FOOD & BEVERAGE MAGAZINE July 2018 by Food & Beverage Magazine

W W W. FO O D BEVMAG .CO M

FOOD & BEVERAGE | J U LY 2 0 1 8

Original Advisory Board

David Burke

Kerry Simon

Bobby Flay

Wolfgang Puck Emeril Lagasse

Back of the House

Michael Politz Publisher

Donsh’e Usher Gary Coles Cristina Carpio Creative Director International Columnist Editor —

STAFF

COLLIN MILLINGTON

KENNY SHOEMAKER

SALES DIRECTOR

NATIONAL SALES DIRECTOR

VP DIGITAL INVESTMENT

CELESTE CHING

MARSHA FISCHER WEST COAST SALES

BARB ROGERS PROGRAMMATIC

C O N TRIB UTO RS CRISTINA CARPIO

INTERNATIONAL COLUMNIST Food and Beverage expert

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

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. W W W. FO O D BEVMAG .CO M

COVER FEATURE ARTICLE

CHEF tye adkins Pg.

Contents JULY 2018 INSIDE THE KITCHEN BEYOND THE LOBBY 08

This Summer, The Envoy Hotel in Bostonâ&#x20AC;&#x2122;s Seaport District, announces the completion of a $4 million expansion and renovation of Lookout Rooftop.

10 BREWFIRST

The growth of craft beer has broadened the taste and appreciation for beer across all demographics. In fact, craft beer now accounts for 25% of the market, and continues to grow.

11 GETTYSBURG.COM

your morning with a splash of style, history, and great taste. The new oversized coffee mug from GettysGear.com is ideal for enjoying not only your favorite beverage.

TRENDS 26 FOOD SAFTEY PROBLEM

31 SYNTHETIC FOOD MARKET

40 M.S WALKER WINES & SPIRITS

PURELL: KEEPING OUTDOOR SEATING CLEAN THROUGHOUT THE SUMMER

Perhaps the cornerstone of any good restaurant is the proper hygiene and food safety practice maintained by the establishment.

Pg.

FOOD & BEVERAGE | J U LY 2 0 1 8

Live Music

Leaves Lasting Memories Whenever songwriters play gigs, they invariably interact with the audience. Thatâ&#x20AC;&#x2122;s because live music encourages the whole crowd to participate.

Pg.

21 Pg.1

W W W. FO O D BEVMAG .CO M

COOKIN 6

FOOD & BEVERAGE | J U LY 2 0 1 8

About Paytronix Systems, Inc. Based in Newton, Massachusetts, Paytronix is a provider of SaaS customer experience management (CXM) solutions for restaurants and convenience store brands. Through its innovative software design and integrations with widely used point of sale systems, Paytronix empowers more than 330 customers with the flexibility to build unique, revenue-enhancing guest experiences. Customers benefit from big data consumer insights that Paytronix generates through 1-to-1 engagement with more than 165 million loyal guests—via mobile, social and today’s most innovative digital marketing tools. For more information, visit www.paytronix.com. About Peet’s Coffee: Peet’s Coffee® is a U.S. specialty coffee company founded by Alfred Peet in 1966 in Berkeley, California. Mr. Peet grew up in the coffee trade and moved to America from Holland after World War II. His coffee style was unlike anything Americans had ever tasted before— small batches, fresh beans and a superior quality roast that is rich and complex. Mr. Peet’s influence on the artisan coffee movement inspired a new generation of coffee entrepreneurs, including the founders of Starbucks. For more information, visit www.peets.com. Stay connected to Peet’s: @peetscoffee on Twitter and Instagram and facebook.com/peets.

SUMMER IS FOR ENJOYING

NG OUTSIDE. W W W. FO O D BEVMAG .CO M

F&B MAGAZINE COLUMN SPOTLIGHTING WHAT GOES ON BEYOND THE LOBBY OF MAJOR HOTELS ACROSS THE COUNTRY AND ABROAD. RESTAURANTS, BARS, LOUNGES, SHOWS AND STAFF PROMOTIONS

B E Y O N D T H E L O B B Y

Donshe Usher Editorial Director This Summer, The Envoy Hotel in Boston’s Seaport District, announces the completion of a $4 million expansion and renovation of Lookout Rooftop. A favorite for locals and visitors alike, Lookout is a premier outdoor destination situated in the up-andcoming Seaport District and offers expansive views of the Boston skyline and waterfront. The space will expand nearly 2,500 sq. ft. and will increase capacity to 390, creating a vibrant outdoor environment that embraces the contemporary urban spirit of Boston. In July, the expanded venue will boast a brand new Harbor Lounge, an intimate seated section with plush lounge seating and breathtaking harbor views. The space will be reserved for VIPs and private events. This seasonal relaunch will reveal a space that is both sophisticated yet relaxed. Thoughtfully placed greenery punctuates the venue’s design and softens the roof’s hard surfaces. The space will feature flexible, shared seating near the main bar, as well as the more private and secluded Harbor Lounge, which requires reservations. Guests can expect rich, refined materials in muted and natural tones that call on the hotel’s nautical-themed interiors. Enhancing the hotel’s existing commitment to wellness and local culture, Lookout Rooftop will roll out local partnerships and interactive programs such as rooftop yoga for guests to enjoy. “We pushed the boundaries at Lookout Rooftop and the result is just how we envisioned it – unrivaled,” says Joe Mellia, General Manager of The Envoy Hotel. “Our goal was to create a space that is reflective of the transforming Seaport neighborhood around us, while also offering a year-round destination that guests can socialize while sipping delicious cocktails and taking in the unbeatable views of Boston.”

FOOD & BEVERAGE | J U LY 2 0 1 8

In addition to the new décor and experience, the venue will unveil a rejuvenated elevated beverage program with handcrafted cocktails from mixologist Brian McDougal. Highlights will include the Seaport Sangria (Blush Wine, Peach Schnapps, Bols Elder Flower, Pineapple Juice), Old Cuban (Stolen Smoked Rum, Lime Juice, Bitters, Mint, Prosecco) and Bees Knees (Glendalough Wild Gin, Honey Hibiscus, Lemon Juice, Tangerine Fruitation). The space will also pivot seasonally, serving fresh-ingredient-driven cocktails, frosè and local beers in the summer. During winter months, the rooftop transforms into a winter wonderland equipped with heated Igloos that can accommodate up to 10 guests and a unique menu boasting specialty coffee drinks and handcrafted spirits. Lookout Rooftop at The Envoy Hotel is located at 70 Sleeper St., Boston, MA 02210. Hours of operation are Mon. – Wed., 4PM-11PM; Thurs.–Sat., 4PM-12AM; and Sunday 12PM-11PM. For more information, reservations or private events, please visit outlookkitchenandbar. com/#lookout or call (617) 530-1559.

About Hersha Hospitality Trust (HT)

HT is a self-advised real estate investment trust in the hospitality sector, which owns and operates high-quality upscale hotels in urban gateway markets and coastal destinations. The Company’s 49 hotels totaling 7,653 rooms are located in New York, Washington, DC, Boston, Philadelphia, South Florida and select markets on the West Coast. The Company’s common shares are traded on The New York Stock Exchange under the ticker “HT.”

About Autograph Collection Hotels Autograph Collection Hotels celebrates a collection of independent leaders in film, art, design and literature by curating one-of-a-kind travel experiences at more than 90 luxury lifestyle hotels found in the world’s most desirable destinations. Exactly like nothing else, each hotel has been hand selected for its distinction as an iconic landmark, for its remarkable design or for its best-inclass resort amenities. For more information please visit www. autographhotels.com, or explore social-media channels to learn more about championing the independent spirit.

W W W. FO O D BEVMAG .CO M

BREWFIRST

Establishments, like restaurants, hotels, club houses, and catering halls can utilize this technology to create their own signature beer, as well as any other type of beer, in-house and sell. The BREWFIRST technology allows business owners to create beers that pair with their food menu items, produce signature flavors that are unique to their place of business, save money by becoming their own craft brewer, and make innovative beverages that allow them the flexibility to reinvent and rebrand their establishment.

