Food & Beverage Magazine July 2015 by Food & Beverage Magazine

A drink wort hy of royal t y Horchata was originally concocted by the ancient Egyptians for the Pharaohs, a feat easily as impressive as the Pyramids. The pioneering Egyptian chufa style horchata, which is made with chufa? also known as the tigernut? was so revered that it soon found its way to Spain during the time of the Moorish kings. Today, you'll continue to find horchata made with this same original recipe in most areas of Spain, where it remains a very popular summertime beverage? we're talking Antonio Banderas popular. Chufa plantations aren't exactly a booming business on this side of the pond, so when horchata was finally introduced to the Americas the recipe had to be changed. Rice based horchata is now served extensively throughout Mexico and Central America, where the recipe is often passed down generation to generation. These authentic recipes include varied mixtures of rice, sugar, vanilla, cinnamon and either water or dairy. For our money, the only thing we can think of that is more delicious than horchata is horchata with rum in it, which is why we created RumChata. We hope you'll get your next party started with a bottle of your own and love it as much as we do, if that's even possible (we like it a whole lot).

RumChat a Ul t imart ini 2 parts RumChata 1 part vanilla vodka 1/ 2 part Frangelico Shake with ice and strain into a martini glass. 2

T he W edding I ssue July 2015 COVER STORY

6 9

VIP Engagement s New Height s

Helicopter Picnic Tours Grand Canyon

A look into the life of Wedding Planner Icon.

l you "dairy" 26 Wil me?

Int ernat ional Cuisine Get-Away Ceremonies

David Tut era

Cheese Wheel Wedding Cakes

Feat ured Execut ive Chef Chris Anderson

Feat ured Indust ry Leader Steve Dolinsky

ured 16 Feat Past ry Chef Jason Licker

Exot ic Foods Octopus

Summertime Cocktails

CAKE BY KAILAVA

Innovat ive Desserts

A Note From T he Editor Kaiulani Delgado "It is alw ays an honor b r ing ing t og et her all t he tr uly p assionate ind ustr y p rofessionals in t od ay's ever -chang ing w or ld . Our rock star team carefully created t his issue by com b ining t im e tested p rofessionally trained ar t isans wit h t he trend y food ie ar t isans, knowing we all can lear n from each aspect of food & b everag e. A special treat t his m ont h hig hlig ht ing t he b oom ing sum m er wed d ing craze t o inspire your ar t ist ic m ind s."

Fancy Food Features

W here will you "Pop The Question"? High & Might y: VIP Grand Canyon Hel icopt er Picnic Tours

Additionally, Sundance works with top production companies in the entertainment industry such as Disney, Warner Brothers, the E! television network, and Paramount. However, perhaps the company?s most important partnership is with Air Methods Corporation, making it the world?s largest provider of helicopter tours. With nothing taken for granted, rest assured Sundance Helicopters is at the top of its tour game. Lounge Lizards

When visiting Las Vegas there?s no better VIP experience than buzzing the famed strip by helicopter en route to a tour of the Grand Canyon? especially one paired with a champagne picnic in the colossal canyon, itself. And, no company does this better than Sundance Helicopters that for nearly 30 years has been making passengers feel high and mighty in Sin City. Part ner Power Founded in 1985, Sundance Helicopters is the most experienced tour company in Las Vegas. Its litany of mission critical partnerships is a testament to the company?s sound business practices and aviation expertise. For one, Sundance has the longest standing relationship with the Hualapai Nation Native American Indian Tribe? a partnership that itself extends over 25 years? which has facilitated incredible access to their reservation within the Grand Canyon. Sundance Helicopters is also the partner of choice to assist the U.S. government in military support missions.

Paramount among the company?s luxe offerings is the VIP Deluxe Grand Canyon Champagne Picnic Tour. This elite experience begins with a complimentary limo pickup from any property on the strip. Tours start early, and there are booking time options available all day long. As would be expected, the sunrise and sunset tours are particularly popular, since the Grand Canyon? unforgettable and magnificent in any moment? is nothing short of awe-inspiring when the rising and setting sun gleams over the majestic terrain. The limo drops guests off at the revamped Sundance Helicopters terminal? a 13,000 square foot facility complete with a VIP lounge where celebs and other A-listers and high rollers can enjoy added privacy and security as well as charging stations, a patio waiting area and a conference room. Visitors are greeted at the terminal by a walkway shaded with a 25-foot canopy leading into a bustling reception and registration area. A gift shop sells an assortment of apropos keepsakes, including stunning hand-made art and figurines from the Hualapai Nation. Earth tones and comfortable leather seats set the scene in the adjacent VIP lounge while photographs on display, taken by artist Paul Michael, provide a show-stopping glimpse of the tour ahead, including incredible scenes from both the Grand Canyon and the Las Vegas Strip. 6

A decidedly impressive view from the VIP room is the Sundance helicopters, themselves, which include five new state-of-the-art choppers soon to comprise the entire fleet. Haut e Hel icopt ers Sundance offers 16 different Grand Canyon tours with its fleet of 25 helicopters. However, the face of that fleet is changing, with five new EC-130T2 helicopters and plans to replace the entire fleet with these sleek new models by 2018. The more technologically-advanced, environmentally-friendly EC-130 provides better performance and more comfort and luxury than its predecessor with features such as ample leg room and leather, energy absorbing, forward facing seats; a Bose sound system; larger, wraparound windows; and air conditioning? a blessing during the blazing summer months. Additionally, while the EC-130 helicopter overall is 23% larger than the older choppers, it is also the quietest aircraft in its class, adhering to or exceeding stringent noise standards. Aesthetically, the EC-130 is a stunner with a sleek body that gleams with reflective chrome plating, embellished with genuine gold and silver detail. It?s sky bling at its best! Tour-Tacul ar Once everyone is secured on board and headsets are in place on all passengers, the Sundance Helicopter tour is poised for take-off. Once airborne, the first point of interest on the tour is the Hoover Dam, even more impressive from this sky-high vantage point, and then Lake Mead. The headsets play strategically timed and themed music interspersed with an audio recording? available in nine languages? distilling facts and figures

Fancy Food Features

about the sights below. The friendly and knowledgeable pilot adds interesting first-person perspective and commentary as well. Passengers really hit pay dirt amid a breathtaking approach to the Grand Canyon, flying above and within the behemoth, beautifully striated stone formations. Like a magic carpet ride, the helicopter ever-so-smoothly descends 3,200 feet to fly passengers over the Colorado River and in between the walls of the Canyon as they?re bathed in the golden light of the desert sun. Bubbl es and Boul ders There is no restaurant on the planet that can compare to a picnic on the floor of the Grand Canyon. While the company offers various picnic options, I basked in the champagne breakfast tour that was simple yet stylish, made all the more delicious by the spectacular surroundings. Various tour groups convene at a picnic site owned and leased to Sundance by the Hualapai Nation. The pilots make an extraordinary effort to respect the land, ensuring no litter is left behind. On the day of my tour the continental breakfast consisted of a blueberry muffin, Nature Valley granola bar, croissant, fresh grapes, orange juice, bottled ice water and champagne for the 21-plus crowd. Amid the splendor that surrounds, photo opps abound and the pilots are perfectly happy to oblige and take pictures of you and your companions in front of the helicopter, stone crests and any other available vista of choice. These are photographs certain to be cherished for a lifetime. Amazingly, the tour continues to surpass expectations with an after-breakfast flight through the Valley of Fire, Nevada?s oldest and largest state park. The final leg of the helicopter tour is a spin down The Strip itself, impressive and interesting at any time of day. Of course, for those with a burning desire to see The Strip at night, Sundance offers twilight tours as well.

A Fab Finish With the VIP tour option you can take a complimentary souvenir pre-recorded tour DVD and personal souvenir photograph (taken in front of the helicopter before take-off) home with you. While you?re certainly welcome to take your own pictures and videos, it?s good to have the option of professional quality photographs and video footage. The tour, which lasts about three and a half hours in total, culminates with complimentary limo service back to your hotel. The current per-person cost for this tour is around $538 and includes all taxes and fees. Considering the high level of service, the exciting ride and the unparalleled scenery sure to leave an indelible mark on your memory as a remarkable life experience, this tour is truly priceless.

?The Luxe List? Executive Editor Merilee Kern scours the luxury marketplace for exemplary travel experiences, extraordinary events, and notable products and services. Submissions are accepted at www.LuxeListReviews.com. Follow her on Twitter here: http://twitter.com/LuxeListEditor and Facebook here: www.Facebook.com/TheLuxeList.

