Food & Beverage Magazine Jan. 2018 by Food & Beverage Magazine

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DECEMBER 2017 | 1

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Letter from the Publisher

Food & Beverage Magazine utilizes these proven techniques as a way of reaching potential customers. It is also an important way of reaching out to the right clients bringing the desired sales. High-end strategies are essential for creating a marketing campaign that brings more sales and revenues for thier businesses. In the age of media marketing, it is necessary for businesses to join in on the digital platform and increase conversions. Our branding methods create a unique identity and reputation among the consumers. Helping to build the reputation, improve credibility for upward sales of these products

THE end of one year brings new and exciting trends into the upcoming year. As always Food & Beverage Magazine has and will continue to be on the cusps of these innovated industry developments. It is said by the time a new food or beverage becomes mass produced unless it is probably marketed it is usually on its way out. These culinary, wine and spirit experts that lead the world in hospitality trends can best be determined by their overall contributions to our society’s consumption habits. So, let us look at the upcoming year. Food and Beverages are becoming one of the most ubiquitous products packaged and, paradoxically, among the most challenging to manage. A dull unaspiring package could spell the death-knell of any new product. As the organic food market grows, so will the necessity of mechanisms to ensure the optimal shelf-life of these products from food processing/packaging facility to the table. Other concerns include greater hygiene measures, energy consumption reduction, and optimization of resources.

Advertising & Marketing in 2018 In the globalized market, traditional marketing methods are no longer as effective as they once were. Food & Beverage Magazine has long recognized this by helping to promote these products with increased “Product Recognition.” Using the digital media resources of the internet which is mandatory for companies to increase the traffic volume to generate more revenues.

Digital and mobile media has become an important way of creating awareness of these products or launching of new products. Our email blasting campaigns grab more eyeballs and reach the targeted audience in the hospitality industry. Including the industry experts as well as the general market.

Our First Cover of 2018 Reflect a growing trend in the upcoming year. With add-on ingredients. Rich in vitamins, minerals, and antioxidants with unique medicinal properties, spices protects the body, stimulates all metabolic functions. Spices and herbs add an important part to our culinary plates by adding taste and flavor. Some of these spices and herbs have even found its way into our cocktail mixology. Cali Flour Foods Pizza crust, Montmorency Tart Cherries which consists of delicious and healthy alternative delicacies and the diversity needed in today’s food consumption. The traditional and cultural atmosphere of today’s dining experience is reflected in the taste of these lip-smacking food items. Along with the innovative designs of FOH flatware. We can also look forward to seeing restaurants adding the ambiance of live music to their venues as provided by companies like BMI. Giving consumers a more enjoyable experience in outside dining in the upcoming year.

I would be remiss if I didn’t acknowledge the passing of my good friend and “Buddy, Buddy” Gary Canter of Canter’s Deli. May you Rest In Peace. You will be missed. -Michael Politz Publisher Food & Magazine

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Original Advisory Board

2017 David Burke

Bobby Flay Kerry Simon

Mario Batali

Wolfgang Puck Emeril Lagasse

Back of the House

Michael Politz Publisher

Gary Coles Creative Director Jose Berson Web Development Cristina Carpio International Columnist

Donsh’e Usher Editor

—

STAFF COLLIN MILLINGTON

KENNY SHOEMAKER

SALES DIRECTOR

NATIONAL SALES DIRECTOR

CELESTE CHING VP DIGITAL INVESTMENT

MARSHA FISCHER WEST COAST SALES

JUSTIN ABELS ACCOUNT MANAGER

C O N TRIB UTO RS CRISTINA CARPIO INTERNATIONAL COLUMNIST Food and Beverage expert

SUB SC RIBTIO N S SUBSCRIBE ONLINE www.fb101.com/digitaledition/

2018

Publisher - Micheal Politz • Food & Beverage Magazine® is owned and published electronically by Beautiful People LLC. Copyright 1995-2016 Beautiful People LLC. All rights reserved. Food & Beverage Magazine® and distinctive logo are trademarks owned by Beautiful People LLC. “fb101.com” is a trademark of Beautiful People LLC. No part of this electronic magazine may be reproduced without the written consent of Food & Beverage Magazine. Requests for permission should be directed to: editor@fb101.com. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm. Nor are we afflicated with any other Food&Beverage or Hospitality publication. Articles and Comments are welcome, but they should be on-topic and well-expressed.

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JA N UA RY 2 018 BEYOND THE LOBBY FOURTH ANNUAL CULINARY & COCKTAILS TREND FORECAST

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THE POWER OF MUSIC EMPOWERS US ALL

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Songwriters, whose job it is to keep their customer/ fans happy, know the value of giving back to them.

THE PERFECT INGREDIENT FOR ANY DISH Prior to serving any meal, it has to be artfully created in the kitchen. Front of the House® Kiln™ Ramekins, Mod®

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NEW YEAR, NEW YOU

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have grown a massive online following of loyal customers they refer to as their “Cali’flour Family”. Their tribe consists of pizza lovers,

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TRENDS IN HOTEL INDUSTRY DINING

KIMPTON® HOTELS & RESTAURANTS PUBLISHES FOURTH ANNUAL CULINARY & COCKTAILS TREND FORECAST

From Nordic cuisine to Vadouvan, Kimpton’s chefs and bartenders from 80+ restaurants and bars reveal what’s on the horizon for 2018 Chifa

and Nordic-influenced cuisine, nut-based spreads, visual filters, sour beers and upcycling of ingredients are among the top dining trends of the new year according to Kimpton Hotels & Restaurants’ fourth annual Culinary & Cocktails Trend Forecast, released today. From dishes like Choereg Bread with Za’atar to Vadouvan Curried Carrots, the trends of 2018 are sure to spark imaginations from the kitchen to the bar. This year’s forecast not only covers the culinary and cocktail flavors and ingredients chefs and bartenders plan to experiment with in 2018, but also showcases what’s next in culinary and cocktail philosophies, experiential dining and design, as well as new and innovative trends in beer, wine and coffee. The forecast findings were uncovered via an extensive survey of leading chefs, sommeliers, general managers and bartenders from 80+ acclaimed Kimpton restaurants, bars and lounges across 37 cities in the U.S. as well as Kimpton properties in Europe and the Caribbean. “Kimpton chefs and bartenders pushed the envelope with their exploration of international spices, regional influences and unexpected flavor profiles, as well as the social and cultural drivers transforming today’s dining experience,” said Alex Taylor, Senior Vice President of Restaurants & Bars. “We’re excited to see these trends brought to life everywhere from five-star establishments to food trucks and home kitchens.” These trends are reflected on select Kimpton menus around the globe. Sample them at Kimpton’s restaurants, bars and lounges and spot the trends yourself. These are the palate-expanding trends that will capture the hearts and minds of culinary, cocktail and dining enthusiasts in 2018.

By Donshe Usher Editorial Director

Lastly, the new Tower includes the Estate Ballroom on the first floor for scalable events and weddings. The multipurpose space can hold up to 400 guests seated for dinner and features an on-site catering kitchen with kosher capabilities, outdoor patio and retractable walls to transform the space for smaller events and conferences. The ballroom can be combined with additional Tower venues to accommodate events of any size, totaling to 52,000 sq. feet of available luxury event space. The Tower also hosts 50 new rooms for event accommodation, including two sprawling 1,200 square foot wrap-around bridal/groom suites comprised of two bedrooms, a full kitchen, living room area and two bathrooms.

Kimpton Hotel Tower

Vegan Barbecue Baked Tempeh

Beet Burgers

Meat Alternatives Going Mainstream • A majority of Kimpton chefs said plant-based proteins such as tempeh or beet burgers will disrupt menus and win the hearts of vegetarians and omnivores alike.

Chifa

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• Thirty-one percent of chefs think vegan and nut- or seed-based spreads like sunflower butter and cashew cream cheese will give avocado toast (the reigning darling of healthy brunches) a run for its money

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Leading Cocktail Trends: Variations on a Classic

Regional Influences • Expect to see more Nordic food inﬂuences, featuring fresh and colorful ingredients like carrots, cabbage and beets, and the embrace of alternative berries including juniper and lingonberries. From beet-cured salmon with dill cream cheese, cucumber, shaved fennel and pickled mustard seeds to pan-seared arctic char, Nordic flavors and techniques will be in full swing in 2018. • Experience it at Outlier – Seattle and Copper Grouse – Manchester • A rise in Chifa cuisine, the fusion of Cantonese and Peruvian food, provides more evidence of South America’s growing influence on the global culinary scene. • Experience it at Boleo – Chicago • Reimagined Mexican cuisine and creative twists on classic Mexican dishes will find their way onto menus in 2018. Try the trend with chorizo-stuffed dates or octopus tacos. •Experience it at Paciﬁc Hideaway – Huntington Beach and Curadero – San Diego

Emerging Spices

• Spices like Za’atar, a traditional Middle Eastern blend of familiar and obscure flavors from sumac to thyme, and Vadouvan, the French interpretation of Indian curry and Kampot pepper – an elusive spice found only in the Kampot Province of Cambodia. • Experience it at Bambara – Cambridge and Outlier – Seattle

Dessert Flavors

• Thirty-eight percent of chefs agreed that sweet dessert flavors such as Meyer lemon, strawberry, blueberry and blood orange will infiltrate savory courses to create dishes like crispy artichokes and Dungeness crab with ember-blistered lemon curd or an avocado parfait with yogurt and cucumber. • Experience it at Citizen Rail – Denver and Jane Q – Los Angeles

Throwback to Classic Dishes

• Think French onion soup, bone-in steak, tartare and pork chops. These dishes bring nostalgic food memories to the table but with a fresh perspective. • Experience it at The Katharine – Winston Salem and 4 Saints – Palm Springs

Visual Elements

• Instagram culture is here to stay. A majority of Kimpton chefs said their 2018 menu planning will include consideration of full sensory dishes that treat diners to socially shareable moments, incorporating imaginative and artful visual elements.

• Ninety-one percent of Kimpton bartenders say they plan to use vegetables in a cocktail in 2018 – and we’re not just talking garnishes. Bartenders are embracing nontraditional vegetables like beets, carrots, green beans, butternut squash, corn and radishes. • Experience it at Jane Q – Los Angeles • Nine out of ten Kimpton bartenders say they’ll go beyond traditional Irish coffee to create coffee cocktails with a twist, from a Turkish espresso with aged rum and agave infused with cacao nibs to a surprisingly sophisticated cardamom-coffee vermouth Manhattan. • Experience it at Double Take – Los Angeles, Coccoloba – Grand Cayman, and Stratus Lounge – Philadelphia

Regional Influences

• Nordic influences will find their way onto drink menus with Scandinavian ingredients like bramble shrub, dill, rhubarb and aquavit. For a classic sour with Scandinavian and traditional fall flavors, try the Aurora Kiruna, featuring Brennivin cask aged aquavit, Absolut Elyx, spiced cranberry syrup and lemon, topped with candied rosemary. • Experience it at Boleo – Chicago • A growing interest in Japanese whisky, popular with whisky drinkers looking for a lighter, cleaner, floral alternative American whisky. There are cocktails inspired by Japanese highballs with influences of soft fruit and spice all the way up to herbaceous and smokey. • Experience it at Zentan – Washington, DC and Boleo – Chicago

Visual Elements

• Eighty percent of Kimpton bartenders said they would create a cocktail in part for their visual appeal on social media with vibrant colors, unique vessels and inventive garnishes ranging from elegant (a flowering herb bouquet) to eclectic (a miniature rubber ducky). • Experience it at Highball Lounge – Boston, MA

Responsible Practices

• Health conscious consumers will increase demand for cocktails with healthy add-ins like turmeric or ginger that provide alternatives to sugary drinks and minimize the extra liquid calories. • An emphasis on sustainability has led to creative upcycling of ingredients and reduced waste, with 71 percent of Kimpton bartenders noting sustainability as a key consideration for cocktail design in 2018. Examples of sustainability in action include making citrus stock from used citrus peels, using compostable straws, and using whole fruits and vegetables in cocktails – from the juice to the pulp to the skin.

