16 06 great taste magazine 2016 may june issue

Presorted Standard U.S. Postage PAID Permit No. 271 Tucson, AZ

MAY | JUNE 2016

The Best Choice for Smoked Sausages

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5/25/2016 2:09:20 PM

FROM THE EDITOR

CONTENT INSIDE 4 NEW TALENT

THE BIZ 2 1 RAISING THE BAR

Meet the new faces contributing to the Teri Williams

Great Taste of Orange County

Publisher, Proprietor

9

& Chief Editor

Content

Know the Difference

22

A SOJU SOJOURN

VIN The Whole Experience

teri@great-taste.net

TERI’S TAKE

I

t’s summer! Who’s ready for a cocktail?

My first introduction to adult beverages was at home during the era of Mad Men learning how to perfect the martini that both Mom and Dad counted on when they got home from work. It’s great to sample the plethora of reincarnated classic, craft cocktails and to meet the bartenders in this issue. Some of the best in the business offer tips, tricks, ideas and favorites for all to share.

Our area is ripe with choices of bars to frequent and the number of people not only drinking at, but dining at the bar is on the rise. We’ll introduce you to some venues this issue that are “outside of the box.” We’ve got lounges on top of buildings, in lobbies, at the Beach and in cellars just waiting to entertain.

We just passed through the season of the Beer Awards and we’ve included a listing of the award winning beers made right here.

Based on 2013 stats, the latest published, there were a total of 6200 onpremise liquor licenses in Orange County representing 14 % of all of California licensees and with the growth of the fast casual segment and their 41 licenses, these numbers have to have grown exponentially.

I’m off to have a drink. It’s five o’clock somewhere.

Cheers!

TRENDS 1 0 BEER, HANDCRAFTED IN

D E PA RT M E N T S 6 CHEESE PICK OF THE MONTH Vermont Bijou Goat Cheese

SOUTHERN CALIFORNIA

11

ROOFTOPS TO CELLARS Beer and Wine is coming to our local beaches

F E AT U R E S 1 2 THE MIX-ERS Meet the Premium Bartenders of Orange County

18

CHEF DE CUISINE Bruno Serato & Eddie Mezza

7

PRODUCE PICK OF THE MONTH Almond Flower Honey

8

SEA | FARM | TABLE

RECIPES 3 GINGER FIZZ 9 JINRO MOJITO 1 5 PINEAPPLE UNDER THE SEA 2 0 CHILEAN SEABASS 2 1 BUCANEER

On The Cover The GinGer Fizz featured on the cover of Great Taste by Franco Pafundo, Beverage Manager at Anaheim White House, is a light, refreshing balance of Gin, Citrus, Ginger Beer and Rosemary. View an additional recipe by the Anaheim Whitehouse on page 20.

Photo by Michael Rutt Photography

GINGER FIZZ 1 1/2 oz Uncle Val’s Botanical Gin

METHOD

2

Lemon wedges

In highball, muddle 1/2 oz fresh ginger and 1

1t

Granulated sugar

lemon wedge.

1/2 oz

Fresh ginger

Add sugar and 1 1/2 oz ginger beer.

1 1/2 oz Ginger beer

Fill with ice and add 1 1/2 oz gin.

1 Sprig Fresh rosemary

Garnish with sprig of fresh rosemary and lemon

Ice

wedge.

MAY | JUNE 2016 | great taste

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INSIDE

New Talent

SINCE 2000

PUBLISHER/CHIEF EDITOR/PROPRIETOR Teri Williams

EDITORIAL Chief Editor Teri Williams Contributors Andrew Aoun Adam Bernstein Amber Lee Billiard Debra Bolton Chef Gabriel Caliendo Diana Dermody Mac Gregory Sonya Kelsen Dan Minjares Rich Manning Michael Jason West

COLLIN THORNTON EXECUTIVE CHEF, MONARCH BEACH RESORT

James Wood

ART Art Direction/Design Lisa Brink

I grew up just outside of Toronto, in Hamilton, Ontario and began my kitchen career at 14 in Edmonton,

lisa@designsmorgasbord.com

Alberta as a dishwasher. I loved the energy in the kitchen and quickly worked my way up to an apprenticeship at the Edmonton Petroleum Club and then at the Fairmont Hotel MacDonald. After that, I relocated to Grand

PHOTO

Cayman, B.W.I., and spent the next chapter of my career working in The Caribbean, Bermuda, Hawaii and

Photography Editor

Canada. I am excited to bring my blend of classical applications and island contemporary techniques

Michael Rutt

combined with vibrant, clean presentations, to the Orange County dining scene with AVEO Table + Bar,

michael@michaelrutt.com

33° North, Sombra, Part & Parcel Market, Club 19 and Monarch Bay Club at Monarch Beach Resort.

Month and year came to OC: September 2015 Where you've lived, traveled, and what you like about So Cal: I’ve lived everywhere from the Atlantic to the Pacific Ocean, with several stops in-between. One of my favorite things about Southern California is that I can ride my Harley almost every day.

ADVERTISING Advertising Sales 714-960-0534 21851 Newland St #217 Huntington Beach, CA 92646

MONARCH BEACH RESORT 1 Monarch Beach Resort, Dana Point, CA 92629

4

www.great-taste.net | MAY | JUNE 2016

714-960-0534 fax 714-475-5869 teri@great-taste.net

INSIDE

MAY | JUNE 2016 | great taste

5

INSIDE

Cheese Pick of the Month

BIJOU IS A TRADITIONAL FRENCH-STYLE CHEESE MADE BY THE VERMONT CREAMERY in Websterville, Vermont. Bijou means “jewel” in French and embodies all that is special about goats’ milk and the making and caring for a small cheese. Made from fresh pasteurized goat’s milk from family farms, Bijou is ripened for about 30 days. The wrinkled rind is formed due to the

VERMONT BIJOU GOAT CHEESE

geotrichum mold that has a sharp, tangy, yeasty but sweet flavor. This semi-soft, artisan cheese is smooth and creamy and with age develops a deliciously nutty taste with hints for fresh flower and hazelnuts. Bijou pairs nicely with wine such as Gewῦrztraminer or Belgian Tripel beer.

Condiment pairings include roasted hazelnuts, blueberry jam, roasted olives, and cranberry.

Scrumptious dishes made with Bijou are Toasted Bijou Salad, Bijou Penne, and for dessert, Bijou Crème Brῦlèe with Rhubarb Compote.

Bijou has won several awards, including 1st Place at the 2015 and 2014 American Cheese Society and the Gold Medal at the 2014 World Cheese Awards.

For more information about Vermont Creamery, and other cheese, please contact your FreshPoint representative.

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

6

www.great-taste.net | MAY | JUNE 2016

INSIDE

Produce Pick of the Month ALMOND HONEY HOW DO BEES MAKE HONEY, ESPECIALLY ONE AS UNIQUE AS ALMOND HONEY? Bees will travel up to 2 miles to reach a flower source in order to create and store honey as a food product for themselves and their babies.

They will eat nectar from the flower of the almond tree and bring it back to the hive. During the trip, honey is stored in a special organ that produces enzymes, which breaks the nectar down into simple sugars. The bees place the honey into cells in the hive for storage when they return to the hive. Bees will stand on top of the honey and fan their wings to dry the honey, preventing it from spoiling. When the honey is dry, it contains less water than ambient air. At this point, the bees will place a layer of wax on top of the cell, sealing the honey and keeping it from soaking up more water. Because bees often mix pollen with honey, raw honey will have protein, vitamins and minerals.