International Cuisine

Get-Away Ceremonies

Photo Coutesy of Grand Velas

Epicurean Expl oit s Abound at

Gourmet Tast ing Menus In addition to its regular menu, Emiliano also extends six different five-course meals (a new one each evening) that are masterminded by head chefs from Casa Velas?sister property, the AAA Five Diamond Grand Velas Riviera Nayarit. Menus draw from all three of their AAA Four Diamond restaurants: Frida, Piaf and Lucca . These dynamic menus rotate each evening and run for a week, starting with a French tasting menu and martini tasting hour on Sundays led by Piaf?s head chef. On Monday, Lucca?s Italian-Mediterranean sampling and wine pairing takes center stage. Tuesdays and Thursdays are an extra special treat as 20 guests are invited to a private ?dinner with the chef.? Here, Chef Eliseo Ibarra Ramos prepares a special menu while television cooking personality, Yolanda Yanar, gives step by step explanations on the menu?s preparation. Wednesdays, Frida?s head chef hosts a Mexican tasting menu and tequila tasting hour. Fridays offer a truly elegant experience as Chef Ramos prepares a gourmet French menu while a renowned pianist provides accompaniment and live entertainment. Saturday rounds out the week with cuisine and seafood specialties from Veracruz, Mexico.

Casa Vel as Hot el Puert o Val l art a Nestled within an upscale residential neighborhood just a 5-minute drive from the Puerto Vallarta airport sits Casa Velas? a serene adults-only luxury boutique resort that?s helping set new and noteworthy standards in the all-inclusive realm.

As one of the many properties in the Velas Resorts portfolio, which have earned no less than 43 diamonds by AAA, I had high expectations for my own stay at the location? especially given it has garnered 8 of those diamonds in its own right. What I had not anticipated, however, was how ?at home? I would feel while on site, which felt as much like a private estate home with an ever-attentive staff rather than a slick hotel operation with pre-programmed employees. Indeed, the layout of the grounds and the casually elegant and intimate atmosphere evokes the sense of being in a private hacienda. Furthering this sensibility is a staff that all regard guests by name, who welcome you ?home? upon arrival (with each outing) and generally do their utmost to ensure each guest?s needs and wants are being duly catered to.

A Might y Mini Bar Casa Velas?commitment to luxury, well-being and elevated eats extends beyond the bounds of the resort?s restaurants and bars? extending right into the guest rooms. Instead of the usual boring, calorie-laden mini bar fare, Casa Velas provides freshly ?made on demand? cruditĂŠs. Guests can choose from the ?Mexican turnip,? a combination of carrots, cucumber, jicama, or an alternative selection featuring celery, beetroot and pineapple. Guests can also choose from three different light and healthy dressings including mango, chipotle or albahaca (basil). CruditĂŠs are available upon request from 9 a.m. to 6 p.m. daily and, of course, are included in the all-inclusive daily rate.

Trul y Yours

While the Spanish style architecture and interior design captivates, the setting in which it all resides is truly breathtaking. Lush tropical landscaping abounds with abundant flora and fauna at every turn that, of course, attracts wildlife. In fact, a bevy of wild peacocks have taken up residence at the property and can be seen meandering about throughout the day and night. A pack of ?pet? snapping turtles live in a pond-like water feature at the hotel?s front entrance for which the valet staff will eagerly provide you with food to feed them.

Experience your perfect destination wedding in Puerto Vallarta, one of the most romantic destinations in Mexico. Enjoy an enchanting wedding on a sun-kissed beach with rose petals, radiant sunsets, and the sound of the waves bringing magic to every moment. Celebrate in elegant ballrooms, peaceful gardens and open terraces with fragrant flowers and Champagne. ?The Luxe List? Executive Editor Merilee Kern scours the luxury marketplace for exemplary travel experiences, extraordinary events, and notable products 9

PHOTO COURTESY OF KENANDJOY.BLOGSPOT.COM

International Cuisine

Locat ion: Chicago, IL Current job: mot o Rest aurant Posit ion: Execut ive Chef Years in t he indust ry: 12 Not abl e awards / empl oyers: Sil ver Medal Winner Junior Hot Foods Compet it ion / Auberge de L?Il e, Al inea, L2O, and mot o

CHRISTOPHER ANDERSON Everyone has a story. Tell us how you knew you w anted to become a chef? Honestly, I alw ays enjoyed food and loved cooking. How ever, I never really knew I w anted to become a chef until I got myself into it. I w ould have never done that if it w asn?t for my first daughter being born to kind of kick me in the butt and get me to go to school to actually learn a craft.

You know , something other than dead-end jobs.

CHEF CHRISTOPHER ANDERSON

What is your inspirat ion and mot ivat ion in your day-t o-day rout ine? To push boundaries! To cook and do things that I have not done before all while still paying homage to what makes me most passionate, which is my heritage. What is t he most dif f icul t part of your day as a chef ? It?s actually not the cooking part. It?s everything else from ?curveballs? at work to personal things going on outside of work. What are t he most rewarding t hings about your prof ession? One of the most rewarding things that can happen is when the customers come down to take a tour of the kitchen and tell you that your food changed not only their perspective on food but was also a life changing experience in general. There can be no greater reward after working as hard as the cooks and I do all day. So when we hear that at the end of it all, it makes it all worth it. What is your f ood phil osophy? To push the boundaries of American cuisine and rediscover it?s ingredients. I feel sometimes other chefs focus too much on European ingredients and cuisine rather than focusing on the cuisine that is right in front of them, which is ours. America is a ?melting pot?. We all come from somewhere and it shows in our cuisine. For example, Louisiana has a very high French and Spanish influence, however, it is not France nor Spain. It has morphed into something completely different but you can still see and taste the influence. So, I believe we should hold on to that influence ? just don?t mimic it completely. We need to pay homage to our heritage. What is your l eadership phil osophy? My leadership philosophy is simple. I treat my staff as family; we are together 12 to 14 hours a day in an already stressful industry. So, therefore, rather than make it as I like to call it ?more Military?, it?s a touch more relaxed. It is still work and we have to accomplish a lot but that doesn?t mean we cannot all enjoy our day and our company. We usually listen to music through-out our day until service time and then we get a little more serious. However, any chance we get to have a little fun with our day we do it. Richie Farina taught me that! What is your cl aim t o f ame? Rediscovering American Cuisine! Rediscovering my heritage! A couple of dishes on the menu at Moto that showcase this are Chicken & Dumplings, Trout & Grits and the Oyster Bar. What is your most unusual source of inspirat ion f or cooking? My daughters. mot o is known f or t heir pl ayf ul ness wit h f ood science. Who is responsibl e f or bringing t he cut t ing-edge ingredient s and met hods t o t he t abl e? Me. What is your most memorabl e meal or f ood rel at ed memory? There are too many to count. As a boy growing up in the American South, there were countless food related memories. My grandparents grew most of their produce that they ate in their backyard gardens. I remember making red eye gravy for the first time with my grandfather to making fried chicken for the first time with my mother. We had way too many whole hog barbecues to count and eating fresh peaches to fresh mountain apples to boiled peanuts. I love and respect it all and would not trade a single memory. It is very difficult to pick a ?most memorable? when all of them were. What was t he biggest ?break? in your career? Can you share what you did t hat set you apart f rom your compet it ion and how you prepared f or t he opport unit y? The biggest break in my career was when Richie Farina wanted to make me his Sous Chef. What separated me from my competition is simple, just be the best and outshine everyone else. There should be nothing you will not do, every task you do is fast, efficient and the entire staff will follow behind you. Not only to be the ?next you? but to learn from you.

Moto | Rediscovering American Ingredients 14

Name: Jason Licker Locat ion: Hong Kong Current job(s): Ku De Ta Restaurants (Singapore, Bangkok, Hong Kong) Posit ion: Corporate Pastry Chef Years in t he indust ry: 19 Not abl e awards / empl oyers: Iron Chef Thailand Pastry Champion 2014, Rising Star 2004 Starchefs.com

JASON LICKER What are you most proud of in your career? I am most proud when I see cooks that have worked for me grow and succeed . I am also fortunate to have worked throughout the years with

some incredible Chefs that have carved out their path to success. This is important to me. Passionate people bring positive results.

What ?s your hist ory wit h Ku De Ta?

What is your cl aim t o f ame? (For exampl e: a signat ure dish, set t ing a t rend, et c.)

