Great Taste Magazine 2018 July August Issue

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JULY | AUGUST 2018

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FROM THE EDITOR

Teri Williams Publisher, Proprietor & Chief Editor teri@great-taste.net

TERI’S TAKE

S

ometimes it’s a challenge getting just the right local ingredient to make your dish or cocktail sing.

Add to that, the difficulty of getting an additional supplier on the approved purveyor list and getting cash or COD payments approved and the task can seem daunting.

It may sometimes seem cumbersome to go through the process of procuring a product only for a limited window of time, but the restaurateurs we spoke to say it’s worth it.

Some of the “big” distributors will get product for you at a premium, but by the time that happens, it could be out of season.

Let’s find a way to get together and buy local. Farmer’s Markets are a great source not only to buy, but to network with local farmers and negotiate deliveries, etcetera.

This issue, we had discussions with eight restaurants, a winery, eight chefs and two bar pro’s to get their takes and their recommendations for tasty local products.

From San Diego, to the Central Valley of CA, the restaurants, resorts, major restaurant groups and single-owner establishments that we spoke with are all doing what they can to put local on the plate and it’s worth it.

Much love to the local growers and purveyors and the local restaurants that make it all happen.

CONTENT F E AT U R E S 9 EATING CALIFORNIA Sourcing Local

17 MEET OUR CHEF DE CUISINE Chef Richard Mendoza

6 CHEESE PICK Di Stefano Mascarpone

6 NEW TALENT Hugh MacIntyre

8 SEA FARM TABLE The Home Guard

THE BIZ 20 MARKETING Sensei of Success

21 VIN Drink California

22 RAISING THE BAR Distilling in the OC

RECIPES 3 SAUTÉED CHILEAN SEA BASS 10 BURRATA WITH STONEFRUIT 12 SAUTÉED MUSSELS WITH TOMATO BROTH

D E PA R T M E N T S 4 PRODUCE PICK Violette de Bordeaux Figs

15 CAPRESE-STYLE SPAGHETTI 19 SHRIMP CEVICHE

Sautéed Chilean Sea Bass

by CHEF RICHARD MENDOZA

PICTURED ON THE COVER 1/2 Shallot - sliced 2 oz Butter 1/4 C White wine 2 Bay leaves 1/4 C Fish stock 1/4 C Heavy cream 2 Dill leaf 8 oz Chilean sea bass filet Olive oil - to taste 1 Lemon - juiced 1t Lemon oil Salt & Pepper - to taste Baby vegetable - for garnish

Prepare the sauce: Slice shallot, sauté with butter, and add white wine and bay leaves.

Cook until it’s totally reduced, add fish stock, and reduce to 1/2. Add heavy cream.

Blend with butter, and dill. Add the salt and pepper to taste. Keep warm. Sauté the bass with olive oil, salt and pepper to taste.

When thoroughly cooked, squeeze lemon juice on fish.

Place it on the middle of the plate then pour the sauce around. Drizzle with the lemon oil and garnish with dill leaves and baby vegetables.

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PU B LIS H E R CH IE F E DITO R PRO PRIE TO R Teri Williams

E DITO RIAL CHIEF EDITOR Teri Williams teri@great-taste.net

PRODUCE PICK

VIOLETTE DE BORDEAUX FIGS VIOLETTE DE BORDEAUX FIGS ARE PART OF THE FICUS CARICA OR FIG TREE FAMILY and have been in existence for hundreds of years. Dating back to the most ancient generations of humankind, figs originated in Northern Asia but spread largely to Mediterranean countries. Second generation California farmer, Laura Ramirez grows this fig variety at her family farm, J.J.'s Lone Daughter Ranch, which has 250 acres of certified organic production of fig, avocado, citrus, persimmon, and pomegranate, with locations spread from the Central Valley to Redlands. Figs are quite enigmatic because of their dark purple skin and inside that appears very alien-like. The inner seeds and fibers are a blend of reddish-pink colors. The taste and mouthfeel are sweet, seedy, fibrous, tender, and subtly slimy. Figs go pleasantly with cured meats like prosciutto or accompanied by some honey and creamy cheese. Because of the high sugar content in figs, they caramelize easily grilled or roasted and are delicious served as a side, drizzled with balsamic reduction. They also add moisture when baked in cakes, cookies, or other treats. For a wine pairing, try a Pinot Noir or Shiraz. For beer, choose an English Brown Ale. The Produce Hunter has developed close relationships with family farmers who are committed to sustainable agriculture, personable production, and the propagation and promotion of heirloom fruit and vegetable varieties. www.theproducehunter.com.

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CONTRIBUTORS Chef Gabriel Caliendo Frankie Di Iorio Alyson Dutch Sonya Kelsen Kristine Schneider

ART ART DIRECTION | GRAPHIC DESIGN Lisa Brink thebrinkcreative@gmail.com PHOTOGRAPHY EDITOR Michael Rutt michael@michaelrutt.com

ADVE RT IS ING Advertising Sales Fred Burgess 714-960-0534 fred@great-taste.net GREAT TASTE MAGAZINE 21851 Newland St #217 Huntington Beach, CA 92646 PHONE 714-960-0534 FAX 714-475-5869 EMAIL info@great-taste.net WEB www.great-taste.net

INSIDE

HERB CRYSTALS

®

HABANERO A BLAST OF SWEET HEAT! These all-natural Habanero Crystals have a bold and spicy flavor that will add a sweet kick to any food! By combining fresh habanero with cane sugar, we've locked in the natural bright orange colors and authentic flavors that add extra excitement to your salads, meats, seafood, pastries, gelato, etc!

