Food and Beverage Magazine - April Issue 2025 Celebrity Cover

Food and Beverage Industry Trends and Technology Report

COVER IMAGE

Demi Lovato Caliwater Brand Partner

PUBLISHER

MICHAEL POLITZ Michael@fbmagazine.com

DIRECTOR & EDITOR-IN-CHIEF

LAUREN KANE Lauren.Kane@fbmagazine.com

SOCIAL MEDIA CONTENT MANAGER

SHELBY POLITZ Shelby.Politz@fbmagazine.co

DIRECTOR OF PROGRAMMATIC SALES

BARB ROGERS Programmatic@fbmagazine.com

ACCOUNT MANAGERS

AMY ROMERO Amy.Romero@fbmagazine.co SUSAN GOLD Susan.Gold@fbmagazine.com

CONTRIBUTING EDITORS

MICHAEL POLITZ

STEPHANIE BLITZ

TRADESHOW EDITOR MICHELE TELL Michele@proofawards.com

CONTRIBUTING WRITERS

LAUREN MCINDOO

AMY ROMERO

SUSAN GOLD

SHELBY POLITZ

ETHAN BALSAMO

RYAN SLATTERY

We honor and remember the support of Chef Kerry Simon, Gary Cantor, Robin Leach, Chef Paul Prudhomme, & Gary Coles

Innovative Functional Beverage Leader, Caliwater, Announces Grammy

Nominated Global Music Artist

DEMI LOVATO As Brand Partner,

Marking A Continued Personal Commitment To Health And Wellness

Caliwater, the all-natural cactus water super hydration beverage founded by actress Vanessa Hudgens and health mogul Oliver Trevena, recently announced that Grammy nominated global superstar Demi Lovato joined the brand. With a continued and amped up dedication to health and wellness, Demi excitedly joins Caliwater as a Brand Partner, Investor and Ambassador, with a goal to inspire people everywhere to make mindful choices with the beverages they consume.

75% OF AMERICAN ADULTS ARE CHRONICALLY DEHYDRATED AND MORE THAN 50% OF ALL US KIDS.

“I have been a fan of Caliwater® for a while now and I am excited to offcially partner with the brand. Caliwater is a delicious way to feel good, stay hydrated, and make sure I am getting the electrolytes, antioxidants, and essential nutrients that my body needs to stay healthy.”

Demi Lovato

Caliwater, which we have covered since it first came on the beverage scene in 2021, is a cactus water functional beverage sourced directly from the prickly pear cactus in the Sonoran Desert and is packed with five naturally occurring electrolytes, antioxidants, and essential nutrients to support hydration, and other health benefits. Caliwater is only half the calories and sugar compared to coconut water. The global electrolyte market is projected to reach almost 50 billion by 2028, with plant based hydration beverages accounting for nearly 15 billion of that market. According to recent surveys, “75% of American adults are chronically dehydrated and more than 50% of all US kids.” Solving this crisis has led to an increased interest in hydration beverages, and made room for the rapid expansion of Caliwater, which recently launched its product line in Sprouts, Albertsons and GNC Stores, a large increase to their national retail footprint.

In partnership with Caliwater Demi Lovato is bringing her passion for wellness to a broader audience, promoting healthy choices and self-care through hydration. “I have been a fan of Caliwater® for a while now and I am excited to officially partner with the brand. Caliwater is a delicious way to feel good, stay hydrated, and make sure I am getting the electrolytes, antioxidants, and essential nutrients that my body needs to stay healthy.”

Adds co-founder Oliver Trevena, “We’re thrilled to have Demi Lovato join the Caliwater® family.“Her authentic commitment to health and wellness mirrors what we stand for at Caliwater. Together, we hope to offer consumers better choices in the beverage space, whether that’s choosing a refreshing Caliwater® or finding joy in a healthy lifestyle.”

Food

& Beverage sat down for an interview with DEMI

LOVATO for a look inside her new partnership with Caliwater:

WHY DID YOU WANT TO JOIN CALIWATER AS A BRAND PARTNER, AND OFFICIAL AMBASSADOR?

Demi: I believe in the brand and the products that they are offering. As my wellness journey continues to evolve, I know that hydration is such an important factor and the electrolytes, antioxidants and nutrients found in the prickly pear cactus that Caliwater made are so unique in the beverage space that I wanted to not just be an ambassador, but also a more involved brand partner.

HOW DID YOU END UP OFFICIALLY JOINING THE BRAND? HAVE YOU KNOWN VANESSA AND OLIVER FOR A LONG TIME?

Demi: I’ve been friends with Oliver and Vanessa for a while and I admire their dedication to wellness. I knew I loved the taste, and knowing the people behind the brand made it even more exciting to join.

Demi Lovato with brand co-founder Oliver Trevena

WHAT ABOUT CALIWATER MAKES YOU LOVE TO DRINK IT, WHICH IS YOUR FAVORITE FLAVOR?

Demi: I love drinking Caliwater because it not only tastes delicious, but it’s good for hydration, which is something I’ve been making an effort to improve in my life as I realize how important it is to overall health. My favorite flavor is definitely the peach mango.

IS CALIWATER A PART OF YOUR DAILY ROUTINE, HOW DO YOU TYPICALLY ENJOY THE DRINK?

Demi: I love to drink Caliwater after a workout to replenish electrolytes and I always have one with dinner.

WHAT DO YOU HOPE TO BRING TO THE B RAND BY PARTNERING?

Demi: I hope that I can bring my authenticity to the brand as someone who genuinely loves the product. People that follow me know that I’ve been on a wellness journey and hydration has become a big part of it, so partnering with this brand is the perfect fit.

DO YOU PLAN TO CONTINUE ON A PATH OF ENTREPRENEURSHIP AND INVESTING, MORE IN THE F&B SPACE AND CONSUMER GOODS? DO YOU ENJOY THIS WORLD?

Demi: To be involved with a brand, it would have to be a product I use and enjoy because authenticity is key when you are working with a brand. So far, the entrepreneurship experience has been really exciting, and I’m always curious to try out new avenues.

WHAT ARE YOU MOST EXCITED ABOUT WITH CALIWATER?

Demi: My dream is to create my own flavor one day, I have some great ideas!

I hope that I can bring my authenticity to the brand as someone who genuinely loves the product. People that follow me know that I’ve been on a wellness journey and hydration has become a big part of it, so partnering with this brand is the perfect ft.

Demi Lovato

SOME MORE BACKGROUND ON CALIWATER.

Caliwater® is an all-natural functional cactus water beverage founded by actress Vanessa Hudgens and health mogul, Oliver Trevena. Sourced from the prickly pear cactus in the Sonoran Desert, Caliwater® is rich in antioxidants, five naturally occurring electrolytes, vitamins and minerals. Caliwater® transcends the boundaries of mere hydration and through its prickly pear core ingredient, provides numerous benefits for health and well-being such as immunity support, digestion, and skin health. With a commitment to wellness and sustainability, Caliwater promotes a healthy lifestyle that is good for you– and the planet. Caliwater is also officially partnered with American Forests, By aligning Caliwaterʼs commitment to healthy living and sustainability with American Forestsʼ nearly 150year legacy of leadership in forest restoration and conservation, this partnership seeks to inspire action and support for reforestation efforts across cities and landscapes.

Demi Lovato is a GRAMMY-nominated and award-winning musician, actor and New York Times best-selling author. She was first known for her on-screen talents, and soon after became a global musical phenomenon for her remarkable vocal ability. With over 50 billion streams earned worldwide, Demi has released eight original studio albums, all of which debuted in the Top 10 of the Billboard 200 and four which boast over one billion streams on Spotify. Most recently, Demi made her directorial debut with her acclaimed new Hulu documentary Child Star. As an actor, Demi can next be seen in Stephanie Laingʼs Towalongside Octavia Spencer, Ariana DeBose, Rose Byrne and Dominic Sessa. With an audience of over 290 million on social media, Demi has established herself as a global sensation.

Learn more about the brand at www.drinkcaliwater.com and follow @caliwater on social platforms.

A PASSION FOR WINE AND HOSPITALITY:

JOSH DUNSON’S JOURNEY TO HEAD SOMMELIER AT OCEAN PRIME LAS VEGAS

Josh Dunson’s journey to becoming the Head Sommelier at Ocean Prime Las Vegas is a story defined by a passion for both great wine and exceptional hospitality. Since joining the Ocean Prime team at the restaurant’s opening in June 2023, Josh has quickly established himself by overseeing an expansive wine program and an innovative beverage collection. His deep commitment to enhancing guest experiences with thoughtfully curated wine selections is matched only by his desire to share the joy of fine wine with those around him.

“I’ve always believed that wine is more than just a drink— it’s a conversation starter, an experience,” Josh says, reflecting on his approach to wine service. “At Ocean Prime, we’re creating moments that elevate a meal from good to unforgettable, and the wine is such an essential part of that.”

Before taking the reins as Head Sommelier at Ocean Prime Las Vegas, Josh’s extensive experience shaped his journey in the world of wine. With a background in hospitality management from the prestigious Culinary Institute of America, Josh developed a deep interest in wine during his time studying in Napa Valley. It was there that his fascination with the science of winemaking and the art of food pairings blossomed. “The more I learned, the more I realized the complexity and beauty of wine,” Josh reflects. “It’s a world where history, culture, and nature all come together in a bottle.”

His education was complemented by a wealth of professional experience. Before his current role, Josh worked as Beverage Operations Manager for Cameron Mitchell Restaurants (CMR), where he played a pivotal role in enhancing Ocean Prime’s wine lists across the country. He worked closely with Andrea Cornwell, CMR’s Director

“THE MORE I LEARNED, THE MORE I REALIZED THE COMPLEXITY AND BEAUTY OF WINE,” JOSH REFLECTS. “IT’S A WORLD WHERE HISTORY, CULTURE, AND NATURE ALL COME TOGETHER IN A BOTTLE.”

of Beverage Operations, building strong relationships with wineries, distributors, and local associates, and helping to craft unforgettable wine events for guests.

In his current role at Ocean Prime Las Vegas, Josh manages a diverse and expansive wine program, with selections that complement the restaurant’s refined yet approachable cuisine. He is a strong believer in the power of food and wine pairings, often sharing his favorite combinations with guests.

I often find myself eating a variety of Asian flavors, most notably Japanese as of late. Dry Rieslings from Alsace have been my go-to match the pure, umami focused flavors. These wines are refreshing, often complex with citrus, stone fruit and an ostensible “earthy” character. These flavors both enhance and compliment umami essence and the refined seafood character of many Japanese staples.

Josh’s dedication to continuing his education in the field of wine is evident in his impressive credentials. He is a Level 3 certified sommelier with the Wine & Spirits Education Trust (WSET), a Level 1 Court of Master Sommeliers candidate, and a Certified Specialist of Wine with the Society of Wine Educators. He is currently pursuing his WSET Level 4 Diploma, aiming to deepen his knowledge and expertise even further.

With his commitment to education and sharing his love of wine, Josh continues to influence the Las Vegas dining scene with his expertise and passion. “For me, the best part of being a sommelier is seeing the joy on someone’s face when they discover a wine they truly love,” he says. “It’s that moment of connection that makes all the hard work worthwhile.”

Josh’s love for wine is matched by his dedication to hospitality, a value that has been ingrained in him since his early days working as a bartender and server. His journey from a bartender in Columbus, Ohio, to the Head Sommelier of Ocean Prime Las Vegas is a testament to his relentless pursuit of excellence and his unwavering passion for bringing people together through great wine and exceptional service.

“Food was my first love, wine became my mistress,” Josh jokes, capturing the essence of his career in one playful line. For Josh Dunson, the journey is far from over—he’s just getting started.

Find Josh at Ocean Prime Las Vegas at 63 CityCenter, ocean-prime.com

Author and TV Personality Host of “Top Chef Canada.”