After years in hotels, I really wanted to get back into working in restaurants and cook what I wanted. In hotels, you tend to gear towards the masses and cant be as creative as you can be in restaurants. Chef Jonathan Maza, another Nobu alumni, and I were connected and I joined the opening team of Ku De Ta Bangkok. After a year and half with great success, I was promoted to Corporate Pastry Chef overseeing our projects in Singapore, Bangkok and currently preparing to open our newest venue in Hong Kong.

My claim to fame besides being bald and sarcastic? I guess it would be winning the Iron Chef Thailand Pastry Edition last year. That win brought some attention to my Asian Accented Style of balancing flavors, textures and temperatures. What is your f avorit e dessert and where can we get it ? Favorite dessert of all time is Pierre Herme?s Praline Mille Feaulle. It?s a life changing pastry, rich, textural enigma of perfect puff pastry, feuilletine, praline buttercream? it had me at hello?

If you coul d go back in t ime, what woul d you t el l yoursel f in t he beginning of your career?

What are t he best and worst t hings about working in a f oreign count ry?

I would really ask myself if I was crazy to get into this field and knowing the sacrifices you have to make. Then I would do it all over again the same exact way.

Being abroad for ten years, living in four different countries, the absolute worst thing is being away from my family. I only see them once every year and a half to two years and its excruciating being away from them. The best part of about living abroad is traveling, discovering different cultures, making new friendships and confronting challenges (I worked in a kitchen in Shanghai with thirty Shanghai-nese Pastry Staff, there was quite a language barrier, but we kicked ass).

What ?s next f or you? Next is focusing on our newest project, Ku De Ta Hong Kong. We have a three floor project dead center in Central Lang Kwai Fong (Restaurant/ Club-Lounge/ Roof Top Bar). My goal is to create memorable dessert experiences in all of our venues and blow up Hong Kong with some new dynamic Pastry. This is my immediate focus, but of course my long term goal is to start my own company and build different concepts (ok, not so long term, hopefully sooner then later!).

In your opinion, name t he worl d?s best cul inary pl ace t o l earn and experience. The best place to learn is in any kitchen with people that have a passion for their craft. Whether it?s a four star restaurant or a food truck, if you surrounded by people who love what they do, you will learn. Always push yourself each and everyday. Only you can make your dreams a reality.

Ku De Ta Restaurants 17

Exotic Foods

A tradition of love, passion and great seafood. Growing up in Italy, seafood was an important part of our everyday lives. Dinnertime was a special time of the day, filled with laughter, love ? and of course ? great seafood. Our company?s mission is to bring that high quality of seafood we grew up eating, directly to your home.

Gullo Specialty Foods is a family owned and operated business based out of Long Island, New York. Our goal is to provide the finest tenderized octopus in the United States. And our mission is to be the leading distributor in the marketplace ? delivering quality products and outstanding service to our customers. Our customers are the top chefs, distributors, hotels and caterers in the United States and we provide octopus to most of the major markets throughout the country. We continue to grow every day thanks to our team of highly trained sales people ? many of whom have spent most of their working lives in the octopus business. Our story begins in Sicily where our family was born and where octopus was a staple in our home. As children, our mom would simply prepare octopus just by boiling it and us squeezing some lemon on it. We would eat it like it was a bowl of popcorn ? we just couldn?t get enough of it! Eventually octopus became an integral part of our lives. Many years later Frank ? one of the owners of Gullo Specialty Foods ? wanted to follow his passion for octopus and started doing research on how to bring the product he loved such much to the US for everyone to enjoy. He tried many different varieties and finally found the one product that matched the quality he loved so much as a child. From there, Gullo Specialty Foods was born. Our day starts very early when the world is still sound asleep. The lights go on at 3:30 AM every morning and the octopus tenderization process begins. It needs to be done right, as no product leaves our facility without our personal seal of approval. We are very passionate about our products and we want our customers to be just as passionate as we are. We are now the leaders in importing and distributing the highest quality of tenderized octopus and cuttlefish. We are very proud and humbled that people love our products just as much as we do.

Gril l ed Oct opus Sal ad Ingredient s: Octopus 2 cups full-bodied red wine, such as Chianti or Sangiovese 1/ 2 cup finely chopped onion 1/ 4 cup finely chopped carrot 1/ 4 cup finely chopped celery 2 sprigs fresh thyme 1 bay leaf 4 cloves unpeeled garlic, crushed 3 tablespoons extra-virgin olive oil lime, juiced Sal ad: 3/ 4 cup extra-virgin olive oil 1/ 2 cup red wine vinegar 2 limes, juiced bunch mint, stems removed, leaves torn into pieces 1/ 2 cup chopped green olives, preferably Cerignola (available at specialty olive bars) Sea salt and freshly ground black pepper 2 endives with core removed, julienned 3 cups julienned radicchio leaves 2 cups cooked chickpeas or gigante beans

Direct ions: Prep Time: 20 mins - Total Time: 40 mins Put the octopus in a pot with the wine and enough cold water to cover. Add the onions, carrots, celery, thyme, and bay leaf; bring to a gentle simmer over medium heat and cook until opaque, 20 to 30 minutes. Remove the octopus with a slotted spoon and cool. (This may be done a day ahead and refrigerated in a covered bowl.) Transfer the octopus to a resealable plastic bag and add the garlic, olive oil, and lime juice; seal and marinate in the refrigerator for 2 hours. Remove the octopus from the marinade and set aside Preheat a charcoal or gas grill until hot. Position the rack about 5 to 6 inches from the heat. Combine the olive oil, vinegar, lime juice, mint leaves, and green olives in the jar of a blender and puree into a smooth emulsion. Alternatively, whisk these ingredients together in a small bowl for a chunkier texture. Season, to taste, with salt and pepper and set aside. Toss the endive, radicchio, and chickpeas together in a salad bowl and set aside. Grill the octopus for 4 to 5 minutes, turning once after 2 to 3 minutes, until it is browned in spots and nicely caramelized but not burned. Remove and cut into bite-size pieces. Toss with the greens and vinaigrette.

BROUGHT TO YOU BY 19

COVER STORY

DAVID TUTERA Leading Wedding & Entertaining Expert, David Tutera is hailed as an artistic visionary w hose ability, uniquely creative talents and outstanding reputation have made him a tremendous success in the lifestyle arena.

M y grandfather told m e years ago, "I n business, never say no. Say yes, and then figure out how to m ake it happen." I have successfully followed that advice through m y career and I 'm exhausted! -DAVID

DAVID TUTERA Tutera has created a name for himself by taking his passion for designing spectacular events and transforming it into a lifestyle. He continuously exceeds the expected w ith an unmatched level of inspiration, imagination and innovation to create the latest trends in entertaining.

F&B: Why is the summer such a big booming time for wedding season? DAVID: M any brides and grooms like to take advantage of the beautiful w eather and mood that a summer w edding offers? w ith sun-drenched days and w arm starlit nights, it?s no w onder this is a popular season for w eddings. And w hen it comes to choosing the location and backdrop for a couple' s "I Do?s," the options are endless and can range anyw here from being beachside w ith toes in the sand, to the lush grounds of a historic estate or in a beautiful garden filled w ith colorful flow ers and greenery.

F&B: Where do you draw your greatest inspiration for your grand w edding ideas? DAVID: I like to draw my inspiration from all different sources, including Fashion because it tends to be a few years ahead of bridal. Therefore, I can interpret upcoming trends in my ow n w ay and translate them into my w ork. M ore importantly, I like to look to my bride and groom for inspiration and try to bring out their vision and their personalities to emulate it on a larger-than-life scale through design, dĂŠcor and event details. Tutera?s grandfather, a successful florist, first noticed his grandson?s artistic ability at an early age and encouraged David to pursue his destiny. At age 19, w ith the sound advice of his grandfather and only one client, David opened his ow n event planning business. Today, David Tutera presides over an aw ard w inning company built from experience, dedication and Tutera?s natural talent for transforming the ordinary into the extraordinary. His name has become synonymous w ith style, elegance, creativity and vision. Honored by Life & Style M agazine as ?Best Celebrity Wedding Planner,? David' s impressive client list includes Jew el, Star Jones' w edding, Real Housew ife Taylor Armstrong?s w edding, Los Angeles Clippers?Chris Paul?s w edding, NY Giants Antonio Pierce?s w edding, Shannen Doherty?s w edding and events for Jennifer Lopez, M atthew M cConaughey, Brandy and Ray J, Dennis Rodman, Holly Robinson Peete, Jenni ?JWow w ? Farley, Lil?Kim, the Official Post Grammy Parties in New York City, Elton John, Barbara Walters, the Rolling Stones, Nancy Regan, Prince Charles, The White House, private events for the Vice President, Kenneth Cole, Tommy Hilfiger, Susan Lucci, The John F. Kennedy Center, as w ell as countless film premieres and celebrity parties for royalty, politicians and socialites. Tutera has also designed events for several charities including the Prevent Cancer Foundation, the Alzheimer?s Association, DIFFA (Design Industries Foundation Fighting Aids) and the M ake-A-Wish Foundation.