The growth of craft beer has broadened the taste and appreciation for beer across all demographics. In fact, craft beer now accounts for 25% of the market, and continues to grow. This growth has led to an explosion of microbreweries around the world as people want beers that are unique, varied and interesting. BREWFIRST is the first Nano-brewing system that performs like a microbrewery. With just 40” wide and 36” tall, the automated high-end craft beer brewing system doesn’t take up a ton of space and produces 31 gallons of fresh, preservativefree craft beer in as little as fourteen days. The smart brewing technology can make craft beer in any flavor profile, including, IPA’s traditional ales, strong porters, stouts, pale ales, ambers, heavy bitters, fashionable golden ale, and cold brewed coffee for Nitro coffee. The whole system only requires a two-phase power, a water supply and drain for installation.

10 FOOD

& BEVERAGE | J U LY 2 0 1 8

With a no prior brewing experience needed, the BREWFIRST technology begins with an automatic hot wash to ensure the equipment is clean. Then, the entire process is handled by the machine, all you need to do is monitor and confirm the process, which includes: filling to desired batch level, heating the water, steeping the grains, adding malt extract, bringing everything to a 1-hour boil, cooling the batch (wort), and auto-pumping into fermenting vessels. Once the batch is pumped into the fermenting vessels, you add the yeast (per the provided BREWFIRST recipe) and the fermentation process begins. This process can take anywhere 7 to 14 days, depending on the style of the beer. The BREWFIRST machine can also brew a batch of cold coffee in about two hours.

GETTYSGEAR.COM

ADDS

Oversized Coffee Mug to Collection of Handmade Gifts & Collectibles

START your morning with a splash of

style, history, and great taste. The new oversized coffee mug from GettysGear. com is ideal for enjoying not only your favorite beverage, but also the fantastic flavor of the gourmet coffee blends hand roasted by Great Gettysburg Coffee Company™. Each mug is handmade from pottery through a four-week process and finished just outside of Gettysburg, PA. Emblazoned with the Great Gettysburg Coffee logo and available in either Shadow Blue or Elegant Eggplant, each handmade item stands 6” tall and 4” wide at its center, allowing the mug to hold 1820 ounces of any preferred drink. Given that these mugs are handmade, no two are alike.

“Customers nationwide can’t get enough of the delicious taste and exquisite aroma of our hand roasted coffee while drinking from these stylish mugs,” says Cary Gregory, President of GettysGear.com. “They’re the perfect gift for special occasions, great for entertaining, or just enjoying life’s quiet moments.” Dedicated to creating awareness for the Gettysburg National Military Park as well as the town of Gettysburg, GettysGear.com specializes in cigars, coffee, apparel, and other accessories that are handcrafted and packaged right here in Gettysburg. These items include: •Gourmet Coffee Blends featuring the glorious taste of the Guardian, a dark roast with a bittersweet, fullbodied taste; the President, a medium roast reminiscent of a breakfast blend; the Quartermaster, a splendid, aromatic blend of cinnamon, pecan, chestnut, and rum; and the General, a delicious blend of mocha, caramel, and vanilla •Hand-cast Aluminum Eagles meticulously handpainted in a four-step process available in a variety of finishes and with wing spans ranging from 12” to 25” •Comfortable, Handmade Throws made from 12 hand-cut 12 1/2” squares featuring popular Civil War art in a natural blue, gray and color scheme •Home Décor items like the company’s hand-cast, 1-foot aluminum cannon wheel designed to add beauty, style, and a touch of history to any home, garden, or landscape •Guardians of Gettysburg® Statuary - 5 1/2” tall statues hand cast and finished right in Gettysburg and available in antique blue, bronze, pewter, and silver So, when looking for your next novel gift idea, turn to GettysGear.com for homegrown products that are truly unique. You can visit them at http://www.GettysGear. com. W W W. FO O D BEVMAG .CO M

COVER STORY

CELERITY CHEF

TYE ADKINS By DONSHE USHER

He is known for his swag, hip-hop dishes and unique and original recipes like “Free Style Fried Chicken,” “Microphone Check Mac & Cheese,” “Money Hungry Collard Greens” and “Hip-Hop Chef Tye 5-10 Stir Fry.” Over the years, Hip-Hop Chef Cookin’ Tye has prepared dishes and catered for major artists, celebrities, record label, management companies and brands like Russell Simmons, Chief Rocker Busy Bee, LL Cool J, Kevin Liles, T.I., Coach K Management, Young Jeezy, Anthony Anderson, Carmello Anthony, Bun B, and Chris Thomas (The Mayor of Rap City).

12 FOOD

& BEVERAGE | J U LY 2 0 1 8

W W W. FO O D BEVMAG .CO M

COVER STORY

THE ORIGINAL HIP-HOP CHEF TYE ADKINS RISES TO

STATUS The term rock star was coined by Randy Gage hence it’s been used by many other experts referring to a rare group of successful individuals in several different fields. What is rock star status? It does not necessarily mean playing a guitar or dressing like a rock star. However, what it does entail is living the life of a fabulously successful rock star due to a profitable career. With all the food shows across the airwaves. We now have Chef’s that are considered Rock Stars! Whether, its Rock, R&B, Country or Pop, celebrities in the music industry have surreptitiously and gradually moved into the hospitality, restaurant and foodie culture. Bon Jovi, Lady Gaga, Jimmy Buffet, Gene Simmons, Alice Cooper, Justin Timberlake and Toby Keith to name only a few. Enter HIP-HOP, the music of a generation that has spawned a new breed of millionaires reaching rock star status. With access to large amounts of disposable income. Combining metro and a urban cosmopolitan lifestyle by creating a new profitable area in the hospitality branding market. Food & Beverage Magazine would like you to meet CHEF TYE ADKINS, founder of the Hip-Hop Chef brand, known in the industry as the “The Original Hip-Hop Chef.” One of the Hippest Celebrity Chef’s to toss his Chef hat into the culinary arena. Like many of the Chef’s today. Chef Tye was inspired by his grandmother watching her prepare meals in the kitchen while he was doing after school chores. This inspiration was the driving force behind his desire to become a Professional Chef (Chef De Partie). He states. “The same dish that you usually prepare and eat at home may differ in taste to eating the same dish at a restaurant, you always find a difference in both. This is because one dish is cooked by a professional Chef.” This is how Chef Tye decided to make a difference in his cooking style as well as the quality of his menu.

14 FOOD

& BEVERAGE | J U LY 2 0 1 8

C H EF TY E A D K INS

HIP-HOP MEETS THE STOVE TOP HI S -TO RY Chef Tyeâ&#x20AC;&#x2122;s professional training began at Doubletree Hotel Restaurant under Executive Chef Jonah Brandon. As a Sous Chef, he was given the opportunity to cook for many celebrities. Inspiring his vision to become a Celebrity Chef. By using cooking as a platform, he created the Hip-Hop Chef brand. Capitalizing on the rapid growth of this music sector and combining it with the foodie industry.

This also gave him the leverage he needed to become the Premiere Chefâ&#x20AC;&#x2122;s for the Hip-Hop music and entertainment culture.

CO M IN G SOON

A highly skilled Chef with a thorough passion for cooking. Not just one who cooks a delicious meal but also makes it presentable by using his imagination and artistic presentation skills.

W W W. FO O D BEVMAG .CO M

COVER STORY

Highly innovative with a certain zeal for putting a twist on traditional cuisines. He’s not your average Chef. He brings flavor to your kitchen table, with signature dishes such as “Hip Hop Chef 5-10 Stir Fry,” “Microphone Check Macaroni & Cheese”& “Freestyle Chicken & Waffles”. To name a few. His cuisine and cooking style caught the attention of Def-Jam Records and BET network. Celebrity Chef Tye is a culinary artist known to the Music Entertainment, and Hospitality Industry, as The One and Only “Original Hip Hop Chef.” Cooking created his brand.

F&B Mag: Everybody Has Story, Tell Us How You Knew Wanted To Become A Part Of The Hospitality Industry? What Was Your Light Bulb Moment? Chef Tye: My story begin with my grandmother, she gave me after school cooking & kitchen chores as a teenager which included washing pot, peeling potatoes, frying chicken, stirring pots etc. At that time I didn’t know I wanted to be part of the hospitality industry. My light bulb moment came when I was employed at the Double Hotel Restaurant. My cuisine was afforded the opportunity to grace LL Cool J’s pallets. That’s when I knew and I wanted to become a Celebrity Chef.