®

BASIL | CILANTRO | MINT | CRANBERRY | PUMPKIN SPICE | GINGER | HABANERO | FENNEL FLOWER | HIBISCUS | ROSE

ADVENTURES IN DESIGN www.TheBrinkCreative.com contact LISA BRINK at TheBrinkCreative@gmail.com 562-201-0553

branding logos advertising menus brochures websites magazines signage posters invitations packaging JULY | AUGUST 2018 | www.great-taste.net

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CHEESE PICK

DI STEFANO MASCARPONE ALTHOUGH THE ENUNCIATION OF MASCARPONE VARIES, one aspect of this cheese is consistent: it is heavenly. Dating back to origins from the Lombard region of Northern Italy, this cow’s milk cheese is silky, smooth, and lightly sweet. With its high and delicious fat content, Di Stefano Cheese in Pomona produces the cheese by combining double or triple cream with citric acid for coagulation. What’s even greater?

The milk comes from a farm only blocks away from their production plant. Mascarpone, a soft and rindless cheese, is a tasty element that can elevate any dish. It pairs very well as a dollop on top of sweets, such as fresh fruit or wafer cookies. Try it out in tiramisu, mixed into preserves, whipped together with powdered sugar, or stirred into a pasta sauce for a creamy texture. When pairing with beer and wine, turn to a Pilsner or Wheat, and a Riesling or Sauvignon Blanc respectively.

For more information about Mascarpone, Di Stefano and other cheese, please contact your FreshPoint representative.

New Talent

HUGH MACINTYRE EXECUTIVE CHEF, PUB THIRTY TWO , MISSION VIEJO My cooking style based around world cuisine has a French backbone. I lean heavily on the methodology and training I learned from Michelin starred chefs.

I was a chef for approximately 25 years in Scotland at some fabulous establishments such as Bouzy Rouge, Hilton Five Star Hotel, Celtic, Manchester United and Liverpool FC Soccer Stadiums, and Rosette Restaurants.

I'm lucky to say I was also part of a group of chefs that cooked for the Queen of England on her Golden Jubilee and I was able to cook for former President Bill Clinton.

I moved to Orange County, C.A. in July 2016. Meat cuts, produce, dry goods, etc.. are all known by different names here. I had to re-educate myself.

In 2017 I began working in Orange County and I took the OC circle by storm with my European food and cooking style. I came with a vision, a plan, and a lot of passion. I'm excited to work in such a diverse area and be able to bring new cuisine to patrons.

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THE HOME GUARD

by GABRIEL CALIENDO

IF I WEREN’T A CHEF, I’D LOVE TO BE A FARMER OR FISHERMAN

BY TRADE. All three professions are a true “labor of love.” If you love what you do, the J.O.B. can be more of a lifestyle than the “J word” and can offer a very long and rewarding career. In very recent years it has become more appealing to source locally whenever possible to get products at their peak and for as long as they are available.

Orange County was once the epicenter of agriculture in Southern California but has been decimated by the increased demand in real estate and elevated prices for land. There are still some local producers who sell mostly to farmers markets or at their own stands.

Manassero Farms is a perfect example of a company who has stood the test of time and continues to provide the community with farm fresh produce. Celebrating over 95 years in business and spanning three generations, Manassero Farms grows in four Orange County locations and sells their produce locally at their stands and to various Orange County Whole Foods Markets.

Most of coastal Orange County is comprised of what is regarded as the Southern California Riviera. We have the most beautiful beaches and our own little island paradise: Santa Catalina Island. Sourcing from our local waters can be achieved with minimal effort. Dana Point Harbor-based Harbor Fish Company provides rod-and-reel caught fish from our local inshore, offshore and island fisheries. Depending on the season, restaurants can anticipate buying rockfish, lingcod, yellowfin and bluefin tuna, dorado, yellowtail, halibut, and white sea bass. One of my favorites is the yellowtail, known as hamachi in sushi bars. Yellowtail are known to migrate, as do most of the pelagic species listed previously, but occasionally there are a few that stay behind and become permanent residents of our local Orange County waters. Those fish are regarded as “home guard” by fishermen. The home guard yellowtail usually grow to be a big and powerful fish with lots of fat marbling, making it highly suitable for raw and grilled applications.

When planning your next menu, take into consideration the availability of local products. I’ve only touched on two of the local artisans that provide Orange County with carefully sourced products, though there are many more. With a little research and planning, sourcing locally can be a “value-added” portion of any concept.

LAZY DOG RESTAURANT & BAR VP of Research & Development, Corporate Executive Chef HOW LONG PAIRING FOOD & BEVERAGE 27 years.

FAVORITES: BEER Sculpin IPA. WINE Inkblot Petite Verdot.

COCKTAIL Lemon Verbena & crushed Oranges with Vodka.

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EAT ING CALI FOR NIA SEASONAL BURATTA WITH STONE FRUIT FROM SUNNY CAL FARMS

BY CHEF AMY LEBRUN Burrata, Smoked Peach Puree, Stone Fruit, Pistacho

M

ore and more, restaurants are featuring local ingredients on their menus to appeal to the current market.

However, there is not a strict consensus on what “local” actually means. Consumers can have expectations of “local” being within a 100-mile radius, but the 2008 Farm Act defines the total distance that a product can be transported and still be eligible for marketing as a “locally or regionally produced agricultural food product”, as less than 400 miles from its origin, or the state in which it is produced. Definitions of “local” may vary, but most people will agree, the closer the source, the better the food. Some benefits of sourcing products locally include: targeting an audience that demands fresh food, supporting the local economy, helping the environment, allowing for culinary creativity with a rotating seasonal menu, and providing an overall tastier product that customers will love. Our coastal state of California allows for many restaurants to obtain local and sustainable seafood for their menus. A large number of establishments are even growing some of their own ingredients or buying them from local farmers. When planning a menu, consider buying local.

