Food & Beverage Magazine November 2016 by Food & Beverage Magazine

“Candy is dandy, but liquor is quicker.”

- Willy Wonka - MICHAEL POLITZ

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

ON THE COVER

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

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HOSPITALITY PROFESSIONALS

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Food & Beverage Magazine

KNOW WHO

YOUR GUEST ISN’T Demographics are dead. Well, actually, demographics as most people know them are irrelevant, which in hospitality is really the same thing as dead. Are you asking yourself “How do we reach millennials?” or “How can we appeal to boomers?” If so, you are asking the wrong questions. What year someone is born will not determine if they dine at your restaurant. Bring the Voice of the Guest to the Table There is a wealth of information available about people. All of this information can lead to a much deeper understanding of your guests, their needs, what motivates them and how we can best reach them. Deciding who your guest is and even more importantly, who our guest isn’t, is critically important. Avoiding this decision is actually making the choice to spread valuable resources too widely. There are several missteps that hospitality marketers often unknowingly make in this process. “Spray and Pray” is so Passé The first error is to not be specific enough in identifying target guests. Broad categories like “tourist” or “business traveler” simply don’t cut it. Just because someone has the occasion or ability to stay at our hotel doesn’t mean they are our guest. This can be very hard for an organization to acknowledge. Of course, we’ll be happy to book anyone a table; this is not about turning people away. It’s important to understand that carefully defining our guests allows us to best direct resources and select the most impactful messages and stories to tell. Other industries do this very comfortably. Take the auto industry. In theory, car drivers over the age of 16 in the same income range could be the target market for a particular vehicle. However, the marketing team for BMW is positioning for a different driver than Range Rover, despite the fact that the cars are of a similar price point. While these drivers may share similar characteristics, they have different goals, different motivations and different passions. Knowing what makes these drivers tick enables these brands to reach them at key decision points. Hospitality marketers must use some of the same tactics. They must build a deep and specific understanding of their guests, or risk irrelevance in an ever more competitive landscape.

November 2016

Niche is Nice The second error is to choose too many guest segments to target. We can’t be everything to everybody for every occasion. Going after too diverse of an audience will lead to a diluted and less effective brand message. Loyalty can only be achieved through a clear and consistent brand message. This may mean going after fewer guest segments, but you may find these smaller groups are more loyal, generating greater revenue at a lesser cost as a result. For example, rather than targeting the “visitor” market as one large group, we may choose to focus on couples in town for a weekend getaway or families with high-school aged children. These groups need to be marketed too differently..

Gotta Be Real…Or No One Will Listen to You This is where marketers and operators must work together. Brands promise a certain intangible experience and consistency at every touch point matters. Marketers are making that promise to guests and operators have to deliver on it. Continued On Next Page

HOSPITALITY PROFESSIONALS Development of an operations and marketing plan that go hand in hand is essential. Operationally, you want to implement those standards, services and amenities that truly benefit the guest you’re targeting, so that your marketing message is authentic. To achieve authenticity, let your program grow organically. Before making sweeping announcements that this is “who we are,” allow your customers the opportunity to tell you what they want and integrate those elements along the way. Avoid stereotypes. Nothing will diminish your credibility faster. For instance, simply having a kids menu and calling your hotel child-friendly could seriously backfire if you don’t have the employee training and guest programs that uniquely appeal to families. People can see through something that’s not real, not authentic. If it feels like a gimmick, they won’t buy it and they’ll hold it against you on social media. In a sea of competition, the source of loyalty is deep understanding of guests needs. The benefits of such loyalty are obvious: repeat business, referrals (your customers act as evangelists for you, the best kind of sales people), potential for meetings, large groups and business around the group’s focus or interest, all resulting in increased revenue. Written by: Andrew Freeman & Co. A high-energy hospitality consulting firm with a unique blend of expertise in marketing, publicity and creative services. The AF&Co team will do whatever it takes to build awareness for clients and ultimately increase sales. AF&Co offers tailored, flexible programs that include: creative/concept development, branding, recruiting, graphic design, public relations, sales/marketing, training, event management, and more depending on the clients’ needs. The AF&Co team is creative, direct and fun, and focuses on the areas that they are passionate about: restaurants and beverages, travel and hotels, and lifestyle personalities and products. For more information, visit afandco.com or follow them on Facebook or Twitter.