F&B: What are some of the hot new w edding trends w e w ill soon be seeing? DAVID: Dresses: Older traditional styles mixed w ith a modern-day flair is w hat w e are seeing more of in terms of w edding fashion. For example, the sophistication and timelessness of a lace gow n paired w ith fashion-forw ard details like an illusion sleeve or back, embellished w ith intricate appliquĂŠ details. Themes: You don?t necessarily have to have a ?theme?per say, but instead should have an overall feeling or ambiance that you w ant your guests to experience, w hich can be conveyed through your color scheme, floral and decor. As far as color, the trends have shifted from bold to now softer muted colors like soft silver lavenders, pow der blues and dusty pinks, many of w hich can translate into all aspects of design--from linens and lighting, to floral and fashion. Cakes: M ore and more couples are opting out of the traditional w edding cake and going for looks that are more unique? like floral patterns hand painted on different tiers or nixing the sw eet and going for something more savory w ith a ?cheese? cake, made up of various layers of cheese w heels. Catering: Catering is a great w ay to also tell the story of your w edding. Putting a favorite meal on the menu reveals more about w ho you are, and makes food just another avenue to tell people something about you and your groom. Custom food or cocktail bars are becoming all the 23

DAVID TUTERA

rage. A fun food station that involves your guests and entertains them is not just food-it?s also a memory-making activity! Couples are offering their guests an ?experience? w ith interactive stations displaying a buffet of several different toppings, infusers or mixers to spruce up their food or cocktail any w ay they like. - Visually food can become a part of your dĂŠcor ? think of food selection as an art form. M any caterers are infusing color patterns into food, for example if you have a certain color scheme for your w edding, passed hor?duerves or desserts may include items that mix w ell w ith the colors of the event. Venues: The trend of unconventional w edding venue locations has become increasingly popular in recent years and w ill continue to keep doing do. Think museums, w arehouses, rooftops or a secluded forest location nestled next to an old barn. F&B: Give us a quick run through of a typical day-in-the-life of David Tutera. DAVID: Early w ake up for a 6am spin class at Soul Cycle. I have become kind of addicted. Stop at Starbucks on the w ay home for the first of many iced quad cappuccinos. Breakfast w ith my daughter Cielo w ho just turned 2 last w eek! Playtime w ith Cielo! Work ? return calls and emails. M eet w ith my team. M y glam team and assistant arrive to prepare for the day. Usually I am filming "David Tutera' s CELEBrations". In betw een filming, I take calls and returns emails. When w orking, I am constantly on the go, usually w ork through lunch and try to fit it all in so that I can return home in time to give Cielo her bath, read her a story and put her to bed. I then usually have a late dinner meeting and finish up the day in my home office w orking before I then go up to bed and fall asleep to a late night rerun of Law & Order w ith my rescue dog Lucy. Davids personal favorites: Favorite Dessert: Red Velvet Cake? Honestly, anything w ith sugar. Oh, and chocolate. And I love sour gummy candies. Can you tell that I have a big sw eet tooth? Favorite Cocktail: Whiskey on the rocks Favorite Dinner Entree: Thanksgiving Dinner. I love it any time of year. Favorite international w edding location? Tuscany. M other Nature has already created an incredible backdrop. Favorite part about a w edding, if you could just choose one thing: The w edding ceremony. F&B: What can w e expect to see in the future of David Tutera? DAVID: A lot! I am currently filming the new est season of my WE tv show , David Tutera?s CELEBrations w hich w ill premiere in the fall. I also recently debuted my new est project, Your Wedding Experience presented by David Tutera? a one-of a kind live w edding event hosted by me and tailored to brides and grooms, offering endless w edding inspiration, reputable vendors and the best possible resources all under one roof. We just debuted the show in Atlanta in June and it w as a complete hit! We w ill be taking it to Houston on August 9th, Philadelphia on September 13th and many more cities in 2016.

"Life isa gift." I first heard thismany yearsago on the show JudgingAmy, and it stuck. No matter what ishappeningin your day, it'sa wonderful phrase to remember and use to center yourself. -DAVID

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W I LL YOU "D A I R Y " M E?

A new wedding cake trend for the cheese lover in you.

You can find these cheese wheel works of art at The Cheese School of San Francisco, owner Kiri Fisher gives Food & Beverage Magazine how it all got started. The Cheese School was founded in 2006. I purchased the school in 2011 with beloved cheese expert Daphne Zepos. We had a kind of a one-room school house feel at the time. We offered 2-hour evening classes in cheese tasting and cheese and beverage pairing. Subjects included Cheese and Wine of Italy, Ga-Ga for Goat, and Fall Fondue. In the years that have followed, Daphne very sadly and suddenly passed away, we moved the school to its current location in the Mission district, and expanded our education offerings and built a catering and private events business. We work with about 20 core instructors to teach a wide variety of classes that range in focus from regional to scientific to light-hearted and fun. We offer cooking with cheese classes and multi-day professional training programs. We launched our cheese wheel cake program last year featuring four cake types available for purchase online. We also work with couples to design custom cakes. We take into consideration the preferences of the client, the number of guests to feed, milk type, size, shape and color. Often clients ask us to decorate the cakes and sometimes cut and platter them for cheese service. Leftover cheese makes a great parting gift for the wedding party and guests. The feedback we've received has been phenomenal. Some guests have said it was the best part of the wedding.

Locat ion: Chicago, IL Websit e: St eveDol insky.com

Do you have any hel p wit h your work? I have an editor, Irit Nayden, at ABC who cuts my TV stories, but that?s it. Matt Cunningham is our brilliant producer on The Feed Podcast, who edits and mixes the full shows together.

Special t y / Focus: f ood report ing, media t raining Career Highl ight s: 13 James Beard Awards

When and why did you st art your cul inary journal ism advent ures?

Who were your cul inary idol s at t he beginning of your career and who are t hey now?

In 1995, I helped launch the ?Good Eating? show for CLTV in Chicago, producing and hosting a weekly 30 min. food magazine show, along with the Chicago Tribune. That really kick-started it.

R.W. Apple Jr. (NY Times) and Alan Richman (GQ) and probably Ruth Reichl (NY Times/ Gourmet). Today, I would say I probably idolize Anthony Bourdain; he has the dream job.

You are very successf ul in underst anding f ood media. What are 3 pieces of advice t hat you?d give someone l ooking t o f ol l ow in your f oot st eps?

What are some of t he best and worst t hings about your job? Not so great: everyone asking for restaurant recommendations and/ or reservations. Really great: getting paid to eat.

Learn how to produce your own stories, study great food writing, be nimble and adaptable to new technologies.

What does your t ypical day l ook l ike f rom t he moment you wake up t o when you shut of f t he l ight s?

Your brand: St eve Dol insky, ?Al ways Hungry, Sel dom Speechl ess? is everywhere f rom TV, radio, podcast , t o print publ icat ions. Which came f irst and how did it expand t o ot her media out l et s?

No day is typical. I write, I log tape, I field produce, I travel quite a bit (for media training and consulting) and I try to eat, as well as workout.

Started with TV, as a general assignment reporter, then moved to print on a freelance basis. Radio followed since I was already traveling with a tape recorder.

What project s are you most excit ed about right now? I?m building the F & B program for a hotel in Casco Viejo, Panama right now. It?s totally out of my comfort zone, and I?m super excited to see it coming along. Hopefully opens in August. Congrat ul at ions on scoring a 2015 James Beard Award! What ?s t he process l ike f rom being nominat ed t o winning t he award?

How many hours a day do you spend on writ ing and pl anning out your shows? What does your work incl ude? Probably 4-5 hours a day, but includes anything from logging tapes, to writing scripts, calling sources, editing blog posts, editing sound for podcast and doing (eating) research.

What are some of t he most excit ing cul t ures/ l ocat ions you?ve expl ored?

It?s always cool to be nominated. I think since 1995, there?s only 2 years I haven?t been nominated for TV or radio. Winning is also an amazing feeling, because you?re being judged by your peers and fellow food journalists. Those 13 are my greatest professional accomplishments.

