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MOBILE APPS 20 JULY • AUGUST 2012

LEGAL PAPERWORK 21

GREENLEAF GOURMET CHOPSHOP 22

Presorted Standard U.S. Postage PAID Permit No. 400 Laguna Beach CA


FROM THE EDITOR

T E R I’S TAK E

CONTENT F E AT U R E S 1 4 ALFRESCO DINING

21

AROUND THE WORLD Picnics with unique foods and customs

ave a picnic as you peruse the pages of our book. Dining outside is a treat we deny ourselves too often. Simple or elaborate, any menu presents a great reason to take a break from the office and electronic monitors we are so attached to. Meet our featured chef Cathy Pavlos and come away as inspired as we are by her background and passion. She creates incredible dishes and we’re not the only ones to recognize her talent. Speaking of Lucca Café, we are so spoiled to have great restaurants where we can dine outof-doors year round. Two new additions to the outdoor dining scene that we introduce you to inside this issue are Future Foods Farms and roe restaurant and fish market. We’re so lucky to have all these traditional and not so traditional picnic options. Enjoy the sunshine!

H

17

CHEF CATHY PAVLOS

INSIDE 4 THE BEET Find out who’s hot and acknowledge the philanthropy of this generous industry

5

BOOKS The Moveable Feast: A picnic cookbook for all seasons

THE BIZ 1 0 TRENDS Picnic to-go

20

Content

OPERATIONS Legal paperwork 101 — the basics

22

BEVERAGES Greenleaf Gourmet Chopshop

D E PA RT M E N T S 6 SPICE RACK 7 SWEET SPOT 7 THE FISH MARKET 8 PRODUCE PICK OF THE MONTH 8 BAKING RACK 9 CHEESE PICK OF THE MONTH 9 TAKE IT OR LEAVE IT 1 2 SUR LE MENU

OPERATIONS What you need to know about For the continuation of these articles,

mobile apps

recipes and more, visit www.great-taste.net

On The Cover

MORE THAN CHEFS

Grilled vegetables including eggplant, fennel, bell peppers, Portobello mushrooms, zucchini and more, marinated in herbs and garlic, served with garlic aoili create a colorful abundant platter from Chef Cathy Pavlos of Lucca Cafe in Irvine; recipe is on page 13. See more picnic dishes in Sur Le Menu on page 12. Photo by Michael Rutt.

Out of the kitchen and into the writer’s

}

GABRIEL CALIENDO

ADAM NAVIDI

KATIE AVERILL

JASON STEIN

Corporate Executive Chef

Chef/Proprietor

Chef/Proprietor

Executive Chef

Lazy Dog Cafe

Adam Navidi Catering &

Eat Street

Consultant

chair, these talented chefs share their

expertise with us as

our Culinary Advisors.

Future Foods Farms

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T H TETHH EBEE BE ETBEET E T INSIDE

T H TETHH EBEE BE ETBEET E T oe Restaurant and Fish Market on 2nd Street in Belmont Shore opened to enthusiastic friends and family for two nights before opening to the public. Though response far exceeded expectations, General Manager Vanessa Auclaire guided friendly servers gracefully between and around clusters of chatting people to deliver tasty seafood samples. Guests were invited to choose from an abbreviated list of menu items. The ahi poke with sesame, seaweed and wasabi wonton was a crowd-pleaser, as were the fish & chips. The portions are generous and the seafood is primarily local. Behind this highly original menu is Chef/Owner Art Gonzalez, ably assisted by his sous chefs Cody Requejo and Alex Ruperto. The toothsome baguette, brioche and other breads are from RTR Bakery in Orange. Do drink the water; instead of bottled, Roe serves Kangen water — filtered, Ionized alkaline water that tastes great and reduces the amount of plastic created by bottled water. Eye-opening, state-of-the-art, self-sustaining systems are used to grow greens, herbs, vegetables, and fish at Future Foods Farms in Brea. Chef Adam Navidi transforms farm to table by combining them into one; he not only grows and harvests the food in a unique style he engineered and built himself called aquaponics, but turns it into delicious meals bursting with just picked flavor. Chef Navidi worked in several high-end kitchens around Orange County before embarking in his own catering business, and understands the impact local and organic products have on flavor. Having grown up with fruit trees and a backyard garden, he began planting and growing vegetables himself on a small scale. Much research and experimentation later, he’s created a system that’s completely sustainable and organic. Navidi has tanks of tilapia whose water gets pumped to nourish his crops, where the roots absorb the nutrients and moisture they need. The water is filtered, then returned to the fish. In addition, he’s built almost everything from repurposed materials that normally heads for landfills. Tours and dinners are available Saturday evenings, and reservations are a must. Dine in one of the greenhouses among living herbs on food with the brightest of flavors, impeccably prepared by Chef Navidi.

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“Most people, including myself, can’t believe how well it turned out,” says John Ursini about the recent renovation at Newport Rib Company in Costa Mesa. He wanted to repeat the company’s success at their Naples, Long Beach location. “We were due to freshen things up. We were getting a little stale. We needed to open things up and our customers were the impetus to do something more upscale.” The restaurant stayed open throughout the remodel and guests enjoyed watching the progress. Professionally produced Broadway musicals, musical reviews, and comedy nights are onstage now in Old Town, Tustin at Encore Dinner Theater & Club. Located in a building that once housed the Curtain Call Theatre, Encore offers a wide range of live entertainment and a new gourmet menu. The newly remodeled theater boasts updated décor, an exquisite dining room with retractable chandeliers, full bar, lobby lounge and more. The Tony award-winning Broadway musical Damn Yankees opens in early July and runs through August. Friday and Saturday evenings after the regular show, the Encore Comedy Club comes to life, presenting the finest in stand-up talent in Southern California as well as nationally-touring headliners. Iva Lee’s in San Clemente celebrates 10 years in business this month. They’ve carried on through harsh economic times by expanding into catering and dedicating lots of Farm fresh Squash blossums hard work towards developing new by Chef Adam Navidi. customers while keeping core Photo by Michael Rutt. customers happy. The Louisiana style menu is peppered with dishes such as blackened red snapper, Andouille grits, jambalaya, and Cajun scallops. Check their website www.ivalees.com for details on their jazz and blues music calendar. Chef Katie Averill is opening her own cooking school in Anaheim, Eat Street (www.eatstreetculinary.com) this August! Classes for recreation, as well as professional series classes for those who are more serious chefs, are all on the schedule. With four years of teaching in professional culinary schools and six years of owning her own French bistro, Averill herself will instruct courses in pastry, scratch bread, scratch pastas, and French bistro food. Local chef/owners will be booked to guest teach in the professionally equipped space.