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INDUSTRY NEWS COVER STORY•

PRESS KIT

October 18th, 2016

2016 WINE TRADE MONITOR “The rising stars of the wine market” An exclusive trade insight into 7 major international markets

Sopexa has released the findings of the 2016 Wine Trade Monitor, an international prospective study focusing on still wines1. 1,100 key stakeholders including importers, wholesalers and retailers present their 2-year forecast on market development and key trends.

I. Country of Origin

Key finding 1: France is considered a must-stock producer Currently listed by 94% of respondents, France is still the most popular wine-producing country in trade portfolios, followed by Italy (80%) and Spain (76%). Key finding 2: Chile leads the way amongst New World wines Listed by 64% of those surveyed, Chilean wines were referenced more often than others from the New World, including wines from Australia (62%) and the USA (58%). 1

Excluding spirits, fortified wines, Champagne and sparkling wines

PR Contact: Joanna Sykes-Darmon

Tel : +1(212) 386-7439 – Email: joanna.sykes-darmon@sopexa.com

BELGIUM I CANADA I CHINA I DENMARK I FRANCE I GERMANY I GREECE I ITALY I JAPAN I MOROCCO I POLAND I RUSSIA I SINGAPORE I SOUTH KOREA I SPAIN I SWEDEN I TAÏWAN I THE NETHERLANDS U.A.E I UNITED KINGDOM I USA I VIETNAM

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Food & Beverage Magazine

November 2016 Key finding 3: Taste for European wines evolves in Asian countries In China, Spanish wines are now on an equal footing with their Australian counterparts, which have lost significant listings compared to 2011. On the contrary, German wines have lost significant ground in Japan, with a fall of 20 points compared to 2011.

II. Future Sales trends

Key finding 1: Spanish wines are expected to rise 40% of all respondents – and 1 in 2 in Korea, Russia and Canada – are anticipating an uplift in sales of Spanish wines by 2018, an opinion widely shared across all operator profiles (suppliers, independent retailers or multiple grocers). Furthermore, in 5 out of the 7 markets studied, outlook for sales increase is more positive in regards to Spanish than Italian or French wines. Wine professionals comment on the growth of Spanish wines abroad: “The attraction of Spanish wines and their anticipated success across a number of markets is down to their dynamic, versatile offer, including easy-drinking wines for the everyday and a relatively diverse range catering for different market channels. In addition, the offer comprises strong brands which drive their quality image”, explains François Collache, Commercial Director of Drinks, Sopexa. Christian Barré, President of the SPANISH WINE FEDERATION and Managing Director of PERNOD RICARD WINEMAKERS SPAIN, points out: “Among the reasons behind the success of Spanish wines, I would mention first of all that for a great number of consumers, they are seen to offer great value for money, which is a real selling point in times of economic crisis. In addition, the entire Spanish wine sector, particularly certain wine regions such as Rioja, has become very aware - faced with this crisis - of the need to develop exports. It has therefore grouped together to promote the growth of its wines and brands internationally. The sector has also benefited from European subsidies to promote European wines outside Europe and in doing so, supporting wine companies and appellations”. Key Finding 2: Rioja, a driving force for Spanish wines

