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Food & Beverage Magazine |March 2017


TABLE OF CONTENTS

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MAGAZINE

FOOD&BEVERAGE

MAGAZINE

TABLE OF CONTENTS

8 CHOOSING HEALTHY SNACK BARS on the cover SCOTSMAN ICE SYSTEMS

The endless choices of snack bars, energy bars, cereal bars, breakfast bars, protein bars, and granola bars on store shelves.

10 BEYOND THE LOBBY

Waldorf Astoria, march madness is in full-effect with the closing of one of New York’s iconic hotel.

14 DEAN & DELUCA

Announces Brian Bistrong as Corporate Executive Chef for market operations.

15 PUNCHH CLOUD TECHNOLOGY

Punchh, a cloud-based technology platform that continue to build its client list.

20 CRISTINA CARPIO -CARPIO’S CORNER

A restaurateur, brand strategist and a Canadian television food and beverage expert.

26 FRONT OF THE HOUSE As millennials come of age and begin exploring wine as a passion and a pastimen

27 FOH #PERFECTLYPLATED CHEF

SCOTSMAN ICE SYSTEMS

THE COMPANY THAT REINVENTED ICE Scotsman Ice Systems pioneered the development of affordable, reliable ice-making machines.

As millennials come of age and begin exploring wine as a passion and a pastimen

49 SPARKLING ICE

Talking Rain Beverage Company®, the maker of Sparkling Ice® flavored sparkling waters, today launches a new, multi-faceted national advertising campaign.

54 MOTTO RESTAURANT

Chef Garret Fleming, a native of Charleston, S.C., joins Motto in Durham by way of Washington, D.C. The new chef de cuisine starting this month.

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Food & Beverage Magazine |March 2017


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BACK OF THE HOUSE

FOOD & BEVERAGE MAGAZINE was created 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.

coming in APRIL

“Candy is dandy, but liquor is quicker.”

Publisher - Micheal Politz • Food & Beverage Magazine® is owned and published electronically - Willy Wonka 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 MICHAEL Food & Beverage Magazine. Requests for permission should be-directed to:POLITZ editor@fb101.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. Nor are we afflicated with any other Food&Beverage or Hospitality publication. Articles and Comments are welcome, but they should be on-topic and well-expressed.

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H E A LT H Y C H O I C E S

CHOOSING THE RIGHT

SNACK BAR By Donshe Usher Editorial Director

The endless choices of snack bars, energy bars, cereal bars, breakfast bars, protein bars, and granola bars on store shelves can be a bit overwhelming. People spend too much time scouring the shelves for a healthy option and end up walking away dazed and confused or with a choice they’re unsure of. It’s so confusing! As a person, who try and make as many healthy choices as possible, I must admit at times my sweet toothie gets the best of me.

Of course the front of the package with the delicious looking images makes all of them seem like the perfect choice. Unfortunately, most are packed with unwanted ingredients – including too much sugar – and many are far from healthy. The next time you are scouring the grocery shelves, keep several things in mind choose a “snack worthy” bar. IN GR E D I E N T S TO L O O K IN A H E A LT H Y B A R : • Whole grains • Nuts  • Seeds  • Dried fruits (without added refined sugar) AVOID BARS CONTAINING THESE INGREDIENTS:

Snack bars can be part of a healthy eating diet. However, they are not to be used replace fresh fruits and vegetables. They make a good grab-andgo snack occasionally, but then again, why not go for the real thing most of the time? Whole Naturally occurring sugars from dried fruits, veggies, and nuts are fruit and small amounts of the more quick, easy, and portable. And natural added sugars (such as honey just as tasty! and pure maple syrup) are acceptable. high fructose corn syrup, dextrose, malt dextrin, and agave. Basically anything that includes the word “malt,” “syrup,” or ends in an “-ose.” Artificial sweeteners, preservatives, and colorings Added protein, fiber, or caffeine; none of these are necessary.

My thoughts are, “The foundation of a sound mind, body and spirit is derived from what you eat - and what you eat should be delicious and satisfying at Food & Beverage Magazine, we wholeheartedly support this concept.

Any Fruit & Nut Food Bars should be Refined sugars including (but not be made with only a few, simple, recoglimited to) sugar, cane sugar, cane nizable ingredients like fruit and nuts juice, brown sugar, palm sugar, barley and are minimally processed. malt, fructose, Food & Beverage Magazine |March 2017


AWA R D S I N H O S P I TA L I T Y

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ILLINIOIS RESTAURANT ASSOCIATION NAMES SAVOR…CHICAGO 2017 PROSTART COMPANY OF THE YEAR It is a tremendous honor to be recognized for our work with ProStart. We know firsthand how important it is to introduce students to the hospitality industry” At its Feb. 1 Annual Meeting & Luncheon at the Union League Club, the Illinois Restaurant Association honored SAVOR…Chicago, the official foodservice provider of McCormick Place, with its Sara Rowe ProStart® Company of the Year. Each year, the IRA honors a company with this recognition for demonstrated dedication and going above and beyond the call of duty to support the IRA Educational Foundation’s ProStart program and its students. ProStart® is a national, two-year program for high school students. From culinary techniques to management skills, ProStart’s® industry-driven curriculum provides real-world educational opportunities, meets Illinois State Board of Education learning standards and offers nationally recognized certifications. ProStart® serves over 115,000 students nationally and reaches approximately 4,000 students in Illinois. SAVOR…Chicago plays a significant role in the ProStart program, including hosting the annual ProStart Invitational competition at McCormick Place since 2015.

America, is comprised of four 2017 ProStart Invitational state-of-the-art buildings, the at McCormick Place: North, South and West BuildSave the Date for the 2017 ProStart Invitational. On Sat- ings, the Lakeside Center, and urday, March 4th the Illinois the Hyatt Regency McCorRestaurant Association Edu- mick Place hotel. Combined, cational Foundation (IRAEF) McCormick Place offers 2.6 will host multiple Culinary and million square feet of exhibit Management teams comprised space, 173 meeting rooms, the 4,249-seat Arie Crown of high school ProStart® students from across the state Theater and one of the largest to compete in the 16th Annual ballrooms in the world. Illinois ProStart® Invitational Located on Chicago’s -- a full day of Culinary and lakefront just minutes from Management competitions. downtown, McCormick Place The event, to be held at Mc- is owned by the Metropolitan Cormick Place, is supported by Pier and Exposition AuthorTitle Sponsor SYSCO-Chicago ity and managed by SMG, a and Host Sponsor SAVOR... worldwide convention facility Chicago.” management company. About Chicago’s McCormick For more information, please Place McCormick Place, the largest visit www.mccormickplace. com or on facebook.com/ exhibition and meeting mccormickplace and twitter. facility in North America, is com/mccormick_place. comprised of four state-ofthe-art buildings, the North,

SAVOR, a leader in convention center catering, concessions and special events, took over McCormick Place foodservice operations September 28, 2011. SAVOR is part of SMG, the largest public facilities management company in the world including McCormick Place as of August 1, 2011. In 2010, 17 convention centers where SAVOR provides food and beverage service won prestigious Prime Site Awards from Facilities & Destinations. SAVOR is an industry leader in introducing green standards and programs to public facilities. As the food and beverage provider to facilities with some of the most stringent environmental policies in the world, we have researched the matter extensively and work closely with community and facility managers to develop environmentally friendly operations focused on minimizing carbon footprint by purchasing locally produced, sustainably raised product, using non-petroleum-based packaging and recycling or composting waste whenever possible. SMG Since 1977, SMG has provided management services to more than 220 public assembly facilities worldwide, including arenas, stadiums, theatres and performing arts centers, equestrian facilities, convention, congress and exhibition centers, science centers and a variety of other venues.

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B E YO N D T H E LO B B Y

F&B NEW COLUMN BEYOND THE LOBBY

E A C H M O N T H W E W I L L F O C U S O N W H AT G O E S O N B E YO N D T H E L O B B Y O F M A J O R H O T E L S A C R O S S T H E C O U N T R Y A N D A B R O A D. R E S TA U R A N T S , B A R S , L O U N G E S , S H O W S A N D S TA F F P R O M O T I O N S .

March Madness, is in full-effect with the closing of one of New York’s iconic hotel. The Waldorf Astoria. Editorial Dir. Donsh’e Usher and Columnist Cristina Coripio, gives us an insight on the history and how the conversion will impact the business surrounding this landmark hotel. An the effect it will have on the employees. As well as what the future holds when it reopens as condominium.

THE WALDORF HOTEL

By Donshe Usher, Editorial Director

The feuding of relatives, is primarily responsible for the historic hotel. The landmark buildings in New York City. Originally built in two stages, the Waldorf Hotel and the Astor Hotel, which is the reason behind the two names, Waldorf Astoria. The original site was on Astor family properties along Fifth Avenue, that opened in 1893, It was demolished in 1929. Replaced by another landmark the Empire State Building.

THE ASTOR HOTEL

The Waldorf Astoria has always been renown for its lavish dinner parties and gala events, political and business conferences. The rich and famous made it their home away from home when visiting New York. Some of the suite were name after several celebrities and dignitaries. Attending some of the events was President Kennedy with his wife Jackie. It was also the home to Mariyln Monroe as well as Frank Sinatra and housed Cole Porter’s piano.

The hotel also boast several famous The existing locations now sits on, Park Avenue between 49th and 50th Streets in restaurants. An known for its lavish art deco lobby. New York City’s Midtown Manhattan. Food & Beverage Magazine |March 2017


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Waldorf Astoria Shutdown is New York City’s Gain

The iconic landmark and world famous New York City Manhattan Hotel, Waldorf-Astoria will be closing it doors and going through a top to bottom renovation as of March 1st. The 1400 room hotel will be shutting down for a much needed facelift and a spokesperson for the Waldorf-Astoria said. “That plans are still being formulated for the new project and has confirmed that part of the 85 year old building will still operate as the Waldorf Hotel once it re-opens”. The new project will have a positive impact to the city, his only concern is that the building may loose it’s charm once it’s converted into a luxury residential condominium .

By Cristina Carpio, Canadian Food and Television Expert

Formerly owned by the Hilton Worldwide, the property was sold to a Chinese company Anbang Insurance Group for $1.95 billion in 2014. The spokesperson for the hotel says the company is doing everything they can to assist the 1500 employees who have played an integral role in making the hotel a benchmark of discerning and luxurious hospitality. This includes providing them with enhanced severance package agreements while keeping their professional relationships intact as the new project moves forward. Although the hotel will be closed for up to three years, the shutdown of the landmark building is expected to have a positive impact to it’s surrounding restaurants, bars and competitors. in New York City.

The hospitality industry is also expected to gain as a lot of Waldorf’s highly trained professionals will now be seeking new opportunities. Tony Edgerton, bartender/mixologist at La Chine, one of Waldorf-Astoria’s finest restaurants was part of the opening team in 2015 and says that although the new project will have a positive impact to the city, his only concern is that the building may loose it’s charm once it’s converted into a luxury residential condominium building. Edgerton is still hopeful however that the employees will be contacted by the company again once the next chapter of the luxury building is ready to launch. Edgerton acknowledged the efforts of the hotel when it comes to taking care of their staff and says they are all supporting each other to cope with the transition.