INSIDE

SINCE 2000

PUBLISHER/CHIEF EDITOR/PROPRIETOR Teri Williams

EDITORIAL Chief Editor Teri Williams Contributors Chef Katie Averill Chef Gabriel Caliendo Suzanna Hoang Aaron Kennaday Linda Mensinga Chef Adam Navadi Sarah Ruiz Chef Jason Stein Deborah Sweeney

ART Art Direction/Design Lisa Brink lisa@designsmorgasbord.com

PHOTO Photography Editor Michael Rutt michaelrutt@earthlink.net

ADVERTISING Advertising Sales 714-960-0534 21851 Newland St #217 Huntington Beach, CA 92646 714-960-0534 fax 714-475-5869 teri@great-taste.net

BOOKS

BOOKS

othing says summer like enjoying a home-packed meal while basking in the sunshine, but who says it has to end there? The Moveable Feast is a book filled with picnic ideas for every season, every type of weather, and every occasion. Join authors Denise McMurry and Vicky Bittner for a year of adventures in picnicking. Filled with an abundance of menu ideas for both children and adults, you’ll never have the same spread twice. Enjoy 93 pages of fun, friendship-inspired feasts that will fill both your heart and your stomach. Create some memories this summer with help from some of these mouthwatering, moveable meals. To purchase this and other great titles, visit great-taste.net

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INSIDE

The Spice Rack by Chef Gabriel Caliendo

HERE, THERE…EVERYWHERE! WHEN IT COMES TO TRAVELING THE WORLD, SOME OF THE FIRST RECORDED TRAVELERS DID IT FOR SPICES. These precious seasonings motivated people to risk their lives sailing the seas long before gold became a worthwhile venture. Wars were fought over spices, and those who controlled the spice trade ruled the world. Today spices are shipped worldwide, without jeopardizing personal safety but still worth their weight in gold. The United States is a large importer of spices from around the world, but it may surprise you to learn that around 40% of our total consumption comes from spices and herbs that are grown here. California leads with high production of chile peppers from the capsicum family, including paprika, cayenne, New Mexico and California chilies. Mustard seeds are also produced in mass quantities and used in large production runs of mustards and BBQ sauces. Basil, lavender, sage, thyme, oregano, garlic, and onion are also grown and dehydrated in the USA for American consumption and export. Though we produce spices in the USA, the majority of exotic spices come from other places in the world. India produces large quantities of ginger, galangal, nutmeg, clove, turmeric, and pepper. In the nearby beautiful island of Sri Lanka, the highest quality cardamom and cinnamon are produced for export. Hop on a plane to Indonesia to purchase the finest available vanilla bean in the world (the pods come from orchids growing in the tropical jungles). China is the largest producer of cumin, and Spain produces the highest quality anise seeds used to impart licorice flavor into foods. How fortunate we are; in the past it was a struggle to just find spices, most could not afford them, and people lost their lives in battles searching for them. Fast forward to 2012, and spices are available everywhere—just a simple search on the web reveals countless spice sources to research, purchase and have shipped directly to your door. Have you ordered or tried any exotic, unfamiliar spices lately? If not, I urge you to pick out something you’ve never used, order it, research it, and cook something with it. Have fun doing it, and let me know how it turned out!

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INSIDE

SWEET SPOT

Spiced Pineapple Polenta Upside Down Cake

The Fish Market by Chef Jason Stein

GEODUCKS

THE NAME, THE SPELLING, AND THE LOOK

by Suzanna Hoang

OF THIS PRIZED BIVALVE ARE ALL VERY STRANGE. Geoduck, pronounced "gooey duck," is a large burrowing clam that is native to the

PINEAPPLE IS A SUCCULENT, YEAR-ROUND

Use silicone-based cake or muffin molds if available;

coastal waters of the Pacific Northwest. With a

FAVORITE FRUIT. There was no second guessing

otherwise, about ten 3” tart rings with their sides and

six-inch in diameter shell and up to a three-

when the choice came to share my favorite, ever-

bottoms wrapped in foil will easily suffice. Spray

foot-long protruding siphon, they are strange

moist spring-to-summer dessert: a pineapple upside

whichever baking vessel you’re using.

creatures, to say the least. Geoducks can live

down cake with just a slight upgrade in flavor and

Heat oven to 375F.

over 150 years. They spend their days packed

texture. At their peak from late spring to midsummer,

Pour the sugar into a small, heavy skillet. Add a

in the bottom of the seafloor with only the tips

pineapple is a fruit salad staple. Grab a handful of

tablespoon or so of cool water just to moisten, and

of their necks, called siphons, exposed. They

fresh pineapple chunks from your fruit salad to bake

add the salt. Turn the heat to medium-high, and leave

can be caught wild or farm raised.

up this easily portable picnic dessert. Happy Summer

the pan alone as the sugar starts to boil. When the

The wild caught method requires diving. The

Eatings!

sugar begins to color around the edges, pick up the

most common method is for a diver to weigh

pan and roll the sugar so it continues to color evenly.

himself down with heavy boots and up to 70

Adapted from Chef Johnny Iuzzini, Executive Pastry

Cook until the caramel is dark amber. Immediately

pounds of weight, and then walk the sea floor

Chef of Jean Georges, NYC.

pour into molds or rings, carefully tilting the vessels

using a spray hose to loosen clams from their beds.

Yields 10 to 12 standard sized muffins, and can be

to make an even layer on the bottom.

easily doubled. FOR THE CARAMEL 1/2 C (100 g)

of white tubes stuck into the mud with two baby

cut to fit your vessel. Place them on top of the

geoducks planted in each. The tubes are then

caramel, not overlapping each other. Sugar

The farming method involves rows upon rows

Use fresh pineapple in about ½ inch wide slices,

For the cake batter, cream the butter and sugar in

covered by a net to prevent predators from enjoying a free meal. The tubes safely contain the

Pinch

Coarse salt

a mixing bowl fitted with a paddle attachment. Beat

geoduck until it is harvested at five to six years of

1/4

Ripe pineapple

at medium speed until light and fluffy. Beat in eggs

age, weighing around two and a half pounds.

FOR THE CAKE

then yolks, one at a time, scraping the sides and

I was fortunate enough to visit Taylor

bottom of the bowl often. Whisk the flour, cornmeal,

Shellfish farm north of Seattle for a tour and, of course, ate a geoduck sashimi style.

4 T (57 g)

Unsalted butter - softened

baking powder, salt, and spices together in a small

7 T (85 g)

Sugar

bowl, and add to wet ingredients. Mix at low speed

1

Large egg

until you have a smooth batter.

The best preparation is the simplest. It involves running very hot water over the siphon

2

Large egg yolks

Fill a pastry bag with the batter and pipe over the

of the clam and sloughing off the outer, darker

1/3 C (42 g)

All-purpose flour

pineapple, filling the vessels 3/4 of the way full. Bake

skin. Remove the shell and cut out the organs.

1/4 C + 2 T (45 g)

Yellow cornmeal

15 minutes, rotating halfway through, until tester

Follow by slicing the remaining siphon thin and

1/4 t

Baking powder

comes out clean. Let cool briefly before turning over

sprinkling with sea salt, fresh grated wasabi,

1/4 t

Coarse salt

and removing from baking vessels.

and a dash of ponzu. Eat it raw. The geoduck

1/4 t

Ground cinnamon

Pinch

Ground clove

Pinch

Ground ginger

Can be served with ice cream or more caramel sauce!

has a unique texture and crunch, followed by very clean sweetness and a slight brininess.