Tahini Baby: Bright, Everyday Recipes That Happen to be Vegetarian

For Eden Grinshpan, everyday cooking means saying yes to more shareable and delicious dishes, more veg, and more fun in the kitchen. Tahini Baby invites you into Eden’s world and offers her joyful, playful, and always forgiving approach to Middle Eastern and Mediterranean-inspired dishes. Packed with layers of tangy, tart, rich, and creamy ingredients, especially Grinshpan’s #1 fave (tahini!), these dishes lend themselves to endless mixing and matching. Whether you’re hosting a casual gathering, bringing people together for the holidays, or feeding a family, Eden’s approach to cooking is happy-making, versatile, and always guaranteed to wow.

Author Photo (c) Kayla Rocca.jpg

Vegetables like you’ve never seen them – Explore 100+ Middle Eastern- and Mediterranean-inspired recipes that make veg the star of the show, from crispy Eggplant Schnitzel (a personal fave!) to Lemon-Braised Leek Masabacha (my husband couldn’t get enough). So many bright, poppy flavors that will liven up your table and make you look (and feel) like a badass in the kitchen.

Simple, shareable fun – Irresistibly simple and made for sharing—whether it’s a casual weeknight dinner or a full-on dinner party, these recipes are easy to whip up. So bring your favorite people together and cook from some of my fave chapters – brekky & brunch, wow salads, hot new side piece, and she’s baked.

The magic of tahini (and other condiments, dips, and noshes!) – Tahini is a superstar in the kitchen and I can’t wait for you to fall in love with its creamy richness in dips, desserts, and so much more. You’ll find tons of saucy, flavorful goodness, like Safta’s Baba, Light-as-Air Hummus and Tzatziki with Crispy Shallots (anyone else obsessed with loading up on dips, salads, and breads?!)

Mix-and-match meals – You’ll find endless combinations of dishes, condiments, and sides to fill up on. We want a smorgasbord of deliciousness and every chapter works beautifully together.

Stress-free cooking – Forget complicated techniques— Tahini Baby is all about a playful, forgiving approach that’ll make your time in the kitchen fun and seamless. Let’s layer it up and enjoy the process, baby! 1 2 3 4 5

Out April 22, 2025

SHOWCASED NEW HEAVYWEIGHT AMR AT PROMAT 2025

KUKA Robotics unveiled the latest heavyweight addition to its line of autonomous mobile robots (AMRs), the KMP 3000P, at PROMAT 2025 from March 17 – 20 at Chicago’s McCormick Place to help manufacturers increase efficiency and productivity.

Visitors at KUKA’s booth #N7307 in Hall B of the North Building experienced a live cell demonstration to meet manufacturing workforce challenges for improved production. This cell showcased the capabilities of KUKA’s new KMP 3000P AMR that transported heavy rolls to a KR QUANTEC for handling and placement.

With the capacity to transport loads up to three tons in any direction, including diagonally, the KMP 3000P’s omnidirectional drive ensures maximum flexibility in the tightest of spaces in intralogistics. Four integrated 3D cameras and two laser scanners enable a 360° view, allowing the platform to recognize obstacles and drive around them effortlessly. This increases efficiency and safety in a variety of working environments while eliminating the need for in-floor guide systems. Equipped with an inductive charging system, the KMP 3000P charges wirelessly both centrally in a station and/or at various locations within the area through inductive charging pads attached to a facility’s floor.

With the capacity to transport loads up to three tons in any direction, including diagonally, the KMP 3000P’s omnidirectional drive ensures maximum flexibility in the tightest of spaces in intralogistics.

The transported material was handled by an AIRSKIN® equipped KR QUANTEC high payload robot that enables the robot to safely operate significantly faster than a cobot in a fenceless environment without compromising its reach, payload and reliability. The KR QUANTEC series consists of all-purpose, six-axis robots with the versatility to reliably handle a variety of production applications. The series’ streamlined design is also very adaptable to cost-effective cell planning.

As with all the company’s automation solutions, those shown at PROMAT 2025 are backed by KUKA’s expert service and support for training, complete system engineering and simulation, readily available spare parts, robot refurbishment and more. All of these features are easily accessible through the my.KUKA. com site, and KUKA maintains corporate offices and production operations, along with integration partner facilities, conveniently located throughout North America to provide responsive customer service and support.

KUKA is a global automation corporation with sales of around 3.3 billion euro and roughly 14,000 employees. The company is headquartered in Augsburg, Germany. As one of the world’s leading suppliers of intelligent automation solutions, KUKA offers customers everything they need from a single source: from robots and cells to fully automated systems and their networking in markets such as automotive, electronics, metal & plastic, consumer goods, e-commerce/retail and healthcare.

Avocado Tea Co.

At Avocado Tea Co., the mission is to harness the power of nature to create something truly unique. That’s why Avocado Leaf Tea has introduced—a smooth, antioxidantrich herbal tea made from the naturally nutrient-dense leaves of the avocado tree. More than just another tea, it represents a brand-new category in plant-based beverages. Why Avocado Tea Co. stands out: Naturally

Cafeine-Free & Packed with Polyphenols – A rich, fullbodied tea that delivers powerful antioxidants, Winner “Best Tasting Tea” - World Tea Expo – Selected First Place by industry experts, Sustainably Sourced – Avocado leaves that would otherwise go unused are upcycled, and Rich in Essential Minerals – Contains magnesium, potassium, and calcium. As consumers increasingly seek clean, functional beverages, Avocado Leaf Tea ofers a new way to enjoy the benefts of the avocado tree—one that is both delicious and sustainable.

¡Yo Quiero!

If you’ve tried prepared guacamole before and you’ve been disappointed...you’re not alone. But ¡Yo Quiero! is diferent - made with hand-scooped, neverfrozen avocados, tomatoes, onions, peppers, cilantro, and spices - you get the homemade taste with the convenience of store-bought! Product highlights include gluten-free, dairy-free, vegan, and non-GMO, using fresh, delicious ingredients and spices with no citric acid or artifcial preservatives, favors, or colors. Packed with heart-healthy, monounsaturated fats and available in 8 oz or 15 oz tubs, 4 oz cups, and 2 oz mini cups.

Bolthouse

Looking for bold favors and a big crunch? These Dill Pickle Carrot Shakers deliver both and are also healthy, fresh, and tasty on the go. Simply pull open the bag of pre-washed carrots, shake on the Dill Pickle favor packet, shake, and eat! Product highlights include gluten-free, dairy-free, and vegan. A good source of Vitamin A for pre-prepped healthy snacking for the week. Other favors include zesty ranch chili lime. “Pickle Flavor” searches have surged by 3,800% since the start of 2023. Available in compostable packaging.

brekki

brekki’s Orange Ginger Ready-to-Eat Oats are the perfect way to welcome spring with a burst of bright, citrusy favor. The refreshing zest of orange and the gentle warmth of ginger create a light yet energizing combination that’s ideal for sunny mornings and onthe-go snacking. Whether you’re enjoying a breezy breakfast outdoors or need a refreshing midday pickme-up, these oats bring a nourishing, favorful start to the season.

Cedar’s Foods

Cedar’s Reserve Hommus celebrates Mediterranean culinary traditions with rich, authentic favors and simple, natural ingredients like olive and avocado oils. Crafted to be savored, each variety is gluten-free, Non-GMO, and free from artifcial preservatives or favors. From the bold, briny notes of Olive Tapenade to the herby crunch of Mediterranean Pine Nut, every bite delivers a taste of the Mediterranean. The vibrant Herby Tomato and the fragrant Lebanese Za’atar & Tahini bring depth and warmth, while the sweet smokiness of Roasted Red Pepper and the fery complexity of Harissa ofer bold, unforgettable favors.

COMMANDO® 55

The COMMANDO® 55 Dry Ice Blaster is a powerful pneumatic & electric cleaning machine built to take on even the most challenging cleaning applications. Ideal for heavy duty cleaning and commercial cleaning service applications, the COMMANDO® 55 features a larger 55 lbs (25 kg) hopper, the BlitzFeed® freezeless dry ice delivery system and an increased air fow capacity for maximum blasting velocity. Proudly Made in the USA. Kills salmonella, e.coli, and listeria with no harsh chemicals. Take the next step to being a responsible manufacturer; with this waterless and carbon neutral process. An earth friendly sanitizing in your production. Proven repeatedly to being 60 to 70% faster than traditional methods.

Dave’s

This latest snack launch from Dave’s is available in a variety of plant-based favors including PB & Chocolate, Epic Everything, Toasted Garlic, and Bold Bufalo! Crafted with organic nuts, seeds, and grains, these bites are loaded with killer taste and whole grain nutrition with 3-4g of protein in every serving, making them an excellent snack or addition to salads, parfaits, and soups.

Dixie Grace’s

New this year, Black Female Founder Dixie Grace is launching boiled peanuts in an innovative grab-and-go packaging so consumers can eat this healthy, delicious snack anywhere. Boiled peanuts, an iconic, proteinrich snack popular in the South delivers layered favor with just four simple ingredients: peanuts, salt, water, and lemon. Each product ofers 7 grams of plantbased protein per serving with no cholesterol. The products are 100% vegan, non-GMO, gluten-free, and keto-friendly, providing a clean and nutritious snack option that is also a great source of magnesium, fber, and Vitamins B-12 and E. The unique favor profle, with its complex blend of savory, nutty, and subtly sweet notes, ofers a satisfying and craveable snacking experience.

EVERYDAZE

When adopting a healthier diet, sweet snacks are often the frst to go. However, EVERYDAZE Essential C’s Konjac Jelly ofers a guilt-free solution that satisfes cravings while providing the added benefts of collagen and vitamin c. With over 17 million sold, Essential C’s Konjac Jelly has become the #1 best-selling konjac jelly worldwide, favored by wellness enthusiasts who refuse to compromise on indulgence. Each pouch has just 10 calories, zero sugar, and a satisfying jelly texture, making it a vegan-friendly snack that supports a glowing complexion and balanced lifestyle. Choose from a variety of favors—including Peach, Mango, Green Grape, Watermelon, Lychee, Korean Pear, and Yogurt. Whether on the go or as a refreshing treat, Essential C’s Konjac Jelly proves that wellness and sweetness can go hand in hand.

DryWater

DryWater is taking the hydration industry by storm with a cleaner, smarter way to hydrate. Always made with clean, tested ingredients—six key electrolytes, fve essential vitamins, one amino acid, and real fruit (zero artifcial favors or added sugar)—DryWater delivers 25 micronutrients and fruits in precise, bioavailable doses. Its new favor, Raspberry Lemon, is the frst hydration powder on the market that utilizes the protein from Ketamfe fruit and has no added sugar or stevia. There’s nothing artifcial in these hydration powders -- DryWater contains no dyes and the color comes from real fruit. It is gluten free, vegan, nongmo, and made with organic ingredients. DryWater’s patented science (IsoCell™) is proven to hydrate cells fve times faster than water alone.

Foodture

Olga Tretiakova, a former model, channeled her passion for food and health into the Foodture vending business. Responding to customer demand for sustainable, healthy options, she developed a plantbased pasta with “meatballs” in her Los Angeles kitchen, collaborating with nutritionists and culinary experts. The response has been phenomenal! Forget sad vending machine snacks of yore. Foodture is changing the game, one delicious, plant-based meatball at a time.

Olga’s not just selling food, she’s selling a concept: that convenience doesn’t have to come at the expense of health or the environment. Each pasta dish is carefully crafted with locally sourced ingredients whenever possible, and packaged in sustainable materials.

Foodture isn’t just a vending machine company; it’s a movement, proving that healthy, sustainable food can be accessible to everyone, everywhere.