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STONEFRUIT residents and the restaurant.

WHY DID YOU DECIDE TO GROW AT THE RESTAURANT TOO? We grow dif-

ferent things at each garden. We get mostly fruits, veggies and herbs from The Orchard, but the residents have the first chance to eat what they've grown. We try to reap the produce they may not cook with as often first. They're familiar with squash, zuchinni, strawberries and more, so I try to take tomatillos, herbs, and other stuff they aren't using.

DO YOU SPEND ANY TIME AT THE ORCHARD? Yes. I go once a week to see how

things are growing and harvesting.

DESCRIBE THE LOCAL PRODUCT INCLUDED ON THE SEASONAL BURATTA.

EXECUTIVE CHEF AMY LEBRUN LIDO BOTTLE WORKS, NEWPORT BEACH

WHAT LOCAL PRODUCTS ARE AVAILABLE TO YOUR RESTAURANT? Our sea-

food comes from the local Dory Fishing Fleet. The bulk of our produce comes from the Santa Monica Farmers Market and the Lido Marina Village Farmers Market. We also grow our own herbs and vegetables in a garden on the perimeter of our restaurant; a garden at a home in Costa Mesa; and a garden called The Orchard in Santa Ana. The Orchard garden was set up

in partnership between Mercy House and some of the partners of Lido Bottle Works who also develop affordable housing. The Orchard project provides board for formerly-homeless individuals who are working to rehabilitate their lives. We then reimburse them for their produce.

WHAT MENU ITEMS FEATURE LOCAL PRODUCT? Almost all of them. Our

oz c pc oz

Burrata Stone Fruit - assorted Lavash - toasted Pistachio - roasted Dixon Estates Olive Oil Mauldin Salt

PEACH PUREE 2 C Peach - Ripe 1 t Smoked Oaxaca chili paste 1 t Honey 1/2 t Sea Salt Puree all together in Vitamix.

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WHAT VOLUME OF THIS PRODUCT IS USED IN A DAY/WEEK? Per week we go

through 70 lbs. of stone fruit!

LOCAL PARTNERS

ethos is local and sustainable. We love to support those around us.

The Orchard mercyhouse.net/portfolios/guest-housethe-orchard

WHY DID YOU DECIDE TO SOURCE PRODUCE FROM THE ORCHARD? It was

Sunny Cal Farms great-taste.net/farmers-markets/

part of the plan all along to benefit the

Burrata with Stonefruit 8 1 1 1

Stone fruit (currently yellow nectarines, King Midas plums, Capple Jack pluots and white peaches) is used in the dish and to make the puree from Sunny Cal Farms.

TARRAGON VINAIGRETTE 1/4 C Tarragon - fresh 1 t Dijon mustard 1/4 C Apple cider vinegar 1 t Sea salt 4 oz Brown butter Put all ingredients except for the brown butter in Vitamix. Turn on for 1 minute, then add brown butter slowly. Store at room temperature.

Dory Fishing Fleet

by CHEF AMY LEBRUN PLATING INSTRUCTIONS Coat the stone fruit in tarragon brown butter vinaigrette and form into a nest/pile.

Using a spoon, smear the smoked peach purée next to fruit. Place 1/2 cup of whipped burrata in center of fruit nest.

Place tarragon leaves around fruit. Top the burrata with olive oil, toasted pistachios, and a pinch of Maldon salt. Garnish plate with flower petals and espalette (optional).

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LOCAL UNI

EXECUTIVE CHEF MICHAEL POOMPAN CORONADO ISLAND MARRIOTT RESORT, SAN DIEGO

WHAT LOCAL PRODUCTS ARE AVAILABLE TO YOUR RESTAURANTS? San

Diego is an agricultural county with many local farmers growing fruits and vegetables. We even have a few farmers growing some rare tropical fruit. We also partner with a small farm in Fallbrook, called Kallisto Farms. San Diego is also home to Tuna Harbor and Point Loma, which many fishing boats call home. Our best partner is Plan B Sustainable Fisheries that catch local crab, spot prawns, and different types of fish. One of the more special products is sea urchin from the local divers in San Diego.

WHAT MENU ITEMS FEATURE LOCAL PRODUCT? Our food and beverage mis-

sion is the “best of California on a plate,” so you will find local products in everything, especially in our seafood-focused restaurant Current & Tides with the ocean right outside our door.

DESCRIBE THE LOCAL PRODUCT INCLUDED IN THE SAN DIEGO SEAFOOD IN A JAR. We pick up the fish, sea urchin,

and octopus from the Tuna Harbor Market, and the seaweed is purchased fresh from a local vendor.

Market, where consumers can purchase direct from the fishermen every Saturday.

Dave Rudie built a local seafood distributor from his sea urchin business that now supplies restaurants with locally caught San Diego seafood products.

WHAT VOLUME OF THIS PRODUCT IS USED? We use this dish for special events

WHERE AND HOW OFTEN DO YOU GET YOUR SEA URCHIN? We pick up

and private dinners. We have served it everywhere from chefs dinners for six guests, to gala events for 300+ people.

from the Tuna Harbor Market on Saturdays and purchase from Catalina Offshore Products during the week.

WHAT IS THE HISTORY OF SEA URCHIN DIVING IN SAN DIEGO AND CALIFORNIA? The divers I work with have been

IS THE SEA URCHIN ALWAYS ON THE MENU, SEASONAL, OR ONLY AS A SPECIAL? We only offer it when we know it is

diving in the same waters for 50+ years.

They are true stewards of the ocean, even at times imposing catch limits on themselves to ensure product for the future.