New Wine, Beer and Coffee Trends: • New ways with rosé -- Rosé will continue its rise with increased interest in dry rosé, sparkling rosé and the emergence of new single-vineyard unique rose varietals. • “The art of the blend” -- taking the art of mixology to the world of wine by creating new exciting flavor combinations as well as personalized blends for every palate. • Alternative wine packaging for small batch and unique varietals – we’ll see interesting ways to enjoy these special wine experiences through the exploration of nontraditional vessels such as edible glassware and repurposed household items like teapots, mini flower pots and vases. • An upswing in German-style Gose beers, or other sour beers, which offer adventurous beer drinkers a crisp beer with a touch of tartness and herbal sub-tones (typically from the coriander added to most Gose beers).

The Latest in Philosophies, Experiential Dining and Design

• Pop-ups and chef takeovers are still going strong, with creative new executions. • Honest materials and earthen ceramics will add authenticity and warmth to dining experiences, such as a salad with local lettuces and flowers served on an earthen plate, or solid wood platings. • Experiential – today’s diners expect more out of a restaurant than just the food itself. From ambient lighting to the functional purse hook and the curation of the music selection, it’s all about the holistic dining and drinking experience. Kimpton #CCTrends In the Wild To really bring the 2018 Culinary & Cocktail trends to life, Kimpton is launching a social trendspotting adventure that inspires diners to capture these trends “in the wild.” To join the trendspotting fun, diners can share their photos featuring a Kimpton Culinary & Cocktail trend on their social channels (Instagram and Twitter) using #CCTrends. Surprises & delights may be in store for a few lucky trendspotters. Visit https://www.kimptonhotels.com/ culinary-trends-2018 for some helpful hints on where to spot, savor and share Kimpton’s #CCTrends. For more information on this year’s Culinary & Cocktail Trend forecast including survey findings, recipes, Kimpton restaurants serving these trends, infographics and more insights from Kimpton chefs and bartenders, please visit https:// www.kimptonhotels.com/culinary-trends-2018. ABOUT KIMPTON RESTAURANTS Kimpton manages over 80 distinctive restaurants, bars and lounges across major metropolitan cities, resort destinations and up-and-coming markets in the United States, Caribbean and Europe. Helmed by renowned chefs and skilled bartenders, each Kimpton restaurant and bar is an original, from the cuisine concept to the craft cocktails to the décor and ambiance, creating a truly immersive experience for guests. Set in warm and welcoming spaces, Kimpton’s restaurants and bars are a gathering place in the communities and reflect the local flavors of each location. For more information, visit www.KimptonHotels.com/dine.

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TRENDS IN BEVERAGES

Oregon’s Dobbes Family

Family Estate Celebrates 15th Anniversary Anniversary with First Launch of Bubbles Dobbes Family Estate has always been generous with its charity donations and community involvement, but the team chose to mark the winery’s 15th anniversary by initiating something bigger and more impacting that would be meaningful and enduring. At a special celebratory launch dinner party, Dobbes Family Estate proudly popped corks from Elements, it’s first release of Oregon Bubbles. Elements is crafted with purpose; to help bring awareness to our planet’s greatest resources and our part in its preservation. “After surveying the winery team regarding what issues were most dear and all wished to support, it was decided that the inaugural release would recognize water, one of the earth’s most valuable elements. Water sustains life, a cause worthy of our ambassadorship. The namesake of the bubbles is derived from its beneficiaries, with subsequent years to recognize other key Earth elements; fire, air, and land,” commented Gretchen Boock, CEO at Dobbes Family Estate. The winery team chose to support The Washed Ashore Project, with 10% of proceeds from Elements sales going to this impactful organization that builds and exhibits aesthetically powerful art to educate a global audience about plastic pollution in oceans and waterways, sparking positive changes in consumer habits. One such creation was Gertrude, a 9 foot tall penguin on display at The Chehalem Cultural Center in Newberg, Oregon, where she remains on exhibit through the end of January 2018. “Gertie is a terrific eye catching mascot, perfect to initiate plastic pollution awareness and conversation,” reflected Boock. Gertrude is made entirely of collected trash washed upon the Oregon shore. Creator and organization founder Angela Hazeltine Pozzi started Washed Ashore in 2008.

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The repurposed plastic sculptures continuously tour across the US, including exhibitions in the United Nations and Smithsonian to further educate in fighting the ocean’s deadliest predator; plastic pollution. www. washedashore.org Dobbes Family Estate invites you to join in raising a glass of the winery’s inaugural bubbles and toast future clean & healthy oceans and waterways. 250 cases produced, Elements SRP $26, is available on the Dobbes website www. dobbesfamilyestate.com and in the winery’s tasting room in Dundee, Oregon. Cheers! About Dobbes Family Estate / Wine by Joe Founded in 2002, Dobbes Family Estate is proud to celebrate it’s 15th anniversary and its multitiered brands. Known for consistently producing award winning expressions of Oregon’s truest varietals, Dobbes wines focus on crafting traditional Burgundian style wine sourced from choice vineyards throughout the state. Dobbes Family Estate, is the premier label, dedicated to Willamette Valley Pinot Noir, Chardonnay, Bubbles and Rosé as well as Rogue Valley Syrah, Viognier and Grenache Blanc. Wine by Joe, the Oregon appellation label that completely over-delivers in value, offering Pinot Noir, Pinot Gris, Pinot Blanc, Rosé and Chardonnay. The Jovino label offers Pinot Noir and Pinot Gris to onprem accounts.

Dobbes Family Estate 240 SE 5th Street Dundee, Oregon 97115 The tasting room is open daily 11am – 6pm For more information, visit: www.dobbesfamilyestate.com DECEMBER 2017 | 9

INTERNATIONAL RESTAURANTS

The Norman Tel Aviv

UNVEILS ITS REDESIGNED SIGNATURE RESTAURANT, ALENA

The urban icon will launch its signature concept to guests and locals in January 2018 Tel Aviv - Situated in the heart of Tel Aviv, world-class luxury hotel The Norman today unveils its latest dining concept, ALENA; launching to guests and locals alike in January 2018. The property’s signature restaurant will specialize in local ingredients, taking inspiration from the melting-pot flavours and culinary styles of Tel Aviv to create an honest, seasonally-evolving menu of contemporary, Mediterranean cuisine. In naming ALENA after Norman Lourie’s beloved late wife, the hotel draws a warm, stylish spirit for its signature restaurant. A relaxed meeting place for locals and hotel guests alike, mealtimes at ALENA will reflect the

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heritage, style and culinary flair of its namesake, and bring warm, family-style hospitality to The Norman; one of the most iconic hotels in Israel. The close relationship between Executive Chef, Barak Aharoni and local producers is reflected in ALENA’s menu, which is not only a showcase of hero suppliers and quality seasonal produce but also indicative of Aharoni’s own attitude towards cooking. “I really believe that if you source the best produce, there is little reason to try to change it or make it into something else - we can bring beautiful dishes to the table with simplicity. ALENA is very much a reflection of the eclectic nature of the Tel Aviv food scene, which offers some of the world’s best dishes from street side to fine dining.” Highlights from ALENA’s a la carte menu are, in particular, an adulation of ingredients sourced from local farmers and fishermen across the Hefer Valley and the Mediterranean coast; Levantine-inspired black quinoa and bulgur wheat tabbouleh with edamame, almonds, pecans and mint; Josper-grilled cauliflower with zucchini puree, fresh herbs, cherry tomato oil and thyme, and Ricotta-dough pasta stuffed with charred aubergines, parmesan and middle-eastern spice mix and za’atar. Meanwhile, breakfast at ALENA is a light, flavourful affair. Dishes include Tunisian shakshuka made from locally-sourced tomatoes, blended with herbs and spices and topped with two farm eggs. The menu will also offer a variety of cleansing juices including beetroot & cucumber and apple & ginger to revitalise. Situated on the ground floor of The Norman, ALENA gives its guests a choice of three unique settings: The Main Dining Room, The Pavilion, for alfresco dining; and The Villa, an exclusive private dining room. It is a casual approach to both interior and al-fresco dining, designed by David d’Almada of SAGRADA.

The interior design fuses Bauhaus style - with a distinct nod to 1920’s - with a modern twist, featuring cloth-less marble tables and upholstered carver chairs. By night, ALENA’s garden terrace is transformed into an intimate gathering space enhanced by small table lamps and candles; a lush oasis in the heart of the city. ALENA at The Norman is conveniently located close to popular Rothschild Boulevard, Tel Aviv’s first boulevard. By day, Rothschild is a commercial hub with key financial institutions lining the street, whilst during the evening it buzzes with diners and party-goers and is a place to see and be seen in.

ABOUT THE NORMAN Situated in the heart of Tel Aviv, The Norman brings unprecedented sophistication and boutique character to the historic Mediterranean city. Launching in early summer, The Norman will redefine the art of hospitality, capturing the timeless elegance of the 1920s with comforts of a world class boutique property. A member of Small Luxury Hotels of the World, The Norman will comprise of 30 bedrooms and 20 suites with two restaurant outlets, serving Mediterranean and Japanese cuisine, a Spa, 24-hour Technogym Fitness Room, 24-hourConcierge Services, a rooftop infinity pool and will feature original Israeli artwork throughout.

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MUSIC4FOODIES Juan Galeano of Diamante Electrico performs at the Los Producers’ Charity Concert held at The Hard Rock Café Las Vegas

Luis Fonsi performs at the Los Producers concert at The Hard Rock Café Las Vegas Strip.

The Power of Music Empowers Us All Business owners know the power of music. That’s why they play it. Most everywhere you go, you hear strains of pop, country, rock, jazz, hip-hop, Latin and every other genre-bending style in between. But music not only attracts customers to increase business in bars, restaurants and other establishments, it attracts donors and can be a powerful tool when it comes to helping to raise funds for people in need.

Songwriters, whose job it is to keep their customer/fans happy, know the value of giving back to them. One example includes BMI’s annual Los Producers charity event which has been a joint venture with Rebeleon Entertainment for the past seven years. The live music gala serves the purpose of raising money for several worthy causes and features performances from the year’s Latin GRAMMY singer/songwriter nominees and Latin music trendsetters. The 2017 event, which was held at the BMI-licensed Hard Rock Café on the Las Vegas Strip, had the Latin music industry at large joining forces to raise funds for three very important charities: St. Jude Children’s Research Hospital, which advances cures, and means of prevention, for catastrophic pediatric diseases through research and treatment; the Luis Fonsi-supported Help Me Rebuild La Perla Foundation to help rebuild the historic town of La Perla in the heart of Puerto Rico; and the Kate del Castillo-supported Los Angeles En Mexico Foundation, which strives to help those affected by the recent earthquake in Mexico.