Almond Honey is produced in California, the largest U.S. producer of this nut. It’s sweet with a strong nutty aftertaste. Almond trees are not selfpollinating, so they need extra help from bees to fertilize the flowers and start the growing process. Between February and March each year, almond tree buds burst into light pink and white blooms in preparation for pollination.

The bees also benefit from the almonds as they are often the first natural source of food each spring, and almond pollen is nutritious for honey bees.

Brewers and bakers find no shortage of uses for this flavorful honey, such as No-Bake Peanut Butter Cookies. It is also delicious dissolved in tea or by the spoonful to sooth a sore throat or for a quick boost of energy.

The produce hunter has developed close relationships with family farmers who are committed to sustainable agriculture, personable production, and propagation and promotion of heirloom fruit and vegetable varieties. www.theproducehunter.com.

MAY | JUNE 2016 | great taste

7

INSIDE

BAR BEVERAGE PROGRAMS TAILORED TO CREATE OCCASIONS THIS IS THE KICK-OFF ARTICLE FOR MY NEW SEA-FARM-TABLE COLUMN. Those three words mean a lot to me, and really my life in some way is constantly connected to any combination of those words.

I’ve been surfing since I was 11 years old and deep sea fishing even earlier than that. My grandparents were farmers in Italy, growing corn to feed their buffalo for mozzarella cheese production, and the love of farming/gardening was passed along to me as a baby from my parents. The table is such a special place for many, myself included. Almost any special occasion, big decision or time of reflection takes place at our family table. I look forward to sharing my SEA-FARM-TABLE experiences with you.

A fun way to connect the sea to the bar is easily established in an oyster stout. The first question

by Gabriel Caliendo

that comes to mind is “Who would think of adding oysters to beer?” Well, as the story goes, it’s been over a century since the first documented oyster stout was born. Initially, the shells of the oyster were used as a clarifying agent in the beer production process. At some point in history, the actual oyster

VP OF RESEARCH & DEVELOPMENT, LAZY

meat was added to the brew as well. There are many oyster stouts available and most of them have

DOG RESTAURANT & BAR, CORPORATE

just a slight “briny” background to them. Go to your favorite market and pick one up…don’t knock it

EXECUTIVE CHEF

until you’ve tried it.

NICKNAME Gabe

Bar beverage programs are tailored to create occasions for people to gather around a table. Pitchers

HOW LONG PAIRING FOOD & BEVERAGE

of beer or bottles of wine are a great way to share good stories with friends or family. At Lazy Dog, we

25 years

have a killer Sangria program. We have three different flavors all made in-house from scratch: White

FAVORITES:

Peach, Raspberry Moscato and Pomegranate Red. They are available in pitchers any time, including

BEER Sculpin IPA

Happy Hour and our late night program. The ability for a group of people to order a pitcher or two of

WINE Inkblot Petite Verdot

these tasty libations and place them on the table for sharing is perfect.

COCKTAIL Lemon Verbena & Crushed Oranges with Vodka

The farm has crept its way into the bar in so many applications. There are hundreds of spirits infused with spices, herbs, fruits and/or vegetables. The “a la minute” preparations of cocktails around the world now require fresh herbs, fruit or vegetables to be muddled, shaken or garnished into them. Long gone are the days of sticky, sweet, fake-flavored cocktails: Farm fresh is the mantra. The farm supplies everything you would need to create a delicious and exciting bar preparation. Bar cocktails can use animal in addition to plant-based farm products. One of my favorites: Flash Fried Scotched Quail Egg and Pickled Peppers on a skewer to go with my bloody Mary. Hello weekend!

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www.great-taste.net | MAY | JUNE 2016

ADVERTISEMENT

INSIDE

A Soju Sojourn

by Rich Manning GLOBALLY SPEAKING, SOJU IS A TITAN OF THE SPIRIT WORLD. Its most recognizable label, Jinro, is the number-one selling alcoholic beverage in the world, an accolade that’s been bestowed on the brand for 14 straight years.

Yet the Korean beverage remains a mystery here in the United States. Unless they have spent time overseas, American imbibers remain uneducated on soju’s history, composition, and in some cases, its differentiation from sake. This enigmatic shroud extends to the other side of the bar in more ways than one.

“Lots of restaurant owners don’t have a full knowledge of soju,” explains Kevin Kang, General Manager of Jinro America, a subsidiary of Hite Jinro Co. Ltd. of Korea. “Furthermore, a lot of restaurateurs are unaware that they can carry soju if they have a 41 license.”

It would behoove restaurateurs to educate themselves on both fronts. The first lesson: Soju is, in fact, not sake. They may look the same when poured in a glass, but that’s really where most of the similarities end. Whereas sake is a Japanese fermented rice-based beverage that possesses similarities to wine, soju is a distilled beverage from Korea whose journey from farm to bottle shares a greater bond with vodka or whiskey.

A bottle of Jinro 24 Soju, the brand’s most recognizable label, is a succinct representation of the beverage’s uniqueness. The alcohol itself is initially produced by fermenting a combination of several all-natural ingredients, such as rice, sweet potatoes, tapioca, and barley. The ingredients are paired with pure spring mineral water and transformed into soju through Jinro’s distillation process; a method that involves a bamboocharcoal filtering system to remove the impurities from the liquid. The result of this craftsmanship is a crisp, clean neutral spirit that makes for an exceptional base for cocktails.

This end result leads to the second lesson that every restaurateur must know: If you have a 41 license, you can legally incorporate soju into your bar program, as long as it’s not greater than 24% alcohol by volume, is imported from Korea, and is derived from natural products. As the label might suggest, Jinro 24 is right at the cusp of the ABV limit; combined with its use of all-natural ingredients, it has great potential to be a creative financial ally. “Because the 41 license allows restaurant owners to sell soju, they also have the ability to sell cocktails made from a soju like Jinro,” Kang states.

“This can help them generate an even bigger profit from their alcoholic beverage sales.”

While Jinro’s profile – and soju’s in general – is much more subdued in the United States than it is in the rest of the world, partnerships with impressive organizations such as the Los Angeles Dodgers and the PGA Tour have helped the brand and the spirit make inroads into the collective consciousness of American imbibers. It is a level of awareness that has great potential to be broadened in the future, one 41 license at a time.

JINRO MOJITO 2 1/2 oz

Jinro Soju

1 oz

Soda water

1 splash

Lime juice

11

Mint leaves

3 Cubes

Brown sugar

3

Lime wedges

1 Scoop

Ice DISTRIBUTION

METHOD In a mixing glass, muddle mint with 1 sugar and

Woobo Distribution

lime juice. Add Soju and mix.

10701 Holder St.

Pour over ice in serving glass, top with soda water

Cypress, CA 90630

and garnish with mint leaves, lime and sugar

714-236-5544

cubes. Serve with a straw.

www.jinrousa.com

MAY | JUNE 2016 | great taste

9

TRENDS

Torres, all seasoned brewmasters concoct their creations at TAPS breweries in Brea and Corona (the beers also are available at TAPS in Irvine).

