Food & Beverage Magazine - September Issue 2023 Celebrity Cover

LEADS THE BLUE REVOLUTION

ORGANIC WHITE HONEY GRAPELESS WINE FROM PEARSON BROTHERS WINERY

THE METROPOLITAN TEA COMPANY LUXURY MEETS ECO-FRIENDLY

COVER IMAGE

Travis Kelce, Accelerator Athlete Accelerator Active Energy

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 SALES

LENORE O’MEARA Lenore.Omeara@fbmagazine.co

DIRECTOR OF PROGRAMMATIC SALES BARB ROGERS Programmatic@fbmagazine.com

ACCOUNT MANAGERS

SUSAN GOLD Susan.Gold@fbmagazine.com

HALEY BLAKE Haley.Blake@fbmagazine.co

AUSTIN VALDEZ Austin.Valdez@fbmagazine.co

CONTRIBUTING EDITORS

MICHAEL POLITZ

DEBBIE HALL

STEPHANIE BLITZ

LOUIS LOMBARDI

CONTRIBUTING WRITERS

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

ACCELERATING PERFORMANCE ON AND OFF THE FIELD

People are always looking for ways to enhance their energy level, focus and performance. Whether it’s parents trying to keep up with their kids, entrepreneurs looking to take their business to the next level, or athletes determined to outperform the competition. In the case of athletes, Accelerator has earned its reputation as the go-to source for sustained energy.

With a unique blend of natural caffeine, plant-based thermogenics, and antioxidants, Accelerator is formulated to enable peak performance for the modern athlete. It provides sustained energy, accelerates your metabolism, and enhances your focus. The best part is that all of this is accomplished with zero sugar and 100 percent delicious favor. It’s a complete game changer — pun intended.

So it should come as no surprise that Accelerator comes with an extremely impressive roster of all-star

athletes who are proud brand ambassadors. This list includes Travis Kelce, one of the greatest tight ends to ever play in the NFL. Two-time Super Bowl Champion, eight-time Pro Bowler, and four-time frst-team All-Pro selection, Kelce’s elite performance is unquestionable.

Kelce was one of the frst professional athletes to partner with Accelerator, which speaks volumes. “I’m very selective when cfhoosing to collaborate with brands. I need to be able to see the overall vision and to have the product be something I personally use and enjoy,” said Kelce. “The leadership team didn’t want me to commit to anything until I tested out the product to be sure it worked for me. It’s safe to say, I was hooked from that point and the rest is history.”

That being said, there are countless energy drinks on the market. So you’re probably wondering, what is it that makes Accelerator rise above the rest? In addition

Image Credits: Accelerator Active Energy

to having zero sugar, zero carbohydrates and plant-based caffeine, its carefully curated ingredients make Accelerator extremely healthy and effective. It is also NSF Certifed Sport, which means it is ofcially athlete approved.

“As an athlete, it is critical for me to know that I’m putting the highest quality nutrients into my body,” said Kelce. I believe Accelerator is the healthiest energy drink option on the market and the most effective at helping athletes perform at the top of their game. The fact that Accelerator is NSFCertifed and uses all natural ingredients while delivering on taste and results is something you just can’t beat.”

Kelce is known to be seen with an Accelerator drink in hand before, during, and after workouts and games. This is a testament to the fact that Accelerator recognizes how important it is for athletes to maintain sustained levels of energy and focus both on and off the field. Providing these benefits is at the forefront of everything Accelerator does. Since inception, the mission has always been about bringing a “better for you” active energy to everything you pursue.

This brings us back to the impressive combination of zero sugar, natural caffeine, accelerated metabolism, and ocean mineral electrolytes, which are an oceanic source of natural electrolytes such as potassium, sodium, chloride and magnesium. The proprietary plant-based thermogenic blend is an easy solution for giving your metabolism a boost while helping you to burn more calories. And you can feel good about the fact that Accelerator energy drinks are fueled with 150 mg of caffeine from natural ingredients such as coffee, green tea, yerba mate and guarana to keep you going strong throughout the day without the crash.

“Accelerator keeps me locked-in and gives me the boost I need to maximize my performance all throughout the day,” said Kelce. “In fact, my friends and teammates joke with me about how I always have one in my hand and a case in my locker because it’s an essential part of my routine.”

Accelerator comes in a wide array of enjoyable flavors such as Rocket Pop, Island Guava, Peach Paradise, Cherry Limeade, Berry Lemonade, Orange Mango, Star Berry, and Kiwi Lime. Kelce’s favorite just happens to be Rocket Pop but no matter which one you choose, you can’t go wrong.

“ACCELERATOR KEEPS ME LOCKEDIN AND GIVES ME THE BOOST I NEED TO MAXIMIZE MY PERFORMANCE ALL THROUGHOUT THE DAY,” SAID KELCE.

“AS AN ATHLETE, IT IS CRITICAL FOR ME TO KNOW THAT I’M PUTTING THE HIGHEST QUALITY NUTRIENTS INTO MY BODY,” SAID KELCE.

Beyond the incredible taste, Accelerator delivers tangible results. It is a brand that is committed to building something truly special. Their elite team of athletes have one thing in common: they love the benefts of Accelerator and drink it while training, playing and excelling in their professional endeavors on any terrain. The brand prides itself on the fact that they don’t pay athletes to hold a can. It’s about partnering with the best in class and empowering them to reach their peak performance in everything they do.

“Being an Accelerator Athlete means everything. This one-of-a-kind beverage is the total package,” said Kelce. “Accelerator aligns with my lifestyle and

the team truly values my feedback. The company is flled with smart, passionate people who take pride in making the best product on the market.”

In addition to Kelce, the Accelerator Athlete roster includes NFL MVP fnalist Jalen Hurts, AL MVP Aaron Judge, college gymnastics sensation Livvy Dunne, Peloton instructor Tunde Oyeneyin, and more. The list goes on and on.

“There’s a reason the best athletes on the planet are all-in on Accelerator,” said Kelce. “Do what I did and give it a try. Everyone deserves to experience the benefts for themselves.”

Accelerator active energy is specifcally formulated to enable peak performance for the modern athlete. With a proprietary blend of natural caffeine, plantbased thermogenics, antioxidants and other proprietary ingredients to provide sustained energy, accelerate your metabolism, enhance your focus with zero sugar and great favors so you can take on the day. Accelerator is NSF Certifed. Accelerator is available nationwide at Target, Walmart, 7-Eleven, Dollar General, QuikTrip, Meijer and more.

The fastest path to favor for the home cook is a trusty, bold spice blend. Watch enough cooking shows and you’ll learn which spices complement each other. Each genre of cuisine tends to have spices that are deeply rooted in their region of the globe. Thanks to online retailers and specialty stores, culinary enthusiasts now have access to unique blends like Middle Eastern Za’atar, Ethiopian Berbere and North African Ras el Hanout – seasonings that can take your dishes from just food to downright fabulous.

Spice blends are fun, festive and popular! Grandview Research recently reported that the spice and seasoning market was valued over $37 billion in 2022, and growing. Cooks collect rubs and spice blends because they are searching for the perfect combination of favors that will bring them the most foodie street cred with the least amount of effort.

In an arid desert flled with dunes of spices as far as the eye can see, how can you create a spice line that will stand out and compel consumers to buy?

ESTABLISH YOUR GOAL.

Often overlooked, especially once you realize you’re onto something, take a moment to state your intention. Are you doing this for fun, regardless of fnancial gain? Or are you attempting to unseat the market leader in [insert dominant global brand here] and earn a spot in every pantry in America?

DEVELOP A SPICE LINE THAT IS UNIQUE.

Product differentiation is a method brands leverage to capture your attention. Aim for high quality, as well as features that your target demographic will perceive as valuable.

WHETHER PEOPLE ARE HELPING YOU, OR ATTEMPTING TO TEAR YOU APART, CONSIDER THEIR MOTIVATION AND PERSONAL STAKE IN YOUR SUCCESS OR FAILURE.

Not everyone will be focused on your best interest, especially if they’re in the business.

SEEK ADVICE FROM OTHER CONSUMER PACKAGED GOODS (CPG) PRODUCERS WHO ARE AT LEAST 12-18 MONTHS INTO THEIR JOURNEY.

It can be candles, sauces, dressings, anything. If they have no advice for you, they’re doing it wrong.

BE MILITANT ABOUT YOUR COGS (COST OF GOODS SOLD).

Just when you think you’ve hit a new low, keep cutting because it’s only a matter of time before a retailer squeezes you.

Back to fun! If you’re into edgy, luxe brands that are big on favor, check out Distilled Spices – specifcally Distilled Manhattan BBQ. This is no ordinary seasoning. Smokey and slightly sweet, this bourbon-infused blend wants to liven up your grilled veggies, doctor up your baked beans, and jazz up your marinades.

Labor Day is coming. Here’s how you can use Distilled Manhattan BBQ to rustle up some primo barbecued chicken thighs! Yep, total foodie street cred.

BARBECUED CHICKEN THIGHS

with Distilled Manhattan BBQ

INGREDIENTS

6 boneless skinless chicken thighs

2 teaspoons olive oil

1 tablespoon Distilled Manhattan BBQ

1 teaspoon salt

INSTRUCTIONS

Combine all ingredients.

Grill chicken on both sides until thighs are lightly charred and cooked through (internal temperature 165F).

Allow chicken to rest for 10 minutes before serving.

Fooda Brings the Local Restaurant Community

Universities & O ces

When most people think of Fooda, they think of cutting-edge programs feeding foodies at tech and finance companies.

Fooda has made significant advancements in Healthcare and Higher Education over the last few years, with the goal of providing local restaurants a seat at the table.

5 STEPS ON HOW TO BEGIN A SUSTAINABLE JOURNEY

By Robert Beagan, Director of Product Management, Sabert

For many restaurants, suppliers and food service providers, the concept of starting a sustainability program can seem like a daunting task. And rightfully so. Many people defne sustainability and knowing how, where and when to begin can be quite confusing.

However, with consumers demanding their favorite brands prioritize sustainability more than ever before, the option to be a more environmentally responsible business isn’t much of an option at all. According to KPMG’s 2023 Winter Consumer Pulse Survey, 37 percent of U.S. consumers consider environmental sustainability when making a purchase. Of that group, more than 75 percent are looking for environmentally friendly products and/or packaging. When it comes to packaging specifcally, a 2023 McKinsey survey showed that, when making purchasing decisions, 43 percent of Americans say “environmental impact is an extremely or very important” characteristic of packaging. It’s safe to assume that these fgures will only continue to increase in

the years ahead.

So, yes, increasing a business’s focus on its environmental impact is important. But where do restaurants and food service providers – especially small or single-operation ones – even begin?

The good news is that being more sustainable can be done without overhauling your current business practices. In some instances, it may not even require changes at all but rather highlighting what’s already being done or simply making small adjustments to better enable customers themselves to be more sustainable when engaging with your business.

From better highlighting current efforts to making simple changes to food packaging offerings, here are fve steps to begin a sustainability journey.

1. ANALYZE YOUR CURRENT SUSTAINABILITY FOOTPRINT, CONSUMER BEHAVIORS AND AREAS OF OPPORTUNITY

Many businesses may have already dipped their toes into the world of sustainability but simply haven’t realized it or haven’t promoted it. Start by assessing where you are on your sustainability journey. Do you still offer Styrofoam takeout containers? Or are you providing customers with recyclable plastic containers or compostable offerings? Do you have a food waste reduction plan and/or are you composting food scraps currently? If you say yes to any of these, your sustainability journey has begun.

Secondly, it’s important to substantiate your sustainability efforts with third-party resources like certifcations or conducting a Life Cycle Assessment (LCA) which looks at the environmental impact of your sustainability strategy, enabling informed and strategic decisions towards your eco-friendly efforts.

Next, consider your customers’ behaviors, community infrastructure and the product’s end use. Use a phase-in approach

and begin by picking off the low-hanging fruit – what will a majority of your customers do with food waste and food packaging once they’re done with it? If you operate in a city where compostability options are scarce, offering compostable packaging may not make sense for your business. If you fnd that customers are more likely to recycle than compost, then that should be considered. If you are a fast casual operation where most customers dine instore and where you can control disposal, compostable options may be a worthwhile consideration, especially with the expansion of on-site and pick-up composting services. If food is going to be consumed on site, in a closed loop, you can most likely collect the packaging and the food waste in one bin.

Understand where your product will be consumed the most and design your strategy around the most common denominator. Sustainability is often a continuous evolution, especially in the case of legislation which might mean having different packaging options for different regions. Work closely with your packaging provider to build a portfolio that fts with the opportunities you have to improve your sustainability efforts.

2. CONSIDER REUSABILITY IN CONCERT WITH RECYCLABILITY AND COMPOSTABILITY

Increasingly, reusable takeout containers – where customers are provided multi-use packaging with the promise to return them soon after use or during their next takeout/delivery experience –are becoming a popular option for restaurants looking to improve their sustainability efforts. However, they’re not without risks and may be difcult to drive adoption. Still, they may make sense for some restaurants and food service providers with a strong repeat customer base and/or loyalty program.

If possible, use loyalty programs to offer customers the option to choose reusable containers and provide incentives for them to return the containers for reuse. For frst-time customers or those who may not want to return the containers or have a delivery driver pick them up during the next order, offering recyclable or compostable options gives customers another option to choose from – and gives them another role to play in their own sustainability journey. Working with a food packaging provider with a wide selection of options and is well-versed in sustainability can help you choose the right solutions based on your customer behaviors.

3. REDUCE FOOD WASTE WITH PROPER PORTION CONTROL

Understandably, many restaurants want to select one packaging product that is a one-size-fts-all product that can ft all food offerings. Yet choosing containers that are too big, with the food not flling the container, gives the perception of a poor value. Of course, choosing containers that are too small or not ft for use presents an equally unappealing challenge, with more than threequarters of Americans (77%) saying they’re concerned about the environmental impact of food waste. Many restaurants feel that they must choose to live with a perceived loss of value or choose to overfll the container with more food than is necessary. Rightsize portion control is critical to not only prevent food waste but also maintain quality and packaging performance.

While stock containers may have some advantages, building out a tailored set of products with a handful of sustainable options is the best way to merchandise prepared food, display the commitment to sustainability and demonstrate value through proper portion control. The best food packaging providers today will work to either customize packaging for your specifc needs or work within their product portfolio to design a selection of options that ft your menu even as it evolves.

