FROM THE PUBLISHERS DESK
LIKE MYSELF, anyone who is familiar with dining out knows that it’s the staff in the kitchen that can make or break the experience. Although the atmosphere in a restaurant is equally important It is often behind the scenes where a troupe of people will be working hard to make your dining experience possible. Amongst those people are some that now getting the accolades they deserve, the results of their efforts are gratefully savored every day. The Chefs. Creating Mouth-Watering Cuisines. Food is an important aspect in every restaurant. Without proper food little can be said about the wellness of the restaurant. There are many things that go into making delicious food in a restaurant. However, the most important aspect of food making in a restaurant are the chefs of the restaurant. The chefs are what make the food as tasty as they are. Therefore, they are the most important aspect in the catering of the restaurant. There are many things that a restaurant must take care of when they’re serving the public on any level, a standard of quality and food service is very important.
Visiting to certain locales offer a chance to experiences its favorite restaurants. But don’t forget to make some new discoveries every time you visit a different city. Sometimes it is important to put aside those favorites and seek out the new restaurants that may just become the new must-haves. Our featured article spotlights what’s becoming a major player in the hospitality industry Rock & Brews restaurant. Most often a restaurant gets defined by its ambience and its food. For instance, there are restaurants such as Rock & Brews created by the rock group KISS, band members Paul Stanley and Gene Simmons its ambience reinforce that rock concert characteristic. There are many kinds of restaurants offering a variety of food. The atmosphere of the restaurants also makes them different. There are fast casual restaurants and family restaurants and theme restaurants. Offering a unique dining experience as well as take-out probability.
If you are thinking of opening a restaurant, like the ones mentioned above, you got to figure It is essential for the restaurant to make sure that out the kind you wish to open. There are inall the services are of top quality. The cuisines dependent restaurants which may be easier as the restaurant serves, is one of the most essential an option to open. One needs to have proper things that should be kept at the highest quality. knowledge about the hospitality industry, good The restaurant may have the best ambiance and location and a experience qualified chef, kitchsettings; however with bad food and staff, the en and customer service staff. You must have good knowledge about restaurant working and restaurant would be a disaster. functioning. A desire to compete and succeed If the food quality customer service is excellent, must also be there. One of the best things that then people will keep coming back again and a restaurant owner must do, is to make sure again. Traveling to others cities? Want to make it that concept is properly and professionally a memorable experience? It is a good idea to try developed. out the restaurants that city has to offer. - MICHAEL POLITZ “It’s wild how chefs have become like rock stars. -Todd English
FOOD & BEVERAGE MAGAZINE was created by Publisher Michael Politz with the expert help of original advisory board members: Bobby Flay, Wolfgang Puck, Emeril Lagasse, Mario Batali, Kerry Simon and David Burke.
ON THE COVER
Publisher - Micheal Politz • 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: editor@fb101.com. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm. Nor are we afflicated with any other Food&Beverage or Hospitality publication. Articles and Comments are welcome, but they should be on-topic and well-expressed.
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september 2016
M.POLITZ TALKS CHEFS & RESTAURANTS
IS A PR FIRM WORTH THIER RETAINER
KOPI LUWAK VERY RARE AND EXPENSIVE
PROMOTIONS AND APPOINTMENTS ROCK BAND KISS FRONTMAN ROCK & BREWS RESTAURANT
INTRODUCES A NEW COLLECTION
coming in october Beaverton Foods
ALSO ON THE MENU 2 - MELLISSA’S PRODUCE 6 - HX HOTEL
COMBINED RECIPE FOR THE HOLIDAY
16 - MEXICO AVOCADOS 45 - WINDSET FARMS 52- MOVIES 4 FOODIES 60 - NESTLE PRO 67 - DOS EQUIS
DOCTOR POTATO IS NOW ON CALL
70 - WALK ON’S 72 - MARZ VODKA 76 - CHAMBONG
RAISING THE BAR FOR FOOD HALLS
77 - BAONANAS BACK COVER - CORE BEAVERTON CONDIMENTS Food & Beverage Magazine Restaurants & Chefs issue
Eat, drink and sleep what’s next. REGISTER NOW for the largest hospitality show in North America. NOVEMBER 13-15, 2016 JACOB K. JAVITS CONVENTION CENTER NEW YORK CITY Connect with the country’s leading food & beverage suppliers who can connect you with the newest products and innovations. In addition to discovering new resources, attend HX demos and sessions from everything on innovative kitchen designs to tabletop products to delectable new menu offerings. We want to help you turn inspiration into reality. You could have the chance to win $1,000, good toward your first order with any HX exhibitor. Register by October 4 for your chance to win!
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OWNED AND PRODUCED BY:
MANAGED BY:
CO-LOCATED WITH:
VIEW THE FULL RECIPE ON PAGE 70
HOSPITALITY PROFESSIONAL
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Food & Beverage Magazine Restaurants & Chefs issue
September 2016
How To Know If A PR Firm Is Worth Their Retainer As part of our business, we offer Public Relations services in San Francisco and we also manage other local agencies as part of our Concept Strategy services. Being on both sides, as an agency and as a client, we’ve learned a thing or two about how to get the most out of a PR investment. A few tips and tricks of the trade. 1. Do They Know (Really Know) The Writers? A publicist is only as good as his or her Rolodex (for all you young guns, that is something we old guys used before the days of smartphones to keep track of our contacts). But it’s not enough to have a list of email addresses. A great PR firm should have relationships with the media they are pitching to in order to ensure more responses. Knowing what makes individual journalists tick is an essential tool in the publicist tool box. Those with the best connections are the ones who ferret out the best story opportunities and gain the most knowledge about their industries and the media landscape. A good PR firm will wonder “What other things does this freelancer cover?” and “Where did this editor work before she came to this publication?” These are the kinds of questions a good PR firm thinks about, the answers to which often make the difference between connecting with a writer or not. Gone are the days when a blanket pitch is an effective means of outreach.
2. Do They Know The Trends — And Help You Understand Them? A great PR firm should read everything they can get their hands on in their industry and beyond -- and they should share that info with you. Media interest in something can signal a trend is on they way, and your PR firm should keep you in the loop so you can use that information as you evolve your own offerings. 3. Have They Honed Their Writing Skills? This might seem pretty basic, but how can a firm craft a pitch or a story that will pique an editor’s interest if their writing skills aren’t up to snuff? Short answer: they can’t. The best ideas will be sure to fall flat unless their delivery is not handled skillfully. Writers and editors really appreciate when a release or a pitch they receive is well written. Sometimes less is more. In a PR firm’s eagerness to tell a cool story, they can get tempted to send a writer everything they have in hopes that something will resonate. The firm should think elevator pitch: if they only have ten seconds, what is the best and most concise way for them to convey the essence of what their trying communicate?
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HOSPITALITY PROFESSIONAL
Andrew Freeman•How to Know if a PR firm is Worth their Retainer
4. Do they understand the editorial perspective? They should know what the structure of the editorial team is at the outlets they are targeting and how the team prefers to work. Not only will the firm be better able to target their pitches when they know what writers are looking for, they can help you package your brand and tailor your message in a way that will best resonate with the media they are targeting on your behalf.
5. Do they know which media influences your target audiences? It’s crucial to the success of any campaign that your PR firm targets the right media in order to reach the right audience. They need to have an understanding of which outlets your target audiences are reading and engaging with. They must have a knowledge that is both broad and deep about the media landscape for the industry and client they are pitching.
6. Do they understand your concept and brand? Are they truly passionate about what you do? The more a firm can immerse itself in the concept or brand they are pitching, the more nimble a publicist they will be. They should know as much about your brand as you do and be able to speak and write knowledgeably on any subject related to their pitch. At the same time, they must LOVE what you do. Do you feel the passion? If so, the writers will feel it too.