BMI Vice President, Creative, Latin Music Delia Orjuela with Sofia Reyes.

Considered to be one of the hottest tickets of Latin GRAMMY week, November’s Los Producers was no exception. The star-studded show included performances by the year’s Latin GRAMMY nominees Luis Fonsi, COASTCITY, Debi Nova, Diamante Eléctrico, Flor de Toloache, Jon Secada, Mau Y Ricky, Andres Torres, Mauricio Rengifo, Santiago Cruz, Sofia Reyes and Tommy Torres. Latin pop duo Ha Ash, GRAMMY and Latin GRAMMY winner Sebastian Krys, Los Publishers, Rosalía, Gabriel and the all-star band featuring Lee Levin, Doug Emery, Juan de Dios, and Adam Zimmon also performed. In addition, DJ Mr. Pauer provided a powerful set throughout the festive evening, while Emmy-winning TV host and radio personality Carlos Alvarez and Emmy-winning TV host and producer Pili Montilla donated their emcee talents. There were also several sponsors who generously provided help including Kmart, Univisión, Warner/Chappell Music, Inc., Full Sail University, LOUD, Sony ATV, Peermusic, Talento Uno, Lurssen Mastering, Gibson, Universal Music Latin Entertainment, Seitrack US and The Hideout Recording Studio. Delia Orjuela, BMI Vice President, Creative, Latin Music, had this to say about the effect music can have during difficult times: “Music is a powerful tool that can be used to impact people’s lives in a positive way, this event, which raised more than $58,000, grants us the platform to do so.” When you look at all the ways music is used, is there any wonder that it’s one of our most valuable resources? For more information on how to ensure its creation and license the music that helps your business sound great, visit bmi.com.

Photos courtesy of JC Olivera for BMI & Rebeleon Entertainment. 12 | FOOD & BEVERAGE MAGAZINE

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FRONT OF THE HOUSE

Front of the ® House The Perfect Ingredient for Any Dish For over 15 years, Front of the House®, the Food & Beverage industry leading authority on tabletop trends, has been the first ingredient in Perfectly Plated™ dishes worldwide. From appetizer to dessert, Front of the House® designs are the ideal serving solution for every culinary creation. Prior to serving any meal, it has to be artfully created in the kitchen. Front of the House® Kiln™ Ramekins, Mod® Pots, and Stainless Steel Harmony™ Bowls in Matte Brass and traditional stainless finish, are perfect vessels for your mise en place. They can also be used to serve sauces alongside sweet and savory dishes. Organically-shaped Kiln™ Ramekins are made of durable, high temperature porcelain with a colorful reactive glaze making them available in five bold colors; Leek, Blood Orange, Chili, Vanilla Bean, and Pepper.

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Mod® Pots, crafted in Front of the House’s® proprietary signature superwhite glaze, are an excellent way to eliminate clutter from any tabletop, bar, or buffet. Paired with Front of the House’s® Bamboo Mod® Pot Holders, they are a stylish tabletop serving solution for condiments, dressings, dipping sauces, and toppings. Stainless Steel Harmony™ Bowls in Matte Brass and traditional stainless finishes are an innovative take on an otherwise traditional round bowl. These sleek bowls are double-walled, highly-durable, and commercial dishwasher safe. Kiln™ Ramekins, Mod® Pots, and Stainless Steel Harmony™ Bowls add a trend-forward flare to any tabletop and take your plating presentation from drab to fab.

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TIDES CANVAS

PINCH BOWL SS SPOONS

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#PERFECTLY PLATED CHEFS

#PerfectlyPlated Chef

WITH FOOD&BEVERAGE MAGA ZINE Chef

Jeremiah

Cardinal CAPTAIN GEORGES SEAFOOD RESTAURNATS Virginia Beach, VA

F&B Mag •

WHY CHOOSE FOH DISHWARE?

CHEF CARDINAL •

FOH is pretty well known, they can hold up better I think than other brands. They get washed over and over, people touching them cutting on them, workers scrubbing them tossing them in the dishwasher. They are exposed to a lot of elements in a restaurant. So FOH, they are just durable, good all around piece of dishware always coming in with new styles and colors schemes, they can do custom work as well.

F&B Mag •

HOW IMPORTANT IS PRESENTATION?

CHEF CARDINAL •

Presentation is important because people eat with their eyes first so you want the food to be welcoming. When the customer orders an item they are excited about then see the plate, the food is then that much more delicious. Eating at a restaurant shouldn’t be about, ok let me get my food and get out. I want people to enjoy the experience of dining as well as the food. 18 | FOOD & BEVERAGE MAGAZINE

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JC Chef

F&B Mag • WHAT IS YOUR FAVORITE LINE FROM FOH?

CHEF CARDINAL • Kyoto is what we are using now; the porcelain spirals we picked up from them a couple years ago are pretty cool. I just saw the Artefact collection looks pretty interesting F&B Mag • WHAT IS YOUR FAVORITE WAY TO PLATE? CHEF CARDINAL • My favorite way to plate is using the plate as the garnish so laying down sauces first and putting the food on top. Maybe smear the plate or swoosh the plate paint the plate and then place my food on top of that. Lay down raw ingredients like coarse black pepper or salt even vegetables that accompany a dish. I change it up all the time. I was into stacking food a couple of years ago, you know getting that height and now recently the plate is a canvas and I try to actually use the plate to my advantage. I was told by a chef when I was about 22-23 to use negative space, you know food doesn’t always have to be tight and confined. Let the colors sing out let the rustic or simple ingredients say something and invite someone to come and eat or come and try. F&B Mag • WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? CHEF CARDINAL • I had always loved cooking; I actually started making French toast when I was just able to barley see over the counter top. I was at a restaurant with my mom before seeing a movie I was about 16 and we ordered, received our food and I said” I can make this”. My mom said why don’t you try and work here. So I started cooking at this little local burger place. I learned how it ran and I felt like I could excel. So I did one station then another then another. I started making food that wasn’t on the menu experimenting with diff ingredients, and then I had specials going out when I was just 17. I knew this was something I was good at something I cared about and that was that. I went to school at a local community college for culinary after high school. I then started working at Captain Georges where I still remain and the rest is history. F&B Mag • WHO WAS YOUR GREATEST COOKING INFLUENCE? CHEF CARDINAL • My greatest influence is probably my mom she is the strongest person on the planet and boy she cook her butt off. I’ve learned a lot from her, mostly to try and stay positive in any given situation. She always tells me how proud she is and is always giving me praise. It’s so funny because when I have little cooking competitions or festivals she will literally make poster board cut outs and decorates them with “Jeremiah #1 whoop whoop go Captain Georges they are the best. Hey everyone that’s my son you have to go try his food its soo good.” So it makes me want to do better seeing her so happy for me. I love you mom! F&B Mag • WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? CHEF CARDINAL • My favorite ingredient changes oh so often but right now I would have to say smoke. I’ve been playing around with all kinds of cooking methods involving smoke, it’s pretty cool. One of my favorite things I’ve done with it is smoking salt. You can then put it on anything and get that essence of smoke on your dish. Its smells just delightful and the flavor that the smoked salt gives is just so cool. DECEMBER 2017 Continue on next page>>| 19

F&B Mag • WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? CHEF CARDINAL • I don’t really drink wine. I’m more of a shot and a beer kind of guy but if I had to I would get some kind of mellow cabernet. F&B Mag • WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? CHEF CARDINAL • I would love to cook for Chef Marco Pierre white. He is just so cool and talented he has just that rock star image of a chef to me. Kind of a badass would love to meet him. F&B Mag • WHAT IS YOUR FAVORITE DESSERT? CHEF CARDINAL • My favorite of all time is tiramisu. I could eat tiramisu all day everyday and I’m not at all into sweets that much. It’s just so good and of course I have Italian in my genes so I’m automatically drawn to it Marco Pierre all the way F&B Mag • BEST THING ABOUT BEING A CHEF IS? CHEF CARDINAL • The best thing about being a chef is learning to manipulate food to your advantage. The ideas you can teach and learn from different chefs. Reading and copying things you see in books. Experimenting whether it’s a success or not. Dreaming about an ingredient a way to cook it and trying it out. Taking something like we just said smoke and putting it into a plate and making it work. When it works and people like it… So rewarding F&B Mag • HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? CHEF CARDINAL • Gluten free is the devil. No, just playing but really I just don’t get it. Is it a trend sometimes or do you really have an allergy or do you want to look different or cool? I mean maybe it’s cool because it challenges us to come up with a diff way of cooking certain items. But yea it’s just a pain in the neck if you ask me. I don’t know how it ever became a thing. Blows my mind F&B Mag • WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF? CHEF CARDINAL • My advice to them would be. Better have thick skin because it’s not an easy job. Holidays are a must, never get to see your family during the holidays, its high pressure. Cooks will challenge you. Sometimes you try something for a month before you find out how to make it work. So you have to take your time and don’t be afraid to fail keep your head up and learn a way to do something or not to do something. Sometimes you have to be a creature of your environment sometimes you have to adapt to your habitat. Don’t worry about how the outcome is going to be. The outcome will reveal itself. F&B Mag • LASTLY, WHAT DO YOU TO WHEN RELAXING’S CHEF CARDINAL • I’m from the south so I love to hunt. I love spending time in the woods in a duck blind, on a boat, you name it. I love being the one actually hunting my food, then harvesting, cooking and sharing what I’ve made. Kind of barbaric but it is my thing. Taking something like dove or duck with my uncle cleaning them, harvesting them and sharing with a bunch of friends. Eating telling jokes over a grill with a few beverages is just so awesome. 20 | FOOD & BEVERAGE MAGAZINE

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Round Spiral Plate

Spiral Bowl

Square Canvas Plate

ABOUT chef JEREMIAH CARDINAL Chef Jeremiah Cardinal is from Virginia Beach Virginia. Attended Tidewater Community Collegeâ&#x20AC;Ś (TCC) for the culinary program and have been at Captain Georges Seafood for about 12 years now. I love doing any kind of festivals or cooking competitions. My desire for cooking and creating different dishes is a natural ability that I am can easily adapt to any style or presentation. I mainly am based out of Virginia Beach but travel to our other locations in Kill Devil Hills, NC and Myrtle Beach, SC. I love to learn and try new things via food. Bon AppĂŠtit!!!!!

Thank You,Chef Cardinal DECEMBER 2017 | 21

TRENDS IN FOOD

NEW YEAR, NEW YOU

Clips From “What’s Cooking with Cali’flour”

How Cali’flour Foods is revolutionizing the way people eat healthy with cauliflower pizza crusts. CALI’FLOUR FOODS are pioneers when it comes to making cauliflower pizza crusts - they were the very first to offer pre-made crusts and they are in a league of their own when it comes to ingredients and nutritional value. They have grown a massive online following of loyal customers they refer to as their “Cali’flour Family”. Their tribe consists of pizza lovers, people with autoimmune deficiencies, foodies, and generally people who are looking to live healthier lives.

