Food & Beverage Magazine - July Issue 2021 by Food & Beverage Magazine

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

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COVER STORY

Innovative, Fresh, Functional

Caliwater

from Co-founders Vanessa Hudgens and Oliver Trevena

Lee Maen’s Innovative Dining Group

VEDGEco Makes Waves

in Plant-Based Seafood

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JULY 2021 COVER IMAGE Vanessa Hudgens and Oliver Trevena, Co-founders of Cali Water Caliwater. PUBLISHER

MICHAEL POLITZ Michael@fb101.com EDITOR-IN-CHIEF LAUREN KANE Lauren.Kane@fbmagazine.com EDITOR AT LARGE

JENNIFER ENGLISH SpiritsKitchen@gmail.com NATIONAL SALES DIRECTOR

COLLIN MILLINGTON Collin@fb101.com NATIONAL SALES MANAGER

RON STERN Ron.Stern@fbmagazine.co DIRECTOR OF PROGRAMMATIC SALES BARB ROGERS Programmatic@fbmagazine.com PODCAST ENGINEER

BRAD JONES Brad@marque.media EUROPEAN CHEF AMBASSADOR

ATTILIO BORA Info@iloveitaliancooking.com CONTRIBUTING EDITORS

DEBBIE HALL DANA SETTING LAUREN MCINDOO MICHELE TELL TARRY HART KAIULANI DELGADO MATT FROHMAN LISA GENNAWEY HOLLY POWERS-VERBECK 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.

Food & Beverage Magazine v July Issue

Cover Feature Story

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Beyond the Lobby The Business of Chefs Going Beyond the Restaurant Walls by Holly Powers-Verbeck

For years, Chef Brian’s feet and thoughts were confined to a single space in front of a restaurant stove in the string of restaurants where he worked to hone his talent, accumulate knowledge of classic techniques, and make connections. Night after night he entered the arena and lived to tell the story. After service ended and the controlled chaos died to the dull thrum of the hood he was consumed with exhaustion and the thoughts There must be more than this. Can I sustain this? Where can I make more of a contribution? In an attempt to flex his skills and build his career he did what so many chefs do - he moved on to the next restaurant. This column, The Business of Chefs, is for talented chefs like Brian who seek an outlet for their culinary vision and independence. It is for chefs who strive for more than employment, and who lean toward entrepreneurial fulfillment and career experiences beyond the restaurant walls. For over a decade, owner-operator Jesus has stood each night in the same space between the four walls of his two restaurants. He is one of the 8 in 10 restaurant owners, and one of the 9 in 10 restaurant managers across the nation who started their industry careers in entry-level positions. Despite his commitment to his family, restaurant and staff, he and his wife Mari are beset with the mundane, expensive struggles of restaurateurs. The industry’s razor-thin profit margins and a rising turnover rate which currently stands at 74.9% threaten their progress at every turn. This column, The Business of Chefs, is for restaurant owners like them who seek profitable, practical solutions to implement and scale beyond their restaurant walls. There are differences of course, but the shared talk between restaurant owners and chefs typically encompasses suppliers, signature dishes, costs and labor (plus some colorful stories best

left for late night sessions amongst comrades). It’s a small, common ground which frequently puts them at odds to one another. This column is shared terra firma for both. The Business of Chefs presents a bigger world of shared principles, purpose, possibilities and profits. It envisions the restaurant owner not merely the boss who needs warm bodies to push out covers, nor the talented, up-and-coming chef as a laborer who simply lands, learns, laments and leaves. Each article exhibits emerging propositions for both restaurant owners and chefs alike. The cloud kitchens of Travis Kalanick, Michael Politz’ Food & Beverage test kitchens and Holly PowersVerbeck’s private chef services which reshape restaurant revenue are just a few examples that are the focus of upcoming articles. In truth, each of these were steadily emerging in this intractable industry like a flower struggling to break through, when a recent, radical disruption cracked the industry wide open. Culinary survivors around the globe have displayed the flexibility, responsiveness and willingness to think, reinvent and operate differently. There is a readiness now that didn’t exist a short time ago. Remember first grappling with the concept called Uber? At the time we could hardly conceive of Travis Kalanick’s explosive and controversial ridesharing approach which reshaped transportation. Spoiler alert: now this revolutionary is focused on fallow restaurant space, plotting the culinary future. Chefs and restaurant owners find themselves part of this new frontier. Mere survival, a simple return to the way things were, is not only unsustainable but unpalatable. New, expanded opportunities can be found in this column. This is the space for restaurant owners and chefs with visions for reshaping revenue, the industry and going beyond the restaurant walls.

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Taking Action

As the chef of the Downtown Daily Bread soup kitchen in Harrisburg, Corrie Lingenfelter has seen how food insecurity can change those who struggle with it. Throughout the COVID-19 pandemic, her organization has been serving 80-100 meals every day. She was able to partner with other community organizations to continue the efforts of making sure no one went without food.

“I was blessed enough not to have to shut down during COVID-19,” Corrie said. “We did have to make some changes, like closing our dining room and only offering meals to-go. I was very insistent that we continue to feed people during this time.” It’s very important to Corrie to be a resource in her

community. “I know I am using my gift and my resources to change the lives of others.” To date, Chef Corrie and her team have served over 50k meals throughout the pandemic between the kitchens breakfast and lunch programs. The kitchen serves breakfast and dinner year round and 7 days a week. She has partnered with a local gardeners that harvest fresh produce for her kitchen to serve daily, making her meals unique from what most soup kitchens would typically serve. Chef Corrie is the definition of being more than a chef. She loves being able to bridge the hunger gap in communities and offer everyone culinary experience they will remember. “I never know when they will eat their next meal or even if they ate before coming to me. I make sure they leave full and with an experience.” Corrie states. This is truly an example of being more than a chef.

Food & Beverage Magazine v July Issue

Plant-Based

Plant-Based Seafood Makes Waves By Sacha Cohen This article is supported by VEDGEco.

