Food & Beverage Magazine - October Issue 2023 Celebrity Cover

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

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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

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OCTOBER ISSUE 2023 COVER IMAGE Jeremy Renner, Sweet Grass Vodka Cover + Inside Images Credits to: 1 Hotel West Hollywood Diana Schmidtke John Russo Photography 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 SUSAN GOLD Susan.Gold@fbmagazine.com AUSTIN VALDEZ Austin.Valdez@fbmagazine.co 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 October 2023 Inside this issue 5

Cover Feature: Sweet Grass Vodka

19

New Speakeasy: Cold Shoulder

21

El Cristiano Tequila

23

Free Af

25

Cookie Pop Event Highlight

26

Halloween Cookie Pop Oreo® Popcorn Spooktacular Special Edition

29

Mr. T Restaurant

33

Climate Smart Chef

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36

Casa Luigi

37

Ambra

41

Tequila Sheela

4

The Vermont Cheese Festival 2023

47

Smart Kitchen Systems (Sks)

51

Editor’s Top Pick: Top Products Of Fall

70

The Ned Nomad

73

Cheers To Fall Cocktails!

83

Brand Feature: Harwood Hospitality

PAGE 47

70 PAGE

PAGE 2 6

PAGE 36

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Credits: John Russo Photography, 1 Hotel West Hollywood, Stylist Diana Schmidtke

There are countless vodkas to choose from within the growing alcohol and spirits industry.

However, none can compare to the original flavor and feel good vibes seamlessly integrated in every sip of Sweet Grass Vodka. Founded in Charleston, South Carolina, it is a vodka with humble beginnings that has carved out a space for itself in a highly competitive market. This is likely a direct result of the way in which Sweet Grass Vodka embodies respect for cultural heritage, commitment to making a high quality product, and passion for fostering meaningful experiences. Each bottle of Sweet Grass Vodka contains a single strand of sweetgrass: purchased from the local Gullah Geechee artisans in the Charleston City Market in bushels, cut to size, washed and sanitized, dried and bottled by hand.

Jarrod Swanger, CEO and Owner of Sweet Grass Vodka, is a long-time entrepreneur with an impressive track record for being successful across a wide array of industries. His ability to execute on ideas and take businesses to the next level has allowed Swanger to bring this passion

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project to life. Sweet Grass Vodka was initially inspired by his wife’s Polish heritage and his love for premium spirits. Starting with a family recipe, Swanger teamed up with local South Carolina potato farmers to distill the finest craft vodka on the market while ensuring Polish tradition remained a foundational part of the final product.

“We started small and have grown to be a pretty large team. As we continue to grow, we are focused on being strategic,” said Swanger. “It’s not about being everywhere all the time. It’s about being in the right places and sending the right messages that resonate with the customers while building a sense of community that continues to enhance the brand connection.”

Since inception, the mission has been to produce a high-end potato vodka at a price point everybody could afford to enjoy. But Swanger and his wife took it one step further and asked themselves how they could integrate an additional aspect of community into the production of

Sweet Grass Vodka. They were committed to making a product that made a positive impact. Taking job creation into consideration, Sweet Grass Vodka is locally bottled and distilled as part of their overall vision to keep everything rooted in Charleston, where the initial product concept came to fruition. Staying true to who they are means expanding in a way that feels genuine to the goals which they have set forth.

Part of this strategic growth involved finding the right business partner to help take Sweet Grass Vodka to the next level. That individual happened to be Jeremy Renner. The renowned actor, dedicated family man, and insightful entrepreneur proved to be the perfect fit for the brand. Renner was introduced to Sweet Grass Vodka through his agency. They knew what he was looking for in a business partnership and how important it was for Renner’s personal values to align with the type of product he wanted to represent. As with dating, both parties needed to have a natural connection and share the same vision.

“It’s not just about the spirit itself, but how the company is run. After my initial conversation with Jarrod, I felt like all the boxes for a meaningful and successful collaboration were being checked,” said Renner. “There were a lot of things that were very congruent with moral coding and family values. These are hot button words for what Sweet Grass Vodka is all about.”

As it turns out, the feelings were completely mutual. Swanger stated that he knew right after getting off the phone with Renner that he was the one. It was clear that Renner resonated with the message Sweet Grass Vodka was trying to convey and wholeheartedly believed in the product. After talking with a few other people it was confirmed that Renner was in fact the right guy to represent the brand. As an added bonus, Renner had prior distilling experience and expressed how much he enjoyed the process.

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“I find distilling to be like sculpting or baking…it’s a wonderful science to explore. It’s a very exciting business to be in and I can’t wait to expand upon what Sweet Grass Vodka has already built,” said Renner. “Essentially, the vodka is made from three ingredients — potatoes, water and yeast — so they better be good ones!”

One thing people should know about vodka is that potato vodka is the cleanest. Making vodka with corn or rye is more cost effective, but that wasn’t Swanger’s main concern. He and his wife wanted a product they could really get behind, which meant crafting the highest quality, greatest tasting vodka. And they did just that. Sweet Grass Vodka is a family owned, locally sourced, gluten free product that has earned every single rave review. As seen in Forbes in 2021, Sweet Grass Vodka has been awarded by three Global Masters.

Awards for Micro Distillery, Smoothest and Organic, in addition to being awarded a gold medal as the Best Domestic Vodka of 2022

by The Fifty Best.

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As previously mentioned, Renner alluded to the fact that the distilling process is like making a sculpture, continuously shaping and working with the different components, including the type of water. So when Swanger initially took his wife’s family recipe and began diving into the vodka making process, they got a crash course from moonshiners and farmers whose refined process included getting water from a creek. This is because the mineral quality of that particular water source pairs perfectly with the spirit. Once Swanger learned that choosing to use purified water actually removes the ingredients that enhance the vodka’s overall flavor palate he made sure Sweet Grass Vodka only uses water from a specific certified spring in South Carolina.

“One of the many things I loved about Sweet Grass Vodka was the authenticity to how the product is made and what it represents. From the carefully curated and locally sourced ingredients to the single strand of sweetgrass that pays homage to South Carolina’s rich history,” said Renner. “Everything is done with purpose, elevating the quality of the experience alongside the high end product itself.”

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Sweet Grass is a very clean and smooth vodka. Although it can be enjoyed straight on ice or in a dirty martini, this spirit is typically intended to be mixed with other ingredients or crafted into a cocktail. This undeniable versatility makes it perfect for a day-time, pre-dinner or evening drink. Playing off the vodka’s ability to seamlessly transform for any occasion, Swanger and Renner are starting to look into creating Sweet Grass Vodka canned and pre-made drinks. Given the products adaptability, it’s a natural extension of their brand and an intriguing space to explore.

As the duo continues to discuss next moves for the product, it has become clear that it’s not so much about selling a spirit but rather, invoking the right feelings. Setting the tone for gratitude, optimism, and simply a sense of overall enjoyment for those who choose to get a taste of Sweet Grass Vodka. Interestingly enough, sweetgrass is more than a nice smelling plant. For many years, it has been burned during spiritual ceremonies to attract good energy.

“In my mind, Sweet Grass Vodka is a lifestyle. It’s about choosing who you surround yourself with and the types of experience you share with those individuals,” said Renner.

“The brand represents friendship and making the most of the limited time we have here on this earth.”

Swanger and Renner love the idea of taking a grassroots approach to the promotion of the product. Getting in an RV and setting up shop at some of their favorite hangout spots to share a Sweet Grass Vodka inspired cocktail with fellow locals feels like a perfectly suitable marketing strategy. Seeing as marina life and the boating culture naturally lends itself to the overall vibes of the spirit world, they’ve even discussed hopping on a boat and going port to port or town to town inviting others to have the unique Sweet Grass Vodka experience. All paths lead to a more

laid back vibe that embraces a mantra for making the most of every moment.

Renner mentioned multiple times how he didn’t consider his partnership with the Sweet Grass Vodka brand to be work. He loves what he’s doing and who he is doing it with. In talking with both Swanger and Renner, it was clear that natural trust and nononsense agreement existed between the two of them.

“Jarrod and I know that anything we dream is something we can manifest together. It’s such a great feeling,” said Renner. “ I can’t wait to explore the possibilities of this premium spirit with a wonderful ally by my side.”

While some people talk about ideas and simply let them fall to the wayside, Swanger and his wife were dedicated to bringing Sweet Grass Vodka to life. The culmination of being a visionary, having self motivation and teaming up with the right people has helped Swanger throughout his entrepreneurial journey.

Ultimately, his unwavering dedication to seeing things through has allowed Sweet Grass Vodka to come this far and opened the door to a partnership with Renner. There’s no telling or limit to where this brand will go next. Now, that’s something worthy of raising a glass. Cheers to dreaming bigger, making good things happen, and sharing those successes with the company we choose to keep.

You can purchase Sweet Grass Vodka online at https://shop. sweetgrassvodka.com/ or find the store closest to you. Sweet Grass Vodka is currently sold at select locations in South Carolina, Georgia, Tennessee, Florida, Texas, and Illinois.

Of the countless cocktails that can be made with Sweet Grass Vodka, you’ll want to be sure to give this one a try!

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INGREDIENTS: 1 oz Sweet Grass Vodka 1 oz Coffee 1 oz Tawny Port Wine .5 oz Simple Syrup METHOD: Combine Sweet Grass Vodka, coffee, Tawny Port wine, and simple syrup into a cocktail shaker with ice. Shake to combine and double strain into a martini glass. Garnish with three coffee beans.

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STAND OUT FROM THE CROWD

Meet with the Right Buyers this November!

• Campus Foodservice • Foodservice at Retail • Commercial Foodservice • Meat & Seafood New Orleans, LA

When?

November 6 - 9, 2023

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New Speakeasy Hits the South Fairfax District of Los Angeles With a Password Required for Entry For Those In The Know.

Cold Shoulder is the newest nightlife establishment to debut by veteran hospitality founder and notable actor Vincent Laresca, who’s cocktail bar Blue Collar has been a staple on the South Fairfax District landscape for the last decade. Known for its friendly atmosphere and bespoke mixology, Blue Collar maintains itself as a nightly destination for both locals, VIPs and out of town visitors looking for a non pretentious unique bar experience, consistent with great vibes, welcoming bartenders, and world class cocktails. Cold Shoulder, a passion project of Laresca and his Blue Collar Hospitality team for many years, is adjoined to Blue Collar through a hidden bookcase, depicting a prohibition era style speakeasy bar, but with a twist.

All of the furniture, decor and adornments are upside

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down, creating an immediate mind trip for the patron as they enter. Wall sconces hang upside down as well as a row of presidential portraits inclusive of present day, while old fashioned bar stools adorn upside down from the ceiling. Various other items in the woodtoned space will catch the eye, while also establishing the environment of a 1920s cable caboose. Guests will also need a special invitation and rotating password, to enter into Cold Shoulder, in pure speakeasy fashion.

The cocktail bar officially opened its doors to patrons publically on September 5, 2023.

The mixology is of another era as well, with 36+ garnishes and 36 signature cocktail creations, offered in a beautiful hard cover book style menu with hand

drawn watercolor illustrations of each drink, printed with ink on parchment paper. No detail was too small for Laresca’s vision with Cold Shoulder, dedicated to creating something truly special and unique for patrons. Laresca collaborated with Across The Board Design Co. on bringing his vision to life.

“I felt LA was missing a great Bar reminiscent of the bars we had when I arrived from NYC thirty years ago, places like the Whiskey Bar. A place centered around the people, great music & great conversation. A place where my friends and I would go.” - Owner, Vincent Laresca, and founder of Blue Collar Hospitality

Cold Shoulder features an extensive beer selection offered at $18, cocktails for $20, specialty seasonal cocktails for $25, and a list of extremely unique cocktails tapping at over $50 each, due to the extensive creation involved in those specialties. The experience is immersive, allowing the patrons who wish to sit at the bar to witness the beautiful and unique creation of these drinks through various impressive and mesmerizing bartender techniques. To highlight a few, there is a S’mores cocktail known as The Benjamin, features a full size S’mores garnish on the top of the drink which literally melts in your mouth, while the Midnight In Paris concoction is made with fresh chocolate covered strawberries daily paired with Salted Caramel, Blue Caraco, Vodka, Violet, and a White Chocolate Strawberry Cream float. The Art of Smoke features a Smoky Mezcal based drink paired with Smoky Molcajeteada Salsa and tortilla chips, paying homage to Laresca’s popular Roadside Taco eatery in Studio City. The Bananas Foster features real bananas paired with Black Walnut Liqueur, Koloa Rum, Chocolate Bitters and vanilla ice cream topped with Crispy Bacon, Dried Bananas, Mixed Nuts and Caramel, on a beautiful white marble antique platter, for a cocktail experience like you have never imagined.

Blue Collar is known by word of mouth for its extensive rolodex of thousands of drinks, which each are attributed to their regular bargoers. Patrons may request anything they like, then it is added to the old fashioned rolodex with a handwritten manilla card and the customer inks their own name. Cold Shoulder took a collection of the top requested and most popular patron drinks from the cocktail rolodex to create their signature cocktail menu, as a tribute to their standing customer base. As a result, their bartenders, and customers from all walks of life, are the collaborators on the Cold Shoulder cocktail adventure.

The music of Cold Shoulder skews 50s, 60s, 70s while Blue Collar spins 60s, 70s, 80s.

Cold Shoulder Location and Hours: 359 S Fairfax Ave, Los Angeles, CA 90036, 7pm-2am. *May vary seasonally, with earlier openings available for private events.

Website: https://www.instagram.com/coldshoulderbar/ *The password hint will be posted daily on their instagram page for those clever followers and intrigued patrons.

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EL CRISTIANO TEQUILA HITS ATLANTA FOOD & WINE FESTIVAL, A S T H E Y B U I L D M A S S I V E G E O RG I A P R E S E N C E El Cristiano tequila is now widely available to consumers in the Georgia market, and has become a best selling tequila throughout the state over the last 6 months, Georgia becoming the latest state to welcome the fast growing, award-winning tequila brand with open arms and empty glasses. They were featured at the Atlanta Food & Wine festival in late September, showcasing their luxury tequila varieties at the popular food and liquor fair.

El Cristiano, a brand that prides itself on its platform of Purity, Passion and Purpose, promotes itself as the world’s most delicious additive-free ultra premium tequila, made by third generation master tequila makers with the finest Jalisco Highlands aged Blue Weber Agave. El Cristiano is dedicated to producing the purist tequila with no additives – (85% of tequila today has sugars and thickeners added) – with a high focus on harvesting only mature agave aged at least five years and certain sizing through sustainable agriculture practices. By establishing this process, they have eliminated the need for additives which would change the true essence of 100% Highlands Blue Weber Agave.

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Their foundation varieties and premium flavor profiles include Silver, Reposado and Extra Aged Anejo to their recently introduced Extra Reposado. El Cristiano recently introduced an entirely new flavor category with their 11 month barrel aged Extra Reposado, known as XR. Using a distillation method of traditional distilled pots with copper, and aging in American Oak barrels, their tequila is always additive-free and glutenfree, using sustainable practices throughout the entire process, from agave farming to bottling. El Cristiano takes pride in their unique, unmatched collection offerings and tasting notes.

