Food & Beverage Magazine - November Issue 2023 Celeb Cover

INDUSTRY LEADERS • TRENDS • BEVERAGE • CUISINE • CHEF • RESTAURANT • HOSPITALITY

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Imported by Marussia Beverages USA | Cedar Knolls, NJ | Cream Liqueur | ABV: 17% | PLEASE DRINK RESPONSIBLY

NOVEMBER ISSUE 2023 COVER IMAGE Cher for Cherlato

PUBLISHER MICHAEL POLITZ Michael@fb101.com DIRECTOR & EDITOR-IN-CHIEF LAUREN KANE Lauren.Kane@fbmagazine.com SOCIAL MEDIA CONTENT MANAGER SHELBY POLITZ Shelby.Politz@fbmagazine.co EUROPEAN FOOD ADVISOR ATTILIO BORRA Attilio.Borra@fbmagazine.co DIRECTOR OF PROGRAMMATIC SALES BARB ROGERS Programmatic@fbmagazine.com ACCOUNT MANAGERS LENORE O’MEARA Lenore.Omeara@fbmagazine.co DAVID JACOBS David.Jacobs@fbmagazine.co AUSTIN VALDEZ Austin.Valdez@fbmagazine.co SUSAN GOLD Susan.Gold@fbmagazine.com CONTRIBUTING EDITORS MICHAEL POLITZ STEPHANIE BLITZ CONTRIBUTING WRITERS DEBBIE HALL LAUREN MCINDOO LENORE O’MEARA SUSAN GOLD SHELBY POLITZ AUSTIN VALDEZ RYAN SLATTERY

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.

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COVER FEATURE

Contents November 2023 Inside this issue 5

Cover Feature: The Goddess of Pop and Gelato

13

Avril Lavigne Kicks Off When We Were Young Festival

17

BeatBox Beverages

19

CaskX Whiskey

21

Ana Torrealba: A Family Legacy Thrives at El Naranjo

25

Formula 1 Weekend Hospitality Preview

29

Ordercube

31

High Tea: Sustainable, Solar Powered Luxury

35

How to Overcome Employee Burnout in the Restaurant Industry

39

Risotto: Attilio Borra

43

Idahoan’s Unseasoned Tater Tumblers

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47

FREE AF Introduced Latest Flavor

51

Hospitality Industry Leader FOH® Opens Showroom in New York City

BEST PRODUCTS FOR GIFTING

55

Inside Off Grid Suite at Sushi Roku

59

Roadside Taco

63

New Jersey Devils And Prudential Center

67

Chef Jimmy de Almeida

71

ECRM Grand Tasting Award Winners

75

The Gilded Age: Cookbook

85

Editor’s Top Pick: Best Products for Gifting

119

Brand Feature: Wonder Juice

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29 PAGE

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THE

GODDESS of POP AND GELATO Cher, a world-renowned American singer and actress with a reputation for recording chart topping hits, has added to her impressive list of accomplishments with the creation of Cherlato. This unique line of artisanal gelato embodies Cher’s love of ice cream with her passion for bringing joy to the lives of others. As you read this article, the Cherlato truck is currently on the move, stopping at iconic locations across the city of Los Angeles!

Unbeknownst to the general public, this praiseworthy dessert has been in the works for quite some time. What began with a serendipitous encounter turned into the perfect pairing for a delicious entrepreneurial endeavor. Back in 2018, Cher came across a gelato shop while traveling in Auckland.

The product presentation and flavors were like nothing she had ever experienced before and Cher knew this was the caliber of ice cream she wanted to make her own.

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As fate would have it, Giapo, the owner, was not on site that day. So Cher followed up her visit with a phone call to discuss the possibility of collaborating on crafting a gelato guaranteed to surpass every ice cream lover’s expectations.

The two didn’t end up meeting in person until Giapo made the trip to California in 2021. By then, Cher and Giapo had shared many exciting ideas with one another and were serious about bringing the concept of Cherlato to fruition in Los Angeles.

“I like to think that our passion for ice cream brought us together, and our working relationship reflects that passion,” said Giapo. “We understand each other’s desire for greatness in both of our crafts, which is something very special.”

Cher recognized and held an appreciation for the experience and artistry Giapo brought to the equation. He and his wife had opened their gelato shop 17 years ago. It was not their first business venture but this time, they were not afraid to take risks or to go into things blindly. Giapo believes this turned out to be a blessing in disguise as it allowed them to challenge the status quo. Standing out from the crowd is ultimately what got Cher’s attention.

“I was on tour in New Zealand and I can simply say that Giapo’s gelato was the best ice cream I had ever tasted. It stood out,” said Cher.

“First, my assistant brought some to me at the hotel. Then when I went to the shop myself, it

was quite special. The whole presentation was completely dazzling — and those gold cones!!!

They were displayed in large apothecary jars and I couldn’t wait to try one.”

Giapo developed these innovative, eye-catching golden cones in New Zealand. They are designed to look like a beautiful jewel and have the ability to captivate any passersby. In Los Angeles, the warmer weather posed a bit of a challenge as the cones melted faster but that didn’t stop Cher and Giapo. They possess an unwavering commitment to providing Cherlato customers with an amazing experience.

Together, they came up with the solution of giving out complimentary white gloves to everyone who orders one of these glamorous cones. As a result, the phrase ‘A white glove and gold lips’ has become a wonderful signature for the brand!

This focus on elevating the customer experience can be seen and tasted in every aspect of Cherlato. Cher and Giapo don’t believe in cutting corners. Drawing inspiration from the resources around them, they make it a point to source as many ingredients as possible from local farms and partners in California. This is how flavors like Venice Vibes, a vegan option featuring a sophisticated combination of mango and tajin, came to be.

Giapo has spent years developing his passion as a gelato creator. He has a degree in food science, which he puts to good use in order to mix unusual flavors together that surprise and delight Cherlato customers. Constantly November Issue 2023 v Food & Beverage Magazine | Page 8

experimenting with new palate pleasing innovative concepts, Cher and Giapo aim to update the menu items every few weeks.

This allows customers to have a different and equally enjoyable experience each time they visit the Cherlato truck.

“When Giapo explained his process to me, it included the highest quality ingredients, organic fruits, artistry, and the need to have the freshest and tastiest ice cream,” said Cher. “He has successfully brought all of this to Cherlato and we are so proud of the response we get wherever we go in Los Angeles.”

According to Giapo, Cher draws on aspects of her life and childhood in her flavor ideas and pushes him to make them shine. Like one of Cherlato’s most popular items, Cher’s Mom’s Cheesecake. Giapo had never made a cheesecake flavored gelato before, and he certainly hadn’t tried the namesake dish

by Cher’s mom. But armed with only Cher’s memory and an old, faded notecard with the original recipe, the two were able to perfect this nostalgia-filled treat. Another flavor that came straight from Cher’s brain was Breakfast at Cher’s Coffee & Donuts, which has also proven to be a total hit. With Cher’s vision and Giapo’s expertise, they are an unstoppable dessert duo.

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As the Cherlato truck makes its way from stop to stop, they have locals and tourists alike singing praises for a fresh final product that goes beyond your typical ice cream — it is a delectable, edible work of art. No boring scoops here! But it’s not just the gelato that stands out among the sea of Los Angeles ice cream vendors. Everything from the name to the truck design has Cher’s style and personality written all over it.

“The Cherlato name came about in the summer of 2018. I was telling my friends the whole story of finding Giapo’s gelato in New Zealand while on tour and how I planned to work with him to create my own ice cream brand,” said Cher. “We were all sitting at the table having lunch and everyone was throwing out ideas for a name and suddenly I thought, Cherlato!”

Just like the destined meeting between Cher and Giapo, some ideas just find each other. When it came time to design the truck, the Cherlato team began going through many iterations from graffiti art to a more old-fashioned, traditional look. None of it was feeling right until Cher came across a photograph she had taken months prior.

The image of Cher in a designer leather jacket eating an ice cream cone enveloped everything: fashion and playfulness with her dessert of choice at the center of it all. Working with an art director, the Cherlato brand embraced an Andy Warhol-inspired design that spoke to Cher’s love for neon and innately electrifying personality.

“Cherlato brings joy to people and our goal is to keep spreading that joy,” said Giapo. “The brand is artistic, delightful and delicious — just like Cher.”

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From the very beginning, Cher’s goal has been to bring Giapo’s exceptional gelato to Los Angeles. As a resident of Malibu, Southern California holds a special place in her heart, making it the right Cherlato flagship location.

That being said, bringing her personally-branded line of gelato to different corners of her home city is likely just the beginning. What is currently a food truck making its way across certain areas of the Golden State has every possibility of expanding to storefronts and making a name for itself nationwide. Bringing Cherlato to life has been — and will undoubtedly continue to be — a delicious entrepreneurial journey. Just like Cher’s No. 1 hit song, Believe, Cher has always believed her own gelato brand would become a fan favorite.

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“Giapo and I just found each other. It all sounds unlikely yet, here we are,” said Cher. “It took five years but my dream to bring Cherlato to Los Angeles has come true. And I can’t wait for everyone to try our gelato that delivers exceptional flavors perfectly paired with feel good vibes.”

Be sure to check out the menu along with one-of-a-kind Cherlato merchandise. You can also track the Cherlato truck to see where they will be scooping next!

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Lauren Kane (Editor-in-Chief of Food & Beverage Magazine), Avril Lavigne, Shelby Politz

Avril Lavigne Kicks Off When We Were Young Festival WITH BEATBOX BEVERAGES AND CELEBRATES HER FOOD & BEVERAGE JULY 2023 MAGAZINE COVER! On October 20th, Avril Lavigne, notable music artist the face and collaborator of BeatBox Beverages’ Creator Series, attended Unite The United & Charity Bomb When We Were Young Festival Bowling Event to Benefit MusicCares, Presented by BeatBox Beverages in Las Vegas. Held at Brooklyn Bowl at The LINQ, the event was the kick off to When We Were Young festival weekend. BeatBox is known as “The World’s Tastiest Portable Party Punch.”

At the event, Avril participated in a fan meet & greet with winners of a nationwide contest hosted

by BeatBox. The winners, from Portland, flew in to meet their favorite punk rock icon and attend the When We Were Young Festival. Avril signed her autograph on custom BeatBox guitars for the winners as well at the VIP Bowling event, which featured her Pink Lemonade Punch BeatBox flavor she co-created as the drink of the evening.

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Sip, savor, and let the party begin!

Lavigne also signed her July Food & Beverage Magazine cover, as she mingled with our editor in chief Lauren Kane and social media manager at the event.

Avril and Lauren were also joined at the bowling celebration by BeatBox founders Aimy Steadman and Brad Schultz, plus VP of Global Marketing Zech Francis.

During the charity bowling event held at Brooklyn Bowl in Las Vegas ahead of the festival weekend, performances took place for attendees from music bands such as Bowling For Soup and Plain White T’s, along with other notable rock bands from the 2000s during the evening, which was to benefit MusiCares.

Pink Lemonade “Party Punch” was launched with Lavigne back in June 2023, as the first of their Creator Series with Lavigne as face and collaborator. According to BeatBox, “this zesty pink concoction packs a punch with a delightful fusion of tangy lemons and a little bit of sweet mischief. With an ABV of 11.1%, it’s like a lemonade stand for adults.

Check out the July 2023 issue for the full story on the collaboration flavor with Lavigne.

Avril Lavigne x BeatBox - Hero Shot - Bowling

Sip, savor, and let the party begin!” The flavor is low in sugar, sold in a recyclable carton which is environmentally friendly,

Visit online: https://beatboxbeverages.com/products/pink-lemonade-11-1-abv

Aimy Steadman (Co-Founder and COO of Beatbox), Lauren Kane (Editor-in-Chief of Food & Beverage Magazine), Brad Schultz Co-Founder, Chief Marketing of Beatbox

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Avril Lavigne signs her Food & Beverage Magazine cover for a fan

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Leading RTD Innovator BeatBox Beverages to Launch Newest ‘Green Apple’ Flavor Timed to Holiday 2023/24 Season Green Apple Party Punch is 11.1% ABV, their latest flavor to join their popular offerings as a leading RTD innovator. The Austin based brand of party punch flavors (which do contain alcohol), is excited to introduce Green Apple, to join their best selling lineup of nostalgic flavors such as Tropical Punch and Pink Lemonade Punch. They invite 21+ consumers to get their taste buds ready for their new Green Apple “Party Punch,” the perfect blend of tart and sweet, with an “out of this world” taste. They compare it to a rocket ship straight to the moon. Green Apple BeatBox is non-carbonated, low in sugar, and packaged in a resealable, eco-friendly recyclable container. Known for their fun packaging designs, Green Apple does not disappoint, with a space themed graphic design featuring illustrated alien characters reminiscent of 80s video games, with 80s throwback items like audio cassette and VCR video tapes. The flavor will roll out over the holiday season and make a big splash at the top of 2024. Additionally, it was previewed over Halloween weekend at a few music festivals around the country, giving their excited and loyal customers a first taste.

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BeatBox Beverages, one of the fastest growing RTD brands to date, currently available in more than 45,000 retail locations. The brand is the fastest growing alcoholic beverage brand on social media and reached over 6 million via music festivals and events throughout 2022 and 2023, with 100+ music festivals and events that were lined up for 2023.

United through a love of music and inspired by the entrepreneurial spirit of Austin, Texas, the founders of BeatBox Beverages set out to create something that could help everyone #PartyBetter. One year later, they made Shark Tank, walking away with the biggest investment the show

Green Apple BeatBox is non-carbonated, low in sugar, and packaged in a resealable, eco-friendly recyclable container.

had made at that time, $1million from Mark Cuban. Later adding on a team of industry veterans from InBev, MillerCoors, Deep Eddy, and Tito’s Handmade Vodka, to name a few – who knew how to develop, launch, and quickly grow authentic brands. Boasting a roster of investors including Mark Cuban, Rob Dyrdek as well as DJs Party Favor, Louis The Child, Good Times Ahead, and many others. BeatBox Beverages’ reputation is secured as a company that creates products that drive incremental profit in high-growth categories with specific expertise in the Millennial and Gen Z target. In 2023 they launched their Creator Series, led by punk pop princess Avril Lavigne, a fan favorite flavor yielding much continued success.

Visit www.beatboxbeverages.com

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CaskX Whiskey Investment Specialists hosted an exclusive Glen Grant 72 VIP Whisky Tasting event on Thursday, October 19th, in Beverly Hills at a private estate. The tasting offered guests the opportunity to experience some of the finest whisky of all time, including the super exclusive Glen Grant 72 Year Old Single Malt Scotch Whisky from Gordon & MacPhail. Hosted by actor and entrepreneur Oliver Trevena, with CaskX Founder + CEO Jeremy Kasler, other VIP notables present included worldwide Mexican soccer star Javiar “Chicharito” Hernandez (LA Galaxy), actors Peter Facinelli, DeVaughn Nixon (Winning Time/Snowfall), Ross McCall, Brock O’Hurn, Cory George, Lorenzo Antonucci, UFC Champion MMA fighter Luke Rockhold, among several others at the intimate affair plus actress Candela Marquez and actress Chaley Rose who performed with Pink Floyd’s Scott Page.

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Only a handful of bottles of the Gordon & MacPhail’s Glen Grant 72 yr old exist and it has been described as one of “the most historically significant whiskeys ever produced.” The total production was limited to 290 bottles, with 200 sold before in pre-allocation before release. The rare and highly collectible whisky, which was presented in a hand-cut crystal decanter, was sold alongside a single one-off NFT artwork and its original by celebrated political cartoonist Harry Harrison, entitled ‘Year of the Dram 1948’ commemorating 1948 [the year the whisky was made] on 20 May 2021 in Hong Kong for a record HK $937,500 (just under £95,000) including buyer’s premium. The current value for the Glen Grant 72 is listed as $126,666.00 for the 1000 ml bottle.

The evening took place poolside featuring Whiskey Cocktails by Old Glory, a distillery partner of CaskX served by expert mixologists, Aged Whisky Tastings by Glen Grant, an exquisite charcuterie and appetizer spread by Marven Marvelous Creations, a delectable Caviar sampling station by Golden Reserve Caviar, and custom glass decanter engraving, all under the Los Angeles moonlight.

One of the top whisky experts in the world, Siddharth Sawkar, was on hand to offer a special tasting experience. Siddharth Sawkar is a global whiskey expert and one of only nine Masters of Scotch currently recognized by the Council of Whiskey Masters. He is an avid collector of old and rare whiskeys, a leading presenter for the Los Angeles Whisky Club.

Live music complimented the evening, featuring an incredible vocalist, actress Chaley Rose (Nashville), paired with keys and strings, and Pink Floyd saxophonist Scott Page.

The event was produced, designed and implemented with decor curated by The Influence, www.theinfluence.com, with vendors such as Del Ray Furniture Rentals, Curbstand Valet, Big 10 Inc, Merch Graphics, Lounge Party Rentals, and Distinctive Event Solutions for Sound and Lighting components. Custom florals were designed by The Influence as well. The location was a private Beverly Hills estate.

Visit CaskX online at https://caskx.com/home/

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INTRODUCING

ANA TORREALBA A Family Legacy Thrives at El Naranjo

By Iliana de la Vega

It is a wonderful thing when you can share your work and passion with your children, and I am lucky to do so with both of my daughters.

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It is a wonderful thing when you can share your work and passion with your children, and I am lucky to do so with both of my daughters. Especially meaningful during Hispanic Heritage Month, it is with pride and joy that I can share this momentous occasion in the story of El Naranjo, Austin’s cherished traditional Mexican restaurant. Today, we introduce my daughter, Chef Ana Torrealba, as the newest Chef de Cuisine of our beloved establishment. This appointment marks not only a continuation of our family’s culinary legacy but also an exciting chapter in the evolution of El Naranjo.

In Mexican culture, the passing down of culinary traditions is not just a practice; it’s a profound act of preserving heritage, a connection to our roots, and a celebration of our diverse culinary tapestry. Food is the heart and soul of Mexican identity, a bridge between generations that transcends time.

Ana’s journey alongside me in the world of cuisine began long before the doors of El Naranjo Austin first opened. It commenced in the vibrant city of Oaxaca, where she witnessed the birth of our original El Naranjo, a place often described as “the soul of Mexico.”

The flavors, the aromas, the laughter, and the shared moments with our patrons were woven into the fabric of her early memories.

In 2006, our family’s culinary odyssey took us across borders, and we embarked on a new adventure by opening El Naranjo in Austin, Texas. This chapter was a testament to our unwavering dedication to Mexican cuisine and our desire to share its sophistication with a wider audience. Ana was there every step of the way, her youthful enthusiasm and boundless curiosity infusing energy into our venture.

Ana’s formal culinary education journeyed through The Culinary Institute of America, where she earned an Associate’s Degree in Baking and Pastry. Upon returning home, she contributed her expertise to our family’s restaurant and local bakeries, garnering recognition as one of Zagat’s “30 under 30” best chefs in Austin in 2015 .

Yet, Ana’s passion for cuisine extended beyond the culinary arts; she sought to understand the very chemistry of food. This quest led her back to Mexico, where she pursued a degree in Food Engineering at the prestigious Universidad Autónoma Metropolitana. Armed with this profound knowledge, she joined me in El Naranjo’s bustling kitchen two years ago.

In Mexican culture, the passing down of culinary traditions is not just a practice; it’s a profound act of preserving heritage, a connection to our roots, and a celebration of our diverse culinary tapestry.

Food is the heart and soul of Mexican identity, a bridge between generations that transcends time.

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As her mother, mentor, and partner in the culinary world, I feel extraordinarily fortunate to share the same kitchen with Ana. The synergy we have developed over these years is nothing short of magical. Ana’s expertise, combined with her genuine love for our craft, will undoubtedly take our culinary team to new heights.

Together, we look forward to continuing our deep dedication to creating memorable dining experiences at El Naranjo.

As Ana steps into the role of Chef de Cuisine, she brings with her an unwavering commitment to preserving the cherished culinary traditions that have defined El Naranjo throughout the years.

Simultaneously, she infuses a breath of fresh air into our restaurant, embracing youthful trends and innovative ideas. Her passion for food and flavor will add a new dimension to the El Naranjo experience, ensuring that every visit remains a memorable culinary journey.

Ana herself encapsulates our shared vision eloquently: “I could not have reached this point in my culinary career without the reliable support of my mother. I am honored to continue the culinary traditions that have been passed down through generations, preserving our family recipes and the flavors that define our heritage. Yet, I also look forward to adding a touch of novelty to El Naranjo, ensuring that we remain vibrant and relevant in the everevolving world of cuisine.”

In the heart of Austin, El Naranjo has always been more than a restaurant; it upholds the enduring power of family, tradition, and culinary excellence. As we embark on this new chapter with Chef Ana Torrealba at the helm, we invite you to join us on a gastronomic journey that transcends borders, celebrates tradition, and embraces innovation. Our culinary legacy continues to thrive, and Austin’s dining landscape is richer for it.

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In every dish, there is a story – a narrative of resilience, adaptation, and the fusion of indigenous ingredients with foreign influences.

Whether it’s the complex mole sauces of Oaxaca, the vibrant salsas of Veracruz, or the delicate flavors of Yucatecan cuisine, each regional specialty is a testament to the enduring legacy of Mexican culinary traditions.

I am lucky that both my daughters and my husband share my love for food. Leading culinary tours through Mexico with my daughter, Isabel, through our Mexican Culinary Traditions program, is a profoundly meaningful experience. As a cultural anthropologist and food journalist, she brings a unique perspective to our journeys.