Plant-based seafood is having a moment, and could very well be the next big vegan food category as we approach 2022.

proteins including breaded shrimp, smoked salmon and crab cakes that are “nearly indistinguishable from their animal-based counterparts.”

According to Maria Azoff of the Good Food Institute, disclosed investments in plant-based seafood have already exceeded $64 million invested so far in 2021. And even though plant-based seafood is only a small fraction of the overall plant-based meat and seafood category -- accounting for less than 1% of dollar sales -- the opportunity is tremendous.

Companies like BlueNalu are pioneering “cellular aquaculture” in which living cells are isolated from fish tissue, placed into culture media for proliferation, and then assembled into great-tasting fresh and frozen seafood products. BlueNalu’s first product to roll out will be mahi-mahi in select restaurants in San Diego, where the company is based.

The growth of the plant-based seafood industry is being driven, in part, by consumer demand and greater awareness of the serious problems inherent in the seafood industry and over fishing. Documentaries like Seaspiracy and others have exposed a myriad of environmental issues, animal welfare concerns, and human rights abuses in the industrial seafood industry. Many consumers are taking notice and seeking out seafood alternatives, both at home and while dining out.

A growing appetite for plant-based seafood

But how dœs it taste?

• A vegan spicy tuna roll made with with Good Catch® tuna, avocado, sesame, green onion, serrano, and lemongrass soy at Lucky Robot in Austin, Texas.

One of the biggest hurdles to a robust plant-based seafood industry (and great tasting products) has been getting the taste and texture of plant-based seafood just right. Fortunately, a number of innovative companies have stepped up to the challenge.

• A burger made with a Kelp patty from Akua served with lettuce, tomato, onion, house pickles, and vegan harissa aioli at The Lemon Press, an organic eatery in Nantucket, MA.

Good Catch, for example, has created plant-based seafood including tuna, crab cakes, and fish sticks that “evoke the experience of real seafood” thanks to the company’s protein-packed six-legume blend of peas, chickpeas, lentils, soy, fava beans and navy beans.

• Japanese rice with vegan shrimp and vegan shrimp tacos at Rootz Soul Cafe in Ft. Lauderdale, FL.

“At Gathered Foods, we are so energized about the tremendous potential of plant-based options. In fact, plant-based seafood is set to grow with a CAGR* of 28% over the next 10 years,” says Christine Mei, CEO of Gathered Foods, makers of Good Catch. “To fuel this trajectory, our brand Good Catch is focused on innovatively delivering delicious taste, flaky texture, and comparable protein versus conventional options. We are confident that continued positive disruption will feed positive momentum to impact the entire alternative seafood space.” Other notable plant-based seafood offerings include Ocean Hugger Foods’ Ahimi, an “umami-forward” alternative to raw tuna made primarily of tomatoes; vegan shrimp from All Vegetarian Inc.; and fried fish and crab cakes from Gardein. Sophie’s Kitchen prides itself on plant-based

More and more independent restaurants across the country are meeting growing consumer demand for plantbased seafood by “veganizing” signature seafood dishes or creating new and innovative dishes. A few examples include:

Food & Beverage Magazine v July Issue

• A deli-style ‘tuna salad’ sandwich featuring Good Catch® ‘tuna’, celery, capers, and fresh dill, butter lettuce and house-made pickles on sourdough at Tellus Joe in Austin, TX. With increasing consumer interest, innovations in taste and texture, and sky-rocketing investments in the space, it looks like smooth sailing ahead for plant-based seafood. *Compound Annual Growth Rate VEDGEco is the first 100% plant-based wholesaler dedicated to making plant-based food more sustainable, affordable, and accessible to independent restaurants, food businesses, and consumers nationwide. Restaurant owners who are curious about plant-based seafood can get two free cases of Good Catch products by signing up for a VEDGEco Plus account and using “TRYGOODCATCH” at checkout.

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Food Review

Delicious summer cocktails at Grand Canal Shoppes inside the Venetian Resort, las vegas The Las Vegas heat is kicking up and the delicious cocktails at Grand Canal Shoppes inside The Venetian Resort are the perfect way to cool down. Guests can escape the heat as they explore the iconic shopping and dining destination to imbibe on an array of flavorful drinks this summer. With unique and refreshing flavors, world-class restaurants such as The X Pot, Smith & Wollensky, CHICA, and SushiSamba offer cocktails that feature fresh and delectable ingredients. Please see below for a roundup of refreshing cocktails guests can enjoy to beat the heat at Grand Canal Shoppes this summer.

Aperol Spritz Smith & Wollensky at Grand Canal Shoppes inside The Venetian Resort has the perfect cocktail to add a little sparkle to guests’ day. The Aperol Spritz is a light, vibrant drink that will quench uests’ thirst. The mixture of Aperol, LaLuca prosecco, and club soda creates the perfect concoction to cool down from the Vegas heat.

La Medicina Traditional korean-style cut, kimchi pickles, choice of jasmine rice or side farm salad at CHICA

Food & Beverage Magazine v July Issue

Chucumber Take a taste of the unique and vibrant Chucumber at SushiSamba inside Grand Canal Shoppes at The Venetian Resort. This refreshing, bright drink features shochu, maraschino liqueur, plum sake, and plum bitters shaken with fresh cucumber and lime juice. It’s a refreshing cocktail that guests will come back for all summer long.

Chai Tai The X Pot at Grand Canal Shoppes inside The Venetian Resort offers many delectable cocktails including the delicious Chai Tai. Imbibe on this classic with a twist that combines Plantation pineapple rum, Leverger liquer, chai nectar, coconut syrup, pineapple juice and fresh lemon juice. It’s the perfect light and fresh drink to sip on this summer.

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See what’s on the grill at Grand Canal Shoppes inside the Venetian Resort, Las Vegas As summer approaches, everyone is ready to chow down on their grilled favorites and guests can find the most flavorsome dishes at Grand Canal Shoppes inside The Venetian Resort. Guests are invited to indulge in the most decadent seared meats at world-class restaurants as they spend time exploring the iconic shopping and dining destination this summer. With mouth-watering flavors, famed restaurants such as Mercato della Pescheria, Smith & Wollensky, SUGARCANE Raw Bar Grill, and CHICA will offer dishes that will satisfy all taste buds. Please see below for a roundup of delicious grilled dishes guests can enjoy from the grill at Grand Canal Shoppes this summer.