“We believe that premium tequila drinkers have been searching for ultra-aged options that hold true varietal characteristics of the blue agave grown in the Jalisco region without additives,” says Karan Khanna, Brand Founder of El Cristiano. “Through our proprietary distillation and aging processes, our tequila has a delicious and pure taste without sacrificing the quality of the ingredients.”

Notable Georgia restaurant and bars include Zocalo in Atlanta, Botica in Atlanta by Chef Mimmo, Cultivate

in Atlanta, Howell’s Kitchen & Bar in Atlanta, Yebo Beach Haus in Atlanta, Pueblo Cantina in Jasper, Tin Plate in Social Circle, Catch 22 Bar & Grill in Canton, Lucky Day in Covington, D’Floridian in Lawrence, The Union Restaurant in Milton, Azul Tequila Taqueria in Peachtree City, Tarahumata Mexican Grill in Alpharetta, Chiquitos Cantina and Grill in Conyers, Azure Restaurant in Conyers, Nacho Daddy in Duluth, Mr. Taco Roswell, Barleygarden Kitchen in Fayetteville, Fire & Stone Italian Pizza Kitchen, Mami Taco in Marietta, Mac’s Chop House in Marietta, Prickly Pear Tapas, C&S Seafood & Oyster, Padriac’s Atlanta, F&B French Bistro Atlanta. The demand continues to grow, as bars and restaurants continue to bring El Cristiano into their menus and shelf offerings.

“WE BELIEVE THAT PREMIUM TEQUILA DRINKERS HAVE BEEN SEARCHING FOR ULTRAAGED OPTIONS THAT HOLD TRUE VARIETAL CHARACTERISTICS OF THE BLUE AGAVE GROWN IN THE JALISCO REGION WITHOUT ADDITIVES...” says Karan Khanna, Brand Founder of El Cristiano.

Retailers include Big Time Beveralys, Conley’s Wine and Spirits, Riverstone Beverage, Nitro 2 Go Beverages, Newnan Bottle Shop, Cumming Beverage Mart, Tap House Liquor Shop, The Grove Wine and Spirits, TNT Package Store, Bullock’s Wine & Spirits, Honey Creek Liquor, All Time Wine and Spirits, Hiram Bottle Shop, Sigman Bottle Shop, High Spirits, Nebo Package Store, Total Wine & More, Hops, Grain & Vine, J’s Beverage Depot, LilBurn Package, Dan’s Package Store, Macland Spirits, Shannon Beverage Warehouse, Minks Package, PJ’s Package Store, 78 Package Store, Smyrna Cobb Package, Tucker Beer, Wine & Spirits, Redan Package, C&T Package Store, Savi Provisions, Local Vine, Smyrna World of Beverages.

Silver retails for $45, Reposado for $65, Extra Anejo for $130, and Extra Reposado for $110.

Their tequila has developed a loyal following amongst top, well-respected restaurants, hotels, members clubs and nightlife venues in California, Nevada, Florida, Colorado and Puerto Rico, with Georgia as the latest state to become part of the El Cristiano family.

El Cristiano also prides itself on its Foundation. At fundación el cristiano, their mission is to make a positive impact on the lives of the people and communities that make their tequila possible. They are dedicated to giving back and supporting those in need, with a particular focus on the children of Arandas and the Jalisco Highlands. El Cristiano’s core values of purity, passion and purpose drive our commitment to creating Foundatión El Cristiano and serve its mission. They partner with local organizations in Mexico to create a meaningful and sustainable change through a range of projects and initiatives.

Visit www.el-cristiano.com for a full store locator and venue list, and follow on social media platforms @ElCristianoTequila #ElCristianoLife October Issue 2023 v Food & Beverage Magazine | Page 22

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Non Alcoholic Beverage Brand FREE AF Presented The

The I LIKE YOU NYFW Bash at The Georgia Room on September 8th On Friday, September 8th, Iaac Likes hosted his annual I LIKE YOU New York Fashion Week bash presented by Free AF beverages in NYC at The Georgia Room hosted by Ella Priya and Hailey Sani. Guests such as Never Have I Ever star Darren Barnet and David Dobrik attended the bash and enjoyed FREE AF non-alcoholic drinks and mocktails, at The Georgia Room. Silent Addy and Dwells also performed Dj sets alongside Isaac Likes. A Chilled AF ice sculpture and other fun elements filled the annual bash, offering exciting photo ops for guests as they danced into the night. The event featured their non-alcoholic Apero Spritz, Paloma and Vod%a Spritz.

Free AF is non alcoholic cocktails that are “Hot & Zesty AF” with their signature AFTERGLOW. It is a 100% botanical heat extract that mimics the pleasant warmth of drinking alcohol without the alcohol. It gives you the rosy glowing cheeks and warm waves after the first few sips. Low in calories, low in sugar, and gluten free. https://us.af-drinks.com/ Page 23 | Food & Beverage Magazine v October Issue 2023

Darren Barnet Enjoys FREE AF non-alch drinks while at The Georgia Room in NYC for the “I Like You’ by Isaac Likes NYFW Party.

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SNACK INDUSTRY INNOVATOR SNAX-SATIONAL BRANDS CONTINUES SUPPORT OF RYAN SEACREST FOUNDATION AS THEY UNVEILED LATEST BROADCAST STUDIO AT COHEN CHILDREN’S MEDICAL CENTER IN NEW YORK ON SEPTEMBER 19TH, 2023 WITH SPECIAL APPEARANCE BY RYAN SEACREST

Cohen Children’s Medical Center (CCMC), part of Northwell Health, in partnership with the Ryan Seacrest Foundation, opened their newest state-of-the-art 1,500-square-foot studio in New Hyde Park, New York, (Queens). Located in CCMC’s atrium, all programming will be broadcasted to patient rooms, so that all pediatric patients get the opportunity to participate and/or tune in.

The programming will include visits from celebrities and special guests, along with educational content, live music, patient-created shows, music therapy and more. Cohen Medical is part of the Northwell Health network.

This is the latest expansion to their growing national network of Seacrest Studios, their 13th to date, of which innovative snacking industry leader SNAX-Sational Brands, inclusive of the premiere snacking brands of Cookie Pop, Candy Pop, Cereal Pop and Pasta Snacks’ Penne Straws, continues to support with a portion of sales from all bags sold at retail and e-commerce purchases going toward Ryan Seacrest Foundation. The partnership officially kicked off in 2020 and continues to grow year after year. Incremental to sales proceeds, Snax-Sational Brands supports year round efforts such as dedicated holiday campaigns, in-studio guest appearances and snack donations to the hospital studios, plus engaging events and digital initiatives to bring attention to the incredible and important work of Seacrest Studios and the foundation itself.

Introducing SNAX-Sational’ Irresistible Holiday Flavors: Cookie Pop OREO® made with crème coating and real OREO® cookie pieces. Now available in stores nationwide and online as their special Halloween Edition flavor.

Cookie Pop Iced Ginger Bread® made with vanilla icing and homemade gingerbread cookie pieces, plus Candy Pop Peppermint Hot Chocolate® made with hot chocolate drizzle and peppermint candy pieces. Available mid October in stores and online.

These Holiday flavors are a festive treat that will elevate your taste buds to new heights. Don’t miss out on this limited celebration!

“We are truly delighted to maintain our steadfast support for this inspiring organization and collaborate as a dedicated partner in the invaluable efforts of their children’s hospital network, which extends its impactful care to families across the nation. This cause resonates deeply with the core values of SNAX-Sational.” - Adam Cohen, Chief Marketing Officer, SNAX-Sational Brands.

“SNAX-Sational Brands provides our foundation with the support needed to continue growing our network of Seacrest Studios and maintaining our current studios as well,” said Meredith Seacrest Leach, Executive Director & COO of the Ryan Seacrest Foundation. “We could not continue to bring one-of-a-kind visits and therapeutic experiences to patients and families without the support of partners like them.”

Seacrest Studios are charitable endeavors of the Ryan Seacrest Foundation, founded by Emmy-award winning media entrepreneur, radio personality, and television host and producer Ryan Seacrest and his family. The Ryan Seacrest Foundation hopes to contribute to children and their families’ healing while lifting the spirits of the Cohen Children’s Medical Center (CCMC) staff.

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ABOUT COHEN CHILDREN’S MEDICAL CENTER Founded in 1983, Cohen Children’s Medical Center is a 206-bed hospital dedicated exclusively to the care of children. The specialists in the hospital’s national and international programs cover an entire range of specialties. State-of-the-art care for children’s medical, surgical, and dental needs are provided in both inpatient and outpatient settings. The facility is the largest provider of pediatric health services in New York State, serving 2.2 million patients under the age of 18 in Nassau and Suffolk counties, Queens, Brooklyn, Manhattan, Staten Island and Westchester County. For the 16th consecutive year in 2022, Cohen was ranked among the nation’s best children’s hospitals in US News & World Report’s 2022-23 “America’s Best Children’s Hospitals” survey, achieving top-40 rankings in nine of 10 pediatric specialties.

ABOUT NORTHWELL HEALTH Northwell Health is New York State’s largest healthcare provider and private employer, with 21 hospitals, about 900 outpatient facilities and more than 12,000 affiliated physicians. We care for over two million people annually in the New York metro area and beyond, thanks to philanthropic support from our communities. Our 85,000 employees – 18,900 nurses and 4,900 employed doctors, including members of Northwell Health Physician Partners – are working to change health care for the better. We’re making breakthroughs in medicine at the Feinstein Institutes for Medical Research. We’re training the next generation of medical professionals at the visionary Donald and Barbara Zucker School of Medicine at Hofstra/Northwell and the Hofstra Northwell School of Nursing and Physician Assistant Studies. For information on our more than 100 medical specialties, visit Northwell.edu and follow us @NorthwellHealth on Facebook, Twitter, Instagram and LinkedIn.

ABOUT THE RYAN SEACREST FOUNDATION The Ryan Seacrest Foundation (RSF) is a non-profit 501(c)(3) dedicated to inspiring today’s youth through entertainment and education-focused initiatives. RSF’s primary initiative is to build broadcast media centers — Seacrest Studios — within pediatric hospitals for patients to explore the creative realms of radio, television and new media. Founded in 2009, RSF currently has Seacrest Studios at hospitals in Atlanta, Boston, Charlotte, Cincinnati, Dallas, Denver, Orange County, Philadelphia and Washington D.C, Nashville, Orlando, Memphis and Queens. A new studio is scheduled to open later this year in Salt Lake City, UT at Primary Children’s Hospital. For more information, visit www.ryanseacrestfoundation.org.

ABOUT COOKIE POP, CANDY POP, CEREAL POP SNAX-Sational Brands premiere popcorn brands, Cookie Pop and Candy Pop, are composed of the popular Cookie Pop and Candy Pop varieties. Since its debut, it has become America’s #1 popcorn brand, featuring flavors such as Cookie Pop with OREO®, Cookie Pop made with CHIPS AHOY!®, Candy Pop made with BUTTERFINGER®, Candy Pop made with TWIX®, Candy Pop made with SNICKERS®, Candy Pop made with M&M’s Minis®, Cookie Pop made with NUTTER BUTTER® and Candy Pop made with SOUR PATCH KIDS®. They are the leader in the industry as a sweet & savory pioneer, combining delicious signature candy flavors and cookie coatings with low-sodium, non-GMO corn, at only 150 calories per serving. The combination has become the go-to snacking item at both Hollywood premieres and at-home movie watching. With retail partners such as Target, Costco, Sam’s Club, Walmart, Hy-Vee, Costco, Kroger, Ralphs, Publix, Food4Less, Five Below, and Stater Bros. SNAX-Sational Brands Group premiere popcorn brand introduced its newest portfolio expansion in February 2023, Cereal Pop, joining sister brands Cookie Pop and Candy Pop as America’s #1 popcorn treat, featuring flavors Cereal Pop made with FRUITY PEBBLES® and Cereal Pop made with COCOA PEBBLES®.

Follow @CookiePop_CandyPop #CookiePop #CandyPop #CerealPop on social media for news and updates ,and visit their e-commerce shop online at www.cookiepopcandypop. com and follow @ryanfoundation for updates on the organization happenings.

HALLOWEEN COOKIE POP OREO® POPCORN SPOOKTACULAR SPECIAL EDITION

3"6,7'8

IS BACK BY POPULAR DEMAND FOR OCTOBER 2023

The Flavorful Popcorn Halloween Edition, Made With Real Cookie Pieces and Topped With Orange Drizzle Is currently Available Nationwide in 5.25oz Size Bags

Celebrate this year’s Halloween with the return once again of SNAX-Sational Brands’ spooktacular season Favorite! The special Halloween flavor edition of Cookie Pop OREO® popcorn made with real OREO® cookie pieces, drizzled to perfection with orange colored creme, is currently back on shelves. This year the Halloween special flavor is available for purchase at retailers nationwide and major grocery and e-commerce retailers. Available at www.

CookiepopCandyPop.com for $4.99 in 5.25oz size bags.

Halloween Cookie Pop, made with real OREO® cookie pieces, is always the highly anticipated limited edition offering that does not disappoint with its delicious combo of both salty and sweet flavors, with each piece drizzled to perfection with orange colored creme.

The perfect Halloween treat for entertaining at home with close family and friends, pairing with scary movie marathons.

“Halloween is one of America’s favorite holidays, so we are excited to be able to partner with our friends at Mondelez on Cookie Pop OREO® Halloween edition for the third consecutive year to share this in-demand flavor profile yet again with snack lovers and trick ‘or’ treaters nationwide.”

- Adam Cohen, Chief Marketing Officer, SNAX-Sational Brands Group SNAX-Sational Brands’ premiere popcorn offering, the triple threat inclusive of Cookie Pop, Candy Pop and Cereal Pop, continues to be the innovative popcorn snacking leader combining everyone’s favorite treats. The ready-to-eat popcorn features America’s cookie, candy and cereal favorites, yielding the perfect, must-have snack creation for consumers of all ages.

The better-for-you-snack is made 100% in the U.S. with non-GMO corn, is low in sodium and only 150 calories per serving. The popular, low-calorie, cookie, candy and cereal-coated brand was also named a “Top 20 Snack” by Buzzfeed and continues to garner attention amongst consumers, media, influencers and celebrities, such as Cardi B., Lance Bass, Joey King, Foodgod, David Dobrik, Mario Lopez, Kevin Hart.

The full line of flavor varieties that include Cookie Pop made with OREO® cookie pieces, Cookie Pop made with NUTTER BUTTER® and Cookie Pop made with CHIPS AHOY!® cookie pieces, Candy Pop made with M&M’s® Minis candy pieces, Candy Pop made with SNICKERS®, Candy Pop made with Sour Patch Kids®, Candy Pop made with TWIX® candy pieces, Candy Pop made with

Butterfinger® candy pieces, plus Cereal Pop made with FRUITY PEBBLES® and Cereal Pop made with COCOA PEBBLES®.