Isabel understands that food is a tapestry woven from history, people, and place. Together, we guide our guests through the rich histories of Oaxaca, Mexico City, Morelia, and Mérida, unearthing the stories and flavors that make our homeland so extraordinary.

These are journeys of discovery and connection that deepen our bond as mother and daughter, and as lovers of authentic cuisine.

Meanwhile, my husband Ernesto, a trained architect who initially lacked professional experience in the kitchen, jumped in and, as he likes to say, “became my best student.” Together, he and I own and run our restaurant, where our shared passion for food continues to flourish.

Passing down these traditions–through the food at El Naranjo and the trips with Mexican Culinary Traditions– ensures that the mosaic of Mexican flavors continues to evolve, while remaining firmly rooted in the customs and wisdom of those who came before. It is an expression of love, respect, and a commitment to preserving the soul of Mexico, one meal at a time.

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FORMULA 1 WEEKEND HOSPITALITY PREVIEW: LAS VEGAS RACE WEEKEND 2023 INSIDE TURN 66 AT RESORTS WORLD Cmg And Resorts World Present Turn 66 Premier Nightlife Series Over Inaugural Vegas Race Weekend Hosted By Richie Akiva Allē Lounge on 66 Floor at Resorts World and CMG To Host Exclusive Post-Race Programming With Highly Sought After Music Artists and DJs on November 17 and 18 Experiential Industry Leader Corso Marketing Group (CMG), partners with leading Las Vegas Hotel & Casino, Resorts World Las Vegas, to present an ultra-exclusive, premier post-race two-night affair, hosted by globally recognized Hospitality Leader Richie Akiva, over the Inaugural Vegas race weekend. On November 17 and 18, from midnight to 6am, the series will take place perched above Sin City, in the elegant, luxe Allē Lounge on 66. Featuring unmatched 360-degree views of Las Vegas from the Strip and anticipated raceway to the mountains and desert, the space will be transformed into a turnkey nightlife destination for Vegas’ inaugural race weekend, donned as “TURN 66,’’ taking the VIP after-hours experience to new heights.

TURN 66 will play home to the highly anticipated exclusive latenight hospitality series on November 17 and 18, following the evening race and qualifying night run, for a curated room of 300 VIP guests per night. A stellar lineup of highly sought after DJs and music artists programmed by CMG, inclusive of DJ Pee .Wee aka Page 25 | Food & Beverage Magazine v November Issue 2023

Anderson .Paak, Guy Gerber, Ruckus, Vice, Kaz James, DJ Tennis, Carlita, Miramar and Swaylo, with more to be announced. The captivating views will create the most coveted setting for post-race celebrations all weekend. Global Hospitality Entrepreneur Richie Akiva, known for curating the most exclusive parties and events worldwide, will be hosting the two-night affair.

CMG is a strategic creative agency that consistently innovates the industry, producing high-level experiences that further build brand recognition and amplification. CMG provides unprecedented solutions and partner alliances and continues to elevate as a driving industry force behind the most buzzworthy of experiential collaboration, working internationally with the most recognized names such as Adidas®, Heineken®, RH, Red Bull®, Don Julio®, Soho House, Resorts World Las Vegas, and AEG. Resorts World Las Vegas, and Zouk Group, a leading lifestyle and entertainment company from Singapore, curated an ecosystem

of immersive entertainment and lifestyle concepts, creating the Strip’s most buzzed about property since opening in 2021. The resort provides a multiplicity of experiences in one 100,000-square-foot entertainment complex, including the world class Zouk Nightclub, an innovative space pushing the boundaries of dance music and technology with resident headliners such as Zedd, Tiësto, Travis Scott, DJ Snake, and G-Eazy, who are programmed all race weekend long at the property.

“We are thrilled to partner with Resorts World to bring the inaugural Race Weekend energy to the incredible 66th floor Allē Lounge space for TURN 66, to create the ultimate post-race late-night series featuring an exciting lineup of globally recognized DJs from Guy Gerber to Anderson .Paak.” - David Corso, Founder, CMG Heineken® Silver will be the exclusive beer and 0% ABV beer for the late-night series at TURN 66, taking place at Resorts World Las Vegas, with more partners to be announced.

For TURN 66 tables, guest list and sponsorship opportunities, please contact access@corsomg.com.

For additional information on CMG, visit them online at https://www. corsomg.com/ and follow @CorsoMG on Instagram.

“We are thrilled to partner with Resorts World to bring the inaugural Race Weekend energy to the incredible 66th floor Allē Lounge space for TURN 66, to create the ultimate post-race latenight series featuring an exciting lineup of globally recognized DJs from Guy Gerber to Anderson .Paak.”

- David Corso, Founder, CMG

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ABOUT CMG

ABOUT RESORTS WORLD LAS VEGAS

Corso Marketing Group (CMG), is a strategic creative agency that consistently creates high level experiences to solve brand challenges while further building brand recognition. With over twenty years of industry experience, CMG provides unprecedented solutions and partner alliances through their expert team of creators, producing impactful marketing year round. From strategy to design, development to production and activation to amplification, CMG continues to elevate as an industry leader and driving force behind the most buzzworthy of experiential collaborations. CMG works internationally with the most recognized of brands across the consumer, retail, hospitality and technology sectors, with well respected names including Adidas®, Heineken®, RH®, Red Bull®, Don Julio®, Soho House, SHEIN®, Amazon®, Resorts World Las Vegas, Tao Group Hospitality, and AEG. Visit online www.corsomg.com and follow @corsomg.

Since opening in 2021, Resorts World Las Vegas has become the premier destination on the Las Vegas Strip. Developed by Genting Berhad, a publicly traded Malaysian corporation registered with the Nevada Gaming Commission, the $4.3 billion resort is dedicated to providing guests with a one-of-a-kind luxury experience, complete with exceptional service, exquisite design and unparalleled amenities. With over 3,500 guest rooms and suites, featuring modern design and luxurious touches, the property consists of Las Vegas Hilton at Resorts World, the resort’s full-service brand; Conrad Las Vegas at Resorts World, Hilton’s lifestyle luxury brand; and LXR, Hilton’s network of independent luxury properties, which operates as Crockfords Las Vegas, Genting’s internationally renowned ultra-luxury brand. The fully integrated resort boasts a wide range of world-class amenities and services. For more information, rwlasvegas.com or find us on Facebook, LinkedIn, Twitter and Instagram.

ABOUT ZOUK GROUP Zouk Group is a global lifestyle company with establishments that span across nightlife, entertainment, and dining sectors. Its namesake, Zouk, is a 32-year-old nightlife brand known for pushing the boundaries of dance music and propelling Singapore on the global map. Zouk has since evolved into an all-encompassing global lifestyle brand that has expanded into the food & beverage sector with new brands like social gaming bar RedTail, vibe dining restaurant FUHU, curated food hall Famous Foods and more concepts in the pipeline. Zouk Group oversees club and lifestyle entities in Singapore, Malaysia, Las Vegas, and Tokyo, which recently celebrated its grand opening in October 2023. Visit www.zoukgrouplv.com and follow @zoukgrouplv.

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Jay Zheng

Chef and Owner, Koyo New York City, NY

Scan the QR code or visit touchbistro.com to learn more.

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ORDERCUBE Offers the Final Solution for Customer Satisfaction While Increasing Profitability

Inadequate staffing, ambiguous seating arrangements, and disorganized processes—sound familiar to any restaurantgoers during peak hours? It’s a challenge to meet every guest’s needs promptly and efficiently. Inspired by their own experiences as diners, Daniel Pasternak and Igor Suslov founded Ordercube GmbH in 2016 to tackle these issues.

Located in Grafing near Munich, this fast-growing tech company has already expanded its reach to English-speaking markets. By implementing the Ordercube system, restaurants can achieve quicker service, heightened customer satisfaction, and increased revenue. Who wouldn’t want to be an industry innovator with a unique edge?

Restaurants can achieve quicker service, heightened customer satisfaction, and increased revenue.

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The Ordercube is a stylish LED cube that consolidates eight essential features into one comprehensive solution, making it truly unique. It serves as a waiter call system, table planner, candle replacement, reservation tool, feedback mechanism, live tracker, theft deterrent, and payment facilitator—all while offering unlimited range through Bluetooth mesh technology.

The basic functionality of the Ordercube is simple yet effective. Guests who wish to order or pay just tap the ‘SERVICE’ or ‘PAY’ buttons. This signal is then sent to the waiter’s device of choice, be it a smartwatch, smartphone, or tablet. The Ordercube’s customizable color scheme also allows staff to gauge how long a guest has been waiting. When not in use, the LED cube illuminates in its default candle color. At the end of the day or a specific period, restaurant owners can access key performance indicators and statistics, or even use live tracking to stay updated in real-time.

The result? Reduced wait times, increased tips, and higher revenue, all contributing to a significantly improved dining experience.

For more information and to request a no-obligation offer, visit: https:// en.ordercube.de/request

November Issue 2023 v Food & Beverage Magazine | Page 30

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High Tea

Sustainable, Solar Powered Luxury

By Debbie Hall

The Metropolitan Tea Company delivers an exceptional guest experience with a longstanding foundation in sustainable business practices.

From crop to cup, this family-owned business holds a strong passion for tea and aims to share this passion with future generations of tea drinkers while employing green practices that will ensure a greener future.

These practices are a true testament to the power that each individual company has in creating environmental sustainability and global mindfulness. In our third and final article of this eco-adventure series, CEO and President Gerry Vandergrift discusses the company’s multi-faceted approach to sustainable business practices at their factory, in their local community, and around the world.

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In this series, we’ve explored Metropolitan Tea’s efforts in creating a greener hospitality experience. Why are sustainable business practices important to you? As a company that works with agricultural products and the global supply chain, concerns for the environment, sustainability, and governance factor into every facet of our business and every decision we make.

The quality of luxury tea is dependent on the conditions in which it is grown. Therefore, we employ comprehensive environmental protection both at home in Ontario, Canada, and abroad on the tea estates and farms we source. The future of our company, and more broadly, our planet, depends on it.

What inspired Metropolitan Tea to install a solar array panel atop their manufacturing facility? In 2009, our provincial government initiated the Green Energy Act. This notion resonated with our ethos and aligned with our thoughts of a carbon-reduced future.

In total, we have 2,600 solar panels, creating a dual purpose for our roof. We are able to recuperate costs over time by selling the excess power generated to the local power grid. Upon completion in 2012, our rooftop array was the largest in Canada.

How did installing the solar array panel affect Metropolitan Tea’s carbon footprint? This eco-friendly achievement meant that Metropolitan Tea became one of the world’s first tea manufacturers to achieve carbon-neutral status.

Also Energy measures our solar performance, and in a typical year, our solar array avoids: • 1,200,000 pounds of CO2 • 4,000 pounds of SO2 (sulfur dioxide) • 1,200 pounds of ozone-depleting NOx (Nitrogen oxides) In other terms, this is annually equivalent to: • Planting 10,000 trees • Saving 45,000 gallons of gasoline • Saving 288,000 gallons of water What is the energy generation capacity of Metropolitan Tea’s solar array? The annual capacity varies by the amount of sunlight and local weather conditions, but the array can generate 700 kWh at any given moment. Annual total output ranges between 790,000 to 920,000 kWh. To put this in context, an average North American household uses 11,900 kWh per year, meaning, on average, we are producing enough power for 65 to 80 households. In high-density living, households increase by about 10 to 15 percent.

We now produce more than three to four times the electricity required to run our factory. The excess power is transferred to the grid. There is a sense of pride that when we look at our neighboring factories and see the lights on, we know that some of that power comes from our roof.

November Issue 2023 v Food & Beverage Magazine | Page 32

What is Metropolitan Tea’s carbon offset strategy, and how does it work? As wholesalers of agricultural products, we believe it’s our responsibility to offset the carbon we generate each year. The continued goal of our carbon offset strategy is to further reduce our overall carbon footprint while promoting biodiversity in sensitive lands through tree planting, wetland preservation and protecting a carbon-sequestering forest.

In response to the UN’s ‘Plant for the Planet: The Billion Tree Program’ and the Ontario Government’s 50 Million Tree Program, Metropolitan Tea planted and continues to maintain 15,000 trees on a 200-acre tract of land in Southwestern Ontario. Seven different native species were planted to promote biodiversity. One more benefit to offsetting our carbon footprint; we’re proud to say these trees have also created new habitats for species at risk.

Adjacent to our tree reserve, the same tract of land is home to 80 acres of historical wetland. Our tree planting initiative helped create a permanent buffer zone around this wetland to protect numerous species of beavers, endangered spotted turtles, endangered black terns, and countless other birds and amphibians.

Finally, another 80 acres of old-growth forest were preserved.

Each acre absorbs roughly 30,000 pounds / 13607.771 kilograms of carbon annually and is a continued habitat for foxes, deer, porcupines, bears, and many other wildlife.

How does Metropolitan Tea ensure the tea-making process benefits farmers, employees, and consumers? By supporting ethical producers, we can do our part to move the global tea market toward a more sustainable future. Experience has shown us that the most effective way to ensure the safety and integrity of our products and the ethical treatment of workers and communities is by visiting our suppliers in their countries of origin. Onsite audits by authorized staff verify the supplier’s full compliance with our quality, social equity, and environmental protection requirements.

They also help us grow the relationships that allow us to bring consumers the best teas on the planet.

What does the company look for when considering the well-being of family tea and herb farming enterprises, and what benefits does this offer? Through decades in the tea business, we’ve developed strong ties with growers and their families all over the world. Some of our supplier relationships date back more than 30 years. This

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allows us to buy teas on tea estates known for quality, social equity, and environmental stewardship during peak seasonal crop times.

To either approve a new supplier or maintain a relationship with an existing supplier, we must see evidence of the following when we conduct our audits: • Fair compensation throughout the whole supply chain • Compliance with laws and food safety regulations • Safe working conditions and appropriate protective clothing for the work being done • 100 percent prohibition of child labor • Suitable housing provided for workers and families • Medical policy or an onsite clinic or hospital for workers and their families • Education plan in place for workers and their families. This may include an onsite or local school with free education provided • Reinvestment in upgrades and maintenance to ensure longterm economic viability Metropolitan also supports farmers and tea growers who share our environmental commitment. Efforts to protect the tea farm’s habitats, soil conservation, and integrated crop management support a greener planet and can improve crop yields by creating a healthy microclimate.

While the effects of climate change continue to make headlines around the world, Metropolitan Tea is proud of the work we’ve done to help mitigate the environmental impact of our business.

Throughout this series, we’ve discussed the potential for luxury tea within the hospitality industry by creating added revenue potential and a curated and memorable guest experience. But we hope our readers have been inspired by the greater impacts their choices can make when it comes to tea. The Metropolitan Tea Company offers true luxury from crop to cup. Behind every delicious sip is a cascade of intentional, positive impacts that give back to the planet, from sustainable tea gardens to compostable packaging materials—each cup of tea leading to a greener future.

To learn more about The Metropolitan Tea Company and integrate sustainable luxury tea into your business, visit www.metrotea.com.

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HOW TO OVERCOME

Employee Burnout IN THE RESTAURANT INDUSTRY

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By Lissa Bowen, Chief People + Culture Officer for Full Course The U.S. continues to face unprecedented labor challenges including filling open positions, rising costs and inflation. The restaurant industry has its unique blend of circumstances that add fuel to the fire. Labor challenges, specifically employee burnout, are at an all-time high.

WHY IS BURNOUT HAPPENING? Even before COVID-19, a 2019 study showed that 80% of hospitality employees suffered from burnout. Long hours, demanding work, persistent understaffing and poor work-life balance resulted in increased turnover and absenteeism; however, the unprecedented stress of the pandemic forced restaurants to lay off staff, and the industry has not gained its footing to attract the personnel lost.

How to Spot Burnout Symptoms The service industry is unique in that even in the most optimal conditions, restaurants churn at full speed at all times. Stress is constant, and without the resources to manage it, managers may see the following in their employees: Ἧ Ἧ Ἧ Ἧ Ἧ Ἧ Ἧ Ἧ Ἧ

Continuous irritability Apathy Cynical attitudes Belief that doing their job doesn’t matter anymore Anxiety Exhaustion Lack of motivation Impacts of burnout on business Physical symptoms like headaches, dizziness and insomnia

If restaurant leadership doesn’t address the issues, it leads to poor financial results, decreased employee productivity, dissatisfied guests, higher turnover rates, a more pronounced toxic culture, loss of brand reputation and an overall negative impact on the future of the restaurant industry.

Solutions to Tackle Burnout INCREASE HAPPY BRAIN CHEMICALS: Managers should meet employees where they are and provide what is important to succeed on the job. Most importantly, with burnout, managers must understand the impact of brain chemicals and create situations and experiences to jump-start the happy chemicals: Dopamine: Reward chemical that kicks in when people try something new or complete tasks Serotonin: Mood stabilizer created by getting sunlight, exercising or eating a healthy diet Oxytocin: Love hormone activated by spending time with friends or doing something nice for someone Endorphins: Relieves pain and is secreted when exercising, meditating or laughing

CREATE PSYCHOLOGICAL SAFETY: When managers include employees in decision-making, are open to feedback and show they are engaged, they create an environment absent of interpersonal fear where employees are more likely to innovate and adapt to change. Committing to regularly scheduled check-ins and having frequent conversations creates passageways for growth.

PROMOTE SELF-AWARENESS AND SELF-CARE: Taking care of the body, mind and spirit is at the crux of happiness, productivity and engagement. Managers may assume employees have the necessary tools to achieve self-care, but the better bet is to teach them how to be more successful at self-care. One of the simplest stress-reducing practices involves teaching team members to box breathe, a technique Navy Seals use breathing technique before entering high-pressure situations. It increases oxygen to the brain, stimulates the parasympathetic nervous system that releases positive endorphins, reduces heart rate, decreases anxiety and improves focus. Other simple tactics include a step contest to see which employee gets the most steps in two days or having a walking meeting with an employee.

November Issue 2023 v Food & Beverage Magazine | Page 36

IDENTIFY CAREER INTERESTS AND SET GOALS: All employees are born with innate interests and passions, and it is the manager’s job to help them see where these can take them. Once a quarter, managers should discuss career development and ask employees what they want to learn in the next three months, how this will help their career and what they can do to help with this goal. Managers should then find ways to tie that career development into the employee’s current work, create SMART goals (Specific, Measurable, Achievable, Relevant and Trackable) and follow up to see what progress has been made and what they need to hit the goals.

When people learn to do this early in their careers, they learn accountability, and statistics show that people who set and achieve goals are promoted more frequently.

COMMUNICATE CORE VALUES AND PROVIDE EDUCATION FOR SUCCESS: Putting restaurant culture at the forefront is paramount. When managers articulate the core values, systems, behaviors and expectations, the employee experience is elevated because they know what the brand is built upon and what it believes in. Continued education is the final ingredient to prevent employee burnout and the foundation of Full Course’s educational mission: cultivating the future of the restaurant industry one leader at a time. Employers must provide restaurant-specific training and resources to be an effective team player. Education grows future leaders from within the company.

With 67% of restaurants reporting being understaffed, it is important to invest in education and continued development to retain employees and prevent burnout. Offering a culture that is more attractive than that of competitors will prove to be the best investment for future growth and earnings. The power to transform the restaurant industry lies in the hands of those who lead and serve. Leaders who implement these solutions and prioritize the well-being of their teams can be the catalyst for change, setting a positive example for the entire industry.

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The power to transform the restaurant industry lies in the hands of those who lead and serve. Leaders who implement these solutions and prioritize the wellbeing of their teams can be the catalyst for change, setting a positive example for the entire industry.

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Risotto is a classic Italian dish that has a rich and fascinating history. This creamy rice dish has deep roots in Italian culinary traditions and has evolved over centuries to become a beloved staple in Italian cuisine. The history of risotto is not just a tale of a delicious dish, it’s also a testament to the creativity and resourcefulness of Italian cooks.

The origins of risotto can be traced back to the north of Italy, specifically the regions of Lombardy and Piedmont. The earliest precursor to risotto was a simple rice porridge that dates as far back as the 11th century. Rice, which is not native to Italy, was introduced to the region through trade with Asia, the Middle East, and North Africa. Initially, rice was considered a luxury item and was primarily used in desserts and other sweet dishes.

It was in the 14th century that rice began to be cultivated more widely in the Po Valley of northern Italy, and it gradually found its way into savory dishes. The wetlands and rice paddies in the region provided the ideal conditions for rice cultivation, and this led to the development of new rice-based dishes, including what we now know as risotto.

Risotto as we recognize it today started to take shape in the 18th century. The essential ingredients, rice, broth, and cheese, came together in a recipe that highlighted the creaminess and rich flavor that is characteristic of risotto.

In the province of Vercelli, Piedmont region, there is a town called Arborio, and in the early 1940’s Dr. Domenico Marchetti an agronomist born right there, wanted to dedicate a variety he selected.

It’s an intersection of two varieties of the time, the Vialone (not to be confused with the Vialone Nano today), and the Lady Wright, an american forgotten variety, and then introduced fully in rice production in 1967. Arborio rice is known for its high

starch content, which gives risotto its characteristic creaminess. Today this variety of rice is also grown in the U.S. in states such as California and Texas.