Bone-In Ribeye Mercato della Pescheria at Grand Canal Shoppes inside The Venetian Resort has the most mouth-watering dish to make summer sizzle. The Bone-In Ribeye is a rich and tender dish that will make guests come back for more. Accompanied with coal roasted fingerling potatoes, arugula, red wine butter and demi-glace, this is the perfect dish to kick-off grill season this summer.

Food & Beverage Magazine v July Issue

Beef Short Ribs Savor the juicy Beef Short Ribs at SUGARCANE Raw Bar Grill inside Grand Canal Shoppes at The Venetian Resort this summer. Guests can indulge in the delicious traditional korean-style cut ribs with kimchi pickles and choice of jasmine rice or side farm salad. The Beef Short Ribs are the perfect flavor-filled dish needed this summer.

Anticucho Mixed Grill Guests don’t have to choose just one at CHICA inside Grand Canal Shoppes at The Venetian Resort. Enjoy grilled chicken and beef skewers accompanied with grilled sweet peppers and a variety of dipping sauces. This mouth-watering dish gives guests an array of flavors and comes straight from the grill. It’s a hot dish that guests will want all summer long.

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AN ANCIENT RECIPE

WITHOUT GLUTEN OR LACTOSE. TALK ABOUT FORWARD THINKING.

Industry Leaders

The Innovative Dining Group Lives Up to the Name

ee Maen is a founding partner of the Innovative Dining Group (IDG). Appropriately named, the IDG is the company behind BOA Steakhouse, considered by many to be the first of the modern steakhouses, and Sushi Roku, a contemporary sushi pioneer that introduced non-traditional ingredients from many regions to the sushi concept.

According to Lee, the International Dining Group was in a good position to adapt during the Covid-19 pandemic, and in doing so, much was learned that can be applied to their future endeavors. Lee said, “It was an extremely difficult year. A lot of learning as you go, changes from dayto-day, but many companies banded together to share best practices”. Lee pointed to a Whatsapp group with representatives from more than 100 companies, working together to stay up to minute on best practices, as protecting staff and customers was their priority. He said, “We weathered the storm. We

Food & Beverage Magazine v July Issue

were able to pivot to outdoor dining, takeout and to-go cocktails. The team showed their true stripes and we’re now in a great position to grow”. Other takeaways from Covid-times are a new emphasis on efficiency, and other unique ways of doing business such as QR codes, and evolving menu formats. Lee said he’s optimistic about the changes. IDG has big plans in the works for expansion, and their two newest ventures will combine many adaptations they’ve made in the last year, with their decades of experience in the high-quality dining realm.

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The first of the two new concepts is BOA Burger. Available exclusively on Postmates, DoorDash and Uber Eats, this burger-based spinoff of BOA Steakhouse operates as a ghost kitchen. BOA Burger’s impressive menu reflects the fine quality BOA fans are used to. Options include Wagyu burgers, sustainably-raised salmon burgers, and an impressive variety of veganfriendly Impossible options. BOA Burger is currently available in three markets, Santa Monica, West Hollywood and Midcity. The Venice location is coming soon. The second new concept is Yakumi Sushi, located in Burbank. Yakumi

Sushi is a reimagined lunch-focused, Japanese dining concept. Poised to capture the return to office crowd, Yakumi Sushi is a fast-casual concept offering ultra-premium sushi, sake and cocktails, with counter service. One of their largest innovations in this space is the use of what Lee calls “sushi robots”, which are exactly what they sound like! He said the sushi robots help with efficiency and labor costs. They allow the restaurant to focus on approachable and high-quality seafood.

started construction on a Manhattan Beach site that will house both a BOA Steakhouse and a Roku Sushi in one location, with a shared kitchen space. He said, “ Covid taught us that people are adaptable, open to change and that we can try unique things.” More expansion is planned, and we look forward to seeing what the Innovative Dining Group does next.

Along with these two concepts, Lee said that the IDG has new mobile apps in the works, which he says will continue to allow the team to innovate and focus on quality. The group has

Food & Beverage Magazine v July Issue

Cover Feature

Innovative, Fresh, Functional Water

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Food & Beverage Magazine v July Issue

Vanessa Hudgens and Oliver Trevena launch cactus-based Caliwater

”

“We wanted to build something that would be a positive influence in people’s lives and offer innovation, but also reflect a characteristic of fun and excitement with new, clean and bright branding elements, as a big part of both of our lifestyles is finding that balance. The passion and the amount of love that has gone into Caliwater come from the purest parts of our hearts.” — Co-Founders Vanessa Hudgens and Oliver Trevena

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Caliwater cactus water canned beverage product, inspired by California’s lush and varied landscapes, defines innovative, fresh, and functional beverages that taste delicious. Co-founders Vanessa Hudgens and Oliver Trevena combined their passions and creative visions to launch Caliwater, including flavors Organic Wild Prickly Pear and Ginger and Lime. Friends for over 12 years (including travels worldwide), Hudgens and Trevena discovered prickly pear cactus fruit, known for its rare and potent healthful properties. Their vision was for everyone to sip a part of California in a beverage and developed Caliwater canned cactus water charged with comprehensive health benefits from the prickly pear cactus.

The beverage tastes delicious as a refreshing drink or paired with spirits, especially tequila. But, more importantly, it is healthy water and not a juice or other beverage that is organic, bursting with flavor. “I am the worst when it comes to drinking water,” explains Hudgens. “I was always dehydrated, and it was a problem. So I was searching for a beverage that is healthy and good for me, that would hydrate me. I was on a trip in New Mexico, and everyone was offering prickly pear margaritas. I had never heard of prickly pear, but I liked its taste and started researching the fruit.”