As part of the brand’s ongoing “SnackGiving” initiative, a portion of proceeds from all sales of all flavor varieties also continue to benefit The Ryan Seacrest Foundation and their efforts with their Children’s Hospitals network nationwide. The Seacrest Studios across the United States makes it possible for children and teens to get behind the camera and mic to develop, star and interact in original TV and radio programming during their hospital stays. A portion of proceeds from all popcorn bag sales are donated to the foundation.

SNAX-Sational Brands premiere popcorn brands, Cookie Pop and Candy Pop, are composed of the popular Cookie Pop and Candy Pop varieties. Since its debut, it has become America’s #1 popcorn brand, featuring flavors such as Cookie Pop made with OREO® cookie pieces, Cookie Pop made with NUTTER BUTTER® and Cookie Pop made with CHIPS AHOY!® cookie pieces, Candy Pop made with M&M’s® Minis candy pieces, Candy Pop made with SNICKERS®, Candy Pop made with Sour Patch Kids®, Candy Pop made with TWIX® candy pieces, Candy Pop made with Butterfinger® candy pieces, plus Cereal Pop made with FRUITY PEBBLES® and Cereal Pop made with COCOA PEBBLES®. They are the leader in the industry as a sweet & savory pioneer, combining delicious signature candy flavors and cookie coatings with low-sodium, non-GMO corn, at only 150 calories per serving. The combination has become the go-to snacking item at both Hollywood premieres and at-home movie watching. With retail partners such as Target, Costco, Sam’s Club, Walmart, Hy-Vee, Costco, Kroger, Ralphs, Publix, Food4Less, Five Below, and Stater Bros. SNAX-Sational Brands Group premiere popcorn brand introduced its newest portfolio expansion in February 2023, Cereal Pop, joining sister brands Cookie Pop and Candy Pop as America’s #1 popcorn treat, featuring flavors Cereal Pop made with FRUITY PEBBLES® and Cereal Pop made with COCOA PEBBLES®.

Sales Inquiries: Chris Orland - chris@snaxsationalbrands.com | Snax-Sational Brands, LLC https://www.cookiepopcandypop.com | www.snaxsationalbrands.com | OREO and the OREO Wafer Design are trademarks of Mondelēz International group, used under license.

October Issue 2023 v Food & Beverage Magazine | Page 26

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The Los Angeles Outpost of The High End Paris Eatery by Restaurateur Guillaume Guedj, Celebrates One Year The concept of Mr. T was created by French restaurateur Guillaume Guedj. Mr T. offers French cuisine in a way Los Angeles has never seen before, authentic to the culture of Paris, with a delicious menu of offerings that have its patrons returning regularly to the familial spot. Located in the blossoming Sycamore Street neighborhood at 953 N Sycamore Street, just south of Santa Monica Blvd, of which Guillaume saw parallels to the Marais district of Paris where the original remains an in demand restaurant and cocktail destination. The restaurant concept was created with partner Chef Tsuyoshi Miyazaki, with a menu inspired by their worldly travels and late night French discoveries, reflective of classic French techniques with a modern twist. They brought street food to the table in an elegant and elevated interpretation, inviting diners on a culinary journey for the palette, and what they have denoted as “New French.”

VIP guests at the Mr. T Los Angeles restaurant’s one year anniversary bash on September 23rd included Basketball Notables Rudy Gobert, and Derek Fisher with wife Gloria Govan, Soccer Star Javier Hernández Balcázar (Chicharito) of LA Galaxy, Notable French Actor Omar Sy, Melora Hardin, Katie Cassidy, Actor and Director Danny A. Abeckaser, Foodgod, Lorenzo Antonucci, Oliver Trevena, Rob Weiss, Devaughn Nixon, Megan Heaton, Stephen Huszar, Diana Madison, Hilary Shor, Caroline D’Amore, Lorenza Izzo, Ali Lasky, Sergio Farias, Nichelle Hines, Larray, Sivan Gold, Nick Benson, Tyler Lawrence Gray, Director Jonathan Baker, Chelsea Lazkani, Candela Marquez, Jonatas Jacque S, Fabian Arnold, Grant Mellon, Lina Escao, Agnese Cabala, Caleb Castille, Nick Cordasco, Ted Skilla, Darren Weiss, Selena Norton, Derrial Christon, Hailee Keanna, Anna Vita, Chase Keith, Neiima Marin, Lola Manzini, Aitana Cardoso, Derek Warburton, Logan Noh,

FOODGOD with Owner Guillaume

Partygoers at the anniversary bash of the popular high end Paris-originated hotspot enjoyed a tasting of Mr. T’s top level modern French cuisine through delicious passed canopies, paired with top shelf French champagne, custom cocktails featuring El Cristiano Ultra Premium Tequila from their world class mixologist...

Dominique Defoe, Alyssa Bashford, George Satsidis, Oana Gregory, Emma Westbrook, Melissa Gold, DJ Earry Hall and DJ William Lifestyle plus a bevy of entertainment industry influencers that came out to support owner and creator Guillame Guedj and his wife Barbara Guedj for the exciting evening, and indulge in an evening of delicious modern French cuisine by Executive Chef Alisa Vannah, cocktails, wine and musical entertainment.

Partygoers at the anniversary bash of the popular high end Parisoriginated hotspot enjoyed a tasting of Mr. T’s top level modern French cuisine through delicious passed canopies, paired with top shelf French champagne, custom cocktails featuring El Cristiano Ultra Premium Tequila from their world class mixologist, and a premium selection from Mr. T’s incredible wine collection which was relocated from his former two Michelin star restaurant in Paris, Passage 53.

Performances throughout the evening at the transformed venue, with the party inclusive of both their indoor dining room, cocktail bar, private room, custom booths, outdoor patio and lounge area, included a live jazz band performance and featured DJ sets by William Lifestyle and Earry Hall.

Executive Chef Alisa Vannah has led the cuisine at the Los Angeles restaurant location since inception. In 2021, Guillaume invited Alisa to work with Chef Tsuyoshi Miyazaki at the original Mr. T in Paris, to prepare for the opening of Mr. T Los Angeles, where she oversees the kitchen as Executive Chef. Located in Los Angeles’ chic Sycamore neighborhood, Mr. T Los Angeles at the hand of Alisa, who served as sous chef previously at Republique for a total of 8+ years, with stints at Chi Spacca and Tsubaki, serves up globally-inspired dishes executed with flawless French technique.

October Issue 2023 v Food & Beverage Magazine | Page 30

More on Owner Guillaume Guedj: His first hospitality endeavor began in 2010, when he called on his friend, Japanese chef Shinichi Sato, to open a restaurant. His vision was to bring French cuisine into the 21st century, providing a fresh, contemporary take, with the famed Passage 53. The concept quickly became one of the most desirable dining rooms in Paris, earning 2 Michelin stars.

More on Chef Alisa Vannah: Chef Alisa Vannah was born and raised in Los Angeles, California, where her culinary interest began at a young age making family meals like bao buns and thai sausages with her mother. Her family’s cooking influenced her to pursue her passion and she landed her first job in the kitchen at a small Thai restaurant in North Hollywood.

Guillaume’s time at Passage 53 took him to restaurants and vineyards in cities across the world where he was able to foster relationships with purveyors and fellow restaurateurs. During his travels and after many late nights spent discovering the street food of each region he found himself in, Guillaume began to wonder what a restaurant that drew on these experiences and global flavors could look like.

From there Alisa went on to work at Nancy Silverton’s Chi Spacca in 2012 where she quickly discovered she was on the right track. Alisa was recruited by Republique’s renowned chef and owner, Chef Walter Manzke, to join their team just two months after the acclaimed Frenchinspired restaurant’s opening. There she sharpened her skills with each station and learned what it meant to be a successful chef.

After 10 years at the helm of Passage 53, which was renowned as one of the top 100 restaurants in the world across various accolades, he decided to shift his focus to a new concept, the globally-inspired and Frenchrooted, Mr. T. Partnering with Chef Tsuyoshi Miyazaki, together, the pair developed a menu that drew on their travels and late night discoveries but was prepared using classic French techniques. Upon opening in Paris’ Marais-district in 2017, the restaurant rapidly became a must visit destination in the city. With Mr. T, Guillaume brought street food to the table and invited guests on a culinary journey for the palette exploring new flavors and unfamiliar cultures, establishing a cult following for their gastronomic street food interpretations.

In 2017 Alisa moved on to help open Echo Park-based Japanese izakaya restaurant, Tsubaki. Following a successful opening, she returned to Republique, as executive sous-chef for another three and a half years.

When she was ready for a change, Republique’s Chef Walter Manzke connected her with Guillaume, creator and owner of Mr. T..

Following the booming success of the Paris location, Guillaume sought out a US expansion of the concept in 2019, landing on Los Angeles’ blossoming Sycamore neighborhood due to the parallels he saw to the Marais. He relocated to Los Angeles to launch the restaurant, opening Mr. T Los Angeles’ doors in August 2022.

Follow @MrTLarestaurant on social media.

In 2021, Guillaume invited Alisa to work with Chef Tsuyoshi Miyazaki at the original Mr. T in Paris, to prepare for the opening of Mr. T Los Angeles, where she now oversees the kitchen as executive chef. Located in Los Angeles’ chic Sycamore neighborhood, at Mr. T Los Angeles Alisa serves up globally-inspired dishes executed with flawless French technique.

Owner Guillaume and Wife Barbara

Larray, Neiima Marin, Chase Keith

Page 31 | Food & Beverage Magazine v October Issue 2023 Oliver Trevena with Javier Hernandez

DJ Earry, William and Guillaume

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CLIMATE SMART CHEF Introducing Chef Erny Lombardo

By Chef Attilio Borra

This month I have the pleasure of having as a guest a Chef and a dear friend who, just like me, has been passionate about cooking and food since our early ages. I have the pleasure of introducing to you Chef Erny Lombardo.

His passion for cooking was born as a child, as often happens, thanks to his family and his mother who revealed to him the aromas and flavors of traditional dishes between the walls of the house or the market stalls in Naples; thus, among the fragrances of the octopus broth, the rice sartù or tantalized by the sweetness of a pastiera or a puff pastry, Chef Erny began his journey as a chef, from his apprenticeship in the kitchens and restaurants to becoming the testimonial of traditional Neapolitan cusine. In fact he drew inspiration from the family’s Neapolitan tradition, without forgetting the French origins of some preparations landed in past centuries in the south of our peninsula.

That Italy-France union which in 1700’s gave birth to the so-called Monzù cuisine.

In the end of the 17th and beginning of the 18th century every French noble house could boast a “Monsieur”, a personal chef who took care of cooking for the master of the house, it was equally true that in that period the cuisine, especially the French one, was very simple and did not count a large number of recipes.

The main ones were the Sartout, the Gateau and the Ragout.

Tired of this simplicity, the court nobles decided to send the chefs of the main families abroad so that they could learn new cooking techniques and enrich the recipes.

Some French chefs also arrived in Italy, where they came into contact with the cuisine of the Kingdom of the Two Sicilies.

Thus it was that French and Neapolitan chefs gave life to new dishes and a new type of cuisine which was renamed “Monzù”.

Thanks to his passion for Monzù cuisine, chef Erny opens his first restaurant in the centre of Milan called Teatro dei Monzù. This project involved the presentation of 2 different types of cuisine: French Neapolitan and traditional Milanese. In fact, the chef has always wanted to emphasize the unions of traditions in the kitchen, whether from different periods or different origins, and also combine a part of

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folkloristic entertainment typical of the eras he represents. This project of his had such resonance at a national level that led him to be invited to several television talk shows, where he was able to describe thoroughly how his passion for traditional Franco-Neapolitan cuisine has marked his gastronomic journey. In 2010 he wrote his first book entitled: “A Squgnizzo behind the stove”. Subsequently, he wrote two more: “Passione Cucina” and “L’acqua sul fuoco” (a recipe book written by Italian firefighters and revisited by chef Erny). These three books are a collection of unique recipes, which explain in detail how a dish can be made even in a nonprofessional context but in any home, so that we can enjoy all the nuances and flavors that he describes to us with the passion that distinguishes him.

In the last book there are also notes on safety in the kitchen and how to behave in case of any type of emergency we encounter in the kitchen.

greenhouse gas emissions and resource usage.

They employ energy-efficient cooking equipment and practices to reduce energy consumption in the kitchen. This can include using induction cooktops, energy-efficient ovens, and LED lighting.

Climate Smart Chefs implement recycling and composting programs in their kitchens to divert food waste and other materials from landfills.

They may also use their platform and others communication channels to educate their staff and customers about sustainable food choices and advocate for policies and practices that address climate change and environmental sustainability.

His success was important and today chef Erny Lombardo has become the spokesperson and brand ambassador of multinational companies, manufacturers of kitchen equipment and accessories.

Finally, Climate Smart Chefs work to reduce the carbon footprint of their operations by monitoring and optimizing energy and water usage, as well as implementing carbon offset programs.

I met Chef Erny about 25 years ago, and we worked together in his restaurant. Since than we collaborated in several cooking shows, and since 2020 with the major lockdown we had in Italy caused by the Covid situation, we both thought that it was time for us to upgrade our techniques , so we attended a course at the ALMA INTERNATIONAL COOKING SCHOOL which certified us together with only other 160 Chefs in the world as: CLIMATE SMART CHEF.

The term “Climate Smart Chef” reflects a growing awareness of the food industry’s significant contribution to environmental issues, such as greenhouse gas emissions, deforestation, and biodiversity loss. Chefs who embrace these practices contribute to a more sustainable and environmentally responsible food system while also providing delicious and nutritious meals to their customers.

But what is a CLIMATE SMART CHEF? A “Climate Smart Chef” is a term that refers to chefs who are conscious and actively engaged in practices that promote sustainability and reduce the environmental impact of their culinary activities. These chefs prioritize using ingredients and cooking methods that are environmentally friendly and climate-conscious. Here are some key aspects of what a Climate Smart Chef might do: Sustainable Sourcing by choosing ingredients that are locally sourced, organic, and grown using sustainable farming practices. They aim to reduce the carbon footprint associated with food transportation and support local farmers and producers.

Seasonal Cooking, in fact they emphasize cooking with seasonal ingredients, which are fresher, more flavorful, and require fewer resources to produce. This reduces the need for energy-intensive methods such as refrigeration and long-distance transportation.

Climate Smart Chefs are also committed to minimizing food and water waste in their kitchens. They creatively use food scraps, prioritize portion control, and implement effective food storage and preservation techniques. Many Climate Smart Chefs incorporate more plant-based dishes into their menus and reduce the use of animal products. Plantbased diets typically have a lower environmental impact in terms of

Sustainability is increasingly important in the food industry in many parts of the world. Italy is renowned for its diverse culinary traditions, high-quality ingredients, and rich gastronomic culture. However, these strengths are also closely tied to the country’s agricultural practices and the sustainability of its food production systems.

Here are some key reasons why sustainability is crucial for the food industry in the Italian market: Preservation of Local Traditions: Italy takes great pride in its regional and local culinary traditions. Sustainable farming and fishing practices are essential to preserve the quality and authenticity of ingredients used in traditional recipes.

