Food & Beverage Magazine April 2016

FAMOUS CAKE DESIGNS BY KAIULANI

69 79 47 8 59 12 18 2344 Also In This Months Issue 11 The Barry Callebaut Group 16 Women Chefs & Restaurateurs 25 SommCon Conference 31 Make Your Restaurant Sucessful 37 Walk On’s New PB&J Hamburger 39 Danny Trejo’s Restaurant 75 Celebrate Cinco De Mayo With Dos Equis

ON THE COVER CINDY GALARDI CULPEPPER

WHO WE ARE

FOOD & BEVERAGE MAGAZINE was created by Publisher Michael Politz with the expert help of original advisory board members: Bobby Flay, Wolfgang Puck, Emeril Lagasse, Mario Batali, Kerry Simon and David Burke.

In Addition To A Host Of Contributing Writers, PR Firms And Advertising Contributors - Micheal Politz • Publisher

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FOOD & BEVERAGE MAGAZINE

April 2016 April 2016

FROM THE PUBLISHERS DESK Restaurant Franchises can be a wise and fulfilling means towards business ownership. With so many different types of food franchises out there. The success and growth of the big brand-name fastfood franchises make this a logical first stop in the thinking process.

When most people think of a franchise business, their first thought is of food. When evaluating restaurant franchises, one must focus on the characteristics of the business from a franchisee’s perspective to determine which one is the right one for you. At Food & Beverage Magazine we put emphasis on product promotion.

This month our cover and feature story focuses on one such opportunity, Wienerschnitzel.

Because many people associate a certain degree of glamour and prestige with a person who owns a food franchise business. And the fairly high degree of status associated with this occupation is important to many prospective franchisees.

Owning and operating a Wienerschnitzel franchise business can be very profitable as well as rewarding. They have been in business since 1961 with successful restaurants across the country and these operators are among the most respected in all of franchising because of their success.

These food franchises run very simplified operations and can provide a great business model.

A final consideration, some consumers, and students tend to look for specific franchise food outlets, which can represent a big advantage for your new franchise.

Wienerschnitzel franchises has “staying power� in the marketplace rather than being a fad or fringe product. And can lay the ground work for financial success well into the future.

- MICHAEL POLITZ

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ON THE COVER

SHANNON & RAY ALLEN TO OPEN ORGANIC FAST-FOOD CONCEPT

COMING IN

APRIL 2016

Chef Julia Anderson PAGE 48

FOOD & BEVERAGE MAGAZINE

April 2016

Q&A with

Chef Julia Anderson F&B • WHAT IS YOUR FAVORITE SAVORY DISH? JA• Pan seared lamb chops with mushroom risotto.

F&B • WHAT IS YOUR FAVORITE DESSERT? JA • Ice cream -- especially home made.

F&B • WHAT IS YOUR INSPIRATION? JA • I draw inspiration from the ingredients I work with - chocolate and sugar. I enjoy the technical aspects of these ingredients as well as the exploration of creativity they provide.

F&B • JA • F&B •

WHAT IS THE MOST REWARDING THING ABOUT YOUR PROFESSION?

The most rewarding thing about my profession is being able to make people happy.

WHAT ADVICE DO YOU HAVE FOR SOMEONE CONSIDERING A SIMILAR CAREER PATH?

JA •

Follow your instinct. It will never steer you wrong.

F&B •

NAME ONE DESSERT/PASTRY THAT REALLY MADE AN IMPRESSION ON YOU?

JA •

Croquembouche. I love the textures and colors of this beautiful tower of cake! We make an average of three of these every month for our customers for weddings, baptisms, anniversaries, as well as birthdays. I enjoy making every single one of them.

F&B • WHAT’S NEXT FOR YOU? JA • I am hoping to expand my business. As a chocolaterie, we plan to offer our custom chocolates for sale online. In addition, we hope to create at least one more Fleur de Cocoa location in the coming years.

At this point, we are unsure where we’d like to have the next location.

I’m looking forward to the adventure!

Chef Julia Anderson Recipes On Next Page >

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CALLEBAUT PASTRY CHEF OF THE MONTH

CHEF OF THE MONTH

By Chef Julia Anderson Sponge Cake (Yield: Two 17”x20” sheets)

Ingredients

Preparation

165g 500g 400g 300g

Start whipping egg whites on medium speed in mixer fitted with whip attachment. When the egg whites start to foam, rain 165g of sugar onto the whites on medium speed in mixer.

Sugar Egg Whites Natural Almond Meal Sugar

Combine almond meal and sugar in a bowl. Fold dry ingredients into meringue.

Sheet batter to 1/4” thickness onto pans lined with silicone non-stick baking mats and bake 10-12 minutes @ 160°C, rotating half way through baking time.

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April 2016 April 2016

Praline Base Ingredients 750g Callebaut Praline Paste 350g Callebaut Hazelnut Bresilienne 150g Callebaut CW2 White Chocolate Callets™

Preparation Melt white chocolate. Cool to 28°C. In a mixer fitted with a paddle attachment, put the praline paste, and mix on low speed.

Add the melted white chocolate, and continue mixing until homogeneous.

Add Hazelnut Bresilienne, and mix to combine.

Set aside until needed to assemble the cake.

Chocolate Mousse

Yields 1 full sheet pan (more than is required)

Ingredients

Preparation

600g Heavy Cream 225g Callebaut 811 Dark Chocolate Callets™

In a mixer fitted with a whip attachment, beat the cream on low speed until cream becomes thick, but not aerated like whipped cream.

Melt dark chocolate Callets™ until smooth consistency. Cool to 28°C.

Put melted, cooled chocolate in a large metal bowl. Using a large whisk, mix chocolate, and slowly add thick heavy cream.

Continue whisking until mousse comes together and no longer has any streaks of cream or chocolate.

Full Recipes Assembly On Next Page >

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CALLEBAUT PASTRY CHEF OF THE MONTH

Cake Assembly Using a 10� metal cake ring, cut a circle of sponge cake, and leave the sponge inside the ring to build the cake.

Put the praline mixture on top of the sponge, and, using the back (rounded) side of a fork, spread the praline filling evenly over the sponge cake.

Put the mousse into the cake ring over praline base. Smooth over top with spatula. Freeze until firm.

When ready to serve, heat the outside of the ring with a torch to unmold. Remove the ring.

ROYALE

Fleur de Cocoa is a French patisserie, chocolaterie, and cafe located in downtown Los Gatos, California in San Jose / Silicon Valley in the San Francisco Bay area. Using French recipes and techniques, Fleur de Cocoa offers award-winning French mousse cakes, tarts and pastries, light lunch, sandwiches, fine teas, coffee and espresso drinks, petits-fours, wedding cakes, favors, and hand-crafted chocolates.

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April 2016

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Popular Fillings Crema Dell’artigiano And Tintoretto Switch To Rspo Segregated Palm Products Towards offering fully traceable solutions to its customers The Barry Callebaut Group has switched the production of two of its most popular fillings for bakery and confectionary products from RSPO mass balance to RSPO fully segregated palm products as of January 2016. With this sustainable approach, the company aims to lead the confectionery market in offering fully traceable solutions to its customers.

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COVER STORY

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April 2016

Continued On Next Page >

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COVER STORY

An old

seed is sprouting once again!

America’s favorite chili dog franchise has a new set of hands in charge. CEO & Chairman, Cindy Galardi Culpepper, is revitalizing the iconic Wienerschnitzel brand.

Since taking over the Wienerschnitzel leadership role after the passing of founder John Galardi in 2013, Culpepper states, “Being a family owned franchise business for over 50 years, we share a family first mentality that is reflected every day with our franchise partners. We have the recipe for success and its lead us to being the world’s largest hot dog chain.” With the next generation’s store design, lower food costs and highly efficient operations, Wienerschnitzel is on a new path to healthy growth again.

Ted Milburn, Director of U.S. Franchise Development, has lots to say about the company’s exciting ventures. Understanding the importance of keeping the consistency of the Wienerschnitzel repertoire will make the franchise stand out from others. “Our proprietary chili cheese dog, chili cheese fries, corn dog and Tastee Freez soft serve desserts are simple, Americana and unique products that you can only get at Wienerschnitzel. It’s a phenomenal food offering that our guests will seek us out.” says Milburn.

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Milburn continues, “Our number one priority is to attract and retain great operators.

For people with experience and knowledge who understand the matrix of franchise business models, we have a winner to share with them in what we consider to be a category that we own. Everything from top to bottom is being addressed as we look towards the future.

Starting with a single hot dog stand built in California in 1961, soon the iconic A-Frame restaurant began popping up throughout the Southwest. Its new Heritage restaurant pays tribute to the original A-Frame with its small footprint and narrow design. The Heritage concept can be built on cost-effective small parcels of land, and the stand-alone buildings typically range from 750 sq.ft. to 1,200 sq.ft. This offers the potential for real estate options that competitors often won’t touch.

An efficient floor plan was designed for speed of service and reduced labor. The buildings feature a walk-up order window, shaded patio and inside dining in larger units. A turn-key low cost of construction and equipment for the stand-alone Heritage building is estimated at $600,000-$900,000.

April 2016

A new Marketing and Visionary team is driving in waves of new customers, and has helped increase same-store sales over the past five consecutive years.

Wienerschnitzel is expanding, both at home and abroad. Traditional and select non-traditional location opportunities are available for experienced and existing multi-unit foodservice operators.

The company is actively pursuing qualified multi-unit operators to open in U.S. cities, specifically in Western, Southern and Midwestern states, with attractive development terms.

This franchise is facing many new and exciting opportunities as it looks toward the future. Says Culpepper, “it is essential that we provide innovative and worldclass support to help our franchise partners continue to grow.

We will be a formidable player for many years keeping relevance and being a leader in our marketing and development efforts.

Our franchise partners’ success is our number one objective.”

CINDY GALARDI CULPEPPER CEO & CHAIRMAN Continued On Page 16 >

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UPCOMING EVENT

THE NATION’S TOP culinary and hospitality talent will gather for the Women Chefs & Restaurateurs (WCR) 23rd Annual National Conference for two days of mentor sessions, panel discussions, cooking competitions and celebrations April 17 – 18 at the InterContinental Los Angeles Century City.

This year’s conference boasts a Who’s Who of groundbreaking leaders in hospitality including WCR founding members Barbara Lazaroff and Mary Sue Milliken; Dominique Crenn, Mei Lin, Sherry Yard, Nyesha Arrington, Nancy Silverton, Brooke Williamson and many more.

This year’s theme, “Imagine Your Dreams and Ignite the Future,” will offer valuable strategies for women to develop their hospitality careers and maximize opportunities, and will cover a range of topics including social media, artisanal milling, GMOs, equal pay, advances in kitchen technology and much more.

Talent Talks: First-person perspectives from top industry leaders including James Beard Award winner Bricia Lopez, Guckenheimer’s Chief Innovation Officer, Helen Kennen; and Google’s Executive Pastry Chef, Pauline Lam.

For more information, pricing, and to registers to attend the WCR 23rd Annual National Conference, visit www.womenchefs.org/wcr-conference/. For specialty rates at the InterContinental Los Angeles Century City during the conference, visit this link. Guests may also call (866) 329-1010 and identify themselves as an attendee of the WCR 2016 Annual Convention by using the code, WC1. The specialty room-rate deadline is March 31, 2016.

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FOOD & BEVERAGE MAGAZINE

April 2016

Breakout Sessions: Intimate educational seminars and demos covering everything from butchery to artisanal milling, understanding contracts to creating a profitable, modern day wine list, mixology trends to sustainability and more.

Fourth Annual WCR Food Games: Celebrity Chef Coaches Nyesha Arrington and Mei Lin lead three teams in three rounds of exciting competition for best use of a secret ingredient. Renowned chefs Nancy Silverton and Brooke Williamson will be among the judges who decide which team will reign supreme.

Grub Crawls: Three tempting food-filled journeys through L.A.’s top, gastronomic neighborhoods – Downtown Los Angeles, Hollywood, and Mid-City/Fairfax District with stops at Grand Central Market, Musso & Frank, Joan’s on Third and many more.