7. Does the firm think strategically? It’s critical that a firm is able to evaluate media outlets and opportunities for the value they bring to you and your campaign. When building a media list, not only do should a firm target outlets that are capable of delivering the kind of coverage their client is expecting to see, but also that their story or news is relevant to the publications. It’s important to have a clear understanding of a client’s goals before a campaign is launched to make sure the outlets being targeted are in line with expectations. Tip: Give your PR team a wish list of the publications you would love to see yourself in. This helps them build a target list as well as glean a better understanding of what are the editorial priorities.
8. Do they think outside the box?
When the firm is promoting a brand, they should know that there are often non-traditional ways to garner media coverage that can be just as valuable as the more traditional. For example, a chef who is new to a market may need to start building name recognition. We recently had a pastry chef client who had just moved to town on a list featured on a list of the city’s most eligible bachelors/bachelorettes. It was an annual article that everyone looked forward to, so it got a lot of attention, and she had a lot of fun with it
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Food & Beverage Magazine Restaurants & Chefs issue
September 2016 9. Are they tenacious? Perhaps one of the single most important qualities a successful publicist needs to have is tenacity. If at first they don’t succeed, they should try as many times as they have to in order to reach the writer or editor they need to place their story. It’s great when someone responds to a press release and runs a story right away, but it almost never happens that way. As I tell our AF&Co. publicists all the time -- we don’t give A’s for effort around here! We want results -- and that means media coverage that puts BUTTS in SEATS!
10. Are they nice?
You are entering into a marriage of sorts and you have to like your partners. No matter how good they are or how great their results have been for other clients, if you don’t like them, it’s not going to work!
A high-energy hospitality consulting firm with a unique blend of expertise in marketing, publicity and creative services. The AF&Co team will do whatever it takes to build awareness for clients and ultimately increase sales. AF&Co offers tailored, flexible programs that include: creative/concept development, branding, recruiting, graphic design, public relations, sales/marketing, training, event management, and more depending on the clients’ needs. The AF&Co team is creative, direct and fun, and focuses on the areas that they are passionate about: restaurants and beverages, travel and hotels, and lifestyle personalities and products. For more information, visit afandco.com or follow them on Facebook or Twitter. Written by: Andrew Freeman & Co.
PRODUCTS TRENDS
KOPI LUWAK has been described as the most rare and expensive coffee in the world, and can reach prices upwards of $1,000 per pound. Now, authentic Wild Kopi Luwak is now being made available to the American market by Gayo Kopi, a local Detroit startup. Kopi Luwak (Luwak Coffee) is sourced from the Asian Palm Civet, a cousin to the Mongoose, in Indonesia. The Civet seeks out and ingests the only the finest coffee cherries as part of its varied diet. During digestion the properties of the beans are naturally altered, removing its bitterness and introducing flavorful notes of exotic fruits and berries. Kopi Luwak is then collected from the jungle and processed by highly trained farmers.
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Unfortunately, due to the high demand (and price tag) of this rare coffee, many unscrupulous entrepreneurs have adopted the practice of trapping, caging, and force-feeding the animals a coffee exclusive diet. Often these animals live in horrendous conditions making them susceptible to disease. Animal rights groups such as World Animal Protection have sought to ban the sale of cage-sourced Kopi Luwak, and many retailers have taken the product off their shelves. “This is great news,” says Gayo Kopi co-founder Jeff Bickley. “We simply will not tolerate the exploitation of animals in the production of our coffee.” Gayo Kopi works with exclusive coffee farms who are certified by the Indonesian government to only source from free-roaming wild Civets. They follow a 10-stage process to ensure each of their beans are certified as wild, and of only the finest quality.
Food & Beverage Magazine Restaurants & Chefs issue
September 2016
“We’re so excited to bring this exquisite delicacy to the American market,” says co-founder Kevin Ferrah. “We’ve gone to extraordinary measures to guarantee our customers can enjoy the best and most rare specialty coffee in the world with a clean conscience.” The company describes their coffee as marvelously complex and full-bodied, with a luxurious aroma of naturally infused spices and chocolaty notes. On the palate, their Arabica beans have a sumptuous character, combining dark chocolates, toffee, caramel and molasses, devoid of unpleasant bitter notes. The coffee’s texture is deliciously creamy, with great depth paired with a long silky finish. This level of scrutiny, care and quality comes at a price, but Gayo Kopi believes it’s a luxury many coffee lovers would love to try at least once in their lifetime.
ABOUT GAYO KOPI Gayo Kopi provides the world’s most exquisite, animalfriendlyWild Kopi Luwak Arabica coffee beans in the world, processed by the Asian Palm Civet in Indonesia. The animals live freely in the jungles that border our farms in the Gayo Highlands of Northern Sumatra.
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HOSPITALITY PROFESSIONALS
Tim Hart Joins JTM Food Group as National Accounts Sales Director JTM Food Group, a national leader in the creation of fully cooked menu solutions for the foodservice industry, has added Tim Hart as Sales Director for its National Accounts division. Hart brings nearly 20 years of foodservice industry experience to his role at JTM and will be responsible for building partnerships with national and regional chain restaurant operations across the country.
“Tim brings a passion for the foodservice industry and nearly 20 years of great relationships with key decision-makers in our business.” “National Accounts is a prime growth area for JTM, and Tim is a terrific addition to our team as we serve more restaurant operations and develop new, on-trend products for that market,” said Scott Bonta, Vice President and General Manager of Sales & Marketing for JTM Food Group.
Hart earned a degree in foodservice management Prior to joining JTM, Hart served from the University of Masas the National Sales and Innosachusetts, Amherst. He also vation Leader for Cargill since attended Johnson and Wales 2006. In that position, he oversaw University where he studied product development, innovation, Culinary Arts. planning, portfolio management About JTM Food Group and pricing for a global roster of Family owned and operfoodservice customers. He also ated since 1980, JTM Food previously served as Eastern Area Group specializes in menu Sales Manager for Kraft Foodsersolutions that deliver suvice in Amherst, MA, and Food perior results to the food Service Director for Aramark in service industry. Focused Hartford, CT on customer service, qual“JTM prides itself on its abil- ity and innovation, JTM ity to forge partnerships with serves thousands of schools, some of the biggest and most restaurants, military and successful food service oper- government organizations. ations in the world,” said Jason Guard, Executive Director For more information, visit of Business Development for www.JTMFoodGroup.com. JTM Food Group.
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Food & Beverage Magazine Restaurants & Chefs issue
Romano’s Macaroni Grill Hires New VP of Marketingr President & CEO John Gilbert announced today that Holly Wagstaff-Bellomo has been hired as the company’s new Vice President of Marketing.
Wagstaff-Bellomo most recently served in the same position at Denver-based Noodles & Company since Feb. 2012. Her career also includes stints as Vice President of the Commercial Division of Broadnet, Co-Founder of The Gene Pool Inc. and account service positions with GBSM and McCann Worldgroup.
In her new role, Wagstaff-Bellomo will oversee brand innovation as well as sales-driving and marketing initiatives.
