FRANCHISE OPPORTUNITIES
COMING IN February 2016
From The Publishers KITCHEN
YOU don’t have to cut dining out from your lifestyle because you
are eating healthier these days. If you know how to do it right, you can still enjoy going out to dinner. Many of us feel that when we are trying to lose weight or just trying to keep up a healthy eating style, that we need to cut an evening at a restaurant out of our lives. Not true! You can enjoy dining out just as much as you did before. Today’s chefs are well versed in food preparation and the majority pride themselves on using fresh products when creating dishes. Remember what is healthy for one person is not going to be the best diet for everyone else. You are different than everyone else. What food is best for you is not necessarily going to be what is right for someone else. Some people do well on meat, others don’t. If you want veggies, eat veggies. Choose foods that you want to eat, that feel good to you that are fresh. Listen to your inner wisdom and what it is telling you to eat, and you will do just fine. And coincidentally, if you like pizza which most people do. Our new advertising partner “BETTER4U FOODS,” featured on this month cover could be a perfect choice in your 2016 quest to eating healthy. - Micheal Politz • Publisher
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FOOD & BEVERAGE MAGAZINE
February 2016
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“Happy Valentines Day”
C A L L E BAU T PASTRY CHEF OF THE MONTH JOVE HUBBARD F & B MAGAZINE CHEF OF THE MONTH JAMES ORTIAGA TRENDS 2016 FORECAST ON FOOD & BEVERAGE BEVERAGES /LIBATIONS VALENTINE DAY COCKTAILS SPECIALTY BEVERAGES INDUSTRY PROFESSIONALS PROMOTIONS INDUSTRY HIRINGS FRANCHISE OPPORTUNITIES FRANCHISES THAT MAKE SENSE AND ALSO DOLLARS
BETTER4U FOODS
AND INSIDE THE FRONT COVER
• PLUS A LOT MORE GOOD STUFF INSIDE
RE-TARKETING FOOD & BEVERAGE MAGAZINE uses some of
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Knowing that buyer intent data is our most valuable marketing asset, we leverage it to its full potential. Based on the way our visitors interact with Food & Beverage Magazine
favorite blog, news site, or social network. FOOD & BEVERAGE MAGAZINE uses the Collect, Convert and Optimize strategy to benefit our marketing partners goals.
(FB101.com). • Collect valuable information about our visitors. Visitors leave a history of intent data while browsing the site that reveals a wealth of information about their interests and buying behaviors. As previously mentioned, this is the data that retargeting captures and acts on.
• Convert -We then implement smart strategies to get these potential visitors to convert. • Optimize -We have created a culture of testing and optimization to drive our messaging strategy forward.
F&B Industry “Go-To” Resource Today, Tommorow And Into The Future!
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FOOD & BEVERAGE MAGAZINE
February 2016
Continued On Next Page >
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FOOD & BEVERAGE MAGAZINE
February 2016
Q&A with
Chef Jove Hubbard F&B• WHAT IS YOUR FAVORITE SAVORY DISH? JH• My favorite savory dish is cassoulet. When I was in pastry school in San Francisco the lunch cookery class would make cassoulet as an option every week and I always looked forward to it. It’s meaty and bean-y and had toasted bread crumbs on top. I love the combination of crunch, plus the sausage, crispy pork skin, and duck. Confit duck is the best substance known to man! Cassoulet, a salad and a crusty bread is the perfect meal to me.
F&B• WHAT IS YOUR FAVORITE DESSERT? JH• For the past year I’ve been into mangonadas. My neighborhood has a lot of paleterias (Mexican ice cream stores). They all have a version of this. It is a combination of mangoes, chamoy sauce (apricot, chile, lime), Tajin, lime juice, a spicy tamarind candy straw, and typically a frozen element like mango sorbet or mango popcicles. My own version features cajeta, chocolate crunch, and roasted Mexican vanilla ice cream, along with the traditional mango, Tajin, chamoy, and lime.
F&B• WHAT IS YOUR INSPIRATION? JH• I drew inspiration for my lemon meringue pie from the classic dessert seen in glass cases in diners and cafeterias all over the country. A good lemon meringue contrasts sweet and tart, creamy and crunchy and has a pillowy, toasty meringue. I think my version achieves all these things. Chef Jove Hubbard Rceipes - Next Page >
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PASTRY CHEF OF THE MONTH
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FOOD & BEVERAGE MAGAZINE
February 2016
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VELVET WHITE CHOCOLATE
With its exceptional milk taste and tempered sweetness, Velvet is quickly becoming a new classic in the Callebaut Finest Belgian Chocolate tradition. Velvet is not only perfect on its own, but also lends itself wonderfully as a chocolate ingredient for desserts and pastries that require the creaminess of white chocolate, yet with less sweetness. It has medium-high fluidity, developed to achieve perfection in a broad range of pastry, confectionery and dessert applications. Velvet is made with sustainably grown cocoa and has the same guaranteed workability as the other Finest Belgian Chocolates – the workability that makes professionals choose Callebaut.
GET THE STORY WWW.CALLEBAUT.COM
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FOOD & BEVERAGE MAGAZINE
February 2016
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INDUSTRY PROFESSIONALS
F&B Magazine Chef Of The Month FEATURED CHEF Chef James Ortiaga, St. Regis, Astor Court New York, New York
Ortiaga began his career at March Restaurant in New York City as a Sous Chef, where he was then promoted to the role of Chef de Cuisine at the restaurant.
Named Executive Chef in 2015, Chef Ortiaga offers diners at Astor Court a newly debuted signature dish, Champagne Risotto, and a seasonal chef ’s tasting menu highlighting the month’s best ingredients in inventive and diverse dishes. The three-course fixe prix menu evolves each month to pay homage to a new culinary theme – from wild mushrooms to game season to seafood. Ortiaga began his career at March Restaurant in New York City as a Sous Chef, where he was then promoted to the role of Chef de Cuisine at the restaurant. Ortiaga additionally held Sous Chef positions at Mix Restaurant in New York, alongside Alain Ducasse, and at the Pierre Hotel. He also served as Sous Chef at L’Atelier de Joel Robchon at the Four Seasons before accepting the Executive Sous Chef position at Mauna Lani Bay Hotel and Bungalows in Waikoloa, Hawaii. Ortiaga joined The St. Regis New York team in 2011 as Executive Sous Chef. He earned his Bachelor of Arts in Coursework from New York Restaurant School in New York City.
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FOOD & BEVERAGE MAGAZINE
Located in the heart of midtown Manhattan, The St. Regis New York is delighted to present Astor Court, an intimate and sophisticated lounge, and guests and visitors alike are invited to delight in a worldclass menu of modern classics. Helmed by Executive Chef James Ortiaga and Executive Pastry Chef Jeffrey Wurtz, Astor Court’s menu masterfully combines the freshest seasonal ingredients to present traditional favorites with an international twist, incorporating diverse spices and flavors that reflect the cultural mix found in New York City. Astor Court at The St. Regis New York presents a comfortable, convivial and inviting ambiance, offering a chic elevated dining area, a long communal table for large parties, and sumptuous residential seating surrounding dramatic open fireplace. Open daily for breakfast, lunch, afternoon tea and dinner, Astor Court offers a selection of the city’s most tantalizing appetizers, entrees, sides and desserts.
February 2016
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INDUSTRY PROFESSIONALS
Chef Julien Asseo ASSEO FIRST came to Restaurant Guy Savoy in 2011, where he began in the role of sous chef and eventually advanced to chef de cuisine. In his new role as executive chef, Asseo will continue the legacy of expertise and quality of food of which Restaurant Guy Savoy is emblematic. Hailing from Libourne, a small town in the southwest of France, Asseo’s passion for food and wine was ignited by his experiences at his parents’ vineyard. At the age of 16, Asseo decided to follow his passion for all things food by studying at the Lycée Hôtelier de Gascogne near Bordeaux, where he obtained a Bachelor of Arts in culinary arts. PAGE 14
FOOD & BEVERAGE MAGAZINE
Welcomes New Executive Chef JULIEN ASSEO
After finishing culinary school, Asseo moved to Paris to work at La Fontain de Mars, where he advanced from commis to chef de partie quickly. After spending some time in Paris, Asseo decided to take his skills to America, where he had the unique opportunity to open Rivera in Los Angeles as sous chef.
February 2016 EXECUTIVE CHEF JULIEN ASSEO In 2009, Asseo decided to bring his culinary talents to Las Vegas, with its recent burgeoning culinary scene. He worked under renowned chefs Rick Moonen and Joel Robuchon in their Las Vegas establishments before taking a position at Restaurant Guy Savoy. Throughout his time at Restaurant Guy Savoy, Asseo studied extensively under Chef Savoy, as well as former executive chef Mathieu Chartron. Asseo’s talents will play an integral role with Restaurant Guy Savoy celebrating its 10 year anniversary this May, and the exceptional creative opportunities with the exclusive Krug Chef’s Table, private cooking classes and captivating dishes. CAESARS PALACE World-renowned Las Vegas hotel and casino and voted “Best Strip Hotel” by the readers of the Las Vegas Review-Journal, Caesars Palace features 3,980 hotel guest rooms and suites, including the all-new Julius Tower, now welcoming guests, the 181-room Nobu Hotel Caesars Palace and Forbes Star Award-winning The Laurel Collection by Caesars Palace. The 85-acre resort offers 25 diverse dining options including the award-winning Bacchanal Buffet, as well as celebrity chef-branded restaurants by Gordon Ramsay, Bobby Flay, Nobu Matsuhisa, Guy Savoy, Searsucker Las Vegas, and the highly-anticipated debut of MR CHOW. The resort also features nearly 130,000 square-feet of casino space, a fiveacre Garden of the Gods pool oasis, the luxurious Qua Baths & Spa and the new 75,000 square-foot OMNIA Nightclub.