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INSIDE

PRODUCE

PICK

OF THE MONTH

THE BAKING

RACK SUMMER TRAVEL

by Chef Katie Averill

VACATIONS ARE FEW AND FAR BETWEEN WHEN YOU ARE A PROFESSIONAL CHEF. There is an unspoken rule amongst us that you either travel between jobs, or not at all. With long hours and extra work on holidays, it‘s easy to crave a destination trip to a warm beach. However, the three most memorable vacations of my life were when I picked a city in the U.S. that I had never been to before. The first trip was to Austin, Texas. I have vivid memories of BBQ and great country and jazz clubs. The area was booming at the time. I liked it so much that I considered relocating there. As a recent culinary school grad, I hit up every happening place to eat in Austin and danced the night away three nights in a row. Five years ago I visited Santa Fe, New Mexico. It was snowing in May, which I found unexpected and wonderful. I was blown away by the cozy, authentic adobe bed and breakfast at which I landed. I remember sitting by the fire and exploring with my loved one. We saw real teepees, and stunning street wares, and rolled dice on a reservation. I had three amazing meals; a foie gras dish was my favorite. Last week I took my son to New York City. Everything excited him; his reaction to Time Square was priceless. We hit every place on his computer generated list, from the Empire State Building to Central Park. I splurged one night on a restaurant I’ve wanted to go to for years and wow, sometimes those celebrity chefs do live up to the hype. This summer, choose a new destination and go! Contact Chef Katie Averill at KDCOOKS@aol.com.

Boysenberries IN THE 1930S, WALTER KNOTT, A BUENA PARK FARMER, HEARD ABOUT RUDOLF BOYSEN’S

EXPERIMENTS

in

crossing

raspberries, blackberries, and loganberries. After scavenging in Boysen’s abandoned farm, Knott found, transplanted, and nurtured his famous fruit: the boysenberry. The luscious berries are a sweet treat on their own, but the pies and preserves made from them are legendary. Large, juicy, dark purple and glossy, boysenberries have a sweetness that is balanced by their tart undertone. Grown throughout California, they are picked ripe and meant to be consumed quickly. Great for jams, cobblers, ice cream, syrup, and cake, they can also be tossed into salads or added to sauces for an extra kick. The produce hunter has developed close relationships with family farmers who are committed

to

sustainable

agriculture,

personable production, and propagation and promotion of produce with exceptional flavor. www.theproducehunter.com.

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TAKE IT OR LEAVE IT

Trading Places

by Chef Adam Navidi

SINCE EXPANDING MY FARM AND GROWING

When I got delivered a case of rotten tomatoes,

MORE VEGGIES THAN I CAN USE, I have learned

they were going to hear about it and deliver me

firsthand about the corruption of our food system

another case. I’ve always known that your food is

and the politics involved in getting produce to the

only as good as what you get delivered.

public. It’s crazy to think that I have gone from

I now know that I was a young chef with way

being the chef placing orders to the farmer

too much ego. I never once contemplated what it

pushing his veggies at markets and restaurants. As a chef, I never realized what it was like on

INSIDE

was like for those sales people to have to deal with me.

the other side. In my early twenties I would visit

Now, trading places, there are days when I do

the LA produce market in the darkness of the

the deliveries personally and leave the harvesting

morning, dodging blazing forklifts and out-of-

to my delivery team. It’s the opportunity to meet

control pallet jacks. Purchasing the best produce

face to face with other chefs and talk about what

from different brokers was a game of hide and go

items are being planted at the farm and what they

seek.

are looking to menu that we may grow for them.

I thought I knew all there was to know about

I feel honored if I can be of assistance with

how produce makes its way from farm to table. I

menu development and share some of the unique

started visiting farmers and purchasing directly

items we are growing at the farm. I’ve been

trying to save a few bucks, but the work and time

humbled by the very relationships I took for

involved ultimately cost me more.

granted. As chefs, it takes some serious cohones

When business got busy and time became a

to walk into another chef’s kitchen and compare

factor, I was back to dealing with sales people

knives or cooking techniques. It would seem like

pushing products they knew nothing about.

a dumb idea, right? But for sales people it’s that

Honestly, in many ways I felt too important and

very connection that they are trying to make. We

busy to be bothered. I would rather talk directly to

are all hoping that we can provide you with a

the guy who caught the fish or grew the produce.

better product than what you already have.

Cheese Pick of the Month DI STEFANO MOZZARELLA DI STEFANO, A FAMILY OWNED DAIRY IN SOUTHERN CALIFORNIA, is known for their delectable and authentic cheeses. Owner Stefano inherited his passion for cheese making from his father; he keeps to his roots by maintaining the flavors and textures of his cheeses from his hometown of Puglia, Italy. While not as widely known as their legendary burrata, Di Stefano Mozzarella is on the rise. Mozzarella comes from the Italian word mozzare, meaning to cut, and can be made from a variety of milks. Di Stefano Mozzarella is made from cow’s milk, which gives it a lower cost to make than mozzarellas that use more exotic milks, like that of the water buffalo. It has a semi-soft texture and a rich, creamy flavor. The mozzarella comes in a variety of sizes, including soficella (8 oz. ball), ovoline (egg-sized pieces), ciliegine (cherry-sized pieces), bocconcini (bite-sized pieces), and perline (pearlsized pieces). Di Stefano’s mozzarella is, like other mozzarellas, served best on Italian dishes such as pizza, pasta, and lasagna, and can be strewn amongst tomatoes in an insalata caprese. Pair mozzarella dishes with a Pinot Grigio or Chianti for a perfect match. For more information on Di Stefano and their cheeses, please contact your FreshPoint representative.

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TRENDS

Picnic To Go

by Linda Mensinga champagne, it serves four to six people. This ultimate gourmet feast comes in Petrossian’s signature isothermic tote bag, perfect for a night at the Hollywood Bowl or a luxurious day at the beach. Another agreeable way to picnic is on water, while gliding on a bay or canal. At the Newport Dunes Waterfront Resort, gourmet cruises on Duffy boats are a fun, easy way to take in the Back Bay and enjoy prepared goodies from the Back Bay Bistro. Back Bay’s Food & Beverage Director Thomas Giulioni put together three sea-worthy packages, each with wine. Cruisin features brie, fresh fruit, and artisan breads for $20; Come Sail Away consists of salad, sandwich, and chicken or beef skewer for $30; and Beyond the Sea has salad, seafood, pasta, and dessert at $40. Deli platters and clam chowder are also popular. Boats cost $50 for one hour, and $75 for two. The Dunes offers Movies on the Beach and Bands on the Sand for their land-lubber picnickers.

GETTING OUTSIDE TO EAT IS A WELCOME

in the center.”