Two of the original divers are now my “Seafood Gods”. Pete Halmay helped to group the fishermen of San Diego together and created the Tuna Harbor Dockside

SEA URCHIN

SAN DIEGO SEAFOOD IN A JAR Sea Urchin, local fish, octopus, shrimp, Ogo seaweed, and mango mojo sauce

There are many different species of Sea Urchin living all over the world.

One sea urchin common to the Pacific coastal region is the purple sea urchin. Different varieties of this round, spiny creature are usually fished and eaten in Alaska and California, and are often exported to Japan. However, in the U.S., sea urchin diving is limited and regulated by law in order to protect ocean habitats. Because of its limited availability, visual appeal, and culinary versatility, sea urchin is considered a delicacy. The edible insides of the sea urchin are actually the animal’s reproductive organs, though they are sometimes labeled with the misnomer roe, meaning eggs. Raw sea urchin is known by the Japanese term, uni. Usually eaten raw, it can be served with lemon and soy sauce, or onions and olive oil, depending on the region. This unique fish is also used to flavor sauces to produce a singular flavor.

at its best and fresh out of the water.

LOCAL PARTNERS Kallisto Farms Plan B Sustainable Fisheries Tuna Harbor Dockside Market Catalina Offshore Products

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KING OF THE AQUA FARM VP OPERATIONS, HEATH BUMGARDNER KING’S FISH HOUSE

HOW MANY LOCAL PRODUCTS ARE AVAILABLE TO YOUR RESTAURANTS?

Our local radius extends from Northern Baja California through Northern California. There is a bounty of both wild and farmed seafood found in that stretch of coastline and King’s Seafood Distribution happens to sit right in the middle of it. We define “local” as being caught, landed, or harvested within a six-hour drive of King’s Seafood Distribution. From time to time we will call out “local” on our menus and often times we will name the specific place, boat, or farm the product comes from.

Between seafood and produce, we have quite a variety of local products available.

This summer has been great for local seafood: white seabass, bluefin tuna, yellowtail, red sea urchin, spot prawns, mediterranean mussels, Carlsbad blonde oysters, Swordfish, and King Salmon from Central and Northern California to name a few.

WHICH PRODUCTS FROM CARLSBAD AQUAFARM DO YOU USE? Mediterranean

Mussels and Carlsbad Blonde Oysters.

WHAT KING’S FISH HOUSE MENU ITEMS FEATURE THE CARLSBAD PRODUCTS? Mussels: Sautéed Mussels,

Baked Mussels, First Mate Platter, Cap-

tain’s Platter, Cioppino, Lobster Clam Bake Oysters: Available by the Each, Oyster Sampler, First Mate Platter, Captain’s Platter, Oysters Rockefeller.

WHY DID YOU CHOOSE TO USE THESE LOCAL PRODUCTS? With live seafood,

proper handling and the time to market are very important factors – both of these products arrive to us within a couple of hours of being harvested. These are also products of aquaculture or the farming of the sea. Aquaculture is very important to us and for the future of seafood. Whenever we can, we support responsible aquaculture, especially here in California.

WHAT VOLUME OF THE FARMED MEDITERRANEAN MUSSELS FROM CARLSBAD AQUAFARM IS USED? Across all

restaurants: 1,200 pounds of mussels and 3,600 oysters per week.

PURCHASING MANAGER, MICHAEL KING KING’S SEAFOOD DISTRIBUTION

TELL US A LITTLE ABOUT YOUR DISTRIBUTION CENTER AND YOUR RESTAURANTS IT SERVICES. King’s Seafood Dis-

tribution opened in 2008 and it provides us with access to a wide range of products here locally and from around the world. We currently service our 21 proprietary restaurants with 7 different concepts in California, Ar-

izona, Nevada and Texas. These include the Water Grill, Pier Burger, 555 East, Lou & Mickey's, Fish Camp, Meat On Ocean, and the King's Fish House.

LOCAL PARTNER Carlsbad Aquafarm

Sautéed Mussels with Tomato Broth 14 Mussels 2T Pomace olive oil 2T Shallots - minced 1T Garlic - minced 1t Kosher salt 1/2 t Black pepper 1 Pinch Red chili flake - crushed 1/4 C White wine 1/2 C Shrimp stock 1/4 C Marinara sauce 4T Unsalted butter (1/4 stick) 1T Basil - julienned 1t Parsley - chopped 2 Slices Garlic bread - toasted INSTRUCTIONS Heat a sauté pan over a medium high flame.

Add olive oil to the pan and heat. Add the mussels, shallots, garlic, crushed red chilis, salt and pepper and sauté for 30 seconds.

Add the white wine and reduce by half. Add the shrimp stock and marinara. Cover the pan. Once the mussels are open, remove the cover and allow the sauce to reduce by half. Once the sauce is reduced, add the butter and allow the sauce to thicken.

Remove the sauté pan from the stove, add the basil and parsley and toss. Place the mussels in a serving bowl, meat facing up.

Place toasted garlic bread slices over the top of the mussels in the center of the dish.

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FIG & LABNEH BY CHEF KEVIN CAHALAN Fresh local figs, creamy labneh, Aleppo peppers, Marcona almonds, dried cured olives, lavender honey, micro greens, and a carrot emulsion

EXECUTIVE CHEF KEVIN CAHALAN MOUNT PALOMAR WINERY, TEMECULA VALLEY

WHICH LOCAL PRODUCTS DO YOU USE AT THE RESTAURANT? We use local

figs, greens, microgreens, and pea shoots.

Our local menu changes seasonally, and we’re making changes all the time.

WHAT MENU ITEMS FEATURE THESE PRODUCTS? The Fig & Labneh appe-

tizer is my favorite. Other local products go into our salad specials, depending on availability.

