Great Taste Magazine 2012 Nov/Dec - www.great-taste.net

BLOODY MARY BARS 10 NOVEMBER • DECEMBER 2012

EDIBLE EPONYMS 19

TRADE TASTING 22

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

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of restaurant patrons picture beef as the centerpiece of an exquisite meal vs. other leading proteins.

For mouthwatering beef recipes, nutrition information, wait staff sales tips, training guides, innovative menuing ideas and much more, contact: California Beef Council

*Source: Ipsos Public Affairs.

4640 Northgate Blvd., Suite 115 Sacramento, CA 95834 916.925.BEEF (2333) Phone 916.925.8155 Fax Foodservice@CalBeef.org www.CalBeef.org

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FROM THE EDITOR

T E R I’S TAK E Photo by Sarah Ruiz

MORE THAN CHEFS

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and into the writer’s

F E AT U R E S 1 4 TAMALES: POPULAR OC STREET FOOD 2 1 Top tamales you need to try.

ou’ve got a mighty tasty issue in your hands. Tamales from El Lobo, Chocolate from Luisa Chocolatiere, and our cover feature recipe, Pistachio crusted halibut from Savannah Chop House are just a few gems. The industry is all about flavor excitement but it’s also an industry that gives generously from the heart and hospitality gene.

No exception, our chef duo for this month’s cover regularly donate time and resources to a number of local non-profit groups. Savannah Chop House Executive Chef Chris Tzorin took time to mentor and encourage challenged local high school students by taking them into his kitchen.

As you read his article, you’ll understand his motivation to reach out and you will meet his high-energy Sous Chef Manny Velasco who is uber enthusiastic about all things culinary.

As is said every year, the holidays are upon us and where did the time go? Thank you all for your support. We couldn't produce the magazine without our great support team of chefs, writers and office crew. Hope you find time to reflect, enjoy family and friends, and try something new this season.

You'll always find new, hot and fresh at Great Taste!

Cheers!

Out of the kitchen

CONTENT

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CHEF CHRIS TZORIN

BEVERAGES Get ready to taste wines.

Find out who’s hot and acknowledge the philanthropy of this generous industry

BOOKS Tacos, Tortas, and Tamales

THE BIZ 1 0 TRENDS Bloody Mary Bars draw patrons to brunch with infinite choices of the classic

BACK OF THE HOUSE PERSONALITY Chef Manny Velasco.

INSIDE 4 THE BEET 5

Content

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

cocktail.

19

FRONT OF THE HOUSE Edible Eponyms.

20

OPERATIONS Music - Add to the vibe.

For the continuation of these articles, recipes and more, visit www.great-taste.net

On The Cover Pistachio encrusted halibut — Papaya relish, buerre blanc and Scallop brûlée by Executive Chef Chris Tzorin of Savannah Chop House in Laguna Niguel; recipe on page 13 and 18.

Chef Chris sears the scallops at high heat, sprinkles sugar, then brûlées the top with a torch.

More appetizing scallop dishes are in Sur Le Menu on page 12. Photo by Michael Rutt.

GABRIEL CALIENDO

KATIE AVERILL

JASON STEIN

Corporate Executive Chef

Chef/Proprietor

Executive Chef

Lazy Dog Cafe

Eat Street

chair, these talented chefs share their

expertise with us as

our Culinary Advisors.

NOVEMBER • DECEMBER 2012 | great taste

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THE

BEET

THE

BEET

INSIDE

any restaurants have adopted daily promotions to attract new customers for each day of the week.

ECCO Pizzeria & Bar, at The Camp and new Executive Chef Carlos Abarca who learned Italian cooking at Nello Cucina and Antonello and has mastered Vera Pizza Napolitana, offers many innovative options. Try a version of one of these at your restaurant —Meatball Monday, 2’Fer Tuesday, Wino Wednesday, ThreeCourse Thursday, Foodie Friday, Sudsy Saturday or my favorite Kegs and Eggs. In addition, ECCO now offers a collection of specialty imported Italian wines for retail sales.

This season is a typical one for restaurants to open. Although this year seems a little slower than most, a number of long-lived restaurant are celebrating significant anniversaries. Bistango celebrates its 25th with a Chef trio — Former Chefs Paul Gstrein and Eugenio Martignago join current Executive Chef Javier Montoya to create a special menu.

Valentino, Santa Monica is commemorating 40 years—other remarkable fall anniversaries include El Cholo—89 years, Quiet Woman—47, The Cellar—42, Dizz’s As Is—35, Britta’s Café—24, Jack Shrimp—23, and HB Beer Co.—20 years. Visit GreatTaste.net anytime for a current list of restaurant anniversaries.

US Foods-Los Angeles, hosted the 2012 US Foods Culinary Event October 10, at the OC Fairgrounds. About 3,000 people attended and more than 2,000 products were viewed. Nestor Dubon, Executive Chef of Impact House in Pasadena, won a taco eating contest. The highlight of the show was the finale “Boiling Point Cook-off” competition, won by Steven Smeets of Apple Farm Restaurant in San Luis Obispo, who defeated five other competitors.

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www.great-taste.net | NOVEMBER • DECEMBER 2012

INSIDE

SINCE 2000

PUBLISHER/CHIEF EDITOR/PROPRIETOR Teri Williams

EDITORIAL Chief Editor Teri Williams Contributors Chef Katie Averill Chef Gabriel Caliendo Lauren Grelle Tiffany Haslacker Suzanna Hoang Chris Kern Linda Mensinga Chef Jason Stein

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

aking everyone’s favorite Mexican snacks just got a little easier with Tacos, Tortas, and Tamales: Flavors from the griddles, pots, and street-side kitchens of Mexico. Chef Roberto Santibañez creates south-of-the-border flavor in his recipes made to satisfy. Author Santibañez is the writer of Rosa’s New Mexican Table and Truly Mexican. The chef and owner of Fonda restaurants in Brooklyn and Manhattan was raised in Mexico City and trained in Paris before moving to the U.S. Recipes for tacos, tortas, and tamales fill the pages, while salsas, juices, desserts and margaritas round out the menu. He offers substitutions for hard-to-find ingredients and techniques accessible to novice cooks and chefs alike. His recipes deliver the tongue-tingling heat and vibrant taste of the street foods he grew up with and loved. His goal? “To convert as many readers as I can from people who love to cook Mexican food to people who cook Mexican food they love,” writes Santibañez. To purchase this and other great titles, visit great-taste.net.