Opening Night Kick-Off Party: Guests are welcomed to eat, drink and be merry while taking in the coastal beauty of Santa Monica’s Annenberg Beach House “Women Who Inspire” Awards Gala: Hosted by Food Network’s Waylynn Lucas and Ron Ben-Israel, these awards fete the best and brightest while guests indulge on gourmet delights on the legendary New York Street backlot at Hollywood’s historical Paramount Pictures Studios.

Click Here To Register PAGE 17

CHEF OF THE MONTH

F&B Magazine & Chef Roll: FEATURED CHEF

Chef Elizabeth Falknert, Celebrity Chef and Author New York, New York A Food Network and Bravo TV regular, appearing as both a competitor on Iron Chef America and The Next Iron Chef, and as a judge on Top Chef Masters and Top Chef Just Desserts.

You’ve lived and worked on both coasts. What’s the biggest difference between food cultures in the Bay Area compared to Brooklyn?

I don’t think the culture of people eating is so dramatically different it’s really about the agriculture, the climate, different seasons and what’s available on either coast. I learned the difference in cooking on the west coast versus the east coast is everything to do with summer and winter – in the winter you want to make lasagna or something hot because it’s more comforting. I would say the same thing about summertime in San Francisco. It might be tomato season because it’s warmer in micro-climates where tomatoes grow, but by the time you want to make a Gazpacho in San Francisco it’s not happening because the summertime there is cold. Growing seasons are important too – in the green market in New York right now you’ll get kale and rutabaga and root vegetables, while in California it’s still citrus.

I frequently visit Florida where they are growing something totally different too, but I’ve noticed the difference in climate is probably the most significant thing that effects my own cooking.

Talking of which, in Cooking Off The Clock you focus on unfussy recipes for the home. What have you been making or baking during your down time lately?

I cook all the time and while I dislike being stereotyped as a pastry chef only because I cook all kinds of things, ironically

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I’ve been working on new dessert recipes for Craftsy online cooking classes, which will launch in April. I’ve been making some really amazing fun dishes that happen to be healthy so it’s not all sugary sweet. I don’t want to say it’s just all granola-y good for you stuff, because I love chocolate but have always been very conscious about what I’m eating. Growing up in California, people are pretty physically active – I’ve always been physically active

You’ve appeared on several food network competitions over the years. Is there one that stands out?

The Next Iron Chef where I went to the final against Geoffrey Zakarian was pretty significant and a fun journey for me to go through. I know I made some amazing stuff and don’t think I blew any one of my courses in the final – I think it was perfection. I pulled out a can of whoop-ass because, even though I was edged out, I did better and I think the viewers thought okay, that girl actually kicks ass. I felt really good about it.

You’ve also been both a competitor and a judge. Do you enjoy being one more than the other?

I love the game and enjoy doing, both but probably like being a competitor the most.

I don’t always enjoy judging dessert shows because it’s too much sugar – hopefully desserts will continue to evolve because Continued On Page 20

April 2016

Chef Elizabeth Falknert

Photos By Frankie Frankny

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CHEF OF THE MONTH

I don’t like having a sugar bomb thrown in my face because sugar is all I taste.

How did you first become involved with Women Chefs and Restaurateurs?

I was working as the pastry chef at a restaurant called Elka at the Miyako Hotel in San Francisco and the owner, Elka Gilmore, was one of the founding Women Chefs and Restaurateur members. The first WCR dinner was held at our hotel when I was 26 years old or something like that – all these superstar female chefs came to our restaurant and hotel and did this, what we do today – I was completely star struck by everybody and wanted to be just like them.

Your presentation at the upcoming Women Chefs & Restaurateurs conference will be based around the theme “words of wisdom”.

What is one piece of advice you would give to up and coming female chefs?

Because it’s a really intense, physically demanding line of work my biggest piece of advice is to take care of your body and really treat yourself like an athlete. I don’t feel like anybody ever told my generation that, in order to be successful and have longevity as a chef, you need to do something to counter the long hours spent standing up, the late nights, diet and so on – otherwise you’ll end up being crippled at some point, or just not able to physically handle it. I played soccer until I was 38 and then picked up kickboxing, ery month ever since I started cooking.

You will also be emceeing the WCR Food Games at the conference in April. What does the event entail?

Susan Feniger and I will both be emceeing and we’ve got three celebrity chef coaches (Mei Lin, Brook Williamson and Nyesha Arrington) helping each of the three teams. It’s the fourth one I’ve done and they’re super fun because it’s live – in the past the format has been based around three teams making a few different courses with secret ingredients over three rounds – nobody gets eliminated or sent home, there are just winners every round. We have some really good judges too – Nancy Silverton, Dominique Crenn, Sophie Gayot and Antonio Lofaso. So it’s a pretty hard core but it’s all in good fun.

And finally, what’s in the works for 2016? Can we expect to read your memoir this year?

I’m almost done with it but not sure when it will be hitting shelves yet. I’m also working on another project, which is a collaboration with my brother, Ryan Falkner – a story board artist, director and actor – and my friend Cintra Wilson who is a playwright, novelist and just another punk rocker. The three of us are working on a kind of an art food installation – it’s almost like theater but not dinner theater – that will be based around themes of food, fetish and some very taboo subjects.

Learn more about Chef Elizabeth Falkner at her Chef ’s Roll profile or at her website. You can also find out more about the Women & Chefs Restaurateurs National Conference in Los Angeles here, and from our Q&A with WCR founder Barbara Lazaroff. On that night only, there will be a live performance of Sinatra classics.

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April 2016

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SOMMELIER OF THE MONTH

How many selections do you oversee at La Toque?

We currently have 2,123 selections and we were awarded The Grand Award by Wine Spectator, which we have obtained since 2014. I work closely with our Wine Director to make sure we keep everything in order and organized.

Your most interesting or unusual pairing at the restaurant?

I really feel like I need to talk up the wine pairing with the Seared Sea Scallops with Black Eyed Peas in a Savory Country Ham Broth. You guessed it, we pair it with Chardonnay but seeing as La Toque What do you think is the most important is known for our exceptional wine pairelement of a good wine list? ings there is a bit more to why this pairIt’s fun when a guest allows you to ining works so well. Brick & Mortar Chartroduce them to a wine they have never donnay is made by Matthew Iaconis and heard of but also to work with a wine sourced from Cougar Rock Vineyard on list that offers bottles within their price Atlas Peak, a vineyard that was originally range. It’s important to find something farmed by the Antinori family of Tuscathat pairs well with their entire meal espeny. We originally tried to pair the scallops cially since we offer multi-course menus. with a more oak-driven Chardonnay, but Sometimes it’s as simple as discovering the flavors of toast, vanilla and baking ASSEO FIRST came that they only drink red wine,to andRestaurant with a spices were too apparent and distracted list as extensive as ours, I essentially havebegan Guy Savoy in 2011, where he from the flavors of the dish, so we scaled access the of world of wine a in thetorole sous chef including and eventualdown the oak but we wanted to give the magnitude of rare collectable bottlesIn his ly advanced toand chef de cuisine. dish the same sweetness or ripeness of which is very helpful when someone is new role as executive chef, Asseo will fruit to contrast the salty and savory celebrating a special occasion. continue the legacy of expertise and flavors of the ham. The Brick & Mortar Chardonnay was the perfect match to quality food What food &of wine trendsof arewhich you seeingRestaurant in compliment the desired flavor profile.

Guy Savoy is emblematic. Hailing

Napa at the moment? What food & wine from Libourne, a small town in the It seems like the food & wine trends of Being in Napa, do most customers order local? southwest of France, Asseo’s passion the Valley are becoming more centralized How much of your wine list is from further for food and wine was ignited his good portion of our customers opts for in Downtown Napa.

There are more thanby A experiences at his parents’ vineyard. a handful of restaurants, wine bars, ho- the wine pairing which features beverages At etc. thepopping age of 16,Downtown Asseo decided to the entire world. We were recently tels up in which from JULIEN pouring a wine from Lebanon, Chateau allfoot things isfollow excitinghis andpassion will bringfor more traf- food Musar, with a Veal and Black Truffle dish fic food and wine people. The byof studying at centric the Lycée Hôtelier and are currently pairing Sake with Tuna actual trends I am near seeing Bordeaux, are diverse butwhere de Gascogne Ihe findobtained there is a focus on “farm toof table” a Bachelor Arts Belly in on our Chef ’s Table Menu of nine courses.

But with nearly 15 pages of Napa and people arts. want to know where their culinary

Welcomes New Executive Chef

food is sourced.

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Valley Cabernet Sauvignon, it is hard to ignore that we carry many local wines, which consistently grab the attention of our guests.

ASSEO

April 2016 April 2016

Sommelier Zoe Hankins

Sommeliers always seem to be studying, tell us about your educational path and do you have a mentor?

That statement couldn’t be any more accurate than at the moment. I am taking my Advanced Exam through the Court of Master Sommeliers in July and I am studying constantly.

Thankfully, I have many mentors that I am able to call close friends and sometimes I have to pinch myself for being so lucky. The Bay Area has a substantial amount of Sommeliers

Experince: La Toque. Napa, CA. Sommelier Market. Del Mar, CA. Server Bankers Hill. San Diego, CA. Server La Toque. Napa, CA. Server Bayleaf. Napa, CA. Hostess

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UPCOMING EVENT

Designed to offer convenient and affordable access to education and networking opportunities, SommCon® brings together some of the greatest thought leaders, entrepreneurs and artisans to discuss, develop and lead the conversation on the business of wine. Attendees learn and taste their way through keynote sessions and educational classes complete with a trade-only tasting and expo.

Master Sommeliers, Masters of Wine, CSWs and others build SommCon’s® education, providing a one-of-a-kind experience. Event co-producer, Michelle Metter says that this unique assembly of rising stars and established professionals from across the United States offers aficionados four days filled with invaluable networking, education, round-table discussions and serious elbow-rubbing.

“We are looking for our industry’s greatest thought leaders and educators to join SommCon® and share their unique perspective and experience to the pros and serious enthusiasts in attendance,” said Metter. “We encourage those with unique industry insight and experience to apply to present at SommCon®. We are currently filling sessions that target all levels and facets of the industry, designed to provide topic diversity, in-depth explorations, today’s leading trends and fundamentals alike.”

SommCon® launched in November 2015 as part of the West Coast’s largest wine and food classic, the San Diego Bay Wine + Food Festival, and in its inaugural year welJULIEN ASSEO comed over 19 Master Sommeliers and Masters of Wine as well as an impressive roster of industry experts who led 1,500 participants through 40 sessions and a trade tasting. Participants include wine buyers, distributors, hoteliers, Cicerones, sommelier candidates, wine sales professionals, wine and spirit educators, beverage directors, winemakers, winery and restaurant staff, retailers, wine writers and more.

Welcomes New Executive Chef

SUBMISSIONS DUE APRIL 1, 2016

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April 2016

“SommCon’s inaugural year was a huge success,” said Master Sommelier of Justin Vineyards, Landmark Vineyards and 2015 SommCon® presenter, Joseph Spellman. “The education is top-notch, and the networking is equally as impressive, with a veritable who’s who walking the halls.”

Industry Pros interested in joining this year’s talented roster of educators at SommCon® must submit applications

by April 1, 2016 to qualify. Selected presenters will be notified by email by May 1, 2016.

For further information regarding requirements and how to apply, view the Speaker Application.

SommCon® takes place November 1619, 2016 at the Marriott Marquis San Diego Marina. For more information about SommCon®, visit SommConUSA. com and follow SommCon® on Facebook, Twitter, Instagram and LinkedIn.

Speaker Applications Accepted Now For Conference and Exposition For Sommelier-Level Education And Training, Set for November 16-19, 2016 ABOUT SOMMCON®: SommCon® is a leading conference and exposition for education and training of beverage professionals and serious enthusiasts. Held November 16 - 19, 2016, in San Diego, CA, the four-day conference brings together industry professionals of all levels to discuss, develop, and lead the conversation on the business of wine. SommCon’s® education is built by industry thought leaders for trade professionals and serious enthusiasts who have a passion for wine and spirits and an unyielding quest for knowledge. Attendees learn and taste their way through keynote sessions and educational classes, complete with a trade-only tasting and expo. SommCon® is produced by Fast Forward Event Productions, an event management agency specializing in productions for the wine, beer and spirits industry, fastforwardevents. com

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PRODUCT TRENDS

WINTER PROTEINS AND PRODUCE STILL ABUNDANTLY IN-SEASON For those in search of healthy, seasonal food for the New Year, there are plenty of options to be enjoyed. Many superfoods remain in-season, and in most cases generate their most vibrant crops throughout the colder months. Fogo de Chão, the internationally-renowned Southern Brazilian Steakhouse, breaks down its Top-10

Shares Top-10 Nutrient-Packed Superfoods to Enjoy Before Spring Arrives

1 BRUSSELS SPROUTS – Available year-round, they peak in the fall and are a surprising source of Vitamin-C and antioxidants.