As for Edgerton, he will continue to pursue his passion for mixology and bartending and plans to shift his energy into his new business, Bespoke Solutions. He will be consulting and offering mixology services to restaurants and bars throughout New York City. The spokesperson for the Waldorf-Astoria says the company is committed in preserving the historical public spaces of the building in accordance with the Landmark Preservation Committee designation. They are confident that once the renovation is complete, New York City will once again be a home to one of the world’s most iconic and luxury properties in the world. in New York City.

Edgerton believes that with everyone’s professional qualifications, finding the next opportunity will not be an issue.

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COMING IN APRIL

HARSHA CHIGURUPATI Food & Beverage Magazine |March 2017


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CHEF APPOINTMENTS

DEAN & DELUCA APPOINTS BRIAN BISTRONG AS C ORPORAT E E XE CU T I V E CHE F, MARKET OPER AT I ONS I have fond memories of shopping at Dean & Deluca in my early career as a Chef.” DEAN & DELUCA, the world’s leading purveyor of fine foods, is proud to announce Brian Bistrong as Corporate Executive Chef for market operations. Brian comes to the iconic New York brand with years of experience in the culinary industry working with acclaimed chefs such as Wolfgang Puck, David Bouley and the late Bernard Loiseau. In his new role, Bistrong will introduce a fresh vision to the established fine food store’s array of culinary offerings, implementing new food concepts across its markets including New York, Charlotte, Kansas City, Georgetown, and St. Helena. Bistrong will contribute to Dean & DeLuca’s dedication of offering exceptional fare of the highest quality and variety. “It’s always been our mission to serve restaurant-quality foods that highlight the amazing array of ingredients, produce, meat and seafood that Dean & DeLuca has become known for around the world,” said Jay Coldren, Managing Director, Dean & DeLuca. “Chef Bistrong brings together a rare blend of technical expertise, a reverence for the finest ingredients and an approachable style that is a perfect fit for our prepared foods and catering offerings. We’re very lucky to have him.”

About Dean & DeLuca: Founded in 1977 by Joel Dean and Giorgio DeLuca with the opening of its flagship store in SoHo, New York, Dean & DeLuca has grown into a multi-channel retailer of gourmet foods, wines and kitchenware with operations throughout the United States including Charlotte, Kansas City, Georgetown, and St. Helena and international licenses abroad. Additional information can be found at www.deandeluca.com

Brian Bistrong Corporate Excutive Chef

Bistrong will implement a fresh model to Dean & DeLuca’s prepared food section, ensuring an array of healthy dishes for consumers to shop without compromising on flavor. Utilizing Dean & DeLuca’s produce experts, Bistrong will work in tandem to source ingredients from local farmers’ markets in each store. He will also introduce new culinary concepts such as breakfast and lunch bowls, updated catering menus and other exciting offerings.

“I have fond memories of shopping at Dean & Deluca in my early career as a Chef, and am very excited to be a part of the team,” said Bistrong. “I’m looking forward to supporting the store’s position as the leading destination for chefs and people in the food community to shop and cook.” Food & Beverage Magazine |March 2017

About Brian Bistrong: Bistrong joined Dean & DeLuca in 2017 as the gourmet market’s Corporate Executive Chef, Market Operations. He brings years of experience working with acclaimed chefs such as Wolfgang Puck (Executive Chef for Test Kitchen), David Bouley (Chef de Cuisine) and the late Bernard Loiseau (Apprentice at La Côte d’Or in Saulieu, France). Bistrong brings a wealth of knowledge and passion to Dean & DeLuca, leading the culinary program across the fine food store’s markets and catering nationwide.


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Punchh Adds Pieology, El Pollo Loco, Smashburger and Veggie Grill TO ITS GROWING ROSTER OF CUSTOMERS

However most of the industry has lagged behind,” said Shyam Rao, CEO, Punchh. “Punchh fills the void by bringing sophisticated, personalized, digital experiences to consumers, helping restaurants increase traffic and sales.” Punchh modernizes customer engagement programs within weeks, offering the ability to segment customers, predict Punchh, whose clients include 70 leading customer behavior, create and execute enterprise restaurant chains such as TGI targeted campaigns, and track perforInternational and Quiznos, is the first mance in real-time. platform that bridges the gap between restaurants and customers, empowering “Basic loyalty programs no longer work. restaurants to shape personalized offers Consumers expect tailored experiences that attract and engage more meaning- that integrate everything including fully with loyal customers. Restaurant loyalty, ordering, payments, and offers interactions include loyalty, ordering, through any channel and from anypayments, offers, feedback, surveys, where,” said Brian Loeb, Smashburger. games, and gift cards. “With Punchh, we will be able our offer a sophisticated, meaningful experience to “Brands like Starbucks have raised the customers and really know who they are, bar on what digital experiences consum- which will help us distinguish ourselves ers expect from their favorite restaurants. within a competitive landscape. Punchh, a cloud-based technology platform that builds engagement, loyalty and superior, customized experiences in the restaurant industry, today announced that it added twelve new restaurant brands in the fourth quarter of 2016. Restaurants include El Pollo Loco, Pieology, Smashburger and Veggie Grill.

Headquartered in Mountain View, CA, Punchh is the leading fully-integrated, transformative marketing solution for restaurants. The Punchh platform offers restaurants access to real-time consumer information via a live dashboard, enabling them to create and launch campaigns, target specific user segments and review guest feedback. Marketers can connect with customers across any channel through loyalty, offers, ordering, payments, feedback, surveys, gift cards, games and more. Punchh supports over 70 leading restaurant brands across more than 13,000 locations globally, powering more than one million transactions daily. Find out more at Punchh.com.

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MUSIC FOR FOODIES

From Austin to Maui New York to Nashville S O N GWRITERS SE T T HE S TAGE FOR BUSI NE S S E S T O PR OSPE R Cornelia Street Café in Greenwich Village for “Nashville meets New York.” Who doesn’t love a festival? Music, food, spirits…and potential customers for the local economy. Whether festival goers seeking to experience the songs and stories behind some of today’s biggest hits driving food, beverage and other sales, or corporate sponsors booking an entire nearby establishment for their own main event, festivals can help businesses prosper, as can live music in general. And with the season right around the corner, it’s everybody’s chance to shine once again. To get ready, here’s a look back at some of the bigger, and smaller, events that helped local businesses take in profits and gain year-round exposure while featured songwriters also enjoyed the spotlight. Three decades after pioneering the first sponsored showcase at SXSW, BMI rocked last year’s festival with legend Iggy Pop and songwriter Josh Homme. Over the years in Austin, we’ve also showcased then up-and-comers Macklemore & Ryan Lewis, the Lumineers, and a little-known Las Vegas band called Imagine Dragons.

BMI’s Dan Spears, Cornelia Street Café owner Robin Hirsch and BMI songwriters Jeff Cohen and Dylan Altman.

Topping off 2016, BMI writer/artist Eric Church, along with country hit makers Shawn Camp, Liz Rose and many others, At the 21st Annual Florida Restaurant wowed the Maui Songwriters Festival, and Lodging Association’s Key West adding a bit of Nashville to drive traffic to Songwriters Festival, BMI headlin- businesses on the tropical island. ers included Jake Owen, Robert Earl Keen, Rhett Akins, Natalie Hemby and Lori McKenna, to name a few, while the BMI/Lollapalooza stage in Chicago featured an eclectic lineup of some of the most promising bands and songwriters.

Food & Beverage Magazine |March 2017


MUSIC FOR FOODIES

In addition to these events that draw attendees and sponsors from around the globe, in November and December of last year BMI presented portions of the “Nashville Comes Home” songwriters tour. This unique event featured artists based in Music City who traveled back to their home states in the South and Southeast to perform at a variety of bars and restaurants. Partnering with the Texas Restaurant Association, the Florida Restaurant & Lodging Association, the Alabama Restaurant & Hospitality Alliance and the Georgia Restaurant Association, BMI provided the entertainment at member venues in order to reward longtime association constituents and give back to BMI customers who for years have supported BMI songwriters and publishers through their licensing fees.

Ditto for the benefit concert on May 31, 2013, at Nardi’s Tavern in Long Beach Township, New Jersey. Nardi’s is a BMI-licensee that was closed for more than four months, rebuilding after Hurricane Sandy devastated much of the area. To celebrate their reopening and to raise money for the Long Beach Township Hurricane Sandy Relief Fund, BMI partnered with Nardi’s, 100.1 WJRZ and the New Jersey Licensed Beverage Association to bring in Spin Doctors’ front man and New Jersey native, Chris Barron, to perform. Working together, the partnership raised more than $2,000 for businesses and individuals needing help after the storm. In 2015, BMI also teamed up with the New York State Restaurant Association to present a special night of live music at the legendary Cornelia Street Café in Greenwich Village for “Nashville meets New York.” The evening featured songwriters in the round that blended the talents of two hit BMI writers from

Photo by Erika Goldring

The Peterson Brothers perform during BMI’s SXSW “Howdy Texas Party” at Stubb’s on March 15, 2016, in Austin, TX.

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Nashville with two folk artists who were part of the original line-up when the iconic venue opened its doors in 1977. The Café has proudly supported singer-songwriters ever since. Cornelia Street Café owner and founder Robin Hirsch said of the event, “We haven’t had a Monday night like this since John Oliver and cohorts from the Daily Show did stuff down here! This event exemplified what is most precious about this history and these ongoing collaborations.” Music is a proven resource for both individuals and businesses, and songwriters are happy to give back to their listeners. It’s truly a winwin, no matter how you spin it! For more information on BMI’s association events, as well as discounts on BMI fees, visit http://www.bmi. com/licensing/association_discounts. To find out how to obtain a BMI music license, please visit www.bmi. com or call a BMI representative at (800) 325-1395.

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Food & Beverage Magazine |March 2017


R E S TA U R A N T N E W S

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LOCAL WATERING HOLE NAMED “WORLD CHAMPION BAR.”

GALLIANO RECOGNIZES POOR RED’S BAR-B-Q FOR ITS GOLD CADILLAC COCKTAIL. The place is a destination for a Golden Cadillac experience, and it sells thousands of drinks. Since their re-opening, Poor Red’s has sold over thirty-one thousand of them.

The iconic Poor Red’s Bar-B-Q has reclaimed its status as the largest consumer of Galliano Liqueur in the entire world. A representative from Galliano Liqueur will be travelling to Poor Red’s in February to present them a plaque to commemorate this achievement.

Historical Poor Red’s BBQ Restaurant and Bar is a renowned iconic roadhouse, home to locals and wayward travelers seeking refreshment and mouthwatering barbequed steak, ribs and chicken. The simple, but well executed menu reflects and preserves it’s long-running reputation as not only a watering hole, but as a comfortable place to enjoy comfortable food.  Opened daily for lunch and dinner, they focus on keeping their community engaged by using fresh, local ingredients, including some of the Sierra Foothill’s finest wines.  As faithful stewards of the area’s rich history, they strive to maintain the spirit of “Poor Red” and “Rich Opal.”  Through the traditional Gold Cadillac cocktail, the wall murals, and the “silver” dollar coins, their patrons will appreciate their rustic, refurbished, historic, and favorite hot-spot.   Friendly and timely service warmly welcomes each guest, creating memorable experiences with each visit. 

