Food & Beverage Magazine - March Issue 2025 Brand Cover

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MARCH ISSUE 2025

COVER IMAGE Chef Joey and Daniel Grey of Allendale Social & Charlie’s Place 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

Food & Beverage Magazine® is owned and published electronically by Beautiful People, LLC. Copyright 1995-2016 Beautiful People LLC. All rights reserved. Food & Beverage Magazine® and distinctive logo are trademarks owned by Beautiful People, LLC. “fb101.com” is a trademark of Beautiful People, LLC. No part of this electronic magazine may be reproduced without the written consent of Food & Beverage Magazine. Requests for permission should be directed to: Lauren.Kane@fbmagazine.com. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm. Food & Beverage Magazine is not affiliated with any other food and beverage or hospitality publication.

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March Issue 2025 v Food & Beverage Magazine | Page 4

Milestones in the Making:

THE PARTNERSHIP OF CHEF JOEY AND DANIEL GREY In the world of fine dining, success often hinges on the perfect blend of culinary expertise, business acumen, and a deep passion for hospitality. For Daniel Grey and Chef Joey, their partnership not only exemplifies these qualities but also showcases a remarkable journey through the realms of global cuisine and local community building.

Image: Allendale Social

CHEF JOEY: FOR THE LOVE OF FOOD Chef Joey’s culinary journey began in the heart of family traditions, where as a young boy, he found himself captivated by the alchemy of cooking in his grandmother’s kitchen. It was here that his love for food blossomed, sparked by the transformation of simple ingredients into extraordinary dishes that brought joy and nostalgia to the dining table.

Driven by an insatiable hunger for knowledge, Chef Joey embarked on a quest to refine his skills in the world’s finest kitchens. His passion took him from New York City’s esteemed Restaurant Daniel to the three-Michelin-starred L’Hôtel de

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Ville in Switzerland under Chef Philippe Rochat. Further honing his craft in France with Alain Ducasse, Chef Joey immersed himself in the nuances of French gastronomy, mastering techniques that would later play a crucial role in defining his identity as a chef.

“For me, being a chef is a lifelong commitment to learning. No matter how much experience you have, staying humble and continuously seeking knowledge is key to growth,” said Chef Joey. “Every new kitchen, every new ingredient, and every new challenge presents an opportunity to evolve—and that’s what keeps me inspired every day.”

Asia beckoned next, where Chef Joey’s tenure at Café Gray Deluxe in Hong Kong not only earned him a Michelin Star but also ignited a deep fascination with the region’s diverse culinary tapestry.

His days off were spent traveling across Asia, absorbing local techniques and flavors that enriched his repertoire.

Returning to the United States in 2022 after over a decade abroad presented Chef Joey with new challenges and opportunities.

Rediscovering his roots in New Jersey, he set out to reestablish connections and immerse himself in the local culinary landscape.

This journey culminated in the opening of Boschetto in Montclair, NJ, a fine fast-casual Italian eatery that quickly became a local favorite. Building on that success, Chef Joey then joined forces with restaurateur, Daniel Grey.

DANIEL GREY: FROM BARTENDER TO RESTAURATEUR Daniel Grey’s path to becoming a restaurateur was paved with early experiences in the hospitality industry. Starting as a bartender during college, Grey gained invaluable insights into the dynamic world of bars and restaurants. His journey led him through various establishments, culminating in the ownership of Green Rock in Hoboken, NJ, and later, Grand Vin, a celebrated wine bar also in Hoboken.

“I wanted to create an environment that feels welcoming and full of love, where families and friends can come together and enjoy great food in a space that means so much to me personally.”

-Grey

Transitioning his focus from bars to dining, Grey’s entrepreneurial spirit expanded to encompass multiple ventures within the hospitality sector. His reputation for creating inviting spaces where community thrives became a hallmark of his endeavors, setting the stage for his partnership with Chef Joey.

AN IDEAL PAIRING Grey and Chef Joey’s paths converged through mutual connections, notably Paul Marcotte, leading to a fortuitous meeting that would shape their collaborative journey. Recognizing in each other a shared commitment to excellence and a passion for creating exceptional dining experiences, their partnership blossomed.

Images: Allendale Social

March Issue 2025 v Food & Beverage Magazine | Page 6

“As talented and incredible as Chef Joey is, I was very lucky he signed on,” said Grey. “Since then, we have become really good friends and I’m grateful to have him in my life.”

Their first venture together, Allendale Social, opened its doors in October 2023, marking a return to the duo’s hometown roots and Chef Joey’s fresh exploration of American cuisine. Nestled in Allendale, NJ, the restaurant embodies a blend of refined dining and warm hospitality, drawing inspiration from seasonal ingredients and global culinary influences. With a menu that showcases innovative and approachable dishes, the incredible cocktail and wine program takes the dining experience to a whole other level.

Charlie’s Place, named after Grey’s daughter, offers a contrasting yet complementary experience. Located in Waldwick, NJ, this lively gastropub combines Chef Joey’s flair for elevated comfort food with a laid-back atmosphere perfect for social gatherings and family outings. The menu at Charlie’s Place features a range of dishes, from perfectly executed burgers to inventive small plates, all crafted with Chef Joey’s signature attention to detail and bold flavors.

Image: Charlie’s Place

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“Charlie’s Place is meant to reflect that warmth, charm, and uniqueness of my daughter,” said Grey. “I wanted to create an environment that feels welcoming and full of love, where families and friends can come together and enjoy great food in a space that means so much to me personally.”

At Charlie’s Place, Chef Joey elevates classic comfort food with his unique culinary touch, making familiar dishes more exciting while maintaining their approachable, crowd-pleasing appeal. He ensures that every dish is executed with precision, using high-quality ingredients and innovative techniques to create a menu that’s both inviting and elevated.

A COMMITMENT TO CULINARY EXCELLENCE AND COMMUNITY For Grey and Chef Joey, the success of their ventures extends beyond culinary accolades. It’s about fostering a sense of community, where guests are welcomed with genuine hospitality and leave with memorable experiences.

Whether at Allendale Social or Charlie’s Place, the emphasis on personalized service and attention to detail ensures that every visit is not just a meal, but a celebration of flavors and connections.

Images: Charlie’s Place

“As talented and incredible as Chef Joey is, I was very lucky he signed on...since then, we have become really good friends and I’m grateful to have him in my life.”

- Grey

“At the end of the day, the combination of creativity, hospitality, and the ability to make an impact through food is what makes being a chef so rewarding. I wouldn’t want to do anything else,” said Chef Joey.

Looking ahead, Grey and Chef Joey envision expanding their footprint with a new venture at the Ramsey Country Club—an opportunity to further enrich the local dining landscape and extend their hospitality to a broader audience. Their commitment to evolving and refining the guest experience remains steadfast, driven by a passion for culinary innovation and a dedication to creating lasting impressions.

A Recipe for Success In the ever-evolving world of gastronomy, the partnership between Daniel Grey and Chef Joey stands as a testament to passion, perseverance, and the power of collaboration. From their humble beginnings to the thriving success of Allendale Social and Charlie’s Place, their shared vision has led to the creation of exceptional dining destinations that resonate with both local communities and discerning palates.

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After having their separate life experiences, Chef Joey and Grey ultimately returned to their childhood stomping grounds to make their culinary mark.

They are extremely proud of the success of Allendale Social celebrating over one year, and Charlie’s Place, celebrating nearly one year. People come from all over New Jersey and New York to dine at these two restaurants that have earned the standing of neighborhood favorites.

“A core tenant of every restaurant I am involved in is hospitality. We take to heart the belief that our customers are our guests,” said Grey. “From the food to the service, we focus on the finest of details to create an experience that leaves everyone feeling happy and full.”

As they continue to innovate and inspire, Grey and Chef Joey remain at the forefront of culinary excellence, blending global influences with local charm to redefine the art of dining out. With each dish meticulously crafted and every guest warmly welcomed, their restaurants not only serve as venues for exquisite meals but as cherished spaces where food, hospitality, and community converge.

In essence, the partnership between Daniel Grey and Chef Joey is not just about creating restaurants—it’s about crafting experiences that leave a lasting impression, one delicious bite at a time.

Allendale Social and Charlie’s Place are both neighborhood favorites as well as destination locations for those visiting the Tri-state area. Learn more at www.allendalesocial.com and www.charliesplacenj.com.

www.allendalesocial.com Page 9 | Food & Beverage Magazine v March Issue 2025

www.charliesplacenj.com

As they continue to innovate and inspire, Grey and Chef Joey remain at the forefront of culinary excellence, blending global influences with local charm to redefine the art of dining out. With each dish meticulously crafted and every guest warmly welcomed, their restaurants not only serve as venues for exquisite meals but as cherished spaces where food, hospitality, and community converge.

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CORN ARANCINI “ELOTE” risotto rice ball | chipotle | cotija | smoked paprika

Risotto (4 portion)

To finish:

280g 75g 100g 300g 100g 40g 5g 6g 5g

800g 115g 100g 60g 20g

Canaroli Rice Onion, minced White wine Chicken stock Olive Oil Butter Garlic, Minced Thyme, sprigs Salt

Form the Arancini:

cooked risotto corn puree corn grilled mascarpone pecorino

To assemble: 30g

risotto mix per ball Egg Flour Panko, fine chopped

Risotto: • Heat olive oil in a pan over medium heat. Add minced onion and sweat until translucent.

• Stir in garlic and thyme, then add the Canaroli rice.

Toast for 1–2 minutes until fragrant.

• Deglaze with white wine and reduce until almost dry.

• Gradually add warm chicken stock, stirring constantly sorbed before adding more. Repeat until the dente and the mixture is creamy.

• Remove thyme sprigs, then stir in butter and salt. risotto onto a tray and let cool completely.

and

and

Chipotle Puree (Mix) 100g 1000g 5g 4g

chipotle kewpie mayonnaise lime juice salt

Garnish

until abrice is al Spread the

• 4 pc Corn husk – soaked in water • Chipotle purée (as needed) • Cotija (as needed), crumbled • Smoked paprika (as needed) • Micro cilantro (as needed) • Lime wedge • Lime zest

Prepare the Garnish:

To finish: • In a bowl, combine the cooled risotto with corn purée, mascarpone, and pecorino. Mix well and soning if needed.

• Chill the mixture for at least 1 hour to firm up.

• Take 30 g of the risotto mixture and shape it into balls.

• Dredge each ball in flour, then dip in beaten eggs, finally coat with finely chopped panko.

• Place the breaded arancini on a tray and refrigerate for at least 30 minutes to set.

• Heat oil in a deep fryer or heavy-bottomed pot to 350°F. • Fry the arancini in batches until golden brown crispy, about 3–4 minutes.

• Drain on a paper towel and season with salt.

grilled corn, adjust sea-

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• Grill the soaked corn husks lightly for aroma and them as a base for plating.

• Spoon or drizzle chipotle purée onto the plate or directly over the arancini.

• Sprinkle with crumbled cotija, smoked paprika, cilantro, and lime zest.

• Serve with a lime wedge on the side.

use

micro

DIVER SCALLOPS Diver Scallops | Black truffle jus | Celery root coulis | roasted hazelnuts

Scallops: 6 pc 10g 5g 30g

Diver scallops Garlic, crushed Rosemary sprigs Butter

• Heat a pan over high heat until hot. Add a little neutral oil.

• Sear scallops for 1–1.5 minutes per side until golden brown.

• In the last 30 seconds, add butter, garlic, and rosemary.

Baste the scallops.

• Remove from heat and let rest briefly.

Celery root puree: • • • • •

500g 200g 40g 15g 4g

celery root, slice thin cream butter lemon juice salt

Combine celery root, cream, butter, lemon juice, and salt in a vacuum bag or heatproof container.

Cook at 85°C (185°F) for 90 minutes until the celery root is tender.

Blend until smooth, then pass through a chinois for a silky consistency. Keep warm.

Celery battonet: • 50 g Celery, cut into batonnet

Truffle sauce: • 221g • 100g • 350g

shallots, chopped black truffle paste port wine

Reduce till dry then Add: • 310g veal jus • 150g butter • 10g truffle oil

Prepare the Truffle Sauce: • In a saucepan, reduce chopped shallots and port wine over medium heat until nearly dry.

• Add veal jus and simmer for 10–15 minutes until slightly thickened.

• Strain the sauce, then whisk in truffle paste, butter, and truffle oil.

Keep warm.

Cut celery into batonnet (thin sticks).

Blanch in salted boiling water for 15–20 seconds, then shock in ice water. Set aside.

Hazelnut crumble: • • • • •

100g 8g 20g 16g 1g

hazelnuts parsley, chopped hazelnut oil maple syrup salt

Toast hazelnuts in a 175°C (350°F) oven for 8–10 minutes, then chop coarsely.

Mix with chopped parsley, hazelnut oil, maple syrup, and salt. Set aside.

Plating: • • • • •

Spoon celery root purée onto the plate.

Arrange the seared scallops on top.

Drizzle truffle sauce around the plate.

Garnish with celery batonnet, celery leaf and hazelnut crumble.

Serve

March Issue 2025 v Food & Beverage Magazine | Page 12

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

89%

OF MILLENNIALS SAID THAT GOOD MUSIC MAKES A MORE MEMORABLE EXPERIENCE

NEARLY

86%

70%

WOULD RECOMMEND THE ESTABLISHMENT IF THEY ENJOY THE MUSIC

86%

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

80%

OF MILLENNIALS SAID THAT HAVING NO MUSIC NEGATIVELY IMPACTS THEIR EXPERIENCE

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

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

NEARLY 80% WILL STAY LONGER

NEARLY 60% WILL BUY MORE FOOD OR DRINKS

70% MILLENNIALS 63% GEN X 56% GEN Z

BAR AND RESTAURANT OWNERS WEIGH IN

“

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

”

“

WITH LIVE MUSIC (…)

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

”

“

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

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

”

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

MARCH ISSUE 2025

COVER IMAGE Harry Hamlin and Chef Renee Guilbault for Harry’s Famous Sauce 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

Food & Beverage Magazine® is owned and published electronically by Beautiful People, LLC. Copyright 1995-2016 Beautiful People LLC. All rights reserved. Food & Beverage Magazine® and distinctive logo are trademarks owned by Beautiful People, LLC. “fb101.com” is a trademark of Beautiful People, LLC. No part of this electronic magazine may be reproduced without the written consent of Food & Beverage Magazine. Requests for permission should be directed to: Lauren.Kane@fbmagazine.com. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm. Food & Beverage Magazine is not affiliated with any other food and beverage or hospitality publication.

PAGE 5

COVER FEATURE

Contents March 2025 Inside this issue Page 5

Celeb Cover Feature

Harry Hamlin

Page 16

Cocktails

El Cristiano

Page 17

Wellness

Limitless X Holdings Inc. Medellín Launch

Page 19

Spirits News

Megan Thee Stallion

Page 23

Chef Of The Month

Chef Baul: Betty Sue’s

Page 27

Women’s Highlight

Leading Women: Hospitality, Design, And Lifestyle

Page 35

Industry Tips

Predatory Litigation

Page 39

Event Highlight

Cervecería La Tropical

Page 43

Tradeshow

Expo West 2025

Page 51

Food News

Bonduelle Americas

Page 3 | Food & Beverage Magazine v March Issue 2025

Page 55

Women’s Highlight

Influential Women in F&B

Page 61

Editor’s Top Pick

Page 75

Food News

Ready-to-Use Solutions in Foodservice

Page 77

Event Highlight

Oscars

Page 81

Cookbook

Home Chef x Ayesha Curry

Page 89

Restaurant of the Month

Wabi Nori

Page 93

Women’s Highlight

Valor Hospitality

Page 97

Sustainability

Eco-Friendly Dining

Page 101

Event Highlight

Women in Hospitality Leadership Conference

Page 109

Cover Feature

Chef Joey and Daniel Grey

PAGE 19

PAGE 81

PAGE 7 5

PAGE 43

March Issue 2025 v Food & Beverage Magazine | Page 4

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WHAT YOU SEE IS WHAT YOU GET: THE STORY BEHIND “THE OPEN FOOD COMPANY” AND “HARRY’S FAMOUS SAUCE” Photo Credit: Michael Moriatis

In the competitive world of food products, it takes something truly special to stand out. That’s where Harry Hamlin and his niece Renee come in. While Harry is known for his illustrious acting career—playing iconic roles from L.A. Law to Mayfair Witches—he’s adding a new title to his résumé: food entrepreneur. The inspiration behind this new venture?

A Bolognese sauce he made for lunch on a popular reality TV show. The huge success of that dish led to the birth of a cooking show, In the Kitchen with Harry Hamlin, and ultimately a company that’s changing the food game.

Harry recounts the turning point that led to the creation of In the Kitchen with Harry Hamlin. “I was asked to do a cooking show by AMC because of all the interest in my Bolognese sauce after being featured on Lisa’s show,” Harry shares, referring to the time he cooked lunch for the Real Housewives of Beverly Hills. “The sauce went viral, and I thought, why not take it to the next level?” However, there was a catch. Harry said he would only do the show under one condition – that his niece and professional chef, Renee, join him!

With her extensive background in high-volume restaurant operations and international menu management, Renee was more than capable of helping bring the sauce to the next phase. But she wasn’t just interested in creating a product to

Page 7 | Food & Beverage Magazine v March Issue 2025

sell. Renee saw the bigger picture. It was a big ask because her professional background is in operating high-volume restaurants, not CPG (consumer packaged goods). Renee had to think about how her Uncle Harry’s sauce could change the way people eat—for the better.