NOVEMBER • DECEMBER 2012 | great taste 5

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INSIDE

SWEET SPOT

Luisa Chocolatiere

by Suzanna Hoang

LUISA CHOCOLATIERE HAS BEEN A PATCH OF

life, not just a specialty item. Woven into the fabric

THE LAGUNA HILLS FOR 18 YEARS. Business

of daily routine, enjoying a piece of chocolate or

owner Luisa Cuevas is hands and heart deep in her

sweet pastry with coffee is commonplace. Quality

chocolaty creations. Her extensive French training

over quantity is valued in Europe. “Our product is

and love for fine cooking took she and her husband

artisanal. We don’t use machines (except for our

to France in the early 80s and her life has been

chocolate temperers)” she says. Along with the

blissfully sweet ever since.

locals, this level of quality and dedication is

In Paris, Luisa attended Le Pot au Feu Culinary School. The rigorous culinary program requires

The Fish Market

by Chef Jason Stein

something European customers traveling through Southern California have come to appreciate.

training and internships to prepare students for the

The bulk of business at Luisa Chocolatiere is

professional cook’s licensing exam, the CAP

custom orders for holidays and private events. The

(certificat d’aptitude professionnelle). Her favorite

winter holidays generate the busiest volume with

and most memorable parts of the program were the

Valentine’s Day a close second. In between those

boulangerie (baking) and patisserie (pastry) courses.

and Easter, they are making favor boxes and

Luisa’s pastry internship placed her at a prestigious

showpieces for weddings at The St. Regis Resort,

SWORDFISH: THE COVETED BIG GAME FISH SWORDFISH ARE LARGE PREDATORS THAT FEED VORACIOUSLY ON SMALLER FISH, CRUSTACEANS, AND SQUID. Contrary to popular belief, the "sword" is not used to spear prey; instead it is used to slash at prey and injure prey, to make an easier catch.

Found worldwide in temperate to tropical waters, the biggest recorded swordfish caught was close to 1,200 pounds; the average harvested is 90 pounds. Swordfish belong to a group of fish known as billfish. The most common billfish are marlin, spearfish, sailfish, and, of course, swordfish.

Swordfish are among the most coveted of big game fish, and are highly sought through major

Luisa’s chocolate ornament and other creations make perfect gifts or party favors.

recreational and commercial fisheries. The

pastry and chocolate shop in Versailles under

The Montage, and Balboa Bay Club. With over 1500

swordfish are subject to intense fishery

esteemed Master Patissier and Chocolatier, Monsieur

molds, Luisa and team can accept the challenge of

pressures. Unfortunately they are now rare in

Sender, an MOF (Meilleur Ouvrier de France, the

a themed chocolate piece for any special event.

many places due to overfishing.

most targeted of the billfish species worldwide,

highest level craftsman certification). Everything

Every hand crafted chocolate is also hand

Considered the premium grilling fish in

made in France was “old school.” Monsieur Sender

packaged and adorned with bows and ribbons.

America, the flesh color of swordfish varies from pale to pinkish based on the diet of the fish.

taught her everything from making dough to hand

“Chocolate is my passion. It is an interesting

tempering chocolate. He noticed her aptitude and

ingredient that everyone loves. It not only tastes

Good quality is indicated by red (not brown)

offered to send Luisa for further chocolate training at

delicious but you can individualize each confection.

blood lines bordering the loin. Its flavor is very

the Ecole du Chocolat in Nanterre, France, a school

It is even good for your health,” Luisa says. With 14

mild with a firm, meaty texture and is an

that only accepts professionals. Training at this level

or 15-hour work days, “You have to love what you do.

excellent source of lean protein and omega 3

developed her keen eye for technique and detail in

The food business is a demanding lover.”

fatty acids. Swordfish is prepared as sashimi in

Luisa’s store is open Monday to Friday from

Japan and Hawaii, but I think it is best grilled

love, a challenge and an obsession that continues

11:00 to 6:00, online ordering, delivery are also

with a great spice rub, accompanied by a fresh

today,” avows Luisa.

available. Please visit www.luisachocolatiere.com for

fruit salsa, or finished with a fruit based

more information.

gastrique.

handcrafted chocolates. “Fine chocolate became a

In Europe she learned that chocolate is a way of

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www.great-taste.net | NOVEMBER • DECEMBER 2012

INSIDE

PRODUCE PICK OF THE MONTH Rouge Vif D’Etampes (Cinderella Pumpkin) Cinderella was wise in choosing the Rouge Vif D’Etampes French pumpkin to serve as her coach.

Nicknamed the Cinderella Pumpkin, this brilliant red-orange heirloom fruit with pronounced ribs and flattened countenance is noted for its vibrancy and decorative appeal.

The Rouge Vif D’Etampes was introduced to the United States in 1883 by W. Atlee Burpee of Burpee Seeds. Over the last decade, the trend in growing heirloom plants in personal gardens has steadily increased in the United States and Europe and the Cinderella Pumpkin is perhaps the most enchanting heirloom to grow. They grow to maturity in 110 to 115 days and typically yield 15 pounds, but can reach to over 30 pounds.

When searching for the perfect pumpkin for your holiday pies, look no further than the thick, sweet flesh of the Rouge Vif D’Etampes. Savor this festive treat in creamy, spicy holiday concoctions. Pumpkin soup anyone?

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.

The Spice Rack

by Chef Gabriel Caliendo

2013? TOP THREE FAVORITE SPICE BLENDS I CAN’T BELIEVE THAT 2012 IS ALMOST OVER

blend of onion, garlic, chile flakes, coriander,

ALREADY! WHERE DID THE TIME GO? There are

cumin, cinnamon, bay leaf, carrots, beets, and salt.

always notable events, trends and milestones that

and used for making various curries. It is a North Indian specialty and combines items such as,

happen within the year, both personally and

#2 KOREAN GOCHUJANG

peppercorns, black cumin, ginger, coriander, star

professionally, so I thought it would be fun to look

I experimented with making the fermented

anise, cloves, cinnamon, and cardamom. Garam

back and review my top three picks for spice

traditional style Kimchi many years ago and quickly

Masala has been a way for chefs to expand their

blends for 2012.

realized that this is one of those special items: hard

menus’ Indian presence. Indian cuisine has

to make and just better to buy. Making a “quick

become more familiar to Americans, and it is one of the fastest growing ethnic cuisines.