This single restaurant bar, located in a tiny Sierra Nevada Foothill town of 14oo residents, serves more Galliano Liqueur than any restaurant chain, liquor retailer, hotel chain, or cruise line in existence. Since its re-opening on April 19, 2017, Poor Red’s has gone through over 200 Cases of Galliano Liqueur; that’s over 24 hundred bottles! At Poor Red’s, the average life-span of a 750-ml. bottle of Galliano is only an hour and a half. The creation of the Gold Cadillac is legendary in El Dorado.  In 1952, a Poor Reds: a destination for the newly engaged couple came to Poor young, the old, the “in-laws,” and the Red’s to celebrate their engagement. “out-laws.” They asked bartender Frank Klein to create their own special cocktail that would match their newly purchased gold-colored Cadillac. After many tries, the final recipe became known worldwide as the Gold Cadillac. Galliano ran an advertising campaign for this drink from 1964 to 1967. The Gold Cadillac drink made Poor Red’s the largest consumer of Galliano liqueur in North America.

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C A R P I O ’ S CO R N E R

By Cristina Carpio There’s a new way of dining these days. Believe it or not, the idea of enabling travellers to dine in a stranger’s home has exploded all over Europe. This revolutionary, secure and immersive food experience platform has become so well received, the concept is now available in over 100 countries worldwide. VizEat is a start up company that opened in 2014 and founded by former venture capitalists. This new way of dining has become so popular, even Apple CEO Tim Cook caught up in the new trend and dined with locals through booking with VizEat in his recent trip to Paris. He was joined with the founders of the company and enjoyed an authentic Parisian meal along with locals who happily hosted the event. Cook also shared his experience on social media which fuelled the concept even more. Considered as an Airbnb of food, VizEat has taken authentic dining experience to a whole new level with now over 20,000 hosts worldwide and their app is Apple’s top 3 app of 2016 with an outstanding 80,000 users and growing. North America is slowly catching on and most recently, Canadian TV food and beverage expert, restaurant professional and Food and Beverage Magazine columnist Cristina Carpio was intrigued by this idea and initiated bringing the unique platform to Canada.

Apple’s, CEO Tim Cook

Carpio was recently named by VizEat as it’s first and only Canadian Ambassador. She will be hunting for the best food experiences across Canada and as the concept grows, she will be looking for city ambassadors to help her launch this dining revolution in the country. “I am thrilled to be a part of this growing, unique dining concept and I believe Canada is ready for this.” Cristina is confident that with the booming sharing economy, there is no doubt that the dining revolution can happen with the rise of home cooks, master chefs and foodies in the country. Carpio believes this idea is also an opportunity to help promote Canada’s tourism industry. “Finding the best food experiences in our country will only help attract tourists to our beautiful cities and counter balance the seasonality of tourism . We have so many authentic experiences available here throughout our country that deserves global exposure. This platform also provides countless opportunities for Canadians who truly love food and companies and individuals who participate can also provide them global exposure.

Food & Beverage Magazine |March 2017


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One you are selected, you are able to make extra income while socializing and meeting new people who share the same passion. You just never know who will book your custom created experience. According to VizEat, majority of travelers are eager to discover a culture and exchange with locals. The company believes that sharing food is the most immersive experience when travelling. Carpio is now currently working with some of the top master chefs, foodies and food and wine professionals in Canada who are truly excited to offer the best authentic dining experience Canada has ever seen. She is also thrilled to start working with Canada’s travel and tourism industries during the launch. Carpio also has other exciting ideas of putting together other types of unique experiences like a yoga and dinner experience and other packages that will help attract travellers as well as locals. Anyone willing to take part in this dining revolution can easily sign up and apply to become hosts at vizeat.com. Whether you would like to offer a food tour or a cooking class combined with dinner, the experience is meant to be authentic and social. The platform allows people to tap into a different mentality that the best dining experiences can also be achieved elsewhere, not only through restaurants and resorts.

Cristina Carpio w w w . f o o d b e v m a g .CO co c EhX T2PA 0 G1E7 > > N Tm I N U| E SMOaNr N


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C A R P I O ’ S CO R N E R

egetables will dominate the dinner plate in 2017 according to the Baum+ Whiteman restaurant consultants. “Veggies will shove animal protein to the edges or off the plate all together”. Although meats still dominate in mainstream society, there have been many plant based restaurants and retail outlets that opened all throughout North America last year. More are expected to open this year due to the high demand of plantbased meat alternative products. Restaurants are becoming more “Veg-centric” these days and chefs are slowly tilting their menus to be a lot more veggie friendly to accommodate flexitarians, vegans, vegetarians and even meat enthusiasts. A report shows that 26% of Americans ate less meat last year.

With the rise in beef prices and worries about hormones and antibiotics, more and more carnivores demand more “cleaner meats” and alternatives. Who says vegan can’t be fun? There’s a common perception that vegan food can be bland, boring and not satisfying. But now plantbased meat alternatives are changing people’s minds when it comes to vegan eating. Vegetable charcuterie boards using cashew based cheeses, meatless burgers, meatballs, sausages, salami, even barbeque ribs using plant-based proteins are becoming great choices even for meat lovers. With a lot more resources and techniques available for vegan chefs, it’s now easier to find these fun vegan alternatives that equally provides the level of satisfaction from eating real meat.

Food & Beverage Magazine |March 2017

In Canada, YamChops is the first ever vegan butcher shop launched located in Toronto. The vegan butcher shop opened three years ago and husband and wife Toni and Michael Abramson cannot be more thrilled on the success of their business. With a philosophy that plant-based proteins can be flavorful, their vegan butcher shop concept has taken Canada by storm and is now thriving more than ever and currently expanding all throughout Canada and North America. Their focus is to provide an easy access for people to buy centerof-the plate protein and serving up innovative plant based meals that is ready, healthy and delicious. A lot of these vegan stores and restaurants popping up believe that plant based proteins can and should be a staple of any kitchen or diet.


R E C I P E S B Y C A R P I O 23

HERE ARE SOME FACTS RELATING TO THE POPULARITY OF PLANT-BASED PROTEINS: 26% of Americans reduced their meat intake in 2016 36% of Americans eat at least one plant based meal per week 36% of Americans who buys plant based meals, prefer plant based milk/cheese instead. 60% American millennial consume plant based meats The market for non-dairy products is sky rocketing and plant-based meat alternatives are expected to reach $5 billion by 2020. According to the Global Food and Drink Trends 2016 Report, the growing ranks of novel protein sources and potential replacements appeal to the everyday consumer, foreshadowing a profoundly changed marketplace on which what was formerly “alternative� could take over the mainstream. There are several factors affecting the swerve in going plant-based which includes consideration for animal welfare, the use of much cleaner, healthier and more natural ingredients, sustainability and social responsibility. w w w. f o o d b e v m a g . c o m | M a r c h 2 0 1 7


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BEVERAGE NEWS

SAVOR…CHICAGO AND BRICKSTONE BREWERY UNVEIL MCCORMICK PLACE EVERYDAY ALE FIRST OF ITS KIND BRANDED BREW FOR NORTH AMERICA’S LARGEST CONVENTION CENTER Brewed including hops grown in the rooftop garden atop McCormick Place’s West Building, McCormick Place Everyday Ale is a refreshing Session Ale with a light malt backbone and hopped with Citra, Amarillo and Cascade hops. It is the country’s first branded ale brewed for a convention center using locally-sourced ingredients.

THE thirst-quenching ale is the result of SAVOR…Chicago working with local BrickStone Brewery to create a McCormick Place-branded brew that uses hops grown in McCormick Place’s rooftop garden. McCormick Place Everyday Ale is available in both cans and on tap, only in select McCormick Square and BrickStone locations. The Ale will be launched during the 2017 Chicago Auto Show and be available throughout the year. “For many visitors coming to Chicago for a trade show, McCormick Place may be the spot where they spend most of their time. We want to introduce these visitors to the region’s many wonderful makers, brewers, and bakers,” explained Doug Bradley, SAVOR…Chicago Vice President of Culinary. “This local partnership is a great way for us to support the Illinois region and produce a flavorful, uniquely Chicago brew.”

“From the start of this project in talks last year, it was a great experience to work with SAVOR… to develop a product that best portrays BrickStone & McCormick Place as a team.

BrickStone Brewery first opened its doors in 2006 and started with a 5-barrel brewing system.

Food & Beverage Magazine |March 2017

Today, BrickStone is well known for its diverse selection of award-winning beers, including 2012 GABF gold medal and 2012 World Beer Cup bronze medal APA and 2013 GABF gold medal Belgo APA. They are located in Bourbonnais, Illinois.

About McCormick Square The McCormick Square campus features McCormick Place -- the largest exhibition and meeting facility in North America -- which offers 2.6 million square feet of exhibit space, 173 meeting rooms, one of the largest ballrooms in the world and the 4,249-seat Arie Crown Theater. Located on Chicago’s lakefront just minutes from downtown, McCormick Place is owned the Metropolitan Pier and Exposition Authority and is managed by SMG, a worldwide convention management company. In the fall of 2017, these existing facilities will be joined by the 10,000-seat Wintrust Arena and the 1,205-room Marriott Marquis Chicago. For more information, please visit www.mccormickplace.com


INDUSTRY LEADERS

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R E S TAU R A N T N E W S

PIADA ITALIAN STREET FOOD INVITES YOU TO A FREE CUP OF SOUP

W I TH A FRIEND

Frans’ fresh culinary approach blends classic, Old Florida cuisine, true farm-to-table fare, and Caribbean-inspired ingredients There’s some things that make you feel all warm inside and one is a cup of delicious soup. Another is sharing those warm feelings (and soup) with a friend. Piada Italian Street Food is creating ways for you to share a moment of warmth with a friend by allowing you to send them a free cup of Piada soup this February. Warm up someone’s heart with delicious creamy soup, and if you’re lucky you’ll receive a cup in return! Guests can begin sharing soup on Monday, February 13 and can start spreading love one cup at a time. Piada will share 7,000 cups of soup during the promotion and guests can only share a cup of soup once, so make it count! To share a free cup of soup with a friend, visit mypiada.com/share. Guests can choose between a creamy Tomato Basil and savory Lobster Bisque soup.  Piada Italian Street Food’s soups pair perfectly with an impressive selection of tasty entrees.

Each is comprised of a grill item, cheese and vegetables. Diners can choose from three signatures per category, such as the Chef’s Favorite Piada with spicy Diavolo sauce, romaine, sweet and spicy peppers, mozzarella, and shaved and creamy parmesan, Basil Pesto Pasta with parmesan Alfredo, sundried tomatoes, and freshly grated parmesan, as well as Balsamic Salad with spinach, bruschetta tomatoes, red onions, feta spiced pecans, and balsamic dressing – all customizable with added protein. Grill selections range from all-natural rosemary, garlic and lemon chicken to spicy Italian sausage with fennel and herbs and salmon prepared with lemon and olive oil, while toppings span artichokes to black olives.