PR Contact: Joanna Sykes-Darmon

Tel : +1(212) 386-7439 – Email: joanna.sykes-darmon@sopexa.com

Sopexa, International Communication and Marketing Agency Food, Drink, Lifestyle Customized Consulting & Strategy / Brand Activation & International Development / PR & Brand Content / Events / Health & Nutrition Strategy BELGIUM I CANADA I CHINA I DENMARK I FRANCE I GERMANY I GREECE I ITALY I JAPAN I MOROCCO I POLAND I RUSSIA I SINGAPORE I SOUTH KOREA I SPAIN I SWEDEN I TAÏWAN I THE NETHERLANDS U.A.E I UNITED KINGDOM I USA I VIETNAM

Continued On Next Page

INDUSTRY NEWS COVER STORY• The success of Spanish wines is driven by Rioja, which comes out as the second most sought-after European wine region after the Languedoc. For the trade, Rioja is systematically featured in the top 5 high-potential regions, regardless of the country.

III. Image by Country of Origin Key Finding 1: France remains a second to none wine country In terms of global image, France lies significantly ahead of its competitors, particularly in Asia. 69% of all respondents consider French wines to be the most successful, across all criteria.2 In contrast, Italy lies at the other end of the scale with only 13% of votes. Key finding 2: France, Spain, Chile and Australia are recognized for their individual offerings French wines are still held in particularly high esteem with regards to “wines for special occasions”, where unsurprisingly, they come out on top, and also for “sustainably developed” and “supplier relations”, the latter of particular importance and flagged in Asian markets. For “attractively priced” and “wines for every day”, Spain and Chile come out on top, followed by Australia, which stands out as the most successful in terms of “innovation.”

IV. Wine category dynamics Key finding 1: Wine region and appellation remain leading sales driving forces “Regional wines” criteria will add the most value over the next 2-year period. Across all criteria3, regional wines (Bordeaux, Chianti etc.) are anticipated to see the greatest increase in sales by almost 1 in 2 operators. In second position come low-cost wines and varietal wines, which will experience increases in sales, according to almost a quarter of respondents. Sales forecasts for flavored and light alcohol wines are much less positive, particularly in North America. Region and appellation therefore remain key differentiating strengths and powerful drivers of sales.

Image criteria: wines for special occasions, wide range, sustainably developed, attractive price, innovation, everyday wines, good supplier relations, logistical capacity, successful communication campaigns, consistent taste, advertising and promotional support materials and available volumes. 3 See Methodology p6

PR Contact: Joanna Sykes-Darmon

Tel : +1(212) 386-7439 – Email: joanna.sykes-darmon@sopexa.com

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Food & Beverage Magazine

November 2016 November 2016 Key finding 2: North-America continues to see the world through rosé glasses 40% of US wine professionals and 21% of Canadians anticipate an increase in sales of rosé wine. The growth of rosé in these markets has already largely unfolded in the past several years. In contrast, this figure falls to just 5% of respondents in Korea, 4% in Hong Kong and 2% in China and Russia. “In the USA, rosé wines, from Provence in particular, benefit from the combined effect of two trends: premiumisation, which is driving the demand for quality wines, and the search for wines that can be enjoyed just as much at home in front of the Superbowl4 as in a bar on a night out”, comments Pauline Oudin, Director of Sopexa USA. “The current range of imported dry rosé wines meets this demand perfectly, which explains the strong uplift anticipated by operators. Drinking authentic rosé is currently considered “cool” and “fun”, especially among Millennials (men and women), who represent 65% of America’s heaviest consumers of rosé wine,” she adds. Key finding 3: Organic and natural wines see overriding success in Japan  38% of Japanese professionals anticipate an increase in sales of organic, biodynamic and natural wines over the next 2 years. They stand out markedly from their Chinese and Russian counterparts; only 10% of them predict growth in organic wines, and 3% and 1% respectively in natural wines. Charles Durand, Director Sopexa Asia, explains: “The positioning of organic and natural wines gives them stand-out on this extremely competitive market. A wide range is available on the market and they are particularly suited to consumers who are increasingly seeking reassurance with regards to the quality and traceability of the products they buy. The need to provide clear and accurate information is all the greater since the distinction between different categories of wine, natural wine and organic wine is not necessarily understood.”