Beachwood BBQ & Brewing, known as downtown Long Beach’s only independent craft brewer, took home the title of Champion Brewpub & Champion Brewmaster in the large brewpub category at the 2016 World Beer Cup — the most prestigious beer competition in the world as well as three medals: GOLD for Mocha Machine in the Coffee Beer category (which took home a bronze medal in 2014), SILVER for Kilgore in the American Stout category and a BRONZE for Udder Love in the Sweet Stout category.

Beachwood’s Co-Owner Gabe Gordon, Brewmaster, Co-Owner Julian Shrago, Assistant Brewers Ian McCall and Gene Wagoneer share this win with Beachwood staff and supporters.

Other Orange County notable winners of the 2016 World Beer Cup include Noble Ale Works, Anaheim; Tustin Brewing Co., Tustin; Bottle Logic Brewing, Photo by A Boring Photo

Anaheim; Bruery Terreux, Placentia; Artifex Brewing Co., San Clemente; and

Local Craft Beer Wins Big

BJ’s Restaurant & Brewery, West Covina.

by Debra Bolton

Clemente; Phantom Ales, Anaheim; Bottle Logic Brewing, Anaheim; Taps

Noteworthy winners of the 2016 L.A. International Commercial Beer Competition are largely represented by Orange, San Diego, Los Angeles and Riverside/San Bernardino Counties.

Orange County brought home several impressive medals and include: BJ’s Restaurant & Brewery, Huntington Beach; Four Sons Brewing, Huntington Beach; Left Coast Brewing Co., San Clemente; Oggis Sports Brewhouse, San Fish House, Brea; Bootleggers Brewery, Fullerton; The Bruery, Placentia; and Tustin Brewing Co., Tustin.

CRAFT-BEER ACTION IN RESTAURANTS IS CONTINUING TO TREND IN

San Diego County had big wins in the competition and include: Golden Coast

ORANGE COUNTY. Demand for craft beer by “foodies” is triggering rapid

Mead, Oceanside; Legacy Brewing Company, Oceanside; Rip Current Brewing,

brewery growth in Orange County and neighboring communities with San

San Marcos; Lightning Brewery, Poway; Mike Hess Brewing, San Diego; Mission

Diego, Los Angeles and Temecula leading the way. Two of our top-notch

Brewery, San Diego; Monkey Paw Brewing, San Diego; New English Brewing,

restaurant breweries are at the top of the pack medaling at two distinctive

San Diego; Mother Earth Brew Co. LLC, Vista; South Park Brewing Co., San

competitions. At the L.A. International Commercial Beer Competition a 100-

Diego; 2Kids Brewing Company, San Diego; Border X Brewing, San Diego;

member panel comprised of BJCP (Beer Judge Certification Program)

Council Brewing Company, San Diego; Green Flash Brewery, San Diego;

certified judges, brewmasters and beer industry officials selected the

Intergalactic Beer, San Diego; and Karl Strauss Brewing Company, San Diego.

winners from over 1,000 entries from around the world. The 2016 World

San Bernardino/Riverside Counties also took home some mentionable

Beer Cup — touted as “The Olympics of Beer” — featured nearly 6,600

wins and include: Sons of Liberty Aleworks, Corona; Rok House Brewing

entries from 1,907 breweries from 55 different Countries.

Company, Upland; Dale Bros., Upland; Wicks Brewing Co., Riverside;

TAPS Fish House & Brewery took home seven medals at the 2016 L.A.

Los Angeles County took home several noteworthy awards and include:

(American Belgo-Style), Vienna Style Lager, El Moreno-American Dark Lager

Arts District Brewing, Los Angeles; Eagle Rock Brewery, Los Angeles; Einstok

and Rubescent-Imperial Red Ale; two SILVER for Velvet Hog (American

Beer Co., Los Angeles; Golden Road Brewing, Los Angeles; Indie Brewing, Los

Porter) and Irish Red and one BRONZE for Schwarzbier.

Angeles; State Brewing Co., Gardena; Sprecher Brewing Co., Glendale; Lucky

TAPS Fish House & Brewery, famous for its classic styles of European ales

Luke Brewing, Palmdale; Sanctum Brewing Co., Pomona; Anheuser-Busch,

and lagers as well as unique brews that reflect the creativity and innovation

Pomona; Sanctum, Pomona; San Pedro Brewing Company, San Pedro; Smog

of the American craft beer scene also received international recognition at

City Brewing Co., Torrance; The Dudes Brewing Company LLC, Torrance;

the 2016 World Beer Cup with two SILVER (Amend This! and El Moreno)

Absolution Brewing Company, Torrance; BJ’s Restaurant & Brewery, West

and one BRONZE (Schwarzbier) medal.

Covina; Venice Duck Brewery, Venice; Coedo Brewery, Wilmington; Enegren

TAPS Brew Crew, David Huls, Kyle Manns, Jonathan Chiusano and Steven

10

Refuge, Temecula; and Wiens Brewing, Temecula.

International Commercial Beer Competition: four GOLD for Cali Cru’sin

www.great-taste.net | MAY | JUNE 2016

Brewing Company, Moorpark; and Surf Brewery, Ventura.

TRENDS

Rooftops to Cellars

lucky enough” (to coin a phrase of Restaurateur Alicia Whitney) to be the first beach venues with license to sell beer and wine at Bolsa Chica.

Huntington Beach just opened Naugles at the Beach and next year the Hyatt HB plans to open a

ORANGE COUNTY IS BLESSED TO HAVE SUCH A

find in Southern California but we have a few unique

beachside concession. Huntington Beach official

CONCENTRATED SELECTION OF DINING AND BAR

venues that fit the bill.

Dave Dominguez in the Facilities and Concessions

ESTABLISHMENTS from the foothills to the

The Cellar Restaurant - Fullerton

department reports that there has been no official

beaches, and it’s amazing to share the evolution.

La Cave - Costa Mesa

discussion to expand the licensing opportunities to

Wine Bar in the cellar at the Hobbit - Orange

the beaches operated by Huntington Beach and that

Real Estate is prime, restrictions are plenty and oftentimes it’s difficult to create unique venues able

if they did so, it would take at least a year to make it

to share in our awesome views and locations.

LOBBY’S

happen. If Memorial Day, where SeaLegs on the

Innovative restaurateurs build into busy locations

Who’s got the best lobby bar and who did it first?

Beach and Pacific Kitchen served 4,000 is any

including lobbies of office buildings, museums, and

In the hotel arena, we would venture to guess that it

indication, beach goers will be flocking to Bolsa

shopping destinations and some, build up. You can

was the Ritz Carlton Laguna Niguel and The Bar

Chica.

even get decent food and drink in airports and movie

(currently named 180 Blũ) that introduced us to a

theatres today.

lounge within a hotel lobby in 1983. Shortly after, the

HIDDEN LOCATIONS WITHIN

Four Seasons Newport Beach followed with The

Who can afford to hide their wares. These three

ROOFTOPS WITH A VIEW

Gardens Lounge. We’re fortunate to have many others

locations don’t promote their offerings. They are only

Lucky for us, beachfront locations afford amazing

today and Pelican Hill Great Room Social Lounge has

accessible to the selected few “in the know.” Some

panoramas but others need to build up in order to

developed an entire bar program in the Lobby

are only open on select days and others require a

share outdoor views.

featuring specialty cocktails, entertainment and even

password. Pie Society Bar - Costa Mesa, Blind Pig –

Cielo at The Skyroom – Long Beach

shopping. Hotel Irvine and the St. Regis are also home

Huntington Beach and Speakeasy – Corona del Mar.