F&B Mag: In One Word Describe Your Restaurant? Chef Tye:. Appealing. F&B Mag: What’s Your Favorite Ingredients To Cook With? Chef Tye: Garlic, Olive Oil, Chopped Fresh Parsley, Best Seafood, Best Chicken Breast, Stock, Unsalted Butter, White Cooking Wine. F&B Mag: What’s your favorite White & Red Wine? Chef Tye: White- (Vetti; Mosacato D’asti) Red Cabernet Sauvignon. F&B Mag: What’s the Best Thing About Being Chef? Chef Tye: Being Appreciated and Recognized For My Work That I As A Culinary Artist. Also Satisfying everyone’s taste buds.

16 FOOD

& BEVERAGE | J U LY 2 0 1 8

TYE ADKINS - THE ORIGINAL HIP-HOP CHEF F&B Mag: What’s the Best Thing About Being Chef? Chef Tye: Being Appreciated and Recognized For My Work That I As A Culinary Artist. Also Satisfying everyone’s taste buds. F&B Mag: Who Was Your Greatest Cooking Influence? Chef Tye: My Grandmother, she was the first to introduce cooking in her kitchen to me as a child. F&B Mag: What is your Comfort Foods? Chef Tye: Pizza, Seafood, Barbecue F&B Mag: How Important Is Presentation? Chef Tye: Food presentation is the key element of a plated dish. The way the food look’s on the plates is what tempts our eyes. F&B Mag: What’s your Favorite Dessert? Chef Tye: A Strawberry Shortcake & Apple Pie with Vanilla Ice Cream. F&B Mag: What Made You Decide This Was Your Career Path? Chef Tye: Working and training at the Double Tree Hotel under Executive Chef Jonah Brandon, is what inspired my desire to pursue this career path. F&B Mag: What Advice Would You Give To Someone Pursing The Hospitality Career Path? Chef Tye: Make Sure You Research The Hospitality Industry In Detail. Do your homework. Work at a restaurant to gain experience and get hands on direction. F&B Mag: What Celebrity would you love to cook dinner for or have cooked for? Chef Tye: Since becoming a professional Celebrity Chef. I’ve had the opportunity to cook for many celebrity in the music, sports & actors in the entertainment industry. I’m looking forward to cooking for all the celebrity that I haven’t yet cooked for. F&B Mag: What some of your Top Signature Cuisines? Chef Tye: Microphone Check Mac & Cheese, Freestyle Chicken & Waffles, Slamming Salmon, Hip Hop Chef Tye 5 to 10 stir fry, Jump jerk Chicken. Money Hungry Collard Greens and Red Bottom Rice & Peas. F&B Mag: Chef What Other Cuisines Do You Know How To Cook? Chef Tye: Vegan, Soul Food, Caribbean, Italian, Spanish and Chinese. F&B Mag: Chef Whose Style Of Cooking You Dig? Chef Tye: I’m going say myself first. But I dig all the amazing chef out there today. They are bringing their own style and plenty of good recipes to the table. Shout out to all The Great Chefs. F&B Mag: How Often Do You Give Back? Chef Tye: My grandmother taught me the importance of feeding the less fortunate and giving back. I feed to the homeless at least once a month. Giving back is a lifestyle. People must eat everyday and not just around the holidays. F&B Mag: Lastly What Do You Do To Relax? Chef Tye Sunday is a relaxing day for me. I start my morning off by attending AM worship services. Also I enjoy nice walks on the beach.

- Dinner is served...That’s a Wrap! Thank you, Chef Tye

W W W. FO O D BEVMAG .CO M

MU SIC FOODIES CA LI ’ FLOUR FOODS

All Photos By Erika Goldring/BMI

Rae Lynn performs at The Smokin’ Tuna during Key West Songwriters Festival on May 10, 2018, in Key West, Florida.

Live Music Leaves Lasting Memories… for Customers and Businesses Whenever songwriters play gigs, they invariably interact with the audience. That’s because live music encourages the whole crowd to participate.

BMI’s Mason Hunter, Texas Music Office’s Brendan Anthony, songwriters Jamie Lin Wilson, Aaron Barker and Heather Morgan and Texas Heritage Songwriters’ Association’s Joe Ables gather for a photo at the Key West Theater during Key West Songwriters Festival on May 11, 2018, in Key West, Florida.

18 FOOD

& BEVERAGE | J U LY 2 0 1 8

Frankie Ballard performs at Southernmost Beach Resort during Key West Songwriters Festival on May 12, 2018, in Key West, Florida. Q U IC H E

People ask to hear cover songs, as well as

As for festivals, songwriters whose names you

originals, and when that happens, it’s a beauti-

might not know but whose music you do, have

ful sight for bar and restaurant owners because

been rocking them annually for years.

studies show that customers stay longer, spend

And each year, bar and restaurant owners look

more and have lasting impressions of estab-

forward to these events and the revenue they

lishments when live music is played. And what

bring to the whole area. From Maui to Chicago

business wouldn’t want to be remembered for

and every place in between, live music rocks

being a place where customers had a good

towns, beaches, street fairs and stadiums –

time? Especially when date night, happy hour

there’s no place too big or too small when it

with coworkers, or a night out with friends

comes to entertaining a crowd and leaving a

comes around.

lasting impression – both on the audience and

Erin Leon, Managing Director of Sales at Wa-

the business owner whose establishment plays a part of that lasting memory.

terfront Brewery in Key West, FL agrees with these findings saying, “Music is everything.

So now the question is, how do songwriters live

Live music brings people in the doors and

on what they make playing gigs? They belong

keeps people there.”

to performing rights organizations like BMI

Leger, The Research Intelligence Group, also proved the point in a study1 they did on live music in conjunction with BMI. The data shows that for respondents between 18-49 years-old², 85% enjoy their bar or restaurant experience more when live music is performed, 83% are more likely to return to an establishment with live music as opposed to one without, and 82% would recommend a bar or restaurant with live music to their friends. Other findings show that 80% of customers will stay longer in a bar or restaurant if there is live music, while 70% spend more money on food and drinks.

that license their music and pay them royalties when their songs are played publicly. These performance fees generally make-up the majority of a songwriter’s income, especially for those who are not well-known artists, of which there are thousands. BMI’s mission is to ensure that these songwriters are paid for their efforts so that the creation of music in all genres continues for all of us to enjoy and benefit from. As a non-profit-making performing rights organization recognized in the U.S. Copyright Law as a licensor of music, BMI distributes 88% of all licensing fees to the songwriters we represent so they can keep on creating the music that

So, what do songwriters contribute to live music? The songs!

they, and we, love.

Country artist RaeLynn, who is also a BMI sing-

them, as well as listen to what some in the F&B

er-songwriter, had this to say about songwriters

industry had to say about live music and why

behind the scenes writing hits that people come

they have a BMI license.

out to hear: “All of us artists are always in the spotlight, but the songwriters are the reason

Take a look at some of the highlights from the Key West Songwriters Festival to hear from

For more information about how to

why we are what we are so I think it is super

license your music use, visit bmi.com

important to highlight them.”

or call a BMI representative at 888-689-5264.

W W W. FO O D BEVMAG .CO M

20 FOOD

& BEVERAGE | J U LY 2 0 1 8

W W W. FO O D BEVMAG .CO M

HEATHY TRENDS

COMMERCIAL PRODUCT

KEEPING OUTDOOR CLEAN THROUGHOUT THE SUMMER During the summer months, outdoor seating is a great addition to any restaurant. It draws people into restaurants and gives them a chance to enjoy food, drinks and the weather with family or friends.

ut, even in-the-midst-of a perfect atmosphere, one of the most fundamental components of guest satisfaction is the customer’s perception of cleanliness. While you may not be able to control Mother Nature, your accountability lies in keeping outdoor seating areas clean for the health and happiness of your guests. Before seating guests, it is important to prevent the spread of bacteria as soon as each customer enters your establishment. Offering easily-accessible and effective good hand hygiene solutions, such as a sanitizer station at the door, is the ideal way to kick-start a campaign of cleanliness and show your guest that you care about their well-being.

