Food & Beverage Magazine - March Issue 2021

Page 1

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

!"#$%&'(')



MARCH 2021 COVER IMAGE Clubhouse - Food & Beverage Magazine Club’s Room PUBLISHER MICHAEL POLITZ Michael@fb101.com EDITOR-IN-CHIEF LAUREN KANE Lauren.Kane@fbmagazine.com EDITOR AT LARGE JENNIFER ENGLISH SpiritsKitchen@gmail.com NATIONAL SALES DIRECTOR COLLIN MILLINGTON Collin@fb101.com NATIONAL SALES MANAGER JEFF TIMM Jeff.Timm@fbmagazine.co NATIONAL SALES MANAGER RON STERN Ron.Stern@fbmagazine.co DIRECTOR OF PROGRAMMATIC SALES BARB ROGERS Programmatic@fbmagazine.com PODCAST ENGINEER BRAD JONES Brad@marque.media CORPORATE EXECUTIVE CHEF KEVEN LEE Info@chefkevenlee.com GRAPHIC DESIGN INTERN CHRISTOPHER BURKE Chrisburke.design00@gmail.com CONTRIBUTING EDITORS LAUREN MCINDOO MICHELE TELL TARRY HART KAIULANI DELGADO MATT FROHMAN VEDO PITNJAKOVIC DEBBIE HALL We honor and remember the support of Chef Kerry Simon, Gary Cantor, Robin Leach, Chef Paul Prudhomme, & Gary Coles

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

!""#$%$&'(')*+'$,*+*-./'$$ $$,*)01$2334'

56


Cover Feature Story

p.25

!""#$%&'&()*&+,)*)-./& !"#$%#$&'()*+,'-.-/'

Inside this issue

9:

9:

*3;<43+&=>;10?=0@A+,B22B;@+)/!7&-2/+-68)1 9)28!.:2-#/;!

9C

D4EF+)=0?BG4@;+,4H02+I50B?+&42A+D;42A+ #0<JA

9R

D50E P2+D;?@0?+1BA5+DQ&'&/

77

K(L!+)14?M2+N9N7+O+<8&2=6!.+8)/4!28+! %&60>!

78

/012+!34256!"#$!%&'!()*+!,#-!.&/0-$123'!&/4! 5++1!"#$-!.$6)/+66

!""#$%$&'(')*+'$,*+*-./'$$ $$$,*)01$2334'

555678*+*-./'60"8


National Women’s Month p.

17

23

!"#$%&'(&)*+,$%&)*+-./0,123+1+!"##$%&'() !*)+,-.//0,1,-0)+0

BC

@',A;.".+,?&7(+/;:4:+6&7)@48#A&5+

<B

D9*,@'="*0).'E,F>*"%0;,#G,H##I,0'I J.G*)+&%*

<<

4556,7"#8+9,:0;.+0%!"##$%#&'(!)*+' ,-.-#!-/!012!$3!14'5.*#.!65-#(/!7$583$9*$

<<

K*=.;*,#G,+9*,L#'+9,?,:",;!<5$='#!>$.%58 ?@'.-#;A!0B''/'&-+'!6*8'/ !0=$,:#>*",?+,4)&54+647%&589+!#$):;%+#<+ ,4)&54+=#'>

Double Cover Feature

Click Here to Consume

#Trending Products

p.40

p.22

!""#$%$&'(')*+'$,*+*-./'$$ $$$,*)01$2334'

56




The Cashier Is Obsolete Introducing the $1/Hour Self-Ordering Technology Find out how the most advanced self-ordering technology can be taking your customer’s next order • Instantly Increase Revenue • Decrease Labor Costs Immediately • Improve Customer Experience

Learn More (855) 865-6752 grubbrr.com/fb101/ Scan Me With Your Phone


!"#$%&'( )*+%

Café Americano Makes Their East Coast Debut By: Dana Setting

Café Americano has made a name for itself in Las Vegas as an all-day diner with a menu that focuses on elevated American classics and comfort food— with a Latin twist.Their extensive cocktail menu brings the same balance of familiar favorites and signature craft drinks to both of their Las Vegas locations. In December 2020, Café Americano made its East Coast debut at Miami Beach’s Hotel Victor on Ocean Drive, and within the next month a second Miami Beach location will open on Collins Avenue in the Redbury Miami Beach. According to Matias Pesce, CEO of V&E Restaurant Group (Café Americano’s parent company), the reasons why South Florida was chosen for the two newest locations are the same reasons the new Ocean Drive location has been such a success. “We know the late night and breakfast concept suits the vibe, energy and ambiance of Miami Beach. There were no strong breakfast or 24-hour options,” he said. In addition to Café Americano filling the need for 24-hour comfort and breakfast classics, they hope to become a part of traditions for locals and tourists alike. Pesce explained that the typical clientele in Miami Beach is made up of around 95% tourists, but due to the global pandemic that number has significantly shifted. They’ve adapted to this shift by enacting a contingency plan that includes growing their local customer base. Each Café Americano location’s menu boasts 20% regionalized options, and the newest location has expanded its offerings to include to-go and off-premise

dining, a chef’s tasting menu and an all day brunch for families. “We are not selling food,” Pesce said. “We’re offering an experience. We offer good food, ambiance and great service. That’s what makes us different. We want to be part of the guest's memories.” Each of the two new locations reflects these values, he said, by capturing the tropical spirit of Miami Beach. The beautiful oceanfront terrace “offers a relaxing location at the beach with the perfect dining experience to match.” Drawing from the organization’s Sin City experience, Pesce was confident that the international vibe and 24-hour energy of Miami Beach would embrace the brand. Café Americano continues to innovate the menu and connect with the local people. Pesce explained that local-inspired cocktails have been adapted to perfectly match the Latin-influenced food. “We have mojitos, piña coladas and margaritas that make excellent pairings with our spicier food.” Among these regional menu items are dishes such as: “The Tower,” which consists of spice-brined chicken wings, smoked St. Louis ribs, Nola BBQ shrimp, fries, onion rings, and a Guajillo cheese sauce; and Tropical Ceviche, whose fish and shrimp are locally sourced along with all of Café Americano Ocean Drive’s seafood.

