Food & Beverage Magazine - June Issue Double Cover Feature

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

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KATE BOCK

Super model turned entrepreneur

JUNE 2021 COVER IMAGE Kate Bock, Chief Brand Officer of Pompette PUBLISHER MICHAEL POLITZ Michael@fb101.com EDITOR-IN-CHIEF LAUREN KANE Lauren.Kane@fbmagazine.com EDITOR AT LARGE JENNIFER ENGLISH SpiritsKitchen@gmail.com NATIONAL SALES DIRECTOR COLLIN MILLINGTON Collin@fb101.com NATIONAL SALES MANAGER RON STERN Ron.Stern@fbmagazine.co DIRECTOR OF PROGRAMMATIC SALES BARB ROGERS Programmatic@fbmagazine.com PODCAST ENGINEER BRAD JONES Brad@marque.media EUROPEAN CHEF AMBASSADOR ATTILIO BORA Info@iloveitaliancooking.com CONTRIBUTING EDITORS DEBBIE HALL DANA SETTING LAUREN MCINDOO MICHELE TELL TARRY HART KAIULANI DELGADO MATT FROHMAN

We honor and remember the support of Chef Kerry Simon, Gary Cantor, Robin Leach, Chef Paul Prudhomme, & Gary Coles

Food & Beverage Magazine® is owned and published electronically by Beautiful People, LLC. Copyright 1995-2016 Beautiful People LLC. All rights reserved. Food & Beverage Magazine® and distinctive logo are trademarks owned by Beautiful People, LLC. “fb101.com” is a trademark of Beautiful People, LLC. No part of this electronic magazine may be reproduced without the written consent of Food & Beverage Magazine.

Requests for permission should be directed to: Lauren.Kane@fbmagazine.com. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm. Food & Beverage Magazine is not affiliated with any other food and beverage or hospitality publication.

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Pompette

Hard Sparkling Water

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Model turned Entrepreneur Kate Bock brings beauty and style to Pompette.

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By Debbie Hall Pompette, the first shareable hard sparkling water in a 750mL resealable glass bottle, blends natural ingredients with beauty and sustainability. Exquisite supermodel and entrepreneur Kate Bock has partnered with Pompette as Chief Brand Officer. She is the perfect match for this unique drink.

Its four delicious handcrafted flavors, inspired by the Mediterranean coast, are low in sugar, carbs, and calories. Each flavor is also naturally gluten-free and

preservative-free while offering a refreshing and complex flavor profile. As for the name, Pompette is French for “tipsy.”

The Sports Illustrated Swimsuit model (since 2013) expanded her base with her business Love Kate and was drawn to working with Pompette, beginning with the beauty of its glass bottle. She embraces the Pompette brand and its founder, understands its history, and plans on effectively promoting as she is now part of the brand.

“When I first saw Pompette last summer, I

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was very attracted to its design encompassing chic and sophistication. Then I tasted it, and I was hooked,” she explains. “Pompette is what I am looking for in a drink and I can drink it straight, on ice, or mixed as a cocktail. It is perfect for drinking occasions during the summer and throughout the year.”

The flavor profiles include Cucumber Lime, refreshing, subtle, and crisp, perfect to pair with gin. Lemon Mint is smooth, rejuvenating, and sophisticated, especially combined with blanco tequila. Rosé Hibiscus presents a glamorous, sweet, light, and revitalizing beverage, which is the brand’s hard seltzer interpretation of a rosé from Provence. Clementine Berry, the brand’s top-selling SKU, embodies bold and exotic flavors and tastes as a citrus-berry fusion that a shot of vodka can elevate. All four flavors are naturally gluten-free, contain 5% alcohol by volume, and 40 calories with two grams of sugar or less per six-ounce serving.

“This is an authentic partnership with Pom-

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pette, and it is enjoyable for me since I am learning about the brand from the inside out, working with social media, and expanding the market across the US and Canada to international destinations,” she says. “It is all about its exquisite aesthetics and transporting people as they drink Pompette to the Mediterranean. I am inspired to use my creativity to take the brand far.”

While the ready-to-drink (RTD) market has exploded, Pompette is a standout with its elegant glass bottle along with its refreshing flavors. There is no mixing, shaking, or mess, and finally gives consumers in the RTD category an option to venture outside the confines of a can.

“Pompette is so different. You can bring a bottle to your grandparents for dinner as a gift for upcoming holidays, put it in an ice bucket and drink it like wine or champagne, have fun making cocktails or enjoy an after-dinner drink. I love that it can be resealed, enjoyed another time, and still taste great,” Bock explains. “It is so fresh and light, and this is something I want to share.”

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Part of the celebration will be serving Pompette at her upcoming wedding. Bock is engaged to Kevin Love, a player for the Cleveland Cavaliers of the National Basketball Association. The five-time All-Star player won an NBA championship with the Cavaliers in 2016.

“Kevin proposed to me on my birthday. We had a wonderful dinner and then I got the surprise of my life. I was thrilled.”

While the wedding is in the planning stages, it is a challenge with the current situation and the constant changes. They are inspired by classic themes, maybe The Great Gatsby, Ralph Lauren designs, or a midcentury jazz club vibe. Bock has imagined a champagne glass tower to add to the festivities. The wedding and reception will embrace a chic, old-school night but not overwhelmed with costumes or gimmicks.

also worked with the nontoxic nail care brand, tenoverten, to curate a Hand Repair Kit, which includes Hand Restorative Cream, Hand Repair Serum, and Rose Oil available online at Bock’s Verishop page.

“I make certain that the brands I choose to partner with fit nicely within the wellness spaces since it is a passion and a lifestyle for me. I also prefer to work with products I believe in and use. Consumers can sense inauthenticity, so I look for brands that add to a balanced lifestyle.”

Bock admires and emulates Kathy Ireland.

“She is an incredible model and accomplished so many inspiring things in the modeling industry. Then she became a very successful entrepreneur but still has a reputation as a nice person. I have met her a couple of times, but I would like to have a chance to sit down with her and learn from

Professionally, a silver lining during the pandemic was free time for Bock. It allowed her time to pivot, strategize and work on new projects for her business Love Kate. She has taken the opportunity to work behind the camera and really understand all aspects of the marketing and production world. However, returning to the pre-pandemic modeling routine will be an exciting time since Bock understands the process from a different perspective.

Another brand Bock is investing in is Abby’s Better almond butter, a Charlotte, North Carolina health-food startup founded

by Abby Kircher. The 15-year-old could not find almond butter without preservatives to enjoy while eating healthier, so Kircher developed her own brand in her parent’s kitchen in 2015, and since then, the brand has grown into a thriving business. Bock

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her experience.”

Originally from Vancouver, Canada, Bock started modeling at the age of 12 when she was discovered at a swimming pool, so appropriate considering Bock’s legacy as modeling on every Sports Illustrated since 2013 (Any hints about the new SI cover, Bock remains silent). After graduating from high school, she moved to Paris and has worked in the modeling industry since then.

“I have been traveling the world doing this crazy cool job where I get to meet different people in various countries with diverse backgrounds. It has been such a fun ride, but now I appreciate doing other things, adding to my portfolio while expanding my horizons,” she explains.

Bock maintains her fabulous physique with her lifestyle, including quality food, healthy beverages, and movement, including exercise while decreasing (or cutting) artificial additives and foods with little nutritional quality. It is not about never enjoying anything indulgent again, but about balance. Bock enjoys chocolate, wine, and other fun foods but also stays hydrated, gets enough sleep, and surrounds herself with people who genuinely care about her as well as love and support her. This is her lifestyle which Bock recommends that anyone can obtain.

There are plans to introduce a new flavor later in the year, and as Bock admits, “I think this will be my favorite one, and I am very excited about it. I’ve been having a blast brainstorming different ideas for the launch. I let Pompette take me to that vacation state of mind.”

Pompette is available in retail centers in the US and online at letspompette.com.

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Fresh Lemon Mint Cocktail Ingredients 6oz Pompette Lemon Mint Fresh Lemon Sprig of Rosemary Directions Fill glass halfway with ice Pour 6oz Pompette Lemon Mint Add a squeeze of fresh lemon juice Garnish with Rosemary

Clementine Mediterranean Summer Ingredients 6oz Pompette Clementine Berry 1oz Gin Fresh Blood Orange juice Ginger ale Directions Fill glass halfway with ice Pour 6oz of Pompette Clementine Berry Add 1oz of Gin Add a squeeze of fresh Blood Orange juice Top off with a splash of Ginger ale Stir

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

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Re-open confidently with

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and aeris health

Summer Beverage Trends with kleos, rosé water, & Sovi

A More Sustainable Planet Sta Starts tart tar r ts Here.