Quality Assurance: Italian cuisine is known for its emphasis on quality and taste. Sustainable agricultural practices often result in better-tasting and healthier ingredients, which are vital for maintaining the integrity of Italian cuisine.

Global Reputation: Italian food products, such as olive oil, wine, and cheese, have a strong global reputation. Ensuring sustainability helps protect and enhance the image of Italian food in international markets.

Environmental Concerns: Italy, like many other countries, faces environmental challenges such as climate change, soil degradation, and water scarcity. Sustainable agricultural practices can mitigate these

Chefs who embrace these practices contribute to a more sustainable and environmentally responsible food system while also providing delicious and nutritious meals to their customers.

October Issue 2023 v Food & Beverage Magazine | Page 34

challenges and contribute to environmental conservation.

biodiversity, and resource depletion.

Consumer Demand: Modern consumers, both in Italy and globally, are increasingly concerned about where their food comes from and how it’s produced. Sustainable and ethical food choices are becoming more significant factors in purchasing decisions.

To address these factors, various initiatives have emerged in Italy’s food industry, including efforts to promote organic farming, reduce food waste, support small-scale producers, and adopt eco-friendly packaging.

Additionally, many Italian chefs, restaurants, and food businesses are embracing sustainability as part of their culinary philosophy and marketing strategy.

Regulatory Framework: Italy and the European Union have implemented regulations and standards related to food safety and sustainability.

Compliance with these standards is essential for access to domestic and international markets.

Tourism: Italy is a top tourist destination, and its cuisine plays a significant role in attracting visitors. Sustainability in the food industry can enhance the overall tourist experience and promote Italy as a responsible and ecofriendly destination.

In summary, sustainability is of great importance in the Italian food industry due to its role in preserving culinary traditions, ensuring quality, addressing environmental challenges, meeting consumer demand, and maintaining Italy’s global reputation for exceptional food products.

Today Chef Erny Lombardo and I will present to you a typical sustainable Menu for you to be able to cook at home, so grab pen and paper and write down these tasteful dishes.

Long-Term Viability: Sustainable farming practices ensure the longterm viability of agriculture in Italy, helping to prevent soil erosion, loss of

1

ORANGE RISOTTO WITH PARMIGIANO CREAM AND GUANCIALE CRUMBLE INGREDIENTS FOR 4 PEOPLE

50 oz Carnaroli rice 2oz Guanciale (it can be replaced with bacon) 2 oranges 125 oz vegetable broth made with: 2 stalks of celery- 2 carrots- 2 onions- 2 potatos 4 oz of Parmigiano Reggiano 1 oz of fresh cream ¾ oz cold butter Orange zest to taste Salt to taste

PREPARATION

In a saucepan, dry toast the rice, add the salt and add all the orange juice while toasting.

After stirring the rice for a few minutes and an orange cream begins to form, start adding the hot vegetable broth. In the mean time sizzle the guanciale or bacon cut in to small pieces until crunchy, and put it aside without its grease. For the Parmigiano cream, melt 2 oz of Parmigiano with a spoon of fresh cream. When rice cooking is almost finished (after about 14 minutes), turn off the heat and add the cold butter and then the grated parmigiano. Spread the risotto on a flat plate, top it with a spoon of parmigiano cream and the guanciale crumble. Finally decorate it with a light grate of orange zest.

2

3

As a second dish, or a snack, we use the left over of the rice and we can prepare:

Finally,we use the left over orange risotto to make a nice dessert

ORANGE RICE CROQUETTES

ORANGE RICE CAKE

INGREDIENTS FOR 4 PEOPLE

INGREDIENTS FOR 4 PEOPLE

Left over risotto (about 13 oz) 3 whole eggs 15 oz sunflower oil 4 oz Parmigiano Reggiano 6 oz Bread crumbs Black Pepper to taste

Risotto leftovers 3.5 oz cow’s milk ricotta 1.70 oz white sugar 2 egg Grated orange zest

PREPARATION

PREPARATION

Pour the oil into a pan and bring it to a temperature of 350°. In the meantime, place the leftover rice, beaten eggs, parmesan and pepper in a bowl. Let’s form croquettes, pass them in the breadcrumbs to perfectly cover all the rice, and let’s fry them. Once you have finished frying, immediately turn off the pan, let the oil cool off, and put in a slice of stale toast. This technique will be helpful to absorb all the residues that are left in the pan after the frying, and the oil can be reused. To store it pour the oil in a dark glass container.

In a bowl, mix the ricotta, the eggs and sugar until you obtain a creamy mixture using a whisk.

Add the previously cooked orange risotto and mix with a spatula until you obtain a smooth mixture.

Pour the mixture in a non-stick mold like those used for muffins, and bake at 340° Fahrenheit for about 20 minutes. Let it cool and serve.

ATTILIO BORRA Exploring International Foods & Nutrition

I want to thank Chef Erny Lomabardo who this month reminded us how important traditions are, and how much they help innovation. The use of traditional recipes included in a circular cuisine and using revisited techniques help us to create delicious recipes, enjoy the ingredients in a healthier way, and above all to preserve our planet.

I encourage you to write me for more sustainable recipes, and let me know if you enjoyed the ones I described to you. As usual until next time, I see you in the kitchen. Ciao

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THE SPARKLE BEHIND CASA LUIGI P R O S E C C O Casa Luigi, Founded by Claudia Farrokhnia, has been making waves in the beverage world, for both their incredible taste and flavor offerings, and their beautiful cans. Claudia was born in the scenic heart of Austria, and Claudia’s fondest memories were flavored by the effervescence and camaraderie of Prosecco.

Combined with a splash of Hollywood elegance, these recollections eventually gave birth to Casa Luigi — America’s first 100% natural canned Prosecco. Casa Luigi is crafted just north of Venice ,Italy, where the Veneto vineyards meet the Alpine air. Each can narrates a tale: designs reminiscent of a treasured family teacup, a dedication to the purity of Glera grapes, and a nod to its namesake, Claudia’s cherished dog, Luigi.

Casa Luigi is premium extra dry sparkling wine, direct from Italy, featuring fresh and fruity Prosecco Sparkling from the Veneto region also known as the Prosecco Region. A floral bouquet with hints of White Peach and Green Herb, all 100% naturally fermented.

The village in Italy is called Fossalta di Piave, just a little north of Venice. The picturesque vineyards are located here in the Northern part of Italy, not far from the Austrian border and the impressive Alps, where moist air gets mixed with warm sunshine throughout the year, which gives their Prosecco its unique, fresh and crispy taste. (www.casa-luigi.com)

The leading premium Sparkling Italian Wine RTD Brand They offer 5 flavor profiles - Classic Prosecco (extra dry), Veneziano (Orange flavored), Imperial (with Lotus blossom), Secco Hugo (with Elderflower), Sparkling Rosé (extra dry). An 8 pack retails for $29.99. A full store locator is also available on their website. They are quickly expanding through the United States, with current retailers and venue partners focused across California, Nevada, Arizona, New Orleans, Missouri and a few other states. Their expansion is quickly growing.

They will be featured at the New Orleans Rooftop Festival October 6, 7, 8th and New Orleans Voodoo Festival October 28th. In California, they will be seen at Desert Wine Fest in Palm Springs, October 28th and 29th. In Las Vegas, they will once again partner with Ada’s Food + Wine restaurant located at Tivoli village for a brunch takeover on October 22nd, which they recently activated for National Prosecco Day in August.

Follow on instagram @casaluigiprosecco for updates, news and promo events.

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Image Credit: Will Hart

Ambra, A New Italian Dining Room Joins New York’s Hudson Street Landscape, Featuring Chef John Delucie Ambra, a localized restaurant offering modernized light Italian fare in an intimate, exclusive setting has opened its doors, (officially September 19th, softly September 6th), in the West Village of Manhattan, located at Hudson and 11th, featuring notable chef John DeLucie (The Waverly Inn, Lion, Lumaca), expert mixologist Keith Larry (Employees Only), and seasoned New York restaurateur Andrea Ienna (Capizzi). Joining the landscape of the historic Greenwich Village corner adjacent to White Horse Tavern, Ambra adds a new destination to the ever expanding and desired, staple New York neighborhood.

Already a local gem, the intimate dining room of Ambra seats 72 patrons per sitting in large and small seating style arrangement, perfect for groups of any size, focused around an oversized custom wooden and marble bar that centralizes the space. The room evokes an old-school Italian feel combined with the aesthetic of downtown New York, in a warm and inviting setting built for a conversational meal. Their sidewalk patio seats another 18 guests looking for a genuine neighborhood meal. Ambra is designed as a place for friends to dine, New Yorkers to convene, and neighborhood locals to enjoy laughs over delicious cuisine, with authentic and homemade Italian offerings.

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Designed by Legeard Studio (KYU, La Grande Boucherie), Ambra’s interior design draws influence from its namesake, with amber hues present throughout the space, and Italian influence, for an inviting wood centric design focused on classic quality, minimalism and comfort. Its oversized front and side glass windows frame the beautiful and picturesque West Village neighborhood Ambra calls home, providing dining patrons a sense of their quaint neighborhood surroundings through enticing dining views.

Ambra’s Executive Chef, John DeLucie, hails from New York (Brooklyn) with strong Italian family roots. For much of the past two decades, John DeLucie has been one of New York City’s most popular chefs. Most recently, DeLucie partnered with HGU New York to open the hotel’s flagship Italian Osteria. Lumaca was John’s opportunity to reconnect with his Southern Italian roots. One of Italy’s best kept secrets, the region is rich with a culinary history dating back centuries filled with rustic breads & hand shaped pastas. Lumaca’s menu is filled with regional favorites sourced straight from Italy along with locally sourced seafood and authentic Italian flavors.

In 2005 DeLucie along with Graydon Carter founded The Waverly Inn, where his take on classic American cuisine attracted both the celebrity crowd and serious food fans, who were wowed by his original and eye-opening offerings.

In 2010 DeLucie’s acclaimed restaurant, The Lion was called “eye-catching” (W Magazine), “the latest addition to the power pantheon” (Time Out New York), and “the edge of the volcano” (Gael Greene) that “has the media, fashion and pretty folks out in force” (Women’s Wear Daily). But it’s not the celebrity clientele that demands the most attention.

In the end, it all comes down to John’s simple cooking—a passion that was instilled in him as a little boy.

“I am always thrilled to reconnect with cooking the food of my heritage, especially when I can partner with a serious restaurateur, and being in the West Village is home for me, as I lived in the West Village for twenty years, so it is a true homecoming” - Notes Chef John Delucie Ambra Dinner Menu highlights include Antipasti such as Crispy Artichokes with Lemon Aioli, Arugula and Fennel Salad, Fluke Crudo, Whipped Mortadella Pistachio Pugliese Bread, and an extensive Pizze menu featuring freshly made pizzas such as Robiola with White Truffle, Rosso Tomato and Chili, and Soppressata with Hot Honey.

Paste, handmade pastas which will all be made in-house, such as Tonnarelli Spaghetti, Pappardelle Braised Short Rib Ragù, Rigatoni Eggplant, Tomato and Ricotta Salata, Gnocchi Alla Vodka, Spicy Lobster Spaghetti, Gnudi Brown Butter Sage, and Secondi inclusive of Branzino Acqua Pazza, Tagliata Di Manzo New York Strip, Pollo Al Mattone, Cotoletta Veal Chop, and Salmone Alla Griglia, plus a list of palatable sides and decadent desserts.

Image Credit: Leandro Justen

October Issue 2023 v Food & Beverage Magazine | Page 38 Executive Chef: John DeLucie

Further adds Chef DeLucie, “The menu is an opportunity for me to cook my absolute favorite foods, aiming to excite our patrons, offering homemade pastas, and share them with our community in New York, which as a chef, is a privilege.”

DeLucie’s long resume continues. In 2019, returning to his Brooklyn roots, DeLucie opened the 10,000 square foot Ainslie. The Italian restaurant boasts a wine bar, outdoor garden, lounge, and rooftop.

In 2017, DeLucie partnered with Cafeteria Group to reopen Chelsea’s iconic Empire Diner, located on 10th Ave near The High Line. The Diner features an outdoor terrace and is bustling from breakfast until late night with a menu focused on elevated American Comfort food. In 2016, inspired by the wood grilling tastes he experienced on a vacation to Buenos Aires, DeLucie opened Bedford & Co. in midtown Manhattan in the historic Renwick Hotel. The restaurant features seasonal American cooking utilizing a hand-made woodburning grill.

His memoir, The Hunger: A Memoir of an Accidental Chef (HarperCollins, 2009) discussed his path to becoming a chef and restaurateur. When he graduated from Gallatin, his plan was, he says, to replace Jimmy Page in Led Zeppelin. Although he tried his hand at a few 9-to-5 jobs, he eventually gave in to his natural culinary curiosity, first taking courses at New York’s New School for Culinary Arts (NYU), and then getting his first food job, chopping 40-pound bags of onions in the back room of Dean & DeLuca. He was working as an executive recruiter when he decided to take a 12-week cooking class at the New School, which led to his life of cooking. In 2009 and 2010, he was the first Celebrity Chef honored at the MTV Movie Awards. He has been featured on Entertainment Tonight, The Today Show, CBS’s The Early Show, Martha Stewart, Late Night With Jimmy Fallon, and in Vanity Fair, The Wall Street Journal, Town & Country, New York Times, and Saveur.

For the last few years, DeLucie has also been focused on his national Cook Unity platform, in which ‘Meals by John DeLucie’ are prepared fresh in small batches in local kitchens across the country and delivered to your door. Today, DeLucie’s style remains as distinctively simple as it is universally praised, and he is focused on bringing his Italian roots to Ambra, aimed to create the perfect Italian locale in the heart of Greenwich Village.

Further adding to the intrigue of Ambra, Employees Only notable and world renowned mixologist Keith Larry consulted on the mixology of Ambra, creating a highly anticipated cocktail program and wine list for the eatery, known for his award winning cocktails at the popular West Village staple with over a decade behind their bar. The restaurateur behind Ambra is Andrea Ienna, Founder of San Paolo Hospitality, known for his role with restaurants such as Capizzi.

Dining and cocktails service will be available 6 days a week, Tuesday through Sunday from 5pm to midnight. Brunch soon will be introduced for weekends as well. Ambra will officially open its doors to the public following September 19th, following a series of private NYFW dinners with Christian Siriano, and Michael Costello x Revolve, led by an exclusive September 6th grand opening dinner with Paper Magazine.

Ambra is located at 569 Hudson Street, New York, NY, 10014.

Follow for social media updates at @AmbraNYC. / www.AmbraNYC.com

Page 39 | Food & Beverage Magazine v October Issue 2023

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With Spirit and Determination, Sheela Marshall Built a Brand

By Ryan Slattery

Tequila owners don’t look like Sheela Marshall. It’s an industry dominated by men, and further sprinkled with cash from celebrity investors with famous surnames: Clooney, Jonas, Hart and Wahlberg. Women are hard to find.

For a small in stature, middle-aged Indian woman to research, learn and become the mastermind behind a top-shelf sipping tequila that rivals the best in the business, is quite the success story. You can credit her determination to her fearless “social butterfly” effect.