#$$%&'&()*)+,-)&.,-,/01)&& &&&.,+23&4556)

!"


!"#$% !*$+,-. &$'()%$ !"%/$%

Chef Keven Lee,

known as CHEVEN, has been instrumental in redefining the concept of catering in Los Angeles, California. With the growth of his career from CIA in NY, Pastry studies in Luzern Switzerland, Resorts in Costa Rica and Executive positions in Fabulous Las Vegas and Hollywood CA, many look at CHEVEN as a self-driven innovator and an uber-creative mind not to be reckoned with. Tune into future issues for “Chef’s Corner with CHEVEN”


What spurred your interest in cooking in the culinary world? Well, I think it’s important for you to know that I have a foundation of love from being raised in a world of flavor by my family. They all love to eat and celebrate life. I like to live the business as a celebration of life and food perspective... What better way to enjoy a passionate career.

What was your most significant industry experience? From Executive Chef of Lutece at the Venetian Hotel and Casino in Las Vegas, NV, Sundance Film Festival in Park City, UT for 6 years holding the largest production of culinary services with 72 Events in 10 days, Electric Daisy Carnival Las Vegas, NV feeding up to 5000 people a day for three days with 3 “Eclectic Menus”, to holding the Corp. Executive Chef position of Hollywood’s most famous Nightclubs and Restaurant Collection and now owning an events company, CKL Events. I have to say that each and every landmark, all that fell in between, has offered the ultimate experience. When did you launch your entrepreneurial career? Returning back to California in 2006 and holding the Corporate Executive Chef position with The Syndicate Hospitality Group for 3 + years. Running 4 nightclubs and event culinary departments as well as developing and opening one of Hollywood’s most creative and unique dining experiences. I saw an opportunity to establish my own brand with the years of experience and dedication to my craft. In the later part of 2009, I opened up My World on a Plate Events and Catering. It soon came to be one of the most sought-out catering teams in Hollywood, CA at that time. Tackling the most elaborate Movie Premiers, Corporate Events, Weddings, Festivals, Private Dine Pop-ups, Restaurant Consulting and Television Appearances. I made my mark in the industry.

The brand has now evolved to CKL Events, Inc. Put your Chef hat on... Which model is more lucrative? You can make money in many ways. It’s not the policy that makes you financially successful, it is your execution and how people relate to what you provide and enjoy and share what you’re doing. I needed to decide who I am because I needed to dedicate to living it every day. So, being a Chef had more than delivered it’s benefits. What was the key to growing the business that you have built? Relationships, Relationships, Relationships. Maintaining trust with my clients as they invest in my abilities to deliver a top quality outcome consistently time and time again despite the challenges, I have found to be most important. We have kept our doors open due to the fact that “Anything is possible” at anytime, anywhere no matter how grand or intimate, on every level. Providing unlimited resources to be a “one stop shop” while limiting any stress for our clients to bare is a great addition. Basically, tell me what you want and sit back and enjoy the ride!

Perspective and introspection? I feel that the challenges I have faced and through the obstacles that are presented, the drive still continues to surface and motivate me with the undying passion that will always remain and be forever explored.

#$$%&'&()*)+,-)&.,-,/01)&& &&&.,+23&4556)

!"


!"#$%&'($ )*%(*$

What’s Behind the Mask? Find out at the PR&F Awards 2021. By Debbie Hall

PR%F Awards 2021, the original buyers’ competition, is going unmasked! PR%F Awards 2021 is now two competitions in one—PR%F Awards-Masked, Double-Blind Tasting and PR%F Awards-Unmasked, The Total Package. PR%F Awards credits the diverse and distinctive categories of international and domestic spirits, wine, and other beverages. This prestigious honor for winners selected by beverage industry buyers is the ultimate competition with over 300 categories. The judges (all buyers) asked for a total exposure of products being judged in addition to the double-blind tasting experience. As evidenced by Fox’s television shows, The Unmasked Singer and The Unmasked Dancer, the new, fun procedure for judging encompasses intrigue, expectations, surprises, and big reveals. Every submission will automatically be entered in both competitions with the opportunity to win TWO medals per entry. First, PR%F Awards will continue its tradition of creating a double-blind tasting competition with buyers from across the US rating spirits, wines, and beverages in a 100-point rating system. After tasting points are accumulated, the distinguished panel of judges (all buyers) will evaluate each brand unmasked, showing their naked contents. Judges will see and feel the bottle, can, or product, read the ingredients, and see the overall marketing package (look, feel, and approach) the brands want to convey to the patron. The submission process has been updated so that judges will now be provided with a 400-word synopsis of the brand (written and submitted by the entrant), including the wholesale and retail price points. “We are very pleased to expand our PR%F Awards platform in 2021 to include a competition duo—blind tasting for one medal and The Total Package for an additional medal.

99

!""#$%$&'(')*+'$,*+*-./'$$ $$$,*)01$2334'

While an exquisite taste is top of the list for buyers, the look, feel, and the personal stories, each told by the entrant, also add to a buyer’s desire to acquire a brand,” says Michele D. Tell, executive director of PR%F Awards. PR&F Awards continues to grow and evaluate, adding new categories of trendsetting beverages. One of the biggest trendsetters, according to CBS News, is canned wine and ready-to-drink packaged beverage (RTD), including cocktails, wine, fusion, margarita, bloody Mary, and bourbon. “The ready-to-drink wines and spirits category continues to be the most innovative, fastest-growing category in the industry,” says John B. Harrison, CEO of American Beverage Ventures and guest Chief Consultant of Opulent Wines & Spirits Distributorship of Las Vegas. The inclusion of the Women-Owned Spirits category in PR%F Awards showcases the explosion of women-owned brands, female master distillers, blenders, mixologists, and executives as diverse and distinct as their product. “It was important for me to create an organic product that was versatile and unique. Being a woman-owned brand is an opportunity to be a role model,” explains Anna Scott, founder of Anna’s Kitchen Shrub, a three-time Century Award winner in PR%F Awards. Americans love their carbonated drinks as evidenced by the category of spirited seltzers climbing in sales according to VinePair. The category of mixers includes coffee (caffeine and caffeine-free), tea (caffeine and caffeine-free), energy drinks, fruit, tonic, ginger beer, water, and CBD-infused beverages. Mocktails also embrace the new era of spiritless with its own category. Other categories include champagne, sparkling wines, New World whiskey, Japanese whiskey, novelties, coffee liquors, frozen concoctions, boxed wines, and ciders. Subcategories include Kosher, organic, and gluten-free.