Food & Beverage Magazine v July Issue

When she discovered the effects of prickly pear, including high in antioxidants, naturally lowers cholesterol, antiviral properties, eliminates hangovers, aids in digestion, and enhances the skin, she knew this was an essential ingredient. Prickly pear also offers naturally occurring electrolytes to support hydration. She discovered she desired to bottle her passion for prickly pear in a drink reflective of her deep love for beauty and skincare. Hudgens found a beverage that included all of these benefits, and she was inspired to get behind water that hydrates with significant health properties. “I have to have my Caliwater, especially first thing in the morning,” she laughs. “Cactus water, with all of its benefits, has not gone mainstream like coconut water, but I saw this as a great opportunity since cactus water is so good for everyone,” adds Trevena. “This was such an untapped market when we started, and now I see other cactus products such as cactus potato chips.” Both Hudgens and Trevena are very actively involved with the company, including tastings for reformulation and new flavors, innovating new products including the introduction of a kids pouch later this summer. “Our drink is health forward, which is big for us with this product,” says Hudgens. “We consume so many toxins just being alive, and we want our company to be very health conscious. But, freshness and taste are just as important.”

“I love healthy beverages, but I was finding that I would have to sacrifice the taste, creating the idea that if something is good for, it will probably not have a great flavor. We wanted to develop a drink that is very good for people and also tastes amazing,” adds Trevena. Food & Beverage Magazine v July Issue

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with lime and ginger makes a wonderful mixer that is also healthy to drink.” The brand Caliwater is a combination of Cali[fornia] and water. Hudgens, a native Californian, has spread the message of fun, beauty, and love as an actress, music artist, influencer, and now entrepreneur. Hudgens embodies a free spirit, festival vibe, and down-to-earth aesthetic. She has influenced Trevena (from the United Kingdom) when he moved to California for additional career opportunities hosting for entertainment networks, appearances in films, and working in various fashion and entrepreneurial projects. A large portion of proceeds from all sales of Caliwater will also be donated to No Kid Hungry (nokidhungry. org), donating 5 cents per can up to $1 million. Its mission is focused on ending childhood hunger in the US and help feed hungry kids all year long. There is a barcode on each can that a consumer can scan the code using their camera, which will open up a link about No Kid Hungry. After this campaign is complete, Hudgens and Trevena will partner with another charity. Food & Beverage Magazine v July Issue

Farmers handpick the prickly pear cactus fruits seasonally, removing the seeds and juice onsite. The organic formula is then infused with other natural fruits and nectars (agave and monk fruit) and combined with filtered water to create the drink. Early studies of prickly pear have shown evidence of the decrease in cholesterol, specifically LDL (bad) cholesterol. In addition, the study showed overall levels dropping significantly. Some research also indicates that prickly pear may provide a complementary solution to regulating blood sugar levels by decreasing regular blood sugar. In addition, prickly pear cactus has natural antiviral properties, and research has found that it has antiviral activity against viral and respiratory diseases and protects nerve cells. (Source - Healthline.com). Caliwater is 25 calories per can, organic, vegan, Kosher, and non-GMO. Its packaging tells the story of health benefits, including as a mixer that also stands out on retail shelves. “I love to have a good time,” admits Hudgens. “I am always looking for a great mixer, and our Caliwater with lime and ginger makes a wonderful mixer that is also healthy to drink.” The brand Caliwater is a combination of Cali[fornia] and water. Hudgens, a native Californian, has spread the message of fun, beauty, and love as an actress, music artist, influencer, and now entrepreneur. Hudgens embodies a free spirit, festival vibe, and down-to-earth aesthetic. She has influenced Trevena (from the United Kingdom) when he moved to California for additional career opportunities hosting for entertainment networks, appearances in films, and working in various fashion and entrepreneurial projects.

A large portion of proceeds from all sales of Caliwater will also be donated to No Kid Hungry (nokidhungry.org), donating 5 cents per can up to $1 million. Its mission is focused on ending childhood hunger in the US and help feed hungry kids all year long. There is a barcode on each can that a consumer can scan the code using their camera, which will open up a link about No Kid Hungry. After this campaign is complete, Hudgens and Trevena will partner with another charity. Food & Beverage Magazine v July Issue

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Food & Beverage Magazine v July Issue

Women Entrepreneurs

Julia Beck, founder of the It’s Working Project has been an active and engaged industry innovator for more than 21 years. As the category’s definitive elder statesman and strategic partner, Julia and her team have been on the leading edge of the conversation and challenges at the center of the expectant and parent universe. Julia’s unique perch and her cadre of cross-industry connections have led her on a path that at once supports women and families and also sees unmet needs in a way that allows for private sector engagement as a winning tool for all. While Julia is “all ears” and an advocate of policy shifts, she remains squarely committed to the idea that the shortest path to much-needed solutions lie in partnerships and private sector commitments to paradigm shifts

Q&A with

Meghan Splawn and Stacie Billis

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WHAT IS ONE PIECE OF ADVICE YOU WISH YOU COULD OFFER YOUR FORMER, EXPECTANT SELF?

DID YOUR FOOD CAREER START OFF AS A PASSION PROJECT? WHAT CAME BEFORE?

MS: The honest to goodness truth is that I never dreamed of being a mom, so I spent a lot of my early pregnancy waiting to feel like one. Had I know how much becoming a mom would change me later, I would have relaxed a bit. My advice would be to enjoy the journey of pregnancy and new years as much as possible instead of waiting on some non-existent destination of motherhood.

SB: Yes and no. I worked in creative development for children’s educational media. Having grown up in restaurants and always having had a passion for food, I knew that food and cooking could be a springboard into meaningful content for parents and kids. My graduate thesis was a television concept using food to explore history for kids, and I was always dreaming up food content ideas. Then, after I had my first son and decided that television production would keep me away from home too much, I jumped into creating my own food content. The rest is history.