SUSTAINABILITY IS OFTEN A CONTINUOUS EVOLUTION, ESPECIALLY IN THE CASE OF LEGISLATION WHICH MIGHT MEAN HAVING DIFFERENT PACKAGING OPTIONS FOR DIFFERENT REGIONS.

4. BETTER COMMUNICATE WHAT YOU’RE ALREADY DOING THROUGH NEW MENU PHOTOS, CERTIFICATIONS AND SOCIAL MEDIA

Many consumers like to feel like they have the choice to decide where to eat, how to eat and how to make sustainability part of their purchasing decision. For instance, according to a 2022 study from Technomic, 72 percent of consumers ages 18-34 said they are “more likely to dine at a restaurant or foodservice establishment that describes itself as socially responsible/ sustainable.” Further, 90 percent of this same age group say they are very or somewhat likely to choose one restaurant or foodservice establishment over another because of its commitment to social responsibility / sustainability and / or the menu was sustainable. With many restaurants and food service providers already offering sustainable options in some way already yet not promoting them enough – whether it’s through packaging, such as recycled plastic solutions, a waste reduction strategy or otherwise – they could be missing out on potential sales opportunities.

You can start by better promoting your current efforts, so customers are aware of the deliberate steps you’ve already taken. Shoot photos of your food for online menus that showcase products in the sustainable takeout containers customers will receive at home rather than the plateware used for in-restaurant dining. This is especially helpful on third-party delivery and takeout platforms like Grubhub, Caviar DoorDash and others so frst-time and repeat customers know that packaging sustainability is a priority. Additionally, talk about how your packaging products are recyclable or compostable on social media and why offering these options is important to you.

Showing customers not only that they are purchasing from a business that prioritizes sustainability, but that the products you offer are certifed either home-compostable, recyclable or otherwise, allows them to make even more informed decisions.

5. MAKE SURE SUSTAINABILITY COMPLEMENTS, NOT DETRACTS FROM, YOUR FOOD OFFERING

The fnal point but perhaps the most important is to ensure that sustainability does not come at the cost of your food or your business. If the steps being taken to be more sustainable means signifcantly cutting proft margins or losing customers, then the juice isn’t worth the squeeze.

Sustainability efforts should add to your offering and increase customers’ likelihood of returning. The right sustainable packaging products can enhance the look and taste of your food while also being better for the environment. Sabert has been doing this for decades with customizable options ft for food use, whether it’s hot or cold food, recyclable or compostable packaging, or one of the thousands of other options we’ve designed for customers. By working with an expert food packaging provider, you can begin or enhance your sustainability journey with just a few simple steps.

About the Author

Robert Beagan is Director of Sustainable Growth Platforms for Sabert Corporation. He has spent more than a decade as a marketing director, and an award-winning product manager helping global organizations develop, brand and launch packaging innovation that enhances the customer experience and promotes end-of-life recovery. In his current role, Robert is responsible for charting Sabert’s future growth in plant-based packaging. He leads the development of the organization’s growth platforms dedicated to accelerating the expansion of sustainable packaging in North America. Robert has a deep understanding of product development and packaging engineering having spent his career in technical product management roles spanning from print manufacturing to plastic and fber packaging manufacturing.

SHOWING CUSTOMERS NOT ONLY THAT THEY ARE PURCHASING FROM A BUSINESS THAT PRIORITIZES SUSTAINABILITY, BUT THAT THE PRODUCTS YOU OFFER ARE CERTIFIED EITHER HOME-COMPOSTABLE, RECYCLABLE OR OTHERWISE, ALLOWS THEM TO MAKE EVEN MORE INFORMED DECISIONS.

Get Gut Punched at the Punk Rock Museum

By Ryan Slattery

P Moss had a problem. The Las Vegas bar legend, who opened the city’s most notorious dive bar, the Double Down Saloon three decades ago, then added trippy Frankie’s Tiki Room in 2008, was opening a new joint inside the Punk Rock Museum, but it was too pretty.

“The walls were black,” Moss says with anguish in his voice when he recalls frst seeing the freshly painted room. But he had a plan to get that “lived in look.” He called Pennywise guitarist Fletcher Dragge, who has a habit of destroying things (including a tirade in Rage Against the Machine’s dressing room at the Reading Festival) and unleashed him on his new bar–The Triple Down.

“I brought Fletcher in to, you know, pound the shit out of the place,” Moss says. Fletcher battered the walls, scribbled some grafti and Moss slapped stickers and photos all over the walls and tables. It was an improvement. Fletcher left his mark, but it wasn’t his only one.

“I’ll get the credit for this, but we were having a chat one day and we’re talking, this was before the bar opened, and [Fletcher] just mentioned in passing about drinking rum and coke out of a Pringles can. I said, ‘You did that?,’ and he goes, ‘That’s all I drink.’ I was like okay. He walked in on opening day and there it was,” Moss laughs.

Behold, The Fletcher ($14), a rum and coke served in a Pringles can with the chips poured out on a plate.

P MOSS, THE MIND BEHIND THE DOUBLE DOWN SALOON, OPENS A NEW HANGOUT IN LAS VEGAS, NEVADA.

SECRETS OF THE MUSEUM

The idea for the Punk Rock Museum was born when NOFX guitarist and vocalist “Fat Mike” Burkett discussed opening a punk rock store with Warped Tour manager Lisa Brownlee. She suggested adding a little museum in the back.

With help from friends known as the Punk Collective, that little (two-story and 12,000-square-foot) museum opened in April with a huge collection of punk memorabilia. There are show fiers everywhere mixed among the hundreds of photographs, tour-worn clothing, leather jackets, instruments, and handwritten lyrics and notes–like the postcard 14-year-old.

Dave Grohl sent to the Necros that reads, “Send me info on the band and when they’re going to play in DC. Send a sticker too please.”

There’s also a photo showing Kurt Cobain sitting on a black couch that hangs directly above that couch. A functionally recreation of the garage Pennywise rehearsed in, and a jam room where you can play the actual guitars the bands used. Plus, of course, a tattoo parlor and wedding chapel.

Punk rockers themselves even the lead tours so you can hear wild stories from the likes of CJ Ramone (The Ramones; Me First and the Gimme Gimmes), Alice Bag (The Bags), Todd Morse (Offspring) Slim Jim Phantom (Stray Cats) or Warren Fitzgerald (The Vandals), depending on the day of your visit. All it needed now was a bar.

TRIPLE DOWN

The fact that neither Fat Mike nor Moss know exactly where they frst met isn’t exactly surprising as they rattle off the circumstances and places they may have met. The consensus is that it was, most likely, when Fat Mike played the Double Down with The Gimmes in the frst days of the Punk Rock Bowling scene.

More recently, Fat Mike sought out Moss for his reputation as a bar owner. “Moss knows how to run a bar, a punk bar,” Fat Mike says. “There was no other discussion.”

At frst, Moss was reluctant to tackle a new project but after talking it over with his business partner Chris Andrasfay, they decided that the place was going to be pretty special.

“I’m not a punk at all, but I love punk shit,” Moss says while sitting in the bar. “I like this place more every day. It’s becoming what I want it to become.”

THE SCENE

The Triple Down has a familiar feel. It offers an ordinary selection of canned beers, a couple local IPA’s and hard liquor. Happy hour runs daily for the frst two hours after opening (7 p.m. to 9 p.m.) when all drinks are $5. The bar may soon start serving a rotating selection of punk rock beers like Lost Coast Brewery’s Pennywiser or the hoppy lager Punk in Drublic from NOFX.

The Triple Down has a familiar feel. It offers an ordinary selection of canned beers, a couple local IPA’s and hard liquor. Happy hour runs daily for the first two hours after opening (7 p.m. to 9 p.m.) when all drinks are $5

But you won’t fnd Ass Juice, the Double Down’s infamous shot. Instead, ask for a Gut Punch, described by Moss as “Ass Juice’s bastard cousin,” with a can of Hamm’s.

While the Punk Rock Museum will attract people from around the world, Moss wants it to become a local spot. “When someone says, ‘Let’s go have a drink. Where do you want to go?’ The Triple Down needs to be in the conversation. We want to make locals feel comfortable and want to come hangout.”

The bar, no doubt, will organically develop as drunken patrons add to the surroundings. Only then, Moss says, will it have its own personality.

“It’s not a dive bar,” Moss says. “You cannot create a dive bar. People think you can. You cannot. It needs to establish an identity of its own. Bars have to evolve. They need to earn their character. All you can do is establish the parameters. I’ll never stop working and trying to make it better.”

The Punk Rock Museum is open daily, from noon to 10 p.m. thepunkrockmuseum.com

“When someone says, ‘Let’s go have a drink. Where do you want to go?’

The Triple Down needs to be in the conversation. We want to make locals feel comfortable and want to come hangout.”

NOW SHINING

AVAILABLE IN MARKET

ORANGE CRÈME RUM COCKTAIL

READY-TO-SERVE

36 PROOF

Harlem Standard Announces Mid-Atlantic Partnership with Breakthru Beverage Group

New York, NY (July 27th, 2023) - Harlem Standard, the premium proprietary blended whisky born in Harlem, New York, has announced a fve-year distribution partnership with Breakthru Beverage Group, a leading North American beverage distributor with operations across the United States and Canada. Breakthru will act as Harlem Standard’s exclusive distributor in the Mid-Atlantic markets of Maryland, Delaware, and Washington, D.C.

“Harlem Standard is thrilled to partner with Breakthru Beverage in these key national markets,” said Brian DiMarco, Harlem Standard’s Founder and Master Blender.

“Breakthru’s deep bench of expert, consultative sales associates and route-to-market strategy stood out to us as key qualities of a strong wholesale partner. This distribution alignment will help us broaden our geographic reach and expand our focus on new accounts.” With its move into the Mid-Atlantic

ABOUT HARLEM STANDARD

Inspired by the Uptown Renaissance during Prohibition, Harlem Standard has the power to transport drinkers to a world where Bourbon and music have fueled an audacious journey over decades and weaved through cultures. Leveraging techniques old and new, Harlem Standard uses the highest quality ingredients with iron-free and calcium-rich limestone water to create a complex yet balanced favor profle. Born in Harlem and blended in Bardstown, Kentucky, Harlem Standard brands include Straight American Whiskey, 93-Proof Bourbon Straight Whiskey, and 111-Proof Bourbon Straight Whiskey. With Harlem Standard in the glass and rhythm in the air, each sip is a step back in time, evoking an American story of craftsmanship, resilience, and unity. A portion of every bottle sold benefts the Jazz Foundation of America’s Musicians’ Emergency Fund. For more information, visit www.HarlemStandard.com.

region, Harlem Standard, which debuted in 2020, expects to triple its whiskey portfolio and expand from its current markets in New York, New Jersey, Tennessee, Georgia, and Florida. The announcement comes as Harlem Standard sees revenue growth in key existing markets and outperforms industry sales in the luxury and ultra-premium whiskey categories.

“We are excited to add Harlem Standard to our portfolio of beverage brands, as their commitment to process, community, and favor represent top qualities we know consumers are looking for,” said Drew Levinson, Breakthru’s Vice President, Business Development - Craft and Emerging Spirits.

“As whisky continues to lead the premiumization trend, we look forward to helping Harlem Standard grow across the U.S. and share their premium whisky blends with consumers looking for new, complex varieties.”

ABOUT BREAKTHRU BEVERAGE GROUP

Breakthru Beverage Group is one of the leading alcohol wholesalers in the United States and the largest broker in Canada, representing a total beverage alcohol portfolio of spirits, wine, and beer. Breakthru is committed to diversity, equity, and inclusion and supports a wide range of notable organizations and local charitable initiatives across its North American footprint. Across all markets, Breakthru aligns a nimble and insightful approach to sales, marketing, and operations. Family ownership is active in the business and committed to being heritage stewards and innovation champions. For more information, visit www.BreakthruBev.com

MEDIA CONTACT:

Denise Finnegan R.Couri Hay CPR Denise@rcourihaycpr.com

NOBU Cocktail

of

Month featuring Harlem Standard Bourbon

the

Smoked Wagyu Infused

Old fashioned with Soy Caramel, Chocolate, and Orange Bitters.

Grilled Wagyu Fat Washed Harlem Standard Bourbon.

Kuromitsu Soy Caramel Syrup

Regans Orange Bitters

Bittermens Xocotl Mole bitters

DEL MAR WINE & FOOD FESTIVAL

SEP 6-11, 2023

THE YEAR’S BREAKOUT WINE & FOOD FESTIVAL RELEASES ITS STACKED LINEUP OF 20 ACTIONPACKED EVENTS

Partners & Hosts Include Sports Icons

Alex Morgan, Drew Brees, and Rob Machado, Actors Aaron Paul and Bryan Cranston, Country Music Star

Pillbox Patti, And Hundreds of The West Coast’s Top Chefs & Winemakers

Del Mar, CA (August 3, 2023) — There’s a groundswell happening in California’s southernmost city, where everyone from Michelin star chefs and James Beard standouts to professional athletes and Hollywood celebs are rallying around one of the nation’s most exciting food landscapes for the inaugural Del Mar Wine & Food Festival (September 6–11). Founded in partnership with sports icons Alex Morgan, Drew Brees, and Rob Machado, DMWFF has released its highly anticipated lineup of 20 action-packed experiences, including a two-day Grand Tasting, led by culinary greats from San Diego and Baja to SoCal and beyond, with all tickets now on sale at DelMar.Wine

SIGNATURE EVENTS

The six-day festival celebrates the soul of SoCal lifestyle within one of the Golden State’s most beautiful, unspoiled beach towns of Del Mar and benefts Feeding San Diego, the county’s leading hunger-relief and food rescue organization. With something for everyone, attendees can kick things off at the opening night party hosted by San Diego Wave FC and its soccer icons, or hit the beach for a beach clean-up with Machado and BYOB (bring your own board) at his favorite surf break. Grab your paddle for a Whispering Angel celebrity pickleball tournament and event hosted by Brees, and namaste your way through an upbeat yoga and brunch with celebrity chef Catherine McCord Embark on a culinary journey with Dos Hombres Mezcal founders and former co-stars Aaron Paul and Bryan Cranston, or revel in the offcial afterparty hosted by Richard Blais at the Pendry hotel with many of Food Network’s brightest stars.