This can be accomplished with the quick instillation of the PURELL® Messenger Floor Stand with Hand Sanitizer Dispenser. This stand dispenses PURELL® Hand Sanitizer and can be neatly tucked into any corner of the establishment. High-touch surfaces like outdoor seating also pose a threat to perceived cleanliness and infection control. To clean these surfaces, enlist the help of a sanitizer without harsh chemicals that may have a potential reaction to harsh weather like runoff, sticky residue or anything that may bother customers skin upon contact. PURELL® Foodservice Surface Sanitizer is a no-rinse required solution that eliminates Norovirus, Salmonella, E. coli and more in just 30 seconds. This ready-to-use cleaner is perfect for use on almost any hard or soft surface and can be trusted around your guests, their food and their experience. Not only does PURELL® Foodservice Surface Sanitizer feature the lowest allowable EPA toxicity rating, but it is also EPA Designed for the Environment certified. Making it a great choice for restaurants who are looking for the best solution for both human and environmental health. Outdoor seating is a great way for guests to enjoy the establishment and environment they love, and keeping both clean can draw in a loyal customer base and form a better reputation. Using ready-to-use surface sanitizing products combined with evidence-based hand sanitizer stations can make it easier to tidy outdoor seating areas in between flipping tables. Keeping this outdoor seating cleanliness checklist visibly accessible to staff can help remind them what should be done to keep guests happy and healthy during the summer months.

22 FOOD

& BEVERAGE | J U LY 2 0 1 8

W W W. FO O D BEVMAG .CO M

GROWTH IN THE BEVERAGE INDUSTRY

BREWERY • BEER

MORE THAN A MILESTONE GUINNESS BREWERY IN MARYLAND WILL OFFICIALLY OPEN IN AUGUST Open Gate Brewery & Barrel House will begin welcoming visitors from Friday, August 3rd

his summer, after more than two centuries of building unmistakable bonds with beer lovers in the U.S., Guinness will finally have a permanent home in America. Diageo Beer Company USA is proud to announce that the Open Gate Brewery & Barrel House, located just south of Baltimore, will open to the public on Friday, August 3rd. “In my opinion, the word ‘milestone’ doesn’t do justice to this moment in Guinness history,” said Diageo Beer Company USA Chairman and Diageo Global Sales Officer Tom Day. “Since we announced our brewery just outside Baltimore, I’ve spent a lot of time here and have come to really love the area and the people of Maryland. I can’t wait to see this place open and become a part of this vibrant community and special beer culture. I really think we have something great to offer folks, both in terms of beer and a fantastic place to visit and experience.”

While Guinness Draught and the other classic stouts will be brewed exclusively in Ireland and imported to the U.S. to be enjoyed responsibly, this brewery is an important step in the evolution of the brand. Led by Brewmaster Peter Wiens and Head Brewer Hollie Stephenson, the Maryland team will take over the production of Guinness Blonde and experiment with new beers influenced by both American and Maryland brewing tradition.

24 FOOD

& BEVERAGE | J U LY 2 0 1 8

Foodservice Surface Sanitizer is one of the only ready-to-use products on the market that can kill norovirus, E. coli and salmonella in just 30 seconds without the use of harsh chemicals. Implementing these simple tips can help earn, and maintain, an “A” sanitation rating all year round. About Guinness The Guinness brand was established in 1759, when Arthur Guinness signed a 9,000 year lease on St. James’s Gate Brewery in Dublin. Brewed using four main ingredients, water, barley (malted & roasted), hops and yeast, Guinness is the world’s most popular stout. The iconic beer is brewed in 49 countries worldwide and sold in over 150 with almost 9 million glasses of Guinness enjoyed every day around the world. The most GUINNESS is sold in Great Britain, Ireland, USA, Nigeria and Cameroon. More information can be found at www.guinness.com. About Diageo Beer Company Diageo Beer Company USA (formerly Diageo-Guinness USA) is the U.S. beer and flavored malt beverage business of Diageo. Brands within Diageo Beer Company include the iconic Guinness, Harp, Smithwick’s and Smirnoff ICE. About Diageo Diageo is a global leader in beverage alcohol with an outstanding collection of brands including Johnnie Walker, Crown Royal, Bulleit and Buchanan’s whiskies, Smirnoff, Cîroc and Ketel One vodkas, Captain Morgan, Baileys, Don Julio, Tanqueray and Guinness. Diageo is listed on both the New York Stock Exchange (DEO) and the London Stock Exchange (DGE) and our products are sold in more than 180 countries around the world. For more information about Diageo, our people, our brands, and performance, visit us at www. diageo.com. Visit Diageo’s global responsible drinking resource, www.DRINKiQ.com, for information, initiatives, and ways to share best practice.

GARBANZO MEDITERRANEAN FRESH

WELCOMES LARRY SIDOTI AS CHIEF DEVELOPMENT James Park, CEO of Garbanzo Mediterranean Fresh, today announced that industry veteran Larry Sidoti will join the team as Chief Development Officer. Sidoti brings over 20 years of experience in the food and beverage industry with both restaurant and franchise expertise to his new role at Garbanzo. He began his career in the mid 1990s when he founded Juice It Up! Sidoti developed an amazing company culture and grew the concept to over 180 units. Since departing Juice It Up! in 2008, Larry has served in key operational and development leadership roles with several highly recognized and respected concepts including: Famous Brands (Mrs. Fields and TCBY), Yogurtland, and Ruby’s Diner. Most recently, Sidoti served as the chief development officer at Paris Baguette America where he doubled store count in just 30 months and drove over $52 million in annual sales. “Larry is an innovative, visionary leader that promotes an empowering culture based on values of transparency, integrity, and respect,”Park said. “He has experienced repeated success in maximizing business growth and will undoubtedly play an instrumental role in accelerating Garbanzo’s productivity and development. We are excited to have Larry join our team.” Garbanzo is a Fast Casual Magazine Top 50 Mover and Shaker brand that is making fresh Mediterranean cuisine a mainstream favorite across the United States. Its authentic, nutrient-rich dishes derived from Old World recipes are served with a new twist, but without compromise. Every order is customized to the guest’s liking, from juicy, high-quality meats and salads made from scratch to gyros, wraps and pita baked from scratch all day. Garbanzo is dedicated to satisfying every palate – including vegetarian and gluten-free diners – and believes that “simple tastes better.” “I’m proud to join a brand that is giving Americans a delicious way to eat healthier food,” Sidoti said. “Garbanzo is already a leader in fast-casual Mediterranean cuisine and has incredible potential to accelerate its success. I’m eager to build off of this momentum and leverage my expertise to take Garbanzo to a whole new level.”

JAMES SIDOTI

Garbanzo Mediterranean Fresh is headquartered in Denver with 27 locations nationwide. For more information, visit eatgarbanzo.com. W W W. FO O D BEVMAG .CO M

T REN DS IN FOODS

BY FRANCINE L. SHAW

AMERICAN

$55.5 Billion Food Safety Problem

More than 100 people across 25 states were sickened this spring after eating romaine lettuce tainted with E.coli. Approximately half of those infected were hospitalized, indicating that this outbreak was caused by a particularly dangerous strain of E.coli bacteria. At least 14 people have developed serious kidney problems from the foodborne illness, which could be chronic and serious conditions for the rest of their lives. America’s food industry has a $55.5 billion food safety problem. This includes recalls – like the recent widespread romaine lettuce outbreak – as well as foodborne illnesses at restaurants, hotels, convenience stores and other food service organizations. Everyone that works in the food service industry should be concerned about sickening – or even killing – customers because of a foodborne illness. That means everyone – from the farmers that grow the food to the restaurants that serve it – should take every precaution to reduce that risk. While, of course, the main concern is keeping consumers safe, it’s also important to realize that foodborne illnesses can be extremely expensive and damaging for businesses.