#1 MOROCCAN HARISSA

kimchi” however, is really fun, easy and takes all of

I was first introduced to this spicy concoction from

the fuss out of making a proper one. The main star

As 2012 winds down, be sure to get a hold of

the amazing French Chef Yvon Goetz, “The Alsatian

in any kimchi is gochujang paste. Gochujang is

some harissa, gochujang, and garam masala. The

Sensation,” at The Winery. Yvon was the Dining

made from Korean chilies, fermented soybeans,

warming spices will fill the house with delicious

Room Chef at The Ritz-Carlton, and I had the

salt and glutinous rice. This mix is fermented in

aromas, and your stomachs with global cuisines.

pleasure of learning from him for several years. It

earthen jars and usually placed in the back yard to

I’d like to thank you for another great year; it is a

was there that I learned to pair Merguez, a spicy

age.

lamb sausage, with harissa. North Africa and

8

is simply a combination of spices blended together

Southern France are very close, and they share

#3 INDIAN GARAM MASALA

many flavor profiles and ingredients. Harissa is a

Not so much spicy as it is pungent, Garam Masala

www.great-taste.net | NOVEMBER • DECEMBER 2012

pleasure to explore the different shelves of my Spice Rack.

Chef Gabriel Caliendo is VP of Food & Beverage and Principal of Lazy Dog Café.

INSIDE

Cheese Pick of the Month

THE BAKING

RACK

by Chef Katie Averill

CHOCOLATE IN SAVORY DISHES MUCH THE SAME WAY THAT CHOCOLATE TRUFFLES GET AN ADDED KICK FROM SAVORY INGREDIENTS LIKE CAYENNE AND CARDAMOM IN THE SWEET ARENA, THE SAVORY WORLD GETS A KICK BY ADDING CHOCOLATE. Cocoa nibs and cocoa powder, which are both unsweetened, have many applications in savory cooking. Dressings and sauces are revived with a hit of chocolate, but my number one use of chocolate in savory cooking is for meat.

Cocoa powder adds complexity when combined with other spices as a dry rub for meats. I love a cocoa rub on pork chops or tenderloin. Not to be bogged down by a specific recipe, spice rubs come about by adding “a little of this and a little of that.”

Start with a high quality cocoa. Much the same way that a fantastic chocolate cake recipe will turn bad when you try to get away with cheap cocoa powder, rubs require the good stuff as well. With chocolate in all forms, you truly get what you pay for (I've learned this

DI STEFANO RICOTTA

the hard way). For a colorful and flavorful rub,

POMONA-BASED DI STEFANO CHEESE DAIRY, run by Mimmo Bruno and his family, is nationally

cracked peppercorn with cocoa, cayenne

renowned for introducing Americans to burrata, a delectably creamy yet stringy, soft mozzarella. This

pepper, Spanish paprika, and sumac.

I like to combine the mandatory salt and mixed

small boutique dairy continues their love of quality with Di Stefano’s ricotta. Their ricotta is made from

Brush your meat well with olive oil and roll

whey released from cow’s milk curds. Italian tradition rings tried and true in their product—DiStefano

your meat into the rub. Results are better if

hand ladles and packs their ricotta from vats, as opposed to using pumps and fillers. With a taste that

you cook your meat shortly after the rub is

is light, fresh, and milky, this soft cheese with creamy granules is versatile enough to use in many pasta

applied. This rub combo of mine tends to have

dishes such as lasagna and ravioli, and even desserts like tiramisu and cannoli. Ricotta cheese can be

an island type of feel and is best paired with a

delectably paired with rosés, chardonnays, and sauvignon blancs.

tropical, fruity salsa that is on the acidic side,

Please visit Great-Taste.net for a Ricotta gnudi recipe (pictured above) from CUCINA Enoteca’s Executive Chef Joe Magnanelli.

For more information on Di Stefano and their cheeses, please contact your FreshPoint representative.

and, of course, a nice glass of pinot.

Katie@EatStreetCulinary.com www.eatstreetculinary.com

NOVEMBER • DECEMBER 2012 | great taste

9

TRENDS

Bloody Mary Bars

by Linda Mensinga

GUESTS CAN PLAY BARTENDER AT SEVERAL LOCAL RESTAURANTS BY

made vegetable gazpacho, Worcestershire, Sriracha, and enough vegetables to

CUSTOM-CRAFTING THEIR OWN DRINKS AT BLOODY MARY BARS THAT

resemble a salad buffet. Even the bacon comes wrapped in lettuce.

ACCOMPANY BRUNCH. Like it spicy? Add wasabi, Tabasco, or house-made muddled

“We are always changing specialty infused vodkas that we make in house,”

jalapeños at 3-Thirty-3 Waterfront in Newport Beach. 3-Thirty-3 General Manager

says Jevis. Each Sunday 60 or more patrons treat themselves to the Charlie

Michele Dial recommends A-1, Clamato, or cucumber for those who like it mild.

Palmer Bloody Mary Brunch. “Our Bloody Mary Bar is a must-try experience,

The imaginative garnishes, liquors, juice bases, and even choices in rim salts

since we offer so many unique recipes and combinations. Many guests find

on Bloody Mary bars provide topic for debate: What really belongs in a Bloody

themselves asking for less vodka so they can experiment more during their

Mary? Dozens of Bloody Mary recipes are held to be the best, or perfect, or

Sunday Brunch.” The bar is organized like an assembly line staffed with a

definitive, but now diners can create the one just right for their palate.

mixologist who assists with restocking and, most importantly, vodka distribution.

Ketel One, Blu Ice, Stoli Hot, and Belvedere are Bloody Mary liquor choices at

“The set up would be very easy to replicate for a party at home,” Jevis adds.

3-Thirty-3, priced at $8-10.50 per glass. Dial reports asparagus and baby corn

As might be guessed, a loyal following come each week to Charlie Palmer’s just

are the most popular garnishes. Between 500 and 600 Bloody Marys are served

for the unlimited Bloody Marys. It has increased overall brunch sales, and guests

by the glass on any given weekend, Saturday and Sunday, to guests who can then

often return for drinks and dinner.

add favorites to build “The Perfect” Bloody Mary. The ingredient list includes fresh lime, green olives, Beefamato, horseradish, cilantro and more.

The Jazz Kitchen in Downtown Disney has a slightly different set up; “During our Sunday N’awlins Brunch Fest, we have a ‘build your own’ Bloody Mary Bar.

At Charlie Palmer at Bloomingdale’s South Coast Plaza, the Bloody Mary

Guests are given an order form where they can create over 100 different variations

Brunch includes a choice of appetizer and entrée with unlimited Bloody Marys for

of their own Bloody Mary from the rim flavor, liquor, extra additions, level of

$35. Purists can get just Bloody Mary bar (pictured here) for $14. Amongst the

spiciness, and garnishes. On Sunday, not one Bloody Mary is alike,” says Bruno

dazzling array of garnishes, “Guests love the bacon wrapped lettuce and

Duarte, Sales & Special Events Manager.