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At Forever Oceans, our mission is to nourish the world with delicious seafood through eco-friendly innovation. For more information, visit ForeverOceans.com/sustainablydelicious.

JUNE 2021 COVER IMAGE Walden Farms PUBLISHER MICHAEL POLITZ Michael@fb101.com EDITOR-IN-CHIEF LAUREN KANE Lauren.Kane@fbmagazine.com EDITOR AT LARGE JENNIFER ENGLISH SpiritsKitchen@gmail.com NATIONAL SALES DIRECTOR COLLIN MILLINGTON Collin@fb101.com NATIONAL SALES MANAGER RON STERN Ron.Stern@fbmagazine.co DIRECTOR OF PROGRAMMATIC SALES BARB ROGERS Programmatic@fbmagazine.com PODCAST ENGINEER BRAD JONES Brad@marque.media EUROPEAN CHEF AMBASSADOR ATTILIO BORA Info@iloveitaliancooking.com CONTRIBUTING EDITORS DEBBIE HALL DANA SETTING LAUREN MCINDOO MICHELE TELL TARRY HART KAIULANI DELGADO MATT FROHMAN

We honor and remember the support of Chef Kerry Simon, Gary Cantor, Robin Leach, Chef Paul Prudhomme, & Gary Coles

Food & Beverage Magazine® is owned and published electronically by Beautiful People, LLC. Copyright 1995-2016 Beautiful People LLC. All rights reserved. Food & Beverage Magazine® and distinctive logo are trademarks owned by Beautiful People, LLC. “fb101.com” is a trademark of Beautiful People, LLC. No part of this electronic magazine may be reproduced without the written consent of Food & Beverage Magazine.

Requests for permission should be directed to: Lauren.Kane@fbmagazine.com. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm. Food & Beverage Magazine is not affiliated with any other food and beverage or hospitality publication.

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ECRMʼs 2021 Global Market: Food & Beverage Introduces a First-of-its-Scale Product Discovery The worldwide leader in connecting retailers and suppliers redefines CPG Experience industry benchmarks with an unparalleled global product sourcing experience.

ECRM, the global leader in end-to-end product sourcing solutions for retailers, announced a first-of-its-kind industry experience that will completely change how consumer packaged goods (CPG) products get discovered. ECRM’s 2021 Global Market: Food & Beverage will bring together retail buyers and product suppliers from around the world to meet face-to-face on June 28 through July 2.

“The scale and magnitude of the 2021 Global Market: Food & Beverage can’t be overstated,” said Greg Farrar, CEO of ECRM. “We are utilizing best-of-breed technology, built specifically for retail and CPG, to provide participants an unmatched global marketplace experience that will define the future of how retailers and brands connect.”

The 2021 Global Market: Food & Beverage will deliver international scale with an immersive product discovery experience combined with a virtual meeting environment built specially for brands to showcase relevant products to buyers from retailers of all sizes and locations. This is all made possible with ECRM’s latest technology innovation which seamlessly integrates its industry leading virtual platform, ECRM Connect, with RangeMe, the industry standard online product discovery platform.

"ECRM’s innovative and market leading platforms have helped Wakefern drive effective and efficient product discovery and business solutions that meet the needs of our customers,” said Wil Magistrelli, Director Wholesale/International Sales at Wakefern Food Corp.

“We look forward to ECRM’s 2021 Global Market: Food and Beverage showcase to connect with suppliers and stay on trend with the latest in retail.”

Product discovery for registrants begins on May 17 and runs through June 21. During this time, food, beverage and foodservice buyers can easily find relevant products within their respective categories on RangeMe, and with the click of a button, select those brands that they would like to meet with virtually.

Brands that are selected will be invited to choose an available time on that buyer’s calendar for a face-to-face meeting. Scheduled meetings begin June 28 through July 2 on ECRM Connect and will run 24 hours a day to accommodate global participants.

"I've participated in nine ECRM sessions over the past year and have been a RangeMe subscriber for the past two years with great results from each platform," said Alisa Shakespeare, Founder & President of Total Cluster Fudge.

"ECRM's 2021 Global Market: Food & Beverage brings both together seamlessly, providing a great opportunity for exposure and engagement with interested retail buyers."

As part of this unparalleled opportunity, 2021 Global Market: Food & Beverage will also feature a dynamic content lineup during the week of meetings that kicks-off with a must-see fireside chat with entrepreneur and bestselling author, Gary Vaynerchuk.

Additional content will run throughout the week featuring daily keynotes, eye-opening insights, and interactive workshops led by industry leaders and experts.

Registration for both buyers and brands opens today and runs through June 7. To register or learn more about 2021 Global Market: Food & Beverage, go to https://leads.marketgate.com/globalmarket-foodbeverage/

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Barbecue Hall of Fame Pitmaster Ray Lampe, better known as Dr. BBQ, has nearly four decades of experience in the culinary world’s fieriest subculture under his belt. In addition to countless championships on the competition circuit, he’s authored nine cookbooks about grilling and smoking. He now stokes the flames at the eponymous new-American smokehouse, Dr. BBQ, in St. Pete, Florida which specializes in BBQ without borders. In March 2021, Dr. BBQ expanded to include Burnt Ends Tiki Bar which features Pacific Island inspired ‘que.

After more than a year cooped up in our homes, this summer is all about grilling and smoking some delicious meals, celebrating with loved ones outdoors and indulging in some lei’d back vibes. For folks who are not quite ready to jet-set across the globe this summer, BBQ is a passport like none other.

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award-winning ribs, a simple sauce, a tasty vegetable-forward side dish and crowd-pleasing cocktail is all that’s needed to wow family and friends. These recipes don’t require a ton of babysitting either, so time is freed up to spend with guests connecting after a long year apart.

‘Que is a constantly evolving culinary subculture that is ripe with opportunity for those looking to express creative freedom in their kitchen or at a backyard smoker. At Dr. BBQ, the menu is not limited to a single regional style like Carolinas, Kansas City or Texas barbeque. The cuisine is influenced by travels throughout the country, even pulling flavor profiles from classic Asian and Latin cuisine into menu items.

Dr. BBQ’s championship ribs can be made on almost any kind of grill or smoker with just a few pantry ingredients and your favorite rubs or sauces. Store-bought works fine, but for really show-stopping ribs, lather them up with something homemade. A Peachipotle XXX sauce brings out all the delicious stone fruit flavors of summer with some added heat for complexity of flavor. It comes together in two simple steps, and can even be made the day ahead to make for simple day-of prep.

Having a handful of easy-to-execute BBQ recipes on-hand will make summer entertaining a breeze this year. Some

As far as sides, nothing says summer quite like sweet corn, but instead of just boiled & buttered, bring in some international

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flair. Tai Pei Street Corn is a fire-roasted take on Mexican elote with a Taiwanese spin. Baste the ears in honey-Sriracha aioli to create a nice layer of caramelization while it’s being grilled. Before serving garnish with sesame seeds and cilantro.

Of course, the first summer post-stay-at-home-orders is something to raise a glass over. To create a little slice of paradise at home this year bring tiki-cuisine and BBQ together at this summer’s feast. While typically-rum forward, tiki drinks like The Saturn made with gin, passionfruit and lemon are a more nuanced take for tiki-enthusiasts. When shaken up and served in a tiki mug it sips just like vacation in a glass.

Cheers to that and a summer of smoking ahead!

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Dr. BBQ’s Championship Saint Louis Ribs Recipe Courtesy of Ray “Dr. BBQ” Lampe These are competition style ribs and a great recipe for the home cook. You can use just about any type grill or smoker and your favorite rubs and sauces.

Saint Louis cut ribs are trimmed down spare ribs and preferred by all of the top BBQ competitors.