An elegant approach to picnic on the sea is by

CHANGE. Summertime games, BBQs, outdoor

Their catering company likes to add flair to the oft

concerts, and picnics are possible year-round here,

requested hot dogs, hamburgers, and grilled chicken

The Ultimate Pizza; up to 12 people can feast on

courtesy of California’s mild weather. The term le

with more exciting options such as their burger bar:

pizza, salad, and garlic bread from Dominico’s Italian

pique-nique comes from France and is based on the

choice of ground beef, kobe beef, chicken fried

Restaurant while moving through the Naples Canals.

verb “to pick” and an obsolete word meaning “trifle.”

steak, fried chicken, grilled chicken, and crab cakes

Pasta, antipasti, and brunch are also available.

Picnics were originally potlucks held indoors where

with traditional toppings plus bleu cheese, grilled

Romance is a given for gondola tours. Engagements

each person contributed wine or a dish. After the

onions, roasted garlic aioli, sautéed mushrooms,

and anniversaries are common according to owner/

French Revolution in 1789, royal parks opened to

BBQ, and teriyaki sauce.

gondolier Michael O’Tool. “We discover many

everyone and became popular sites for “en plein air” recreation and supping. A picnic today may comprise an elaborate feast or

Blake's Place Cafe & Catering in Anaheim

gondola. Long Beach based Gondola Getaway has

messages in a bottle,” an extra option guests use to

provides for all kinds of picnics ranging in size from

impress their partners; messages are written to order

15 to 5000. “Most important is our ability to custom

and placed in a bottle. Once found, the gondolier

a simple PB&J sandwich. Many folks combine

design menus to accommodate most budgets,” says

rescues, opens and presents the bottle to the

prepared, transported foods with those cooked onsite

Gene Hobel, owner. Most popular on his menu are his

intended recipient. Traditional gondolas seat 2 - 6;

over a grill or campfire. Most have family favorites,

BBQ items, “Our pork spare ribs seem to be on most

$85 for the first couple and $20 more for each

yet enjoy the convenience provided by a to-go box

menu selections; hickory smoked beef brisket and

additional passenger.

lunch or sandwich. Restaurants, caterers, and hotels

pulled pork are the two most popular entrees, and

supply countless options to enjoy at your next picnic

everyone loves Blake’s famous BBQ beans.”

that are suited to any budget and taste.

Greg Mohr, owner/gondolier of Gondola Company of Newport, has 20 gondolas. Appetizers or full

Pelican Hill Resort in Newport Beach offers a

dinners are available all year but Mohr says,

Gary Rodgers, president of Above All Catering,

picnic menu of sandwiches, paninis, fresh fruit,

“Valentine’s week is the Superbowl for us.”

outfits a variety of outdoor events — birthday

salads, and sweets. Their Tuscan tuna salad, Grilled

Sandwiches and salads are served on lunch cruises,

parties, picnics, fundraisers, team building,

Irvine Ranch vegetable panini, and Madrange ham

and dinner is served in courses. The gondolier awaits

employee appreciation, bridal or baby showers,

(from France or Quebec) with brie, dried cranberry,

the arrival of guests before getting the entrees from

engagement parties, etcetera; “These events are

and dijonaise on sourdough panini are just a few of

the kitchen to make sure they are fresh and hot; “We

held in backyards, businesses, school campuses,

the selections. The hotel offers a handled lunch box

tried different ways but that works out the best.

yachts, high rise rooftops, botanical gardens,

or, for an additional $100, an elegant keepsake

People are late sometimes with traffic. When they

museums, beaches, historical properties and

picnic basket which makes an ideal resort memento

arrive, the champagne is opened and poured.” The

more.” Outdoor events are a regular part of the

and perfect tote for the beach.

gondolas are catered by Charthouse. Guests love the

company’s marketing and every year new items and

Petrossian Boutique & Restaurant in West

services are added. “This year we are focusing on

Hollywood has a signature picnic basket priced at

breakfast and brunch items with our original Texas

$250. Packed with caviar, smoked salmon plus

Benedicts, bacon-wrapped toasts with eggs baked

accompaniments,

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and

a

bottle

of

Roederer

crudités and dip, calamari, coconut butterfly shrimp, and gourmet cheesecake. Is the sun out? Take a break, a snack, a friend, and get outside: life’s a picnic.


TRENDS

SOUTHERN CALIFORNIA

HELPING OUR CUSTOMERS SUCCEED Food Safety Variety Quality Cost Control

The Fresh Produce Specialists Call Toll-Free: 1-800-252-9165 www.FreshPoint.com www.TheProduceHunter.com 155 North Orange Avenue, City of Industry, CA 91744

JULY • AUGUST 2012 | great taste

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SUR LE MENU

Picnics ummer is here along with its sense of family and community. With the weather warming up, what better idea than to take this season’s eatings and activities to the outdoors? We perused menus to find dishes, both hot and cold, that would transform any picnic. From salads to entrées, here’s a sample of delectable and easily packable treats to take with you on your next outdoor excursion. Pack up the goodies, the kids, and enjoy summer eating alfresco, Sur Le Menu, on a blanket in the park!

S

Palm Terrace, Island Hotel, Newport Beach Asian Steak Salad soy marinated filet mignon, Napa cabbage, daikon, cashews, edamame, crispy rice sticks, wontons ...........$12 (half size)/$23

Pascal Épicerie, Newport Beach French Dip thinly sliced beef, Gruyere cheese, caramelized onion & horseradish on ciabatta with french fries ...................$15

Baleen, Portofino Hotel & Yacht Club, Redondo Beach BBQ Pork 8-hour pork, cabbage slaw, crispy onions, burnt sugar bbq ................................$14

Kinkaid’s, Redondo Beach Fresh Baked Santa Fe Corn Bread with orange-blossom honey butter....$5.95

Savoy, Hotel Hanford, Costa Mesa buttermilk stuffed dates, bacon, dijon, spiced apricot marmalade ...........$9 Broadway by Amar Santana, Laguna Beach charred edamame, citrus salt, yuzu .....$8 Pinot Provence, Westin Hotel, Costa Mesa Chilled Spring Pea Bisque local citrus, mint chantilly .................$11 Ecco Pizzeria and Bar, Costa Mesa Eggplant Caviar with fontina, grana podano, and wood fired flatbread...........................................$12 Flemings Steakhouse, Newport Beach Filet Mignon Flatbread Danish blue and Monterey jack cheeses, red onion confit .........$6 (’Til 7 bar menu)

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True Food Kitchen, Newport Beach Herb Hummus pita bread, tomato, onion & feta .........$10

tortilla, pico de gallo, creme fraiche, guacamole ..........................................$9 Seasons 52, Costa Mesa Sonoma Goat Cheese Ravioli simmered in fresh tomato broth with roasted garlic and fresh basil ..........$9.35 Slapfish, Huntington Beach Spicy Lobster-Shrimp Grinder rock lobster, shrimp, green apple, lemon, creamy habanero sauce........................$9