Fast Pickle

Fast Pickle, a fun new player in hydration, launched a funky solution to electrolyte replenishment in January. Small in size but ofering big benefts, Fast Pickle brings three-ounce shots of straight, unadulterated pickle juice to consumers in convenient, recyclable gherkin-sized bottles. Unlike some, Fast Pickle doesn’t fake the funk. Its brine is derived from the actual pickle-making process and contains zero sugar. This tangy, calorie-free treat helps replenish lost electrolytes. Sold singularly and in six-packs, 12-pack and 24-pack bundles, Fast Pickle is available on their website and via Amazon.

Fresh-Lock® Zipper

Fresh-Lock® Zipper Style 8041B ofers an innovative solution for sustainable fexible packaging. As the frst bio-based closure in the Fresh-Lock+ Renewables line, this fully recyclable, particle resistant zipper is made from renewable plant-based materials. Unlike traditional polyethylene (PE) derived from petrochemicals, this bio-based PE originates from plants like sugarcane. Designed to perform like conventional plastics, this closure maintains the same reliable functionality while helping reduce the packaging industry’s reliance on fossil fuels. With this bio-based closure, brands can confdently pursue their sustainability objectives without compromising packaging performance or product protection.

Four Sigmatic

Four Sigmatic’s Focus Organic Instant Multi-Serve Cofee Lattes are creamy coconut milk lattes infused with functional mushrooms for focus and energy. Made with organic Arabica cofee, coconut milk, and lion’s mane mushroom, these lattes are dairy-free, glutenfree, and contain only 1g of sugar. Each bag ofers 15 servings of a smooth, plant-based latte experience.

Gimme

With Gimme’s new Korean BBQ favor, the brand aims to pay homage to South Korea, the birthplace of the brand’s Founder, Annie Chun, and the country where they grow their organic seaweed. This favor brings a perfect balance of salty, sweet, and spicy favors—think of the bold kick of a spicy miso soup in a crisp, savory bite. It takes the traditional favors of Korean BBQgarlic, pepper, soy sauce, and miso – and marries them with gochujang for a kick of heat. As Korean-inspired favors have come to the forefront, gochujang has become a go-to sauce for chefs to add a hint of spice to their dishes. While traditional Korean BBQ is actually not heavy on the gochujang favor, Annie wanted to do things a little diferently and created this recipe intentionally to have a unique, spicy fair. The product is currently available at Whole Foods and Amazon.

With Gimme’s new Korean BBQ favor, the brand aims to pay homage to South Korea, the birthplace of the brand’s Founder, Annie Chun, and the country where they grow their organic seaweed. This favor brings a perfect balance of salty, sweet, and spicy favors—think of the bold kick of a spicy miso soup in a crisp, savory bite. It takes the traditional favors of Korean BBQgarlic, pepper, soy sauce, and miso – and marries them with gochujang for a kick of heat. As Korean-inspired favors have come to the forefront, gochujang has become a go-to sauce for chefs to add a hint of spice to their dishes. While traditional Korean BBQ is actually not heavy on the gochujang favor, Annie wanted to do things a little diferently and created this recipe intentionally to have a unique, spicy fair. The product is currently available at Whole Foods and Amazon.

Hodo

Featuring deliciousness, best-in-class nutrition, and premium, organic ingredients, Hodo Thai Red Curry Tofu packs organic protein, no pressing, little prep, quick cooking, and bold global favors. With Hodo Saucy Tofu Kits, preparing top chef-favorite tofu becomes accessible to anyone, in minutes. Hodo Korean BBQ Sauce Tofu ofers indulgence in Hodo’s “gamechanger” Organic Extra Firm Tofu and a smoky, sweet, savory sauce, with toasted sesame and a touch of ginger. Taste the diferentiation. Hodo tofu is nutrient-dense, with nutty, complex favors and smooth, creamy, hearty textures. Made from exclusively North-American-grown, organic soybeans sourced for specifc fat and protein content — not commodity crops — Hodo tofu is universally regarded by chefs and food journalists as the best tasting tofu in America. How did Hodo become a catalyst? Artisan methods & next-level sourcing; innovative formats & favors; transparency & collaboration with award-winning chefs and high-volume foodservice. Hodo is deeply rooted in traditional methods, yet cross-cultural and contemporary.

Jinka

With an eye on sustainability, Co-Founder Alberta Liao turns to her grandmother to help create Jinka’s products. Alberta Liao had recently walked away from her career in real estate. As she looked for what’s next, she put her hand up to help with her mother’s and grandmother’s nonproft summer camp. Recalling the tuna fsh sandwiches she ate as a kid, she brought her quandary to her grandmother Cheng Chan Ho, a 60-year vegetarian who used to own a successful noodle shop in her native Taiwan. The two went to work in Ho’s kitchen. When the resulting plant-based tuna sandwiches delighted not just the kids, but their parents, Liao knew that they were on to something. Today, Jinka, ofers plant-based tuna as well as Crab Poppers, Calamari, Popcorn Shrimp and Krab Cakes. Jinka’s Calamari won the Expo East 2023 NEXTY Award and the NRA FABI Award in 2024.

Kiki Milk

Kiki Milk is a certifed organic plant milk made with purely whole food ingredients—no oils, gums, natural or artifcial favors, synthetic vitamins, or preservatives. Chocolate Kiki Milk blends oats, coconut, sprouted pumpkin seeds, hemp seeds, and superfoods like Aquamin™, cacao, blueberries & spinach. With 5g of protein, an excellent source of calcium, & a good source of magnesium, it supports gut, brain & bone health. Plus, it’s triple toxin tested for glyphosate, heavy metals, and mold to ensure safety. Enjoy it straight up, in smoothies, shakes, or recipes. Available in shelf-stable 32 oz family-size cartons or 8 oz on-thego containers.

Just Egg

Just Egg is revolutionizing the egg aisle with its delicious, plant-based alternative that’s reshaping how consumers think about protein. Amidst the current avian fu outbreak and egg shortages, Just Egg is seeing recordbreaking adoption, growing fve times faster than chicken eggs. Notably, over 90% of new buyers aren’t vegan or vegetarian, highlighting a signifcant shift toward plantbased eating among mainstream consumers. With a high repeat purchase rate of 54%, this isn’t just a temporary solution—it’s a lasting change in behavior. Made from protein-packed mung beans, Just Egg delivers the taste, texture, and performance of traditional eggs while using 98% less water and producing 93% fewer carbon emissions. Whether scrambled, folded, or baked into recipes, Just Egg ofers a sustainable, nutritious, and cholesterol-free option for everyone. As demand for ethical, environmentally friendly food grows, Just Egg is leading the charge in the plant-based revolution.

MALK

MALK’s Organic Coconut Milk ofers a refreshing take on a classic plant-based favorite. Made with fltered water, organic coconut milk, organic evaporated coconut water, and Himalayan pink salt, it’s free from gums, oils, and fllers—just pure coconut goodness. The natural richness of coconut brings a velvety texture and subtle sweetness to your drinks, smoothies, and cooking. Clean, simple, and oh-so-coconutty—just the way it should be.

Mightylicious

The Future of Plant based Cookies is Here!

Mightylicious Gluten Free Cookies are artisanal, allergen friendly, non-GMO, and kosher, too. Available in seven varieties, their best-selling favor is oatmeal coconut – vegan, individually-wrapped for freshness. Available at major retail supermarkets and online.

Natural Delights

These Cacao Pecan Mini Medjools are the perfect plantbased sweet treat when the dessert craving hits! Made of just three ingredients: dates, cacao powder, and pecans, these little date bites taste just like brownies with no added sugar and heart-healthy fats from pecans. Product highlights include being gluten-free, dairy-free, and vegan with only 150 calories per serving, a good source of fber: 5g per serving, great for travel, on-the-go snacking, afternoon treat, or dessert. Flavors include coconut, sweet, and salty almond. Available in 6 oz pouches or 12 oz tubs

Nancy’s Probiotic Foods

Nancy’s Probiotic Foods features Oatmilk Non-Dairy Yogurt in plain and vanilla favors. This rich and creamy Oatmilk Yogurt ofers healthy plant protein as well as billions of live, non-dairy probiotics in every serving. The yogurt is available in a 24-ounce size. Nancy’s Probiotic Foods ofers organic and natural dairy and plant-based products that help support immune and digestive health. Springfeld Creamery, maker of Nancy’s Probiotic Foods, is family-owned and operated since 1960, celebrating more than 60 years of making healthy, probiotic food. Nancy’s has been praised for “its stellar taste and velvety texture” by Forbes; and chosen as one of the “best probiotic foods for your gut” by Men’s Journal. Find select products from Nancy’s Probiotic Foods in retailers nationwide, including Whole Foods Market, Natural Grocers, Sprouts, Kroger, and Safeway/Albertsons.

Poi Dog Sauces

Poi Dog Sauces, purveyors of vegan Hawai’i at-home condiments led by founder Chef Kiki Aranita, is the perfect pantry staple for vegan at-home chefs looking to expand their condiment collection. As seen in The New York Times, Good Morning America, Food Network, BuzzFeed, and more, Poi Dog Sauces showcase islandinspired favors including Chili Peppah Water, Guava Katsu Sauce, and Huli Sauce. Poi Dog Chili Peppah Water – Chili Peppah Water lends everything a spicy, gingery, and vinegary tang laced with Hawaiian Sea Salt. The current batch, dubbed ‘Noelani,’ sources its peppers from Boonville Barn Collective in California. Poi Dog Huli Sauce – Sweet pineapple, deeply savory miso, and Burlap & Barrel’s fragrant Chinese fve-spice — this sauce is versatile. Use it to baste tofu, vegetables, poke, and beyond. Poi Dog Guava Katsu Sauce – Tropical, umami-rich, fruity and gingery. A Japanese-style BBQ and dipping sauce made with guava, miso, ginger, tomato and dried mushroom.

Nuts.com

The organic assorted energy squares from Nuts.com would make an excellent addition to Food & Beverage Magazine. Perfect for a quick and healthy energy booster, it only takes one or two squares to keep happy snackers fuller for longer. Flavors include raw cacao goji, organic chia, organic carob super green, organic chocolate paradise, and organic lemon pop. High in Iron, these plant-based morsels make an excellent companion for a hike, jog, or bike ride. The organic energy squares from Nuts.com have an ingredient list you can pronounce: including kale, honey, carrots, apples, dandelion leaf, and many more - all organic! Nuts.com is a brand with over 95 years of history and has come a long way from their origin as a New Jersey snack stand. The brand believes that you should never have to compromise favor for nutrients, with their energy squares being a fan favorite among 4,000+ other products.

Quinn

Quinn “PB & J Berry” Pretzel Nuggets are Certifed Gluten-free, Non-GMO Project Verifed, vegan friendly, and made without corn, soy, wheat, or dairy. Available now at Amazon and nationally in Sprouts and Thrive Market. Other national retailers will follow soon. Neurotically sourced ingredients and a bold favor made with dried strawberry and raspberry for that powerhouse PB&J punch, with only REAL ingredients, zero “natural favors”. Classic PB+J sandwiches transformed into sweet, salty crave worthy bites. Creamy peanut butter and berry flling wrapped in a gluten free shell.

Protein Breakthrough

Craving chocolate but want to stay on track with your health goals? Protein Breakthrough is a game-changer—a plant-based protein blend 17 years in the making, delivering incredible taste, smooth texture, and optimal nutrition. Crafted with the perfect ratio of pea, hemp, and pumpkin seed protein, it supports lean muscle growth, curbs cravings, and keeps hunger at bay. Packed with fber, it promotes satiety and helps with weight management. Plus, its gut-friendly formula supports digestion and smooth, healthy bowel movements. Vegan, soy-free, gluten-free, low-carb, and low-glycemic, Protein Breakthrough is loaded with essential amino acids to fuel recovery, preserve muscle, and support fatburning. Enjoy a protein shake that satisfes your cravings while delivering real health benefts.