Transparency is the Main Ingredient Renee’s vision was clear. As much as Harry’s sauce was in high demand, simply bringing another pasta sauce to market wouldn’t make a meaningful difference. “Let’s face it—there are 30,000 pasta sauces already, and no one needs another celebrity anything,” she said with a laugh. “So, we had to leverage the sauce’s fame while building a food company with a purpose.”

The result was The Open Food Company, a business designed to go beyond selling delicious sauces. The mission is to create a positive impact on public health and the food system. Harry and Renee wanted to build a company that gives back in tangible, meaningful ways. A company that contributes to public health by providing products that are easy to use, made with simple ingredients, and are undeniably delicious.

As a longstanding and passionate advocate for social causes, including hunger relief, Harry was all in. “My wife and I have been working with organizations committed to alleviating hunger for years,” said Harry. “We’ve seen how detrimental fast, processed foods have been to public health. So, I was really excited to build a company that has a social impact and is intentionally crafted for the public good.”

A Family-Run Business Built on Trust and Expertise The partnership between Harry and Renee is built on years of mutual respect and shared values. “It’s wonderful working together,” said Renee. “We can push and challenge each other when needed. But we also have the freedom to encourage one another to keep going when things get tough.”

For Harry, it was natural to ask Renee to lead the company on a day-to-day basis. He knew she had the expertise and insight to build the right team that would allow their company to achieve the goals the duo had set forth. As CEO, Renee’s leadership has helped The Open Food Company gain traction quickly, earning WBENC certification and launching its first product line—Harry’s Famous Sauce.

Harry himself serves as co-founder and president, overseeing the company’s vision and growth. “I’m really enjoying the process of building this business with Renee,” stated Harry.

“I’m also learning so much from her. She’s truly an expert in the kitchen and in the business of food.”

Changing the Future of Food Alongside their entrepreneurial work, Harry and Renee are also focused on helping home cooks master the kitchen. AMC’s In the Kitchen with Harry Hamlin has been an extension of that vision. The cooking show, which premieres its second season on April 30th, features celebrity guests like Ben Feldman, Annabeth Gish, Joel McHale, Aisha Tyler, and Paul Scheer. Each episode includes helpful cooking tips and family-friendly recipes, with

“Let’s face it—there are 30,000 pasta sauces already, and no one needs another celebrity anything,” she said with a laugh. “So, we had to leverage the sauce’s fame while building a food company with a purpose.”

- Renee

March Issue 2025 v Food & Beverage Magazine | Page 8

Since launching, The Open Food Company has raised over $80,000 for hunger relief efforts, including donations to the LA Regional Food Bank, The Open Door Food Pantry, and Project Angel Food. As it grows, the company has every intention of continuing to expand its charitable efforts.

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Harry learning from his expert niece every step of the way. Finding Renee’s tips and tricks to be nothing short of amazing, Harry is clearly in awe of his niece’s culinary expertise. Collaborating in this capacity has allowed Harry to share the experiences and recipes with his family.

For Renee,one of the most rewarding parts of the show has been the ability to help home cooks tackle common challenges. “We want to give people the tools to make great meals without getting trapped in the kitchen for hours,” said Renee. “It’s about providing recipes and ideas that fit their lives.

Sometimes they want to cook from scratch, and other times they need a shortcut.”

At the heart of The Open Food Company is a mission to bring high-quality, real food to consumers without compromise. Transparency is a core value, and Renee’s frustration with the food industry fuels much of the company’s approach. The amount of additives and chemicals in processed foods is outrageous and the public health crisis caused by poor diets is devastating.

For these reasons, Harry and Renee created a company committed to bringing real ingredients into every product.

Renee’s dedication to improving public health stems from her experiences with the Los Angeles Food Policy Council and her years of advocacy for food access and equity. “We have 47 million Americans who don’t know where their next meal is coming from — it’s unacceptable,” said

Renee. “That’s why we’ve dedicated 50% of our net profits from sales of Harry’s Famous Sauce to organizations fighting hunger.”

Since launching, The Open Food Company has raised over $80,000 for hunger relief efforts, including donations to the LA Regional Food Bank, The Open Door Food Pantry, and Project Angel Food. As it grows, the company has every intention of continuing to expand its charitable efforts.

From “Mother Sauces” to Bold New Flavors The company’s product line is rapidly expanding.

The first sauce, Rosemary Red Wine, was based on Harry’s treasured family recipe. The challenge was scaling it for mass production while maintaining the depth of flavor and consistency that made it a family favorite. “We worked hard to get the texture and the flavor just right,” Harry explained. “And now, people can turn it into anything—Bolognese, stews, slow-cooked braises, or a hearty pasta sauce.”

Next up was a spicy, elegant sauce—Spicy Tarragon Vodka Sauce. Renee’s culinary expertise drove the development of this bold new flavor.

“Tarragon is an underutilized herb in the U.S.,” Renee said. “It adds such a unique, elegant flavor to cream-based sauces and is an absolute gamechanger.”

March Issue 2025 v Food & Beverage Magazine | Page 10

The third product in the works is a collaboration with Matriark Foods, an upcycled food company, to create a sauce powered by their sustainable ingredients. Harry and Renee are extremely excited about this one. Everything they do aligns with their desire to find new ways to make food better for people and the planet without sacrificing flavor or convenience.

with an integrated charity model,” said Harry. “We want to create a triple win—one for our customers, one for our communities, and one for the business.”

With an incredible team behind them and a vision to transform the way people cook and eat, Harry and Renee are serving up something truly special. And the best part is they’re just getting started.

Looking Ahead The future of The Open Food Company is bright, with plans to expand Harry’s Famous into new categories, including spices and dressings. “We’re just getting started,” Renee said. “We imagine a day when The Open Food Company has several brands under its umbrella and transparency in food becomes the new normal.”

Harry and Renee’s vision is about more than just food; it’s about creating a lasting legacy of health, sustainability, and community impact. “Our goal is to build a for-profit business

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To learn more about Harry’s Famous and The Open Food Company, check out their journey from idea to inception. You can also peruse an impressive recipe collection and shop their products.

Be sure to catch Harry and Renee on their hit culinary series, In the Kitchen with Harry Hamlin. Season two is scheduled to premiere April 30, 2025 on AMC+ and IFC.

March Issue 2025 v Food & Beverage Magazine | Page 12

DELIVERY is ESSENTIAL. CRISPY is CRITICAL.

When the fries show up crispy, your business shows up strong. See our range of delivery fries at SureCrisp.com.

McCain and SureCrisp are trademarks of McCain Foods Limited. © 2025 McCain Foods USA, Inc.

McCain® SureCrisp® fries

GO THE DISTANCE.

Page 15 | Food & Beverage Magazine v March Issue 2025

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NATIONAL MARGARITA DAY WITH EL CRISTIANO National Margarita Day held February 22nd, is a favorite amongst the tequila community. El Cristiano Silver, the signature of the premium tequila brand, boasts unrivaled complexity and depth, with coil copper stills imparting a pure, clean taste.

It delivers subtly sweet cooked agave aromas with hints of butter, notes of mature fruit, and a spicy touch with hints of bay leaf and rosemary. Their silver is the signature based for all of their aged varieties,is additive free, offering the finest, clean purity possible in a delicious taste. Silver price $45.

Available at Total Wines + More. Check their website for more retailers and venue partners at www.el-cristiano.com.

EL CRISTIANO MANGO MARGARITA

“MANGOLICIOUS” INGREDIENTS 2 oz El Cristiano Silver Tequila 1/2 oz Lime Juice 1/2 oz Orange Liqueur 3⁄4 oz Mango Juice or Mango Puree Splash of Agave Nectar Tajin Rim Mango Slice

METHOD

Combine all ingredients in a shaker tin. Add ice and shake. Dip rocks glass rim lightly in lime and rim with tajin. Strain over fresh ice in a rocks glass. Top with a fresh mango slice.

March Issue 2025 v Food & Beverage Magazine | Page 16

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LIMITLESS X HOLDINGS INC. MEDELLÍN LAUNCH Limitless X Holdings Inc. Chairman Host First-Ever Limitless Wellness House in Medellín, Colombia with Jonathan Majors, Meagan Good and Expofitness and Limitless CEO Jas Mathur

activities throughout the year. The location offers natural healing facilities including thermal springs and stunning mountainous regions.

Limitless Entertainment Inc., (OTCQB: LIMX), a subsidiary of Limitless X Holdings Inc., founded by Chairman and CEO Jas Mathur, announced the launch of its first-ever ‘Limitless Wellness House’ in collaboration with Honor Culture, (an app that goes far beyond just fitness and weight loss) founded by esteemed actors and wellness advocates Meagan Good and Jonathan Majors, held the week of February 10, 2025 in Medellin, Colombia. This milestone follows the recent trademark filing with the United States Patent and Trademark Office (USPTO) on February 7, 2025, by Limitless X.

Expofitness serves as a flagship event for Medellín's fitness scene which connects to multiple fitness centers and a series of outdoor workout opportunities that unite the community in wellness. Fresh nutritional food combined with Medellín's developing position as a global wellness hub confirms its position as the ideal location for Limitless Wellness House.

Medellín is the first choice for Limitless Wellness House as it presents an unparalleled union of health, wellness, and cultural energy. Medellín serves as the ideal setting due to its eternal springlike weather that enables continuous outdoor fitness

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Limitless Wellness House introduces a pioneering concept—a dynamic content creation hub and brand activation platform.

The launch, coinciding with Colombia’s Wellness Week 2025, will offer an immersive experience that seamlessly integrates fitness, holistic health, and cultural engagement. This groundbreaking initiative is designed to foster personal transformation through curated wellness experiences and community-driven engagements.

KEY EVENTS HELD DURING THE MEDELLÍN LAUNCH: Exclusive Fitness & Wellness Session Personalized wellness experiences at Limitless Wellness House.

Wellness Day at El Encanto Featuring Body and Breath Profound Liberation techniques and rejuvenating thermal spring therapies.

Community Engagement in Comuna 13 A special fitness session led by Jonathan Majors, combining movement with cultural immersion.

Exploration of Medellín’s Iconic Landmarks Guided visits to renowned sites including Pueblito Paisa and Botero Park.

Participation at Expofitness Engaging with industry leaders at the B2B Day and tradeshow, fostering innovation within the wellness and fitness sector.

The Future for Limitless Wellness House: Their mission is to inspire and empower individuals to embrace a holistic and exciting approach to health and wellness.

They believe that true transformation can only be achieved by bringing like-minded individuals together in a space that fosters growth, collaboration, and innovation.

By expanding Limitless Wellness House to major urban cities across the United States and key international wellness and fitness markets, they are creating a global network of wellness advocates committed to personal and collective wellbeing.

About Limitless X Holdings Inc. Limitless X Holdings Inc., is building a dynamic, value-driven, and recession-proof ecosystem designed to help individuals “Look Good and Feel Great” by integrating health, wellness, entertainment, digital assets, community building, and brand development. The Company provides directto-consumer e-commerce, offering innovative products that empower people to reinvent themselves and become the best versions of themselves through the Company’s subsidiary, Limitless X Inc. The Company’s current products are focused on brain health, weight management, and recovery.

Check them out here: www.limitlessx.com / Follow them on social Instagram / X / TikTok

THE FUTURE FOR LIMITLESS WELLNESS HOUSE: THEIR MISSION IS TO INSPIRE AND EMPOWER INDIVIDUALS TO EMBRACE A HOLISTIC AND EXCITING APPROACH TO HEALTH AND WELLNESS.

March Issue 2025 v Food & Beverage Magazine | Page 18

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Page 19 | Food & Beverage Magazine v March Issue 2025

I N T RO D U C E S

new premium tequila brand,

chicas divertidas, WITH BLANCO & REPOSADO OFFERINGS

This February, three-time Grammy Award winning artist and entrepreneur Megan Thee Stallion introduced her new tequila brand, Chicas Divertidas, which includes two premium offerings – Blanco and Reposado.

Chicas Divertidas is currently available for pre-order at ChicasDivertidasTequila.com and ReserveBar.com, timed to coincide with Megan’s 30th birthday. The refined tequila is crafted from single-source, 100% Blue Weber agave, harvested at peak maturity from the red volcanic highlands of Jalisco, Mexico.

Produced at Casa Centinela (NOM 1140), a distillery preserving tradition since 1904, it benefits from the region’s rich terroir of volcanic soil and a cooler climate, yielding a naturally sweeter agave. The piñas are cooked in traditional masonry ovens and distilled in premium copper stills, producing authentic and flavorful juice.

“As someone who values good vibes and great memories, I knew I wanted to create a tequila that was designed to be shared and savored with my Hotties,” Megan said. “Smooth, sultry, and premium. This process has been years in the making, and I’m so proud to take this next step in my journey as an entrepreneur and launch this brand. I know the Hotties are ready; it’s time to give them a drink made by me! I’m excited to share this labor of love with you all and hope you are inspired to enter your CHICAS ERA!”

March Issue 2025 v Food & Beverage Magazine | Page 20

The slender and curvaceous bottle design is inspired by the seductive yet deadly Angel’s Trumpet, a flower known for its bold colors and striking appearance. With a unique look, each bottle features cuts and grooves inspired by the agave plant and gradient hues of orange, pink, red, and purple. A dagger-pierced heart crowns the bottle, encapsulating the brand’s essence: keep it cute, classy, and cut-throat.

Blanco, the ultimate pass-and-pour spirit, features a pure and delicately sweet liquid with citrus notes and herbal hints of rosemary and green tea that harmonize in a silky-smooth finish. Reposado is meant to be savored, delivering a richly balanced profile of caramelized agave, American oak, and cooking spices with an elegant finish.

Chicas Divertidas Blanco and Reposado are sold in 750ml bottles at 40% ABV. They are available for pre-order at ChicasDivertidasTequila.com and ReserveBar.com and will be offered in limited quantities at select U.S. retailers, with an SRP of $70.00 and $80.00, respectively.

ABOUT CHICAS DIVERTIDAS Chicas Divertidas is a premium tequila brand founded by three-time Grammy Award winning artist and entrepreneur Megan Thee Stallion. Created to inspire and empower individuals to embrace their inner hottie, Chicas Divertidas offers two distinguished expressions: Blanco and Reposado. Sourced from the red volcanic highlands of Arandas, Jalisco, and crafted from 100% Blue Weber agave, Chicas Divertidas delivers an unmatched tequila experience. Enjoyed best when shared with your hotties, each drop of Chicas Divertidas is made to be savored.

For more information on Chicas Divertidas, please visit chicasdivertidastequila.com or follow @ChicasDivertidasTequila on Instagram, TikTok and Facebook as well as @ChicasDvrtds on X.

chicas divertidas COCKTAIL RECIPES

Spicy Chica-Rita Glassware: Rocks Glass

INGREDIENTS:

2 oz Chicas Divertidas Blanco Tequila 1 oz fresh lime juice 0.5 oz agave nectar 2-3 slices jalapeño (whole or chopped) Garnish: Lime wheel, jalapeño slice, and Tajín or salt rim (optional)

INSTRUCTIONS:

Rim a rocks glass with a lime wedge to roll in Tajín or salt and fill with ice. In a shaker, either muddle whole jalapeño slices or put in the chopped pieces without muddling. Add lime juice, agave nectar, and Chicas Divertidas Blanco Tequila. Fill the shaker with ice and shake well for 7 - 10 seconds. Strain into the prepared rocks glass and garnish with a jalapeño slice and lime wheel.

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Espresso Divertini Glassware: Coupe

INGREDIENTS:

1.5 oz Chicas Divertidas Reposado Tequila 1 oz freshly brewed espresso or cold brew concentrate 0.75 oz coffee liqueur 0.25 oz agave nectar Garnish: 3 espresso beans for garnish

INSTRUCTIONS:

Add Chicas Divertidas Reposado Tequila, espresso, coffee liqueur, and agave nectar into a shaker. Fill with ice and shake vigorously for 10 seconds. Strain the cocktail straight up into a chilled coupe or martini glass and garnish with three espresso beans.

HOTTIE HACKS:

HOMEMADE VANILLA SYRUP Combine 1 cup of warm water and 1 cup of sugar.

Stir until dissolved and either add a few drops of vanilla extract, 0.5 tsp vanilla bean paste, or infuse syrup overnight with 1 vanilla bean sliced open and placed in the syrup. Will keep fresh for 2 weeks in the refrigerator.

Cherry Chicas Glassware: Highball

INGREDIENTS:

2 oz Chicas Divertidas Blanco Tequila 0.75 oz cherry juice or 0.5 oz cherry liqueur 0.5 oz vanilla syrup* 0.75 oz fresh lemon juice 3 oz club soda (or cherry soda for extra sweetness) Garnish: Maraschino cherry or fresh cherry

INSTRUCTIONS:

In a highball glass add Chicas Divertidas Blanco Tequila, cherry juice or liqueur, vanilla syrup, and lemon juice. Stir ingredients, add soda water, and fill the glass with ice until the cocktail reaches the top of the glass.

Garnish with a cherry (fresh or maraschino).

Thee Good Time Girl Glassware: Highball Glass

INGREDIENTS:

2 oz Chicas Divertidas Reposado Tequila 1 oz fresh grapefruit juice 0.5 oz fresh lime juice 0.5 oz agave nectar 2 oz soda water or grapefruit soda Garnish: Grapefruit slice and optional salt rim

Thee Megan Way Glassware: Rocks Glass

INGREDIENTS:

2 oz Chicas Divertidas Reposado Tequila 1 large ice cube (optional)

INSTRUCTIONS:

Serve neat or over ice. Hottie’s choice.