WHY DID YOU CHOOSE TO USE THESE LOCAL PRODUCTS? We chose these local

items and sources based on the season and even the micro-season; we want things at their peak of flavor and ripeness.

DESCRIBE THE LOCAL PRODUCT INCLUDED. Fresh local figs from J-V Fig

Ranch in Escondido, and fresh local microgreens from another nearby farm that specializes in greens.

WHAT LOCAL WINE DO YOU PAIR WITH THIS DISH? Our 2015 Velluto: it

is a dry riesling with tastes of Key lime, Braeburn apple, buttered pear, and lychee.

It has enough body and flavor to compliment a dish without overwhelming any of the dish’s subtleties. For any customers that prefer a sweet wine, we recommend our gold medal award-winning riesling.

WHAT HAVE YOU DISCOVERED ABOUT LOCAL WINES SINCE ARRIVING IN TEMECULA VALLEY? The surprisingly large

variety of grapes grown in the Temecula wine country. Mount Palomar Winery grows more than 16 just on one property including hard to find grapes like Carmenere, Cortese, and Dolcetto. When you add in the other 40+ wineries and vineyards in the area, the variety is stunning.

LOCAL PARTNER J-V Fig Ranch Mount Palomar Winery

TEMECULA 101

VALLEY VARIETY

Temecula Valley wines are rich, ripe and robust with a nice acidity to keep everything balanced. Many of our wines pair well with the dishes served at the wine country restaurants. Most menus offer suggested wine pairings; if not, the server is happy to give a recommendation.

HOW MANY WINERIES ARE IN TEMECULA VALLEY? 40 plus (we have new ones opening all the time).

HOW MANY WINERIES HAVE RESTAURANTS? 17 HOW MANY RESTAURANTS ARE IN THE TEMECULA VALLEY? Hundreds.

The recommended dining locations for a great atmosphere include Old Town Temecula, Temecula Valley Wine Country, Promenade Temecula and Pechanga Resort Casino. We have everything from fine dining to casual bistros.

HOW MANY WINES ARE PRODUCED IN TEMECULA VALLEY? It varies from year to year. Too many to count.

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PASTA PARTNERSHIP

OWNERS, JAMES & MICHELLE JESSEN TAZZARIA, VISALIA

WHAT LOCAL PRODUCTS ARE AVAILABLE TO YOUR RESTAURANT? We get

certain ingredients from different places. Most of the year, we get lettuce from Oak Patch Farm here in Visalia, along with walnuts that are grown in town.

We know a farmer from Dinuba, and that’s where we get our tomatoes. During the summer, we have a local guy who’s a stone fruit farmer out of Kingsburg, and we get lots of peaches and plums.

Plus, we are working with a pasta producer south of Fresno from whom we are sourcing pasta.

WHAT MENU ITEMS FEATURE LOCAL PRODUCT? All of our salads. Plus, we

make and freeze our own jam at our other concept, Butcher and the Baker. The seasonal stuff goes into our specials. We could get a huge bag of lettuce or basil from our guy Tom and turn it into pesto, or use some of the veggies as a side with protein or as a pizza topping. We get cured meats from Busseto Foods in Fresno and pair that with fruit such as peaches. The stonefruit is put in our baked goods or loaded onto pancakes.

WHY DID YOU CHOOSE TO USE THESE LOCAL PRODUCTS AND SOURCES? We

can’t get any better quality. We like to support people who are like-minded, have similar goals, and care about having an impressive end product. It makes for good connections and some great food.

WHY DID YOU DECIDE TO GO WITH MANUFACTURED PASTA INSTEAD OF MADE IN-HOUSE? We were skeptical at

CAPRESE-STYLE SPAGHETTI BY CHEF RYAN LUCAS Fresh spaghetti nests, heirloom tomatoes, mozzarella, basil, garlic, crushed red chili flakes, balsamic reduction and e.v. olive oil

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first and honestly didn’t think we’d like it, but Anthony cooked for us and we saw how good it was. We decided to leave the pasta-making to a specialist, to give us the chance to focus on making other components in-house, and pair that with a reliable and consistent pasta. It was cost effective, and this way we can focus on everything tasting exceptional, rather than use all our time on only making good pasta.

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EXECUTIVE CHEF RYAN LUCAS TAZZARIA, VISALIA

Caprese-Style Spaghetti

DESCRIBE THE CAPRESE-STYLE SPAGHETTI? Super simple, awesome pasta

with some tomato and mozzarella for the hot summer days. As a chef in the Central Valley of California, I’m very lucky to be surrounded by such a bountiful harvest, almost year-round and we have access to many awesome ingredients. Using only a few ingredients that are the best at the time of usage I can create beautiful food.

I’m so lucky to be a chef in the valley because I get an awesome palette of ingredients to create with year-round.

DESCRIBE THE LOCAL PRODUCT INCLUDED. At our restaurant, we have

partnered with an amazing producer of fresh pasta called Fiore Di Pasta in Fresno. They create all kinds of truly authentic Italian noodles for us. In this recipe, I used their Spaghetti noodle, and it paired beautifully.

4 Heirloom tomatoes - various

colors, medium sized - medium dice 4 Garlic Cloves - crushed 1 C Basil leaf - torn 1 C Buffalo Mozzarella Cheese diced 1 T Red chile flake - to taste

Salt & Pepper - to taste

Extra Virgin Olive Oil

Balsalmic reduction - for plating 6 Pasta Nests - fresh - 3 oz each

add the diced tomatoes and cook down for 2-3 minutes, just enough to become nicely heated through and tender.