September 2016 “Holly is exactly what we were looking for to lead our marketing initiatives as we continue to grow and strengthen our brand across the globe,” said Gilbert. “She brings an outstanding skill set and strong industry expertise to our leadership team, and I expect her to play an important role in the future of Macaroni Grill.” Wagstaff-Bellomo will work from Denver as the company transitions its headquarters operation to the Colorado capital from its current Houston base. “I’ve been a fan of Mac Grill for as long as I can remember, so I couldn’t be more excited to be joining John and his team,” said Wagstaff-Bellomo. “This is a great time to be at Mac Grill, as we were just named the No. 1 Italian Restaurant Chain in America. That’s a wonderful foundation to build upon, and I’m honored to play a role in the continued growth of this venerable brand.” Wagstaff-Bellomo earned her BS in Journalism, with a Minor in Business Management, from the University of Colorado Boulder. Romano’s Macaroni Grill has grown to over 135 company-owned locations in 33 states, plus 25 franchise locations in the U.S. and 11 other countries: Germany, Japan,
Mexico, Puerto Rico, Taiwan and the Middle East (Bahrain, Egypt, Oman, Qatar, Saudi Arabia and the UAE). The company generates more than $300 million in U.S. sales and another $70 million through its franchise operations. About Romano’s Macaroni Grill® Romano’s Macaroni Grill is an Italian restaurant brand founded in 1988. Inspired by Italian country cuisine, Macaroni Grill blends Italian traditions with progressive culinary inspiration from all regions of Italy and the U.S in a polished casual atmosphere. this latest trend. People love things that are new and different, so these drinks tend to be more popular than ever. And with cool colors. People will love to sit around, sipping and enjoying the taste of this new age beverages.
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COVER STORY•HOSPITALITY PROFESSIONAL
Avocados From Mexico (AFM), the No. 1 selling avocado in the U.S., is going big for National Guac Month by bringing both retailers and consumers even more reasons to fill up their dip bowls with fresh, flavorful guac during the months of September and October. In addition to special in-store displays, huge consumer incentive offers will be launched to support the demand of avocados this fall season.
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Food & & Beverage Beverage Magazine Magazine Restaurants Restaurants & & Chefs Chefs issue issue Food
September AFM’s newest campaign, “For the Love of Guac,” will fully-charge every September celebration, from Hispanic Heritage Month and Labor Day to National Guacamole Day (Sept. 16) and the kick-off of Fall football by launching its first-ever national BOGO offer – buy one Avocado From Mexico and get one FREE! “For the Love of Guac” will promote and distribute over 2 million BOGO coupons through three different vehicles. First is a national Catalina in-store coupon targeting consumers of bulk and bagged avocados at the register. Second, Coupons.com will feature the BOGO offer on the website and digital coupons will also be sent to 5 million SuperSaver email subscribers, and third, a full-page FSI ad in the Sept. 18 SmartSource Sunday Newspaper will direct consumers to visit LoveOfGuac.com and print the BOGO coupon at home. Along with consumer savings, “For
the Love of Guac” will also include in-store radio and innovative merchandising such as the Guac Center pallet bins, exclusively created by Avocados From Mexico.Including avocados, tomatoes and onions, along with jalapeños and limes, the Guac Center will showcase everything consumers need to make their own bowl of delicious guacamole. Consumers will also be encouraged to celebrate “Guactember” and show their love of guac by helping AFM create the best and largest guacamole board on Pinterest featuring anything and everything “guacamole”. Consumers will be able to participate “hands-on” in creating this Pinterest board. “September is full of occasions perfect for avocado consumption and by offering our retailers a convenient and hassle-free way to run a Guac Month promotion, we can keep avocados top of mind during these key consumption windows,” said Maggie Bezart-Hall, Vice President of Trade Marketing at AFM.
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COVER STORY - Paul Stanley • Roc k& Brews
An Experience In CONCEPTUAL CONCERT Dining PAGE 18
Food & Beverage Magazine Restaurants & Chefs issue
September 2016 I generally, conclude an article with a quote. I would be remiss, if I didn’t start this article with one, which I feel is apropos.
ROCK&
BREWS
By Donsh’e Usher Staff Writer “Just because you’re a musician doesn’t mean all your ideas are about music.” –Jerry Garcia Ordinarily, I would have ended this story with that quote and leave it at that.“Nuff-Said,” However, this article is about Paul Stanley. From the iconic rock group KISS, and his one-of-a-kind restaurant and entertainment concept Rock & Brews. Celebrity driven restaurants, are as popular as the big name chains. If there is any doubt about the success of Rock & Brews. Then reference the title of one of his previous albums “Dynasty”! Paul Stanley and fellow band member Gene Simmons, have partnered to create just that in the hospitality industry. A dynasty.
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COVER STORY - Paul Stanley • Rock & Brews
Viability for a restaurant, sometimes comes down to how cool the neighborhood is. The first Rock & Brews opened near Los Angeles International Airport in the beach community of El Segundo, California in 2012. Even in a tough economy people flocked to Rock & Brews, to enjoy the dining experience. Despite those times, Rock & Brews restaurants have thrived; with continuous growth and expansion. With locations in Overland Park, KS; The Colony, TX. Oviedo, FL; Corona, CA; and Pala, Maui, HI. as well as several other locations around the country and in Mexico. Interior Concept: Restaurant design will always give the first impression to any customer, along with the service and quality of food served inside the establishment. The menu selection is a well prepared, affordable American cuisine, with a rock inspired family friendly dining experience. Every system of service is well planned, the customer feels free to eat drink and enjoy themselves in a concert restaurant atmosphere that is associated with a rock concert event, from the lighting, to the large projection screens showing past live concert footage. Rock an Roll memorabilia throughout the restaurant. In addition to the “Great Wall of Rock” a tribute to classic rock legends. The Rock & Brews restaurants also offer an outdoor dining experience. Each location is very attractive; every system of service is well planned. The customers dine while enjoying the 360-degree atmosphere. People are not only attracted to eating at the restaurants but will quickly become aware of the services offered to there.
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Restaurant proprietors Paul and Gene understood this fact, and have done everything possible in this regard. Restaurant staff are required to learn every position and aspect of the restaurant, going through extensive training before they hit the concert dining floor. The Rock & Brews establishments feature an array of craft beer, whether it’s international or from local breweries. Local craft beer is a major staple at Rock & Brews. Of course the bar setting is a main attraction, and for others it is simply a place to keep customer overflow from flowing into the main restaurant. The obvious benefit of having a popular bar attraction like Rock & Brews are the two components of the restaurants operation that is dependent on each other. The social crowd, who is drawn to the bar can sometime be different from the crowd that is drawn to the dining aspect of the main restaurant. Paul and Gene’s vision had exactly that in mind when designing Rock & Brews space, to accommodate rockers of every taste. In keeping with a standing tradition, Rock & Brews honors and supports active military, first responders and veterans of our armed forces, as well as supporting the community on a local level. Whether you’re a classic rockers, teen rockers or l’il rockers. The dining experience at Rock & Brews can be summed up by another song from one of the band’s album. “Hot in the Shade.” Rock & Brews will be around “Forever”! Did you think I was going to forget my end quote? “I think not.” “Ideas are like rabbits. You get a couple and learn how to handle them, and pretty soon you have a dozen.” - John Steinbeck
Food & Beverage Magazine Restaurants & Chefs Issue
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COVER STORY - Paul Stanley • Rock & Brews
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Food & Beverage Magazine Restaurants & Chefs issue
September 2016
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Food & Beverage Magazine Restaurants & Chefs issue
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FOH - NEW PRODUCTS LINE
For nearly 15 years, FOH®, Inc. has been the Food & Beverage industry’s leading authority on tabletop and buffet presentation trends. The winning formula for FOH®’s success is attributed largely to the abil-ity to continually create high quality, eye-catching designs collection after collection. This remains true for FOH®’s NEW Antique Stainless Steel and Rustic Wood™ collection introductions
Available in various shapes and sizes, these stackable items make cleaning easier while providing users with an ideal storage solution. Used together these collections provide the perfect serving solution
The NEW Rustic Wood™ collection is an eco-friendly creation that brings organic style to any table. Made from natural materials, all of the items in this collection are one-of-a-kind as each pattern is unique to each piece.