Original italian pizza crust topped bruschetta style

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It’s for this reason, Cali’flour has decided to “up their game” when it comes to serving their online family. They are committed not only to providing excellent products, but also to be a resource for their community when it comes to health and fitness.

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Adam Schaufer and Justin Andrews recording the Mind Pump Podcast

Sal Di Stefano, Adam Schaufer, and Justin Andrews from Mind Pump Media. They have partnered with top industry experts such as Erin Oprea, Tracy Campoli, Thomas Delauer, and most recently - the guys from MindPump Media. Through these collaborations, Cali’flour is connecting the missing link for their customers in creating delicious yet healthy foods, and offering valuable tools and tips that people want for living healthy lives. They just launched a YouTube cooking show called “What’s Cooking With Cali’flour”- featuring recipe segments using Cai’flour’s crusts and bringing in VIP guests in the health and wellness industry. Most recently Sal Di Stefano, Adam Schafer, and Justin Andrews from MindPump Media joined them in the Cali’flour kitchen. What exactly is MindPump? It’s an online radio show/podcast that has been described as Howard Stern meets fitness. It is sometimes raw, sometimes shocking and is always entertaining and informative. The hosts, Sal Di Stefano, Adam Schafer and Justin Andrews have over 40 years of combined fitness experience as personal trainers, club managers, IFBB fitness competitors and fitness thought leaders. Cali’flour Foods found Mind Pump through their podcast and came down personally to the MP studio to let let them sample the cauliflower pizza crusts first hand.

“We all were very impressed with their products especially with the little amount of ingredients used and the integrity they showed us with their quality control. Having cauliflower instead of flour provides an excellent alternative for intolerances to gluten, people with autoimmune issues, and a much lower calorie pizza option to manage weight”. - Sal Di Stefano

Keep an eye out for more Cali’flour and MindPump collaborations this year! So what can you expect from Cali’flour Foods in 2018? A lot more recipes, a lot more collaborations with thought leaders in the health and wellness industry, and even some new product lines! “2017 has been a big year for us. We have grown exponentially as a company and our brand has become somewhat of a household name. Now that we are in 2018 the focus is on nurturing this incredible community that we’ve built. On the

People with autoimmune diseases can enjoy pizza again. Hundreds of people have lost weight incorporating our crusts into their diet. People are learning the importance of reading nutrition labels and are learning how to eat to fuel their bodies properly. It’s truly incredible to witness. We want to be an even bigger resource for people when it comes to changing the way that they eat. Not only are we introducing more products this year, but we are going to bring more creative and simple recipes to people via our YouTube channel. We’re going to collaborate with more leading experts and bring their knowledge to our community. We want to change the way that people view “health food”....one pizza crust at a time.” - Amy Lacey, Founder and CEO of Cali’flour Foods.

DECEMBER 2017 | 23

CARPIO’S CORNER There is no doubt that cultivating relationships with farmers supports local agriculture and contributes to economic growth. The relationships formed with purveyors also offers many benefits such as getting firsthand knowledge of the best seasonal ingredients. Despite mitigating factors like weather, accessibility and limited variety of specific products, the farm to table concept has proven to be a hit. As a restaurant professional, some of the most common feedback I get from diners is that you can taste the difference when a chef uses locally sourced products. They also love and support the idea of helping sustain the local agricultural scene. Farm to table additionally brings joy in discovering unique local organic products they would not have found on their own. But what about bringing this concept to the bar? Is it possible to have healthier alcoholic beverage choices by using farm fresh ingredients when making cocktails?

Farm to:

A Growing Movement in North America Taking Mixology To The Next Level By Cristina Carpio

WHEN you think of farm to table, the idea behind a chef using only the freshest ingredients while supporting local farmers is impressive. When chefs utilize locally sourced, sustainable products and serve them to their customer’s tables scores big for diners in North America today. More and more people are health conscious these days, and one of the reasons behind the popularity of the farm to table movement is because consumers would much rather put money in the pockets of farmers than the big chain retailers. It is a well-known fact that fresh farm products are higher in quality and a lot more environmentally friendly. Products tend to travel less distance before being consumed which means less burning of fossil fuels. Studies have shown there has also been quite a significant decrease in health-related issues for those who opt for fresh farm products and incorporate this philosophy into their diet and lifestyle.

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Beet Cocktail

The thirst for knowledge and passion grows for a lot of very serious mixologists in the United States like Bespoke Solutions; they are known to be pioneers of the growing “Farm to Bar” concept. Together, they have a combined total of around 60 years of industry and bar experience. Some of their most recent and notable credits both behind the bar or as management include re-opening of The Iconic Rainbow Room NYC, managing Peacock Alley, and opening La Chine at The Waldorf Astoria, serving as Beverage Director and creative mind behind The Gin Parlour at New York’s Barclay Intercontinental Hotel. Bespoke is also the Mixology team behind Secret Summer, New York City’s only farm to bar cocktail festival.

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Orion Berge

Running a farm to bar concept also helps restaurants develop a unique sense of distinction and seasonality which allows them to differentiate themselves from the competition.

Devan Van Eyck

Every mixologist knows that using the best ingredients makes the best cocktails. Executive Mixologist Tony Edgerton believes that farm to bar only makes perfect sense as you are supporting local businesses, cultivating personal relationships with the farmers while providing the best, innovative experiences for your guests. “We consider this to be a natural evolution of our experiencAward-winning mixologist Orion es and influences. Berge has been the Beverage DiThis whole idea spawned while run- rector and Certified Sommelier at ning a bar program for an exclusive some of the top hotels and restaufarm to table restaurant on the up- rants throughout the United States. per east side of New York City. We “The Bespoke cocktails utilize are always striving to make a better, exotic flavors and juices which evmore complex well-rounded cock- eryone knows are best when just at tail just as a chef does with food.” the peak of ripeness. We also use a This started with using ingredients wide variety of spices, roots, and and flavors right out of the kitchen herbs, which also produce the most to pair with the dishes on the ev- depth of flavor and fragrance when they are fresh. What this all boils er-changing menu. down to is a cocktail that is alive That is really where the partners of and exciting.” Orion says that farm to bar opens a whole new world of Bespoke honed the idea and flavors on the palate. concept.

Executive Mixologist Devan Van Eyck is another principal of Bespoke and a current bartender at The Grill, recently named as one of the New York Time’s Top Restaurants of 2017. Devan says in major cities like New York, Chicago, San Francisco, Portland, Oregon and now in Detroit’s up and coming cocktail scene, the idea of fresh ingredients is commonplace. However, the idea of locally sourced, farm to bar cocktails is still not practiced. Devan says for a lot of bars, and restaurants find it impractical investing the time to build a farm to bar program. Passion is the most significant element of executing a farm to bar concept. One of the philosophies at Bespoke Solutions is to have one foot firmly rooted in the past and one in the future. The original cocktail legends of the past went the extra mile to create and get their hands on new exciting ingredients to be innovative and unique. Bespoke would like to further that tradition but in a modern way. To do this, any mixologist must have the full command of flavor profiles, knowing what ingredients compliment each other. Another critical factor is getting a complete grasp and knowledge of your spirits. It just isn’t possible to marry elements without knowing if it correctly enhances or match the spirits you are using. DECEMBER 2017 Continue on next page>>| 25

CARPIO’S CORNER

FARM TO: A Growing Movement in North America Taking Mixology To The Next Level Thinking outside the box is also critical to executing this type of program. As far as determination, you need to be willing to go out and forage fresh ingredients, put in the extra time outside of the bar to research to make service to the guest seamless. Passion speaks for itself in mixology. You can teach skills, but you cannot teach passion. A farm to bar program will also not be possible without the right team. The three principals of Bespoke pride themselves on creativity, integrity and a never-ending thirst for knowledge. “The level of experience and skill we bring is pretty rare in this industry, but, more than that, we genuinely enjoy working together” according to Tony. Sharing the same kind of aesthetic, synergy makes a secure collaboration that results in heightened creativity and achieving the best results. It is always an excellent opportunity to be able to bounce ideas around with the same people who share the same values and passion. Drinking should be fun! It’s, even more, fun when you are drinking something you know is made with only the finest, locally sourced ingredients. A quality product always makes the guest experience. It’s a fact. As a bartender, you can have all the knowledge, experience, creativity in the world, but it has to translate over to the guest. This is what impressed me with the folks at Bespoke. Their service is unparalleled, and they took the time to explain the thought process behind making my drinks. Curiosity, humility, a willingness to experiment and failing all comes in the territory when creating something unique. As a bartender, it always helps to have a good palate just like a chef. It pays to have the experience to know what general flavors combine well, and in what proportions. 26 | FOOD & BEVERAGE MAGAZINE

Tony Edgerton Above all, you have to be willing to collaborate and work with a team, cultivate relationships with local purveyors, your customers and especially your kitchen.

They will be launching their specialty farm to bar concept in Canada and leading the bar program at Greater Toronto’s newest waterfront destination restaurant called POSTA in Port Credit, Mississauga.

For those who aspire to get into this whole new approach in mixology, Bespoke recommends to read and learn from those who started mixology. It’s nice to keep up with the current trends in social media, but it is also vital to root yourself in the classics and use them as a formula for innovations.

They will be featuring some of their best farm to bar concoctions at the restaurant and will also be working closely with POSTA Executive Chef Mark Andrew Brown who is also an advocate of supporting local farmers and has received recognition for his menus based on creativity and sustainability. Bespoke plans to attract tourists and diners to visit the restaurant from all over by launching the farm to bar program in Canada. They want to offer something unique and innovative Toronto has never seen. No matter where they are, this team of talented bartenders will always ensure they keep the quality of their creations intact without pretension, showcase professionalism behind the bar while bringing a taste of New York, all with an abiding sense of merriment.

Bespoke says one of the best parts of the bar business is at its core; it is a trade. Just like being a blacksmith, skills and knowledge are often passed down from generation to generation. Bespoke has been lucky enough to have mentors to lean on like Frank Caiafa, the author of the Waldorf Astoria Cocktail book. According to them, it is their privilege to give back to aspiring bartenders who wish to learn “real mixology.” As part of their North American farm Bespoke Cocktail to bar initiative, Bespoke is thrilled to join Toronto’s ever-growing cocktail culture

Secret Summer Cocktail Festival

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DECEMBER 2017 | 27

WINDSETFARMS.COM 28 | FOOD & BEVERAGE MAGAZINE

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crisp, crunchy and refreshing! This classic cucumber is unwaxed, with a delicate skin that doesn’t need to be peeled. From cucumber sandwiches at high-tea to delicate chilled soups and hearty garden salads, FRESCO® Seedless Cucumbers can be dressed up or dressed down.

DECEMBER 2017 | 29

The Grand Finale (Or The Icing On The Cake So To Speak)

What is the first thing the wedding guests notice when they enter the ballroom, other than some really bad dancing? The wedding cake! What is the last thing they will taste? The wedding cake! Why then is this glorious creation an afterthought? Cutting corners on the main event is a recipe (pun intended) for disaster!