INSTRUCTIONS:

Rim a highball glass with a lime or grapefruit wedge and roll in salt. Add Chicas Divertidas Reposado Tequila, grapefruit juice, lime juice, and agave nectar. Stir gently, top with soda water and fill with ice until the drink hits the rim. Garnish with a grapefruit slice. For a fun twist, try smoked salt, black salt, or pink salt on the rim or as a pinch sprinkled into the cocktail.

March Issue 2025 v Food & Beverage Magazine | Page 22

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Celebrity Chef, Chef Baul and Wife/ Entrepreneur Daniella Williams, Launch Betty Sue’s Brunch Concept, a Tribute to His Grandmother, Chef to Boxing Legend, Leon Spinks

Page 23 | Food & Beverage Magazine v March Issue 2025

Atlanta’s brunch scene has seen a surge in popularity, but renowned Celebrity Chef and Entrepreneur, Bryant “Chef Baul” WIlliams felt there was a gap for an experience that blends approachable comfort food with an elevated twist, without the intimidating price tag. Having traveled the world as a celebrated ÅO]ZM QV \PM _WZTL WN K]TQVIZa ZMVW_VML \W]Z KPMN NWZ MIGOS and cooking for top entertainers like Cardi B., Kendrick Lamar, Gucci Mane, Tyler Perry, and Lil Baby, he understood the vision behind creating an atmosphere where people enjoyed quality meals away from home, as if experienced in the comfort of their homes. With this vision, Chef Baul & his wife and business partner, Entrepreneur, Daniella Williams, came together to KZMI\M *M\\a ;]M¼[ I VM_ JZ]VKP KWVKMX\ _Q\PQV \PM KQ\a WN )\TIV\I \W ÅTT \PI\ void, listening to the tremendous response from both locals and visitors who are craving something new—an indulgent brunch that still feels like home.

As a self-taught chef, Chef Baul’s passion for culinary excellence and lifelong TW^M NWZ KWWSQVO _I[ QVÆ]MVKML I\ IV MIZTa IOM Ja PQ[ JMTW^ML OZIVLUW\PMZ Betty Sue, a former chef to iconic boxer, Leon Spinks. The restaurant is an ode to her, as her cooking set the foundation and sparked his lifelong love for cooking and creating experiences for customers to enjoy food outside the KWUNWZ\ WN \PMQZ PWUM[ 5IVa WN \PM ZMKQXM[ I\ *M\\a ;]M¼[ KPQKSMV V _I‫ټ‬M[ [PZQUX IVL OZQ\[ IVL M^MV PQ[ OZIVLUW\PMZ¼[ PWUMUILM _I‫ټ‬M[ _MZM VW\

only staples in his childhood but were the main ingredients that created a sense of community within his family that brought love and togetherness. Bringing those same recipes, Chef Baul wanted to create a brunch concept to honor her legacy and for guests to gain an experience where every dish served at Betty Sue’s provides a sense of home comfort in every bite. “At Betty Sue’s, we want every guest to feel like they’re eating at home, at their mother or Grandma’s table,” said Bryant Williams. “The food, the ambiance, and the service will all work together to create that comforting, nostalgic feeling. We’re excited to share this next chapter with our community.”

For Chef Baul and Daniella Williams, food is more than just a business – it’s a love language. Their connection as a power couple is rooted in their shared passion for providing extraordinary culinary experiences. In less than two years, they have launched their second ZM[\I]ZIV\ *M\\a ;]M¼[ ZQOP\ VM`\ LWWZ \W \PMQZ ÅZ[\· XWX]TIZ [W]T food hotspot, Binky’s. <PQ[ M`KQ\QVO M`XIV[QWV ZMÆMK\[ \PMQZ

March Issue 2025 v Food & Beverage Magazine | Page 24

unwavering commitment to serving the community, and expanding their restaurant empire, all while continuing to grow their love for food and each other. worked hard to cultivate a space where both families IVL NWWLQM[ ITQSM KIV KWUM \WOM\PMZ MVRWa Y]ITQ\a ÆI^WZN]T LQ[PM[ IVL experience something truly special.

The magic of Betty Sue’s Q[ \PI\ Q\ LWM[V¼\ R][\ W‫ٺ‬MZ I UMIT# Q\ W‫ٺ‬MZ[ IV experience—a luxurious, yet cozy atmosphere where patrons can unwind and savor every bite. Specializing in early-morning brunch, the restaurant _QTT [MZ^M I K]ZI\ML UMV] ÅTTML _Q\P \ZILQ\QWVIT JZMISNI[\ IVL JZ]VKP NI^WZQ\M[ TQSM KPQKSMV IVL _I‫ټ‬M[ .ZMVKP \WI[\ IVL [QOVI\]ZM LQ[PM[ []KP as salmon croquettes, Oxtail/Shrimp and Grits, recipes from Chef Baul’s JMTW^ML OZQ\[ TQVM /]M[\[ _QTT IT[W JM \ZMI\ML \W \PM LQ[\QVK\Q^M ÆI^WZ WN Chef Baul’s Hotlanta sauce – a savory, honey hot sauce that perfectly complements every dish on the menu. ¹7]Z UMV] I\ *M\\a ;]M¼[ Q[ I KMTMJZI\QWV WN \PM KWUNWZ\QVO ÆI^WZ[ _M grew up with and the creative twists that make them unforgettable. From W]Z LMKILMV\ ;PZQUX IVL /ZQ\[ \W W]Z KZQ[Xa 5I[WV¼[ +PQKSMV ?I‫ټ‬M[ each dish is made with love and crafted to bring people together,” says CEO Daniella Williams. “Whether you’re indulging in our signature Ivy Oxtails with Grits or savoring our classic Biscuits & Gravy, you’ll taste the care and passion that goes into every bite. And don’t forget our Hotlanta sauce—it’s the perfect touch to elevate every dish with a little sweet heat!” <PM ZM[\I]ZIV\¼[ ]VQY]M KWVKMX\ _QTT JM I XMZNMK\ Å\ NWZ ,W_V\W_V )\TIV\I¼[ ^QJZIV\ NWWL [KMVM W‫ٺ‬MZQVO IV QV\QUI\M [XIKM NWZ MIZTa JZMISNI[\ TW^MZ[ *M\\a ;]M¼[ _QTT IT[W W‫ٺ‬MZ IV M`KQ\QVO \ZIV[NWZUI\QWV IN\MZ 85 becoming a private venue for special events, providing a dynamic option for various gatherings. Betty Sue’s grand opening celebration is slated for 5IZKP ][PMZQVO QV I VM_ MZI WN ÅVM LQVQVO IVL M`KMX\QWVIT service for the Atlanta community. Valet parking will be available for the OZIVL WXMVQVO·JM XZMXIZML \W QVL]TOM QV \PM PMIZ\NMT\ ÆI^WZ[ IVL T]`]Za brunch experience that Betty Sues’ promises to deliver.

Betty Sue’s promises to become an instant favorite for locals and visitors, W‫ٺ‬MZQVO I WVM WN I SQVL LQVQVO M`XMZQMVKM \PI\ KWUJQVM[ OZMI\ NWWL I‫ٺ‬WZLIJTM XZQKQVO IVL I KWba _MTKWUQVO I\UW[XPMZM Keep Up with Betty Sue’s: @bettysuesatl @chefbaul

Page 25 | Food & Beverage Magazine v March Issue 2025

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LEADING WOMEN

Hospitality, Design, and Lifestyle As International Women’s Month approaches this March, we have placed a spotlight on the leading women at the helm of hospitality, design, and lifestyle brands that continue to break barriers and reshape their respective industries.

The brands led by these trailblazing women include the Marriott International, Rosewood Hotel Group, Miamibased restaurant Otto & Pepe, Gansevoort Hotel in the Meatpacking District, Almare, a Luxury Collection, Isla Mujeres, international design brand, Colony and the Invisible Collection, and culture-forward cannabis brand, Gotham.

Page 27 | Food & Beverage Magazine v March Issue 2025

The leadership demonstrated by these women at the helm of these distinct brands goes above and beyond the typical norm. By cultivating meaningful brand initiatives and remaining on the pulse of their respective industries, each brand can successfully achieve longterm and sustainable growth.

We champion all these women and their dedication.

Recognizing their distinct leadership, optimal execution, and brand excellence.

HOSPITALITY

Almare, a Luxury Collection Adult All-Inclusive Resort, Isla Mujeres Credit: Courtesy of Almare

With a strong sense of commitment and creativity in delivering solid results, Ana Leyva was promoted to Director of Property Sales. She spearheaded supervisory to management assignments where she demonstrated exceptional leadership, with a remarkable ability to deliver high-performing team results across JW Marriott Cancun Resort and Marriott Cancun Resort. She recently led the complete transformation of the Marriott Cancun Resort to become the first Marriott-branded All-Inclusive property, designed for families and multi-generational travelers, until its opening last March. Ana began her journey with Marriott in 2017 and brings over 15 years in the hospitality industry with her. From managing the Groups and Weddings segments for her properties in Mexico and Jamaica to overseeing three hotel openings, Ana will bring her wealth of experience to Almare, a Luxury Collection Resort, Isla Mujeres.

W Hotels

Tina Edmundson, President, Luxury, Marriott International, Inc. Credit: Courtesy of W Hotels Tina Edmundson is President, Luxury, Marriott International, Inc., the world’s largest hospitality company, which includes some of the most iconic brands in travel. A lifelong explorer who prefers the window seat, Ms. Edmundson is a savvy brand architect whose 25+ year career has been driven by a desire to inspire travel. She is known for her ability to successfully launch and transform brands, craft exceptional customer experiences, and capitalize on strategic business opportunities. In this newly created role, Ms. Edmundson is responsible for overseeing all aspects of Marriott International’s strategy as it pertains to the company’s unmatched portfolio of luxury brands, including The RitzCarlton, Ritz-Carlton Reserve, BVLGARI Hotels & Resorts, St. Regis Hotels & Resorts, EDITION, The Luxury Collection, JW Marriott and W Hotels. In this position, Ms. Edmundson is defining the future of luxury travel, ensuring that Marriott International’s luxury brands portfolio sets the bar when it comes to the unique, transformative, and culturally immersive experiences that today’s global travelers desire. She has been widely recognized across her career for strategic thinking, driving results, and facing challenges head-on while setting a new standard for creativity and innovation across luxury and lifestyle hospitality.

March Issue 2025 v Food & Beverage Magazine | Page 28

HOSPITALITY Rosewood Hotel Group

Mehvesh Mumtaz Ahmed, VP of Social Impact Mehvesh is based in Hong Kong, where she oversees the development and executive of Rosewood Hotel Group’s social and environmental impact strategy. As the Vice President of Social Impact at Rosewood Hotel Group, Mehvesh’s role is to embed a deep commitment to positive impact and responsibility into the core of Rosewood’s business and operations. This entails spearheading a comprehensive Rosewood Impact roadmap to enrich both people and places across the brand’s portfolio. Reflecting the brand’s commitment to people and places, Rosewood Impact has two core pillars - Rosewood Empowers and Rosewood Sustains.

Prior to Rosewood, Mehvesh was leading insights and strategy on CSR, philanthropy, impact investment, and sustainability across 18 Asian economies. She has also worked for the City of New York under the Bloomberg administration, the World Bank, and the United Nations.

Gansevoort Meatpacking

Sherrin Thomas, General Manager Sherrin Thomas’s career began at Park Hyatt Philadelphia, where she gained experience in Operations and Event Sales. While her hospitality journey took her to the West Coast twice, the majority of her time has been spent opening bespoke hotels on the East Coast, including The James New York – NoMad while it was under Denihan Hospitality, and Lore Group’s lifestyle hotel, Lyle Washington, D.C., and modern luxury hotel Riggs Washington, D.C., in the heart of the nation’s capital. Most recently, she served as the Opening Director of Sales and Marketing at The Wall Street Hotel, where she directed all sales, events, marketing, and brand development & initiatives. As an established leader in luxury hospitality, Sherrin Thomas has been recognized for her dedication to the highest standards of service, creating the foundation for a longstanding legacy through strategic brand development and exceptional attention to detail, resulting in ultimate guest satisfaction.

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HOSPITALITY

Otto & Pepe

Gabriela Chiriboga, Co-founder of Otto & Pepe Viviana Varese, Head Chef Karina Iglesias, Wine Expert Nestled in the heart of Wynwood, Otto & Pepe is the go-to destination for lovers of bold pasta and natural wine. At its core is an extraordinary women-led team that has seamlessly blended its expertise to create a reimagined Italian experience in Miami. Cofounder Gabriela Chiriboga, a hospitality powerhouse with a career spanning four continents, brings a wealth of experience, including ownership of the acclaimed Turquoise Cay boutique hotel in Exuma and co-founding Miami’s iconic 1-800-Lucky food hall. Recognized

by Forbes’ “30 Under 30”, Gabriela’s vision shines through in every aspect of Otto & Pepe, offering a space that merges authenticity with innovation. Leading the culinary charge is Chef Viviana Varese, a Michelin-starred chef whose career includes time at El Celler De Can Roca and Enigma by Albert Adrià. With a deep-rooted passion for Italian cuisine and an unwavering commitment to seasonality and technique, she infuses Otto & Pepe’s menu with both tradition and creative flair.

Overseeing the wine program is Karina Iglesias, a celebrated wine expert known as the ‘Godmother of Wine’ in Miami. Raised in a family of wine lovers in Buenos Aires, Karina has curated some of Florida’s most prestigious wine programs and co-founded the renowned Niu Kitchen. Her dedication to natural, low-intervention wines brings a thoughtfully curated selection that perfectly complements the restaurant’s vibrant Italian offerings. Together, Gabriela, Chef Viviana, and Karina bring unparalleled expertise and passion to Otto & Pepe, redefining Italian dining in Miami while honoring the rich culinary traditions of Italy.

March Issue 2025 v Food & Beverage Magazine | Page 30

DESIGN

COLONY

Jean Lin, Founder of Colony Jean Lin is a New York City–based design entrepreneur and the founder of the downtown design gallery and studio Colony. The daughter of Taiwanese immigrants, Jean came of age in the eighties and nineties in a middle-class Asian household in Massachusetts suburbia. Design, style, and aesthetics were not a consideration in her home, while family, integrity, and hard work were. After a few slightly rebellious years, Jean finally came to understand the power and merit of the latter. Only after she embraced her heritage of values has Jean been able to fully explore who she truly is and what she has to offer the world: finding and sharing the substance behind beauty beyond what is most readily prescribed.

2024 was a monumental year for Jean: Colony celebrated their 10-year anniversary, marked by the move to their new gallery space in Tribeca at 196 W Broadway, and she recently debuted her first book, What We Keep: Advice from Artists and Designers on Living with the Things you Love. In the book, she explores the homes and collections of friends, interior designers and craftsmen such as TWA Hotel Designer Adam Rolston/INC, Fashion Designer Carly Cushnie, and Top Chef and James Beard Award-winner Kwame Onwuache to teach the refined art of display and offer an insider’s education on collecting.

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Founded and curated by Jean, Colony celebrates independent furniture, lighting, textiles, and objects made by independent American designers, including Sarah Sherman Samuel, Bec Brittain, Allied Maker, Studio Paolo Ferrari, Grain, and more. Unlike a traditional gallery, which often collects up to 60% of a sale, Colony champions cooperation and community, charging their designers a monthly co-op fee and taking a much smaller percentage as a commission to support the growth of each designer. As part of her commitment to fostering independent talent, Jean also hosts an annual Designers Residency program, which creates industry accessibility and opportunity to burgeoning talent with an intensive 8-month program that culminates in the exhibition of the young designers’ debut collections at Colony.

Beyond her professional successes, Jean is the mother of a two-year-old, an educator at her alma mater, Parsons School of Design, founded charitable design organization Reclaim NYC and the Tribeca Design District, as well as served on the board of the Female Design Council.

DESIGN Invisible Collection

Isabelle Dubern-Mallevays, Co-Founder of Invisible Collection Former journalist and lifestyle editor at Bloomberg, Isabelle describes herself as an “entrepreneur obsessed with all things beautiful and someone possessed by an unconditional passion for 18th century Enlightenment, landscape architecture and Jean-Michel Frank.” After founding her own consulting agency in fashion and lifestyle in 2006, she was appointed creative director of Dior Maison in 2015 and launched a brand/artist collaborative home collection that debuted at Dior’s flagship store in London. She continues to consult as an artistic advisor for luxury brands with the likes of Diptyque and Dior Parfums. Passionate about interior decoration and artisanship, she seeks out the best contemporary talents in design and pairs them with the best European craftsmen. An indefatigable, curious reader, Isabelle borrowed the name Invisible Collection from Stefan Zweig’s eponymous novel.