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MOVIES FOR FOODIES
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FOOD & BEVERAGE MAGAZINE
WHAT’S THE TOP NUT AT SNACK TIME?
[ ALMONDS, OF COURSE. ]
CEVICHE BOWLS
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INDUSTRY PROFESSIONALS
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February 2016
And I am so pleased that we are working together once more.” Originally from Virginia, Thomson studied at Johnson and Wales University in S.C., and stayed in the Charleston area to hone his culinary skills at such legendary restaurants as 82 Queen, The Woodlands Inn and Resort, and McCrady’s, where he was one of Chef Michael Kramer’s first employees. Thomson was drawn to Paris in 2009 to stage for Guy Savoy, a three starred Michelin restaurant, before returning stateside to help launch Devereaux’s. Prior to joining The Umstead team, Thomson was with Stella’s Southern Bistro in Simpsonville, S.C. Thomson lives in Cary with his wife and four year old daughter.
ABOUT THE UMSTEAD HOTEL AND SPA The Umstead Hotel and Spa is a singular, sophisticated triumph in North Carolina’s northeastern Piedmont region, an area rich in beauty and rooted in innovation. The state’s most highly rated hotel, it boasts stunning interiors punctuated with privately curated fine art, 150 spacious guest rooms and suites, world-class cuisine, a stimulating spa, gracious staff, and a serene woodland setting. The Umstead is a recipient of both the AAA Five Diamond award and Forbes Five Star rating. For more information or reservations, visit www.theumstead.com or call (866) 877-4141. PAGE 19
INDUSTRY PROFESSIONALS
TEAM AS CORPORATE EXECUTIVE CHEF AND PARTNER
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FOOD & BEVERAGE MAGAZINE
February 2016 CHEF AATUL is already in his new role of overseeing the kitchen at Chauhan and he will be actively involved in developing the menus for the new establishments. Chef Aatul relocated to Nashville from New York City where he earned a name for himself in the Indian food scene working with Michelin-starred restaurants Tulsi and Devi, and with chefs like Hemant Mathur, CHEF MANEET CHAUHAN and the team behind Chau- Vikas Khanna, Sanjeev Kahan Ale & Masala House are thrilled to welcome Chef Aat- poor, to name a few. ul Jain as Corporate Executive Chef and Partner for Chauhan Ale & Masala House as well as Chef Maneet’s two “We are so pleased to bring additional restaurant concepts set to open in Nashville later the talent of Chef Aatul to this year. Nashville and to our team” says Chef Maneet. “After watching him fiercely compete on ‘Chopped’ and learning more about his extensive culinary career, I knew I wanted to work with him. And now it’s finally happening!” “My passion for food, cooking and hospitality started early, with influence from my grandfather and mother,” says Chef Aatul. “To pursue a culinary career has been my dream come true and joining Maneet’s team is most certainly icing on the cake!”
Similar to Chef Maneet, Chef Aatul attended WelcomGroup School, India’s premier institution in culinary arts and hotel management. Upon graduating with a degree in hospitality management, he started off his career at the flagships of multinational stalwarts such as the Taj Group and WelcomGroup-Sheraton Hotels. His core foundation in Indian and Continental cuisines was established during this time. To further his culinary education, Aatul attended the Culinary Institute of America at Hyde Park, New York as did Chef Maneet. After graduating with top honors, he apprenticed at Lespinasse under renowned Chef Gray Kunz, and gained valuable experience as Sous Chef alongside his tandoor mentor Chef Hemant at Devi. He has also worked with culinary powerhouses Marcus Samuelsson and Suvir Saran as well as the aforementioned chefs, Kapoor and Khanna, honing his knowledge in contemporary European, Indian and American cuisines. Due to his interest in health and wellness as it relates to food and nutrition, Chef Aatul has also held leadership culinary positions at Sodexo, Novartis Pharmaceuticals and Saint Clare’s Health System. These experiences have given him expertise and insight into the wide realm of volume food service operations from simplistic operations with limited resources to luxurious, fine dining events for top tier corporate executives. As a result, he is a gold and two-time bronze medal winner at the Association for Healthcare Foodservice’s National Culinary Contest.
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INDUSTRY PROFESSIONALS
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FOOD & BEVERAGE MAGAZINE
February 2016 During his tenure as Head Chef at Gordon Ramsay’s Savoy Grill, the restaurant retained its Michelin star. He became the youngest ever winner of the Craft Guild of Chefs “Restaurant Chef of the Year” award. In 2008, he joined D&D London as the Executive Chef of Le Pont de la Tour. Bourbon Pub’s menu will offer a balance of popular pub fare and healthier, lighter dishes for lunch. Beginning with snacks & bites, items such as Avocado Toast ($8) and Ahi Tuna & Hamachi Poppers ($19) will be added to the menu, in addition to choicsuch as the Salmon Tartare ($17)and Duck Spring Roles ($13). Discussion worthy menu additions include the Mesquite-Grilled Berkshire Pork Chop ($34), which provides a sumptuous BBQ flavor and is served with broccoli rabe and vinegar peppers or choose from one of the hand-crafted burgers and sandwiches with standouts including The Gold Rush Burger ($17) with Niman Ranch Beef, hobb’s bacon, secret sauce, and aged cheddar, in addition to choices such as the Salmon Tartare ($17) and Duck Spring Roles ($13). Discussion worthy menu additions include the Mesquite-Grilled Berkshire Pork Chop ($34), which provides a sumptuous BBQ flavor and is served with broccoli rabe and vinegar peppers or choose from one of the hand-crafted burgers and sandwiches with standouts including The Gold Rush Burger ($17) with Niman Ranch Beef, hobb’s bacon, secret sauce, and aged cheddar, the Crispy Togarashi Chicken Sandwich ($25) with pickled daikon, carrot salad, and miso mayo or The Gyro ($17), with a braised lamb shoulder atop fermented slaw and za’atar yogurt served on grilled pita. Lighter fare and salads will feature options such as the Pub Salad in two sizes ($9/18) with pulled roasted chicken, castelvetrano olives, almonds and buttermilk dressing or the seasonal Fuji Apples & Endive salad ($15) with sharp cheddar, toasted pecans and maple vinaigrette. At Bourbon Steak, the popular Shellfish Platter for two ($42/person) will be enhanced with a wider selection of crustaceans, while the new Seared Foie Gras starter ($27) will be served with cranberry cinnamon toast topped with gingersnap streusel. The Brokaw Avocado & Lobster ($24) served with fried walnuts, katafi and a side of schug, along with the Black Truffle Agnolotti ($19) served with mascarpone-polenta, brown butter and parmigiano-reggiano, will both offer a pleasing start. New entrée items will include Crispy Tai Snapper ($38) served with shrimp fried rice, coconut curry and pineapple, Hudson Valley Duck Breast ($41) with brown butter-sage gnocchi, seared foie gras and celery root or the Main Lobster Pot Pie (MP) with truffled brandy cream and winter vegetables. From the WoodFired Grill, choose from a selection of certified Angus beef, Flannery’s custom dry aged beef or American Wagyu with selections of housemade sauces, in addition to the Triple-Cut Lamb Chops ($36), Pork Porterhouse ($34) or ‘Surf For Your Turf’ with offerings that will include Crab Oscar ($26) or Butter-Poached Lobster($36). PAGE 24
TRENDS
FOOD & BEVERAGE INDUSTRY AS WINTER temperatures drop and warm comfort food cravings increase, dried peas, beans and lentils are stepping in as nutritious, protein-packed ingredients that are savory and satisfying. Known as “pulses,” legumes like pigeon peas, cranberry beans and black beluga lentils were identified in the McCormick® Flavor Forecast® 2016 as featured ingredients for 2016 for their ability — when paired with flavorful spices and herbs — to take on starring roles in hearty dishes. “The United Nations named 2016 the ‘International Year of Pulses,’ and we couldn’t agree more,” said Chef Kevan Vetter of the McCormick Kitchens. “High in protein and fiber and low in fat, they act as a blank canvas for flavor. For instance, create a meatless bolognese by simmering cranberry beans in tomato sauce with sage, garlic and Albariño wine.”
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FOOD & BEVERAGE MAGAZINE
February 2016
Using a combination of in-depth, formal and grassroots market research initiatives, Sensient Flavors’ industry experts have identified eight up-and-coming flavor trends for 2016. After analyzing market shifts and U.S. consumer behavior, Sensient
OVERRIPE MELON – A mash-up of flavors that combines the smoky heat of ancAs focus on food waste comes front and center, it is beginning to impact the flavor world. This flavor appreciates the melon, which is so often served when under-ripe and tossed when it truly is ripe and most flavorful. The green notes mix with fermentation and therefore lend a slight alcohol scent and flavor.