The best way to make sure that your wedding and event cakes are special every time is to employ your own pastry chef. It just makes sense to use the talents of a wedding cake specialist or small custom bakery. If the cake is crummy (pun intended) the guests wonâ&#x20AC;&#x2122;t tell anyone, they will tell EVERYONE! If the cake is delish, the attendees will stuff their faces with seconds and thirds and hate themselves in the morning. Having been in a variety of pastry chef positions over a span of 30 years, I have many keen insights and helpful tips. It all began with a single wedding cake for a friend in California, followed by a job in a French Bakery, owned by a Japanese company with a Spanish speaking mentor! Lorenzo, showed me everything he knew about baking and decorating cakes. The rest is history.

Best of the Week!

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The best way to make sure that your wedding and event cakes are special every time is to employ your own pastry chef. It just makes sense to use the talents of a wedding cake specialist or small custom bakery. If the cake is crummy (pun intended) the guests won’t tell anyone, they will tell EVERYONE! If the cake is delish, the attendees will stuff their faces with seconds and thirds and hate themselves in the morning. Having been in a variety of pastry chef positions over a span of 30 years, I have many keen insights and helpful tips. It all began with a single wedding cake for a friend in California, followed by a job in a French Bakery, owned by a Japanese company with a Spanish speaking mentor! Lorenzo, showed me everything he knew about baking and decorating cakes. The rest is history.

Should you hire your own specialist? Maybe and maybe not.

The Bad and the Ugly

Here are some of the good, the bad and the ugly so you can decide for

• Personality or ego conflicts: The man with the tallest hat

yourself. Let’s begin with…

rules. This fact became painfully obvious when the angry

The Good

head chef, was flinging chafing dishes like a frisbee at my

• Team Member: A trusted and talented person on your tea your team. Priceless!

elsewhere.

co-worker. It was then that I decided to seek employment

• Handcrafted: Your product. Made with love.

• Salary: A specialist may cost more.

• Consistent: Same baker. Same great recipes and style

Space Needed: Actually pastry chefs don’t take up much

• Attention to Details: Clients LOVE specialists.

Been there, done that.

• Increased Sales: An all inclusive package means

• Equipment Needed: Large mixer with a couple of bowls,

the bride and groom won’t have to worry about

oven, cake pans, work table, refrigerator and room for the

the cake. You’ve already done that for them.

Grand Finale in the walk in freezer.

room at all. Find a useable corner or spot in the basement.

The person you are considering doesn’t have to be a The person you are considering doesn’t have to be a

culinary arts graduate, although it wouldn’t hurt.

Someone who has attended years in the “School of Hard

Knocks” is a perfect candidate too. But there are certain

qualities to look for either way.

the next best thing • Passion: Wedding cakes, backup cakes and pastries galore require devotion. • Experience: Especially in high quality baking and decorating. • Easygoing: For those times when the wedding cake falls off the back of the delivery truck. • Presentable: Neat and communicates well. Which brings us to: Let your clients know that they can speak to the cake specialist. This can be a plus for the pastry chef and the client.

Find a high quality custom bakery or home based business that you trust. Order the cakes weekly and have them delivered. This is precisely how I work as a specialist. When my services are needed I deliver cakes to Hathaway/Young in Millerton, New York. Executive chef Bruce Young tasted my cakes during a friend’s birthday party. His previous thought of what a cake could taste like was shattered with each and every delicious bite. In other words, he liked it. Pete Hathaway and Bruce Young don’t cut corners, which guarantees success. Their clientele are like rabid pit bulls in the pursuit of quality. DECEMBER 2017 Continue on next page>>| 31

The Bad and the Ugly • Personality or ego conflicts: The man with the tallest hat

The Next, Next Best Thing

rules. This fact became painfully obvious when the angry

Send your brides and grooms to a talented and trusted

head chef, was flinging chafing dishes like a frisbee at my

outside source, someone whom you know makes amazing

co-worker. It was then that I decided to seek employment

cakes. Your clients will love the fact that you are connected

elsewhere.

to talented local pastry chefs.

• Salary: A specialist may cost more. Space Needed: Actually pastry chefs don’t take up much

more tips

room at all. Find a useable corner or spot in the basement.

Hire help for your pastry chef during the busy season, or

Been there, done that.

they will burn out like a tiny asteroid.

• Equipment Needed: Large mixer with a couple of bowls,

Train the waiters to be a teeny bit more careful when

oven, cake pans, work table, refrigerator and room for the

carrying wedding cakes. A wedding cake is actually

Grand Finale in the walk in freezer.

priceless; it cannot be duplicated. When a waiter slings

The person you are considering doesn’t have to be a

the cake over his shoulder single handedly, it can cause

culinary arts graduate, although it wouldn’t hurt.

heart stoppage to its creator.

Someone who has attended years in the “School of Hard Knocks” is a perfect candidate too. But there are certain qualities to look for either way.

Bottom line is...treat the wedding cake as you would any Grand Finale! Pack it with a punch. Make it awesome! So what came after that first apprenticeship at the

the next best thing

French bakery you wonder?

Find a high quality custom bakery or home based business

I moved on to supplying the areas finest with yummy wed-

that you trust. Order the cakes weekly and have them delivered.

ding cakes and pastries. Next in line was a pastry chef position for a lovely place called The Candlewood Inn, owned

This is precisely how I work as a specialist. When my ser-

by entrepreneurs John Royce and Thomas Montague. The

vices are needed I deliver cakes to Hathaway/Young in

esteemed La Chateau in South Salem, New York is their

Millerton, New York. Executive chef Bruce Young tasted

most recent addition to an existing array of successful

my cakes during a friend’s birthday party. His previous

venues. With six in total, I would say these guys are doing

thought of what a cake could taste like was shattered with

something VERY right.

each and every delicious bite. In other words, he liked it. Pete Hathaway and Bruce Young don’t cut corners, which guarantees success. Their clientele are like rabid pit bulls in the pursuit of quality.

My Grand Finale Happily running a small custom cake business accompanied by a website, YouTube Channel and a book about... you guessed it, Wedding Cakes. All created to help others with whatever their cake dreams may be.

Website: www.wedding-cakes-for-you.com/ YouTube Channel: www.youtube.com/c/WeddingCakesForYou Facebook: www.facebook.com/wedding.cakes.for.you/

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MOVIES FOR FOODIES

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DECEMBER 2017 | 33

EXECUTIVE CHEFS

FERRARO’S EXECUTIVE Chef Francesco Di Caudo

Desert Companion, the region’s premier lifestyle, culture and entertainment magazine published by its local National Public Radio affiliate, KNPR, lauded di Caudo for bringing “audacity and verve” to Ferraro’s. While Ferraro’s has been a fine-dining favorite in Las Vegas for 32 years famous for its authentic Italian fare and elegant atmosphere, the addition of Chef Di Caudo to the kitchen attracted new attention from some of the city’s most ardent culinary-scene observers. About Di Caudo, Desert Companion states:

Named Las Vegas

Chef of the Year Proudly announces Executive Chef Francesco Di Caudo has been named “Chef of the Year” in Desert Companion magazine’s 2017 Restaurant Awards issue.

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Taking over an operation famous for its osso buco and its wine cellar is a balancing act. But Di Caudo has managed to incorporate such push-the-envelope dishes as risotto roccaverano (Arborio rice with Robiola cheese, lamb ragù and pistachio-coffee dust) with such classics as the house-made salsiccia Calabrese (spicy sausage), pleasing everyone — and gaining a lot of foodie cred in the process. The trippa satriano (tripe in spicy tomato sauce) is about as oldschool as you can get, but when paired with Di Caudo’s sea urchin pasta in a ginger-carrot sauce, or new-age beef tartare (with garlic chips and cured, grated egg yolk), you have the best of old and new Italy in one meal. “We knew Francesco would bring something special to Ferraro’s and I’m pleased to know our clientele and area food critics agree,” said Gino Ferraro, owner, Ferraro’s. “As a chef, he is both skilled and quite creative, all while maintaining Ferraro’s commitment to authenticity and quality. We couldn’t be happier for him.”

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ABOUT FERRARO’S ITALIAN RESTAURANT & WINE BAR As Las Vegas’ longest running, family-owned and operated restaurant offering authentic Italian cuisine in a fine-dining atmosphere, Ferraro’s Italian Restaurant & Wine Bar has offered guests a five-star experience since 1985. Specializing in freshly made pastas and sauces, legendary osso buco, savory risottos, expertly prepared all-natural meats, Safe Harbor® seafood, as well as an extensive award-winning wine list, Ferraro’s is famous for its attention to detail, welcoming environment and passion for food that runs in the family. The Ferraro family members devote themselves to ensuring each guest has a memorable experience, whether for lunch, dinner, late-night or private parties and events. Named best Italian restaurant by Open Monday through Friday from 11:30 a.m. to 2 a.m. and Saturday and Sunday from 4 p.m. to 2 a.m. Ferraro’s is located at 4480 Paradise Road, Las Vegas, Nevada 89169 (across the street from the Hard Rock Hotel & Casino Las Vegas). For reservations, call (702) 364-5300. For more information, find on Facebook, Twitter or Instagram.

Di Caudo was born near Mt. Aetna in Sicily, where he began working in kitchens when he was just 14. He worked as a dishwasher, observing and learning everything he could not only about cooking but also how to efficiently run a kitchen. By 14, he attended Istituto Alberghiero to officially study cooking. Internships would eventually bring him to Rome, Italy and Paris, France. In 2003, he met Chef Gianpaolo Belloni and immediately recognized his talent and brought him from Italy to Las Vegas. That is when he secured his first position at Zeffirino at The Venetian Las Vegas, followed by stints at Terra Rossa at Red Rock Resort Las Vegas, Osteria at Bellagio Hotel and Casino and Sinatra at Wynn Las Vegas. By 2010, The Venetian called once more, this time bringing Di Caudo to Canaletto as assistant executive chef. Three years later, he took a break from Las Vegas and moved to Temecula, California, to serve as executive chef at Paisano’s Italian inside the Pechanga Resort & Casino. In 2015, he returned to Las Vegas and began his career at Ferraro’s. Says Chef Di Caudo, “It’s a privilege to be part of the Ferraro family’s flagship restaurant in Las Vegas. There is no question their food is unsurpassed and represents authentic Italian cuisine. While still honoring the dishes and tradition, I am bringing my own touches and fresh perspective to the kitchen.

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CHEFS & RESTAURANTS

Chef

Giuliano Matarese MILLE LIRE NOW OPEN IN DALLAS

Acclaimed Italian Chef Opens Highly-anticipated Restaurant in Oak Lawn

Chef Giuliano Matarese

and business partner Brian Ellard, the men behind authentic-Italian concept, Mille Lire, announced today that the anticipated restaurant is now open at The Centrum at 3102 Oak Lawn, Suite 116. Guests will enjoy an ever-evolving menu that combines various regional expressions of Italian cuisine with global influences, modern cooking techniques, and an emphasis on seasonality.

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“At Mille Lire, we pair the rich, romantic history of Italian cuisine with a distinct, modern culinary style,” said Giuliano Matarese, owner and chef of Mille Lire. “Every element, from the restaurant’s name and design to menu creation, was thoughtfully and meticulously crafted to deliver a nostalgic, memorable and emotional experience to our guests.” “We sought to create a concept that was contemporary, yet returned to the traditional values of Italy and maintained the origin of flavor and integrity of cuisine,” said Brian Ellar, co-owner and investor of Mille Lire. “We are excited to finally open our doors and share Mille Lire with Dallas.” From a casual bite with friends to a sophisticated date night and everything in-between, Mille Lire will suit an array of palates and occasions. Antipasti highlights include Lamb Baby Meatballs with broccoli rabe, feta and tomato ragu, Creamy Polenta featuring truffled mushroom fricassee and poached farm egg, and Tuna Crudo with Taggiasca olives, Calabrian chili and Amatriciana sauce.