Rooftop Lounge at La Casa del Camino – Laguna

to lively lobby spots. Bistango may have pioneered fine

Do you know the secret password?

Beach (pictured above)

dining in an office building lobby in the Atrium

Shebeen Bar and Veranda Rooftop at Mozambique –

building in 1987 and Tangata is front and center at

DISTILLERIES

Laguna Beach

the Bowers Museum where the menus reflect global

Boutique, small batch distilleries are sweeping the

Skyloft – Laguna Beach

influences developed around the exhibits.

nation. Although complicated, due to the prevailing

CELLARS

BEACHES

with house distilled spirit tasting. Keep your eye on

Few and far between; locations with basements,

SeaLegs on the Beach, SeaSalt Woodfire Burger,

Orange County. We have many adventuresome

never mind basements with restaurants are hard to

Beach City Provisions and Pacific Kitchen, “are

restaurateurs that may dare to try.

laws, select restaurateurs are incorporating dining

MAY | JUNE 2016 | great taste

11

F E AT U R E

THREE BARS, ONE ROOF AMBER BILLIARD IS COMMITTED TO SEASONAL FLAVOR. The bartender of nearly a decade spends her free time in farmers markets exploring the freshest seasonal ingredients available, and finds joy in unexpected flavors. She brought her love of craft cocktails to Corona del Mar in 2013, when she was first hired at Five Crowns and SideDoor. Now leading the charge as head bartender, she’s creating cuttingedge cocktail menus and enticing comfortable palates into more adventurous waters.

Five Crowns and SideDoor are two lauded restaurants that are considered cornerstones in the community, and offer three bars under one roof – one per restaurant and a secret project that throws back to the days of prohibition and the long, colorful history of the building.

Billiard shares that the Five Crowns bar is the newest of the three, recently renovated to transition from a service bar into a fully operational space, opening in June 2016.

“It’s going to be nice for Five Crowns guests to come in and enjoy a new focal point,” Billiard said.

“They can come up to the bar and have a martini,

LOVE ME TENDRIL

relax, and talk to the bartender. It’s going to enhance the experience.”

1 1/2 oz Cachaça, 3/4 oz fresh lime,

Billiard is quite in-tune with the guest

1/2 oz Green Chartreuse, 1/2 oz pea

experience. She takes great pride in writing cocktail

puree. Shake, strain over ice, and

menus for all of the bars, and works to create an

garnish with fresh pea tendril.

atmosphere where everyone feels at home. She credits the seasonal cuisine and her co-workers to being the secret of both restaurants’ success, but her passion for bartending is an obvious attribute.

Committed to the belief that fresh ingredients and

12

The Mix-Ers

artisan spirits make for the best cocktails, she’s

Based on 2013 statistics, the latest published, there were a total of 6200 on-premise liquor licenses in Orange County representing 14 % of all of California licensees and with the growth of the fast casual segment and their 41 licences these numbers have to have grown exponentially.

As we’ve seen with food, as the knowledge of the consumer grows, the talent and knowledge of the cocktail crew must evolve as well.

Meet some of the best of our bartenders as they offer tips, tricks, ideas and favorites for all to share.

welcome here and like you’re part of something.”

www.great-taste.net | MAY | JUNE 2016

reeling in guests one libation at a time.

“This is a neighborhood bar, and whether you live in the neighborhood or not, you’re going to feel

Amber Lee Billiard LEAD BARTENDER, FIVE CROWNS AND SIDE DOOR HOW LONG BARTENDING 8 years AWARDS & CONTESTS Participated in Speed Rack (San Diego, CA) and BBQ, Bluegrass, and Bourbon competition (Austin, TX).

FAVORITES: BEER Cuvée des Jacobins WINE Any type of Sancerre COCKTAIL Traditional Absinthe Drip

F E AT U R E

ALOHA! TIKI TIME MAKES A COMEBACK THE COOL OCEAN BREEZE ROLLS IN THROUGH THE OPEN FRONT DOORS, hula music playing in the background, the bartender dancing behind the bar in a coconut bra and grass skirt…well, not quite. The cool ocean breeze is here but the music is more likely to be Bob Marley or Sublime and the bartender is working hard in a Hawaiian shirt with the sleeves rolled up. It’s Tiki Thursday at Ways and Means Oyster House!

(Tropical, but with a kick.)

What gives Tiki night a kick? That would be our main theme, Sailor Jerry Rum. Sailor Jerry is a high- proof rum blended with spices that is still smooth enough to mix with your traditional tropical flavors. Like our Ways & Means Daydream; Sailor Jerry with pink grapefruit juice, coconut cream and grenadine. Or our Shark Bite;

Diana Dermody

Sailor Jerry with pineapple and orange juice and grenadine drizzled on top. Whichever one you try, you will not only taste the fruit flavors one associates with luaus on a white sandy beach but also the spice of the “yo ho ho, a pirate’s life for me.”

LEAD BARTENDER, WAYS & MEANS OYSTER HOUSE

My favorite is the Banana Boat. It’s Sailor Jerry with Crème de Banane and orange juice. I also love our

NICKNAME Di

Sailor Jerry bacon-wrapped scallops. Spiced rum, bacon and scallops. Did I mention bacon? We also have

HOW LONG BARTENDING Over 15 years

many other wonderful plates that you can share with the table or keep greedily to yourself. And don’t forget

AWARDS & CONTESTS Best Bar and Bartender in

some of the best oysters you’ll ever have. They’re in the name of the restaurant for a reason.

the Metro East in 2011 for Neumann’s Bar

I like to say our Tiki Thursday is like Captain Jack Sparrow at first glance. A rough, tipsy, plundering pirate

(Edwardsville, IL) according to Riverfront Times (St.

but you still know its Johnny Depp under there. Whether you come to see us on Tiki Thursday or any other

Louis, MO).

day of the week, we will make sure that your experience is memorable at Ways and Means Oyster House. By

FAVORITES:

any ways, at all means.

BEER Fruli and Modela WINE I’ve always had a thing for Rieslings and Gewurztraminer wines. It’s the German in me.

COCKTAIL I’m a simple girl. I love good spiced rum with a splash of diet and a lime.

COCKTAIL CREATION Rum Old Fashioned made with Papa’s Pilar Dark Rum, fresh oranges and Luxardo cherries.

MAY | JUNE 2016 | great taste

13

F E AT U R E

FARM INSPIRED

conserve the harvest from each season.

IT’S A NATURAL FIT FOR OUR CRAFT COCKTAIL

been under the impression there are no new

MENU TO BE INSPIRED BY THE BEST OF WHAT

cocktails, just wonderful copies, or interpretations

THE SEASONS HAVE TO OFFER, just as the dinner

of cocktails that have already been made, making it

menu. The luxury of having our own two-acre

your own by adding your own twist to it. Having the

organic heirloom vegetable farm [on Edwards Ranch

farm to draw inspiration from and working with chef

Estates], gives us the opportunity to plan menus

on the upcoming season; doesn’t get any better

and maximize the ability for our Executive Chef,

than that.

Michael Rossi and I to create dishes and derive inspiration. Our craft cocktail list has become more

Being in the business for over 20 years, I’ve always

Dan Minjares

fluid in complementing the restaurant’s seasonally driven menu over the last couple of years.