CHARRED COCONUT – The coconut has become as ubiquitous as the apple; consumers love its tropical, creamy sweetness. Sensient has combined that with another flavor that is becoming a pillar of American cuisine: smoke. In fact, in this flavor the coconut is placed much closer to the flame — roasted. HONEYED EVERGREEN – “Tree” is the new “seed.” In this flavor trend, the crisp, unpretentious pine is softened by honey instead of sap, as consumers start incorporating nature back into their daily lives. Bark, roots and leaves all will come back on the scene in a big way.
CHAMOY –A mash-up of flavors that combines the smoky heat of ancho chilies with apricot preserves, lime juice, salt and sugar. Consumers’ renewed interest in revisiting classics, updated with an artisanal emphasis, takes this flavor to a new level. Most consumers are familiar with a commercial version of Chamoy sauce popular in Mexican cuisine that is sour and flat. We have taken this flavor back to its roots and given it the attention, complexity and homemade touch that made it a staple “South-of-the-border” condiment. Continued On Page 27
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TRENDS Continued From Page 26
PANDAN – As an increasingly connected world increases consumers’ access to exotic ingredients, people are keen to find something new that jibes with the current American palate. This green, nutty and almost bready southeast Asian staple is a fun, new ingredient that can be incorporated into any dish.
PRESERVED CHERRY BLOSSOM– Americans are into pickling, preserving, curing, brining and other methods that make seasonal ingredients last all year. The notoriously short cherry blossom season is a global sensation, making the floral, fruity cherry blossom the perfect candidate for this treatment.
SASSAFRAS ROOT – This is a common ingredient in so many products, yet most people aren’t sure what it tastes like. This plant’s flavor falls somewhere between a medicinal tonic and root beer. With consumers’ increased interest in bitters, roots and craft sodas, this flavor is sure to get them talking.
URFA CHILE –From time to time, you come across something that is so luxe, it makes you feel special when you use it. This is one of those things. The rich, raisin-y, chocolate taste of this chile has notes of tobacco and wine. This is a standout in a chile category that is otherwise saturated.
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FOOD & BEVERAGE MAGAZINE
February 2016
The consumer insights were developed utilizing Sensient’s “Trends to Taste” program, a proprietary predictive process that filters trends from the broad, consumer, macro level down to finished concepts that best demonstrate each flavor profile. Throughout the year, Sensient’s team of marketing, R&D and sales professionals collect information through five strategic channels: market excursions, custom and syndicated research, trade shows and publications, word-of-mouth and social media. The resulting data is analyzed using immersion techniques to identify key insights, flavor profiles and concepts to share with customers. This year’s program included the addition of an urban foraging expedition, as well as trend substantiation by Mintel. “The 2016 Trends to Taste flavor predictions represent a larger, overarching shift in consumer thinking,” said Lauren Williams, marketing manager, Sensient Flavors. “No longer overwhelmed by the amount of information and options that come with enhanced interconnectivity, consumers are increasingly interested in finding balance and personal fit in their lives, and these trends represent different aspects of that transformation.”
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SPECIALTY FOOD & DRINKS
IN CASE you haven’t been picking up on the subtle hints your sweetheart has been throwing at you, or even sweetly whispering into your ear. Here’s Food & Beverage Magazine Valentine’s Day is fastly approaching ! But what you do for her/him largely depends on how long you’ve been seeing each otherand what level of romance you want to bring to Cupid’s day. So here is a few Valentine’s Day foodie ideas! We’’ve got you covered. Here’s what to do this Valentine’s Day to ensure pretty cool, likely, make you lucky, too.
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LOVE LEMONADE Build in Maximum Mg Fill with Ice 1.5 oz. Ciroc Red Berry 5 oz. Cointreau 1 oz. Strawberry Puree (2 splashes) Lemonade (Fill to Top) Roll into Shaker, Roll back into Glass Garnish with Lemon
February 2016
BOWLMOR LANES with be serving up their “Lover Lemonade” and “Love Struck Martini” for those looking for love at the lanes.
Here is a sensuous drink with a beautiful mix of flowers that is perfect for Valentine’s Day
LOVE STRUCK MARTINI”
2 ounces TyKu Liqueur 1 ounce pomegranate juice 2 ounces Sence rose nectar Lime wedge for garnish
Chill Martini Glass Fill Shaker Tin with Ice 1.5 oz. Deep Eddy Grapefruit Vodka 5 oz. Cointreau 1.5 oz. Cranberry Juice (2 splashes) 5 oz. Finest Call Lime Juice (1 spash) Shake and Strain into Martini Glass Garnish with Lime
BLUSHING GEISHA
Tequila isn’t mixed into creamy drinks too often, but when it is, it’s a dream. This one happens to be ultra-creamy, AGAVE KISS 2 ounces Herradura Tequila Silver 1 ounce white creme de cacao 1 ounce double cream 1/2 ounce Chambord White chocolate flakes for rimming
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SPECIALTY FOOD & DRINKS
VALENTINE’S DAY is all about flowers, heart-shaped candy and chocolate covered strawberries. These desserts, dishes & cocktails are sweet alternatives for your sweetheart.
Heart-Shaped Black & White Cookies with white chocolate ganache and raspberry coulis (Choc-O-Pain, multiple locations, NJ)
CELEBRATE your happy valen-
tines day with some great ideas that may make your day wonderful. Just give some beautiful valentines day gifts to your partner on this valentines day. Find and send also some good looking valentines day cards with you feelings of heart. Get lots of useful ideas on how to prepare for valentines day party. Valentines Day without a gift is like a day without smile. It is very important to have a section of valentines day gifts on this very special day. Gifts are something that can express your words deep down inside which your words can do. Gifts you spouse something special that they have never expected or wish to receive from you and trust me they will feel luckiest person on this earth. The valentines day gift ideas are very simple for this day as the day of lovers can accept any gifts which are given by lover. You can gifts many things like baby cupid with wings, perfumes and many more are there to impress your spouse with them.
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THAT’S THE BOMBE Chocolate Sphere, Bananas, Mixed Berries, Dulce De Leche Ice Cream, Pineapple Champagne Sorbet, Cream Cheese Mousse, Almond Cookie Crumbs, Carame Vanilla-Raspberry Sauce
“EL CAPITAN” Pisco 100, Strawberry, Lemon, Basil, Champagne
February 2016
There are different sections of gifts that are gifted to both the genders that are different for males and different for females. The Valentines Day gift for him should be different from the gift which you give him on any occasion. Boys love gadgets so if you have good budget then you can opt for musical section like I Pod, I phone or you can also gift him a digital photo frame. If you budget is not high so no need to worry at all you can also get some good gifts for him. You can gift him love tokens as they are in the fashion, trendy watches, love pillow case set, sweet treasure chest, missing you puzzles, coffee mugs with his name engraved and many uncountable gifts are there which can make him really special.
PASSION FRUIT TART With Raspberries
TRES LECHES three-milk citrus soaked sponge cake, Chantilly cream, fresh berries ROSALITA MARGARITA Maestro Dobel Tequila, hibiscus, orange liqueur, lime, hibiscus rim CHOCOLATE TRUFFLE TORTE Chocolate Truffle Torte hazelnut, guava, white chocolate, Black Ant espresso soil, champagne foam,la-Raspberry Sauce
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BEVERAGES/LIBATIONS
SONOMA CIDER, the award-winning brand crafting distinctive, certified organic hard ciders from gluten free ingredients and hands-on passion, is adding a fourth flavor to its already impressive core line-up, The Washboard. Set to be released on January 25, 2016, The Washboard features the sophisticated flavor of imported Indian sarsaparilla blended with the crisp, tart juice of organic Pacific Northwest apples, and a touch of vanilla. This will mark the second time The Washboard has been available to consumers. It was first released as part of Sonoma Cider’s “Limited Run” series in March 2015 and received rave reviews, winning Gold at both the 2015 California Cider Competition and 2015 Tastings World Beer Championships. Due to the overwhelming success of its initial launch, and consumers’ unrelenting demand for a return of the product, Sonoma Cider made the decision to add it to their year-round core line-up.
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The Washboard is reminiscent of homemade root beer – and those trendy hard root beer options – with a twist. Absent is the sweetness often associated with the aforementioned beverages (The Washboard contains 9 grams of sugar per 12oz serving, while the most popular hard root beers in today’s market contain upwards of 35 grams of sugar per 12oz serving), and in its place are herbaceous and earthy notes, followed by a clean, refreshing, creamy-but-not-too-sweet finish.