SunnyGem

SunnyGem Almond Oil is a premium plant-based cooking oil known for its exceptional quality and versatility. Made from 100% California almonds, this cold-pressed, virgin, and unrefned oil retains its natural nutrients, including vitamin E and heart-healthy fats. With a light, nutty favor, it enhances a variety of dishes, making it an ideal choice for sautéing, roasting, dressings, marinades, baking, and fnishing. As a vegan, kosher, and gluten-free option, SunnyGem Almond Oil serves as a nutritious alternative to traditional cooking oils, providing a clean-label choice for health-conscious consumers. Its high smoke point ensures stability at high temperatures, while its smooth texture appeals to both professional chefs and home cooks. Whether used to enhance favors or incorporate more plant-based ingredients into meals, this oil is a must-have kitchen staple. Available on Amazon, the SunnyGem website, Publix, and Hy-Vee, it ofers a convenient way to elevate plant-based cooking.

Soul Hum

Introducing the Soul Vibe Set, a perfectly balanced duo of elixirs designed to harmonize relaxation and inspiration. This bundle includes Unwind and Uplift, two terpene-infused blends crafted to enhance both your chill and your creativity. Unwind is your go-to for easing tension and fnding calm. Infused with soothing terpenes like Linalool and Myrcene, this hazy blend melts away stress, leaving you feeling relaxed, uplifted, and socially connected. With a mix of natural botanicals like Ashwagandha and Valerian Root, Unwind helps you breathe deeper, sleep soundly, and rediscover your inner peace. Uplift sparks joy and creativity with every sip. Powered by Pineapple Express terpenes and ingredients like Guarana Seed and Ginseng Root Extract, this vibrant elixir energizes your mind and body, promoting focus, optimism, and a sense of presence. Together, these two elixirs create the perfect harmony, supporting both your need for relaxation and your drive to elevate!

Tofurizo

Now available at all 76 Pancheros restaurants, Tofurizo features tofu crumbles sautéed with onions, peppers and a blend of craveable, bold spices. Whether guests follow a vegan or vegetarian diet or just want to try something new, Tofurizo provides a favor-flled, protein-packed option. Tofurizo is a certifed vegan, chorizo-style meat alternative, boasting 12 grams of protein per four-oz. serving. Tofurizo features the brand’s signature blend of spices, including paprika, cumin, salt, cayenne pepper and garlic, onion and dark chili powder. Similar to traditional chorizo, Tofurizo ofers a delicious hint of spice in a crumble-style format, making for a protein option that is packed with favor and seamlessly mixed into burritos, bowls, salads and more. Tofurizo is reimagined in a chefcurated recipe, highlighting the delicious favors that guests have come to love, and made without artifcial favors, colors, preservatives, grains or gluten.

That’s it.

That’s it. Organic Crunchables Apple + Cinnamon Crisps is redefning the fruit snack aisle with a 100% plant-based, two-ingredient innovation—just apples and cinnamon, that’s it. Unlike traditional fruit snacks loaded with added sugars, purees, concentrates, and additives, Crunchables are made with real, whole fruit, delivering a light, crispy crunch with no artifcial favors, colors, or dyes. Perfect for toddlers 2+ and an easy addition to school lunches, That’s it. Organic Crunchables is a real fruit snack parents can trust. In a category flled with fruit snacks that contain little to no actual fruit, That’s it. is setting a new standard for plantbased snacking—making real fruit accessible, convenient, portable, and fun for everyone. Now rolling out at major retailers nationwide, Crunchables proves that real, plantbased fruit belongs at snack time—without compromise.

TRUBAR

TRUBAR is shaking up the protein bar game with a clean, plant-based twist! Unlike many bars loaded with seed oils, sugar alcohols, and artifcial ingredients, TRUBAR is crafted with simple, nutritious ingredients that deliver indulgent favor without compromise. Founded by Erica Groussman, this female-led brand champions the movement toward seed oil-free snacking, proving that clean eating and delicious treats can go hand in hand. Each bar is 100% plant-based, gluten-free, dairy-free, soy-free, and packed with protein and fber to keep you satisfed. TRUBAR’s plant-based products are made entirely from plants, without any animal-derived ingredients. This makes them an ideal choice for vegans, vegetarians, and individuals seeking to reduce their environmental footprint. Plus, it’s GLP-1 friendly, making it a smart choice for balanced nutrition. Perfect for breakfast on the go, post-workout recovery, or satisfying a sweet tooth, TRUBAR comes in over 10 crave-worthy favors like Strawberry Shorty Got Cake, Daydreaming About Donuts, Smother Fudger Peanut Butter, Whipped for Key Lime, Get in My Belly, PB & Jelly and Oh Oh Cookie Dough.

We are what we repeatedly eat. Healthy eating is not an act, but a habit. – Felicity Luckey

THE DARK KNIGHT OF

An Insurance Agent fighting in the shadows for Bar Owners

The hospitality industry is no stranger to adversity, but when COVID-19 descended, it hit like a wrecking ball. Bars and clubs, once the beating heart of their communities, found themselves silenced. Lights dimmed. Doors shuttered. And the laughter, music, and hum of conversation faded into eerie quiet. For many bar owners, survival meant facing an impossible maze of challenges. Rising insurance premiums, confusing policies, and an industry of agents more focused on commissions than compassion made it feel like the odds were stacked against them. But every dark night has its knight.

In the shadows of this fractured industry, Lars Kristiansen, VP of Business Development at KEL Insurance Services, stepped forward, not as a salesman, but as an advocate. With his deep ties to nightlife and a keen understanding of hospitality insurance, he became the silent protector bar owners did not know they needed.

An Industry Losing Its Heartbeat

Before the pandemic, Lars had already spent years immersed in the nightlife world. As a DJ, he lived and breathed the energy of bars and clubs, understanding them as more than just businesses. “A bar isn’t just a place to grab a drink,” he says. “It is where stories are shared, connections are made, and communities come alive.”

When COVID-19 hit, it felt like the industry had lost its heartbeat. Even as restrictions were lifted, the recovery was not seamless. Bar owners faced a new world of challenges: thin margins, stricter liability requirements, and a hospitality insurance marketplace that was tougher than ever to navigate.

The stakes were higher, and many owners felt the industry was rigged against them. It was not just about reopening; it was about staying afloat during a time they were being pushed under.

The Silent Protector

Unlike agents who swoop in with empty promises or predatory tactics, Lars became a steady hand in a turbulent time. He does not claim to have all the answers or a magic wand to erase the risks bar owners face. Instead, he focuses on something more valuable: delivering the truth.

“There’s no sugar-coating in this industry,” he explains. “I don’t sell dreams. I provide bar owners with a clear understanding of their options so they know exactly where they stand. Sometimes that truth is a hard pill to swallow, but it’s what they need to protect their business.”

Where others see insurance as a product to sell, Lars sees it as a bridge. He helps bar owners navigate a system that is often difficult to understand, ensuring they regain control of their profits and their future. His commitment to transparency empowers owners to make decisions based on facts, not assumptions, ultimately aligning their coverage with the realities of running a business.

Navigating the Path to Stronger Margins

The hospitality industry is no stranger to tight margins. For many bar owners, profitability can feel like walking a tightrope where every misstep carries steep consequences. This reality only worsened in the wake of the pandemic, with skyrocketing premiums and a shrinking pool of carriers willing to take on hospitality risks.

Lars understands that insurance is not just about avoiding catastrophe; it is about protecting the bottom line. He works with bar owners to identify the most cost-effective ways to reduce risks, avoid unnecessary claims, and make their businesses safer.

“Every dollar matters in this industry,” he says. “If I can help an owner keep more of what they earn, that is a win for them, for me and the carrier long term.”

A Dark Knight for Hospitality

Lars sees his role not as a hero but as a guide, giving bar owners the tools and confidence to navigate the complexities of their industry.

It is a fitting description for someone who operates like the Dark Knight. Unassuming but unrelenting. His satisfaction comes from knowing he has made an impact, helping owners hold onto their livelihoods and preserve the spaces that mean so much to their communities.

NADU, AN AUTHENTIC REGIONAL INDIAN RESTAURANT FROM CHEF SUJAN SARKAR, TO OPEN APRIL 3 IN LINCOLN PARK

Award-Winning Chef Sujan Sarkar Debuts Fourth Chicago Restaurant, Celebrating India’s Culinary Diversity

Chef Sujan Sarkar, the acclaimed Michelin-starred and James Beard nominated chef of Indienne, Sifr and Swadesi, will open his fourth Chicago restaurant, NADU, on April 3 in Lincoln Park (2518 N Lincoln Ave). Meaning “homeland,” NADU will transport guests on an authentic journey through India’s diverse regional cuisines, where traditional flavors and local ingredients are seamlessly infused with Chef Sarkar's modern sensibility.

“We want Nadu to reflect the way we truly eat in my home country, India - simple, bold, and full of flavor,” says Chef Sarkar. “Our goal is to highlight the beauty of regional Indian cooking in an approachable way, with flavors people recognize and love.”

Led by Chef Sarkar and Head Chef Sanchit Sahu, NADU’s menu draws inspiration from India’s culinary landscape - from Kerala's coastal vibrancy to the northern heartland's rich spices. With an emphasis on local produce and sustainable practices, the menu will feature approximately 24 curated a la carte dishes that celebrate India’s depth and variety. Signature dishes include:

– Warm tomato chaat with namak para, cashew, and ghee, finished with a sugary syrup.

– Layered Paneer Burji cooked in onion and fenugreek masala and Amul cheese; served with buttered Ladi Pao.

– Baby back ribs glazed with smoked king chili and pineapple sauce, served with basil chutney.

– Whole Dungeness crab cooked with Telicherry peppercorn, garlic, shallot, tomato, and spice blend served with Ney Choru (Ghee rice).

– Slow-cooked goat curry cooked with onion masala served with puffed rice and kachumber salad.

– Vanilla sponge cake soaked in condensed milk and layered with lightly poached apricot and whipped cream, then topped with apricot jelly and almonds.

The beverage program at NADU is thoughtfully crafted to complement the menu, featuring cocktails and non-alcoholic drinks infused with traditional Indian ingredients like turmeric, saffron, chili, ginger, curry leaf, and palm jaggery. The cocktail list will highlight regional spirits such as Old Monk Rum, Cashew Feni, and select Indian gins and whiskeys, offering a taste of India’s rich heritage. The wine list, curated by Tia Polite (Wine Director at Indienne), will feature Indian wines alongside some of her personal favorites, creating a distinctive pairing experience that reflects India’s rich flavors.

NADU will offer a 90-seat dining space where modern elegance meets vibrant energy. The design reflects the bold, contemporary spirit of India, creating an atmosphere that’s dynamic and inviting. A focal point of the space is The Chicago Durbar—a captivating oil painting by Abhay Sehgal, a rising talent and proud alumnus of the Art Institute of Chicago. This striking piece bridges Chicago’s history with the mystique of Indian mythology, setting a powerful visual tone.

An exclusive upstairs dining room overlooks the main floor, offering a more intimate setting ideal for special events. This private space combines elegance with a sense of exclusivity, creating a memorable backdrop for unforgettable gatherings.

“We want Nadu to reflect the way we truly eat in my home country, India - simple, bold, and full of flavor,” says Chef Sarkar.

Springtime Innovation

Idahoan® Hash Browns and Tater Tumblers®

As the seasons change, so do the cravings of guests. Spring brings a fresh perspective to menus, with lighter fare, vibrant flavors, and ingredients that celebrate the season. For restaurant operators looking to elevate their spring offerings while maximizing kitchen efficiency, Idahoan® Hash Browns and Tater Tumblers® are the perfect solution. These Fresh-Dried™, scratch-like potatoes deliver premium quality with ease of preparation, making them an essential ingredient for chefs who demand consistency and versatility.