“It was a tough journey,” Marshall admits. “I was very passionate, very determined. I didn’t give up.”

That journey began decades ago back in Boston, when as a graduate student, she went to a bar with a bunch of friends. She was introduced to tequila when some of the guys began shooting the spirit, chasing it with salt and lime, then cringing and making faces as it went down. Confused, Marshall asked her friends, “‘Why do you suffer so much to drink tequila?’ They said, ‘Sheela, you have to drink tequila that way.’ I said I’m going to change this, and sure enough I did.”

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It wasn’t immediate. She first started a family, but following her divorce she moved to Texas with her two children and took a job as an accountant. It was there in Dallas where she met Natalie Merrick, a co-worker who would later help make her tequila dreams come true.

It’s a sipping tequila. You can feel it and taste it.

People who taste my tequila always say how smooth it is.”

It was on a trip to India to visit her mother that sparked her desire again. There, Marshall paid $35 for a shot of tequila at a hotel, but wasn’t impressed.

Word of Tequila Sheela spread through Marshall’s marketing prowess. She was once the official tequila of both the Texas Rangers and Texas Live!–a huge entertainment district between the professional baseball and football stadiums in Arlington.

Marshall has since lost those sponsorships but says it was one of her best investments and “a highlight of my success story.” She now partners with the PGA Tour and is eyeing expansion and planning to distribute soon in both California and Nevada.

“It was like kerosene,” she recalls.

That night, Marshall hopped on the computer, did some research and discovered that there was high demand for spirits in India, but that tequila was under represented. She decided to do something about that. This time she followed through.

With some seed money from Merrick, Marshall began making a series of trips to Jalisco, Mexico. She visited 11 distilleries before striking a deal to create a small-batch tequila she named Tequila Sheela.

Her 100-percent blue agave tequila originates in the Jalisco highlands of Amatitán–an area known for growing high-quality blue agave, which when processed produces some of the smoothest and most premium tequila in the world. Tequila Sheela doesn’t use any pesticides or chemicals, and it is certified organic.

“I have an excellent product and I want to share it,” she says. “I am living the American dream.”

Tequilasheela.com

Marshall brought the brand to market in India in 2012, then Texas and later South Florida, picking up gold medals at the prestigious San Francisco World Spirits Competition along the way. She produces an earthy, un-aged Blanco, a smooth Reposado that’s aged for up a year in American whiskey barrels, and a matured Añejo, aged for two years.

“All the flavor and color that you get is all by aging,” the 64-year-old entrepreneur says. “My tequila is neat.

October Issue 2023 v Food & Beverage Magazine | Page 42

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The Vermont Cheese Festival 2023

By Beverley Hon

One of the world’s oldest foods, cheese has come a long way over the millennia. The numerous variants and textures that are available today make it one of the most versatile ingredients in the culinary world and its popularity is such that there are specialty food festivals dedicated to cheese.

One such event is the annual Vermont Cheesemakers’ Festival (VCF), which is organised by the Vermont Cheese Council (VCC). The 2023 festival – held last month after a three-year pandemic hiatus – was a sold-out event that saw 1,400 attendees showing up at the Highland Center for the Arts in Greensboro, Vermont, for a day of fromage and fun.

Local cheesemakers, artisan food makers and alcoholic beverage producers offered visitors a wide variety of products for sampling, savoring and sale.

Established cheesemakers at the event included Shelburne Farms, Cabot Creamery Cooperative, Vermont Creamery, Plymouth Artisan Cheese and the von Trapp Farmstead while newer names such as Ice House Farm, Stony Pond Farm and Cobb Hill Cheese made their festival debut. For noncheese producers, notable brands on site included the King Arthur Baking

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Company, Vermont Salumi, Mad River Distillers, Champlain Orchards and Smuggler’s Notch Distillery.

Vermont Creamery introduced a new line of dessert goat cheeses while Cabot Creamery offered award winners including the 5-Year cheddar which recently won a 2023 American Cheese Society Competition award.

Shelburne Farms brought several of its award-winning farmstead, raw milk cheeses, including its limited production Clothbound Cheddar which won Best in Show at the 1990 American Cheese Society competition.

In the wide selection of cheeses offered, raw milk cheeses stood out. Raw milk cheeses are defined as being made from milk that has not been heated beyond 40°C (104°F) or undergone any treatment that has an equivalent effect before cheesemaking. Marty Mundy, Executive Director of the VCC, feels many choose this path because the resulting cheese reflects the terroir or feed that the animals eat which leads to a “taste of the place associated with their own dairy farms/milk.”

“Feed and animal management choices are two of the biggest influencers on cheese flavor and quality, and many feel raw milk cheeses give you the most flavorful and direct way to experience that,” Mundy said. “The VCC is fully supportive of raw milk cheeses and it’s one way to taste the farm in the cheeses. We educate producers on raw milk quality and safety and to understand how milk production choices impact cheese and milk qualities.”

Shelburne Farms has been making raw milk cheddar since 1980 but ensures that their cheddars are aged at least 60 days as required by law.

Tom Perry, Cheese Sales Manager for Shelburne Farms, feels consumers are becoming increasingly aware of and appreciate the artisanal nature and unique flavor that raw milk provides.

“Folks are becoming more and more interested with the production of raw milk cheese as an ode to traditional methods and the unique diversity of flavor raw milk provides. Our cheesemakers turn fresh milk into raw milk cheddar using just four ingredients: the milk from our pasture-raised herd of Brown Swiss cows, starter culture, rennet, and salt. It’s a physical, hands-on process that requires careful attention to every detail and step,” Perry said.

Perry feels working with raw milk isn’t more challenging than working with pasteurized milk, as long as a strong food safety culture is maintained.

Despite their large herd, the Shelburne Farms farmstead operation has control of its milk from field to vat. The dairy team monitors the health of the herd and milk quality, and communicates with the cheese team, providing knowledge to ensure that the brand produces safe, wholesome cheese to sell.

Cheesemaker Lisa Marchetti of Cobb Hill Cheese said that the brand’s cheeses are made with milk from cows that are raised and milked on the property which means the milk is minimally handled.

“It goes from the cows to the bulk tank and is made into cheese within 48 hours. Our cheeses are nuanced depending on the season and the forage that the cows are eating or the hay they are getting in the winter,” Marchetti explained.

The VCC and Agency of Agriculture have also worked to make “Vermont Cheese” a category on cheese shelves. On whether Vermont cheeses have distinct flavors, Mundy said that the cheeses in Vermont do not have the same kind of designation those in Europe do, where cheese from one region may have specific characteristics compared to another cheese from a different region.

“Overall, I’d say there isn’t a specific flavor profile for the full range of cheese products produced but cheddars made in Vermont are known for having more sharpness and bite than some of cheddars produced further westward,” Mundy said.

The VCC was incorporated in 1996 with 19 original members who wanted to develop a council or guild made up of cheese producers, sellers, suppliers, industry professionals and friends of the Vermont cheese industry. In 2007, The American Cheese Society held its annual conference in Burlington putting the Vermont cheese industry on a national stage for the first time. This kicked off the first event that would eventually become the VCF held at Shelburne Farms. The next festival was held in 2010 and turned over to the VCC in 2011 when the festival began its annual appearance. It has since become a fundraiser to support the council and fund its staff, programs, and events.

The VCF is traditionally held at Shelburne Farm’s Coach Barn in Shelburne.

However, renovations at the location necessitated the shift to Greensboro this year.

October Issue 2023 v Food & Beverage Magazine | Page 46

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Kitchen Solutions Save Time and Ease Your Mind with These Kitchen Management Tools

By Ryan Slattery

Kitchen environments can be unforgiving. And managing all the tasks throughout the day can be daunting when precision and time is everything. A little help from technology doesn’t hurt and can certainly keep the mind at ease.

Technology in commercial kitchens isn’t anything new.

For years, it’s been helping managers and employees steer clear of clipboards and binders by keeping everything close and available at one’s fingertips. Finding a comprehensive solution that is durable, reliable and easy to use is the goal of managers everywhere.

Enter Renau Corporation, an innovative provider of reliable control system designs for the foodservice industry. The company was founded in the aerospace realm in 1981 by Polish immigrant and inventor Karol Renau. Fifteen years in, Renau took its expertise and expanded into a more demanding and harsher environment–the commercial kitchen.

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For the company, adapting from aerospace to the kitchen was seamless, but acceptance of digital displays in the food world was lukewarm to start.

incorporates cloud software and synergizes everything for the best functionality to get the full benefits of the entire system.

“We started doing modular control systems that essentially act as the brains for the equipment. The technology carried over to the food service side,” says Michael Renau, the company’s vice president of sales and marketing. “We are used to doing critical applications. The commercial kitchen environment is a really harsh place. I mean, you got heat, humidity and grease, all around these devices and equipment.”

Once programmed and customized, the products work harmoniously with the workers to ensure that everything is cooked the same way and to the same temperature every time.

To protect against these conditions, Renau fully encapsulates all the devices so they’re not exposed to the outside elements that could compromise them.

Manufactured in Los Angeles, Renau has been providing quality foodservice devices including sensors, time and temperature management controls and full Smart Kitchen Systems (SKS) to restaurants all over the country.

Renau’s unique time and temperature solutions eliminate the guesswork ensuring that food is properly cooked to the ideal temperature and stored accordingly and for the proper amount of time. While all the products can be purchased and used separately, the full SKS product line

“Essentially, this will improve quality and consistency with all operations,” Renau says. “It also empowers staff, regardless of their experience, by literally telling them exactly what to do, how to do it and when to do it, giving them confidence every step of the way. It’s so much easier having that automated for you. It really helps remove some of the weight on their shoulders.”

And it’s simple to use and helps reduce the chance for human error.

“We’d like to think that we actually turned humans into robots,” Renau says with a laugh. “It becomes second nature. You hear the beep. You automatically go over there and you flip the patty or you lift the fry basket. The whole system was designed to be simple enough to be used by everyone.”

October Issue 2023 v Food & Beverage Magazine | Page 48

The ability to digitize a commercial kitchen has so many benefits, Renau says, helping streamline operations by putting all the management tools together in a central, accessible location.

“There’s still so much room for technology in the kitchen,” Renau states. “Typically, this information would be laminated, either in a binder that no one can seem to find or taped to a piece of equipment.

Technology removes the guesswork.”

Learn more about the Smart Kitchen System by visiting renau.com or contact them at info@renau. com to get started today!

Page 49 | Food & Beverage Magazine v October Issue 2023

The ability to digitize a commercial kitchen has so many benefits, Renau says, helping streamline operations by putting all the management tools together in a central, accessible location.

October Issue 2023 v Food & Beverage Magazine | Page 50

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Page 51 | Food & Beverage Magazine v October Issue 2023

MCCAIN MINI MASHERS™ POTATO BITES Potatoes as tots, wedges, spirals and waffles have been long-time menu favorites for diners throughout North America.

Now, McCain Mini Mashers™ potato bites introduce a new form that’s poppable and delicious. McCain Mini Mashers potato bites may look like a tot, but these innovative potato shareables are deliciously different with a crispy outside and creamy inside. They are wonderfully versatile, enhancing everything from appetizers and sides to toppers and signature dishes for nearly any type of cuisine. As a craveable addition to any menu, they stand up to seasoning, saucing and tossing without losing their distinct shape. They also are infinitely customizable with minimal prep, allowing operators to streamline back-of-house efficiency, easily create signature dishes, and deliver wow-worthy experiences that build traffic and diner loyalty. No matter how McCain Mini Mashers potato bites are served, customers will be coming back for more.

MIGHTYLICIOUS GF SHORT BREAD There’s a new cookie in town, and it’s taking the snack world by storm. Say hello to Mightylicious, the hand-crafted cookie that truly has it all: amazing flavor, perfect texture, clean ingredients—everything you want in a cookie except the gluten. What sets these decadent cookies apart from the rest is their surprising deliciousness.

Everyone is singing the praises of Mightylicious, not just people with celiac disease and health-conscious snackers, but anyone who simply can’t resist a good cookie.

Behind every Mightylicious cookie is the belief that allergen-friendly treats shouldn’t sacrifice taste or texture. These soft-baked delights are 100% free of gluten, wheat, rye, barley, and RBST. The entire line is made from all-natural, non-GMO ingredients.

October Issue 2023 v Food & Beverage Magazine | Page 52

ABBOT’S BUTCHERGROUND BEEF Crafted with real food including onion, thyme and porcini mushroom, Abbot’s Butcher’s savory Ground “Beef” has the earthy, umami flavor you crave. It’s perfect in classics like Sloppy Joes and Shepherd’s Pie or for favorites like Spaghetti Bolognese and stuffed peppers. With this rich and hearty Ground “Beef”, there are countless ways to elevate the most loved recipes without ‘meat,’ – and without soy, gluten, fillers, preservatives, additives, artificial colors or ‘natural flavors.’ It’s just real food, real good and a great source of nutritious protein.

ALEC’S ICE CREAM SALTED CARAMEL LATTE A sweet-and-savory surprise that is proven to make one metaphorically melt, Alec’s Ice Cream’s Salted Caramel Latte is made with brewed Brazilian coffee and jazzed up with a ripple of salted caramel running through it. Alec’s Ice Cream is the world’s first and only regenerative-verified and USDA organic certified ice cream utilizing 100% A2 dairy — the original milk protein. In addition, 98% of Alec’s Ice Cream’s base ingredients are certified or verified regenerative, which means they are produced using holistic farming practices that assist in reversing climate change.

ALOHA FROM OREGON CRANBERRY PEPPER JELLY

The tartness and the flavor of cranberries make this jelly ideal for glazing poultry or adding some sweet heat to your turkey sandwich. The beautiful red color makes this all natural product a beautiful edition to any table. This holiday favorite is a hit on any buffet table poured over cream cheese or warmed Brie, served with crackers.

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AUSTIN EASTCIDERS IMPERIAL GOLD New in 2023, Austin Eastciders’ Imperial Gold is a bold tribute to the classic Original Dry. Sourced with the same quality apple cider base, including a unique blend of bittersweet apples from Normandy and Brittany, France and culinary apples from the Pacific Northwest. They then ferment the juice with their house Sauvignon Blanc Yeast and dial up the gravity to hit 8.3% ABV. To impart Imperial Gold’s unique characteristics, they blend unfiltered apple juice from the Pacific Northwest, including a hand-selected balance of Gala, Red Delicious, Fuji, Granny Smith, and Honey Crisp apples. This is the perfect fall beverage – warm and just sweet enough to be a reminder that every hour can be golden hour.

BACKPACKER’S PANTRY EMERGENCY MEAL KIT Boulder, Colo.-based Backpacker’s Pantry, a family-owned maker of gourmet adventure meals, announced a revamped Emergency Meal Kit offering that allows you to build your own custom kit for three or seven days, and choose the meals you want to have included in your own personalized survival meal kit. The available kits include a meat, vegan, and vegetarian, and each custom kit offers a diverse range of meal options, from homey classics to global favorites.