“San Diego has it all; amazing weather, miles of beaches, and incredible food. Enjoying the outdoors is all part of the fun, and it’s refreshing to be a part of a wine & food festival that breaks the mold and fully embraces the city’s active way of life to offer something that’s new and exciting for locals and visitors alike,” says NFL Legend and future Hall-of-Famer Drew Brees. “Del Mar Wine & Food Festival will become an annual pilgrimage for anyone looking for the most unique, culinary-fueled lifestyle event for years to come. We’re only getting started.”

DMWFF partner Alex Morgan (captain for USA’s Women’s World Cup Natonal  Team and San Diego’s Wave FC) adds, “Soccer has taken me around world and has introduced me to some of the most unforgettable wine and food cultures. The energy and passion coming out of San Diego’s food scene is incredible, and the Del Mar Wine & Food Festival brings that all together. For my husband and I (Servando Carrasco, a San Diego native) it’s sentimental to be raising our daughter with the same beautiful memories of San Diego’s local food culture that we’ve shared together.”

CULINARY HEADLINERS

Headlining chefs descending upon Del Mar for the year’s breakout wine and food event are Antonia Lofaso, Catherine McCord, Claudette Zepeda, Claudia Sandoval, Aaron May, Beau MacMillan, Brian Malarkey, Benito Molina, Drew Deckman, Eric Greenspan, Jackson Kalb, Richard Blais, Roberto Alcocer, and Silvio Salmoiraghi to name a few

Festival cofounder Troy Johnson (Food Network TV host and San Diego native) says, “San Diego has always been California’s perfect-weather beach getaway. Now it’s getting national headlines for food, drink, sports, and culture. The region’s food scene is hotter than ever fueled by an abundance of local farms, our proximity to Mexico, and not to mention the most sustainable fshery in the nation in our own oceanfront backyard. There’s a new generation of trailblazing chefs here harnessing that momentum, and the Del Mar Wine & Food Festival is the week-long celebration that brings it all together.”

Alongside the marquee events linked above, a sampling of can’t-miss festivities include an Icons of Baja pairing dinner at Michelin-starred Valle with chef/owner Roberto Alcocer and Eduardo Morali of Top 50 Best Latin America/Top Chef Mexico fame. Star chefs Claudette Zepeda and Antonia Lofaso will offer a blended culinary journey through Mexican and Italian cuisine at VAGA Rancho Valencia will host Napa Valley’s most respected winemakers for an unforgettable walkaround pairing and tasting experience. Ranch 45 will celebrate a century of Grgich Top Chef Alum Jackson Kalb and Michelin-starred Silvio Salmoiraghi will join CUCINA enoteca for a fne wines of Tuscany dinner, and Food Network star Aaron May will cook a decadent six course WhistlePig whiskey paired dinner at Monarch Ocean Pub.

THE GRAND TASTING

The week culminates in a two-day, all-inclusive Grand Tasting on Saturday, September 9 and Sunday, September 10. The sprawling eight acres of grassy feld at Surf Sports Park (the former Polo Fields) will be transformed into a coastal gastronomic wonderland. An esteemed lineup including 80 of San Diego’s top chefs/restaurants will showcase their creativity alongside 200+ international wine/spirits producers— curated by festival beverage director Ted Glennon, a world-renowned winemaker named to Food & Wine’s “Top Sommeliers in America,” who has helped to produce Pebble Beach Food & Wine, Aspen Food & Wine Classic, and Los Angeles Food & Wine, among countless reigning wine programs across the U.S.

The Grand Tasting offers one or two-day passes with options for VIP, early entry, or general admission. Attendees may enjoy live music and entertainment, immersive art, experiential activations to include an 80-foot-long putting green competition, and tastings areas such as a “Baja Vida” exploration of favors south of the border, a “Plant-Curious” gathering of brands, the “Brandt Beef Experience Tour,” and more. On Saturday, an afterhours concert will keep attendees rockin’ to one of country music’s most exciting emerging artists, Pillbox Patti

Stay up to date by following #DelMarFest on Instagram and Facebook For more information, on Del Mar Wine & Food Festival, please visit Delmar. Wine

CULINARY HEADLINERS

AARON MAY

ALEX MORGAN

BRAD WISE BRIAN MALARKEY CARLOS ANTHONY CATHERINE MCCORD

CLAUDETTE ZEPEDA DREW BREES DREW DECKMAN ERIC GREENSPAN JEFF STRAUSS KELLI CROSSON

MARKO DEDIC ROB MACHADO TARA MONSOD TED GLENNON TIM KOLANKO TROY JOHNSON

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

86% WOULD RETURN TO AN ESTABLISHMENT IF THEY LIKED THE FEATURED LIVE MUSIC

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

86% WOULD RECOMMEND THE ESTABLISHMENT IF THEY ENJOY THE MUSIC

80% SAY THAT MOST OF THE RESTAURANTS AND BARS THEY FREQUENT HAVE MUSIC PLAYING

NEARLY

70% OF MILLENNIALS SAID THAT HAVING NO MUSIC NEGATIVELY IMPACTS THEIR EXPERIENCE

IF GOOD MUSIC IS PLAYING

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.

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

LOS ANGELES, CA

SUSTAINABILITY NEVER TASTED SO GOOD

CHEF MATTHEW MCPHERSON, OWNER AND HEAD CHEF OF CAFE ITERUM

We’ve all heard the word sustainability being loosely tossed around but in order to make a relevant impact it must become more than a lofty concept or trend. Becoming environmentally conscious begins by incorporating certain behaviors and habits into your everyday life. One restaurant located in Boston is doing its part to make a difference by making less waste.

Chef Matthew McPherson is the Owner and Head Chef of Cafe Iterum. His passion for food began at a young age. While growing up in rural upstate New York with his parents and three siblings, Chef Matthew was taught the value of a meal cooked from scratch and sourced from local, fresh ingredients — the proper way to cook. Quality time and conversations were typically enjoyed in the kitchen, reiterating how the culinary arts and a sense of community are intertwined.

Nobody understands and appreciates the power of this connection more than Chef Matthew. His restaurant experience spans nearly a decade, involves a handful extremely notable restaurants, and includes a degree in Hospitality Management. In the restaurant industry the atmosphere and experience you provide is equally as important as the food itself.

“Restaurants are nothing without the support of the community. Our reputation is built upon and maintained by

our regulars. They are more than customers. By spreading the word about who we are and what we do, they act as priceless brand ambassadors for Cafe Iterum,” said Chef Matthew. “And therefore, we have a duty to reciprocate by doing our part to help build and enhance the community around us any way we can. Whether it’s cooking for charities, lending our space for events, or fnding ways to make our processes more efcient and environmentally friendly.”

This ties directly back to the importance of sustainability. Cafe Iterum is focused on implementing eco-conscious practices in the present in order to pave the path for a better future. The restaurant industry should not expect to open up their business in a community and leave things worse than when they found it in order to make a proft. This is about viewing a return on investment as involving the wellbeing of the surrounding neighborhoods and individuals residing in them. It is this focus on and commitment to creating the most delicious food in the most sustainable way that makes Chef Matthew an innovator in his own right. Even the name of his restaurant serves up a meaningful message.

“Iterum translates to ‘again’ in Latin,” said Chef Matthew. “This represents the philosophy my restaurant has come to

embrace. We look at everything we do and ask ourselves how we can get the same high quality results without wasting any of our resources.”

The current operational systems within the restaurant industry have the need and opportunity for environmentally conscious improvements to be made. There is an overabundance of singleuse and disposable items being used, particularly in fast food and quick service restaurants. As a result, the fact that Cafe Iterum is zero waste is that much more important and impressive. The peer-reviewed, international defnition of zero waste is as follows: The conservation of all resources by means of responsible production, consumption, reuse, and recovery of products, packaging, and materials without burning and with no discharges to land, water, or air that threaten the environment or human health. Bearing that in mind, Chef Matthew makes reducing and reusing a priority.

“I am cognizant of keeping a very low inventory, which means we are more likely to run out of things,” said Chef Matthew. “Our customers have gotten used to it and understand it is a small sacrifce to make for a greater cause. Ensuring things don’t get wasted or thrown out is the number one priority.”

In addition to being zero waste, Cafe Iterum also works to create a community around the idea of incorporating eco-friendly practices into everyday living. It’s less about inspiring and more about informing people of simple ways in which they can form environmentally conscious habits. “We create a community around a great cafe with great food and drinks. And people get used to sustainable practices just by coming in,” said Chef Matthew.

From a practical perspective some basic things we can all do to lead a more sustainable lifestyle is eat less meat. It doesn’t require becoming vegan, but to just embrace vegetables and grains as the focus of our meals instead of a big hunk of meat. Cafe Iterum does this impeccably in the Mixed Mushroom Melt, which includes a delectable combination of roasted mushroom mix, cheddar, sherry caramelized onions, and cabbage slaw, on French Pullman. There’s also the Chili Smashed Beet Bowl with Roasted Broccoli, Hearty Green Chimichurri, Roasted Almond, Mixed Greens, Eggplant Bacon, Marinated Tofu

Additionally, it’s impactful to try to buy in smaller portions to avoid leftovers that go bad or end up getting tossed in the trash. It’s all about building awareness and paying attention to details like the type of product packaging and processing.

“I want the restaurant industry to see that sustainable restaurants are the future of delicious and everyday food. It’s really not overly complicated and doesn’t require serving bland, boring food,” said Chef Matthew. “We just have to change our industry practices to be more thoughtful of the waste we produce, especially as costs of food and labor rise, we need to implement solutions that show there are more efcient and benefcial ways to run restaurants.”

Other restaurants, along with society as a whole, can take away important lessons from Cafe Iterums mission to make the world a better, more sustainable place one serving at a time.

About Cafe Iterum

In a world of ever-increasing problems, let us worry about fueling you better throughout the day. We look to fx problems with our food and restaurant industry so you don't have to worry about that. We treat our employees better, serving higher quality food from a scratch kitchen using sustainable ingredients and coffee and beverage using the best sourcing available. Cafe Iterum is located at 11 Father Jacobbe Rd., Boston, Massachusetts 02128. Check out the menu, order online, or learn more about Cafe Iterum and Chef Matthew at https://cafeiterum.com/.

BARRAMUNDI

Barramundi is a delicious fsh with frm, white succulent fesh; the result of passionately combining all-natural ingredients, gentle fsh handling practices and a deep understanding of the produce. Our Barramundi are grown in both pristine spring and salt waters depending on the farm. MainStream is committed to the conservation of resources and the sustainability of operations and we hold Best Aquaculture Practices (BAP) Accreditation, and the Sustainable Australian Barramundi Tick. Our strategically located farms allow our fsh to be harvested, chilled and delivered to customers through an extremely short supply chain with low food miles. Free of antibiotics, hormones, colourants and whitening agents, MainStream Barramundi are high in Omega-3s, vital nutrients and low in fat.

BARR HILL GIN

Made with local, wild Vermont honey in its state-of-the-art, solar power-enhanced distillery in Montpelier, Barr Hill Gin is the ode to the hardworking bees of the Northeast. Founded by a Vermont beekeeper, the distillery uses raw honey as the key ingredient in making its spirits as a way to spotlight how important bees are in our greater ecosystem. Furthermore, every September since 2017, Barr Hill hosts their annual Bee’s Knees Week, which is a 10-day celebration that honors the Bee’s Knees Cocktail and shines a light on the importance of pollinators. During Bee’s Knees Week, individuals are invited to order or make a Bee’s Knees Cocktail and share the photo on social media. For every photo posted using the hashtag #beeskneesweek, Barr Hill partners with one of several non-proft organizations to plant 10 square feet of pollinator habitat in order to save the endangered bees and pollinators.

BEKO HOME APPLIANCES USA

The focal point of the 30” Bottom Freezer Refrigerator with HarvestFresh™ is another exclusive refrigerator technology by Beko Home Appliances USA that offers a new standard of food preservation and the prospect of a healthier, produce-focused diet. HarvestFresh™ is a revolutionary 3-color light technology in the crisper drawer – blue in the morning, green at mid-day, and red at dusk– that mimics the 24-hour sun cycle to extend the life of essential vitamins and minerals in fresh fruits and vegetables. This technology is an evolution of EverFresh+® introduced in 2021 to keep produce fresh for 30 days and reduce food costs, waste, and trips to the supermarket. The result is unprecedented food and vitamin preservation that empowers Americans to eat healthier while reducing their carbon footprint. The refrigerator is ENERGY STAR Most Efcient qualifed, with adjustable interior shelves, bins, and an ice maker capable of making 6 pounds of ice daily.

BROKEN SHED VODKA

The main, fermentable ingredient in Broken Shed Vodka is whey - a local sustainable resource, created as a by-product of New Zealand’s Dairy industry. It’s a unique spirit so pure that it only needs to be distilled 3 times, giving Broken Shed its silky texture and premium favor profle. Plus, by using naturally occurring whey - Broken Shed Vodka does not take up valuable farming land to grow grains. While Broken Shed Vodka uses a blend of spring water and mineral water at the end of the distillation process to create a luxurious mouthfeel and crisp, clean favors, it doesn’t use it at the beginning for fermentation. Because the whey arrives in liquid form and is ready for the yeast to be added, Broken Shed doesn’t use millions of extra liters each year for ‘brewing’ or ‘mashing.’ Protecting the environment goes hand-in-hand with producing a world-class vodka like Broken Shed.

CARNEGIE

Carnegie’s new Outdoor Biobased Xorel® is the world’s frst and only plant-based, commercial-grade outdoor performance textile. This awardwinning collection rises above unsubstantiated greenwashing claims as the only indoor/outdoor textile to achieve Cradle to Cradle Gold and Living Product Challenge certifcations. Sourced from rapidly-renewable sugarcane, Outdoor Biobased Xorel is breathable, non-absorbent, fastdrying, and weather-proof. Due to the yarn’s inherent properties, it is the most durable and easily maintained textile on the market. With no added fnishes, coatings, or chemistry required to perform, it is inherently wear and stain-resistant, colorfast, and antibacterial. It can be wiped, hosed, scrubbed, and aggressively cleaned with bleach without degrading in quality. Available in various color options, Outdoor Biobased Xorel comes in a variety of applications suited for food and beverage venues, including upholstery, outdoor drapery, privacy screens, upholstered walls, and more.