Blanch thinly-sliced Brussels sprouts and toss with lemon vinaigrette, parmesan and crispy bacon.

2 BLACK BEANS – The body works overtime to break down beans that are high in fiber, so they taste great while burning fat. Feijoada, a black bean stew, is a timeless Brazilian favorite you can make easily at home.

With a few simple ingredients like lean meat, black beans, onion and garlic, the combinations you can create are endless.

3 QUINOA – This protein packed ancient grain has gone unchanged since the beginning of time. Fogo’s Quinoa Tabouleh includes fresh chopped parsley, mint, tomato, and cucumber tossed with lime juice and olive oil, for a gluten-free spin on a traditional dish.

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4 CITRUS FRUITS – Citrus fruits like grapefruit can lower insulin levels and jumpstart your morning.

Layer sliced blood orange, grapefruit, and orange; drizzle with a bit of agave nectar and fresh mint.

5 KALE – Natural sugars start to concentrate in kale leaves during the cooler months, evoking a wonderful flavor, plus a leafy green that’s full of calcium and antioxidants.

Make a quick salad by mixing some honey and white wine vinegar together as a dressing and topping with slices of fresh orange.

6 BROCCOLI – Loaded with Vitamin-C and fiber, and serving as an incredible source of protein, this is why mom made you finish it before you were excused from the table. Sauté with olive oil, red pepper flakes, pine nuts, and sea salt for an excellent dinner accompaniment.

April 2016

7 SALMON – This source of natural protein is rich and delicious, and filled with heart healthy omega-3 fatty acids. Enjoy cold smoked salmon, or pan-sear with lemon and rosemary for an easy, satisfying meal.

8 BEETS – Those who love these root vegetables reap the rewards of their vitamin and mineral contents. Boil or steam whole beets, then slice and toss with arugula and goat cheese. Make an easy dressing of lime juice, minced garlic, rosemary and extra virgin olive oil.

Salt to taste.

9 BUTTERNUT SQUASH Typically worked into soups and salads, this winter squash is loaded with beta-carotene, keeping your skin and eyes healthy. Butternut squash is blended with coconut milk and fragrant spices in Fogo’s current seasonal soup offering.

10 PAPAYA – This native Brazilian fruit contains the digestive enzyme papain, which breaks down proteins to help ease digestion. Treat yourself to a restorative dessert by blending some fresh papaya with your favorite vanilla bean ice cream, as featured in Fogo’s signature Papaya Cream.

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RESTAURANT NEWS

Travelers who have come to love the culinary scene at London hotel 45 Park Lane may want to book a trip to the English countryside instead. Wolfgang Puck’s CUT at 45 Park Lane will be sending members of their culinary team to sister property Coworth Park in Ascot England.

From February 19-March 6, CUT chefs will dazzle country diners with exclusive menus inspired by some of Wolfgang’s most iconic restaurants.

Wolfgang Puck and CUT at 45 Park Lane’s executive chef, David McIntyre, have created an exclusive brunch, lunch and dinner menu inspired by Wolfgang’s signature dishes from CUT, the iconic Spago as well as his Asian influenced restaurants.

Menu highlights include the classic Lobster Cobb Salad, Organic Chicken & Black Truffle ‘Pot Pie’ and Grilled Marinated Szechuan Steak with Stir Fried Bok Choy and Shitake Mushrooms. Guests will also be able to choose from a selection of the finest Californian wines to accompany their meal.

Rooms at Coworth Park start from £355 (including VAT) on a bed and breakfast basis and includes a £70 credit (per room) to be used at the pop up restaurant. Menus start from £32. For more information visit www.dorchestercollection.com

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April 2016 March 2016

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RESTAURANT NEWS

ON AVERAGE, 1.8 billion dollars are spent per day at restaurants in the U.S. Of these, 60 percent fail or change ownership within the first 3 years.

There’s money to be made in the restaurant industry but many owners overlook a few key aspects that could turn their losses into gains. Check out these 10 tips to make your restaurant profitable and stay that way for years to come.

KNOW YOUR OPERATIONAL COSTS WELL, SPECIFICALLY FOOD AND ALCOHOL The average food cost for a traditional restaurant should be around 29-32%. Typical combined costs for varying types of alcohol are slightly lower, around 21%. The more aware you are of these costs, the better you can set menu prices to maximize profit without charging your customers too much.

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Profit margins tend to be highest when your menu prices are around between $15.00 and $25.00.

Buy local, fresh food; it tastes better and is cheaper than its frozen counterparts. Work closely with your vendors to make sure you ordering the correct amount of food to eliminate waste and ensure cost effectiveness. You can reduce the ingredient costs of your most expensive menu items by offering

FOOD & BEVERAGE MAGAZINE

a similar lower grade option when available. similar lower grade option when available.

This will pass savings on to the customer while maintaining or increasing your profits. Don’t forget to keep your books organized, forecast your sales realistically, and order appropriately for different days of the week.

April 2016 DETERMINE YOUR ROLE IN THE ORGANIZATION AND HIRE APPROPRIATELY Overworking yourself can easily turn that dream of owning a restaurant into a nightmare. You can’t open the restaurant, cook the food, greet, serve, bartend, clean, run the books, and close the restaurant on your own.

Make sure you have a chef, manager, bartender, and wait staff you can trust. Delegate the tasks that you don’t need to, or don’t want to do so you can concentrate on making your restaurant profitable and have some work/ life balance.

HAVE A GOOD FRONT OF HOUSE First impressions are important.

Have a polite host or waitperson introduce themselves to customers and welcome them to your restaurant. Seat them quickly and use welcoming and inviting gestures. Don’t forget to open and close the door for them and thank them on their way out.

Your customers deserve nothing but the best treatment and a little kindness can go a long way in terms of positive reviews.

KNOW YOUR CUSTOMER AND CATER YOUR RESTAURANT ACCORDINGLY Take a good look at your surroundings and main customer base. If you are in the middle of Southern BBQ country, offering small portions and fancy dishes you can’t pronounce may not be your best option. If you have something on the menu that is not selling, re-work the dish or remove it from the menu. Catering to your audience’s tastes can maximize revenue and turn the average newcomer into a repeat customer

CREATE AND EXECUTE A MARKETING PLAN Everyone needs to advertise!

You need to get customers in the door and satisfied before you can build a good word of mouth business.

BUILD A DIGITAL PRESENCE BY STARTING A WEBSITE AND SOCIAL MEDIA PAGES If you don’t already have a website, create one. Your website should be easy to find and contain your menu, hours, address, and phone number. Social networking sites like Facebook, Yelp, Google+, Twitter, Foursquare are popular among many different generations as a means of communication and information gathering. They’re also free. This is a great way to connect with your customers OFFER A TAKE OUT MENU This is a great way to make sure your kitchen stays busy without taking up additional table space during busier hours. With more hectic schedules and shorter lunch breaks, many people do not have time to go out and dine. Open up your restaurant to them by offering take out so they can enjoy your dishes at their own convenience. Generate more revenue by accessing this previously untapped market.

TRAIN YOUR STAFF AND MAKE SURE THEY KNOW YOUR PRODUCT Make sure your staff is well trained. Weekly meetings are a must and staff must be kept up on how you want your food served. Allow them to taste whatever the specials of the night are and ensure that they

can answer any patron’s questions about a menu item. Utilize suggestive selling to upsell appetizers, drinks, and desserts.

This will enhance the overall dining experience, increase revenue by creating a higher total ticket, and provide your staff with more tips.

OFFER SPECIALS AND COUPONS Everyone loves to feel as if they are getting a good deal. Offer coupons or discount cards in addition to daily specials. Try offering free or discounted items in return for writing reviews or filling out surveys online. It’s a great way to get new customers in the door and as long as their experience is great they will surely return.

THE CUSTOMER IS ALWAYS RIGHT Customer satisfaction is your number one priority. If a customer leaves feeling unsatisfied they may never come back and will likely share negative reviews with friends and family. If you need to, comp a meal, offer a free round of drinks or better yet, a free item and a discount card for their next visit. This ensures a great experience and entices them back to spend additional revenue. Their repeated business will be guaranteed to offset the original discount.

Remember that no two restaurants are the same. Take these tips and use them in a way that works best for you. Before you know it you will be one of the most popular restaurants in town.

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RESTAURANT NEWS

CHEF JACOB WEAVER of Juliet took top honors for both “Best of Show” and “Best Mediterranean” categories at the 2016 Austin Lamb Jam. Chef Jacob Weaver will compete for title of “Lamb Jam Master” this fall alongside winners from Lamb Jams in Seattle, Boston, Washington, D.C., and San Francisco.

Sponsored by the American Lamb Board, the Austin Lamb Jam gathered more than 300 hungry fans to taste globally inspired lamb concepts prepared by the city’s finest chefs.

A panel of local food media judges blind taste tested the different lamb dishes, declaring the following winners in each category: THE AWARD WINNING CUISINE • Best of Show and Best Mediterranean: Chef Jacob Weaver of Juliet – Braised lamb neck and gnocchi Parisienne.

• Best Latin American: Chef Joe Anguiano of VOX Table – Taco de birria de cordero: lamb taco.

• Best Middle Eastern: Chef Chris Hurley of The Bonneville – Roasted pear and chestnut soup with Moroccan spiced lamb shoulder.

• Best Asian: Chef Amir Hajimaleki of Oasthouse Gastropub – Sous vide lamb belly nigiri • People’s Choice: Chef Danny Kievit of Moonshine Grill – Love you lamb time: Vietnamese meatball in lettuce wrap with crispy rice and pickled vegetable.

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April 2016

About the American Lamb Board The American Lamb Board is an industry-funded research and promotions commodity board that represents all sectors of the American Lamb industry including producers, feeders, seed stock producers and processors. The Board, appointed by the Secretary of Agriculture, is focused on increasing demand by promoting the freshness, flavor, nutritional benefits, and culinary versatility of American Lamb. The work of the American Lamb Board is overseen by the U.S. Department of Agriculture and the board’s programs are supported and implemented by the staff in Denver, Colo.

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TRENDS

As rational attributes have become price-of-entry ‘givens’ for today’s consumers, emotional values have become more problematic for brands, not brand outreach or messaging, but how to accurately determine which emotional values a brand should leverage to emotionally engage consumers. These are the values that describe how consumers view the category, will compare brands and how they will engage with a brand, buy, remain loyal and profitable.

ENGAGEMENT CORRELATES HIGHLY WITH BRAND PROFITABILITY

PANERA AND SHAKE SHACK NEW AMONG 2016 ENGAGEMENT LEADERS

The three restaurant categories – Casual/Fast-Casual, Quick Serve, and Pizza – included in Brand Keys’ 2016 assessments were the fastest growing categories in terms of competitors, with 10 new brands showing up on consumers’ consideration sets. The brands seen to best meet consumers’ expectations for emotional category values (in parentheses) were seen to be: RESTAURANT BRANDS BEST MEETING CONSUMER’S EMOTIONAL ENGAGEMENT VALUES

“The consumer engagement process today is more dependent on emotional values than ever,” said Robert Passikoff, president of Brand Keys.

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“If a marketer can increase a brand’s engagement level – particularly the emotional values – they’ll always see positive consumer behavior in the marketplace. Always,” noted Passikoff. “Axiomatically, brands that can do that always earn greater market share and are more profitable than the competition. To succeed, marketers need to accurately answer these questions, ‘what drives my category, what are the emotional engagement values I need to focus on, how can my brand exceed consumer expectations for those emotional values?’ To their detriment, most brands can’t. As a result they rely largely on imagery or entertainment as proxies for emotional engagement. They’re not the sane things!” stated Passikoff.