䘀伀伀䐀☀䈀䔀嘀䔀刀䄀䜀䔀 February 2016
䴀䄀䜀䄀娀䤀一䔀
䤀渀琀爀漀搀甀挀攀猀 吀栀攀 ᰠ䰀䔀䴀䴀夀ᴠ
䤀一䜀刀䔀䐀䤀䔀一吀匀
㈀ 漀稀⸀ 䨀愀挀欀 䐀愀渀椀攀氀猀 圀栀椀猀欀攀礀 漀稀 䌀漀欀攀 䤀一匀吀刀唀䌀吀䤀伀一匀 ⴀ 䔀一䨀伀夀 ℀ 倀䰀䔀䄀匀䔀 刀䔀䴀䔀䴀䈀䔀刀 吀伀 䄀䰀圀䄀夀匀 䐀刀䤀一䬀 刀䔀匀倀伀一匀䤀䈀䰀夀
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GOURMET RECIPES
MICHELLE SPELL. Pastry Chef & Owner Of Ava’s Cupcakes,
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February 2016
1/2 lb butter, room temperature 2 cups sugar 2 eggs 2 teaspoons Vanilla 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup Callabaut Red Dutch Cocoa Powder 2 cups all-purpose flour 1 cup Callabaut white chips 1 cup Callabaut semi-sweet chips
This family-run and operated business is a foodie paradise. By taking something so classic and familiar, the cupcake, Ava’s Cupcakes loads every bite with bold flavors. For instance, the Banana Guava compote cupcake won season 4 “Food Network Cupcake Wars: I Love Lucy 60th Anniversary” and continues to be a big seller at the bakery. As a pastry chef, Michelle is constantly challenging herself and testing recipes weekly to ensure her customers always find something new and innovative. What makes Ava’s Cupcakes really stand out is that the flavor profiles change depending on what’s in season. So in the spring/ summer you’ll find her signature Basil cupcake, while in the winter you’ll find Peppermint Red Velvet on display. Additionally, Michelle bakes vegan and gluten-free cupcakes daily which also come in exciting flavors like Peanut Butter Cup and Ginger Green Tea.
Whip butter and sugar until smooth. Add eggs and vanilla, incorporate well. Whisk all dry ingredients together, slowly add to butter mixture. Blend well, but do not over mix. Stir in chips. Place tablespoon sized mounds, 2 inches apart on parchment lined baking sheet. Bake at 350 for 6 to 8 minutes. Yields 18-20 cookies.
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INDUSTRY PROMOTIONS
UFOOD GRILL, the award-winning fast-casual restaurant franchise where “delicious meets nutritious,” has named Philip Kafka as corporate executive chef. Kafka brings more than 20 years of culinary and restaurant experience to UFood Grill. He most recently served as the directory of culinary innovation for Cosi’ Brands, Inc. where he spearheaded development of culinary recipes, standard operating procedures, nutritional database management, brand strategy, product manufacturing development and more. Kafka is a graduate of Le Cordon Blue, L’ART Culinaire in London, England, where he studied classical French culinary and pastry training. He also earned a degree in food and beverage management from Johnson & Wales University in Providence, R.I. He replaces Keith Seeber at UFood Grill. PAGE 37
February 2016
PHILIP KAFKA CORPORATE EXECUTIVE CHEF
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INDUSTRY PROMOTIONS
UFOOD GRILL, Kaufman joins the team after serving in training and operations positions for award-winning brands Shake Shack and Red Mango. With more than 10 years of industry experience, Kaufman pledges, “UFood Grill will be the leader in optimal training and restaurant operations.� UFood Grill was named a Top Up And Coming Food Franchise in 2015, and the company plans to expand the chain to more than 100 locations over the next four years. The UFood Grill menu includes chicken, beef, turkey and veggie burgers, unfries, steak tips, wraps, bowls, salads and paninis prepared fresh using natural and organic ingredients, whole grains, light cheeses, and freshly-made dressings. Meals are low in calories, fat and sodium and are made to order. Nothing is ever fried. Beverages include real fruit smoothies and specialty teas. Created in a better-for-you way, UFood Grill is transforming the industry one healthy meal at a time. PAGE 39
February 2016
KATHRYN KAUFMAN DIRECTOR OF OPERATIONS & TRAINING
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RESTAURANT / FRANCHISES
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FOOD & BEVERAGE MAGAZINE
February 2016
AUNT JAKE’S
Italian Specialties is opening today in the heart of NYC’s Little Italy neighborhood. Located at 151 Mulberry Street between Grand and Hester, owner Nick Boccio (of Mulberry Project and Greenwich Project), introduces the innovative counter service restaurant with a made-to-order concept unlike any other – bringing a whole new take on Italian Cuisine to NYC. Customers can order a combination of fresh homemade pasta paired with unique composed sauces – which will be made available for take away or dining-in within minutes. Additionally, Chef Carmine Di Giovanni will create a daily specialty Italian dish, along with six freshly made dishes available every day.
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RESTAURANT / FRANCHISES Of course, ramen hierarchy in Los Angeles is cause célèbre, and Ozu East Kitchen enters the gauntlet with three bowls for Eastsiders to immerse themselves. Signature to Ozu, each arrives steaming with rich broth that is big on flavor yet lighter in density, with pickling that stretches the palette. The result is a completely satisfying bowl with less fat and salt than to be expected, creating a lighter obsession. Ozu Pork Ramen, with kurobata pork belly, a pork essence broth with chicken base, ajitama egg, pickles, mizuna Chicken Ramen, with jidori chicken breast, ajitama egg, pickles, mizuna, and black garlic oil Miso Ramen, the vegetarian offering, pairs tofu and mushrooms with spinach noodles To drink, friends can enjoy a curated selection of sake, wine, and beer. Draft taps include Pasadena’s celebrated Craftsman Brewery (and its seasonal Acorn Saison), Telegraph American IPA, and Asahi from Japan. Ozu East Kitchen also offers a revolving selection of handcrafted sodas – flavors might include Vanilla Parsley Orange or Yuzu Ginger – and the only Eastside outpost for Caffe Luxxe coffee. The restaurant is a personal reflection of owner Paul Yi – Korean American film producer and film festival founder. The Ozu name is inspired by legendary Japanese filmmaker Yasujirō Ozu and reflects Yi’s background. Yi’s culinary quest rooted in his grandmother’s Korean cooking, and his years of research and cooking comes to fruition at Ozu East Kitchen, his restaurant debut.
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About Ozu East Kitchen A personal reflection of owner Paul Yi’s passion for Japanese cuisine coupled with his munity restaurant that serves delicious, affordable cuisine in a fun, comfortable spa sake, farm fresh salads with an Asian twist, Korean and Japanese spices and kimchi steaming bowls of ramen, healthy bowls of rice paired with meats and vegetables, ve whenever possible, sourcing local and sustainable ingredients. Ozu is a welcoming c tension or attitude. Great food to be enjoyed among old and new friends.The restaur Yasujirō Ozu, and owner Paul Yi is himself a film producer.
FOOD & BEVERAGE MAGAZINE
s Korean American heritage, Ozu East Kitchen is a compace. Izakaya inspired plates paired with beer, wine and i, fresh ramen and udon… Ozu is food for the everyday: egan and gluten free options, appetizers and salads. And community restaurant, modern yet comfortable, no prerant name is inspired by the prolific Japanese filmmaker
February 2016
EAST MEETS EASTSIDE AT THE NEW NEIGHBORHOOD EATERY WITH ASIAN COMFORTS FOR THE EVERYDAY A BRIGHT YELLOW ‘O’ marks the spot for Los Angeles’ best new ramen and a menu as delightfully nuanced as the village it inhabits. Enter Ozu East Kitchen, a neighborhood eatery in Atwater Village with cutting design, welcoming vibes, eclectic beer & wine, and a roaming selection of Eastern comfort dishes adapted for the Californian palette. Now open for dinner, the restaurant is a vision realized by owner and film producer Paul Yi, a 17-year eastside resident whose food affair was ignited over spicy curry while slumming at a beach resort in Ko Phangan, Thailand. After many such traveled food and film adventures, his culinary inspirations have landed off Glendale Boulevard to answer the demand for great ramen and more on LA’s Eastside. A corner off Atwater’s main street is where Ozu East Kitchen summons new friends and family. Enter and engage the intersecting geometry of lighting like a suspended starry night, illuminating walnut tables and ‘bento bench’ seating below. Settle in to a table and be joined in good time by Ozu’s culinary offerings – a carefully curated selection of snacks, smalls and bowls by Yi and Chef Joshua Han (The Crosby, Saint Martha, Trois Mec). Friends can break chopsticks over ‘Chicken’ Fried Tofu, Pork Rolls, Chicken Karaage, and Avocado Toast (an inventive take of yuzu guacamole over crisped rice and smoked kochujang). Specialty honors might go to the Kimchi Udon Shrimp, a creamy kimchi udon dish that plays like Eastern carbonara abundant with spam, rock shrimp, and watercress.
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RESTAURANT / FRANCHISES
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FOOD & BEVERAGE MAGAZINE
February 2016
ANNOUNCES its expansion to the South Loop. The fourth Chicago location opens on Saturday, January 16, 2016 at 28 East Roosevelt Road. The South Loop opening will be celebrated at all four Stan’s locations, with the first 100 customers receiving mystery envelopes containing prizes ranging from a free coffee drink to the ultimate prize of Free Donuts For Life. The grand prize, Free Doughnuts for Life, will be awarded to one lucky winner at the South Loop location only, while the East Lakeview, Wicker Park and Streeterville locations will each give away free doughnuts for a year. Every mystery envelope contains a prize, including free donuts, gelato and coffee drinks. Stan’s SWAG prizes will be available at the South Loop location only, such as their signature Stan’s Mechanic Shirt, t-shirts, coffee mugs and more. “We’re excited to start the New Year with a new Stan’s,” says Rich Labriola. “2016 will bring our fresh, fun and somewhat old school experience to more Chicagoans.” Each location serves Stan’s classic, yet indulgent doughnuts along with the brand’s signature Pocket doughnuts, coffee drinks, and housemade soft serve gelato in a contemporary diner-inspired setting with vintage accents such as pastel-hued KitchenAid mixers.at the South Loop location only, such as their signature Stan’s Mechanic Shirt, t-shirts, coffee mugs and more. Stan’s Donuts & Coffee is open Monday-Sunday from 6:30a.m. - 9p.m. For more information, visit Stan’s Donuts & Coffee online at www.stansdonutschicago.com, like them on Facebook or follow them on Twitter or Instagram. Visit one of four locations, Wicker Park: 1560 N. Damen Avenue; Streeterville: 259 E. Erie Street; East Lakeview: 2800 N. Clark Street; South Loop: 28 East Roosevelt Road.