Executive Chef Seakyeong Kim’s house-made beef jerky,” says Erin Jevis, Director

The customized cocktails start at $9 with upgrades for liquors and garnishes.

of PR & Marketing. Some of the fun choices are 15 different hot sauces, a house-

Raw oyster adds a dollar as does a strip of bacon or pickled okra. The selection of vodkas includes Absolute, Absolute peppar, Grey Goose, and Bakon. “Bacon flavored vodka is becoming the most unique and most ordered vodka, along with other favorites like Absolute peppar or citron.” You can also choose from premium tequilas, gins and rum.

Guests most often choose pickled green beans, pickled okra, blue cheese or garlic stuffed olives for garnishes, with shrimp and bacon coming in a close second.

Bartenders mix from 100 to 125 Bloody Marys each Sunday, including Jazz Kitchen signature house Bloody Marys. “The original idea came from hearing about other successful Bloody Mary bar concepts. With help from Callie Folse, our advertisement & graphics manager, we have a Bloody Mary order sheet similar to those at sushi bars. With all the Bloody Mary sales combined, they have become our number one selling cocktail. That’s saying something because we sell a lot of cocktails!” says Duarte.

10

www.great-taste.net | NOVEMBER • DECEMBER 2012

TRENDS

How to Bloody Mary Bar YOUR GUESTS WILL PROBABLY LOVE THE

(may be good for bars with clumsy (drunk) guests).

BLOODY MARY BAR AS MUCH FOR THE FUN

• If you have a self-service bar, decide carefully

OF PLAYING BARTENDER AS HAVING THE

how you want to serve the mix—can get

ACTUAL DRINK. This interactive conversation

messy. Use juice pourers or carafes instead of

starter may well become a trend at events and

water jugs for an easier pour and to reduce

parties, not just brunches. The following are tips based on this bartender’s experience and observation:

by Lauren Grelle

spills (they look nicer too).

• Make sure all of your garnishes are on ice. You can use an ice bin and wrap some linen around it to class it up and absorb some of the

• Make sure the bar is in a convenient area of the restaurant with easy access (factor in your patio if you have one).

• Get the glass with the ice and vodka in it to the customer before it melts.

condensation.

• Don’t fill the glass all the way to the top with mix, save some room for the garnishes.

Otherwise not only will the drink spill easily, but the pretty salt rim will be ruined.

• The server should ask what kind of vodka and

• Don’t forget cocktail picks for the garnishes.

salt for the rim the customer wants, and

There are tons to choose from so make it fun.

assemble this part of the drink before serving

Try the little umbrellas or palm tree stirrers.

(if the bar is self-service).

People love fun accessories, this goes for

• You can have a separate bar with a bartender to make the Bloody Mary for the customer

straws too. Or pick something that goes along with the theme of your restaurant.

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

NOVEMBER • DECEMBER 2012 | great taste

11

SUR LE MENU

Scallops

S

callops, among other bivalve mollusks, are some of the ocean’s prized seafood. Bivalve means they have two shells and the familiar shape is ubiquitous (think Shell gas logo). Most are harvested by trawling (dragging nets) across the ocean floor. Diver scallops are prized for being harvested by hand, and therefore, the larger ones are sought after. Viewed as environmentally friendly, although more expensive, this method leaves the immature scallops behind and the ocean floor undisturbed. Day boat scallops are brought back to shore the same day they are caught and are among the freshest and priciest mollusks.

Most restaurants serve sea scallops, larger in size, and bay scallops, much smaller. Pan searing is the classic sea scallop preparation resulting in crispy, golden crust and tender, succulent flesh. Bay scallops feature well in pastas and salads. Visit Great-Taste.net for the Ponzu Scallop recipe (pictured here) by Bluewater Grill Executive Chef Brian Hirsty. This versatile, sweet and delicate seafood is delicious grilled, baked, sautéed and stir-fried Sur Le Menu!

Sango Japanese Restaurant - various locations Baked Scallops ................................6.40 Harborside Restaurant - Newport Beach Bay Scallops and Risotto: Fresh bay scallops and risotto with vegetables ......19

Orea Taverna & Wine Bar - Placentia Hellenico Scallops: Plump, buttered scallops sautéed with garlic, cilantro, brussels sprouts and sea salt................12

Alessá - various locations Capesanti Al Limone: Large Diver Scallops, fresh herbs, grilled over roasted bell pepper purée served with Meyer lemon risotto ..27

Fleming’s Prime Steakhouse - various locations New Bedford Scallops: Meyer lemon-honey glaze, carrots, green beans, asparagus .......20.50

Seasons 52 - Costa Mesa Caramelized Grilled Sea Scallops: Roasted asparagus, sun-dried tomato-mushroom pearl pasta ....................................23.25

Pelican Grill, The Resort at Pelican Hill Newport Beach Pan Seared Maine Diver Scallops: Sweet corn puree, chorizo, Irvine ranch beans, roasted tomatillo sauce ........................29

Café Piccolo- Long Beach Dusted Spicy Scallops: Dusted with cayenne, served with red cabbage white wine garlic sauce ..............................................8.95 TAPS Fish House & Brewery - various locations Fresh Day Boat Sea Scallops: Cumin dusted, pan-seared with young leeks, roasted wild mushrooms, asparagus, roasted peppers, grilled tomatoes, and balsamic pearls..27.99 6ix Park Grill - Irvine Grilled Diver Scallops: Scallops black rice,

12

bok choy, Valencia orange sauce ...........31

Utopia Good Food & Fine Art - Long Beach Cajun Scallops: Sautéed scallops, mushrooms, green onions and garlic, Cajun rosemary cream sauce with mashed potatoes.......23

Photo by Linda Mensinga

Cannons Seafood Grill - Dana Point Seafood Rigatoni: Jumbo shrimp, seasonal fish, scallops, mussels and lobster sautéed in garlic and white wine with an herb tomato sauce and spinach pesto ................22.95 Bayside - Newport Beach Seared Diver Scallops (wild): White wine caper sauce, lobster mashed potatoes, roasted peppers .............................29.95 Christy’s on Broadway - Long Beach Seared Jumbo Scallops: Seared sea scallops wrapped in cherrywood smoked bacon and served with a mint pesto and chili oil....12 Bluewater Grill - various locations Seared Sea Scallops: Pan seared eastern scallops, shallots, baby spinach, oyster mushrooms and sherry buerre blanc ............................................23.50

