business has brought more new investors to their website than any other company that has launched a campaign on Start Engine,” says Roiniotis. “Their strategic advisor is Kevin O’Leary from Shark Tank. This is a great opportunity to join our team at startengine.com/ rockn-vodka.” As for influences, Nielsen’s parents were both opera singers and his father also directed symphonies, choirs, sang with Evangelist Billy Graham, and recorded over forty solo and group albums. During Nielsen’s preteen and teen years, the family owned a music store in Rockford, Illinois, where Nielsen learned, self-taught, to play several instruments including drums, guitar, and keyboards. “Let’s face it,” says Nielsen, “I am in the
entertainment business. Next year, Cheap Trick will still be touring in our 50th year.” Art was a large influence for the brand as well. The artwork featured on the logo and merchandise is painted by top rock artist, Shannon MacDonald (theshannongallery.com), who has captured music icons including The Beatles, Steven Tyler of Aerosmith, “The Hard Day’s Night Hotel” in Liverpool, as well as the Rock and Roll Hall of Fame. Nielsen’s business portfolio does not stop at spirits. Nielsen is involved in a number of Illinois restaurants as well as other projects, too. The Stockholm Inn is located in Nielsen’s hometown of Rockford, Illinois and Piece Pizza, in Bucktown, Chicago, is celebrating their 21-years in business.
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Outside of his expansive work in the food and beverage industry, Nielsen is proud of his work Reverb.com with business partner David Kalt. “After first meeting Rick, I contacted him about how we could be beneficial to each other in the Reverb concept. Rick started as a seed investor, advisor and influencer when we started Reverb in 2013. We assisted in the growth to over $1 billion in annual sales. We sold the company to Etsy in 2019,” Kalt recalls.
ROCK’N Vodka gives back to the community, recently helping to raise $10,000 to donate to the Rockford Peace Center, a nonprofit organization that provides services to victims of interpersonal violence
“I am an original and I partner with unique and original things that I like,” adds Nielsen. Reverb’s website includes every instrument and accessory an artist could need and proceeds support youth music programs. ROCK’N Vodka gives back to the community, recently helping to raise $10,000 to donate to the Rockford Peace Center, a nonprofit organization that provides services to victims of interpersonal violence (rockfordfamilypeacecenter.org). They are also involved with the Hard Rock casinos throughout the nation and are involved with fundraisers for their charities. ROCK’N Vodka was engaged with the Bellator MMA Lightweight Champion, Corey Anderson, as he fought for the Champion title, while raising money for VetsRoll. ROCK’N Vodka is partnered with Hard Rock Casinos in the United States. The Hard Rock Casino in Rockford, Illinois, Nielsen’s hometown, has recreated the 1978 Hamer Checkerboard Explorer into their neon lit sign honoring the legend. Nielsen has played virtually every make and model but his choice to record and perform is this model Hamer guitar. Featured on the Food & Beverage Magazine cover is Nielsen’s iconic five-neck guitar.
The brand has been trademarkapproved and is currently being sold in restaurants, bars, and retail stores throughout the United States and Canada. ROCK’N Vodka is available to ship to states across the US and is available at major retailers like Walmart, Target, Total Wine, Schnucks, Binny’s, Goody Goody, Casey’s, Twins, and Specs, expanding to Kroger and Mariano’s in the future.
FOR MORE INFO AND TO FIND THE PRODUCT, VISIT ROCKNVODKAS.COM AND FOLLOW ON: Facebook @rocknvodkas LinkedIn @rockn-vodka, Instagram @rocknvodkas Twitter @rocknvodkas.
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is Solidifying Its Presence Nationwide
In one of previous articles, we explained how Turkish Tastes is expanding its presence in the Las Vegas Culinary scene. In this article, we would like to bring its nationwide presence efforts to your attention. The organization has been participating in Fancy Food Show NY for two decades. Again, it took its place in this year’s Fancy Food Show NY again. However, this time, there was a major event in the pavilion: The Launch of the Turkish Tastes Reference Book. Turkish food is a widely used term that is mostly associated with delicious ingredients, street food experience, and positive feelings. Both consumers and professionals may think of a Mediterranean diet, a Middle Eastern cuisine, a variety of kabobs, and Turkish coffee when they are asked about Turkish food. However, while Turkish cuisine is enjoying the country’s thousands-year-old history and being a crosspath of various civilizations, it has its unique tastes and particular cooking techniques. So, the purpose of this book is exactly to address this ambiguity. The book desires to bring clarity and give a broader perspective to both consumers and professionals who want to enjoy Turkish cuisine by its richness and authenticity, and nutritious ingredients. What makes the book and the launch event more interesting is the partners of Turkish Tastes. The organization has partnered up with Harrah College of Hospitality at UNLV and Nevada Restaurant Association to put together the content as a reference book, not another recipe catalog. In this regard, while Harrah College of Hospitality at UNLV was bringing academic perspective to the book, Nevada Restaurant Association demonstrated how Turkish ingredients can be incorporated into American Cuisine as well as other cuisines of the world.
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“The book desires to bring clarity and give a broader perspective to both consumers and professionals who want to enjoy Turkish cuisine by its richness and authenticity, and nutritious ingredients”
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So, the launch event deserved the highest participation from all parties. Turkish Tastes was represented by Aegean Exporters’ Association and a board member Kazim Gurel, Harrah College of Hospitality at UNLV was represented by Dean Stowe Shoemaker and Associate Professor Murray Mackenzie, Nevada Restaurant Association was represented by Chef Michelle Vietmeier and Turkish Consul General New York honored the event by taking his place in the panel. The book is available both as printed and e-book. Please expect a separate announcement for the access.