26 FOOD

& BEVERAGE | J U LY 2 0 1 8

A foodborne illness incident or outbreak can cost food service professionals (farmers, restaurants, hotels, manufacturers, retailers, etc.) significant money – including decreased revenues, high legal fees, potential lawsuits, and diminished sales and loyalty from concerned customers. A severely damaged reputation could permanently shut a company’s doors. In fact, foodborne illnesses cost $55.5 billion per year in medical treatment, lost productivity, and illness-related mortality in the U.S, according to a study by Ohio State University professor Robert Scharff. The cost of a single foodborne illness outbreak at a fast casual establishment could cost between, $6,330 to $2.1 million, depending on the severity of the outbreak, the amount of lawsuits, fines and legal fees, and the number of people impacted by the incident, according to a new study from researchers at Johns Hopkins Bloomberg School of Public Health. Casual dining restaurants had a cost range of $8,030 to $2.2 million, and fine dining restaurants could experience costs between $8,273 and $2.6 million per incident, according to the study.

Each year, 48 million Americans become sick from foodborne illness, according to the Centers for Disease Control. Reducing foodborne illness by just 1% would keep approximately 500,000 people from getting sick each year in the US. Reducing foodborne illness by 10% would prevent five million from getting sick. Investing in food safety is one of the smartest things that food service organizations can do. The expense, time and energy necessary to implement – or elevate – your food safety protocols won’t be overwhelming, and it’s crucial to your business success and to your customers’ health. Reduce safety risks risks – and the enormous costs associated with foodborne illness incidents – by doing the following: • Invest in technology. Digital tools are elevating the way many restaurants do business. Not only do these technological tools make food safer, but they can also save restaurants significant money each year by preventing food waste and reducing foodborne illness risks. Technologies have become much more accessible and affordable, and shouldn’t be cost-prohibitive for most organizations. • Ditch the paper. Technological solutions enhance food safety protocols and make it faster, more accurate, and more efficient to conduct inventory, auditing, and training, all of which are crucial to keeping food safe. Food service organizations that adopt and embrace digital tools (versus using pen and paper systems) can help boost the health and safety of their establishments. • Reduce human error. While human error can never be completely eliminated, advancements in technology help minimize the risks. Sensors ensure foods are being held at proper temperatures. Refrigeration monitoring systems send alerts to managers’ phones when temperatures in coolers or freezers rise above safe holding temperatures. Not only does that help protect customers’ health, but it also eliminates the need to throw away entire coolers or freezers of food due to improperly working units, potentially saving organizations thousands of dollars (or more) in lost product – and keeping their guests safer.

• Elevate your data collection. Innovative digital tools can now be used for restaurants’ internal auditing systems, which is a more efficient, costeffective and accurate solution versus the pen and paper methods that are often used in the food service industry. Using pen and paper to audit restaurants often result in increased labor, time, errors and expenses. Hard copy records can be difficult to organize and access – especially in the midst of a frightening food safety outbreak – and it’s extremely difficult to integrate and analyze the data. Digital tools provide more efficient, costeffective internal auditing systems, with records that are easy to access and analyze. • Become mobile. A large percentage of food service employees (such as restaurant workers) are millennials (or younger), and they are constantly on their phones. If your company is promoting the importance of food safety protocols but then provide employees with antiquated pencil and paper record-keeping systems, there’s a tremendous disconnect. Instead, implement digital systems (for QA, training, auditing and more) that can be tracked on cell phones and tablets. This way, critical food safety information will always be easily accessible. • Improve operational efficiencies. Digital tools can help with brand protection and quality assurance concerns by optimizing and improving line checks, shift logs, inspections, auditing, and other reporting. • Reduce pencil whipping. There’s a widespread “pencil whipping” problem in the food service industry, where employees using paper record systems falsify records or “cheat” on their processes. As much as food service leadership wants to deny that “pencil whipping” happens in their organizations, it’s (unfortunately) a fairly common practice in restaurants, hotels, convenience stores, and other industry businesses. Pencil whipping can result in increased food safety risks, food code violations and other (potentially costly) issues. Digital tools help reduce or eliminate “pencil whipping” through real-time data collection, as well as photo and video records.

W W W. FO O D BEVMAG .CO M

T REN DS IN FOODS

• Make food safety part of your company’s culture. Everyone – on every shift – must be trained in proper food safety protocols. Train continuously to keep food safety top-of-mind and to ensure your staff are always using proper food safety protocols. While some within the food service industry may consider technology to be a “luxury”, the truth is that today’s digital tools are affordable and accessible. Technology that helps reduce (or eliminate) foodborne illness risks is not an unreasonable expense – it’s a wise investment. In addition to keeping guests/ customers safer, technologies can also help minimize food waste and improve processes and efficiencies, which is a smart business decision.

Francine L. Shaw is President of Savvy Food Safety, Inc. which offers a robust

roster of services, including consulting, food safety education, food safety inspections, crisis management training, writing norovirus policies for employees, writing norovirus clean-up procedures, curriculum development, responsible alcohol service training, and more. The Savvy Food Safety team has more than 100 combined years of industry experience in restaurants, casinos, and convenience stores and has helped numerous clients prevent foodborne illnesses. Francine has been featured as a food safety expert in numerous media outlets, including the Dr. Oz Show, the Huffington Post, iHeartRadio, Food Safety News, Food Management Magazine and Food Service Consultants Society International.

28 FOOD

& BEVERAGE | J U LY 2 0 1 8

TRENDS IN RECIPES

W W W. FO O D BEVMAG .CO M

T REN DS IN FOODS

Food Safety Hits Home Delivery Companies In a recent meeting of the Association of Food and Drug Officials (2018 AFDO annual conference in Burlington, Vermont), home fooddelivery services drew great interest due to potential for home delivery services to result in consumer level food safety outbreaks because of the lack of industry and governmental food safety controls. Under federal laws (Food Safety Modernization Act (FSMA) Rules on the Sanitary Transportation of Human and Animal Foods) carrier food safety requirements are clearly spelled out to require the establishment of food safety system in the food transportation sector. Training for all personnel involved in the transportation of perishable foods up to the store level is now mandatory while regulations covering the transportation of foods beyond the store level are yet to be established. Food home delivery is an exploding market with both retail and restaurant chains establishing systems designed to provide consumers with convenience service solutions. Along with this new demand, the AFDO expects that enforcement of “last mile” food safety regulations may fall on city, county or state agencies but that the industry has the primary responsibility to prevent food safety outbreaks. The link between the store and the consumer is the driver of the vehicle acting as a carrier between a supplier and a receiver with the store, delivery company and driver assuming liability for the delivered product.

30 FOOD

& BEVERAGE | J U LY 2 0 1 8

The Sanitary Cold Chain has taken a leadership role in training thousands of food transportation trainees from all over the U.S. and has now developed a 1-hour training program designed to introduce individual contracted and employee automobile drivers and others involved in home food delivery. The training reviews good food safety and transportation problems and solutions to help educate drivers regarding their role in preventing food safety outbreaks. Cost of the training is only $20. At the end of this one-time fifty-minute training, a training certificate is awarded in the name of the individual completing the training. Training content includes an outline of transportation rules and responsibilities, potential transportation food safety problems and reasonable solutions to those problems. Companies seeking to improve consumer safety and reduce company liability for potential food safety outbreaks may choose one of two options designed to increase driver and transportation personnel food safety knowledge and competency. Training downloads are available on PCs, Tablets or cell phones. Individual company driver login sites are available. For more information about the Sanitary Cold Chain’s TransCert Delivery Driver Food Safety Training, please contact: Dr. John Ryan at jryan@sanitarycoldchain.com (phone (808) 469-0046) or training@sanitarycoldchain.com About the Sanitary Cold Chain:

TransCert provides the food supply chain with the standards, training, audit and certification supportthat carriers, drivers, shippers and receivers need to safely and successfully establish sanitary and temperature-controlled transportation food safety systems.