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RESTAURANT / FRANCHISES
Dave Raymond, owner of Sweet Baby Ray’s Catering and True Cuisine, has acquired Chicago-based The Meetinghouse Companies, a national, award-winning event design and production firm and formed SBR Events Group, a world-class special event organization comprised of the three companies.
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Robert Sivek, CSEP, CERP and Deborah Borsum, CSEP, CERP, CRX, founders of The Meetinghouse Companies, will take on leadership roles in the newly formed SBR Events Group; Sivek, as President and Borsum as Executive Vice President. Dave Raymond and Duce Raymond, Director of Culinary, will join Sivek and Borsum at,
FOOD & BEVERAGE MAGAZINE
SBR Events Group as influential voices in the direction of the collective businesses. The formation of SBR Events Group and acquisition of The Meetinghouse Companies creates a powerful team that brings together catering, hospitality, event production and design, offering clients a wide array of services.
February 2016 SWEET BABY RAY’S Dave Raymond, aka Sweet Baby Ray, has more than 29 passionate years in the hospitality business and is the creator of the nationally known barbecue sauce of the same name. In 1982, Raymond and his brother entered a barbecue sauce in the Mike Royko’s Ribfest in Chicago and took second place out of 700 entrants. From there, the brand continued to grow in strength and popularity. In 2001, the sauce business was sold to Ken’s Foods and Raymond began building a new multi-faceted business operation, consisting of two Sweet Baby Ray’s barbecue restaurants -- “The Home of Sweet Baby Ray” in Wood Dale, Ill., which Raymond runs with Duce Raymond, and an Elk Grove Village location run with partner, Mike O’Brien. Raymond also established two premier catering companies -- True Cuisine Catering and Sweet Baby Ray’s Catering.
“The companies in the SBR Events Group have highly complementary core strengths including a broad product portfolio and a passionate team deeply committed to customer service, quality products, and creative special events. Our customers will benefit from the best in innovation, creativity and execution,” Sivek explained. “Our companies have worked together for years, and we hold similar business values and philosophies that start with producing excellent results for our clients with an emphasis on honesty and integrity,” Borsum said. “Our goal is to create a full-service organization with a strong national and regional reach.” “Today is the start of a new journey for SBR Events Group that we know will add great value to all our current and future customers and at the same time, maximize our competitive edge in a constantly changing marketplace,” Dave Raymond added.
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RESTAURANT / FRANCHISES
WALK-ON’S RESOLVES TO START 2016 ON A SAVORY NOTE The New Year deserves a distinctly delicious burger, and Walk-On’s Bistreaux & Bar is stepping up to get 2016 off to a lip-smacking start. Throughout the month of January, WalkOn’s is serving up the Smoked Gouda Turkey Burger, a new twist on its traditional Turkey Burger, featuring a perfectly seasoned turkey patty, three slices of smoked gouda cheese, three slices of thick cut bacon and fresh sliced peppadews. It’s served on a warm brioche bun fully dressed with homemade chipotle mayo, sliced tomato, red onions and spring mix, with a side of crispy shoe-string fries. It’s a mouthwatering masterpiece designed to satisfy even the most discerning burger aficionados.
But don’t wait too long to try it out. New Year’s celebrations don’t last forever, and this limited-time Burger of the Month will only be around till Jan. 31. Participating locations only. Walk-On’s now has seven locations – two in Baton Rouge and one each in New Orleans, Lafayette, Houma, Shreveport and Lake Charles. Other restaurants are under construction in Juban Crossing, Zachary, Covington and Lubbock, Texas. Several additional markets across the Southern United States are likewise on the drawing board. PAGE 49
To inquire about franchising opportunities, qualified applicants may contact Walk-On’s Enterprises President & COO Scott Taylor at franchise@walk-ons.com. For a complete menu and more information, visit WalkOnsEnterprises.com. ABOUT WALK-ON’S ENTERPRISES Walk-On’s Enterprises is arguably the most distinctive restaurant company in America. Its concepts are fresh, fun and original, from Walk-On’s Bistreaux & BarSM – voted ESPN’s “#1 Sports Bar in North America” in 2012 – to Happy’s Irish Pub and Walk-On’s Catering. Additional growth lies ahead, as the company expands on its winning combination of delicious, affordable food and drinks presented in an uncommonly warm and friendly atmosphere. For more information, visit walkonsenterprises.com, or contact Ladd Biro at Champion Management at lbiro@championmgt.com or 972.930.9933. Walk-On’s now has seven locations – two in Baton Rouge and one each in New Orleans, Lafayette, Houma, Shreveport and Lake Charles. Other restaurants are under construction in Juban Crossing, Zachary, Covington and Lubbock, Texas. Several additional markets across the Southern United States are likewise on the drawing board.
February 2016
RESTAURANT / FRANCHISES
Price points have been established to encourage families and repeat dining; Conley’s dream is for Grato to become a neighborhood restaurant that the residents of the surrounding communities and downtown West Palm Beach call their own. Enthused Conley, “I live in this community, and for a while I’ve dreamed of opening a place that I could bring my family and friends to on a regular basis. Grato has a warm, gracious vibe. It’s casual and comfortable for everyone who comes in; laidback, but with great food and service.” Visitors to Grato can start off their dining experience with a number of carefully crafted antipasti and crostini. Antipasti ($8-$14) range from light, bright tuna crudo with tomato water, cucumber and Calabrese oil to addictive roasted garlic & white bean dip with olive tapenade, as well as calamari –flash fried and tossed in a cherry pepper butter with lemon aioli, and mushroom ragu with parmesan polenta, among others. Snack on crostini, ordering one, three or all four ($4.50 to $16 depending on number) – with toppings including beef tartare with horseradish and balsamic onion; chicken liver with pickles and radish; buffalo ricotta with heirloom tomatoes; and parmesan fonduta Pastas are all made in house ($16.5 to $22) with options ranging from simple “pasta red” spaghetti to herbed penne with braised lamb, mint and yogurt and paccheri with “Sunday gravy” and ricotta to name a few. At the heart of the menu are perfectly roasted main plates and pizzas cooked in Grato’s wood-fire oven and rotisserie. Hearty eaters can opt for roast porchetta, a 16oz bone-in NY strip, brick oven roasted daily fish or herb marinated half chicken, all offered with a daily vegetable and starch; while pizzas ($14-$17.50) include a classic margherita with fresh mozzarella, tomato and basil as well as more adventurous pies such as the “Hawaiian” with spit roasted pineapple, pit ham and pickled jalapeno; artisan pepperoni, Calabrese chilies, and herbed ricotta, and eggplant parm. A variety of tasty Italian salads round out the menu. Desserts ($3-$9.50) provide even more opportunity to indulge Italian-style – from caramel panna cotta or fresh berry crostata to refreshing lime curd with streusel, orange and coconut gelato, as well as gelato by the scoop and classic tiramisu.
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February 2016
“I live in this community, and for a while I’ve dreamed of opening a place that I could bring my family and friends to on a regular basis.”
GRATO, the rustic Italian restaurant from James Beard Award-nominated Chef Clay Conley and his partners in Buccan Group has opened doors at 1901 South Dixie Highway, along West Palm Beach’s up and coming Dixie Corridor, Grato accommodates 150 in a big open space that encompasses a lively, spacious dining room with high ceilings, a welcoming bar and lounge, and seating along the open kitchen and pizza bar. It is the first West Palm Beach venture for the Palm Beach-based Buccan Group – which has established Conley as one of the region’s most acclaimed chefs, with kudos from critics and diners alike for his restaurants across the bridge, Buccan and Imoto. The well-seasoned culinary team at Grato also includes Buccan Group executive chef Jeremy Shelton and Mike Chavez, who has been brought over from Buccan to serve as chef de cuisine at Grato. As with his other restaurants, Conley’s quietly masterful culinary skill is on display here – as he reinterprets simple Italian cuisine via well-honed technique and high quality, thoughtful ingredients. Practically everything is made in house, and the kitchen revolves around two central features – a wood-burning brick oven and rotisserie.
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FAMOUS CAKE DESIGNS BY KAIULANI
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FOOD & BEVERAGE MAGAZINE
February 2016
RECIPE: 2 Parts Rumchata • 1 Part Cinnamon Whiskey • 1 Part Vanilla Vodka PAGE 39
BEVERAGES/LIBATIONS
AGAVE LOCO BRANDS, LLC announces Bacardi will begin distributing its award-winning RumChata® rum cream brand in Mexico. Effective immediately the distribution deal brings the best-selling rum cream brand into Mexico for the first time and continues RumChata’s expansion into the Caribbean, Central and Latin American markets. “We are thrilled to launch RumChata in Mexico,” said Carlos Alvarez, General Manager for Bacardi in Mexico. “The familiarity of horchata in Mexico provides a terrific opportunity for RumChata’s own rum-based horchata recipe to be introduced to consumers looking for an adult version of their favorite refreshing drink.” RumChata is made from five-times distilled Caribbean rum and blended with its original horchata recipe of real dairy cream, cinnamon, vanilla and a proprietary mixture of other spices from around the world. RumChata is the number one selling rum cream in the world and according to Shanken News Daily, it has been credited with nearly all the growth in the U.S. liqueurs category over the past few years.