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The next move of Turkish Tastes for its national presence is being a sponsor at the ACF National Convention taking place in Las Vegas between July 25 and July 28. As well as serving a good selection of Turkish ingredients and recipes in the Welcome Reception, Turkish Tastes is also going to demonstrate how the Turkish ingredients can be utilized in contemporary dishes of different cuisines on the main stage. The organization’s goal is to get exposure by more than a thousand culinarians coming from different states and find out collaboration opportunities for its future events, chef competitions, and publications.
HOW DOES “STELLABRATE”? WITH A GUINNESS WORLD RECORDS™ TITLE FOR LARGEST FLUTE OF PROSECCO
Parent Company Riboli Family Wines’ “Raise a Glass” Event with Special Appearance by Multi-platinum and global pop sensation Ava Max and Donation to Volunteers of America
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“STELLA ROSA WINES ARE ALL ABOUT SHARING AND SUPPORTING EACH OTHER AND OUR FAMILY MAKES GIVING BACK TO THE COMMUNITY A PRIORITY. WE’RE PROUD TO PARTNER WITH IHEART RADIO AND VOLUNTEERS OF AMERICA TO SUPPORT OUR MOST VULNERABLE COMMUNITY MEMBERS,” SAID STEVE RIBOLI Stella Rosa®, America’s #1 imported wine, and its parent company Riboli Family Wines set a record on Saturday, June 25th, for the largest flute of Prosecco, according to GUINNESS WORLD RECORDS™. The Stella Rosa “Raise a Glass” event featured a custom 7’ tall glass holding the equivalent of 170 bottles of Stella Rosa Prosecco or 112.245 Liters. The special bubbly was enjoyed by 400 fans who won a giveaway to attend a concert by multi-platinum and global pop sensation Ava Max at the iHeartRadio Theatre in Los Angeles. Stella Rosa’s Vice President of Marketing, Andrea Cromaz presented a $25,000 check to Volunteers of America (VOA) COO, June Koegel, at the event. A non-profit organization, VOA trains and supports frontline health workers – including case managers, teachers, nurses, and social workers—who step forward to help reduce health disparities in underserved communities. Over the next year, Stella Rosa’s donation will allow VOA to train 50 additional community health workers, many of them women, in five states.
“Stella Rosa wines are all about sharing and supporting each other and our family makes giving back to the community a priority. We’re proud to partner with iHeart Radio and Volunteers of America to support our most vulnerable community members,” said Steve Riboli, third generation family member and executive of Riboli Family Wines. ABOUT STELLA ROSA Stella Rosa is a selection of semi-sweet, semi-sparkling Italian wines. Among its impressive achievements are an 9x IMPACT Magazine Hot Brand award and its position as the largest selling brand over $10 in the US*. based on Impact Databank 2022. www.stellarosawines.com. Stella Rosa is created by Riboli Family Wines, a familyowned company founded in 1917 and celebrating over a century crafting award-winning wines. Wine Enthusiasts’ 2018 American Winery of the Year, Riboli Family Wines includes Riboli Estates Group – a portfolio of estate-based brands sourced from the family’s 1,800 acres of sustainably farmed vineyards in Paso Robles, Monterey, and Napa Valley – as well as Stella Rosa®. With a natural affinity for creativity and innovation, the third and fourth generations of the Riboli family continue to lead the industry and push the boundaries of winemaking and the wine drinking experience. ABOUT AVA MAX Ava Max is ready to take her already extraordinary rise to the pinnacle of pop success to even greater heights with her first new single of 2022, “Maybe You’re The Problem.” With over 11B worldwide streams, an array of smash collaborations, and multiple RIAA gold and platinum certifications in the US alone, the first-generation Albanian American artist has fast proven a true pop superstar, hailed for her seismic voice, idiosyncratic high fashion mindset, and undeniable knack for cinematic, theatrical popcraft. With “Maybe You’re The Problem” – and sophomore album Diamonds and Dancefloors due October 14 – Ava Max is poised to push pop even further, setting a direct course toward the top and beyond.
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TOP CHEF IN NEW BOOK SPILLS THE BEANS
AVAILABLE ONLINE AT BARNES AND NOBLE FOR PRE-ORDER, RELEASING SEPTEMBER 6, 2022
Award-winning, multi-certified chef and twenty-year kitchen veteran, Vincent Tropepe, is spilling the beans on a subject matter of restaurant operations that have been a sore subject for many chef and restaurant owners— Restaurant Inspections. In his third book, Roasted, Chopped & Beaten: When Cities Declare War On The Restaurants That Feed Them, a Main Entrée Publishing release, Chef Tropepe gives eyeopening accounts from personal experience witnessed on a wide-variety of Notices of Violation. What most people don’t know about Chef Tropepe is that he has a comprehensive understanding and education in hospitality law. With his years of cooking experience first being trained by Alain Ducasse at The Essex House to The Rainbow Room on top of Rockefeller Center, The 21 Club, the famed Mr. K’s… just to name a few, Tropepe is able to see both sides of inspections that most people can’t. “As a chef first, I see the issues restaurant owners and operators face. A lot of the times the codes written do not coincide with the practicality of operating certain aspects of a kitchen or restaurant. As a matter of fact, many times different city agencies and the codes have conflict with other city agencies and regulations they have,” Tropepe said.