April 2016 CASUAL/FAST-CASUAL : Panera/Shake Shack (I Know Where To Find Safe, Quality Customized Food)

QUICK SERVE : Subway (I Like Variety at Value)

PIZZA: DOMINO’S : Subway (I Like Variety at Value)

A complete listing of the 72 B2C and B2B categories and the brands that best emotionally engaged consumers can be found at: www.brandkeys.com/portfolio/customer-loyalty-engagement-index CATEGORIES ARE EXPANDING EVERY YEAR

Brand-expansion in several categories, added 83 new brands to the 2016 CLEI survey. “The increased number of brands appearing in consumers’ consideration sets, confirms the category volatility brands will face in the marketplace,” noted Passikoff. The CLEI brand lists aren’t pre-determined. Consumers tell Brand Keys researchers which brands they actually use. When consumers mention new brands at a significant level, it’s an indicator that current options do not meet their needs. And when that happens, consumers look to other brands to do that for them. Today it’s the emotional side of that equation brands need to concentrate on,” noted Passikoff. “The rational stuff is easy.

Profitability has become far more difficult.

METHODOLOGY

For the 2016 survey, 42,792 consumers, 18 to 65 years of age from the nine US Census Regions, self-selected the categories in which they are consumers, and the brands for which they are top-20% customers.

Seventy (70%) percent were interviewed by phone, 25% percent via face-to-face interviews (to identify and include cellphone-only households), and 5% online.

Brand Keys uses an independently validated research approach that fuses emotional and rational aspects of the categories. The research technique is a combination of psychological inquiry and statistical analyses, has a test/re-test reliability of 0.93, and provides results generalizable at the 95% confidence level.

It has been successfully used in B2B and B2C categories in 35 countries.

The output identifies the four behavioral drivers for the category-specific ‘Ideal,’ and identifies the emotional and rational values (and their percent-contribution to engagement) that form the components of each driver. Drivers – and their component values – are category-specific since consumers don’t buy smartphones the same way they buy cosmetics or pizza. The engagement and loyalty assessments measure how well brands meet expectations that consumers hold for each driver that makes up the category-specific Ideal. For more information about Brand Keys’ validated and predictive assessments we invite you to watch a video presentation of the methodology on our YouTube channel: www. youtube.com/user/key2loyalty PAGE 36

FRANCHISING OPPORTUNITIES

Latest “Burger of the Month” also includes bacon, so you know it’s good!

You love burgers. You love bacon. And you love peanut butter and jelly. Right? if!

So what could be better than putting them all together in one towering, mouthwatering sandwich? The burger impresarios at Walk-On’s Bistreaux & Bar are glad you asked!

Beginning Friday, April 1, Walk-On’s is serving up its all-new PB&J Burger – an 8 oz. seared burger topped with peanut butter, strawberry jam and bacon on a warm brioche bun. Complete with a side of crispy shoe-string fries, this limited-time meal is just $10.99.

It’s a recipe kids of all ages will enjoy, but this Burger of the Month will only be around through April 30.

And though you may be tempted to order a tall glass of cold milk, Walk-On’s recommends a Shiner Bock to wash down this tasty burger.

Walk-On’s now has eight locations – two in Baton Rouge and one each in New Orleans, Lafayette, Houma, Shreveport, Lake Charles and Denham Springs. Other restaurants are on the way in Zachary, Covington and Alexandria, as well as Lubbock, Tyler and Houston, Texas.

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Several additional markets across the Southern United States are likewise on the drawing board

ABOUT WALK-ON’S ENTERPRISES Walk-On’s Enterprises is arguably the most distinctive restaurant company in America. Its concepts are fresh, fun and original, from Walk-On’s Bistreaux & BarSM – voted ESPN’s “#1 Sports Bar in North America” in 2012 – to Happy’s Irish Pub and Walk-On’s Catering. Additional growth lies ahead, as the company expands on its winning combination of delicious, affordable food and drinks presented in an uncommonly warm and friendly atmosphere. For more information, visit walkonsenterprises.com, or contact Ladd Biro at Champion Management at lbiro@championmgt.com or 972.930.9933Scott Taylor at franchise@ walk-ons.com.

For a complete menu and more information, visit WalkOnsEnterprises.com.

To inquire about franchising opportunities, qualified applicants may contact Walk-On’s Enterprises President & COO Scott Taylor at franchise@walk-ons.com.

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RESTAURANT NEWS

The capacity of the La Brea location is 62. For the first month, Trejo’s Tacos will only be serving a limited menu with full service expected a few weeks later. A second Trejo’s Tacos location, in Hollywood, will open this spring.

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April 2016

ACTOR DANNY TREJO,

who loves playing the bad guy in movies, he says, “because the bad guy always dies…the bad guy always loses and the good guy always wins. It’s the one thing movies and real life see eye-to-eye on.”

Dying in movies takes a certain kind of skill. Having food that kills takes a completely different kind of skill to pull off. Early indications are that Trejo and his business partner Ash Shah have indeed pulled it off with Trejo’s Tacos, at 1048 South La Brea, which celebrates its opening. Jeff Georgino is also a partner in Trejo’s Tacos.

“Ash produced all of my movies in the Bad Ass film franchise. On set, we always ate and talked about great food,” says Trejo. “Working on Ash’s set meant you never went hungry.” Nor will one go hungry at Trejo’s Tacos with food that is locally sourced, fresh, and made to order.

The signature menu items are the Fried Chicken Tacos, Street Corn and Rancho Gordo heirloom beans. Also the vegan friendly black pepper tofu tacos, seasonal farmer’s market salad, wild shrimp tostada and the BCR burrito.

“The menu is my vision,” says Trejo, “I have tasted and approved all the food.

Trejo’s Tacos also offers a variety of tacos that include steak, achiote chicken, pork shoulder, brisket, Baja fish and vegan options such as Austin style avocado and roasted cauliflower. The tacos can be rolled, bowled or machete style (served in a lettuce cup). The signature dessert is the Trejo’s Ice Cream sandwich, which is a Mexican hot chocolate chip cookie with McConnell’s ice cream.

Beer and wine will be offered on tap. The signature beer, “Trejo’s Cerveca”, is a Mexican style craft lager brewed in Los Angeles’ Arts District along with five other rotating local craft beers.

Beer and wine will be offered on tap. The signature beer, “Trejo’s Cerveca”, is a Mexican style craft lager brewed in Los Angeles’ Arts District along with five other rotating local craft beers. Non Alcoholic beverages consist of a date sweetened housemade Horchata, Kombucha on tap, (fermented tea and very healthy), Trejo’s own signature blended coffee which will be available either as a drip or nitro cold brew and two housemade Agua Fresca’s.

The restaurant was designed

by Kristofer Keith of Spacecraft Design Group, and includes an outdoor patio with custom picnic tables with built-in heaters, power outlets and phone charging stations. There’s a kids play area with books, giant blocks and a Connect 4 game. Local Boyle Heights street artist Ernesto Yerena created the murals that decorate the restaurant and add a pop of color to the muted palette.

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RESTAURANT NEWS

Commercial real estate developers should pay attention to the trend toward urban food halls packed with local restaurants, bars and cafés, urges Anthony Deen, Creative Director, Branded Environments, for CBX, in a March 9 column on GlobeSt. com.

“The likes of Berg’n in Brooklyn’s Crown Heights neighborhood; UrbanSpace in Manhattan’s Midtown District, and Ponce City Market in Atlanta are destination locations driving unprecedented foot traffic,” writes Deen, whose work as an architect and designer for the brand agency and retail design consultancy encompasses retail, hospitality, airport and commercial “What can malls learn projects. from cities, and specific to driving traffic, what “This kind of diverse food hall model may be can they learn from the a perfect fit for develop- communal spaces ofthe ers seeking to adapt and city to enhance their attractiveness to conreuse older retail big box spaces, warehouses sumers?” Deen write. and even factories.” In the column (“From Food He says that, The Plaza Courts to Food Halls”), Food Hall by Todd EnDeen notes that the tra- glish, located in Manhattan’s landmark Plaza ditional mall, in particHotel, represents preular, has lost its appeal cisely the type of urban amid resurgent interest experience that offers in the authenticity, crepotential lessons for ativity and vibrancy of developers. The Plaza Main Street and urban Food Hall turned centers.

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“The Plaza Food Hall turned the entire food the entire food court model court model on its head on its head by offering a by offering a wide vawide variety of well-preriety of well-prepared, pared, interesting and enticing foods in one location,” writes Deen, who is “Deen notes that the also an adjunct associtraditional mall, in ate professor at Parsons particular, has lost School of Design, its appeal resurgent School of Art, Media + interest in the Technology. Of course, authenticity, some major landlords creativity.” are already exploring elevated approaches represents precisely the type to food that go beyond of urban experience that earlier moves to add offers potential lessons for quality inline or freedevelopers. standing restaurants.

April 2016 New wave of spacious food halls offers lessons for forward-thinking developers seeking to reinvigorate older projects, writes CBX’s Anthony Deen in post for GlobeSt.com.

Taubman Centers, for example, recently announced plans to include a food hall curated by celebrity chef Michael Mina, with as many as 18 different concepts, in its $500 million renovation of Beverly Center in Los Angeles, Deen notes in the column. “The current food hall has much in common with the city’s traditional openair market,” Deen writes. “It’s a modern take on an ancient urban model,

one that offers the pride of local cuisine and the excitement of variety.” The key to programming any successful public space, Deen adds,

“Cities represent a resilient model that continues to succeed,”

is to offer a mix and variety of relevant experiences.

“That could mean locally sourced and artisanal foods,

as in Philadelphia’s Reading Market or Cleveland’s Westside Market, or incubating new food offers and being able to rotate food offers in and out on a regular basis, as Brooklyn’s Threes Brewery does each month,” he writes. Whether revamping mall food courts or reimagining vacant anchor spaces, mall developers could draw on lessons learned from food alls, fresh markets and other food-centric urban experiences.

“Cities represent a resilient model that continues to succeed,” Deen writes in the conclusion to the piece.

“Studying urban spaces and using this knowledge to enliven retail environments is an effective way to improve foot traffic and customer retention.”

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CONSUMER HEALTH NEWS

As has been widely reported, fast-casual chain Chipotle has had massive, multiple foodborne illness outbreaks, sickening hundreds with E. Coli or Norovirus at Chipotle locations across nine states. Not surprisingly, as a result, their brand has suffered tremendously, with poor sales, dropped stocks, and a severely damaged reputation.

The depth and breadth of Chipotle’s foodborne illness outbreaks was extensive and tragic. Sadly, all of these foodborne illness incidents were 100% preventable.

If it can happen to Chipotle – who promises “food with integrity” – could it happen to you?

Are YOU doing enough to keep YOUR guests safe?

Food Safety Training Solutions, Inc. expertly helps companies – including restaurants, hotels, casinos, convenience stores, schools, airports and medical

KEEP IT CLEAN! Insist that employees follow proper handwashing protocol, and keep all equipment, surfaces, coolers, etc. meticulously clean. Assign a staff member to regularly monitor the cleanliness of your establishment.

EXPLAIN WHY THE POLICIES ARE IMPORTANT Don’t just state that refrigerated chicken must be stored on the bottom shelf, explain that this practice helps avoid cross-contamination from raw poultry juice dripping on other foods. Your staff is more likely to comply if they understand why the rules were established.

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Digital FlipPage-guide at www.fb101.com FOOD & BEVERAGE MAGAZINE

April 2016

USE APPROVED, REPUTABLE SUPPLIERS. Your suppliers should be inspected and follow local, state and federal safety guidelines. Double check your deliveries to ensure that foods are arriving at the proper temperature, properly sealed. If food products are unsafe when they arrive, there’s nothing you can do to make them safe later.

DON’T ALLOW EMPLOYEES TO WORK WHEN THEY’RE ILL Even if you’re shortstaffed. This puts customers’ lives in danger.

(Case in point – an ill Chipotle staffer infected restaurant guests with Norovirus in Boston.)