Due to its year-round taste appeal and easy mixability, RumChata has quickly overtaken brands such as Bailey’s and Kahlua in many U.S. markets, reaching sales of 600,000 cases in 2015 alone. “We are very excited to bring RumChata to Mexico,” said Tom Maas, RumChata founder and master blender. “RumChata has been a huge success story in the U.S. and we believe that the strong on- and off-premise relationships Bacardi has established will lead to great success in Mexico.” “The spirits industry in Mexico shows a growing focus on innovation, and Bacardi in Mexico has been the most relevant player in this trend. With RumChata as part of our portfolio, we confirm our leadership in sourcing new and innovative brands,” added Carlos Alvarez.
RumChata is available at all major off-premise retailers like La Europea, Bodegas Alianza, Walmart, Chedraui and restaurants, bars & nightclubs across Mexico in the presentations of 750 ml for the suggested price of $299.00 MXN. Actium, which manages distribution for RumChata for Latin America, the Caribbean and U.S. travel retail, will manage the relationship between Agave Loco and Bacardi in Mexico.
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February 2016
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INDUSTRY PROMOTIONS
Champion Industries, manufacturer of a full line of premier commercial warewashing systems, today announced Erik Nommsen as president of the Champion Group, which includes the Champion, Moyer Dieel and Bi-Line brands. Nommsen will formally join the company on Monday, January 18th. This will be Nommsen’s second appointment as president of the Champion Group. He played an integral part of Champion’s overall success during his first tenure from 2008-2014. In 2014, Nommsen left Champion to join Hog Slat, Inc., as the director of manufacturing and operations in Newton Grove, N.C. Nommsen will report directly to Filippo Berti, Chief Executive Officer of Ali Group North America. “It is with great pleasure we welcome Erik back to Champion,” Filippo Berti, Chief Executive Officer of Ali Group North American, said. “We look forward to working with him to excel and advance in the foodservice industry.”
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February 2016
Erik Nommsen President
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BEVERAGES/LIBATIONS
OLE SMOKY MOONSHINE announced today the national launch of a higher proof Ole Smoky Apple Pie Moonshine. The product was originally created at 20% ABV (40 proof ). However, the company decided to take things to the next level by raising the proof to 70 proof (35% ABV). “Apple Pie 70 is going to be a game changer for Ole Smoky,” says John Cochran, CEO of Ole Smoky. “Millennials will appreciate the delicious flavor with a more potent kick. We hope it will be more loved by our dedicated consumers and intrigue new fans alike.” Apple Pie moonshine is one of the most traditional moonshine flavors, steeped in years of history. At 40 proof.
It has been a staple for Ole Smoky and the best selling product for the company. Because of its huge success, Ole Smoky strategically decided to raise the proof. While the flavor has been slightly altered, the sweet taste of Apple Pie still remains. “Ole Smoky has launched many flavors in the past few years, but this year we are especially excited to hone our focus on our top flavor, Apple Pie,” says VP of Marketing, Meg Bruno. For more information about Ole Smoky and where you can get Ole Smoky Apple Pie Moonshine visit www.olesmoky.com
Ole Smoky’s Best Selling Product Increases From 40 to 70 Proof
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February 2016 About Ole Smoky® Moonshine Ole Smoky is the leading distiller of premium moonshine in the U.S. and the first federally licensed distillery in the history of East Tennessee. The company’s roots can be traced to the early settlers of the Smoky Mountains. Which means this isn’t just moonshine. It’s moonshine made with authenticity and enduring pride of the people of the Tennessee Mountains. In 2009, the law in Tennessee changed and suddenly, it was legal to make, distill and sell the infamous bootlegger’s hooch. It was at that point that a group of families decided to bring their artistry of superior moonshine making to the world at large. And the world welcomed it. Ole Smoky was named an Impact Hot Brand by M. Shanken Communications, a leading publisher in the U.S. wine & spirits industry.
The Hot Brand Award is given to both established and upcoming brands that achieve double-digit growth in each of the past three years, with a minimum of 200,000 cases. Additionally, people from all over the world visit our famed Gatlinburg Distillery, The Holler™ to see and experience how Ole Smoky moonshine is made. Ole Smoky now retails globally and offers fifteen creative flavors crafted from authentic family recipes. And while Ole Smoky has long been enjoyed on the porch from the jar or the jug, Ole Smoky now finds itself mixed in hand-crafted cocktails of the finest order in establishments across the U.S. including some of the biggest music and sporting events in the country. The future is bright. And we’re ready to shine on.
For more information about the brand, please visit www.olesmoky.com and find them on social media @olesmoky. Shine Responsibly® PAGE 60
BEVERAGES/LIBATIONS
Tommy Bahama is giving the popular juice diet a shot or two with four new fresh market cocktails perfect for getting in your recommended daily serving. The Bajan Swizzle, Melon Patch, and Bahama Sangarita offer guests their pick of delicious fruit flavors with island-style, hand crafted libations. Bajan Swizzle- This frothy delight is mixed with rum, pineapple juice, pomegranate juice, and sour mix to create an island-inspired cocktail bursting with fruity flavor. Melon Patch- Melon flavored Grey Goose and St. Germaine Liqueur blend with sour mix and orange juice to create a unique citrusy “wintermelon” taste. Bahama Sangarita – This is what you get when you mix a margarita with sangria – and it’s got some lime juice Tommy Bahama is known for its fresh market cocktail creations that mix premium spirits, exotic liqueurs and fresh juices to create one-of-akind specialty drinks. The adventurer can shake-up these cocktails at home or visit any of the 15 Tommy Bahama Restaurant & Bar locations across the US and be served in style. Try it at home! Here are recipes for the Bajan Swizzle, Melon Patch and Bahama Sangarita
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February 2016
TOMMY BAHAMA BAJAN SWIZZLE
.50 part Mount Gay® Black Barrel Rum 1.50 part Pom Wonderful® Pomegranate Juice 1.50 parts Pineapple Juice 0.50 parts Velvet Falernum 1-2 dashes Angostura® Bitters Glassware: Collins Garnish: Pineapple Front Glassware: Collins Pour pomegranate juice into a highball glass and add ice. Combine remaining ingredients to a shaker with ice. Shake well and strain over ice into glass.
TOMMY BAHAMA MELON PATCH
1.50 part Grey Goose Le Melon 0.50 part St. Germain Liqueur 0.50 parts Aperol 0.50 parts Scratch Sour 1.50 parts Orange Juice Glassware: Double Rocks Ice: Cubed Build in a mixing glass and add ice, shake slightly and pour into Double Rocks.
TOMMY BAHAMA BAHAMA SANGARITA.
1.50 part Maestro Dobel Diamonte Tequila 1.00 part Cointreau 2.00 parts Scratch Sour 0.50 parts Lime Juice 1.00 parts Red Wine Float (use Cabernet)
Glassware: Wine Build in a mixing glass, except Red Wine, add ice, shake to mix, strain into wine glass over ice. Gently top with red wine float.
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INDUSTRY PROMOTIONS
HUNTER, most recently served as Vice President, Global Manufacturing, and will oversee the company’s global supply chain and manufacturing operations. “David Hunter is a talented, experienced and respected leader who has demonstrated exceptional ability to elevate our production operations, drive a culture of excellence, and generate fuel to reinvest in the growth of our brands,” said Matt Shattock, Chairman & CEO of Beam Suntory. “Steve Fechheimer is a proven enterprise-wide leader who has been instrumental in the development of our strategic plan, our organic and external growth initiatives, and the large-scale Beam Suntory integration. David, Steve and their teams will be key to continued execution of Beam Suntory’s growth strategy and the pursuit of our ambitious goals.” Hunter joined the spirits industry in 1996 in the Scotch whisky business of Allied Domecq. He holds a Bachelor of Science, 1st Class Honours Degree in Mechanical Engineering from the University of Glasgow. Hunter succeeds John Owen, who has made a personal decision to depart Beam Suntory in the second quarter of 2016.
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UPCOMING EVENTS
The Meritage Resort and Spa will host the third annual Masters and Makers @ Meritage from February 12 -14, 2016. The Napa Valley food and wine experience will showcase Napa Valley and Sonoma County wines along with farmfresh foods through creative wine tasting experiences, interactive seminars, and a culinary class. The weekend-long event will also feature a winemaker dinner in the Estate Cave featuring HALL Wines, and a grand tasting benefitting Community Resources for Children, a Napa Valley charity. Masters and Makers @ Meritage is aimed at teaching attendees from novice to aficionado more about the famous wines of Napa Valley. Guests can choose from a variety of interactive, educational, and unique activities led by master winemakers and sommeliers – making it the wine event not to miss. 4:30 p.m. – 6:00 p.m., The Masters and The Makers Learn about tasting wine from a winemaker, master sommelier, and winery proprietor. The panel of experts will lead a tasting session featuring wine from HALL Wines and Trinitas Cellars, and answer questions from attendees. This event is your opportunity to learn from the experts and try a selection of wines from HALL before the winemaker dinner. $60/person 7:00 p.m. – 10:00 p.m., HALL Wines Winemaker Dinner in the Estate Cave. master sommelier and representatives from HALL Wines along with The Meritage Resort and Spa’s Executive Chef Ryan Rupp will take you on a wine and culinary
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journey. The event will feature a multicourse dinner paired with wines from HALL. $175/person. Saturday, February 13 – Á la Carte Saturday: (Guests are able to choose from several activities) 11:00 a.m. – 2:00 p.m., Opposites Attract – The Most Unlikely Pairings of Food and Wine Cabernet and Steak, Port and Chocolate – most wine enthusiasts believe they are knowledgeable about wine and food pairings, but sometimes the most unexpected items complement each other. Join Trinitas Cellars as we explore this idea with four unique pairings. After the tasting, enjoy a plated multi-course lunch with wine. $100/person. 11:00 a.m. – 2:00 p.m., Cook to This! Cooking Class and Wine Pairing with Skywalker Vineyards Wine, recipes, ingredients, and education.