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In Roasted, Chopped & Beaten, Tropepe gives none of his own opinions, “I don’t believe anyone cares about my opinion. I don’t have to give my opinion because everything in the book is fact,” Tropepe stated. And indeed, the book is a factual guide. Tropepe at one time had a roster of representing over 200 restaurants in various city agencies, “I wrote this book because nobody else that knew enough would write it. I wrote this book because a system that was originally intended to protect the dining public morphed into a money-making machine for cities all across the country. Additionally, restaurant operators across the country may not be experiencing what other cities are when it comes to restaurant inspections and they need to understand that tainted inspection systems are being employed all across the country,” Tropepe said. Chef Tropepe is known for his comprehensive and thorough approach to things. With credentials like his, it’s clear that he has access to people that many others wouldn’t. Tropepe includes the full interviews he had with the current Department of Health inspector, a city agency supervisor and a current sitting city judge who exclusively hears restaurant inspection cases. This trio gives insight on how the system has been designed to have the cards stacked against food service establishments. Additionally, Tropepe interviewed Top Chef contestant, Jon Tesar, from
Dallas, Texas who recently received his first Michelin star for his restaurant Knife & Spoon at the Ritz Carlton Resort in Orlando. He includes interviews with International Pizza Champion, Chef Elizabeth Falkner, legendary Chef Jeremiah Tower, and a story from his dear friend, the late Anthony Bourdain, who he assisted with his inspection difficulties. “It is not my position, or the position of any chef that operates their kitchen with high standards that we do not want to be inspected – we do want to be inspected but we want to be inspected and graded by knowledgeable city staff that do not have to justify their jobs by writing fictitious claims,” Tropepe concluded. Roasted, Chopped and Beaten is certainly a must-read for those who enjoy dining and for those in the hospitality industry.
Roasted Chopped and Beaten: When Cities Declare War On The Restaurants That Feed Them is available online at Barnes and Noble for pre-order, releasing September 6, 2022.
“..I wrote this book because nobody else that knew enough would write it. I wrote this book because a system that was originally intended to protect the dining public morphed into a money-making machine for cities all across the country...” Tropepe said.
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AUGUST 4-7, 2022 www.windycitysmokeout.com
It’s not just any BBQ fest nor is just any Country Music showcase. It’s one of the World’s most renowned for leading BBQ Chefs and their eatery concepts from all over the United States. You can enjoy bottomless all-you-can-eat brunches, The Pitmaster Buffet & Bacon Bar and many other standalone BBQ specialties. Not only is there mouthwatering and palette pleasing BBQ, but the top country music artists and prominent up and coming talent from around the world. This year there will be featured artists such as Willie Nelson, Tim McGraw, Sam Hunt and one of the top 100 most influential people Miranda Lambert! Also included will be the Turnpike Troubadours, Russell Dickerson, Jordan Davis, Kip More and many, many more upand-comers! To top it all off…. Nothing goes better with BBQ than some of the best local craft brews, national beer brands and hard mixology putting together the largest Happy Hour of the SUMMER! This event, hosted by Bub City Grill and organized by the Lettuce Entertain You Group allows fans of BBQ, Beer and Country Music to enjoy a fun filled 4 days in a sprawling 18 acre setting right in front of Chicago’s United Center.
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WCS 2021 proved to be a landmark event as THE summer kickoff event and return of live music and entertainment following 2 very lengthy and arduous years of the big “C”. It was a true light at the end of the tunnel moment for all involved and there were many emotional artist spotlight moments sharing sincere gratitude. Regardless of the wide-ranging weather conditions throughout the 4 days in July 2021, people flocked to what proved to be an absolute showstopper experience. It was the mighty return of live music and one of 2021’s most thrilling summer highlights. This year’s 2022 WCS is already filled with energy and excitement where you can also get your hands and taste buds on The WORLD’s FINEST FRYING POTATO… The CHIPPERBEC Craft Frozen French Fry. One of the landmark event’s sponsors, the CHIPPERBEC Fry is once again, the OFFICIAL French Fry of the Windy City Smokeout.
To purchase tickets visit : www.windycitysmokeout.com Cheers
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Look for, and snap some photos with us as you navigate your way around the 4-day Fest! Additionally, as you are posting on social media make sure to tag us for chances to win some fun giveaways!
NOT ONLY IS THERE MOUTH WATERING AND PALETTE PLEASING BBQ, BUT THE TOP COUNTRY MUSIC ARTISTS AND PROMINENT UP AND COMING TALENT FROM AROUND THE WORLD.
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Who doesn’t love a good upgrade? This year, Creminelli Fine Meats made SXSW even more delicious by offering to upgrade any unopened snack to their artisan charcuteriegrade snacks. Attendees flocked to Brush Square Park in Austin to trade in their candy bars for Garlic & Wine Salami Minis and their chips for salami sticks made with organic spices and imported Italian Grana Padano cheese. The perfect protein pick-me-ups for on-the-go snacking.
Thankfully, no snack went wasted. Creminelli donated all the packaged food that was turned in to Keep Austin Fed, a local food rescue non-profit organization dedicated to reducing hunger by connecting surplus food with neighbors in need. Keep Austin Fed (https://www.keepaustinfed.org) turned out to be the perfect partner for Creminelli, not only for their commitment to their community but their commitment to the environment as well. Recently, Creminelli launched a new program guaranteeing that 80% of the plastic in their trays comes from recycled plastic. That’s equivalent to over 11million water bottles that won’t end up in oceans or landfills. Since 2006, Creminelli has continued to innovate and elevate the charcuterie and snacking industry, winning 11 National Food Awards.
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That award-winning passion and artistry can be experienced in all their snack offerings including their Salami Minis featuring a variety of flavors such as Whiskey, Chipotle, and Parmesan; and high-quality snack trays featuring savory uncured Italian meats with a wide variety of cheeses sourced from the US and around the world. This summer, Creminelli Fine Meats will be giving away upgraded snacks all around the country. You can find them at CMA Fest June 9th-12th in Nashville where snacks will be donated to Musically Fed (https://www. musicallyfed.org/), and at Austin’s KetoCon July 8th-10th and the Park City Wine Festival September 29th-October 1st giving away product with a chance to win $500 in Creminelli foods. You can also follow their worldwide foodie journey on their Instagram page (https:// www.instagram.com/creminelli/) and taste the fruits of their labor at Whole Foods, Publix, Target, and other natural and gourmet grocery stores, or use their online guide (https://www.creminelli.com/locate) to find Creminelli near you.