Arborio rice is short, fat, and slightly ovalshaped with a pearly white exterior. There are various size designations, of which super fino, the largest grain size, is the one most commonly used in the United States. Arborio rice is high in amylopectin, a starch present in rice. Because it undergoes less milling than ordinary long-grain rice, arborio retains more of its natural starch content. Cooking the rice releases this starch, resulting in a firmer, chewier, and creamier rice compared to other kinds of rice. Although Arborio is among the most common rice known all over the world to cook a risotto, in Italy the variety most used for this dish is called Carnaroli. Carnaroli rice was born in 1945, thanks to the crossing of two varieties already present: Lencino and Vialone Nano. It was grown in the rice fields near Paullo, in the province of Milan, owned by Ettore de Vecchi. According to sources, rice was named after a commissioner of the National Rice Authority, Dr. Emiliano Carnaroli. This product was marked on the Varietal Register (which is responsible for classifying all the products of Italian agriculture, including rice) only in 1974.

It was registered again in 1983 and its conservation passed from Achille de Vecchi di Paullo to the Ente Nazionale Risi, thus finally becoming a stable product. It is currently under strict control, just like all other Italian excellences. It is grown mainly in the area of the delta on the river Po, in Piedmont region and in the Lomellina area in Lombardy. It is important to buy it in regulated places, such as supermarkets, or else you will need to pay high attention. In fact, there are some similar rices, such as Carnise and Keope, which are sometimes sold as Carnaroli rice. The Carnaroli package must have the word CLASSICO on it to certify that it’s a 100% Carnaroli rice.

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The differences between Carnaroli and the Arborio rice are: Absorption of Liquid: Arborio rice tends to absorb liquid more quickly during the cooking process, which can lead to a slightly softer texture in the final dish. Carnaroli rice, with its higher amylose content, absorbs liquid at a slower rate.

Cooking Time: Arborio rice typically cooks a bit faster than Carnaroli. It usually takes around 12-14 minutes to reach the desired consistency when preparing risotto. Carnaroli rice requires a slightly longer cooking time, often around 15-20 minutes, to achieve the perfect texture. This extra time allows for more control over the cooking process.

Versatility: Arborio rice is more readily available and widely used in many risotto recipes. It is a good choice for dishes where a creamier texture is desired. Carnaroli rice is preferred by professional chefs and connoisseurs who appreciate its ability to maintain a firmer, separate grain structure. It is an excellent choice for more complex risotto recipes and dishes that require a distinct creamer yet an al dente texture.

Number of servings: Arborio rice is more commonly used domestically because the amount of servings usually don’t exceed 10 people. This allows the rice grain to be still creamy and compact when served. Carnaroli rice holds its texture better even if it’s cooked for a large number of portions since it holds its texture and it releases the same amount of starch for a creamy result.

In Italy rice is certified and protected by several consortium and nowadays there are many schools that teach more about it and there are even courses to become a Rice Sommelier that teach all of its features and senses when still raw. I’m honored to introduce to you a true Rice Sommelier that will share some interesting facts about it.

Let’s meet Valentina Masotti.

Valentina Masotti is an author and a certified rice sommelier. She holds lessons for Acquaverderiso, the first and only Italian company that applied sensory analysis to the rice.

She’s also a wine sommelier, she has published cookbooks on rice and offers online classes in Italian and English. Her website is www.ricesommelier.com Let’s talk Risotto: Valentina, what is the typical rice to make a risotto?

The typical rice for risotto has a long grain. What does it mean? A long and oval grain, much larger than the slender asiatic rices. It has an opalescent spot inside and in Italy we call it “pearl”. The traditional italian rices for risotto are: Arborio, Carnaroli, Roma, Baldo, S. Andrea, Vialone Nano.

The Arborio and the Roma rice are among the most known rice to cook risotto in the U.S., why do you think that is? Arborio has a large distribution because it is also cultivated in the U.S., but it’s mainly famous together with the Roma kind because of the Italian sounding.

Arborio was widespread in Italy until the 90’s, but nowadays it has almost disappeared and replaced with similar rice like Carnaroli. The same destiny for Roma. When you buy Arborio and Roma in the USA you are probably buying just a fantasy name, but not the real Italian cultivar.

What should a consumer look for when he buys a package of rice? The consumer should check warranty seals, like the international seal PDO and PGI. When you buy Arborio, Carnaroli and other rice with the PDO or PGI seal you are sure to buy the authentic Italian one. The same if you find the seal “Classico” near the rice name. You could also look for the cultivation country on the label: even if it’s not mandatory outside of Italy, some producers could voluntarily write it on the packaging.

How is the culture on rice changing in Italy and in the world?

In Italy younger generation people like more ethnic dishes like sushi and pork, that’s why in Italy the second most cultivated rice is a sushi type. But in the rest of the world italian risotto rice is still the most appreciated. As per the Rice producers, today are working to improve precision farming and instruments to move towards production sustainability. Organic farming are growing, even though are still a small niche, but farmers are applying strategies and especially a kind of culture that requires less or no water in the fields to preserve this important element.

What do you do to teach and spread more info about this wonderful product? I work a lot with chefs and I post on the web and through the social media lots of contents and recipes.

I’m proud to announce that in December I will be holding a FREE Webinar with the chef Attilio Borra about Italian rice and risotto making. We’ll be in an historical location, an authentic rice farm in a country of northern Italy, in which the participants can discover the secrets of rice and learn how to make a real Italian risotto. You may contact Chef Attilio for all the details about this webinar, we look forward to see many of you ready to cook with us.

November Issue 2023 v Food & Beverage Magazine | Page 40

Risotto is not just a dish; it’s a culinary masterpiece with a rich history that reflects the evolution of Italian cuisine. It has become a symbol of Italian gastronomy and is celebrated for its versatility, depth of flavor, and the meticulous preparation that goes into each plate. Whether enjoyed as a simple comfort food or a gourmet delight, risotto continues to be a timeless favorite for food lovers around the world.

The secret to cook an exceptional risotto lies in the technique, patience, and, of course, the quality of the ingredients used.

In this recipe, I will demystify the process and provide you with step-bystep instructions on how to create a delicious risotto that will impress your family and friends. Whether you’re aiming to prepare a classic mushroom risotto, a vibrant seafood version, or any other flavor combination your heart desires, this guide will equip you with the skills and knowledge to make a restaurant quality risotto in the comfort of your own kitchen. So, roll up your sleeves, gather your ingredients, and let’s embark on a culinary journey that will lead you to a bowl of savory, creamy, and utterly delicious risotto typical of this autumn season:

Porcini Mushroom Risotto.

INGREDIENTS FOR 4 PEOPLE: • • • • • • • •

2 cups Carnaroli or Arborio rice (serving portion about 80grams per person) 2 oz dried porcini mushrooms, 1 and half oz fresh porcini mushrooms 5 cups vegetable broth (kept hot) 1 cup dry white wine 4 tablespoons of butter (must be kept in the freezer until right before it’s used) 1 cup grated Parmigiano cheese 4 teaspoons of truffle sauce or compote Salt taste

INSTRUCTIONS: •

•

•

•

Rehydrate the Dried Porcini Mushrooms by placing them in a bowl and cover them with warm water. Let them soak for about 30 minutes until they become soft. Once rehydrated, drain them and cut them not too finely. Save the mushroom soaking water for later. If you use fresh porcini mushrooms, clean them well and sauteed them few minutes in a pan with a drop of olive oil and a little parsley. Once they are cooked, set them aside.

Use a pot that should be about 12 inches wide and 8/10 inches tall, do not add oil, or any other condiment in it, heat it and add the rice. Start stirring well just so the rice doesn’t stick and burn. During this process it’s the only moment in which you can add the salt. To know when the rice is ready, look at the colour, it should be translucent at the edges, but if you are not a professional, a more easy way is to touch the grains with your hand, when it’s hot enough that it burns, it’s ready. At this moment deglaze with white wine and stir. Allow the wine to cook and evaporates all the alcohol, stir until it’s mostly absorbed by the rice. At this point, begin adding the hot vegetable broth one ladle at a time, stirring constantly. The broth level should barely cover the rice level. Wait for the liquid to be mostly absorbed before adding the next ladle. Halfway in to the rice Cooking, add the rehydrated mushrooms and the water used to soak them in, or the fresh sauteed mushrooms you set aside earlier. Keep stirring and add broth until the rice is creamy and cooked to the desired level of doneness. This typically takes about 15-18 minutes depending on the kind of rice you use. Once fully cooked, turn off the heat, and add the butter directly from the freezer. This thermal shock is necessary for the saturated fat of the butter to be absorbed by the starchy cream instead of just melting and add an oily layer on top of it, stir well until the butter is fully melted. Now add the grated Parmigiano, stir it as well until fully absorbed.

Plate the porcini mushroom risotto into your serving dish, give few hits on the bottom of the plate just so the rice spreads evenly in the dish, add a teaspoon of truffle sauce or compote on top, and enjoy your meal.

I hoped you liked this article, if you have more inquiries on this subject or want to know more on the Free Rice Webinar I will be holding in December, please write me on attilio.borra@fbmagazine.co. As always until next time: I see you in the kitchen. Ciao

Page 41 | Food & Beverage Magazine v November Issue 2023

Risotto is a classic Italian dish that has a rich and fascinating history.

This creamy rice dish has deep roots in Italian culinary traditions and has evolved over centuries to become a beloved staple in Italian cuisine. The history of risotto is not just a tale of a delicious dish, it’s also a testament to the creativity and resourcefulness of Italian cooks.

Attilio Borra Chef, Food Advisor, Editorialist Passion moves the world and other stars, and it is precisely the passion that over the years has led Chef Attilio Borra to commit himself with dedication and professionalism to the world of food. Born in Puglia, the “hill” of the Italian boot, since he was a child, as often happens, he got immediately involved with the food activity thanks to his family and his mother. They reveal to him the aromas and flavors of Mediterranean cuisine within the walls of the house and on the stalls of the local fresh market; so among the scents of the homemade tomato sauce, the fragrance of the fresh orecchiette, the crunchiness of nonna’s famous meatballs, and a good pasticciotto with custard and black cherry, Chef Attilio began his great journey.

He was still a teenager when he left his home for the first time to move in Belgium, first to Antwerp and then to Brussels, to gain experience in international restaurants. At the age of 18 he then landed in the United States where he completed his college studies in LA. and started to work in Italian restaurants bringing know-how but above all his culture, creativity, and innovation in the dishes he prepared.

It was precisely the desire to innovate and to study new recipes that led him to notice the changing in the food industry and consequently in the eating habits of the consumers. So, after 35 years behind the kitchens, at the age of 50, he decided to go back to school, to further deepened his culinary studies.

He graduated and specialized on: Gluten Free Baking, Healthy Eating, Nutrition, Food preservation.

Today he’s a private Chef and a consultant for several Italian producers but most importantly he’s an Ambassador of the Italian Cuisine in the world and a Qualified Expert on Health food, Nutritional Aspects and Cooking Techniques. He’s been very active domestically by been a speaker at conferences and seminars to raise awareness among the audience. It was 2 years ago that his path crossed the F&B magazine, and their common ideas and initiative on food were shown through the activity on the social network ClubHouse. Today Chef Attilio is also an editorialist of the magazine, this column is a great opportunity to share with all the readers his passion. He will explore with you the various aspects of food that make it such a unique and special experience: the importance of passion, origins, nutrition, tradition and unique ingredients in creating a memorable dining experience.

His favorite quote is: “Food is an essential part of our daily life. It is not only a source of nourishment, but also a mean of expression, culture and tradition. When I cook I speak a universal language that connects people from different parts of the world. A good meal can evoke emotions, memories and experiences that last a lifetime.”

November Issue 2023 v Food & Beverage Magazine | Page 42

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Idahoan’s Unseasoned Tater Tumblers A Culinary Game-Changer

Page 43 | Food & Beverage Magazine v November Issue 2023

Article submitted by Richard Hoelzel CDM, CFPP, FMP; Corporate Executive Chef, Idahoan® Foods

In the world of foodservice, the quest for innovation is neverending. I’m excited to introduce a culinary game-changer that’s set to revolutionize your menu – Idahoan® SHREDS Tater Tumblers® Unseasoned Mix. As a chef, I can confidently say that these tater tumblers are a game-changer for any establishment looking to offer delicious, versatile, and customizable dishes that cater to a wide range of tastes and preferences.

Here are some ways you can elevate your menu with these tater tumblers:

What sets Idahoan’s Unseasoned Tater Tumblers apart from the crowd is their unique and unmatched versatility. These tater tumblers arrive unseasoned, providing chefs with a blank canvas to craft signature dishes that stand out from the competition.

As chefs, we know that our patrons have diverse tastes, dietary restrictions, and cultural preferences. With Unseasoned Tater Tumblers, we have the freedom to create dishes that cater to all these nuances. Whether it’s a classic comfort food or a trendy fusion dish, these tumblers can do it all.

• Simple and Sophisticated Options: For diners looking for a more elevated take on classic dishes, Idahoan® SHREDS Tater Tumblers® Unseasoned Mix is a clear option. Used for a twist on classic dishes like Poutine or as a bread substitute for sliders or mini sandwiches, these tumblers bring crispy bites of deliciousness for even the most refined palates.

Unseasoned Tater Tumblers are not just versatile; they’re also incredibly easy to work with. They can be prepared in a variety of ways; Combi Ovens, TurboChef Ovens, conveyer ovens, and deep fryers are all great options to create these crispy tumblers.

Whether you’re a seasoned chef or a novice in the kitchen, you’ll appreciate their convenience and consistency.

Unseasoned Tater Tumblers are not just versatile; they’re also incredibly easy to work with.

• Global Flavors: Experiment with global cuisines by incorporating Unseasoned Tater Tumblers into dishes like Spanish Patatas Bravas, Indian Aloo Gobi, or Japanese Korokke. The possibilities are limited only by your creativity.

• Customizable Sides: Offer your patrons the option to customize their sides by serving Unseasoned Tater Tumblers with an array of toppings and sauces. It’s a surefire way to please even the most discerning palates.

Idahoan has been a trusted name in the potato industry for decades, and our commitment to quality shines through in every product we offer. Unseasoned Tater Tumblers are no exception.

Made from premium Idaho potatoes, these tumblers are not only delicious but also a testament to our dedication to providing the finest ingredients to chefs worldwide.

In a culinary landscape where innovation and versatility are paramount, Idahoan’s Unseasoned Tater Tumblers stand out as a must-have addition to your foodservice arsenal. With these tumblers, you have the power to create memorable dishes that cater to a diverse clientele, all while maintaining quality and consistency. Idahoan’s Unseasoned Tater Tumblers – the culinary canvas for your culinary creativity.

November Issue 2023 v Food & Beverage Magazine | Page 44

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Leading NonAlcoholic Cocktail Innovator FREE AF Introduced Latest Flavor, Cucumber G&T, On International Gin & Tonic Day Ahead Of The Holiday Season, Free AF Beverages Encourage The Sober Curious To Explore A Different Relationship With Alcohol

Having launched for International Gin & Tonic Day, Free AF Drinks, the leading RTD non-alcoholic innovator offering a delicious pre-made cocktail alternative, announced Cucumber G&T, their fifth flavor introduction. Free AF continues to pave the way for a new generation of individuals who are interested in exploring a different relationship with alcohol, appealing to the sober curious movement. With their mission to create a conversation and community for the sober curious, Free AF Drinks continues to normalize an alcohol-free lifestyle. Their in-demand range of alcohol free drinks offer a delicious, sophisticated, and wellness infused option for those seeking liquor alternatives complete with their signature Afterglow™.

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“I set out to develop a range of drinks that offer the taste and experience of alcoholic beverages without the alcohol content. One of the key aspects of Free AF Drinks’ approach is our range of alcohol free options...

Lisa King, Founder Free AF are enhanced with Afterglow™, a 100% natural botanical heat extract mimicking the pleasant warmth of alcohol, without the hangover. The RTDs are low in sugar, low in calories and gluten free. The newest and much anticipated flavor addition, Cucumber G&T, perfect for holiday entertaining, joins their popular flavor collection inclusive of Paloma, Apero Spritz, Cuba Libre and Vod%a Spritz.

The Free AF flavor portfolio is now available at Sprouts nationwide as well as for ordering via their ecommerce site, (https://us.af-drinks.com/), and Amazon.

Free AF is the award-winning functional non-alcoholic beverage line created

by Lisa King, the renowned founder of New Zealand social enterprise Eat My Lunch. King aims to shake up the beverage industry with this innovative liquor alternative. Since their launch in 2020, Free AF Drinks has aimed to cater to the growing sober curious movement and provide a refreshing alternative for those looking to cut back on alcohol.

The sober curious movement has been gaining momentum in recent years, with more individuals opting to reduce or eliminate alcohol from their lives. Free AF Drinks recognizes the importance of supporting this growing community and aims to create a safe and inclusive space for them to connect and share their experiences.

By fostering a conversation around sobriety and offering resources, Free AF Drinks hopes to inspire and empower individuals to explore alternative ways of socializing and enjoying beverages.

“I set out to develop a range of drinks that offer the taste and experience of alcoholic beverages without the alcohol content. One of the key aspects of Free AF Drinks’ approach is our range of alcohol free options. Whether it’s our new refreshing Cucumber G&T or our take on an Aperol Spritz, Free AF has something for everyone looking to enjoy a desirable and full-flavored beverage that still provides satisfactory taste, without the alcohol.” - Lisa King, Founder Since the launch of Free AF Drinks, Lisa King and her team remain committed to challenging the status quo and revolutionizing the beverage industry. Their dedication to providing alternatives for the sober curious movement aligns with their mission to make a positive impact on society.

Free AF Drinks understands that the journey to an alcohol-free lifestyle can be challenging, and they are committed to providing support and resources to those who are curious about sobriety.

Free AF also offers educational content and tips on transitioning to an alcoholfree lifestyle, helping individuals navigate this new and exciting chapter in their lives.

To learn more about Free AF Drinks and join the conversation, visit their website and be a part of the #AFDrinks #FreeAF community. Whether you’re sober, curious or simply looking for a sophisticated nonalcoholic option, Free AF Drinks is here to provide support and flavorful alternatives. For more information about Free AF Drinks and their range of alcohol alternatives, visit www.af-drinks.com or follow them on social media at @sobercurious_af.

November Issue 2023 v Food & Beverage Magazine | Page 48

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November Issue 2023 v Food & Beverage Magazine | Page 50

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There’s a New Hit Show(room) in the Big Apple Hospitality Industry Leader FOH® Opens Showroom in New York City

By Ryan Slattery

FOH® is ready for its close-up. The female-owned global foodservice and hospitality innovator has opened a luxury showroom at 41 Madison Avenue in the Flatiron District of New York City.

The New York showroom will feature a wide selection of smart, trendforward, commercial-grade products (tabletops, buffet and hotel items, among them) from the company’s two brands, Front of the House® and room360®.

“New York is a pinnacle when it comes to hospitality,” says partnerships manager Joessy Torres. “We’re honored to be situated at the active epicenter of such a storied scene. New York really is the capital for all who seek the ultimate hospitality. We’re truly thrilled to be part of an illustrious community at the apex of this journey.”

While this is the company’s fourth showroom–others are located in Miami, the company’s main headquarters, Chicago and the Netherlands– Torres says she expects the New York location to attract major attention from “a wide variety of hospitality professionals, from media outlets to chefs and architects.”

“Each showroom offers a unique experience, with shared collaborative spaces and various products to explore,” she explains. “Our inviting space within the Flatiron District is the destination for creatives, decorators and trendsetters who come in search of inspiration from the industry’s best.”

To visit the showroom and browse the FOH® collections first-hand, clients first need to schedule an appointment online. Showroom visitors will have the ability to request product samples and place orders in real

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time while at the venue. Clients can also work with representatives remotely to plan projects and order materials to ship worldwide.

For 20 years, FOH®’s innovative design team has collaborated with companies to supply tailored industry solutions. For example, Torres says working “to provide hotel partners access to chic, multi-functional, and well-priced collections” under its room360 brand, FOH® has designed and manufactured everything from “stylish in-room accessories to distinctive tabletop and buffetserving solutions.”

Hundreds of new products are introduced and brought to market each season. Garnering the most attention at the moment are colored porcelain collections: Bevel, Kiln and Artefact, Torres says.

“These collections are excellent this time of year,” she says.

“These pieces are sure to make a statement and add a special touch to your tabletop. The bold colors are guaranteed to create an eye-catching spectacle and bring a pop of color to the room.

You’ll be amazed by the vibrancy each piece adds.”

“Each showroom offers a unique experience, with shared collaborative spaces and various products to explore,” she explains.

November Issue 2023 v Food & Beverage Magazine | Page 52

On the hospitality side, it’s a small item with big perks. The Miami soap dispenser (which has been nominated for an award at this fall’s Boutique Design Show) has a state-of-the-art refill window that allows housekeepers to quickly assess how much soap is left, allowing for more efficient workflow with less waste.

Another aspect setting FOH® apart from its competitors is the company’s commitment to sustainability. The company offers a wide range of eco-friendly products, including plateware, utensils and buffet-style presentation items to help companies reduce their own carbon footprint.

And despite what you may read, buffets are back.

“We’re passionate about fiercely advocating and actively participating in environmentally conscious practices,” Torres states, adding that the company sources environmental-friendly materials like poplar wood, sugar palm and fir wood for its drinkware and lifestyle products.

“We’re noticing an overwhelming desire for buffetstyle dining,” Torres shares. “It seems like people are really drawn to returning to the community atmosphere of a shared meal.”

FOH® is designing buffet stations for more functionality. The parts are modular so clients can add only the ones that suit their specific needs, she says.