INSTRUCTIONS Boil salted water for pasta. Coat a sauté pan with olive oil, crushed garlic, half of the basil, salt, pepper, and the chile flakes. Once the garlic has a bit of color,

PLATING INSTRUCTIONS I like to drizzle some balsamic reduction on the bottom of the bowl and plate the pasta on top of it because it gives a little bit of a sweetness to the dish.

Drop the pasta nests in salted boiling water, and cook for roughly 2 minutes, just to al denté. Once the pasta is cooked add it to the pan and toss with the tomato mixture. Add the remaining basil and mozzarella, still tossing (the heat from the mixtures will soften the cheese and make it so delicious).

OWNER, ANTHONY PRIMAVERA FIORE DI PASTA, FRESNO

Fiore Di Pasta is a family run business I operate with my mother and brother. My family first started making pasta in 1979.

Our machinery is made in Italy. We get most of the flour from Miller Milling, which is close to our production.

WHAT TYPES OF GRAIN ARE MILLED?

Durum wheat, which produces the semolina flour.

WHAT PASTAS ARE AVAILABLE? Our pasta is egg-based and we make pasta nests, short noodles, specialties such as gnocchi and cannelloni, filled square ravioli, tortellini, and manicotti. We do a lot of other items too, like sauces and entrees. Within a day, we may make 80 or 90 different products.

LOCAL PARTNERS Oak Patch Farms Busseto Foods Fiori Di Pasta Miller Milling

www.westcentralfoodservice.com Tel: 800.464.8349 West Central Great Taste Ad.indd 1

2018/08/15 9:57 PM

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TRENDING

EATING CALIFORNIA

BAKED FRESH DAILY EXECUTIVE CHEF, STEVEN DELGADO 17TH STREET GRILL, TUSTIN

HOW MANY LOCAL PRODUCTS ARE AVAILABLE TO YOUR RESTAURANT?

We look for as many local products as possible. Our local vendors include Fosselman's Ice Cream and other dairies, Pontrelli & Sons Sausage, as well as Solomon's Bakery. We can source seafood and produce locally and aren’t tied to our regular suppliers. 17 of our 20 beer taps are local.

WHICH PRODUCTS FROM SOLOMON’S DO YOU USE? Mainly, we use French ba-

guettes for our hoagies and house bread, a unique cracked wheat brioche bun for our burgers, and a mini brioche for our sliders. For our private parties and special events, we utilize an array of brunch-style pastries and cookies with all types of cakes as the individual customer’s demand.

WHAT MENU ITEMS FEATURE SOLOMON’S PRODUCTS? Our breakfast in-

cludes Pullman bread: rye, sourdough, whole wheat for toast, and the outstanding Texas brioche for our popular French toast. These all make for an excellent plate presentation and provide value for our guests.

WHY DID YOU CHOOSE THESE LOCAL PRODUCTS? We feel that local and fresh

product equals flavor, sustainability, and overall support of our community.

DESCRIBE THE LOCAL PRODUCT INCLUDED IN THE CHICKEN CIABATTA SANDWICH. The ciabatta from Solo-

mon's has a perfect crisp when toasted on a buttered griddle, and the most excellent chew throughout, once warmed. It also makes an excellent crouton when needed.

LOCAL PARTNERS Fosselman's Ice Cream Pontrelli & Sons Sausage Solomon's Bakery

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CHEF DE CUISINE

CH

EF ST O

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SP

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ORED B

photos by Michael Rutt

O

NS

by FRANKIE DI IORIO

Chef Richard Mendoza

T

he famous Mission Inn of Riverside boasts four restaurants of various cuisine, serves brunch for over 1,000 people every Sunday, hosts multiple weddings and events on the weekends, and rigorously attends to the needs of the hotel’s guests. Previous executive chefs have fled from the ominous demands of the job and some did not stay for more than a couple of months. Luckily, Chef Richard Mendoza has met the challenge and made a home for himself at the Mission Inn for the past nine months. It is his passion for cooking and overall vivacious nature that attracted him to culinary challenges.

Chef ’s interest in food first began at his grandmother’s restaurant in Mexico. He loved to watch her cook and helped out around the restaurant as much as a young eight-year-old boy could. After graduating high school in the States, Richard knew he wanted to be a chef and soon after secured a job as a line cook at The Westin Bonaventure in L.A. and an apprenticeship with the head chef. Soon, Chef Richard began culinary school at L.A. Trade Tech while

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17

CHEF DE CUISINE still working full-time at the hotel where he was promoted to the position as chef de cuisine shortly after graduating. He continued to work for many years in hotels and enjoyed learning about the front of house and the business aspect of restaurants.

Moving to 21 Oceanfront as the Executive Chef was a new experience that Chef Richard enjoyed for four years. He then worked for Hilton for three years, worked in downtown L.A. for six more years, and then finally arrived at The Mission Inn where the General Manager recommended him.

Being thrown into an Executive Chef position at the hotel’s peak season was a challenge that Chef took on with a smile. The owners of the hotel, Kelly and Duane Roberts, have great pride in their establishment and have put their trust in Chef Mendoza by giving him creative freedom in the many menus he oversees.

Chef takes pride in his traditional kitchen with modern twists.

Some of his spins on classic dishes include filet mignon fajitas and

lobster tacos. In this way, Chef feels like he can satisfy the restaurants’ regulars while keeping the menus interesting. Though he used to get write-ups for not wearing a hat in the kitchen to preserve his gelled-up hair, Chef has been wearing his signature traditional toque now for years. He feels that it is important to look sharp and professional to the hotel guests.