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Catan Pisco Sometimes called the love child of vodka and tequila, Pisco is unlike anything you’ve ever tasted. Skip the champagne and crack open a bottle to celebrate life’s moments, big and small. Pisco perfectly blends the versatility of vodka cocktails with the aromas and complexities of upscale tequila.
Catan Pisco Paloma Kit The Pisco Paloma has quickly become a Catan fan favorite! The light floral notes of the pisco pairs perfectly with citrus notes and will make you fall in love with this cocktail. THE KIT INCLUDES: 1x Bottle Of Catan Pisco, 1x 8 Oz Bottle Of Top Note, 1x 4 Oz Bottle Of Triple Sec Mix, 3x Fresh Limes, 1x Branded Jigger
Inspired by her Chilean roots and heritage, founder Catalina Gaete-Bentz launched Catan Pisco in 2018 introducing the U.S. to its very first American pisco brand and became the first woman-owned pisco company in Chilean history. Catan Pisco starts and ends with premium, 100% Pedro Ximenez grapes grown near the foothills of the Andes Mountains in Ovalle, Chile. The rich soil has naturally been irrigated by the surrounding fruit trees which all blend together to create a smooth, fruit-forward liquor. Catan Pisco is also 100% gluten and carb-free and farmed from grapes grown by their Fair Trade Certified partners. Since only Chile and Peru can legally make pisco, you get to enjoy a cocktail with the same desirability and luxury as traditionally made champagne. No need to worry about not knowing how to mix a pisco cocktail. Catan Pisco has you covered with their cocktail kits so you can impress your family (or date) with your skills. Each kit includes a full bottle of pisco along with the necessary ingredients to make a stellar drink. With every purchase, not only are you supporting a small and independent business, you’re also supporting Chile. Through CATAN H2O, 1 percent of the proceeds from each bottle sold are donated to fight the scarcity of water caused by droughts, agriculture emergencies, and the privatization of Chile’s water. For more information, visit www.catanpisco.com.
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Monkey Tail Kit Traditionally a Chilean holiday drink, this cocktail is now being enjoyed hot or cold all year round! Pre-batch for a party or pour yourself a glass and freeze some for later THE KIT INCLUDES: 1x Bottle Of Catan Pisco, 1x Bag Of “The Pisco Girl” Coffee, 1x Bag Of Sugar, Cinnamon, And Cloves, 1x Bottle Of Vanilla Extract, 1x Branded Jigger
8 year Army Veteran, Chef Cj began his culinary career in the Halls of the Army Chow Hall, KP duty to be exact, a duty given to the newer soldiers after basic training. Working in the kitchen under high levels of stress was the norm for Chef CJ, born Christopher Jones. This wasn’t a normal normal kitchen but a combat kitchen with Army and Air force Chefs. Chef CJ can only compare it to what working under Gordon Ramsey daily must feel like. From Army Kitchen Runt to entrepreneur and Chef, Chef CJ has accomplished much and has a lot to be grateful for. Chef has participated in multiple cooking competitions including The Avenues, Breaking Bread 2022, and the Army Victorinox grilling competition. Retiring from the military and opening up his own catering company, Distinguished Gentleman, and food truck, Noah Joes, Chef CJ has taken the next step in his culinary evolution. Chef credits becoming one of the south’s most well-known catering companies to his innovative style which has sparked some new flavorful kitchen concept, mixing Creole with a midwest flare. Chef CJ’s next big move will be opening up a fine dining restaurant and lounge, as well as franchising the Noah Joes food truck concept. Stay on the lookout for Chef CJ’s mobile Chef app set to launch this fall, receive updates here.
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Chef CJ credits becoming one of the south’s most wellknown catering companies to his innovative style which has sparked some new flavorful kitchen concept, mixing Creole with a midwest flare.
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Fighting ALS, One Glass At A Time Organic, biodynamic, natural, and other wines grown in a way that’s more eco-conscious and sustainable have taken the leap into the mainstream, but caring for the environment isn’t the only way wines can help the greater world. Wineries have often hosted events for nonprofits or offered tasting experiences at fundraisers. And wine importers are doing their part with wines that donate a portion of proceeds for a good cause. One such importer is organic-, vegan-, and biodynamic-focused Able Beverage, and the brand’s new pALS Cava (people with ALS) collection of two charitable sparkling wines, which donates 10% of each bottle to the ALS Association. Charitable wines are not an entirely new phenomena, but these bottles tell a unique origin story as entwined with the wine world as a vine around a trellis. Page 35 | Food & Beverage Magazine v July Issue 2022
Gina Fugina, the founder and president of Able Beverage, created the label in memory of her mentor Steve Miles after his long battle with ALS, also known as Lou Gehrig’s disease. She’d worked as operations manager for eight years at his namesake Steve Miles Selections. “Steve was a light, a mentor, and a friend,” Fugina says. Steve was always the life of every party! Steve Miles founded Steve Miles Selections in 2006 with an eye to bringing unexpected Spanish bottles to the U.S. All the wines represented were over-achievers in their category, great value, with an outstanding expression of their region/terroir. In his 12 years at the helm, the company grew from a small shop importing just a couple of brands to one that worked with dozens of vineyards and had distribution in more than 30 states. Through all of that time, Miles never lost his sense of humor or his love of wine. He always said: “You can sell wine if you can’t drink it!” Though he passed in 2018, Fugina hopes his legacy lives on with every glass of pALS Cava, as wine lovers embrace Steve Miles’ fight, too. Combining his passion for Iberia with his effervescent personality, Cava was a fitting choice. The collection includes two wines, a rosé brut with rich fruit and floral notes of rose and lily, as well as a vibrant brut that “bounces on the tongue, with flavors of lemon, green pear, honeysuckle and brioche with a slightly spicy finish,” according to Wine Enthusiast’s 87-point review. “Since his diagnosis, a couple of years prior, his great battle began. This project is a continuation of his battle,” Fugina explains. “My hope is that his battle will continue as we launch this project and that through every bottle of pALS sold we will add a drop of hope to all people affected by ALS disease.” Find the wines at DrinkCava.com.