555678*+*-./'60"8


Mass Brew Bros

One product or beverage can be entered in multiple categories, so for example, if it is also gluten-free, it can be entered in the gluten-free category as well. The diversity of the PR%F Awards matches the multiplicity of buyers judging them. The rating system is Century Award (100 Points voted unanimously), Double Gold (96 to 99 points, Gold (91 to 95 points), Silver (85 to 90 points), and Bronze (79 to 85 points). The entrant fee is $495 per entry/SKU for submission into two competitions—PR%F Awards Masked Tasting Competition and PR%F Awards Unmasked for The Total Package Competition. Another specialty package available will include entry into both PR%F Awards competitions and a streamed video on PR%F Live! hosted by James Beard Award winner Jennifer English. In this video, Jennifer will conduct an in-depth interview with the brand maker about their brand and she will do a taste evaluation on air with the brand creator. This video will be distributed to all PR%F Awards outlets and given to the brand for their marketing.

later than Aug. 21 at 5 p.m. Pacific Time. Submissions can be mailed to Opulent Wines & Spirits, Attn: The PR%F Awards, 4691 S. Valley View Blvd., Las Vegas, Nevada, 89103. For those with distribution in Nevada, contact the distributor directly to arrange for shipment to Opulent Wine & Spirits. International entrants without an importer to the US, contact PR&F’s exclusive importer PARK STREET at competitions@parkstreet.com to arrange for import to the US. For more information about this outstanding opportunity, specifications, and pricing, email proofawardsvegas@gmail.com, info@proofawards.com, or call 1-888-959-7260. The PR&F Awards 2021 private judging competition will be held Sept. 21-22 in Las Vegas. For more information, visit www.proofawards.com. Are YOU ready to see what is behind the mask honoring the best while predicting the trends? The judges are ready...

All submissions must arrive at Opulent Wines & Spirits no

!""#$%$&'(')*+'$,*+*-./'$$ $$$,*)01$2334'

56


!"#$%&'( )*+%

News Flash:

You May File for Bankruptcy and Keep Your Business

Contingency plan now so you can have your cake and eat it too

hypothetical chapter 7 liquidation.

By: Joseph Pack, Founder and Managing Partner of Pack Law

Yes, if you just promise to pay what you can, you can wipe out the debt. Does this mean that if after paying all the bills going forward, if a bar or restaurant has $20 left over, that’s the payment for the payment plan? In short, yes. It’s less difficult to comprehend if the alternative is liquidation, or another shuttered business — everyone hurts, employees, the business owner, and the neighborhood. Remember, legislators want businesses to survive, if they can’t flourish.

Capital raised: Check. Kitchen built: Check. Food’s great, reviews are good: Check. And management has finally mastered the tactful shut down to the unverified influencer, self-proclaimed “foodie” wanting a free meal without inciting a bad review online. Then: BOOM! COVID hits. Kitchen on fire. Without a doubt, you don’t want to lose everything you’ve worked so hard to build. So, what to do? The answer may come as a surprise: filing for corporate bankruptcy. Although any decent bankruptcy lawyer should pull out all stops to avoid a bankruptcy filing, it is important to note that a commercial bankruptcy filing is not raising a white flag. It is anything but! Fact is, a commercial bankruptcy is a smart strategy ubiquitously employed by highly sophisticated boards and executives which enables the business to emerge financially stronger, leaner and set on a path for success. In the past year alone, chapter 11 filings have included California Pizza Kitchen, Ruby Tuesday, Sizzler, Friendly’s, Bar Louie, and Le Pain Quotidien. Sadly, because of the high expense of administering a bankruptcy that “reorganized” a company and didn’t merely liquidate it, small businesses have historically been relegated to filing for a chapter 7 liquidation, shuttering the business. To add insult to injury, an appointed chapter 7 trustee could come in and sue owners and directors for personal liability for any improper acts engaged in prior to the filing (e.g., cash distributions during insolvency). Enter Brand New Subchapter V of the Bankruptcy Code. In response to what many attorneys, judges and legislators viewed as an unfair barrier to entry for a chapter 11 restructuring — mainly, the expense — the Small Business Reorganization Act of 2019 created Subchapter V of Chapter 11 of the Bankruptcy Code. The CARES Act expanded access to all companies with less than $7.5 million in debt. Asset value is not part of the equation. The law applies to individuals too if their debts are mainly business related (e.g., personal guarantees on business debt). In Subchapter V, a business owner may keep the business, hold on to its equity and the assets in the business and wipe out debt by: (1) developing a payment plan from disposable income in the three-year to five-year period following the case to pay down debt (yes, after management salaries are paid); and (2) demonstrating that the payment plan puts creditors in a better financial position than a

9:

!""#$%$&'(')*+'$,*+*-./'$$ $$$,*)01$2334'

In a traditional chapter 11 proceeding, this could not be the case because unless creditors receive 100 cents on the dollar for what they’re owed, equity must be canceled. For a closely held LLC, that includes membership interests in the LLC. In chapter 11— and therefore, also in Subchapter V — the owner of the business stays in control, and management continues to run day-to-day operations. From a patron’s point of view, everything looks like business as usual. The “Sub V Plan” Unlike a traditional chapter 11 proceeding which, if contested, could last several months, the policy behind Subchapter V emphasizes a speedy rehabilitation of the company. Therefore, from the date of commencement of the case, the company in bankruptcy (referred to as the “debtor”) in a Subchapter V case has a 90-day deadline to file a “plan of reorganization” (aka: a plan). The plan can be prepared in a matter of days, or even the first day of the case for that matter, with proper planning. A “Sub V plan” is a relatively simple document that includes (a) a summarized history of the business, (b) financial projections for ongoing operations and (c) a liquidation analysis (what creditors would likely receive in a hypothetical chapter 7 liquidation, which usually is zero). Whereas traditional chapter 11 requires some level of creditor consent, Subchapter V does not. While creditor consensus is always better, the Sub V plan lives and dies on the financial projections. A Real-Life, High Level Example By way of a very simple example (facts and circumstances are different in each case), let’s say a restaurant has two locations, each owned in a separate LLC. Location 1 is in an area where indoor dining is prohibited, the location has closed, and liabilities are mounting and have reached $1 million. Location 2, on the other hand, is operating, doing well, but unfortunately has guaranteed the debt on Location 1. Location 2 is liable for the $1 million if Location 1 cannot pay.