Hamamori Restaurant & Sushi Bar - Costa Mesa Sautéed Scallops: Sesame Butter Sauce...12

Juliette Kitchen + Bar - Newport Beach Seared Scallops: Farro, pickled cucumber, apricots, roasted shallots .....................15

Old Vine Café - Costa Mesa Sautéed Sea Scallops: Three jumbo scallops on a nest of crispy fried yucca finished with tarragon chardonnay sauce .............16.50

Roy’s Restaurant - various locations Thai Basil Seared U-10 Sea Scallops: Forbidden rice risotto, Bangkok lobster curry .............................................29.95

www.great-taste.net | NOVEMBER • DECEMBER 2012

SUR LE MENU

Scallop Brûlée

COVER RECIPE

BY CHEF CHRIS TZORIN

3

Dry* u-12 scallops

emulsified sauce that's great with fish or

1T

Brown sugar

seafood. It’s a nice sauce to have in your

1 oz

Olive oil

repertoire because you can whip up a batch

butter into medium (1/2-inch) cubes, but

Salt & pepper - to taste

on the spot (all you really need is wine and

either leave this until the reduction is nearly

Sugar

butter), making it ideal for emergencies.

finished or return the butter cubes to the

3t

Heat sauté pan with oil. Once hot, season

Good wines for the reduction (or au sec,

should take about 10 minutes.

While the liquid reduces you can cut the

refrigerator to keep them cold while the liquid

scallops with salt and pepper and place in hot

meaning "nearly dry") include Chablis,

pan. Sear on high heat for one minute on each

Sauvignon Blanc or Chardonnay, but any

side, then place in oven at 375 degrees for six

drinkable dry white will do. For a deliciously

to 2 tablespoons, reduce the heat to low and

minutes. When done, place on a plate, and

luxurious beurre blanc, try making it with

start adding the cubes of butter, one or two at

sprinkle one teaspoon of sugar on each scallop

leftover champagne.

a time. Whisk rapidly with a wire whisk.

and brûlée with torch until glazed. Ready to serve with buerre blanc or your favorite butter sauce.

Tip: Cold butter keeps the beurre blanc

finishes reducing.

Once the wine-vinegar mixture has reduced

As the butter melts and incorporates, add

emulsion from breaking.

more butter and keep whisking. Continue until

deck, then immediately frozen. Dry scallops

1C

Dry white wine

from heat while whisking in the last few

caramelize naturally during cooking making

1/2 C

White wine vinegar

cubes, whisk for a moment or two more. The

them preferable for this recipe. Wet scallops,

1T

Finely chopped shallot

finished sauce should be thick and smooth.

treated with phosphates as a preservative,

1 lb

Unsalted butter - cold

*Dry scallops are harvested, shucked on

absorb water, increasing their weight.

you only have 2-3 cubes remaining. Remove

Kosher salt - to taste Heat wine, vinegar, and shallots in a saucepan

Season with kosher salt. Traditionally, the shallots would be strained out before serving, but doing so is optional. Serve right away.

BEURRE BLANC SAUCE

until the liquid boils. Lower the heat a bit and

Makes 2 cups

continue simmering until the liquid has

sauce, use red wine in the reduction instead

Beurre blanc is a simple butter-based

reduced down to about 2 tablespoons. This

of white.

Note: For a beurre rouge (red butter)

NOVEMBER • DECEMBER 2012 | great taste

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F E AT U R E : L ’ E N T R E´ E

Mi Casa Tamales and Chef Angel Velazquez

Tamales: The Popular OC Street Food

by Linda Mensinga

These scrumptious packets go from street food to holiday feast

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amales originated with the Mayans and served as the equivalent of a sandwich, easily portable for armies, hunters, and travelers. They were also served at Aztec and Mayan feasts filled with pre-Columbian specialties such as frog, gopher, bees, honey, squash blossom, or beans. Modern versions come with more familiar fillings and still provide delicious, satisfying meals. Often prepared as a family enterprise for holidays, this ethnic comfort food has crossed the border with traditional and innovative interpretations.

At Mi Casa in Costa Mesa, Chef Angel Velazquez serves pork and chicken tamales year round, and adds strawberry and pineapple for the holidays. The pork tamale, a long-time customer favorite, is made from a Valazquez family recipe. “Our pork tamales are stuffed with tender cubes of pork and a savory red sauce seasoned with cumin, garlic salt, oregano, paprika, and chilis,” says Velazquez.

His chicken tamale is filled with shredded chicken breast cooked in salsa verde with poblano peppers, cumin, garlic salt, oregano, tomatillos, jalapeños, and additional spices.

“Our tamales are some of the biggest around, generously stuffed with more meat than regular tamales and served with either our traditional red or salsa verde.”

Per tradition, Velazquez grew up watching his mom, aunt, and grandmother make tamales as part of holiday festivities. “My grandma used to lecture my mom and aunts, ‘Remember to

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www.great-taste.net | NOVEMBER • DECEMBER 2012

F E AT U R E : L ’ E N T R E´ E take your time, make them with passion, and don’t take any short cuts.’ What I learned from Grandma is the secret to my tamales.”

Some of those secrets include to, “Wrap on a corn husk. It’s traditional plus easy to work with. The husk needs to soak overnight in a water bath. The masa has to be moist, fluffy, and blended with the right amount of ingredients. If you over do it, the masa loses its texture and will dry too much.”

A cheese and jalapeño tamale may be on the menu soon at Mi Casa. Hot chocolate or champurrado—a traditional warm beverage made of chocolate, pilloncillo (hard cones of unrefined sugar), corn masa, milk, and cinnamon—are good pairings.

Mole tamales are one of the specialties from the Oaxaca region served at El Fortin Restaurant. Owner Mario Ramirez, originally from Oaxaca, serves several hand-made varieties at his Fullerton and Stanton locations. His Tamal Oaxaqueño de Mole Negro is filled with shredded pork or chicken and a richly flavored, not too spicy dark sauce.

A tamale unique to Oaxaca is Tamal de Chepil.

The savory pre-Hispanic herb is blended into the masa for a meatless tamale. Tamal de Rajas is stuffed with chicken, fried onions, tomatoes, and chili. Ramirez also prepares chicken with yellow mole and the traditional sweet tamale with pineapple and raisins.

At El Fortin, the beverage ordered most in winter with tamales is champurrado. For hot days, Ramirez recommends, “ Horchata, a rice water with cinnamon and pieces of melon, with nuts and red atun (cactus fruit) on the top.”