CAVE SPRING

Cave Spring is a leading grower of premium wines that refect the distinct terroir of the Niagara Peninsula, one of three Designated Viticulture Areas within Ontario. 100% Riesling harvested from selected vineyard sites throughout the Niagara Peninsula region where limestone-clay soils, elevation and moderating breezes from Lake Ontario combine to create a medium dry, high quality Riesling. Cool temperature fermentation in stainless steel over a six week period using 75% selected and 25% indigenous yeasts; four months on the fne lees prior to bottling. Aromas of white grapefruit, red apple and yellow plum over top notes of honeydew melon, pastry dough and allspice. The palate is off-dry, medium-bodied with a crisp, citrus attack, softening in the middle with succulent Bosc pear fruit. Underpinned throughout by a light stoniness and delicate acidity, the fnish combines white peach favors with a lively, saline quality.

GOODSAM

Brave Day Coffee is 100% regeneratively grown, Direct Trade, organic, and non-GMO Project verifed. With hints of dark chocolate, walnut, and baking spice this eco-friendly coffee offers a perfect pick-me-up for you AND the planet. This family group of farmers is owned by women who were victims of armed confict in Colombia. They are resilient people and overcame adversity to obtain these farms. Now they grow, harvest, and process their own coffee. With their newest product, Brave Day Coffee, GoodSAM continues to create delicious sips and snacks that advance the regenerative agriculture industry. GoodSAM makes food that’s Good for You, Good for Farmers and Good for the Planet.

Working solely in regeneratively farmed systems directly with farmers, sustainability and equity are at the root of everything the company does. Some of GoodSAM’s sustainability highlights include: Meaningful Relationships: GoodSAM builds relationships with partners, suppliers, and vendors that align with their core values of sustainability and transparency. As the business grows, so does GoodSAM’s ally network. Each year the company increases volumes and diversity of crops, helping each of their partner farming families to have a stable income and make an impact in their local communities.

GRACE FARMS WELLNESS

The Grace Farms Wellness Tea Bundles helps consumers discover four new extraordinary teas, crafted to help achieve a balanced wellness routine. Grace Farms gives back 100% of profts to helping end forced and child labor worldwide. Grace Farms is all organic ingredients better for farmers and consumers and the frst and only US-based tea brand to source Fairtrade International certifed ingredients. Compostable packaging and non-gmo plant based pyramid sachets means no microplastics and adaptogenic ingredients provide targeted benefts that promote whole body wellness. Their efforts include giving back 100% of profts to ending forced labor.

GRÜVI

Grüvi is an award-winning line of non-alcoholic social beverages led by dynamic sister and brother duo, offering craft beer and wine for a hangover-free tomorrow. Grüvi is trailblazing a new way to live and socialize with alcohol-free beverages that make every moment more Grüvi. This line of craft non-alcoholic beer and wine has won several national and international awards, becoming the frst non-alcoholic brand ever to be awarded gold for the world’s best beer and wine.

JX RANCH LONG TABLE

JX Ranch Natural Beef sells all-natural grass-fed/ fnished and dry-aged beef, born and raised on their family ranch in eastern New Mexico, with no antibiotics or growth-hormones. They use sustainable, holistic and regenerative grazing methods which improves soil health by sequestering carbon, improving the watershed and wildlife habitat as well as providing healthy beef to their customers. Their herd moves through the ranch, grazing each pasture for 2-5 days, returning to that pasture 3-4 months later. JX Ranch beef can be purchased as 10 - 25 lb Beef Pack or custom cut half and whole beef to fll your freezer with healthy meat for the whole family.

Built to fuel an acrobat’s workout, Long Table’s best-selling popcorn pancake and wafe mix is the frst and only retail product made with popcorn four in the U.S. The world’s lightest, fufest four is paired with other 100% heirloom grains consciously grown on regenerative farms to construct the perfect high-fber, high-protein pancake. On a mission to pass down something better to future generations, Long Table is actively building a farm-to-table supply chain that supports small farmers and soil health. Ingredients are sourced directly from regenerative farmers who use restorative practices like low-till farming, cover cropping, crop rotation, and composting to capture carbon, flter water systems, foster biodiversity, and restore healthy topsoil. To top it off, all shipping is carbon neutral.

MIKE’S ORGANIC

Discover the extraordinary taste of Mike’s Organic Curry Love’s new Biodynamic Green Thai Curry Sauce in a can. This culinary masterpiece is more than just a sauce – it’s a testament to sustainable gastronomy. Immerse yourself in the rich favors of traditional Thai herbs and spices, knowing that each ingredient is not only USDA Certifed Organic but also cultivated through regenerative biodynamic practices. With every savory spoonful, you’re not only indulging your senses but also contributing to a more harmonious relationship with the planet. Embrace the convenience of a can while savoring a sauce that supports ethical farming, leaving a positive impact on your palate and the world. Experience the fusion of taste and conscious dining with Mike’s Organic Curry Love’s Biodynamic Green Thai Curry Sauce – where favor meets responsibility.

LUCASHOF

Lucashof is a family-owned estate in the Pfalz region of Germany, run by two winemakers (husband and wife) and their children. Made with certifed organically grown 100% Riesling grapes, the Pet Nat is the frst natural sparkling wine to be produced by the Lucashof winery. Pet Nat is spearheaded by son, Philipp, and his desire to produce a natural wine that is made in the fresh, crisp, clean style of Lucashof. This wine is like a strong, bubbly Champagne, without the added sugars! It is unfltered, so there is a slight cloudiness, that is all natural and harmless. When the wine is young, it will be a tad sweet, the result of residual sugars that have not yet fermented. Over time, the wine will become drier but Pet Nat is generally meant to be consumed when the wines are fresh and young.

MORNING FOG CHARDONNAY

Morning Fog Chardonnay is perhaps the most well-known wine of the Wente Vineyards portfolio. Wente Vineyards is proud to be a certifed sustainable vineyard and winery. A third-party verifes the certifcation annually on over sixty vineyards and forty-one winery prerequisites. Morning Fog Chardonnay is packaged in lightweight glass, saving many tons of carbon emissions. It has a more sustainable closure with a screwcap instead of a cork, and the label is made from recycled materials. The 2022 Morning Fog Chardonnay bursts with citrus and green apple aromatics complemented by hints of toasty oak and vanilla from barrel-aging. A lingering minerality and natural acidity balance this wine to create a beautiful wine.

NEXT LEVEL BURGER

Next Level Burger is America’s frst 100 percent plant-based burger joint chain, redefning the classic All-American burger experience with truly next level burgers, chik’n, fries and shakes. Next Level Burger’s commitment to fghting climate change by serving burgers for a better world means every menu item features responsibly sourced, non-GMO ingredients and all organic veggies.

NOMACORC

Nomacorc Ocean is a groundbreaking wine closure solution that embodies environmental responsibility. Crafted from recycled Ocean-bound Plastic (OBP), it addresses the mounting concern of plastic waste near coastal regions at risk of entering our oceans. This innovative closure not only guarantees the preservation of wine quality but also actively contributes to the reduction of marine pollution. By repurposing OBP, Nomacorc Ocean diverts potential pollutants away from vulnerable marine ecosystems. Each time a wine bottle sealed with this unique closure is opened, it symbolizes a win both for wine afcionados and the planet. Through this endeavor, Nomacorc demonstrates the potential of industries to harmoniously blend product quality with eco-consciousness.

ORIGEN HOLISTIC SPIRITS

Founder Amy Holmwood is on a mission to disrupt the spirits industry with the power of plants and sustainability as key pillars of the business. When she started to create holistic products that used a proprietary blend of plant botanicals and paired them with nutrigenomics and biohacking, she thought she could get the attention of people who wanted to be more mindful of what was going into their bodies and how it was produced, when they had a drink– and she certainly did. Amy’s specialty spirits grabbed lifelong environmentalist, generational talent and genuinely good human, Woody Harrelson, by the tastebuds. As someone who has always been both passionate about sustainability, what he puts into his body and eager to fnd a better way to have a drink, Woody and Amy have partnered on a shared mission.

OPEN WATER

1 million plastic bottles are used every single minute and 70% or more will end up in landflls and oceans. Open Water is on a mission to fght ocean plastic pollution. The company pioneered the canned water category and offers water in 100% recyclable, 100% carbon neutral aluminum bottles and cans, eliminating the need for plastic bottles. Open Water has replaced the need for over 2 million pounds of plastic bottles. The company was the world’s frst certifed Climate Neutral water brand and donates a portion of every sale to ocean conservation non-profts working for a future with #moreoceanlessplastic. Open Water is available at a wide range of retailers across the country and online at drinkopenwater.com. Open Water is a proud member of 1% for the Planet and is a certifed Women-Owned business (WBENC).

PERDURET

The word Perduret is the Latin term for something that is enduring. Our goal is to make the best sparkling wines in the world and do it in a manner that spares no expense on perfection in any way, is truly sustainable and will endure forever. In order to do this, we had to abandon traditional ingredients like grapes, yet keep the same techniques and refne them even more to create truly sustainable solutions that actually help other agricultural businesses thrive, yet stay true to centuries of passion and experience. Our Perduret is made using wildfower Honey and our winery is a wildlife reserve. We collect the Honey from the forest and blend it with Artesian well water and other natural ingredients to replicate what you would get from grape juice. We use no water to irrigate, we use no pesticides, we use no herbicides, and we have a symbiotic relationship with the forest to provide the most truly sustainable product in the world. No longer does the world’s best bubbly come from the environmentally destructive vineyard, now it comes directly from nature. Every bottle we make helps save the honeybee from colony collapse and helps us Save the Bees. Behold the world’s most rare, enduring and sustainable sparkling wine, Perduret.

PULPOLOCO SANGRÍA

Pulpoloco Sangría offers a unique twist to the traditional sangrias found on shelves today. In addition to an authentic, natural formula that is crafted and imported from Spain, the drink utilizes CartoCan technology for packaging and manufacturing. There are three refreshing and delicious favors; Crisp White– refreshing summer blend of Spanish white wine, fruit and spices with a lemon-ginger groove, Soft Rosé– refreshing summer blend of Spanish rosé, fresh ginger and spices with a strawberry lemonade vibe, Smooth Red– an authentic light-bodied blend of luscious fruits, spices and elegant Tempranillo wine. This eco-friendly packaging alternative is fully recyclable and reduces carbon emissions by up to 80 percent, making it an excellent option for consumers who prioritize sustainability in their purchasing decisions. With this paper-based can, Pulpoloco Sangria is an environmentally conscious brand that appeals to today’s consumers.

QUEEN OF HEARTS

Queen of Hearts’ Sassy Italian is comprised of cold-pressed hemp seed oil, expeller-pressed organic sunfower seed oil, water, organic raw unfltered apple cider vinegar, hemp hearts, hemp protein powder, sea salt, black pepper, oregano, garlic, basil, organic Dijon mustard. This clean ingredient profle not only tastes incredible but is sustainable in every sense of the word. Industrial hemp grain plants also reduce water reliance and provide bees with a vital food source during the late, nectar-deprived summer months. Bottle by bottle, Queen of Hearts continues revolutionizing clean and sustainable eating.

SARIAPRON

As a global maker-to-market movement, Ten Thousand Villages U.S. connects artisans in developing countries with conscious shoppers in the U.S. offering ethically sourced gifts, homewares and fashion accessories crafted by hand. The Upcycled Sari Apron is perfect for cooking in your eco-friendly kitchen! Handcrafted from recycled cotton sari fabric that has been diverted from a landfll, this reversible apron is made by artisans working with our fairtrade partner Prokritee. The income women earn through employment with Prokritee helps them secure proper housing, adequate food and education for their children. So, not only does this sustainable kitchen essential help artisans in developing countries, but it makes the perfect accessory for any chef, baker or entertainer extraordinaire. The kids can help too.

RESCUE DOG WINES

Made with Lodi Rules Certifed Green grapes from over 25-year-old Cabernet vines, this Lodi AVA Cabernet is full-bodied, velvety, and rich with notes of plum, blueberry, chocolate, and vanilla. And in addition to its commitment to sustainable winemaking, Rescue Dog Wines donates 50% of its profts to animal rescue organizations throughout the US.

SERGE FERRARI GROUP

Soltis Loop Sunmate is the frst-ever interior solar protection fabric made from 100% recycled materials from post-consumer wastes. Soltis Loop Sunmate provides full privacy from the outdoors, protects against solar heat, and is available as roller blinds, vertical blinds, and panel tracks. Unique from other interior solar protection materials that only use either recycled yarn or recycled coating, Soltis Loop Sunmate is composed of 100% recycled polyester yarns in its base and 100% recycled polymers in its coating. Soltis Loop Sunmate is GREENGUARD Gold certifed, as well as PVC and phthalate free, with a reduced environmental footprint to meet the requirements of LEED, BREEAM, WELL and HQE certifcations. This new generation of innovative products is made of 100% recyclable materials that embody Serge Ferrari Group’s sustainable approach to producing lighter, more durable, and highperformance membranes without any additional environmental impact. The Loop range aims to save natural resources, allowing the company to offer more products with less consumption of resources.

SLANE

Slane Irish Whiskey is a triple-distilled, triple-casked whiskey — aged in virgin oak, seasoned oak, and sherry casks then blended for a big and bold, yet smooth taste. Slane was launched in 2017 by Brown-Forman, leaders in whiskey since 1870, in partnership with the Conyngham family of Slane Castle, whose roots in the eponymous village of Slane, Ireland date back more than three centuries. Housed in the 200-year-old stables and courtyard of the iconic Slane Castle estate, Slane Distillery is committed to sustainability and has launched pioneering eco-friendly practices at its state-of-the-art distillery. With a commitment to lowering its carbon footprint and eventually becoming a zero-waste distillery, Slane has implemented several sustainability initiatives, from energy conservation and recovery to increased biodiversity, water stewardship, and afforestation.

SOLULA

These salty-savory-crispy-crunchy tostones start with plantains from sun-soaked felds around the equator. We cook them, smash them and then cook them again, so they’re bigger, crunchier and tastier than ordinary plantain chips. Tostones have been enjoyed by Hispanic communities for generations. Now we share that tradition with you. A savory garlic punch complements a salty, delicious crunch in our Roasted Garlic Tostones. Serve with your favorite salsa, guacamole or ceviche, as a crunchy complement to any meal or as a delicious snack right out of the bag.