YOU HAVE LIVED IN MULTIPLE CITIES IN THE US WHAT ARE YOUR OBSERVATIONS ABOUT PARENTING DIFFERENCES? MS: There are small, sweet regional differences to be sure; For example, Southern mothers are more diligent about manners while PNW parents are really big on outdoor play. In general, all the parents I’ve meet through working and now through Didn’t I Just Feed You share more similarities than differences. We’re all worrying if our kids are eating too much sugar or getting enough broccoli and I think the more we could open up about our struggles and concerns the easier it would be on new mother to not “have it all together”.

IS THIS WHAT YOU EXPECTED WHEN YOU DREAMED UP YOUR FOOD FUTURE? SB: No! When I first started creating food content, podcasts didn’t even exist! I had dreamed of becoming a cookbook author, so that piece fits, but working on DIJFY with Meghan has been the most amazing whirlwind. A new partner! A new medium! And The most amazing way to reach parents right in their kitchens.

Food & Beverage Magazine v July Issue

YOU WERE A YOUNG MOTHER WITH A YOUNG And he’s run virtual school for the last year for the most part. That was a hard transition for us, but I really struggled with my BUSINESS. HOW DID YOU MAKE THAT WORK? MS: Ha! I don’t know if I did. My husband and I certainly asked for as much help as we could in the early days of having babies and being freelancers but it always felt like a juggling act! If you say yes to a project, you’re sometimes saying no to being home for the bedtime routine or pushing back a family vacation. You have to think a little more abstractly about what making it work really means — some seasons family breakfast was a better time for connecting than family dinner and you have to be ok with your life looking a little different from your neighbors.

YOUR RECIPE DEVELOPMENT FOR KITCHN AND YOUR DIDN’T I JUST FEED YOU PODCASTS ARE AN AMAZING EXPRESSION OF YOUR TALENT, HUMOR AND YOUR PHILOSOPHY. YOU ARE MUCH LOVED! HOW HAS YOUR BUSINESS SHIFTED AS A RESULT OF COVID? MS: The only big change, for me personally, was working with my husband more. Before Covid every recipe I developed for Kitchn got photographed in their studio in NYC. While the studio was shut down I worked with my husband to shoot photos and videos remotely. It was sometimes really fun! But it was incredibly chaotic too — imagine a photo studio in your kitchen with kids on virtual school and the dogs trying to steal food off the set. It was a hoot! SB: It became clear early on that one of the things that differentiates DIJFY is my and Meghan’s friendship, and that people could imagine being friends with us as well. We very much feel like we are recording for friends too! all this friendship is really about community connection. We’re not just creating “expert” content to blast out to parents – I mean gosh, there are more recipes on the Internet than any human could possibly ever imagine, much less use -- we are in community with other parents. That only heightened during Covid when isolation had us all seeking out ways to connect meaningfully from home. When that crystallized for us, we realized that we needed to pivot away from thinking of ourselves as influencers or content creators and towards community. we have a lot of exciting things coming down the pike with this in mind!

I KNOW YOU HAVE A BUSY HOME LIFE, HOW DO YOU MANAGE ALL YOUR DO? MS: First, I don’t manage everything — my husband has been the primary school drop-off, PTA volunteering, making doctor and dentist appointment scheduling parent for the last 3 years.

Food & Beverage Magazine v July Issue

mental health after we moved across the country a few years ago and that was the best solution for our family. Also I live by having a visible family calendar as well as a very loosely formatted bullet journal — it functions as a planner but also a place for brain dumps and more.

YOU WORK LONG HOURS AND OBVIOUSLY POUR YOUR PASSION INTO ALL YOU DO. HOW TO YOU KEEP YOUR SELF CARED FOR? RESTED? WELL? SB: I don’t know that I keep myself particularly well rested! I do work long hours and throw myself into the business, a part of that is how much I love working on DIJFY! Simple things like putting my computer away by a certain time of night, keeping a reasonable bedtime, and maintaining a workout schedule are helpful to me. I really do try to get 7 to 8 hours of sleep every night! That, alone, goes a long way for me!

HOW EASY WAS IT TO PUT A CHILDCARE ARRANGEMENT TOGETHER AND DID IT WORK FOR YOUR FAMILY? MS: We really lucked out because my mother in law was our primary childcare for the first few years of both our kids’ lives. You know what people don’t tell you about those arrangements is though? You have to communicate a lot with your caregiver and if you don’t have a direct line of communication with your mother in law, or whoever it is, it gets messy really quickly. I adore my MIL but there were some bumps along the road getting our expectations to meet.

WHEN DID THE “NEW NORMAL” SET IN FOR YOU POST BABY? SB: This is a tough one, because hindsight is that play for me. I don’t think that one single new normal ever set in. In fact, things stabilized for me once I got more comfortable with constant change (which is not easy for me!). Things are constantly changing, even now. For example, there was a period when my kids were around 7 and 10 years old where we were smooth sailing. I had time to work, they were slightly more independent and less needy. Then, my older became a teenager and I suddenly felt like I needed to be around more again. With teens, just being available and around is important… But that totally changes how I approach my work time.

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WAS YOUR BIGGEST CHALLENGE WORKING? IF NOT, WHAT? MS: There’s such a push and pull that happens when both parents have ambitious careers and unfortunately the default is still “well, you’re the mother so you’re the primary parent”. We both, my husband, and I struggled for a few years over whose job was “more important” — spoiler they both are! — and there’s no road map for that. Now there are lots of working mother’s support groups etc. but even 10 years ago when I was pregnant there weren’t and we had to figure out balancing two careers and having kids.

WHAT PRO-TIPS DO YOU HAVE TO SHARE WITH OTHER NEW OR EXPECTANT MOTHERS? MS: Don’t Google anything after midnight. No 2 am feedings reading on baby forums. Also a big lesson for me? It is your baby! And what I mean is you can politely listen to advice of other people but at the end of the day you will know what is best and you can act accordingly. SB: Truly ask for help. Having a job or career or starting a

business is not what makes while working mom: ALL moms are working moms. In fact, SAH Moms never get a break from their kids, which always struck me as incredibly challenging. I’m sure other people see it differently - none of us are the same – but wherever you find yourself in your journey, get HELP from other parents, your community, grandparents, people to whom you can outsource overwhelming jobs, therapists, WHOEVER! Also, connecting with moms who have older kids is very valuable to me. When I only speak with moms in the same place as me, it is affirming, but can also amplify anxieties. Parents who have BTDT are such a source of calm and comfort for me.