At El Lobo, a recently opened restaurant in Long Beach, Chef/owner Sonia Gomez is making Latin food with roots; serving an eclectic collection of family recipes and regional dishes with her own twists. Seafood is used in her native Nayarit, a region on Mexico’s Pacific coast. The unusual Humitas del Mar is a Peruvian style sweet corn tamale topped with fresh scallops in a cayenne, lemon cream sauce.

She prefers banana leaves to wrap tamales because, “The masa stays very moist and smooth. Very different from a basic tamale,” she says. As a side to several entrees, she serves a small sweet tamale.

Her mole tamale (see recipe) is made with a sweet and spicy dark sauce and pairs well with red wine.

Mole Tamales Chef Sonia Gomez’s tender masa is generously filled with chicken in mole sauce enriched with bananas, chocolate, roasted sesame seeds and more. This is one of her hits at El Lobo in Long Beach.

MOLE TAMALES

all your toppings.

Add a spoonful of marinated chicken on

(Makes about 20) 3T

Butter

top of the masa, followed by a slice of potato,

8

Chicken thighs

jalapeño, bell pepper, and spoonful of mole

Garlic cloves, tomatoes, onions,

sauce. Next fold the banana leaf over and

oregano and bay leaves, salt and

carefully stack tamales upright in a tamale

pepper - to taste

steamer. Cover and steam for about one hour.

In a large skillet over medium-high heat, melt

Cool and then serve. Garnish with extra sauce

the butter and cook the chicken thighs until

and sesame seeds if desired.

the meat is just cooked through. Remove the chicken pieces from the skillet and cool. Using

MOLE SAUCE

forks, pull meat from the bones and shred.

(About 10 servings)

Marinate in seasonings.

4 qt 2C

2 1/2 C

Sesame seeds - roasted

20

Guajillo dry peppers - roasted, seeds removed

Masa Water - masa should be moist, not

35

Ancho peppers - roasted, seeds removed

too runny 2C

Salt - to taste

1C

Raisins

Butter or olive oil

5

Tomatoes - roasted

Combine all ingredients and mix by hand until

8 oz

Pumpkin seeds - roasted

masa is nice and smooth with a rich texture.

1C

Peanuts - roasted

You may add more oil or less, depending on

1

Onion - chopped and roasted

preference.

4

Bananas - ripe

The more you mix your masa, the more moist it will be.

5

Garlic cloves - roasted

1 10-oz

Box chocolate (Abuelita brand recommended) - to taste Salt and pepper - to taste

2 bundles Banana leaves - steam banana

3

leaves in water to soften before

5

Tortillas - toasted

using

5 qt

Water

Large Potatoes - sliced

2

Red bell peppers - sliced

Blend sesame seeds first, and then add other

5

Large Jalapeño peppers - remove

ingredients (except chocolate) to blend.

seeds Cut banana leaves to about 10 inches, take one spoonful of masa and spread on banana leaf forming a circle that will be the base for

Once everything is nice and smooth, put in a pot to slowly simmer, and add chocolate to taste.

Mole sauce can be used over chicken or turkey for a wonderful sweet and spicy taste!

NOVEMBER • DECEMBER 2012 | great taste

15

F E AT U R E : L ’ E N T R E´ E

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www.great-taste.net | NOVEMBER • DECEMBER 2012

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

MELIS SA F O O D ’S SERV ICE

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B RED

Photo by Michael Rutt

Chef Chris Tzorin

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by Chef Katie Averill

hef Chris Tzorin has been executive chef at Savannah Chop House in Laguna Niguel since May. He is an artistic, creative “wild child” turned chef who is returning to his coastal, Orange County roots. Chris had a propensity for graffiti as a 13 year old. When his father, who was executive chef at 21 Oceanfront followed by the Beach House chain, got wind of this, Chris found himself doing dishes—lots of dishes. In a twist that could have gone either way, he caught the bug for cooking.

Chris worked his way through every station in the restaurant (with his dad overseeing him) and progressed to dinner service by high school. He became competitive about making his food well, and then strived to become better than other chefs. He decided to enroll at The Art Institute of Orange County where he attended culinary school every morning and cooked at the Beach House every afternoon until he earned his degree in 2005. At the young age of 20, he was offered the position of executive chef at the Dana Point Beach House.

By 2010, Chris was ready to experience something new and went into catering. With the complete freedom and excitement he seems to enjoy, he received very high profile catering jobs with prominent people and companies. At one point his cooking and catering crossed paths with the nightclub owners of 195, who then offered him the head chef position at the location on Anaheim Center Street Promenade. Chris loved the restaurant/night club environment. Because he resided in Anaheim and was trusted completely with back of the house operations, Chef Chris flourished and grew professionally within the community.

Chris felt compelled to give back to the community. With a father from Guatemala who had beat the odds and himself a success story, he had something to offer Anaheim. Chris felt a connection with the students of Anaheim High School, just a block away. He took some troubled students under his wing, taught them how to cook, and instilled them with values and skills that would help them see a brighter future. When 195 suddenly closed because of unforeseen lease problems, Chris was heartbroken.

Pascal Olhats, corporate chef of the restaurant group to which Savannah Chop House belongs, Continued on page 18

NOVEMBER • DECEMBER 2012 | great taste

17

F E AT U R E : C H E F D E C U I S I N E Continued from page 17 realized Chris’s potential after watching him win not one, but two cooking competitions.

Pascal swept him up as executive chef for Savannah. Chef Chris is thrilled to be back in the beach area where he grew up. Now, paired with Sous Chef Manny Velasco, the two have become a great duo, feeding off of each other’s enthusiasm and knowledge to showcase each other’s strengths.

Chris’s enthusiasm and love of the industry creates a dynamic experience whether in a room full of kids or at a high-end catering gig. He now has creative freedom to

make new dishes whenever he is inspired and has brought a “new, hip look” to Savannah’s fare. He has learned the importance of social media from his nightclub experience and knows the ins and outs of Facebook and press releasing events.

Chris has blended well into his new kitchen. The fact that he jumps in to cook and is no “pencil pusher” makes all the difference. Chef Chris is gearing up for his first Christmas season at Savannah. In a restaurant known for doing four banquets simultaneously during the holidays, he knows it will continue to be a wild ride.