Alongside her two female co-founders, Anna Zaoui and Lily Froehlicher, Isabelle has worked to build the leading online gallery for collectible design from the world’s most renowned talents, including Charles Zana, Pierre Augustin Rose, Laura Gonzalez, and many more. With all designs made-to-order and designed to last generations, Invisible Collection is a certified B Corp. The brand is also a proud partner to the Maisons d’art from le19M, a space dedicated to savoir-faire created on the initiative of Chanel, and Mobilier National, the French national institution for the preservation and promotion of French design, in pursuit of honoring and preserving traditional craftsmanship

March Issue 2025 v Food & Beverage Magazine | Page 32

CULTURE GOTHAM

Joanne Wilson, Founder of Gotham Gotham, the world’s first cannabis concept store, is a female-founded, mission-driven, arts-and culture-forward legal cannabis dispensary in New York City. The brand - where culture and cannabis meet - offers expertly curated cannabis alongside elevated apparel, home, and lifestyle goods for a discerning consumer. Gotham’s flagship, located on Bowery and 3rd St. in the East Village, debuted in 2023 and brings to life founder Joanne Wilson’s vision of fusing art, design, fashion, and culture alongside the state’s best cannabis. Working to revolutionize the narrative around cannabis consumption, Gotham creates a sense of welcome to their local communities and has solidified their place within the cultural zeitgeist of New York with in-store activations, collaborations with creative leaders and tastemakers, and elevated events.

In addition to founding and leading the brand vision at Gotham, Joanne is an early-stage angel investor, and philanthropist with a diverse background in retail, wholesale, media, real estate, and technology. She is the driving force behind Frame Home, a Brooklyn-based residential real estate development company that prioritizes sustainability with style. She has over 150 companies in her investment portfolio, such as Food52, Eater, and Parachute Home, and has invested in several restaurants throughout downtown New York City. She has been actively involved in non-profit work for over twenty-five years and is currently the Chair of The Public Housing Community Fund in NYC and she also sits on the Board of The Highline.

Jonne is a passionate community builder, philanthropist, and lifestyle branding expert who shares her insights and expertise on her blog Gotham Gal. She is a force to be reckoned with in the lifestyle sector who champions meaningful change in communities, especially in Black and Brown communities impacted by zero-tolerance laws. As part of her efforts, Joanne, through Gotham and their partnership with STRIVE, a nonprofit which provides a pathway to life-changing careers for those who face societal barriers to economic empowerment and upward mobility, is committed to creating systemic change through the power of jobs, education and opportunity for those that were formerly incarcerated for cannabis.

Photo: Christopher Coe

Page 33 | Food & Beverage Magazine v March Issue 2025

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Be in the Know:

HOW TO PROTECT YOUR BUSINESS FROM PREDATORY LAWSUITS

By Kathryn Rattigan and Janet Kljyan, Robinson+Cole

Page 35 | Food & Beverage Magazine v March Issue 2025

Predatory lawsuits are brought by entrepreneurial litigants (or,

discovered the infringement in 2023, the copyright owner can

sometimes, their entrepreneurial attorneys) not because they

potentially sue for 25 years’ worth of damages. However, this

believe they have been wronged but rather for the purpose

law has been called into question by recent court decisions.

of extracting relatively quick settlements. Recently, there has been an uptick in three types of claims raised in predatory

Second, copyright plaintiffs do not need to provide evidence of

litigations that can affect food and beverage businesses:

damages, since the Copyright Act provides damages of at least

copyright infringement claims, “trap and trace” claims relating

$750 (and possibly much more) for each copyrighted image.

to online data tracking and targeted advertising, and website

Third, the plaintiff’s attorney gets paid a percentage of the

accessibility claims. It is important for businesses to be

damages recovered from the defendant, which means it does

informed of these types of lawsuits so they can act efficiently

not cost the plaintiff any money to carry on with the lawsuit.

and effectively if they are targeted.

Demand letters about copyright claims can be exaggerated and

Copyright “Trolling” Claims Predatory copyright infringement claims are often brought by plaintiffs who purchase the rights to photographs or images

threatening. But the devil is in the details of the copyright and any related licensing rights, which should be reviewed closely.

“Trap and Trace” Litigation

and then use technology to “troll” the Internet for uses of those photos or images. This can be a concern for restaurants who

Trap and trace litigation in privacy involves legal proceedings

use stock images on their websites or food delivery mobile

related to the use of devices that capture dialing, routing,

applications, or where their expired licenses to use the images

addressing,

have gone unnoticed.

communications. These devices do not capture the content

or

signaling

information

from

electronic

of the communication but identify the source of the Under current law, these lawsuits are attractive for predatory

communication. Why is a company’s use of such technologies of

plaintiffs for three main reasons. First, a copyright owner could

interest to plaintiffs’ attorneys? The use of these devices may

bring a lawsuit for damages for an infringement that has been

raise privacy issues, as they involve monitoring communication

occurring for many years if they only recently discovered the

metadata, which can reveal information about individuals’

infringement. For example, if a restaurant has had the infringing

activities and associations online.

image on its website since 2001, but the copyright owner just

March Issue 2025 v Food & Beverage Magazine | Page 36

Specifically, many recent claims against the consumer food

INTERCEPTION OF COMMUNICATIONS:

and beverage industry cite the California Invasion of Privacy

CIPA prohibits the interception of communications without

Act (CIPA). CIPA prohibits the installation or use of a pen

consent. If a website tracker intercepts user communications,

register or a trap and trace device without first obtaining a

such as browsing habits or search queries, without explicit

court order. Law enforcement agencies have historically used

consent, it may violate CIPA.

pen registers to track the telephone numbers of outgoing calls from a particular telephone line and “trap and trace” devices to

EXPECTATION OF PRIVACY:

record incoming telephone numbers. CIPA specifically defines

Users have a reasonable expectation of privacy in their online

a trap and trace device as “a device or process that captures

activities. If a website tracker collects data without informing

the incoming electronic or other impulses that identify the

users or obtaining their consent, it could be seen as an invasion

originating number or other dialing, routing, addressing, or

of privacy under CIPA.

signaling information reasonably likely to identify the source of a wire or electronic communication, but not the contents

CONSENT REQUIREMENTS:

of a communication.” However, CIPA could apply to website

Websites must ensure that users are informed about data

trackers used by nearly all businesses with an online presence.

collection practices and have given consent. Failure to do so can lead to allegations of eavesdropping or unauthorized data collection.

Lawsuits alleging violations of CIPA typically allude to the following:

DEVICE FOR EAVESDROPPING: Tools like Google Analytics, Meta Pixel, and TikTok Web Beacon have been argued to be devices designed for eavesdropping if they collect detailed user information without knowledge or consent, potentially violating CIPA.

The problem with websites using these types of tracking

The rise in these types of predatory lawsuits stems from the

technologies is that it is nearly impossible to provide prior

state consumer privacy rights laws popping up across the

notice or obtain prior consent; websites instantly send

country (starting in California with the California Consumer

communications to third parties as soon as the user lands on

Privacy Act/California Privacy Rights Act). To stay ahead

the page (even if the cookie consent manager pop-up appears

of these claims and protect your company, be aware of the

at the same time). Those milliseconds matter.

requirements under each of these state consumer privacy rights laws and update your Privacy Policy to include all the

To protect your company, consider remediating your website

required disclosures; in particular, any disclosures about data

by ensuring transparency in your Privacy Policy about the

sharing and/or sales, and a user’s ability to opt-out of certain

website’s data collection practices; obtaining explicit user

types of tracking and data use.

consent for any tracking activities on your website (i.e., “Accept All Cookies” or “Update My Cookie Preferences”) and

Website Accessibility Claims

implementing a mechanism to allow users to opt-out of tracking for targeted advertising purposes; and regularly reviewing and

When most people think about disability accessibility, they

update your Privacy Policy to reflect current practices.

think about buildings that are physically accessibly through ramps and automated doors. However, in many cases, digital

Also remember that California isn’t the only state where these

content, like websites or food delivery phone applications,

lawsuits hail from; several other states in the U.S. have laws

must also be accessible.

regarding the use of pen registers and trap and trace devices.

Page 37 | Food & Beverage Magazine v March Issue 2025

While some website accessibility claims involve legitimate claims, predatory litigations are brought by plaintiffs who do not actually use the website or order on the application.

Instead, they are often paid by interested law firms to “test” the website for accessibility and then act as a plaintiff in the lawsuit. Restaurants are frequent targets of these claims because most restaurants have an online presence and ordering function. There has been a steady uptick in these types of lawsuits since 2023 in New York.

Many such businesses run on tight budgets and the plaintiffs gamble on the assumption that the business will prefer to quickly settle the lawsuit rather than spend funds to hire an attorney.

Predatory website accessibility claims usually allege that the website is not accessible to visually impaired or hearingimpaired individuals. Many blind or visually impaired individuals

Kathryn Rattigan Kathryn Rattigan is a member of Robinson+Cole’s Artificial Intelligence Team and Data Privacy + Cybersecurity Team. She advises clients on data privacy and security, cybersecurity, and compliance with related state and federal laws. Kathryn also counsels clients in assessing risks related to technology and software contracts, as well as with compliance-related issues with outsourcing and vendor management.

who use the internet to rely on software programs called screen readers that allow the users to read the text that is displayed on the screen with a speech synthesizer or braille display. Websites that are incompatible with this software are arguably inaccessible. Claims related to the hearingimpaired generally allege that video content on websites is not captioned.

The law might be changing for website accessibility claims, as many have questioned whether “testers” have legitimate claims if they have no intention to use that website in the future. These claims are often legally complex, and businesses should be wary of quick settlements that require the business to “fix” the website to be accessible.

Conclusion It is important for food and beverage businesses who are targeted to be aware that these lawsuits are often predatory in nature. Many such businesses run on tight budgets and the plaintiffs gamble on the assumption that the business will prefer to quickly settle the lawsuit rather than spend funds to hire an attorney. With the help of an experienced attorney, however, these lawsuits can be resolved in the most favorable

Janet Kljyan Janet Kljyan is a commercial and civil litigator with extensive experience helping businesses and other institutional clients litigate and resolve their disputes across an array of industries, including food and beverage, education, technology, financial services, healthcare, manufacturing, and commercial real estate. She is a member of Robinson+Cole’s Business Litigation Group.

way to the business.

March Issue 2025 v Food & Beverage Magazine | Page 38

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CERVECERÍA LA TROPICAL: Famed Miami Brewery, Taproom, And Now Distillery Celebrates The Launch Of Its Triple-Distilled Beer Rtd Cocktail Line, Mixología™

South Florida’s beloved Miami brewery and taproom, now a distillery, recently raised a can to officially cheers to the launch of La Tropical Mixología™ – The World’s 1st Distilled Beer Cocktail™. On Wednesday, January 29, 2025, La Tropical threw, as it’s known to, one hell of a bash to celebrate the launch, filling the night with the kind of spirited energy, flavor and ebullience that has been its calling card since it launched in 2021.

Attendees got to experience the ultimate fusion of craft and culture, with a DJ lineup curated by Perreo Del Futuro, featuring Xana B2B Kujo, SATURNSARii B2B SUZ, and Ale Acosta B2B V1FRO. Upon arrival, guests enjoyed complimentary cans of La Tropical Mixología™, setting the tone for a night full of good vibes.

The innovative cocktail begins with La Tropical beer, which undergoes triple pot distillation, resulting in a clear, clean, and smooth spirit that maintains its floral aroma and malty backbone. This exceptional blend, paired with premium vodka or rum, features a 5.9% ABV; it debuted in two enticing flavors that left the crowd wanting more:

Pasióntini – A Passion Fruit Vodka Martini Cocktail

Page 39 | Food & Beverage Magazine v March Issue 2025

Havanito – A Blanco Rum Mojito Cocktail

excitement confirmed that Mixología™ is set to become a must-have for beachside lounging, socializing with friends and high-energy fiestas alike.

La Tropical Mixología™ is available for sale at Cervecería La Tropical as well as select South Florida retail locations. Like the brewery’s acclaimed family of handcrafted cervezas, La Tropical Mixología™ Cocktails are distributed by Gold Coast Beverage from West Palm Beach to Key West on the East Coast of Florida. The product will be sold in 4-packs of 12 oz. cans with a suggested retail price of $10.99 - $11.49 per pack.

Cervecería La Tropical is located at 42 NE 25th Street in Wynwood. Stay updated on upcoming events and more by visiting cervecerialatropical.com and following @latropicalmixologia & @latropicalbeer on Instagram.

As the night continued, the atmosphere buzzed with excitement as guests danced and enjoyed the vibrant setting.

A photo booth with a Mixología backdrop provided the perfect opportunity for pics and social media moments; a generous array of island-inspired bites from its acclaimed menu satisfied any hunger pains and a custom, personalized Mixología tote put a crafty touch to the proceedings.

“With La Tropical Mixología™, we’re redefining what a cocktail can be,” said Manuel Portuondo, CEO of Cervecería La Tropical. “This isn’t just about creating a new drink – it’s about embracing Miami’s bold flavors and rich heritage in a way that’s never been done before.”

The launch event showcased the best of Miami’s nightlife, bringing together cocktail lovers, music enthusiasts, and industry insiders for a truly immersive experience. The crowd’s March Issue 2025 v Food & Beverage Magazine | Page 40

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A FEW HIGHLIGHTS TO LOOK OUT FOR AT

EXPO WEST 2025 Page 43 | Food & Beverage Magazine v March Issue 2025

A FEW HIGHLIGHTS TO LOOK OUT FOR AT EXPO WEST 2025

BE HAPPY SNACKS D’AMELIO www.behappysnacks.com

Born out of the D’Amelio family’s love for creativity and passion for bringing people together, their brand is about sparking joy and satisfying cravings with fun, flavor blasted snacks that make the taste buds dance.

The brand mission is “...to turn everyday snacking into an experience full of flavor and delight. Snacking should be more than just a quick bite! We aim to spark joy and satisfy cravings! We aim to create a community of food lovers, those who appreciate culinary creativity, those who enjoy good times, being authentic, and share our passion for snackin’.” - The D’Amelio Family A healthier, flavor-packed snack alternative offering an authentic experience with every bag creating a lively community experience. Popcorn flavors include Cotton Candy, White Cheddar, and Himalayan Pink Salt. The brand is Gluten Free, Non GMO, 47 calories per cup with non-dairy brand offerings in the mix..

Himalayan Pink Salt Popcorn 5oz bag is made with Himalayan Pink Salt (Sea Salt), Sunflower Oil, Soybean Oil, Non GMO Corn, shelf stable. The lightly seasoned corn with sea salt provides a crisp, clean taste. 100% whole grain popcorn, no artificial flavors.

White Cheddar is a “Cheesy snack lover’s dream.” Infused with creamy white cheddar for a smooth, tangy taste, 100% whole grain popcorn, no artificial flavors, Non GMO Corn, Shelf-Stable, Gluten Free.

Cotton Candy brings the carnival to the consumer with its sweetened by natural flavors nostalgic treat, capturing the essence of cotton candy with every kernel. Also Gluten Free.

Key Ingredients include Non GMO Corn, Sunflower Oil, Sugar, Nonfat Milk, Buttermilk, Coconut Oil, Natural Flavors, Salt.

Two other flavors released special for Walmart included Nice Spice and Maple Bacon. We are excited to see what will be showcased at Expo West Natural Products Showcase this year.

March Issue 2025 v Food & Beverage Magazine | Page 44

A FEW HIGHLIGHTS TO LOOK OUT FOR AT EXPO WEST 2025

SAUCY LIPS HANDCRAFTED AUTHENTIC MEXICAN COOKING SAUCES: BOLD AND BEAUTIFUL www.saucylipsfoods.com Their Simmering Sauces include Authentic Mexican Sauces crafted with real ingredients, in 5 bold flavors - Street-Style Al Pastor, Fresh Green Enchilada, Classic Fajia Marinade, Authentic Mole Sauce, Traditional Red Enchilada. Their sauces can be found in pouches and bottles, depending on retailer and source, with the newly redesigned pouches as their main showcase for Expo West.

The brand is Keto Certified, Vegan, Gluten Free, Non GMO Verified, Whole 30 Approved, and 10 Calories per serving. Each pouch features an original recipe as well.

Saucy Lips began in a family kitchen,—hand-bottling sauces for friends and family—then eventually local Miami Farmer’s Markets, and has grown into a business supplying kitchens worldwide. Inspired by the bold flavors of Mexico and crafted with real ingredients, each product brings a taste of home to every meal. At Saucy Lips, every sauce is a story, a tradition, and a taste of Mexico.

Our journey began in the aromatic kitchens of Mérida, Yucatán, Mexico, where our mother, a true culinary innovator, crafted sauces that were more than just ingredients mixed together. They were a blend of love, tradition, and a piece of our family history, always made with a focus on clean, better-for-you ingredients.

A decade after moving from Mexico to the United States, we, the Salazares family, continue to uphold and share this legacy. Saucy Lips is not just a brand; it’s a celebration of our heritage, inviting you to join our flavorful journey.

“At Saucy Lips, authenticity is our cornerstone. We create our sauces using traditional Mexican recipes, blending them with the freshest ingredients sourced directly from the rich soils of Mexico. Crafted in modern, SQFcertified facilities, each pouch of our sauce is a testament to our commitment to quality and genuineness.”

Saucy Lips is a Whole 30 Brand, found at Whole Foods Nationwide, Sprouts, ShopRite, Fresh Thyme, Central Market, Natural Grocers, HungryRoot, and now available on Thrive Market, as well as Amazon.

“I created Saucy Lips to share the flavors my family grew up with—bold, real, and rooted in tradition. Starting with sauces, the heart of any dish, my goal was simple: bring truly authentic Mexican taste to every kitchen, crafted with the same care and real ingredients I’d trust for my own family.”