Backpacker’s Pantry’s freeze-dried meals have up to a 10-year shelf life and offer balanced, nutritious, and reliable sustenance to have available for those critical situations when conventional food sources are unavailable.

BAKER’S® 13 YEAR OLD SINGLE BARREL BOURBON Baker’s® Bourbon is proud to reintroduce its extra-aged limited time offering, Baker’s® 13 Year Old Single Barrel Bourbon.

Originally released in 2019 as the brand’s first-ever limited edition bourbon, Baker’s 13 Year Old matures at least six years longer than our classic Baker’s® Single Barrel Bourbon. Baker’s Bourbon showcases the unique qualities of a bourbon from barrel to barrel, and these characteristics only get bolder with the addition of time.

With Baker’s® 13 Year Old, fans can expect to taste notes of vanilla, caramel and oak at a stronger capacity.

October Issue 2023 v Food & Beverage Magazine | Page 54

BEATTIE’S DISTILERS SWEET POTATO VODKA Move over pumpkin spice, there’s a new cozy autumn drink in town1 Only recently widely available in the U.S., drink your sweet potatoes this fall with this smooth-sipping, earthy Sweet Potato vodka from Beattie’s Distillers. With five generations of potato farming experience behind them and homegrown sweet potatoes in every bottle, this is certainly a bottle to get your hands on for seasonal cocktails or a unique bottle to gift this year. Tasting notes: light earthy tone with gentle aromas & flavors of vanilla, citrus and yams.

Medium-full bodied palette with a long, lasting finish.

BRECKENRIDGE BRONCOS BOURBON BLEND This year’s Breckenridge Broncos Bourbon Blend, the Back-To-Back Blend, pays tribute to the Denver Broncos 1997 & 1998 back-to-back World Championship wins. Broncos Legends Ed McCaffrey and Alfred Williams went head-to-head at the Breckenridge Distillery for an epic of the blends. Broncos fans get to decide which Broncos legend made the best Broncos Blend online at BreckenridgeDistillery. com. In 2023, Breckenridge Distillery expanded the partnership with the Denver Broncos to become the Official Vodka of the Denver Broncos. In honor of becoming the official vodka, the Distillery launched a limited-edition vodka, Broncos Blizzard, commemorating the first white alternative Broncos helmet.

CHCB-24 CHEF’S CABINET CHCB-24 Chef’s Cabinets are an ideal substitute for a personal closet suitable for adding valuable storage space in your commercial facility. Manufactured in the USA using high quality type 304 stainless steel, this cabinet is equipped to handle all day-in, day-out activities. Three lockable compartments provide convenient storage for bags and other personal items while the coat rack is perfect for jackets, uniforms, scarves, and other clothing items. A removable shoe rack with a scrap tray allows you to set your footwear down while the tray collects excess water or debris. A lockable drawer is also handy for storing your most important possessions.

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Copa di Vino is available through your local wine or beer distributor.

October Issue 2023 v Food & Beverage Magazine | Page 56 Contact us: Phone: 541.298.8900 email: info@splashbeverage.com

COOPERS CRAFT KENTUCKY STRAIGHT BOURBON WHISKEY Coopers’ Craft Bourbon, the Brown-Forman spirit that honors the men and women who raise the barrels, is the perfect spirit to sip this fall — carrying notes of caramel, fresh apple, pear and citrus fruit atop vanilla wafers dusted with sharp cinnamon, finished off with assertive cinnamon spice softening to a lingering apple and clean oak note, this highly rated Kentucky bourbon boasts warming spices and classic fall flavors. To celebrate the season, aspiring mixologists can whip up autumnal libations such as the Last Bries of Summer, made with Coopers’ Craft Barrel Reserve, orange simple syrup, fig preserves, apple cider, balsamic vinegar, sparkling water, and Coopers’ Caramel Apple, crafted with Coopers’ Craft Barrel Reserve, apple cider, and caramel syrup, a stunning sipper that is perfect for sipping after a day of picking apples, curled up on the couch, or around a campfire with friends.

CREW® INFUSION KIT Crew believes the joy of creating thoughtful drinks should be accessible to everyone, not just the pros. They’ve carefully curated their collection of quality home bar essentials to make mixology remarkably simple for enthusiasts of all skill levels. The Crew Infusion Kit is their home mixology staple: a value-packed bundle bringing their mission to life.

Choosing between their delicious infusion flavors might be a challenge, but whipping up the complementary recipe sure won’t be.

EXCALIBUR COMM2 COMMERCIAL DEHYDRATOR Preserve the flavors of Fall with the Excalibur COMM2 Commercial Dehydrator. Perfect for large batch dehydrating, it has 42 stainless trays with BPA free mesh screens that provide 136 sq ft of drying space. And the innovative Dual Zone design gives operators the ability to use different temperatures in each zone for increased versatility. Excalibur is the most trusted name in dehydrating, and their patented Hyperwave technology and horizontal Parallax drying system removes water from foods with a continuous circulation of thermostatically controlled warm air with efficiency, so you can preserve the taste and nutritional values of your favorite fall flavors with ease. From dried apples and pears for pies and cobblers, to dehydrated meats for tasty jerky treats. And from dehydrated berries for trail mix and granola to dried Fall herbs like sage, rosemary, and thyme. Whatever your Fall favorites are, the Excalibur COMM2 is here for them.

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L E C H A M PAG N E E N L I B E R T É most of them Chardonnay, from 60 Crus spread over 300 hectares to craft clean, ethereal and delicate Champagnes. Discover a free-spirited, modern vision of Champagne!

FABRIZIA SPIRITS CREMA DI PISTACCHIO Fabrizia Spirits Crema di Pistacchio liqueur is handcrafted with real pistachios and real cream. Fabrizia lightly toasts the pistachios to further bring out these amazing flavors. Like all Fabrizia products, they only use real ingredients, this liqueur is all-natural and made without added flavors, colors or preservatives. Enjoy chilled on its own or in a Pistacchio Martini by combining 2 ounces of Fabrizia Crema di Pistacchio liqueur and 1.5 oz Vanilla Vodka. Shake and serve in a martini glass with pistachio or graham cracker rim. Fabrizia’s Crema di Pistacchio liqueur is perfect for the Fall and Holiday season.

FINAMILL RECHARGEABLE SPICE GRINDER Introducing the next-level kitchen essential: FinaMill’s Rechargeable Classic. Experience the future of flavor with FinaMill’s refillable spice and herb pods, elevating your dishes to gourmet heights. Just set your desired coarseness, press a button, and watch as FinaMill effortlessly transforms your meals with a burst of fresh flavor! From Salt & Pepper to cumin, dried onion, zesty lemon peel, or aromatic Italian herbs – the possibilities are endless. Sleek and Stylish: Choose from Midnight Black, Sangria Red, Soft Cream, or gleaming Stainless Steel to match your kitchen’s aesthetic.

FinaMill’s USB rechargeable models boast a long-lasting battery, perfect for the home cook, lasting up to two months before needing a recharge.

The FinaMill Rechargeable Starter Pack includes two ProPlus FinaPods and a convenient charging cord compatible with standard power adapters.

FOSFORO TOBALA PENCA MEZCAL With its brilliant amber color imparted from the roasted penca leaf it’s aged with, and its signature mezcal smoke, this first of its kind sipping spirit certainly can’t be ignored as temperatures begin to drop. Perfect to give or get if you like high-quality tequila or bourbon and want to try something new. On the palate, this expression showcases an explosion of floral notes followed by toasted nuts and mellow smoky undertones and a wonderful lingering, full mouthfeel.

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GIESEN 0% SPARKLING BRUT Launched October 1 of this year, this fruit-driven Sparkling Brut offers a new level of sophistication to non-alcoholic wines, inviting mindful wine lovers to experience celebration without compromise.

Giesen 0% Sparkling Brut is a blend of the finest New Zealand grapes carefully selected from the Waipara region in the South Island. The palate is a delightful play of Zesty lemon, grapefruit, pear, and stone fruit blossom notes, all enhanced by persistent bubbles that bring energy and excitement to every sip. Boasting a mere 21 calories per 5 oz serving with no added sugars—making it one of the lowestcalorie sparkling wines available.

GRANJA NÓMADA MEZCAL Granja Nómada Mezcal is an easy drinking mezcal from San Dionisio, located in the Central Valley of Tlacolula, Oaxaca. They’re Espadín Agave is hand-selected from three farms in San Dionisio, Yautepec and the Palenque belongs to Maestro, Hugo Quinto. Granja Nómada is built based on the idea of Nomadic Farming, hence the brand name, Granja Nómada. They have no intention of forcing farmers or “Granja’s” to plant outside of their capacity or will, and this is why they’re approach to making our mezcal is different. Granja Nómada Mezcal is an introduction and opportunity for consumers to taste and enjoy the richness arising from authentic craftsmanship in producing this Mezcal. Mature, 8 year old agave is harvested, presenting an appealing fragrance and a rich taste that engages the palate, ensuring distinctive delight. Floral forward with light smokey notes that are subtle and further appreciated when coupled with a bright citrus finish.

GLUTEN FREE EASY - PUFF PASTRY The Gluten Free Easy doughs are ready to thaw, fill, and bake whenever the craving for fresh-baked meals and desserts strikes. Go sweet or go savory— the sky’s the limit. Think of it as a tasty canvas for homemade creations everyone can enjoy. Gluten Free Easy is the brainchild of two women who want to bring the joy of baking and eating back to those who avoid gluten but miss the satisfying taste of “real” bread and pastries. They don’t stop developing their recipes until their blind taste testers—who aren’t gluten-free—can’t tell the difference between traditional and gluten-free dough. The Gluten Free Easy line includes Puff Pastry Squares and Puff Pastry Sheets.

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KNOB CREEK BOURBON When Sixth Generation Beam Master Distiller Booker Noe fathered the Small Batch movement more than 30 years ago, he created Knob Creek® to reflect the flavor, strength, care and patience that defined pre-prohibition whiskey. It is a philosophy that has made Knob Creek one of the top selling Super-Premium bourbons in the world. Knob Creek Bourbon is patiently aged for nine years in charred, American, white oak barrels and bottled at an honest 100 proof. The result is an undeniably big, full flavor that strikes your palate with layers of flavor and a smooth finish.

It is rich and hearty – the way true bourbon ought to be – offering a damn great bourbon one sip at a time.

KOIA PROTEIN CEREAL MILK Koia’s new line of plant-based protein shakes tastes like the bottom of your favorite childhood cereal bowl, but without all the sugar.

The line features three nostalgic flavors — Fruity Cereal, Cinnamon Cereal, and Cocoa Cereal — plus 18g of complete plant protein using Koia’s blend of brown rice, pea, and chickpea proteins with all 9 essential amino acids.

KYVAN HONEY APPLE BUTTER KYVAN Honey Apple Butter is made with premium, fresh sliced apples. It is slow cooked in small batches to retain flavor. Premium honey and special spices create a rich, robust flavor… just like Grandma’s. It’s perfect to warm you up on a cold morning. Great on biscuits, toast, raisin bread, bagels, pancakes, waffles, oatmeal, french toast, pork chops, pork loin, cinnamon rolls, smoothies, cake, apple cider, milk shakes, apple pies, granola, or just eat it with a spoon...we won’t tell.

October Issue 2023 v Food & Beverage Magazine | Page 62

LA BREA BAKERY TAKE & BAKE SAVORY HOLIDAY ROLLS Back for a limited time, La Brea Bakery’s Take & Bake Savory Holiday Rolls elevate every holiday meal. Reminiscent of your favorite stuffing, the artisan rolls bring flavors of sage, celery, thyme, and black and white pepper with every bite. In addition to serving as a traditional dinner roll, the bread is perfect for sandwiches, stuffing, waffles, and more.

LESSEREVIL - PUMPKIN SPICE POPCORN Packed with so much pumpkin that even the popcorn turned orange, LesserEvil’s Pumpkin Spice Popcorn is made with Organic Coconut Oil and Himalayan Pink Salt, while staying USDA organic, gluten-free and vegan - making it the perfect fall pantry staple. It’s a sweet, spicy, salty snack that’s sure to Fall in love with.

LALO TEQUILA BLANCO After nearly a decade in the industry of seeing tequila follow many different trends, Lalo and his friend, David R. Carballido, sought to create a truly pure blanco tequila. What began as a small, private batch for friends & family in Guadalajara turned into a tequila high in demand for its taste and purity.

LALO blanco represents the truest and purest spirit on Earth, with no barrels or additives, boldly presenting the taste of the finest agave from the Jalisco highlands. Only created in a blanco, LALO is only distilled twice and created by handpicking the finest agave and using a traditional cooking process with no added flavors or additives. In order to honor the essence of the agave, the blanco is only created with three ingredients: agave, yeast and water.

Page 63 | Food & Beverage Magazine v October Issue 2023

MEZCLAJETÉ® SALSA PICANTE Nicknamed “The Mexican Sriracha” by its fans, Mezclajeté® Especial Salsa Picante is as versatile as it is delicious and it’s taking the Southern California restaurant scene by storm.

Chipotle Peppers tempered with sweet Guajillo Chiles, Garlic, Onion and a hint of Black Pepper. The heat is mild to medium with a unique yet familiar flavor that appeals to everyone. It’s the ideal condiment for your tables and the most valuable ingredient in your pantry. Use Mezclajeté Especial on wings, tacos, burgers, pizzas, eggs and even in cocktails.

MINGLE MOCKTAILS VARIETY PACK Mingle Mocktails’ Variety Pack of ready-to-drink sparkling mocktails is the perfect fall companion. Whether participating in Sober October or simply looking for a delicious non-alcoholic alternative to enjoy during dinner parties or tailgates this season, look no further than Mingle. Crafted with real fruit juice, botanicals and a refreshing fizz, each of Mingle’s flavors has the sophistication of a craft cocktail, with zero alcohol. Not to mention, each flavor is gluten free, vegan, Kosher and naturally low in calories. With flavors like Cranberry Cosmo, Blackberry Hibiscus Bellini, Cucumber Melon Mojito, Key Lime Margarita, Blood Orange Elderflower Mimosa, Moscow Mule, there is something for everyone.

OSENA SPIKED COCONUT WATER

Osena Spiked Coconut Water has revolutionized the better-for-you canned cocktail industry as the world’s first and only zero-sugar, 100 calorie spiked coconut water.

Founded by an ex-Anheuser Busch innovation lead and a partner from the beer wholesaling industry. Osena hit shelves in the United States in 2021 as a truly differentiated spiked beverage amidst a sea of lookalike seltzers. Utilizing real coconut water packed with naturally occurring electrolytes, Osena offers consumers a true better-for-you option that allows them to not compromise their health goals for enjoyment. Osena’s tropical and whimsical branding draws consumers into a new world of better-for-you alcohol. Osena is sold in two individual flavor 4-packs and a category-leading 8-pack variety pack called the “Islands Collection”: comprised of Exotic Pineapple, Ripe Mango, Divine Guava, and Lush Dragon Fruit flavors. Our Pure Original flavor is however the perfect Fall & winter offering.