Ingredients • 1 cup of your favorite BBQ rub • 2 full slabs (about 2 pounds each) Saint Louis cut pork ribs, back membrane removed • 1 cup honey • ½ cup brown sugar • 1 ½ cups barbecue sauce Directions 1. Sprinkle the rub on the ribs. Use about 2/3 on the meaty side and 1/3 on the boney side. 2. Prepare the grill for cooking over indirect at 275°F, using a combination of cherry and hickory for flavor. 3. Cook the ribs until they are nicely caramelized and looking great. This should take about 2 1/2 hours. 4. Remove the ribs to aplatter or sheet pan. Lay out 2 double-thick layers of heavy-duty aluminum foil, each big enough to wrap a whole slab. Transfer each slab of ribs to a piece of foil. Top each slab with 1/3 cup of the honey. Sprinkle half of brown sugar over each slab. Fold the foil up around the ribs and seal the packets snugly, being careful not to puncture the foil with the rib bones. 5. Return them to the grill for one hour. 6. Unwrap the ribs and return to the grill. Brush both sides with barbecue sauce and cook for 15 minutes to set the sauce. 7. Cut each slab into three pieces. Makes 4 servings

Dr. BBQ’s Peachipotle XXX Barbecue Sauce Recipe Courtesy of Ray “Dr. BBQ” Lampe Hall of Fame Pitmaster Ingredients • 1 1/2 cups peach preserves • 1 cup ketchup • 1/4 cup Chipotle hot sauce • 1/4 cup honey • 1 tablespoon cider vinegar Directions 1. Combine all the ingredients in a saucepan. 2. Heat to a simmer while mixing until just until blended. Makes 3 cups

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Provide Ease of Mind by Reopening with aeris After more than three years of research and engineering, with the goal of creating the world’s most powerful and effective air purification system, Aeris Health - most commonly referred to as “aeris” - launched their first air purifier in 2017.

Since then, aeris continues to innovate and expand their product offerings.

They’ve built a full suite of products that includes proprietary software which allows customers to control an unlimited amount of purifiers in one place, greatly reducing energy costs among other efficiency controls. We spoke with Constantin Overlack, COO and Co-Founder of aeris about the products they offer and why air purifying machines are essential in re-opening restaurants and hotels.

odors from the air. This can contribute to reducing the risk of spreading airborne diseases, help relieve allergy symptoms, and also make the customer’s visit more comfortable. The psychological aspect of customers feeling more secure if the air is purified cannot be understated.

The customer feels well taken care of and that their wellbeing matters to the owner of the establishment. We see this not only in the food and beverage industry, but also in many clinics, gyms, and schools that have partnered with us.

What types of products does aeris offer the restaurant and hospitality industry?

How would an establishment explain the benefits to customers?

Overlack: In general, we suggest using our aair 3in1 Pro model. It removes a wide range of pollutants, and thus covers much of what can be found in these environments. Its design is sleek and blends in with any setting. The device is also equipped with casters, allowing it to easily be moved.

Overlack: We offer various stickers and brochures along with the device to explain how our machines function and what the benefits are. We also recommend that our customers learn about air purification themselves so they can explain the benefits beyond the most obvious.

Why would an establishment need an air purification system?

How do these products protect staff and customers?

Overlack: Our air purification systems help remove harmful particles as well as unpleasant

Overlack: aeris air purifiers remove even the smallest particles from the air with a very high efficiency of over 99.95%. These pollutants include viruses, bacteria, pollen and fine dust particles. That said, it’s important that an adequate number of devices are installed in the space: we pride ourselves in offering individualized customer service, going as far as running CFD (computational fluid dynamic) simulations using the blueprint of the establishment to optimize the placement and amount of devices needed, always taking into account the limitations of individual spaces.

aair lite - For bedrooms, offices, and other smaller spaces.

aair 3-in-1 Pro - For living rooms, large bedrooms, large offices, and general usage.

aair Medical Pro - For medical offices, hospitals, and anyone in need of medical grade air purification.

aair Gas Pro - For itchens, areas affected by cigarette odors, and construction/painting sites.

Breathing clean air has countless benefits. The most noticeable is that people tend to feel more energetic throughout the day. It also benefits employees by preventing sickness, increasing mental health, and reducing missed work days.

How do these products translate to customers having more confidence to patronize an establishment?

Overlack: If the products are properly displayed and explained to the customer (via stickers or even small brochures) they can have a very positive impact on customer satisfaction and sense of security.

Post-Covid 19, what are the enduring benefits of the aeris purification system?

Overlack: Covid-19 has dominated the media and had a huge impact on our lives. It makes us forget that many other diseases are transmitted via the air, including the common cold and the flu. Our devices filter these viruses as well. It’s also important to remember that almost 50% of the population suffer from allergies and/or asthma and for these people it makes a huge difference to be in an air purified space.

Is the purification system complicated to operate?

Overlack: Not at all. We designed our systems to be as simple and unobtrusive as possible. Basically, they’re plug and play. All our machines have a built-in air quality sensor and can be set into “smart mode” to control the fan speed themselves depending on how polluted the air around them is.

Indoor pollution is a global issue. We expose ourselves to very high pollution levels in many public and private places without even knowing it.

Our machines help massively reduce the particle load indoors and thus reduces the impact of air pollution on our body.

Ultimately, aeris is a health company,and we are devoted to helping companies with the health of their customers and employees. That is our mission, not just purifying air.

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THE CHANG GANG’S LATEST SUCCESS IS A FAMILY AFFAIR Itamae’s new location in the open-air Palm Court in the heart of the Miami Design District buzzes with diners who’ve come to experience the acclaimed Nikkei-inspired cuisine from the talented family of chefs behind the concept: Fernando (affectionately known as Papa Chang) and brother-and-sister team Nando and Valerie Chang. Occupying the courtyard in one of the country’s most upscale al fresco shopping districts, the 60-seat restaurant draws a devoted following of in-the-know Miamians as well as savvy out-of-towners who have been tipped off about the exciting and original food forged by the Changs.

Here, Nikkei cuisine is reimagined through the prism of the chefs’ Chinese-Peruvian heritage and Sunshine State inspirations. Surrounded by glittering storefronts – from Bulgari to Balenciaga – Itamae’s new

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digs are the culmination of a journey from their humble beginnings in Peru to a luxury retail shopping and dining hub.

The story began twenty years ago when Papa Chang left his native Peru to seek opportunity in Miami. With his foremost goal being able to provide for his children back home, the former businessman started on a new path – in Japanese restaurants, working his way up from dishwasher to sushi chef. This ultimately led to him becoming one of the most renowned and respected sushi chefs in town. His children arrived not long after and spent much of their American childhood (Val arrived at age 10, Nando was 13) watching their father cook and then cooking with him.

Nando, a multi-talented musician, rapper and expert fishmonger, and Val, a born-to-the-kitchen natural talent, continued to hone their skills and spread their wings. Val did a stage with

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renowned Chef Albert Adria in Barcelona and worked with James Beard Award-winning Chef Michael Solomonov at his Miami outposts of Dizengoff and Federal Donuts as Chef De Cuisine. All the while the trio stuck together, supporting each other in their endeavors. Ultimately this resulted in Itamae, representing the combination of the trio’s culinary skills and showcasing Nikkei-inspired cuisine as a truly unique blend of flavors, ingredients, cultures and their own tastes.

In 2016, the Changs expanded with the addition of partners Eric Saltzman and David Morales. Together, they launched their first pop-up in downtown Miami’s Brickell Avenue called NISEI. An omakase style menu consisting of Peruvian-Japanese specialties offered one of the few (at that time) examples of this type of cuisine in Miami. From there it was

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onto the first incarnation of Itamae,

avocado with Hokkaido scallops, leche de tigre blanca and a generous dusting

hall and garnered honors for the youngEater Young Guns nomination, while Valerie and Nando together received a semifinalist nod – the first time in the history of the Awards that a brother-sister duo was named. That same year, they launched B-Side, a sushi stall in a variations on some of Itamae’s classic rolls along with new creations. The when Valerie received her second Beard nomination. By popular demand and seeing the opportunity to expand, Itamae closed its food hall location and opened an independent courtyard restaurant in the Miami Design District. was welcoming customers, the two were honored as Star Chefs Game Changers.

Fresh seafood is the star at Itamae with cebiches, tiraditos, signature rolls and the signature Bañadito — a Chang creation that is a tiradito and sushi roll torrejitas de choclo (Peruvian corn fritters) to start – a blend of sweet corn, choclo – the large kernelled Peruvian corn and cancha (the corn nut snacks found on tables at many ceviche restaurants) served with a side of acebichado for scooping up one of the fresh and innovative cebiches like the Barrio – shrimp anticucho, catch of the day, octopus, Peruvian corn and aji amarillo leche de tigre, or enjoying alongside a Tiradito – thinly sliced raw fish seasoned with leche de tigre and accompanied with Peruvian

classic rolls for those who are more traditionalists, but to find out what the Changs are about it is imperative to check out the signature creations. creative composition, leaving diners transfixed by the balanced flavors and textures. Favorites include Lost In Translation – a creamy and crunchy mélange of tuna and avocado topped with salmon, masago, crispy quinoa and aji amarillo aioli; and Thirty Three & One Third – crispy mackerel, avocado topped with smoked white fish, acebichado aioli, olive oil and black perfectly matched to the savory part of the menu: combinado is an arroz con leche with ginger atop a concord grape chicha morada and cremolada is a refreshing blend of passionfruit ice, jasmine cream, a yuzu namelaka (or mousse) and meringue sticks.