GET YOUR MANAGERS FORMALLY TRAINED IN A CERTIFIED FOOD MANAGER COURSE. Your suppliers should be inspected and follow local, state and federal safety guidelines. Double check your deliveries to ensure that foods are arriving at the proper temperature, properly sealed. If food products are unsafe when they arrive, there’s nothing you can do to make them safe later.

TRAIN CONTINUOUSLY Training is the most important thing you can do to prevent foodborne illnesses. Well-trained employees are much more likely to properly prepare food, making your establishment safer, and lowering your risks for liability, a ruined reputation and other negative fall-out from foodborne illness incidents.

KEEP FOODS AT THE CORRECT TEMPERATURES Ensure that your staff has and regularly uses – food thermometers. And ensure that they know the proper temperatures for cooked meats and poultry, refrigerated items, etc. Make sure foods don’t sit out for more than two hours or the risk for bacteria increases an important consideration for buffets, prep stations, etc.

HIRE AN AGENCY TO CONDUCT THIRD PARTY AUDITS. Often, bringing in someone objective will boost your profits and increase your health inspection scores. Another set of eyes from the “outside” will see things from a different perspective, can review key elements that the health inspector will assess, and point out possible infractions. Hire someone reputable, who knows the business, and genuinely cares about your outcome.

Food Safety Training Solutions, Inc. offers a robust roster of services, including food safety training and auditing, food allergy training, responsible alcohol service training, writing HACCP plans and more. Their team has more than100 combined years of industry experience. Coming from the “real world” of restaurants, casinos, and convenience stores, they understand the industry’s daily struggles firsthand. Their personal stories bring lessons to life and make the material more palatable.

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MOVIES FOR FOODIES

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F&B Magazine News Two-time James Beard Award winning Chef/Co-owner Gabriel Two-time James Beard Award winning Chef/Co-owner Gabriel Rucker and Co-owner Andy Fortgang to transition away from traditional tipping structure at Le Pigeon.

The President and CEO of Nestlé Waters North America (NWNA), Tim Brown, is pleased to announce the appointment of wellknown sustainability innovator Nelson Switzer as Vice President and Chief Sustainability Officer. Nelson has over 15 years of experience of experience in environmental and social sustainability in Canada, the United States and Europe with deep expertise in sustainability strategy development, integration and implementation. Having held pivotal roles at PricewaterhouseCoopers, Centrica plc NA, as well as the Royal Bank of Canada, he is internationally recognized as a leader in the field of sustainability. Nelson is also former Executive in Residence at the Ivey School of Business and Adjunct Lecturer at the University of Waterloo.

The Passionate Restaurant Extraordinaire Elevates the Experience Of Cygnus27

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David Miller, a nationally recognized restaurant executive and 20-year veteran of Cameron Mitchell Restaurants (CMR), has been elevated to the position of president and chief operating officer (COO) of the company. Miller has served the company for more than two decades in a variety of leadership roles, most recently as executive vice president of CMR.

Traci Gresham has been appointed general manager of Cygnus27, located within the Amway Grand Plaza Glass Tower. Gresham has joined AHC+Hospitality to assist Chef de Cuisine Tim Moreno in creating new and enhanced menus and events for the restaurant. In her new role, Gresham will supervise and coordinate private dining events, create innovative programing and diligently train new staff.

Miller’s appointment was announced by company founder Cameron Mitchell at CMR’s senior management meeting, held February 16, 2016. He assumes the newly-created position effective today.

Mitchell will retain his role as founder and CEO of the restaurant company, which is headquartered in Columbus, Ohio.

“It has been an honor to work alongside David as a friend and business partner for so many years, as we collaborated to build this company to the position it holds today. There is no one who deserves this recognition more,” said Mitchell. “David’s vision for our concepts, our associates and our operations, as well as his unmatched ability to successfully execute that vision, have contributed like no other to the growth of Cameron Mitchell Restaurants.”

“We are excited to have Traci on board as the new general manager of Cygnus27,” said Mike Donnelly, general manager of the Amway Grand Plaza. “Her expertise within the industry as well as her creative ideas to elevate the guest experience will help introduce our restaurant to new audiences.”

Gresham previously worked at other notable restaurants including the 3-Star Michelin rated Alinea restaurant in

FOOD & BEVERAGE MAGAZINE

Chicago, famed Next restaurant and James Beard award winner, The Aviary where she also coordinated private and special events and maintained key relationships with VIP clientele. Her passion for food and hospitality has been the driving force throughout her career. “My goal is to attract new guests to Cygnus27 and to create an approachable yet sophisticated atmosphere here. We want diners to know we do it all.

April 2016

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CONSUMER RESTAURANT GUIDE

Sabrina’s Cafe (left) and Pub & Kitchen (right) are just two of the dozens of spots to grab brunch in Philadelphia.

WEEKENDS were made for brunching—chatting with friends, digging into a stack of syrupy pancakes, lingering over a cup of a coffee and/or a Bloody Mary. No one knows this better than Philadelphians, who have a wide array of fantastic brunch options to choose from every Saturday and Sunday.

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Whether the craving is for a prixfixe menu offering foie gras and lobster (Lacroix), an Aussie-inspired brekkie platter (Ants Pants Café) or fresh granola and locally grown berries (Talula’s Daily), Philadelphia foodies have plenty of go-to spots for a late-morning or early-afternoon meal. Here’s a look at some of the region’s best brunch options:

April 2016 BRUNCH SPECIALIST: • Brunch all day, every day: Callowhill’s sleek Café Lift specializes in European-style delicacies like a banana and chocolate hazelnut crespelle; fried egg panino with roasted mushrooms, braised greens, Swiss cheese and mustard aioli; and a sausage and Brussels sprouts frittata. 428 N. 13th Street, (215) 922-3031, cafelift.com

• Downtown West Chester’s Market Street Grill specializes in the first meal of the day. This mainstay attracts a devoted following for its Kennett Square mushroom omelets and brown sugar-cinnamon swirl French toast stuffed with cream cheese and a selection of fruits. 6 W. Market Street, West Chester, (610) 429-5328, marketstgrillwc.com

• Set in Robertson’s Flowers’ solarium, Cake offers a brunch that’s unrivaled for its sunny, family-friendly atmosphere.

Offerings include smoked salmon and potato pancakes, breakfast pizza and yummy baked goods. 8501 Germantown Avenue, (215) 247-6887, cakeofchestnuthill.com

• At all four of its Pennsylvania outposts (in Bella Vista, Fairmount, Wynnewood and Powelton), Sabrina’s Café redefines brunch with creative dazzlers like a blue-cheese frittata, polenta fries and thick slices of French toast stuffed with all manner of sweets. Of course, there’s the always-outrageous lineup of specials as well. 910 Christian Street, (215) 574-1599; 1804 Callowhill Street, (215) 636-9061; 34th Street & Powelton Avenue, (215) 222-1022, 50 E. Wynnewood Road, Wynnewood, (484) 412-8790, sabrinascafe.com

• Serving hearty fare with a quirky edge, South Philly newcomer Cousins Grubhouse keeps surprising customers with items like the Elvis Melt, bacon-wrapped jalapeño tater tots and baconcakes.

2340 S. Hemberger Street, (215) 334-3525, cousinsgrubhouse.com • Specializing in eco-conscious fare with local and sustainable ingredients, Green Eggs Cafe serves up quinoa porridge with fresh berries, delicious crème brûlée French toast and scrambled eggs over homemade biscuits with sausage gravy. 1306 Dickinson Street, (215) 2263447; 719 N. 2nd Street, (215) 922-3447; 212 S. 13th Street, (267) 861-0314, greeneggscafe.net • A homey hipster hideaway with locations in Northern Liberties and Graduate Hospital, Honey’s Sit ’n Eat charms with its fusion of Southern and Jewish fare. Think chicken-fried steak, fresh biscuits and giant crispy latkes. 800 N. 4th Street, (215) 925-1150; 2101 South Street, (215) 732-5130, honeyssitneat.com

• The lines out the door never lie: Sam’s Morning Glory Diner is a favorite for its homemade ketchup and creative pancake specials served with a side of hot biscuits and greasy-spoon attitude. 735 S. 10th Street, (215) 413-3999, themorningglorydiner.com

AN INTERNATIONAL AFFAIR: • Downtown West Chester’s Market Street Grill specializes in the first meal of the day. This mainstay attracts a devoted following for its Kennett Square mushroom omelets and brown sugar-cinnamon swirl French toast stuffed with cream cheese and a selection of fruits. 6 W. Market Street, West Chester, (610) 429-5328, marketstgrillwc.com Continued On Next Page >

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CONSUMER RESTAURANT GUIDE BRUNCH SPECIALIST: • Marc Vetri has revolutionized Philly’s Italian food scene, and Alla Spina’s brunch menu serves as a perfect example of his genius: There are peanut butter and jelly pancakes with concord grape syrup, sweet onion and Swiss chard frittata; and testina hash over poutine. Diners wash down the delightful fare with cocktails like amaretto, cynar and orange juice and cold-shaken espresso with grappa. 1410 Mt. Vernon Street, (215) 600-0017, allaspinaphilly. com • Australian-style coffees accompany “brekkie platters” of eggs, Brie-stuffed apricot French toast and vegetarian sweet potato hash at the South Street favorite Ants Pants Café. 2212 South Street, (215) 875-8002, antspantscafe.com • Tucked away on Liberties Walk, Bar Ferdinand turns out some of the most consistently delish Spanish food in the city. On Saturdays and Sundays, the menu consists of tapas (house-cured salmon salad; Spanish toast with seasonal fruit and cream) and more substantive plates, like the potato hash with chorizo, morcilla and poached egg.

1030 N. 2nd Street, (215) 923-1313, barferdinand.com • The modern Mexican fare served during brunch service at sunny Café Ynez’s could include breakfast nachos, pollo enchiladas with fried egg or the daily brioche French toast with seasonal toppings. 2025 Washington Avenue, (215) 278-7579, cafeynez.com • Chaat and Chai’s Indian menu invites guests to tuck into dishes of bhel puri, Kerala beef short ribs and butternut squash lentil curry during morning hours. The addition of hot chai and Backyard Beans coffee makes the South Philly eatery truly brunch worthy. 1532 Snyder Avenue, (215) 271-1253

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• Diners of all backgrounds savor one of the city’s only traditional Irish breakfasts with rashers, beans, pudding and potato bread, served in the sunny rooms of Ida Mae’s Bruncherie. 2302 E. Norris Street, (267) 259-6493 • The flavors of Cyprus come alive at Queen Village spot Kanella, where the brunch menu features delicious goodies like crepes stuffed with manouri cheese and drizzled with carob syrup, eggs stewed in tomato and pepper with grilled bread, and baked duck egg over flatbread with labneh and hazelnuts.

757 S. Front Street, (215) 644-8949, kanellarestaurant.com • Every day feels like Sunday at Mixto, a Cuban/Columbian hotspot on Pine Street’s Antique Row. The daily breakfast offerings, which span the South American continent, include Argentinean steak and eggs, frittata Colombiana and tostadas rancheras. 1141 Pine Street, (215) 592-0363, mixtorestaurante.com • Drawing from Northern European influences, Noord’s brunch may be the city’s only place to find Smorrebrod.

Omelets come stuffed with spiced crabmeat and dill sour cream; the French toast is deep fried and topped with strawberries; and the Bloody Marys can be flavored with pickled herring. 1048 Tasker Street, (267) 909-9704, noordphilly.com • South Philly’s diminutive brunch spot Porto executes big flavors, loosely drawn from Portuguese cuisine. Patrons choose from bacalhau cakes over linguica and black olive hash and a braised onion egg scramble with farmers cheese, among many other options.

1301 S. 11th Street, (267) 928-3956

April 2016 • It’s a down-home affair at Rex 1516, where the generous plates of creamed chipped brisket over sourdough, shrimp and grits with crispy pork belly, and chicken and waffles Benedict celebrate the spirit of the South. 1516 South Street, (267) 319-1366, rex1516.com • Specializing in classic French cuisine, the rustic-chic Spring Mill Café rewards brunch eaters withchickenconfit salad, brioche with jam and locally sourced farm-egg omelets. 164 Barren Hill Road, Conshohocken, (610) 828-2550, springmill.com • The British Isles provide inspiration for the eats at The Victoria Freehouse.