In addition to soup, guests can enjoy the namesake Piada – a thin crust, handmade dough, which is baked on a stone grill, filled with specialty items and then rolled as guests watch the entire process – core entrees also include Pasta Bowls and Chopped Salads

Food & Beverage Magazine |March 2017

The made-to-order menu also features seasonal specials. This winter, try the Fall Steak Avocado Piada, which is hand-rolled with grilled steak, arugula, pancetta, avocado, fresh mozzarella, spicy balsamic aioli, pepitas and roasted butternut squash, or the Harvest Grain and Apple Salad, with crispy chicken fritte, mixed field greens, crumbled feta, Granny Smith apples, pepitas and the Harvest Grain Seasonal Side with dried cranberries, spiced pecans and roasted butternut squash, tossed with lemon basil dressing. Entrees are complemented by sides including two kinds of hand-rolled breadsticks – Parmigiano-Reggiano and pepperoni served with a creamy parmesan dipping sauce – and decadent Cannoli Chips dessert incorporating crispy, rolled Italian cookies lightly tossed in powdered sugar and accompanied by chocolate chip cream icing. Beverage service showcases Italian sodas and teas alongside Acqua Panna and San Pellegrino waters. A kid’s menu is also available. Service is provided continuously from 10:45 a.m. until 10:00 p.m. seven days a week, and online ordering and catering is also available. For more information visit www.mypiada.com  


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About Piada Street Food

Piada Italian Street Food began as an idea scribbled on a napkin during a visit to Rimini, Italy. Their Chefs found distinct charm in the family operated food carts and corner markets scattered throughout the streets of the city where the aroma of fresh basil, hand-crafted cured meats and homemade cheeses saturated the air. This trip began their obsession…inspiration…mission to bring this experience back to the United States. They opened the first Piada restaurant in 2010 with a mission to create fresh, modern Italian food focused on the preparation of high quality ingredients and attention to simplistic cooking. Today’s consumers are looking for healthier, better quality food with convenient, fast delivery to accommodate their hectic lifestyles. Piada was created with the belief that you don’t have to sacrifice quality and flavor for speed and value. For more information on Piada, please visit mypiada.com. w w w. f o o d b e v m a g . c o m | M a r c h 2 0 1 7


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Food & Beverage Magazine |March 2017


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F&B MAGAZINE

Q&A

BISTRO 82 ROYAL OAK, MI

Food & Beverage Magazine |March 2017


# P E R F EF C Y PA LGAATZEI N D ECQ&A HEFS & TB LM

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Q&A with

Chef Alex Dettwyler F&B MAG • ALEX •

WHY CHOOSE FOH DISHWARE? The wide variety of shapes and clean look

F&B MAG • ALEX •

HOW IMPORTANT IS PRESENTATION? Presentation is second, only to taste and temperature in my mind.

F&B MAG • ALEX •

WHAT IS YOUR FAVORITE LINE FROM FOH? Definitely the harmony collection.

F&B MAG • WHAT IS YOUR FAVORITE WAY TO PLATE? ALEX • Always keep it tight, but not fussy. . F&B MAG • DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? ALEX • When deciding how to plate, always do multiple versions. The first is rarely the best.

F&B MAG • ALEX •

WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? Realizing I was happiest when in a busy kitchen. Nothing compares to the rush of service.

F&B MAG • ALEX •

WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? I never get tired of carrots.

F&B MAG • ALEX •

WHO WAS YOUR GREATEST COOKING INFLUENCE? The books I have read have definitely been my greatest influence. The French Laundry cookbook is always a reference point.

F&B MAG • WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? ALEX • I don’t often drink white wine, but I love champagne. Worthy Cabernet Sauvignon has always been one of my favorite reds.

F&B MAG • WHAT IS YOUR FAVORITE DESSERT? ALEX • Rice Pudding

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FRONT OF THE HOUSE

F&B MAG • WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? ALEX • Kanye West. F&B MAG • CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? ALEX • Dominique Crenn. F&B MAG • ALEX •

BEST THING ABOUT BEING A CHEF IS? The amazing people you get to work with.

F&B MAG • ALEX •

HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? Like I should wash my hands. Allergies and respect for them are incredibly important to us at Bistro 82.

F&B MAG •

WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF? Don’t go to culinary school. Get a hard job in a real kitchen and read every book you can about cooking.

ALEX •

F&B MAG • LASTLY, WHAT DO YOU DO TO RELAX? ALEX • Drink coffee and read by the fire.

ABOUT CHEF DE CUISINE ALEX DETTWYLER

Alex began his career at the age of 14 washing dishes and peeling potatoes. He quickly fell in love with the rush of working in a professional kitchen, and continued to hone his skills as a line cook through his early twenties. It was at the award winning Notion in Pittsburgh that Alex found his passion for fine dining. Alex joined the Bistro 82 team in 2015, and was promoted to Chef de Cuisine in December of 2016.

Food & Beverage Magazine |March 2017


# P E R F E C T LY P L AT E D C H E F S

Monaco Bowl

Round Spiral® Plate

Square Spiral® Plate

Round Spiral® Plate

Spiral® Bowl

Round Spiral® Plate

Spiral® Flare Bowl

Round Spiral® Plate

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FRONT OF THE HOUSE

FOOG’S - MIAMI, FL.

Food & Beverage Magazine |March 2017


# P E R F E C T LY P L AT E D C H E F S

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Q&A with

Chef Bryan Rojas F&B MAG • BRYAN •

WHY CHOOSE FOH DISHWARE? Because they offer easy access to their showroom, a diverse selection of plateware, easy distribution, and have solid customer service.

F&B MAG • BRYAN •

HOW IMPORTANT IS PRESENTATION? The ingredient is just as important as the canvas.

F&B MAG • BRYAN •

WHAT IS YOUR FAVORITE LINE FROM FOH? I like the Elipse for bigger plates, and the Klin for BnB plates.

F&B MAG • BRYAN •

WHAT IS YOUR FAVORITE WAY TO PLATE? I plate with love!

F&B MAG • BRYAN •

DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? Stay off the rim!!!

F&B MAG • BRYAN •

WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? Moving to san Francisco and really indulging myself in the culinary culture

F&B MAG • BRYAN •

WHO WAS YOUR GREATEST COOKING INFLUENCE? To be honest, when I first started Michael Pierre White and Jonathan Waxman

F&B MAG • BRYAN •

WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? At the moment id have to say Basmati Rice- as it is quite fragrant, diverse, and used very frequently in Persian cooking.

F&B MAG • BRYAN •

WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? My favorite white at the moment would have to be a nice crisp Sancerre. Ain’t nothing better with a nice crudo, or pan roasted fish on a hot Summer Miami day than a fresh glass of mineraly, citrusy Sancerre. Red’s are a bit different, but I would gear toward saying Old world style Pinot Noirs- more specifically classic burgundys. They’re so earthy, light, diverse and easy to pair with just about anything.

F&B MAG • BRYAN •

WHAT IS YOUR FAVORITE DESSERT? Choco Taco- from your local ice cream truck.

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FRONT OF THE HOUSE

F&B MAG • BRYAN

WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? Sofia Vergara, she’s from my hometown shout out to Baranquilla… Not to mention I hear she loves food, and I’d to cook for her at her house…

F&B MAG • BRYAN

CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? Right now I’d have to say Chef Ignacio Masso. I was fortunate enough to spend a few days staging in his Kitchen at Estela NYC. They’re pumping out some great rustic, simple food, with great plating and delicious food.

F&B MAG • BRYAN

BEST THING ABOUT BEING A CHEF IS? I get to educate people palates, with my art. It’s a very rewarding to see people leave my restaurant happy, with a smile on their face.

F&B MAG • BRYAN

HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? For those who are actually Celiac, I feel bad, however I feel like the term has been thrown around very loosely-almost as a marketing gimmick. That I don’t like. However we accommodate gluten free individuals as much as we can at Fooq’s while not jeopardizing the dish at hand.

F&B MAG •

WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF? Everybody wants to be a chef, but nobody wanna be a Chef… You really gotta want it!

BRYAN F&B MAG • BRYAN

LASTLY, WHAT DO YOU DO TO RELAX? Head to the beach have a few beers and bbq with friends.

About Chef Bryan Rojas

Colombian Chef, Bryan Rojas, 28, graduated from Johnson and Wales culinary school in 2013, but it was real life experience and mentorships acquired while working amongst San Francisco’s top restaurants that paved the way for Rojas to become the Chef he is today. Working from a young age in the restaurant industry, Rojas excelled while working in notable establishments, such as, the nationally acclaimed restaurant, Farallon; Michelin rated California contemporary restaurant, Quince and Michael Tusk’s celebrated fine dining establishment, Cotogna. After 2 years in San Franciso, Rojas moved back to Miami, were he proceeded to get his culinary degree while simultaneously working as Sous Chef at popular eatery Gigi. In 2013, Rojas joined Cypress Room, a Genuine Hospitality Group restaurant owned by Michael Schwartz, where he found a mentor and best friend in renowned Philipino Chef, Roel Alcudia. Rojas worked as Alcudia’s third in command for three years until both joined Miami’s favorite feel-good-food restaurant, Fooq’s. Under Alcudia’s consultancy, Rojas crafted an eclectic menu that combines owner, David Foulquier’s, Persian and French roots with Chef Bryan Rojas’ South American and California cuisine. Bryan has now cemented himself as one of the top rising Chefs in Miami creating fresh new dishes that have become staples at Fooq’s. Food & Beverage Magazine |March 2017


# P E R F E C T LY P L AT E D C H E F S

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Monaco Bowl #2 Spiral Flare Bowl

Harmony Bowl Spiral Oval Coupe Plate

Spirial Plate Kiln Leek

Oval Harmony

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FRONT OF THE HOUSE

DIRT

Food & Beverage Magazine |March 2017


# P E R F E C T LY P L AT E D C H E F S

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Q&A with

Brook Burton

Director of Operations F&B MAG • BROOK • F&B MAG • BROOK •

WHY CHOOSE FOH DISHWARE? FOH Dishware has simple, beautiful lines which are made to showcase the simple beauty of our food and the locally sourced ingredients. HOW IMPORTANT IS PRESENTATION? We eat with our eyes first, so presentation is incredibly important.

F&B MAG • BROOK •

WHAT IS YOUR FAVORITE LINE FROM FOH? We really love the Porcelain line because it’s classic: clean, white, and gives lots of space for the dish.

F&B MAG • BROOK •

WHAT IS YOUR FAVORITE WAY TO PLATE? One of my favorite plating tricks is to keep lots of white space on the plate so that the dish at the center gets all the focus. I’m a big fan of texture, contrasting colors, and complimenting shapes,

F&B MAG • BROOK •

DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? Stay true to the colors try not to mix things together…Simple is better…Try to display each item in its own element. Color is very important and texture is very important.

F&B MAG • BROOK •

WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? The restaurant business was something that beckoned us to it. Healthy eating changed the trajectory of my life, so helping others eat well and be healthy was something that made me want to get into the food business.