555678*+*-./'60"8



!"#$%&'( )*+%

Flourishing during COVID-19 Brooklyn's Best Pizza & Pasta brings authentic pizza to Las Vegas. Written by Debbie Hall “When the moon hits your eye like a big pizza pie, that’s amore.” — lyrics to “That's Amore," made famous by Dean Martin. For the connoisseur of the circular shaped crust topped with fresh tomato sauce, cheese, and meats that calls it a “pie,” then Brooklyn’s Best Pizza & Pasta must be their next stop the next time in Las Vegas.

from scratch, simmered the tomato sauce made daily, and made the meatballs fresh each day,” explains Gonzalez. “Today, people can buy the dough already made, the meatballs frozen, and tomato sauce in a can. I still remember my brother telling me that if it is worth doing, it is worth doing that right way, and that means everything from scratch each day.”

Brooklyn born and raised, tomato sauce runs through the veins of Joseph J. “Joey” Gonzalez, owner of Brooklyn’s Best Pizza & Pasta. His family owned a number of pizzerias in Brooklyn, so Gonzalez, along with his older brothers Louie, Ronnie, and Roger grew up and learned the value of making authentic pizza and pasta.

His goal was to bring authentic Italian pizza and pasta to different places in the country, including the restaurants he opened when Gonzalez lived in Texas and Hawaii. But 2015 would be a pivotal year for Gonzalez when he attended and competed in the Pizza Expo held in Las Vegas (winning second place) and just fell in love with the city. Fortunately, his business partner offered Gonzalez a job at Caesars Palace while the two of them could visualize opening up their own pizzeria. The dream would become a reality when Brooklyn’s Best Pizza & Pasta opened its doors on Jan. 2, 2019.

“We woke up early in the morning, made the dough

“My family loves Las Vegas, and this is where


everything is happening,” says Gonzalez. The tradition continues with his daughter and wife working at the pizzeria. Along with a great cooking staff, the amazing manager Jennie McCarty is part of the heartbeat of the business. While one does not want to say the word “rivalry,” McCarty is from Chicago, and she does challenge Gonzalez. His response is, “there is no rivalry when it comes to pizza; we definitely got them hands down in taste.” But this is all in good-natured fun. As McCarty explains, “I have to say, this is the only owner and cook I personally know who puts passion into his cooking. I walked into the kitchen one morning and saw him peeling and deveining the shrimp. I just had to ask him if he knew he could buy shrimp already cleaned, deveined and even cooked and frozen instead of spending time and money to do it himself. His response was, ‘How are you going to know how to cook the food if you don’t touch it and feel the texture?’ That answer blew me away. I have become a believer in the slow cooking method and everything from scratch, which is different from other pizzerias.” Operating this restaurant is fun for Gonzalez as he strives to teach the next generation of pizzeria owners. He wants to keep his methods alive, and Gonzalez is afraid that the art of cooking pizza is dying since not many cooks are making pizza by hand. What amuses Gonzalez most is how his “competitors” will come in and try to duplicate his recipes. He always tells them that the recipes are hard work, and they have to be willing to work early and stay late while making everything from scratch. One of their best pizzas is Sicilian, with the sauce placed on top of the cheese to keep the crust crispy and easy to fold (without anything dripping off). McCarty’s nickname for the pie is “pizza on Viagra.” Brooklyn’s Best Pizza & Pasta also offers entrees like Shrimp Parmesan, a variety of pasta (made from scratch), and appetiz-

ers including their award winning chicken wings. Desert delights include Italian cream torte, tiramisu, homemade zeppole, and cannoli. Even with COVID-19, the business continues to thrive. Gonzalez admits they feared for their business’s future, especially when they were forced to shut down the dining room in early 2020. But their customer base remained strong and supported the pizzeria with takeout and delivery orders. “Many of my customers would call two or three times a day and keep us going. In fact, it was because of them we just finished our renovation, reducing the size of the dining room and adding space for takeout and delivery.” A second oven was installed to increase pizza capacity, output and reduce wait times. At one time, Brooklyn’s Best Pizza & Pasta would set up to 100 guests, now reduced to 14 guests at a time. But, as Gonzalez explained, their customers are relentless, and they want their authentic pie. He has pivoted his business and is looking to expand with a second location, possibly in Henderson, Nevada. Hours are 10 a.m. to 9:30 p.m. Monday to Wednesday, 10 a.m. to 2 a.m. with late hour dine in and take out Thursday to Saturday and 10 a.m. to 9 p.m. on Sundays. Last seating, delivery and takeout orders are 30 minutes prior to closing. Those dining in can order beer or wine with their meal. Staff disinfects surfaces between visits, and masks are required. Guests can order directly from Brooklyn’s Best Pizza & Pasta either by calling 702) 786-0103 or online at brooklynsbestpizzaandpasta.com. Third party services are also available including Chownow.com, Doordash.com, Grubhub.com, Postmates.com, Slice.com, and Ubereats.com.

!""#$%$&'(')*+'$,*+*-./'$$ $$$,*)01$2334'

56









In Spirit

“Fill Ye Sails With Spirit!”