Thailand and Japan for sure. Those countries are like being on a different planet, and it?s exhilarating just being there.

Did it f eel any dif f erent f rom when you won your f irst JBF award back in 1996?

What made t hem so dif f erent f rom your ot her t ravel s?

It didn?t. The feeling is always the same ? elation.

The culture is totally unique and focused on food and service. I?ve never seen people care so much about how food is sourced, prepared and served as in those two countries.

What did you do earl ier in your career t hat you t hink set you apart f rom t he rest ? I?ve always been focused on being super productive, efficient in the field and willing to take on extra work. I pride myself on being a content producing machine.

What ?s on your f oodie bucket l ist ? Have you crossed any of f since you f irst st art ed in your career?

What are you al ways l ooking t o f eat ure on your channel s?

Istanbul and Vietnam are on my bucket list. I?ve checked off a lot so far! Japan, Thailand, Seoul, Vienna, Vancouver? I?ve got a lot to go.

Interesting, engaging content and evocative stories.

STEVE DOLINSKY

How import ant is it f or f ood media inf l uencers t o be on dif f erent social media pl at f orms? Which one seems t o give you t he most act ivit y? It?s a must. I think Instagram for food photos and Twitter for information and links to important, relevant stories, as well as promoting the stories you?re working on for various outlets. What ?s your cooking st yl e/ f ood phil osophy? Super rustic and simple. I rarely work with recipes. Just love to experiment and use a boatload of fresh herbs. Where are some of t he best cul inary dest inat ions one must visit ? Vancouver, Tokyo, Bangkok, and Chicago. What are your goal s as a cul inary journal ist ? To get a national TV show where I can really connect with a larger food-loving audience. What woul d be t he ul t imat e accompl ishment f or you? Heck, I don?t know. A Peabody Award? What ?s next ? Gotta find a good place for lunch.

Travel & Food Reporter, Media Trainer

Rest aurant Hospit al it y Inst it ut e dedicated to developing students into exceptional hospit al it y food servers

?Rest aurant Hospit al it y Inst it ut e Int roduces St eel e Pol ished Servers? National Restaurant Association states restaurants continue to be a driving force behind the nation's recovery from the great recession. Restaurant industry job growth has outpaced the overall economy for 15 consecutive years and 1.7 million restaurant jobs will be created by 2025. The ongoing battle to balance industry growth with retaining employees is a primary obstacle restaurant hiring managers face. People Report's research concludes restaurants in the U.S. average a 66% annual employee turnover rate.

Whether you are an experienced food server desiring to develop your skill set to the next level, or someone who is looking for a career change, RHI is an exciting opportunity to take advantage of. Anthony Niklinksi is a graduate of RHI's inaugural class. Anthony has over 10 years of experience in the food and beverage industry and he highly recommends RHI to anyone who wants to better themselves to make more money and network. "As a student, once you see that your teacher has actually been there and done that, the chances of retaining information improve drastically."

Niklinski's check sales increased his annual compensation and restaurant salesby 8% upon Mark Steele, a fourth generation food and beverage graduationfrom RHI's program. industrialist, recognized the frustrations and RHI is networking with elite and reputable challenges hiring managers have in the hospitality companies in the hospitality industry in an effort to industry to not only identify qualified employees in place graduates in their ideal food server role. An a booming industry, but to retain these employees. exclusive job link page is available to RHI graduates and gives graduates theprivilege to applyto The time, energy, and money invested in a single positions not made available to the general public. employee costs a company thousands of dollars; dollars wasted every time an employee exits. Mark's determination, progressive thinking, and passion for the restaurant industry and to make a difference in people's lives, lead him to strive to create a solution to turnover; an age-oldissue all restaurants continue to experience. Steele's solution: Restaurant Hospitality Institute (RHI). RHI is an academy dedicated to developing students into exceptional hospitality food servers through an extensive and comprehensive 5 session educational program.RHI is the first and only food server academyrecognized by the State of Nevada and has been approved by the State of Nevada's Postsecondary Education Board. The cutting edge concept educates students on all aspects of food and beverage, including, but not limited to, hospitality, art of service, revenue generating techniques, food knowledge, beverages, including, wine, beer, and sake, physical skills, and sanitation and health codes. Health training will be provided byJVC Food Safety Specialist's very own, Jimmy Vigilante. RHI's unique curriculum and live-role playing develops each student's food server and customer service skill set so each graduate becomes a candidate employers will fight over to hire. RHI makes the grueling hiring process and overwhelming job search process easy and stress-free for hiring managers and graduates alike.

He was born and raised in the restaurant industry and started his 20+ year career in the industry as a bus boy at his family's restaurant,The Aristocrat. The Aristocrat received recognition as Las Vegas Review Journal's, "Best of Las Vegas' Gourmet Restaurant" in their inaugural awards in 1982. Steele's career highlights and accomplishments in the restaurant industryare remarkably impressive. He has been a key player in the opening, hiring, and training of thousands of employees at prestigious companies, including MGM/ Mirage and Wynn resorts. Steele has been honored as a "Name You Need to Know" in 2007 by Las Vegas Food and Beverage Magazine. He is also a Certified Wine Sommelier, Certified Sake Sommelier, and Certified ServSafe. Steele's optimism and enthusiasm for RHI is magnetic and endearing. He truly wants to make a differenceand asignificant impact in the restaurant industry and more importantly, in the lives of all of the clients and students he will work with.

Jason Cooper, Managing Partner of Scotty Browns Restaurant Group, in Washington is optimistic for the The question hiring managers should ask themselves isn't why should they partner with RHI? revolutionary movement RHI will have in the restaurant industry, It is, why should they not? A restaurant's overall success is dependent upon their employees. Hiring managers need to ensure each hire counts as having the right food servers in place will increase restaurant revenue and employee tips, which leads to equal employer-employee satisfaction. Autumn Blackard joined the RHI program as she wanted to advance her career from hostess to food server, but found it difficult to make the transition as no employer would give her a shot, without the essential technical knowledge and experience necessary. Blackard interviewed for and secured her first food server position expeditiously upon graduating from RHI. Hiring managers and students have everything to gain when choosing to network with RHI.Steele and his team of experts will hand pick the most qualified food server candidates for venues nationwide, while taking into consideration the graduate's unique strengths and personality to ensure aperfect match is made for both graduate and venue. Mark's commitment to overcoming turnover and hiring challenges the restaurant industry faces stems from his life long career in the industry.

"Overcoming turnover and hiring qualified long term employees are two of the biggest obstacles in restaurant industry. Networking with RHI takes the guesswork out of hiring and gives my company a competitive edge other employers don't have." RHI is excited to welcome new students of all skill levels and clients to their expanding network. New class sessions begin every six weeks. Please visit www.rhinstitute.com to complete an application to join RHI's elite program. Businesses interested in networking with RHI to build their team, please contact RHI at: success@rhinstitute.com.

Our 100% natural, sw eetener and additive-free ground vanilla beans and pastes are sought after by chefs seeking a pure vanilla experience w ith the convenience of an extract. Tahitian Gold Company also supports sustainable agriculture, ethical trade and the local communities of their farmers/grow ers. Tahitian Gold?s w hole vanilla bean pastes are crafted w ith pure vanilla extracts and generous amounts of the ?magic? ingredient-ground vanilla beans. Our w hole vanilla pastes are very concentrated and store for a longer period of time w ithout losing flavor or quality. Beside the time saving convenience of using paste, chefs especially love the flavor and added visual appeal. M any chefs find no compromise in using Tahitian Gold vanilla bean pastes in place of fresh gourmet vanilla beans.