My hope is that his battle will continue as we launch this project and that through every bottle of pALS sold we will add a drop of hope to all people affected by ALS disease. July Issue 2022 v Food & Beverage Magazine | Page 36
Dear FVP Gals, I’ve noticed the rise in the fermented foods trend and have recently been thinking of ways to integrate this new trend into my restaurant. Please tell me more about this and any suggestions you have on how to integrate them. I’m having difficulty with this as all I can think of is adding pickled things to my dishes but not everyone likes pickled vegetables!
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I m in a pickle
HOW CAN YOU USE FERMENTED FOODS AT YOUR RESTAURANT?
Dear, Pickle FIRST, LET’S START OFF BY ANSWERING THIS ONE BIG QUESTION: Why are people so crazy about fermented foods? Fermentation has been traditionally used to preserve foods across cultures, from Japanese miso paste to Eastern European kefir and it has also been used to make alcohol. Today, fermentation is recognized not only for its health benefits but it’s becoming a popular way of adding new flavours and textures in foods and beverages at restaurants around the world. What’s really cool about the fermentation process is that if you manipulate any one of the growth conditions or microorganisms used, it will change the properties of the food. This means there is no limit to the amount of tastes, flavours, textures and aromas you can make!
“What’s really cool about the fermentation process is that if you manipulate any one of the growth conditions or microorganisms used, it will change the properties of the food. This means there is no limit to the amount of tastes, flavours, textures and aromas you can make!”
Furthermore, fermented foods and beverages have become more mainstream in Western cultures because of the increased interest in health foods and “foodies” always looking for the next new/unique food item to try! The COVID-19 pandemic also brought forward a surge of at-home cooks sharing their bread, beer and “do it yourself” dairy items on social media which brought along even more awareness to the process and understanding of fermentation.
1. Consider introducing fermented foods that are traditionally used in cuisines similar to what is served at your restaurant. For example, if you own a breakfast and lunch spot, consider creating your own sourdough bread through the fermentation of flour. Or, if you offer yogurt parfaits, try adding kefir as an “upsell” to the regular parfait with regular yogurt. 2. Choose local ingredients as the “substrate”, or food item, and explore applying traditional methods of fermentation to these items. Food that once tasted familiar in its raw form, may have a completely different taste once fermented. For example, both Eastern European Sauerkraut and Korean Kimchi use lacto-bacteria to ferment cabbage, but sauerkraut is usually made with red or green cabbage and Kimchi is made with napa cabbage and root vegetables like carrot, radish, and scallions. Eastern Indian dishes also use pickled mango, carrots, garlic, etc, to add a blast of taste to their dishes. Why not get creative and try adding a pickled vegetable to your salads? Kimchi can be a wonderful addition to a Korean inspired salad (think crispy duck, greens and Kimchi - YUM!) 3. People pass on dessert not only because they are incredibly full; but also because they don’t want the added sugar in their diet for the day. Fermented foods can however be used to bridge gut healthy foods and dessert for the health conscious customer! For example, yogurt is one of the most accessible fermented foods in Western society. Why not try a yogurt-based cake or frozen greek yogurt parfait? Sincerely, The Food Venture Gals Kiran & Sima Contributor: Saffron Locas
_________________________________________________________ If you’re looking for more resources on menu or product development, we can help! Find more information at www.FoodVentureProgram.com or email us at email@example.com Sources ncbi.nlm.nih.gov/pmc/articles/PMC6723656/ https://www.heartfoundation.org.nz/about-us/news/blogs/fermented-foods-the-latest-trend https://www.masterclass.com/articles/sauerkraut-vs-kimchi-explained#what-is-sauerkraut
The Food Venture Gals are the founders of Food Venture Program; a leading organization in North American food and beverage product development offering online programs to help food entrepreneurs turn their recipes into retail-ready products!
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The Perfect Sweet Drink or Dessert Has to Be Full of Sugar, Right? Absolutely Not!
We all love a nice, sugary beverage from time to time, it takes us back to our childhood days. It reminds us of simpler times when Kool-Aid was king and frozen Icee’s were a treat. In the summertime, a big glass of lemonade is sure to tingle the taste buds. During the winter months, many of us enjoy a hot mug of mulled apple cider. While these drinks are traditionally made with high amounts of sugar, they certainly do not have to be! CEO of Jordans Mixes, Jordan Englehardt, has changed the landscape of refreshing drinks forever. In 2009, she started Jordan’s Skinny Mixes in her mother’s kitchen. Her goal was to create products that would allow the average consumer to make delicious beverages at home, without large amounts of calories and sugar!
Of course, adult beverages can be made healthier as well, by using Jordan’s Skinny Syrups. Add these calorie-free syrups to your mimosas and martinis! If you would like to make the drink-making process even easier, Jordan’s has that covered too. They offer an entire line of cocktail mixes. Just a few of the products offered include Skinny Margarita, Skinny Mojito, Skinny Cosmo and Skinny Frose Mix. One of the newer products that the company offers are their Flavor Bursts. These pocket sized flavorings are perfect for travel and keeping at the office. They are offered in a variety of flavors for your favorite on-the-to drinks. For a large selection of coffee recipes using Jordan’s Skinny Syrups, click here. For a great selection of cocktail recipes using Jordan’s Skinny Syrups, click here.