And speaking of specific, FOH® has the ability to customize products in-house allowing the company to quickly turn around an order that calls for incorporating a company logo, images or artwork with decals, as well as add creative laser etching and Metroweave® vinyl cutting technologies.

“From our sustainable ranges that include Servewise® to our award-winning Platewise® crafted from bamboo pulp, we’re dedicated to contributing to the ecosystems health and longevity.”

Those interested in exploring FOH® collections, can visit the company’s website, Fohworldwide.com, to request a consultation.

“We’re passionate about fiercely advocating and actively participating in environmentally conscious practices,” Torres states

Page 53 | Food & Beverage Magazine v November Issue 2023

MUSIC MATTERS TO YOUR CUSTOMERS NEW STUDY CONFIRMS MUSIC CAN INCREASE REVENUE AND BUILD CUSTOMER LOYALTY

89%

OF MILLENNIALS SAID THAT GOOD MUSIC MAKES A MORE MEMORABLE EXPERIENCE

NEARLY

86%

70%

WOULD RECOMMEND THE ESTABLISHMENT IF THEY ENJOY THE MUSIC

86%

WOULD RETURN TO AN ESTABLISHMENT IF THEY LIKED THE FEATURED LIVE MUSIC

80%

OF MILLENNIALS SAID THAT HAVING NO MUSIC NEGATIVELY IMPACTS THEIR EXPERIENCE

SAY THAT MOST OF THE RESTAURANTS AND BARS THEY FREQUENT HAVE MUSIC PLAYING

IF GOOD MUSIC IS PLAYING FOR MORE INFORMATION ON HOW TO OBTAIN A BMI MUSIC LICENSE, PLEASE VISIT WWW.BMI.COM/EDE

NEARLY 80% WILL STAY LONGER

NEARLY 60% WILL BUY MORE FOOD OR DRINKS

70% MILLENNIALS 63% GEN X 56% GEN Z

BAR AND RESTAURANT OWNERS WEIGH IN

“

CHECK AVERAGE TENDS TO GO UP 5 TO 10% JUST BECAUSE PEOPLE ARE GETTING THAT 2ND OR 3RD DRINK. REVENUES HAVE JUMPED ALMOST 25% ON THE NIGHTS THAT WE HAVE LIVE MUSIC. -BRIAN BREWERY OWNER, COLORADO AND UTAH

”

“

WITH LIVE MUSIC (…)

THERE WERE MORE LIQUOR SALES, AND THAT’S A 75% PROFIT MARGIN. -THOMAS OWNER, FAMILY ITALIAN RESTAURANT ATLANTA, GA

”

“

THE MORE UPBEAT, THE BETTER CHANCE FOR AN UPSELL, THE BETTER CHANCE THEY WANT TO STAY A LITTLE LONGER.

-CHRISTOPHER VINEYARD OWNER AND TASTING ROOM OPERATOR LOS ANGELES, CA

”

TO VIEW THE COMPLETE SURVEY, VISIT https://www.bmi.com/pdfs/publications/2023/bmi-value-music--research-analysis.pdf * A QUANTITATIVE ONLINE STUDY BY BMI AND NATIONAL RESEARCH GROUP (NRG) WAS ANSWERED BY 1,000 NATIONALLY REPRESENTATIVE PEOPLE AGE 21+ WHO REGULARLY VISIT EDES (AT LEAST 3X PER MONTH). TO REPRESENT THE B2B PERSPECTIVE, NRG CONDUCTED SIX IN-DEPTH-INTERVIEWS WITH OWNERS, OPERATORS AND MANAGERS OF BARS AND RESTAURANTS.

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Formula 1 Weekend Hospitality Preview: Las Vegas

Ïñsïdë Øff Grïd Süïtë åt Süshï Røkü Off Grid And Innovative Dining Group Present Vip Viewing Lounge At Sushi Roku At Ceasar’s Forum Shops For Inaugural Vegas Race Weekend OffGrid and Haute Living Announce Vegas Race Weekend Collaboration, The Ultimate VIP Viewing Experience In Collaboration With Sushi Roku Las Vegas at the Forum Shops at Caesars Presented by Casamigos, Capture Studios and Innovative Dining Group

If there’s one event that epitomizes the intersection of adrenaline, luxury, and Las Vegas’s unrivaled energy, it’s the unveiling of the Off Grid VIP Viewing Suite for the inaugural Vegas Race Night Weekend, in collaboration with Innovative Dining Group’s premier hospitality brands, Sushi Roku and BOA Steakhouse, as well as premiere beverage partners Casamigos and Red Bull, with more to be announced.

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“Imagine the most electrifying race of the year, under the shimmer of Las Vegas lights, viewed from one of the best vantage points on the Strip.

Sushi Roku will be reimagined as an exclusive VIP suite featuring custom food and beverage offerings from both Sushi Roku and BOA Steakhouse” - Lee Maen, Founder/Partner of Innovative Dining Group.

An iconic strip destination for nearly 20 years, IDG Operates Sushi Roku perched atop the third floor of the Forum Shops at Caesars Palace featuring amazing strip views and open air windows which provided for the perfect luxury race viewing experience. Guests will be immersed in the excitement of the race while lapped in the luxury of the Off Grid x Haute Living Suite.

Integrating Vegas fan favorite and Los Angeles VIP dining destination BOA Steakhouse as a pop-up for this event layers in indulgent cuts of beef, the legendary BOA Caesar salad, and more steakhouse fare for refined race enthusiasts.

Partnering with the luminary of luxury, Haute Living, elevates the already luxury experience on-step further with their well known and respected name aligned with the element of top level curation. Adds Klein, “Off Grid aims to leave no element unturned to create the most ultra premium experience. Haute Living and IDG, as our premiere hospitality partners, offer the highest level of VIP brand pairing, so we are thrilled to join forces for the Vegas Race weekend.”

The Off Grid Suite is also compiling the best partners in the industry to ensure an unforgettable race experience for its VIP Patrons, filled with world class performers and entertainment, to experience a Race Weekend suite on the strip with incredible views of the straightaway,

like no other. Presented by Casamigos Tequila, guests will indulge in some of the world’s most refined spirits paired with top level cuisine, and luxury elements such as a caviar bar.

No race is complete without the famous blue and silver cans of Red Bull which will be part of the all-inclusive premium open bar. To kick off this event, the legendary Red Bull RB19 car will be parked at BOA Steakhouse in West Hollywood, CA on Tuesday, November 7th. Race fans and locals can capture a selfie with the car before grabbing dinner at BOA. To fuel up your night, guests are invited to try our Red Bull featuring the “El Toro” infused with Tropical Red Bull.

Tickets to this world-class event series are limited, with an exclusive experience as the curation goal from the get go. For tickets, visit: offgridvegas.com The Off Grid Suite is being produced by Peter Klein’s Off Grid, Innovative Dining Group, Capture Studios and Hoozin.

Off Grid, the notable racing weekend concept by respected industry event producer Peter Klein, will debut for Vegas’ inaugural Race Weekend as an exclusive programming lineup with luxury hospitality partner IDG. Off Grid is known for activating its premium track side hospitality in racing regions such as Spain, Monaco, Montreal,

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Austin, Mexico City and the upcoming Las Vegas, after a decade long of activations in this arena. “Off Grid focused on a unique 24/7 approach to hospitality before, during and post-race to entertain and cater to every guest’s needs and desires to achieve the ultimate racing weekend experience. With our partnership at IDG for 2023 Vegas Race Weekend, we will offer a level of hospitality beyond the track and Off Grid“ - Off Grid Founder & Creator, Peter Klein. Visit https://www.offgridvegas.com An award-winning group, IDG operates some of the most successful and legendary restaurants in Los Angeles, Orange County and Las Vegas with three new restaurants opening in Austin and Palo Alto, CA. IDG artfully combines exceptional cuisine with beautifully designed surroundings, resulting in restaurants just as popular today as when they first opened.

IDG restaurants, Sushi Roku, Katana and BOA Steakhouse serve as the ‘homebase’ to entertainers, business leaders, and locals alike. These tastemakers have come to rely on IDG to create the next great dining destination which they can call home. IDG venues reflect bold, modern interpretations of traditional concepts, reflective of the company’s dynamic partners. Their chefs create menus with signature items that always land on the ‘must have list’ in each market. IDG has over 25 years of experience in the restaurant business with a strong reputation and purchasing power.

Hoozin is the all-in-one group event platform, combining group event creation, notifications, RSVP management, chat, and payments in one app.

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Announces Las Vegas Expansion In Partnership With Fontainebleau Las Vegas, Blue Collar Hospitality’s Popular Los Angeles Taqueria Slated for a December 2023 Opening, Roadside Taco Will Bring Their Authentic Los Angeles Taste To Vegas Through Their Beloved Mexican Menu Photo Credit: Courtesy of Roadside Taco

Roadside Taco, the popular Studio City, CA based Mexicanstreet style taqueria and bar by Blue Collar Hospitality, under the helm of Chef Lanny Marquez and owner Vincent Laresca, will be celebrating its first Las Vegas outpost as part of the highly anticipated Foutainebleu Las Vegas grand opening on December 13, 2023. The dynamic, taco-focused restaurant pays homage to authentic Mexican street Taco culture blended with the Los Angeles landscape, for a transformative casual dining experience.

Their 3000 square foot Studio City flagship location consists of a large exterior dining patio, double-sided full service cocktail bar, an internal dining room, private back dining patio, and self-order taco station which remains a bustling scene daily for breakfast, brunch, lunch and dinner, residing in the heart of Studio City, minutes from Universal Studios. Roadside Taco is also known for their comprehensive tequila and mezcal menu, as well as their extensive margarita menu inclusive of over 22 custom blended creations offered in novelty oversized tiki glasses.

An adapted version of their popular Los Angeles concept will join the landscape of Fontainebleau Las Vegas as part of their new food Promenade.

Roadside Taco Las Vegas invites resort guests and Vegas locals alike to experience their famed Los Angeles Taco and Cocktail culture, with a focus on Tequila and Mezcal, and a vast taco, burrito and small bites menu passionately created by chef Lanny Marquez. The menu works as shareable plates or caters to the individual, adapting itself

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to dining parties of all sizes for an enjoyable dining experience. This adapted Las Vegas concept will bring a taste of Los Angeles to Las Vegas through its authentic tacos and menu of beloved Mexican bites, paired with delicious frozen drink creations.

Roadside Taco’s Executive Chef Lanny Marquez has been cooking in the industry since the age of fifteen, where he was first immersed in the smells, sounds, and tastes of the culinary world. Having grown up in California he has always had a passion for the LA Taco culture, the melting pot of culinary traditions. Lanny hails from a family of chefs, raised with both a father and brother running kitchens, instilling the passion for cooking in Marquez at a young age. Lanny has worked alongside incredible chefs and cooks throughout his career, exchanging recipes and creating fresh takes on original staples all along the way. Lanny’s culinary vision for Roadside Taco was to have a complete immersion representing the best roadside tacos stands throughout Mexico. Lanny formerly worked as the Executive Chef at Rosa Mexicano and Pink Taco before he became a partner in Roadside Taco with seasoned operator and restaurateur Vincent Laresca.

Mixologist Ben Goglia curated the bar program of Roadside Taco, having originally created the bar program of sister entity Blue Collar, one of Los Angeles premiere cocktail bars, and their latest venue reveal, Cold Shoulder speakeasy, under Laresca’s Blue Collar Hospitality umbrella. Ben prides himself on always using fresh hand pressed juices and homemade syrups, with all natural seasonal ingredients. He envisioned Roadside to celebrate the craft cocktail bar culture in Los Angeles blended with authentic Mexican offerings.

Upon entering Roadside Taco in Los Angeles, you are immediately immersed into an uplifting ambiance, reflective of the true essence of Los Angeles. Murals surround the exterior and internal large dining patio, with different inspirational sayings painted graffiti style (such as “Dream Until It’s A Reality”) and a large tribute wall to the late great Tupac Shakur which reads “California Love” above his image, an iconic symbol of Los Angeles culture. Perhaps the most eye-catching and photogenic spot is a large panoramic cityscape mural of downtown

Los Angeles, book ended by a sea of palm trees, set to a dynamic and bright, gorgeous pink, orange and purple blended sunset. The Las Vegas location will represent the same decor aesthetic of Studio City, but adaptive and reflective of their new Las Vegas home at Fontainebleau. The murals are offset by multi-colored strung flags and lanterns, an eclectic mix of colored and wooden furniture, and an abundance of homegrown plants and greenery.

Roadside Taco is a food haven at heart taking their customers on a roadside taco journey through Mexico. Their authentic Mexicaninspired menu of street style tacos and shareable plates will grab guests tastebuds with its casual, yet inspiring offerings. Some of their signature highlighted taco offerings include their marinated chicken Chicken Birria Taco, Street Corn featuring chipotle aoli, cotija cheese, tajin and cilantro, Baja Fish Taco featuring Mahi Mahi marinated in Adobo, Chipotle slaw, avocado salsa and flour tortilla, Chorizo Taco, Hot Chicken Taco, Cochinita Pibil Taco, Classic Chicken Taco, Fried Fish Taco featuring Battered Cod Fish, Carnitas Taco, The Loaded Mulita Taco, Carne Asada Taco, Cauliflower Al Pastor Taco, Shrimp Taco, and another favorite being their vegan Mushroom Taco featuring Cremini Mushroom, Cilantro Vin, Oaxaca Cheese, Salsa Arbol, onion and, cilantro, plus their signature Quesadilla Taco, Sonora Taco, and The Roadside Taco which features Turkey Picadillo, Mexicana Creme, Cilantro Vin, Lettuce, Arbol Salsa, Cheddar Cheese, Tomato and hard shell tortilla. They also offer Taco Platters and Taco Sampler Platters for larger groups. Their burrito menu is also quite large, with 9 signature burritos inclusive of meat, vegetarian and vegan offerings. They offer a Breakfast Burrito menu, a favorite of Roadsiders, inclusive of the El Chorizo Burrito, Chilaquiles Burrito and Bacon Egg & Cheese Burrito.

Sides include homemade Molcajete, Arbol and Verde Salsas, Rice and Beans, Exquisite (Corn off the cob), Street Corn, Chips & Salsa, Guacamole, Queso Chorizo Dip, their signature Roadside Nachos, plus their popular Churros dessert and even a kids menu.

“We are thrilled and honored for Roadside Taco to be a part of the Fontainebleau Las Vegas’ highly anticipated opening, bringing our beloved Los Angeles-based Mexican Taqueria to the Vegas dining

November Issue 2023 v Food & Beverage Magazine | Page 60

scene. We are so excited to offer Las Vegas residents and Fountainebleu guests our delicious and authentic menu by our incredible chef Lanny Marquez as well as our incredible frozen drink creations. As an avid Vegas traveler this truly is a dream come true for me.” - Roadside Taco Owner/Founder, Vincent Laresca Fontainebleau Las Vegas, the globally anticipated luxury resort and casino brought to life by Fontainebleau Development, is set to reshape the culinary landscape of the Strip. Opening its doors on Wednesday, Dec. 13, 2023, pending regulatory approvals, the resort will debut with a world-class collection of 36 first-to-market restaurants and bars, inclusive of Roadside Taco, continuing throughout 2024. Following the footsteps of Fontainebleau Miami Beach, a decades-long leader and trendsetter in luxury hospitality, Fontainebleau Las Vegas will exceed expectations once more, bringing acclaimed chefs and restaurateurs to the resort alongside several Fontainebleau-original concepts.

“Our culinary program is the convergence of tradition and innovation, honoring Fontainebleau’s rich 70-year legacy of excellence while also pushing the boundaries for guests with an appetite for adventurous and unforgettable dining,” says Fontainebleau Development President Brett Mufson. “This restaurant collection is akin to a symphony. Each concept plays a role in the daily concerts our guests experience, orchestrated with exceptional dining and libations. We want to ensure that every moment and theme – from elevated to exceptional, from high-octane to chill – harmonizes seamlessly with their desires and tastes.”

“The Fontainebleau Las Vegas food and beverage team boasts an incredible selection of industry veterans who are working tirelessly to bring together experiences Las Vegas has never seen before,” adds Executive Vice President of Food and Beverage Bryan O’Shields.

“Together, we have been able to unite many of Fontainebleau Miami Beach’s famed partners with some of the most culture-defining restaurants from across the globe, bringing Fontainebleau Las Vegas’ vision for a best-in-class food and beverage program to life.”

With an emphasis on creativity and crafting unexpected dining experiences, Fontainebleau Las Vegas will bring together industryleading restaurants from the United States, Mexico, and beyond, to make their debut on the Strip. The dining collection will feature new iterations of existing hotspots as well as Fontainebleau Las Vegas original concepts.

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Blue Collar Hospitality founded by industry veteran and notable actor Vincent Laresca, currently consists of the Los Angeles based Roadside Taco, Blue Collar bar and Cold Shoulder speakeasy. In addition to these three coveted niche venues, operator and restaurateur Laresca has both owned, partnered, and consulted on dozens of notable hospitality establishments across nightlife and restaurants for the last twenty five years. As an operator, he carefully chooses his partners based on skill and passion, and puts forth concepts that consist of a clear vision, stemming from a labor of love and a marketplace void. Roadside Taco is an established neighborhood favorite taqueria concept in Los Angeles’ Studio City offering authentic Mexican street tacos, burritos and bites; a menu constructed by partner and chef Lanny Marquez in conjunction with Laresca. The large patio and extensive tequila, mezcal and margarita bar attracts locals and tourists alike, with a welcoming and dynamic atmosphere welcoming residents with their children to the likes of Mark Walberg.

Roadside Taco Studio City is located at 10628 Ventura Blvd, Studio City, CA 91604 with all menus and information available on their website at www.roadsidetaco.com and follow @RoadsideTaco on Instagram and social media channels.

Fontainebleau Las Vegas is a 67-story, vertically integrated luxury resort opening December 13, 2023. Rooted in the 70-year history of the iconic Fontainebleau brand, Fontainebleau Las Vegas brings a legacy of timeless elegance and unparalleled service to the Strip. The resort’s thoughtful design allows guests to move effortlessly among 3,644 luxury hotel rooms and suites, 550,000 square feet of customizable meeting and convention space, 150,000 square feet of gaming space, a collection of world-class restaurants and shops, exquisite pools, vibrant nightlife, and vitality-enhancing spa and wellness offerings.

Located at 2777 S. Las Vegas Blvd., adjacent to the acclaimed Las Vegas Convention Center expansion, Fontainebleau Las Vegas is created by Fontainebleau Development in partnership with Koch Real Estate Investments. Fontainebleau Las Vegas resides on nearly 25 acres adjacent to the Las Vegas Convention Center District on the Las Vegas Strip. The property, acquired in 2021 by Fontainebleau Development in partnership with Koch Real Estate Investments, will be solely operated by Fontainebleau Development upon its opening.

For more information, visit https://www.fontainebleaulasvegas.com/ The Roadside Taco hours at Fountainebleu will soon be announced, with their Studio City Hours currently M-Th 9am-9pm, Friday 9am-9pm, Saturday 12pm-10pm and Sunday 1pm-8pm.

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November Issue 2023 v Food & Beverage Magazine | Page 62

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NEW JERSEY DEVILS AND PRUDENTIAL CENTER ANNOUNCE ARENA ‘IMPRUVMENTS’ AHEAD OF 2023-24 SEASON As the 2023-24 season begins, the New Jersey Devils and Prudential Center announced today a new and imPRUved experience for food and beverage, hospitality spaces and technology. This redefined fan experience further elevates Newark’s Prudential Center as a marquee destination for sports and entertainment.

Levy, the market leader in world-class hospitality at iconic sports and entertainment venues, will take over as the official hospitality partner of Prudential Center and New Jersey Devils. This season kicks-off a long-term commitment to create an elevated food and beverage experience that is grounded in New Jersey, featuring Jersey Signature menu offerings that will roll-out across concessions, a roster of restaurateurs, products, and purveyors with roots in the Garden State, and elevated premium hospitality in clubs and suites.

Levy has also teamed with Prudential Center and the Devils to create a unique hospitality identity at the arena, which will be introduced at the start of the regular season across concessions, clubs, suites, and catering for events hosted at Prudential Center.

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“We’re beyond thrilled to welcome our new hospitality partner, Levy, and provide a reimagined food and beverage experience for our fans as we get ready to open a highly anticipated 2023-24 NHL regular season,” said Jake Reynolds, President, New Jersey Devils & Prudential Center. “As a top-five rated venue in the world, we are committed to elevating and easing our fan experience with Levy through first-class service, local food sourcing and enhanced technology at concession stands around the arena.”

“We couldn’t be more excited to partner with Prudential Center to create a new era of food and beverage experiences that prioritize what fans have shared is most important - the restaurants, products, and flavors that are authentically New Jersey,” said Andy Lansing, CEO of Levy. “That ‘Made in Jersey’ vision, which is so unique and already comes to life in many ways on the ice and throughout the fan experience, has guided how we’ve engaged with the state’s incredible food and beverage communities. We’re beyond proud to honor those partners and tastes at the Prudential Center.”

What’s Coming to the Menu?