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Food & Beverage Magazine Restaurants & Chefs issue
September 2016
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PerfectlyPlated Chefs
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Food & Beverage Magazine Restaurants & Chefs issue
September 2016
Q&A with
Chef Angel Betancourt F&B • WHY CHOOSE FOH DISHWARE? AB • Dishware are like ingredients to me! I like quality. F&B • HOW IMPORTANT IS PRESENTATION? AB • Super important! In pastry in the way to sell your desserts F&B • WHAT IS YOUR FAVORITE WAY TO PLATE? AB • Don’t really have one! I like to feel the moment and improvise. F&B • WHAT IS YOUR FAVORITE LINE FROM FOH? AB • Don’t really have one! I like to feel the moment and improvise. F&B • DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? AB • Just respect the ingredients and use vibrant colors if possible! F&B • WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? AB • It was very natural for me! F&B • WHO WAS YOUR GREATEST COOKING INFLUENCE? AB • My Mon, My Grandmother! And in a professional way Carles Mampel y Pascal Charence
F&B • WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? AB • I Love incorporating sea salt in my desserts to crate balance and enhance flavors WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED?
F&B • I Use to work in A Coruna Spain where the Albarino Wine is from AB • and from that time Albarino is always my white wine of choice. As for the Red it has to be Opus One!
F&B • WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? AB • My Current job has allow me to cook for a lot of Celebrities, Prime Ministers and Athletes. It is the most entertaining part of my job!
Chef Betacourt Plated Flatware Continues On Next Page
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PerfectlyPlated Chefs
F&B • AB •
CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? Chefs that idolize are several: · Carlos Garcia from Alto Caracas · Nobu · Brad Kilgore from Alter · Jamie Simpson from CVI · Jean Georges V · Jason Howard
F&B • AB •
WHAT IS YOUR FAVORITE DESSERT? Any Ice Cream will do! Lol but I love the classics, Black Forrest, Bienmesabe Tiramisu
AB • F&B • AB •
HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? We are here to please the guest (No matter how big or famous you are). So if that make you guest happy so be it! WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF? It is really important to look at your traditions, your roots, your culture for inspiration!
F&B • LASTLY, WHAT DO YOU DO TO RELAX? AB • Leaving on Paradise allows me to do a lot of water activities,
So from paddle Board to snorkeling any water activities are the ones I enjoy the most!
Angel Ramirez Betancourt , Venezuelan trained in one of the best & most renowned culinary institutes of the world. Le Cordon Bleu Paris, Ottawa Culinary Institute.Having worked in the best kitchens around the world in cities like Barcelona & A Coruna in Spain, Cancun in Mexico, Montreal, Gatineau & Ottawa in Canada, Caracas in Venezuela & San Salvador & Nassau in The Bahamas. Chef Angel has worked with celebrities chefs or “chef mentors” how he likes to call them. Bruno Oteiza (Biko) Laurent Pages (LCB) Carles Mampel (BuBo) Oriol Balaguer, Jean Georges Vongerichten, Nobu & Pascal Charence, & Sarah Kosikowski (Valrhona corporate chef) are among them. All those experiences now have transformed into a perfect mix of motivation, perseverance & passion that he applies to each of his unique desserts in the place He loves The One & Only Ocean Club, Bahamas where he is the actual Executive Pastry Chef. PAGE 30
Food & Beverage Magazine Restaurants & Chefs issue
September 2016
12” x 9” Harmony Bento™ Plate
12” x 9” ROOT® Board
12” Rectangle Canvas® Plate
12” Rectangle Canvas® Plate and 8.5” SS Rectangle Holder, Brushed
12” Rectangle Canvas® Plate
12” Rectangle Canvas® Plate
Thank You, Chef Betancourt
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PerfectlyPlated Chefs
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Food & Beverage Magazine Restaurants & Chefs issue
September 2016
Q&A with
Chef Phillip Lopez F&B • WHY CHOOSE FOH DISHWARE? PL • I have been a fan of FOH dishware for many years now. There vast
amount of selections, quality of materials used, amount of contemporary and classic patterns and cost value are unmatched.
F&B • HOW IMPORTANT IS PRESENTATION? PL • Presentation is extremely important! It is the first sense in which we
use to create an experience for our guests. If the dish does not look good then your first impression is that it will not taste good.
F&B • WHAT IS YOUR FAVORITE WAY TO PLATE? PL • I love plating organically. I feel that chaos is beauty and the plate should represent that.
F&B • WHAT IS YOUR FAVORITE LINE FROM FOH? PL • I am a huge fan of the Canvas plates. It allows me to utilize the entire plate, edge to edge to create beautiful artwork with substance.
F&B • DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? PL • The most important trick is to make sure that plate is spotless. Clean plates before you begin + beautiful and tasty food = clean plates at the end.
F&B • WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? PL• I do not really think I made the decision, I think this career path chose me. F&B • WHO WAS YOUR GREATEST COOKING INFLUENCE? PL • First it was my mother and second Julia child. Together they are responsible for me standing behind the stove with pride.
F&B • WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? PL • I am currently a fan of fortified white wines like vermouths and for reds a really really really good Lambrusco.
Thank You, Chef Lopez Chef Lopez Plated Flatware Continues On Next Page
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PerfectlyPlated Chefs
F&B • WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? PL • I love working with house made blends of spices such as Berbere Spice, Vadouvan and Moroccan Spices
F&B • WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? PL • Chris Farley (You never said dead or alive). F&B • That is correct Chef. Next time, we will adjust the question! F&B • WHAT IS YOUR FAVORITE DESSERT? PL • I love eating very clean refreshing desserts after a big meal… Something that leaves the palate refreshed without leaving the belly heavy
F&B • CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? PL • I really love the cooking style of Ronney Emborg from Atera in NYC. He is a master of his craft.
F&B • BEST THING ABOUT BEING A CHEF IS? PL • The instant gratification of your artwork and how can recreate over and over again with the same results
F&B • HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? PL • The term gluten-free is of no concern to me, I totally understand it and accept it. The term Gluten sensitivity I can not get behind and makes me quite angry.
F&B • PL •
WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF?
Understand that this career is very humbling choice. It will break you, push you even destroy you to the point where you will question your very own existence. Only then can you understand your true abilities as a chef and begin to create food from the heart.
F&B • LASTLY, WHAT DO YOU DO TO RELAX? PL • I’m a huge movie buff.. I love sitting around the house with the wife
and just vegging out on the couch for hours. Old movies, new movies, weird movies. They transport you to another world and life.
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Food & Beverage Magazine Restaurants & Chefs issue
September 2016
Phillip Lopez, is the Executive Chef, Creative Director and Owner Rebel Restaurant Group in New Orleans, Louisiana. He was the son of an Army family and spent his childhood living in Germany, France, Spain, Austria, Holland, and Puerto Rico. He landed his first culinary job in New Orleans with Chef John Besh. Being displaced to Washington, DC following Hurricane Katrina gave Lopez the opportunity to train under Chef Michel Richard, the highly celebrated culinarian behind Citronelle. Returning to New Orleans several months later, Phillip again joined Besh and eventually worked at five of his restaurants rising the ranks to become John Besh’s Project Chef, including Restaurant August, La Provence, LUKE and American Sector at the World War II Museum. In 2010 Lopez became Executive Chef of Restaurant Rambla, a modern-style restaurant with French and Spanish influences. 11” Square Canvas® Plate
6 Sampler™ Server
12.5” Monaco Bowl
10” Round Harmony™ Plate
10” Round Harmony™ Plate
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SPECIAL RECIPES
Pat LaFrieda and Heineken Light Exclusive Recipes
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Food & Beverage Magazine Restaurants & Chefs issue
September 2016 September
Marinated Whole Chicken and Braised Baby Back Pork Ribs.