At brunch time that means curried eggs with jasmine rice, bubble and squeak or a full English breakfast. Add a Pimm’s Cup to round out the meal. 10 S. Front Street, (215) 543-6089, victoriafreehouse.com

FRESH & LOCAL BRUNCH • Fork’s next-door sibling, High Street on Market is Old City’s go-to spot for seasonal and inspired quick-service meals.

Early eaters are treated to egg, kale and mushroom sandwiches; brioche “foughnuts;” and beet-cured salmon on a pretzel roll. 308 Market Street, (215) 625-0988, highstreetonmarket.com • Brunch is served up on both Saturday and Sunday at locavore paradise Russet. The ever-changing menu might include savoy cabbage potage with double-smoked bacon, gingerbread pancakes with maple whipped cream or duck egg en cocotte with shiitake mushrooms and swiss chard. 1521 Spruce Street, (215) 546-1521, russetphilly.com

• Given its meat-centric and farm-to-table pedigree, Urban Farmer keeps the focus on sustainable yet satisfying fare during brunch hours. Among the choices: blue crab omelet with herbed hollandaise, shaved ham Benedict, duck hash with Sunnyside up duck egg and the farm burger with white cheddar. 1850 Benjamin Franklin Parkway, (215) 9632788, urbanfarmerphiladelphia.com

FANCY-PANTS BRUNCH • Chefs Chip Roman and Jason Cichonski never deliver anything less than inventive cuisine, and Ela’s brunch is one of the most creative around. Breakfast gnocchi with coodled egg and crispy potato skins, hot chocolate cookie dough French toast and smoked rye Bloody Marys are some of the menu highlights here. 627 S. 3rd Street, (267) 687-8512, elaphilly.com • The seasonal New American cooking at Old City’s Fork features roasted mushrooms and broccoli rabe over polenta and smoked pastrami over cheddar biscuit. On Sundays, the restaurant also serves up brunch platters perfect for sharing. Options include house-baked pastries and breads, house-smoked fish and bagels, seafood selections and a baked egg dish that changes weekly. 306 Market Street, (215) 625-9425, forkrestaurant.com •Housed in the tony Rittenhouse hotel, Lacroix serves a filling Sunday brunch prix-fixe menu ($75 per person) featuring hors d’oeuvres (banana panna cotta with celery gelee; beef baklava with roasted bone marrow), raw-bar specialties, signature entrees (parsnip barley porridge with spiced persimmon; carrot bread French toast with roasted pineapple), salads, charcuterie, a carving station and wine pairings. A decadent dessert table rounds out the offerings.

210 Rittenhouse Square, (215) 546-9000, lacroixrestaurant.com Continued On Next Page > PAGE 64

CONSUMER RESTAURANT GUIDE BRUNCH SPECIALIST: • Sea lubbers hop aboard the Moshulu for a buffet Sunday brunch on the water for $39 per person. The three-course menu includes dishes like double tuna tartare parfait, buttermilk fried chicken over malted waffle and shrimp and blue crab enchiladas, plus a heaping buffet of desserts. 401 S. Columbus Boulevard, (215) 923-2500, moshulu.com • The morning buffet at stylish Nineteen (XIX) at the Park Hyatt Philadelphia at the Bellevue begins with continental pastries, fruit and smoked meats and fish, continues with egg and waffle entrees and concludes with an array of miniature desserts. The whole meal costs $38 per person. Broad & Walnut Streets, (215) 790-1919, hyatt.com/gallery/nineteen • Jose Garces’ ode to seafood houses of yore, The Olde Bar brings retro glamour to Philly’s brunch scene. The Society Hill eatery serves up Welsh rarebit with oxtail marmalade, shrimp omelets with newberg sauce and a voluptuous bounty of shellfish, along with Caesar Bloody Marys with clam juice. 125 Walnut Street, (215) 253-3777, theoldebar.com

BOOZY BRUNCHES • At Point Breeze’s Buckminster’s, brunch kicks off with a Grown Up Coffee (rum, maple, coconut whipped cream).

The creative menu promises fried oyster omelets, rice and pork congee with pickled veggies, spelt griddlecakes and maple toast. 1200 S. 21st Street, (267) 928-3440, buckminstersphl.com • At Point Breeze’s Buckminster’s, brunch kicks off with a Grown Up Coffee (rum, maple, coconut whipped cream).

The creative menu promises fried oyster omelets, rice and pork congee with pickled veggies, spelt griddlecakes and maple toast. 1200 S. 21st Street, (267) 928-3440, buckminstersphl.com

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• Bud & Marilyn’s recognizes the need for old-fashioned American indulgence with items like PB&J French toast with potato chip crunch, shareable cinnamon rolls and hot chicken biscuit sandwiches. The cocktails (grapefruit mimosa with St. Germain; charred tomato micheladas) hold up their end of the deal too. 13th & Locust Streets, (215) 5462220, budandmarilyns.com • Nighttime revelers can keep the party going at The Continental Restaurant and Martini Bar and its sibling The Continental Mid-town, with or a turkey club with caramelized apple mayo—all of which can be accompanied by a champagne cocktail or an espresso martini.

138 Market Street, (215) 923-6069, continentalmartinibar.com; 1801 Chestnut Street, (215) 567-1800; continentalmidtown.com • The morning after becomes the day of with a round of buffalo Bloody Marys and live jazz music at Jerry’s Bar in Northern Liberties. The convivial corner spot tempts with homemade scrapple and sausage, warm cream cheese sticky buns and croques madames. 129 W. Laurel Street, (267) 273-1632, jerrysbarphilly.com • One of Old City’s newest restaurant additions, The Little Lion was quick to join the neighborhood’s brunch scene. To complement the menu of southern-inspired comfort food—think fried green tomatoes, stone-ground grits, fried chicken and cornbread hoecakes— guests can sip on yummy cocktails, all priced under $9. Options include raspberry sangria, apple mimosa and brunch punch, featuring rotating flavors of house-made sherbet, whipped vodka and house-made ginger ale. 243 Chestnut Street, (267) 273-0688, thelittlelionphilly.com

April 2016

• At the lively McKenzie Brew House, brunch patrons wash down the avocado Benedict or the chicken and eggs burrito with a refreshing complimentary pint, Bloody Mary or champagne cocktail. 451 Wilmington-West Chester Pike, Chadds Ford, (610) 361-9800; 240 Lancaster Avenue, Malvern, (610) 296-2222; 324 W. Swedesford Road, Berwyn, (610) 407-4300, mckenziebrewhouse.com • Fishtown hang Sancho Pistolas not only accommodates mid-day eaters with a fantastic beer selection, but it also offers a bracing hair of the dog solution. Entrées like chilaquiles verdes and smoked salmon reuben can be washed down with margaritas, mimosas and Bloody Marys. 19 W. Girard Avenue, (267) 324-3530, sanchopistolas.com • It may look like a typical diner on the outside, but Silk City serves up anything but standard brunch fare in its dining room. And what better to go with smothered chicken and waffles, cider-braised pork belly hash or macand-cheese-stuffed corn muffins than one of their specialty brunch cocktails or a beer from the 35+ bottle and can list? 435 Spring Garden Street, (215) 5928838, silkcityphilly.com • A contender for one of the city’s best Bloody Mary variants resides at Pub & Kitchen, but the Bloody Rooster (with vodka and sriracha) is only one reason to visit. The menu of modern brunch fare (savory German pancake with caramelized onion and gruyere; creamed corned beef over rye) should be tempting enough on its own. 1946 Lombard Street, (215) 545-0350, thepubandkitchen.com

VISIT PHILADELPHIA® is our name and our mission. As the region’s official tourism marketing agency, we build Greater Philadelphia’s image, drive visitation and boost the economy.

On Greater Philadelphia’s official visitor website and blog, visitphilly.com and uwishunu.com, visitors can explore things to do, upcoming events, themed itineraries and hotel packages. Compelling photography and videos, interactive maps and detailed visitor information make the sites effective trip-planning tools. Along with Visit Philly social media channels, the online platforms communicate directly with consumers. Travelers can also call and stop into the Independence Visitor Center for additional information and tickets.

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LIBATIONS

THE DELICIOUS, nostalgic flavors of Tippy Cow Rum Cream will now be available nationally. Following very successful test marketing over the past eighteen months, which included garnering a Hot Brand award for reaching the 50,000 case mark in its first year while in very limited distribution, Tippy Cow is being introduced on and off-premise across the country. “We knew we had something special when we ran out of product in the first three months of our test market,� said John Reiter, president of Midwest Custom Bottling.

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April 2016

“Now that we have completed the expansion of our production facility we are all set to meet national demand.” The national launch includes new packaging that jumps off the shelf while colorfully conveying each of Tippy Cow’s longloved nostalgic flavors found inside every bottle.

Blended with the finest Caribbean rum and the freshest real dairy cream from Wisconsin, Tippy Cow flavors like Orange Cream, Chocolate, Vanilla Soft Serve and Shamrock Mint are reminiscent of iconic sweet creamy flavors. Consumers say they remind them of a Dreamsicle, a Wendy’s Frosty, a Dairy Queen Soft Serve and a Shamrock Shake.

Reiter expects the brand to compete with everything from flavored vodkas and rums to any variety of liqueurs as the product delivers a phenomenal taste experience, extremely popular with today’s consumer. Tippy Cow promotes recipes for unique drink concoctions on its website www.tippy-cow. com.

Tippy Cow will be available nationally at on and off-premise locations beginning April 1. The average retail price for a 750ml bottle of Tippy Cow is $16.99.

Tippy Cow 50ml mini bottles are also available at an average price of $1.49.

TIPPY COW ™ RUM SPECIALTIES, 14%ALC/VOL. BOTTLED BY MIDWEST CUSTOM BOTTLING, PEWAUKEE, WI 53072 PLEASE ENJOY OUR PRODUCTS IN A RESPONSIBLE MANNER.

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April 2016

STARTING March 28th beer connoisseurs will want to head to the nearest Yard House for a taste of Sam Adams Utopias, a biennial beer released in very limited quantities that retails for nearly $200 a bottle. Yard House, one of the few restaurants to carry the limited-release beer, will make Utopias available in two-ounce pours at $22 per serving while supplies last. Most locations will have from 12-24 servings with nothing more to spare.

YARD HOUSE

Caramel and Vienna malts add a rich amber color with several different types of yeasts, including one used to make Champagne, added “Utopia is one of the most during the brewing process. unique beers the iconic team at Boston Beer has ever cre- Meant to be sipped and saated.” said Gregory Howard, vored at room temperature, beverage manager for Yard much like a fine brandy or House. “It’s released every cognac, Utopias is one of two years in very limited the highest gravity beers on quantities and, for a beer, it is the market and contains apextremely expensive – about proximately 28% alcohol by $200 a bottle. Guests can volume although the exact come to most Yard House percentage varies each relocations and try it without lease. It’s also non-carbonhaving to make much of an ated, blended and brewed investment.” To create Uto- in small batches, then aged pias, the brewers at Sam Ad- in the brewery’s barrel room ams use traditional brewing before being bottled in ceingredients including four ramic kettle-shaped, keeptypes of Noble hops cou- sake decanters which are pled with elements that set numbered. Sam Adams proit apart from other varieties duces less than 60 barrels of of beer.

Utopias.

PLEASE ENJOY IN A RESPONSIBLE MANNER.

“Considering what goes into making Utopias, it really is like a work of art,” added Howard. “Just like a sommelier excited about the release or acquisition of a rare wine, cicerones and beer aficionados are equally eager about the release of Utopias.”

Most Yard House locations, except those located in Oregon, Georgia, Ohio, Idaho, North Carolina and South Carolina, will receive a maximum of two bottles of Utopias and guests can enjoy a two-ounce serving of this limited-release beer for just $22. Utopias are available while supplies last, but with just 12-24 servings per most locations it’s not expected to last long. For more information, visit yardhouse.com or follow on Facebook at facebook.com/yardhouse or on Twitter @yardhouse PAGE 70

LIBATIONS

ABOUT THE TRUMP VS. BERNIE SHOW AT THE PARAMOUNT THEATER:

The menu is tied to a show happening at The Paramount Theater -- Moontower Comedy and Paramount Social presents Trump vs. Bernie - Clash of the Titans feat. Anthony Atamanuik & James Adomian on Monday, 2/29 -- but will also be available at the bar past 2/29 in honor of primary elections. More info on The Townsend below and here is an image for press (interior shots of the bar). Let me know if you need more info on the menu, The Townsend, or would like to speak with Justin.