V. Grape variety dynamics Key finding 1: Grenache joins the Top 5 performing varietals in the USA Currently one of the world’s most cultivated grape varieties, Grenache is particularly sought-after by North-American wine professionals who now rank it among their top 5. Grenache is positioned 4th overall. On the contrary, Malbec seems to have fallen out of favor. Just 5 years ago it was at the top of the rankings, particularly in the US.

According to a recent Nielsen study published in February 2016, current spend on wine by American consumers increases by 20m USD the week before the Superbowl, almost as much as beer, while traditionally considered as an upmarket beverage.

PR Contact: Joanna Sykes-Darmon

Tel : +1(212) 386-7439 – Email: joanna.sykes-darmon@sopexa.com

Continues On Page 24

INDUSTRY NEWS COVER STORY• Olivier Moreaux, Director of Sopexa Americas explains: “The demand for Grenache-based wines is in line with strong growth over recent years in sales of Spanish wines, as well as wines from the Rhone and Languedoc-Roussillon. Offering great value for money, Grenache-based wines beautifully meet consumer needs as they are well structured, fruit-driven and easy-to-drink. They benefit from the positive, fun and convivial image of wine regions from southern Europe, which are particularly popular among young wine enthusiasts. In addition, educational and communication campaigns for major wine producing regions have accelerated the increased awareness of this varietal”. Key Finding 2: The Top 3 grapes in terms of sales increase stay the same According to respondents, Cabernet Sauvignon, Pinot Noir and Chardonnay remain the grape varieties set to see the greatest boost in sales. VI. Trends in packaging formats

Key finding 1: Screwcap wines are in vogue According to 62% of surveyed operators, the demand for screwcaps – both 75cl and liter bottles – will unquestionably increase the most. This increase is primarily expected in the Japanese, Canadian and American markets (94%, 77% and 67% of professionals respectively). Key finding 2: Boxed wine is on the rise in some countries Boxed wine is set to see an increase in sales in the USA (according to 43% of operators), Korea (40%), Japan (37%) Key finding 3: Cork closures remain stable Sales of bottles with cork closures will remain globally stable according to 64% of operators, but seem to be losing ground in Japan.

PR Contact: Joanna Sykes-Darmon

Tel : +1(212) 386-7439 – Email: joanna.sykes-darmon@sopexa.com

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Food & Beverage Magazine

November 2016 Methodology

Fieldwork – Sopexa has adopted a unique approach: canvassing local wine trade professionals, true consumer gatekeepers, harnessing their frontline perception of the wine market in order to understand and anticipate the latest breaking trends. Decision makers – The survey was administered on line to a diverse and representative sample of stakeholders who make up the wine market: 1,100 wholesalers, agents, importers, supermarket retailers and specialist chains and e-commerce specialists (dealing exclusively on-line), of which 77% are major decision makers (CEOs, Sales Managers and Buyers). Almost 50% of respondents sell more than 100,000 bt per annum and 17% in excess of 1 million. NB. The latter accounts for a third of respondents in Russia and Canada and almost a quarter in the USA.

7 key markets – In 2016, the study focuses on seven key markets: USA, Canada, Russia, China, Hong Kong, Japan and South Korea.Overall results are presented as an average of all seven countries, giving each country equal weight within the sample.

Future perspectives – In 2016, priority was given to questions focusing on:      

Country of origin of wines listed by wine trade representatives surveyed Future sales trends and prospects from the perspective of the wine trade; Perceived image of different countries of origin against selection criteria, including extent of range or supplier relations; Market dynamics of different categories, including organic and biodynamic wines, flavored or aromatized wines, regions, varietals, low cost, rosé, brands, private label, natural, light-alcohol and premium wines; Grape variety dynamics; Evolving demand for different packaging formats: screwcaps, cork closures and bag-in-box.