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CHEF APPOINTMENTS / PROMOTIONS
MSC Cruises, the Swiss-based world’s largest privately-owned cruise company and market leader in Europe, South America and South Africa, today announced a new partnership with celebrated pan-Asian chef and international culinary pioneer, Roy Yamaguchi. The innovative Japanese-American celebrity chef will initially introduce a specialty pan-Asian restaurant on board the cruise line’s new next-generation ship, MSC Seaside – known as “the ship that follows the sun” – bringing his unique fusion of cooking traditions to MSC Cruises. This latest announcement further demonstrates MSC Cruises’ ongoing commitment to international fine dining and adds to the cruise line’s existing partnerships with renowned, award-winning chefs Carlo Cracco, Jean-Philippe Maury and Jereme Leung. PAGE 38
Food & Beverage Magazine Restaurants & Chefs issue
September 2016 “Our heritage lies in the Mediterranean, where a passion for food is a way of life and we seek to bring this to life every day for our guests with always fresh, authentic food of the highest quality,” said Gianni Onorato, chief executive officer of MSC Cruises. “The enjoyment of good food plays an integral role in creating unforgettable emotions as well as enabling our guests to discover new cultures and tastes, whilst cruising on one of our beautiful ships.” “The dining experience on an MSC Cruises ship is distinguished by the extensive variety of Mediterranean and international cuisines and wide range of dining formats available,” said Onorato. “The four top chefs whom we currently work with are known as leading global experts in their respective cuisines and each one brings world-class fine dining expertise, elevating the dining experience for our guests to a new level.” “We provide a wide range of specialty restaurants to give our guests a wide and varied choice during their cruise,” continued Onorato. “We are developing exciting new dining options onboard MSC Seaside, with nine eateries featuring cuisines from all around the world including a pan-Asian restaurant in partnership with Roy Yamaguchi, a luxury fish restaurant with a chef’s table and a world class international steak house where the beef will dry age on board.”
As part of the partnership, Chef Yamaguchi will be personally involved in conceptualizing and designing every element of the new pan-Asian restaurant, bringing his creative flair and vision to every single detail of the guest’s experience. This includes creating the recipes and menus; selecting the chinaware to enhance the dishes; choosing music to create the right ambience; deciding the perfect wines to complement the food; and even picking out the paper stock for the menus. In addition to featuring a variety of Chef Yamaguchi’s gourmet pan-Asian style dishes, the restaurant will include a sushi, sashimi, and raw bar, as well as a space with teppanyaki grills in which guests will be able to enjoy a variety of cooking styles – ranging from traditional Japanese to Malaysian to Thai Korean – and be entertained by skilled teppanyaki chefs as their meal is cooked in front of them.
An international culinary visionary and the creator of Hawaiian fusion cuisine, Yamaguchi intertwines his Japanese heritage with love for the freshest ingredients. He is the founder of 30 Roy’s Restaurants, including 28 in the United States, one in Guam and one in Okinawa, Japan. His numerous accolades include the prestigious James Beard Award. Yamaguchi has also hosted six seasons of the television show “Hawaii Cooks with Roy Chef Yamaguchi will have a dedicated pres- Yamaguchi,” seen in more than 60 countries. ence and specialty restaurant onboard MSC He has also published four culinary cookCruises next-generation new build, MSC Sea- books. side – one of the company’s most innovative and revolutionary ships – which will come into service in December 2017 and sail year-round from Miami to the Caribbean.
Other Current Fine Dining Partnerships With Internationally Acclaimed Chefs Continues On Next Page
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CHEF APPOINTMENTS / PROMOTIONS
Two-star Michelin chef Carlo Cracco is a leader in the new generation of progressive Italian cuisine. He began his professional career in 1986 at “Gualtiero Marchesi,” in Milan, the first Italian restaurant awarded Michelin stars. His eponymous Ristorante Cracco has been listed in the World’s 50 Best Restaurants.
Chef Maury will have a high-profile presence on the next-generation Meraviglia ships, where guests will be able to enjoy a chocolatelier with an open kitchen as well as sample Maury’s specialty pastry and bakery menus. Maury will also work with MSC Cruises to create a gourmet ice cream parlour and crèperie in the impressive MSC Cruises first began collaborating with indoor promenade on Meraviglia ships. Chef Cracco in 2013. The relationship has Acclaimed Chinese chef Jereme Leung is globgrown since then and every year he now de- ally recognized for his contemporary interpresigns special Christmas and New Year menus tation of Chinese cuisine. With a modern apfor MSC Cruises’ guests. In addition, begin- proach to presentation, he has long caught the ning in summer 2016, Chef Cracco has created attention of top international restaurant critics. an exclusive recipe for the menu featured on- Taking inspiration from traditional recipes by board MSC’s ships on Gala night. MSC Cruis- working together with Masters of Shanghai es is also collaborating with Chef Cracco to and Beijing’s classic regional cuisine, Leung’s design a new cooking experience for the MSC dishes remain true to time-honored Chinese Cruises DOREMI kids clubs, available from cooking techniques whilst pushing boundaries summer 2016. in terms of style and presentation. French chocolatier and pastry chef Jean- Starting his cooking career at the age of 13 in Philippe Maury was crowned the Best Pastry Hong Kong, Chef Leung is an expert in all four Chef in France (Meilleur Ouvrier de France schools of Chinese cooking — dim sum, bar1997) and was a gold medal winner at the becue, wok cooking and knife work — he later World Pastry Team Championship (2002 and on honed his craft at some of southeast Asia’s 2004). Maury held the position of Executive best hotels. Pastry Chef at The Bellagio Hotel Las Vegas in 1998 and then Aria Hotel in 2009. Today, he Chef Leung will bring his contemporary Chiis managing in partnership with MGM Resorts nese cuisine to MSC Lirica, the first MSC CruisInternational his two shops Jean-Philippe Pa- es ship deployed out of China in May 2016. tisserie, one of which houses the world’s tallest Chef Leung is collaborating with MSC Cruises and largest chocolate fountain. Last summer, to design new and innovative dining concepts he opened an innovative dessert concept in San tailored to the tastes of Chinese guests, an exclusive range of signature dishes as well as enDiego, called iDessert. hancing existing menus with his creative and Chef Maury will be tempting guests with his distinctive flair. sweet creations, initially on MSC Divina – cur- rently based in Miami and sailing year-round In addition to the chef partnerships MSC in the Caribbean. This will then extend to the Cruises offers a wide range of specialty restaurest of the fleet, with new dessert offerings for rants and varied dining options so that guests the ship’s buffet, specialty restaurants and the can discover gourmet highlights of international cuisines. MSC Yacht Club. PAGE 40
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September 2016 September
The company seeks to work with global leaders in their field, bringing together MSC Cruises’ 300 years of seafaring expertise, dedication to creating unique onboard experiences, commitment to excellence and meticulous attention to detail with the partner’s expertise. Other examples of best-in-class partnerships include the recently launched Wellness Experience powered by Technogym which involves the world’s leading wellness company working together with MSC Cruises to devise a personalized 360° program that enables guests to combine discovery and culture with their personal wellness goals. World leader in artistic entertainment, Cirque du Soleil has partnered with MSC Cruises to create eight brand new shows on board all four MSC Meraviglia class ships, which will be performed in a custom-built, technology-packed, entertainment and dining venue like no other at sea. Strategic tech partner Samsung, is working with MSC Cruises to set the new standard in smart ships, beginning with MSC Meraviglia and MSC Seaside ships and then rolling out to the whole fleet.
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TECHNOLOGY RESTAURANT
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Food & Beverage Magazine Restaurants & Chefs issue
Cafe Gratitude is a 100% organic and plantbased restaurant with over locations in California. Cafe Gratitude made a commitment to always ensure organic products, which means more suppliers ord ering quality goods. Some restaurant managers have between 10 to 50 different suppliers they order from. General managers were looking for a way to streamline and organize that ordering process. That lead to the question “Is there a product that can handle the ins and outs of the ordering process?” The answer: BlueCart. “BlueCart allows me to manage everything with my ordering,” said Niels Tervoot, General Manager of Café Gratitude’s San Diego location. “Before BlueCart, ordering was a nightmare. The process was drawn out. I would have to call my supplier, go to my order spreadsheet, assign that order, document it, con rm the order was received and finally I would log that order into our system. With BlueCart, all that is taken care of.” “At end of the month I can print out my orders and cross reference that with all the invoices I have.” “I can at a glance, anytime during the month, click a button and get a great representation of what I am spending.” “I can now keep track of who spent what, where and when. I no longer need to insert anything into a spreadsheet or assign orders. BlueCart manages that for me.”