F&B MAG • BROOK •

WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? Oil + Salt.

F&B MAG • BROOK •

WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? Barack Obama.

F&B MAG • BROOK •

WHAT IS YOUR FAVORITE DESSERT? Cookies.

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FRONT OF THE HOUSE

F&B MAG • BROOK •

WHO WAS YOUR GREATEST COOKING INFLUENCE? Alice Waters.

F&B MAG • BROOK •

CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? There are a lot of great vegetarian and vegan chefs (both professional and novices) I stalk on Instagram. It’s great seeing what kind of creativity is out there right now.

F&B MAG • BROOK •

BEST THING ABOUT BEING A CHEF IS? Being creative every day.

F&B MAG • BROOK •

HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? Not sure I understand the question. When someone lets us know that they want their food Gluten Free, we get very concerned about the guest and want to make sure that how we make their food won’t make them sick. The word’s Gluten Free immediately make me think of the word CELIAC, which makes me feel especially proud that we understand how important it is to take every food allergy seriously and take every precaution to make sure our guests are served in a safe way.

F&B MAG •

WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF? Cook.

BROOK • F&B MAG • BROOK •

LASTLY, WHAT DO YOU DO TO RELAX? Naps, lots of naps.

ABOUT BROOK BURTON

A recent transplant from Los Angeles, Brooke is an industry veteran with more than two decades of experience under her belt. Prior to joining the DIRT executive team, Brooke’s extensive restaurant experience led her to work with several culinary innovators, such as Nancy Silverterton, Mario Batali, Karen and Quinn Hatfield and Hans Rockenwagner. More recently, Brooke opened and operated the first California Sweetgreen location, establishing a successful brand launch for the national salad chain on the west coast. While running Sweetgreen’s most successful southern California store, Brooke developed future leaders for California as well as other new markets, such as Chicago. Food & Beverage Magazine |March 2017


# P E R F E C T LY P L AT E D C H E F S

Arctic™ Bowl & Plate

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ROOT® Board

ROOT® Board

ROOT® Board

Arctic™ Bowl & Plate

Arctic™ Bowl & Plate

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FRONT OF THE HOUSE

GOURMET DINING WITH

FRONT OF THE HOUSE

®

Front of the House®, a Food & Beverage industry leader in tabletop trends for nearly 15 years, designs and manufactures stylish and trend-forward dinnerware collections that are ideal foundations for chefs’ gourmet dining creations. Front of the House® porcelain is made from a proprietary commercial-grade recipe that was developed for the highest levels of performance and durability which are essential when meeting the rigorous demands of high-volume use. On the design side, their proprietary super white glaze gives you the freedom to mix and match pieces across their wide range of collections allowing you to create a tabletop design that’s as unique as you and your food.

Food & Beverage Magazine |March 2017


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TRENDS IN BEVERAGES

NEW WEBSITE PROMOTES BEER TOUR EXPERIENCES WORLDWIDE INSPIRED BY WINE TOURS, THE WEBSITE REVEALS A DIFFERENT SIDE OF THE BEER WORLD Beer has tradtionally been perceived as a beverage that unites people to celebrate the good moments. And it of course does.” “We All Love Beer, “an international initiative supported by beer brands throughout the world, has just launched an exciting new platform: Beer Tour. Beer Tour is comprised of a website sharing key beer-related tourist destinations, beer history and beer knowledge. It also includes information about fields where beer’s natural ingredients are sourced, breweries to visit and unique beer experiences like iconic bars and beer knowledge centers. These locations were chosen by experts to highlight some of the best beer experiences in the world. Beer Tour wants to ignite passion for beer and disseminate knowledge of the beloved beverage and the more than 120 beer styles available around the world. The platform’s launch is celebrated with a 90-second docu-drama about Leonardo di Vicenzo – a passionate, award-winning brew master and the founder of Birra del Borgo in Italy.

The docu-drama tells the story of di Vicenzo’s bold decision to step outside the iconic wine culture in his native Italy and into the ever-changing beer industry. The film explores his efforts to break from wine tradition while applying learnings from wine making to the craft of brewing.

Food & Beverage Magazine |March 2017


TRENDS IN BEVERAGES

“When I was younger, I was surrounded by wine and the process that creates one of the most iconic Italian beverages. As our palates evolved, so too did my interest in a more refreshing course of study in beer,” said di Vicenzo. “Many thought that abandoning the roots of my Italian heritage and its long-standing relationship with wine was blasphemous, but today, I just want to bring the same excitement and interest to beer that the world has enjoyed in wine – the passion, the production of a coveted beverage and the attention to detail so many overlook. The truth is, they have much more in common than most people know: natural ingredients, low alcohol content, and an elaborate and delicate process.” The website also showcases the first official Beer Tour trip, experienced by beer, wine and travel experts in Argentina. It follows a path through barley fields, hops farms and an incredible microbrewery in Bariloche, Patagonia – a true journey through the world of beer. Places like Italy and Argentina are available throughout the world for exploration on the Beer Tour website, inspiring individuals to not only learn more about beer, but to live these unique experiences. “Beer has traditionally been perceived as a beverage that unites people to celebrate the good moments. And it of course does. However, the Beer Tour highlights that beer is also so much more. It is a gift from nature, because of its ingredients and natural fermentation process. And from core to premium brands, beers are brewed with passion and care. Many breweries are open to visitors and provide great experiences for beer lovers to learn even more about their passion” said Luis Alberto Dimotta, who has been the Quilmes brewmaster in Argentina for the past 20 years.

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“With the Beer Tour platform, we’re challenging misconceptions and demonstrating that like wine, beer can complement any food, is sourced from natural ingredients, and can be associated with an active, balanced lifestyle. The ‘We All Love Beer’ program showcases exciting beer moments to inspire the public to be proud of their favorite beer and appreciate it for a variety of new and unexpected reasons” said Alice Alcântara, the “We All Love Beer” marketing campaign manager. THE BEER TOUR WEBSITE INCLUDES:

• A map of breweries, fields and other beer-related locations that are open to the public and tell the story of beer; • In depth content with beer knowledge, like beer’s history, ingredients, process, food pairing and glassware; • Quick tips to make your at-home beer experience more enjoyable, with links to your local retailers; • Images and videos from the original Beer Tour trip though Argentina; The docu-drama about Italian brew master Leonardo di Vincenzo. For more information about the We All Love Beer campaign or to learn how to plan and embark on your own Beer Tour, please visit www.WeAllLoveBeer.com About the “We All Love Beer”Initiative

The “We All Love Beer” intiative, by AB InBev, is an effort to disseminate stories and engaging information about beer, bringing people together and prom

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UPCOMING EVENTS

PROWEIN

MILLENNIAL WINE CONSUMERS INTHE UNITED STATES

As millennials come of age and begin exploring wine as a passion and a pastime, they are causing a tectonic shift in the wine business. The fundamentals of the business have been tacitly accepted by wine drinkers for decades -- the same varietals and regions have been favored vintage after vintage. Traditionally preferred grapes and regions are not falling into disfavor, per say, but rather the field is widening to include a broader array of selections. Each ensuing generation wants to do things its own way, and so the same is true for the millennial wine drinking generation. The shift toward “new� grapes (no matter how old they truly are) and heretofore overlooked regions is being led by a young group of wine drinkers, aged twenty-one to thirty-five, who demand a wider

range of choices, drinking experiences, and values. It has been over a decade since social media began to take hold, and the millennial wine drinking generation is at the forefront of the digital movement. From Facebook to Snapchat and everything in between, engage-worthy, shareable moments are highly prized digital currency. For the wine industry, millennials present a new set of challenges and opportunities. Never before has it been so easy to reach a wide wine drinking audience and convince them to try something new. At the same time, our tried and true strategies which rely on brand loyalty and hand-selling are evolving. WHO ARE THESE SO-CALLED MILLENNIALS?

Food & Beverage Magazine |March 2017

Much ink has been spilled about the characteristics of the typical millennial. There are anomalies in every group, but by and large millennials shares a few key traits. The millennial generation is composed of 75 million internet natives born between the early 1980s and midto-late 1990s, many of whom are devout foodies anxious to share their experiences with food and beverage with their rapidly expanding social networks. That said, this is the era of the wine pairing -- the quirkier the better. Never before has it been so easy to broadcast wine bottle shots, labels and logos to a large number of people. Digital technology also provides the tools to create exquisite photographs with which users style their unique social media personae. The millennial wine drinker is happy to put your brand or region on blast, so long as it pleases them in some way. Socio-economically speaking, this generation delays a lot of the traditional adult milestones, whether through preference or because of macroeconomic factors. Millennials tend to live in their childhood homes for a longer period of time and defer marriage and children until later than


UPCOMIING EVENTS

previous generations. On a macro level, it’s important to remember that millennials grew up during the Global Financial Crisis. As a result they understand the importance of considered purchases and revel in a good deal. Internet shopping has made price comparison shopping more available than ever before. Expect your millennial wine drinkers to be cost-conscious and price savvy. They want to be able to buy your wine online with ease. And while this generation started out on desktops, they now lead the charge in the “mobile-first” philosophy. Since Snooth’s inception we’ve seen mobile traffic increase to almost 50% of our traffic mix. When we first began, mobile phones were not nearly as affordable or useful as they are today. I have little doubt that mobile and tablet browsing will continue to lead the way into the future of computing. MILLENNIALS WANT YOU TO EMBRACE THE DIGITAL REALM. This is the first generation to prefer electronic transactions over in-person meetings. It is up to the industry to use digital platforms to engender the desire to seek out a particular wine or region. Once that groundwork has been laid and the millennial consumer is in your tasting room or event, they will become immersed in the experience. One of the ways regions and brands have used digital platforms to engage an evolving audience is with designated grape and region days. These designated days are promoted via social media and events spanning multiple markets. #GarnachaDay, for example, is a nationwide effort led by a few key regions in Eastern Spain. By galvanizing audiences across the country about the Garnacha grape on the same day, brand awareness can be

built and somewhat directed. There has also been renewed interest in Chile’s Carménère. Now in its third year, #CarménèreDay celebrates the re-discovery of the grape in 1994. Plantings have increased by 140% between 2000 and 2014, for a total of 11,319 hectares under vine. Both Garnacha and Carménère are available to United States wine consumers at good values, and the awareness generated by a designated day campaign is helpful to the continued cultivation of interest in the grapes by the bottle and glass. The hashtag allows for interactive participation and celebration that can be broadcast to large, intertwined social networks. While there is no shortage of designated hashtag days (not only for wine, but food and other causes too), there is room for everyone. Designated hashtag days provide the desired opportunity for millennial social media users to have voices in a larger conversation, but be prepared to invest deeply in these opportunities and bring your friends, lest your campaign fall on few ears. MILLENNIALS ARE BUILDING UPON THE WINE KNOWLEDGE OF THEIR PREDECESSORS. Wine consumption in the United States has increased every year since 2000, and that growth is being driven by millennials. They build on what they know about the previous generation’s wine drinking habits and seek to turn that information on its head with new trends and unique interpretations. Barolo is a key example. Barolo’s indigenous white wine grape, Nascetta, disappeared after World War II. But a new generation of forward-thinking producers has plugged into the millennial generation’s thirst for something new and brought the grape back into view. The concept of “White

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Barolo” is a nod to the architects of wine history, but shows a desire by succeeding generations to innovate and disrupt the status quo. Plantings began in 2005, with the first vintages released in 2008. Many plantings are grown using sustainable and organic farming methods, which is also important to millennials. They want a lot of choice, but those choices should have a positive impact on the environment and their own health. MILLENNIALS CARE ABOUT SUSTAINABILITY, VARIETY, AND ENOTOURISM. Much to the millennial wine drinker’s delight, one of the leaders in sustainable wine growing in the United States is California’s Lodi region. Introduced in 2005, The Lodi Rules for Sustainable Winegrowing is California’s original, third party verified sustainable viticulture certification program. It is hailed for its rigor and transparency, acting as a benchmark for this type of program around the world. In addition, Lodi is uniquely positioned to capture the hearts of millennials due to the sheer variety of wines they produce. In 1990 the region grew twenty-eight different grape varieties. Today they cultivate over one hundred different varieties at commercial levels, more than any other region in the world – demonstrating the region’s commitment to the evolving palates of the next generation of wine drinkers. Lodi has also witnessed a spike in tourism (hotel stays were up eighteen percent year over year). An increasing number of millennials are attracted by the region’s fresh, accessible marketing campaigns and seek to experience the region for themselves. And best of all for millennials, fat pocketbooks are not required.