One perk of his new job is that he has his own organic garden atop the hotel where he grows fresh herbs and vegetables for the dishes on his menus. The garden is not only convenient and provides fresh ingredients, but it also allows Chef to relax and tend to the garden when he has the time. Chef Richard is passionate about every aspect of his restaurants. From accommodating picky child eaters in the front of house, to passing on wisdom to aspiring chefs working under him, Chef is truly a humble, talented, and all-around extraordinary executive chef that will go the extra mile for his customers as well as his staff.

From the Chef’s Mouth MISSION INN HOTEL & SPA 3649 Mission Inn Ave. Riverside CA 92501 www.missioninn.com 951.784.0300

HOW MANY MULTI-UNITS DO YOU OVERSEE? 6

SIGNATURE OR FAVORITE DISH TO MAKE Great steak

AVERAGE NUMBER OF HOURS YOU WORK IN A WEEK? 60

OTHER CUISINES WORKED WITH Mexican, Asian, Italian, French

ESTABLISHED 1876 Opened as a boarding house 1977 National historic landmark status awarded 1985 Roberts purchase 1992 Reopened

WHAT WAS YOUR FIRST HOSPITALITY JOB? Line cook (Bonaventure Hotel LA)

FAMOUS CHEFS YOU’VE MET Werner Glur

CULINARY HERO My grandma Maria because she can cook anything

HOURS 6 am – 10 pm

YEARS OF CULINARY EDUCATION 3 years SCHOOL Culinary Arts LA Trade College OTHER EDUCATION Westin F&B Management

AVERAGE COVER Lunch: $18 Dinner: $28 CHEF’S FAVORITES KITCHEN TOOL $20 knife KITCHEN APPLIANCE Montague oven COOKWARE Non-stick pan CONDIMENT/SPICE Saffron DISH TO EAT Chicken mole JUNK FOOD Ice cream RAW INGREDIENT Ahi tuna FAST FOOD Street tacos FOOD TV Travel Chef 18

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WHAT FIRST INTERESTED YOU IN THE HOSPITALITY INDUSTRY? Making new recipes and dishes

YEARS IN BUSINESS 24 years PREVIOUS INDUSTRY EMPLOYERS Westin Bonaventure, Hilton Suites & 21 Oceanfront IF NOT A CHEF A soccer player BIGGEST MYTH ABOUT WORKING IN THE KITCHEN That culinary is so hard that you will never become a chef of a beautiful hotel. But if you love what you do, you can do it.

PLACES TRAVELED TO EXPLORE & LEARN ADDITIONAL CUISINES Mexico and Brazil 3 WORDS THAT BEST DESCRIBE YOUR CULINARY STYLE Passionate, trendy, creative DESCRIBE YOUR RETIREMENT DINNER Chicken mole & an ice-cold margarita ADVICE FOR STUDENTS INTERESTED IN THE HOSPITALITY AND CULINARY INDUSTRY Love what you do and most importantly, have fun FAMILY Married to a beautiful, intelligent woman and have 5 very smart kids

CHEF DE CUISINE

Shrimp Ceviche

by CHEF RICHARD MENDOZA

DISH PICTURED ON PAGE 17 2 T Salt 1 Celery stick 1 Orange - halved 3 Bay leaf 1/2 T Black pepper - whole 1 lb Shrimp (small - medium) peeled and deveined 3/4 C Lime juice - from 4-6 limes 3/4 C Lemon juice - (from 2-3 lemons 1 C Tomato juice 1/2 T Worcestershire sauce 1 C Red onion - finely chopped 2 Serrano chile - ribs and seeds

removed, minced 2 Cucumber - 1 peeled diced

into 1/2-inch pieces and 1 sliced 1/2 C Cilantro - chopped

1 Avocado - peeled, seed removed,

cut into 1/2-inch chunks 1/2 Papaya DIRECTIONS In a large pot, bring 4 quarts of water, and salt to a boil. Add the celery, orange, bay leaves and pepper. Add shrimp and cook for 1 to 2 minutes max, depending on size of shrimp (over-cooking the shrimp will turn it rubbery). Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.

Cover and refrigerate for 30 minutes.

Mix in the chopped red onion, serrano chile, cucumber, cilantro, and avocado.

PLATING DIRECTIONS Place it in the papaya and arrange the sliced cucumbers around.

Right before serving, garnish with crispy banana and micro cilantro.

Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces.

Place shrimp in a glass or ceramic bowl.

Mix in the lime, lemon, tomato juice, and Worcestershire sauce.

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THE BIZ

MARKETING

Local Marketing: Sensei of Success

W

hy? Because when we recognize something, it gives us a feeling of ease, familiarity, and automatic credibility and that makes it easy for us to part with our money. As marketers, our sole purpose is to create the “Oh yeah I’ve heard of that” response from customers.

In a nutshell, what we’re talking about here is trust.

Have you ever noticed after someone tells you about something they loved, that you suddenly see it everywhere? That something has now entered your awareness, and as a consumer, you now have a higher propensity to purchase it. We call this “word-of-mouth marketing”. On the list of marketing modalities available to employ, this tactic is numero uno.

Restaurant franchise companies provide their stores with “LSM” (Local Store Marketing) manuals. If you own a McDonald’s or a Sharky’s Wood Fired Mexican Grill, central branding needs to be replicated in every market. However, the way that each franchisee appeals to their consumers in their area is very different.

One of the ways that indie restaurants do this is by sprinkling in a little familiarity. In Malibu, where I live, the restaurants include a few Malibu vintners on the wine list or the local One Gun Ranch ingredients. In other areas, I’ve seen restaurants create signature dishes with ingredients foraged from the local farmer’s market. In the case of Sharky’s, (who was a client of ours), they showcased Deardorff Lettuce Farms on their menu, and many Southern California restaurants showcase their use of Harris Ranch beef.

Local focus is a marketing rule that is important for every type of business, whether for a restaurateur or beauty product sales. Every human alive holds onto their money – for anything – unless they feel a level of trust.