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TRENDS IN PRODUCE
Idaho Potato Commission
DR. POTATO IS ALWAYS ON CALL FOR IDAHO® POTATO QUESTIONS WHEN reviewing the Idaho Potato Commission (IPC) website analytics for the past year (August 2015-August 2016), IPC staff wasn’t surprised to find that Dr. Potato (alias Don Odiorne, Vice President-Foodservice) had garnered 959,328 page views, nearly 50% of all www.idahopotato.com views.
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Food & Beverage Magazine Restaurants & Chefs issue
September 2016 September 2016 September
THERE’S no doubt that both operators and their customers love their Idaho® potatoes. For operators, serving their Idaho® potatoes in flawless executions is top of mind. So, they turn to Dr. Potato for answers to a myriad of potato-related questions. For example, “What is the correct oven temperature and time to cook a baked potato?” racked up 234,062 visits alone. Dr. Potato also dispenses advice on wide-ranging topics such as how to make the best mashed potatoes, best applications for processed potatoes, and potato salad tips. In fact, the top five recipes for 2015-2016 reflect the popularity of both potato salads and mashed potatoes: 1. Traditional Potato Salad, 2. Traditional Mashed Potatoes, 3. Summer Potato Salad, 4. Mashed Potato Bar, 5. Au Gratin Idaho® Potatoes. Visit Dr. Potato for in-depth answers to Idaho® potato questions at idahopotato.com. For foodservice menu applications, browse the Idaho Potato Commission foodservice recipe database or download the Idaho Potato Commission Foodservice Toolkit at idahopotato. com/foodservice. Also available are helpful size guide and Idaho® potato preparation tips, as well as answers and solutions to operational and culinary FAQs.
growing season of warm days and cool nights, ample mountain–fed irrigation and rich volcanic soil, give Idaho® potatoes their unique texture, taste and dependable performance. These ideal growing conditions are what differentiate Idaho® potatoes from potatoes grown in other states. For more information, visit: www.idahopotato.com.
About the Idaho Potato Commission Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous “Grown in Idaho®” seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho’s
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WINDSETFARMS.COM
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Food & Beverage Magazine Restaurants & Chefs issue
September
A taste of summer. Synonymous with salsa and fresh salads,
These Roma tomatoes are perfect for
our Windset FarmsÂŽ Roma tomatoes
aspiring chefs who wish to craft the world’s
with their sweet delicious taste, provide a
best soups, sauces, salsas and scintillating
versatile tomato ideal for all recipes.
fresh summer salads.
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RESTAURANTS
Legacy Hall to Raise Bar for Food Halls in America Still roughly a year away from opening, the one-acre tract in Plano’s booming Legacy West development doesn’t look much different from dozens of other construction sites. But soon, a massive new European-style food hall will take shape in the premier mixed-use complex, transforming the dining and entertainment landscape of North Texas. Legacy Hall is much more than the latest innovative concept from two of North Texas’ most acclaimed restaurateurs. It is the first of several projects envisioned for The Food Hall Company, founded by Randy DeWitt and Jack Gibbons, creators of such trend-setting concepts as Velvet Taco, Whiskey Cake, Ida Claire, Mexican Sugar and Sixty Vines. DeWitt and Gibbons first fell in love with the burgeoning concept when they traveled through Europe and visited several popular food halls. The business partners were immediately inspired to create something even better for the restaurant-savvy North Texas market, then branch out to other markets across the country.
“Our vision for both Legacy Hall and our future food hall developments is to combine innovative cuisine and ‘food theater’ with live music and entertainment to create truly exceptional, regionally inspired culinary destinations,” said DeWitt, CEO of The Food Hall Company. “We believe our backgrounds as multi-unit restaurant concept developers and operators have uniquely positioned us to build a profitable business model that will be successful for all parties involved: aspiring restaurateurs, inventive chefs, real estate developers and our ultimate consumers.” PAGE 48
The Food Hall Company’s first project, Legacy Hall, will span three stories, with about 55,000 square feet dedicated to the food hall. More than 20 innovative vendors will serve up an eclectic array of fast-casual, artisanal foods in food stalls on the first floor. A fast-casual restaurant and terrace on the second floor will overlook a large live music stage and beer garden, and an on-site craft brewery and taproom will comprise the third floor. “Randy and I are recruiting the top restaurateurs and chefs from across the Dallas-Fort Worth Metroplex to be a part of Legacy Hall, which we custom-designed to be a one-ofa-kind food destination that also features a full-service craft brewery,” said Gibbons, President of The Food Hall Company. “It will be a family-friendly gathering place with live music and a fun, energetic vibe that will draw food lovers from all across the region. Friends, families and couples will no longer need to agree on where they want to eat. They’ll simply head to Legacy Hall, which will answer the age-old question, ‘Where can I find the best ______ in town?’ The Food Hall Company is dedicated to giving chefs and young food entrepreneurs – true masters of their craft – the freedom to experiment and discover their next big food idea. The business model also allows them the opportunity to open with minimal capital costs while retaining ownership of their concept. Several award-winning chefs have already announced commitments to open a food stall at Legacy Hall, including:
Food & Beverage Magazine Restaurants & Chefs issue
Septe September September 2016
•John Tesar, owner of Knife •Matthew McCallister, owner of FT33 •Andrew Chen, owner of Monkey King Noodle Company •Robert and Kaci Lyford, owners of Patina Green •Chef Gilbert Garza, owner of Suze, and Mark Brezinski, founder of Pei Wei and Bengal Coast •Yaser Khalaf, owner of Baboush and Medina •Misery Loves Company restaurant group, owner of Proof + Pantry and Madrina •John Franke, of Front Burner Restaurants •Uno Immanivong, of Chino Chinatown •Anastasia Quinones, of Alma and Komali •Press Waffle Co. •Larry Williams, of Amberjax
“We believe Legacy Hall will be the most innovative food hall to date, and we plan for the next one to be even better!” said DeWitt. For more information on Legacy Hall, or to explore opportunities for partnering with The Food Hall Company in other markets, visit foodhallco.com.
Recipes Continues On Next Page
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CHEF APPOINTMENTS / PROMOTIONS
PUERTO RICO’S WALDORF ASTORIA RESORTS, EL CONQUISTADOR RESORT AND LAS CASITAS VILLAGE, HAVE APPOINTED ERIKA SUAREZ AS THEIR FIRST FEMALE EXECUTIVE CHEF.
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Food & Beverage Magazine Restaurants & Chefs issue
September 2016 ArKay SPICED
In her role, Suarez will oversee the resorts’ culinary team, catering and banquet services, room service, and numerous dining outlets including the resorts’ signature Chops Steakhouse. Born and raised in Puerto Rico, Suarez brings more than 10 years of culinary experience with her, including her position as the first ever female executive chef and corporate chef for Norwegian Cruise Line. Additional experience in the hospitality industry includes roles as executive sous chef at Miami Beach Resort & Spa and banquet chef at the Riverside Hotel in Fort Lauderdale. Suarez holds an associate degree in culinary arts from the Art Institute of Fort Lauderdale and is also accredited as a Certified Executive Chef by the American Culinary Federation (ACF) Inc. With her experience in high-end gastronomy, Chef Suarez is also looking forward to engaging with the Waldorf Astoria brand’s timeless culinary program, Taste of Waldorf Astoria (www.tasteofwaldorfastoria.com), which celebrates the brand’s heritage in food and beverage as well as challenges chefs to create new iconic dishes for guests around the world to enjoy. For more information, please visit www.elconresort.com.