Synthetic Food Market Growing

At 5% CAGR To Reach USD 20,000 Million By 2024 According to a new research report by Global Market Insights, Inc. Synthetic Food Market size is estimated to exceed USD 20 billion by 2024. Busy lifestyle and changing demographic trends are resulting into preference for ready to eat and processed food consumption, thus enhancing synthetic food market growth. Increasing penetration of artificially engineered ingredients among manufacturers for their improved flavor & fragrances properties will support industry growth of synthetic food market. Key aspects such as texture enhancement, enhanced shelf life and visual appeal will propel artificial additive demand. Expansion of the processed food industry along with increasing demand for soft drinks, confectionery, meat, fruits and dairy will provide a strong application outlook for artificial additive industry growth. Increasing supply chain complexities of food manufacturers including spoilage and loss of nutritive value will further propel product penetration rate. Some ingredients are added directly as seasonings and indirectly as vinegar and salt to enhance product shelf life and deliver better taste. Artificial colors are extensively used in several products to enhance the appearance and make it more attractive or lucrative. Increasing utilization of these colorants in meals, carbonated soft drinks, non-alcoholic beverages and alcoholic beverages is projected to propel artificial additives market size. The rising number of regulations by FDA and EU to produce low sugar content products will further boost industry growth. Hydrocolloids were valued over USD 1.5 billion in 2016. Increasing necessity to provide stabilization, suspension, thickening, and manipulating mouthfeel of several beverages driving product demand. The growing consumption of low calorie drinks among the diabetic population will support industry growth. These hydrocolloids are also used to improve taste of low-calorie drinks without impacting beverage’s flavor. Flavor & fragrances dominated the overall artificial additives market in 2016. Factors such as changing taste preferences, rising disposable income along with gourmet food chain expansion is expected to propel artificial additives market share. These are widely used in savories and snacks to enhance overall product appeal and deliver aroma for a prolong time.

Asia Pacific synthetic food market is projected to account over 30% of the share by 2024. Increasing the application of artificial additives among key manufacturers to enhance shelflife, texture and appearance of consumable products driving regional demand. Furthermore, major companies such as BASF, Symrise and Sensient are anticipated to invest in formulation of new flavors & tastes obtained through enhanced ingredient engineering. The rising consumption of bakery & confectionery products in China, India, Japan, and Australia owing to increasing double income trend is supporting industry expansion. North America synthetic food market is anticipated to witness growth over 4.5% up to 2024. Increasing demand for ready to eat and processed meals owing to busy lifestyle will support regional growth. Rising consumer awareness regarding key benefits associated with artificial ingredients including low sugar content is expected to propel artificial additives market size. Global synthetic food market share is highly fragmented due to the presence of both large number of multinational as well as regional companies. Increasing competition among existing organizations and new entrants is anticipated to encourage product development. Archer Daniels Midland Company, Flavorchem, Sensient Technologies, FMC, DSM, BASF, Chr. Hansen, Döhler Group and Allied Biotech are key players in synthetic food market. Other prominent players include Frutarom, Symrise, Young Living Essential Oils, Falcon Essential Oils, Biolandes, Naturex, Fiorio Colori and D.D. Williamson & Co. Inc. Browse key industry insights report, “Synthetic Food Market Size By Product (Colour, Enzymes, Hydrocolloids, Flavour & Fragrances, Antioxidants, Emulsifiers, Fat replacers), By Application (Beverages, Dairy & Frozen Products, Bakery & Confectionery, Meat, Poultry & Seafood, Processed Food, Convenience Foods & Beverages, Sauces, Dressings, And Spreads Savory and Snacks, Animal and Pet Food, Oils & Fats), Industry Analysis Report, Regional Outlook (U.S., Canada, Germany, UK, France, Italy, Sweden, Austria, Poland, Russia, Spain, China, India, Japan, South Korea, Indonesia, Thailand, Malaysia , Australia, Brazil, Argentina, Mexico, South Africa, UAE, Saudi Arabia, Kuwait, Egypt), Growth Potential, Price Trend, Competitive Market Share & Forecast, 2017 – 2024” W W W. FO O D BEVMAG .CO M

FRONT OF THE HOUSE® Turn Your Next Cook Out Into An Eco-Chic Gathering with Servewise ® by FOH COOK OUTS are a timeless staple that mark the beginning of summertime. Between choosing the right type of grill, the best cuts of meats, and the ideal seasoning techniques, often times the actual plate that the food is served on is left as an afterthought. But it shouldn’t be. And with the eco-chic Servewise® by FOH disposable collection, it will never be again. Servewise® by FOH is an eco-smart, priced-right collection of disposables that perfectly compliments all outdoor cooking and serving situations. Made from highly renewable wood, Servewise® is an eco-friendly choice that the environment and your wallet can feel good about.

32 FOOD

& BEVERAGE | J U LY 2 0 1 8

Disposable, yet durable this biodegradable collection is made up of over 45 microwave/oven safe products ranging from various sized and shaped ramekins, plates, cones, picks, slanted cups, boats, markers, and utensils. Servewise® by FOH allows you to save time on the hassle of washing dishes once your cookout is over by simply tossing those items out after use. What’s betters is that all square and rectangle plate options can be paired with stackable, recyclable PET Covers allowing for an easy grab and go option. Each PET Cover features ventilation holes that help to keep food fresh longer.

Front of the House®’s unique designs and small pack sizes makes Servewise® utensils extremely popular throughout the food and beverage industry. Add a distinctive touch to your menu items by customizing the Servewise® picks with your company’s own name or signature artwork.

Servewise® by FOH gives any regular looking cookout the highend, eye-catching demeanor it deserves.

W W W. FO O D BEVMAG .CO M

34 FOOD

& BEVERAGE | J U LY 2 0 1 8

W W W. FO O D BEVMAG .CO M

36 FOOD

& BEVERAGE | J U LY 2 0 1 8

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.

WINDSETFARMS.COM W W W. FO O D BEVMAG .CO M

FOODIE EVENTS AROUND TOWN

HATTIE B’S HITS THE WEST COAST

IN HONOR OF NATIONAL FRIED CHICKEN DAY

National Fried Chicken Day on July 6th, The Cosmopolitan of Las Vegas is pleased to announce that Hattie B’s Hot Chicken will launch its inaugural West Coast location at Las Vegas’ first ever fast-casual concept, Block 16 Urban Eatery & Bar, located on the second level of The Cosmopolitan. In late summer 2018, The Cosmopolitan of Las Vegas will introduce Block 16 Urban Eatery & Bar, a dynamic new culinary destination. Established as The Strip’s first made-to-order urban market, Block 16 Urban Eatery & Bar will showcase a curated selection of six undeniably unique concepts, uniting the most sought-after dishes from craveable hometown standouts to James Beard Award winning chefs and restaurants handpicked from foodie capitals across the country.

Joining this elite group is Nashville’s very own Hattie B’s Hot Chicken. Famed for its emphasis on quality, flavor and true Southern hospitality, Nashville’s family-owned and operated Hattie B’s Hot Chicken will showcase its first West Coast location at Block 16 Urban Eatery & Bar serving hot chicken, Southern sides and local brews in a casual, counter-service eatery. The menu standout, perfectly-fried chicken bathed in hot melted spices, is served in a variety of heat levels from Southern (no heat), Mild, Medium, Hot, Damn Hot to the daredevil’s dream, Shut the Cluck Up. Hattie B’s will also feature complementary comfort dishes including pimento mac and cheese, Southern greens and local Nashville favorite, banana pudding. National Fried Chicken Day on July 6th, The Cosmopolitan of Las Vegas is pleased to announce that Hattie B’s Hot Chicken will launch its inaugural West Coast location at Las Vegas’ first ever fast-casual concept, Block 16 Urban Eatery & Bar, located on the second level of The Cosmopolitan. In late summer 2018.

38 FOOD

& BEVERAGE | J U LY 2 0 1 8

W W W. FO O D BEVMAG .CO M

M.S. Walker has today announced its appointment as the U.S. importer for Italian wine producer Il Palazzone. Il Palazzone is a unique, environmentally engaged producer of Brunello located in Montalcino, Italy. Focusing on expressing three separate vineyards in different areas of Montalcino, it allows the chance to produce Brunello that reflects complementary microclimates and unique terroirs. Through the leadership and passion of Laura Gray, Estate and General Manager of the winery, the perception and quality of Il Palazzone has steadily risen to the top of the class in the region over the past 15 years. Beginning July 1st, M.S. Walker represents Il Palazzone’s entire portfolio of wines, which includes Rosso del Palazzone, Lorenzo & Isabelle, and the producer’s highly-rated, flagship Brunello 2013, which recently received 93 points from Wine Spectator. “We are extremely proud to be partnering with M.S. Walker on a national level,” says Dick Parsons, owner of Il Palazzone. “With this partnership, we believe that we have found the best possible way to unify our existing distribution channels and open some exciting new doors for us, especially in the New England markets.” For more information on Il Palazzone, please visit www.ilpalazzone.com. For customer inquiries, please contact M.S. Walker’s Daniel Hubbard at dhubbard@ mswalker.com.