STEVE’S FAMILY FOODS

Steve’s Family Foods offers a new and more convenient way to enjoy wild-caught Alaskan Salmon– as a nugget. Coated in crispy Panko, these nuggets are ready for your air-fryer or oven. These salmon nuggets go great in tacos, burritos, wraps, bowls, or simply paired with your favorite dipping sauce. Certifed Non-GMO and sustainable, they are also an Omega 3 powerhouse, giving you over 800mg Omega 3’s per serving– more than many supplements. Steve’s Family Foods uses only wild-caught Sockeye and Coho Salmon from Alaska, making these little bites of Salmon heaven the perfect balance of health and favor.

SWEET EARTH TAMWORTH DISTILLING

Sweet Earth recently changed the shape of its frozen meals to improve efciency in transportation. By changing the bowl shape from round to rounded squares or ‘sqround’, the team was able to decrease the size of the box, allowing for more meals to be packaged in the same size shipping containers. After evaluating different shapes and depths, Sweet Earth identifed a solution which was easy to handle. The new packaging shape allows Sweet Earth to move 25% more food per delivery truck. The packaging reduction saves 250,000 pounds of cardboard annually by using fewer shipping cases to move the same number of meals. “We see this as win-win for the planet and for our operations,” said Seema Sundar, Marketing Director for Sweet Earth.

What’s the secret ingredient in Tamworth Distilling’s House of Tamworth Crab Trapper Whiskey? The green crab, an invasive species of crab wreaking ecological and economic havoc along the New England coast. The (non-vegan) crustacean concoction from the daring New Hampshire distillery aims to create new avenues for culling the invasive species of green crab responsible for ravaging the New England corridor of shellfsheries, destroying coastal seagrass beds, and shifting entire ecosystems. Partnering with the University of New Hampshire’s NH Green Crab Project, Tamworth Distilling developed this claw-some whiskey as a way of exploring new ways to weaken the crustaceans’ grip and bolster the local fshing industry at the same time.

WHEYWARD SPIRIT

The Spirited Bundle from Wheyward Spirit combines the best of both worlds with the original Wheyward Spirit and the new Wheyward Wheyskey. These specialty spirits are handcrafted from 100% upcycled whey, so you can taste a difference and make a difference™ with more versatile and sustainable spirits. By sourcing excess whey, the co-product of cheesemaking, the spirits are using an ingredient that would have gone to waste and boast a lower carbon and water footprint than traditional spirits. Wheyward Spirit is Certifed Carbon Neutral and Wheyward Wheyskey ages in sustainably sourced, repurposed oak barrels for a more environmentally-friendly farm-to-fask journey. Wheyward Spirit is woman-owned and awardwinning, and the spirits are free from additives, favorings, gluten, grain, and lactose. Whether sipping neat or crafting low-waste cocktails, you can feel good about what’s in your glass and make your bar cart more sustainable with The Spirited Bundle, available at WheywardSpirit.com.

VAHDAM

VAHDAM India is an award-winning, sustainable wellness brand shipping the fnest Indian Teas & Superfoods to millions across the world. To date, VAHDAM has recovered 101,602 kgs of plastic waste, which is equivalent to 20.3 million plastic bags or 5.6 million plastic bottles. VAHDAM is Certifed Plastic Neutral & Climate Neutral, ensuring that the net effect to the environment from their carbon footprint and plastic footprint is zero. They have accomplished this by investing in project Neela Sagar in Hyderabad, India - a frst-of-its-kind project working at recovery and processing of low-value, single-use plastic waste MLP to stem its fow into our natural ecosystem. All of VAHDAM’s pyramid tea bags are now made with 100% Non-GMO cornstarch called PLA (Poly Lactic Acid) that industrially de-composts within four days and homecomposts within 22-44 months.

TENDER GREENS LONGEVITY BOWL

Tender Greens’ secret has nothing to do with cleanses, superfoods, or diet fads. Tender Greens focuses on sustainable everyday practices that yield long-term benefts, not just in terms of physical appearance but also in length and quality of life. That’s what inspired Tender Green’s latest dish, the Longevity Bowl. This dish is inspired by Blue Zones, where the largest density of Centenarians live. Centenarians are people who live to be at least 100 years old and are still enjoying a great quality of life. The Longevity Bowl is composed of slow cooked black lentils with fennel and dried pears, tenderly roasted yellow & purple caulifower, and baby kale salad with pecorino cheese. It’s served with your choice of favorfully roasted maitake mushrooms or grilled trout. Sustainability goes beyond brands and their menu and translates directly into a sustainable and healthy life.

WILD PLANET ZACK’S MIGHTY

Wild Planet is committed to respecting the planet, taking only what it can give and wasting nothing taken. Wild Sardines in Extra Virgin Olive Oil are caught without the use of Fish Aggregating Devices, using single-species “free school” purse seine methods that virtually eliminate unintended bycatch. Any incidental bycatch of other species is fully retained and utilized. The sardines are harvested in the North Pacifc Ocean, working with well-managed fsheries in Japan that practice sustainable harvesting. Sardines are more abundant in our oceans and lower on the food chain than other species. Consuming sardines helps to support the biodiversity that our oceans need to remain healthy and reinvigorate the ecosystem for future generations. With clean, natural ingredients that include sardines, organic extra virgin olive oil, water, sea salt, and aqueous natural smoke, Wild Planet Wild Sardines in Extra Virgin Olive Oil are a delicious choice you can feel good about.

Zack’s Mighty Tortilla Chips are the frst to be made with Certifed Regenerative Corn. After learning about regenerative farming and its positive impacts, founder Zack Gazzaniga decided that it would become a pillar of the business and that every farm they partnered with to grow their corn would follow regenerative practices. Regenerative Farming is the combination of conservation and rehabilitation practices aimed at improving farmland soil and combating climate change. Zack’s Mighty supported their corn partner farms through A Greener World’s inaugural Certifed Regenerative pilot program. The farms spent two years in partnership with A Greener World, evaluating farm standards, plans, and auditing procedures for Certifed Regenerative by A Greener World. This certifcation provides a whole-farm assurance of regeneration and sustainability, measuring benefts for soil, water, air, biodiversity, infrastructure, animal welfare and social responsibility. All of their corn partner farms were ofcially certifed in August 2022.

MANUFACTURING PARTNERSHIPS DRIVE NEW INGREDIENT FLAVORS AND FORMATS THAT MEET CONSUMER DEMAND FOR ELEVATED PRODUCTS

In the fast-paced and ever-changing foodservice industry, innovation reigns supreme, and collaboration has emerged as a powerful catalyst for success. Hershey Foodservice, a leader in the culinary world, understands the importance of joining forces with trusted partners to create exceptional menu offerings that delight consumers. Their successful partnership with David’s Cookies serves as a testament to the power of collaboration, proving that it is the key ingredient to achieving greatness.

“Product and menu development for companies can be challenging. But, when putting great culinary teams and minds together, successful results are easier and more exciting. David’s Cookies partnership with Hershey’s Foodservice has proven that when creating experiences for our mutual partners, collaboration is key, and has surely become a sweet recipe for success!” says Luis Florencia, VP of New Business Development at David’s Cookies.

One of the signifcant advantages of collaboration is the ability to expand product portfolios without the need for extensive research and development investments. By collaborating with other consumer-trusted brands, we can introduce innovative ingredients and favors to our menus. Notably, consumers have shown their willingness to pay a premium of up to $1.50 for a Hershey’s branded dessert*, making these collaborations fnancially rewarding as well.

However, the success of these partnerships goes beyond fnancial gains. Hershey Foodservice emphasizes the importance of establishing trusted relationships with manufacturers who align with their product portfolio and share their R&D culture and corporate values. The synergy between Hershey and their partners enhances the likelihood of a successful collaboration, fostering an environment where culinary creativity and innovation can fourish.

From their experiences, Hershey Foodservice has gained valuable insights that can guide others in their collaborative endeavors. One key lesson is the importance of setting realistic expectations and being patient with the creative process. Culinary innovation cannot be rushed; it requires careful thought and the freedom to explore ideas without constraints.

Instead of viewing collaboration as a risk or alignment with competitors, Hershey Foodservice sees it as an opportunity to bring fresh perspectives and expertise to the table. By pooling resources, knowledge, and skills with their partners, Hershey can create truly remarkable products and experiences that beneft both parties involved.

Ultimately, collaboration has a profound impact on Hershey Foodservice’s bottom line. It drives proftability, enhances customer satisfaction, and unlocks opportunities for premium pricing. Consumers are increasingly drawn

to unique and elevated dining experiences, and they are willing to pay more for exceptional quality and recognizable brands like Hershey’s. Through partnerships with manufacturers, Hershey Foodservice can deliver on these expectations and create memorable moments for their customers.

Ultimately, collaboration stands as the driving force behind menu innovation in the foodservice industry. Hershey Foodservice fully embraces this collaborative mindset, recognizing the immense value it brings. By working together with trusted industry partners, Hershey can expand its product offerings, meet consumer demands, and drive success for all involved. Let us wholeheartedly embrace the power of collaboration, unlocking a world of endless possibilities and achieving sweet success.

* Hershey Proprietary Research on Dessert Delivery and Takeout, Technomic, Inc., 2021 By Jenna Kolanda, Corporate Chef at The Hershey Company

Hershey Foodservice fully embraces this collaborative mindset, recognizing the immense value it brings. By working together with trusted industry partners, Hershey can expand its product offerings, meet consumer demands, and drive success for all involved.

Compostable Luxury HighTea

By Debbie Hall

The Metropolitan Tea Company continues to o er exceptional guest experiences using environmentally conscious products and sustainable business practices. This series continues to explore the value of luxury tea and its impact on creating a posher, greener, and more delicious hospitality experience. In this second part, Food and Beverage Magazine speaks with Gerry Vandergrift, CEO and President, the company’s history and ongoing evolution with sustainable packaging materials.

WHAT INSPIRED METROPOLITAN TEA COMPANY TO SWITCH TO USING 100% COMPOSTABLE PACKAGING MATERIALS?

Gerry Vandergrift: As a market leader in the luxury tea industry, 100% compostable packaging would stimulate change in this sector, notwithstanding that positive change is ethically the correct thing to do.

As a company that deals with agricultural products (teas, herbs, and spices), environmental sensitivity factors into every business decision. We’ve always believed that “the healthier the planet, the better the tea,” As a global business, it is essential to implement that ethos into every step of the process, from crop to cup, including packaging.

HOW LONG HAS THE COMPANY USED COMPOSTABLE PYRAMID TEA BAGS MADE FROM PLANT-BASED PLA MATERIAL?

Gerry Vandergrift: Compostable tea bag material became available in 2007. Upon this availability, we decided to purchase tea-bagging machines. Our rst machines were commissioned in the Spring of 2008.

Before that, we were primarily a loose tea seller, and the only alternative for pyramid tea bags was nylon material. We felt that the delight of drinking a cup of luxury tea should not be overshrouded by the knowledge that archeologists could uncover what the teabag left in its wake in 200 years.

CAN YOU EXPLAIN HOW YOUR 100% COMPOSTABLE TEA BAGS WORK AND HOW THEY DIFFER FROM TRADITIONAL TEABAGS?

Gerry Vandergrift:

Our Compostable Tea Bag Requirements Are:

• The tea bags need to be able to contain whole-leaf seasonal quality luxury tea and allow the tea to fully open and infuse in the cup (as opposed to lower quality small leaf, which some have equated to oor sweepings)

• The material could not contain petro-based plastics but needed to be made of plant material

• The material must be able to be cut and sealed using ultrasonic vibration and at speeds of 200 tea bags per minute

• The material needed to have the clarity of nylon to showcase the whole-leaf tea and create anticipation of a cup of delight for the consumer (without the 200-year nylon hangover). The string needed to be extra long to avoid falling into your cup.

Traditional Tea Bag Material:

• Made from abaca ber with nano-petro plastics embedded into the material to allow heat sealing of the tea bag

• The abaca bers will degrade, but the nano plastics will be there for millennia and eventually nd their way into your food chain

CAN YOU EXPLAIN THE COMPOSTABLE MATERIAL USED TO MAKE THE TEA BAG ENVELOPES INTRODUCED IN JANUARY?

Gerry Vandergrift: The envelope material was three years in the making. We intensely collaborated with ProAmpac, our packaging supplier, trying all matters of alternatives. This research culminated in 2023, with ProAmpac receiving an award for technological and compostable innovation from The Flexible Packaging Association.

The envelopes are a composite whose layers are:

• Home compostable ink

• Home compostable paper

• Compostable adhesive as testing is currently underway for home composability

• Pure aluminum dust particles, which naturally recur in soil

• Compostable plant-based PLA cellophane - testing is being conducted with a plant enzyme that, when added, turns the PLA into home compostable cellophane (we are expecting that this will occur in the next year)

The result is a 100% compostable envelope whose avor and moisture barrier properties equal the best non-compostable tea envelope on the market. We use this envelope material for our METZ Luxury Tea collection and customer private label projects. Luxury tea deserves the best!

We’ve always believed that “the healthier the planet, the better the tea...”

Gerry Vandergrift, CEO and President,

HOW DO THE COMPOSTABLE POUCHES MADE FROM NATURAL PLANT STARCH BREAK DOWN IN A COMPOSTING SYSTEM? THE INK?

Gerry Vandergrift: E ective composting requires moisture, oxygen, heat, and microorganisms to break down the materials. The compostable pouches are primarily homecompostable using plant-based inks and paper. However, The PLA cellophane layer requires more aggressive composting, which is currently only achievable at commercial compostable facilities. We are on the cusp of achieving home-compostable PLA by adding plant-based enzymes while manufacturing the PLA material.

WHAT IS THE CERTIFICATION PROCESS FOR THE COMMERCIALLY COMPOSTABLE TEA BAG MATERIAL, STRING, AND TAG MATERIALS?

Gerry Vandergrift: The premier certifying organization in North America is BPI, a science-driven organization that supports a shift to a circular economy. BPI-certi ed means food waste, yard trimmings, and compostable packaging are kept out of land lls by creating and maintaining composter con dence.

There is also an organization based in Vienna, Austria, called TUV, that will award certi cation to products that meet or exceed their criteria concerning composability.

CAN YOU TELL US ABOUT METROPOLITAN TEA’S DEDICATION TO ENVIRONMENTAL AND SOCIAL SUSTAINABILITY?

Gerry Vandergrift: Can you imagine a world without tea? Neither can we. That is why we follow a multi-step approach to environmental and social sustainability, which is the focus of all business decisions.