!"#$#%&

with Vedo Pitnjakovic

No better way to sum it up! Cape Fear Distilleries’ triumphant introduction into the world of Rum and Whiskey, three new expressions same award-winning taste and dedication. Alex Munroe of Cape Fear Distillery has outdone himself again. This time Alex brings us Small Batch Coastal Style Rum, Single Barrel Frying Pan Shoals Bourbon and a Solera Whiskey. All three still being produced in small-batch quantities while utilizing a column still. The Rum is produced from sugar cane not molasses in column stills. It sits at 80 proof or 40% ABV with a unknown age statement but with a wonderful buttery mouth feel and notes of coconut and pecans. The Frying Pan Shoals Bourbon is a Single Barrel, Cask Strength Bourbon aged in new 3.25 char oak barrels with a age statement of 2 years. It sits at 94 proof or 47% ABV which makes it a light hearted Cask Strength that even a beginner can appreciate. It gets its name from a legendary sandbar that has claimed over 200 ships of the coast of North Carolina. This whiskey has sweeter notes of brown sugar, vanilla and toffee. The Solera Whiskey undergoes a arduous aging process that began in 2015. Solera is a typing of aging process where whiskey barrels are stacked vertically which the whiskey on the bottom barrels having the oldest age statement and the ones on top having that youngest and they end up blending as whiskey is poured from the bottom barrels creating a uniform blend. The way it was done with this whiskey was that half the contents of the bottom barrels were emptied and bottle this was then replaced with contents from the barrels above and so on, the top barrels are then filled with new whiskey. The “ground” whiskey is the only whiskey that is bottled. This solera whiskey sits at 90 proof or 45% ABV with a age statement of 5 years. This whiskey in its own right opens itself up with notes of caramel, honey, orange, and vanilla. Alex Munroe made sure his bottling stayed true to its nature and that there was no reason to confuse these spirits with anything else on the market. The Solera whiskey retails at $89.95. The Frying Pan Shoal will run you $49.95 The Cape Fear Rum will cost you $24.95 My suggestion is to get all three and invite some friends over to share these wonderful spirits in true southern hospitality fashion the way they were intended to be enjoyed. Cheers!

Vedad “Vedo” Pitnjakovic is a freelance spirits & cocktail writer and contributing writer for Food and Beverage Magazine. vedo is based out of Las Vegas and has Ten years of experience as a bartender, consultant, and brand ambassador. Follow Vedo On IG & Twitter @V_isabartender

!""#$%$&'(')*+'$,*+*-./'$$ $$$,*)01$2334'

56


!"#$% &$'()%$

Clubhouse Join the Conversation

9:

!""#$%$&'(')*+'$,*+*-./'$$ $$$,*)01$2334'

555678*+*-./'60"8


!""#$%$&'(')*+'$,*+*-./'$$ $$$,*)01$2334'

56


Talk to the chefs, leaders, and experts in food and beverage in Clubhouse. By Debbie Hall

The latest social media platform Clubhouse is exploding with an estimated value of $1 billion (according to InsideHook.com) with over 2 million users-- by invitation only. The audio-only platform, which also requires real names and photos to be used, offers the opportunity to engage with leaders, CEOs, celebrities, influencers, celchefs and others of like mind. People hold actual conversations in different “rooms,” offering various topics from business to dating advice to light-hearted debates over the best-animated series. It is important to note that conversations can’t be recorded, so privacy is maintained. Food and Beverage Magazine, the progressive resource in the food and beverage industry, is now on Clubhouse with publisher Michael Politz connecting users with celebrity chefs, sommeliers, restaurateurs, distributors, and others in the food and beverage industry.

“The Food & Beverage Magazine Clubhouse room is like networking at a food show but with top chefs sharing culinary inspiration. These conversations evolve into friends that you never knew you needed and most likely wouldn’t have met another way. The support in our group is tremendous, we are all in it to help each other to succeed through this difficult time for our industry.” Tessa Lowe Owner of Olo Specialty Foods Business Consultant

“Clubhouse is the most unique social platform to exist in our time. I don’t know how to explain it fully, in a short quote if you haven’t been on the app. Let’s just say-- its LinkedIn meets live podcast. I’ve made genuine connections and friendships that already feel like family. I have found my business mentors through clubhouse, my communication and business skills are sky rocketing, and I am learning about a ton of different topics from crypto investing to sustainable farming. I had no idea what to expect when I got on clubhouse-- but I’m glad this platform exists.”

Anthony Lane Founder of Lane & Simple Hospitality


It is a natural extension of the reach of Food and Beverage Magazine. The publication and online content reach over 12 million monthly readers, as noted by Amazon’s Alexa rating system. Food & Beverage Podcast Network (fbpodcasts.com) with James Beard Award winner host Jennifer English reaches an audience of foodies and those in the industry. With Clubhouse, a relaxed environment for an actual conversation with movers and shakers is part of Food and Beverage Magazine’s extensive outreach. Clubhouse is similar to podcasts, allowing users to engage without needing to type any messages. However, comments about podcasts’ content are posted after its broadcast while users in Clubhouse can join in the conversations and share their views and ask questions in real time. Entrepreneurs Rohan Seth and Paul Davison started Clubhouse in Silicon Valley in March 2020. By May 2020, its value grew to $100 million when high-profile entrepreneurs, celebrities, and industry leaders recognized its viability to reach a new audience in a non-intrusive way. According to the creator’s blog post, (joinclubhouse.com/blog), they created the platform as “a place to meet with friends and with new people worldwide—to tell stories, ask questions, debate, learn, and have impromptu conversations on thousands of different topics.” Now a warning—it is not available to Android users at the time of publication, but there is a plan to implement an Android app later this year. The app is still being tweaked, so it is not available to most people yet.

have generated more users offering a niche platform as well. If you are on Clubhouse, follow Michael Politz and Lauren Kane (Editor-in-Chief) to converse aboutbusiness,passion, and all things food, beverage, and hospitality.