IL PALAZZONE NAMES M.S. WALKER NATIONAL IMPORTER Revered Brunello di Montalcino D.O.C.G. Producer Formalizes U.S. Partnership to Unify Distribution Efforts About M.S. Walker Founded in 1933, M.S. Walker, Inc. is a New England-based importer & distributor of fine wines and spirits, serving both national and international brands. Based in Massachusetts, the company acts as an Agency Importer of select national spirit brands and several wine brands from around the world, in addition to manufacturing its own brands in Boston, MA.

40 FOOD

& BEVERAGE | J U LY 2 0 1 8

W W W. FO O D BEVMAG .CO M

FOR MORE GREAT RECIPES VISIT WINDSETFARMS.COM 42 FOOD

& BEVERAGE | J U LY 2 0 1 8

FRESCO

CUCUMBER ALBACORE 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.

W W W. FO O D BEVMAG .CO M

FORK & SALAD O PEN SECON D CORP O R AT E STO R E O N M AUI

The Healthy Fast Casual’s Newest Outpost Will Set Up Shop In Kahului’s Pu‘unēnē Shopping Center

Fork & Salad, a health-focused eatery with a mission to make farm-to-table cuisine accessible to the masses, is opening its second corporate location in Kahului, Maui on Friday, June 1. The new store, located at 120 Ho’okele Street #330 in the Pu‘unēnē Shopping Center, is marking the Grand

44 FOOD

& BEVERAGE | J U LY 2 0 1 8

“We’re very pleased to be opening our second location, and are especially lucky to be opening in a spot as centrally located as the Pu‘unēnē Shopping Center,” said Fork & Salad co-owner, Travis Morrin. “Nearly every household on Maui makes a weekly trip to Kahului to stop by Starbucks, Petco, or the island’s only Target, and most travelers pass by the center on their way to or from the airport. By opening the newest Fork & Salad in such a high-traffic area, we’re fulfilling our mission of bringing healthy farm-to-table cuisine to the masses and making it easily accessible to all who live or play on Maui.” Fork & Salad’s newest locale spans 1400 square feet, comfortably seating more than 20 guests in the stateof-the-art, custom-designed space. To make ordering a simple and fast experience for all customers, concise instructions are built into the wall and items are displayed on an open line for easy visibility. Guests will enjoy the same healthy and fresh menu options that are available at the Kīhei location, including build-your-own and signature salads, produce-forward sandwiches, gluten-free items, kombucha on draft, and more. The new Kahului store will be open from 10:30 AM to 9:00 PM daily, and will offer take-out and pick-up options via phone ordering or the Fork & Salad mobile app. Founded in 2016 by Jaron Blosser, Travis Morrin, and Cody Christopher, Fork & Salad was built with the mission of making farm-to-table cuisine as healthy, convenient, and affordable as possible so it can be accessible to the masses. The Maui-based concept is also committed to serving and supporting the island’s local residents and businesses. Fork & Salad employs roughly 40 island residents between their two locations, and sources over 50 fresh menu ingredients from more than 25 farmers and suppliers based on Maui. Fork & Salad is partnered with Fransmart, the industryleading franchise development company behind the success of household concepts like The Halal Guys and Five Guys Burgers & Fries, as its exclusive franchising partner to grow the brand. Those interested in expanding Fork & Salad’s fresh concept and spirit of aloha into markets nationwide should visit http://go.fransmart. com/l/16992/2018-02-20/39mv97 for information on franchising opportunities with this emerging health brand.

About Fransmart: Fransmart is the global leader in franchise development, turning emerging restaurant concepts into national and global brands for over 10 years. Company founder Dan Rowe identified and grew brands like Five Guys Burgers & Fries and Qdoba Mexican Grill from 1-5 unit businesses to the powerhouse chains they are today. Fransmart’s current and past franchise development portfolio brands have opened more than 3,000 restaurants in 45 states and 35 countries. Fransmart and their partner brands are committed to franchise development growth—as of 2015, over 1,000 new restaurants are in development across their current portfolio.

About Fork & Salad: Founded by chef-owners Jaron Blosser, Cody Christopher and Travis Morrin in 2016, Fork & Salad is a locally-sourced, chefinspired salad company with a mission to redefine the possibilities of farm-to-table cuisine as healthy, quick, convenient, and affordable so it can be enjoyed every day by everyone. The Fork & Salad vision to expand the farm-to-table movement to all parts of Hawai’i and beyond includes supporting local farmers, ranchers, and fishermen to boost the local economy, while also making their healthy and sustainable cuisine accessible to all consumers. The health-forward concept was named “Best New Restaurant in 2017” by Maui Time, recognized for its exquisite and affordable health fare and dedication to the local economy and people. Visit www.forkandsaladmaui.com for more information on the brand.

W W W. FO O D BEVMAG .CO M

RESTTAURANT NEWS

JIMBOY’S TACOS CELEBRATES NEW FLAGSHIP STORE IN HUNTINGTON BEACH

WITH ALL-DAY GRAND OPENING FESTIVITIES ON SATURDAY, JULY 21 Jimboy’s Tacos, home of the Original American Taco, is celebrating the opening of its Southern California flagship location in Huntington Beach on Saturday, July 21. The restaurant, located at 5th & PCH Shopping Plaza (120 5th Street) in the heart of the city’s downtown, will begin grand opening festivities at 11 AM including: • FREE Original Ground Beef Taco and FREE Taquito Burrito for the first 50 people. • FREE Original Ground Beef Taco for anyone who downloads the Jimboy’s Taco Nation Rewards app in-store. • Chance to spin the prize wheel and win FREE food and Jimboy’s swag items.

46 FOOD

& BEVERAGE | J U LY 2 0 1 8

Additionally, Jimboy’s Tacos Huntington Beach has partnered with local pro-surfer and instructor Rocky McKinnon to hold a fundraiser during the Grand Opening celebrations. 20% of sales from Monday, July 23 will be donated back to McKinnon’s nonprofit, which helps to sponsor surfing programs for young people with special needs or disabilities through the McKinnon Surf & SUP Lessons Adaptive Surfing Program. Jimboy’s Tacos opened nearly 65 years ago as a simple food trailer on the shores of Lake Tahoe, CA. With sights set on serving the best tasting taco on the planet, founder Jim “Jimboy” Knudson created the Original Ground Beef Taco, which has not changed since it was first served in 1954 and remains the brand’s most popular menu item.

The iconic taco, which Food Network star Guy Fieri has called a ‘guilty pleasure’ taco, is made fresh at each Jimboy’s Tacos location with seasoned ground beef, freshly shredded cheese, and lettuce encased in a crispy, stone-ground corn shell dusted with parmesan cheese. “We’re thrilled to be at the forefront of Jimboy’s Tacos’ Southern California expansion. The Huntington Beach community has been so warm and welcoming to us and we are committed to being a good neighbor. It’s a perfect fit, Jimboy’s Tacos and the beach.” said Southern California franchisees David Angulo and Lynette Romero. Jimboy’s has also earned viral popularity and social media fame for its Taquito Burrito, a signature grilled burrito stuffed with three taquitos, which has received over 25 million views on social media to date and garnered worldwide attention. The Taquito Burrito mash-up has led to the creation of a revolutionary “Craft Your Own Mash-Up” section of the Jimboy’s menu. “Our customers like to pick their own ingredients, mix and match, be creative and create their own iconic dishes,” said Robert Andersen, CEO of Jimboy’s Tacos. “We strive to create an experience that provides our guests choices and the freedom to be original. We like to keep it simple and everyone leaves happy,” continued Andersen. The Huntington Beach restaurant is located on the historic Pacific Coast Highway just steps away from the beach pier. The restaurant features a vintage design that is anything but ordinary, while celebrating the spirit to be original. The vibrant vintage design elements, colorful mural wall, natural wood elements and metal design textures all combine to promise a unique experience and pay homage to the food trailer where Jimboy’s Tacos first began in Lake Tahoe in 1954.