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NEW PRODUCTS

Flavors Mix New Energy Into Re-designed

ALL-NATURAL pureLYFT CAFFINE STIR STICKS

Innovative CLEAN CAFFEINE® Product Introduces Fruit Flavors; And New Stir Stick Providing Convenient Options for Energizing Anything

The products allow those looking for energy to skip coffee, sugary sports drinks and artificial supplements. They are zero calories, non-GMO and provide clean energy through caffeine derived from green coffee bean extract fortified with vitamins A and B complex. The new flavors will provide just a hint of fruit flavor, while the original flavor still boasts a neutral, almost flavorless taste pureLYFT, the all-natural stir stick that that is virtually undetectable. delivers 125mg of CLEAN CAFFEINE® into any beverage, has added three new “With so many of our customers adding flavors to its line-up. Joining the original, pureLYFT to thicker beverages such as neutral flavor of product is lemon-lime, smoothies and protein shakes, we’ve orange, and mixed berry, which add added a new flip-bottom feature to the energy and a hint of fruit flavor to any stir stick that allows people to ‘pop & beverage. In addition, the company has pour,’ making it even more convenient to redesigned its patented stir stick, adding mix our all natural energy into any beva flip-bottom that allows consumers to erage,” said Elfstrum. “pop & pour” or keep with the original mixing method of “peel & stir.” Endlessly dedicated to her involvement with the Slow Foods Miami Chapter, “We’ve been overwhelmed by the pop- Frans champions initiatives that bring ularity of our original pureLYFT stir light to the farm-to-table community in stick since launching, and have found Miami, and devotes herself to the educathat our customers are craving more tion of school children in healthful nutriall-natural energy options,” said Erik tion and sustainable farming. Elfstrum, pureLYFT Co-Founder and CEO. “It was only natural that we take Beginning January 30, the new flip the product to the next level, bringing bottom stir stick with all pureLYFT three refreshing Clean Caffeine flavors flavors will become available on-line and into the mix, which are the first of many in-stores January 30. more to come.” pureLYFT is currently available in more In keeping with the original pureLYFT than 1,000 campus book and convenience concept, the lemon-lime, orange and stores through Barnes & Noble and indemixed berry flavors are all-natural and pendent retailers; select ShopRite superdeliver a single serving of 125mg of markets; luxury hotels; and online at CLEAN CAFFEINE® (equivalent to a Amazon.com and pureLYFT.com. 12-ounce coffee) into the beverage of the consumer’s choice through the patented stir stick.

With so many of our customers adding pureLYFT to thicker beverages such as smoothies and protein shakes, we’ve added a new flip-bottom feature.”

Food & Beverage Magazine |March 2017

The product’s core consumers include health and fitness enthusiasts, athletes, college students, travelers, business professionals, and busy moms and dads, who are aware of the ingredients they consume and are drawn to all-natural products. ABOUT pureLYFT pureLYFT® is an all-natural energy product made from green coffee beans that delivers 125 mg of CLEAN CAFFEINE® (equivalent to a tall cup of coffee) into the beverage of consumers’ choice through a convenient single-use energy stir stick. pureLYFT has zero calories, is fortified with vitamins A and B Complex and offers an “original,” neutral taste along with three new refreshing flavors, allowing consumers to Energize Anything™ while taking a break from the typical coffee routine, and avoiding sugary sports drinks and artificial energy supplements. For more information visit pureLYFT.com or follow pureLYFT on Facebook, Twitter and Instagram.


BEVERAGE NEWS

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®

$37MM Campaign Features Three National Television Spots, a First for the Category Leader Talking Rain Beverage Company®, the maker of Sparkling Ice® flavored sparkling waters, today launches a new, multi-faceted national advertising campaign - Be Not Bland™. The brand’s first campaign to feature a series of commercial advertisements airing nationally, Be Not Bland embraces authenticity and individuality, celebrating the people, places and personalities that fill life with flavor and “not bland” moments.

“This campaign takes routine, bland moments and makes them not bland, just like how Sparkling Ice ‘unblands’ plain old water. The advertisements are basically a personification of the brand in an interesting and engaging format,” said Ian Cohen, Executive Creative Director and Co-Founder at Wexley School for Girls.

To bring Be Not Bland to life, Sparkling Ice and Wexley School for Girls collaborated with comedy director Baker Smith to produce the brand’s commercial spots. Shot in Los Angeles by award-winning production company Harvest Films, the campaign will debut three new television spots focused on modern families in recognizable, every-day moments with one big twist.  In fact, the brand’s lead spot depicts a family at the dinner table. However, the entire spot was filmed with the cast and set flipped completely upside “The Sparkling Ice brand journey has been far down – leading to some truly authentic and comedic moments that clearly showcase the from bland,” said Kevin Klock, President and idea that “Sparkling Ice isn’t bland, so their advertising can’t be either.” CEO of Talking Rain Beverage Co. “With over 6,000% sales growth since 2010, expansion into international markets, the addition of new line extensions, exciting brand partnerships and more, the time was right to roll out a campaign of this magnitude and attitude. Through Be Not Bland, Sparkling Ice will have an opportunity to showcase our brand personality and harness the momentum of this growth to reach a wider audience than ever before.” The $37 million campaign, whose mantra “Drink Not Bland. Be Not Bland,” was conceptualized and executed by Seattle-based Wexley School for Girls, the Sparkling Ice Creative Agency of Record. The Be Not Bland television spots will run on broadcast and cable networks including ABC, ESPN, E!, BRAVO and Comedy Central, among others. “We are proud to have partnered with Sparkling Ice and Wexley School for Girls on these amazing, bold concepts,” added Bonnie Goldfarb, Executive Producer and “We are proud to have partnered with Co-Founder of Harvest Films. “Ian and his team have led the group with scripts and Sparkling Ice and Wexley School for Girls on creative that are memorable and resonate, and they allowed the process to breathe and these amazing, bold concepts,” added Bonnie keep getting better.” Goldfarb, Executive Producer and Co-Founder   of Harvest Films. “Ian and his team have led the The Sparkling Ice Be Not Bland campaign will kick off on February 15, with an integroup with scripts and creative that are memora- gration on ABC’s The Chew that same week.  Commercials will debut in conjunction ble and resonate, and they allowed the process with national print, online and interactive digital media, along with innovative field to breathe and keep getting better.” and in-store elements (3D graphics, scented displays) that play across all senses.

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WINDSETFARMS.COM Food & Beverage Magazine |March 2017


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Crisp, Crunchy and Refreshing ! This classic cucumber is unwaxed, with

hearty garden salads, the FRESCOÂŽ

a delicate skin that doesn’t need to be

seedless cucumber can be dressed up or

peeled. From cucumber sandwiches

dressed down.

at high-tea to delicate chilled soups and

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NEW TRENDS IN BEVERAGES

NATIONWIDE

We’re excited to bring Steaz Energy to consumers in the fresh, redesigned look that we’ve created.”

The Nation’s Leading Organic Beverage Company Introduces a Rebrand of its Top Selling Energy Drinks this February

Steaz, the nation’s top selling organic and fair trade green tea-based beverage company, will be making a big splash on the shelves of major retailers nationwide this month. The company unveiled a re-brand of its popular Energy line in September 2016, and today announces the debut of this new look in stores across the country.  The line’s new visual identity showcases easy-to-read clean labels and an original design that defines all of Steaz’s flavorful and functional beverage platforms.     “We’re excited to bring Steaz Energy to consumers in the fresh, redesigned look that we’ve created,” said Linda Barron, CEO of Steaz. “We believe it is important to make it easy for our customers to make better beverage choices, and clean labels are a major priority for us. The new Steaz Energy can design is aligned with the branding, messaging and aesthetics of our entire line of popular beverages, with labeling that reflects Steaz’s dedication to quality and transparency that we can confidently say is now consistent across our whole portfolio.”

The new Steaz Energy can designs prominently display the brand’s defining characteristics, with features such as “certified organic,” “fair trade,” and “energy,” ensuring that customers seeking such products know exactly what they are picking up when grabbing a can of Steaz Energy. Like Steaz’s other product lines, including its wide variety of Iced Green Teas and newly launched Cactus Water beverages, Steaz Energy features organic green tea paired with flavorful and functional natural ingredients.   As the world’s first fair trade organic energy drink, Steaz Energy contains healthy and beneficial levels of naturally occurring caffeine sourced from all-natural green tea, guarana, and yerba mate to stimulate the mind, body and soul. Steaz Energy provides a clean source of energy to its consumers.

Food & Beverage Magazine |March 2017

Steaz Energy highlights include:

Plant sourced caffeine: green tea, yerba mate and guarana berries Clean energy Gluten free Vegan Antioxidant-rich B-Vitamins Flavors: Orange, Berry and Super Fruit are USDA Certified Organic; Zero Calorie Berry Steaz accurately and voluntarily discloses its caffeine content on all Energy drink labels and ensures these levels are healthy and effective. Steaz promotes natural and organic sources of caffeine and nutrition and ask consumers to educate themselves about what they are drinking. Additional information and a full list of available products can be found at www. Steaz.com.


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CHEF APPOINTMENTS

Motto Welcomes Chef de Cuisine Garret Fleming

CHEF GARRET FLEMING, a native of Charleston, S.C., joins Motto in Durham by way of Washington, D.C. The new chef de cuisine started this month. Fleming graduated from Knox College in Galesburg, Ill., where he studied philosophy and French. He pursued his love of all things Gallic by moving to France after college and studying at C.L.A. in Besancon, France. He graduated from The Culinary Institute of America in Hyde Park, N.Y. before returning to Charleston to work in illustrious kitchens including The Peninsula Grill and Mercato. He’s also worked at Stella’s in coastal Maine and helmed Washington D.C.’s The Lincoln and The Pig. Fleming’s years of extensive travel influence him in the kitchen. “I like to study the cuisines forged around the historical meeting of cultures – peaceful or otherwise,” he said. “Through this context, I have been introduced to Southeast Asian cuisine – from Vietnam, Laos and Cambodia, in particular – which continues to inspire my evolving cuisine.” 