Working with the chef segues into developing

BAR CONSULTANT, THE RANCH RESTAURANT NICKNAME King of Martinis

cocktails for the bar. Discussions with the chef of

HOW LONG BARTENDING 20+ years

what heirloom vegetables, peppers, citrus and herbs

FAVORITES:

are being planted for the upcoming season, ensures

BEER IPA's

the flavor profiles will complement the chef’s

WINE Anything red

dishes. Picking fresh oranges from the well-

COCKTAIL A tie between a Martini and a Negroni

established Valencia orange trees at the peak of

COCKTAIL CREATION THE RANCH Fogcutter

maturity along with the ability to use fresh cut herbs provides intense flavors for infusing liquors. Lemon verbena, mint, basil, rosemary, thyme, Thai basil,

HOUSE-MADE INFUSIONS

and lemon thyme are just a few of the herbs currently available on our farm. The Thai Dragon

ADAM BERNSTEIN, HAS BEEN BUSY CREATING

Mule, currently on the cocktail menu, is inspired by

SIGNATURE CRAFT COCKTAILS which embrace

the Thai basil grown on the farm; makes for a

kitchen to bar concepts with respect to the original

refreshing cocktail when it’s combined with Chinese

cocktail recipe. His attention to flavor profiling and

Five Spice infused Purity vodka, yuzu citrus juice

his creation of “Liquid Food” matches the global

and Fever Tree Ginger Beer.

cuisine approach of Sapphire Laguna. One playful

The ability to grow our own herbs as needed also

approach Adam brings to the table: House-made

provides the opportunity to create our hand-crafted

Infusions. Created by repurposing and not

farm citrus bitters and citrus syrup infusions used in

discarding fresh cut fruit on a daily basis. This

many of our signature cocktails. My current favorite

concept was sparked from knowing the fruit was

cocktail where we use the citrus syrup infusion is in

still fresh to eat but was no longer suitable for

THE RANCH Fogcutter. Hickory chips are torched, then

presentation as garnish, cutting down on waste of

covered with a bucket cocktail glass, visually capturing

fruit garnishes from the previous day. Adam is

the smoke and leaving the smoldering hickory aroma in

constantly collaborating with the chefs at Sapphire

the glass, adding an extra layer of flavor. White Puerto

to keep the Kitchen-to-Bar element thriving.

Rican rum, gin, Camus VS cognac, with house-made

Offering weekly signature cocktail specials, Adam

sour mix and a splash of citrus infused Oleum

has been representing themes from the kitchen and

Saccharum syrup are served over crushed ice.

Looking forward to the upcoming summer

complimenting the ever changing menu at Sapphire.

season, our heirloom tomatoes will be ripe and ready within just a few weeks. This season we have over 600 vines planted and over 90 different

Adam Bernstein

varieties that Chef Rossi incorporates into the

COCKTAIL CRAFTSMAN, SAPPHIRE LAGUNA

restaurant menu with tomato salads, purees and

HOW LONG BARTENDING Over 16 years

sauces. In the bar and on our cocktail list, we

AWARDS & CONTESTS In 2013 I was nominated for Best Bartender in Orange County, by OC Weekly and

feature an Heirloom Tomato Bloody Mary. We infuse

was also nominated for Best Bartender, Orange County, by the Golden Foodie awards, 2015.

peppers from the farm and farm fresh herbs with

FAVORITES:

Purity Vodka and our own house-made Bloody Mary

BEER Anchor Steam Lager, San Francisco

mix. It’s served on the rocks with a house pickled

COCKTAIL A nice single malt scotch, or one of his my own creations, “The Black Dog,” a bourbon infusion

vegetable skewer. A little known fact, we do a lot of

consisting of fresh oranges, vanilla beans, sweet vermouth and bourbon of course; one of the house favorite

our own smoking, curing and pickling in-house to

signature cocktails at Sapphire.

14

www.great-taste.net | MAY | JUNE 2016

F E AT U R E

RUM-BLE BOY, RUMBLE! TO

BE

HONEST,

I

HAVE

A

HARD

TIME

REMEMBERING THE LAST SUMMER THAT I ENJOYED WITHOUT GREAT COCKTAILS. Well…. I also have a difficult time remembering the summers where there were too many great cocktails. Still, the latter option provides for a much more story-filled season.

Close your eyes and imagine a beautiful beach sunset, surrounded by palm trees. Odds are you picture yourself firmly grasping a tropical cocktail, perhaps a Mai Tai a la Trader Vic, as you gaze into the

horizon.

Rum

cocktails

have

become

synonymous with summer with their colorful character and boozy effectiveness.

Most of us have long trodden in the realm of the “standards” rums: Bacardi Superior, Malibu and Captain Morgan. Fortunately, the market now provides us with the vast bounty of rums that the world has to offer. This summer, reinvent your enjoyment of all things rum by exploring the global diversity of the sugarcane spirit.

Cachaça is an outstanding example of a rum variant produced in Brazil and distilled from sugarcane juice. The aroma and palate boast tropical fruits with a slight funk and grassy notes.

Opt for a smaller batch, more premium Cachaça as some of those produced industrially have an unpleasant petroleum characteristic. It is the main ingredient in the Brazilian national beverage, the caipirinha, which is a relatively basic (but sublimely delicious) cocktail. Muddle lime wedges with granulated sugar, add ice, Cachaça, and voila.

You have a libation that is both light and approachable but still packs a punch. Add some ripe seasonal fruit during muddling for variations on the classic.

Navy strength Jamaican rum is another foray into the category. The Smith & Cross mark is a classic expression of the style. Exotic fruit rounded out by a dry, spice finish from white oak aging will liven up

Andrew Aoun

PINEAPPLE UNDER THE SEA

any classic rum cocktail. The 57 percent alcohol by

BAR CONSULTANT, THE MANZELLA RESTAURANT

volume doesn’t hurt, either. Try using it in

GROUP

Corruba Coconut Rum, Absolut Elyx Vodka,

something as simple as a daiquiri (rum, lime, sugar)

NICKNAME Drewsuf

Giffard Orgeat Syrup, St. Elizabeth Allspice

where it will shine through. It also makes for the

HOW LONG BARTENDING 11 years

Dram, Passionfruit, Lime Juice, and Peychaud’s

best Millionaire #4 cocktail (at least I think so),

FAVORITES:

Bitters, served in Copper Pineapple.

which consists of equal parts Jamaican rum, sloe

WINE Pio Cesare Barolo

gin, and apricot brandy with lime and real

COCKTAIL Gin & Tonic

pomegranate grenadine. You’ll be feeling like

COCKTAIL CREATION “Walk of Shame” - Espadin

Thurston Howell III on Gilligan’s Island in no time.

Mezcal Joven, Creme de Cacao, Coffee, Orange

I think those pirates were on to something.