Highlights of the new food and beverage experience include: • Jersey Signature dishes crafted by the culinary team from Levy at Prudential Center, including new HandBreaded and Tossed Chicken Tenders (Sections 16 and 130), Disco Fries (Section 1), The Honey Hen Hot Chicken Sandwich (Section 16 and 130) and The Jersey Ripper Hot Dog, a footlong deep-fried all-beef hot dog topped with secret slaw, grilled peppers and onions, and Jersey Jerk relish (Section 126) • New restaurant partners and purveyors in concessions – including a burger concept exclusive to Prudential Center created with Pat LaFrieda, Popcorn For The People, and Broritos Food Truck – will join returning favorites Toms River Brewing, Goya and Calandra’s Bakery • Additional Jersey Specials and local restaurant partners will be introduced in concessions throughout the season • New automated self-checkout technology on the main concourse, giving fans more control and increasing speed of service A New Event-Level Club and Social Gathering Spot on the Main Concourse Fans will also experience high-end upgrades to multiple hospitality spaces throughout the arena. The brand new Prudential Lounge will serve as an event level elevated, flexible hospitality space located adjacent to Mulberry Street that visually ties in the surrounding city and arena, with access provided to assigned premium ticket members. The new space sponsored by Prudential Financial will feature design elements inspired by the Red Oak tree, the official tree of the state of New Jersey, and red, the brand color of the New Jersey Devils. Inspired by the shapes of skates and blades, the wooden flooring brings aspects of the arena into the space alongside metal framework inspired by Newark’s industrial heritage. Fun small wares, tables and stations for carving, live cooking, desserts and more will create a unique experience for guests visiting this elevated hospitality space. Prudential Lounge guests will also be able to use the Prudential Lounge as a ticket entrance, which will be accessible for Devils home games and other select events throughout the year.

Brand new to The Rock, will be a fresh, one-of-a-kind destination, the Foundry Bar, located in the East Concourse. The metal and steel framework of the bar provides a true reflection of Newark’s strong industrial past as the bar will become a major social gathering area, reflecting the atmospheres of a beer garden and traditional pub.

“With the introduction of these new hospitality spaces and arena enhancements, we hope that this brings even more of a sense of anticipation and exhilaration each time our guests step through Prudential Center’s doors,” said Stephen Rosebrook, Executive Vice President, General Manager Prudential Center. “The Rock will continue to be a desired marquee destination for Newark and all of New Jersey for many years to come and we know that these new improvements are just the start. Prudential Center will continually serve as a fresh canvas for unforgettable fan experiences, waiting for unique memories to be crafted.”

November Issue 2023 v Food & Beverage Magazine | Page 64

Arena Renovations and Enhanced Connectivity In addition to the new hospitality spaces coming to Prudential Center, M Lounge by BMW has undergone stylistic renovations that will include added soft and hard goods, as well as an extension of the current space. The Fanatics Team Store on the East Concourse will have an expanded footprint and will be relocated to the top of the M&M’s Tower staircase.

The arena will also upgrade its technological infrastructure, supported by new 5G internet, in partnership with Verizon, and the installation of Lightpath’s all-fiber products and services. Besides network and Wi-Fi improvements, Verizon will implement, with Levy, cashless and touchless purchasing processes for ease of sale at concession stands via new Verizon Aifi Lane and Mashgin technology.

These enhancements are part of a multi-year roll-out with further additional updates to still be announced.

About the New Jersey Devils: The New Jersey Devils are part of the 32-team National Hockey League, with teams throughout the United States and Canada. Established in 1982, they recently celebrated their 40th season in the Garden State. During that time, the team has won three Stanley Cup Championships: 1995, 2000 and 2003. Follow the Devils at NewJerseyDevils.com, on Facebook, Twitter, and Instagram.

The New Jersey Devils organization is a Harris Blitzer Sports & Entertainment (HBSE) property.

About Prudential Center: Prudential Center is the worldclass sports and entertainment venue located in downtown Newark, New Jersey. Opened in October 2007 and recently celebrating its 15th year as a marquee destination, the stateof-the-art arena is the home of the National Hockey League’s (NHL) three-time Stanley Cup Champion New Jersey Devils, Seton Hall University’s NCAA Division I Men’s Basketball program, and more than 210 concerts, family shows and special events each year. Ranked in the Top 5 nationally

by Pollstar, Billboard and Venues Today, Prudential Center

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is recognized as one of the premier venues in the United States, and hosts over 2 million guests annually. For more information about Prudential Center, visit https://www.prucenter.com/ and follow the arena on Facebook, Twitter and Instagram @PruCenter. Prudential Center is a Harris Blitzer Sports & Entertainment (HBSE) property.

About Levy: The disruptor in defining the sports and entertainment hospitality experience, Levy is recognized as the market leader and most critically acclaimed hospitality company in its industry. Twice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy’s diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters and music festivals, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, Coachella and Stagecoach Music Festivals, and NHL, MLB, NBA, NFL, and MLS All-Star Games. For more, visit levyrestaurants. com or follow us on LinkedIn, Instagram, and X.

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Culinary Odyssey:

Chef Jimmy de Almeida's Global Journey to Bagatelle Miami

In the dynamic world of haute cuisine, where every dish tells a story and every plate is a canvas, the heart and soul of Bagatelle Miami is embodied in its Executive Chef, Jimmy de Almeida. His culinary journey, marked by prestigious tenures in luxury hotels, fine dining establishments, and Michelin-starred restaurants across the globe, has taken him to some of the world’s most iconic gastronomic destinations.

De Almeida’s culinary roots trace back to his childhood in France, where his earliest memories of cooking revolve around his grandparents’ kitchen. It was there that he first discovered the wonders of garden-tokitchen cooking, a philosophy that resonates profoundly in the culinary practices of Bagatelle Miami. The influence of this formative period is evident in the way he crafts his dishes, with a deep respect for fresh, seasonal ingredients.

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The chef’s impressive journey through the culinary world reads like a dream for any food or travel connoisseur. He honed his skills at legendary establishments such as La Voile St. Tropez, Alain Ducasse’s iconic Le Louis XV in Monaco, the renowned Le Jardin Restaurant in Geneva, and the sophisticated Bord Eau in Abu Dhabi.

He left an indelible mark on Parisian dining at the Hôtel Plaza Athénée and Hôtel de Berri in Paris, where he continued to refine his culinary expertise. His journey has allowed him to explore a myriad of flavors, from the Mediterranean’s sun-soaked, olive oilinfused dishes to the classic elegance of French cuisine.

Now helming the Miami Beach outpost of the world-renowned Bagatelle brand, de Almeida has joined forces with a true titan in the hospitality industry. The Bagatelle name is synonymous with opulence and exquisite cuisine, with locations across the globe including London, St. Tropez, Mexico City, Mykonos, Bodrum, St. Barths, and more, including its recent opening of Bagatelle Beach Club Doha. De Almeida works alongside Head Corporate Chef of Bagatelle Group, Rocco Seminara, known for infusing French Chef Jimmy de Almeida

gastronomy with the vibrancy of the Mediterranean.

What sets Chef de Almeida apart is his innate ability to seamlessly integrate the knowledge and techniques he’s acquired from his global experiences into Bagatelle Miami’s unique dining display.

What sets Chef de Almeida apart is his innate ability to seamlessly integrate the knowledge and techniques he’s acquired from his global experiences into Bagatelle Miami’s unique dining display.

Every plate that leaves his kitchen is a work of art that reflects a passion for perfection. Drawing from his extensive experience, Chef Jimmy has refined Bagatelle Miami’s menu into a symphony of tastes that captivate the senses.

Once you slip into your seat at the ultra-opulent venue nestled into the Ritz-Carlton South Beach, begin your culinary journey with dishes like Tartare de thon Bagatelle, a harmonious blend of yellowfin tuna, avocado, and zesty citrus dressing or the Black Truffle Pizza, laden with luxurious ingredients. For the main course, Jivara chocolate pizzetta with caramelized hazelnuts

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options like Lamb Chops, flawlessly prepared with mint and pistachio pesto and pomegranates or the Black Angus Strip Loin paired with homemade Béarnaise show firsthand commitment to culinary excellence. Frequent guests love ordering off menu dishes, including the restaurant’s famous Avocado Caviar Pizza, which is ordered an impressive 12 to 20 times every week.

Bagatelle Miami’s dessert offerings are equally captivating, including a guest favorite Bagatelle Worldwide Signature Dish: the Jivara Chocolate Pizzetta with caramelized hazelnuts and other seasonal offerings.

Under Chef de Almeida’s guidance, Bagatelle Miami transcends the label of a restaurant; it’s a gastronomic sanctuary where tradition meets innovation, and French Mediterranean cuisine embraces Miami’s vivacious spirit.

It’s a journey that beckons food enthusiasts to savor each bite and experience a world of flavors in every dish.

Riviera salad, avocado and spelt, seasonal vegetables and raspberry vinegar

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Tuna tartare, spicy dressing

Piccia puffed bread, seasonal truffle

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ECRM Grand Tasting Award Winners

By Joseph Tarnowski, VP of Content & Global Media, ECRM

ECRM’s On & Off Premise Adult Beverage Session wraps up each year with its Grand Tasting Event, during which participating adult beverage brands showcase their latest products on high-tops as buyers sample them while enjoying the live entertainment. By this time, the session’s participants have had dozens of private face-to-face meetings, and this is a great opportunity to relax, refresh and reconnect in a casual and fun setting.

This year we were thrilled to have Food & Beverage Magazine as our media partner for the Grand Tasting, and I had a blast announcing the winners with Founder Michael Politz (which was very entertaining for the audience, to say the least!). There were four categories of awards: Best Beer, Best Wine, Best Spirits and Most Innovative, and following are each of the winners:

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BEST BEER: SLOOP BREWING CO. Sloop Brewing Co. formed in 2011 when two friends began brewing beer in an Upstate N.Y, garage and decided to start selling the product at local farmers markets throughout the Hudson Valley Region.

In 2019 Sloop Brewing was recognized by the Brewers Association as the Fastest Growing Regional Brewery in the nation, with 250% year-over-year growth. The brand – named after the Dutch ships that sailed the Hudson River in the 18th and 19th centuries – prides itself on incorporating only the finest quality ingredients available, utilizing centrifuge technology and a full time laboratory staff who conduct regular quality standard tests to ensure consistency throughout the life of the product. The Sloop Brewery is currently the 70th largest craft brewery in the US, is located in East Fishkill, N.Y. and offers a full service restaurant, bar, large private event space and an outdoor patio area.

Its Juice Bomb IPA is a 6.5% easy drinking and well-balanced hazy style IPA bursting with tropical aromas and citrus flavor. It’s one of the most widely recognized hazy IPAs on the East Coast and is currently available in 15 states throughout the Eastern U.S. and DC.

BEST WINE: SUR VALLES WINE GROUP Started in 1961 by the Achurra Family, Vina Requingua – part of the Sur Valles Wine Group – has gone through tremendous changes during its existence. Originally focused on the bulk market, the winery did not start in the bottle business until 1999. Since that time, it has become one of the top wineries in Chile.

Vina Requingua owns 3,000 acres of land throughout the central valley in Chile, and its wines are estate grown, sustainably farmed and vegan certified. Known for the company flagship, Toro de Piedra, the winery is one of Chile’s most prominent premium producers.

Toro de Piedra is the most popular Gran Reserva in Chile and head winemaker Benoit Fitte has been with the company since 2001.

Originally from Armagnac in France, Benoit has consistently produced award winning wines.

Toro de Piedra Gran Reserva Sauvignon Blanc is sourced from clay loam soil vineyards in Tapihue in Casablanca. It has a refreshing acidity in the mouth, with an aroma of passion fruit, grapefruit, lime and fresh herbs that is absolutely delightful to drink on its own or matched with ceviche or other seafood.

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BEST SPIRIT: 44° NORTH VODKA 44º North seeks to create exceptional craft spirits using the finest local ingredients that proudly embrace Idaho’s rich agricultural tradition. The brand embodies both rugged authenticity and refined quality while expressing a state of mind that’s defiantly optimistic and mirrors the remarkable spirit of Idaho’s people.

Its flagship 44º North RTD, The Original Huckleberry Lemonade, combines the brand’s Mountain Huckleberry vodka with its most complimentary partner, lemonade.

This %12 ABV 1.75L cocktail is super fun and easy to enjoy, but a ton of hard work and passion goes into each bottle from the team at Idaho Mercantile Distillers.

MOST INNOVATIVE: AF DRINKS AF Drinks was founded to inspire a better relationship with alcohol and make notdrinking cool and sexy AF. It’s a market leader in its home country of New Zealand, and is now available in the U.S. Free AF is a range of premium, ready-todrink, non-alcoholic cocktails that give people a sophisticated, adult option when they’re not drinking alcohol. Its award winning cocktails have all the complexity, taste and sensation of classic alcoholic drinks thanks to Afterglow, a natural botanical heat extract which mimics the pleasant warmth of drinking.

Free AF Cucumber G&T is one of the brand’s most popular drinks in New Zealand. It’s an alcohol-free expression of the perfectly mixed Gin and Tonic, garnished with a slice of English garden-fresh cucumber. Clean, mildly sweet, beautifully refreshing, and enhanced with Afterglow. Great served on ice, with a ribbon of cucumber, and a sprig of rosemary.

We look forward to once again working with Food & Beverage Magazine on next year’s On & Off Premise Adult Beverage Session, which will be held September 15 to 17 in Henderson, Nev.!

Buyers and brands interested in connecting in private, prescheduled face-to-face meetings can learn more at https://ecrm. marketgate.com/Sessions/2024/09/ GlobalWineBeerandSpiritsEPPS or contact Amanda Tomsik at atomsik@ecrm.marketgate.com

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100

COMPOSTABLE. LUXURY TEA.

A new standard in luxury hospitality, METZ offers 100% compostable overwrap envelope, woven tea bag material, string and tag.

With every sip, your guests will enjoy only the freshest, ethical teas and herbs available.

Canada The Metropolitan Tea Company Ltd Toronto, Ontario, Canada Phone: 1 416 588 0089 Toll Free Phone: 1 800 388 0351 Fax: 1 416 588 7040 Toll Free Fax: 1 800 319 8327 Email: sales@metrotea.com

USA The Metropolitan Tea Company Ltd Cheektowaga, New York, USA Phone: 1 416 588 0089 Toll Free Phone: 1 800 388 0351 Fax: 1 416 588 7040 Toll Free Fax: 1 800 319 8327 Email: sales@metrotea.com

UK & Europe The Metropolitan Tea Company Ltd Poyle, Berkshire, UK Toll Free Phone: +44 (0) 800 043 0351 Toll Free Fax: +44 (0) 800 043 0122 Email: sales@metrotea.com

Hong Kong METZ Hong Kong Kwun Tong, Kowloon, Hong Kong Phone: +852 2792 2500 Email: Queenie@lyh.co

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www.metrotea.com

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Roast Turkey Recipe Plucked from

GILDED AGE Will Be Gobbled Up at Thanksgiving Celebrations

This Thanksgiving, treat family and friends to an authentic Gilded Age menu of roast turkey garnished with chicken forcemeat balls and served with a side of sweet potato croquettes using the recipes and cooking tips contained in The Gilded Age Cookbook: Recipes and Stories from America’s Golden Era, from food writer and historian Becky Libourel Diamond.

“Just like today, it was a huge time of year where you’d have to plan in advance for both Thanksgiving and Christmastime,” Diamond said.

Also on the Thanksgiving Day menu? Crisp celery displayed in distinctive vases and rich, delicious pumpkin cake and baked apple pudding.

“Gilded Age Thanksgiving celebrations were sophisticated events with an emphasis on décor and elegance,” Diamond wrote in the book. “Fresh fruit piled high on a silver or pewter platter,

embellished with vines and clusters of grapes, would create a stunning centerpiece.”

Throughout The Gilded Age Cookbook, Diamond dishes up a masterful blend of recipes for timeless favorites, decorating tips, and fun facts that both history buffs and foodies will appreciate.

Chapters cover Culinary Innovations, Outdoor Eats, Dining Out, By Invitation Only, and of course, Holidays.

With a tasteful combination of easy-to-follow recipes, artistry and history, readers can expect to get a good sense of what the Gilded Age looked (and tasted) like through The Gilded Age Cookbook.

“A beautifully designed and photographed cookbook, filled with intriguing stories. The parties and events may have been excessive, but the classic recipes here look simple and doable to make,” said Dianne Jacob, author of Will Write for Food.

About the Author Becky Libourel Diamond is a food writer, librarian and research historian who specializes in reconstructing historical recipes. She has collaborated with several chefs and food groups to recreate historic dinners, including Marc Vetri’s Osteria restaurant in Philadelphia, Chef Adam Diltz of Elwood Restaurant in Philadelphia, COOK (a demonstration kitchen in Philadelphia) and Edible History Supper Club in New York City.

She has been writing about food since 2008, sharing her passion for food and history with the world through her books: The Gilded Age Cookbook, The Thousand Dollar Dinner and Mrs. Goodfellow: The Story of America’s First Cooking School. She lives in Yardley, Pennsylvania.

Connect with Diamond on Instagram (@BeckyLDiamond), Facebook (@BeckyLDiamond), Twitter (@ BeckyLDiamond) and LinkedIn (@Becky-Libourel-Diamond). For more information about the author, visit her website at www.beckyldiamond.com.

The Gilded Age Cookbook: Recipes and Stories from America’s Golden Era Publisher: Globe Pequot / ISBN-10: 1493069454 / ISBN-13: 978-1493069453 Available from Amazon.com, BN.com, Booksamillion.com and other online retailers

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Gilded Age 1

Roast Turkey with Dressing and Chicken Forcemeat Balls (pp. 202-205)

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Gilded Age 2

Pumpkin Cake (pp. 208-209)

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Gilded Age 3

Jumbles (pp. 190-191)

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Gilded Age 4

Lady Cake (pp. 174-175)

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Gilded Age 5

Fish House Punch (pp. 98-99)

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Gilded Age 6

Ginger Cookies (pp. 74-75)

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With a tasteful combination of easy-to-follow recipes, artistry and history, readers can expect to get a good sense of what the Gilded Age looked (and tasted) like through The Gilded Age Cookbook.

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“Take care of your body. It’s the only place you have to live.” – Jim Rohn

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BEST PRODUCTS FOR GIFTING

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TRENDING PRODUCTS

ATLAS BREW WORKS SILENT NEIGHBOR

AUNT SALLY’S: CREOLE PRALINES

Solar-powered brewery Atlas Brew Works’ Silent Neighbor recently won the bronze medal in the Stout category at the Great American Beer Festival (GABF) competition in September 2023. GABF is the nation’s largest commercial beer competition and recognizes the most outstanding beers produced in the United States. This is the second accolade in 2023 for Silent Neighbor, which also took home gold at the World Beer Cup earlier this year in May. With a 6.7% ABV, Silent Neighbor is made with generous portions of rye and blackstrap molasses, and opens with notes of rye, chocolate, and roasted barley blended with rich molasses and subtle fruity bitterness.

Named as a homage to the historic Mount Olivet Cemetery, across from Atlas’ flagship Ivy City location, the award-winning stout is the perfect haunt for any season.

Aunt Sally’s has been making pralines in New Orleans for almost 90 years. Their Creamy Pralines are a perfect blend of American-style pralines and our Creole French Family traditions. Pralines are a confection originally from France but the family behind Aunt Sally’s pioneered the creation of American Creamy Pralines by using locally sourced ingredients (pecans, cane sugar, vanilla) and adding some cream. The result is an irresistible candy that feels and tastes like a rich, indulgent, New Orleans fudge. Creamy Pralines are gluten-free, they last up to eight months, and are also available in bite-size pralines that have been named Pralinettes.

B&G CÔTES DE PROVENCE “TOURMALINE” B&G Côtes de Provence “Tourmaline” is a carefully crafted wine that embodies the essence of the region. It’s known for its elegance and distinctive bottle design inspired by a pink gemstone. This wine is bursting with fruit flavors and a refreshing finish. It has a pale pink color, and its lovely aroma is a mix of ripe red berries and white flowers. Pair this wine with various dishes like appetizers, salads, grilled food, and Mediterranean cuisine, enhancing the dining experience.

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TRENDING PRODUCTS

BALDACCI FAMILY VINEYARDS : FRATERNITY The Fraternity red wine blend shows off the quality and craftsmanship of the Baldacci Family Vineyards collection. From a family that has been crafting wine in the iconic Stags Leap District for 25 years, this bottle offers luxury at an accessible price-point. The 2021 Fraternity is comprised of 73% Cabernet Sauvignon, 17% Petit Verdot, and 9% Syrah (with a tiny amount of .25% Merlot and .75% Cabernet Franc).

Winemaker Michael Baldacci works with eight appellations and 11 different vineyards to craft this truly balanced and finessed red blend. Dark berries, toffee, and black tea flavors abound on the juicy, medium-bodied palate. This wine is deliciously fruit-forward and approachable.

BLACK CAP HOT SAUCE Black Cap Hot Sauce is an all-natural fermented hot sauce made in Columbus, Ohio. The name resulted from blind taste tests with Chef Jack Moore’s family and friends to finalize the recipe. One unmarked bottle had a black cap and the other a white cap. As taste tests began, “black cap” was the undisputed winner. The ingredient list is clean: Fresno peppers, garlic, ginger, lime zest, salt, chia seeds, and waterthat’s it. “Preserving a culture” is the brand’s mission, and that goes beyond preserving the live probiotic culture in their sauce. It extends to their sustainability practices and amplifies the health benefits of fermented foods. If you have a hot sauce lover, foodie, or health nut on your holiday gift list this year, don’t miss out on this small batch sauce.

It’s mild on heat and boasts huge flavor, making it approachable for any level of heat seeker.