A pizza oven and pasta-maker imported directly from Italy lend to the integrity of dishes such as Tartufata Pizza with mozzarella, black figs, truffle preserve and honey, and Saffron Cavatelli with Santa Barbara sea urchin, lump crab and peperoncino.

Inspired items from the Secondi portion of the menu include the Chianti Braised Short Ribs with roasted root vegetables and celery root vellutata and Diver Sea Scallops with cauliflower purée, BBQ oxtail and crispy grits. Mille Lire’s beverage menu is equally as imaginative, with cocktails that blend Italian tradition with flavors and styles found in contemporary American cocktail culture. Highlights include the Italiano Mule with vodka, limoncello, fresh lime juice, ginger beer and rosemary, and Amarcord featuring Bulleit Bourbon, Italian vermouth, Grand Marnier and Angostura Bitters. The wine list offers a substantial selection of varietals from Italy and beyond, and beer offerings will include local, domestic and international favorites. ABOUT MILLE LIRE Mille Lire is an Italian restaurant rooted in the tradition and authenticity of Italy with an air of modernity from acclaimed chef, Giuliano Matarese. The restaurant’s name is derived from Italy’s former currency, the Lira, used until the early 2000’s when the Euro was introduced. The restaurant will be Chef Giuliano’s nod to “la dolce vita” or “the sweet life” of his childhood. For additional information, please visit www. mille-lire.com.

Mille Lire is now open for dinner service, beginning at 5 p.m. daily, with lunch, happy hour and weekend brunch rolling out in the coming weeks. Reservations can be made on OpenTable and by contacting the restaurant at 214-269-5200. DECEMBER 2017 | 39

TRENDS IN WINE

Glaetzer Amon-Ra NAMED TO 2017 WINE ENTHUSIAST COLLECTORS LIST

Editors of Wine Enthusiast Name Glaetzer as One of The Modern Marvels of South Australia Shiraz Glaetzer Amon-Ra, crafted by renowned winemaker Ben Glaetzer of the Barossa Valley, has been named to the 2017 Wine Enthusiast Collectors List and noted as one of the Modern Marvels of South Australia Shiraz. Ben Glaetzer crafts luxurious Shiraz, Grenache and Cabernet Sauvignon from exceptional old vine fruit, with vines ranging in age from 50 to 130 years old, in the famed Ebenezer sub-district at the northern tip of the Barossa Valley. The Glaetzer portfolio consists of four exquisite wines: • Amon-Ra – 2015 vintage Barossa Valley Unfiltered Shiraz (SRP $119.99) • Anaperenna – 2015 vintage Barossa Valley Shiraz-Cabernet Sauvignon blend (SRP $85.99) • Bishop – 2015 vintage Barossa Valley Shiraz (SRP $37.99) • Wallace – 2015 vintage Barossa Valley Shiraz-Grenache blend (SRP $27.99)

“It’s an honor to be recognized by the Wine Enthusiast for our efforts in the Barossa Valley and to be noted as one of the Modern Marvels of South Australia Shiraz. Years of hard work and attention to detail are so rewarding,” states Ben Glaetzer. Bruce Cunningham, Founder/General Manager of Wine Trees, quips, “We know Ben Glaetzer crafts outstanding wines from the Barossa Valley. Being named to the 2017 Collectors List and a Modern Marvel by the Wine Enthusiast is simply fantastic and will have consumers beating a path to their local retailer to enjoy these delicious wines.” About Glaetzer Wines – www.glaetzer.com: With a family history in the Barossa Valley dating back to 1888, Glaetzer Wines was established in 1996 with a mission to produce unique and elegant premium Barossa Valley wines. Today, driven by the irrepressible Ben Glaetzer, the company’s wines are exported to over 26 countries, and the Glaetzer name is synonymous with ultra-fine Australian winemaking. About Wine Trees & AWDirect LLC – www.winetreesusa.com: Founded in 2008, Wine Trees is a modern collection of wines highlighting the world’s most exciting regions. Their name was inspired by the founders’ daughter; while exploring the vineyards near their home, looking up, she creatively termed the vines “Wine Trees.” With this perspective, Wine Trees embraces the ever-changing world of wine with an open mind and a passion for discovery. Their adventurous spirit drives them to create and find new and innovative brands. They’ve made it their mission to over-deliver on quality at every price point, offering approachable everyday wines accented with highly acclaimed estates from around the world.

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DECEMBER 2017 | 41

Asian Noodles Join the Brunch Menu

Two trends are colliding in 2018: Brunch and Ethnic condiments. With consumer’s growing interest in unique and bold flavor menu items, breakfast and brunch are definitely next in line for an ethnic twist. The National Restaurant Association’s What’s Hot Forecast lists ‘ethnic-inspired breakfast items’ as one of the top 20 foods trends for 2018. From breakfast burritos to shakshuka, this isn’t a new concept for American diners, but it’s about to get even more interesting with noodles taking a starring role. Asian noodles have been on the rise in the US for the last decade. Not only are they delicious and fun to eat, but they are also easy to cook, adaptable and inexpensive for food service operators. From ramen to chow mein, Asian noodles have gotten the attention of renowned chefs, taking them from take-out only to fine dining and everywhere in between. But Americans are just scratching the surface of the vast world of Asian noodles. Breakfast style noodle dishes that feature eggs and more complex spices, such as Korean gochujang or Thai curry, offer a world of exciting menu possibilities for adventurous brunch diners.

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Besides being the newest member of the brunch club, Asian noodles offer a multitude of styles and cooking methods, such as pan-fry, stir-fry, steamed, broth and stew. Unlike Italian pasta, which varies in shape and size, Asian noodles are more uniform in shape but vary in thickness, width and ingredients. Typically cut from rolled dough, each kind of noodle has a very specific texture, ranging from soft to al dente. American consumers will have plenty to learn and experience with Asian noodles for years to come. New York noodle manufacturer, Twin Marquis, offers a range of over 14 styles of Asian noodles in fresh and heat-treated options. Their high quality noodles are easy to prepare and versatile, a perfect starting point for any chef’s creation. Twin Marquis noodles are distributed nationwide through major food distributors. Kosher certified.

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SERVING for 1 PERSON

Tahini Dan-dan Ramen Dan-dan noodle is a popular snack in the Szechuan province in China. Instead of Chinese sesame paste, this recipe incorporates tahini, an essential Middle Eastern condiment, along with peanut butter in a hearty miso broth suitable to the American palate. Recipe:

Twin Marquis Miso Ramen ½ package Ground chicken 8 oz. Chopped scallion (white part) 1tbsp Minced garlic ½ tbsp Ground ginger ½ tbsp Cooking oil 1 tbsp Soy sauce 1 tbsp Black pepper 1 tsp

Dan-dan Sauce:

Tahini 1 tbsp Peanut Butter 1 tbsp Red chili oil 1 tbsp Soy sauce 1 tbsp Minced garlic 1 tbsp Sesame oil 1 tsp Sugar 1 tsp Vinegar 1 tsp

Optional Garnish: Tahini, Scallion, Red Chili 1. Mix all ingredients for dan-dan sauce and set aside. 2. Heat pan and coat with oil, then add chicken, garlic, ginger and scallion. When the chicken turns white, season with soy sauce and black pepper and stir-fry until fully cooked. 3. Cook Twin Marquis ramen noodles in boiling water for 2 minutes. Drain and rinse with the cold water. 4. Mix half of Miso sauce pouch in 1 cup of hot water. 5. Put noodles in the bowl. Pour miso broth and top with chicken and dan-dan sauce. 6. Garnish with extra tahini, red chili oil, red chilis and scallions.

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Creamy Green Curry udon with Poached Egg This creamy coconut green curry is dressed up with a perfectly poached egg and silky yolk. Udon noodles are one of thickest Asian noodles, making this a rich and hearty brunch dish. Donâ&#x20AC;&#x2122;t miss the opportunity to share on social media with one of the most popular brunch hashtags for Instagram: #eggporn.

8 oz Twin Marquis udon (1/2 bag) Green curry paste 1oz Coconut cream 1oz Water 1oz Sugar 1oz Sliced eggplant 2oz Sliced red bell pepper 2oz Green beans 2oz Cooking oil 1 tbsp 1 Poached egg,

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Optional Garnish: fish sauce, salt and lemon juice to season 1. Heat the pot and add cooking oil and green curry paste. When the curry aroma comes out, add coconut cream, water and sugar and bring to boil. 2. Add eggplant, red bell pepper and green bean in the pot and simmer until cooked. 3. Cook Twin Marquis udon noodles in boiling water for 1 minute. Drain noodles and toss with curry sauce. 4. Place green curry udon on a plate. Top with poached egg.

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Gochujang Omu-Soba Omu Soba is a favorite Japanese noodle dish, with stir-fried noodles folded in a thin omelet. Instead of the typical Japanese soy sauce base, weâ&#x20AC;&#x2122;ve boosted the flavor profile by mixing spicy Korean gochujang with kimchi and smoky bacon. The contrast of flavors and textures Recipe:

8 oz Twin Marquis Yakisoba noodle (1/2 bag), Bacon 3 strips Kimchi Â˝ cup Recipe: Onion 1oz Scallion 1oz 2 Eggs A Pinch of salt

Garnish: CJ Gochujang Hot & Sweet Sauce, mayonnaise 1. Mix all the ingredients for sauce 2. Dice bacon, onion, scallion and kimchi 3. Whisk eggs with salt. Heat the pan and coat with oil. Add eggs to the pan and make a thin and round omelet. Set aside on plate. 4. Heat the pan and coat with oil. Add bacon cook until fat is rendered and edges are crispy. Then add onion, scallion and kimchi and stir-fry for 1 minute. 5. Add Twin Marquis Yakisoba to the bacon mixture and toss together. Cook covered for 1 minute, then remove cover and stir-fry for 2 minutes. 6. Put the noodles on the half of omelet. Fold omelet and garnish with CJ Gochujang Sauce and mayonnaise.

Visit www.twinmarquis.com to learn more about Asian noodles and find creative recipes. TwinMarquisInc

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TREND TO WATCH:

VODKA FROM THE HEARTLAND

We recently earned 92 points from Tasting Panel Magazine and we’ve doubled in distribution this year to reach vodka lovers in Indiana, Iowa, Kansas, Kentucky, Minnesota, Missouri, Nebraska, Ohio and Wisconsin. We’re proud to craft a heartland vodka that stands among the world’s finest. Looking for inspiration this season? We’ve partnered with bartenders throughout our region to create a new line of Farmer’s Market Cocktails. Our latest cocktail – Second Spring by Beau Williams (Julep Cocktail Club, Kansas City, MO) – combines the smooth taste of Till with Sherry and spiced hot apple cider. Other winter recipes include Till’s Party Thyme Spritzer, TILL Chocolate Mousse, Snowflake Shuffle, Gingerbread Martini and TILL Midnight. For more recipe ideas visit tillvodka.com, @ TillVodka (Twitter), @tillvodka (Facebook), and @tillvodka (Instagram). The suggested retail price of Till American Wheat Vodka is $24.99 for a 750-ml bottle. Till Vodka is made by the expert distillery team at MGP Ingredients in Atchison, Kansas.