“Clubhouse is amazing, and honestly, I find it hard to leave. First, we share incredible conversations with chefs that give an inside track to all foodies on the app. People can join in real conversations with restaurateurs and start-ups. The newest product or drink are discussed. The latest in food trends is a hot top and we speak about it in our rooms. I enjoy connecting with people and doing something that we have not done in a while—talk and listen to each other on subjects we really care about.” Michael Politz Publisher Food & Beverage Magazine

The development of a new social media platform is all about its staying power. MySpace, the grandfather of social media platforms, ushered in this new way to communicate and share. While MySpace was immensely popular as a startup, in the late 2000s, Facebook took over as the No. 1 social media platform with over an estimated 2.8 billion users at time of publication. LinkedIn, Instagram, and TikTok

!""#$%$&'(')*+'$,*+*-./'$$ $$$,*)01$2334'

56


Phorale Way and Food & Beverage Magazine Make Clubhouse History On Sunday, February 21st, 2021, Food & Beverage Magazine made history broadcasting Young Cho’s Phorale Way restaurant opening live via F&B LIVE! and Clubhouse dually. Young Cho is an inspiring young chef who is known for his Asian Tex-Mex food truck in Seattle, WA. Cho focuses on sustainability and fresh, fun flavors. Young Cho is a part of our growing Food & Beverage Magazine Club family on Clubhouse.

Meet Young Cho Phorale Way has been called Seattle’s most exciting new restaurant. For a place that got it’s start in a small corner of a convenience store, how did you amass such a loyal following? It’s been written in a local paper that said we have a “cult-like following.” I think being personable and connecting with each customer to the best of my ability to share common interests, plays a huge role in building relationships both in and out of the work place. Serving what I think is good food, obviously plays a big role as well. What is the philosophy behind your diverse Asian Tex-Mex infusion menu? I utilize base recipes that are true to the history of where it originates from, before I put my spin on things. The Asian inspiration comes from my family and my experience in the restaurant industry growing up as a young lad. Many of the marinades and proteins are my grandmothers recipes. The Tex-Mex inspiration comes from family friends, whom reside in the Southwest, such as New Mexico and Arizona. Growing up I would have Bulgogi one night, and Carne Adovada the next night. What role does sustainability play at Phorale Way? I think sustainability is always on the back of Chef and Restaurateurs’ minds but have a hard time implementing such changes because it is not widely


utilized (as we think). The turning point for me was during the height of the pandemic, where thousands of livestock were being killed off, yet grocery store shelves sat empty. I knew there had to be a better way where Chefs could avoid the bottleneck of typical distribution and work with farmers and ranchers directly. I’ve partnered up with a local group called Preservation Meat, where they help connect the dots for true, farm to table dining. I’m trying to expose the fact that anyone, no matter their race or income status should have access to sustainable food. How have you kept your plans on track through the recent pandemic challenges? To be honest, I haven’t haha! I originally signed the lease just a few days before the first large outbreak started. I had planned to open in Spring of 2020, but due to Covid hitting mobile food sales nationwide, the brick and mortar had to be put on the back burner until I was able to make ends meet to finish. With a lot of help from friends, family and strangers alike, a year later I’m finally opening my doors (for take out.) Why was this neighborhood selected for your brick and mortar location? The neighborhood I chose is a small suburb in an unincorporated area of Seattle, WA called White Center, though it’s not that white and not very center either. I was raised in in the neighborhood until I was 7 or so, and spent most of my days with my grandmother and a slew of other grandmothers at a small kimchi factory where they pumped out jars of the spicy fermented cabbage we have all grown to love. The area has had a rough past but I love it and live not too far away as well. Smaller communities have always struck an interest for me because of the tight knit camaraderie that occurs.

Eater Seattle

We are so pleased that you are a part of our Clubhouse family. What is your main take-away of the platform currently? I hopped on Clubhouse during a recent snow storm in Seattle just a few weeks ago, while being locked down at home for three days. To say the least I got hooked! I never knew such a network of like minded and not so like minded people could gather all in one space. I’ve met so many wonderful people who are inspiring and I’ve learned so much about everything from the world of fungi to marketing. I plan to continually use Club house to not only talk about my experiences but to listen to others and help where I see fit. All thanks go to the Food & Beverage Magazine team.

!""#$%$&'(')*+'$,*+*-./'$$ $$$,*)01$2334'

56




!"#$%&'%( )#*&+,-.

KEEN Growth Capital Announced Mike Hagan as Chief Executive Officer of their Emerging Brands Portfilio Florida-based consumer products investment, management and development firm KEEN Growth Capital officially announced that Mike Hagan joined the company as CEO of their Emerging Brands Portfolio. This portfolio, specific to the Food & Beverage space, includes The Jersey Tomato Co. (featuring brand partner and culinary consultant Tom Colicchio), O’dang Foods (a chickpea-based line of dressings and mayos which debuted on Shark Tank), and The Nosh’em Group. Mike Hagan joins KEEN Growth Capital with over 30 years of experience in the Food & Beverage Industry. Hagan held domestic and international leadership positions at Coca-Cola, PepsiCo, and National Beverage Corp. He also served in successful leadership positions at SM Jaleel and Ginny Bakes, and most recently served as the CEO of Cheribundi, a leading tart cherry juice brand. While at Cheribundi, he built a robust distribution network of over 20,000 retail partners across multiple channels that drove over 540% revenue growth in less than three years. “I am extremely excited to have joined the team at KEEN Growth Capital. The Emerging Brands Portfolio has significant opportunity to scale by capitalizing on better-for-you ingredients, leveraging

99

!""#$%$&'(')*+'$,*+*-./'$$ $$$,*)01$2334'

emerging consumer taste profiles, and strengthening retail presence. I am honored to be working with Jerry Bello and Jonathan Smiga to propel these brands forward.” - Mike Hagan, CEO, KEEN Growth Capital Jerry Bello and Jonathan Smiga, Founders and Managing Partners of KEEN Growth Capital, state “Mike is a world-class executive with a unique mix of big company and start-up brand experience; he brings a broad span of expertise in all phases of sales, marketing, operations & supply chain, finance and strategic planning. His proven ability to scale brands, inspire a sense of urgency and deliver exceptional results will bring significant value to our shareholders.”