Charlie Palmer, Costa Mesa Heirloom Beet Salad blood orange, gorgonzola, pumpernickel, shaved fennel, sherry shallot vinaigrette ..$12

Zinc at Shade Hotel, Manhattan Beach Turkey Cobb Wrap sliced turkey, baby greens, avocado, red onion, tomato, bacon and ranch dressing wrapped in a whole wheat tortilla ..$12.95

Sol Cocina, Newport Beach Panuchos Ancho chile empanadas (2) stuffed with locally-made mexican cheeses, spiced winter squash & sweet potato with epazote, fried & topped with black beans, pico de gallo, crema & lettuce .........................$7

Sage, Newport Beach Vegetable, Linguine and Goat Cheese Frittata artichoke hearts, caramelized onions, shiitake mushrooms, spinach, sun dried tomatoes, goat cheese and eggs, baby green salad, dijon vinaigrette..............$14

Canyon Neighborhood Restaurant & Bar, Anaheim Hills Shrimp Quesadilla tomato, carmelized onions, garlic, basil, mozzarella and fontina cheese, flour

The Winery Restaurant and Bar, Tustin YG’s Alsatian “Pizza” (pictured above) crème fraiche, applewood smoked bacon, gruyere and onion..............................$11


SUR LE MENU

COVER RECIPE BY CATHY PAVLOS

Grilled Vegetable Platter approximately 2 hours. Leftover marinade can

Serves about 20

once. Be patient. Once they are grilled with

be refrigerated and used within 2 weeks —

nice clean marks and slightly brown, put them

Italian, Thai or Chinese eggplants

bring it back to room temperature to use.

on a clean sheet pan(s).

- medium-sized

1. Wash all vegetables and pat dry.

4. After you are finished grilling the other

Fennel bulbs - trimmed off tops

2. Blanch fennel and artichokes in boiling

vegetables, the peppers will be ready to peel.

and stalks (save tops for marinade)

salted water for about 15 minutes, pat dry.

Just slip off the paper thin skins, discard the

Green bell peppers

3. Cut eggplants in half lengthwise. Sprinkle

seeds and skins, and cut the pepper into

Red bell peppers

the pieces generously with salt and allow them

strips; toss with the marinade, salt, and pepper.

Yellow bell peppers

to sit in a colander for an hour, (liquid

5. Arrange all of the vegetables creatively on a

Portobello mushrooms

beading may be seen on the surface). Rinse

large platter and drizzle with remaining

Medium-sized zucchini

the eggplant to remove the salt, and then pat

marinade. Serve with homemade aioli if you

Medium-sized yellow squash

the eggplant dry with paper towels, (this

like.

(seasonal)

ensures that the eggplant will be less bitter

Note: Leftover grilled vegetables can be

Green onions or leeks

and absorb less oil during grilling).

chopped and put into pastas or omelets, or

1 Bunch

Asparagus (in season)

4. Slice squash on diagonal into 1/4” slices.

left whole for salads and sandwiches the next

4-6

Baby artichokes or small

5. Cut Roma tomatoes in half lengthwise.

day. (Absolutely delicious in a pasta with a

artichokes - outer leaves trimmed

6. Cut the radicchio into wedges.

little olive oil and parmesan or feta cheese).

4-6

Roma tomatoes

7. Trim tough ends from asparagus — about 2

1

Head of radicchio

inches off the bottom.

4-6 2 2 2 2 2 1 1 1 Bunch

8. Slice leeks in half or quarters.

AIOLI

You can use all of these vegetables or any

9. Remove stems from portobello mushrooms

2

part; the whole idea is a composition of color,

— grill whole and slice later.

texture, shape, and flavor — aim for variety.

10. After artichokes and fennel are blanched

4

Garlic cloves - peeled and minced

and cooled, cut artichokes in half; cut fennel

1C

Extra virgin olive oil

into 1/2” slices.

1t

Lemon juice

1/2 t

Cold water

MARINADE 1 1/2 C

Fresh herbs - finely chopped: Parsley

6 2C

Cage free eggs - separated, use yolks and reserve whites

Sea salt - to taste

Grill or use grill pans on the stove top. Use a low to medium heat and grill in batches.

Oregano

1. Char all the peppers first. It takes about 15

1. Using a processor, pulse minced garlic into

Fennel tops

minutes of moving them around the grill to get

egg yolks until smooth.

Thyme

a nice uniform char; place them in a paper

2. Transfer mixture to a bowl, and begin

Basil

bag to steam while grilling the rest of the

whisking while adding the extra virgin olive oil

Mint

vegetables. Peppers taste best if they are

one drop at a time.

Garlic cloves - peeled and finely

peeled, (you are giving the skin time to steam

3. As the aioli becomes emulsified, add larger

chopped

away from the flesh to make it easier to peel).

quantities of oil until the aioli is the

Olive oil

2. Lay out the cut or whole vegetables on

consistency of mayonnaise; add the lemon

Sea salt

sheet pan(s) and, using a grill or pastry brush,

juice, sea salt to taste, and if it seems too

Pepper

brush each side with the olive oil marinade,

thick, water.

then dust with sea salt and pepper.

4. For added flavor, blend in ground cumin,

Combine all of the marinade ingredients and

3. Grill one or two different kinds of

basil pesto, sundried tomato paste, or chipotle

let the oil sit at room temperature for

vegetables at a time. Try to turn them only

chiles in adobo.

JULY • AUGUST 2012 | great taste

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F E AT U R E : L ’ E N T R E´ E

Chef Shachi’s grilled shrimp, quinoa, sliced citrus and beet salad.

Alfresco Dining Around the World elebrating outdoors with food is a practice enjoyed universally. Favored occasions are national holidays, but good weather on any weekend provides the opportunity more often. Picnics in the park, while familiar here, may not be the rule in every country, but dining al fresco in the company of family and friends is a pleasure savored around the world.

C

VIETNAM In Vietnam, “picnic” is a relatively new concept according to Chef Haley Nguyen, who teaches culinary classes at Saddleback Community College. “Since we have street food vendors throughout the country, there’s little need to bring food to an outing. Communal eating is a norm in Vietnam and eating outside is a form of socialization,” she says. Banh mi, baguette sandwiches, and empanadas make great picnic food. Fruit and finger foods work well too. Elizabeth An of Anqi in Costa Mesa and Crustacean in Beverly Hills agrees that picnics in the park are not a tradition in Vietnam except at beaches. “Viet New Year’s is a grand celebration where people cook food outside with their families,” she shares. They enjoy playing Vietnamese street games such as rolling dice (Bau Cua Cop), story telling, and watching water puppets enact folk stories. One item that works nicely from the House of An catering menu is the the trio box of Yellowtail Sashimi Wrapped in Tía tô Leaf (Vietnamese herb with peppery flavor), Shrimp Mousse Filo with Kiwi and Orange Dipping Sauce, and Grilled Eggplant and Asparagus with Wasabi Lime Drizzle. “The presentation is nice and everyone gets a variety,” says Elizabeth with the caveat to keep it chilled until served.