BLIND TIGER : LAVENDER FRENCH 75 The Lavender French 75 combines the essence of a bygone era with the vibrant flavors of lavender, lemon, and juniper. This bright, crisp, and bubbly concoction offers a delightful sensory experience that captures the spirit of the original French 75. According to legend, this cocktail had such a powerful kick that it was likened to being shelled with the French 75mm field gun. Blind Tiger (a moniker for speakeasies) takes pride in being the only line of non-alcoholic cocktails and mixers inspired by speakeasy culture. Each of their unique spirit-free cocktails is an actual prohibition-era classic. With the addition of the Lavender French 75, Blind Tiger continues to push boundaries and provide customers with an award-winning, all-natural, and mixologist-crafted experience. The Lavender French 75 is available exclusively in the 8.4 oz slim can format, making it the first carbonated offering from Blind Tiger.

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TRENDING PRODUCTS

BLUEHOUSE SALMON

BOOKER’S BOURBON : MIGHTY FINE BATCH

With a commitment to quality and sustainability, Bluehouse Salmon stands out as the ideal gift for any occasion. What sets them apart is the innovative approach to fish farming, where their salmon is cultivated in a unique blue house environment.

This distinctive setting contributes to the salmon’s unparalleled taste and nutritional value, making it a standout choice for those seeking a remarkable gift. The nutrient-rich, pristine waters of the blue house environment result in salmon that is not only delicious but also exceptionally healthy. Bluehouse Salmon encapsulates the essence of responsible and mindful gifting, ensuring that your present carries a message of quality, flavor, and sustainability. Its distinctiveness, combined with its delectable taste, positions it as an excellent selection of the finest products for gifting, pleasing even the most discerning of recipients.

Like all batches of Booker’s Bourbon, Booker’s “Mighty Fine Batch” was selected by Seventh Generation Master Distiller Fred Noe to ensure it upholds the qualities and standards that his dad set for Booker’s Bourbon more than 30 years ago. At 126.6 proof and aged for 7 years, 1 month, 10 days, Booker’s “Mighty Fine Batch” has a rich color with a pleasant aroma of vanilla and sweet brown sugar. The flavor is full bodied and further opens up with a small touch of water that gives a “Kentucky Hug” finish.

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TRENDING PRODUCTS

C&H® BAKER’S SUGAR

CHEVOO : CHEESE LOVERS GIFT BOX

Made especially for baking, C&H® Baker’s Sugar features an ultra-fine grain allowing it to blend, mix and melt more evenly into culinary creations. Its ultrasmooth texture makes it perfect for crafting cakes, cookies and brownies with a delicate crumb as well as silky smooth frostings and glazes. Measure this specialty sugar exactly as traditional sugar and let the delicious results speak for themselves. All products do not contain and are not packaged on equipment that handle any of the 9 major allergens identified by the FDA, including gluten.

For cheese board lovers, CHEVOO is offering a Cheese Board Lovers Gift Box with 4 flavors of its marinated goat cheese each in a 4-oz glass jar - along with wooden tongs for serving the cubed chèvre. A customized ceramic holiday *cheese board* ornament is also included.

CHIWIS : ORANGE CHIPS This holiday season, delight loved ones with Chiwis, the ultimate better-for-you stocking stuffer. Chiwis is passionate about crafting sweet snacks with simple, wholesome ingredients, and the new chocolate-drizzled Orange Chips are the embodiment of guilt-free indulgence. These delectable treats use high-quality, Palm Oil-Free chocolate, ensuring an ethical snacking experience. Each chip contains 56% of your daily Vitamin C requirement, making it a tasty and healthy choice. Chiwis is the perfect stocking stuffer, offering the joy of delicious, betterfor-you snacking in one delightful package. Give the gift of Chiwis this holiday season and let your loved ones savor the essence of sweet indulgence and sustainability.

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TRENDING PRODUCTS

CLIF FAMILY : RED WINE JELLY Made in small batches, Organic Preserve Kitchen and highlighting fun and bold label designs. Their new wine jellies are crafted with the same dedication to quality and sustainability that you will find across all of Clif Family’s wine and food products. As a B Corp Certified business, they prioritize the highest standards of positive social and environmental impact. The Red Wine Jelly is made from a blend of Clif Family red wine and cracked black pepper. The jam explodes with fruity and robust flavors that create the perfect condiment for grilled meats, an addition to your charcuterie board, or paired with dark chocolate for a delicious snack.

DAMASK CAKES : BAKING KITS Minority and female founded, this baking kit company is on a mission to make homemade baking from scratch easy for everyone - especially with those baking for GF/Allergies, like the founder’s daughter. With a team of pastry chefs, they sourced the finest, all-natural, non-GMO, and gluten-free ingredients for a line of cakes, cupcakes and cake pop at home baking kits that are delivered to your door! They also prioritize ethically made and sustainable materials in everything that they do.

DEVOCION : HOLIDAY BLEND NY-Based Colombian coffee company Devocion provides some of the freshest coffee in the U.S. Devocion ships their single source, sustainable beans procured from more than 1000 microlot farms throughout Colombia to NY in order to be roasted fresh on site at their Williamsburg HQ. The boutique coffee brand goes from farmto-cup in as little as 10 days maximizing the taste and richness; well outperforming the industry norm of six to 12 months. Devocion is the only true “Farm to Cup” coffee and makes a great gift or stocking stuffer this holiday season. As the coffee is all about being the freshest, bags can be sent once or twice a month depending on your morning routine.

Rest assured, whichever of Devocion’s blends you choose, this certified B-Corp reinvests in the communities from which they source their unparalleled coffee giving back to the folks that make it all possible.

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TRENDING PRODUCTS

EASTERN STANDARD PROVISIONS : HOLIDAY GIFT BOX “The More the Merrier” Holiday Gift Box from Eastern Standard Provisions is the most unforgettable gift of the season. Combining artisanal soft pretzels and Liège Belgian waffles which were both selected as Oprah’s Favorite Things in past years. This holiday gift box includes their exclusive soft pretzel scented candle all wrapped up with the warm sentiments of the holiday season. All the brand’s pretzels are vegan and made with simple, natural ingredients.

DOMINO® SUGAR : EASY BAKING TUB Since 1901, Domino® Sugar has maintained a commitment to quality, a passion for craftsmanship and a dedication to sweetening the lives of countless bakers. The Easy Baking Tub will make baking more convenient. The tub is lighter and easier to transport than the average bag, it requires 65% less freight/transportation than the old round canisters. Domino® Granulated Sugar is scoopable directly from the tub which clicks closed for confident resealing. Plus, the rectangular tub is easy to store! None of our sugar Domino® Sugar’s products contain gluten. Additionally, none of their products contain or are packaged on equipment that handle any of the 9 major allergens identified by the FDA.

FAIRYTALE BROWNIES : ASSORTED 8-SPRITE FAVOR Wish them a very merry Christmas with the Christmas Candy Cane Crunch Assorted 8-Sprite Favor from Fairytale Brownies.

This delightful gift box is packed with eight individually wrapped, snack-size brownies. Flavors include limited-edition Candy Cane Crunch (peppermint infused brownie drizzled with silky white chocolate and topped with crunchy sugar crystals), melt-in-yourmouth Chocolate Chip, classic Original, and sweet and tangy Cream Cheese.

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TRENDING PRODUCTS

GARRISON BROTHERS DISTILLERY : BALMORHEA Garrison Brothers is the first legal bourbon distillery in Texas and was named the 2023 Distillery of the Year by the American Distilling Institute. Their award-winning expression Balmorhea is known as “bourbon candy in a bottle” and will be sure to impress whiskey-lovers. The 115-proof expression is aged four years in new American white oak barrels, then transferred to a second new American white oak barrel, and aged for one year.

It is bold and majestically-crafted.

HEARTBEAT : HOT ROSÉ Woman-led and founded, HEARTBEAT Hot Rosé is the world’s first-ever hot rosé, where each sip finishes with a sexy, spicy kick.

Each bottle contains no sugar, no fake flavors and is crafted using a proprietary blend made from fermented peppers. With its captivating flavor profile and unique character, it pairs flawlessly from any day-to-night occasion, and elevates both fresh and spicy cuisines alike. It makes for the perfect gift this holiday season, whether it’s for your favorite hostess, wine loving BFF, or mom!

HEARTBEAT Hot Rosé enters the palate as a dry rosé, with notes of watermelon hibiscus and tangy raspberry. The heat from the pepper rolls in on the finish, leaving you salivating.

IN GOOD TASTE : WINE ADVENT CALENDAR Half the fun of the holiday season is the anticipation of counting down to the big day. This is why In Good Taste’s Wine Advent Calendar is truly the gift that keeps on giving! This 24-night advent calendar begins on December 1st, so you can sip and explore your way around the world this holiday season with the perfect-sized pour. Picture this: 24 nights, 24 mini bottles, and 24 opportunities to embark on a global wine-tasting adventure from the comfort of your own home. It’s not just a gift; it’s an experience! You’ll uncover wines such as a refreshing Sauvignon Blanc and adventurous Italian Montepulciano (plus everything in between) as you open a new window each day. Perfect for wine enthusiasts and those looking to broaden their palate, this Wine Advent Calendar caters to red wine, white wine, and rosé lovers alike. Act fast, though, as these calendars are sure to vanish quickly and sell out for the fourth year in a row. Secure your gift before they’re all gone, and better yet…start a new tradition this year and gift yourself a calendar as well so you can share the experience with your friends and family.

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TRENDING PRODUCTS

IRIEVEDA : BAKING SPIRITS BRIGHT TRIO IrieVeda provides a safe haven for holiday meals with their seasonal premier spices that are meticulously crafted with Kosher, Fair Trade, Certified Organic spices. Each blend is Top 23 Allergen Free, Certified Gluten Free, Certified FODMAP Safe, Sugar-Free, and Salt-Free so that everyone can enjoy delicious meals without sacrificing their health or well-being. Whether you’re baking with loved ones or gifting these delightful creations, IrieVeda’s Baking Spirits Bright Trio will infuse your spirit with the essence of the season, spreading joy, love, and cheer.

JELLY BELLY : HARRY POTTER™ TRIVIA ADVENT CALENDAR Harry Potter™ Trivia Advent Calendar is the perfect holiday gift for the Harry Potter fan looking to count down to the holidays with Hogwarts trivia and an assortment of delicious Jelly Belly jelly beans for each day. Each day, open a window to find a trivia question that will put your knowledge of the Wizarding World to the test along with a bag of goodflavored Bertie Bott’s Every-Flavour Beans™ to enjoy as a sweet treat.

Muggles, witches, and wizards of all ages are sure to have fun with this enchanting advent calendar.

JIUJIU VODKA Make a statement with JiuJiu Vodka, the ultimate gift of elegance and taste. With accolades like the “World’s Best Design” and “Gold Medal” SIP awards, this vodka stands out as the perfect present for those who appreciate the finer things in life.

The bottle is a work of art, a conversation piece in itself, and its gold numbers inside ensure that your Martinis are simply perfect. The added touch of a mesmerizing blue light within each bottle makes it a must-have at any party. But there’s more to this vodka – it’s been featured in the music videos of industry icons like Dave East and Young Gambino, adding a touch of celebrity glamour. So, for a memorable gift or to impress party hosts this season, choose JiuJiu Vodka. It’s your ticket to sophistication and a taste that’s in a league of its own. Cheers to unforgettable moments.

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JULIET : CABERNET SAUVIGNON

KARMA WATER : HYDRATION KIT

Juliet’s new 2022 Cabernet Sauvignon is lean and crushable and boasts a juicy medley of dark cherry and blackberry flavors with a charming hint of chocolate and tobacco on the nose, perfect for upcoming holiday gatherings and dinner parties. Like all their wines, the Cabernet Sauvignon is produced at a Certified California Sustainable Winery using a low intervention style as an homage to old-world European wines, and is packaged in a 100% recyclable container, the Eco-Magnum™, which elevates the wine drinking experience with a design forward, innovative cylinder of super premium wine. The Cabernet Sauvignon is aged in 100% French oak staves, and pairs well with warming, comforting foods thanks to its black fruit tasting notes. Tasting Notes include: dark cherry and blackberry with a charming hint of chocolate and tobacco on the nose.

Delight loved ones this holiday season with Karma Water’s Hydration Kits! Elevate well-being with a thoughtful gift that keeps on giving. These kits offer health and hydration delivered straight to your door. Choose from a tantalizing array of ten favorite flavors, spanning Probiotic, Wellness, and CBD varieties.

Each kit includes four weeks worth of Karma PushCaps paired with a reusable Karma bottle. With options like Probiotic for digestive health, Wellness for immune support, and CBD for holistic well-being, there’s an option for everyone on your list.

Customize the kit to perfection, even mixing and matching functions and flavors. Give the gift of tailored hydration and let the good Karma flow this festive season. Subscription options available.

KOLOA RUM COMPANY : KAUA‘I RESERVE The Kaua‘i Reserve Cask Strength Single-Barrel Hawaiian Rum is artfully distilled and carefully aged in American White Oak Barrels for a minimum of 5 years at the Koloa Rum distillery in Kalaheo, Kaua‘i. Each single-barrel batch yields approximately 210 bottles, which are carefully inspected by attentive staff, and numbered to ensure quality. Their rum is bottled at cask-strength, from 110-124 proof depending on the barrel. The remarkable flavor, color and aroma of each batch is a reflection of time, temperature and humidity over the aging process. The taste is remarkably smooth on the palate with subtle sweetness from the pure sugarcane offering flavors of toasted vanilla, orange zest, brown butter and honey that linger through the long, warm finish. It’s the perfect gift for the rum enthusiast who enjoys straight-sipping, creating cocktails, and would like to spice up their winter bar cart.

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LARKMEAD VINEYARDS : SOLARI

LAURA CHENEL : CHEVRE EN CROUTE

The Solari is the flagship wine at Larkmead Vineyards. As a 100% Cabernet Sauvignon, it is a quintessential Napa Valley wine with an abundance of elegance and complexity. This incredible red spends an impressive 18 months of aging in 78% new French oak and shows off a deep, dark fruit flavor balanced by dried rose petals and baking spices. Morello cherries, bramble berries, and delicate earthen notes offer a glimpse of the distinct Calistoga terroir in which the grapes are grown. This is a fantastic wine now and can easily be cellared for 20+ years. The wine has been applauded for its incredible balance and purity, and offers in-the-glass luxury that’s perfect for gifting.

Laura Chenel’s newest seasonal product, Chevre en Croute, features tangy goat cheese, seasoned with thyme and rosemary, wrapped in a decadent pastry. Perfectly timed for the season’s festivities, Chevre en Croute is available on shelves now through the holidays, and is the ultimate item to have on hand for holiday hosting, hors d’oeuvre hour, or when you just want a bite of something equally cozy and savory.

LORANN : HOLIDAY EMULSION VARIETY PACK Celebrate the holiday baking season and gift the baker on your nice list with LorAnn’s Holiday Emulsion Variety Pack! This assortment of 6 holiday flavors (4 oz. bottles each) will elevate your favorite recipes and includes Almond, Red Velvet, Pumpkin Spice, Natural Peppermint, Pistachio, and Butter Vanilla. Bakery emulsions are flavorings suspended in a water-base, as opposed to an alcohol-base like typical baking extracts, making them less susceptible to flavor loss when exposed to heat (like an oven). Professional bakers prefer these robust flavors over alcohol-based extracts since they are stronger and not compromised by the taste of alcohol. Use emulsions in your favorite baked good recipes like cakes, cookies, cupcakes, frostings, glazes, and beverages.

Emulsions are 1:1 ratio to extracts, conveniently making it an easy and interchangeable way for bakers to substitute extracts with emulsions.

A recipe calling for 1 tsp. of extract = 1 tsp. of emulsion.

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MALFY GIN LIMONE : GIFT SET The holidays are quickly approaching and whether you are looking for the perfect gift for a loved one or hosting a holiday gathering, Malfy Gin, an Italian gin inspired by the Amalfi Coast is offering the perfect gift set designed to transport you straight to the Amalfi Coast through your tastebuds. Malfy Gin Limone with 2 Copa Glasses is an aesthetically pleasing gift set that includes a bottle of Malfy Limone, distilled with fine botanicals with Italian lemons and handpicked juniper, along with two unique Copa Glasses, specially designed to enhance the gin’s flavors and aromas, giving you and your guests the finest drinking experience all in one kit.

MAUI GOLD : PINEAPPLE SUBSCRIPTION This holiday season, patrons can give the gift of Hawaii’s famously sweet pineapple, Maui Gold Pineapple. Grown on the slopes of Maui, their delicious fruit is flown directly from the farm to the doorstep of the pineapple lover. Maui Gold’s pineapples are freshly picked from the farm, packaged with aloha and shipped the same day. Hand-harvested to ensure they’re picked at their peak ripeness, their pineapples are prized for their superior sweetness, high levels of Vitamin C and low acidity.

MISUNDERSTOOD WHISKEY CO. : MISUNDERSTOOD OAT NOG LIQUEUR America’s Original Oat Nog is a light & smooth take on a delicious holiday classic without the dairy. Ready to serve - just chill & enjoy.

Made from honest ingredients & sustainably sourced gluten free oats, Misunderstood Oat Nog Liqueur is blended to perfection with Misunderstood Ginger Spiced Whiskey & dairy free Oat milk. Proudly vegan friendly and gluten free. Tasting notes include crème brûlée, vanilla, and nutmeg on the nose; Light and creamy with notes of bourbon and ginger snap cookies to taste; Savory with notes of buttercream and baking spices to finish.

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NUMBER JUAN TEQUILA : EXTRA ANEJO

NUTLICIOUS : HAZELNUT DARK COCOA SPREAD

The merging of Alex & Ron’s dream with the craftsmanship of Rivesca distillery birthed Number JUAN Tequila in early 2012.

What has been enjoyed to date has been the artistry of Nestor River, Master Distiller. However, in the early days Alex & Ron wanted to establish their print on something special for select supporters in the future. Alex & Ron partook in the harvesting of an 8-year-old field and then helped load its yield into traditional stone ovens for cooking, no diffusers. After three days in the oven, they eagerly watched the double distillations using spring water from the great volcano Tequila. It was from the first batch of Number JUAN Blanco that Alex & Ron set aside 2,500 liters to age in retired white oak American bourbon barrels, anticipating their future 10-year anniversary. Now, they proudly present a magical Extra Anejo aged 118 months (9.6 years) that encompasses the love and tradition of both Number JUAN and Rivesca distillery in every bottle. By selecting this Extra Anejo, consumers are holding 1 of 3,000 bottles that began their journey to production over 18 years ago.

Expand your hazelnut horizons with Nutlicious premium dark cocoa hazelnut spread. The roasted flavor of Northwest hazelnuts combines with premium dark cocoa for an intense and satisfying rendition of our hazelnut cocoa spread. This rich and complex satiny spread explodes with hazelnuts for an intense and exotic burst of flavor.

OO’MÄMĒ : CHILE CRISP Global flavors are oo’mämē’s inspiration created to inspire the spirit of spicy adventure in each of us. Handmade in small batches, Fifth Taste Foods has thoughtfully choreographed an amazing symphony of layers of authentic flavors in new and unique ways for you to experience the world’s most exciting cuisines from Morocco, China, Mexico and India.

With a backbone of chiles, toasted nuts & seeds and all-natural umami in every bite anyone can make mealtime more exciting. Oo’mämē® delivers the optimal sensory experience including ingredients that deliver pops of flavor, along with crispy, crunchy and chewy tidbits. Pioneering a new condiment category of Global inspired Chile Crisps where every bite is an adventure.

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TRENDING PRODUCTS

PHYLLIS ANN : PUMPKIN MORNING CAKE MIX

PINCH DAB DASH : GRILLER’S DELIGHT GIFT BOX

For those who love to bake but find it hard to find the time, Phyllis Ann’s takes the hassle out of making delicious desserts from scratch. Based on the original recipe of the founders’ mother, the eponymous Phyllis Ann Carter, Phyllis Ann’s Pumpkin Morning Cake Mix comes out of the oven imbued with the warm, comforting flavors of fall, and is made by just adding three wet ingredients to the mix. Its autumnal sweetness is perfect for enjoying at breakfast or as a dessert in the evening, and it can be topped with Phyllis Ann’s Cream Cheese Icing to make it the ultimate, decadent fall treat.

Seeking a unique holiday gift for the food lover in your life?

Look no further than Pinch Dab Dash’s gourmet spice blend collections, each gift box brimming with 4 meticulously curated spice blend jars, elegantly presented in a beautiful package.

This is a perfect gift for both the food aficionado and those just beginning their culinary journey. For the BBQ enthusiasts in your life check out the Grillers Delight gift box. Elevate those steaks, veggies, and more with spice blends that will inspire their culinary creativity and elevate their grilling game. These spice blends not only make an exquisite gift but are also a surefire way to enhance the flavors at your holiday party. Let your loved ones dive deep into a world of culinary delight, one pinch at a time!

PUFFIN DRINKWEAR Puffin Drinkwear is a line of personality-infused apparel for your drink to wear, keeping beverages chill and looking fabulous. For the paddler, skier, hiker, or fisher in your life: there is a Puffin for that. Puffin has a wide range of designs from denim jackets vests to 90s ski suits, dressing up drinks to elevate all of life’s moments. Puffin Drinkwear is now on shelves at over 4,500 stores throughout the U.S. and Canada, including REI, Dick’s Sporting Goods, Bass Pro Shop, The Paper Store, World Market, and Amazon.