About the Trump vs. Bernie show at The Paramount Theater: It’s Democratic Socialist versus Republican Billionaire, fighting over the issues a week before the 2016 Texas Primary.

Bernie Sanders (James Adomian) and Donald Trump (Anthony Atamanuik) will hold a live, unsanctioned bipartisan exhibition debate at Stateside at the Paramount. The gloves are off in this Queens vs. Brooklyn showdown, and you won’t want to miss it.

TICKETS: https://tickets.austintheatre.org/single/SYOS.aspx?p=1007 WHEN: 2.29.16 | 7:30 pm WHERE: 719 Congress Ave. Austin, TX 78701

About The Townsend: The Townsend, an upscale cocktail bar and restaurant located steps from the Texas Capitol building at 718 Congress Avenue in Austin, Texas. The Townsend was recently named Eater’s #2 hottest cocktail bar from coast to coast, and has seen local and regional praise in Austin Monthly, Texas Monthly, Austin American-Statesman, and CultureMap Austin, among others. The Townsend’s Justin Elliott was recently named one of America’s Best Bartenders by Thrillist and the kitchen is led by Chef Justin Huffman. Housed in the 3,400 square foot landmark Townsend-Thompson Building, The Townsend offers a delicious menu of small plates and craft cocktails. The Townsend is operated by Austin-based hospitality group Penumbral Strategic Ventures, LLC and is open seven days a week from 4 p.m. to 2a.m. For more information on The Townsend,visit: Facebook. com/TheTownsendAustinandthetownsendaustin.com.

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LIBATIONS

Jameson Irish Whiskey’s passion for craft, quality and neighborhood collaboration continues with the release of this one-of-a-kind limited edition whiskey. Jameson Caskmates KelSo Pale Ale Edition was born from a collaboration between the world’s best selling Irish whiskey and Brooklyn microbrewer KelSo Beer Co. “Back in 2014, Brooklyn micro brewer KelSo Beer Co. borrowed six of our Jameson barrels to age their India Pale Ale,” said Patrick Caulfield, Senior Brand Manager, Jameson Irish Whiskey, Pernod Ricard USA. “We thought it only right that we return the flavor and mature a special edition Jameson in the pale ale seasoned casks returned to us from the brewer. The result is a unique Neighborhood Edition Jameson Caskmates whiskey with the fresh IPA characteristics of zesty citrus, soft vanilla, hints of hops, pot still spices and sherry - a truly original finish.”

“The Caskmates concept, first imagined in a conversation in a neighborhood pub, is a product of shared passion for craft, quality and collaboration,” added Caulfield. “We’re very excited to unveil our newest collaboration, Jameson Caskmates KelSo Pale Ale in the neighborhood of our partner KelSo. This is the smallest release that Jameson has ever done in the U.S. Looking forward, we will continue to build such relationships with craft brewers throughout neighborhoods in both Ireland and the U.S.” Jameson Caskmates is best enjoyed neat, on the rocks or paired with a KelSo IPA in order to truly appreciate the new, fresh flavors that the Pale Ale-finishing brings. The product will retail for a suggested price of $29.99, and is only available in New York for a limited time.

About KelSo KelSo Micro Brew was founded in 2006 by Kelly Taylor and his wife Sonya Giacobbe. It was their goal to create flavorful, fresh and easy drinking beers for the people of Brooklyn and greater New York City.

They have been serving the NYC craft beer community ever since.

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April 2016 April 2016

About Pernod Ricard USA速 Pernod Ricard USA is the premium spirits and wine company in the U.S., and the largest subsidiary of Paris, France-based Pernod Ricard SA, which employs a workforce of nearly 19,000 people worldwide and is listed on the NYSE Euronext exchange (Ticker: RI).

PLEASE ENJOY IN A RESPONSIBLE MANNER.

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UPCOMING EVENTS LIBATIONS

DOS EQUIS ENCOURAGES CONSUMERS TO CELEBRATE CINCO WITH DOS

Dos Equis is making a festive day even more interesting by giving LDA+ consumers everything they need for their best Cinco de Mayo celebration ever.

The fully-comprehensive, 360° program featuring national TV advertising, media partnerships, limited edition packaging and a national sweepstakes, will encourage consumers to celebrate with Dos Equis and enter for a chance to win items from the Most Interesting Man’s coveted collection of worldly possessions guaranteed to upgrade any Cinco de Mayo Celebration.

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“As the upscale Mexican import of choice, Dos Equis Cinco de Mayo program has all the elements to stand out from the competition during the weeks leading up to Cinco de Mayo, a holiday typically cluttered with Mexican beer brand promotions,” said Andrew Katz, VP Marketing for Dos Equis. “By upping the stakes and making things even more interesting this celebratory season, Dos Equis will be the beer of choice for Cinco de Mayo.” To drive awareness of the program, dedicated TV spots running from late March through Cinco de Mayo accompanied by heavy-up social media support.

FOOD & BEVERAGE MAGAZINE

April 2016 April 2016

Will initiate program buzz and drive mass conversation.

Additionally, Dos Equis is partnering with digital vendors including Evite, Google Search, Ibotta, and Drizly to deliver targeted content and offers designed to drive shoppers online to enter the sweepstakes and in-store to purchase Dos Equis.

“As the upscale Mexican import of choice, Dos Equis Cinco de Mayo program has all the elements to stand out from the competition during the weeks leading up to Cinco de Mayo.”

In-store, eye-catching, scalable displays will encourage shoppers to choose Dos Equis to elevate their Cinco celebrations.

In addition, limited-edition primary and secondary packaging.

For Dos Equis Lager and Ambar will drive appeal and purchase while compelling IRC (instant redeemable coupon) and MIR (mail in rebate) offers (where legal) provide retailers with secondary display opportunities to drive higher basket rings. On-premise, custom designed POS elements will drive engagement and incremental sales of Dos Equis. In select accounts, Dos Equis ambassadors will be on hand to sample patrons (where legal), invite them to enter the sweepstakes and encourage them to choose Dos Equis for a more interesting Cinco celebration.

Through pre-shop tactics, instore and on-premise merchandising and on pack messaging, Dos Equis will invite consumers to enter the program sweepstakes for a chance to win items from the Most Interesting Man’s coveted collection of worldly possessions. Whether it’s a trip to his hacienda in Mexico, his Spanish guitar as seen in last year’s Cinco commercial or the portrait of a woman from his last TV appearance, all prizes are one of a kind items guaranteed to upgrade any Cinco celebration.

PLEASE ENJOY OUR PRODUCTS IN A RESPONSIBLE MANNER.

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CHEF APPOINTMENTS

Silversmith Hotel, a rare gem encased in classical architecture sparkling with a new choice of luxury, has announced the appointment of Cory Seykoski as executive chef for the hotel’s vibrant and modern restaurant and lounge, Adamus. Bringing a fresh approach and a decade of luxury hotel restaurant experience, Seykoski will oversee all culinary operations for the hotel.

“Anyone that has had the pleasure to dine at Adamus Restaurant & Lounge knows that it requires a very special kind of talent to maintain the level of creativity and high-quality we consistently offer our guests,” said Frank Leone, general manager of Silversmith Hotel. “I am confident in Chef Seykoski’s ability to uphold Adamus’ reputation as a culinary innovator within Chicago’s discerning dining scene, and am excited to see what new experiences he’ll be bringing to the table.”

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Seykoski’s industry education began during his studies in Florida. His passion for the industry was soon noticed by the Culinary Director of Remington Hotels Luxury Division, Ted Peters, who brought him on to work in the kitchen at one of their most distinguished properties, One Ocean Resort & Spa in Atlantic Beach, Fla. The invaluable training and education he received under the direction of Chef Peters opened doors for Seykoski in new markets with the hotel restaurant group, prompting him to Sous Chef at Melrose Georgetown Hotel in Washington, D.C. Now, two years later, Seykoski is running his own kitchen as the newly appointed executive chef at Silversmith Hotel.

A nod to the ancient Latin term for diamond, the lounge and restaurant, Adamus, evokes a desire for handcrafted cocktails, tempting bites and social interaction around the communal table.

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CHEF APPOINTMENTS

Pechanga Resort & Casino proudly welcomes Franco Duarte-Piza as its new head chef of the Pechanga Buffet. A native of Acapulco, Mexico, Chef Duarte-Piza offers his creative culinary flair and affinity for seafood and Latin dishes while appealing to the variety of tastes of the approximately 15,000 guests who dine at the 460-seat buffet each week.

The youngest of nine children, Franco Duarte-Piza grew up going to the beach with his brothers to fish. They would often catch their dinners and cook octopus, shrimp and fish plentiful in the waters around southern Mexico. In his late teens, his grandmother brought him and his siblings to live with family in San Diego. Several of his brothers had already entered the culinary industry. His oldest brother, 20 years his senior, was a well-established pastry chef in San Diego and gave him his first job in his bakery as a dishwasher.

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Franco watched the bakers intently, and would sometimes get a chance to work with doughs and make cookie batches. After a few years at the pastry shop, he received an opportunity to cook at the acclaimed Cindy Black’s dining house, located a few blocks away from his brother’s bakery.

“I consider my mom and Cindy Black my culinary inspirations,” said Duarte-Piza. “My mom loved to cook. She was always making mole or chicharones, sauces with poblano peppers and chile verde pork,” he recalled. “Cindy Black really gave me my first start. She believed in me and took me under her wing, and I learned from her the perseverance it takes to be a chef.

I’m eternally grateful for that.

After working in the kitchens of several other resorts and restaurants in the San Diego area, Chef Duarte-Piza moved north and helped open a restaurant as the Executive Chef in Downtown Murrieta, Calif.

April 2016

About Pechanga Resort & Casino Pechanga Resort & Casino offers one of the largest and most expansive resort/casino experiences anywhere in the United States. Voted the number one casino in the country by USA Today and rated a Four Diamond property by AAA since 2002.

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CHEF APPOINTMENTS

James O’Donnell, who has led kitchens from Los Angeles to Jacksonville, has been named executive chef of STK Orlando at Disney Springs, The ONE Group Hospitality, Inc. announced today. Overseeing day to day kitchen operations at the two-level, 15,000-square-foot steakhouse one of the largest STK restaurants in the world - O’Donnell brings impressive credentials to his new role. From successfully apprenticing at dining venues in Las Vegas, O’Donnell was courted by the House of Blues restaurant in LA and became executive chef in 1997. Other stops included executive chef of Michael Jordan’s Steakhouse in the Mohegan Sun Casino in Connecticut, where he managed three eastern U.S. locations; director of culinary operations for Cornerstone Management and Consulting, overseeing eight restaurants in the U.S and Mexico; and partner and executive chef at The Capital Grille in Jacksonville, Fla. In 2011, O’Donnell returned to Cornerstone to direct culinary

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operations, including developing menus for ENO Wine Bars. ³STK¹s entrance into the Orlando market, and specifically into the newly reimagined Disney Springs, affords us a unique opportunity and we are very happy to have brought James onboard to oversee our culinary operations at the property,² said Jonathan Segal, CEO of The ONE Group.

O’Donnell brings international culinary experience honed over two decades to his new role at STK, as well as a passion for creating the ultimate dining scene.

At STK Orlando, he will oversee two kitchens and approximately 70 employees.

A native of San Diego, California, O’Donnell spends time with his family cooking outdoors over an open fire, enjoying new cuisines in various restaurants and hotels, and his hobbies include both hiking and kayaking.

STK Orlando, a modern steakhouse with the ambience of a sleek lounge, is planned to open this spring at Disney Springs, a world-class dining-retail-entertainment experience.

FOOD & BEVERAGE MAGAZINE

April 2016

ABOUT STK STK is a unique concept that artfully blends the modern steakhouse and chic lounge into one, offering a dynamic, fine dining experience with the superior quality of a traditional steakhouse.