- Gabriela, Our Mom & Saucy Lips Founder

Page 45 | Food & Beverage Magazine v March Issue 2025

A FEW HIGHLIGHTS TO LOOK OUT FOR AT EXPO WEST 2025

CALIWATER CACTUS WATER www.drinkcaliwater.com

A returning favorite to the hot products floor is the fast growing, functional beverage innovator, Caliwater, set to debut an updated can design for their popular cactus water at this year’s Natural Products Expo West trade show. Their newest flavor addition to the super hydrating Cactus Water collection, Peach Mango, which initially launched at GNC stores nationwide in 2024, is also sure to be on display for sampling, joining previous launches such as Pineapple and Watermelon, and signature original flavors Wild Prickly Pear, and Ginger + Lime.

The brand’s popular Kids Pouches are also sure to be an attraction, offered in three of their key flavors, with Pineapple just recently hitting the shelves at Sprouts nationwide. Founded by Vanessa Hudgens and Oliver Trevena, this brand has no shortage of celebrity fans and celebrity investors, from Brooke Burke to Gerard Butler to Nikki Reed to Glen Powell to Aaron Rodgers.

Each can is only 25-35 calories, is filled with hydration, rare antioxidants, 5 naturally occurring electrolytes and packed with natural health benefits such as skin and digestion benefits, derived from its Prickly Pear cacti core. 200mg of Prickly Pear can be found in each can, and only 5g of sugar, super low calorie and non GMO. The brand can be found at Wegmans, Albertsons, HEB, Gelsons, Market Basket, Ralphs, GNC, Bevmo, SunLife Organics, and many more.

With a commitment to wellness and sustainability, Caliwater promotes a healthy lifestyle that is good for you– and the planet.

Follow @caliwater on social media for trade show updates.

March Issue 2025 v Food & Beverage Magazine | Page 46

A FEW HIGHLIGHTS TO LOOK OUT FOR AT EXPO WEST 2025

CLOUD 23 HOT SAUCE LINE BY BROOKLYN PELTZ BECKHAM www.c23.com “This is hot sauce reimagined beyond the plate. In every bottle, we’ve created a fresh take on traditional flavors, crafted with the finest organic ingredients and a new level of innovation. Our journey is powered by passion, blending artistic exploration with finding pure joy in creating something delicious in the kitchen. It’s more than a condiment, it’s an invitation to make every meal worth celebrating.” - Cloud 23 The hot sauces’ two key launch flavors which debuted in Fall 2024 are Hot Habanero and Sweet Jalapeno. Both flavors are organic and Non GMO. Hot Habanero is a bold blend of habanero and red jalapeno peppers, a citrusy tang, and smokey finish that brings a fiery flair to any dish. Sweet Jalapeno flavor infuses sweet with spicy, blending red jalapenos, brown sugar, lime and garlic for a subtle spice perfect for any plate.

“Elevating your culinary experience starts with our passion for purity and excellence. Cloud23 is committed to organic condiments crafted from real food to transform your cooking into an art form. Discover the heart behind our brand and why each bottle is a step towards a more refined plate.” Brooklyn Peltz Beckham A full range of recipes can be found on the website, inspired by Brooklyn’s keen cooking skills and passion.

Page 47 | Food & Beverage Magazine v March Issue 2025

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Contact us today to bring innovation and boundless creativity to your brand and menu.

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Bonduelle Americas

TARGETS GEN Z WITH PLANT-POWERED LUNCH BOWLS Bonduelle Americas is shaking up lunch time with its new line of ready-to-eat Lunch Bowls, crafted for a generation that’s redefining what it means to eat well. These globally-inspired meals are meeting Gen Z where they are – on the go, values-driven, and hungry for good food that fits their lifestyle.

“We know that 77% of Gen Z live busy lives and are looking for quick and easy meal options that taste great and keep them fueled,” said Bobby Chacko, CEO of Bonduelle Americas.

“They want high-quality solutions that deliver more than just satisfaction; they want an experience.”

Page 51 | Food & Beverage Magazine v March Issue 2025

The new line features four globally-inspired varieties – Spanish Fusion, Southwest Fusion, Mediterranean Fusion, and Indian Fusion – each delivering more than 10 grams of protein in convenient, shelf-stable packaging.

Made with 100% real plant ingredients and free from artificial preservatives, these chef-crafted bowls prove that a clean label doesn’t mean compromising on flavor.

Bonduelle Americas is bringing Lunch Bowls directly to its Gen Z audience with a dynamic campus program across Southern California universities. The brand is popping up at major universities across Southern California including UCLA and UC Irvine during major campus events such as basketball games, weaving itself into the daily fabric of student life. The Lunch Bowls line is also available in Southern California Albertson’s, with national distribution rolling out over the next several months.

Designed for real student life, these bowls fit seamlessly into busy campus routines: stash them in your dorm room, toss them in your backpack, or keep them wherever you need a satisfying meal within reach—no fridge needed.

Enjoy them hot or cold, because who has time for complicated meal prep between classes?

The choice of Southern California as a launch pad is no coincidence. This vibrant market, with its mix of food-forward culture and Gen Z energy, makes it the perfect springboard for Lunch Bowls. “We’re not just selling convenience,” shared Deanna Jurgens, Chief Sales Officer, Bonduelle Americas. “We’re offering retailers a product that speaks to Gen Z’s desire for flavorful, sustainable, and convenient meals that fit their dynamic lifestyles.”

By blending French culinary heritage with modern American tastes, the company is proving that eating well can be both delicious and hassle-free.

This launch marks an exciting chapter in Bonduelle’s story. Known previously through the Ready Pac brand in the U.S., the company is now bringing its global expertise and 170 years of family heritage directly to American consumers through the Bonduelle brand.

As a certified B Corp, their philosophy of “Eat well. Be well” isn’t just a tagline - they’re committed to making a positive impact on people and the planet - values that deeply resonate with today’s Gen Z consumers.

And Lunch Bowls are just the beginning of the company’s fresh take on plant-rich eating in the U.S., with more innovations coming later this year.

By blending French culinary heritage with modern American tastes, the company is proving that eating well can be both delicious and hassle-free. Whether you’re cramming for finals, hustling at your first job, or simply looking for better lunch options, Bonduelle is ready to serve up a fresh take on what it means to eat well—one delicious bowl at a time.

For more information about bringing Bonduelle Lunch Bowls to your retail location, you can order directly through UNFI (6439675, 6438676, 6439677, 6439678).

March Issue 2025 v Food & Beverage Magazine | Page 52

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REMARKABLE WOMEN MAKING AN IMPACT ACROSS THE FOOD AND BEVERAGE INDUSTRY. For Women’s History Month this March, we’re celebrating the remarkable women making an impact across the food and beverage industry. From executive pastry chefs crafting exquisite desserts to visionary marketing leaders driving brand success, these trailblazers are shaping the culinary world with their talent, leadership and innovation. Their contributions extend beyond the kitchen and boardroom — they are mentors, pioneers and change-makers, redefining what’s possible in a traditionally male-dominated industry. This month, we highlight a group of influential women who have not only honed their craft but have also inspired those around them through their dedication, creativity and commitment to excellence.

ARIANA QUANT

Executive Pastry Chef, Hai Hospitality (Uchi Miami)

A pastry chef with over 16 years of baking experience, Ariana Quant began her studies at the Culinary Institute of America in Hyde Park, New York.

During her internship at the San Francisco restaurant Farallon, she trained under James Beard Award-winning pastry chef Emily Luchetti. Quant decided to round out her industry training with a degree in hospitality management from the University of Nevada. While in school, she worked in some of Las Vegas’ finest kitchens, including Le Cirque and Osteria del Circo, refining her classic French and Italian dessert techniques.

Post-graduation, she worked as a pastry cook at Hubert Keller’s Fleur de Lys/Fleur, eventually moving on to manage teams for Joël Robuchon and L’Atelier De Joël Robuchon while serving as the latter’s lead sous chef. In search of a more soulful life, Quant returned to Texas, joining Hai Hospitality as Uchiko’s head pastry chef in 2016. In 2020, she was named the executive pastry chef for all Uchi-related concepts in the Hai Hospitality family: Uchi, Uchiko and Uchibā. Quant considers mentorship and collaboration key to leading her team and continues to elevate and innovate on her already-notable dessert menus with originality and exploration of flavor and texture.

Page 55 | Food & Beverage Magazine v March Issue 2025

CHEF VENECIA WILLIAMS Direct of Culinary, Velvet Taco

Venecia “Chef V” Willis, director of culinary at Velvet Taco, brings over 15 years of culinary expertise to the Texas-based restaurant brand known for its globally inspired tacos and fresh ingredients. Leading dynamic teams across 40+ locations, Willis challenges taco “norms” and infuses diverse flavors into each dish in a way that is not seen at typical fastcasual restaurants. Prior to joining Velvet Taco in 2021, Willis was director of culinary at Roti Modern Mediterranean and senior culinary operations manager for Protein Bar & Kitchen.

During her eight-year tenure at Roti, she rapidly ascended the ranks, transitioning from an hourly employee to a corporate managerial role in only two years. With a track record of quick advancements and exceptional leadership, Willis earned many accolades, including “Young Leader to Watch” by QSR Magazine in 2020.

JORDAN DELGIUDICE Beverage Operations Manager, Delilah Miami

Through dedication, creativity and outstanding commitment to her craft, Jordan DelGiudice has proven to be a force to be reckoned with in a notoriously male-dominated beverage industry. DelGiudice’s career began in Hawaii, where she worked as a bartender for well-known restaurants like SKY Waikiki and was able to explore menu creation and ideation. Her talent and hard work opened doors for her beyond the islands, leading her to Los Angeles to pursue an opportunity with The h.wood Group, a hospitality and lifestyle marketing company known for its iconic nightlife venues and restaurants.

Now, with 15 years of experience under her belt, DelGiudice has played a pivotal role in opening new venues for the group nationwide, including the latest venture, Delilah Miami. Regarding what sets her apart, DelGiudice shared, “I’m committed to excellence. I blend strategic vision with handson leadership to elevate every guest experience.”

March Issue 2025 v Food & Beverage Magazine | Page 56

TONI ROBERTS

Executive Pastry Chef, The Ritz-Carlton, Chicago

Toni Roberts is one of Chicago’s most sought-after pastry chefs, wielding the kitchen torch and other pastry tools at The Ritz-Carlton, Chicago, a luxury hotel on Chicago’s Magnificent Mile. Her past experience includes interning with acclaimed pastry chef Emily Luchetti at Farallon in San Francisco during her time at the Culinary Institute of America. In 2009, Roberts had the privilege of assisting Marcus Samuelsson at the White House during his guest chef preparation for the Obama administration’s first state dinner. Her accolades include “Rising Star Pastry Chef” from the Jean Banchet Awards for Culinary Excellence. Time Out Chicago also selected her dessert as one of the “100 Best We Ate This Year.” Roberts’ passion, superior skills and precision led her to be named executive pastry chef at The Ritz-Carlton, Chicago. Her decadent creations have become tasteful touches throughout the property, from Italian-inspired desserts at Torali to breakfast pastries and confections at The Café to showpieces adorning the hotel’s lobby during the holiday season. Roberts inaugurated the hotel’s in-house wedding cake program in 2023 and has created over 50 glamorous cakes to date. She continues to participate as a guest chocolatier for the AIDS Foundation Chicago (AFC)’s annual fundraising event, World of Chocolate.

VALERI FUENTES Executive Chef, Verde

Valeri Fuentes is the executive chef at Verde, the waterfront restaurant operated by Constellation Culinary Group at Pérez Art Museum Miami(PAMM). With expertise in a wide range of culinary techniques and a passion for combining fresh, seasonal ingredients with artistic flair, Fuentes spearheads the food and beverage program at PAMM, including curating the menus for Verde and special events catered by Constellation Culinary Group at the museum. A Caracas, Venezuela, native with over a decade of diverse culinary experience, Fuentes previously served as chef de cuisine at Constellation Culinary Group for Miami events like Formula 1 and singer-songwriter Marc Anthony’s wedding, where she brought a dynamic and creative touch to every dish while drawing inspiration from the city’s diverse Latin American influences. Prior to this, she honed her skills at prestigious establishments in South America, including Elena at the Four Seasons Hotel and Orilla by Fernando Trocca in Buenos Aires.

Fuentes’ experience highlights her versatility and ability to produce at the highest level in high-pressure environments. She specializes in customized menus; dairy-free, vegan, vegetarian and healthy foods; fusion cuisine; and Michelin-starred style, desserts and pastries.

Page 57 | Food & Beverage Magazine v March Issue 2025

BROOKE PERRY Vice President of Marketing, Velvet Taco

Brooke Perry, vice president of marketing for Velvet Taco, is a dynamic brand leader with progressive marketing experience in the hospitality and retail industries. She is known for her out-of-the-box approach to brand building, which is rooted in inspiring real brand-to-human connections while infusing energy into teams and drawing actionable insights from data. She has a strong record of delivering results through the development of authentic, integrated sales and marketing strategies, methodical execution, and digital innovation, earning national recognition for her efforts in Nation’s Restaurant News’ The 2024 Power List.

LAURA NAPOLITANO Director of Sales and Marketing, The Skylark

Laura Napolitano is the director of sales and marketing at The Skylark, an exclusive Abigail Kirsch venue and cocktail lounge perched 30 stories above New York City’s Garment District. A native New Yorker, she’s also lived in California, Pennsylvania and Colorado. She has worked for the culinary collective, catering and events brand for eight years, originally starting as a coordinator; she has since become an events and wedding expert. Napolitano’s favorite part about her job is helping to develop The Skylark’s food and beverage menus.

March Issue 2025 v Food & Beverage Magazine | Page 58

ANDREA STEVENSON Executive Sous Chef, Abigail Kirsch

Andrea Stevenson is the executive sous chef at Abigail Kirsch, a NYCbased catering company where she creates and executes diverse menus that blend her Southern American and Caribbean roots. Stevenson’s culinary journey began in her grandmother’s kitchen, where she learned to combine traditional techniques with modern flavors. Her passion for catering and events took off after an internship with Blackstone Caterers in Newport, Rhode Island. A lifelong resident of Hudson Valley, New York, Stevenson is a graduate of the prestigious Culinary Institute of America in Hyde Park. She also studied abroad in Spain with the CIA, fueling her passion for travel and global cuisines. Since 2010, Stevenson has volunteered with the Wallkill Reform Habitat for Humanity group, bridging her love for cooking with her desire to spread kindness and hope to others.

RAZEL RUSTIA Beverage Director of ART Soho

Razel Rustia is the beverage director of ART Soho, specializing in dynamic cocktails featuring creative twists. Rustia has a passion for using seasonal ingredients in her cocktail program development (she frequents the Union Square Farmers Market) and loves using the melting pot of NYC as a source for her inspiration.

Page 59 | Food & Beverage Magazine v March Issue 2025

LYNNETTE MARRERO Cocktail Program Curator, Tigress/Easy Tiger at The Perry Hotel Naples

Lynnette Marrero is an award-winning mixologist, consultant and educator whose influence has transformed the cocktail and hospitality industry.

She currently serves as the cocktail program curator for Tigress, the onsite open-air rooftop Cantonese chophouse, and Easy Tiger, a rooftop mixology lounge at The Perry Hotel Naples. Known as a pioneer for women in bartending, Marrero co-founded Speed Rack, a global competition highlighting top women bartenders while raising funds for breast cancer research.

She also helmed the opening and was bar director at New York hot spots Llama Inn and Llama San for over six years. Marrero’s cocktail programs have received critical acclaim, including a James Beard Award semifinalist nod for Best Restaurant Program. Other awards include being named one of “America’s Leading Female Mixologists” in 2009 by the James Beard Foundation; Food & Wine and Fortune Magazine’s “Most Innovative Women in Food and Drink” in 2015; and Wine Enthusiasts’ “Mixologist of the Year” in 2016.

In 2019, Marrero received the Tales of the Cocktail Foundation’s Spirited Awards for World’s Best Bar Mentor and the inaugural Philanthropy Award for her work with Speed Rack. She also placed in Drinks International’s “Bar World 100” from 2019-2024. In 2021, Marrero launched the Masterclass. com mixology platform and was awarded the World’s 50 Best Bars’ Altos Bartenders’ Bartender Award. In 2022, her bar program at Llama San placed in the semifinals for the James Beard Foundation’s Best Restaurant Program and was the regional honoree in the Spirited Awards for Best Restaurant Bar. Other notable projects Marrero has worked on include creating the bar program for Morgenstern’s Finest Ice Cream, being the national brand mixologist for Perrier and Sanpellegrino, and working with Zacapa Rum as a trade educator and mixologist. She is the liquid creative director for the nonalcoholic drinks company Aplós and recently partnered with Jennifer Lopez to launch Delola, a line of ready-to-enjoy, crafted spritzes.

Her work continues to set the standard for quality, innovation and inclusivity in the cocktail industry.

March Issue 2025 v Food & Beverage Magazine | Page 60

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EDITOR’S TOP PICK

CHEF MERITO SEASONINGS

22 SALUTE

Chef Merito Seasonings, the healthy-alternative seasoning brand.

A Latino-founded, CPG business with its home in Los Angeles, CA (plus a longtime sponsor of the Dodgers). The brand has spent generations delivering quality seasonings, marinades, breading mixes, batters, and other specialty products via supermarkets, super mercados and eCommerce. For over three decades, Chef Merito has been a leader in the creation, production, and distribution of seasonings, spices, and blends catering to the ever-growing Hispanic market. With each seasoning and spice based on the brand’s own unique recipes designed especially for consumers of Latin American, Mexican, and Spanish foods, Chef Merito additionally provides specialty foods of the highest quality to families, retailers, distributors and institutional customers, throughout the U.S. and Mexico.