Karina Iglesias, features low intervention, organically farmed and organically vinified bottles. Iglesias, co-owner and wine director of NIU Kitchen and Arson in downtown Miami, is a rising star sommelier known for her knowledge and eclectic tastes. The Argentine born wine pro was one of the first to spearhead the natural wine movement in Miami, offering vintages from small producers at her Spanish-inspired

restaurants since they first opened. For Itamae’s wine list, Iglesias tapped into her skills and industry contacts to bring highly allocated natural wines from Peru to South Florida. “I was excited to create a wine list for Itamae,” says Iglesias. “I wanted to put together a carefully curated selection of wines from small producers that pair perfectly with the Chang’s cuisine. They trust me with their wine list and that is always very pleasant as a wine director.”

The Chang Collective continues to pour their heart and soul into their culinary ventures and the Miami chef community, striving to create opportunities for local chefs to gather and collaborate and helping to promote the destination that is very much their home. Nando continues to make music, working after hours in the studio; B-Side is flourish-

helping out as needed. Together they shine a light on the creative and complex cuisine that is Peruvian-Japanese; and in doing so, bringing the attention of the rest of the culinary world to Miami.

indoor/outdoor restaurant is located in a

Bañadito is the Changs’ spin on a classic Peruvian dish – a maki of daily catch and avocado serves as the base topped with octopus, sarza criollo (onion, aji limo, lime juice and cilantro) and an aioli made of Botija olives. Taking it up a level, the Conchitas a la Parmesana Bañadito combines daily catch and

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By Debbie Hall The world continues to change rapidly, with the food and beverage industry opening up at a breakneck pace. Cleanliness, while always important, is now a top priority for operators, just like saving money.

According to Finances Online, 90 percent of guests research a restaurant online before actually going there (Upserve, 2019). In the same survey, 64 percent of guests said that staff taking safety precautions and wearing personal protective equipment is their most important consideration when returning to on-premise dining (Toast, 2020). SuperFi reports that 75 percent of consumers will not visit or patronize a restaurant with negative reviews about its cleanliness (Harris Poll for Cintas Corporation).

When it comes to cleanliness and saving money, Dawn and Febreze Professional products from Sam’s Club can help with both.

For an operator, today’s standard of clean means constant cleaning of countertops, dining areas, serving trays, tile walls, coolers, and windows are all a must. Dawn Professional Dish Detergent alone can be diluted to clean all of these surfaces.

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In the kitchen, dishes, glassware, silverware, pots, and pans – even those coated with baked-on grease – are no match for the cleaning power of Dawn.

When you buy Dawn Professional at Sam’s Club, you’ll get it for a great price, but that’s just the beginning of savings, because the product can save up to 6,000 gallons of hot water annually versus private label detergent. The long-lasting suds clean 58 percent more dishes per sink than private label and Dawn reduces sink changeovers by 35 percent. Paying less for water and heating – along with using less product for better results – adds to the bottom-line of restaurants, bars, bakeries, and any other business with a commercial kitchen.

Another thing that stops customers in their tracks? Sticky floors. Dawn Professional Heavy Duty Floor Cleaner, also available at Sam’s Club, offers the grease-fighting power of Dawn in a versatile, multi-purpose cleaner for floors, walls, tables, food-contact surfaces, and restrooms.

the pandemic will eventually end, enhanced cleaning practices won’t. Here are some tips that can help: Use Dawn Professional for tables, bars, and dining counter wipe-downs between every customer.

A grease-cutting detergent like Dawn cuts through grime and remove traces of fingerprints on pots, pans, and dishes.

In the back of the house, vent hoods can quickly become greasy and attract dust and dirt.

Thorough cleanings finished with a grease-cut ting solution will prevent the kind of buildup that can shut a restaurant down quickly following an inspection.

Clean cooler areas daily, including the seals, which are prime locations for dirt and mildew.

“Dawn Professional has cleaned up every mess that we’ve ever thrown at it, and in our kitchen, the messes never stop,” says Mackie Anson, Cofounder, Joyful Bakers (@joyfulbakers on IG, joyfulbakers.com). “Dawn handles every greasy, sticky, potentially staining mess we throw at it.”

Post-pandemic, restaurant owners face stiff competition not only on food quality but also on cleanliness. Most customers won’t return if they don’t feel a space is clean and safe. With versatile products like Dawn Professional Dish Detergent and Febreze Professional Sanitizing Fabric Refresher from Sam’s Club, operators can reduce costs and keep customers coming back.

Soft surface sanitizing is important too, with carpets, upholstered furniture and drapes all potentially harboring harmful bacteria, mold, and mildew. Febreze Professional Sanitizing Fabric Refresher from Sam’s Club kills 99.9% of bacteria (Staphylococcus aureus and Enterobacter aerogenes) and prevents the growth of mold and mildew. Along with sanitation, it eliminates odors and freshens with a spray that is easy to use and apply. And it’s refillable, making it an even greater value.

“Sam’s Club is the best place to buy these products. Sam’s offers great low prices on Dawn and Febreze along with convenient options to shop in-club or order online for Club Pickup or delivery. Together they help keep our business in business,” explains Anson.

You can find Dawn Professional Dish Detergent at your local Sam’s Club or visit samsclub.com for a full suite of Dawn and Febreze Professional products.

According to Anson, “Febreze Professional keeps our kitchen from smelling like yesterday’s recipes.”

A clean space is critical, especially when reopening restaurants, bars, and lounges to full capacity. And while

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By Debbie Hall The popularity of agave spirits continues to explode in the US as consumers sip and drink Mexican exports.

According to Market Watch, brand awareness for mezcal and tequila is rising as consumer knowledge grows. Connoisseurs of the spirits celebrate their love of tequila and mezcal with festivals being held post-pandemic.

While tequila is Mexico’s largest spirits export, mezcal has also seen a tremendous boom in retail sales. Part of the appeal is that mezcal is a distilled alcoholic beverage made from agave, and tequila is a type of mezcal.

Think of scotch and bourbon, which are types of whiskey.

Tequila is distilled from the blue agave plant, grown in the area surrounding the city of Tequila in the Jalisco Highlands in the central-western Mexican state of Jalisco. By Mexican Law, tequila can only be produced Jalisco and limited municipalities in the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas and is recognized as a Mexican designation of origin product in more than 40 countries.

As for mezcal, while mostly produced in Oaxaca, agave plants are found in other regions of Mexico and south to the equator including Durango, Guanajuato, Guerrero, San Luis Potosí, Tamaulipas, Zacatecas, Michoacan, and Puebla.

share with the world,” he says.

The use of mezcal has been part of Martinez’s family for many years and the spirit was always part of a celebration. As for IZO Spirits, it incorporates “from ground to glass,” as Martinez explains. This includes growing and harvesting the agave, processing it, bottling it and then distributing it. There are more than 50 kinds of agave plants in nine different regions, but Cenizo is the predominant agave in Durango, which is distinctly different than other regions.

Born and raised in Durango, Mexico, Gaston Martinez, Founder and CEO of IZO Spirits (izospirits.com), produces sustainable, pure stilled and multi-award winning spirits including IZO Mezcal Joven, Mezcal Anejo, Mezcal Reposado, Ensamble, Bacanora, Sotol and Tequila Extra Cristalino Anejo.

IZO Mezcal Joven features a smooth, subtly smoky flavor and clean finish. Their signature Mezcal Anejo encompasses the lightly crisp flavor of all-natural wild agave with a rich depth of smoky flavor. Mezcal Reposado combines soft, seductive aromas of banana and green apple set against hints of warm vanilla and rich walnut. Produced in Jalisco, Mexico, IZO Tequila Extra Anejo Cristalino features the distinctive taste of Blue Agave with a complexity of flavor for a bright, Blanco finish. Sotol is its latest gold medal spirit, with an earthy, lightly smoked rich flavor made from Desilirion, or Desert Spoon.

“It has always been my dream to combine the tradition, heritage, and culture in wonderful spirits in a bottle and

Martinez appreciates events such as the PR%F Awards since “someone else is recognizing our products.

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Judges from the industry are tasting our products in a blind tasting and saying how great it tastes with its quality and consistency which is priceless to us.”