SINCE 1991, OUR CORPORATE PILLARS HAVE BEEN:

• Fair trading with our supplier partners and clients –everyone must be a winner

• Fair treatment and safe working conditions throughout our supply chain

• Re-investment at all levels in our supply chain ensuring a bright future for all

• Supportive of farmer families

• Only work with suppliers and clients that share our ethos

• Change with technological innovation, which reduces our footprint

• Respectful of all – understanding the people and places where the tea comes from and where it is consumed

• Everywhere we conduct business, we do so in a manner that would make your mother proud

This is the second of a three-part tale of compostable twists and tea-infused triumphs in hospitality. For The Metropolitan Tea Company, the green revolution is about sipping a cup of delicious tea and savoring the essence of luxury while being kind to our planet. From crop to cup, their goal is to sustain the environmental thread that weaves throughout their plant-based mission all the way to the satisfaction of the end consumer taking their rst sip. The brewing will continue with part three in our next issue.

De F d Venture Girls

I recently took over my family’s bar. Since taking over I’ve encountered a lot of customers asking about non-alcoholic alternatives (not just pop or juice). To be honest, I was caught off guard. What’s up with this? Is it something I should pursue? If so, how? Help!

Sincerely, Curious Chris

Hi Curious Chris,

We’re so glad you reached out! Congratulations on taking over the family business. Fortunately, we make it our job to stay on top of all things food business so we can share that knowledge with you. We wish you all the best with your venture and hope that our insight makes it a little bit easier. Without further ado, let’s jump in!

WHY NON-ALCOHOLIC?

Despite its rapid increase in popularity, the desire for nonalcoholic drink options is really nothing new. There has always been a segment of the population that chooses not to drink alcohol. Reasons may be dietary, religious, medical, or related to family or personal history. Nevertheless, there has been a signifcant rise in demand for such options. Let’s take a look at what’s driving this trend.

THE SOBER-CURIOUS MOVEMENT

The sober curious movement, which aims to highlight the benefts of ‘mindful’ alcohol consumption has been picking up momentum (1). Traditionally, social drinking has been the norm and abstinence from alcohol has been viewed as deviant (2). The sober curious movement attempts to change that by promoting refection on the reasons why a person drinks (1). It invites people to explore the idea that social situations can be enjoyable without alcohol. It also encourages people to weigh the risks of excessive alcohol consumption against its perceived societal benefts. Contrary to abstinence campaigns such as DryJuly or FastFeb, sober curiosity typically involves a reduction rather than a complete restriction on alcohol consumption. Some do choose to give up alcohol entirely (1). For those exploring the sober curious movement, it is important to have options to experiment with. Non-alcoholic options at your establishment provide sober-curious patrons the opportunity to test their theory: Can going out be enjoyable without alcohol?

Inclusion

As a society we realize that inclusion matters. When groups of people express their unique values and needs, businesses are expected to accommodate them: a sentiment that holds true with sober and sober curious groups too. So yes, you should defnitely put some non-alcoholic drinks on your menu. To truly be inclusive, however, you’re going to have to take it a few steps further. Having non-alcoholic options is one thing, but who wants to sit at a table full of their drinking peers and order a Shirley Temple? No one wants to feel ‘othered’. Being truly inclusive means that they don’t have to.

INCLUSIVITY TIPS

Menu Integration: Don’t make patrons fip to a separate section of the menu to see the non-alcoholic options. Integrating non-alcoholic options into your regular drink menu will allow patrons to choose the drink they really want without the fear of standing out.

Naming: Avoid childish labels such as “mocktail”. Give your non-alcoholic drinks names that sound just as intriguing as the rest.

Presentation: It’s not just the name that matters, it’s the whole experience. Do your cocktails come in water glasses? No, and neither should your alcohol-free options. Choose glassware that enhances the drinking experience, just as you would for alcoholic drinks. Alcoholic and non-alcoholic options should be indistinguishable when they arrive at the table, providing patrons with an equal experience.

IMPORTANT CONSIDERATIONS

Quality: Though more popular as of late, non-alcoholic options have been around for a long time. The modern sobercurious consumer is not looking for the age-old selection of non-alcoholic beer and wine that they can get at the grocery store, they are looking for premium products that make your

Don’t make patrons fip to a separate section of the menu to see the non-alcoholic options. Integrating non-alcoholic options into your regular drink menu will allow patrons to choose the drink they really want without the fear of standing out.

establishment a destination for their next drink.

Shelf-life: Unlike alcohol, non-alcoholic products don’t get better with age. The shelf-life of unopened non-alcoholic wines, beers, and spirits is typically a few years, and is shortened to a few days or weeks when open. Another note is that most alcohol-free products should be stored in the fridge to maintain freshness upon opening.

FINAL THOUGHTS

Sobriety is nothing new, but the growing sober-curious movement is driving the new-found popularity of nonalcoholic drinks. Establishments like yours can stay relevant by providing non-alcoholic options that go beyond the traditional Shirely Temple. Inclusion matters and customers who choose not to drink don’t want to feel like the odd one out. From menu integration to naming and presentation, there’s a lot you can do to make everyone feel included. By following the best practices, we shared you can make your non-alcoholic options approachable for those who are sober, and those who are curious, making the most of your inventory before it expires. Ultimately, serving high-quality non-alcoholic drinks is a must if you want to maintain and grow your customer base.

Sincerely,

The F d Venture G s

Krista Charbonneau, Kiran Bains, Sima Gandhi

If you’re looking for more resources on starting a food business, we can help! Find more information at www.FoodVentureProgram.com or email us at info@foodventureprogram.com

The Food Venture Gals are the founders of FoodVentureProgram.com; a leading organization in North American restaurant, food and beverage business development. We offer online programs to help food entrepreneurs start and grow a food product or service-based business!

TRUE SUSTAINABILITY

PEARSON BROTHERS WINERY DISRUPTS INDUSTRY WITH WINE MADE WITHOUT GRAPES.

By Debbie Hall

While many will claim to disrupt an industry, Pearson Brothers Winery is genuinely the most sustainable wine in the world. They produce Pearson Brothers Private Reserve Saccharo and Private Reserve Ginseng Saccharo. They have recently launched a honey bubbly called Perduet that will change how the future of sparkling wines is defned.

Pearson Brothers blends Wildfower honey, Valencia orange, and Indonesian vanilla to transform into delicious, smooth, grapeless, organic white honey wines. Pearson Brothers Winery launched its Saccharo wine in 2015 with great success.

The same process as Saccharo produces Perduret Sparkling wine.

The family-owned business has great pride with high attention to the product produced.

The development of wine started as a passion by two brothers, Dale Pearson and Michael Pearson, to create something unique and fantastic for friends and family. “We wanted to produce the best white wine we could and own our own winery,” explains Dale Pearson, co-founder.

They would create their winery on a 63acre property with an oak forest they called Rancho Agua Dulce, in the foothills of San Diego. They did not destroy any native habitat, used no water for irrigation, and did not add any chemicals to the land in any way, including no herbicides, pesticides, or waste.

“We did not want to create an environmental catastrophe,” Dale explains.

Dale’s background also explains his love of nature. He is a specialty diver (hostile environment diver) and underwater guide who worked as a camera operator and underwater guide for the Discovery, History, and National Geographic channels.

Without destroying the property to grow grapes, they knew that wild grapes grew on the property that they could harvest. They knew they could buy grapes grown elsewhere but wanted to develop their own wine using another method. A method that would lead them to turn the property into a Native Wildlife Reserve.

A passionate winemaker, Michael embarked on a dream to make a perfect wine starting in 2010, trying agave syrup, beetroot, sugar, molasses, various fruits and honey. They would ferment diferent concoctions to create wine. At frst, they both admitted that the best ingredient for producing wine was fermented grapes.

Michael is a fight rescue nurse and knows how to help save people’s lives. He is very scientifc and methodical; these traits allow him to diagnose what is wrong with the patient who is critically ill in the back of a medical transport helicopter. Michael used this skill set and attention to detail to produce the best fermentation, blends, and temperatures to make the best wine possible.

The analogy used is the diference between baking bread and baking croissants. They use the same ingredients, but it is in the technique of what is produced.

“But we took it one step further. We knew we could make wine from various other crops, but it doesn’t taste as good as making it from grapes,” says Dale. “Then we devised an idea to copy grape juice, measure Specifc Gravity, the PH, and nutrient levels by blending it with water, honey, and a little sugar. Using this scientifc method turned a corner for us to produce great wine.” The process would end up taking over 3 years to perfect.

The zest of a Valencia orange mimicked the skin of the grape; vanilla added smoothness and after years of perfecting the process, they received federal approval for an all-natural formulation to produce wine without using grapes.

“We called it Saccharo winemaking as the art of blending together ingredients to replicate grape juice,” says Dale. Saccharo is named after the Latin term “from sugar” as the theory goes, all wine is fermented sugars from agriculture.

They cannot label it mead (also called hydromel) as an alcoholic beverage made by fermenting honey mixed with water since the honey content is not high enough to label it mead.

“We are not trying to make wine from honey but make the best wine in the world, so the progression was determining what could be locally sourced and what can we do very well.”

As for the honey used, the bees create wildfower honey from the fowers and grass in the reserve to be used in the Saccharo blend. Their new afliation with Savethebees.com a group focused on Honeybee health and honey products has also allowed access to year round hives and honey.

“Our bees can harvest all that abundance of nature, and we can use that honey to blend with our other ingredients and produce as much wine from our 63-acre reserve as a standard vineyard. We use no water to irrigate and don’t need to use pesticides. We don’t do any weed control and use no farm equipment with engines and emissions in our operational facility.”

The public can only gain access to the wildlife reserve through us on one of our guided tours. “We have found a way to use a wild habitat to produce wine,” says Dale. “I don’t believe this has been accomplished on this scale elsewhere.”

The Saccharo winemaking process also creates a new level of water conservation in a drought-

“WE ARE NOT TRYING TO MAKE WINE FROM HONEY BUT MAKE THE BEST WINE IN THE WORLD, SO THE PROGRESSION WAS DETERMINING WHAT COULD BE LOCALLY SOURCED AND WHAT CAN WE DO VERY WELL.”

stricken California. The traditional grape-based winemaking process can use over 430 gallons of water to make just one gallon of wine. The Saccharo winemaking process uses one gallon of water for every gallon of Saccharo produced.

“The word ‘sustainability’ has been used in marketing to make some things sound sustainable when frankly they are not sustainable at all,” states Dale. “We are utilizing resources such as land, habitats, and water, and those resources are being depleted and are fnite. That is not sustainable. Using a solar-power pump to pump a well dry and dry out your neighbor’s well to irrigate land is not sustainable.”

The wildlife reserve is a sanctuary for all the wildlife and native habitat, including a 200-year-old oak tree. They refuse to cut down any trees or allow a shovel to the ground in the reserve, and it remains forever a native habitat sanctuary.

“For us, winemaking is not how we get there but where we want to be when it is done. We have so many technological advances and resources now to make it sustainable in a more efcient, more controlled, and more consistent manner,” says Dale. “For example, winemakers don’t have to ferment in an oak barrel because they can now purchase oak chips to be placed in the wine to ferment with the same oak tannins without creating barrels.”

The reserve is open to the public every Saturday and Sunday from noon to 6 p.m. with free tastings. The wine is sold nationwide from an online platform and is in limited edition numbered batches. For more information, visit pearsonbroswinery.com and perduret.com and follow on Facebook and Instagram @ pearsonbrotherswinery.

By Ryan Slattery

Love them or loathe them, leftovers are part of our daily lives. The reality and result of making weeknight dinners. But rather than simply reheating them and serving with a fresh side dish, Tiffani Thiessen has a few tricks to elevate yesterday’s dinner and transform it into an entirely new meal.

Known for her roles on “Saved By the Bell” and “Beverly Hills, 90210,” the actress turned cookbook author is taking leftovers to another level with her Here We Go Again

“It’s a love letter to my childhood in many ways,” Thiessen says of her second cookbook. “It’s almost like a memory book. I mean, recipes are generally based on stories that are personal to us, right? These recipes are based on meals I grew up having. I just modernized them a little bit.”

Pull Up a Chair, was a collection of familydriven recipes meant to bring people together, Here We Go Again is mindful Thiessen wants to instill in her own children, ages 8 and 13, with a greater goal of helping the planet.

Learn how Tifani Thiessen turns yesterday’s leftovers into today’s meals.

She points to the fact that 40 percent of food in America is wasted. A fgure confrmed by the U.S. Department of Agriculture which states that the entire food chain–farmers, packers, shippers, retailers and ourselves–are to blame. To the tune of 42 billion pounds of food waste annually.

“It’s astonishing,” says Thiessen.

While not everybody is able to grow their own vegetables, raise chickens and compost, like she does, everyone can do a small part and make use of the ingredients in the fridge and pantry.

“We need to change our mindset about how we look at food in our own homes, in our own kitchens,” explains Thiessen. “[Here We Go Again] is about approaching leftovers differently and showing that you don’t have to eat the same thing as a traditional leftover. It’s really the pieces from your leftovers that you can actually make into something completely different. So the roasted chicken that you had, can be made into enchiladas the next day.”

But she may have a hidden agenda, as well.

“Also on the funny side, I kind of wanted to prove to my husband that leftovers can be awesome,” she says with a laugh. “To show him I can make it into something else that he won’t even recognize was the same thing from the night before.”

That means leftover rice gets new life as a sushi rice cake. A slice of pizza is transformed into a breakfast sandwich with the addition of an egg and chili oil. The last of the coffee grounds are rubbed on ribs and grilled. Soft beets are turned into beet patty melts (a favorite among her vegetarian friends). And even the chip bag with its small crumbs gets ripped from her children’s hands before hitting the trash bin.

“The broken chips that are at the very bottom that my kids are going to throw away. No, let me show you what I can make with it,” Thiessen says. It doesn’t end there. One of her all-time gems is using mashed potatoes to make dessert.

“I make the most amazing chocolate cake out of [potatoes]. It was a true test,” she says. “We recipe tested that one quite a bit, but it really gives a nice dense creamy chocolate cake. It’s insane.”

Thiessen says, Here We Go Again, reminds her of being in the kitchen as a young girl “with all the women in my family.” Her love of cooking started there because “they looked like they were just having so much fun.”

The book’s styling and photography gives a retro vibe using colors, fonts, dishes and cooking gadgets that are all inspired by the 1970’s and 80’s.

“It’s very nostalgic. I used a lot of vintage stuff,” she says. “I wanted people to go, ‘Oh my gosh. My mom had that bowl. My grandma had that blender.’”