555678*+*-./'60"8


Candy Pop Popcorn Peanut M&M’S!® Made with M&M’s Peanut Candy Launches in Sam’s Club Nationwide SNAX-Sational Brands’ premiere popcorn brand Snack Pop officially unveiled Candy Pop Popcorn Peanut M&M’s!® made with M&M’s peanut candy now available at Sam’s Club nationwide, having officially rolled out in Mid February. Peanut M&M’s, made with real milk chocolate, roasted peanuts and colorful candy shells, is the newest flavor introduction from the pioneer popcorn brand to kick off 2021. The new flavor extension joins the brand’s iconic line-up of exciting popcorn offerings that consumers continue to indulge in. Candy Pop Popcorn Peanut M&M’s!® made with M&M’s peanut candy are a delicious treat with a satisfying, nutty crunch combined with the salty mix of popcorn, providing an unparalleled flavor and snack. Snack Pop, inclusive of Candy Pop and Cookie Pop, continues to be an innovative snacking leader combining everyone’s favorite things - popcorn with candy and cookie favorites, creating the perfect, must-have snack. The popular, low-calorie, non-GMO line of flavors currently includes Candy Pop made with M&M’s!® Minis candy pieces, Cookie Pop OREO® cookie pieces (in October Snack Pop released a special edition Halloween Cookie Pop Made with OREO® cookie pieces), Candy Pop made with SNICKERS®, Candy Pop made with TWIX® candy pieces, Candy Pop made with Butterfinger® candy pieces, Cookie Pop made with CHIPS AHOY!® cookie pieces, and now Candy Pop Popcorn Peanut M&M’s!® made with M&M’s peanut candy. “Peanut M&Ms are one of the most iconic and widely consumed candies, the must-have movie treat, so we are beyond excited for this Snack Pop partnership. It is the ultimate candy lover's dream!” - Adam Cohen, Chief Marketing Officer of SNAX-Sational Brands Group, and notable “snacking” expert. Follow @thesnaxpert on instagram.. Candy Pop Popcorn Peanut M&M’s!® made with M&M’s peanut candy is now available nationwide in the 20oz club size bag for $5.98 at Sam’s Club. To find the nearest retailer, visit www.snackpop.com.

!"#$%&'%( )#*&+,-.

T h e better-for-you-snack is made 100% in the U.S. with non-GMO corn, is low in sodium and only 150 calories per serving. The popular, low-calorie, candy or cookie-coated line was named a “Top 20 Snack of 2020” by Buzzfeed. Snack Pop’s additional flavor profiles are available online (https://www.snackpop.com). As part of the brands ongoing “Snackgiving” initiative, a portion of proceeds from all sales of Snack Pop varieties will now benefit The Ryan Seacrest Foundation and their efforts as of December 2020. Most notably, their new Seacrest Studio at Orlando Health Arnold Palmer Hospital for Children. The new Seacrest Studio makes it possible for children and teens to get behind the camera and mic to develop, star and interact in original TV and radio programming during their hospital stays. Patients will also have the ability to call down to the studio via their hospital room phone to engage in events they are watching on their screen. Follow @eatsnackpop #PeanutM&MsCandyPop (instagram.com/eatsnackpop) “Our goal continues to be to offer ‘better for you’ snacking innovations to the category, while delivering to consumers exciting options within our portfolio. We proudly offer an innovative and fun snacking alternative in the market.” Jerry Bello, SNAX-Sational Brands CEO and Co-Founder. “We are very excited to continue to bring the most iconic brand names in the world to consumers through Snack Pop. We are thrilled to now debut our newest Candy Pop flavor of 2021 featuring an iconic candy, Peanut M&M’s!® candy pieces, with such our loyal and well-respected retail partner, Sam’s Club.” - Frank Florio, President and Founder of Snack Pop, and Co-Founder of SNAX-Sational Brands.

#$$%&'&()*)+,-)&.,-,/01)&& &&&.,+23&4556)

!"



!"#$%"&

Recipe of the Month DAH! Frozen Yogurt (Vegan!) Cheesecake Bites

DAH!, America’s #1 award-winning India-inspired yogurt, recently introduced a new non-dairy, vegan yogurt, a blend of Oat+Almond+Coconut made of stone ground oats, almonds and coconut cream to the award-winning line, in addition to their already popular vegan line of Almond yogurt cups. DAH!’s blended yogurt is bold, bright, balanced, and fun, highlighting rich flavors containing 50 billion probiotics per serving, reflecting the DAH! brand values and uniqueness of its products. Retailers such as Wegmans Food Markets, Jewel-Osco and others currently carry the new brand extension. Oat+Almond+Coconut yogurt is vegan, Non-GMO and Kosher, blending three unique dairy-free bases to create a yogurt that rivals the best dairy yogurts out there! It contains natural sweetness from the oats, there is no added sugar, has 8 grams of protein coming straight from the almonds, and the smooth and creamy texture is derived from the coconut. DAH!’s new vegan variety introduced on the success of their Almond Yogurt line, offers six differentiated flavors including Mango Chili, Blueberry Pomegranate, Strawberry Key Lime, Cherry Vanilla, traditional Vanilla, and Plain, containing 280 calories per serving. Available in a 5.3oz cup and retailing for $2.19. For more information visit www.dahlicious.com and follow @Dahlicious on Instagram.

Frozen Yogurt Cheesecake Bites with DAH! Strawberry Lime Oat+Almond+Coconut Blended Yogurts *Recipe created by influencer @_tarynshank Base: 1 cup almonds 1/4 cup cashews 1/4 cup maple syrup 1 tbsp coconut oil

Cream: 2 DAH! Strawberry Lime Oat+Almond+Coconut yogurt cups 1 cup cashews (soaked for at least 2 hours or overnight) 4 large strawberries 1/2 tsp vanilla 2 tbsp maple syrup 1 tbsp coconut sugar

Instructions Blend all the base ingredients in a food processor until combined. Once combined, roll into balls and press into the bottom of a lined muffin tin. Blend all the cream ingredients in the food processor and pour about 1-2 tbsp onto each base layer. Top with strawberries and freeze until set. When ready to serve, remove from freeze to let de-thaw for 20-30 mins before serving.