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RONDA’S FINE FOODS : ROMESCO

PURE PROJECT : IPA SUBSCRIPTION Gift the IPA-lover in your life with a 3-month subscription to Pure Hops! Pure Project’s pre-paid subscription delivers three months of the freshest, hoppiest, and juiciest IPAs— right to their door*. Included in what they’ll get each month are three (16-oz) 4-packs of the freshest Pure Project IPAs (including access to the newest release before the public!), free overnight shipping included, flexibility to reschedule or cancel anytime. *California addresses only

Ronda’s Fine Foods is a woman, minority, and family-owned company that creates delicious and versatile specialty food products, featuring family recipes, inspired by flavors of the world.

Ronda’s first two SKUs, Ronda’s sofí award-winning Original Romesco and Ronda’s Spicy Romesco are dip/sauce/spreads that are new options for Charcuterie and Cheese Pairings. Both are created with almonds, roasted red peppers, garlic, tomatoes, spices, and olive oil. These all-natural, low-carb, gluten-free, vegan, and vegetarian products are designed for those that seek the highest quality in taste and versatility along with the convenience of a ready to use dip/sauce/spread. In addition to use with charcuterie and cheese, Ronda’s Romesco is delicious with grilled/ roasted seafood, meat, poultry, eggs, vegetables, over pasta or as a sandwich spread. Ronda’s Romesco is crafted with meticulous attention to both flavor and quality reflecting the company’s passion for excellence.

SERENITY KIDS : PUMPKIN CINNAMON PUFFS It’s the most wonderful time of the year...and Serenity Kids has the perfect snack for your littles! Snag this adorable seasonally wrapped canister of puffs and you’ve got a crunchy and flavorful Holiday party favor, stocking stuffer, or just simply a festive on-the-go snack in your hands! Serenity Kids Pumpkin & Cinnamon Grain Free Puffs with Olive Oil are deliciously veggie-forward and contain whole food ingredients with ZERO grams of sugar. Suitable for toddlers who can sit independently, use a pincer grasp to self-feed, crawl with their stomach off the ground or use their jaws to mash food between gums. Plus, they easily dissolve in the mouth - so no teeth are necessary.

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SINGANI 63 After an eight year campaign by Oscar-winning filmmaker Steven Soderbergh, who brought us the brand Singani 63, Bolivian Singani has now officially been recognized by the TTB as being a distinct type of brandy. Made from the Muscat of Alexandria grape grown at high altitude (above 5200 ft) in the Bolivian Andes and distilled by the 4th generation distillers of Casa Real for the last 100 years, Singani 63 is beloved by bartenders and amateur mixologists alike for its versatility and aromatic flavor profile. Enjoy it on the rocks or use it to make your favorite cocktail.

SKREWBALL WHISKEY : SKREWBALL EGGNOG Skrewball Whiskey, the original peanut butter whiskey, has officially announced the return of Skrewball Eggnog. Originally launched in 14 states last year, peanut butter fanatics and eggnog lovers alike can now get their hands on the limited-edition creamy and craveable combination in 44 states nationwide this October. Made with premium dairy cream, spicy eggnog flavor with notes of cinnamon and vanilla and Skrewball’s signature salty and sweet taste, Skrewball Eggnog is the perfect festive beverage to sip on with loved ones this holiday season. Available in a 750 ml bottle, the decadent drink is ready to pour and best served chilled or over ice. Launched in limited quantity, Skrewball Eggnog is 29.5 proof (14.75% ABV).

SOLELY : GREEN BANANA FUSILLI PASTA Solely Green Banana Fusilli Pasta transforms organic green bananas into delicious pasta without compromise while combining the convenience of traditional pasta. It’s minimally processed and ready in minutes, and eating pasta made from green bananas adds fruit, nutrients, and fiber to your diet. The green bananas are picked fresh at Solely Certified Organic Farms. The pasta’s rich black color is the result of the natural process that Solely uses to dry green bananas.

This unique color gives meals a special look, and it tastes just as it should: like delicious, traditional fusilli.

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STUMPTOWN COFFEE ROASTERS : GIFT PACK Consider this your coffee trip around the world. These coffees are exemplars of Stumptown Coffee Roasters direct trade relationships and incredible cup quality. With this trio, you’ll take a wild coffee ride through Latin America, Indonesia, and Africa. These single-origin coffees highlight the flavor differences that make each coffee growing area distinct. Like the terroir of a fine wine, growing conditions of coffee have a huge effect on what ends up in your cup, and there is no better way to experience that than trying them side by side. This gift pack includes three 12oz. bags of coffee and comes in a gift box.

TEA DROPS : DISCOVERY SAMPLER Searching for the ideal gift for a tea lover? Whether that enthusiast is yourself or a dear friend, Tea Drops Discovery Sampler is a remarkable choice. This thoughtfully assembled sampler features their most popular Tea Drops, elegantly packaged in a keepsake wooden box.

Explore a diverse selection of both caffeinated and caffeine-free teas in this set, making it the perfect introduction to the world of Tea Drops—a new and innovative way to brew tea. These bagless, organic tea drops instantly steep to give that perfect cup of tea every time. It’s a versatile gift that can be used as a stocking stuffer, a gracious hostess present, or a delightful surprise for anyone who appreciates a good cup of tea.

With this sampler, relish the convenience and quality of Tea Drops, all in one exquisite package. Elevate the tea-drinking experience with the Discovery Sampler, a perfect gift for any occasion. Indulge in the art of tea, one drop at a time.

THOUGHTFULLY GOURMET : GIFT SET Featuring 4 flavors of cold-pressed, extra virgin, Spanish truffle oil and 2 authentic truffle salts, the Truffle Salt and Olive Oil Gift Set promises to infuse any recipe with truffle flavor. From Truffle Garlic and Truffle Rosemary to Truffle Chili and Original Truffle, this flavored olive oil makes the perfect gift for any foodie. Made with authentic truffle figments, truffle salt flavors include Rosemary Truffle Salt and Original Truffle Salt.

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TRENDING PRODUCTS

UME : PLUM LIQUEUR

VERVE CULTURE : SMALL CITRUS JUICER

UME is a unique and stunningly beautiful spirit with no market equivalent. With unprecedented versatility, a bright fruit-forward flavor and showstopping royal purple hue, UME represents a game-changing new category of spirit that engages the senses and elevates the drinking experience. Meeting consumer demand for a delicious and versatile product that is lower in ABV and sugar, the response to UME has been overwhelming.

This large hand juicer is popular in markets all over Mexico. It extracts every drop of juice, while the strainer catches seeds and pulp. This simple, sturdy beauty will be the source of delicious juices for drinking, cooking, and cocktails for decades.

The large juicer is perfect for grapefruits, naval oranges, and other large citrus fruits. Our juicer’s “jaws” are easy on the hands, and hard on your fruit. For small citrus fruits, check out Verve Culture’s Small Citrus Juicer. Take a walk in any market in Mexico and you’ll see artisans making juices everywhere.

Electric juicers are fine, but this is what your friends and family will rave about.

TIPSY SCOOP : HOLIDAY FOUR-PACK Cheers to a Tipsy Holiday! Tipsy Scoop’s four-pack of boozy holiday flavors include four 16oz pints of festive liquor-infused ice cream and sorbet. Mozart White Chocolate Peppermint Bark Martini: Peppermint white chocolate chip ice cream infused with Mozart White Chocolate Liqueur. Made in Collaboration with Mozart Chocolate Liqueur.

Coquito Dulce De Leche: Coquito ice cream infused with spiced rum, swirled with dulce de leche. Oreo Old Fashioned Ice Cream: Vanilla Oreo cream ice cream infused with whiskey and Oreo cookie chunks. Mrs. Clausmopolitan Sorbet: Mrs. Claus’ signature cocktail!

Cranberry sorbet infused with vodka, orange liqueur and fresh lime.

At Tipsy Scoop, Melissa Tavss is making some of the best boozy ice cream you’ll find anywhere, by mixing artisanal, handmade ice cream with premium mixed cocktails, stouts, and wines. Her creations are inspired by classic and contemporary cocktails and contain up to five percent alcohol by volume.

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WATERSHED DISTILLERY : OLD FASHIONED VEUVE DU VERNAY : ICE THERMO SLEEVE Veuve du Vernay’s iconic sparkling star has received a stylish upgrade, now featuring a thermosensitive label. The renowned #1 French sparkling brand, celebrated for its premium Ice Rosé, embodies fruity freshness, ideal for any special occasion. Keep an eye out for the pink snowflake, indicating the perfect time to enjoy it as an aperitif or on the rocks with ice. With the holiday season approaching, the Veuve du Vernay Ice Rosé Thermo Sleeve makes a wonderful gift for friends and family who appreciate a good celebration. Consider gifting the Veuve du Vernay Ice Thermo Sleeve alongside it for a perfect set. Cheers!

Watershed Distillery Old Fashioned is a bottled craft cocktail made with real bourbon. Created by bartenders using quality ingredients, it is cocktail strength and just might be better than your own. So easy, you just open, pour and enjoy and get back to spending time with those you love most! The perfect bottle to gift and receive this holiday season.

WEEKDAY VIBES : BITTER ORANGE SPRITZ Weekday Vibes are ready-to-drink non alcoholic wine spritzers. Made from premium California wine, the alcohol is removed, then the dealcoholized wine is blended with fruit, root, and herb extracts to create infinitely sip-able nonalcoholic wine cocktails that taste like the real thing. Bitter Orange Spritz will transport you to an Italian villa under the Tuscan sun. This bright, bitter, citrusy nonalcoholic libation is a perfect refreshment for summer days and winter après alike.

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WHIPNOTIC : VANILLA SALTED CARAMEL Whipnotic, the brainchild of two visionary sisters, has taken the dessert and beverage world by storm with its revolutionary approach to whipped cream. Through a simple press of Whipnotic’s innovative patented nozzle technology, a swirl of all-natural fruit juices and flavor essences infuses into the rich whipped cream. Rather than being a mere topping, Whipnotic has reimagined whipped cream as a sensational, guilt-free addition to desserts and drinks. Whipnotic whipped creams are Keto-friendly, gluten-free, made with real cream and all natural color and flavor. Whipnotic is a certified Women’s Business Enterprise (WBENC.)

CUZEN MATCHA MAKER : STARTER KIT SUMI BLACK A marriage of traditional Japanese culture and customs with modern, sleek geometric design and elegant functionality, the Matcha Maker Sumi Black celebrates the art of matcha-making in its purest form.

By grinding whole tea leaves into fresh matcha powder, each cup is a testament to the precision and quality that Cuzen Matcha stands for.

As demand for matcha continues to explode, the new Cuzen Matcha Maker Starter Kit Sumi Black provides tea and matcha enthusiasts with another beautiful way to enjoy the superior, rich umami flavor and health benefits of freshly ground matcha.

TRUE STORY FOODS : GATHER & GRAZE HOLIDAY BUNDLE Whether you’re looking for a mail-order foodie gift, the perfect hostess gift or simply a hassle-free solution to holiday hors d’oeuvres, the Gather & Graze Holiday Bundle by True Story Foods will hit the spot.

Featuring a selection of the company’s premium hors d’oeuvre-ready meats, the bundle starts with two packages each of Prosciutto, dry-cured in the Pocono mountains; Uncured Genoa Salami, subtly flavored with a secret blend of spices; and tasty Applewood Smoked Kurobuta bacon (the Wagyu of pork). As an added bonus, the box includes a handy Holiday Appetizer Guide that offers recipes and tips such as Prosciutto Apple Stacks and Candied Bacon for Old Fashioned cocktails.

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BARRELSMITH : VARIETY GIFT SET

ASTRONAUT ICE CREAM : COOKIES & CREAM ICE CREAM SANDWICH Enjoy an out of this world snack with Astronaut Ice Cream’s freeze-dried Cookies & Cream Ice Cream sandwich. Just like the astronauts eat, it’s cookies & cream ice cream between two chocolate wafer cookies, now in freeze-dried form, for no mess, no melt, and all fun. This product is ready-to-eat, has a three-year shelf life, is 100% real ice cream and is made in the USA.

Once you have tasted Barrelsmith, nothing else will compare.

Barrel aging makes better cocktails. Try a 3-pack of 100 ml bottles of Barrelsmith’s award-winning and barrel-aged Negroni, Boulevardier and Manhattan and taste for yourself why barrel aging makes better cocktails. Barrelsmith sources base spirits from an award-winning distillery. Barrelsmith crafts its own Rosso Vermouth from California wine grapes, cane sugar and natural flavors. Martha Outlaw created her unique liqueur specifically for craft cocktails destined for aging in barrels. Barrelsmith has been recognized with top awards from PROOF, IWSC, SIP, TAG, The Fifty Best and more. Barrelsmith is blended in small batches and aged in 53 gallon oak barrels. It is bottled at full strength, 60 – 70 proof.

BARTESIAN : COCKTAIL MAKER With the Bartesian cocktail maker, you can experience the quality ingredients and premium pours you’d expect from a cocktail lounge in your own home – all at the touch of a button. Fill the Bartesian cocktail maker with your favorite brands of: Vodka, Tequila, Whiskey, Gin or Rum, as well as water. Then, insert your desired Bartesian capsules, which contain all the premium bitters, extracts, juice concentrates, and mixers that would otherwise need to be individually sourced, purchased, and stored. Once the Bartesian capsule is inserted into your Bartesian cocktail machine, the cocktail is immediately identified via barcode and suggests the proper glassware on the user interface touchscreen. The Bartesian cocktail machine lets you customize the pour strength of the drink ranging from mocktail to strong, then simply press ‘Mix’! Now you can be an at-home mixologist with the Bartesian cocktail maker.

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TRENDING PRODUCTS BLACK STAR FARMS : CAPELLA GIFT SET At Black Star Farms, they understand that gifting goes beyond mere exchanges; it’s a heartfelt expression that can forge new connections and fortify existing ones. For people in search of corporate gifts that leave a lasting impression or sincere personal gestures filled with meaning, these sets feature Northern Michigan’s premier winery and were clearly designed to make one’s gifting journey elegant and easy. For 25 years, this winery has crafted some of the finest wines in Michigan, crafting wine from vine to bottle, and a reflection of the heart and soul of the winemaking team. Gift sets come beautifully packaged in custom boxes showcasing stunning photos of the estate vineyard. Each carries a different celestial name that plays off a theme carried from their name, throughout their Inn and wine labels.

A gift that delights both the eyes and the palate, these gifts will speak volumes about your appreciation.

BUTCHERBOX : FAVORITES BOX See what keeps ButcherBox members coming back for more with the Favorites Box featuring 100% grass-fed beef, free-range organic chicken, and humanely raised pork. These classic cuts are versatile and delicious, perfect for a wide range of tastes and cooking skill levels. This just might change the way you shop for meat—forever. The Favorites Box includes: Ground Beef, Boneless Pork Chops, Boneless Skinless Chicken Breasts, Filet Mignons, Sirloin Tips, ButcherBox Bacon, Apple Gouda Sausage.

CHAMPAGNE JACQUART : MOSAÏQUE BRUT Upright, graceful & refined champagne, blend of 40% Chardonnay, 35% Pinot Noir, 35% Meunier. Fresh and delicate, with notes of white fruits, pear and peach, fresh apricot and white flowers. Dried fruits aromas reveal it is starting to mature. On the palate, beautiful exuberance driven by white fruits and lemon zest. Aperitif, gourmet, for small and major celebrations.

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TRENDING PRODUCTS

GRASS ROOTS FARMERS COOPERATIVE : CUSTOM CUTS DELIVERY

DELILAH HOME : ORGANIC KITCHEN TOWELS Looking for kitchen towels that are both soft and absorbent, and stylish enough to leave out on display? Look no further than our luxury kitchen towels. Made from 100% organic cotton, these towels are plush and fluffy, yet they’re still strong enough to handle even the toughest messes. They’re also machine-washable and dryer-safe, so they’re easy to care for.

Order your set of luxury kitchen towels today and experience the difference!

Grass Roots Farmers Cooperative is a nationwide cooperative of over 40 small family farms all dedicated to and passionate about regenerative agriculture, ethical animal husbandry, and fair wages.

Grass Roots is on a mission to change the way meat is raised and consumed in the US - uplifting the small family farm, honoring traditional farming practices, and healing the Earth. Recently, two of Grass Roots Co-op’s founding farms were verified regenerative through Land to Market, proving their farming practices are improving the soil, capturing carbon, and ultimately reversing climate change. Grass Roots owns and operates their processing plants to ensure our standards are upheld throughout the entire process. Build a box of your favorite cuts and have it delivered directly to your door. Grass Roots Farmers Cooperative: restoring the way meat is raised; that’s good for you and good for the Earth.

DAOU : SOUL OF A LION CELEBRATION 3-BOTTLE GIFT SET Just in time for the celebratory season, Brothers Georges and Daniel Daou are proud to release an exquisite collector’s set fit for the 10th-anniversary vintage of their flagship Cabernet Sauvignon, 2020 Estate Soul of a Lion. Named in tribute to their father, Soul of a Lion is the crown jewel of DAOU and an emblem of their quest to produce unsurpassed Cabernet Sauvignon from the terroir of DAOU Mountain. This three-bottle set box is perfect for filling your cellar.

It comes with a custom DAOU L’atelier Wine Opener and luxury gift box, making it a beautiful keepsake gift to honor the wine lover you cherish most this holiday season.

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HONOLULU FISH COMPANY: SEAFOOD BUNDLE PACKS Mele Kalikimaka! Why not celebrate the holidays the Hawaiian way this year? Whether hosting or headed home this upcoming holiday season, Honolulu Fish Company (HFC) has your readers’ holiday meal prepping covered. HFC offers up to 3 pounds of fresh, sashimi grade seafood shipped directly from Pacific waters to your doors within 24-48 hours. Their large, ever-changing online market allows consumers to skip the hassle of the grocery line and find rare seasonal selections for the holidays that can be hard to find elsewhere, including Hawaiian Ahi Bigeye Tuna, Moonfish, Ono and Monchong. Seafood bundle packs featuring 1 lb. of 2-3 different types of fish, offer great value for those looking for variety. HFC is the only direct distributor in the U.S. that offers more than 14 species of fresh, sustainably-line caught, sashimi grade seafood to top chefs, restaurants, and wholesale customers across the mainland. As a trained marine biologist who once worked for the National Oceanic and Atmospheric Administration (NOAA), CEO and founder Wayne Samiere is committed to environmentally safe fishing practices.

HFC’s zero fish waste policy guarantees all marketable seafood is utilized to its fullest value by placing it in a seafood market best suited for its kind.

MICHTER’S DISTILLERY : US 1 KENTUCKY STRAIGHT BOURBON Michter’s US 1 Kentucky Straight Bourbon is made from a carefully selected mashbill that features the highest quality American corn. It is then matured to the peak of perfection.

Truly “small batch” each batch of our US 1 Kentucky Straight Bourbon is batched in a holding tank sized to fit a maximum of twenty full barrels, leaving no margin for “blending out” imperfection and thus necessitating excellence from every barrel. Reflecting the spirit of the Bluegrass State, Michter’s US 1 Kentucky Straight Bourbon is nuanced, mellow and earthy.

Michter’s US 1 Kentucky Straight Bourbon is also available with personalized Fort Nelson Select labeling at Michter’s Fort Nelson Distillery.

Production: Small batch. Limited quantities State Of Distillation: Kentucky Bottling Strength: 91.4 proof (45.7% ABV) Cooperage: Fire-charred, new American white oak barrels Tasting Notes: Rich caramel with balanced vanilla, stone fruit notes, smoky depth, and an oak finish

MODICA : CACAO ESPRESSO MARTINI MIX Modica is the award-winning cocktail and mocktail mix made with superfoods, functional ingredients, and up to 70% less sugar than other mixers! One of their newest flavors is the Cacao Espresso Martini. If you love espresso martinis, or you’ve been wanting to try one, this is the easiest and most delicious way to enjoy one at home.

With notes of chocolate, sea salt, and vanilla, Modica’s espresso martini mix makes a quick but sophisticated cocktail or mocktail in seconds – perfect for enjoying in the evenings as the weather turns cold. Plus, every bottle includes the recipes for a cocktail, mocktail, or pitcher of drinks (ideal for hosting during the holidays). Modica’s website also includes some elevated recipes if you want to try something a little more special, like a Pumpkin Spice Espresso Martini or a Chocolate White Russian. However you drink it, this guilt-free mix is a need-to-have!

Page 109 | Food & Beverage Magazine v November Issue 2023

TRENDING PRODUCTS

REAL COOKIES DIP & SPRINKLE HOLIDAY COOKIE DECORATING KIT

NORTH DAKOTA SWEET CRUDE CINNAMON AND SPICE LIQUEUR In a town as small as Zap, ND, there are no strangers, and there’s always a reason to celebrate. 100 years ago, these occasions were toasted with Martin Weidner’s “smokehouse moonshine” – a crude spirit that mixed well with the rugged nature of North Dakotans. Old man Weidner passed his recipe on to his children, who shared it with theirs. Generations of Weidners have added their polish but left the liquor unrefined (as a good hooch should be). In recent years, the Weidner brothers were known to share it with the farmers who invited them to hunt their land, keeping on the tradition of toasting with friends and neighbors. A 75 proof, sweet liqueur, very smooth with a strong cinnamon flavor and lingering notes of citrus, ginger, and lemongrass, no burn. Enjoy straight, on the rocks or in mixed drinks but always in good company.