For Thiessen, the cookbook is about getting back to basics and thinking outside the box.

“There’s a little bit for everyone,” she says. “It’s about taking what you have and reinventing it. The options are endless.”

[Here We Go Again] is about approaching leftovers diferently and showing that you don’t have to eat the same thing as a traditional leftover. It’s really the pieces from your leftovers that you can actually make into something completely diferent.

Recipe by Tifani Thiessen

Cilantro Rice

• 1 1⁄4 cups long-grain white rice

• 1 cup fresh cilantro stems and leaves, plus 1⁄4 cup roughly chopped cilantro leaves for serving

• 1 small red onion, roughly chopped (about 1 cup)

• 1⁄2 cup Mexican beer or other lager- style beer

• 3 garlic cloves, smashed

• 1 1⁄2 teaspoons kosher salt

• 2 tablespoons vegetable oil

• 1 1⁄4 cups low-sodium chicken stock 1⁄2 lime

Chipotle Pinto Beans

• 2 tablespoons vegetable oil

• 1 vine-ripened tomato, diced (about 3⁄4 cup)

• 4 garlic cloves, minced

• 2 tablespoons fnely chopped chipotle in adobo

• 2 teaspoons ground Mexican or Italian oregano leaves

• 2 teaspoons ground cumin 2 teaspoons kosher salt

• 2 (15-ounce) cans pinto beans, drained, with 1⁄2 cup liquid reserved

To Assemble

• 4 (10-inch) four tortillas 2 1⁄2 cups pulled pork

• 1 cup shredded cheese (I like pepper Jack here)

• Vegetable oil

• Crema, hot sauce, sour cream, guacamole, or salsa, for serving

• Make the cilantro rice: In a medium bowl, add the rice and cover with cold water. Drain. Repeat twice more, or until the drained water runs almost clear. On the fnal drain, make sure to remove as much excess water as possible. Set aside.

• In a blender, combine the cilantro stems and leaves, onion, beer, garlic, and salt. Blend until the cilantro and garlic are pureed and the mixture is bright green. Set aside.

• Heat the oil in a 2-quart saucepan with a tight-ftting lid or a Dutch oven over medium heat. Add the rice and cook, stirring often, to coat the rice in oil and evaporate any remaining water, about 2 minutes. If the rice begins to stick to the bottom of the pan,scrape the bottom with your spoon to release the rice. Add the pureed cilantro mixture and cook until the beer reduces almost completely and the raw onion favor is cooked out, about another 2 minutes. Scrape the bottom of the pan again to release any rice. Add the stock, bring to a boil, reduce to a simmer, and cover. Cook over low heat until the rice is tender, about 20 minutes. Remove the pot from the heat. Let the rice sit, covered, until all the liquid has been absorbed and the rice is tender and fuffy, about 6 minutes. Remove the lid and squeeze the lime over the rice, followed by a sprinkling of the chopped cilantro. Gently fuff the rice with a fork to combine. Set aside and cover to keep warm.

• Make the beans: Heat the oil in a medium saucepan over medium-low heat. Add the tomato, garlic, chipotle in adobo, oregano, cumin, and salt. Cook, stirring constantly, until the tomatoes melt and become a sauce and the garlic and spices are toasted, about 6 minutes. Add the beans and their reserved liquid and cook, stirring often, until the beans are heated through and the favors have melded, about 5 minutes. Cover and set aside.

• Assemble the burritos: Lay a tortilla on a clean work surface. Add a quarter of the rice (about 3⁄4 cup) in a strip down the center, leaving about a 1-inch border on the two edges. Top the rice evenly with a quarter each of the beans, pulled pork, and cheese. Fold one of the longer sides of the tortilla up and over the flling, pulling it tight against the flling. Fold the two shorter sides of the burrito in toward the center and continue rolling the burrito to seal. Lay the burrito seam side down and repeat with the remaining 3 burritos.

• Heat a large cast-iron pan or sauté pan over medium-low heat and add enough vegetable oil to just lightly coat the pan. Add a burrito seam side down and cook, rotating every minute or so, until golden brown on all sides and the edge is sealed, 4 to 5 minutes. Repeat with the remaining burritos. Serve with sour cream, guacamole, and/or salsa, if desired.

Parmigiano Reggiano

The King of Italian Cheeses

There are about 487 types of cheese in Italy and they can be classifed in different ways: according to the milk used, the fat content, the consistency of the paste, the type of rind they are made of and the maturing process. Every region of Italy has at least one cheese that represents it well. In many cases these are products that also boast a designation of origin recognized at European level (PDO and PGI), in others we are dealing with the so-called PAT, i.e. Traditional Agri-Food Products. When it comes to iconic Italian cheeses, few can rival the revered Parmigiano Reggiano. It has a history that spans centuries and a favor profle that has captivated palates worldwide, Parmigiano Reggiano holds a special place in the culinary world as the undisputed King of Cheeses.

Parmigiano Reggiano is a hard, granular cheese originating from the provinces of Parma, Reggio Emilia, Modena, and parts of Bologna in Italy. Its history can be traced back to the Middle Ages, where it was crafted by local artisans who understood the art of cheese-making like no other. What sets Parmigiano Reggiano apart is its strict adherence to tradition and the principle of terroir.

The cheese is produced in a manner that remains largely unchanged since its inception. The cows that provide the milk are only from the breed called Frisona and are fed a diet primarily consisting of local forage and hay, which imparts a unique favor to the fnal product.

Creating Parmigiano Reggiano is a labor-intensive process that demands expertise and dedication. The process begins with the collection of high-quality milk from the morning milking that is added to the skimmed milk from the evening milking. Once everything has been poured into the copper boilers of the dairy, the rennet is added, no additives or preservatives are allowed.

It takes 550 liters (145,30 gallons) of milk to produce a single wheel of Parmigiano.

At this point, we move on to cooking: the curd fragments are heated up to a temperature of 55°Celsius (131 Fahrenheit); the granules thicken on the bottom of the boiler and starts to give life to the cheese.

The cheese mass is divided into two parts, each part is placed in the “fasciere”, special circular wooden moulds, and for 2 or 3 days the cheese is immersed in a brine bath to develop its characteristic favor.

Each form receives its casein plaque, with a unique progressive number imprinted on it. In addition to this instinctive sign, with a branding band, the month and year of production, the serial number of the dairy and the dotted wording “Parmigiano Reggiano” are engraved on each wheel. The cheese wheels are aged for a minimum of 12 months, but many are aged for longer periods. The Gold Stamp marks Parmigiano aged over 30 months, otherwise known as Stravecchio. During this time, the cheese undergoes a remarkable transformation. Its texture becomes crumbly and crystalline, and its favor intensifes, resulting in a cheese that is rich, nutty, and deeply savory.

In the context of lactose intolerance, Parmigiano Reggiano can also be consumed by people who suffer from it since during the cheese-making process the lactose, in the frst 4 hours following the processing of the milk, is fermented by the microfora of lactic bacteria. Thanks to this lactic fermentation, lactobacilli (Lactobacillus) develop, also known as health-friendly bacteria, which in about 6-8 hours transform lactose into lactic acid, considerably more digestible and easily assimilated than the milk from which the product is made.

Attilio Borra

On the basis of specifc scientifc research on the progress of glycolysis (metabolic process by which, in conditions of absence of oxygen, a molecule of glucose is split into two molecules with higher energy) it is highlighted that 48 hours after the processing of the wheel, traces of lactose equal to 0.004g/100g remain detectable, an amount much lower than the threshold value of 0.1g/100g indicated by the Ministry of Health which claims the natural absence of lactose in Parmigiano Reggiano PDO.

Parmigiano Reggiano is a distinctive and revered cheese that possesses several key features that contribute to its reputation as one of the fnest cheeses in the world. These features set it apart and make it a beloved ingredient among chefs and food enthusiasts.

One of the defning characteristics of Parmigiano Reggiano is its granular texture. As it ages, the cheese develops small, crunchy crystals that provide a unique mouthfeel and a delightful burst of favor which is known for its nutty, savory, and slightly fruity taste, with undertones of sweetness. The favor intensifes as the cheese ages, making older varieties even more robust and favorful. As mentioned above, the cheese is aged for an extended period, typically ranging from 12 to 40 months but it can even be aged for longer time. The longer it ages, the more intense and concentrated its favors become.

Parmigiano Reggiano is remarkably versatile in the kitchen. It can be grated, shaved, or crumbled over a wide range of dishes, enhancing their favors. It’s a staple ingredient in pasta dishes, risottos, soups, salads, and even desserts.

Nutritional Value: Parmigiano Reggiano is not only a culinary delight but also a nutritious addition to the diet. It’s a source of high-quality protein, calcium, and essential vitamins and minerals, making it a healthful option for those seeking to enrich their meals with nutritional benefts.

Here are the appro imate nutritional alues for a -ounce 2gram ser ing of Parmigiano- Reggiano:

Calories: 110 calories - Protein: 10 grams - Fat: 7 gramsSaturated Fat: 5 grams - Cholesterol: 20 milligrams - Calcium: 330 milligram - (about 33% of the Daily Value)-Phosphorus: 200 milligrams (about 20% of the Daily Value)-Sodium: 330 milligrams (about 14% of the Daily Value)-Vitamin A: 150 IU (about 3% of the Daily Value)-Vitamin D: 0.5 IU (about 0% of the Daily Value) it contains no Sugar or Cholesterol.

Please note that these values are approximate and can vary slightly depending on factors such as the age of the cheese and the specifc production methods used by the producer. Also, due to its relatively high sodium content, it should be consumed in moderation, especially if you’re on a low- sodium diet.

a igiano Reggiano i a a granular cheese originating o e o in e o a a Reggio i ia o ena an parts of Bologna in Italy. Its i o an e a e a o

i e ge e e i a

HOW CAN YOU RECOGNI E THE TRUE PARMIGIANO REGGIANO FROM THE IMITATIONS?

Here are some key points of comparison between the real deal and “Italian Sounding Parmesan”:

. Geographic Origin: Real Parmigiano-Reggiano is produced exclusively in specifc regions of Italy: Parma, Reggio Emilia, Modena, Bologna, the fake Parmesan cheese might not have any geographic restrictions or can be produced outside of Italy, often without adhering to the same quality standards.

2. Name and Labeling: Look for the ofcial name “ParmigianoReggiano” on the label, which is protected by law. Avoid products with generic labels like “Parmesan” or “Italian hard cheese.” Fake Parmesan cheese might use generic names or imitate the look of the Parmigiano-Reggiano label without adhering to the genuine production process.

3. Cheese Wheel Stamp: Authentic Parmigiano-Reggiano wheels are stamped with specifc markings that include the cheese’s name, the production date, and the identifcation number of the dairy. Fake Parmesan cheese will not have these ofcial markings.

4. Te ture and Consistency: Real Parmigiano-Reggiano has a distinct granular texture with natural calcium lactate crystals. It is hard and crumbles when cut. Fake Parmesan cheese may have a rubbery or overly soft texture and lacks the characteristic granular quality.

5. Fla or: Authentic Parmigiano-Reggiano has a rich, nutty, and complex favor with savory and slightly sweet notes. It may have hints of fruitiness. Fake Parmesan cheese often lacks the depth and complexity of favor and can taste bland or artifcial.

. Aroma: Genuine Parmigiano-Reggiano has a strong, pleasant aroma that is indicative of its aging process. Fake Parmesan cheese may have a weak or unappealing aroma.

. Price: Real Parmigiano-Reggiano is generally more expensive than imitation Parmesan due to its quality and production process. Fake Parmesan cheese is often cheaper, which can be a red fag.

. Ingredients: Parmigiano-Reggiano is made from raw cow’s milk, salt, and rennet. No additives or fllers are allowed. Fake Parmesan cheese may contain added fllers, anti-caking agents, or artifcial favors.

. Shelf Life: Authentic Parmigiano-Reggiano has a long shelf life due to its low moisture content. Fake Parmesan cheese might spoil more quickly because of higher moisture content and lower quality. Also avoid to buy Parmesan already grated and packaged in plastic bags or cans. This is a product made from a mix of different cheese scraps including the rind, and to which additives are added to increase their shelf life due to its high moisture content.

To ensure you’re getting real Parmigiano-Reggiano, it’s best to buy from reputable sources, look for the ofcial labeling and markings, and be cautious of products that are priced signifcantly lower than the average market price for authentic Parmigiano-Reggiano.

The Parmigiano Reggiano Consortium in collaboration with Kaasmerk Matec and P-Chip Corporation launched an innovative digital label to make Parmigiano Reggiano PDO even more traceable and safe. The new digital technology will offer an additional guarantee on the authenticity of the cheese in the interest of producers, the entire distribution chain and the fnal consumer. The traceability of Parmigiano Reggiano is already guaranteed by the casein plaque, introduced by the Consortium in 2002, which is assigned to each wheel at the time of birth. On the plate, made with milk proteins and therefore edible and safe, there is a unique and progressive alphanumeric code and a QR code: they constitute the identity card of the cheese which, at any time

and in any place, makes it possible to identify its origin.

Now, this system is taken to the next level thanks to the new digital labels developed by p-Chip for the food industry and the Consortium: an innovative and safe digital micro-transponder that takes food safety a signifcant step forward compared to the present.

Kaasmerk Matec and P-Chip Corporation have collaborated to complete this innovation program obtaining a P-Chip device integrated into the Casein plaque. The innovation consists in the combination of the casein plaque with a micro-transponder, a new scannable tag smaller than a grain of salt, highly resistant and offers a new generation traceability technology to the Parmigiano Reggiano Consortium.

Parmigiano Reggiano’s culinary versatility is one of its most celebrated attributes. It can be enjoyed in various ways, making it an indispensable ingredient in both Italian and international cuisines. It can also be savored on its own, accompanied by a glass of wine, a drizzle of honey, or few drops of balsamic vinegar.

Parmigiano Reggiano is not just a cheese; it’s a cultural and culinary treasure. It represents generations of Italian craftsmanship, a connection to the land, and a commitment to preserving tradition. Its esteemed reputation has transcended borders, earning it a place on tables worldwide and in the hearts of food enthusiasts who appreciate its exceptional taste and heritage.

• 12 ounces of fresh Tortellini

• 1/2 cup unsalted butter

• 2 and 1/2 cups of freshly grated Parmigiano-Reggiano

• Instructions:

• Cook the tortellini in salted water for few minutes. It must not be completely cooked.