Idahoan® Hash Browns: Crispy, Golden, and Incredibly Versatile

There’s nothing quite like the irresistible crisp of freshly prepared hash browns, and Idahoan® Hash Browns make it easier than ever to serve up scratch-quality potatoes with minimal prep. Made from 100% Idaho potatoes, these Fresh-Dried™ hash browns offer the taste and texture of house-prepared potatoes, without the labor-intensive peeling and shredding.

Take our Breakfast Egg Bites, for example. A perfect addition to any brunch menu, these proteinpacked bites incorporate Idahoan® Hash Browns for a crispy base that balances beautifully with eggs, cheese, and fresh herbs. They’re an easy way to offer a premium breakfast option that’s both convenient and satisfying.

Or consider the Farmhouse Frittata, where the depth of flavor from Idahoan® Hash Browns adds heartiness to this spring-inspired dish. Packed with seasonal vegetables, rich cheeses, and fresh eggs, this frittata is a great way to highlight the natural flavor of Idaho potatoes while catering to health-conscious diners looking for a satisfying yet nutritious meal.

Tater Tumblers®: A Crispy and Customizable Favorite

For chefs looking to create standout appetizers or shareable small plates, Idahoan® Tater Tumblers® offer endless possibilities. These bite-sized potatoes provide a perfect foundation for creative flavor combinations, while their consistent performance ensures kitchen efficiency during busy service hours.

Take the Maryland Crab Tumblers, for instance. This recipe combines the delicate sweetness of crab with the golden crispiness of Idahoan® Tater Tumblers®, creating an elevated dish that is ideal for spring menus. Serve them with a zesty remoulade or lemon aioli for a coastal-inspired appetizer that pairs beautifully with a light white wine or spring cocktail.

Efciency Meets Excellence

Spring is a time of renewal, and in the fast-paced world of foodservice, efficiency is key. Idahoan® Hash Browns and Tater Tumblers® save valuable kitchen time without sacrificing quality. With a long shelf life, quick rehydration, and easy preparation in ovens, fryers, and flat tops, these products reduce waste while delivering the scratch-made taste your customers expect.

At Idahoan, we are committed to helping chefs and restaurant operators craft memorable dishes with premium-quality potatoes that perform consistently every time. This spring, let Idahoan® Hash Browns and Tater Tumblers® be the foundation of your seasonal menu innovation.

These Fresh-Dried™, scratchlike potatoes deliver premium quality with ease of preparation, making them an essential ingredient for chefs who demand consistency and versatility.

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

Built to give

Colossal’s professional fundraising platform has helped raise over $177 million since connects brands, participants, and audiences in meaningful ways, creating impactful unique opportunities for personal exposure and brand visibility while supporting charitable impact but also foster lasting relationships between creators, brands, and communities—demonstrating the power of collaboration with purpose.

Celebrating Champions

UNFORGETTABLE PHOTOSHOOTS, UNMATCHED EXPERIENCES

Colossal champions aren’t just winners—they’re storytellers, trailblazers, and everyday people who stepped into the spotlight and seized unforgettable opportunities. Each competition culminates in more than a title; it’s a once-in-a-lifetime experience designed to celebrate their journey in a big way.

From the moment a winner is crowned, the Colossal team works with their partners to create an experience worthy of the spotlight.

together award-winning photographers, expert hair and makeup artists, and a creative production team dedicated to capturing each champion’s unique

Stunning photoshoots that feel just as extraordinary as they look.

ops—they’re full-scale productions

“It’s not just about great photos—it’s about creating a meaningful experience that lasts long after the cameras stop rolling.”

@silenceoftheglam @francescadidit

where Colossal champions shine. Whether it’s a glamorous magazine cover, an impactful brand shoot, or an inspiring editorial feature, each

beyond the photoshoot, there are unforgettable experiences like meetand-greets with their favorite celebrities, incredible trips, and exclusive opportunities, all of which add to the magic of their journey.

@jackiesdivinestylism

Pictured : 2024 Favorite Chef Cooking with Carla Hall

seen in Woman’s World magazine

Photography by Sydney Cisco

SEASONAL RECIPES FROM TOP CHEFS & MIXOLOGISTS ACROSS THE U.S.

AGUACHILE NEGRO

Chef: Melissa Araujo | Alma Cafe – New Orleans, LA

Description: Succulent shrimp and scallops, cucumber, creamy avocado, and juicy tomatoes are kissed with the smoky heat of chile Morita and chile negro, while soy sauce, garlic, and cilantro add depth and richness.

INGREDIENTS

• 1 white onion, quartered

• 3 garlic cloves, peeled

• 6 Chile morita and 6 chile negro (or pasilla)

• 2 tomatoes

• Cilantro

• 1/4 cup water

• 1 red onion, sliced thin

• 2/3 cup lime juice, divided

• Salt and black pepper

• 3 tablespoons Maggi seasoning

• 3 tablespoons soy sauce

• 2 black garlic cloves

• 1 pound scallops

• 1 pound of shrimp

• 1 English cucumber, sliced

• 1 avocado, diced

METHOD

• Heat a comal or griddle or cast iron skillet over high heat. When it’s hot, char the onion and the garlic clove, chiles, and tomatoes well.

• When both cut sides of the onion quarters are blackened, roughly chop and put into a blender with garlic, chiles, tomatoes, and cilantro.

• While the onion is charring, mix in some salt with the sliced red onion and toss with about 1/4 cup of the lime juice. Let this sit in a bowl until you are ready to serve. Doing this quick pickles the onion and removes any sulfur bite to it.

• Add the rest of the lime juice, Maggi, soy, about 1 teaspoon black pepper, the black garlic cloves, if using, and the water to the blender and puree everything.

• Toss the scallops, shrimp and cucumber with the sauce and put some on everyone’s plates. Add the avocado, the red onions, the cilantro and crushed chiltepin chiles. Serve at once.

TUNA AGUACHILE

Chef: Eileen Andrade | Amelia’s 1931, Miami, FL

Description: Gluten free tuna dish with compressed, fresh watermelon and complemented with chef’s signature Aguachile sauce.

INGREDIENTS

• 20 oz Fresh Cilantro

• 16 oz Lime Juice

• 2 oz Serrano Peppers

• 1 oz Garlic Minced

• 1 oz Salt

• 0.25 oz White Pepper

• 48 oz Cucumber

METHOD

• In a Vitamix Blender add Cilantro, Lime Juice, Garlic.

• Blend until Smooth and add Cucumber in small amounts.

• Remove Seeds From Serrano Peppers and add with rest of ingredients.

• Finish with Salt and White Pepper.

• Notes: Don’t overblend as Vitamix Gets Warm and can affect Color Result for Sauce.

Ingredients/Plate Build-up:

• Fresh Sliced Bluefin Tuna (Sliced at a bias / Sashimi Style)

• Fresh Watermelon that has been Compressed (Sealed in Vacuum Sealer)

• 3 oz Aguachile Sauce

• 4 oz of Tuna (about 5 Slices rolled up)

• 2 oz Watermelon

• Garnish : Fresh Cilantro / Sliced Radishes

OYSTER STEW

Chef: Amanda Wachowski | Beggars Banquet – New Orleans, LA

Description: This decadent dish features a puffed pastry filled with fresh oysters simmered in rich oyster liquor, enhanced with earthy Shiitake mushrooms, ginger, and garlic. Lemon zest adds brightness, and a touch of truffle oil brings depth.

INGREDIENTS

• 1 stick salted butter

• 2 Tbsp olive oil

• 1 cup of shitake mushrooms, thinly sliced

• 1 cup of shucked oysters

• 1 medium onion, small dice

• 6 cloves garlic, minced

• 2 Tbsp minced ginger

• 2 bay leaves

• 1 tsp fresh thyme

• 1 Tbsp lemon zest

• 3 Tbsp flour

• ½ cup white wine

• 1 cup oyster liquor

• 1 tsp of salt

• 2 Tbsp truffle oil

• 2 ½ cups heavy cream

• Crystal hot sauce to taste

• Worcestershire to taste

METHOD

• In a heavy bottom pot, melt the butter and olive oil together over medium heat.

• Add shitake mushrooms and gently caramelize until fragrant.

• Stir in the onion, garlic, ginger, bay leaves, thyme, and lemon zest, and saute until tender.

• Whisk in flour and white wine and cook gently for a minute.

• Pour in oyster liquor, salt, truffle oil, and heavy cream, and continue to whisk.

• Bring to a boil while continuously whisking.

• Lower heat and simmer for 20 minutes, continuing to stir.

• During the last 5 minutes add in the oysters.

• Season to taste with crystal, or any hot sauce of your choosing, and Worcestershire.

Plate and enjoy!

CRAWFISH DEVILED EGGS

Chef: Marcus Woodham | Birdy’s – New Orleans, LA

Description: A perfect southern spring party treat, deviled eggs are elevated with Louisiana crawfish tails & hot sauce.

INGREDIENTS

• 12 Boiled Eggs (halved with yolks and whites separated)

• Blue Plate Mayonnaise

• 1 T Dijon mustard

• 1 cup Louisiana Hot Sauce

• 1 cup buttermilk

• 1/2 lb Louisiana crawfish tails

• 1 cup all-purpose flour

• 1/2 cup corn flour

• 1/2 cup corn starch

• 2 T creole seasoning

METHOD

• Marinate crawfish in buttermilk and 1/2 cup hot sauce and set aside.

• Take the remaining hot and reduce over medium heat until very thick.

• For egg yolk: Push boiled egg yolks through a fine mesh, then add dijon mustard and enough mayonnaise to make a smooth, fluffy yolk mixture. Season with salt and pepper. In a piping bag, fill each egg white generously with yolk mixture.

• In a preheated pot of oil to 350 degrees, fry crawfish in two batches for 2 to 3 minutes or until crispy and golden brown.

• Once the crawfish are drained, garnish the deviled egg with fried crawfish, a bit of the hot sauce reduction, and green onion.

SWORDFISH

Chef: Chris Borges | Commons Club @ Virgin Hotels New Orleans – New Orleans, LA

Description: Perfectly grilled swordfish steaks paired with black-eyed peas and lima beans. The earthy flavors of celery root, carrots, and daikon complement the dish, while a tangy Calabrian chile vinaigrette adds a bold, spicy kick.

INGREDIENTS

• 4 ea 1” thick swordfish steaks (approx. 1½-2 lb. total)

• 2 Tablespoons olive oil

• 2 Tablespoons unsalted butter

• 1 medium yellow onion, diced

• 1 cup cooked black-eyed peas (recipe follows)

• 1 cup cooked lima beans

• 1 cup roasted celery root & carrots

• ½ cup grilled daikon

• ½ cup Calabrian chile vinaigrette

METHOD

• Preheat the oven to 400 degrees F. Heat oil in a heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and to the skillet. Cook until browned, about 3 minutes. Turn swordfish over and then transfer pan to the oven.

• Roast until just cooked through, about 10 minutes longer. Transfer swordfish to a plate. Add butter to the same skillet. Saute onion until soft. Add field peas, celery root, carrots, and daikon and heat until warmed through. Cook over medium-high heat, scraping up browned bits, until melted and bubbling.

• Place the pea mixture in the center of each plate. Top with a swordfish steak, and finish each plate with 2 tablespoons of chile vin on top of each steak and around each plate.

COOKED FIELD PEAS

INGREDIENTS

• 1 lb frozen black-eye peas or frozen limas

• ½ cup chopped onion

• 2 garlic cloves, minced

• 1 tsp garlic powder

• salt & pepper to taste

• 1 Tablespoon extra virgin olive oil or canola oil

• 1 tsp vegetable-flavored “Better Than Bouillon”

• 4 cups water

METHOD

• On medium heat, saute chopped onion in hot oil until soft; add garlic at the last minute of sauté. Add garlic powder, salt & pepper; stir well. Add water and veg bouillon cube/granules; bring to rolling boil.

• Add peas to pot; water should cover the peas by at least one inch. Bring mixture to a boil. Reduce to simmer; cook for 30 minutes until peas are tender, adding more water if needed.