22 Salute is more than a spirits brand—it’s a mission in a bottle.

As a woman and minority-owned company, it blends exceptional craftsmanship with a deep commitment to veterans and first responders, donating a portion of every sale to mental health and suicide prevention initiatives. Among its standout products is the Double Gold-winning Fig-Vanilla Bourbon, an ultra-premium, handcrafted spirit infused with real Madagascar vanilla beans and mission figs. This one-of-a-kind bourbon boasts an all-natural, smooth, and richly flavored profile, setting a new standard in the industry. Its award-winning excellence and distinctive flavor make it a go-to for those seeking a rich, nuanced pour with a purpose.

22 Salute is proving that a brand can be both exceptional in quality and impactful in mission. This is bourbon with a purpose—every sip is a salute to those who serve.

BROTH MASTERS Broth Masters was created in 2015 by Dorothy and Laya Barak, a motherdaughter team on a mission to harness the power of food as medicine.

Each batch of the artisanal bone broth is made using pasture-raised ingredients and does not contain GMOs, antibiotics or hormones. The unique 48-hour cooking process ensures a bone broth that is full of flavor and nutrients. Learn more on their website and follow the company on Instagram and Facebook.

March Issue 2025 v Food & Beverage Magazine | Page 62

THE DARK KNIGHT OF

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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.

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

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

bottom line. He works with bar owners to identify

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

safer.

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.”

that is a win for them, for me and the carrier long

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

A Dark Knight for Hospitality

empowers owners to make decisions based on facts, not assumptions, ultimately aligning their coverage with the realities of running a business.

the complexities of their industry.

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the most cost-effective ways to reduce risks, avoid unnecessary claims, and make their businesses “Every dollar matters in this industry,” he says. “If I can help an owner keep more of what they earn, term.”

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

EDITOR’S TOP PICK

CAKE LIFE BAKE SHOP Lily Fischer + Nima Etemadi, co-founders of Cake Life Bake Shop describe their woman-, trans-, and immigrant-owned award-winning small-batch artisanal bakery as a labor of love — a love for feeding people, celebrating good times together, and Beyoncé... whose birthday cake they have baked TWICE! While reality TV baking champion, Fischer, expertly pipes custom cakes and more, Etemadi imbues his family’s Persian roots in several of Cake Life’s seasonally rotating flavors. In addition to baking decadent confections, Cake Life is committed to inclusivity, hosting body- and sexpositive events, such as a BDSM body-shaped cookie decorating social.

Some of Cake Life’s beloved baked goods include: Alfajores - A take on the iconic Argentinian cookie! Housemade de Leche Sandwiched between buttery vanilla shortbread cookies and rolled in coconut flakes, and Petal Pistachio Cookies - Crisp, buttery honey shortbread, iced and decorated with dried flower petals, crushed pistachios, freeze-dried raspberry dust, and rose sugar

DESOLAS MEZCAL Desolas Mezcal is an artisanally crafted spirit that is thoughtfully produced from 100% Salmiana Agave found in the state of San Luis Potosi, Mexico. The Salmiana agave, also known as the “green giant,” is cooked in above-ground ovens resulting in a mezcal with a fresh botanical aroma and gentle smoke. Its grassy, earthy and agave-forward character is a product of the arid and chalking soil of San Luis Potosi. The femalefounded, 2024 NYSWC Best of Class Winner, premium mezcal brand can be found in 6 states – New York, Florida, Georgia, Texas, Colorado, and California and can be shipped nationwide.

DREAMWORLD BAKES Ashley Huston, the chef and owner of new bakery DreamWorld Bakes, the Black- and woman-owned community café concept specializing in fanciful custom cakes, Huston’s baked goods — often iced with pastels and dusted with glitter — draw heavily from a wide range of cultures and culinary traditions. Due to her voracious desire to seek out new flavors and her love of international travel, DreamWorld Bakes offers treats as whimsical in flavor as they are in presentation, such as: Adulting - Malt milk funfetti cake, toasted milk custard, funfetti crumbles & vanilla, Baby Spice - Cardamom cake base layered with passionfruit curd, mango chai mousse, and tonka bean Italian meringue buttercream, and Cherry Cherry - Brown butter cake with black cherry/sour cherry pie filling, dark chocolate sea salt mousse, and American sour cream chocolate frosting.

March Issue 2025 v Food & Beverage Magazine | Page 64

EDITOR’S TOP PICK

DUKE & DAME

FIOR SCOTCH

Duke & Dame, the salted caramel whiskey with only 1g of sugar per serving, is a small, Black-owned business, fighting for shelf space with big-brand liquor (and succeeding). The brand sets an example as one of the few independent-Black owned and operated liquor brands out there. Duke & Dame was founded by Amani Macaulay and Chima Burey, two friends who worked in the corporate finance world and decided to pursue their passion of creating a whiskey for everyone. They felt there was a hole in the whiskey market for a salted caramel flavor, and the other flavored whiskey options available were loaded with sugar. After experimenting and coming up with the recipe, the South Florida-based duo was ready to bring their product to market. Since then, Duke & Dame continues to catch the attention of major hospitality brands and liquor stores throughout the country with their unique product offering.

Fior Scotch is the only U.S. veteran-owned Scotch, and only Blackowned Scotch, available on the market. Fior Scotch stands out not only for its exceptional quality but also for the remarkable journey that led to its creation. After a distinguished 20-year military career with three tours in Iraq and two in Okinawa, Dominijanni started to mix a variety of his good scotches into a mixture which ultimately turned into a super blend! To fulfill his dream, Major Dominijanni tapped an industry expert to help recreate it. Fior has earned a number of impressive accolades since its 2023 inception. Fior Scotch is now conveniently available for online purchase nationwide. With each bottle purchased, a donation is given to veterans’ causes, including Operation Gratitude.

GIMME SEAWEED With Gimme’s new Korean BBQ flavor, 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 flavor brings a perfect balance of salty, sweet, and spicy flavors— think of the bold kick of a spicy miso soup in a crisp, savory bite. It takes the traditional flavors of Korean BBQ - garlic, pepper, soy sauce, and miso – and marries them with gochujang for a kick of heat. As Korean-inspired flavors 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 flavor, Annie wanted to do things a little differently and created this recipe intentionally to have a unique, spicy flair. This product is currently available at Whole Foods and Amazon.

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EDITOR’S TOP PICK

GOOD DEE’S SPRINKLES Sweeten your treats without the guilt with Good Dee’s Sprinkles! Indulge in a delightful sprinkle experience that’s both guilt-free and flavorful! Good Dee’s Sprinkles are the perfect addition to your dessert repertoire, offering a low-carb and dairy-free option that sweetens without compromise.

Each serving contains just 1g net carbs and is sweetened with erythritol, ensuring a sugar-free delight that’s safe for all dietary needs. Good Dee’s Rainbow Sprinkles are naturally colored with no toxic dyes or chemicals, making them a wholesome choice for families. They don’t melt when baked, allowing you to create vibrant, beautifully decorated treats that retain their charm in the oven. Naturally gluten-free and vegan, their sprinkles are ideal for anyone watching their sugar intake, embarking on a low-carb lifestyle, or following a Weight Watchers program. Whether you’re decorating a cake or adding a fun twist to your child’s lunchbox snacks, Good Dee’s Sprinkles are the perfect way to brighten up any dish!

HOUSEWIFE REBELLION Housewife Rebellion’s Defiant Pinot Grigio isn’t just a wine—it’s a movement in a bottle. This crisp, vibrant Texas Pinot Grigio took home a medal at Grapefest, the largest consumer-judged wine competition in the U.S., proving that rebellion can be award-winning. With subtleties of fresh pear and floral aromas, this medium-bodied Defiant Pinot Grigio delivers a refreshing finish. It’s a wine for those who challenge the status quo, wrapped in Housewife Rebellion’s signature artistry—a label as daring as the wine itself. More than just a drink, our Defiant Pinot Grigio is a toast to independence, a tribute to those who refuse to settle. Whether sipped in celebration or defiance, this award-winning wine is proof that breaking the mold tastes absolutely delicious.

JAM VINO Jam Vino is a one-of-a-kind wine-infused jam that will take your taste buds on a culinary adventure. All-natural and antioxidant-rich, Jam Vino is a delight crafted with just five simple ingredients. Each jar blends a premium wine profile with fresh fruit, delivering a flavor that’s both indulgent and wholesome. Kid-friendly, vegan-friendly, and glutenfree, Jam Vino is also a great source of daily fiber. Whether spread on breakfast favorites or paired with savory dishes, Jam Vino is a versatile condiment that elevates every meal. Jam Vino is the culinary creation of Lori (Chef Lorious) Rogers, celebrity chef and cookbook author who tapped her southern Alabama roots and northern California upbringing to blend the traditions of jam-making and wine-making. The result? An entirely NEW category of jam–Wine-Infused Jam, aptly named Jam Vino!

March Issue 2025 v Food & Beverage Magazine | Page 66

EDITOR’S TOP PICK

LAVENDER COFFEE BOUTIQUE

LODESTAR WHISKEY

New from Lavender Coffee Boutique, single origin Rwandan coffee from the Abadatezuka Cooperative offers vibrant tasting notes of ripe berry jam and red wine. Grown at 2,200 meters in the Nyungwe forest, its exceptional flavor reflects volcanic soil, a cool lake-influenced climate, and natural pollination by native honeybees. Lavender Coffee Boutique, founded by Lindsey Sozio, is a renowned Denver coffee shop, roaster, and online retailer dedicated to providing high-quality, sustainable coffee that’s easy on the stomach and full of flavor. Their mission is to offer a unique coffee experience with a focus on clean, mold-free beans, low-acid roasts, and a soft, smooth profile. From farm to cup, Lavender CB prioritizes ethical sourcing, small-batch roasting, and the well-being of their customers.

Lodestar Whiskey was founded by Anna Axster and Wendelin von Schroder, two whiskey lovers & entertainment industry veterans who set out to break the mold and follow flavor, not rules. They crafted Lodestar to be bold, smooth, and approachable—perfect for both newcomers and seasoned sippers. But their mission goes deeper: they’ve built an inclusive brand that embraces diversity and brings people together. For Anna and Wendelin, whiskey is more than a drink—it’s a way to create shared experiences and meaningful connections. And with Lodestar, everyone’s invited to the celebration!

LOS HERMANOS TEQUILA Los Hermanos 1978 Reposado is redefining premium tequila, crafted with tradition and innovation by a Black-owned brand making waves in the industry. Aged to perfection in white oak barrels, this award-winning reposado delivers a rich, velvety profile with warm caramel and vanilla undertones, balanced by a subtle spice that lingers on the palate. Founded

by Navy veteran Donta Henson and his brother William, Los Hermanos Tequila is more than just a brand—a movement celebrating culture, heritage, and excellence. With a growing list of accolades, including multiple gold medals, their 1978 Reposado is a testament to quality and craftsmanship. For those looking to support minority-owned businesses while savoring top-tier tequila, Los Hermanos 1978 Reposado is an undeniable standout. Whether sipped neat or in a craft cocktail, it delivers an experience as bold and refined as its founders’ vision.

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EDITOR’S TOP PICK

MOONEY FARMS The Bella Sun Luci product line continues to expand, now featuring an award-winning 100% Olive Oil Salad Dressing collection. Crafted with premium ingredients, their dressings stand out for their taste and quality. The Champagne Vinaigrette is handcrafted in small batches.

This vinaigrette combines the subtle sweetness of California champagne vinegar with the perfect balance of herbs, resulting in a flavor profile that is fresh, unique, and flavorful! A clean, simple salad dressing for the modern consumer. 100% pure olive oil and contains no artificial colors, flavors, preservatives, or seed oils. It’s the refreshing alternative to the cluttered salad dressing category, filled with seed oils and unhealthy ingredients.

Mooney Farms is a third-generation, certified woman-owned, familyoperated company rooted in quality, integrity, and strong family values.

As the premier producer of Bella Sun Luci products, Mooney Farms is dedicated to excellence in every product they create.

NEW DAWN DISTILLING New Dawn Distilling was founded by bourbon lover Dawn O’Neal, who is passionate about saving the planet. She saw a chance to combine her passions using entrepreneurship as a force for good, and New Dawn Distilling was born in 2023. Its pursuit of fair and eco-friendly practices is intertwined with authentic collaborations and investments in diverse communities, from the farmers who cultivate the grains to the moment you savor the whiskey. 1% of the proceeds go to water and climate initiatives. New Dawn Distilling’s inaugural product, a 6-year-old cask strength bourbon sourced from New York, features a mash bill of 70% corn, 15% rye, and 15% barley—all organic and locally sourced. This bourbon defies expectations, boasting a flavor profile that delights both connoisseurs and newcomers. Its unique characteristics include a rich nose of cherry, chocolate, and vanilla, with a palate that invites both sipping and mixing.

PIZZA GIRL A delicious sauce with just the right amount of spice, slow-simmered with the best tomatoes, herbs, onions, and garlic. It offers a clean, delicious taste that enhances any dish. No need for added sugar or loads of fat the taste is in the organic ingredients and Pizza Girls’ family recipe!

March Issue 2025 v Food & Beverage Magazine | Page 68

EDITOR’S TOP PICK

POI DOG

PROFANITY JAM

After the 2020 closing of Kiki Aranita’s Philadelphia-based restaurant, Poi Dog, Chef Kiki Aranita breathed life back into the Poi Dog brand with a line of highly versatile, nostalgic sauces representing the multicultural flavors of her childhood spent in Hawai’i and Hong Kong. Whether it be through her cooking, collaborations with other creators and chefs, or fiber artistry, each of Aranita’s endeavors tie together themes of nostalgia (particularly surrounding the flavors she grew up with) and care for the ocean.

As a chef, she specializes in Hawai’i’s fresh fish dishes and lowwaste cooking. Poi Dog Sauces is the ultimate culmination of these interests, as a sustainably sourced condiment line that celebrates the underrepresented cuisines of Chef Aranita’s own multicultural origins: Poi Dog Huli Sauce -- Sweet pineapple, savory miso, and Chinese five-spice — this sauce is versatile. Use it to baste chickens, mushrooms, vegetables, burgers, and more.

Profanity Jam, a spicy new addition to the specialty foods market, brings the heat with the sweet. One of the newer additions to the line, the sweet-tart pineapple mingles with the heat of habanero and aji peppers giving this jam a sweet and spicy bite that is perfect with sharp cheese and Latin food (fish tacos, anyone?) and is sublime mixed into a margarita – pun intended! Available to retail in 9 oz jars, or in a Tropical Picnic Pack that also includes its partners in peppers, Blood Orange Habanero, and Passion Fruit Habanero. Other size options for wholesale or food service are also available. The attention grabbing, Scovie award winning, stand-out packaging lends itself to center market, deli counter and gift giving. All Profanity Jam flavors are a little naughty, and very nice!

QUIKLID QuikLid is revolutionizing food service with the first stackable, reusable, patented lid designed specifically for aluminum food pans. Made from durable, heat-resistant polycarbonate, QuikLid locks in freshness, prevents spills, and provides easy access without the hassle of flimsy foil or plastic wrap. Perfect for caterers, event hosts, and home cooks, it eliminates single-use waste while offering a sleek, convenient solution for serving and storing food. To bring QuikLid to kitchens everywhere, the company has launched a crowdfunding campaign on Indiegogo.

Supporters will help fund the first production run and drive innovation in sustainable kitchen solutions. By backing this campaign, contributors play a role in reducing plastic and aluminum waste while supporting a product designed for convenience and long-term use. The campaign goes live on March 4, offering exclusive updates and early supporter benefits. Visit their website to stay informed and be part of the movement toward smarter, eco-friendly food storage.

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EDITOR’S TOP PICK

REAL Indulge in a better-for-you take on a childhood classic with new Cookies & Creme Poppers by REAL. Crafted from simple, thoughtfully sourced ingredients, the new bite-size snack features a deep, rich cocoa chocolate cookie paired with vegan white chocolate chips—the first gluten-free, grain-free, and vegan cookie of its kind. Naturally sweetened with maple syrup and coconut sugar, Cookies & Creme Poppers deliver big flavor in every bite—without the junk. Founded by longtime best friends Lauren Berger and Marla Felton, REAL Cookies strikes a balance between healthy and delicious—always made with clean, non-GMO ingredients such as almond and coconut flour, vanilla, real fruit, and dark chocolate. Available on Amazon, online, and select retail stores.

RENAIS GIN Renais Gin is a testament to heritage, innovation, and female entrepreneurship. A portfolio company of Freedom Trail Capital and Samyr Laine, Renais is co-founded by Emma Watson, who brings a fresh, sustainable vision to the world of spirits. Inspired by her family’s Burgundy winemaking roots, Renais transforms upcycled French wine grapes into a refined gin that blends tradition with modern sophistication.

Crafted with sustainability at its core, Renais challenges conventional gin-making while celebrating culture, craftsmanship, and the strength of women in the industry. Elevated yet inclusive, it’s a spirit designed for those who appreciate artistry in every sip. Renais is more than just a gin—it’s a movement redefining excellence in spirits, led by a woman who honors the past while shaping the future.