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F E AT U R E : L ’ E N T R E´ E KOREA Picnic food looks different in Korea, “Picnics consist of home-made dishes of kimbab (rice and other ingredients rolled in seaweed), banchan (small dishes such as kimchi served with rice), or any easy-to-eat meal rather than barbecue or food that requires cooking immediately before eating,” explains Jenee Kim of Parks BBQ in Los Angeles. Picnics are held in parks, amusement parks, beaches or at concerts, and are viewed as a convenient option in crowded areas — no need to waste time in line. “It would not be rare to see a group whip out a ready-made meal while waiting in line for an amusement park ride or during the intermission of a concert.” Parks BBQ promotes to-go meals. “The best choice for a picnic would have to be our signature Park’s Galbi, short ribs soaked in marinade and seasoning,” suggests Jenee. IRAN In Iran, the 13th day of the New Year, sometime in March, finds almost everyone outside; a tradition based on an old superstition. “13 is an unlucky number — they believe the ghosts visit on that day!” says Hal Nabavi, a native Persian and food and beverage director at the SLS Hotel in Beverly Hills. They may barbecue or bring already cooked food from home and warm it up on site. “Persians love family time together. They play music and dance.” Chef/owner Azmin Ghahreman of Sapphire Pantry adds some details about the New Year’s holiday, “I have fond memories of celebrating the Iranian New Year, called NoRooz which is symbolic for the first day of spring. The 13th day of the new year is called "Sizdah Bedar" and spent mostly outdoors. I have many memories of roasting skewers and kabobs on an open fire.” For picnics, Azmin recommends Mezze, small dishes, for sharing or any prepared items that don’t need to be kept warm. “Sapphire Pantry offers iced gel packages upon request. Plain and simple, cool items should stay cool,” he says. Sapphire Pantry has themed baskets to choose from starting at $68 — Wine Country, Mediterranean, California Coastal, and the Vegetarian — along with countless selections from the Pantry (see photo). Generously portioned for two, all baskets include a beverage, sandwiches, dessert, a cheese and fruit plate, and utensils.

INDIA Dancing and singing liven picnics in India too; “We really enjoy playing sports like cricket, badminton, soccer and playing cards,” says Executive Chef Shachi Mehra of Tamarind of London in Newport Beach. Being a large country, the locations in India vary, “They could eat at the beach, on a lake, in a national forest, or even in an historic fort or palace.” Picnic foods include Aloo Puri, which is a fried bread that is eaten with spiced potatoes, or Parathas, which is a type of flat bread that can be stuffed with anything from potatoes to cauliflower, radishes and more, accompanied by pickles. Another popular item is also one of Mehra’s favorite is the Chutney Sandwich — a sandwich with mint and cilantro chutney, butter, sliced cucumbers and/or tomatoes, salt, and pepper. From her own menu at Tamarind, Shachi suggests “The Quinoa and Beet salad (see photo) is great for picnics; it can be made ahead of time and travels really well. The Cilantro Chicken salad or Lamb Seekh Kebab wrapped in a naan are other great items.” PERU Outdoor games like soccer or volleyball fit the bill in Peru. “Peruvian people love to be outdoors with family and friends. We have picnics for birthdays, Mother’s Day, Sundays, or just for fun,” says Renzo Macchiavello, Chef/owner of Renzo’s A Taste of Peru in Irvine. His restaurant offers picnic service although they don’t sell a lot. “My menu is full of great homemade sandwiches;” his Sanguche de Chancho (pork with garlic aioli), Sanguche de Carne (roast beef with creamy chimichurri), and Pan con Queso and Hongos (cheese and portobello mushroom) Panini and toasted red pepper sauce, would all be perfect for an impromptu picnic anywhere with a little shade or a lot of sun. Chef/owner Ricardo Zarate, also from Peru, adds camping at the beach as a favored pastime and picnic setting in Peru; “We go to the beach mostly because our coastline is so extensive. We take chicken sandwiches often because they are easy to make and transport.” At his Los Angeles restaurants Picca and MoChica his food is generally not suitable for take-out; “Maybe the Chicharron de costillas because it’s almost like a pork slider, so it’s easy to pick up and eat. Arroz chaufa de mariscos might be good too, but it’s seafood fried rice, so you would need utensils.”

VENEZUELA Venezuelans are bon vivants, enjoying BBQs most weekends accompanied by beer and Johnny Walker Black, the favored brand of Scotch according to Camelia Coupa. The owner of Coupa Café in Beverly Hills and other locations, sources her coffee and cheeses from farmers in Venezuela where she grew up. “Families gather most weekends for backyard BBQs at someone’s home and everyone participates. It’s 80 degrees all year,” she says. Parks are not used because public areas are not safe, she reports with regret; however beaches call and coolers with sandwiches are the norm. Arepas are the quintessential Venezuelan sandwich, made with grilled corn cakes filled with ham, cheese, chicken, shredded beef or sweet fried plantains. Camelia warns they get messy, but come in paper to catch any loose filling. Taqueños, fried white cheese sticks, and maracuchitos, cheese wrapped in a plantain strip, are popular for parties and delicious at any temperature. FRANCE Pascal Épicerie & Wine Shop in Newport Beach has an ideal menu for picnics with lots of French inspired sandwiches and salads created by Chef/owner Pascal Olhats. The French native stresses a picnic in France happens anywhere and anytime. “Alone, with a date, with family, with friends. We usually like to sit down at picnic tables so we have a place for the glass of wine,” he says. Picnics take place in forests and waterways, on vacation, or the side of the road on the way to any destination. A sunny Sunday is all the reason needed. “Pâté is a French favorite; then add cheese, curried meat, salad, hard boiled eggs, radishes, cold roasted lamb or beef, rotisserie chicken with fresh mayonnaise, and Dijon. We talk first, then sing, then play soccer or “petanque” a French style bocce game.” “My Épicerie Pascal is all about packing for a picnic,” Pascal points out. His artfully prepared Le Grand Picnic at $30 per person, is the ultimate gourmet to-go: poached salmon with green beans, chicken breast, lamb loin, cheese, bread and butter, and two mini pastries. “We pack everything for take-out so it is easy to carry and convenient. Staff can assemble your choices and make you a package. We are happy to fill your favorite picnic basket if you bring it in too!” Fresh air enhances the appetite in every language, so try a new food from a place you’ve never been and take it outside.