• In the meantime, in a very large frying pan add half the butter and let it melt at a low heat, and once melted add 3 tablespoons of boiling cooking water.

• Pour the partially cooked tortellini to the pan keeping the heat moderate. Add the rest of the butter cut into chunks, and according to the texture, another 2 or 3 tablespoons of the cooking water. The starch from the pasta and the butter should make a white cream which completely envelops the fettuccine. When these are cooked al dente and you have a creamy sauce, turn off the heat, add all the Parmesan cheese and stir well, if needed add 1 or 2 tablespoons of boiling cooking water, to make it even creamer. Optionally, you can sprinkle extra grated Parmigiano- Reggiano cheese on top before serving.

• Enjoy your homemade Tortellini Alfredo as a decadent and comforting pasta dish.

I hoped you liked this article, if you have more inquiries on this subject please write me on attilio.borra@fbmagazine.co , as always until next time: I see you in the kitchen. Ciao

To ensure you’re getting real a igiano Reggiano i best to buy from reputable o e oo o e o ia a e ing an a ing an e a io o o a a e i e igni an o e an e a e age a e i e o a en i a igiano Reggiano R

o en i o ne in the Parmigiano Reggiano o e e i a a i iona recipe that became an icon of the e i an i ine a e i i a e ona o o e ini e o

LEADERS OF THE BLUE REVOLUTION

ROCK’N Vodka is currently open to new investors. The investment opportunity is available on https://www.startengine.com/o ering/rockn-vodka

ROCK’N Vodka has partnered with Zing Zang Blazing. The two brands launched a collaborative package that included products from both brands, even some bottles signed by Rock n’ Roll Hall of Famer Rick Nielsen of Cheap Trick.

ROCK’N Vodka and Zing Zang paired together makes the ultimate Bloody Mary! Experience the best combination of a smooth, sublty sweet vodka with the extra spicy, savory avors mix.

Purchase the ROCK’N Vodka | Zing Zang Blazing Bloody Mary bundle on CraftShack at https://craftshack.com/products/rockn-vodka-rick-nielsen-signed-bottle-only-gift-box-set.

Bundle includes 1x Rick Nielsen signed bottle of ROCK’N Vodka, 3x regular bottles of ROCK’N, 1x bottle of Zing Zang, 1x bottle of Zing Zang Blazing, and 4x ROCK’N Vodka Guitar Picks.

The artwork for the collaboration (left and below image) was painted by Shannon MacDonald, the World’s Greatest Beatles Artist as dubbed by the Lord Mayor of Liverpool in 1997.

COVER IMAGE MOWI

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 SALES

LENORE O’MEARA Lenore.Omeara@fbmagazine.co

DIRECTOR OF PROGRAMMATIC SALES BARB ROGERS Programmatic@fbmagazine.com

ACCOUNT MANAGERS

SUSAN GOLD Susan.Gold@fbmagazine.com

HALEY BLAKE Haley.Blake@fbmagazine.co

AUSTIN VALDEZ Austin.Valdez@fbmagazine.co

CONTRIBUTING EDITORS

MICHAEL POLITZ

DEBBIE HALL

STEPHANIE BLITZ

LOUIS LOMBARDI

CONTRIBUTING WRITERS

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

Mowi’s Blue Revolution

Pioneering Sustainable Seafood Production

In a world grappling with the challenges of unsustainable food production, Mowi, a leading farm-raised Atlantic salmon producer, is boldly challenging the status quo within the seafood industry. Through their visionary approach dubbed “Leading the Blue Revolution,” Mowi is not only redefning the way we perceive seafood, but also championing the cause of sustainability, health, and innovation in food production.

Cultivating a Vision of Sustainability

Mowi’s corporate ethos is frmly grounded in the belief that by harnessing the potential of ocean farming, they can pave the way for the sustainable production of nutritious and affordable food on a global scale. Recognizing the urgency of global issues such as climate change and plastic pollution, Catarina Martins, Mowi’s Chief Sustainability Offcer, emphasizes, “The Blue Revolution Plan will help us focus on being a solution to these challenges by operating an eco-effcient value chain and nurturing our salmon in harmony with nature.” The company views the increased consumption of seafood as an integral component of the strategy to combat climate change.

Mowi’s unwavering commitment to sustainability has not gone unnoticed. In the prestigious Coller FAIRR Protein Producer Index for 2022, Mowi secured its position as

the most sustainable animal protein producer in the world for the third consecutive time. Furthermore, the 2022 Seafood Stewardship Index, conducted by the World Benchmarking Alliance, ranked Mowi as the second-most sustainable seafood company globally, evaluating its dedication, transparency, and performance in alignment with the United Nations’ Sustainable Development Goals.

A Sustainable Seafood Solution

Mowi’s Blue Revolution Plan encompasses a multi-faceted approach, integrating a delectable and nutritious product, fnancial responsibility, transparency, and environmental stewardship. A notable stride towards this vision is the company’s emphasis on enhancing fsh feed quality. With 100% traceable feed raw materials, Mowi has achieved unprecedented

control and accountability throughout their supply chain, effectively reducing their carbon footprint. This meticulous approach not only yields tastier and healthier Atlantic salmon but also holds the potential to shift consumer preferences towards seafood, potentially reducing the consumption of land-based meats and mitigating diet-related health issues.

Harnessing Freshwater for Sustainability

Mowi’s commitment to sustainable practices extends to their controlled freshwater environments, where they cultivate their salmon. By prioritizing high hygienic standards within their processing plants and investing in technology and innovation, Mowi aims to reduce their water usage by 10% within three years. The use of blue foods, such as their Atlantic salmon, is highlighted for its lower freshwater and land requirements compared to terrestrial meats, underlining their commitment to responsible resource management.

Pioneering a Cleaner Future

Setting ambitious targets for a greener future, Mowi pledges to utilize 100% reusable, recyclable, and compostable plastic packaging by 2025. The company also plans to promote the reuse and recycling of farming plastic equipment and achieve zero-waste production at their processing facilities. Despite the ambitious nature of their sustainability goals, Catarina Martins remains optimistic about Mowi’s prospects. “In committing to Leading the Blue Revolution, we have set the bar high. Our sustainability targets will be realized through innovation, collaborations, and a shared vision.”

“In committing to Leading the Blue Revolution, we have set the bar high. Our sustainability targets will be realized through innovation, collaborations, and a shared vision.”

Products from Mowi USA

The Mowi USA line-up of seafood includes MOWI Brand Atlantic Salmon portions and flets that are available plain, pre-seasoned for convenience, or with a savory butter puck. In addition, the brand recently introduced new single 6oz portions of Atlantic Salmon. For those looking for a readyto-eat experience, MOWI also offers cold and hot smoked Salmon.

Under the Ducktrap, Kendall Brook and Spruce Point brands, Mowi USA also offers a complete range of cold and hot smoked fn-fsh for US consumers. Smoking seafood since the 1970s, these American heritage brands are nationally recognized. Recently, Ducktrap expanded their horizons and introduced a unique product with their Ducktrap Lightly Smoked Atlantic Salmon portions. This innovation allows consumers to enjoy ready-to-cook fresh Atlantic Salmon, but with a lightly smoked taste and aroma. The fresh fsh is brined and lightly smoked with fruitwoods and hardwoods at the Ducktrap facility in Maine.

For those consumers looking for other ready-to-cook fnfsh variety, Marine Harvest by Mowi offers combination of farm-raised and wild-caught fsh. From Tilapia flets to Cod, Sockeye and Coho among others, Marine Harvest by Mowi offers varieties in species, flet sizes, and plain or seasoned ready-to-cook options.

For more information, explore the following resources:

“The Blue Revolution Plan will help us focus on being a solution to these challenges by operating an eco-efficient value chain and nurturing our salmon in harmony with nature.”

MOWI Salmon US

COLD SMOKED SALMON SALAD

INGREDIENTS

Salad

4 oz Ducktrap Spruce Point Traditional Cold Smoked Salmon

8 oz baby spinach

4.5 oz cherry tomatoes

6 oz feta cheese

8 oz baby arugula

1/2 cup walnuts

Vinaigrette

2 Tbsp honey

1 Tbsp Dijon mustard

1/2 Tbsp fne sea salt

1/2 Tbsp freshly crushed black pepper

1 large garlic clove minced

1/4 cup balsamic vinegar

3/4 cup extra virgin olive oil

DIRECTIONS:

1. For the vinaigrette, in a small mixing bowl whisk together the honey, balsamic, mustard, salt, pepper and garlic. Add oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsifed.

2. In a large bowl mix all the salad ingredients: Cold Smoked Salmon, baby spinach, Cherry tomatoes, feta cheese, baby arugula and walnuts.

3. Top it with the balsamic vinaigrette and enjoy!

MARINE HARVEST TILAPIA FIESTA TACOS

INGREDIENTS

Marine Harvest Tilapia Fillets

3-4 four tortillas

1 tsp ground cumin

1 tsp cayenne pepper

1 tsp salt

1 tsp black pepper

¼ cup chopped cilantro, longer stems removed

1 cup purple cabbage sliced

1 cup green cabbage sliced

1 tbsp olive oil

1 tbsp lime juice

1 medium avocado, cubed

¼ cup black beans, drained

¼ cup sweet corn, drained

1 roma tomato, diced

¼ diced scallions

Vinaigrette

¼ cup sour cream

3 tbsp mayonnaise

1 tbsp lime juice

½ tsp garlic powder

½ tsp sriracha sauce, or to taste

DIRECTIONS:

1. Mix salt, cayenne pepper, black pepper and cumin. Tilapia fllets on a fat surface and sprinkle with seasoning mix. Cut into pieces and set aside.

2. Combine and toss purple cabbage, green cabbage, and cilantro in a medium bowl. Drizzle slaw mixture with olive oil, lime juice and salt then stir. Store in a cold place until ready to use.

3. Combine fsh taco sauce ingredients in a small bowl and refrigerate.

4. Chop tomato, avocado, and scallions. Drain corn and black beans. Set aside in bowls or serving tableware. Make it easy to pick from when assembling tacos.

5. Add 1 tbsp of oil to a pan on medium-high heat. Place seasoned fsh in preheated pan and cook 4 to 5 minutes on each side until fsh is slightly charred and opaque.

6. Heat the tortillas in the same pan for about 30 seconds on each side, stack on a plate and cover to keep warm.

7. Assemble your tilapia tacos and drizzle with fsh taco sauce. Enjoy!

MOWI ATLANTIC SALMON PORTION WITH BEURRE BLANC SAUCE AND MUSHROOM MEDLEY

INGREDIENTS

1 MOWI 6oz Atlantic Salmon Portion

1 cup Chanterelle mushrooms (or your preferred mushrooms)

1 cup Portobello mushrooms

1 cup Enoki mushrooms

1 cup Asparagus

½ Mini onions

1 Garlic Clove

2 tablespoons of olive oil

1/4 cup dry white wine

1/4 cup white-wine vinegar

2 tablespoons fnely chopped shallot

1/3 cup heavy cream

14 teaspoon salt

1/8 teaspoon white pepper, or to taste

2 sticks (I cup) unsalted butter, cut into tablespoon-size pieces and chill

PREPARATION

1. Boil wine, vinegar, and shallot in a 2- to 3-quart heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons. Add cream, salt, and white pepper and boil 1 minute. Reduce heat to moderately low and add a few tablespoons butter, whisking constantly.

2. Add remaining butter a few pieces at a time, whisking constantly and adding new pieces before previous ones have completely liquefed (the sauce should maintain a creamy consistency), lifting pan from heat occasionally to cool mixture. Remove from heat, then season to taste with salt and pepper and pour sauce through a strainer, pressing on and then discarding shallot. Reserve.

3. In a pan on medium-high temperature, incorporate olive oil and mini onions and sauté until golden brown. Then, add mushrooms and season with salt and pepper. Sear mushrooms until golden-brown. Add asparagus and garlic until lightly brown. Remove from heat and reserve.

4. Season MOWI’s Atlantic Salmon portion with salt and pepper to taste. Place portion skin side down in a pan over medium heat with olive oil, cook for 3 minutes, turn and cook an additional 3 minutes.

5. Place the salmon portion on top of the sautéed mushrooms and serve with Beurre Blanc sauce on top. Enjoy!

MOWI ATLANTIC SALMON PORTION WITH

GARLIC HERB BUTTER EN PAPILLOTE WITH SQUASH & RICE

INGREDIENTS

!"#$%&'(&)'$*%+&(,")%-".'$")%#$'/%0&.($*%/1.2%23''1. 456%73-%2(&*8%.$*19%:.;%<4=>%73-+%*""81:?% 4%73-%@3**/$)$9%'/$)(;%+($*1:% 4%73-%;1(("#%+A3&+/9%'/$)(;%+($*1:% 4%B2+-%C101'&2(1%2."'/9%("#D+":$3,%<*&)%21%.1-(&*1%#$'/%:.;%#/$'1%#$)1% ".%*/&,-&0)1?

6%73-+%($''(1%01,%(1''3*1% 6%E,&((%".&)01+9%-11(1:%&):%+($*1:%$)'"%#/11(+% 456%73-%F1))1(9%'/$)(;%+($*1:% 6%B+-%1G'.&%C$.0$)%"($C1%"$(% H%I1,")%+($*1+%

J"+/1.%+&('% K1--1.

PREPARATION

!" 7""8%.$*1%&**".:$)0%'"%-&*8&01%:$.1*'$")+= $"

%" 73'%6%-$1*1+%"F%-&.*/,1)'%-&-1.%$)'"%+A3&.1+%(&.01%1)"30/%'"%*"C1.

'"-=%E1&+")%#$'/%&%-$)*/%".%'#"%"F%+&('%&):%-1--1.=%B"-%#$'/%(1,")%+($*1+ &):%4%B2+-%C101'&2(1%2."'/=

&"

'/1%1:01+%'"%F".,%&%-"*81'%<:"32(1%F"(:$)0%1&*/%"F%'/1%F"3.%+$:1+%+/"3(: 21%1)"30/%'"%+1&(%1&*/%-&*81'?=

'"#K3'%'/1%-&-$(("'1%")%&%2&8$)0%+/11'%&):%2&81%$)%'/1%-.1/1&'1:%"C1)%F". 4L%'"%4>%,$)3'1+=

("#!1&)#/$(19%,&81%&%+$:1%+&(&:%"F%($''(1%01,%(1''3*19%".&)019%&):%F1))1(=