October Issue 2023 v Food & Beverage Magazine | Page 64

PERFECT BAR PUMPKIN PIE Perfect Bar launched its fan-favorite Pumpkin Pie Perfect Bar on July 31, earlier than ever, after 10,000 fans signed a petition seeking its early release. This seasonal batch is crafted using freshly ground organic peanut butter, organic honey, dried pumpkin, and festive fall spices. Pumpkin Pie contains Perfect Bar’s signature 20+ superfood blend and 14 grams of whole-food protein.

PERLICK MOBILE TAP Perlick’s Mobile Tap, designed with agility in mind, is a portable beverage dispensing system that can be easily transported between entertaining spaces and comes equipped with the elements needed to dispense beverages from the unit itself. Unlike most stationary beverage dispensing systems for commercial hospitality spaces, Perlick Mobile Tap can go wherever you need it to go. This means bars, restaurants, and event spaces can dispense beer and wine on the patio for the cocktail hour rush, and then transition the unit indoors with ease for the dinner crowd. As the fall season approaches, gear up to dispense local seasonal beers and wines from within the same unit. Perfect for events, pouring drinks out on a patio, or creating a satellite bar throughout a bar or restaurant, Perlick Mobile Tap is an easy problem-solving addition for owners and operators.

SANTÉ NUTS CANDIED PECANS Crunchy, buttery, and sweet! Santé Nuts’ award-winning Candied Pecans are made with only 4 wholesome ingredients. Starting with the highestquality, US-grown pecans, they’re carefully roasted one batch at a time and seasoned by hand to create the perfect taste and texture. These crisp glazed nuts are the ideal fall treat with a cozy and nostalgic taste that can be enjoyed on their own or added to favorite recipes, like desserts and salads. Santé Nuts are always gluten-free, plant-based, non-GMO, and contain no artificial ingredients or sweeteners.

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SKYY® INFUSIONS ESPRESSO SKYY® Infusions Espresso is a bold flavored vodka infused with real espresso flavor made to enhance the coffee-based cocktail experience. Crafted to deliver the freshest aroma and taste, SKYY® Infusions Espresso has transformed the art of shaking up the iconic espresso martini, making it easier than ever through three simple components: just vodka, cold brew concentrate or espresso, and simple syrup. The lineup also includes SKYY® Infusions Agave Lime, SKYY® Infusions Blood Orange, SKYY® Infusions Citrus, SKYY® Infusions Pineapple, and SKYY® Infusions Watermelon.

TAMWORTH GARDEN V.S.O.P. APPLE BRANDY Tamworth Distilling, the rural New Hampshire distillery best known for its bold experimentation with local flora and fauna, offers a wide range of seasonal spirits, including one of its most luxurious libations that is perfect for fall — Tamworth Garden V.S.O.P Apple Brandy. Tamworth Garden V.S.O.P. Apple Brandy is an experiment in purity and terroir. It begins with the apples: heirloom Cortland apples grown in Concord, NH at Carter Hill Apple Orchard, one of the oldest active orchards in the United States. It is then double distilled in a traditional alembic still, in the style of French Calvados, ensuring that the barrels are packed with New Hampshire apple flavor. The resulting spirit is barreled in new oak at no more than 125 proof, before aging for at least 4 years in our bonded barrelhouse. This distillation and aging process adheres to the standards of both the Bottled in Bond Act of 1987 and V.S.O.P. (as established by the Bureau National Interprofessionnel du Cognac in 1983). The result is an apple brandy produced by one distillery, in one season, aged for four years and bottled at 50 proof: unadulterated, with no artificial colors, other spirits, or younger brandies mixed in.

THE PATHFINDER HEMP AND ROOT Mindful imbibers looking to enjoy a variety of no-, low-, and full-ABV cocktails this throughout fall can pick up a bottle of The Pathfinder Hemp and Root, a fermented and distilled hemp-based non-alcoholic spirit with the intense flavor and aromatic characteristics of a spirit with none of the harmful effects of alcoholic beverages.

The Pathfinder Hemp and Root shines in cocktails that are perfect to toast with on Thanksgiving, including the non-alcoholic Bang My Drum, crafted with The Pathfinder Hemp and Root, Ritual Rum Alternative, Lyres Amaretto, and Wilderton Aperitivo, celebrating National Coffee Day (September 29) with mushroom-powered Forager’s Brew, fashioned with The Pathfinder Hemp and Root, cold brew coffee, chaga tea, and lemon-scented oat milk foam, as well as the spooky Halloween sipper, Grubby Bloody Hands, made with The Pathfinder Hemp and Root, Appleton Signature, Black Strap, Raspberry Squid Ink Syrup, lemon, and egg white.

October Issue 2023 v Food & Beverage Magazine | Page 66

TWANG - RESERVE MICHELADA MIX Twang’s Reserve Michelada Mix is a blend of premium tomato juice, horseradish, Worcestershire sauce, chipotle peppers, and lime juice. The mix is concentrated and can be tailored according to your preference. The Michelada Rimming Salt is a fusion of smoked sea salt and roasted tomato flavors with garlic, chiles, and red bell peppers.

WILLIE’S SUPERBREWS JUICY TANGY ZESTY Brewed with real superfruits and fresh herbs and spices, Willie’s Superbrews are the perfect beverage to quench your thirst and delight your taste buds. The award-winning Juicy Tangy Zesty features loads of real ginger and lemons with a dash of warm turmeric for a bold-flavored play on the familiar favorite. Satisfying and delicious with just the right ABV, this is the perfect drink for your best fall moments and memories. Willie’s Superbrews are 100% vegan and glutenfree with less sugar and fewer calories than other leading hard seltzers.

WULFF VINEYARDS LOBO A Cabernet lover’s vintage. Due to the growing conditions in 2020, the wine is 100% Cabernet Sauvignon for the first time in a decade. Aged in 50% new French oak for 19 months, only 218 cases were produced. Pure Cabernet nose of rich cassis, blueberry and black plum along with telltale aromas of black tea and dried violets, with notable minerality and earth. It leads with vibrant acidity, unfolding into a richer texture with flavors of black currant, tart red currant and cherry cola, acai, sassafras and suggestions of humidor ending on bergamot and tangerine zest. This vintage is very Bordeaux in structure with a backbone of acidity that will provide quality aging and imminent food pairability. It will reward the patient over the next 7+ years with added complexity and nuance.

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XXI MARTINIS ESPRESSO Rich, velvety, freshly brewed espresso awakens taste buds with a balance of bitter and sweet notes, energizing body and spirit.

Together with premium vodka, this smooth, coffee lover’s dream elevates the martini to decadent dessert, or “this-party’s-justgetting-started” status. From early morning tailgates to nights by the fire or festive holiday gatherings, this ready-to-serve espresso martini brand is here to shake up the season.

YELLOW BIRD TENNESSEE BOURBON WHISKEY Yellow Bird Tennessee Bourbon Whiskey is a traditional Tennessee Sour Mash Whiskey. Tennessee and the Appalachian Region have a rich history in coal mining.

These hard working and courageous miners helped establish the state and its modern economy. The less regarded hero of the times was the Canary who was employed to identify dangerous gas leaks inside the mines, therefore saving countless lives. Yellow Bird Whiskey honors history while paying tribute to the canary, whose contributions cannot be overstated. A percentage of proceeds from each bottle sale of Yellow Bird is donated to the National Audubon Society each year to help fund initiatives that support birds in their natural habitats. Yellow Bird is finished in New American Oak for four years using a char inside the barrels. Therobust and full bodied flavor overtakes the palate with sweet and spicy caramel notes, finishing with an enjoyable, light tobacco smoke.

October Issue 2023 v Food & Beverage Magazine | Page 68

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.

Page 69 | Food & Beverage Magazine v October Issue 2023

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THE NED NOMAD REMAINS HUB FOR NYFW EVENTS AND PARTIES The Ned NoMad helmed by Richia Akiva once again has been the center of NYFW with a weekend filled with events highlighted by Christian Siriano’s Official NYFW party on Friday Night taking over the entire Members Club level. Simultaneously Gucci hosted a party in Little Ned while Adrian Grenier hosted a Greenfocused fashion tech cocktail event for leading tracking app Route, while other designers and labels like MimChik and Area filled the week with dinner parties and intimate cocktail gatherings.

Janet Jackson and Christian Siriano celebrated his show at The Ned NoMad helmed by Richie Akiva with popcorn treats from Cereal Pop Fruity Pebbles and music by Ty* Sunderland where guests enjoyed Sainte Marguerite Rose wine and Bombay.

Image Credit: Leandro Justen

October Issue 2023 v Food & Beverage Magazine | Page 70

At Siriano’s party on Friday, both the liquor and the popcorn flowed all night long. Ty Sunderland Deejayed the night from the Atrium stage, with surprise performances throughout the evening, following the showstopping Sia performance at his runway show earlier. Janet Jackson held court in the Snug area of the Members Club at Akiva’s The Ned NoMad during Siriano’s bash, joined by designer Christian Siriano as they celebrated all night long, dancing to the DJ’s tracks and mingling with friends, with special talent guests such as Janet Jackson, Alicia Silverstone, Sarah Hyland, Coco Rocha, Quinta Brunson, Laverne Cox, Richie Akiva, Padma Lakshmi, Audrina Patridge, Katie Cassidy, among many others.

Guests sipped on signature espresso martinis featuring Kahlua and Absolut, Sainte Marguerite rose wine, plus Bombay Sapphire gin drinks. Party goers snacked on popcorn treats all night long from Candy Pop Twix, Cereal Pop Fruity Pebbles, Cookie Pop Chips Ahoy! and Candy Pop M&Ms. Following his eco focused rooftop event, Adrian Grenier joined the fun at Siriano’s soiree, as well as models like Fatima Cuellar, Emilia Silberg, Izzy Metz and Kailyn Shepherd.

Sarah Hyland celebrates at Christian Siriano’s afterparty at The Ned Nomad helmed by Richie Akiva with Candy Pop Twix treats and sipped on espresso martinis from Kahlua and Absolut.

Page 71 | Food & Beverage Magazine v October Issue 2023

Image Credits GETTY

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October Issue 2023 v Food & Beverage Magazine | Page 72

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CHEERS TO FALL COCKTAILS!

Seasonal Libations from Top Restaurants and Bars Around the Country Brustman Carrino Public Relations | bcpr@brustmancarrinopr.com | (305) 573-0658

R House

HONEY BEAR OLD FASHIONED INGREDIENTS: 2 oz Bacon-Infused Woodford Rye .35 oz Honey Maple Syrup .03 dashed Bittercube Chipotle Cacao Bitters 1Large Cube Ice Cube GARNISH: Stroopwafel, Orange Puck TOOLS: Strainer METHOD: 1.Build 2.Sitr 3.Strain 4.Garnish R House | Bacon-infused Woodford Rye, honey maple, coffee-cacao bitters, and waffle cookie.

Address: 2727 NW 2nd Ave, Miami, FL 33127 Website: https://www.rhousewynwood.com/

Jaya at The Setai

SPICED LYCHEE MARTINI INGREDIENTS: 1.5 oz. ALB Vodka 0.5 oz. St-Germain 0.75 oz. Lychee Purée 0.5 oz. Pumpkin Spice Syrup 0.25 oz. Citrus 1 Lychee Pumpkin Spice Sugar (Cinnamon, Nutmeg, Cane Sugar) Combine vodka, St-Germain, lychee purée, pumpkin spice syrup and citrus in a shaker with ice. Stir or shake, depending on your preference. Set aside. Rim a frozen martini glass with pumpkin sugar. Pour contents into the prepared glass. Garnish with a pumpkin spice sugar-dipped lychee.

Jaya at The Setai | ALB Vodka, St-Germain, Lychee, Pumpkin Spice, Citrus, Pumpkin Sugar Address: The Setai, 2001 Collins Avenue, Miami Beach, FL 33139 Website: https://www.thesetaihotel.com/miami-beach-restaurants/jaya

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Amelia’s 1931

MR. BEETS COCKTAIL INGREDIENTS: • Homemade Coconut Beet Cordial • 500ml fresh coconut water • 250ml fresh beet juice (from approximately 2-3 beets) • 50ml fresh lime juice (from about 2-3 limes) • 20g agar agar flakes or powder (adjust for desired thickness) • 200g granulated sugar (adjust to taste) • Optional: 1-2 tablespoons of rum or vodka for preservation (if desired) INSTRUCTIONS: Prepare the Ingredients: • Juice the beets to obtain approximately 250ml of fresh beet juice.

• Extract the juice from 2-3 limes to get 50ml of fresh lime juice.

• Measure out 500ml of fresh coconut water.

Combine Ingredients: • In a saucepan, combine the coconut water, fresh beet juice, and fresh lime juice.

Add Agar Agar: • Sprinkle the agar agar flakes or powder evenly over the liquid mixture. Stir gently to incorporate the agar agar.

Heat and Dissolve: • Place the saucepan over medium heat and bring the mixture to a gentle boil while stirring continuously. This helps dissolve the agar agar.

• Once it’s boiling, reduce the heat and simmer for about 5-7 minutes, or as per the instructions on your agar agar packaging.

Keep stirring until the mixture thickens.

Sweeten to Taste: • Add granulated sugar to the mixture gradually, stirring continuously until the cordial reaches your desired level of sweetness. Adjust the sugar to your preference.

Optional Preservative: • If you want to extend the shelf life of the cordial, add 1-2 tablespoons of rum or vodka to the mixture. This is optional but helps preserve the cordial for longer.

• Cool and Bottle: • Remove the saucepan from heat and let the cordial cool to room temperature.

Strain (Optional): • If you prefer a smoother cordial, strain it through a fine-mesh sieve or cheesecloth to remove any solids or impurities.

Bottle and Store: • Pour the cooled cordial into sterilized glass bottles or containers with airtight seals.

Refrigerate: • Store the cordial in the refrigerator to maintain its freshness.

Amelia’s 1931 | Havana Club Blanco, Apricot Liqueur and House-Made Beet Coconut Cordial Address: 13601 SW 26th St, Miami, FL 33175 Website: https://amelias1931.com/

October Issue 2023 v Food & Beverage Magazine | Page 74

Hot Tin Bar

NOT YOUR MAMMA’S APPLE CIDER

Credit: Ricardo Flores, Bar Manager

INGREDIENTS: 1 oz granny-smith Apple-infused Knob Creek 1 oz Park Cognac 1/2 oz vanilla cranberry syrup 1/2 oz fresh lemon juice 3 dash Fee brothers cranberry bitters METHOD: Build all ingredients in a shaker tin, shake with Cold Draft ice cubes. Strain into Tall Collins, garnish with apple slices.