Innovative Desserts

Int roducing The Worl d?s First Aroma Inf used Chocol at e Written by Kaiulani Delgado Our Editor-In-Chief

Just when you thought you couldn?t love chocolate anymore, be prepared to fall head over heels, this is sure to blow your mind! Dana Brewster and Mark Del Vecchio, owners of MILLCREEK CACAO RAOSTERS, based out of Salt Lake City, Utah, are the innovators behind this extraordinary new chocolate. They have developed a proprietary process that flavors chocolate with nothing added, just air-infused aroma. Skeptical, at first, I had to try this for myself. How could you possibly flavor chocolate with aromatics alone and no additives? I was about to find out. Firstly, unwrapping this chocolate is nothing short of an extraordinary experience, as I opened the gold foil wrapped ?Luscious Raspberry? bar, feeling like maybe I had the golden ticket, arose a very soft raspberry fragrance. The bar had a pretty sheen, and a sharp crisp snap. Very happy to know it is single-origin and all natural. Being a 70% dark chocolate, I was pleasantly surprised to be greeted by a smooth, creamy, yet deeply robust flavor with fruity and faint caramel notes. There it was, that subtle and delightful flavor of a ripened raspberry, not overwhelming, parried with sumptuous dark chocolate, ever so lovely just marinating blissfully in my mouth. They?ve done it! Now THIS is going to change the world of chocolate forever. Pure Bliss. Definitely an experience all chocolate lovers NEED to have. In it?s true, pure, natural and absolutely exquisite chocolate existence, MILLCREEK CACAO ROASTERS has raised the bar, the chocolate bar to be exact. Dana and Mark have always been passionate lovers of fine chocolate, but it reached new heights as they were traveling abroad to Ethiopia back in 2011, finding themselves deeply inspired. Being shown a cacao pod by a local coffee bean farmer, it sparked a life changing ?aha? moment. Suddenly they knew where the quest for their unique purpose in life had lead them. Cacao. They immediately enrolled in Ecole Chocolat, to learn everything there was to know about making chocolate. Soon it all started coming together paired with a deep passion for promoting sustainability and preservation, they found the perfect cacao farm that did not genetically modify. Proud to build upon a foundation only working directly with the farmers, they became a farm to bar chocolate company. ?We roast the cacao ourselves and spend a good portion of time educating, we are not just any chocolate company, we are the ultimate chocolate experience? stated Mark. And how could this chocolate story get any better? Well, they don?t spare anything when it comes to the best. Currently they are using a pure heritage cacao, Arriba Nacional, grown in the shaded cacao farms in Ecuador?s coastal lowlands where the climate and soil conditions occur exclusively. Dana explains that their vision is now expanding to other heirloom farms to diversify and safeguard that MILLCREEK CACAO Chocolate is always made from the highest quality. They have certainly proven that their strong pioneering presence and ingenuity in the chocolate industry is here to stay. Mid-interview at the Millcreek Cacao chocolate factory, walks in a gentleman to pick up more retail products for his store; Randy Harmsen, the owner of the wildly successful and delicious ?9th Street Delicatessen? looked straight at me and said, ?I got rid of every other dark chocolate brand in my store once I tried Millcreek Cacao Chocolate, nothing compares, it just melts in your mouth.? This is a bold statement, but when you experience the best, there is no other choice. Now that your mouth is watering, need no convincing, just in time for Valentine?s Day, enjoy this ?Aroma Chocolate Experience? for yourself online at www.MILLCREEKCACAO.com and at specialty fine food stores across America.

*For corporate interest, Dana and Mark are looking to expand by forging into a ?Corporate Catalog? line for corporate gifting and supplying chocolate to Professional Chefs. They are also creating a ?LUXE? line that they hope to make its debut in the near future at the finest retailers around the world. For more information contact Millcreek Cacao Corporate office at Sales@MillcreekCacao.com

Summertime Cocktails

Rose Cup 2 parts Brockmans 1 part Elderflower Liqueur ½ part fresh lemon ½ part simple syrup 1 part muddled strawberry Top with Brut Rosé Sparkling Wine Shake and strain over fresh ice. Top with Brut Rosé or Brut Champagne. Garnish with strawberry.

Rhubarb Gin Fizz 1 ½ oz Brockmans Gin 1 oz Rhubarb Syrup ½ oz Lemon Juice 3 oz Club Soda Shake and Strain over fresh ice. Top with club soda.

Brockmans Sparkl ing Gin Cup 2 oz Brockmans Gin ½ oz Elderflower Liqueur Fresh Squeeze Lemon Juice ¼ oz Simple Syrup Muddled Strawberries Topped off with Club Soda Muddle Strawberries and combine Brockmans Gin, Elderflower Liqueur, Lemon Juice and Muddled Strawberries into a shaker with ice. Shake and strain into a glass with ice. Top with Club Soda. Garnish with a strawberry and lemon twist.

BROUGHT TO YOU BY

Our Very Ow n

Culinary Flirt What has she found irresistible lately?

I knew which ones were interested, and I was not going to be shy. I have never been one to go off of looks, but it was as if my eyes were speaking to my heart. "My main," thick cut,

Chelsea Davis

I never wanted to stop. You had me, but I had to restrain myself. I could

I spotted you as soon as I walked in

not get attached. I had to keep

the room. I felt the adrenalin

reminding myself that you are just a

suddenly rise and I could feel the

tease.

blood rush through each vein of my

I looked up and fixed my eyes on the

body. I was waiting for this moment.

countless chandeliers. They were

I took my time as I approached you.

mezmorizing. I could see

marbled perfectly, Kobe beef. I took several deep breathes, praying that his inside would match the sexy beauty on the out. I sliced through, and my heart melted. Love was everywhere.

refelections of the most beautiful red roses through each crystal. Red, a flirts dream color. I immediately felt sexy. I pulled myself together and strutted my stilletos over to a fountian made with crystal glasses. I gasped as soon as I was near it. It was him, I can recognize his scent anywhere. My man Dom Perigon was

It was time for me to get off of my

I was trying to let the soothing

cascading down the eloquent

prowess flirty ways. I needed to be

sound of the orchestra calm my

strategically placed glasses. I have

the sweet flirt. I needed to end my

nerves. The cool breeze and dim

had him many times before. The way

evening in full orgasmic delight. I

lighting helped as I hid my

he makes me feel is addicting. I

wanted love. I wanted to know what

anticipation. As I approached you

need him.

love at first sight was like. In the mist of going after, "my main" I

your fresh scent immediately sent a

realized there was something

chill down my spine. I wanted you,

glowing in the middle of the room. I

and nothing was going to stop me.

had to go back there and see what it

You are the tease of the evening and

was. In the middle of a garden of red

I'm the flirt. I licked my lips as I

roses stood the most enchanting

reached for you. I've been here

tower of white edible roses. It was

many times before, but I could tell

magical and pure. Through all my

you were different. It was going to be quick, but something I would

I was just teased and need to move

sweet flirting days, I have never seen

forever remember. I grabbed you

on. He greets me as he always does,

something so angelic. I was in love.

and as soon as my tongue touched

and everything becomes perfect. My

It was my love at first sight.

you my world changed. Your texture

nerves are calmed, and I loosen up I

and incredible varity of flavors got

need to pick, "my main." I leave Dom,

me. It was as if you came straight

because I want something new. I do

from the sea, the salty citrus with the

not want to be teased. I need to be

masago awoke every taste bud. I

captivated. I have never had so

was ready for more.

many different options all in one room. 35

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Industry News Stay up to date on breaking news fb101.com

ORIGINAL ADVISORY BOARD FOOD & BEVERAGE magazine was creat ed by

Publisher Michael Politz with the expert help of

original advisory board members: Bobby Flay, Wolfgang Puck, Emeril Lagasse, Mario Batali, Kerry Simon and David Burke.

BOBBY FLAY Bobby Flay' s frequent appearances and show s on the Food Netw ork have made him one of America' s best-know n chefs.

WOLFGANG PUCK The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. The famous chef has built an empire that encompasses three separate Wolfgang Puck entities: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc.

EM ERIL LAGASSE The recognition and awards he has garnered have made him known to food-loving Americans everywhere. His restaurants consistently win critical praise and top ratings.

M ARIO BATALI rom his restaurants and cookbooks to his philanthropic efforts, everything that Mario Batali has achieved is bigger, bolder and more recognizable.

KERRY SIM ON Dubbed the rock-n-roll chef by Rolling Stone Magazine, the aspiring musician?s love for cooking did not start right away. In his late teens, the Chicago native worked at Little Caesars Pizza to save money for an electric guitar. The summer job sparked Simon?s interest in food and late night recipe testing from Julia Child?s cookbook.

DAVID BURKE Burke's visibility as a celebrity chef has also led to consultant positions with hotels, cruise lines and food experts. Chef Burke's vast talents have been showcased recently on television, including season two of "Top Chef Masters," a guest spot on the "Every Day with Rachael Ray" show and as a mentor to Breckenridge Bourbon distiller Bryan Nolt on Bloomberg's small-business television series, "The Mentor". In 2013, he returned to season five of "Top Chef

F&B's Rock-Star Team

MICHAEL POLITZ PUBLISHER, FOUNDER

Producer, restaurateur, CEO, and friend to many A-listers...Michael has great stories and is himself a great story of the American Dream. In 2006, Las Vegas Mayor Oscar Goodman honored Politz' efforts by giving him the Key to The City of Las Vegas. In 2008, Politz received the Congressional Medal of Distinction from the President of the United States, along with numerous awards of recognition from the United States Senate and Nevada?s Governor.