WHO WAS YOUR BIGGEST SOURCE OF SUPPORT IN RETURNING TO WORK AS A NEW MOTHER? SB: My husband. Don’t get me wrong: it’s been a struggle. There were so many times when he (unknowingly!) failed to give me what I needed in the moment, from day to day (and vice versa, of course!). But much of that was a matter of improving our communication. At the end of EVERY day, I knew that he believed in me and without a doubt supported my desire to work and build career.

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#Trending Products

Montclair, NJ. (June 15, 2021) – Whether boating with a beer, sitting in the sand with a soda, or wetting your whistle with a White Claw®, keeping your can cold is key. Beginning June 15, SokIt™, makers of JavaSok™ highly-rated reusable iced coffee cup sleeves, will add a NEW can line to its growing product roster: CanSok. With seven new fashionforward styles ranging from Tropical Summer Flamingos, Succulents, Mango Ombre, Yellow Daisies, Sunflower & Bees, Pastel Floral and Pixel Monsters, CanSok absorbs your drink sweat, so your beverage stays colder longer, keeping your hands nice and dry. “We’ve experienced tremendous growth this past year with over two million ‘soks’ sold and climbing,” said Gregg Greenberg, Co-CEO, Sok-It. “It’s a natural progression for us to expand into the ‘can’ market. Our CanSok line is inspired by the serenity of nature, which serves as an ongoing source of appreciation, and fun, which we are all excited to have more of together.”

As temperatures rise, say goodbye to wet rings, puddles and wasting a stack of napkins to wipe up the mess. Keep your cans colder longer and your hands, surfaces and clothes dry with CanSok. Available in four sizes including 12 oz. ($9.99 each), 12 oz. slim can ($10.99 each), 16 oz. ($13.99 each) and 25 oz. ($15.99 each) and fits with most beverage cans on the market. In addition to CanSok, Sok-It will add some whimsy to your wardrobe and get your daily to-go iced coffee encounter on the best dressed list with an additional seven NEW JavaSok prints in larger sizes and two NEW BotlSok™ prints for the latest trends in hip hydration. From healthcare to magical creatures, JavaSok new styles beg to be collected with: Healthcare Heroes, Yellow Daisies, Sunflower & Bees, Pastel Floral, Sleepy Sloths, Unicorn Meadow, and Horses. BotlSok reusable covntainer sleeves for water bottles will add Healthcare Heroes and Yellow Daisies to its product line.

“Our ‘Sokhead’ community loves variety, that’s why we are also offering new iced coffee and bottle drink sleeve patterns and larger sizes from 18 oz. to 44 oz. for the ultimate way to keep cool this summer,” said Greenberg. “Because all of our products are washable, you can reuse them and feel good that you are doing your part for our planet.” All Sok-It products are made from thick, insulating, 4MM coated neoprene fabric on its inner and outer sides to provide natural barriers to various elements. JavaSok fits nearly 85% of the cups from a variety of drink stores to pair with containers from Dunkin®, Starbucks®, and McCafé® and more, and BotlSok fits most water bottle brands. SodaSok™ pairs with 22-32 oz. soda cups. HotSok™ sleeves for hot coffee, protect your hands from extreme heat and fit most disposable coffee cups better than single-use cardboard sleeves that tend to slide off easily.

Food & Beverage Magazine v July Issue

With over 23K positive reviews, Sok-It features nearly 50+ patterns and styles - all under $16 – for a wide-range of affordable gift options for teachers, healthcare workers, graduates, birthdays, weddings or to treat yourself. eGift cards from $10-$50 are also available on sok-it.com. Sok-It offers FREE U.S. shipping on orders $30+. Put a Sok on it! Become a Sok-It retailer with one of the fastest

growing drinkware brands. Wholesale prices for bulk orders for retailers and distributors of Sok-It products are also available. Visit sok-it.com to learn about custom branded logo options and designs for retail outlets, corporate gifts, sports teams, and more. For more information, visit sok-it.com and contact Kristie Burns at kristieburns@kbcommunicationsllc. com. Follow us on social media.

ABOUT SOK-IT Sok-It™ is a premium brand of reusable drink sleeves that prevent water rings, puddles, and drips from cold drinks and shield hands from extreme heated drinks. JavaSok™ and CanSok keeps iced drinks colder longer and HotSok™ protects your hands from hot drinks better than single-use cardboard sleeves. BotlSok™ sleeves fit your favorite water bottle and SodaSok™, just like the original JavaSok™, fits most soda cups. Sok-It™ offers online ordering through its website sok-it.com and ships anywhere from the U.S. Also available on Amazon, The Paper Store, Palmetto Moon and select retail outlets.

Food & Beverage Magazine v July Issue

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DAH! INDIA-Inspired Yogurt Brand Expands Its Award-Winning Lassi Yogurt Smoothi Line

#Trending Products

DAH! (dah-hee), America’s #1 award-winning India-inspired yogurt, expands its Lassi yogurt smoothie line with three new flavor profiles showcasing brand new packaging. Joining its signature Alphonso Mango and Plain, DAH!’s new flavors include Peach with Honey, Vanilla with Cardamom, and Strawberry with Mint, all available in a 32oz bottle.

was to provide consumers with the flavors they love with a touch of DAH! Our Vanilla Cardamom flavor has the smooth, creamy taste of vanilla and a hint of cardamom, one of the world’s most ancient spices, native to Southern India. We’re excited for consumers to try and fall in love with Lassi and unique, delicious flavor profiles inspired by India.” - CEO, Pamela Goldberg

In 2020, DAH! took home the Gold Sofi Award in the Yogurt & Kefir category for its 32oz Alphonso Mango Lassi yogurt smoothie.