Hot Tin Bar | Granny-smith Apple-infused Knob Creek, Park Cognac, vanilla cranberry syrup, fresh lemon juice, and Fee Brothers cranberry bitters Address: 2031 St Charles Ave FL 14, New Orleans, LA 70130 Website: https://hottinbar.com/

ADRIFT MARE

ALPHA INGREDIENTS: • ¼ teaspoon of citric acid • ½ teaspoon of ascorbic acid • ½ teaspoon of malic acid • 700 ml of simple syrup • 600 ml of freshly juiced granny smith apples • 600 ml of freshly juiced celebrity • 80 ml of freshly juiced ginger • 1 oz shrub • 1.5 oz Fords Gin • ½ oz of lemon juice • 1 dash of saline • 2 dashes of absinthe STEPS/METHODS: To create the Alpha cocktail, you start off with creating the shrub mixture. The mixture contains a 4th of a teaspoon of Citric acid, a half a teaspoon of Ascorbic acid, a half a teaspoon of Malic acid, 700 mL of simple syrup, 600ml of freshly juiced granny smith apples, 600ml of freshly juiced celery, and 80ml of freshly juiced ginger.

Once the shrub is complete, the cocktail can be made by adding 1 oz of the shrub to a mixing tin, combined with 1.5 oz of Fords gin, a half oz of lemon juice, 1 dash of saline and 2 dashes of Absinthe.

Once those ingredients are added to the mixing tin, the cocktail must be delicately thrown 3 times to gently aerate the mixture.

Lastly, the cocktail is poured over a large ice cube in a specialty glass and garnished with a beautiful white edible flower.

ADRIFT Mare | Ford’s Gin, Granny Smith Apple Shrub, Celery, Ginger, Absinthe Address: Hotel AKA Brickell, 1395 Brickell Avenue, 25th Floor, Miami, FL 33131 Website: https://www.adriftmare.com/miami

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Sushi By Scratch

BEES JAPANESE INGREDIENTS: ¾ oz yuzu ¾ oz honey 2 oz roku gin STEPS/METHODS: Combine ingredients in a short shaker Shake Served in a Nick & Nora glass

Sushi By Scratch | Bee’s Japanese, Roku Gin, Yuzu and smoked lavender honey Address: 3540 Main Hwy, Coconut Grove, FL 33133 Website: https://www.sushibyscratchrestaurants.com/

Ocean Grill

SLEEPY HOLLOW INGREDIENTS: 2 oz. Stiggins’ Pineapple Rum 2 oz. Pina Colada Mix (Cream of Coconut, Pineapple Juice) 1.25 oz. Pumpkin Spice Syrup 1 oz. Citrus Float of Zacapa 23 Rum Pumpkin Spice Sugar (Cinnamon, Nutmeg, Cane Sugar) Set aside Zacapa 23 Rum and pumpkin spice sugar.

Combine all other ingredients in a blender with ice, and blend until all elements are incorporated together. Pour into a frozen glass. Add a float of Zacapa 23 Rum. Sprinkle desired amount of pumpkin spice sugar on top.

Ocean Grill | Stiggins’ Pineapple Rum, Coconut Cream, Pineapple, Pumpkin Spice, Citrus, Float of Zacapa No. 23 Rum Address: The Setai, 2001 Collins Avenue, Miami Beach, FL 33139 Website: https://www.thesetaihotel.com/miami-beach-restaurants/ocean-grill

October Issue 2023 v Food & Beverage Magazine | Page 76

Vinya Table

WHITECAP NEGRONI ALLEGRO ANGELO, VINYA WINE PARTNER & SOMMELIER Inspired by the modern classic, a white Negroni, we tested this recipe over fifty times, with various vermouths, white bitters, and clear spirits before we decided on the final, almost too simple recipe. To me, the Luxardo Bitter Bianco ties this drink together with its nice velvety texture and balances out the savory intensity of the Mezcal. I love this expression of the Negroni because it seems to do the possible: taste bold, yet soft, and almost refreshing, all at the same time.

RECIPE: 1oz Cuentacuentos Mezcal, 1oz Dolin Blanc, 1oz Luxardo Bitter Bianco Stirred, served over a large rock, with an orange peel and its essence.

ABOUT VINYA TABLE: Vinya Table, the internationally-inspired New American restaurant located in the heart of Coral Gables, offers guests the ultimate neighborhood spot to drink and dine while browsing top-tier wines. With a wide-ranging, globe-trotting menu; extensive by-theglass and by-the-bottle wine offerings; one of the Gables’ liveliest Happy Hours, and a fabulous wine and spirits bottle shop, there’s something for everyone.

Vinya Table | Cuentacuentos Mezcal, Luxardo Bitter Bianco, Dolin Blanc Address: 266 Miracle Mile, Coral Gables, FL 33134 Website: www.vinyawine.com

Page 77 | Food & Beverage Magazine v October Issue 2023

Soff’s

TEQUILA BET I CAN Maestro Dobel Reposado, soursop and lime

INGREDIENTS: 2oz Maestro Dobel Reposado 75oz soursop juice or nectar 5oz lime juice METHOD: Add all ingredients to shaker Shake Double strain to glass GLASS Double rocks ICE Rocks GARNISH Dehydrated lime wheel

Soff’s

VODKA WHERE’S DONNIE Ketel One, cucumber, mint, agave and lemon

INGREDIENTS: 2oz Ketel One Cucumber Mint Botanical .75oz agave .75oz lemon juice 2oz cucumber puree METHOD: Add all ingredients to shaker Shake Double strain to glass GLASS Collins ICE Rocks GARNISH Cucumber ribbon

Soff’s

RUM HAMILTON’S LAST RESORT Brugal 1888 Rum, pineapple, lime, orgeat and Angostura

INGREDIENTS: 1.5oz Brugal 1888 1oz pinapple juice .75oz lime juice .5oz orgeat Angostura bitters dash METHOD: Add all ingredients to shaker Shake Double strain to glass GLASS Collins ICE Cube GARNISH Cinnamon / mint leaf / orange zest Soff’s Address: 19999 W Country Club Dr, Aventura, FL 33180 Website: https://www.marriott.com/en-us/hotels/miajt-jw-marriottmiami-turnberry-resort-and-spa/dining/

October Issue 2023 v Food & Beverage Magazine | Page 78

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

®

! "#!$%&'()(*

OCTOBER ISSUE 2023 COVER IMAGE Hardwood Hospitality

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 SUSAN GOLD Susan.Gold@fbmagazine.com AUSTIN VALDEZ Austin.Valdez@fbmagazine.co 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 83 | Food & Beverage Magazine v October Issue 2023

October Issue 2023 v Food & Beverage Magazine | Page 84

HOSPITALITY AT ITS FINEST The standard definition of hospitality is as follows: the business of providing food, drink, and accommodation for customers of restaurants, bars, etc. or guests at hotels; the friendly and generous reception and entertainment of guests, visitors, or strangers. However, Harwood Hospitality is anything but standard. The company’s mission revolves around delivering an experience that allows guests and employees to escape the ordinary. Through a growing collection of concepts in the Harwood District of Dallas, Harwood Hospitality is setting the standard for hospitality through its innovative concepts and impactful design.

Harwood Hospitality looks to deliver the highest level of luxury and service throughout all of its concepts.

Gabriel Barbier-Mueller is the founder and chairman of Harwood International and developer of the 19-city-block Harwood District in Dallas, Texas. He was undoubtedly a visionary and had a very clear picture in his mind of what

Page 5 | Food & Beverage Magazine v October Issue 2023

his idea would look like when brought to life. So, it makes sense that he would entrust his business and life passion to his sons, Alexis and Oliver Barbier-Mueller. Together, they lead as co-presidents of their family’s sizable and continuously expanding company.

For years, the only eatery in the Harwood District was Marie Gabrielle Restaurant and Gardens. Developed in 1997, it served as an amenity for the growing tenant base. Saint Ann Restaurant & Bar, a restoration of a historic schoolhouse, was built thirteen years later. Not long after, Mercat Bistro opened in 2013 on the ground floor of Saint Ann Court, serving as the ideal spot for tenants to get European-style coffee as well as breakfast and lunch fare.

This was just the start of the Harwood District’s evolution from an office park to a city within a city. Two residential towers, the 31-story Azure and the 33-story Bleu Ciel, played a

significant role in this shift. Throughout the entire transformation, the Harwood Hospitality team sought feedback from tenants and residents to better meet their desire for walkability, green space, and safety. Remaining open to feedback and seeking opportunity for improvement has allowed the Harwood District to become the success story it is today.

EXPERIENCES THAT EXCEED EXPECTATIONS Harwood Hospitality’s hospitality group is one of four verticals within the overarching Harwood International company.

With over 1,000 staff-members, Chief Operations Officer of Harwood’s hospitality division, Matt Minichino, is tasked with the responsibility of ensuring the company’s reputation for delivering the extraordinary stays intact.

With over 20+ years of experience extending across diverse facets of the industry including food and beverage development, nightlife, entertainment and operations, Minichino’s professional expertise and interests aligned with the goals and direction in which the company wanted to take the hospitality division. As the

COO, Minichino oversees the comprehensive spectrum of the company’s business operations, including the recently launched Hotel Swexan along with 15+ distinct restaurant concepts which collectively generate an annual revenue of over $50 million. It’s safe to say that Minichino has a lot of responsibility but, for him, the sense of fulfillment from his work makes it all worthwhile.

The brand’s 15+ unique brands and diverse range of concepts attracts over 1 million visitors per year seeking to discover what sets Harwood Hospitality above the rest.

“I am most proud of being able to be a part of the revenue growth and profitability while simultaneously delivering an exceptional level of service that leads to unforgettable experiences for our guests,” said Minichino.

Going beyond the tactile, Harwood’s hospitality division has found a way to create an emotional connection with their guests that surpasses great food or service. Inviting guests to feel as though they have been transported to different parts of the world without leaving the comforts of their own city, the

“I am most proud of being able to be a part of the revenue growth and profitability while simultaneously delivering an exceptional level of service that leads to unforgettable experiences for our guests,” said Minichino.

October Issue 2023 v Food & Beverage Magazine | Page 6

Harwood District has a way of leaving a lasting impression on anyone who steps foot inside one of its restaurants or hotels. This is due in large part to the fact that all of Harwood Hospitality’s concepts draw inspiration from the Barbier-Mueller family’s extensive international experiences and travel. The venue designs are expertly curated and developed in-house, with all venues showcasing unique, stunning styles that feel authentic to the guests.

With all the growth Harwood Hospitality has had since inception, the company has managed to maintain an intimate feeling among guests, residents and employees. This is because, in spite of the restaurant and hotel concepts differing in their culinary offerings and decor, they are united by an overarching commitment to maintaining the essence of the Harwood Hospitality brand.

“The company’s ethos is deeply influenced by the BarbierMueller Swiss-Texan family heritage, melding the warmth of Texan charm with the refined hospitality of Switzerland, known as Swexan Hospitality,” said Minichino. “Attention to detail is the hallmark of our way of thinking, recognizing that often the smallest things make the largest impact.”

Approaching food and service as an art form requiring grace, finesse, and sophistication, the Harwood hospitality division

Page 7 | Food & Beverage Magazine v October Issue 2023

ensures efficiency never becomes haste. And, at the same time, quality should never suffer for the sake of convenience. Through a thoughtful presentation of the people and the places, Harwood Hospitality shows respect for every aspect of its existence. From ingredients and interiors to guests and colleagues — everything and everyone is treated with respect and thoughtful consideration.

FAMILY-OWNED. LEGACY-FOCUSED. Harwood International’s plan has always been a generational one. The company has every intention of being a leader in the restaurant and hospitality business for decades to come. There are many benefits that come with being a long-standing, familyowned and operated business. This includes the security and growth potential that exists for Harwood Hospitality employees.

In fact, it’s not unusual for chefs, servers, and even corporate workers to pursue their interests and shift to new roles and brands within the company. This has helped give Harwood an edge in retaining and attracting employees, including top chefs. The Dallas culinary market is extremely competitive and Harwood has managed to get a significant number of chefs from New York, Chicago, Las Vegas, and California. It has allowed the Harwood hospitality division to elevate its standards, aligning with the sophisticated tastes and preferences of the Dallas demographic.

“A part of our mission has always been to foster a mutually beneficial relationship with our associates,” said Minichino.

“This involves doing things differently by implementing creativity, passion, and style in a way that instills a deep sense of loyalty among all our employees.”

Having a vast number of venues within one neighborhood allows the company to take advantage of economies of scale. As a result, Harwood Hospitality Group has created a city within a city through the Harwood District — a place to live, work and play in a better way. Far beyond the conventional ‘restaurant row’, it has evolved into a genuine entertainment district, where each distinct concept features its own bespoke programming and offers something for everyone and this is only just the beginning.

This summer Harwood Hospitality opened its first hotel property, Hotel Swexan, which celebrates the confluence of Texan charm and international European flair. It is a nod to Harwood International’s multi-generational Swiss-Texan heritage. The 22-story tower is designed by renowned Japanese architect Kengo Kuma and features a luxe lobby with two dining experiences: Isabelle’s, an all-day high tea and martini bar, and Babou’s, a dimly lit two-story library cocktail bar with a hidden underground lounge. The hotel also includes impressive amenities which include a state-of-the-art fitness and wellness center as well as a 75-foot rooftop infinity-edge swimming pool.

The building design houses 12,000 square feet of meeting and event spaces with two grand ballrooms and three private meeting rooms.

In 2024, Harwood Hospitality will continue to expand, opening two new restaurant concepts in Harwood’s newest office building, Harwood 14, with plans to take the Harwood concepts on the road and expand outside of Texas — both within the U.S. and internationally. A firm believer in never resting on one’s laurels, the company is always looking for innovative ways to expand their positive impact on the Dallas community and beyond. It goes far past building a place, it’s about laying the foundation for a lasting legacy.

To learn more about the Harwood Hospitality Group and its unique portfolio of restaurants, hotels, offerings and experiences, visit the company site at https://www.harwoodhospitality.com/

“A part of our mission has always been to foster a mutually beneficial relationship with our associates,” said Minichino October Issue 2023 v Food & Beverage Magazine | Page 8

Happiest Hour https://www.happiesthourdallas.com/

Te Deseo https://www.tedeseo.com/ Page 9 | Food & Beverage Magazine v October Issue 2023

Mercat Bistro https://www.mercatbistro.com/

Saint Ann https://www.saintanndallas.com/ October Issue 2023 v Food & Beverage Magazine | Page 10

Dolce Riviera https://www.dolceriviera.com/

Harwood Arms https://harwoodarmsdallas.com/ Page 11 | Food & Beverage Magazine v October Issue 2023

Elephant East https://www.elephanteastdallas.com/

Tequila Social https://www.tequilasocialdal.com/ October Issue 2023 v Food & Beverage Magazine | Page 12

Marie Gabrielle https://www.marie-gabrielle.com/

Magnolias https://www.magnoliasdallas.com/ Page 13 | Food & Beverage Magazine v October Issue 2023

Fig & Favor https://www.figandfavordal.com/

Poco Fiasco https://www.pocofiasco.com October Issue 2023 v Food & Beverage Magazine | Page 14

Stillwell’s Steakhouse https://hotelswexan.com/dine/stillwells/

Isabells’s https://hotelswexan.com/dine/isabelles/ Page 15 | Food & Beverage Magazine v October Issue 2023

Babou’s https://hotelswexan.com/dine/babous/

Hotel Swexan https://hotelswexan.com October Issue 2023 v Food & Beverage Magazine | Page 16

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