February 2016
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UPCOMING EVENTS
3:00 p.m. – 4:30 p.m., Blind Date – A Taste of Napa Valley Cabernet In the dating world, blind dates can go really well or be very awkward. Luckily when it comes to wine, not knowing what to expect is a good thing. Taste a selection of Napa Valley Cabernets in varietal specific glassware and see if you can figure out which one is your favorite, then compare it with others. $40/person (optional event, not part of all-access pass) 3:00 p.m. – 4:30 p.m., Blind Date – A Taste of Napa Valley Cabernet In the dating world, blind dates can go really well or be very awkward. Luckily when it comes to wine, not knowing what to expect is a good thing. Taste a selection of Napa Valley Cabernets in varietal specific glassware and see if you can figure out which one is your favorite, then compare it with others. $40/person (optional event, not part of all-access pass).
The Meritage Resort and Spa’s culinary team will lead a cooking class where you create your own lunch from custom recipes paired with Skywalker Vineyards wines. Sip wine as you craft each course, and then dine and enjoy your culinary creation. $100/person. 3:00 p.m. – 4:30 p.m., Blind Date – A Taste of Napa Valley Cabernet In the dating world, blind dates can go really well or be very awkward. Luckily when it comes to wine, not knowing what to expect is a good thing. Taste a selection of Napa Valley Cabernets in varietal specific glassware and see if you can figure out which one is your favorite, then compare it with others. $40/person (optional event, not part of all-access pass) The Meritage Resort and Spa’s culinary team will lead a cooking class where you create your own lunch from custom recipes paired with Skywalker Vineyards wines. Sip wine as you craft each course, and then dine and enjoy your culinary creation. $100/person.
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3:00 p.m. – 4:30 p.m., Shape of the Glass Tasting with RIEDEL: Relationships and Glassware Come in All Shapes and Sizes Ever wonder why there are so many different shapes and sizes of stemware available? Join RIEDEL as we embark on a unique wine tasting experience focused on learning about the shape of the glass. Learn about how to match your stemware to your wine and enjoy the benefits of improved bouquet, texture, flavors, and finish. The experience will take you through some of the finest Napa Valley wines from Etude, world renown chocolates from Lindt, and explain the winemakers’ secrets behind each wine. This year we will feature four different glasses from RIEDEL while trying two white and two red wines. After the class, you keep the glassware, which is a $140 value. $100/person (optional event, not part of all-access pass) 7:00 p.m. – 10:00 p.m., Grand Tasting The Meritage Grand Salon will transform into a majestic tasting room with more than 40 Napa Valley and Sonoma wineries showcasing many of the finest wines produced in the region. These wines and a few brews from local breweries will be featured alongside endless creations from our incredible culinary team and favorite Napa Valley restaurants.
February 2016
delightfully prepared meats, cheeses, and decadent desserts all while enjoying live music. A portion of the proceeds from the Grand Tasting will benefit Community Resources for Children, a Napa Valley charity. For an exclusive opportunity to taste some of the finest wines in Napa Valley, purchase access into our VIP area where wineries will offer tastings of at least one wine that sells for $75 or more. $125$175/person (discounts available for Napa County residents)
Does not include: Blind Date … a Taste of Napa Valley Cabernet; Shape of the Glass Tasting with RIEDEL; or Grand Tasting with VIP Tasting (VIP Tasting can be purchased separately or through VIP All-Access Pass, other events can be purchased separately). Discounted room packages are also available, that include a two-night stay with rates starting at $299* per night and two 3-Day All Access Passes ($499 per pass not included in room rate). Use Promo Code ALLACCESS.
9:00 a.m. – 1:00 p.m., Sunday, February 14 –Valen-Wines Day: Valentine’s Day Sparkling Brunch Enjoy a fabulous Valentine’s Day brunch with your special someone as The Meritage Resort and Spa’s culinary team partners with some of the top sparkling wine producers from Napa Valley. In addition we will have spirits available and an expert mixologist to create all of your favorite breakfast cocktails. $69/person
A portion of all ticket sales from the Grand Tasting will be donated to Community Resources for Children, a Napa Valley charity. For tickets and information, visit MeritageResort. com/Masters. All ticket purchases can be made securely through The Meritage Resort website with a room reservation or through EventBrite.
2:00 p.m. – 4:00 p.m., Meritage Blends, a Vino and Cioccolato Exp.Treat your Valentine to a casual afternoon tasting of Meritage blends from across the Napa Valley and Sonoma regions paired with the best chocolates Northern California has to offer. Did you know that Meritage wines must be a blend of two or more of the eight traditional Bordeaux varietals (Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec, Gros Verdot, Carménère, Saint-Macaire)? Taste some of the best blends while enjoying chocolates from our favorite local and regional candy shops. $60/person “We look forward to highlighting what Napa Valley does best – wine and food— at the third annual Masters and Makers @ Meritage,” said Michael Palmer, general manager of The Meritage Resort and Spa. “From world-class, award-winning wines to fabulous food prepared with fresh ingredients by our resort’s talented chefs, this event is a must for all wine lovers. After the weekend, attendees will leave with an increased appreciation for the art of winemaking, winetasting, and wine pairing.” Masters and Makers @ Meritage offers 3-Day All Access Passes for $549 per person that include the following events: The Masters and The Makers; HALL Wines Winemaker Dinner in the Estate Cave; Cook to This! Cooking Class and Wine Pairing OR Opposites Attract … The Most Unlikely Pairings of Food and Wine;
About The Meritage Resort and Spa The Meritage Resort and Spa is an extraordinary four-diamond Napa Valley luxury resort set against a hillside vineyard. A destination unto itself, it features 322 Tuscan-inspired guestrooms and luxury suites, seasonal farm-to-table cuisine at the Siena Restaurant and wine tasting in the Estate Cave featuring Trinitas Cellars. Regain a healthful balance with curative treatments at Spa Terra—a lavish underground spa with steam grottoes, soaking pools, treatment alcoves and tranquil walls of water. The resort boasts the most comprehensive event and meeting space in the wine country, including the two largest ballrooms in the Napa Valley, the Estate Cave and three covered terraces. Crush Ultra Lounge offers guests a chance to relax with a full bar, sports entertainment and six bowling lanes. Far more than a place for relaxation, our unique property is an Old World escape from the ordinary. The Meritage Resort and Spa experience is the perfect blend of gracious hospitality, unrivaled amenities and peerless personal care. The Meritage Resort and Spa, We are Napa. MeritageResort.com. About Meritage Collection The Meritage Collection is a lifestyle and luxury hotel brand that blends iconic, one-of-a-kind places with locally-inspired experiences designed for the curious traveler. Débuted in 2013, Meritage Collection is comprised of five hotels & resorts throughout California – The Meritage Resort and Spa in Napa Valley, Bacara Resort & Spa in Santa Barbara, Paséa Hotel & Spa in Huntington Beach (Opening May 2016),
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INDUSTRY PROMOTIONS
The Moseley Group announced today that Joseph Bona, veteran store designer and consultant to the retail industry worldwide, has joined newly formed MoseleyBona Retail as founding partner and president. MoseleyBona Retail (MBR) will specialize in integrating Joe Bona, Founding President Moseley Bona Retail the science of retail with the art of design for the food & beverage and convenience retail industries. Joseph Bona brings extensive store design experience in all sectors of retail, from convenience and mass market to drug and luxury, across six continents. During his career Bona has directed a wide range of initiatives for such companies as Hess, Topaz, PetroChina, Wawa, Duane Reade and Shinsegae Department Stores to name a few. Prior to co-founding MoseleyBona Retail, Bona was a founding partner and president of the retail design firm GroupRed Global which was merged with CBX in 2006 and where Bona served as president of the Branded Environments practice; prior to that he was president and COO of CDI Group, an international retail design agency serving the petroleum, convenience store and supermarket industries. A frequent speaker on retail trends at international industry forums such as NACS, Insight, EURO Shop, National Retail Federation and FMI, Bona was also a featured expert in the History Channel’s episode “Modern Marvels,” an overview of the convenience store phenomenon that initially aired in December 2011.