In addition, the location offers stunning views of the Pacific Ocean and the sound of crashing waves in “Surf City, USA,” which can be seen from the open garage door style windows in the restaurant. “It is very exciting to introduce Huntington Beach and Orange County our fresh take on the vintage Jimboy’s brand,” said Andersen. “We are very fortunate to have outstanding franchise operators like David Angulo and Lynette Romero, who share our passion for making the world a happier place by serving our unique taco experience. We continue to see significant growth of our brand from Southern California and the West Coast as we introduce the Jimboy’s brand across the US.” “We are looking forward to sharing Jimboy’s Tacos with our locals and all of the tourists who we hope will keep coming back for more. And very soon there will be more places to get your Jimboy’s fix. Next up, our Brea restaurant will be opening, then Irvine and more to come,” said Angulo and Romero. Angulo and Romero are also the franchise operators for Jimboy’s Tacos’ other Orange County location in Anaheim, and are slated to open two more locations in Brea and Irvine this summer. In addition, Jimboy’s plans to open 20 more locations in 2019, and is on target to have 100 locations by 2020. The growing brand, which currently operates 40 locations in Northern California and Reno, Nevada, has become immensely popular with restaurant operators interested in becoming franchise partners to continue its West Coast growth and across the United States. For more information about the Jimboy’s Tacos brand, franchising opportunities and locations, visit www. jimboystacos.com and follow @JimboysTacos on Facebook, Instagram, and Twitter. About Jimboy’s Tacos: Jimboy’s Tacos started out different in 1954 with the debut of “The Original American Taco,” it’s signature Original Ground Beef Taco made with seasoned ground beef, freshly shredded cheese, and lettuce encased in a crispy, stone-ground corn shell dusted with parmesan cheese. Jimboy’s has been committed to using fresh, premium ingredients, cooked in small batches to ensure freshness and great flavor since its inception. A family-owned business, Jimboy’s Tacos got its start as a food trailer in King’s Beach, Lake Tahoe, CA in 1954, when founder Jim “Jimboy” Knudson made it his goal to pioneer the best tasting taco on the planet. Today, the almost 65-year-old brand has 40 locations operating in California and Nevada. Jimboy’s Tacos is rapidly growing with its fresh take on a vintage brand and is on target to have 100 locations by 2020, and 500 locations by 2028. To share in the experience, visit Jimboy’s Tacos restaurants, go to www.jimboystacos.com, and follow @JimboysTacos on Facebook, Instagram, and Twitter.

W W W. FO O D BEVMAG .CO M

CA R PIO’ S CORNER

BY CRISTINA CA R P I O

Après Noir Exclusive Entertainment Series-World’s

Best in Culinary and Entertainment If you think you’ve attended all kinds of events out there, think again. There is a unique, ultra-exclusive experience you most likely have not checked out. Après Noir is Canada’s newest, hottest, upscale, one of a kind event. Held in an unexpected location in Vaughn, just west of Toronto, Après Noir is a cultivated and entertainment opportunity that harmoniously blends music, art, fashion and gastronomy. It is a highly coveted affair. The twelve part dinner and exclusive concert series happen on a Thursday night of each month. Started by Toronto’s well-respected event gurus, Carlo, Julian and Natasha Parentela, they founded Après Noir in late 2017 and imports some of the best chefs, acts, celebrities and musicians in the world.

48 FOOD

& BEVERAGE | J U LY 2 0 1 8

The inspiration came from their experience creating luxury events at their very own Chateau Le Jardin Event Venue, where they have pushed boundaries continuously to offer the best in class event programs and management. Carlo Parentela, the father, has been creating luxury experiences at Le Jardin for many years. Le Jardin Conference and Event Centre has been in the hospitality and entertainment business for 30 years to be exact. The venue is known for it’s luxurious and majestic setting combined with providing world-class service to its guests. It has also become one of the favourite event venues for weddings, conferences and special events in the Greater Toronto area.

Now the family is taking their event planning expertise to the next level. The success of their hospitality and events business inspired the family to continue the momentum and create an entertainment dinner series that has never been done before in Canada. Here’s how the event flows. Guests start arriving just before 7 pm. While waiting for the program to begin, they can socialize amongst the other guests on the top shelf, open bar. Guests can even enjoy premium wine tastings before the show. The attendees are then ushered in around 8 pm, and a famous, comedic MC opens the show followed by a guest celebrity chef who introduces his created custom dinner experience. The celebrity chef comes on stage and explains the courses in detail. Culinary is a big part of the show. At the very first Après Noir, legendary celebrity chef Bobby Flay took over the kitchen and curated an unforgettable formal dinner to highlight the culinary opulence of the event. The menu includes Black Russian Caviar, Angus Beef Tartare, Ostrich filet and Japanese Blue Fin Tuna Sushi accompanied by premium wine pairings and champagne. Several select entertainment acts come on stage before the headliner. At the first-ever event, the MC opener was celebrity sitcom star, Bob Saget who introduced the leading performer of the night, musician, Robin Thicke. Robin is known for his popular song “Blurred Lines” and has worked with other famous musicians like Christina Aguilera, Nicki Minaj, Usher, Pharell Williams and other awardwinning artists.

The first-ever event was sold-out and hugely successful. Attended by The next Après Noir will be happening many elites and VIPs not just from in July where they will be welcoming Toronto but from all over the world, Grammy and Oscar-winning actress some of the guests even fly from and musician, Jennifer Hudson. Jennifer places like Miami, Milan, LA, New will be joined by Miami’s “Italian York and even as far as Melbourne Million Dollar Celebrity Chef ”, only to be a part of this ultraWalter Martino who will be preparing exclusive, high profile event. For the dinner experience of the night. the Parentelas, it is a great feeling Considered the world’s best magician to be the names behind Après Noir and illusionist, David Blaine will be as helping create lasting memories gracing the event in August alongside and making a statement is what they Chef Lidia Bastianich who is an Emmy do best. “Chateau Le Jardin was award-winning television host, best- built on our families’ desire to bring selling cookbook author and a successful people together, to celebrate and restaurateur. She is expected to wow to have unforgettable experiences” the attendees with her custom menu according to son, Julian. The entire creations. September’s headliner will experience is gratifying for the whole be singer, songwriter Rob Thomas best family, and Après Noir motivates known as the lead singer of Matchbox them, even more, to keep pushing boundaries and offering next level Twenty. experiences. The event has caused November will be the most highly a huge buzz all over Toronto and anticipated one with none other throughout Canada. The family feels proud to give Toronto North than Toronto’s most prominent America’s first elite monthly dinner celebrity ambassador, Drake. He and concert series.

will be joined by Food Network star mentor and judge, Chef Giada de Laurentiis, who will be taking charge in the kitchen. Limited tickets are available in this one of a kind, formal dinner and concert experience. Tickets start at $395 and can go up to $1450 per person. Discounted tickets are also available with an exclusive membership. The Annual Elite Membership also entitles the guest to meet and greet the celebrity powerhouse celebrities that evening.

W W W. FO O D BEVMAG .CO M

CA R PIO’ S CORNER

Après Noir

The Parentelas plan to do more shows, bring more A-List celebrities to Toronto, world-class chefs and deliver more memorable meals paired with the best wines and champagnes. Their primary focus will be putting the spotlight on Toronto’s growing entertainment scene. “Après Noir can appeal from all corners of the world and can further solidify our city as one of the greatest stages to perform,” said Julian. And it’s all about giving back, a portion of the profits will go to Sunnybrook Hospital and SickKids Hospital. Once the series has completed, they expect that Après Noir will not only be a highlight in Toronto but will also inspire the entertainment scene the rest of the world.

FEBRUARY 2018 50 FOOD & BEVERAGE

| J U LY 2 0 1 8

W W W. FO O D BEVMAG .CO M

52 FOOD

& BEVERAGE | J U LY 2 0 1 8