RINGA® RINGA® is consciously crafted, plant powered, holistic hydration that combines the benefits of organic apple cider vinegar and organic prebiotic fiber with the vitamins, minerals, amino acids, antioxidants, and nutrients found in one of nature’s most nutrient dense plants; Moringa oleifera. These ready-to-sip sparkling beverages can help support healthy blood sugar balance, are an antioxidant powerhouse, use organic and non-GMO ingredients, are vegan, gluten-free and contain 0 grams of added sugar (using NO sugar alcohols, sugar alternatives, natural flavors, or synthetic ingredients) making them a great alternative to sugary kombuchas, sodas, social tonics, and all their high sugar, high calorie friends. Perfect for summer, cool-as-a-CUCUMBER plus a hint of MINT flavor gives that fresh-from-the-spa feeling and is the light and bubbly vacay your mind and body needs. Perfect sipped straight from the can or used as a mindful mixer (think mojito vibes). Welcome to everyday hydration that’s better for you and the planet. RINGA®. It’s for life.

March Issue 2025 v Food & Beverage Magazine | Page 70

EDITOR’S TOP PICK

SAINT SPRITZ

STRIPED PIG DISTILLERY

Saint Spritz was founded by sisters-in-law, Joelle “JoJo” Fletcher and Mallory Patton. This wine-based cocktail brand captures the essence of spritzes in a convenient ready-to-drink format inspired by a memorable family wedding in Italy in 2022. The brand debuted shortly after that through DTC channels and select Target stores, offering three refreshing flavors: Amalfi, a bittersweet orange spritz; Hugo, an elderflower lime spritz; and Sicily, a basil limonata spritz. Saint Spritz meets a growing market demand, especially as interest in the Aperol Spritz has surged over 10x since 2016, solidifying its place in American culture. Their portfolio provides a healthier low-alcohol option at just 5% ABV, catering to the growing interest in mindful drinking with a full-bodied approach.

Each spritz is free from added sugars, artificial sweeteners, toxic dyes, and gluten, featuring a proprietary blend of fruit and vegetable juices for natural coloring—providing a refreshing alternative to sugary cocktails.

Striped Pig Distillery is redefining Southern spirits with bold flavors and a commitment to quality. Founded by Forbes awardwinning entrepreneur Pixie Paula Dezzutti, the family-run distillery continues to push boundaries in craft spirits, blending tradition with innovation. Striped Southern Pecan Bourbon Whiskey is a celebration of the rich, nutty sweetness of the South, infused with natural pecan and vanilla flavors for an exceptionally smooth and balanced experience. Crafted in Charleston, SC, this full-bodied bourbon opens with velvety toasted pecan notes, followed by a hint of warm vanilla bean on the finish. Whether sipped neat, on the rocks, or mixed into a creative cocktail, it’s a whiskey like no other—bold, smooth, and irresistibly Southern.

SIRDAVIS Founded by Beyoncé Knowles-Carter in partnership with Moët Hennessy, SirDavis offers an unexpected take on American whisky with a bespoke recipe and one-of-a-kind taste profile perfectly suited to Knowles-Carter’s whisky ideal. SirDavis challenges category norms by combining the complex, rich character of rye with the soft elegance of malted barley for a uniquely harmonious blend of fruit and spice. Made to delight whisky enthusiasts while inviting newcomers into the whisky category, SirDavis is the future of whisky, reimagined. Whisky has long been Knowles-Carter’s drink of choice (just revisit some of her lyrics and Instagram posts) and the discovery that her great-grandfather Davis Hogue, the brand’s namesake, worked as a farmer and moonshiner in the American South during Prohibition made the idea of creating a legacy whisky brand feel predestined. The striking bottle tells a singular story of heritage through intentional design elements that honor Hogue and Knowles-Carter’s Texas roots.

March Issue 2025 v Food & Beverage Magazine | Page 72

EDITOR’S TOP PICK

SWEET DIPLOMACY Sweet Diplomacy draws inspiration from its communities and lived experiences, especially for its Diplomatic Boxes—carefully themed collections inspired by global locations and special moments. Each box offers a curated selection of gluten-free, dairy-free, nut-free, and vegan treats, catering to diverse dietary needs. The Formosa Box reimagines Taiwanese flavors through founder Melody Hu’s childhood memories.

Featuring five distinct baked goods, it brings a taste of Taiwan to any occasion. Includes 2x Boba Tea Cookies, 2x Lychee Osmanthus Cookies, 2x Chocolate Chip Cookies, 2x Sesame Swirl Muffins, and 2x Taiwanese Pineapple Cakes.

TEN TO ONE Ten To One is breaking the mold of what rum can be. A portfolio company of Freedom Trail Capital and Samyr Laine, this minority-owned brand is the brainchild of Marc Farrell, a proud Caribbean native determined to push rum beyond outdated stereotypes. More than a spirit, Ten To One is a celebration of culture, community, and craftsmanship. Its name, inspired by Trinidad and Tobago’s first Prime Minister, reflects the strength of unity and the beauty of blending. With a modern, inclusive approach, Ten To One shifts the conversation—rum is no longer just for tropical vacations or sugary cocktails; it’s a spirit worthy of sipping, savoring, and sharing. This is more than rum—it’s a movement, a reimagination, and an invitation to experience the Caribbean in a whole new way.

TRUBAR TRUBAR is redefining the protein bar experience with clean ingredients and crave-worthy flavor. As a trailblazing brand in the better-for-you snack industry, TRUBAR has reimagined what a protein bar can be.

Founded by Erica Groussman, it proves that clean eating doesn’t mean sacrificing indulgence. 100% plant-based and free from gluten, dairy, soy, sugar alcohols, and seed oils, TRUBAR is crafted for those who want a protein bar that tastes like dessert—without the regret. No bland bites, no chalky textures—just pure, snackable joy in every bite. Available at Whole Foods, Amazon, Costco, and more, TRUBAR is making it easier than ever to snack better without compromise.

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Convenience Without Compromise: The Growing Demand for Quality Ready-to-Use Solutions in Foodservice Written By: Sara Franke (Volpi Foods: Sales & Marketing Coordinator)

The foodservice landscape is evolving constantly both in what the latest culinary trend it decides to chase and the way it which it manages operates to meet that trend. However, catching the tail of the next trend is not always as easy at it looks. The struggle commonly stems from a shortage of staff trend in restaurant spaces. Because of this struggle, a decision must be made to train the whole team on all areas of a working kitchen or specialty appliances, or to find where substitutions can be made to make

To meet the demand for presliced meats in foodservice, Volpi pivoted and developed bulk, pre-sliced, packages of our best selling cured-meat products for specifically designed with foodservice customers in mind.

Page 75 | Food & Beverage Magazine v March Issue 2025

the flow of the kitchen smoother but not sacrificing quality.

Such struggles leave business owners to convenience, even in a foodservice space. An example of a training that is often decided against is the training of producing sliced meats from a deli slicer.

Training and proper protective equipment for employees using these slicers can be costly, leaving the leadership team with the decision to invest in quality training or purchase pre-sliced items to prevent the risk of someone getting injured while using this specialty appliance.

Volpi has taken careful note of this ongoing issue within the foodservice landscape and has stepped up to the plate in offering the convenience these leadership teams are looking for, without sacrificing the quality of the product they buy when substituting presliced product over slicing fresh. To meet the demand for pre-sliced meats in foodservice, Volpi pivoted and developed bulk, pre-sliced, packages of our best selling cured-meat products for specifically designed with foodservice customers in mind.

Since introducing bulk packages of pre-sliced, premium, charcuterie and cured meats, Volpi has been able to obtain two notable partnerships with menu expansions at Top Golf as well as First Watch.

Both running large scale operations, they are faced with the same challenges as local restaurants and have to make decisions to best meet their kitchen’s needs without sacrificing the quality of product they are accustomed to. Both Top Golf and First Watch decided they cannot take the risk of not training all staff members on specialty appliances and turned to convenience. As they looked for a more convenient product, they assured that whatever is substituted for fresh slicing lives up to their quality standard. As more businesses come to make similar decisions, we anticipate a growth in the need for a more premium take on pre-prepared ingredients.

March Issue 2025 v Food & Beverage Magazine | Page 76

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Clarendelle & Domaine Clarence Dillon Bridging the world of wine and film with exclusive Bordeaux wines poured at all 97th Oscars® events

Clarendelle and the family company Domaine Clarence 'LOORQ UHWXUQHG DV WKH RI¾FLDO ZLQH SDUWQHU RI WKH $FDGHP\ RI 0RWLRQ 3LFWXUH $UWV DQG 6FLHQFHV DQG WKH $FDGHP\ Museum of Motion Pictures. For the third consecutive \HDU WKH SUHVWLJLRXV IDPLO\ RZQHG ZLQH FRPSDQ\ H[FOXVLYHO\ SRXUHG H[FHSWLRQDO UHG DQG ZKLWH ZLQHV DW the 97th Oscars® ceremony. This partnership brought WRJHWKHU WKH ZRUOG RI ¾QH ZLQH DQG ¾OP HOHYDWLQJ WKH 2VFDUV H[SHULHQFH IRU +ROO\ZRRGµV ELJJHVW VWDUV In addition to delighting guests at the Dolby® Theatre at 2YDWLRQ +ROO\ZRRG &ODUHQGHOOH DQG 'RPDLQH &ODUHQFH 'LOORQ ZLQHV ZHUH VHUYHG DW WKH LFRQLF *RYHUQRUV %DOO DIWHU WKH 2VFDUV FHUHPRQ\ DQG WKH 2I¾FLDO 2VFDUV :DWFK 3DUW\ DW WKH $FDGHP\ 0XVHXP RI 0RWLRQ 3LFWXUHV 7KLV \HDU *RYHUQRUV %DOO DWWHQGHHV HQMR\HG D JODVV RI WKHLU HOHJDQW DQG FRQWHPSRUDU\ ZLQHV ZKLOH ZLQQHUV KDG WKHLU Oscar® statuettes engraved.

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March Issue 2025 v Food & Beverage Magazine | Page 78

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3ULQFH 5REHUW RI /X[HPERXUJ UHSUHVHQWV WKH IRXUWK generation in the Domaine Clarence Dillon family. In 3ULQFH 5REHUW FUHDWHG &ODUHQGHOOH WKH ¾UVW ²VXSHU SUHPLXP³ %RUGHDX[ ZLQH EUDQG DQG VLQFH KH KDV served as CEO of Domaine Clarence Dillon. Under Prince 5REHUWµV OHDGHUVKLS 'RPDLQH &ODUHQFH 'LOORQ EHFDPH RQH RI WKH IRXU IRXQGLQJ PHPEHUV RI /D &LWp GX 9LQ WKH ZRUOGµV ¾UVW FRPSUHKHQVLYH FXOWXUDO FHQWHU FHOHEUDWLQJ WKH DUW RI ZLQH DQG RQH RI WKH PRVW YLVLWHG FXOWXUDO LQVWLWXWLRQV LQ )UDQFH ,Q WKH FRPSDQ\ RSHQHG D 3DULV UHVWDXUDQW /H &ODUHQFH SURFODLPHG RQH RI WKH %HVW 5HVWDXUDQWV LQ WKH :RUOG ZLWK WZR 0LFKHOLQ VWDUV DQG ODXQFKHG /D &DYH GX &KkWHDX D SUHPLXP ZLQH ERXWLTXH ZLWK DQ H[FHSWLRQDO FROOHFWLRQ RI ZLQHV -XVW ODVW \HDU .ODUD ZDV LQWURGXFHG D QHZ RUJDQLF &ODUHQFH 'LOORQ IDPLO\ RI VRXWKHUQ )UHQFK ZLQHV )RU PRUH LQIRUPDWLRQ IROORZ RQ ,QVWDJUDP @clarendelle @chateauhautbrion_ , @chateaulamissionhautbrion @chateauquintus, @leclarenceparis Page 79 | Food & Beverage Magazine v March Issue 2025

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Home Chef is Spicing Up the Kitchen Through A New Partnership With Ayesha Curry Home Chef’s convenient meal kits now feature exclusive recipes showcasing Þëèà ĠÝòëîï and fan favorites straight from Ayesha’s kitchen Home Chef, the leading meal solutions company available online and in stores* nationwide, is partnering with chef, best-selling author, and Founder of Sweet July Ayesha Curry to inspire food lovers everywhere. This four-week partnership will feature exclusive recipes straight from Ayesha’s kitchen and her popular cookbooks, that bring bold flavors and fresh ingredients to the forefront.

“Partnering with Home Chef to bring some of my favorite recipes into people’s homes has been such an amazing experience,” said Ayesha Curry.

“As someone who’s always on the go—whether traveling for work or having fun with my family—I know how much of a game-changer it is to have ingredients delivered to your home to make fresh meals easily. I love that I can bring a little bit of my kitchen straight to your table with Home Chef, in a way that’s convenient and packed with flavor.”

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Customers can place their orders for the Ayesha Curry collection starting today until Friday, March 14. Recipes for this collaboration will change weekly and come in a variety of formats to suit all types of food enthusiasts — including the classic Meal Kit, Express Plus and Culinary Collection.

Some highlights from the menu include: •

Jerk-Style Chicken and Rice Bowl with mango salsa

•

Sweet Sambal Yellowtail with coconut-lime rice

•

Mezze-Style Flatbread with feta and olives

•

Hot Honey Fried Chicken Wrap with pickles and slaw

•

Pan-Seared Filet Mignon with brown butter-apple-sweet potato mash and more.

Home Chef x Ayesha - Mezze Flatbread

Home Chef x Ayesha - Chili Shrimp

Home Chef x Ayesha - Mezze Flatbread

“Ayesha’s cooking is all about bold, vibrant flavors, and we knew she would be a perfect partner to create unforgettable meals for Home Chef customers,” said Raquel Brown, director of brand marketing for Home Chef. “This collaboration offers home cooks fresh, exciting ways to explore new cuisines while making mealtime effortless and enjoyable.”

In addition to these meals, Home Chef is offering five lucky winners a chance to win everything they’ll need to make three beverages to pair with Ayesha’s meals: a Spicy Pineapple Margarita, a Ginger Orange Spritzer mocktail, a bottle of Domaine Curry Cabernet Sauvignon and a Sweet July Telegraph Collection Dimple Cup. Plus, winners will also receive a $100 Home Chef gift card, so they can try out the meals from the partnership themselves. Fans are invited to enter by leaving a comment of the Ayesha Curry recipe they are most looking forward to and tagging a friend on Home Chef’s Instagram giveaway post starting February 21 through March 4.

First time customers can use the code “CHEFCURRY” to receive meals for $4.99 per serving plus free shipping.** For more information on the Home Chef and Ayesha Curry partnership, please visit cook.homechef.com/ayesha-curry or follow Home Chef on Facebook, Twitter, and Instagram.

“Ayesha’s cooking is all about bold, vibrant flavors, and we knew she would be a perfect partner to create unforgettable meals for Home Chef customers,” - Raquel Brown, director of brand marketing for Home Chef.

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*Meals from the Home Chef x Ayesha Curry menu are not available in stores **Valid only for new customers. Meals offer applies as follows: 50% off reg. price of 1st box ($41 max discount/box), 17% off reg. price of next 4 boxes ($14 max discount/box) and 35% off reg. price of next 2 boxes ($28 max discount/box) on Home Chef standard orders only. Customers who purchase 6-8 meals/week will pay a promotional price of $4.99/serving for their first box. Unused box discounts expire 10 weeks after signup. Shipping fee applies on deliveries after the first box. Limit 1 per household. May not be combined with gift cards or other offers. No cash value. Not valid in all states. Void where prohibited. Additional details.

About Home Chef

Home Chef x Ayesha - Filet Mignon

About Ayesha Curry Ayesha Curry is a renowned restaurateur, chef, 2x New York Times bestselling author, actress, producer, and entrepreneur featured on the prestigious Forbes “30 Under 30” list. Her accessible approach to cooking has made her one of the most sought-after experts in food and lifestyle. She is the Founder and CEO of Sweet July, her lifestyle and culinary brand empowering and celebrating women and BIPOC creators. Founded in 2019, Sweet July has two brick-and-mortar café destinations located in Oakland and Santa Monica. Since its launch, the Sweet July enterprise has grown to include Sweet July Magazine, Sweet July Productions, Sweet July Skin inspired by her Jamaican heritage, and Sweet July Books. Products from both the skincare line and home collection have been recognized in top tier publications and have received numerous awards including being named one of Oprah’s Favorite Things in both 2023 and 2024.

Ayesha, along with her husband Stephen, are the co-founders of Eat. Learn. Play., an organization dedicated to unleashing the potential of every child and making a positive impact for generations to come.

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Founded in 2013, Home Chef is the leading meal solutions company with both a retail and online presence. Available from www.homechef.com and in retail at more than 2,400 stores in the Kroger Family of Companies, Home Chef is committed to bringing ease and convenience to home cooking through simple, delicious meals, so fans can enjoy their time at home, both in and out of the kitchen. The Chicago-based meal kit company was ranked #1 in Customer Service among Meal Kits by Newsweek. Home Chef is a subsidiary of The Kroger Co. (NYSE: KR). Find out more and get cooking at www.homechef.com. Follow us on Facebook, Twitter, and Instagram for updates and inspiration.

March Issue 2025 v Food & Beverage Magazine | Page 84

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The ROCK'N Vodka Scholarship, in partnership with The Angry Bartender and The Food & Beverage Magazine, invited bartenders, servers, and students to submit their unique cocktail recipes for a chance to win part of a $10,000 fund. Winners were chosen through public voting. This initiative, spearheaded by the experienced founders of ROCK'N Vodka, aimed to support industry professionals post-pandemic and establish an annual tradition of giving back.

INVEST IN

1. “Watermelon Dreams”

By Omri.Geva

ROCK’N VODKA

6. “The Great Escape”

By Elvissip

You can become an early investor in ROCK’N Vodka’s limited-time investment opportunity!