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MOVIES 4 FOODIES Chefs PerfectlyPlated
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Food & Beverage Magazine Restaurants & Chefs issue
CHEF OF THE MONTH
FISH + FRUIT – SWEET/SAVORY VARIATIONS ON POKE AND CEVICHE RISE IN POPULARITY ON MENUS
Recently, when executive chefs from colleges and universities across the country gathered in the Dole Packaged Foods Kitchen to cook with fruit, poke was the dish on their minds. Once “Hawaii’s soul food,” seafood lovers are adopting poke as a popular appetizer, and chefs are experimenting with complementary ingredients to create new and tastefully unique versions. For the chefs in the Dole Kitchen, accenting fresh fish with sweet/savory fruit flavors and marinades–using DOLE® Chef-Ready Cut Mango Cubes and DOLE Pineapple Juice–made the dish. In tropical climates, fish and fruit combinations such as Seafood and Mango Ceviche and Fish Cakes with Mango Salsa are familiar fare. Both refreshing and satisfying, combining fresh fish with DOLE Chef-Ready Cuts Mango Cubes, Pineapple Cubes, Sliced Strawberry, Mandarin Oranges and Sliced Bananas with spicy peppers, herbs and pineapple juice-spiked marinades make it possible to put these popular flavors on the plate year round. For more information about using DOLE Fresh Frozen Fruits and DOLE Pineapple Juice in innovative fresh fish dishes, contact Donna Skidmore at donna.skidmore@doleintl.com. To contact a Dole representative about DOLE Foodservice Products, call 800723-9868. About Dole Packaged Foods Dole Packaged Foods, LLC is a world leader in growing, sourcing, distributing and marketing fruit and healthy snacks. Dole sells a full-line of packaged ambient fruit, frozen fruit, dried fruit, and juices. The company focuses on four pillars of sustainability in all of its operations: water management, carbon footprint, soil conservation and packaging. For more information please visit www.dolefoodservice.com or www.doleintlcsr.com ®, TM & © 2016 Dole Packaged Foods, LLC PAGE 53
ROMA TOMATO
Lentil & Goat Cheese Salad This quick, easy lentil dish featuring Windset Farms® plump and full flavored Roma tomatoes makes for a hearty yet healthy, main course salad. SERVES 4.
INGREDIENTS • • • • • • •
4 Roma tomatoes 250 g puy lentils ½ red onion, thinly sliced ½ cup fresh basil, thinly sliced 2 Tbsp sherry vinegar 3 Tbsp extra virgin olive oil 150 g soft goat cheese
INSTRUCTIONS Bring a large saucepan of water to boil and season with salt. Add the lentils and simmer for 25 to 30 minutes until tender. Drain and set aside to cool a bit. Roughly chop the Roma tomatoes and place in a large bowl with all of their juices. Add the onion and basil. Mix in the sherry vinegar and extra virgin olive. Add in the cooked lentils and season to taste with salt and pepper. Transfer the salad to bowls and top with the crumbled goat cheese and serve.
FOR MORE GREAT RECIPES VISIT WINDSETFARMS.COM
CHEF APPOINTMENTS / PROMOTIONS
Conrad New York announces the appointment of Gerron Douglas as executive chef. In his new role, Douglas will oversee all dining operations at Conrad New York, including the hotel’s signature restaurant ATRIO Wine Bar & Restaurant, the seasonal Loopy Doopy Rooftop Bar, and in-room dining. Douglas brings more than 13 years of experience to his new role, where he will guide the hotel’s unique culinary programming and lead menu development that focuses on incorporating locally-sourced, sustainable foods. PAGE 56
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September 2016
“We are incredibly excited to welcome Chef Douglas to his new role at Conrad New York,” said Robert Rechtermann, general manager at Conrad New York. “He has a proven ability to thrive in high-pressure environments and offers a superior level of leadership to our team. He also offers an unparalleled commitment to providing inspired experiences for all guests.” Prior to his role as executive chef, Douglas served as Conrad New York’s executive banquet chef, at Restaurateur Danny Meyer’s Union Square Events, where he managed all aspects of the hotel’s catering to ensure customer satisfaction and business profitability, while providing leadership to the rest of his team. Douglas spent 10 years in a variety of roles, including sous chef at the Waldorf Astoria New York, prior to joining Union Square Events. There, he worked closely with the executive chef and the banquet chef to create new menus and develop innovative concepts. Douglas began his career as a line cook at Café Provencal in Los Angeles in 2002 before he took his talents to New York in 2005 with Amuse restaurant.
To learn more about Conrad New York, please visit www.conradhotels.com/newyork or call 212.945.0100. For more information about Conrad Hotels & Resorts, please visit please visit http://news.conradhotels.com or follow on Facebook, Instagram, and Twitter.
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CHEF APPOINTMENTS / PROMOTIONS
WINDSOR COURT WELCOMES CHEF DE CUISINE GABRIEL CHARPEN-
The Grill Room at Windsor Court is pleased to announce the appointment of Chef Gabriel Charpentier as the new Chef de Cuisine. A seasoned chef with more than 20 years of experience, Charpentier’s extensive training and innovative techniques bring fresh influence to the restaurant’s contemporary American cuisine. “As one of the only restaurants in the city to hold both Forbes Four Star and AAA Four Diamond Dining Awards, The Grill Room is renowned for providing an unforgettable dining experience,” said Windsor Court Director of Food and Beverage Joey Worley.
September 2016 September ArKay CELEBRATION “In addition to his accomplished culinary background, Charpentier brings the passion, creativity and expertise to which our guests are accustomed.” Versed in a multitude of cooking styles, Charpentier’s experience includes positions at high-profile restaurants in Minnesota, Wisconsin and most recently, Colorado, where he served as the Chef de Cuisine at Jill’s Restaurant and Bistro, the Forbes four-star eatery located at the St. Julien Hotel and Spa in Boulder, Colorado. Prior to that, he was the Chef de Cuisine at Willow Creek Restaurant in Evergreen, Colorado.
Upon graduating from Le Cordon Bleu Culinary College, Charpentier relocated to France, where he trained under Chef Benoit Vidal, a two Michelin Star recipient. He then returned to Minnesota, where he worked as the Chef de Partie alongside one of Food and Wine Magazine’s “Best New Chefs of 2006,” before relocating to Chambers Kitchen, helmed by world famous Chef Jean-Georges Vongerichten. In later years, he graduated through the ranks, serving as Head Chef at four-star restaurants in Wisconsin and Colorado. ABOUT WINDSOR COURT
Windsor Court has been the choice for discerning travelers for over 30 years. The 23-story hotel is located in the heart of the Central Business District, steps from the French Quarter. The award-winning luxury hotel features 316 oversized guestrooms and suites, the acclaimed Grill Room Restaurant, the storied Polo Club Lounge, the celebrated Le Salon for afternoon tea and an extensive art collection with mostly works of British origin, among other amenities and services. The hotel’s recent $22 million restoration included the addition of the lobby Cocktail Bar and Spa at Windsor Court. The hotel was purchased in October 2009 by an ownership team led by The Berger Company of New Orleans and the Dallas-based Crow Family Holdings. Windsor Court is a member of Preferred Hotels® and Resorts Legend Collection and is a member of the Southern Living Hotel Collection. For more information, please visit www.windsorcourthotel.com.
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CHEF APPOINTMENTS / PROMOTIONS
Emeril’s New Orleans Fish House announces Jean Paul Labadie as the new chef de cuisine. Chef Labadie brings more than 20 years of culinary experience to this position and rejoins the Emeril’s New Orleans Fish House team after initially working at the restaurant in 1996. As chef de cuisine, Labadie will be directly involved with managing the kitchen, hiring new culinary staff and introducing new entree items to the menu.