Healthy and Full of Flavor Desserts Skinny Mixes and Skinny Syrups are not just for coffee, they can be added to oatmeal, pancakes, protein shakes, smoothies and more Perfectly Sweetened Beverages Countless people enjoy ordering their favorite caffeinated beverages in coffee shops worldwide. Purchasing these beverages can cause your wallet or pocketbook to take a heavy financial toll after a while. Never fear-Jordan’s Skinny Syrups is here! With a wide variety of flavors such as vanilla, mocha, salted caramel, pumpkin, white chocolate and butter toffee, it’s possible to replicate almost any specialty, coffee-based beverage. According to CEO Jordan Englehardt, “Nothing could have prepared us for the overwhelming year-round fans of pumpkin. Our fall line is something we continue to innovate year after year.” Jordan’s doesn’t stop at syrups geared towards coffee. They have an entire line that are exciting and bursting with fruity flavor. These syrups come in delicious flavors like cherry, dragon fruit acai, strawberry rose, lemon elderflower, lemon raspberry, peach, hibiscus passionfruit and strawberry. These are perfect added to soda water or plain water. A yummy calorie-free refreshing drink is so easy with Jordan’s. Jordan Englehardt mentions, “Some of our best-selling products are the Sugar-Free Mermaid Syrup and the Sugar-Free Unicorn Syrup, which recently went viral on Tik Tok when a creator posted recipes for fun, flavored water featuring those flavors.”
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The versatility of Jordan’s Skinny Syrups goes much further than beverages. The syrups can be used for making delicious, healthy desserts. According to Jordan, Skinny Mixes and Skinny Syrups are not just for coffee, they can be added to oatmeal, pancakes, protein shakes, smoothies and more. Our fans love to make their favorite desserts including chocolate peanut butter cups, cheesecake, pudding, muffins and popsicles flavored with our products. The options are truly endless. When asked about her favorite recipes, Jordan Englehardt was more than happy to share with Food & Beverage Magazine. Here are a few of her current favorites, using Jordan’s Skinny Syrups.
How Can I Find Jordan’s Mixes? Jordan’s Skinny Syrups and mixes can be found in quite a few retail stores. TJ Maxx, Homegoods and Bed, Bath and Beyond regularly carry a large assortment of the products. If you prefer ordering online, Jordan’s Skinny Mixes has an online store that carries all of their current products. Don’t want to run out of your favorite syrups? You can even subscribe so that you never run low! Yes. It’s very possible to enjoy the delicious tastes of summer without lots of sugar and calories. Jordan’s Skinny Syrups and Mixes make it possible to enjoy your favorites without any guilt.
Zero Sugar-Added Blueberry Pie Ingredients • • • • • • • • •
7 cups of blueberries (about 36 ounces) 3 tablespoons of cornstarch 2 teaspoons of finely grated lemon zest 1 1/2 teaspoons of ground cinnamon 1/2 teaspoon of salt 1 tablespoon of Cinnamon Vanilla Syrup 1 large egg Sugar-free Pie Crust (store-bought or homemade) 1-2 tablespoons of Simple Syrup
Directions • Prepare for the exquisite taste of fresh blueberry pie by preheating your oven to 400 degrees Fahrenheit. • Add four cups of blueberries to a saucepan over medium heat. Using a potato masher, occasionally smash the blueberries until they have been reduced and broken down. The reduction will take about 15 to 20 minutes. Let the mixture cool. • Add the remaining uncooked blueberries to a bowl with Cinnamon Vanilla Syrup, Simple Syrup, corn starch, lemon zest, cinnamon, and salt. Add the cooled cooked blueberries to the bowl and mix thoroughly. Transfer the blueberry mixture to your pie crust and spread it evenly. • Whisk together an egg with one tablespoon of water to make an egg wash. Brush the egg wash on the pie crust edges and cutouts. • Place your completed pie on a baking sheet and bake for 25 minutes. • Turn down the heat from 400 degrees Fahrenheit to 350 degrees Fahrenheit. Leave your pie in the oven until the crust has turned golden brown and most of the blueberry liquid has evaporated. The reduction will take around 15 minutes. • Remove from the oven and let your pie cool and set. Slice and serve your Zero-Sugar Added Blueberry Pie!
Salted Caramel Espresso Martini Ingredients • • • •
Salted Caramel Flavor Burst 2 ounces vodka 1.25 ounces espresso (chilled) Ice (to serve)
Directions • Combine vodka, 1-2 squirts of Salted Caramel Flavor Burst, chilled espresso, and plenty of ice into a martini glass. Cover and shake vigorously. Strain into a martini glass & enjoy!
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Texture analysis of plant-based confectionery
Replacing established ingredients can affect physical properties to the detriment of texture. How can producers introduce plant-based alternatives and maintain customer acceptance in the confectionery sector?
Gel strength testing is based on industry standards and is particularly important to confectionery texture
‘Plant-based’ is a more appealing marketing label than vegan, and consumer uptake of these foods is on the increase. These alternatives need to hit the sensory mark in terms of visual appeal, smell and taste, but also ensure they don’t fall at the last hurdle; texture. Confectionery is often a treat—texture must be right—and with this sector having such a diverse range of product types, the challenge of controlling consistency is significant.
THREE FLAVOURS OF CONFECTIONERY TEST What makes the confectionery sector’s products particularly sensitive to ingredient substitutions? Unique and interesting textural properties are critical for the success of these constructed products, which often need to deliver on multiple textures in one bite. Already underpressure to review sugar content, plant-based demands add another variable that manufacturers need to control.
The structure of plant-based proteins differs from animalsourced, and this variation impacts mouthfeel in several ways. How crunchy, gooey, chewy or viscous food feels in the mouth depends ultimately on its physical properties— how does it deform when bitten and chewed. Taste alteration is also a strong side effect, and the changes to formulation that may be driven by modifying the taste can also further modify texture.