Let’s look at a breakdown of consumers. Statistically, some segments are more cautious, namely baby boomers born from 1946 to 1964 who favor comfort and familiarity – they’re not adventuresome. Gen Xers, (born 1965 to 1980) are very cynical of large institutions and are self-reliant. They like to make their own

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www.great-taste.net | JULY | AUGUST 2018

by ALYSON DUTCH CEO of Brown & Dutch Public Relations and author of PR Handbook for Entrepreneurs and PR Handbook for Food Franchisees. Dutch has a keen understanding of the cultural sensitivities that rule the business marketplace and commands the media’s attention.

decisions. Gen Y, (born 1981 to 2000) move in posses and are experts at groupthink. They really care about who they are buying from and will make social responsibility the sole reason to buy. Millennials (born after 2001) are “eco-fatigued” and have never known a world without computers, the internet and cell phones.

So, get to know who your customer is, extrapolate backward to give them what they want, and apply that to every aspect of your business. If they are millennials or Gen Yer’s, give them payment methods like Venmo and replace your valet curb for Uber. Look around to see how these consumers behave in your region and mirror back to them how they behave – and I promise you, your business will thrive.

The only thing that matters in business is selling, so everything you do must come from the standpoint of the customer.

VIN

THE BIZ

Drink California use. If you are looking for something a little different, here are some of my off-the-beaten-path favorites:

VON STRASSER GRUNER VELTLINER, Diamond Mt. Distributed by Vintage Wine TANGENT ALBARINO, Edna Valley Distributed by Wine Warehouse AMAPOLA CREEK “ALIS CUVEE,” Sonoma Distributed by American Wines PALMINA BARBERA, Santa Barbara Sold direct

C

alifornia boasts some of the best wine growing regions in the U.S., so this one is easy.

Drink local!

From the Burgundian beauties of the Central Coast, to the world-class Cabernets of the Napa Valley, there is no denying that you can stay local when creating a wine program for your business. Celebrating California on your wine list will not limit you, but will give you an appreciation for the wine from your backyard. There are over 4,000 wineries in this great state, and 90% of all wine produced in the U.S. comes from California.

You may not think that sticking solely to California regions will give your wine program enough depth, but I beg to differ. I have California-centric wine lists in my restaurants, and I have never run out of possibilities. Think

about the rustic Tempranillo grown in Paso Robles, the vibrant Gruner Veltliner from Diamond Mountain, Santa Barbara Barbera, Sonoma Mourvedre and Edna Valley Albarino. The list of possibilities is endless.

California is home to many wellknown farm-to-table restaurants that have taught us the importance of using local growers and creating seasonal menus. Why not do the same with your wine list? Choosing wines from our local vineyards is great for our economy, has less impact on the environment, compliments your farm-to-table menu, and celebrates this great state.

I have always loved to drink local, eat local and stay local. I’m so glad I get to do that in California!

I am certain you know where to find exceptional Chardonnay and Cabernet regardless of the distributor you

by SONYA KELSEN Co-founder/Owner, Colony Wine Merchant & Promenade Pub NICKNAME “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.

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21

THE BIZ

RAISING THE BAR

Distilling in the OC

SONNET 73 BY BENJAMIN CARPENTER Surf City Pierside Bourbon, California Fernet, fig jam, house made Earl Grey Cordial, lemon, Bitter Queens Sarsaparilla Bitters

BEVERAGE DIR., BENJAMIN CARPENTER BALBOA BAY RESORT, NEWPORT BEACH

WHAT LOCAL PRODUCTS ARE AVAILABLE TO YOUR BAR? Surf City Shore-

break Vodka, Surf City California Gin, Surf City Pierside Bourbon, Blinking Owl Aquavit, Malahat Black Tea Rum, Malahat Cabernet Barrel Rum, Malahat White Rum, Cutwater Fugu Horchata Vodka, Cutwater 3 Sheets Barrel Aged Rum, Ventura Spirits Strawberry Brandy, Amaro Angeleno, Chareau Aloe Liqueur, Greenbar Grand Poppy Amaro, Greenbar Grand Hops Amaro, Greenbar IXA Tequila, Olive Heights Bitters, Lost Spirits Navy Style Rum. WHICH PRODUCTS FROM SURF CITY STILL WORKS DO YOU USE? Surf City

Shorebreak Vodka, Surf City California

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www.great-taste.net | JULY | AUGUST 2018

Gin and Surf City Pierside Bourbon.

WHAT MENU ITEMS FEATURE THE SURF CITY STILL WORKS PRODUCTS?

“Emerald Compass” is hitting the menu within the next two weeks, as is “Northern Trail”.

WHY DID YOU CHOOSE TO USE THESE LOCAL PRODUCTS AND SOURCES?

Supporting local distilleries is important to us. Many of their conglomerate competitors have endless budgets for marketing and countless advantages for menu placements. We find the quality of local spirits to be on par, if not better than their national competitors. Due to the fact that we are a vacation destination for many of our guests, we love highlighting local products that they wouldn't be able to find back home.

DESCRIBE YOUR COCKTAIL? Sonnet 73

- Surf City Pierside Bourbon, California Fernet, fig jam, house made Earl Grey Cordial, lemon, Bitter Queens Sarsaparilla Bitters.

DESCRIBE THE LOCAL PRODUCT INCLUDED. Bourbon and Bitter Queens

Sarsaparilla Bitters.

LOCAL PARTNERS Surf City Stillworks Blinking Owl Distillery Malahat Spirits Cutwater Spirits Ventura Spirits Chareau Greenbar Distillery Olive Heights Trading Company Lost Spirits Bitter Queens

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