Pistachio Encrusted Halibut heat. Place breaded side of fish in hot oil and

Serves 4

sear until golden brown; approximately 3 to 4 1C

Chopped pistachios

1C

Coarse breadcrumbs

Savannah Chop House 32441 Golden Lantern Laguna Niguel, CA 92677 Savannahchophouse.net Sun - Thurs 5:00 pm - 10:00 pm Fri - Sat 5:00 pm - 11:00 pm Bar & Lounge: Open Nightly 4:30pm - Closing

Chef Chris Tzorin DO YOU HAVE A SIGNIFICANT FOODRELATED MEMORY? When my father, Chef Luis Tzorin, won his Gold Award as Best Chef in California from Coastal Cuisine in 2001.

minutes.

Flip fish gently so breaded side of fish is on

1/2 t

Kosher salt

top, and finish in oven for approximately 8 to

1/8 t

Freshly ground black pepper

10 minutes.

2

Eggs - beaten

1/2 C

All-purpose flour

PAPAYA RELISH FOR HALIBUT

4

Skinless fillets halibut - 5 oz each

1

Large papaya

1/4 C

Extra virgin olive oil

1/4

Red bell pepper - coarsely chopped

Preheat oven to 350 degrees F. Place

1/4

Green bell pepper - coarsely chopped

pistachios, bread crumbs, salt and pepper

1

Jalapeño pepper - seeded and minced

together in a shallow baking dish, stir to

2T

Cilantro (fresh) - chopped

combine.

1 1/2 t Fresh lime juice

Place eggs in dish and flour in another dish.

1 1/2 t Orange juice

Take each portion of halibut and dredge only

1/2 t

Red pepper flakes

the top side in flour, then eggs, then

Peel, split, and seed papaya; chop coarsely.

pistachio/bread crumb mixture, being careful to

Mix together all ingredients in a bowl.

dredge the top side only.

Serve over grilled fish such as ahi tuna,

Heat olive oil in a sauté pan to medium

M A K E C O N TA C T

swordfish; also grilled chicken.

WHAT FIRST INTERESTED YOU IN THE HOSPITALITY INDUSTRY? The food and competition. It is an obsession of mine to always strive to be the best.

IF NOT A CHEF, WHAT WOULD YOU BE? I would probably be a tattoo artist. I love art— drawing, painting, and especially graffiti.

BIGGEST MYTH ABOUT WORKING IN THE KITCHEN: People think you can become a chef overnight. It's not like that, it takes hard work and dedication.

HOBBIES: Cars, social media, nightlife.

FAVORITE OC RESTAURANT: The Catch.

FAVORITE JUNK FOOD: Big Mac and fries.

FAVORITE RAW INGREDIENT: Melissa's Micro Greens.

WHAT THREE WORDS BEST DESCRIBE YOUR CULINARY STYLE? Edgy, swag, new.

WHAT THREE WORDS BEST DESCRIBE YOUR MANAGEMENT STYLE? Professional, honest, passionate.

CHARITY AFFILIATIONS: Give Love Back.

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F E AT U R E : F R O N T O F T H E H O U S E

Edible Eponyms

Y

ou know you’ve made a reputation amongst the culinary gods once a dish is named after you. Salisbury steak, eggs Benedict, Sloppy Joes—the list goes on and on.

Have you ever wondered how what you are

created what, 105 years later, would be considered the new craze in dark baking chocolate. Thanks to the baking savvy of a Texas homemaker who submitted a cake recipe using German’s chocolate to a local newspaper, we are able to indulge in this timeless dessert.

Have you ever wondered how what you are eating was given its name? A Google search returns hundreds of dishes named after individuals. Some come right from our backyard.

When namesakes become culinary history

by Tiffany Haslacker

eating was given its name? A Google search returns hundreds of dishes named after individuals. Some come right from our backyard.

While growing avocado trees, La Habra, Californian Rudolph Hass lucked upon a cross-pollinated seedling which produced the variant Hass avocado we know today.

Since the patent in 1935, the Hass avocado has grown to constitute almost 80% of production worldwide. If you’re wondering whether he struck it rich, think again. Due to the nature of a contract he made with nurseryman Harold Brokaw, Hass made a net profit of less than $5,000.

If you assumed that German chocolate cake originated in Germany, you wouldn’t be the only one. This chocolate lover’s dream was actually the brain child of an American, Sam German. In 1852, he

Leaving a legacy through their restaurants is arguably one of the salient dreams of restaurateurs. Some business owners, like Joan Mcnamara of Joan’s On Third, use their namesake as the vehicle by which they will be recognized by their contemporaries. Chef Alessandro Pirozzi of Cucina Alessá, named his restaurant Cucina Alessá to ensure the preservation of his Italian heritage and authentic family recipes.

Charlie Palmer must have done his eponym research when he named his restaurant. You guessed it, it’s called Charlie Palmer. Now that’s one sure fire way to leave a legacy. What better way to be immortalized than through food?

The next time you’re sitting in your favorite café, ask how it got its name and hold onto grandma’s old cookie recipe. You never know, it could be the makings of the next Famous Amos.

NOVEMBER • DECEMBER 2012 | great taste

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T H E B I Z : O P E R AT I O N S

Your Playlist.

Your Brand.

Music can be tailored to your restaurant’s menu, mood and motif

by Linda Mensinga

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www.great-taste.net | NOVEMBER • DECEMBER 2012

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he only place to hear Pita Jungle Radio is at one of their restaurant locations that serve pitas, salads and pizzas. The music station is a custom designed mix of classic rock, Reggae, hip hop, jazz, Euro pop, and South American beats. “Something for everyone,” says Dale Schall, director of operations for Pita Jungle. Everyone, all ages, frequents

service makes changing channels easy. The extensive list includes a Sunny Mix with artists such as U2, Michelle Branch, Counting Crows or Red Hot Chili Peppers; Today’s Top 40, Fusion Lounge, Country, Jazz, among other selections.

Music enhances the atmosphere during slow times of day. Nothing is more deadly than entering a quiet room with few or no guests. “When customers can hear the staff

Entering a restaurant triggers several senses at once: sight, smell, and sound. Music adds to the vibe of the location.

Pita Jungle. Custom Channels, based in Boulder, Colorado, designed the playlist specifically for Pita Jungle and offers the service to any restaurant or retail business.

Entering a restaurant triggers several senses at once: sight, smell, and sound.

Music adds to the vibe of the location.

Many hotels and restaurants use Pandora, iPods or simply the radio, yet many now choose music selected to fit their food and theme. According to David Rahn, president at Custom Channels, music played during a dining experience affects the customer’s mood and attitude, the amount of time they spend in the restaurant, and even the amount of money they spend.

Rahn adds other points. Music says something about the brand; the tunes should pair with tastes. Many customers are music savvy. Is there anything worse than hearing a CD repeated during a meal?