BAR SNACKS The countline snack bar has diversified into several sectors from pure treat to healthy nutrition. The desired texture is also as diverse—from hard and crunchy to soft and chewy. An indicative test of acceptability is the snap method; replicating deforming and breaking the bar into smaller pieces. The peak force value represents the level of fracturability for a brittle product. Deflection before breakage and work done correlates to a softer texture— whether desired in the fresh sample, or to profile shelf-life through staling. The producer can quantify the impact of the drier, more ‘grainy’ structure of plant-based proteins on products that must fracture in a certain way.
MAKING SENSE OF THE SCIENCE Taste is subjective, but texture is objective. How hard, elastic, springy or sticky a material is can be explicitly measured. A Texture Analyser is an instrument that compresses, shears, bends or penetrates a food sample in a manner replicating a human interaction—squeezing, snapping, biting, chewing—and measures the force needed to do so. The resulting data are correlated to a human ‘expert’ or sensory panel who decide on ideal and unacceptable. Now the brand has a repeatable QA testing system on a machine which indicates a pass or fail that the food texture is on target—ideal for use in production process control departments. Additionally, the level of detail afforded by the results enables NPD food technologists (and universities and research laboratories) to scientifically determine multiple attributes for a complete texture profile analysis (TPA), optimise cooking parameters and evaluate the effect of supplier ingredient variance.
Snapping a confectionery bar is one way to measure quality of texture in fresh product and profile staling degradation
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CREAM ON TOP Semi-solid confectionery products like pour-over sauces and dessert puddings, or components like coatings and fillings rely on a level of thickness to meet texture expectations. A thin, runny consistency is usually synonymous with low quality—and a major challenge for the ‘low-fat’ alternative, before ‘plant-based’ was added to the mix. Here, the differing ability of plant proteins in oil-holding capacity, fat retention and viscosity are the challenges to be overcome in achieving the desirable flow— or, more accurately, resistance to flow. An extrusion test is used to measure the viscous behaviour of a semi-solid food by forcing the sample through a restricted opening (‘forward extrusion’) or allowing the mixture to flow back over the compressing plunger (‘back extrusion’). This method is not only essential to the mouthfeel of the product but also influential in processing machine parameters e.g., packaging filling nozzles. MAKING THE PROCESS GEL Gelling agents are particularly instrumental in contributing to confectionery texture, their concentration providing the desired level of thickness and stability, determining how solid the end product is. The Bloom test is an established
industry standard to explicitly grade the strength of a gel, for consistent performance when used as an ingredient. The test determines the force needed by a specified probe to depress the surface of the prepared gel by 4 mm without breaking. Replacing gelatine with a plant-based alternative, such as agar or carrageenan, requires accurate measurement of equivalence if the texture and flavour is not to suffer.
Chocolate sauces, coatings and fillings may be tested for flow and consistency in their packaging or with a range of precisely engineered extrusion fixtures
AND TO CONCLUDE Hard candy, soft centre, sticky, rich, creamy and smooth; so many confectionery descriptors refer directly to texture, that producers cannot afford to jeopardise customer satisfaction even when one of the most vital ingredients is replaced. In moving to plant-based protein formulations, some sensory markers are a matter of taste, but texture analysis can help to objectively control the rest.
Carl Bramley, Product Manager Mecmesin Texture Analysis Carl.Sales@Mecmesin.com
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Simple, Healthy Nut Milk Made Right in Your Kitchen Nutr is a lifestyle & wellness brand, and creator of the Nutr Machine – a product that makes plant-based milks at the push of a button. You can now make delicious dairy-free milks fresh right at home in minutes. It’s a sleek and compact machine to make a variety of milk recipes, and can be as simple as nuts and water! The machine can make everything from almond milk, to oat, cashew, hemp, soy, coconut milks and more. The machine has 3 heat and blend settings - so you can make chilled milks for your morning, warm coffee creamers, hot lattes and even get creative with recipes like flavored milks, smoothies and other plant-based recipes! It’s lightweight and single serving size helps to reduce food waste, to make just what you need. Store bought milks are often full of preservatives and additives; by making it at home yourself, you can get rid of emulsifiers, gums, binding agents, and even those pesky added sugars and “natural flavors” in your milk. Using the Nutr Machine gives you back that control, and ultimately allows for a healthier lifestyle. Plus eliminate your weekly milk carton waste and live more sustainably! For each Nutr Machine sold, a tree will be planted in your honor through partner organization One Tree Planted. Nutr is here to not only help you make healthier, more eco-friendly choices – but to make it easy. Nutr is set out to change the way we milk.
Homemade Cashew Milk
Homemade Coconut Creamer
Honey Almond Latte
Strawberry Oat Milk
This homemade cashew milk recipe has a super creamy consistency perfect as a cows milk alternative!
Even in the dead of winter, this coconut creamer is sure to whisk you away to tropical summer days - even if only in your mind!
This homemade recipe is an absolute winner amongst even the most sophisticated of coffee connoisseurs. The sweet honey flavor pairs remarkably well with the almonds - its a duo unlike any other! Try our Honey Almond Latte today and see for yourself.
Ready for the ultimate summertime treat? To all the oat milk lover’s out there, get ready to be obsessed with this delicious strawberry oat milk recipe - right in the comfort of your own home! You’ll never want to drink any other kind of milk again. Try it out for yourself and see!
Ingredients: 2x tbsp raw almonds 1x tbsp honey 1/4 tsp vanilla extract 1x Pinch of salt 1x Dash of cinnamon 1x cup water
Ingredients: 2x Tbsp Quick Oats 4x Tbsp Chopped Fresh Strawberries 1x Tbsp Honey 1/4 Tsp Vanilla Extract 1x Pinch Of Salt 1x Cup Cold Water
Add all ingredients to the Nutr Machine and run through one “Warm” cycle. Strain as desired and pour into your favorite mug. Serve and enjoy your honey almond latte!