JULY • AUGUST 2012 | great taste

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F E AT U R E : C H E F D E C U I S I N E

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F E AT U R E : C H E F D E C U I S I N E

INGA RD BROS IA PROD . UCE

* Y

SPO

N

F E

*

PRO

IL

CH

EF

SO

B RED

Photo by Michael Rutt

Chef Cathy Pavlos by Chef Katie Averill

W

alking into Lucca Cafe in Irvine is a breath of fresh air. The big spread of cheeses and authentic Italian meats that appear on first sight let you know that this place is the real deal. This is Irvine’s top spot for deli takeout when you do not have time to dine. It is not spaghetti and lasagna Italian; it is wild Branzino and Burrata Italian. A business lunch crowd packs Lucca; after seven years in operation, the community knows the food is exceptional. Chef/owner Cathy is incredibly passionate about cooking. In a profession packed with the jaded, there is nothing but creativity, enthusiasm, and a keen sense of humor emanating from her. She has a unique style of managing the kitchen (I will borrow this) in that she makes her cooks responsible for their dishes from start to finish. You will not find a prep cook chopping onions for eight hours a day who dreads getting out of bed in the morning, but a staff inspired to create the next dish better than the last and better than the one the cook beside him (or her) made. Cathy has a 50/50 split of females to males in the kitchen which is very rare; she appreciates a feminine touch. This chef has made two restaurants out of one at Lucca. While lunch is bright and bustling with local business traffic, dinner is a romantic destination perfect for “date night”. The menu changes radically as well, from casual Bistro during the day to fine dining at night. Asking Cathy to pick her favorite dish is like asking her to pick her favorite child. At first, it is the butternut squash with spinach and a touch of chili heat, and then it is raviolini aperti, an open faced ravioli with a full breast of chicken and pesto. How do you decide between the two? I don’t know; I had both! Chef Cathy still uses her grandma’s recipes that she “had every Sunday of her life”. Chef speaks lovingly of her grandmother who came to America in 1929. In true chef style, Grandma would cook Sunday dinner with whatever ingredients she was given by the attending family members. Luckily, some were farmers and others imported fish at San Pedro. Carrying on the tradition, Cathy does “Sunday Supper” two times a month — an early family style dinner made with extra love. It usually has a theme and is paired with Continued on page 18

JULY • AUGUST 2012 | great taste

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F E AT U R E : C H E F D E C U I S I N E

M A K E C O N TA C T

Lucca Café 6507 Quail Hill Parkway Irvine, CA 92603 949.725.1773 www.Luccacafe.com Mon-Fri 11:00 am - 2:00 pm, 4:00 - 9:00 pm Sat-Sun 9:30 am - 2:00 pm, 4:00 - 9:00 pm

Chef Cathy Pavlos WHAT FIRST INTERESTED YOU IN THE HOSPITALITY INDUSTRY? That would have to be the long hours and the big bucks! Okay, kidding there, I have always liked to cook and have cooked for family and friends for years before I got into the biz.

Continued from page 17 wines. Recently she had WWJD Dinner (What Would Julia Do?). You can’t beat that. This is Cathy’s second career. She was an architect for over twenty years. Many of the skills she used as an architect she now applies literally to cooking — even the terminology, which makes her staff laugh. As she sees it, architectural design is very similar to plate design. While she designed buildings she would consider the opposing or surrounding structures and ponder, “Do they talk to each other?” Chef Cathy does the same with each dish, asking her staff whether each food item talks to the other on the same plate.

Honey Grilled Loch Duart Salmon

with crispy new potato, apple-thyme-horseradish chutney, asparagus, beurre blanc and crispy leeks 4T

For 6 people

WHAT WAS YOUR FIRST HOSPITALITY JOB? McDonald’s in the early 70’s — I was the first grill woman at the company-owned McDonalds in Huntington Beach.

1ST COOKING OR FOOD-RELATED MEMORY? Cooking with my Grandma when I was about 4 years old, all of the Sunday Suppers in the late 50’s and early 60’s. My job was to set the table for 40 of our closest friends and relatives. BIGGEST MYTH ABOUT WORKING IN THE KITCHEN? They make it look so easy on TV. This is not, I repeat, not a job for the faint of heart. It is hard work: you get dirty, you sweat, you get lost in the onslaught of tickets, and there’s a lot of swearing….most of it in English.

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Butter – unsalted, chilled, cubed

2T

Lemon juice

Loch Duart or wild salmon

1t

Lemon zest - minced

6

New potatoes

1/8 t

Kosher salt

Asparagus

1/8 t

White pepper

Steam or boil the new potatoes, cool and set

In a sauce pan over medium high heat, combine

aside. Blanch the asparagus, put into ice bath

wine, vinegar and shallots. Reduce until almost

and set aside. Portion the salmon into 6

a syrup consistency. Add cream and continue to cook reducing by half. Turn the heat to low and

APPLE-THYME-HORSERADISH CHUTNEY

add butter cubes 2 at a time while stirring until

1t

Coriander seeds - crushed

all the butter is added and sauce is a creamy

1t

Grainy dijon mustard

consistency. Season with salt and pepper.

2 Sprigs

Fresh thyme

Note: If the butter is not chilled it will not

5 lb

Granny smith apple - peeled,

incorporate into the sauce. Also if the wine

cored, diced

mixture is not reduced far enough the sauce will

1/2 t

Garlic - minced

be runny.

1 fl oz

Maple syrup

2 fl oz

Apple cider vinegar

1/2

Vidalia or sweet onion

Crispy leeks

Sea salt - to taste

Sea salt - to taste

Fresh horseradish - to taste

Pepper - to taste

Combine all ingredients in a casserole dish.

1/4 C

Honey

Oil for deep frying

Cook at 350 degrees F for 10 to 15 minutes.

Season salmon with sea salt and pepper, put on

Remove chutney from oven, cool and adjust

a medium grill, mark on one side and turn,

seasonings.

when the grill side is up, drizzle with honey. Continue to grill until medium.

LEMON BEURRE BLANC

FAVORITE KITCHEN GADGET OR TOOL? My blow torch from Ace Hardware.

Heavy whipping cream

1/4 lb 2-2 1/2 lb 1 lb

IF NOT A CHEF, WHAT WOULD YOU BE? Well, I was an architect and a college professor (I taught design and history for 25 years) before becoming a chef. I think that if I weren’t a chef, I would probably be a professor again, maybe in the culinary arts this time.

Chef Cathy attended cooking boot camp at the Culinary Institute of America instead of going the traditional cooking school route — she already had enough degrees under her belt. She did pay her dues, starting at the bottom in a restaurant, but knew when it was time to open her own place. Cathy’s kind heart shines through when I ask her what I should know about Lucca. She says her dedicated staff doesn’t get the credit they deserve. She’s misty eyed as she tells of the loyalty she sees from them and how she appreciates that they make it a place she wants to come to every day. Look for EAT STREET — coming Summer 2012! KDCOOKS@aol.com

1C

White wine

1T

White wine vinegar

1T

Shallots

Flatten cooked and cooled new potato, drop into deep fryer and fry until crispy. Grill steamed asparagus on grill until warm. Assemble. Garnish with crispy leeks.