KAIULANI DELGADO EDITOR-IN-CHIEF Celebrity pastry chef and former reality television star of TLC's Cake Boss NGB4. She is the founder and owner of famous sugar artistry company KAILAVA. Her passionate and inspiring work in the food industry has earned her many awards and publications worldwide. Kaiulani's unique artistic ability and deep love for writing has been indispensable in bringing vitality and magic back into Food & Beverage Magazine.

CHELSEA DAVIS VP ASSET MANAGEMENT Graduate of the Walker L. Cisler, college of Business Administration. She managed, "Michelangelo's," an Italian fine dining hot spot on the Big Island. Successfully went on to market, brand, and lead the sales team of one of the most successful insurance agencies in the southern region of Colorado. Chelsea constantly pushes the envelope to share her culinary passion and exercise her skills of sales, branding, and marketing in Food & Beverage.

J. Berson BUSINESS INTELLIGENCE MANAGER A power-house in food industry business development through analyzing quantitative and qualitative research. We call him our MIB.

Culinary Events July 2015

July 11, 2015 Little Falls Cheese Festival - Little Falls, New York July 11, 2015 Saint Benedict Festival - St. Benedict, Oregon July 11, 2015 10th Annual Key West Festival - Purcellville, Virginia July 11, 2015 37th Annual Hanover Tomato Festival Mechanicsville, Virginia July 11, 2015 Laramie Brewfest 2015 - Laramie, Wyoming

June 10- July 1, 2015 Grand Central Oyster Bar's Herring Festival - New York, NY June 30-July 4, 2015 Southeast Old Threshers' Reunion - Denton, North Carolina July 1-3, 2015 Hungarian Wine Roadshow 2. 2015 - New York, NY July 1-4, 2015 21st Annual Shoals Catfish Festival - Shoals, Indiana

July 11-12, 2015 36th Annual Arts & Wine Festival - Los Altos, Calif. July 11-12, 2015 23rd Annual Int?l Mango Festival: Mangos of Jamaica Coral Gables, Florida July 11-12, 2015 Hawaii State Farm Fair - Kualoa Ranch, Oahu, Hawaii July 11-12, 2015 Roscoe Village Burger Fest - Chicago, Illinois July 11-12, 2015 17th Raspberries & Wine Festival - Chisago City, Minn July 11-12, 2015 Bluegrass and Blueberries - Lahaska, Pennsylvania

July 1-5, 2015 68th Annual Fishin' Fiesta - Freeport, Texas July 2-4, 2015 Key Lime Festival - Key West, Florida July 2-4, 2015 Mountain State Art & Craft Fair Ripley, West Virginia July 2-5, 2015 Naperville Ribfest - Naperville, Illinois July 2-5, 2015 Taste of Minnesota - Waconia, Minnesota July 3, 2015 Moods Brew & Spirit Festival - Ennis, Montana July 3-4, 2015 July 3-4, 2015 July 3-4, 2015 July 3-4, 2015

July 11-14, 2015 IFT Annual Meeting & Food Expo - Chicago, Illinois July 11-19, 2015 68th Annual Maine Potato Blossom Festival Fort Fairfield, Maine July 11-12 & 18-19, 2015 Texas Bluebonnet Harvest Trail Southeast Region, Texas July 12, 2015 Annual World's Largest Catsup Bottle Festival Collinsville, Illinois July 12-14, 2015 29th Annual Taste of Dallas - Dallas, Texas

Grand Bay Watermelon Festival - Grand Bay, Alabama 626 Night Market - Arcadia, California Lanai Pineapple Festival - Dole Park, Lanai, Hawaii Mc Loud Blackberry Festival - McLoud, Oklahoma

July 12-15, 2015 NACE Experience! Conference & Expo Scottsdale, Arizona July 12-19, 2015 Capital Area Restaurant Week - Lansing, Michigan July 13-14, 2015 Hungarian Wine Roadshow 2. 2015 San Francisco, California July 13-18, 2015 43rd Annual Central Maine Egg Festival Pittsfield, Maine

July 3-5, 2015 Windy City RibFest in Uptown - Chicago, Illinois July 3-5, 2015 12th Annual Pork & Brew State BBQ Championship Rio Rancho, New Mexico July 3-5, 2015 I Love BBQ Festival - Lake Placid, New York July 3-11, 2015 Gunnison Cattlemen's Days - Gunnison, Colorado July 4, 2015 4TH OF JULY 2015 - Nationwide July 4, 2015 32nd Sand Mountain Potato Festival - Henegar, Alabama July 4, 2015 42nd International Cherry Pit-Spitting Championship Eau Claire, Michigan July 4, 2015 99th Nathan's Famous Int?l Hot Dog-Eating Contest Coney Island, New York July 4, 2015 57th Annual Lexington County Peach Festival Gilbert, South Carolina

July 13-19, 2015 French Restaurant Week - New York, New York July 14-15, 2015 Beanhole Days and Arts & Crafts Fair Pequot Lakes, Minnesota July 14-18, 2015 Mattoon Bagelfest - Mattoon, Illinois July 14-18, 2015 82nd Annual Fiesta Mexicana - Topeka, Kansas July 15, 2015 39th Annual J. M. Tawes Crab & Clam Bake Crisfield, Maryland July 15-18, 2015 National Baby Food Festival - Freemont, Michigan July 15-19, 2015 Tales of the Cocktail - New Orleans, Louisiana July 15-19, 2015 Michigan Livestock Expo - East Lansing, Michigan July 16, 2015 Taste of the Nation South Florida - Miami Beach, Florida July 16, 2015 15th Annual Chef BBQ Benefit - Chicago, Illinois July 16, 2015 62nd Annual Manchester Chicken Broil - Michigan

July 4-11, 2015 National Cherry Festival - Traverse City, Michigan July 5, 2015 Wellfleet Strawberry Festival: A Century-Old Tradition Wellfleet, Massachusetts July 6, 2015 Good Ol?Summertime Ice Cream Social & Pie Baking Contest - Manitou Springs, Colorado

July 16-18, 2015 July 16-19, 2015 July 17-18, 2015 July 17-18, 2015 July 17-18, 2015 July 17-18, 2015 July 17-18, 2015 July 17-18, 2015 July 17-18, 2015 July 17-18, 2015

July 6-8, 2015 Hungarian Wine Roadshow 2. 2015 - Los Angeles, Calif. July 7-11, 2015 Cumberland County Fair - Millville, New Jersey July 8-9, 2015 Hawaii Lodging, Hospitality & Foodservice Expo Honolulu, Hawaii July 8-12, 2015 Taste of Chicago - Chicago, Illinois July 8-12, 2015 115th Kansas Wheat Festival - Wellington, Kansas July 8-12, 2015 41st Vegetarian Summerfest - Johnstown, Penn. July 8-12, 2015 Park City Food & Wine Classic - Park City, Utah July 9, 2015 Wine Rocks Seattle - Seattle, Washington July 9-11, 2015 July 9-11, 2015 July 9-11, 2015 July 9-11, 2015 July 9-11, 2015

July 17-19, 2015 82nd Alabama Deep Sea Fishing Rodeo Dauphin Island, Alabama July 17-19, 2015 The Ontario Home & Garden Show - Ontario, Calif. July 17-19, 2015 Food & Wine Conference - Orlando, Florida July 17-19, 2015 Taste of River North - Chicago, Illinois July 17-19, 2015 50th Yarmouth Clam Festival - Yarmouth, Maine July 17-19, 2015 'Bite of Seattle' Food Festival - Seattle, Washington July 17-26, 2015 Koloa Plantation Days 2015 - Koloa, Hawaii July 17-26, 2015 Teton County Fair 2015 - Jackson, Wyoming

Riverfest Food Truck Festival - Hartford, Connecticut Taste of Park Ridge - Park Ridge, Illinois Salute! A Festival of Wine & Food - Lawrence, Kansas Elsie Dairy Festival - Elsie, Michigan 28th Annual Slugburger Festival - Corinth, Mississippi

July 9-11, 2015 28th Montana Governor's Cup Walleye Tournament Fort Peck Lake, Montana July 9-11, 2015 68th Annual Italian American Festival - Akron, Ohio July 9-11, 2015 South Carolina Festival of Discovery - Greenwood, SC July 9-11, 2015 26th Annual What-A-Melon Festival - Center, Texas July 9-12, 2015 Ossipee Valley Fair - South Hiram, Maine July 9-12, 2015 Auburn Corn Fest - Auburn, Michigan July 10, 2015 Fairchild International Mango Festival Grower?s Summit Coral Gables, Florida