He is taking Motto’s menu to the far reaches of the Roman Empire, incorporating French, Mediterranean, Baltic and North African cuisines. “As the Roman Empire conquered new regions, they took the best of what they found in those new cultures and adapted them for their own use,” Fleming said. “As they discovered new spices, for instance, they added them to their cuisine.” The chef has something of an obsession with an antiquated condiment known as “garum,” a fermented fish sauce which traces its origins to the Romans, who perfected the fish sauce after acquiring the ingredients from the Greeks. Fleming has incorporated garum into a number of his signature dishes at Motto, including the crispy fried brussels sprouts which boasts a garum-honey glaze, venison filet with garum vinaigrette and the whole fried fish which is flavored with a garum and ginger caramel. Fleming’s enthusiasm for food is evident in every recipe and component of his scratch kitchen. Kevin Jennings, co-owner of Urban Food Group, is excited about the new direction Fleming is taking the restaurant:

Food & Beverage Magazine |March 2017

“Garret is so passionate and so educated about a broad range of cuisines. We’ve given him creative license in the kitchen and have been delighted with what he’s come up with.” Other guest favorites to emerge include khachapuri, a Georgian pastry filled with Muenster and Havarti cheeses accompanied by rabbit sausage, pickled beets, and topped with a truffled egg yolk. The lamb “gyro” platter is a pleasing portion of slow-roasted lamb shank served with m’smen, a Moroccan  flatbread, tzatziki and harissa, roast eggplant confit, fermented beets and fried potatoes. And an assortment of classic, handmade pastas has proved popular.  ABOUT URBAN FOOD GROUP Kevin and Stacey Jennings founded Urban Food Group in 1998 with the opening of their first concept in Raleigh, N.C. Since then, the seasoned restaurateurs have become recognized nationally for their savvy, urban restaurant concepts, and the excellent quality and superior value delivered at each. Urban Food Group now boasts Vivace (Charlotte, Raleigh); Motto in Durham; Coquette, Chow (both in Raleigh) and Avelina (Denver, Colo.)


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DOWNLOAD THE RECIPE Food & Beverage Magazine |March 2017


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FRESCO

®

Cucumber Albacore Tuna Salad A great fresh FRESCO® seedless cucumber salad. The dressing for this dish also works wonderfully for seared prawns or scallops.

SALAD •

6 oz Sashimi grade Albacore tuna, diced

1⁄3 whole Fresco® seedless long english cucumber, diced

2 inch piece Daikon, peeled and diced

2 Tbsp fresh cilantro, finely chopped

½ Tbsp fresh lime juice

¼ tsp Kosher salt

Shichimi Togarashi to taste*

1 cup mixed baby greens

DRESSING •

4 Tbsp Mirin*

2 Tbsp rice vinegar

2 Tbsp soy sauce

1 Tbsp Dijon mustard

3 Tbsp Extra virgin olive oil

6 Tbsp Canola oil

1⁄2 tsp Sesame oil

2 Tbsp fresh lime juice

1⁄2 tsp Kosher salt

* Available in Asian markets or specialty department in your grocery store.

INSTRUCTIONS Whisk together dressing ingredients. Toss tuna, Fresco® seedless cucumber, daikon, cilantro, lime juice and salt together. Add the dressing, to taste and season with Togarashi. Divide mixed greens between 4 plates and top with cucumber salad. Serve with crusty bread.

FOR MORE GREAT RECIPES VISIT WINDSETFARMS.COM

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R E C I P E S F R O M R U M C H ATA

RumChata Mini Stout 1 part RumChata Splash Irish Whiskey 1 part Patron XO Cafe

DIRECTIONS Pour chilled Patron XO Cafe into Shot glass. In a shaker, add a splash of Irish Whiskey to RumChata and shake vigorously. Layer on top of Patron XO Cafe.

Tippy Cow Mocha Mint Latte 1/2 part Tippy Cow Chocolate 1/2 part Tippy Cow Shamrock Mint 3 parts hot coffee

Food & Beverage Magazine |March 2017


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INDUSTRY PRODUC TS

Key Components of State-of-the-Art,

By Kevin Trowhill,

Vice President at Century Refrigeration, a division of RAE Corporation

THE temperature of wine must be kept stable throughout its production and storage in order to ensure final product quality that is acceptable for distribution and sale, and so cooling systems are an integral component of wine production. In wineries, the entire harvest can be destroyed by a temperature fluctuation during processing or storage, leading to catastrophic consequences for wineries. Cooling systems must meet three main criteria in order to be effective in wine production and storage applications: the cooling systems must be able to achieve the ideal temperatures for wine production processes; they must deliver consistent, reliable operation; and they must be well-designed for safe, convenient use. Mass produced commercial cooling systems cannot achieve all of these criteria. Only state-of-the-art cooling systems designed specifically for the wine industry are capable of meeting these needs and therefore protecting wineries’ harvests, year after year. Achieving Ideal Temperatures One of the primary factors in the design of a highly effective wine cooling system is that the system must be capable of achieving the necessary temperature for wine production. In the case of red wine production, the propylene glycol solution is used in tank cooling jackets that must remain at 35°F for the duration of the cooling process. In either case, the chiller in question must be able to supply glycol temperatures far below the range of standard mass produced commercial chillers and mechanically operate regardless of ambient temperature.

A chiller’s compressor will normally operate 10°F below the desired glycol temperature in order to achieve optimum glycol temperature. Most commercial chillers’ compressors are designed to run at 35°F and produce water cooled to 45°F. Dedicated wine cooling systems’ compressors are designed to operate reliably in the 1025°F SST range, in order to achieve the necessary glycol temperatures of 20°F and 35°F described above. Some cooling systems, such as the Century Refrigeration N-Series Chiller, are designed specifically for wine production, and therefore are able to achieve these temperatures far below the operating range of generic commercial cooling systems. Achieving the correct temperature goes hand-in-hand with the next important aspect of a successful cooling system for wine applications: reliability. Consistent, Reliable Operation The systems must be built to protect themselves from catastrophic failure in order to avoid risk of damaging significant portions of a harvest. The N-Series Chillers, for example, can be easily reset in the event of certain failures, and can be built with multiple compressors or circuits, suction accumulators and replaceable core suction filters provides added redundancy and reliable system design. The N-Series Chiller systems are also built to maximize energy efficiency throughout the system lifetime, which further improves reliability. The air-cooled coils by Century Refrigeration feature 12 fins per inch, in comparison to mass produced commercial systems’ 22-24 fins per inch. At 12 fins per inch, the coils can be washed out with water or compressed air to keep the coil clean and functioning at top capacity throughout the life of the equipment. At 22-24 fins per inch, the coil acts like a filter, trapping dirt and debris as time goes on. These coils are extremely difficult to clean, and lose capacity over their lifetime. Workload and ambient temperatures can also strongly impact the reliability of the cooling systems’. The load being placed on a winery’s cooling system varies greatly throughout the harvest season, and so systems that are designed specifically for use in wineries must be capable of maintaining temperature regardless of the load by varying cooling as needed.

Food & Beverage Magazine |March 2017

These systems are also capable of operating in a far greater (30 degrees to in excess of 115 degree ambient) range of ambient temperatures than commercial-grade chillers. Since commercial chillers are designed to cool only to a lower extreme of about 45°F, they are often incapable of handling ambient temperatures anywhere below about 40°F without modification. Wine process-specific chillers, on the other hand, need to achieve glycol temperatures of 35°F year-round, and so they are capable of functioning reliably in ambient temperatures far below 40°F. Design for End Use The N-Series Chiller systems are also built to maximize energy efficiency throughout the system lifetime, which further improves reliability. The air-cooled coils by Century Refrigeration feature 12 fins per inch, in comparison to mass produced commercial systems’ 22-24 fins per inch. At 12 fins per inch, the coils can be washed out with water or compressed air to keep the coil clean and functioning at top capacity throughout the life of the equipment. At 22-24 fins per inch, the coil acts like a filter, trapping dirt and debris as time goes on. These coils are extremely difficult to clean, and lose capacity over their lifetime. Workload and ambient temperatures can also strongly impact the reliability of the cooling systems’. The load being placed on a winery’s cooling system varies greatly throughout the harvest season, and so systems that are designed specifically for use in wineries must be capable of maintaining temperature regardless of the load by varying cooling as needed. These systems are also capable of operating in a far greater (30 degrees to in excess of 115 degree ambient) range of ambient temperatures than commercial-grade chillers. Since commercial chillers are designed to cool only to a lower extreme of about 45°F, they are often incapable of handling ambient temperatures anywhere below about 40°F without modification. Wine process-specific chillers, on the other hand, need to achieve glycol temperatures of 35°F year-round, and so they are capable of functioning reliably in ambient temperatures far below 40°F.


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8-OZ. SEARED AHI TUNA FILET TOPPED WITH CARAMELIZED ONIONS, SWISS CHEESE, GOCHUJANG SAUCE, OVEN-ROASTED TOMATOES AND GARLIC AIOLI ON A TOASTED BRIOCHE BUN

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BEVERAGE NEWS

GATEWAY BREWING CO. LAUNCHES DARK HORSE BLACK IPA ON ITS 3RD ANNIVERSARY

Craft beer is brewed with a passionate focus on taste. It gives you an option to really know what beers can be in a world filled with “me-too’ beers”. Gateway Brewing Co., celebrates its 3rd anniversary by introducing a special beer - Dark Horse Black IPA. The craft brewery, located in Dombivli, has launched Dark Horse Black IPA (India Pale Ale) as a tribute to all those entrepreneurs who have lived through the sweet agony of being a start-up and have dreamed of building their own business. This brew brings together the firm bitterness and hop aroma that is typical of an IPA and the sought after roastiness of a stout. In other words, it packages the goodness of both beer styles and for an added smoothness, it is being served on Nitrogen. Not to be missed out, this Big, The beer is priced between Rs 275 – Rs 295 and is available at British Brewing Bold, Bitter & Black brew is a treat for Co., Woodside Inn Colaba, Woodside Inn Andheri, Woodside Inn Lower Parel, Bombay Canteen and The Good Wife. IPA and Stout lovers. Food & Beverage Magazine |March 2017


BEVERAGE NEWS

MR NAVIN MITTAL, FOUNDER AND PARTNER AT GATEWAY BREWING COMPANY

“Craft beer is brewed with a passionate focus on taste. It gives you an option to really know what beers can be in a world filled with “me-too’ beers. Go out and enjoy the real thing! With the support of 70+ bars across Mumbai & Pune and all the loyal craft beer drinkers, we have been successful in launching 20 different beers in 3 years and would like to celebrate our journey in the craft beer business, enduring the challenges of being a start-up, by launching the the Dark Horse Black IPA. We are proud to be the first ones to launch a Black IPA that takes our product offering top a new level” So go out there and get the beer while you can because Gateway does change their beers regularly and sometimes very quickly – Trueto- style ales & bold lagers locally inspired & imaginatively brewed with their proprietary malts. Explore & Savour. ABOUT GATEWAY BREWING CO:

Gateway Brewing Company is a craft beer manufacturer and distributor based in Mumbai, Maharashtra. The company was founded in 2012 and the commercial production and sale began in 2014. Currently, it supplies its beer under brands White Zen, Doppelganger, SideCar among others. In the last couple of years of operation, the company has scaled its presence to more than 75 pubs and bars across Mumbai and Pune. Gateway Brewing Co. has been an active participant in fests/events like The Brew Fest, Oktoberfest, The Craft Brew Festival and Make In India week among others.