DAH! currently offers four impressive lines: Lassi Yogurt Smoothie, Dahi dairy yogurt, nondairy Almond Yogurt and the recently introduced Oat+Almond+Coconut non-dairy yogurt. The dairy line consists of Lassi (the Hindi name for drinkable yogurt) in 32oz bottles available in flavors including Plain, Alphonso Mango, Strawberry with Mint, Vanilla with Cardamom, and Peach with Honey and whole milk Dahi dairy yogurt in a 32oz tub. The non-dairy line consists of two products, both available in a single-serve, 5.3oz cup format. The first line is an Almond Yogurt, offered in Plain, Madagascar Vanilla, Alphonso Mango, Field Strawberry, and Wild Blueberry; the second is the new Oat+Almond+Coconut blend offered in Blueberry Pomegranate, Strawberry Key Lime, Cherry.

DAH!’s points of differentiation include “Indiainspired, Slow-cultured, Real Fruit, and Highprobiotic (with 15B probiotics per serving).” “India-Inspired” and “Slow-Cultured” reflect the ancient Indian techniques of culturing yogurt at lower temperatures for longer times than most, if not all, modern-day yogurt brands. The result is a high-probiotic, richly-textured, intensely flavorful yogurt that is excellent for digestive health. As many leading competitors do not declare the actual probiotic count, DAH! remains committed to probiotic count transparency. “In introducing these three new flavors, our goal

Food & Beverage Magazine v July Issue

#Trending Products

O’DANG FOODS,

MAKER OF AMERICA’S FAVORITE CHICKPEABASED DRESSINGS, LAUNCH FOUR KEY FLAVORS AT SPROUTS NATIONWIDE

O’dang, maker of premium chickpea-based dressing, introduces four flavor profiles to Sprouts Farmers Market nationwide as of June 2021. The four flavors to hit Sprouts shelves include Balsamic Feta, a popular new flavorlaunched in 2020, Roasted Red Pepper, Lemon Caesar and Honey Mustard, all retailing for $6.49 per 12oz bottle. The bold flavor profiles match the eyecatching packaging, which makes the plant-based brand standout from its competitors. With 350 stores in 23 states nationwide, Sprouts is one of the leading healthy grocers that continues to bring the latest in wholesome, innovative products made with lifestyle-friendly ingredients such as organic, plant-based and gluten-free. Sprouts believes that goodness grows from the ground up, which aligns with O’dang’s chickpea based lines of dressings and mayo. This full flavor, low calorie dressing line is gluten-free, egg-free, low sodium, non-GMO, free of high fructose corn syrup and contains no artificial colors or flavors. All dressings contain 20-40 calories per serving, compared to significantly higher calorie counts of traditional salad dressings currently on shelves. O’dang is revolutionizing

Food & Beverage Magazine v July Issue

healthy, clean eating, and catering to the ever-growing plant-based consumer market. Flavor profiles available at Sprouts: Roasted Red Pepper: bursting with fresh roasted red pepper flavor (25 calories per serving) Balsamic Feta: balsamic vinegar and creamy feta cheese (25 calories per serving) Lemon Caesar: lemon, parmesan cheese and garlic (35 calories per serving) Honey Mustard: classic combination of tangy mustard and sweet honey (40 calories per serving)

The dressings are not only perfect to top off any salad or sandwich, but they can also be served as a low-calorie dip with raw veggies, crackers, chips and more. They also serve as a healthier marinade or sauce for meats, fish and vegetable dishes.

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“Sprouts is known for their commitment and passion for eating clean and healthy living ,” stated Mike Hagan , CEO of O’dang Foods / Emerging Brands Keen Growth Capital. “O’dang is pleased that our leading chickpeabased dressings were selected and are now available to all of their discerning customers.” The goal of O’dang Foods is to evolve existing food product categories by creating better-for-you, chickpeabased products that offer exciting flavor experiences while maintaining a healthful nutritional profile. O’dang dressings bring innovation to the dressing aisle with these better-for-you dressings featuring a base of American-grown chickpeas. The full line up O’dang consists of seven flavors: Garden Herb Ranch, Greek Tzatziki, Lemon Caesar, Roasted Red Pepper, Honey Mustard, in addition to the new flavors Classic Mediterranean and Balsamic Feta. The complete line of clean label dressings are available for purchase on the brand’s website (https://www. odangfoods.com) O’dang offers a new-to-category innovation with its line of premium chickpea-based condiments. Made with real chickpeas, O’dang dressings offer full-flavor dressings with lower sodium, lower fat and fewer calories. O’dang recently launched its line of egg-free, plant-based vegan mayonnaises, available at Publix Super Markets. The dressings are available in over 6,000 retailers nationwide including Sprouts, The Fresh Market, Fresh Thyme, Central Market, Ingles, Jewel, and Walmart. Join the hummus revolution on all major social media channels @odangfoods #odang and visit www.odangfoods.com True to its farm-stand heritage, Sprouts offers a unique grocery experience featuring an open layout with fresh produce at the heart of the store. Sprouts inspires wellness naturally with a carefully curated assortment of better-for-you products paired with purpose-driven people. The healthy grocer continues to bring the latest in wholesome, innovative products made with lifestylefriendly ingredients such as organic, plant-based and gluten-free. Headquartered in Phoenix, and one of the fastest growing retailers in the country, Sprouts employs approximately 35,000 team members and operates more than 350 stores in 23 states nationwide.

Food & Beverage Magazine v July Issue

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Tea Time

Masks are off & we’re ready to celebrate! The Future of Tea is upon us, and it has arrived in style! We are thrilled to kick off July with Boutique Blended Tea Cocktails – Designed Exclusively for Food & Beverage Magazine using Tito’s Handmade Vodka As the story goes, Mr. Bert “Tito” Beveridge (a last name too good to be true ;-) created a naturally gluten-free (before gluten-free became a thing), corn based Vodka, after a reluctant liquor store owner challenged him to develop a vodka that people can “drink straight.” Thru some relentless trial and error, he, as aforementioned, did just that. “I basically just kinda kept working at it and working at it. We bought every vodka that was on the shelf, we put them in little mason jars and tasted all of them and came up with the two best ones. When mine consistently beat those two then I figured that I had my formula right.”