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September 2016 September “I am honored to be back working for Chef Emeril Lagasse in one of the greatest restaurants on the Las Vegas Strip,” said Labadie. “I look forward to bringing Emeril’s New Orleans hospitality and the best cuisine to our guests.” Labadie studied hotel and restaurant management at Iowa State University, eventually transferring to and graduating from Western Culinary Institute in Portland, Ore. In 1996, Labadie began working under acclaimed chef and Food Network personality, Emeril Lagasse, as a cook for his self-titled restaurant in New Orleans, La. From there he moved to Las Vegas where he was named sous chef at Emeril’s New Orleans Fish House in the MGM Grand. Soon after being promoted to chef de cuisine, he was tapped to open Lagasse’s newest venture Table 10 in The Palazzo Resort & Casino. Most recently he was the chef de cuisine at Searsucker at Caesars Palace. Labadie was also featured on and won “Extreme Chef” on Food Network and served as a judge on “Throwdown with Bobby Flay.”
“We are thrilled to welcome Chef Jean Paul back to Emeril’s Fish House,” said Mike Olsen, director of operations for Emeril Lagasse’s Las Vegas restaurants. “His experience and history with Emeril’s restaurants makes him a great addition to our culinary team. ABOUT CHEF EMERIL LAGASSE’S RESTAURANTS
Chef Emeril Lagasse is the chef/proprietor of 12 award-winning restaurants, including three in New Orleans (Emeril’s, NOLA and Emeril’s Delmonico); four in Las Vegas (Emeril’s New Orleans Fish House, Delmonico Steakhouse, Table 10 and Lagasse’s Stadium); two in Orlando (Emeril’s Orlando and Emeril’s Tchoup Chop); and three at the Sands Casino Resort Bethlehem in Pennsylvania (Emeril’s Chop House, Burgers And More by Emeril and Emeril’s Fish House). Lagasse opened his first restaurant, Emeril’s New Orleans, in 1990 to national acclaim. He opened his first Las Vegas property, Emeril’s New Orleans Fish House at the MGM Grand in 1995, followed by Delmonico Steakhouse in The Venetian Resort, Hotel & Casino in 1999 and Table 10 at the Grand Canal Shoppes at The Venetian l The Palazzo in 2008. Lagasse’s restaurants consistently win critical praise and top ratings. Delmonico Steakhouse has received the prestigious “Grand Award” from Wine Spectator magazine every year since 2004. PAGE 63
CHEF APPOINTMENTS / PROMOTIONS
Photo Credit: Kevin Marple Three-time James Beard “Best Southwest Chef” semifinalist and “Top Chef” contestant Chef John Tesar is expanding into Plano, Tex. with his newest concept, Knife Burger. Chef Tesar will bring his same trademark burgers he serves at Knife at The Highland Dallas to Legacy Hall, the food hall in the much anticipated Legacy West currently under construction.
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Food & Beverage Magazine Restaurants & Chefs issue
September 2016 September Knife Burger will offer a fast-casual approach for guests to enjoy many of the signature burgers Chef Tesar made famous at Knife at The Highland Dallas. His burgers have received numerous awards and accolades during the past two years including “The 10 Burgers You Must Eat This Year” by CNN and “Best Burgers in Dallas” by Zagat, D Magazine and most recently Texas Monthly. Tesar will continue to work exclusively with local, family-owned 44 Farms to provide quality, all-natural USDA prime angus beef. Seating, pickup and delivery will be available at Knife Burger at Legacy Hall scheduled to open in early fall of 2017. “I couldn’t be more excited to bring a taste of Knife to Plano with my award-winning burgers,” says Chef Tesar. “We hope this will be the first of several other Knife Burgers opening in the next few years.”
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Article Continues On Next Page
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CHEF APPOINTMENTS / PROMOTIONS
Juan Licerio Alcala has been named Executive Chef of the new Grand Velas Los Cabos, the fifth property of the family owned and operated Velas Resorts opening in late 2016. In his new position, he is responsible for the “Beyond All-Inclusive, Beyond All Compare” resort’s highly anticipated gourmet specialty restaurants with food, creativity and presentation comparable to that of top restaurants in world capitals.
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Food & Beverage Magazine Restaurants & Chefs issue
September 2016 September These include Cocina de Autor, the resort’s signature restaurant; Frida, offering Mexican fine dining; Piaf, which serves gourmet French specialties; and Lucca, with a menu of traditional Italian cuisine. In all, he will oversee six restaurants, multiple bars, and the catering operation of the 306 all-suite, uber luxury resort. The appointment is effective immediately.
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TRENDS IN BEVERAGES
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Food & Beverage Magazine Restaurants & Chefs issue
September 2016 September GOLD-WINNING Marz Vodka is proudly produced in California from 100% French winter wheat. Blended with pure, cold, and clean California water, Marz Vodka delivers a gorgeous malt characteristic and entirely smooth vodka experience. Distilled five times to create the signature smooth drinking profile, followed by carbon filtration three times to ensure absolute purity, Marz Vodka boasts a line of award-winning vodkas. When you’re out to make the world’s smoothest vodka, you tap into every ounce of passion and distilling know-how across the team. Decades of master craftsman and friendships came together to reach a singular goal – to make the world’s smoothest and cleanest-drinking super premium vodka ever experienced. The Marz Vodka team does this for a very simple reason. Because like you, we’re part of the new generation of vodka purists. It’s what wakes us up and drives our daily pursuit. But don’t take our word for it.
Listen to the industry experts who bestowed gold medals and awards upon Marz Vodka products – and we couldn’t be more proud. Fresh off of winning Double Gold, Marz Super Premium Vodka is the brand’s hallmark product, leading the way with three gold medals in the past year alone, and just ranked in 2016’s top five domestic American vodkas. Our Marz White Cranberry Flavored Vodka emphasizes a uniquely American fruit to make the perfect Cosmo, make a dreamy fruit-forward cocktail with club soda, simply on the rocks by itself, or sipped neat, which we call #DrinkNaked. For Marz Citruz, we make summer in a bottle. The crisp and clean citrus flavors create the base for magnificent summer-ready cocktails at the pool. Each Marz Vodka stands on their own merits, and are excellent neat, on the rocks, or in myriad cocktails – many featured on their own informative website.
Marz Spize Pepper Flavored Vodka is every Bloody Mary aficionado’s dream come true. Not for the faint of heart, the spicy heat and flavor profile of Marz Spize is also the perfect complement to Asian-and Indian inspired cuisine. Now in their third year of producing worldclass French winter wheat vodka, and currently selling around the globe, the San Francisco-based Marz Vodka team is squarely putting their footprint on the vodka world. Fresh off of winning an important Double Gold medal in the Domestic Vodka category, this California distilled and filtered vodka brand is one to watch. Critical acclaim aside, Marz Vodka boasts four distinct flavors, including their Super Premium Vodka, White Cranberry, Citruz, and Spize. Stunningly smooth and clean, each flavor stands out in quality and flavors. It’s no wonder their hallmark is a smooth vodka experience and drinkability reinforcing their #drinknaked campaign.
With their trademarked gorgeous swirl design, Marz Vodka sports a distinctive custom bottle completely different and distinct from anything else on the shelf. Replete with the company name engrained into the bottom of the glass, once you’ve seen any bottle of Marz Vodka, you won’t forget it. Hefty in weight and substantial in feel, there’s no question these are super premium quality products. Clearly elevating the world of vodka art design look and feel, each bottle has at least five silkscreened colors burnished onto the glass. Behind a back-lit or bottom-lit bar, the Marz Vodka colors are stunning, and separate themselves that much further from their peer group.
Welcome to the new generation of super premium vodka. Welcome to the world of Marz Vodka. PAGE 73
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Food & Beverage Magazine Restaurants & Chefs issue
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