Two of the biggest trends, ready-to-drink (RTD) and tequila, come together with Zing Zang (zingzang.com), a company known for its mixers that recently launched its line of RTDs. The Zing Zang Margarita Mix and Margarita RTD combine all-natural ingredients (no high-fructose corn syrup, preservatives, or artificial dyes) with citrus notes of lime, key lime, and grapefruit with 100 percent of blue agave nectar with for a smooth honey-like finish. Zing Zang’s RTD blends premium silver tequila (formulated sourced in house) with its original Zing Zang Margarita Mix. “Margaritas are one of the most popular mixed cocktail drinks,” explains E.G. Fishburne, Vice President of Marketing for Zing Zang. “Our Margarita Mixer is our second biggest seller, so when we decided to launch our RTD line, we definitely wanted to include a margarita, since 75 percent of the RTD is the mix.”

According to Fishburne, tequila is experiencing a big growth in the market, due in part, to being a flavorful spirit that can be complemented with good-tasting citrus flavors. Cocktails made with tequila can be enjoyed throughout the day into the evening and night.

As for the RTD market, its convenience is a big factor states Fishburne. “In the past, cocktails were a drink made by a bartender or at a home bar. With RTDs, consumers have a much easier way to enjoy cocktails made with real spirits, which is particularly appealing to millennials and Gen Z.”

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Zing Zang won five PR%F Awards 2020 including Gold for its Margarita Mix. “It gives credibility to our brand, which is important anytime consumers make a purchase, especially in the RTD space, where the price point is higher than hard seltzers. Word-of-mouth, industry recognition like the PR%F Awards, and credible recommendations influence consumers’ purchasing decisions.”

Returning with a live experience, the fifth ¡Viva Tequila Festival! (www.vivatequilafestival.com) will be held in Atlanta on Sept. 25. Tequila aficionados, connoisseurs, and those discovering this spirit will enjoy the finer qualities of world-class small-batch tequilas. Chefs from diverse top restaurants will serve up small plates pairing with specific tequilas or cocktails. Cuisines include American, Asian, European, and Latin.

“The festival will introduce the many types of tequilas and their pairings to festival-goers,” says Juan “Mr. Tequila” Bonilla, president of ¡Viva Tequila Festival!

“We encourage everyone to try as many as they can, especially the small batches.”

Bonilla is proud that the Don Fernando Reposado Tequila was awarded 100 points (Double Gold) in the PR%F Awards 2020 and recommends that consumers try this tequila and the Don Fernando Silver Tequila.

The diversity of tequilas and mezcals submitted to PR&F Awards 2021 continues to grow. PR&F Awards 2021 private judging competition will be held Sept.

21-22 in Las Vegas. For more information, visit www.proofawards.com.

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By Debbie Hall Dressings enhance salads, sandwiches, vegetables, and make delicious marinades, but many Walden Farms’ consumers don’t want to waste their calories on high fat dressings. Since 1972, Walden Farms has been the leader and pioneer in bringing delicious tasting zero calories and zero fat food products to the market and has now introduced a significant rebranding with its 22 salad dressings varieties.

The new design highlights essential nutritional claims with engaging food photography that tastefully reflects the improved recipes with natural flavors. Walden Farms’ dressings combine real vegetables, fruit fibers, and ingredients free of artificial flavors and dyes. The line offers products with zero calories, zero net carbs, zero sugar, zero high fructose corn syrup, and zero fat. Additionally, the products are keto friendly, vegan, gluten free, dairy free, Kosher, and cholesterol free.

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Julia Beck, founder of the It’s Working Project has been an active and engaged industry innovator for more than 25 years. As the category’s definitive elder statesman conversaand strategic partner, Julia and her team have been on the leading edge of the conversa tion and challenges at the center of the intersection between work and the female and parent universe. Julia’s unique perch and her cadre of cross-industry connections have led her on a path that at once supports economic growth, women and families.

Julia’s passionate focus on the quality of and recognition of women is just part of the story. An avid traveler and home cook, Julia has an unparalleled enthusiasm for the whole of the food and beverage space. She is known for hosting an annual Cheese Suite in New York, dinners ranging from high to low and is often found enjoying a bar-dine at some of her favorite spots.

Ask someone where they met Julia, the answer will likely be right there - tasting and talking her way through a night at Gramercy Tavern, Eventide or Ris. Look for her too exploring new cities, cultures and food halls never forgetting her Philadelphia roots (pretzel, please).

Julia’s career can best be categorized as consistently vibrant, evolving and certainly exciting.

Her signature enthusiasm, humor, natural leadership and genuine care for her clients and the world as a whole have led Ms. Beck on an exciting path. We are thrilled to have her here, introducing us to some of her most beloved food finds, the remarkable mothers who define the world of Food and Beverage.

Q&A with The District Fishwife

Set in the back right corner of Washington, DC’s Bustling Union Market, The District Fishwife is a much-loved escape to the sea - an essential destination for pesce-craving diners and home cooks.

The District Fishwife is a family-owned small business operated by partners Fiona Lewis and Ben Friedman, who have lived together in the Washington, DC area since 2009. Fiona and Ben share a passion for all things aquatic and a commitment to promoting healthy and abundant oceans for future generations. Fiona’s upbringing in Australia was marked by her family’s passion for fishing, seafood, and conservation of local fish species in her native state of Victoria. Prior to moving to the United States, Fiona was a seasoned hospitality professional working in both casual and fine-dining establishments in Melbourne and Sydney, Australia.

WHAT IS ONE PIECE OF ADVICE YOU WISH YOU COULD OFFER YOUR FORMER, EXPECTANT SELF? I think every expectant mother is on their own journey, and none of us should judge each other for the things we did or didn’t do. I think we owe ourselves grace and understanding during a very difficult and challenging time, especially for first-time mothers.

The only advice I would offer is to look for networks of support among existing friends, family, or new friends who are also expecting. Share your experience and don’t be afraid to talk about how you’re feeling and seek out support when you need it.

YOU HAVE LIVED OUTSIDE OF THE U.S. WHAT ARE YOUR OBSERVATIONS ABOUT PARENTING DIFFERENCES? In Asia, where I traveled extensively before moving to the US, families of even modest means tend to have nannies and other employees that help with housework. This is viewed as almost a social responsibility, in terms of providing jobs for people who would not otherwise have work. What that means for parents, though, is that they can focus on parenting and are not as distracted by housework as we are in the US. Although in some

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cases it’s been portrayed as a negative (e.g. Tiger Mom), in my experience with my students in Myanmar, I saw a group of well-adjusted, bright children who were engaged and curious about the world.

YOU WERE A YOUNG MOTHER WITH A YOUNG BUSINESS. HOW DID YOU MAKE THAT WORK? At the time, my husband Ben was working full time and had just changed jobs and taken on more responsibility, so it was really a challenge for us to juggle everything at home. Thankfully, my mother-in-law came to live with us and helped with childcare while I got the business up and running.

Eventually, my husband was able to move full-time to helping manage the business and take over childcare duties at home, and we’ve found a really good balance.

THE DISTRICT FISHWIFE IS AN AMAZING EXPRESSION OF YOUR TALENT AND YOUR PHILOSOPHY. YOU ARE MUCH LOVED! HOW HAS YOUR BUSINESS SHIFTED AS A RESULT OF COVID? Since we are first and foremost a fish market, we have been able to stay open basically the entire time during COVID as an “essential business”.

When we opened seven years ago, we were doing about 70% of sales in fresh fish, and 30% in prepared food from our kitchen. As Union Market evolved over time, however, we had shifted to about 70% prepared food, and 30% fresh fish. When the pandemic hit, we were fortunate to already have an online marketplace set up on Mercato.com where our sales exploded. We saw it happening and did our best to bulk up our ability to handle those orders, and after a few weeks of adjusting we got our systems worked out and have steadily increased what we’ve sold online, not just fresh fish, but also flour, yeast, and toilet paper at the height of the shortages. It’s been a real boon for us to have that outlet. At the same time we expanded what we were offering in terms of ready-to-cook items such as Salmon Wellingtons, deli items such as our Asian pickles and house-made sauces, and added a freezer case to offer retail packs of shrimp, crab, and other items that are great and keep well in the freezer.

YOU WORK AS A FAMILY BUSINESS. WHAT WOULD YOU SAY ABOUT THIS TO WOMEN CONSIDERING THE SAME?

honored to be named to the Beard Foundation Women’s Entrepreneurial Leadership (WEL) Fellowship, and traveled to Boston to participate in a weeklong business seminar. That experience really crystallized for me the importance of engaging with other women in the restaurant industry for mutual support and development. You can pretty much draw a straight line from WEL to the Women’s Food Fest, which we started up this year in DC after connecting with the Let’s Talk group of women from Chicago.

After WEL, I was also asked to cook at the Beard House, and participate in a number of panels and events at SxSW and the 2019 Seafood Expo.