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February 2016
Joseph Bona Founding Partner and President
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FRANCHISE OPPORTUNITIES
DOUG DOUG KOEGEBOEHN KOEGEBOEHN the the new new Chief Chief Marketing joins the Marketing Officer; joining theIrvine-based Irvine-based company company with with more more than than 20 20 years years of of marmarketing keting experience experience inin the the quick quick service service restaurant industry. Koegeboehn will restaurant industry. Koegeboehn will lead lead brand, brand, marketing, marketing, digital, digital, menu, menu, and and overoverall allcommunications communicationsstrategy strategyefforts. efforts.He Hewill will also also oversee oversee the the newly-formed newly-formed Visionary Visionary Department, Department, aa forward-thinking forward-thinking marketing marketing division dedicated to building brand division dedicated to building brandloyalty loyalty among amongyounger youngergenerations. generations. Explore Explore franchise franchise opportunities opportunities with with WieWienerschnitzel! nerschnitzel!We Weare arethe theWorlds WorldsBEST BESTHot Hot Dog Dog Chain, Chain, with with aa devoted devoted customer customer folfollowing lowingfor forover over50 50years. years.You Youare arecordially cordially invited to review all the reasons to potentialinvited to review all the reasons to potentiallylyinvest investininaaclassic classicAmerican Americanbrand. brand.Here, Here, we we offer offer you you an an engaging engaging opportunity opportunity toto learn learnmore moreabout aboutour ourvalue valueand andpositioning positioning for forgrowing growingsuccessful successfulfranchise franchisepartners partnersinin both bothnew, new,and andexisting existingmarkets. markets.Every Everygreat great success story has a beginning. May this success story has a beginning. May thisexexploration plorationprocess processserve serveas asone oneof ofyours! yours!EnEnjoy joy~~Chili ChiliCheese CheeseDog, Dog,please! please! PAGE 71 77
FOOD & BEVERAGE MAGAZINE
FRANCHISE OPPORTUNITIES BIRTH OF AN
ICON
UPCOMING EVENTS
Editors & Publishers,
From March 13 - 15, 2016, the fairgrounds in Düsseldorf, Germany will again host ProWein, International Trade Fair for Wines and Spirits. This leading international event will feature over 6,000 exhibitors from 50 countries and attract about 50,000 trade visitors from around the globe. As a trade only event, this is where real business is done.
If you are planning to join us in Düsseldorf for ProWein 2016, please click the button below to pre-register for the show as a member of the press. The deadline to pre-register is February 12, 2016.
WomenOfTheVine.com or call 888.750.1863.
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INDUSTRY PROMOTIONS
“Steve Fechheimer is a proven enterprise-wide leader who has been instrumental in the development of our strategic plan, our organic and external growth initiatives, and the large-scale Beam Suntory integration. David, Steve and their teams will be key to continued execution of Beam Suntory’s growth strategy and the pursuit of our ambitious goals.” Prior to joining Beam Suntory in 2009, Fechheimer spent significant time in business consulting. He is a graduate of the University of Pennsylvania and earned an MBA at the University of Chicago. Fechheimer’s role is a newly created position. About Beam Suntory Inc. As the world’s third largest premium spirits company, Beam Suntory is Crafting the Spirits Brands that Stir the World. Consumers from all corners of the globe call for the company’s brands, including the iconic Jim Beam and Maker’s Mark bourbon brands and Suntory whisky Kakubin, as well as world renowned premium brands including Knob Creek bourbon, Yamazaki, Hakushu and Hibiki Japanese whiskies, Teacher’s, Laphroaig, and Bowmore Scotch whiskies, Canadian Club whisky, Courvoisier cognac, Sauza tequila, Pinnacle vodka, and Midori liqueur.
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FOOD & BEVERAGE MAGAZINE
February 2016
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UPCOMING EVENTS
TEAM USA SELECTED FOR THE 2017 BOCUSE D’OR IN LYON, FRANCE
The ment’or BKB foundation is proud to announce the winning Team USA for the 2017 Bocuse d’Or. Chef Mathew Peters and Commis Harrison Turone will represent the United States at the prestigious biennial culinary competition in Lyon, France.
The national selection event took place yesterday at the glamorous Venetian Hotel and Palazzo in Las Vegas. Modeled after the actual Bocuse d’Or competition, four teams participated in a live 4 hour 35 minute competition culminating in elaborate food presentations before an esteemed chef panel. Guests cheered on their favorite teams, mingled amidst the sponsor displays and enjoyed gourmet snacks from the Norwegian Seafood Council and Urbani Truffles topped off with Pommery champagne. PAGE 75
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February 2016 Leading the training program is 2015 Bocuse d’Or Silver Medalist and Team USA Head Coach, Chef Philip Tessier. By him will be Chef Gavin Kaysen, himself a former contender in the Bocuse d’Or and the Foundations’ Board of Directors, Chefs Daniel Boulud, Thomas Keller and Jérôme Bocuse.
Chef Gavin Kaysen says, “I am thrilled for Chef Peters on his victory in today’s competition. The Bocuse d’Or is the most prestigious and difficult global cooking competition. He demonstrated great technical skill and it will now take countless hours of training if they want to achieve the podium. I look forward to standing by head coach Chef Phillip Tessier and helping them achieve our goal for gold for the first time ever in 2017.” Chef Peters hails from Meadville, Pennsylvania. At 19, he enrolled in culinary school at Le Cordon Bleu in Pittsburgh. Upon graduation, Chef Peters moved to Naples, Florida where he worked for the Ritz Carlton in the infamous Dining Room. After years of honing his skills in Naples, he set his sights on New York City at Adour Alain Ducasse. He continued to work there until he was offered a position at Per Se in 2009. Shortly after he became a sous chef at Per Se, Chef Keller offered him the opportunity to work as a sous chef at his flagship restaurant, The French Laundry. He spent over 2 years at The French Laundry, and was promoted back to Per Se as the Executive Sous Chef in February 2012. Chef Mathew Peters says, “I am honored to have been chosen to represent the United States. The teams competing with me are experienced professionals and I am humbled to have had the privilege of being in their company. I am excited for the year to come and getting us on the podium again.” President of ment’or, Chef Thomas Keller, says, “I’ve had the privilege of knowing and personally working side-by-side with the past three teams. All of us at Per Se are extremely thrilled for Chef Peters and Commis Harrison and we look forward to mentoring him in the coming year.”Second place was awarded to Chef Brian Lockwood and his Commis John Cormaic Sullivan, The Nomad, NY. A prize for Best Commis was awarded to Commis Tyler Peer, The Broadmoor, CO. For more information about Team USA or the Foundation, visit ABOUT MENT’OR The ment’or BKB Foundation is a nonprofit that aims to inspire excellence in young culinary professionals and preserve the traditions and quality of cuisine in America. Ment’or is led by Chefs Daniel Boulud, Thomas Keller and Jérôme Bocuse, as well as an esteemed Culinary Council of over forty renowned chefs. www.mentorbkb.org PAGE 76
UPCOMING EVENTS
THE WOMEN of the Vine Alliance has opened online registration for its second annual Women of the Vine Global Symposium to be held April 4-6, 2016 at The Meritage Resort and Spa, Napa, CA. The benchmark event will bring together the alcohol beverage industry’s top professionals and influencers, including executive management, directors of sales and marketing, on- and off-premise wine and spirits buyers, distributors, wine educators, winemakers, sommeliers, mixologists, importers/exporters, winery owners, public relations, media, viticulturists, hospitality operations, and more.
2016 Women Of The Vine Global Symposium By The Numbers: View the full agenda and list of speakers for the symposium on its website, WomenOfTheVine.com. “The Women of the Vine Alliance fills a void in the alcohol beverage industry. Until now, there has never been a forum for women to strengthen ties through opportunities such as; regional networking events, discussion boards, educational resources and an Annual Women of the Vine Global Symposium.,” said Founder and President of Women of the Vine, Deborah Brenner. PAGE 77
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REGISTER NOW at WomenOfTheVine.com. At present, sponsors for the Women of the Vine Global Symposium include Founding Sponsor, Southern Wine & Spirits of America, Inc.; Diamond Sponsors: Bronco Wine Company, CF Napa Brand Design, Constellation Brands, E. &J. Gallo Winery, Glazer’s, Moët Hennessy USA, Ste. Michelle Wine Estates, The SOMM Journal, The Tasting Panel Magazine; Platinum Sponsors: Beam Suntory, Palm Bay International, Treasury Wine Estates, Vintages by Harlequin, Vintage Wine Estates; Gold Sponsors: Bacardi, Banfi, Boisset Collection, Charmer Sunbelt Group, Deutsch Family Wine & Spirits, Fetzer, FIJI Water, Global Wine Cellars, J. Lohr Vineyards & Wines, JUSTIN Vineyards & Winery, Landmark Vineyards, Pernod Ricard USA, Republic National Distributing Company, Rodney Strong Vineyards, Trinchero Family Estates, Wente Vineyards, WineShop At Home, Young’s Market Company, among others.
For a full list of sponsors including those at the Silver, Bronze and Associate levels and for sponsorship inquiries, please contact Deborah Brenner at info@womenofthevine.com, or call 888-750-1863. ABOUT The Women of the Vine Alliance The Women of the Vine Alliance is a membership-based alliance that empowers and equips women worldwide to advance their careers in the alcohol beverage industry, fostering gender diversity and talent development across the industry at large. Guided by an advisory board of top international executives in the alcohol beverage industry, Women of the Vine offers extensive education, advocacy, training, mentorship, networking and steadfast support for women at every position in the field, particularly through the annual Women of the Vine Global Symposium, April 4-6, 2016 in Napa, California. Women of the Vine: Raising the Bar. For more information, please visit
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