SWORDFISH

Chef: Chris Borges | Commons Club @ Virgin Hotels New Orleans – New Orleans, LA

ROASTED CELERY ROOT & CARROTS

• 2-3 celery roots (approximately 2 cups), peeled and cut into ½ inch cubes

• 2 Tablespoons olive oil, divided

• 1 Tablespoon chopped fresh thyme, divided

• ½ teaspoon paprika, divided

• ½ teaspoon sea salt, divided

• ½ bunch carrots (approximately 2 cups), peeled and sliced into 1-inch slices

METHOD

• Preheat the oven to 425 degrees F. Toss the celery root with 1 tablespoon olive oil, ½ tablespoon thyme, ¼ teaspoon paprika, and ¼ teaspoon sea salt in a bowl. Lay the celery root on a rimmed baking sheet, cover with foil and roast in the oven until almost tender, about 20 to 25 minutes.

• Meanwhile, toss the carrots with the remaining olive oil, ½ tablespoon thyme and ¼ teaspoon paprika in a bowl; season with remaining ¼ teaspoon salt. Remove the foil from the celery root, toss the carrots onto the baking sheet with the celery root and roast, until tender, about 30 to 35 minutes, turning them over at least once.

GRILLED DAIKON RADISH

• 1 lb daikon radish, scrubbed

• 2 cloves garlic, minced

• 2 Tablespoons butter, cut into small pieces

• 1 cube ice

• salt and pepper to taste

METHOD

• Preheat the grill to high heat. Place the daikon on the grill and char the outside of the radish.

• Place the charred radish, garlic, butter, and ice cube on a double layer of aluminum foil large enough to wrap the contents. Season with salt and pepper.

• Tightly seal foil around contents. Place foil packet on the grill, and cook for 30 minutes, or until the radish is tender. When cool enough to handle, peel the radish (charred skin should flake off easily).

• Cut radish into ½ inch pieces.

CALABRIAN CHILE VINAIGRETTE

• 1 cup olive oil

• 1 cup rice wine vinegar

• 4 Tablespoons Calabrian chili puree

• 1 Tbsp fish sauce

• 1.5 Tbsp micro planed garlic

• ½ cup toasted & chopped pistachios

• Salt to taste

METHOD

• Whisk all together.

YELLOWFIN TUNA & FENNEL SALAD

Chef: Kathryn Searcy | Costera – New Orleans, LA

Description: Fresh, Grade A yellowfin tuna paired with crisp fennel and a bright, citrusy orange dressing. The salad is complemented by the crunch of pistachios and a touch of heat from Serrano peppers, creating a refreshing and flavorful dish.

ORANGE DRESSING

• 1 C fresh orange juice, strained

• 1.5 tsp sugar

• 1 tsp water

• 1 tsp Dijon mustard

• 1 clove garlic

• ¼ C apple cider vinegar

• ½ C neutral oil (soybean or vegetable)

• Salt to taste

• 1 Tbsp lemon juice

• 2 Tbsp extra virgin olive oil

METHOD

• In a small sauce pot, combine orange juice, sugar & water. Cook down over low heat, stirring constantly until thick & syrupy (reduced to about ¼ cup). Let cool. In a high-speed blender, add orange reduction, Dijon mustard, garlic, & apple cider vinegar. Blend on high while slowly drizzling in neutral oil until emulsified. Season with salt, lemon juice & extra virgin olive oil.

PISTACHIO ROMESCO

• 1 bunch cilantro, stems removed & rough chopped

• ½ C pistachios, toasted

• 4 Serrano peppers, stemmed & seeded

• 2 cloves garlic

• ¼ C neutral oil, soybean or vegetable

• Salt

• 1Tbsp lemon juice

METHOD

• In a food processor, add pistachios, peppers, and garlic cloves. Pulse until rough chopped. Add in cilantro & pulse while slowly adding oil. The mixture should be chunky, but still saucy. Season with salt & lemon juice.

YELLOWFIN TUNA & FENNEL SALAD

Chef: Kathryn Searcy | Costera – New Orleans, LA

FENNEL SALAD

• ½ head fennel, sliced thin

• ¼ red onion, sliced thin

• Orange dressing

• Salt & pepper

• 1 sprig fresh mint, picked from stem

• 1 orange, zest only

METHOD

• In a bowl, mix fennel, red onion & enough dressing to coat the vegetables well. Season with salt & pepper. Allow to sit for a few minutes, letting the vegetables marinate.

SEARED TUNA

• 1lb. grade A yellowfin tuna, cut into steaks

• Salt & pepper

• High heat cooking oil

METHOD

• Portion tuna into steaks to your size preference, between 3oz-6oz, & season with salt & pepper. Heat oil in a non-stick pan until shimmering. Sear tuna until golden on all sides, to a medium rare. Slice against the grain & arrange on plates for serving. Top with 2-3T pistachio romesco followed by a scoop of the fennel salad, about a ¼ C per portion. Drizzle with the seasoned dressing & finish with torn mint & orange zest.

MUSHROOM CAMPANELLE

Chef: Brian Burns | Osteria Lupo – New Orleans,

LA

Description: Fresh Campanelle pasta tossed in a rich, creamy sauce made with Shiitake and Oyster mushrooms, Parmesan, chives, and a splash of dry white wine. Topped with crushed red peppers for a subtle heat.

INGREDIENTS

• 1 # Fresh Campanelle Pasta or other fresh hollow center pasta

• 6 oz. Porcini Mushrooms, substitute reconstituted dried mushrooms or porcini powder

• 6 oz. Shiitake Mushrooms

• 6 oz. Oyster Mushrooms

• ½ C. Shallot, minced

• 1 Tbsp. Garlic, minced

• 1 tsp. Fresh Thyme, chopped

• 1 tsp. Fresh Oregano, chopped

• 1 tsp. Fresh Rosemary, chopped

• ½ tsp. Crushed Red Pepper Flake, to taste

• 4 oz. Dry white wine

• 12 oz. Chicken or Vegetable Stock

• 3 oz. Heavy Cream

• ½ ea. Lemon Juice, to taste

• 2 Tbsp. Chives, minced

• 2 oz. Parmesan, to taste

• Salt

• Black Pepper

• Sea Salt

METHOD

• Put a large pot of heavily salted water on high heat on the stove to cook the pasta.

• Set a large, heavy bottom sauté pan over medium-high heat. Add olive oil to coat the bottom of the pan. When the oil is hot and shimmering, add your mushrooms. Depending on the size of your pan you may want to work in a couple of batches.

• Add the shallot, garlic, thyme, oregano, rosemary and chili flake to the mushrooms and stir to combine. Cook for several minutes until the shallots begin to soften and the garlic has mellowed.

• Add the white wine and allow it to reduce until nearly dry.

• Add the chicken stock and reduce by half.

• Add the cream and lower the heat to a gentle simmer.

• Cook the pasta in the salted water pot until a bit firmer than al dente. Fresh pasta cooks very quickly, and you’ll remove it from the water early so that it can finish cooking in the sauce.

• Add a couple of ounces of starchy pasta water to the mushroom pan.

• Toss the pasta in the mushroom ragu to evenly coat, cook for two minutes over very low heat to allow the flavors to combine.

• Squeeze the lemon half into the pasta, be sure to taste.

• Divide evenly among four plates or bowls.

• Top with grated parmesan, minced chives and a pinch of sea salt.

CORNER STORE CRUDO

Chef: Jordan Herndon & Amarys Koenig Herndon | Palm & Pine – New Orleans, LA

Description: Honoring the corner store culture of New Orleans, this dish is a take on ‘chips & soda’ - melding yellowfin tuna with Pineapple Big Shot Nuoc Cham, daikon, and fresh herbs and served with shrimp chips.

FOR THE CORNER STORE CRUDO (YIELDS 4 APPETIZER SERVINGS):

INGREDIENTS

• 10 oz Sushi Grade Yellowfin Tuna, sliced 1/8” or desired thickness

• 8 oz Pineapple Big Nuoc Cham* (recipe below)

• 4 oz Daikon Radish, cut into matchsticks

• ½ Baby Bok Choy or Yu Choy, Leaves chiffonade & stalks sliced thinly across the grain

• 8 Leaves Thai Basil, torn in halves or quarters, depending on size and taste

• 8 Leaves Mint, torn in halves or quarters, depending on size and taste

• 2 sprigs of cilantro, leaves picked

• 3 T of Fried Shallots or Fried Onion

• 8-12 Shrimp Chips

• Flake Sea Salt, like Maldon, to taste

METHOD

You may plate the Corner Store Crudo individually or serve Family-Style on a platter – either way, the build is the same.

• Lay the tuna across the well of your plate (a chilled plate will help keep everything super cold while plating!) leaving some space between each slice.

• Lightly season the tuna with flake salt, remembering that the sauce will introduce additional salt.

• Spoon the Nuoc Cham over the Tuna. It should pool in the well of your plate.

• Lay out Daikon and Choy across the fish, distributing evenly.

• Add the herbs and fried shallots.

• Break the shrimp chips into smaller pieced if they are larger than the tuna slices. Distribute evenly and only put on the dish once ready to serve so they don’t get soggy from the sauce.

Notes:

• Lemonfish/Cobia or Snapper can be substituted for tuna. Purchase fresh, highquality fish from a reputable supplier, use it the day it’s bought and keep it cold until serving, and while slicing.

• When purchasing tuna, it’s likely you will receive steaks or a cross section of the loin. To create the perfect diameter for slicing, cut the cross section into 1.5” diameter logs or quarter the steaks into short logs for slicing.

CORNER STORE CRUDO

Chef: Jordan Herndon & Amarys Koenig Herndon | Palm & Pine – New Orleans, LA

FOR THE PINEAPPLE BIG SHOT

NUOC CHAM (YIELDS 16 FLUID OUNCES/1 PINT):

INGREDIENTS

• ½ oz galangal, sliced

• ½ oz garlic, smashed

• 2 oz shallots, diced/chopped

• 8 oz lime juice

• 1 oz palm sugar, grated

• 1 oz Red Boat fish sauce

• 1 tsp Turmeric

• 3 oz ripe pineapple, small dice/brunoise

• 1-2 Fresh Thai Chilis, sliced thinly

• 3 oz Pineapple Big Shot Soda

METHOD

• In a mortar and pestle, pound the galangal, garlic and shallots to a paste. It doesn’t have to be perfectly smooth, but everything should be homogeneous.

• In a mixing bowl, combine your aromatic paste, sugar, turmeric, fish sauce and lime. Whisk together.

• Add Thai Chilis, pineapple and Big Shot Soda. Whisk together. Let the sauce sit at least an hour under refrigeration before tasting and adjusting as desired.

Notes:

• Base the amount of Thai Chilis you use on your personal taste and remember you can always add more later, if needed.

• We prefer Red Boat Fish Sauce in this recipe, but Three Crabs Fish Sauce is another good brand and perfectly acceptable substitute, you will likely need to add an extra ½ oz though. Please do not use Squid Brand Fish Sauce in this recipe!

• If you can get fresh turmeric, do it. Fresh turmeric should be ground in the mortar and pestle with the other aromatics.

SHRIMP & GOAT CHEESE CREPES

Chef: JD Eubanks | Tujague’s – New Orleans, LA

Description: Delicate crepes are filled with Louisiana shrimp and goat cheese. The dish is enhanced with garlic, white wine, Parmesan, and topped with fresh chives.