That gave me the fantastic opportunity to share my thoughts on the importance of Aquaculture for a sustainable food system, as well as issues related to transparency and changes in the global seafood supply chain.

YOU WORK LONG HOURS AND OBVIOUSLY POUR YOUR PASSION INTO ALL YOU DO. HOW TO YOU KEEP YOUR SELF CARED FOR? RESTED? WELL? On days that I work late, I’m often asleep on the couch within about 30 minutes of getting home, so I generally get plenty of sleep, which I think is critical to self-care. I don’t spend much time on social media so I don’t really get sucked in to the endless scrolling on my phone which comes with that. Otherwise, I do my best to work in yoga as much as I can, and I like to curl up in bed with a good book. I also think family time is a really important piece of self-care, so we also try to get outside together at least once a week for a hike or a bike ride, and weekday evenings we play games or just have quiet reading time together on the couch (when I’m home).

HOW EASY WAS IT TO PUT A CHILDCARE ARRANGEMENT TOGETHER AND DID IT WORK FOR YOUR FAMILY? We were lucky because my mother-in-law was transitioning into retirement and had been thinking about moving closer to be able to see our son more, so the stars were aligned for her to move here and help out.

The business was also something we always considered as a ‘next phase’ in terms of our work, so it was a natural progression for my husband to quit his office job once the business was turning a profit. We consider ourselves fortunate that things worked out as well as they did.

To be very honest it’s been a rewarding journey, but we have had our share of challenges over the years. My husband is my partner in life and business, and I think we mostly complement each other really well. There are some things that he is really good at, which I hate doing or will take me much longer to accomplish, whereas I think he would readily admit that there are many things that I am able to do much better than he can.

The best advice I can give is to keep communication open, but also set boundaries for when talking about the business should be limited—such as in front of the children or at bedtime when you’re half asleep and a random question sets your mind racing again (Ben would NEVER do that).

THE DISTRICT FISHWIFE IS INVOLVED WITH SUPPORTING OTHER WOMEN IN HOSPITALITY AS WELL AS AQUATIC WELLNESS IN THE NAME OF FUTURE GENERATIONS HOW DO YOU FIND THE ENERGY? I’d say my two issues are more Aquaculture and transparency in seafood value chains. With this regard, it certainly hasn’t been easy and it’s taken a while to get there but I’m grateful that after seven years I have a solid team who can run the shop without me, and my husband who looks after the administration of the business. That’s given me the space and time to focus on both professional growth and passion projects. In 2019 I was

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KLEOS: The Matisha Spirit The New Face of Greek Spirits is the First Greek Woman in History to Start a Liquor Brand...

And she’s selling your Greek vacation in a glass

Since that eureka moment, she consulted for an existing mastiha brand, was prompted by an investor to start her own brand, subsequently lost that investor tried and tested 17 formulas from 6 different distilleries, spent over 4 years sourcing the bottle design, did a natural bodybuilding competition AND stand up comedy to get confidence to raise capital, and finally completed a first production run taking Mykonos by storm, and launch in her hometown of Boston and New York, to get onto the menus at a slew of World’s 50 Best bars (KLEOS is a key ingredient in the Dante martini , #2 on that list).

The Kleos formula also happens to be made by Greece’s first female distiller, Maroussa Tsaxaki, at the famed distillery Isidoros Arvanitis in Lesvos.

Greece’s first luxury spirit brand and the world’s first super premium Mastiha spirit, is slowly expanding its US footprint just in time to cure the post-pandemic blues.

The brand made its mark launching in the jetset playground of Mykonos summer 2017, after a 9 year “odyssey” by founder Effie Panagopoulos, the first Greek woman in history to ever create and own a liquor brand.

“I compare my story of bringing KLEOS to market, to Sisyphus, eternally pushing the boulder up the hill.”

That story started summer of 2008 at infamous Mykonos beach bar Nammos, when at the time Panagopoulos was the first and only ever National Brand Amabssador for METAXA brandy for the United States, the largest global Greek spirit brand. Her friend gave her a shot of mastiha and said, “you need to bring THIS to the United States!”

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“35% of women are supertasters, as compared to 15% of men, says Panagopoulos. “When I met Maroussa, it was yet another ‘eureka’ moment!

Mastiha is a very difficult ingredient to work with, and Maroussa’s expertise definitely helped nail the formula. Vs male distillers, there was also no ego in the process. The result is a liquid that sings.”

Panagopoulos’ goal was to make a mastiha balanced enough to be consumed neat or on the rocks with lemon, but robust enough in flavor and aroma to really pop in cocktails, unlike other mastihas that are cloyingly sweet and get lost in cocktails.

Mastiha is a PDO (Protected Designation of Origin) ingredient by the EU, that is a resin secreted from the skinos tree that grows ONLY in 24 villages in the southern part of the Greek island of Chios. It is the Greek superfood, with a slew of modern published medical studies proving it cures

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H. Pylori, the bacteria that causes peptic ulcers and acid reflux.

and through greekweinsdelivered.com, (shipping to 12 states).

More importantly KLEOS is a totally unique taste profile for the bar, and so versatile Panagopoulos is calling it “the olive oil for your backbar”. It literally mixes 1:1 with every base spirit on the backbar.

This KLEO-Patra cocktail, created by the Godfather of Athens’ cocktail scene, Michael Menegos, and the drink Panagopoulos hopes to be the next Cosmopolitan, is featured right on the KLEOS bottle, and at only 110 cals, 4g sugar, is totally crushable.

Another Greek woman part of the KLEOS story is iconic costume designer Patricia Field, of sex and the City fame, who after hearing about Panagopoulos’ shared love of Cleopatra, signed on to do a limited edition Patricia Field ArtFashion/KLEOS T-shirt with a super-hero “KLEO-PATRA” comic drawn by New York Greek artist Matheos, that will have a limited release.

“KLEOS”, the name, is an ancient Greek word meaning “fame or glory attained through good deeds and hard work.” This is what the heroes in ancient Greek tragedy were striving for.

Says Panagopoulos, “Modern day Greece has had a fall from it’s ancient Glory, and with KLEOS Mastiha Spirit, I hope to in my own way restore a piece of Greece’s long lost glory with a beautiful product for the global market, that we can call a luxury brand. Charity will be a cornerstone of our marketing, and in 2019, we completed our first charity initiative for Boston Women shelter , The Phoenix House of Dorchester, for which we raised $4,000.

KLEO-Patra 2 parts KLEOS Mastiha Spirit ½ part fresh lemon juice 4 basil leaves Shake all ingredients vigorously.

Strain over crushed ice in a highball.

Garnish with a lemon wheel and a basil leaf

If I can inspire and break down doors for fellow women to enter male dominated industries, and do some good along the way, I will have had success.”

KLEOS Mastiha Spirit is available online through wine.com, Benash Liquors (shipping to 38 states),

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Sovi Wines Debuts Non-Alcoholic Sparkling Rosé From vine to glass, Sovi rivals premium California wine without the alcohol

Sovi Wine Co., a Sommelier-owned non-alcoholic wine company, launched today the first product in their wine collection – a fresh and authentic non-alcoholic rosé. Crafted with premium, sustainably grown grapes from California vineyards, Sovi Rosé is bubbly yet dry with aromas of pink grapefruit, cherry, and watermelon. Sovi Sparkling Rosé is now available for purchase online with shipment directly to your door.

“As wine lovers ourselves, we founded Sovi with a passionate, yet rebellious spirit to finally offer consumers a refreshing, non-alcoholic wine without compromising flavor or experience,” says Julia Littauer, Co-Founder of Sovi and former Sommelier. “Sovi is perfect for people who have a heart for wine and a craving for inclusion.”

coholic wine segment, establishing it as a core part of America’s drinking culture,” says Alex Littauer, Co-Founder of Sovi. “So whether you are the DD, the marathon runner, the early riser, the parent-afraid-of-a-hangover, or the water-between-wines friend, grab a glass and enjoy.”

Sovi is sparkling dealcoholized wine from sustainably grown Tempranillo grapes in California. Sovi does not need any unnecessary sugars or added flavors, making each serving only 25 calories. Consumers can purchase a Sovi Sparkling Rosé 4-pack of 8oz cans for $24.00 to be delivered directly to their door.

From harvest to bottling, Sovi partners with winemakers using traditional methods, achieving the flavor, texture and balance you would expect from a traditional glass of wine. Sovi then uses a state-of-the-art technology to remove the alcohol from their wines, while preserving those delicate aromas and flavors that make each varietal unique. The process of crafting Sovi’s premium, non-alcoholic wine embodies all the history, the tradition, the ritual of making a classic bottle of infamous California wine, but without the alcohol.