Here’s a trend we’re loving in the heartland: according to the experts at Beverage Dynamics, the latest trend in vodka is “regionally indigenous ingredients.” We’re proud to have been featured as an example of this rising movement! Made from 100% Kansas wheat sourced from local farmers, our Till American Wheat Vodka is a uniquely smooth premium vodka that showcases the best of our region.

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Till Distilling Company, Atchison, Kansas. 40% ABV. Enjoy Responsibly.

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Moxie’s Grill&Bar Expands to Houston, Texas

The popular Canadian concept, Moxie’s Grill & Bar, today announced the opening of its second U.S. location in the Galleria area of Houston, Texas. Now open, the new location of Moxie’s follows its first-ever American location in Dallas, where the concept continues to see tremendous success. Moxie’s will bring Houstonians internationally-inspired dishes created with fresh ingredients in an energetic and exuberant atmosphere. With its first Houston location, the company will bring over 100 jobs to the city.

DINE, DRINK & DABBLE The chef-driven menu features a range of classic dishes and items with a creative twist created by executive chef Brandon Thordarson. Menu highlights include Sushi Cones with tempura shrimp, fresh avocado, pea shoots, nori crisps and sesame chili ponzu, Red Thai Curry Bowl with stir-fried veggies, jasmine rice and curry-buttered naan, Seared Ginger Tuna Salad with sushi grade ahi, edamame beans, avocado, daikon, cashews and cucumber emulsion and Korean Fried Cauliflower with spicy gochujang pepper sauce and jalapeno lime dip. Main dishes include an array of Prime Steaks, from third generation butcher, Lone Star Meats, fish dishes like Blackened Mahi Mahi and the popular Chipotle Mango Chicken.

Moxie’s offers a variety of wines curated by Moxie’s sommelier and beverage director, Kim Spence. Guests can also enjoy handcraft cocktails like the Avocado Gimlet with rosemary & olive infused gin, avocado, apfelkorn, simple syrup and fresh pressed lime, and the Straight Outta Cozumel with Don Julio Blanco Agave Tequila, Texas orange, fresh basil, pineapple simple syrup and fresh pressed lime. Along with its variety of weekday options, Moxie’s offers a weekend brunch menu that features items such as Pancetta & Aged White Cheddar Benedict with pancetta bacon, hollandaise, hash browns and fresh fruit, Sicilian Sausage Hash with poached eggs topped with hollandaise, rosti potatoes + multigrain toast and rise-n-shine

Along with its variety of weekday options, Moxie’s offers a weekend brunch menu that features items such as Pancetta & Aged White Cheddar Benedict with pancetta bacon, hollandaise, hash browns and fresh fruit, Sicilian Sausage Hash with poached eggs topped with hollandaise, rosti potatoes + multigrain toast and risen-shine sipping options such as Pomegranate Beet Soda with fresh cucumber, cranberry juice and sparkling water and The Signature Caesar with vodka, clamato and housemade pickled veggie skewer.

HOSPITALITY

The key to Moxie’s hospitality is great people, with positive attitudes and a passion for making others happy. Moxie’s and its team are fully committed to ensuring guests’ experiences are welcoming, attentive and unpretentious.

CASUAL AND STYLISH DESIGN Boasting an impressive sleek, modern interior, the two-story build of Moxie’s comes complete with an open kitchen, intimate booths, high-top tables and two bar areas including a gorgeous central, wrap-around bar on the second level. The space also features an outdoor patio and bar, outdoor fireplace and a second story wraparound patio. Moxie’s is located at 5000 Westheimer Road, Suite 250 in Houston and is open for brunch, lunch and dinner.

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FOR MORE GREAT RECIPES VISIT WINDSETFARMS.COM 48 | FOOD & BEVERAGE MAGAZINE

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FRESCO

Cucumber Albacore Tuna Salad A great fresh FRESCO® Seedless Cucumber salad. The dressing for this dish also works wonderfully for seared prawns or scallops.

SALAD •

6 oz Sashimi grade Albacore tuna, diced

•

1⁄3 whole Fresco® seedless long english cucumber, diced

•

2 inch piece Daikon, peeled and diced

•

2 Tbsp fresh cilantro, finely chopped

•

½ Tbsp fresh lime juice

•

¼ tsp Kosher salt

•

Shichimi Togarashi to taste*

•

1 cup mixed baby greens

DRESSING •

4 Tbsp Mirin*

•

2 Tbsp rice vinegar

•

2 Tbsp soy sauce

•

1 Tbsp Dijon mustard

•

3 Tbsp Extra virgin olive oil

•

6 Tbsp Canola oil

•

1⁄2 tsp Sesame oil

•

2 Tbsp fresh lime juice

•

1⁄2 tsp Kosher salt

* Available in Asian markets or specialty department in your grocery store.

INSTRUCTIONS Whisk together dressing ingredients. Toss tuna, Fresco® seedless cucumber, daikon, cilantro, lime juice and salt together. Add the dressing, to taste and season with Togarashi. Divide mixed greens between 4 plates and top with cucumber salad. Serve with crusty bread.

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CHEFS & RESTAURANTS

Just Announced That Chef Theo Schoenegger (Previously Executive Chef At ‘Sinatra’ In The Wynn Las Vegas Resort) Will Head The New Highly Anticipated Italian Concepts Maria & Enzo’s Ristorante And Enzo’s Hideaway Tunnel Bar In Orlando.

Chef Theo Schoenegger

Theo is arguably one of the most influential Italian chefs in New York history. His rustic, Michelin-level cuisine set the standard for authentic Italian fine dining. Patina Restaurant Group is excited to announce the appointment of Chef Theo Schoenegger as Executive Chef of its new highly anticipated Italian concepts Maria & Enzo’s Ristorante and Enzo’s Hideaway Tunnel Bar opening this winter at Disney Springs. One of the most influential Italian chefs in New York history, Theo’s simple yet superb cooking at San Domenico and Palio set the standard for authentic Italian fine dining. A rare chef with versatility to do rustic, more casual food and also elegant, Michelin-level cuisine, Schoenegger is at the top of his game. Now with these new Disney restaurants, he will shift his focus to Sicilian and Roman cuisine.

Maria & Enzo’s Ristorante

Enzo’s Hideaway Tunnel Bar I

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One of the most influential Italian chefs in New York history, Theo’s simple yet superb cooking at San Domenico and Palio set the standard for authentic Italian fine dining. A rare chef with versatility to do rustic, more casual food and also elegant, Michelin-level cuisine, Schoenegger is at the top of his game. Now with these new Disney restaurants, he will shift his focus to Sicilian and Roman cuisine. Schoenegger comes to Orlando from Las Vegas where he most recently was Executive Chef at Sinatra, an Italian fine dining restaurant located at Wynn Las Vegas. There, he served a modern twist on classic Italian cooking, that included many of Frank Sinatra’s personal favorites. Schoenegger originally cooked these dishes for the legendary singer when living in New York, including spaghetti with clams and ossobuco. Prior to his work in Las Vegas, Schoenegger spent four years at the helm of Patina Restaurant Group’s signature location, Patina, located at the Walt Disney Concert Hall in Los Angeles. The four star restaurant allowed him to combine his Italian roots with traditional French technique and modern execution. There, he received rave reviews from the Los Angeles Times, received a Michelin star and a Relais & Châteaux rating (only two restaurants in Los Angeles have received this honor). While in California, he embraced cooking with wide-ranging ingredients while keeping dishes contemporary and innovative. Schoenegger has traveled all over the U.S. cooking in various kitchens including Aquoria in Palm Beach and Rock Center Café in New York. In 1986, he was a young chef that had the opportunity of a lifetime.

He moved from Italy to Midtown Manhattan to work for legendary restaurateur, Tony May, at Palio and at San Domenico, two of the premier Italian restaurants in the country. He showcased his passion for Italian cuisine and set the bar for future chefs who still use his recipes today. Raised in San Candido, Italy, Schoenegger recounts working on his family’s farm and cooking in the kitchen with his mother. Growing up in the mountains, his mother taught him about utilizing what they had locally and showcasing the natural flavors of the ingredients. To this day, he credits his mother as being the most influential cook of his entire career and feels he inherited her passion for food. Schoenegger will now incorporate his knowledge and technique for Italian cuisine leading the culinary teams at Maria & Enzo’s and Enzo’s Hideaway Tunnel Bar. The new restaurants will bring a casual elegance to Disney Springs with a blend of star ingredients embedded in elaborate, multipart compositions while keeping the simplicity they demand. Presentation and service will include varieties of amuse bouche upon being seated, a vast selection of fine Italian wines, table-side preparation and service. Guests will experience dishes like Melanzane Parmigiana (eggplant Parmesan), and handmade pastas such as Busiate con Granchio (spiral pasta with crab), ‘Ncasciata al Forno (Sicilian baked pasta) - served tableside. Other dishes will include fresh fish, richly flavored steaks and chops.

Maria & Enzo’s and Enzo’s Hideaway Tunnel Bar are slated to open during this winter. For more information, visit:www.prweb.com/releases/2017/10/ prweb14857301.htm

DECEMBER 2017 | 51

INDUSTRY EVENT

NOMINATIONS OPEN FOR 25TH ANNIVERSARY CRAFT GUILD OF CHEFS AWARDS Leading chef association Craft Guild of Chefs has today launched nomination entries for its 25th anniversary awards, taking place 4th June 2018. Celebrating 25 years of culinary excellence, the awards recognise and acknowledge remarkable talent across the UK and beyond. To mark the milestone anniversary, the Craft Guild of Chefs has introduced a brand new international chef award. The prestigious new award will seek to recognise chefs who have had a strong influence on British cuisine and made a significant contribution to the UK hospitality industry. Steve Munkley Craft Guild of Chefs vice president comments: “The UK foodservice sector is going through a renaissance and we’re extremely excited and passionate about the wealth of emerging and established talent in the industry at the moment. As the leading chefs’ organisation we champion and nurture talent. Our awards are an excellent opportunity for the industry and the wider market to acknowledge and applaud the work our chefs do, whether they work in a school kitchen, pub or restaurant” A total of 18 awards will be presented on the night, of which 14 are now open for public entry, including restaurant chef, apprentice chef and pastry chef. The Craft Guild of Chefs will present the additional four awards on the night. These include the inaugural international chef award, innovation award, new restaurant of the year award and the prestigious special award, reserved for someone who the Craft Guild of Chefs believes has made an outstanding contribution to the industry. Winner of last year’s special award Nigel Haworth, (pictured above) ambassador of Michelin-starred Northcote restaurant, Lancashire remarks; “It’s an amazing industry that we’re part of. I’m very, very proud to be given this award. For everybody that’s coming into the industry: it’s a very, very rewarding job, it’s an amazing career and I hope that we can keep encouraging young people to keep coming in, developing and enjoying the job.” Open Door PR www.opendoorpr.co.uk Registered office: 20 Havelock Road, East Sussex TN31 1BP Previous winners of the special award include Marco Pierre White, Michel and Albert Roux, Raymond Blanc, Heston Blumenthal and James Martin who adds: “My other proudest moment was when I was given the special award at the Craft Guild of Chefs awards in 2013 – it’s voted for you by your peers and is like the Oscars for us.” Nominations will be judged by a panel of leading industry ambassadors and each of the 14 awards is open to chefs both within and outside of the UK. Craft Guild of Chefs membership is not an entry requirement. The awards will be presented at the Craft Guild of Chefs 25th anniversary ceremony at Grosvenor House Hotel, London on June 4th 2018. Over 800 professionals and industry luminaries are expected to attend. Tickets are available to purchase from www.cgcawards.co.uk/ Full list of entry nominations: Apprentice Chef Award Armed Services Chef Award Banqueting and Event Chef Award Chef Lecturer Award Competition Chef Award Contract Catering Chef Award Development Chef Award Pastry Chef Award People’s Choice Award Pub Restaurant Chef Award Public Sector Chef Award Restaurant Chef Award World Cuisine Chef Award Young Chef Award