!""#$%$&'(')*+'$,*+*-./'$$ $$$,*)01$2334'

56


!"#$%&'() *+,%

Independent Convenience Stores are Experiencing Double Digit Growth for Alcohol with the Decline of On-Premise Sales

Written by Vanessa Strain

There is no denying that Covid-19 is creating undue change from having to wear masks to socially distancing from family and friends, forgoing public venues, and staying home. All businesses and many sales categories have been impacted by Covid-19 restrictions. On-premise venues like restaurants, bars, stadiums, and arenas have felt the greatest impact due to lockdowns, state-level closures, and restrictions on capacity. In turn, this has significantly impacted alcohol beverage companies.

9:

!""#$%$&'(')*+'$,*+*-./'$$ $$$,*)01$2334'

According to research by IWSR, 80% of the sales for beverage alcohol is delivered through the off-premise channels such as liquor, convenience, and grocery stores; with the remaining 20% of volume being sold on-premise. However, consumers have been forced to gravitate more and more to at-home consumption. We are potentially reaching a tipping point where consumers concerned for personal safety and state mandates are greatly limiting their trips to the on-premise channel. Instead, they are choosing to purchase and consume alcohol in the safety of their own homes. Given the current environment,

555678*+*-./'60"8


consumers behavior is shifting as they are forming new habits for the consumption of alcohol. According to Fortune Magazine, more than 110,000 eating and drinking establishments closed in 2020 and restaurant and foodservice industry sales fell by $240 billion in 2020. On-premise has suffered like never before and certainly speaks to consumers gravitating their alcohol consumption to other channels including urban convenience stores. In turn the off-premise channel is experiencing dramatic growth in alcohol sales. In Nielsen, measured channels, and Urban convenience stores are both experiencing double digit growth across all alcohol categories as exhibited in the chart below.

Evaluating same stores sales in urban convenience stores sales are $65.6 million dollars and up 27.6% versus a year ago. Beer/FMB/cider is the second largest dollar generating category sold in NRS stores, followed by spirits ranked fourth and wine is the seventh largest category. Consumers today have become more comfortable with a quick trip environment, shopping close to home, and doing fewer trips with larger basket sizes. Data provided by the Advantage Group shows the average consumer is in a convenience store for two minutes and 15 seconds. Per Acosta’s article “The Urban Shopper” 68% of shoppers report shopping at a bodega at least one time per day. These stores are destination for inside sales as they are going into these stores as a deliberate shopping trip in these densely urban populated neighborhood markets. It will continue to be very challenging for alcohol sales at on-premise business in 2021. The dynamic of the industry is changing and requires marketers

to watch trends, reallocate budgets, and think differently in developing business models targeted towards the off-premise. As an example of two companies that have adapted, Anheuser Busch shifted their focus from an on premise to an off-premise Bud Light spot during the Super Bowl by focusing on purchasing beer at a convenience store. Door Dash also ran a spot highlighting delivery from neighborhood convenience and corner stores. Other alcohol beverage companies are leveraging digital platforms to convey their marketing message to focus on how to consume their products in the home. Marketers are also working to increase activity in the form of point-of-sale targeting, package innovation, and off-premise promotions. When it comes to urban independent stores, for example, CPG companies can leverage National Retail Solutions Digital Out of Home shopper facing platform that generates 600 million impressions per month. The days of 80% off-premise and 20% on-premise volume split could be over and likely will take a long time for the on-premise to rebound. Ultimately, alcohol beverage marketers need to invest in the growth of the off-premise channel as many consumers may reduce trips to on-premise locaWritten tions. Vanessa Strain serves as VP of Data Sales for National Retail Solutions (NRS), a division of IDT. Prior to joining NRS, she held the position of Vice President of Multicultural and E-Commerce Growth and Strategy at Nielsen where she assisted in developing the Multicultural and E-Commerce vertical to drive growth for Fortune 500 companies. Vanessa successfully led client relationships and provided analytics and shopper insights to help optimize opportunities to deliver incremental revenue and profitability for CPG, Retail and Media clients. She has over 30 years of experience in the CPG industry and as a respected thought leader who has presented at client and industry events.

!""#$%$&'(')*+'$,*+*-./'$$ $$$,*)01$2334'

56


BREAK EXPECTATIONS.

Imported by NEFT USA, Miami FL. 40% alc./vol. Sip responsibly. Distilled from rye.

©2021 NEFT Vodka USA, Inc. All rights reserved.



#$%&$&"'()*(!%!+,"'(-

Old Amsterdam Cheese Double Cover Feature

Click here to jump to cover

Old Amsterdam Cheese !"









MARCH 2021 COVER IMAGE Old Amsterdam Cheese PUBLISHER MICHAEL POLITZ Michael@fb101.com EDITOR-IN-CHIEF LAUREN KANE Lauren.Kane@fbmagazine.com EDITOR AT LARGE JENNIFER ENGLISH SpiritsKitchen@gmail.com NATIONAL SALES DIRECTOR COLLIN MILLINGTON Collin@fb101.com NATIONAL SALES MANAGER JEFF TIMM Jeff.Timm@fbmagazine.co NATIONAL SALES MANAGER RON STERN Ron.Stern@fbmagazine.co DIRECTOR OF PROGRAMMATIC SALES BARB ROGERS Programmatic@fbmagazine.com PODCAST ENGINEER BRAD JONES Brad@marque.media CORPORATE EXECUTIVE CHEF KEVEN LEE Info@chefkevenlee.com GRAPHIC DESIGN INTERN CHRISTOPHER BURKE Chrisburke.design00@gmail.com CONTRIBUTING EDITORS LAUREN MCINDOO MICHELE TELL TARRY HART KAIULANI DELGADO MATT FROHMAN VEDO PITNJAKOVIC DEBBIE HALL We honor and remember the support of Chef Kerry Simon, Gary Cantor, Robin Leach, Chef Paul Prudhomme, & Gary Coles

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

!""#$%$&'(')*+'$,*+*-./'$$ $$,*)01$2334'

56


TRY

Contact-free pouring with your smart phone

1

Scan QR code

2

Select drink on your phone

3

Pour using your phone

For more information contact your Coca-Cola representative or call 1-800-241-COKE.

Message and data rates may apply. © 2020 The Coca-Cola Company.


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

!"#$%&'(')

Old Amsterdam Cheese: The Gold Standard in Aged Gouda