As the ‘Sober Curious’ movement grows, consumers are actively seeking alternatives to alcohol that don’t compromise on taste or experience. Sovi empowers those refraining from drinking alcohol with a choice, a tasty choice.

“Our goal at Sovi is to grow an authentic non-al-

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Rosé Water, a Wine x Sparkling Water Hybrid Launched just in time for summer

ways over the years to defend and grow their market share in the adult beverage category but ended up creating products that were inexpensive and artificially flavored, so they were quickly outdone,” said Kuchar. “For example, wine coolers in the 90s and now spiked seltzers. Bottom line – the scale at which the larger industry operates, opened the door for the introduction of something truly unique and we couldn’t be more excited by the response we’ve received to Rosé Water.”

Rosé Water, a brand new beverage in the wine category, announced on May 20th that it’s available nationwide – on shelves in more than 15 states across the country.

Rosé Water is a first-of-its-kind dry Rosé wine, sparkling water hybrid. With just 69 calories, 0 sugar and no added flavoring, it’s arguably one of the most health-conscious offerings currently available in the alcohol beverage industry.

Rosé Water is currently available in six packs of 8.5-ounce cans ($12.99-$16.99 MSRP) as well as individual cans ($2.99+) at select retailers in more than 15 states across the U.S., including North Carolina, Maryland, Massachusetts, South Carolina, California and Illinois. With more than 700 nationwide retail partners, Rosé Water has quickly become one of the most asked for beverages on the shelves, leading to the brand’s commitment to continue expanding into new markets on a monthly basis. The wine water hybrid plans to be in more than 60 markets across 48 states by the end of 2020.

“Today’s consumer is focused on health and wellness in all aspects of their life,” said Rob Kuchar, founder of Rosé Water. “They want authentic products with real, identifiable ingredients. So, what we’ve done with Rosé Water is to simply give the consumer what they’ve been asking for - a well-crafted, wine-based beverage that tastes great and has absolutely nothing artificial.”

Born on the beach, Rosé Water was created out of a desire to have a light, refreshing beverage that was also clean (no added junk!) and easily transportable for the active lifestyle. The innovative combination at 4.9% alcohol, is a blend of French Pinot Noir, Gamay, and Cabernet Franc grapes produced in the heart of the Loire Valley, blended with sparkling water sourced from the Austrian Alps. It’s truly as simple as that, and while it’s still in its infancy – Rosé Water is already changing the game.

“The wine industry has attempted to figure out many

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DIABOLO Sparkling French Lemonade - 2021 Refresh Bonjour America!

When Michel Langlais, Founder of DIABOLO Beverages, was growing up in Paris, his favorite refreshment was a Diabolo. This delicious and refreshing drink has been bringing smiles to French faces for decades and remains a staple at French cafés and bistros to this day. So, when Michel moved to America, he re-created these fabulous recipes here in the U.S., and voila, DIABOLO Sparkling French Lemonade was born.

Fast-forward to 2021, and the DIABOLO lineup has recently relaunched and expanded to six flirtatious flavors that are all showing off a sexy new silhouette. The new 12oz. slim can delivers all the flavor that consumers have come to love, each with only 50 calories per serving (can) and packed with B-vitamins.

Existing and new retailers across the country have embraced the DIABOLO re-package and relaunch efforts and are coming online to offer the calorie-conservative Sparkling French Lemonade at locations everywhere. In the early part of 2021, the sales successes and the new distri-

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bution partnerships have far exceeded expectations: Authorized retailers increased from 4,000 to over 5,500 In the specialty beverage category at a major national retailer, dollars sales increased 20.79% for the last 13 weeks, and Diabolo is outpacing the competition up nearly double that at 36.3% For the first quarter, with little pricing promotion, the re-branded 12oz dollar volume increased 66.5% vs. YAG among the brands' top retailers!

This momentum trend with retailers is expected to continue throughout 2021 as America discovers one of the only calorie-conscience choices in the beverage aisle that packs exotic and tasty flavors.

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Plant-based Power for summer time:

healthy eating ideas for energy and wellness others ask what do you eat? my answer is simply, “Everything but the meat.” It is simply not in my consciousness that animals are food. For those of you who do see meat as food, if you increase your daily intake of vegetables, nuts, grains and fruits, you may decrease your desire to consume meat as you feel better overall. I also shifted to vegan eating 7 years ago which excludes dairy products and eggs as well. I not only do not miss it but feel better overall in mind and body from eating a diet that is optimal nutrition for my body.

Research shows that eliminating dairy and meat and all animals foods from your diet can improve health and prevent heart disease and other dis-eases. As a yoga teacher/Stress Management Specialist for the Ornish Heart Disease Reversal programs the last few years, I saw first hand how people’s health improved from a vegan or vegetarian diet (with exercise and yoga as well).

By Stacie Dooreck, Author of Yoga for Everyone!

It’s almost summer time! After lock downs, more hours sitting at the computer at home, many not using gyms and eating more junk food for many led to weight gain, less energy and motivation and poor eating habits. There is no better time than now to start to cleanse the body with healthier plant-based eating.

Shifting to, or maintaining, a vegetarian or vegan diet to create a healthier body and a more peaceful mind can be a very simple process. Just as you brush your teeth and shower to keep your outside body clean, you can also eat foods that keep your insides clean and well nourished. In the process, you can save harming the animals and the earth, for ethical and sustainability benefits. Even if you don’t become a vegan, you can try some additional healthy plant-based meals as side dishes or for certain days of the week. The healthier you eat over time can shift cravings to healthier food as you feel more energy and vitality from fresh greens and vegetables.

As a lifelong vegetarian, raised by parents who shifted to a lacto-ovo vegetarian diet (no meat, fish or chicken) before I was born, I didn’t have to give this diet much thought. When

A plant-based vegan diet is typically one in which vegetables, fruits, nuts and whole grains are eaten in balance to create optimal health and vitality. With proper balance of the protein and nutrients your body needs, you can shift to or maintain a vegan or vegetarian diet with ease. Keep it simple, not eating too much or too little protein and balancing meals with vegetables and grains while making it appealing to your taste buds. Let your dietary habits support “an easeful body, peaceful mind and useful life,” as Swami Sachidananda taught as the goal of all yoga. Start by adding more vegetables to your meals, or as a side dish. There is also Meatless Mondays where you can choose one day of the week to try wholesome and nutritious vegan meals.

About Stacie Dooreck: Author of Yoga for everyone! and SunLight Chair Yoga: yoga for everyone! books Certified Sivananda Yoga Instructor (Canada, 1995) Stress Management Specialist for the Ornish Heart Disease Reversal Program in N. CA (2018 to 2020) Stress Management Specialist Dr. Ornish's Alzheimer’s Research Study (2018-2020) Chair Yoga teacher trainer online trainings Yoga instructor for an NFL team front office staff (2019-2020) Weekly instructor for companies Yoga instructor and created of Yoga for Everyone! Cable TV show Lifelong vegetarian/vegan; author of Ahimsa: nonviolent eating books www.sunlightyoga.com

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Enjoy these recipes: Edamame and Pomegranate Seed Salad Ingredients: Edamame, sliced almonds, pomegranate seeds, cucumbers, carrots, sprouted mung beans (soak and rinse daily until the mung beans sprout), black pepper, fresh organic lemon juice and olive oil Benefits: Simple to make yet tasty and nutritious.

Also, mung beans are great protein, good for those transitioning to a vegetarian/vegan diet

Power Protein Sprouted Lentil Salad Directions: Soak lentils over night (you can also sprout them for an extra day) sliced almonds sesame seeds parsley flakes (or add fresh organic greens) Add some oil and fresh squeezed lemon.

Simple and nutritious!

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savory maple & sage sausage crumbles

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GOURMET CULINARY P A R T N E R S

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The Future of Tea Welcome! It is with pleasure and humbled pride that I have the privilege to join forces with - Food & Beverage Magazine - to bring you a monthly column - We proudly call - The Future of Tea!

Throughout this journey, we will explore trends from all corners of the world - from the opulence of Dubai, to the tea gardens in Japan, the mountains of China, and the spices of Lebanon, together we will discover all that is the Future of Tea!...add to that! an exclusive sneak peek into the evolution of Tea Soirees in Miami and the lifestyle cafes in Las Vegas!

Who knows - maybe we will even be minting delicious tea concoctions into NFT's (non fungible tokens) or as I'd likely spell it, NFTeas Lead by a Tea Master - Joined by Culinary creative geniuses and the novice Cuisenaire alike, pastry extraordinaires - world class mixologists and cigar aficionados who prefers a rare puerh over a full bodied port.