July 18, 2015 15th Breastfest Beer Festival - San Rafael, California July 18, 2015 Cecil County Food & Wine Festival - North East, Maryland July 18, 2015 Sunrise Side Wine and Food Festival - Harrisville, Mich. July 18, 2015 Palmetto Tasty Tomato Festival - Palmetto, So Carolina July 18-19, 2015 27th Annual Santa Barbara French Festival Santa Barbara, California July 18-19, 2015 Keystone Wine & Jazz Festival - Keystone, Colorado July 18-19, 2015 Flathead Lake Cherry Festival - Polson, Montana July 21-23, 2015 Michigan Agricultural Equipment Show East Lansing, Michigan July 22-25, 2015 NACUFS National Conference - Indianapolis, Indiana July 23, 2015 Totally Local VC Dinner at the Series Ventura County, California

July 10, 2015 5th Annual Summer Brewfest - Norfolk, Virginia July 10, 2015 Tomato Un-Cookoff - Mechanicsville, Virginia July 10, 2015 Truckeroo Food Truck Festival - Washington D.C. July 10-11, 2015 5th Annual Ace in the Hole BBQ Cookoff Holbrook, Arizona

July 23-25, 2015 Ketchum, Idaho July 23-26, 2015 July 23-26, 2015 July 23-26, 2015

July 10-11, 2015 Wine Country Big Q - Rohnert Park, California July 10-11, 2015 Loveland Loves BBQ, Bands & Brews Loveland, Colorado July 10-11, 2015 Downtown Bacon Throwdown & Music Fest Springfield, Illinois

34th Annual Sun Valley Center Wine Auction 48th Annual Citrus Festival - Santa Paula, California Crested Butte Wine & Food Festival - Colorado 66th St. Helen Bluegill Festival - St. Helen, Michigan

July 23-August 1, 2015 Delaware State Fair - Harrington, Delaware July 24-25, 2015 Summer Brew Fest 2015 - Denver, Colorado July 24-25, 2015 Michigan Brewers Guild 18th Summer Beer Festival Ypsilanti, Michigan

July 10-11, 2015 Fowler Threshing Days - Fowler, Kansas July 10-11, 2015 Copper Country Strawberry Festival - Chassell, Mich. July 10-11, 2015 Corn & Clover Carnival - Hinckley, Minnesota

July 24-26, 2015 PMA Foodservice Conference & Exposition Monterey, California July 24-26, 2015 Atlantic City Food & Wine Festival - Atlantic City, NJ

July 10-11, 2015 8th Annual Wellsville BBQ Cook Off Wellsville, Missouri July 10-11, 2015 Ohio Veterans 9th Annual BBQ Cook-off Kettering, Ohio July 10-11, 2015 67th Annual McDade Watermelon Festival McDade, Texas

July 25, 2015 Smokin' on the Suwannee BBQ Festival - Live Oak, Fla. July 25, 2015 6th Annual Taste of Downtown - Lansing, Michigan July 25, 2015 All Pints North Summer Brew Fest - Duluth, Minnesota July 25, 2015 6th Annual Milwaukee Brewfest - Milwaukee, Wisconsin July 25-26, 2015 22nd Annual Oxnard Salsa Festival - Oxnard, Calif. July 25-26, 2015 Chicago Hot Sauce Fest - Chicago, Illinois July 25-26, 2015 Berries and Barbecue Wine Trail - Hermann, Missouri

July 10-12, 2015 AEA National Convention - Aurora, Colorado July 10-12, 2015 Square Roots 2015 - Chicago, Illinois July 10-12, 2015 Bully Bullhead Weekend - Ruthven, Iowa July 10-12, 2015 Bicycle, Blues & BBQ Festival - Clear Lake, Iowa July 10-12, 2015 67th Deer's Annual Wild Rice Festival Deer River, Minnesota

July 25-26, 2015 Bounty of the Hudson Wine & Food Festival Warwick, New York July 25-28, 2015 Society for Nutrition Education & Behavior Conference Pittsburg, Pennsylvania

July 10-12, 2015 The Wayne Chicken Show - Wayne, Nebraska July 10-12, 2015 State Barbecue Championship - Anglesea, N Jersey July 10-12, 2015 Finger Lakes Wine Festival - Watkins Glen, New York July 10-12, 2015 Delta Chicken Festival - Delta, Ohio July 10-12, 2015 43rd Annual Trempealeau Lions Catfish Days Trempealeau, Wisconsin July 10-18, 2015 10th Ohio Brew Week Festival - Athens, Ohio July 10-26, 2015 California State Fair - Sacramento, California July 11, 2015 6th Annual LA Street Food Fest - Los Angeles, California July 11, 2015 Slice of Chico - Chico, California July 11, 2015 33rd Annual Chili Cookoff - Fort Pierce, Florida July 11, 2015 19th Annual Duncan Hines Festival - Bowling Green, KY July 11, 2015 Taste of Cambridge Crab Cook-Off and Festival Cambridge, Maryland

California Wine Festival 2015 - Santa Barbara, Calif. Peppermint Days - Lyons, New York Copper River Wild Salmon Festival - Cordova, Alaska Camp Verde CornFest - Camp Verde, Arizona Marysville Peach Fest - Marysville, California 42nd Annual Sweetcorn Festival - Chatham, Illinois Wine, Brew & Bar-B-Que Too - New Palestine, Ind. BBQ'Loo and Blues Too! - Waterloo, Iowa Wild Blue BBQ & Expo - Burlington, Kansas Picklesburgh - Pittsburgh, Pennsylvania

July 26, 2015 Crush Wine Festival - Greater Boston, Massachusetts July 27, 2015 St. Louis No Kid Hungry Dinner - St. Louis, Missouri July 28, 2015 Flavors of Miami - Miami, Florida July 30-August 2, 2015 International Cake Exploration SocietĂŠ 40th Annual Convention & Show Omaha, Nebraska July 30-August 2, 2015 Animal Rights National Conference - Wash D.C. July 30-August 3, 2015 Cook. Craft. Create. Convention & Show Orlando, Florida July 31, 2015 The Joy of Sake - Honolulu, Hawaii July 31-August 1, 2015 Beer, Bourbon and BBQ Festival 2015 Cary, North Carolina

INFORMATION PROVIDED BY www.foodreference.com

N ational Food H olidays JU LY 2015

Jul y 1 Nat ional Gingersnap Day Jul y 18 Nat ional Caviar Day

Jul y 2 Nat ional Aniset t e Day

Jul y 19 Nat ional Daiquiri Day

Jul y 3 Nat ional Chocol at e Waf er Day

Jul y 20 Nat ional Ice Cream Day Nat ional Lol l ipop Day

Jul y 4 Nat ional Barbecue Spareribs Day Caesar Sal ad Day

Jul y 21 Nat ional Creme Brul ee Day Nat ional Junk Food Day

Jul y 5 Nat ional Appl e Turnover Day

Jul y 22 Nat ional Penuche Day

Jul y 6 Nat ional Fried Chicken Day

Jul y 23 Nat ional Vanil l a Ice Cream Day

Jul y 7 Nat ional St rawberry Sundae Day Nat ional Macaroni Day Jul y 8 Nat ional Mil k Chocol at e wit h Al monds Day

Jul y 24 Nat ional Jel l ybeans Day Nat ional Tequil a Day

Jul y 9 Nat ional Sugar Cookie Day

Jul y 25 Nat ional Hot Fudge Sundae Day

Jul y 10 Nat ional Pina Col ada Day

Jul y 26 Nat ional Bagel f est

Jul y 11 Nat ional Bl ueberry Muf f in Day

Jul y 27 Nat ional Scot ch Day

Jul y 12 Nat ional Pecan Pie Day

Jul y 28 Nat ional Mil k Chocol at e Day Nat ional Hamburger Day

Jul y 13 Nat ional French Fry Day

Jul y 29 Nat ional Lasagna Day Nat ional Buf f al o Wing Day

Jul y 14 Nat ional Grand Marnier Day

Jul y 30 Nat ional Cheesecake Day

Jul y 15 Nat ional Tapioca Pudding Day

Jul y 31 Nat ional Raspberry Cake Day Nat ional Cot t on Candy Day

Jul y 16 Nat ional Corn Frit t er Day Jul y 17 Nat ional Peach Ice Cream Day 40

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