Expression, Bitter Cocoa Shavings

MAY | JUNE 2016 | great taste

15

F E AT U R E

Thomas McFarland Gregory III CEO, SAINT MARC PUB-CAFE BAKERY AND CHEESE AFFINAGE NICKNAMES Mac Gregory HOW LONG PAIRING FOOD AND BEVERAGES 28 years AWARDS & CONTESTS Advanced Sommelier, Master Mixologist, Competition Judge SFWSC, SFWWC, VIBE advisory Council FAVORITES: BEER Spotted Cow, New Glarus Brewery, WI WINE ZD Abacus COCKTAIL

Smokey

Margarita

(margarita

topped with mescal) COCKTAIL CREATION Ghost of Bloody Mary

THE ART OF THE BLOODY MARY SAINT MARC PUB-CAFÉ, BAKERY & CHEESE

the perfect cocktail to delight many guests at the St.

spectrum

AFFINAGE PROUDLY FEATURES TWO SIGNATURE

Regis New York. The Bloody Mary is a pre-prohibition

demographic of consumers. Taste is one of the

BLOODY MARYS, one of which is created by the

masterpiece and a cherished part of our American

senses where “you smell what you taste and taste

guest via his or her requested ingredient, and the

history.

what you smell.” Sense of taste is broken into four

of

taste

and,

therefore,

a

broad

other, The Ghost of Bloody Mary, made with tomato

Now the Bloody Mary is half a decade away from

main areas and for a Bloody Mary we look to all of

consommé (“tomato water”), Titos Handmade Vodka,

being 100 years old, and today, it is considered by

these and not in one direction. The Bloody Mary

hand-selected spices and Sea Salted Shishito

Wikipedia “as the world’s most complex cocktail.”

captures the essence of “umami” and one can never

Pepper garnish that adorns the rim of the glass for a

Although, the name Bloody Mary is said to possibly

narrow the flavor profile of a Bloody Mary down to

perfectly clear cocktail.

come from Queen Mary of England in the 16th

one single taste. Umami will always include multiple

The first Bloody Mary was half tomato juice and

century, or actress Mary Pickford, the origins of the

flavors colliding at once with tastes of savory, sweet,

half vodka and is said to have originated in 1921 in

name are unclear, but ingredients are infinite and

bitter, and sour.

Paris at Harry's New York Bar. After Prohibition, a

the cocktail is renowned as a remedy for the common

bartender named Fernand “Pete” Petiot brought the

hangover.

Although there are many versions of the Bloody Mary Cocktail, the real thing does have imposters

drink to Manhattan when he presided over the

At Saint Marc we like to create guest experiences

such as Bloody Maria, Bloody Caesar, Bloody Fairy,

dapper King Cole Bar at the St. Regis Hotel. Pete

that cannot be replicated. When we have an

Bloody Pirate, Bloody Molly, Bloody Derby, Bloody

started adding spices and garnishes to the Bloody

incredible cocktail like the Bloody Mary it gives us

Murder or the Michelada. Of all these incredible

Mary to meet the guests’ requests and was able to

the perfect opportunity to take ownership of that

cocktails, there is only one Bloody Mary and it is one

tailor the cocktail to many different palates. It was

process. The Bloody Mary encompasses a broad

of the top five most sold cocktails on the planet.

16

www.great-taste.net | MAY | JUNE 2016

F E AT U R E

BALANCE NO MATTER WHAT WHEN YOU ARE FIRST SETTING OUT TO CREATE A BALANCED COCKTAIL, usually you’ve got to have an idea of direction. Even if it's just an idea, a color, a flavor, a theme — as long as you have a starting point you will have a more directive cushion to fall upon if you become frazzled in the midst of creative ideas that evolve and unfold into something completely different than your original concept. Almost like a point of reference to touch on when you need it.

There are plenty of factors that come into play when deciding how you want the balance to be portrayed, every component executing a precise role in a harmonious way. First off, are we in a bar? Is it being complimented by a dish? A dessert? Are we using this cocktail to open your palate, or act as a digestive? As you can see there are several factors to take into account before starting the actual mixing and balancing. Knowing your clientele, surroundings and ingredients are all instruments in creating balance.

Once you have a conceptual design, it’s time for the physical construction. Choose the classification of the cocktail. Several range from Sours, Fizzes, Old Fashioneds, Flips, Smashes and Juleps. Truly, every cocktail is a variation of these originals invented a hundred plus years ago. The creativity shines through with the variation of ingredients you decide to swap in and out.

For our example we will construct a sour style cocktail, as it tends to offer the blankest canvas to start with. Generally, the classic sour recipe will be 2 parts spirit to 1 part citrus, and 1 part sugar. Now we play. You can break apart the spirit ratio off the bat by using a 1 1/2 oz Tequila (in this case) 1/4 oz Campari and 1/5 oz Giffard Crème de Peche. Now

Michael Jason West

every change you make to the “tried and true” will have a cause and effect impact on the flavor. You

BAR CONSULTANT, CASA

COCKTAIL You’ll never beat a proper made Old

will need to counterbalance that impact with another

NICKNAMES “Papa Bear” Usually from teammates

Fashioned or a Split base Sazerac.

change on the other two spectrums, sweet and sour.

who feel that I have played a jovial father role for

COCKTAIL CREATION I think if I actually had a

We added more sweetness and bitterness to the

them behind the stick.

claim to fame, it would be “The Gunslinger,” which

cocktail through the spirit, so we will adjust the

HOW LONG BARTENDING 9 Years.

I created as SOCIALs house Old Fashioned Style

citrus to 1/2 oz Lime (in this case) and 1/4 oz Agave

AWARDS & CONTESTS Nominated best bartender in

cocktail.

(in this case, it also pairs well with the tequila).

Orange County, Won Best New Restaurant (SOCIAL

Rye Whiskey, Straight Bourbon, Black Tea,

Costa Mesa), Winner Fernet Branca Competition,

Chinese & Orange Bitters; the kicker is in the

complexity and depth. Due to the flavor components we

Winner Tequila Ocho All Stars Competition.

presentation, which is served atop a wooden board,

were able to alter and manufacture a new drink. Keep

FAVORITES:

with the cocktail infusing with the cherry bark smoke

in mind at the end of the day (or during consumption),

BEER Honestly… Mass amounts of any Mexican

in a corked bottle as it’s run to the table. Garnish

you would like there to be an umami factor as the sip

lager with some salt and lime juice.

with your choice of lemon or Orange Oils.

lingers on your taste buds, and each ingredient marries

WINE Any that pair beautifully with the time and

And no one can forget about the Dementa ‘Series”

beautifully, one never outshining the other.

place or dish i’m currently experiencing. I am a huge

(#s 1, 2 & 3) Everywhere I go, I drop a version of the

advocate of “When in Rome.”

Dementa - Fernet/Gin/Cucumber/Mint/Citrus.

Essentially, we just created a sour, yet with more

The only thing left to do is name your cocktail…

MAY | JUNE 2016 | great taste

17

CHEF DE CUISINE

Bruno Serato Serving up his Greatest Passion

by Debra Bolton Photo by Michael Rutt

BRUNO SERATO OWNS AND OPERATES THE

restaurant that first opened in 1981. The

a loyal following over the years,” said Owner

ANAHEIM

HE

Stovall’s ambitiously restored the home with every

Bruno Serato. “Nearly all of the pasta, fish and

ACQUIRED IN 1987. Situated in a completely

effort to retain the appearance as it was originally

chicken entrees are still on the menu. Embracing

restored and historically significant mansion

crafted using original existing furnishings,

this level of quality in terms of beef and game is

dating back to 1909, the Anaheim White House

accessories and décor influences where possible.

a commitment. It’s expensive product…the finest

has been deemed one of Southern California’s

Most rooms still retain their original size and

in the world. Our guests expressed an interest in

culinary “jewels in the crown” and has counted

shape and a majority of the windows are originals,

having us broaden our core menu to include more

several dignitaries, world leaders, celebrities, and

as is the brick fireplace in the library, which now

steak and game offerings and we’re delighted to

regional culinary aficionados as loyal patrons for

serves as the main dining room.

serve them.”