We promise to delight - tantalize and stimulate all your thoughts, senses and emotions - thru this wonderful world we call Tea! Join me on this journey to learn, indulge and have your mind blown by the magical plant that brings fruition to a world of wonder!

My love affair with Camelia (camellia sinensis is the name of the tea plant:) began in my twenties at my mother's cafe. I instinctively recognized the difference between coffee & tea drinkers. Coffee drinkers drank to get thru the day - and tea drinkers to indulge in the moment. The distinction was profound and fed my curiosity of all things Tea. Said curiosity led me to become a Certified Tea & Blending Master with a

concentration on boutique blended varieties.

A few years later I had the privilege of meeting Chef Peter Davis of the Charles Hotel - He discussed tea and ingredients with me. He taught me about dehydrating fruits, a lesson that would prove instrumental in the creation of my champagne & berries tea! He was the first to launch my tea blends in his restaurant, Henrietta's Table - taking over the entire Charles Hotel 3 months later.

I knew then, I had found my destiny. Boutique Blending Teas allow me to touch guests as they arrive, enjoy an infused cocktail at the bar, relax in the spa and create a calmness before they go to bed - my love affair had bugun! That love continues to carry me thru the most wondrous moments and I look forward to exploring more of them with you.

For now, grab your favorite cup of tea or if you do not have one yet - no worries, we will find one to brew, top with champagne or stir into a demi glaze - for you to enjoy during our next meeting.

Who knows - maybe someday we will be minting delicious tea concoctions into non fungible tokens or as I likely spell it, NFTeas.

Until then - take care of you - believe in the beauty and simplicity of all that is tea.

I look forward to discovering The Future of Tea with you.

Cheers, Lisa Marie, Jenwey Tea

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WE ARE ABOUT TO TURN 100.

Since 1922

Join us in celebrating the timeless flavor of authentic farm fats.

CHECK US OUT ONLINE AT WWW.COASTPACKING.COM Our deepest thanks to our employees, customers, partners and suppliers for a century of support.

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Team Ad Astra Team Ad Astra was formed to participate in the Deep Space Food Challenge sanctioned by NASA, CSA, and the Methuselah Foundation.

The organizations have put forth a prize competition in which self formed teams from the USA, Canada, and abroad have the opportunity to contribute to solving the obstacles related to food in future deep space missions.

Dr. Christopher Daugherty naturopathic practitioner and superfoods pioneer focusing on biological medicine and nutrient dense food.

20 teams in the USA, Canada and Internationally will be chosen based on their conceptual ideas and will be awarded a prize and entry into the second phase.

The Ad Astra team was founded through individuals who met on the Food and Beverage Magazine’s, Clubhouse group and is comprised of Dr. Christopher Daugherty who has a focus on biodynamic and regenerative superfoods, Chef Young Cho who is working to implement food transparency and better options to underserved communities and Chef Ronaldo Linares who is a private chef for top professional athletes in the US.

Chef Young Cho second generation Korean American Chef, restaurateur and award winning food trucker.

The Ad Astra advisory board includes Dr. Stephan Van Vliet who is a metabolomics research scientist at Duke University, John Mattison, the former Chief Medical Information Officer of Kaiser Permanente, Jae Lee of Pronuvia who specializes in anti-orbital ionic calcium therapy, and 40 year NASA veteran Herb Baker.

Ad Astra’s focus will be creating palatable, nutrient dense foods that will be representing a wide array of ethnic cuisines while fulfilling the nutritional parameters needed to upkeep both physiological and neurological health for the astronauts while utilizing precise metabolomics and human microbiome testing through accredited institutions.

Chef Ronaldo Linares private Chef to professional athletes, a culinary influencer and Marine Corps Veteran.

As everyday passes, humanity is one step closer to losing the ability to sustain life due to the diminishing resources. This project will not only assist in future aerospace missions, but ultimately help to implement such processes and technology to preserve life on Earth.

Stay tuned for the Team’s development as Phase 1 of the competition comes to a close in late July.

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What Made Doordash, Olo, and Toast IPO-Ready

By Steve Simoni, CEO & Founder of Bbot Restaurants use a lot of technology these days. The average restaurant uses at least 15 major software tools to run their business—from accounting and scheduling to payroll and loyalty. This year we are seeing the results of 10+ years of hospitality tech innovation from three industry staples: Doordash, Olo and Toast. Doordash recently went public and soon after Olo and Toast announced their plans to get listed.

Each of these companies represents one of the three main pillars of restaurant tech: marketplace (Doordash), middleware (Olo), and point-of-sale (Toast). Here are my insights about what made these three acclaimed tech businesses ready for the public markets.

The Doordash Insight: Everyone wants to outsource logistics If you’ve read any of my posts on LinkedIn, you probably know I am fascinated by Doordash’s journey (disclaimer: I own some of the company’s stock).

During a period of intense competition with Seamless, Postmates, Uber and GrubHub, Doordash has somehow come out incredibly strong (they maintain 55% market share, more than the others combined). It’s because they have something different to offer.

Doordash no longer just serves as a marketplace where consumers can browse, order and get delivery from their favorite neighborhood spots. They have unbundled their driver network and the logistics of food delivery; today, all kinds of tech companies (and restaurants who build their own custom platforms) can leverage Doordash’s driver network via their application interface (API).

Their insight? More—much more—restaurant tech is coming and most entrepreneurs don’t want to build a full logistics network. Frankly, it’s just too easy to

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integrate with a company like Doordash that is in every city across the country and has hundreds of thousands of drivers at the ready.

For delivery, Doordash will continue to make more profit per order than those tech companies, like Chownow, that write the UIs. The Olo Insight: Enterprise customers demand a custom UI and their own credit card processing In Olo’s S-1, they acknowledge that their current offerings are focused on enterprise restaurants, of which there are approximately 300,000 individual units across the U.S. Since 2005, Olo has been creating middleware—software that the average consumer never sees or touches—but is used by brands like Chili’s, Applebees and Cheesecake Factory. Their software allows the enterprise restaurant to build or maintain their own user interface (e.g., their own custom website and app) and still connect all kinds of third-party ordering and loyalty services. Olo provides the pipes that send the orders from all over the web.

Over the years, Olo has built a huge moat. That moat is not based on their tech; it’s based on a deep understanding of the fact that their enterprise customer does not want an out-of-the-box anything. The enterprise wants to work with their own creative team to develop a custom experience, and they want to preserve their relationships with their design agencies and credit card processing companies—while also remaining nimble enough to work with newcomers to hospitality such as marketplaces, loyalty providers, and social media apps.

Olo promises the enterprise can keep what they have, and keep adding so they are ready for “whatever is coming next” (that quote is from their website homepage).

One last insight from Olo’s S-1: while their revenue

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locations across the U.S., based on 2019 NPD Group data. Their go-to-market strategy makes sense here too; while pursuing enterprise seems efficient (and it does make sense for Olo), it can be just as rewarding to target SMB because, at a unit level, many SMBs do much higher sales than any individual enterprise unit. With a smart and targeted go-to-market team, Toast has shown that there’s a huge opportunity in hospitality SMB. It can be just as rewarding to target SMB because, at a unit level, many SMBs do much higher sales than any individual enterprise unit.

Oh yeah, and hardware is super sticky and once they are in-venue no one wants to take them out.

But wait for it... model used to be based primarily on a monthly subscription cost, they are now telling investors that they are looking at or implementing “per order” monetization schemes.

The Toast Insight: The majority of real-world transactions happen inside of small business restaurants (not enterprise) Every industry has been adapting to cloud-based computing and the restaurant industry is no different. Toast was the company to really get traction by offering everything a small restaurant would need: a durable, Android-based hardware product with a lower startup cost. They delayed their own revenue, but made it back over time by charging their customers slightly higher processing fees—aligning incentives with restaurant success.

When Toast’s S-1 comes out it will list a much larger addressable market than Olo. Instead of 300,000, Toast has focused on the 700,000 small business restaurant

My Prediction: Online ordering and website presence will overtake POS hardware as the first solution hospitality companies select For the last 40 years, whenever a new restaurant has opened, the first technology they decide on is their hardware point-of-sale. Everything else they layer in had to be built around this platform.

But today restaurants must adapt to the fact that digitally-native guests want to interact and engage with them in the medium that they prefer: Instagram, Whatsapp, Goldbelly, Slice, Seated, Snackpass and so on. No longer is the point-of-sale just a piece of hardware in the corner of the bar, it has evolved to be everywhere the guest wants to be.

As Doordash, Olo, and Toast pivot to focus on scale and delivering for their shareholders, the next generation of restaurant technology will rise up and continue to deliver on innovation that the market continues to demand.

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