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PARK CITY, UTAH NEWEST DISTILLERY, ALPINE DISTILLING RECEIVES PLATINUM & GOLD AT THE 2016 SIP AWARDS INTERNATIONAL SPIRITS COMPETITION IN ADVANCE OF PRODUCT LAUNCH The Resort Town’s Newest Distillery Plans to Have Product Available by End of 2016 Alpine Distilling, Park City’s newest craft distillery opening this year in the Silver Creek neighborhood, recently earned two medals at the prestigious International Consumer Tasting SIP Awards. Preserve Liqueur, a tea, fruit and spice flavored liqueur received the highest Platinum award, and the StoneFruit & Primrose flavored Bourbon Whiskey was awarded Gold. “We have worked very hard to create world-class products that are worthy of our renowned Park City, Utah location,” says Alpine Distilling’s Managing Director Robert Sergent. “Being recognized pre-launch with such high honors is very rewarding. Enthusiastic feedback from early tastings coupled with these two awards confirm that both the Preserve Liqueur and StoneFruit Bourbon are deliciously unique and approachable.

We look forward to making them available to the public shortly.” The 2016 SIP Awards featured a 98-member consumer judging panel perform double-blind tastings of 462 international brands.

The United States Department of Agriculture invited Alpine Distilling to attend next month’s HKDC Hong Kong International Wine & Spirits Fair, Asia’s premier showcase of the alcoholic beverage industry. Alpine Distilling will have a booth at the show and looks forward to introducing the West’s newest premium spirit brand to the Asian market. ABOUT ALPINE DISTILLING

Alpine Distilling is a craft distillery specializing in flavored cordials based in Park City, Utah opening November 2016. The distillery’s first two products, Preserve Liqueur and StoneFruit Primrose Bourbon Whiskey, pay homage to classic spirits inspired by alpine settings and those who enjoy recreating in them. Alpine Distilling is pleased to donate a portion of proceeds to benefit local non-profits Park City Community Foundation and Swaner Nature Preserve. More information is available at www.alpinedistilling.com.

Their patented delivery system ensures a consistent, focused and accurate survey. More information is available at: www. SIPAwards.com

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TRENDS IN DESIGN

The Importance of Design Aesthetics for Fast Casual Restaurants If you were to ask a consumer what exactly a fast casual restaurant is, the likelihood of getting a correct answer is probably not high. However, if you name some specific examples of fast casual restaurants like Five Guys, El Pollo Loco, Newks or Blaze Pizza, you will likely get a nod or even an “I just ate there a few days ago!” As the fast casual restaurant market continues to grow at an impressive rate, finding a way to differentiate a location from the myriad of competitors is often based upon creating an interior design that is welcoming to customers.

One way that fast casual restaurants are making their mark is through the use of non-traditional materials being incorporated into the design. From the use of black iron duct material as a wainscot for a patina black iron look to using materials like palette and barn wood to offer a home-style feel, fast casual restaurants are experimenting with different design aesthetics to entice customers.

Visible kitchens and prep: Many fast casual locations are allowing customers to customize their selections in the ordering process to deliver a better dining experience. Moe’s, Five Guys, Blaze Pizza and other businesses are allowing customers to make their selections and follow their order until completion, driving more interest and the opportunities for upsell at the register for additional items.

Another trend that is gaining interest for fast casual restaurants is a surface that isn’t usually top of mind for most business space— the flooring.

Using Available Materials: Being a good steward and not overbuilding into an existing location can not only help keep construction costs low, but can also add character to your building. Taking advantage of existing materials in your space that can be updated to meet your individual requirements can help differentiate your restaurant, give a sense of the history of the space and remove extra costs from the build out process. Before you choose your site, take a critical eye to the materials that are in place and consult with your builder regarding what can be used before making your decision.

A number of fast casual restaurants are using polished, ground, colored and sealed concrete floors that highlight their space from the bottom up. As more innovations with polished and sealed concrete floors are brought to market, this segment is taking advantage of these new styles to establish a mood and create a particular look from the moment customers walk in the door.

Aged Wood: Using the natural beauty of wood to create an inviting, home type of environment is becoming increasingly popular. If an existing location has older, aged wood in place, repurposing of the wood to take advantage of the natural beauty of wood can help create a bridge to the history of the location.

Understand your market: Being knowledgeable about your ideal customers before you begin your construction process can help eliminate potential issues before you open your location. If you are in a busy, urban location, creating a plan for “dine and dash” customers can help keep your interior traffic flow moving quickly. For a customer base that may want to linger longer, having more seats available in your design may help you eliminate problems associated with customers standing and waiting for seats to be available, which can lead to less repeat business.

Much of the growth in the fast casual industry is driven through the addition of fast casual franchises, which helped to contribute to the double-digit growth for the segment through 2015. While owning a franchise in this sector offers advantages for business owners, the opportunity to add individuality to your location may be limited due to franchise requirements. While many fast casual franchises dictate a uniformity to the materials and design for their franchisees, adding in touches that are representative of your geographic location can personalize your location for your customers. Another important factor that owners need to consider is the choice of their construction partner for their project. Choosing a company that is familiar with utilizing design/build ideologies can help eliminate issues related to health and building codes during the building process. A design/build company will be aware of the requirements and nuances for a permitted kitchen space that may be unfamiliar to a contractor or builder that focuses on the residential market. Regardless of whether you are building based on franchise requirements or your own vision of the perfect fast casual restaurant, having a design/build partner who understands the importance of developing a cohesive plan for your location will help you utilize the best practices for design aesthetics to find success.

About The Author Jimmy Hawkins is the president of Leon Williams Contractors, a Maryville-based design-build firm that has been designing and building for the commercial needs of East Tennessee since 2002. Mr. Hawkins was recently honored by the Greater Knoxville Business Journal of Knoxville, Tennessee in their 40 under 40 list, designed to recognize business leaders in the Knoxville area who make a positive impact in business and personal endeavors. Food & Beverage Magazine |March 2017


I N D U S T R Y H A R D WA R E

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New versatile welded tubular hand truck INTRODUCED BY B & P MANUFACTURING, CADILLAC MICHIGAN

B&P Manufacturing, a manufacturer of aluminum material handling products located in Cadillac, Michigan, introduced the Crusader hand truck line, a state of the art semi-modular welded aluminum tubular hand truck after a year’s worth of development and field testing. The need for such a product came from the demand of delivery drivers who insist on the stiffness and rigidity of a solidly welded tubular hand truck. However, issues typically related to tubular hand trucks such as lack of repairability needed to be addressed as well as the desire to incorporate existing B&P components.

The Crusader hand truck consists of a TIG welded handle and frame combination that is heat treated in their in-house heat treating operation. Then standard modular hand truck components can be added like lifetime extruded wheel brackets, nose plates, wheels, stair climbers, and other exclusive B&P accessories including narrow aisle and sliding keg hook are joined in order to create Crusader, making it easy to replace or change components. The Crusader hand truck line is completely rebuildable, unlike any of their tubular hand truck competitors. The Crusader line has a wide range of straight and curved frames as well as several handles available in order to customize a delivery drivers needs. Crusader carries an industry exclusive two year warranty and a 600 pound capacity as found in their Liberator line of modular hand trucks and proven ergonomic safety.

“We gathered our test data and evaluated our competitors in order to create the most versatile and strongest welded aluminum hand truck available today” said Craig Hewett, President of B&P Manufacturing. “The collaborative effort to create a solution and a product that answers the demands of today’s route delivery requirements has been a great Visit B&P Manufacturing opportunity for us. We have been for an in depth look at their developing Crusader prototype hand complete line of products: trucks that have been in real world www.bpmfg.com testing environments over the last For More Information: year with favorable results and are Craig Hewett, President now running production quantities. 231-306-3816 craig.hewett@bpmfg.com

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Food & Beverage Magazine |March 2017


INDUSTRY NEWS

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CALIENTE BEVERAGES INTERNATIONAL AB

TH OMA S A ND A NNU PA M AGR E E O N TH E P O T EN TI AL GR EATNESS OF CA LI E NT E , T HE F I R ST C H I L I I N F U SED OR GA NIC A ND NON-A L COHOLI C D R I N K

Meanwhile, Caliente is one of few organic non-alcoholic beverages sold at a premium price and to be consumed at adult drinking occasions. Most Indians relate “premium” to alcoholic drinks, meaning that Caliente’s exclusivity and price need to be explained and exploited. - Selling chili to Indians may seem like selling ice to eskimoes, says Caliente’s founder Thomas Adner. Our vision is to make it a little easier to choose non-alcoholic, without compromising. We aim to continue to shake things up, and India is definitely a step in the right direction, this can be huge. The journey of Caliente continues, with the first shipment soon to reach Indian soil. The Malmö based start-up has teamed up with Uma Ekologisk, run by Annupam Agarwal as distributing partner. This will be the third export market with official distributors; Caliente is already present in Denmark and Norway. Annupam saw the gap in the Indian market for premium non-alcoholic drinks targeting urban young adults. And when looking for truly new ideas in global drinks innovation, he stumbled upon the great review of Caliente by Drinkpreneur – a leading community for beverage entrepnenurs in Europe.

Everything with Caliente was uber cool and non-heard of in this part of the world. The functionality and taste of chilies in combination with the Swedish exoticness … I instantly felt it would become a great success over here! Anupam explains. He’s optimistic because of the Indian preference for spicy foods, but also since Indians consume very little alcohol on a global comparison. Most states have “dry days” and seven Indian states has gone as far as prohibiting sales of alcohol, including Gujarat where a Caliente launch is planned for summer 2017. A growing interest in international foods and drinks shows that timing is just right.

The first bottles will be found in premium retailers and high-end restaurants in New Delhi, Mumbai and Bangalore early March 2017. After another 2-3 months, a second phase includes Chennai, Huderabad, Chandigarh, Goa and Ahmedabad.

w w w. f o o d b e v m a g . c o m | M a r c h 2 0 1 7


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Food & Beverage Magazine |March 2017

Food & Beverage Magazine March 2017  

On The Cover: SCOTSMAN Premiere Ice Systems • Organic Valley-Organic Butter • FRONT OF THE HOUSE-#PerfectlyPlated Chef • BMI-Mixing Dining a...

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