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The Craft Guild of Chefs was established in 1965 as a Guild of the Cookery and Food Association. It has developed into the leading chefs’ association in the UK and has many members worldwide. Craft Guild of Chefs members come from all aspects of the foodservice and hospitality sectors working in a wide variety of positions from students and trainees to top management. The association boasts a broad and experienced membership. As an association representing the interest of chefs, it aims to increase standards of professional cooking through greater awareness, education and training and to develop careers and prospects of their members. It helps members develop and maintain their knowledge, skills and ability. HRH the Countess of Wessex GCVO is the Royal Patron of the organisation and the President is Vice Admiral Tony Johnstone-Burt, CB, OBE. Credit: James Martin quote first appeared in The Sun newspaper. Website: http://craftguildofchefs.org/ The first award ceremony was held in 1993 and 2018 celebrates the awards 25th anniversary. To book a place or table at the awards ceremony contact - Jo Reeves or Laura Stone E: events@dewberryredpoint.co.uk T: 0845 108 5504

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Walk-On’s Is Expanding To Three New States Louisiana brand executes development agreement to bring 11 restaurants to North and South Carolina and Georgia

For over 10 years, Walk-On’s Bistreaux & Bar has exceeded guest’s expectations with its quality food and game-day atmosphere, resulting in exponential growth with no plans of slowing down. Walk-On’s Enterprises co-founder and owner Brandon Landry announced today that the company has executed a Franchise Agreement with Jason Sadowski and his wife Amy to bring 11 Walk-On’s locations to Georgia (Savannah and Augusta), South Carolina (Columbia, Charleston, Greenville, Spartanburg and Myrtle Beach) and North Carolina (Fayetteville and Wilmington) starting in fall 2018. Restaurant operation is in Sadowski’s blood – his parents, Tom and Nancy, were multi-unit restaurant owners as well. Sadowski grew up in the business and in 2010, formally took the reins. Altogether, Sadowski has over 15 years of multi-unit experience under his belt. “When exploring new franchise opportunities, a friend asked if we were familiar with the WalkOn’s brand,” said Sadowski. “After one visit, Amy and I were blown away by our experience and knew this was where we were meant to be. With hundreds of restaurant brands across the country, it’s hard to find one that has a unique offering as well as a mass appeal, but Walk-On’s definitely fits the bill. We are excited to join the Walk-On’s team and we look forward to introducing the one-of-a-kind concept to everyone in these three new states.” Walk-On’s is renowned for its signature Louisiana-style menu served up in a game-day atmosphere by an All-American Team. Walk-On’s now has 15 locations: four in Baton Rouge, two in New Orleans and one each in Lafayette, Houma, Shreveport, Lake Charles, Covington and Bossier City, La., and Lubbock, San Antonio and Tyler, Texas. With more than 100 locations across 15 states in the pipeline, Walk-On’s has become one of the fastest growing franchises in the country. New Orleans Saints superstar Drew Brees and his wife, Brittany, bought in as co-owners in May 2015. Drew pointed out that Walk-On’s is “a great place to bring my family, teammates and business colleagues” and that they were excited to help “expand the brand across the nation.” To inquire about franchising opportunities, qualified applicants may contact Kelly Parker at franchise@walk-ons.com. For a complete menu and more information, visit walk-ons.com. ABOUT WALK-ON’S BISTREAUX & BAR® Based in Baton Rouge, La., Walk-On’s Bistreaux & Bar® is rapidly expanding across the country thanks to its winning combination of food and drinks made from scratch with a taste of Louisiana. Walk-On’s All-American team serves up a game-day experience in a fun, family-friendly atmosphere that ensures every guest is a winner. For more information, visit www.walk-ons.com, or contact Jami Zimmerman at Champion at jzimmerman@championmgt.com or 972.930.9933.

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TRENDS IN FOODS

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Four Year Old GeeFree Gluten Puff Pastry Dough Products Experiences 150% Growth in 2017

GeeFree, a fast-growing manufacturer of all-natural, frozen, gluten-free puff pastry products, has experienced 150% of growth in the past year. GeeFree is unique in that no other company in the U.S. produces gluten-free puff pastry dough products. Since being acquired in Spring 2017 by private equity company Procida Funding and Advisors, GeeFree expanded from 900 doors to 2450, and from three states to 42. To fill the demand for the gluten free puff pastry products, GeeFree has opened 9 distribution centers including Texas, Illinois, Florida, New York, Pennsylvania, California and Georgia and hired over 100 sales reps. Procida installed veteran businessman Michael Getoff as COO, who immediately began building a sales force, distribution and broker network and earmarked capital for digital marketing, online and broadcast advertising, in-store samplings, public relations, product development and an e-commerce website. Last month GeeFree launched three flavors of microwavable sandwich pockets: Cheese Pizza, Buffalo Chicken and Sausage Egg & Cheese. The line also includes: Franks in a Blanket, Spanakopita, Cheeseburger Bites, Chicken Pot Pie and Puff Pastry Dough Sheets. GeeFree also has a dedicated line of food service items for restaurants and caterers.

ABOUT GEEFREE GeeFree was founded in 2013 by Susan Hougui (American Institute of Baking certified and former food consultant for Fortune 500 food manufacturers during the low carb craze, including Disney Theme Parks) and Steven Leyva (a selftaught pastry chef and master baker, who began his career in his late teens, appearing numerous times on CNBC with his healthy creations). A remarkably versatile product, GeeFree Puff Pastry Sheets are ideal for creating turnovers, empanadas, pocket sandwiches, pies, pigs in a blanket, potato puffs, brie & raspberry rolls, pierogis and so much more. GeeFree consumer products are found in the freezer department of supermarkets, specialty stores, restaurants, gluten free ecommerce sites, and health food stores nationwide. The products are manufactured in Northvale, NJ and the company is now headquartered in Englewood Cliffs. DECEMBER 2017 | 55

CHEFS & RESTAURANTS

Jemie Sae Koo Vice President of Marketing

Chef’d is the high-quality ingredient meal kit delivery service that’s noted as the easiest way to cook like a pro at home. Chef’d announced today they have a new VP at the helm. The widely-recognized do-it-yourself food company has hired Jemie Sae Koo as their new Vice President of Marketing. Sae Koo will be responsible for developing and implementing marketing strategies that reinforce the value of Chef’d in the market. Tapping into her considerable experience with developing digital-first stories for Millennial and Gen Z audiences through influencers for Fortune 500 companies, Sae Koo will help bolster Chef’d as a premium brand. She will further position the company to empower customers to cook like their favorite chefs, eliminate food waste, and reduce grocery costs. To that end, Chef’d meal kits have fresh, pre-portioned ingredients that cater to every lifestyle, including options for vegetarian, vegan, and gluten-free meals. With over 700+ recipes to choose from, Chef’d makes it easy to have a gourmet dinner delivered to your door. The CEO of Chef’d, Kyle Ransford, said of Sae Koo’s hiring, “We’re thrilled to have Jemie come on board to help us make an impact on what is slated to become a multi-billion dollar industry within the next year. Chef’d is at the center of that trend. We understand the growing need for meal kits, created via recipes from world-renowned chefs and culinary influencers, that anyone can cook at their leisure. Jemie brings an entrepreneurial, business-first approach to marketing programs. At the heart of our business, we are driven to fully understand the needs of our customers and surpass their expectations.” With more than fifteen years of digital and marketing experience, Sae Koo is adept at digitally driven customer engagement, experience creation, driving demand, business development, sales strategies, partnerships, and influencer marketing. To date, she has led initiatives and successfully developed viral campaigns for some of the biggest global brands, including Amazon, Disney, H&M, Intel, Nestle, Coca-Cola, Salesforce, Toyota, Taco Bell, and YouTube.

Hired to support continued growth for one of America’s premier meal kit delivery services, Chef’d announces Jemie Sae Koo as their new Vice President of Marketing. 56 | FOOD & BEVERAGE MAGAZINE

Sae Koo currently serves on the Executive Board of the American Heart Association. She holds a Bachelor of Arts in Sociology, International Studies, and minor in Business Management from the University of California, Irvine.

WWW.FOODBEVMAG.COM TRENDS IN FOOD PRODUCTS

EXTRAVAGONZO -- CULINARY OILS & VINEGARS Chicken salads are the perfect appetizers to any meal. The creamy texture and scrumptious taste of chicken salads make them perfect for both children and adults. Fresh vegetables tossed with succulent chunks of roasted chicken topped with rich dressings and cheese can add more excitement and variety to your boring meals. extravaGONZO is already being used by chefs in several high end restaurants across the country including: Fork Restaurant in Boise, ID; Old Oyster Factory on Hilton Head island, SC; and Vail Resorts in Park City, UT.

Product Features: •Infused with fresh, all-natural ingredients •Olive oil flavors: Jalapeno Lime, Meyer Lemon, Blood Orange, Roasted Garlic, and Red Chili •80% olive oil, 20% grape seed oil •Adds a “wow” factor to food; can be used as dipping oils •Thick & rich red and white balsamic vinegars, with depth of character, are imported from Modena, Italy •Brightens meal flavors by adding sweet & tangy zip to dishes •Available in 33.8 oz. / 1 Ltr and more Product Benefits: •Twice the flavor using half the amount, for half the cost •Creates the high quality taste that foodies demand •Convenient, easy way to enhance every dish, cutting labor and cost

About extravaGONZO The story of extravaGONZO is almost as tasty as the company’s products. Founder and foodie Tom Stevens worked in a variety of careers: USDA Forest Service, lumber broker, taxi driver, insurance salesman, real estate broker and more. The avid cook accidentally embarked on his culinary career in Boise, Idaho during Thanksgiving 2006. He realized the store bought roasted garlic oil he’d been using for many years just wasn’t doing it for him anymore. He had an idea how to improve the process and gave it a try. Stevens made two gallons of roasted garlic oil on the kitchen stove and sent it off to family and friends. Everyone loved it which inspired him to develop it further. Shortly thereafter, he was driving around the country in his pickup truck selling oils at farmers markets and mom and pop shops. extravaGONZO now sells in top chains such as Central Market in Texas, and in select Fred Meyer and Albertson’s locations. www.extravagonzofoods.com.

For additional information please contact: extravagonzo.tom@gmail.com, 208-639-2926 DECEMBER 2017 | 57

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