INGREDIENTS

• 20 ea Gulf Shrimp

• 1 TBSP oil

• 2 tsp creole seasoning

• 8 crepes (store bought)

• 8 oz crepe sauce (see below)

• 2 tsp cut fresh chives

Crepe Filling Ingredients:

• 1 lb goat cheese

• 1 lb cream cheese

• 1 TBSP finely chopped shallots

• 1 TBSP finely chopped garlic

• 1 cup chopped roasted mushrooms, finely chopped

METHOD

• Let Goat and Cream cheese soften

• Place all ingredients in Kitchen Aid or food processor and pulse together

• Place in a pastry bag

• Lay out crepes, pipe filling, then roll

• Lay all crepes in a non-stick pan, wrap the pan with plastic wrap, and place in a 200-degree oven for 20 – 25 minutes

CREPE SAUCE:

• 2 TBSP unsalted butter

• 1 tsp. chopped garlic

• 1 cup diced tomatoes

• 1 TBSP tarragon

• ¼ cup diced onion

• ½ tsp crushed red pepper

• 1 qt cream

• ¼ cup parmesan

• ½ cup white wine

• 1 tsp kosher salt

• 2 TBSP blond roux

METHOD

• Melt Butter – In a saucepan over medium heat, melt the butter until it begins to bubble.

• Sauté Aromatics – Add the chopped garlic and diced onion, sautéing until fragrant and onions are translucent.

• Add Tomatoes & Seasoning – Stir in the diced tomatoes, tarragon, and crushed red pepper, cooking for about 2–3 minutes until tomatoes start to soften.

• Deglaze with Wine – Pour in the white wine, stirring to deglaze the pan. Let it simmer for 2–3 minutes to reduce slightly.

• Add Cream & Cheese – Lower the heat and stir in the cream, parmesan, and kosher salt, allowing the sauce to heat through without boiling.

• Thicken with Roux – Whisk in the blond roux, stirring continuously until the sauce thickens to a smooth, creamy consistency.

• Simmer – Let the sauce simmer for an additional 3–5 minutes, then remove from heat.

SHRIMP METHOD/FINAL ASSEMBLY:

• Place butter in a sauté pan over medium to high heat; add shrimp and creole seasoning.

• Once shrimp are almost cooked, add crepe sauce. Reduce heat to a simmer for about 5-7 minutes.

• Place two crepes on a plate, then top with five Gulf shrimp with sauce. Garnish with chives and serve.

COCONUT CEVICHE

Chef: Richard Sandoval | Toro Toro – Miami, FL

Description: Coconut Ceviche made with tuna, coconut leche de tigre, red onion, mint, radish, cucumber, avocado, Fresno chili, toasted coconut and orange blossom honey

INGREDIENTS

• 100 gr tuna, small dice (3oz)

• 80 gr coconut leche de tigre SUB

• 10 gr red onion, julienne

• 10 gr radish, shave thin

• 6 gr persian cucumbers, thin slice

• 5 gr avocado, small dice

• 1 gr fresno, thin slice

• 2 gr toasted coconut

• 1 gr olive oil

• 4 gr orange blossom honey

• 5 gr kosher salt

• 1 gr micro mint

• 30 gr corn tortilla chips SUB

• 30 gr plantain chips SUB

METHOD

• In a mixing bowl for service add in the pre-portioned small dice tuna with salt and red onion julienne. Then add in a large amount of coconut leche de tigre. Let the coconut leche de tigre soak into the fish. Place into a cold bowl, a half-moon like structure in the bowl and make sure the leche is in a small pool on the side, use the picture for guidance. Begin to garnish with cucumber, radish, fresno, fresh avocado, and again more red onion. Top it off with micro mint, toasted coconut, and drizzle olive oil and honey into the pool of coconut leche de tigre. Serve with a side of corn tortilla chips and plantain chips.

HONEY GLAZED SHORT RIB

Chef:

Richard Sandoval | Toro Toro – Miami, FL

Description: Honey Glazed Short Rib prepared with agave honey, sweet potato, roasted heirloom carrot, chimichurri and grape demi-glace.

INGREDIENTS

• 100 gr sweet potatoe puree SUB

• 50 gr veggie stock SUB

• 20 gr grape demi-glace SUB

• 200 gr costillar a la leña SUB

• 20 gr chimuchurri SUB

• 70 gr roasted rainbow carrots SUB

• 2 gr sweet potatoe curls

METHOD

• Using a oven or grill Heat the short rib pieces previously sliced in to a pan using the stock plus the demi until the rib piece reach the 150 degrees, re heat the carrots with olive oil, salt and pepper, in the middle of the plate set the sweet potatoe puree, set the sliced short rib on top on the puree then set the carrots around the meat as the picture shows, add more demi on top previously caramelized, add the curls and some micros on top.

HONEY VANILLA CHEESECAKE

Chef: Richard

Sandoval | Toro Toro – Miami, FL

Description: Honey Vanilla Cheesecake with honeycomb, blood orange, berry salsa and Alma Finca orange liqueur flambé

INGREDIENTS

• 260 gr 3x3 “ cut vanilla cheesecake SUB

• 10 gr raw honeycomb

• 18 gr mixed berries

• 10 gr orange segments

• 5 gr honey

• 1 gr candy orange peel SUB

• 1 gr micro greens

• 1 gr edible flowers

METHOD

• Take the pre-cut vanilla cheesecake and place in the center of the plate and have it standing up. In a small mixing bowl, add the citrus and berries, drizzle some honey and grand marnier and let them soak. Stack the fruit at the bottom of one side. A square raw honeycomb on top of the cheesecake. Decorate with micro, edible flower, and candied orange peel.

SPRING ELDERFLOWER PUNCH

The Bower – New Orleans, LA

A refreshing, floral cocktail made with Denizen rum and elderflower liqueur, complemented by the bright, tangy notes of fresh grapefruit juice and a touch of crisp rosé wine.

• 1.5 oz denizen rum

• .5 oz elderflower liquor

• .5 oz fresh grapefruit juice

• 1 oz rose wine

• Combine all ingredients with ice in a cocktail shaker.

• Shake thoroughly.

• Pour over ice into a rocks glass.

• Garnish with fresh farm flowers.

MEZCAL YOU LATER

Amelia’s 1931 – Miami, FL

• 2oz Charred Pineapple infused Amaras Verde Mezcal

• 1oz Clarified Lemon Juice

• 50oz Agave

• 1 dash Scrappy’s Firewater Bitters

Infuse the Mezcal:

• Start by infusing your Amaras Verde Mezcal with charred pineapple. Combine the mezcal and charred pineapple in a sealed container and let it sit for about 24 hours. Strain out the pineapple before using.

Mix Ingredients:

• In a shaker, combine 2 oz of the charred pineapple-infused mezcal, 1 oz of clarified lemon juice, and 0.5 oz of agave syrup.

Add Bitters:

• Add a dash of Scrappy’s Firewater Bitters to the shaker.

Shake and Strain:

• Fill the shaker with ice and shake well until chilled. Strain into a glass of your choice, preferably over fresh ice, and enjoy!

Bruxo Mezcal infused with charred pineapple, clarified lemon juice, agave & Firewater Bitters.

LUAU LAGOON

Virgin Hotels New Orleans – New Orleans, LA

Made with Seedlip Grove N/A Spirit as its base, paired with the vibrant flavors of grapefruit juice, orgeat, and pineapple shrub. Topped with a dash of Polynesian bitters creating a refreshing, exotic mocktail that’s perfect for any occasion.

• 1 oz Seedlip Grove N/A Spirit

• 2 oz Grapefruit Juice

• .5 oz Orgeat

• .5 oz Pineapple Shrub

• Polynesian Bitters

• Combine all ingredients in a shaker

• Shake and strain

• Garnish with dehydrated lime

SECRET GARDEN

Virgin Hotels New Orleans – New Orleans, LA

A perfect mix of Seedlip Garden N/A Spirit, lemon juice, lychee juice, and topped with soda.

• 1 oz Seedlip Garden N/A Spirit

• 1.5 oz Lemon juice

• .75 oz Lychee juice

• Top with 2 oz Soda

• Combine all ingredients in a shaker

• Shake and strain

• Garnish with cucumber, berry, and thyme.

84 SPRITZ

Anthony’s Runway 84 – Fort Lauderdale, FL

A creative twist on an Italian spritz, this vibrant and crisp cocktail features Pallini Limoncello, Grey Goose Le Citron Lemon, basil simple syrup, Prosecco Zero and soda water.

• 1.5 oz Pallini Limoncello

• .5 oz Grey Goose Le Citron Lemon

• .5 oz Basil Simple Syrup

• 3 oz Prosecco Zero

• 1 oz Soda Water

• Pour all ingredients (except for soda water) into a wine glass filled with ice.

• Stir gently and top with soda water.

• Garnish with a lemon twist and basil leaf.

SAGED BY THE BELL

Finka Table & Tap – Miami, FL

Hornitos Plata Tequila, fresh lime juice, spicy Hibiscus Syrup, fresh picked sage and peach bitters

• 2oz Hornitos Plata Tequila

• 1oz Spicy Hibiscus Syrup

• 75oz Freshly Squeezed Lime Juice

• 2 dashes of Fee Brother’s Peach Bitters

• Sage Picks

Prepare the Ingredients:

• Gather all your ingredients: 2 oz Hornitos Plata Tequila, 1 oz spicy hibiscus syrup, 0.75 oz freshly squeezed lime juice, and 2 dashes of Fee Brother’s Peach Bitters.

Mix in a Shaker:

• In a cocktail shaker, combine the tequila, spicy hibiscus syrup, lime juice, and the peach bitters.

Shake It Up:

• Fill the shaker with ice and shake vigorously for about 15-20 seconds until well chilled.

Strain and Garnish:

• Strain the mixture into a glass filled with ice. Garnish with sage picks for a fragrant touch, and enjoy!

EL TILLO QUE TOMA

Finka Table & Tap, Miami, FL | Chef: Eileen Andrade

A clarified batch and saline solution garnished with a dehydrated green tomato and served over a king cube.

• 4 oz – Clarified Batch

• 1 ml – Saline Solution 15%

• 1 2x2 King Cube

• 1 – Dehydrated Green Tomato

• Pour clarified cocktail into a mixing glass

• Fill mixing glass 2/3 full with ice.

• Stir for about 10 - 15 revolution, using a Julep Strainer, strain cocktail into chilled iced (2x2 king cube) glass.

• Gently place garnish along side glass

Food is more than fuel—it’s love, energy, and a gift to your future self.

FOOD PACKAGING YOU CAN TRUST: HOW INLINE PLASTICS SETS THE STANDARD FOR TAMPER PROTECTION

In the high-stakes world of foodservice and prepared meals, packaging isn’t just about containment — it’s about confidence. As consumers grow more vigilant about food safety, especially in grab-and-go and third-party delivery environments, the packaging that surrounds a product is expected to do more than just look good or hold food. It must communicate security. It must clearly and unmistakably say: “This food has not been tampered with.”

That’s precisely the challenge Inline Plastics set out to solve when they transformed the industry by launching the first patented technology for tamper protection. With over five decades of packaging innovation behind them, they’ve become a trusted leader in solutions that address both consumer expectations and operational realities. Their two flagship tamper evident and tamper resistant product lines

— Safe-T-Fresh® and Safe-T-Chef® — have redefined what food protection looks and feels like in cold, ambient, and hot applications.

Safe-T-Fresh® was the first tamper-evident packaging solution introduced to the market, specifically designed for fresh food items like salads, cut fruit, desserts, and deli products. Each container features a dual-purpose design: a tear-strip that provides clear visual evidence of tampering, and a tamperresistant seal that makes unauthorized access difficult. If the tear-strip is broken or missing, it signals a breach in packaging

integrity at a glance. For foodservice operators and retailers, this means greater consumer confidence, reduced product returns, and stronger trust—especially for items displayed on open shelves, where visual assurance can make all the difference.

The container’s ultra-clear PET design allows the food inside to be the star, while the patented seal quietly reinforces peace of mind. And it’s not just a front-of-house solution; Safe-T-Fresh® integrates smoothly into production environments thanks to its automation-friendly design, stackability, and ease of use. Operations don’t need to slow down to deliver safer, smarter packaging.