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CHEF APPOINTMENTS

The luxurious, LEED Platinum Certified wine country retreat in the heart of Napa Valley, has announced the appointment of Kyle Young as the new executive sous chef. As the sous chef, Young works closely with Executive Chef Nate Lindsay and is responsible for planning and directing food preparation, supervising culinary staff and assisting in the development and execution of new menu items.

Young’s comprehensive industry experience and passion for fresh food aligns seamlessly with Lucy’s farm-to-table philosophy and mission to produce an unparalleled level of excellence and freshness with every dish.

“Kyle Young is a vibrant chef who brings an unparalleled culinary vision and unique perspective to our team of talented chefs at Lucy Restaurant & Bar,” said Executive Chef of Lucy Restaurant & Bar at Bardessono, Nate Lindsay. “I am very excited and pleased to have him on my team.”

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Born and raised in Tucson, Arizona, Kyle Young realized his love of food by accident. At 16-yearsold, Young had his first restaurant experience as a dishwasher at Casa Sanchez-Mom’s restaurant in Tucson and continued on as a cook at The Fox & Hound restaurant in Tucson only a year later. Young quickly gained the skills and industry insight needed to climb his way up the culinary ladder.

A native of San Diego, California, O’Donnell spends time with his family cooking outdoors over an open fire, enjoying new cuisines in various restaurants and hotels, and his hobbies include both hiking and kayaking.

STK Orlando, a modern steakhouse with the ambience of a sleek lounge, is planned to open this spring at Disney Springs, a world-class dining-retail-entertainment experience. “I was fortunate enough to discover my love of the food industry at a young age,” says Kyle Young, executive sous chef at Lucy Restaurant & Bar.

FOOD & BEVERAGE MAGAZINE

April 2016

About Remington Hotels Remington is a dynamic, growing, independent hotel management company with over 40 years of experience in the hospitality business. Providing top quality service in the areas of project management, property management and condominium hotel management, Remington’s track record of success demonstrates a unique understanding of the hotel business.

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CHEF APPOINTMENTS

Announced today the appointment of Mark Dayanandan as executive chef of the 1,622 room hotel. In his new role, Dayanandan will be responsible for overseeing the hotel’s food and beverage outlets, banquets and catering for more than 130,000 square feet meetings and events space. With a passion for emerging culinary trends, Dayanandan’s new focus will improve existing operations through education, training and creating a collaborative environment. “I’m confident that Chef Dayanandan’s international culinary experience, longstanding history with Hilton and leadership skills will propel the hotel’s dining experience to new levels,” said Paul Scott, general manager, Hilton New Orleans Riverside.

“With a new focus on culinary experience, his contemporary yet classic cooking style and collaborative management practices align perfectly with our goals and vision for the hotel.” Joining Dayanandan’s team will be Angel Resto as banquets executive sous chef and Tyler Simmons as banquets chef.

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Drago’s, the hotel’s seafood restaurant, famed for its oysters, will also welcome Lindsay Skillman as the new general manager, Greer Tambs as assistant beverage manager and Kevin Stevens as restaurant chef.

“My cooking style mirrors my management style, which is all about focusing on what can be done better,” said Mark Dayanandan, executive chef, Hilton New Orleans Riverside.

“I strive to instill passion and enthusiasm in my culinary operation and ensure staff is able to grow their skill set and further develop their talents.” With 25 years of experience with Hilton Worldwide, Dayanandan most recently served as executive chef of Hilton Austin and Hilton Pittsburg. Previous culinary roles include positions at Marriott Bay Point Resort in Panama City Beach, New York Hilton Midtown, The Reins Restaurant and Club in New York and The Harbour Castle Westin in Toronto.

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April 2016

About Hilton Worldwide is a leading global hospitality company, spanning the lodging sector from luxury and full-service hotels and resorts to extended-stay suites and focused-service hotels. For 96 years, Hilton Worldwide has been dedicated to continuing its tradition of providing exceptional guest experiences.

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FRANCHISE OPPORTUNITIES

DOUG KOEGEBOEHN the new Chief Marketing Officer; joins the Irvine-based company with more than 20 years of marketing experience in the quick service restaurant industry. Koegeboehn will lead brand, marketing, digital, menu, and overall communications strategy efforts. He will also oversee the newly-formed Visionary Department, a forward-thinking marketing division dedicated to building brand loyalty among younger generations.

Explore franchise opportunities with Wienerschnitzel! We are the Worlds BEST Hot Dog Chain, with a devoted customer following for over 50 years. You are cordially invited to review all the reasons to potentially invest in a classic American brand. Here, we offer you an engaging opportunity to learn more about our value and positioning for growing successful franchise partners in both new, and existing markets. Every great success story has a beginning. May this exploration process serve as one of yours! Enjoy ~ Chili Cheese Dog, please!

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FRANCHISE OPPORTUNITIES

April 2016

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Emeril’s Homebase has announced the appointment of Emeril’s alumnus Chef Will Avelar as Chef de Cuisine of Meril, Emeril Lagasse’s new restaurant opening in New Orleans’ Warehouse District later this year. Named after his youngest daughter, Meril will be Lagasse’s fourth restaurant in New Orleans.

“I’ve had wonderful mentors in my career and it’s always been important to me to provide opportunities for young talent that comes through my kitchens. Will has been a vital member of my team for many years. I’m proud to have him as chef de cuisine of Meril and look forward to collaborating with him on this new project.”

A native of New Orleans, Avelar first joined the Emeril’s team in 2005, just prior to Hurricane Katrina. In the years since he’s enjoyed positions at all of Emeril’s New Orleans restaurants, from line cook and butcher to saucier and, most recently, sous chef at Emeril’s Delmonico. At Meril, Avelar will bring, not only a decade’s worth of experience in the kitchen and an intimate knowledge of Lagasse’s inimitable style and craft, but his own unique flavors and creativity.

Lagasse’s first new restaurant in the New Orleans since the renovation of Emeril’s Delmonico in 1998, Meril will be located on Girod Street, between Magazine and Tchoupitoulas. Lagasse opened his flagship restaurant, Emeril’s New Orleans, in 1990.

NOLA Restaurant opened in the French Quarter just two years later. Lagasse currently operates nine additional restaurants outside of the Crescent City, with locations in Las Vegas, Nevada; Orlando, Florida; and Bethlehem, Pennsylvania. Meril will “We’re very excited about Meril be first new venture for Lagasse and thrilled to have Will at the since the 2011 opening of Emerhelm,” says Lagasse. il’s Italian Table in Pennsylvania.

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EMERIL’S RESTAURANTS VETERAN CHEF WILL AVELAR TO HELM MERIL, EMERIL LAGASSE’S NEWEST CONCEPT OPENING IN NEW ORLEANS.

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Cemented a career pinnacle for chef Steve McHugh as he earned a well deserved spot on The James Beard Foundation’s semifinalists roster for Best Chef: Southwest. For a man whose life has been marked by tribulations and triumph—from beating cancer to opening his dream restaurant Cured in San Antonio—this recognition represents years of hard work that stretch well beyond the lines of the kitchen.

Culled from over 20,000 nationwide submissions, McHugh was chosen as the only Southwest semifinalist from San Antonio.

Reared on a small farm in Wisconsin, this seasoned chef spent over a decade in New Orleans with chef John Besh as his chef de cuisine before relocating to Texas to open Besh’s first San Antonio outpost. Shortly after, McHugh was diagnosed with non-Hodgkin’s Lymphoma, but found strength in his new community to prevail. Propelled by his new lease on life, McHugh opened Cured in late 2013 at the historic Pearl Brewery, endowing.

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it with a name that speaks to his survival and time-honored methodologies of artisanal cured meats. This gastropub sets its focus on the purity of natural ingredients and a hands-on, unadulterated from scratch approach that finds its way to producing a seasonally dynamic menu.

Since opening, Cured has received nods as “America’s Best New Restaurant” by Bon Appétit and Esquire as well as recognition from the likes of The Wall Street Journal and Condé Nast Traveler. Always at the forefront of culinary predictions, Eater National, hailed Cured as “One of the country’s hottest charcuterie restaurants” and named McHugh one of its top 2014 chefs to watch.

While this Midwest native jokes that he’s proudly “Texas by way of New Orleans, by way of Wisconsin,” one thing is clear: home is where the heart is, and his heart is in Texas.

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Anthony Le Pape has been appointed Executive Chef of The Ritz-Carlton, South Beach. Born in Brittany, France, Anthony Le Pape began his culinary journey at a management school, graduating with his Bachelor Degree in Culinary Arts. Chef Le Pape then continued his culinary tour traveling and working in kitchens through Europe.

In 2005, Chef La Pape was tapped to open The Ritz-Carlton, Grand Cayman, soon after, taking the role of Executive Chef of the Grand Cayman Marriott Beach Resort.

The Ritz-Carlton, South Beach is proud to welcome Chef Anthony Le Pape to the 375 room resort overseeing all food and beverage outlets on property Chef Le Pape eventually where he will infuse his took his talents to the high creativity into the Miami seas with Disney cruise culture. line, and eventually traded in the waves for sand The Ritz-Carlton, South at two resorts in Las VeBeach is located at One Lingas, Nevada. Following his coln Road, Miami Beach, time in America, Chef tranFL. For additional inforsitioned to South America mation visit ritzcarlton. as a key contributor in a com/southbeach or call restaurant opening in Sao (786) 276-4006.

Paulo, Brazil.

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About The Ritz-Carlton, South Beach The Ritz-Carlton, South Beach is an oasis of luxury and bliss located in the epicenter of South Beach - The restored Art Moderne building in Miami’s famed Art Deco district exudes an air of modern sophistication and refined elegance. The resort features 375 newly-renovated guest rooms that draw inspiration from the azure waters of the Atlantic Ocean, Miami’s golden sandy beaches and the vigor of South Beach. www.ritzcarlton.com.

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Loews Regency New York Hotel is pleased to announce the appointment of Catherine Medrano as Executive Chef.

In her new role, Chef Medrano oversees daily operations for The Regency Bar & Grill, the hotel’s signature restaurant and home of the famed “Power Breakfast”, as well as In Room Dining. In addition, she is responsible for menu development, training staff, supervising culinary presentations and ensuring exceptional experiences for the restaurant and hotel guests.

“Catherine was carefully selected as Loews Regency New York’s new Executive Chef due to her extensive experience working in restaurants and luxury properties, as well as her proven leadership skills,” said Simon Mais, Managing Director of Loews Regency New York.

“As the pinnacle of New York’s power dining scene, The Regency Bar & Grill needs a strong leader and her meticulous approach to exceptional dining will continue to enhance The Regency Bar & Grill’s legacy.”

Chef Medrano brings over 12 years of culinary experience from a variety of restaurants and luxury hotels to Loews Regency New York. Most recently, she worked as the Executive Chef at The Hyatt Regency Jersey City On The Hudson. Chef Medrano previously held Executive Chef roles at the Park Hyatt in Chicago and Stanhope Park Hyatt in New York. Born and raised in New Jersey into a large family, Medrano’s cooking style was heavily influenced by her family’s affinity for trying and introducing different cuisines at the dinner table.

About Loews Regency Hotel Located on Park Avenue in the heart of Midtown Manhattan, the iconic Loews Regency New York Hotel provides both business travelers and leisure guests with a bevy of luxurious amenities and exclusive offerings.

April 2016 From the Hudson River Valley to the Garden State, Chef Medrano focuses on locality, seasonality and carbon foot print, which aligns well with the Regency Bar & Grill, known for its modern American fare that combines local New York produce with international flavors in a contemporary fine-dining setting.

About Loews Hotels & Resorts Headquartered in New York City, Loews Hotels & Resorts has three distinct brands, Loews Hotels & Resorts, Loews Regency and OE Collection. The company owns and/or operates 24Â hotels and resorts across the U.S. and Canada, including the newly acquired Hotel 1000 in downtown Seattle that will be rebranded into a Loews Regency in 2017

RumChata Baby Ingredients 1 part RumChata Splash Of Irish Whiskey 1 part Patron Cafe XO

DIRECTIONS Pour chilled Patron Cafe XO into shot glass.

In a shaker, add a splash of Irish Whiskey to RumChata and shake vigorously. Layer on top of Patron Cafe XO. PLEASE ENJOY OUR PRODUCTS IN A RESPONSIBLE MANNER.