WHITE

HOUSE,

WHICH

nearly 30 years. The 300+ seat fine dining

At the age of 25, Bruno came to California to

Since its establishment in 1987, the Anaheim

Northern

visit his sister in 1980, and stayed. “I like the

White House has received an array of highly

Italian/French fare, an extensive wine list, and

weather here,” he said, “And the kindness of the

coveted distinctions including a “three-star”

unparalleled service to create an elegant dining

people.”

rating in the Mobil Guide, the “International Star

establishment

offers

quixotic

experience that is extraordinary, everlasting and

With only $200 to his name, he immediately

Diamond Award” from the American Academy of

began working in restaurants as a dishwasher. He

Hospitality Sciences and top rankings in the

It is interesting to note that the Anaheim White

explored the idea of opening his own restaurant

Zagat Dining Guide. Bruno has a team of long-

House was originally designed to be a private

and fulfilled that dream when he took ownership

time employees he considers family who continue

home when it was first built. The original

of the Anaheim White House in 1987. Honoring

to help him make the restaurant what it is today.

occupants, the Truxaw family, who held on to the

his Northern Italian roots and offering something

Sylvano Ibay, General Manager (Bruno’s nephew);

property until 1978, was headed by an

special to the local palate, Serato created an

Katie Ibay, Wedding Director; Eddie Meza,

obstetrician who delivered 3,500 babies at the

upscale menu known for its dramatic and artfully

Executive Chef (29 year AWH veteran, pictured

mansion.

crafted cuisine.

above); Franco Pafundo, Bar Manager, and Amine

unmatched.

18

The Anaheim White House was saved on the

Several years ago the AWH recreated itself as

Aghamir, White House Catering Partner keep the

eve of its destruction from being turned into

an “Italian steakhouse.” “After 25 years, I

restaurant ticking while Bruno travels the world

condominiums by Jim and Barbara Stovall, whose

thought it was time to shake things up and

promoting Caterina’s Club. In addition, John

visions of saving the historic property became a

reinvent the restaurant, while not completely

(Assistant Manager) has been with the Anaheim

reality that transformed it into an opulent

straying from the concept that has earned us such

White House for 17 years, Maria (dishwasher) has

www.great-taste.net | MAY | JUNE 2016

CHEF DE CUISINE

team for over 7 years.

hungry children in their own communities.

Serato has extended his mission to moving these

kind and generous heart. He founded the nonprofit,

“motel families” into permanent housing and has

Caterina’s Club (www.thecaterinasclub.org) in April

already helped hundreds of hardworking families

2005 when he and his mother, Caterina, who was

escape motel living by providing them with the first,

visiting from Italy, went to the Boys and Girls Club of

last and security deposit required, improving their

Anaheim to tour the facility with his good friend and

lives beyond imagination with apartments of their

then-Executive Director Mike Baker. When they

own.

F ST

PUREQ

* SPO

What is most impressive about Bruno Serato is his

HE

O

UEST OLOGI ES

TECHN

N

* Y

have learned of the program, have begun feeding

C

in Chicago, New York, Texas, Mexico, and Italy, who

(servers, back of the house, etc.) have been on the

RY

"been there forever," and about 20% of the staff

SO

B RED

noticed a 7-year-old boy eating a bag of potato chips

His newest endeavor is working with the Anaheim

Mike informed them that the snack was the boy’s

School District to establish the Hospitality Program,

“My new PureQuest Technologies

dinner. Turns out that the boy is one of thousands of

which aspires to divert high school students from

System is my insurance policy. Every

“motel kids” living in squalor, and that the parents

gangs and other bad influences, teaching them

year there are 76 million cases of food

of these children often work late and do not have a

about the food, hospitality and service industries.

borne illness, 325,000

kitchen in the motel rooms to cook. Caterina

Students will receive hands-on experience and paid

hospitalizations and 5,000 deaths due

instructed Bruno to head back to his restaurant

internships as well as learn how to interview for a job

to Salmonella, Listeria, Escherichia

where he made pasta dinner for the kids at the club.

so that they can explore careers in the field following

coli, etc. Ozonated water systems

He not only fed them dinner that night, but has

graduation.

should be mandatory equipment in

served it to them every night since.

Serato draws his strength and inspiration from his

Caterina’s Club feeds 6,000 “motel kids” meals

late mother, Caterina, who was always working full-

each week to ensure that the region’s most

time while taking care of her husband and 7

vulnerable population — its children — receive a hot

children. The legacy he wants to share with the world

meal before being tucked into bed every night. To

is this: “It is time to stop talking about it, and do

date, more than one million meals have been served.

something about it. If I can serve one million meals

Serato’s influence has extended beyond the local

alone with my team, hand in hand together, we can

area. Chefs in the U.S. and abroad, including those

serve BILLIONS.”

foodservice.” — Bruno Serato

MAY | JUNE 2016 | great taste

19

CHEF DE CUISINE

PAN ROASTED CHILEAN SEA BASS OVER SPINACH RECIPE BY CHEF BRUNO SERATO 8 oz

Chilean sea bass

2t

Extra virgin olive oil

4 oz

Fresh spinach

1T

Unsalted butter

1/3 C

White whine

1T

Lemon juice

Pinch

Salt & pepper Fresh parsley (garnish)

METHOD Remove any bones from the sea bass. Cut filet in half and season with salt and pepper. In a heavy skillet, heat oil and butter over moderate heat until foam subsides. Cook fish for about 3 minutes, turn and sear until just cooked through.

Remove fish from the pan, and cook spinach in the same pan for about two minutes. Make two portions of spinach, place fish on top and garnish with parsley.

From the Chef’s Mouth FAVORITES:

SIGNATURE OR FAVORITE DISH TO MAKE

ANAHEIM WHITE HOUSE RESTAURANT

KITCHEN GADGET OR TOOL Blender

Salmon with White Chocolate Mashed Potatoes.

887 S Anaheim Blvd.

KITCHEN APPLIANCE Stove

Anaheim, CA 92805

COOKWARE Pan

CULINARY HERO(ES) & WHY Gualtiero Marchesi

CONDIMENT/SPICE Red chili pepper & black pepper

because he is the 1st Italian chef to bring Italian

OC RESTAURANT Anaheim White House, of course

fine dining to the international sphere.

DISH TO EAT Mediterranean Branzino

ww.anaheimwhitehouse.com HOURS Lunch:

Mon - Fri 11 am - 2 pm

JUNK FOOD French Fries

PLACES TRAVELED TO EXPLORE & LEARN

Dinner: Sun - Thurs 5 - 9 pm

RAW INGREDIENT Lobster

ADDITIONAL CUISINES Italy, France, Russia,

FAST FOOD In-N-Out

Czech Republic.

Sunday Brunch: 11 am - 3 pm

NUMBER OF HOURS YOU WORK IN A WEEK 90.

YEARS IN BUSINESS 29 years.

AVERAGE COVER

1ST COOKING OR FOOD-RELATED MEMORY

WHAT 3 WORDS BEST DESCRIBE YOUR

Spaghetti Marinara from Mamma Caterina.

CULINARY STYLE International, fun and colorful.

FIRST JOB Dishwasher.

WHAT 3 WORDS BEST DESCRIBE YOUR

Fri - Sat 5 - 10 pm

Lunch: $25

MANAGEMENT STYLE Family, family, family.