Ingredients: 300g Watermelon, 2oz ROCK’N, Ingredients: Invest today1.5oz at: ROCK’N, 1.5oz Grape-Strawberry 1/4oz Simple Syrup, 1/4oz Lemon Juice, Simple, 3/4oz Lemon Juice, 3 Dashes Ornage https://www.startengine.com/offering/rockn-vodka 1/4oz Campari, Pinch of Salt Bitters, 2oz Club Soda Garnish with Watermelon & Mint ROCK'N Vodka is a multi-award-winning brand that is co-owned

by Rock n' Roll Hall of Famer Hazy Dream” 7. “The Rick Nielsen of Cheap Trick. The vodka is made 2. “ROCK’N Rainbow Cookie Martini” by Julia100% Conley from non-GMO sugarcane, with no

by Jennifer Padilla additives after distillation to stay gluten-fee, Ingredients: 1oz of ROCK’N, 1/2oz Goldenvodkas Pear Liquor, making it one the few sugarcane in Ingredients: 1oz ROCK’N, 3oz Half & Half, 1/2oz Amaretto 1/2oz Lemencello Liquor, 1/4oz Licor doubled 43 the world.

In 2022, ROCK’N Vodka its Liquor, 1/2oz Pistachio Syrup, 1/2oz Raspberry Syrup retail locations and increased sales by 84.1%, with placements in major retailers and partnerships with top distributors. With extensive 8. “Something 3. “The Stinger” For My Wife” growth in sales and social media engagement, by Lacedcake

by MadeByMarlowco ROCK’N Vodka continues to open up new markets and develop sales.

Ingredients: 1.5oz ROCK’N, 1.5oz Orange Juice, Ingredients: 1.5oz ROCK’N, 2oz Orange Juice, 1.5oz Pineapple Juice, 10z Coconut Puree 4.5oz Ginger Ale, Squeeze of Honey You can purchase ROCK’N Vodka in major retailers such as Walmart, Total Wine, Binny’s, Spec’s, Costco, and more!

9. “Heartthrob” 4. “The Flame” by Kelly791899 The brand has been featured in The Rachael Ray Show three times, by Christine Gillette

including the G.O.A.T. (Greatest of All Time) episode, is a featured drink in multiple Hard Rock Casinos and Rock Juice, & Brews restaurants, Ingredients: 2oz ROCK’N, 1oz Solerno Orange Ingredients: 1.5oz ROCK’N, 1.25oz Pineapple Dash has partnered with Zing Zang the nation’s leading Bloody of Grenadine, 1/2oz Watermelon Schnapps, 3-4 Drops of Mary mix. Liqueur, 1oz Monin Blood Orange Syrup, 1-2oz Fever Tree Premium Don Q 151 ROCK’N Vodka has raised over $1.6 Million and is accepting new for aCatherine” limited-time opportunity. You can also earn bonus 10. “Crowd Surfer” “The Lady 5. investors perks when investing. Read more about the offering by following

by Chadwick Smith bylink Eliotplease the below:

Ingredients: 1.5oz ROCK’N, 3/4oz Italicus, 1/2oz https://www.startengine.com/offering/rockn-vodka St.Germain, 3/4oz Fresh Grapefruit Juice, Garnish with Lemon Twist

Ingredients: 2oz ROCK’N, 8-10oz Soda or Sparkling Water, 1/20z Simple Syrup, 1-2 Strawberries, 2-3 Pineapple Chunks, 2 Mint Leaves

ROCK'N Vodka is a multi-award-winning brand that is co-owned by Rock n' Roll Hall of Famer Rick Nielsen of Cheap Trick! The vodka is made from 100% non-GMO sugarcane, with no additives after distillation to stay gluten-fee and vegan-friendly. It is one of the few sugarcane vodkas in the world. With extensive growth in sales and social media engagement, ROCK’N Vodka continues to open up new markets and develop sales.

ROCK’N Vodka is available in major retailers throughout the nation, such as Lee’s, Walmart, Total Wine, Binny’s, Spec’s, Costco, and many more!

Rick’s Checkerboard Explorer is now in front of the Hard Rock Rockford Casino, where ROCK’N Vodka is the #1 sold drink, and is featured in multiple Hard Rocks throughout the nation.

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Wabi Nori Contemporary Japanese Rolls Into The Lower East Side of Manhattan Determined to innovate the intimate dining scene and create the ultimate, Wabi Nori sets to elevate the handroll experience for downtown New Yorkers Partners Hakkı Akdeniz and Peter Wong recently announced the launch of Wabi Nori, a modern Japanese dining destination and handroll bar that elevates sushi experiences with artful cuisine, exquisite cocktails, and an inviting atmosphere. Situated at 115 Essex Street in the vibrant Lower East Side of Manhattan, New York, Wabi Nori has quickly emerged as one of New York’s most coveted dining spots in a few short months.

Boasting a sleek, beautifully designed space, Wabi Nori merges contemporary design with traditional Japanese elegance. The restaurant’s large sushi and cocktail bar, alongside its stylish table seating, creates an upscale yet accessible dining destination at the heart of Essex Street. Whether it’s an intimate evening or a celebratory night out, Wabi Nori has something for everyone.

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Soft shell crab

Spicy tuna truffle sashimi

Goccia tiramisu

Below are some of the many stand out dishes: Wagyu Fried Rice A luxurious take on a classic, featuring seared Wagyu beef, garlic, scallions, soy sauce, and white sesame for an umami-packed bite.

Tuna Tartare A vibrant combination of fresh tuna, mango, avocado, red onion, and chives, elegantly garnished with edible purple flowers and premium caviar, served with crisp chips.

Spicy Tuna Truffle Thinly sliced tuna enhanced with chives, ponzu, chili pepper, and the luxurious aroma of shaved black truffle.

Hot Soba Garlic Shrimp Tender soba noodles tossed with sautéed garlic shrimp, leeks, scallions, and a roasted dressing, finished with white sesame.

Bluefin Chutoro Handroll The buttery richness of medium-fatty tuna, paired with fresh scallions and wrapped in crisp nori.

Bluefin Otoro Handroll The most prized cut of fatty tuna, balanced with pickled radish for a deep, melt-in-your-mouth experience.

Saturn

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Led by Chef Ben Chang, and Chef Mike Kyaw, Wabi Nori’s menu reflects the trio’s combined expertise from prestigious establishments like Sushi Seki, Tim Ho Wan, and Sushi by Bou. The menu features an extensive handroll selection crafted with precision, nigiri sushi that highlights the finest seasonal fish, tapas-style Japanese dishes designed for sharing, and delectable house-made desserts that honor Japanese tradition.

Complementing the cuisine is a curated cocktail program helmed by Nick Chang, Wabi Nori’s Head Bartender & Mixologist.

With experience from Kaizen Omakase and advanced mixology training, Nick crafts a menu that includes innovative cocktails, a robust sake collection, and an extensive wine list.

The culinary and management team at Wabi Nori brings decades of combined experience to create an unparalleled dining experience. Chef Ben Chang, a veteran of Michelin-starred establishments, ensures the artistry of every dish. Chef Mike Kyaw, an omakase master, is known for his expertise in premium fish sourcing and crafting unforgettable dining experiences.

Yiğit Mercan, Wabi Nori’s manager, is known for curating luxury

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dining experiences and ensures a seamless experience that blends tradition and modernity.

Hakkı Akdeniz, owner, is a world-renowned philanthropist and owner of Champion Pizza, with over 16 restaurants across New York City alone. He is an award-winning entrepreneur who has received accolades such as the Point of Light Beacon Award and the Carnegie Great Immigrant Award. His latest venture Wabi Nori, is the first of many in this cuisine space, soon to be followed by a tapas concept.

Hours: Wabi Nori is open seven days a week: Monday – Sunday from 3:00 pm until close, with the last reservation at 11:00 pm. For reservations or last-minute inquiries please email The Influence // tabitha@theinfluence.com Follow @wabinorihandroll on Instagram or visit their website online www.wabinori.com for more information.

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Valor Hospitality FEMALE FOOD & BEVERAGE LEADERS Across the globe, the kitchens and bars of SAVOR by Valor Hospitality Partners are led by an extraordinary group of female food and beverage leaders who bring passion, innovation, and an unwavering commitment to excellence to every experience they create. These food and beverage leaders are more than just masters of their craft—they are storytellers, mentors, and trailblazers, each with a unique journey that has shaped their approach to food, beverage and hospitality. Rooted in the philosophy of “A Whole World of Local,” they honor regional nuances and traditions while redefining the dining experience through creativity and precision. From bustling city hotels to serene resort destinations, these women are setting new standards in the industry, proving that leadership, talent, and resilience know no boundaries.

THESE WOMEN ARE SETTING NEW STANDARDS IN THE INDUSTRY, PROVING THAT LEADERSHIP, TALENT, AND RESILIENCE KNOW NO BOUNDARIES. Page 93 | Food & Beverage Magazine v March Issue 2025

Kirstyn Bielawa Executive Chef, Valley Hotel, Nashville, TN, USA With a passion for culinary excellence and mentorship, Chef Kirstyn Bielawa is the first female executive chef at Valor Hospitality and leads the kitchen at Valley Hotel as Executive Chef. A California native, she discovered her love for cooking early on while caring for her grandmother, later refining her skills at Johnson & Wales University in Denver, CO, where she earned an Associate’s Degree in Culinary Arts. Bielawa’s career spans renowned restaurants and boutique hotels, including Sparrows Lodge and Workshop Kitchen & Bar in Palm Springs and The Harpeth Hotel in Franklin, TN, where she served as Executive Sous Chef for four years. At Valley Hotel, Bielawa fosters a collaborative, high-energy kitchen culture, focusing on seasonal menus, hands-on mentorship, and exceptional hospitality. As a woman in the industry, she champions resilience, respect, and inclusivity in the culinary space.

Cindy Anthonie Hotel Manager at Lord Milner Hotel, Matjiesfontein, South Africa Cindy Anthonie grew up in Swellendam, Western Cape, South Africa, an agricultural area rich in culture and history. She earned her Hotel Management Certificate from Oxbridge Academy in the Western Cape after completing matric at Swellendam Secondary School.

Her career journey began as a reservationist, progressing to head reservationist and duty manager before becoming the Hotel Manager.

Anthonie attributes her rise to hard work, persistence, and a deep passion for sharing South Africa’s culture and history with guests. Her favorite part of the job is creating memorable experiences and seeing the satisfaction on her guests’ faces as she oversees the food and beverage operations of the hotel.

In the food and beverage industry, Anthonie values teamwork, positive energy, and building strong customer relationships. She describes Valor Hospitality as an empowering organization that encourages women to lead with authenticity and resilience. Anthonie’s leadership style focuses on inspiring her team, trusting her instincts, and striving for excellence despite challenges. Her ability to overcome self-doubt and maintain confidence has been central to her success.

March Issue 2025 v Food & Beverage Magazine | Page 94

Laetitia Van Waeyenberge Executive Sous Chef at Hilton Kinshasa, Democratic Republic of Congo, Africa Born in Brussels, Belgium, Van Waeyenberge discovered her passion for food at an early age, inspired by her family gatherings and the joy of creating shared culinary experiences. She pursued culinary arts and business management at EFPME in Brussels, setting the stage for a career that spans multiple roles, including owning her bakery and leading as an Executive Sous Chef.

Van Waeyenberge’s leadership journey is rooted in resilience and a commitment to breaking barriers for Black women in a predominantly male industry. She emphasizes the importance of authenticity, collaboration, and mentorship, creating a supportive kitchen environment where her team can thrive. Her favorite part of her role is mentoring the next generation of chefs and fostering an inclusive space where creativity and respect flourish.

At Valor Hospitality, Van Waeyenberge brings a unique blend of cultural richness and innovation, crafting dishes that tell stories and celebrate African cuisines. She views challenges as opportunities to grow and uses her leadership position to inspire others to embrace diversity and excellence in hospitality.

Sahar Moustafa Cluster Restaurant Manager, Dubai, UAE Sahar Moustafa is a passionate hospitality professional with a Diploma in Business and a career spanning from front-of-house roles to her current position as Cluster Restaurant Manager at Shabestan & Aseelah in the Radisson Blu, Dubai, Deira Creek. With a deep love for creating memorable guest experiences, she thrives in the fast-paced hospitality industry, blending people-centric service with strategic business growth. In her role, she oversees multiple restaurant operations, focusing on team mentorship, revenue growth, client acquisition, and operational excellence.

Drawn to Valor Hospitality for its guest-centric culture and commitment to excellence, Moustafa takes pride in fostering strong team dynamics and enhancing guest satisfaction. As a woman in a traditionally maledominated field, she has overcome challenges through resilience, confidence, and a results-driven leadership style rooted in empathy and communication. Her ability to innovate, train teams, and build lasting guest relationships has made a significant impact, ensuring both business success and exceptional hospitality.

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Jillian Cooper Director of Food and Beverage, 106 Jefferson Hotel, Huntsville, AL, USA Growing up in Silverhill, AL, Cooper was shaped by her family’s traditions and her mother’s passion for cooking with fresh, homegrown ingredients. After studying Anthropology at the University of AlabamaBirmingham, she embarked on a career that combined her love for culinary arts and cultural heritage. Her professional journey includes roles as a beverage manager, restaurant general manager, and assistant director of restaurants, culminating in her current role as Director of Food and Beverage at 106 Jefferson Hotel in Huntsville, AL. Her leadership philosophy centers on caring for her staff, guests, and herself. She believes in fostering a supportive environment where team members feel empowered to excel. By blending local culture with innovative hospitality practices, she creates meaningful guest experiences that honor history and traditions.

At Valor Hospitality, Cooper has embraced the company’s mission of inclusivity and sustainability. From incorporating eco-friendly practices from her role at The Lodge at Gulf State Park to celebrating Huntsville’s space exploration legacy at 106 Jefferson, her work reflects a commitment to creating intentional and impactful experiences. Her favorite moments are those where her team crafts memories that guests will cherish for years.

Be Revolutionary, Not Evolutionary www.valorhospitality.com

March Issue 2025 v Food & Beverage Magazine | Page 96

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ECOFRIENDLY DINING: How Agave Waste is Changing the Face of Sustainable Utensils

Eco-friendly products are not new for consumers, and many brands are beginning to change their processes to be more environmentally focused. Often, starting small is the best way to ensure buyin while making a profound impact. Utensils are the best way to start small for restaurants and food service businesses. These convenient, typically plastic items are a necessity yet create significant waste due to their single-use nature. As a result, there has been a rise in the use of sustainable utensils, with agave products leading the charge.

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How Long Do Single-use Utensils Take to Breakdown?

Plastic can take up to 100 to 1000 years to degrade in landfills.

Despite this, many restaurant owners and consumers prefer these utensils for their general quality and functionality.

On the other hand, paper products take much less time to degrade than plastic. However, their quality can waver significantly, especially in the case of straws. The construction of paper utensils and raw materials tend to fall apart easily during use. As the research states, paper straws tend to absorb approximately 30% of the straws’ weight, leading to them becoming soggy in around 30 minutes.

Agave-based products bridge this gap, being capable of breaking down in industrial composting facilities and holding up to essential tasks.

Agave as a Sustainable Alternative Every year, up to five million pounds of agave waste are discarded from the tequila industry. This is because only part of the agave plant is needed for distillation. Rather than accumulating in landfills, this waste can be upcycled into biodegradable utensils such as straws, spoons, forks, and knives.

Utilizing agave to create sustainable products reduces the demand for farmed and natural resources, including sugarcane, canola, trees, and forests. This further reduces emissions related to farming, such as deforestation and transportation, helping companies focus on sustainable practices.

Why choose agave products?

One key issue facing restaurant businesses today is whether to stock utensils made of plastics or environmentally friendly materials. Unlike plastic, agave-based straws typically degrade and break down after 18-24 months, while cups and cutlery break down in 24-36 months.

the fibrous leaves are robust and capable of being broken down and recycled through thermoforming to be shaped into utensils. This straightforward process ensures the agave plant is fully used and thus diverted from industrial waste. The final product can return to the earth under proper biodegradable or compostable conditions.

Utensils of the Future Agave products break down in months—not decades—offering a practical solution for consumers and businesses looking to start small with more eco-friendly utensils. Diverting agave waste and reducing the need for deforestation highlight the immense potential of recycled materials in reshaping industries.

Another key issue facing businesses is choosing sustainable paper products. However, paper products are generally of poor quality, and they quickly sod up and become unusable, which affects the consumer experience.

Fortunately, unlike traditional plastic or paper-based goods, agave offers a superior alternative that doesn’t get soggy thanks to thermoforming manufacturing processes. Agave utensils can also be used for food and drinks at various temperatures, from hot to cold.

How Agave Utensils are Made

About the Author Eric Brass, CEO of The Sustainable Agave Company. Eric founded the business to transform agave waste into sustainable packaging, merging environmental responsibility with business innovation.

Agave can be grown in desert-like climates with minimal cultivation and water usage. Once the plant is harvested, March Issue 2025 v Food & Beverage Magazine | Page 98

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Page 101 | Food & Beverage Magazine v March Issue 2025

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March Issue 2025 v Food & Beverage Magazine | Page 102

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.

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Scan the QR code or visit www.aaronsanchezimpactfund.com to learn about our programs and support our mission.

The Aarón Sánchez Impact Fund is a program of Emeril Lagasse Foundation, working together to create opportunities to inspire, mentor, and enable youth to reach their full potential. Through culinary education, food access, and cultural celebration, we’re building brighter futures and stronger communities.