For the health-conscious friend with a sweet tooth, give them the Dip & Sprinkle Holiday Cookie Decorating Kit. A gluten-free, plantbased alternative to traditional cookie decorating, the kit arrives in a colorful, winter-themed box featuring: six of the company’s award-winning gluten and grain-free Chocolate Chip cookies, Pascha organic vegan semi-sweet baking chips and vegan holiday sprinkles by Supernatural. Simply melt the chocolate chips, dip the cookies and top with the festive sprinkles. For easy access to recipes and decorating tips, the company has also provided a convenient QR code on the box. REAL uses only clean ingredients like almond and coconut flours, real fruit and decadent chocolate chips and simply sweetened with Vermont maple syrup. Always made without gluten, soy, corn, grain, dairy, eggs, artificial sweeteners or tapioca starch. A great gift for your gluten-free or vegan bestie who loves cookies, or a fun, family activity to celebrate the holiday season!

RECTEQ : SMOKESTONE 600 Recteq, one of the country’s fastest-growing manufacturers of wood fired pellet grills, just unveiled the SmokeStone 600, the world’s first wood fired griddle. The Smokestone 600, is the only griddle that uses 100% natural wood pellets to create more flavor versus gasfueled competitors. It is also the only griddle that is Wi-Fi enabled, so you can set a temperature range and turn the griddle on or off via the #1 rated recteq app. The PID algorithm in every SmokeStone automatically maintains temperature more consistently and evenly than gas-fueled models for better tasting results every time.

November Issue 2023 v Food & Beverage Magazine | Page 110

TRENDING PRODUCTS

ROCCO : THE SUPER SMART FRIDGE In a world with a surging demand for at-home beverages, Rocco is disrupting the home appliance and refrigeration category. Rocco has recently unveiled “The Super Smart Fridge,” introducing a new category of smart drinks fridges. This elegant fusion of refrigeration technology and bar cart aesthetics redefines high-performance and high-design. The Super Smart Fridge is distinct: it fits seamlessly into living spaces, offers customizable storage for all-sized beverages, and boasts a spill-proof top for gatherings, doubling as a pour-andserve station. Its innovative Sight System allows remote control via a smartphone, altering brightness, locking/unlocking, and temperature.

Beyond the product, Rocco’s mission promotes quality time, combats loneliness, and prioritizes social interactions. Rocco’s Super Smart Fridge enriches the home experience, redefining how we store, serve, and enjoy beverages.

ROSE VINE CELLARS : LIMITED-EDITION The multi-talented artist and entrepreneur, Ja Rule has recently dived into the alcohol industry with his new premium wine label, Rose Vine Cellars. From never being able to find a red wine that was quite his style, to entering the wine industry to create Red Rose Cabernet Sauvignon for those in the same boat, Ja has transformed what the taste of sophistication means. With Red Rose Cabernet Sauvignon, wine lovers can expect notes of blackcurrant, cherry and dark chocolate with velvety tannins, blended in a rich. Limited-Edition bottles are also available, as well as in a set. Rose Vine Cellars goes beyond offering a top-tier wine, the name itself was inspired by sharing love for others, which is often shown through ‘giving roses,’ thus Rose Vine Cellars represents a tasty and tangible token of admiration and appreciation that reflects the close-knit community’s ethos.

SCAPEGRACE : BLACK Scapegrace Black is based on a unique collection of natural extracts, viewed through the lens of modern-day botany, with a collection of natural botanicals from the ground, plants, flowers, and berries. Its color is created by the individual primary colors of its natural extracts: aronia berries, butterfly pea flower, sweet potato, saffron and pineapple.

These natural extracts have a combination of 5 distinct flavors which, when combined, creates the truly unique, delicious taste of Black.

Page 111 | Food & Beverage Magazine v November Issue 2023

TRENDING PRODUCTS

THE HOLISTIC SPIRITS CO. : HARMONY HOLISTIC GIN

SEVEN SISTERS SCONES : GIFT BOX For that foodie who’s also a cocktail lover, Seven Sisters Scones has got the perfect gift box. Made with their cocktail-inspired line of scones, this box has 12 scones or sconies (mini-scones) in 4 flavors (Chocolate Kahlua, Strawberry Champagne, Cinnamon Fireball, Orange Mimosa). Seven Sisters Scones is an artisan baker putting a modern twist on this classic quick bread. They make savory and sweet scones in modern, creative flavors like Fig and Goat Cheese, Strawberry Champagne (yes, it has really bubbly in it!), and Bacon, Cheddar, and Chive. Started

by Hala Yassine, the fourth of nine children (yes, there really are 7 sisters!), SSS has gained a great following by shipping nationwide. This gift is mailed in a signature red gift box.

The Holistic Spirits Co. was founded by wellness entrepreneur Amy Holmwood and actor and environmentalist Woody Harrelson to create thoughtful, sustainable, plant-based spirits that provide consumers with a better way to drink.

Harmony Holistic Gin marries science, sustainability, and artisanal distillation for an innovative 90 proof gin that will change the way you think about botanical gins.

Beautifully rose-hued and infused with a scientifically patentpending blend of elderberry, muscadine grape, artichoke and green tea, Harmony gin is distilled with orris root, hyssop coriander seed, lemon peel, lime peel, angelica root, and juniper berries, for a luscious, floral forward sipping gin. It’s also absent of artificial flavors, colors, GMOs, or additives and is gluten-free too!

SETTON FARMS AND TAJÍN® : SEASONED PISTACHIO KERNELS Tajín® Seasoned Pistachio Kernels feature Setton Farms familyowned premium California pistachios with Tajín® Clásico, an allnatural seasoning of chili peppers, lime and sea salt. Available in a retail-ready 5-ounce package, they are dry roasted with no shells.

Tajín® is the #1 brand of chili-powder in the U.S. and Setton Farms is the second largest pistachio grower-processor in the U.S. Both brands are synonymous with exceptional quality and great taste.

Tajin® Pistachio Seasoned Kernels joins Setton’s extensive line of award-winning kernels, providing consumers with amazing flavor without the hassle of shells. Highly regarded as “America’s Best Tasting Pistachios,” and widely recognized for its superior quality and tradition of excellence, Setton Farms grows, harvests, processes and manufactures pistachios using renewable energy, eco-friendly practices, and proprietary techniques.

November Issue 2023 v Food & Beverage Magazine | Page 112

TRENDING PRODUCTS

VIKING : PERFORMANCETI™

VALERIE CONFECTIONS : BABY GRAND ASSORTMENT A best-selling assortment named one of the best boxes of chocolate in the country by NYT’s Wirecutter, The Baby Grand offers a selection of the brand’s most popular toffees, truffles and caramels, enrobed in bittersweet chocolates. Selection includes: Almond Fleur De Sel Toffee, Almond Toffee, Mint Toffee, Black Pepper Truffles, Scotch Truffles, Liquid Caramel Bonbons and 72% Bonbons.

Viking PerformanceTi™ cookware revolutionizes the cooking experience with its exceptional features and construction.

Crafted with a four-layer clad design, this cookware line takes 3-ply stainless steel to the next level, providing unparalleled nonstick performance without the need for chemical-based coatings. The layers consist of an induction capable stainless steel exterior, a quick and even heat distributing aluminum core, a lightweight pure titanium layer, and a laser-cladded hardened layer of Titanium on the cooking surface. The Titanium surface boasts a remarkable Vickers Scale rating of 680, over three times harder than stainless steel, making it scratch resistant and completely safe for use with metal utensils. This hardened and polished surface enhances cooking healthiness while ensuring uniform heat distribution for superior culinary results.

Unlike traditional nonstick pans that wear out over time, Viking PerformanceTi™ cookware guarantees consistent nonstick performance year after year once the surface has been seasoned, thanks to its innovative design. When the pan no longer meets easy release expectations, a quick seasoning is all it takes to restore its nonstick performance. Constructed with one of the most inert materials available, titanium offers exceptional conductivity without reacting to acidic or alkaline foods, ensuring that no metallic taste is imparted to any culinary creations. With a cooking surface that is three times harder than stainless steel and twice as hard as hard anodized aluminum, Viking PerformanceTi™ cookware delivers outstanding searing and easy cleanup.

VERVE CULTURE : MOROCCAN CONE GLASSWARE The sleek and simple design of these hand-blown cone shaped glasses are a testament to the style and skill of the artisans who make them.

Used for all types of beverages or as little vases to decorate each table setting, you will enjoy the feel of them in your hand as you toast the joys of the day. They’re including six glasses - because whether it’s tea, water or wine, there is no need to drink alone. Made from recycled beer and wine bottles, these sets are a second act for glass that would otherwise be sent to landfills. Fun fact: The top-selling beer in Morocco is Heineken, whose iconic green bottles give our green glasses their distinctive shade. Our Moroccan glassware sets come in four distinct shades of transparent glass – clear, amber, blue and green. The handblown construction is evident in the bubbles suspended in the glass itself as well as in the organic forms that the vessels take.

Page 113 | Food & Beverage Magazine v November Issue 2023

Passion Tree Hard Seltzer Pledges Environmental Sustainability For every case of Passion Tree Hard Seltzer sold, a tree is planted

Passion Tree, the eco-conscious hard seltzer brand, has emerged as a leader in Southern California’s competitive beverage market with its award winning Hard Seltzer.

Partnering with Eden Reforestation Projects, Passion Tree plants a tree for every case of its hard seltzer sold, supporting impoverished farming communities and restoring ecosystems.

With over 50,000 trees already planted in Madagascar (where 90% of their land has been deforested), Passion Tree sets a precedent for sustainability and encourages other companies to follow suit. The brand’s commitment to sustainability and quality remains unwavering, contributing to a positive impact on the environment and your taste buds.

Passion Tree’s journey began when Garrett Olsen (CEO), Jake Ryder (COO), and Andy Kuklock (CMO) recognized the untapped potential in the booming seltzer market. They combined their expertise in global business, operations management, mechanical engineering, beverage industry, and marketing to create Passion Tree. The name symbolizes their commitment to vibrant flavors derived from natural sources and their pledge to plant a tree for each case sold.

“We wanted to set a new standard for seltzers—ones that taste amazing, aren’t excessively carbonated, and leave you with a sense of fulfillment, knowing you are contributing to the well-being of the planet.” said Jake Ryder, Chief Operating Officer of Passion Tree.

Since its 2021 launch, Passion Tree immediately gained traction in San Diego, securing 80 accounts within three days of launching and has achieved record-breaking sales as the top-selling hard seltzer at Kroger’s Ralphs chain, solidifying its position in the market. Experiencing remarkable growth in such a short time frame propelled the company to relocate its headquarters to Los Angeles in 2022 to accommodate the high demand. The brand has since hosted exclusive events at the iconic Passion Tree House, drawing notable celebrities

and industry influencers who appreciate the premium taste of Passion Tree Hard Seltzer. This has fostered a passionate following among locals in Southern California.

Passion Tree Hard Seltzer stands out with its lightly carbonated, premium brew process by cold-brewing fermented sugar cane while using all-natural tropical fruit flavors. With a balanced 5.5% ABV and an emphasis on a smooth drinking experience without the discomfort or bloating associated with other seltzers, Passion Tree offers a distinctive product in the beverage industry.

Passion Tree Hard Seltzer is offered in four tantalizing flavors: Guava, Passion Fruit, Dragon Fruit, and Boysenberry.

All variants boast a delightful 5.5% ABV and are available for purchase in their Variety 12 pack at a price of $19.99 and can be found at select retailers in California, including Ralphs, Total Wine & More, Sprouts, AmPms, 7-Eleven, Independent Liquor stores and Instacart. Store locators can be found at drinkpassiontree.com “Our signature lightly carbonated seltzer delivers a smooth and unparalleled taste experience offering the ideal “sessionable” drink that can be enjoyed by anyone at any time for any occasion.” says Andy Kuklock, Chief Marketing Officer of Passion Tree.

To track Passion Tree’s real-time tree planter ticker just scan the QR code on any of the cases or visit Passion Tree’s profile on Our Forests at ourforest.io/profile/passion-tree/.

For more information please visit drinkpassiontree.com and follow @PassionTree on social.

For media inquiries or additional information, please contact Olivia Forbis, Head of PR & Strategic Partnerships, at Olivia@ passiontreehardseltzer.com

November Issue 2023 v Food & Beverage Magazine | Page 114

TRENDING PRODUCTS

VINOTEMP : 4-BOTTLE OPEN WINE COOLER

WINANS COFFEE & CHOCOLATE : DELUXE GIFT BOX

Whether you’re in the middle of entertaining and have bottles open for guests or are storing bottles for later use, the Il Romanzo 4-Bottle Open Wine Cooler will keep your wine perfectly chilled. Its unique design keeps bottles upright, preventing wine from spilling out of open bottles while simultaneously keeping them chilled and ready to serve at the perfect temperatures! Thermoelectric technology allows this cooler to operate quietly and with very little vibration. A digital control panel allows you to adjust the temperature easily for either red or white wine. This is a must-have for the kitchen counter of any wine lover!

Winans Deluxe Gift Box is filled with a ½ lb. box of Winans Assorted Chocolates, the brand’s famous Winans Wetzels (chocolate-covered pretzels), Caramel Kisses, made fresh in copper kettles with cream from Snowville Creamery, an 8oz bag of Peanut Brittle, Malt Balls, Mint Jewels, two sample bags of Winans coffee and two chocolate-covered graham crackers.

Winans Deluxe Gift Box comes packaged in a kraft box with holiday ribbon and a Winans branded gift card.

Page 115 | Food & Beverage Magazine v November Issue 2023

INDUSTRY LEADERS • TRENDS • BEVERAGE • CUISINE • CHEF • RESTAURANT • HOSPITALITY

®

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NOVEMBER ISSUE 2023 COVER IMAGE Wonder Juice™ by Kayco

PUBLISHER MICHAEL POLITZ Michael@fb101.com DIRECTOR & EDITOR-IN-CHIEF LAUREN KANE Lauren.Kane@fbmagazine.com SOCIAL MEDIA CONTENT MANAGER SHELBY POLITZ Shelby.Politz@fbmagazine.co EUROPEAN FOOD ADVISOR ATTILIO BORRA Attilio.Borra@fbmagazine.co DIRECTOR OF PROGRAMMATIC SALES BARB ROGERS Programmatic@fbmagazine.com ACCOUNT MANAGERS LENORE O’MEARA Lenore.Omeara@fbmagazine.co DAVID JACOBS David.Jacobs@fbmagazine.co AUSTIN VALDEZ Austin.Valdez@fbmagazine.co SUSAN GOLD Susan.Gold@fbmagazine.com CONTRIBUTING EDITORS MICHAEL POLITZ STEPHANIE BLITZ CONTRIBUTING WRITERS DEBBIE HALL LAUREN MCINDOO LENORE O’MEARA SUSAN GOLD SHELBY POLITZ AUSTIN VALDEZ RYAN SLATTERY

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.

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Page 3 | Food & Beverage Magazine v November Issue 2023

November Issue 2023 v Food & Beverage Magazine | Page 4

Revitalizing Your Taste Buds: The Unveiling of

100 Percent Cold Pressed, Organic, and Bursting with Amazing Flavor Combinations!

Page 5 | Food & Beverage Magazine v November Issue 2023

Introducing Wonder Juice™, 100 percent all-natural organic cold-press juices. Originating from organic farms and picked at peak freshness, Wonder Juice signifies a revolution in natural, cold-pressed juice that combines distinct flavor combinations with simple, natural ingredients, resulting in an incredible taste experience.

According to studies by Acumen Research and Consulting, trends in the cold-pressed juice market have increased demand for organic and nonGMO ingredients. Additionally, cold-pressed juice production is growing due to consumer awareness of their health benefits. The advancements in coldpress juicing technology also result in higher juice yield and preservation of nutrient content.

The new line houses three extraordinary juice brands: Wonder Melon™, Wonder Lemon™, and Wonder Beet, which was formerly Beetology™.

Wonder Juice blends are made with 100 percent all-natural organic ingredients and comprised of fresh fruits and vegetables with no artificial additives, preservatives, or added sugars. They are also 100 percent delicious.

“Each blend is carefully crafted with the most nutritious ingredients to ensure every sip of Wonder Juice is delicious, satisfying, and ‘Curiously Good.’ explains Laura Morris, Marketing Director of Kayco Beyond Division. Laura’s extensive experience in the food and beverage industry, spanning her career since college graduation, encompasses a diverse range of products and marketing

“Each blend is carefully crafted with the most nutritious ingredients to ensure every sip of Wonder Juice is delicious, satisfying, and ‘Curiously Good.’ explains Laura Morris

strategies, including trade marketing, consumer marketing, and branding.

November Issue 2023 v Food & Beverage Magazine | Page 6

Beets are known to be a high-nutrition, low-calorie superfood and perfect for those seeking an all-natural boost of vitality for long-lasting, clean energy.

Page 7 | Food & Beverage Magazine v November Issue 2023

Wonder Melon is a hydrating watermelonbased product that transcends mere sweetness, and beyond its hydrating qualities, this juice is offered in three curiously good flavors: Watermelon Cucumber Basil, classic Watermelon, and Watermelon Lemon Cayenne flavors.

Wonder Melon is a hydrating watermelonbased

product

that

transcends

mere

sweetness, and beyond its hydrating qualities, this juice is offered in three curiously good flavors: Watermelon Cucumber Basil, classic Watermelon, and Watermelon Lemon Cayenne flavors. This trio of juices boasts an abundance of antioxidants that promote cardiovascular wellness and enhance digestive well-being.

Wonder Lemon, a zesty lemon-based juice featuring Lemon Basil Jalapeño, Lemon Ginger, and Lemon Mint, is a guilt-free tangy treat.

Packed with vitamin C and other antioxidants, it boosts vitality and immune support in a glass bottle.

Wonder Beet, which was formerly Beetology, is a hardy beet-based juice. The flavors champion the power of beets in four exceptional mixes: Beet, Lemon, and Ginger; Beet and Veggie; Beet and Berry; and Beet and Cherry. Beets are known to be a high-nutrition, low-calorie superfood and perfect for those seeking an allnatural boost of vitality for long-lasting, clean energy.

November Issue 2023 v Food & Beverage Magazine | Page 8

Using the cold-pressed method, Wonder Juice

Besides the unique flavor combinations, Wonder Juice

ensures maximum nutrient retention and a fuller,

is committed to ethical and sustainable practices.

more vibrant flavor profile compared to traditionally

The entire Wonder Juice line is 100 percent organic,

extracted juices. Cold-pressed juices are healthier

ensuring each ingredient is grown without synthetic

and taste better, too!

fertilizers, pesticides, or GMOs while promoting resource recycling, soil and water conservation,

“The Wonder Juice line not only meets that need,

and biodiversity. The product is packaged in a glass

but they are more accessible and cost-effective than

bottle that can be repurposed or recycled. Glass is

pressing juice at home or purchasing at a juice bar at

more sustainable to create and recycle than other

a health food store,” adds Morris.

packaging options.

While there are machines available to cold press juices

These juices are better for people and the Earth to

at home, prices for a quality machine are expensive,

produce, and they’re also certified Fair Trade by

and most people don’t know how to correctly cold

FairTSA, guaranteeing equitable standards for the

press juices. For those who have attempted to cold

farmers and food workers involved in their creation.

press their own juices, they have discovered that it can cause quite a mess and is time-consuming.

Wonder Juice is delicious from the refrigerator and perfect for creating healthy and nutritious mocktails

“Wonder Juice makes it easy to enjoy cold-pressed

and cocktails. Wonder Juice can also be used as a

juice, so you can simply grab your favorite juice out

base for tasty smoothies. The Wonder Juice line can

of your refrigerator and enjoy. With nine plus flavors

be stored for up to 18 months (check used best by

Wonder Juice has a blend to suit everyone’s palates

date) and once opened and refrigerated, can be

and needs,” says Morris.

consumed for up to five days.

Page 9 | Food & Beverage Magazine v November Issue 2023

Cold press juices at a commercial juice bar can cost from an average of $6.99 to $10.99 per drink. Wonder Juice is housed in eco-friendly 8.45-ounce recyclable glass bottles and Kosher Certified by OU; each bottle is priced at an SRP of $3.99 or two special promotions for $6. Consumers can purchase the products in the refrigerated grab-and-go section of retail outlets, on Amazon, or can visit drinkwonderjuices.com and search the store locator. Follow on social media at @drinkwonderjuices and for more information go to www.drinkwonderjuices.com

“Wonder Juice makes it easy to enjoy cold-pressed juice, so you can simply grab your favorite juice out of your refrigerator and enjoy. With nine plus flavors Wonder Juice has a blend to suit everyone’s palates and needs,” says Morris.

Kayco Beyond Division distributes new products beyond Kosher to a general market. Kayco offers healthful and convenient products for restricted diets and lifestyles. These brands include Wonder Juice™, Absolutely! Gluten Free®, Wonder Beet™ (Beetology™), Wonder Lemon™, Mighty Sesame Co.®, Wonder Melon™, and Dorot Gardens®, among others. For more info, visit KAYCO.com.

November Issue 2023 v Food & Beverage Magazine | Page 10

RECIPE

Mocktail Sangria

by Chef George Duran Ingredients: • • • •

Wonder Beet Juices, flavor of your choice Chopped fruits like peaches, nectarines, apples and grapes Berries like blueberries and raspberries Mason jars with lids

Directions: • •

Page 11 | Food & Beverage Magazine v November Issue 2023

Fill up your mason jars with chopped fruits and berries. Fill jars up with Wonder Beet juice.

Refrigerate for at least one hour and shake and serve.

SUSHI MACHI NES. COM

SUSHI L I KENEVER BEFORE.