FIRST INTERESTED YOU IN THE HOSPITALITY INDUSTRY Communication With People.

PREVIOUS INDUSTRY EMPLOYERS La Vie En Rose.

IF NOT A CHEF An Airline Steward.

CHARITY AFFILIATION(S) Caterina’s Club.

HOBBIES Soccer.

ADVICE TO STUDENTS Make sure you have

20

MOST RECOMMENDED KITCHEN TOOL AND

passion; without passion, don’t even try. Be

SOURCE FOR HOME KITCHENS Chefs’ Toys.

prepared to work more than 40 hours a week.

www.great-taste.net | MAY | JUNE 2016

Dinner: $50

THE BIZ: RAISING THE BAR

ABOUT THE WRITER

M-G-P James Woods

UNBEKNOWN TO MOST, THESE THREE

fault the bartender because he probably didn’t

INSIGNIFICANT LETTERS ACTUALLY HAVE A

know that the “distillery” is actually younger

HUGE IMPACT ON THE WORLD OF SPIRITS.

than the age statements claimed on the bottle

SALES REPRESENTATIVE, WINE WAREHOUSE

Smoke and mirrors is how I can best describe

or that it’s not an actual working distillery in

NICKNAMES JTB or (jimmy the brit for short).

the practices of a growing number of spirit

the first place. Unknown to most is that this,

HOW LONG BARTENDING OR PAIRING FOOD AND

producers. In the blossoming world of “Craft”

somewhat expensive, 100% Rye is actually a

BEVERAGE? 20 Years.

spirits, you would be surprised by how many

product of Alberta Distillers in Canada as is the

AWARDS & CONTESTS Golden Foodie (Best

producers don’t actually make anything.

case in the majority of whiskey offerings

Cocktails, Hopscotch), OC Weekly People’s Choice

Stories of Al Capone and bootlegged Rye

available today. Wild claims of secret, long-

Bartender Of The Year (Hopscotch).

Whiskey are lovingly believed because it

lost, family recipes are nothing more than a

FAVORITES:

sounds good, but the reality is that the so-

very clever marketing ploy. There are some

BEER I am a sucker for a good sour beer but stick

called

producers that insist on transparency though.

a Tennants Lager (Scottish) in front of me and I’m

George Town Trading Co. is very clear about

in happy land.

So what is MGP. It is an industrial sized

where their whiskey is from and where it is

WINE 2002 Lanson Gold Label (one of the best

distillery that pumps out mass quantities of

bottled in lieu of having their own distillery,

champagne vintages in the last 50yrs).

vodka, gin and whiskey (along with other food

which let’s face it, is a very expensive

COCKTAIL Last Word, although a good Aviation is

grade alcohols used in solvents, pesticides,

endeavor. However, they are one of the few

right there with it.

antiseptics and fungicides) that is located in

companies that realize the predicament the

COCKTAIL CREATION The Buccaneer.

Lawrenceburg, Indiana. It is now a one-stop

industry has found itself in and will be

distillery

doesn’t

actually

make

anything.

shop for producers to package and sell a

building a true working distillery on the

product in the marketplace without having to

historical sight of one of the oldest whisky

do any distillation themselves.

brands in the country, James E. Pepper.

THE BUCCANEER GLASS

Martini

GARNISH

Sage leaf

Upstart spirits companies selling juice they

So what does this all mean then? Well, it’s

didn’t distill, rarely advertise the fact. But

hard to say. With our increased thirst for the

there are ways to tell: whiskey aged longer than

brown stuff, it’s great that there is so much to

INGREDIENTS

a distillery has been in business is one of the

choose from in the marketplace. However, I

2 oz

Gabriel Boudier Saffron Gin

telltale signs that the “distiller” is actually just

think it is important to understand that when

3/4 oz

St Elder

bottling someone else’s product.

the barkeep tells you a fantastical story about

3/4 oz

Lemon grass simple

Sitting at a bar recently, I heard a

the origins of the whisky you are about to spend

1 oz

Lemon juice

conversation between bartender and patron

good money on, just know that it might not be

4 dashes

Angostura Bitters

about a particular brand of whisky (that

true.

rhymes with Thistle Swig). Said bartender was

METHOD

singing the praises of this highly touted aged

Visit www.great-taste.net/raising-the-bar/MGP/

Add all ingredients to a cocktail shaker with ice.

Rye offering; however, everything he told the

for a full list of all the whisky brands that are

Shake and fine strain into chilled martini glass.

poor unsuspecting drinker was false. Not to

made at MGP. Is your favorite on the list?

MAY | JUNE 2016 | great taste

21

THE BIZ: VIN

Deliver the Whole Experience ABOUT THE WRITER

Sonya Kelsen CO-FOUNDER/OWNER, COLONY WINE MERCHANT NICKNAME Hey Boss Lady HOW LONG PAIRING FOOD & BEVERAGE 20 years.

FAVORITES: BEER Depends on the day WINE Depends on my mood COCKTAIL Old Fashioned at the moment COCKTAIL CREATION Silver tequila straight out of the freezer.

COCKTAILS ARE ALL THE CRAZE BUT YOUR

22

enjoying a full experience.

makes it to a glass on your bar should be shared

LICENSE ONLY ALLOWS THE SALE OF BEER

Most of the above mentioned is very much a

when pouring (time permitting). Why the

AND WINE. You have probably heard of fun

part of the wine world. We need to arm our staff

vineyard manager dared to keep the fruit on the

cocktails made with wine but realize you don’t

with the knowledge that our guests crave so they

vine just a few more days even though there was

have an ice machine, cocktail glassware or a

not only enjoy a glass of wine but have a

threat of rain would make anyone want to hear

creative bartender. How can you compete? How

complete experience. Wine is a social drink that

more about that precious bottle of wine in your

do you deliver the type of experience that this

is meant to be consumed slowly, with others, over

hand. The bold winemaker that only works with

generation of cocktail drinkers crave when they

conversation and of course a good story. Vitis-

native yeast even though he could easily lose an

order hand-crafted cocktails? The key word is

vinifera (wine grapes) is the only fruit that

entire vintage is one that is making wine with

“experience”.

contains over 500 compounds that mimic the

such layers that it just has to be shared. Tell your

There are wonderful bartenders that are

aromas and tastes of a number of fruits,

guest why adding 3% Cabernet Franc made the

masters at creating cocktails and telling a story.

vegetables, trees, chocolate, coffee, and so on.

world of difference in that Cabernet Sauvignon.

These new drinks have layers of complexities that

Sharing your thoughts about what you find in the

Fine wine is a beverage that takes years to

did not exist before. Fresh ingredients such as

nose and palate of a wine is a wonderful way to

produce and has a story to tell every step of the

sage, blackberry, currant, and so on are used with

engage and start the story telling.

way. Arm yourself and your team with that

spirits that have a rich history and perhaps a

The history of a vineyard and those that have

knowledge and you will be able to give your

heartfelt family story. Guests are not only

passionately tended to the vines is a story in

guest not only a glass of wine, but an

ordering a cocktail, they are quenching their

itself. Generations of family members putting

experience they will remember, come back for

thirst for knowledge, exchanging ideas, and

their blood, sweat and tears to what eventually

and share with others.

www.great-taste.net | MAY | JUNE 2016

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www.michaelrutt.com 949-322-7590 | michael@michaelrutt.com