F E AT U R E : C H E F D E C U I S I N E

JULY • AUGUST 2012 | great taste

19


THE BIZ: BACK OF THE HOUSE

The Mobile App Revolution y 2013 there will be ONE BILLION smart phones in the hands of your customers. From directions and reservations to GPS check-ins and QR Codes, consumers are turning to their mobile phones for instant satisfaction when searching for a place to eat. Restaurant owners have seen how sites like Yelp and Foursquare can either help or hurt them when the power of social media is put to work. But what about having your own Mobile App for iPhone and Android? A recent study shows that 95% of independent restaurants do not have mobile sites, and 40% do not have online menus. Of the few restaurant owners that actually have their own mobile app, 84% said the use of their mobile application has made their business skyrocket.

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We recently asked Orange County restaurateur, Chef Marc Cohen, co-owner of three very successful restaurants — 230 Forest, Watermarc, and Opah — about why he decided it was time to purchase Mobile Apps on iPhone and Android for all of his restaurants from IT Mentor APPS; “We want to be mobile ready! The Orange County Visitors Association says that mobile search traffic is projected to surpass desktop queries by 2013. We want to be ahead of that curve and prepared to reach out to our guests in a more relevant and instantaneous medium than e-blasts, which are so easily discarded nowadays. We feel that having a mobile app with real time menus and special offers will help us retain our loyal clientele and encourage a new generation of diners to join us at Watermarc, 230 Forest Avenue, and Opah.”

Daniel Altbaum, IT Mentor APPS CEO offers this insight on the mobile trend, “We are at the beginning of the revolution. In the next five years, every business, especially restaurants, will have their own Mobile App for iPhone, Android, and their own Mobile Website. We are the company that makes it easy for them to Mobilize, so they can get back to their core business, providing a great dining experience for their customers.” So is your restaurant ready for the Mobile App Revolution? Whether restaurateurs like it or not, it seems that great food is not the only thing that will keep customers coming back for more. Mobile Apps provide benefits for both new and repeat customers. For more information visit www.itmetorapps.com/Great Taste.


T H E B I Z : O P E R AT I O N S estaurants ravish their patrons with sensuous aromas and palate pleasing piquancy; they entice thousands to quit lives of corporate drudgery in order to chase their dreams of restaurateur glory. But you need more than passion and perseverance if you want to open a restaurant — you also need to fill out paperwork. Kind of acts as enthusiasm repellant, doesn’t it? Hopefully I can re-stoke those fires to help people realize their culinary dreams. Legal paperwork is not exactly glamorous, but it deserves just as much attention as any other step in opening your restaurant. You wouldn’t rush through designing a menu or picking out a location, so you shouldn’t rush through this either. First, choose a legal structure for your restaurant. Whenever a new entrepreneur asks me for advice, I always tell them to protect themselves by incorporating. Most business owners choose to stick with a sole-proprietorship, the default setting for new businesses, but if your business goes belly up, debtors could seize your personal property to pay your business’s debts! The reported failure rate for new restaurants is 60% in the first three years, while the average small business failure rate, according to the SBA, is 49% within the first five years. Put simply, restaurants are risky and you need to protect yourself. A Limited Liability Corporation (LLC) is perfect for doing just that. It protects your assets. Plus, it can help you save on taxes and is easier to maintain than other

R Legal 101 Ingredients of success for aspiring restaurateurs by Deborah Sweeney Deborah Sweeney is the CEO of www.MyCorporation.com. MyCorporation is a leader in online legal filing services for entrepreneurs and businesses, providing start-up bundles that include corporation and LLC formation, registered agent, DBA, and Trademark & Copyright filing services. MyCorporation does all the work, making the business formation and maintenance quick and painless, so business owners can focus on what they do best. Follow her on Twitter @deborahsweeney and @mycorporation.

corporate structures. Next, there are three essential things you have to file for when you first begin: your Doing Business As (DBA) name, your Employer Identification Number (EIN), and any trademarks you need. Your DBA name, or fictitious name, is required for things as rudimentary as opening a bank account for your restaurant. Contact your secretary of state to have them search their database and register your DBA name. If you stay with the sole-proprietorship structure, you can use your social security number as an EIN, but once you incorporate you need a separate EIN for your business. Be sure to file for patents or trademarks for anything that can be considered intellectual property: your logo, your restaurant’s name — you can even patent recipes if you’d like. Finally, buy insurance. You need general liability, worker’s compensation, and property insurance, but you should look into insurance offered for businesses in the hospitality industry. Restaurants face unique risks, so discuss your options with an insurance broker. Of course, you still have to file for licenses to sell food and register with the health department, but I am sure most of you are well aware of these requirements. Just don’t overlook anything — the government will take its time filing your paperwork, so it would be wise to talk with a professional document processor just to make sure you haven’t overlooked anything. Once everything is filed and approved, you’ll be well on your way to running a successful restaurant. And, at that point, all I can do is wish you bon appétit!

JULY • AUGUST 2012 | great taste

21


THE BIZ: BEVERAGES

Freshly Squeezed or Shaken Greenleaf Gourmet Chopshop by Devon Klug

t takes just one trip to Greenleaf Gourmet Chopshop in Costa Mesa, the third location of Los Angeles’ gourmet salad eatery, to see why it has quickly become an Orange County favorite. Helmed by owner and commander-in-leaf Jonathan Rollo and Executive Chef Kristi Ritchey, Greenleaf Costa Mesa offers Orange County locals a unique dining experience with indoor and outdoor seating, a wine bar, marketplace, and the eatery’s first juice bar, serving fresh-squeezed juices and signature shakes that are the perfect treats for summertime in the OC. Rollo and Ritchey had always toyed

I

to experiment with combinations of pressed, squeezed, and extracted juices, leading to the creation of the bar at the new Costa Mesa location that has been open just since April. “Our juice bar is a great asset to Greenleaf Costa Mesa, as it perfectly reflects our requirements of being fresh, local and flavorful,” says Rollo, “we want to help excite and educate our customers about why our juices are designed the way they are and the health benefits they provide.” The menu offers a selection of pure, fresh juices, such as orange, grapefruit, and carrot, as well as several house blends, including the Sangria-licious,

“Our juice bar is a great asset to Greenleaf Costa Mesa, as it perfectly reflects our requirements of being fresh, local and flavorful,” says Rollo, “we want to help excite and educate our customers about why our juices are designed the way they are and the health benefits they provide.”

with incorporating fresh-squeezed juices into Greenleaf’s menu, as they were the most frequently requested items not available at the Beverly Hills and Century City locations. Around a year ago, friends at Barry’s Bootcamp asked the duo to help design and create a menu of protein shakes for the fitness group’s New York City location. Inspired by this collaboration, Rollo and Ritchey continued

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made with apple, grape, celery, lemon juices, and mint. For guests looking to enjoy a little more with their meal, a shot of Soju, Korean sweet potato wine, can be added at the wine bar. “Adding Soju was a happy accident during our experiments,” said Rollo, “its clean flavor doesn’t detract from the freshness of the juices, but can enhance the dining experience the way a cocktail or glass of wine does.”


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Great Taste Magazine 2012 July/Aug Issue