Add all ingredients to the Nutr Machine and run through one “Room Temp” cycle. Strain as desired and pour into your favorite glass. Serve and enjoy your strawberry oat milk!
Ingredients: 2x Tbsp Raw Cashews 1x Date 1x Pinch Of Salt 1x Cup Water Add all ingredients to the Nutr Machine and run through one “Room Temp” cycle. Strain as desired and serve. Enjoy your homemade cashew milk!
Ingredients: 2x Tablespoons Unsweetened Shredded Coconut 1x Tablespoon Maple Syrup 1/4 Teaspoon Vanilla Extract 1/2 Cup Water Add all ingredients to the Nutr machine. Set to Room Temp or Warm mode and run. Strain the creamer as desired or leave in the pulp for some extra nutrients. Pour the Homemade Coconut Creamer into your favorite coffee and enjoy!
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THE BACKYARD REOPENS IN MIAMI’S LITTLE RIVER NEIGHBORHOOD Lead by Culinary Power Couple Jamila and Akino West, Rosie’s: The Backyard Elevates Its Dining Experience with An Elaborated Menu and Garden Location in Little River
What started as a pop-up is making its transition into its first brick and mortar location in Little River. Rosie’s: The Backyard is reopening within the Miami culinary scene at its new home, owned and operated by hospitality power couple Akino and Jamila West. The backyard location will serve as a temporary home for the eatery while the owners renovate a historic house in Little River where they will eventually operate. Now open with an all-day brunch menu, Rosies: The Backyard is a chef-driven take on Southern American cuisine with subtle Italian nuances and classic techniques. Rosie’s: The Backyard, located at 7127 NW 2nd Ave, is an open-concept space that includes outdoor seating for 70 guests to dine under the shade of a massive Banyan tree among twinkling lights in an enchanting and expansive courtyard. The restaurant is located in Little River, one of South Florida’s oldest neighborhoods that showcases Miami’s culture through local shopping and dining. Rosie’s: The Backyard is bringing a new wave of elevated dining to the area with an open-air patio filled with greenery for a simultaneous connection between the ambiance and food. Rosie’s: The Backyard is centered around a chef-driven menu and focuses on the quality of guests’ experience. The trained culinary professionals will be partnering with well-known restaurants to host monthly dinner parties, offering exclusive experiences on a regular basis including cocktail events, special dinners and more. “Rosie’s: The Backyard, our new location, will offer diners an immersive experience that is a bit more elevated, but in a casual outdoor setting,” said Jamila. “We’ve taken inspiration from global destinations to create the menu, but looked in our backyard to create a dining destination for the whole neighborhood.” Akino and Jamila West have 30 years of experience in the food & beverage industry. Chef Akino West has had a dynamic career working for James Beard award winning Chef Michael Schwartz in Miami, FL and three-Michelin starred NOMA, in Copenhagen, Denmark. Jamila graduated from The Culinary Institute of America and has worked for James Beard award winning Chef Jose Andres via the SLS Hotel brand in Beverly Hills and South Beach, Miami. She then transitioned into front of house management in the Middle East opening multiple locations of Katsuya, a chic Japanese concept with the global trading company, Alshaya.
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WILD M US HR O CKEN AND W AF
E X T E R IO R
Helmed by Chef Akino West, Rosie’s will be featuring classic menu items such as the Smoked Salmon Benedict ($23), a classy brunch dish served on a house-made buttermilk biscuit, topped with a rich and buttery rosemary Hollandaise and garnished with Meyer lemon for a citrusy twist; the Wild Mushroom Polenta ($19), a creamy blend of curated flavors with roasted mushrooms, a delicately poached egg placed on top and garnished with charred kale, parmesan cheese and herb gremolata for a fresh kick; and Pastrami Hash ($19), housesmoked pastrami with sweet potato sformato, charred green onion gremolata and goat cheese. Along with Rosie’s OG, the couple has introduced some fresher items along with more elaborate options for sweets to finish the meal. Butter Lettuce Salad ($16), olives, feta, pistachio, shaved fennel and banana peppers, and an oregano vinaigrette; Cacio E Pepe Omelette ($16), a French style omelet with a cacio e pepe sauce and smoked prosciutto; Deviled Eggs ($6), with crispy chicharrones and chives; and the Burrata ($14), including fresh mango from the West’s personal home, herbs, wildflower honey and grilled sourdough. Originally, Rosie’s was born during the pandemic at the Copper Door B&B, where the West’s first entered Miami’s hospitality scene in 2017.
The B&B was known for its communal breakfast amenity and was praised by guests who left glowing reviews about Akino and Jamila’s family-style meals. The growing demand of South Florida locals wanting to try the guest-only breakfast is what inspired the Wests to open the pop-up. In 2020 the restaurant opened to huge acclaim, with features in Vogue Magazine, The New York Times and Travel + Leisure magazine. The restaurant was also celebrated within the local community. Looking towards the future, the West’s have big plans to expand Rosie’s to a historic home in Little River, which is currently being renovated. Rosie’s: The Backyard is open from 9 a.m. to 3 p.m., Thursday through Sunday serving a diverse range of sweet and savory brunch, approachable craft cocktails and a natural wine list.. For more information, follow Rosie’s on Instagram. ABOUT ROSIE’S: THE BACKYARD Rosie’s: The Backyard is located at 7127 NW 2nd Ave in Little River. Conceptualized and named by couple Jamila and Akino West, Rosie’s: The Backyard is a well-known, soul food concept known for Southern-inspired dishes with a nod to the couple’s formal culinary training in award-winning kitchen’s across the globe. With a quaint and uniquely beautiful dining and patio area, Rosie’s: The Backyard has an array of traditional brunch and breakfast food dishes for all to enjoy.
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