But tamper protection doesn’t stop with cold foods.

As the demand for hot, heat-and-eat, and prepared meals continues to rise across grocery, convenience, and takeout

SAFE-T-FRESH® AND SAFE-T-CHEF® HAVE REDEFINED

WHAT FOOD PROTECTION LOOKS AND FEELS LIKE IN COLD, AMBIENT, AND HOT APPLICATIONS.

IT MUST CLEARLY AND UNMISTAKABLY SAY:

“THIS FOOD HAS NOT BEEN TAMPERED WITH.”

channels, Inline Plastics introduced Safe-T-Chef®, the first tamper protection product line engineered specifically to handle hot food applications. Safe-T-Chef® brings the same technology to polypropylene containers built to withstand the rigors of heat.

Hot foods present unique challenges. The secure, leakresistant seal holds up under pressure, while vented, anti-fog options maintain visibility and food integrity. From the first bite to the last, the food not only arrives as intended, but it also arrives with visible proof that it hasn’t been disturbed along the way.

In an age where one questionable delivery experience can jeopardize customer loyalty or spark negative reviews, tamper-evident packaging is no longer a luxury, it’s a requirement. Consumers want proof, not assumptions. They want packaging that eliminates doubt. And SafeT-Fresh® and Safe-T-Chef® are designed to meet that demand head-on.

More than just a packaging upgrade, these solutions represent a strategic investment in brand trust. They reduce risk, elevate product presentation, and communicate a company’s commitment to safety and transparency. For food brands navigating the challenges of processing, in-store merchandising, or third-party handling, Inline Plastics provides a clear path forward: packaging that protects both the food and the reputation behind it.

As industry expectations continue to shift, one thing is clear: the future of food packaging is tamper protection, customer-assuring, and brand-defining. With Safe-TFresh® and Safe-T-Chef®, Inline Plastics isn’t just keeping up with that future — they’re building it.

To learn more, visit inlineplastics.com

Join national nonprofit GENYOUth in their effort to end student hunger in Wisconsin by joining us at Taste of the Draft.

Doing good never tasted so great!

JOIN US IN GREEN BAY, WI ON THE EVE OF THE NFL APRIL 23, 2025, FOR A TRUE WISCONSIN SUPPER CLUB EXPERIENCE!

AND TO PURCHASE TICKETS, VISIT OUR WEBSITE

Presented by Schreiber Foods, Taste of the Draft features signature Supper Club dishes, and Green Bay Packers greats. Sip Wisconsin’s best spirits and, of course, there will be a delicious variety of Wisconsin cheeses, decadent ice cream drinks, and many surprise and delight moments.

This community impact initiative is in collaboration with the Green Bay Packers to benefit national nonprofit GENYOUth’s commitment to end student hunger in Wisconsin

Chef Mark Bucher

Chef Andrew Zimmern

Chef Paul Bartolotta

PARTICIPATING SUPPER CLUBS:

Bootleggers Lodge

Cattails Supper Club

Dallas House Supper Club

Eddie’s Restaurant

Gabe’s Wisconsin Kitchen and Tavern

Green Acres Supper Club

House of Embers

Hotel Seymour Supper Club

Krabbe’s Supper Club

Lox Supper Club

Mark’s East Side

Moonlight Tavern & Supper Club

Nightingale Supper Club

Rupp’s Supper Club

Palms Supper Club

3 Mile House Supper Club

Timmer’s Resort Union Hotel & Restaurant

Van Abel’s of Hollandtown

Wildflowers Supper Club

PRESENTING SPONSOR

PREMIER SPONSOR

END STUDENT HUNGER SUPPORTERS

The Michael & Leanne Haddad Family Foundation

The Ron & Dana Dunford Family Foundation

Jack & Engrid Meng

The Richard J. Resch Foundation Ltd

The Lutsey Family Foundation

MUSIC MATTERS TO YOUR CUSTOMERS

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

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

BAR AND RESTAURANT OWNERS WEIGH IN 89% OF MILLENNIALS SAID THAT GOOD MUSIC MAKES A MORE MEMORABLE EXPERIENCE

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.

COLORADO AND UTAH

-THOMAS OWNER, FAMILY ITALIAN RESTAURANT ATLANTA, GA

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

August

October

COVER IMAGE

Marisa Holt

2024 Bar Boss Champion

PUBLISHER

MICHAEL POLITZ Michael@fbmagazine.com

DIRECTOR & EDITOR-IN-CHIEF

LAUREN KANE Lauren.Kane@fbmagazine.com

SOCIAL MEDIA CONTENT MANAGER

SHELBY POLITZ Shelby.Politz@fbmagazine.co

DIRECTOR OF PROGRAMMATIC SALES

BARB ROGERS Programmatic@fbmagazine.com

ACCOUNT MANAGERS

AMY ROMERO Amy.Romero@fbmagazine.co SUSAN GOLD Susan.Gold@fbmagazine.com

CONTRIBUTING EDITORS

MICHAEL POLITZ

STEPHANIE BLITZ

TRADESHOW EDITOR

MICHELE TELL Michele@proofawards.com

CONTRIBUTING WRITERS

LAUREN MCINDOO

AMY ROMERO

SUSAN GOLD

SHELBY POLITZ

ETHAN BALSAMO

RYAN SLATTERY

We honor and remember the support of Chef Kerry Simon, Gary Cantor, Robin Leach, Chef Paul Prudhomme, & Gary Coles

Cheers to Marisa Holt

Named 2024 Bar Boss Champion

Marisa Holt, a seasoned bartender from Marmora, New Jersey, has earned the title of 2024 Bar Boss, presented by Colossal. With a decade of experience behind the bar, Holt brings both creativity and precision to her craft. Her ability to create an inviting environment for guests, paired with her technical skills in flair bartending and craft mixology, set her apart in this year’s competition.

“I take pride in being the person people like to come out and visit,” Holt says. “Strangers become regulars. In fact, they’re the ones who encouraged me to enter this competition.”

After weeks of competition, the public voted Holt into the Top 8 to attend the Final live competition in

Nashville. Holt impressed judges with her signature cocktail—Sweet Dragon—a vibrant infusion of dragon fruit, jalapeño, cardamom, cinnamon, turmeric, pineapple rum, and tequila. The drink, developed for a national flair cocktail competition she previously won, strikes a thoughtful balance of sweet heat and botanical notes, demonstrating her commitment to flavor and presentation. “I felt the cocktail airs really emphasized the bubbles in the drink, adding a sophisticated and trendy touch. The decoration was eye-catching and enhanced the refreshing, approachable nature of the cocktail. The subtle aroma from the dehydrated petals along the wine glass led to an exciting, well-balanced drink that was definitely a favorite.”

Holt’s dedication to the craft extends well beyond the bar. She plans to use her $20,000 prize to launch a mobile bartending business specializing in flair bartending and curated mixology experiences. Her vision includes a training program to help aspiring bartenders develop their skills and secure event-based employment. “This is about more than starting a business,” she explains. “It’s about creating opportunity and elevating the art of bartending in my community.”

Currently working across a variety of venues along the New Jersey shore, including Sunset, while also managing private events and brand partnerships, Holt’s versatility and professionalism continue to drive her success. Her service style—efficient, attentive, and imaginative—reflects her belief that bartending is not just about serving drinks but about shaping memorable experiences.

“The live competition experience was unforgettable,” Holt says. “Winning was one of the most rewarding moments of my career. It validated years of hard work and opened the door to exciting new opportunities.”

With a loyal following, an entrepreneurial spirit, and a clear vision for the future, Marisa Holt is poised to make a lasting impact on the hospitality industry.

IG: @marisamariexo

FB: Marisa Marie Holt

TikTok: @marisamarieholt

“I take pride in being the person people like to come out and visit...strangers become regulars. In fact, they’re the ones who encouraged me to enter this competition.”

Marisa Holt

Competition Drinks:

Sweet Dragon

Hiatus Reposado Tequila

Dragonfruit Cordial

Pineapple juice

St-Germain

Owen’s Club Soda

Prosecco

Cocktail airs

Smokey Desert

Hiatus Reposado

Mezcal Tequila

Mango-Jalapeño Lime Oleo Citrate

Chilly Grenadine (pomegranate juice, pomegranate molasses, jalapeño, orange blossom water)

Dehydrated mango powder on the rim

Smoke bubbles to accent the drink’s name and aroma

Your drink of choice for:

a. Breakfast:

b. Lunch: Martini (for a liquid lunch)

c. Dinner: Wine

Most underrated spirit: Gin

Favorite food and beverage pairing? Pasta and wine

Bartending tip: Stay positive

Ingredient/garnish you love to work with: Peels

Least fave ingredient/garnish to work with: Hand-stuffed olives

Nickname: Ris

Favorite restaurant: Ralph’s

Favorite movie centered around a bartender: Cocktail

What is your happy place? The beach

“I felt the cocktail airs really emphasized the bubbles in the drink, adding a sophisticated and trendy touch....” Marisa Holt

Finalists

Eight talented bartenders were flown to Nashville for the ultimate competition at Morgan Wallen’s This Bar & Tennessee Kitchen. After beating out thousands of other bartenders throughout the Bar Boss competition, these finalists went head-to-head, mixing up two signature cocktails to prove they had what it takes to stand out in the competitive world of mixology. With their creativity, precision, and flair, they left it all on the line in Nashville, battling for the title of Bar Boss.

*Finalists are in alphabetical order

Dustin Batson

Thomas Collier

Casa Pearl, VA

Cocktails: Secret to Survival, Old Man Winter

The West End Elixir Company, TX Cocktails: True Blood, Jean Lafitte

Trinidad Lagos Silva

Jakes on Main Pub and Grille, Canada

Cocktails: Midnight Tea in Tulum, 6ix Degrees North

Anthony Lovato-Mares

Flix Brewhouse, NM

Cocktails: Nuevo Fashioned or Fashioned 47, New Mexican Paloma Rojo

Jwyla Scott

IL

Logan O’Sullivan

Link and Pin, NC

Nana’s Scotch, The Sinnar

Joe Stake

MA

Cocktails:

Mobile Bartender,

Cocktails: Proud Mari, Sweet Dreamz

Valentinos,

Cocktails: Hasta Luego, O-Jito

Colossal is a nationally registered professional fundraiser that inspires people to advocate for themselves and those in need. Colossal’s Bar Boss competition serves as a fundraising campaign for DTCare, a United States 501(c)(3) public charity organization. Bar Boss brings together thousands of bartenders nationwide to compete in the ultimate cocktail competition.

Through the 2024 Bar Boss competition, Colossal is proud to have raised $580,857 to support Folds of Honor in their mission to provide life-changing scholarships to families of disabled military, first responders, and Americaʼs fallen. With over 52,000 educational scholarships awarded since 2007, Folds of Honor empowers people from every walk of life through education and the opportunities it creates. This organization seeks to honor those who protect our freedoms and assure their families that they are not forgotten.

Credits

Photographer: Sydney Cisco

Hair and Makeup: Glynnis Garcia

Venue: Lainey Wilson’s Bell Bottoms Up

Partnered with: TC Restaurant Group

Sponsors: Hiatus Tequila, Owen’s Cocktail Mixers

Written by: Anne-Marie Pritchett

WHERE FLAVOR MEETS PHILANTHROPHY

Supporting

and

Empowering

Latino Youth in the U.S.

CREATING SEASONED LEADERS

The Aarón Sánchez Impact Fund empowers Latino youth with culinary arts scholarships, mentorship, and access to food and wellness resources. Since 2016, we’ve invested over $1.5 million to expand food education and create opportunities to thrive in the culinary world and beyond. The Fund also partners with nonprofits to provide culinary education and improve food access, ensuring Latino youth have the tools to succeed while honoring their roots.

www.aaronsanchezimpactfund.com

Photo Credit: Emeril Lagasse Foundation.