Upbeat songs increase the speed of service and dining, and slower songs suit a more leisurely experience. Studies also show slower tempo music increases bar sales at dinner while faster music at lunch increases lunch sales.

Mood and pace can be choreographed for the time of day. Custom Channels online

behind the counter as well as conversations from across the restaurant, it leaves an awkward, uneasy feeling,” says Rahn.

“Music at a comfortable volume makes everyone feel more comfortable.”

At Pieology in Fullerton, Founder Carl Chang uses Custom Channels for the pizza restaurant’s music. “We chose the 80s genre of music as it appears to be coming back into style and we personally find it to be the most comfortable while eating and enjoying the experience,” he says.

Colleen Yost, general manager at Pieology, agrees that music is very important. “We set the volume to a level that is not too overbearing for the guests or our team members. We usually do not turn it up or down during the day, but I admit that when the store is full, the music is very hard to hear above the buzz of people eating the best pizzas of their lives!”

Yost notes the impact music has on staff; “Team members are very vocal, as they are here day in and day out. Because we change the music on a monthly basis according to the style, we have had no complaints. The music sets the tone for team members. If they like it, we get more bang for our buck, as far as work goes!”

THE BIZ: BACK OF THE HOUSE PERSONALITY

* BY

N LTO I M HA EATS M

M A K E C O N TA C T

S

D

*

OFIL

E

CHEF

PR

PO

NSOR

E

Chef Manny Velasco

Chef Manny Velasco

WHAT WAS YOUR FIRST HOSPITALITY JOB? Marie Callender’s WHAT WOULD YOU BE IF NOT A CHEF? A lawyer YOUR FAVORITE SPICE? Cumin YOUR FAVORITE KITCHEN TOOL? Tongs WHICH FOOD SOURCE DO YOU RECOMMEND MOST? Produce at Melissas.com, Trader Joes, and Whole Foods

by Chef Katie Averill

C

hef Manny Velasco is the super sous chef at Savannah Chop House. With major staying power, he has been at the top through ten years and five executive chefs.

Manny’s enthusiasm and seemingly endless energy are a requirement for his busy work life. In addition to his full time position at Savannah, Manny works a complete morning shift as executive chef running the brand new Carmelita’s in Laguna Beach.

Manny is devoted to running the back of the house. He and Executive Chef

BIGGEST MYTH ABOUT WORKING IN THE KITCHEN? That you get a day off; you work even while you’re sleeping!

Chris Tzorin make a great team. When they create dishes together, Manny is passionate about making sure the food and the cooks are ready to go, while Chris is more likely to be amongst the customers making sure they love the menu.

Manny has earned his position at Savannah. Since the age of seventeen he has worked all around Orange County, from Marie Calender’s to the Montage. Manny loves working at Savannah and makes sure that he puts his touch on every plate that goes out.

SIGNATURE OR FAVORITE DISH TO MAKE? Veal steaks FAVORITE OC RESTAURANT: Carmelita's FAVORITE JUNK FOOD: Tacos FAVORITE RAW INGREDIENT: Spinach PREVIOUS INDUSTRY EMPLOYERS: Montage Hotel, 230 Forest, Sundried Tomato HOBBIES: Working on my classic cars

Photo by Michael Rutt

NOVEMBER • DECEMBER 2012 | great taste

21

THE BIZ: BEVERAGES

Do’s and Don’ts of Trade Tasting

by Chris Kern Chris Kern is the founder of online wine shop ForgottenGrapes.com, and the creator and host of live culinary competitions Sunday Night Chef Fights (sundaynightcheffights.com). E-mail him directly at chris@forgottengrapes.com.

Wearing perfume or cologne will not only affect the aromas you inhale from each glass, but will also adversely affect the noses of those around you.

I

t’s that time of year when fancy envelopes arrive in the mail, personalized e-vites drop into your inbox, and distributors pop in to invite you to upcoming trade tasting events.

The arrival of fall means trade tasting season is upon us. To get you geared up for trade tasting season, I’ve put together a list of Do’s and Don’ts culled from years of experience. Hopefully these will help make your participation all the more enjoyable.

1. DO EAT A LARGE BREAKFAST OR LUNCH BEFORE ATTENDING Nobody likes a drunky monkey at a tasting event. Because so many trade tastings take place in mid-afternoons or early evenings, it’s important to prep the stomach properly for all that wine. So enjoy a big breakfast or lunch before the tasting to slow down your absorption of alcohol.

2. DON’T BE AFRAID TO SPIT AND DUMP A corollary to Rule #1. With the sheer amount of wines available at most trade tastings, you’ll be three sheets to the wind in no time if you swallow every pour. So don’t be afraid to spit out your wine or dump your glass after one or two sips.

3. DO BE POLITE AND COURTEOUS TO THOSE POURING This seems like a no-brainer, but you’d be amazed at how many times I’ve seen someone shove his glass in the pourer’s face, say nothing while tasting, and then leave without a word. Pourers are there to assist and answer questions. The person pouring is usually a winemaker, importer, or broker with immeasurable knowledge about the wines. So smile and be polite, ask

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www.great-taste.net | NOVEMBER • DECEMBER 2012

questions, always thank the pourer, and have business cards ready. You never know what kind of great contacts you’ll make.

4. DON’T WEAR PERFUME OR HEAVY COLOGNE OR AFTER-SHAVE TO A TRADE TASTING EVENT Another rule that should go without saying but is too often ignored. Trade tastings are professional events with food and beverage professionals who depend professionally on their senses of smell. Wearing perfume or cologne will not only affect the aromas you inhale from each glass, but will also adversely affect the noses of those around you.

5. DON’T FEEL YOU NEED TO BE THERE THE ENTIRE TIME Most trade tastings run anywhere from two to five hours long, but that doesn’t mean you’ll need the entire time to taste. Two to three hours of solid tasting should be sufficient to try everything you’re interested in and to sample some new wines. If you’ve got the distributor’s book beforehand, decide on what you want to taste and plot your time accordingly.

6. DO TRY NEW WINES AND WINERIES EVEN IF YOU’RE NOT INTERESTED IN CARRYING THEIR WARES The beauty of a trade tasting is that it cuts a wide swath of wines from different styles, varietals, and countries. Try wines you’ve never heard of, wines you think you may not like, or wines from labels that catch your eye. Don’t try to taste every single wine there―you’ll either fail or pass out. With firm direction, a little improvisation, and this list of Do’s and Don’ts, you’ll make every trade tasting a worthwhile and fun experience.

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