It is the quintessential – all American – man made, true entrepreneurial spirit, that embodies, encompasses and thrives in us all. As the 4th of July nears, I find it apropos to celebrate ‘American made’ by raising a glass of Tito’s handmade Vodka, infused with boutique blended teas – freshly squeezed juices, freeze dried candy adornments, butterfly pea flowers – steeping purple and blue into our glasses – paired perfectly with strawberries & grapefruits – akin to the melting pot of diversity that is America. The world has reopened and we now have the opportunity to re-stimulate our senses, see colors more vividly, listen more profoundly, savor more indulgently, feel every texture, and take in all the aromas. (now that the masks are off ;-) Tea infused Tito’s Handmade Vodka!

Food & Beverage Magazine v July Issue

Here are 3 delicious concoctions designed for your guests enjoyment – Feel free to large batch, launch on your roof deck menu or back yard bbq’s with you favorite faces gathered around – As we raise a glass (or 3 – 1 for you, 2 for me ;-) – remember where we have been – delight in where we are going – and as you shake or enjoy a perfectly tumbled cocktail – remember there is a little Tito in all of us! Follow your dreams wherever they may lead (and always share your story – you never know whom you may inspire) Cheers – until next month – take care of you & tag us in all you do @jenweytea @titoshandmadevodka @foodandbeveragemagazine – xox

Dream Puffs

Dream Puffs 2 oz. Tito’s Handmade Vodka 2 oz Hibiscus berry iced tea Butterfly Pea Flower ice cubes Soda top & Freeze Dried Taffy Adornments

Purple Butterflies Purple Butterflies 2 oz. Tito’s Handmade Vodka 2 oz fresh grapefruit juice 2 oz. peach iced tea Grapefruit pinwheels and a lemon squeeze Soda splash optional Floating orange pinwheels

Strawberry Fields 2oz. Tito’s Handmade Vodka 2 oz. lychee iced tea 2 oz Strawberry jam

Strawberry Fields

Freeze dried strawberry adornments

Food & Beverage Magazine v July Issue

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Food & Beverage Magazine v July Issue

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!""#$

Spark Your Desire “Food & Beverage Magazine Guide to Restaurant Success” book released on June 30 By Debbie Hall Many trends in the food and beverage industry have emerged during COVID-19, with one confirming that people love to eat at restaurants and will continue to do so. Helping those with a goal of opening (or reopening) a restaurant, Michael Politz, publisher of Food & Beverage Magazine, has released his book this July, Food & Beverage Magazine Guide to Restaurant Success. The tag line for the book reads, “Proven process for starting any restaurant business from scratch to success.” Michael offers decades of expertise and real-life experience of creating phenomenal phenomenally successful food and beverage ventures, as well as the pitfalls to avoid. As he admits, it has taken years and many failures to be able to write Food & Beverage Magazine Guide to Restaurant Success. Anyone wanting to open a restaurant now (even during the pandemic) can ignite (or re-ignite) that spark, burning away all negative concerns and quieting the naysayers. The desire to open a restaurant before COVID-19 for many people was strong and should be even stronger now. Potential customers have demonstrated that they want to eat out, try new cuisines, enjoy different menu items, and socialize with others over a meal. A dream deep in anyone’s soul remains, despite what is happening in the outside world. Entrepreneurs (which includes restaurateurs) will persevere, make any necessary adjustments, and find a way to make their dreams happen. Anyone with a passion and goal to open a restaurant (or reopen one) will be guided by this book to become part of the food and beverage industry, regardless of what is changing day by day. The food and beverage industry remained strong through many global changing events, including wars,

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recessions, inflation, terrorist attacks, crashing financial markets, and now the pandemic of 2020. Food and Beverage Magazine’s Guide to Restaurant Success combines several books, including how to start a business, succeed in the food and beverage industry, and achieve one’s purpose and aspirations. How will anyone know if they are ready, willing, and able to open a restaurant? Michael writes an entire chapter on how to determine if someone is prepared or should consider another business. He gives details on how to select the best location, menu, and staff. There is a step-by-step plan on how to open a restaurant, market it, and, ultimately, make smart decisions about how and where to invest money to grow the restaurant.

“I learned from being in kitchens with great chefs. All the places that I have been and all of the things that I’ve experienced has enabled me to write this book. As the process of writing this book became real, it became very challenging to make sure I gave the readers the right information that will help in their inspiration.” The bigger picture is to have entrepreneurs and restaurateurs succeed because of the lessons demonstrated in this book. To order “Food & Beverage Magazine Guide to Restaurant Success,” visit favorite sites including wiley.com, barnesandnoble.com, amazon.com, and booksamillion.com.

In 2019, Michael was approached by Wiley publishing company to write a book from his perspective on how to open a restaurant with a budget from $25,000 to $100,000. Wiley is known for instructional and how-to books, and Michael was thrilled beyond words. Even with the dramatic changes, the food and beverage industry with survive, grow, and thrive. New products will be developed and implemented for safety, and new procedures will be put into place. The food and beverage industry is one of the cleanest in the world and will show the way to everyone else. “While writing this book, I found myself flowing in many different directions. I can see that if I had taken a different path, there would be different solutions. That’s how a stream flows; the water hits a rock, and flows in a different direction. I have become inspired to write a series of books about this subject,” says Michael.

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Print out to save for your next summer bash

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ÉLIA BEACH CLUB DEBUTS IN LAS VEGAS AT VIRGIN HOTELS

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Virginia’s Premiere Specialty Food & Beverage Expo This event showcases the specialty food and beverage industry in Virginia: those who make amazing products and those who want to help sell them in a retail setting.

Greater Richmond Convention Center Wednesday, March 30, 2022 | 9am - 4pm Find out more and register at: www.vafoodbeverageexpo.com *This event is not open to the public. You must register to exhibit or attend.