PR Contact: Joanna Sykes-Darmon

Tel : +1(212) 386-7439 – Email: joanna.sykes-darmon@sopexa.com

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FRONT OF THE HOUSE

PerfectlyPlated Chefs

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Food & Beverage Magazine

November 2016

Q&A with

Chef Andrew Balick F&B • WHY CHOOSE FOH DISHWARE? AB • FOH has an impressive selection of plate ware paired with first class service.

F&B • HOW IMPORTANT IS PRESENTATION? AB • Presentation is very important! People want to eat great

looking food it’s the first indication that you’re in for something special.

F&B • WHAT IS YOUR FAVORITE WAY TO PLATE? AB • Simple, clean, and consistent. F&B • WHAT IS YOUR FAVORITE LINE FROM FOH? AB • Kiln, we use a variety of plates from that that line up. F&B • DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? AB • No tricks, just a lot of practice. F&B • WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? AB • Once I realized that I no longer wanted to pursue my initial major in college I started having thoughts of transferring to culinary school. I took a part time job in a kitchen before I left for culinary school. After the first week I fell in love with the industry and never looked back.

F&B • WHO WAS YOUR GREATEST COOKING INFLUENCE? AB • Clay Conley, we worked together for 6 years. He is a true talent and I was fortunate enough to learn a great deal from him.

F&B • WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? AB • Fresh fish, preferably some that I caught. F&B • WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? AB • Vodka, soda, lime F&B • WHAT IS YOUR FAVORITE DESSERT? AB • The key lime pie parfait at Tap 42, it’s the perfect combination between sweet and tart topped with whipped cream!

Q&A with Chef Balick, Continues On Next Page

PerfectlyPlated Chefs

F&B • CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? AB • Nobu Matsuhisha, he is a master of simplicity and exceptional flavors. F&B • BEST THING ABOUT BEING A CHEF IS? AB • I get to do what I love everyday. F&B • HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? AB • I feel great about it we offer a large selection gluten free offerings for those with allergies or aversions.

F&B • AB •

WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF? Work with a great chef who is passionate and focused. Don’t chase money, chase knowledge. Never make the same mistake twice. Be on time, be friendly, be coachable, and most importantly be the hardest working person in the kitchen and the rest will sort itself out.

F&B • LASTLY, WHAT DO YOU DO TO RELAX? AB • Working out, running, fishing, watching football, spending time with my family and friends.

ABOUT CHEF ANDREW BALICK:

Growing up in South Florida, Chef Balick attended the University of Florida, before deciding to pursue his culinary career at Johnson & Wales University. His love for the industry developed through a part-time job at a neighborhood restaurant, but his skills were refined through on the job training with notable local chefs. As Clay Conley’s Sous Chef and later Chef de Cuisine at The Ritz-Carlton Fort Lauderdale and South Beach properties, Balick refined his style for fine-dining and technical culinary acumen. In April 2013, Balick joined TapCo to design the menu for their flagship location of Tap 42 in downtown Fort Lauderdale. His inspiration is quite simple, “We want to produce food that people crave. It’s all about consistency and quality. We aren’t trying to reinvent the wheel or win awards. We simply want to put out the most consistent, delicious food all day, every day.” Chef Balick is available for Chef Profiles and features on local and national industry trends. To schedule an interview with Andrew Balick, please contact Sara Shake of Mad Studios at 954336.3275 or sara@madstudios.net. PAGE 30

Food & Beverage Magazine

November 2016

Oval Kiln Plate Pepper

Round Kiln Plate Pepper

Oval Kiln Plate Pepper

Round Kiln Plate Pepper

Oval Kiln Plate Pepper

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PerfectlyPlated Chefs

BISTRO 82 â&#x20AC;¢ ROYAL OAK, MICHIGAN

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Food & Beverage Magazine

November 2016

Q&A with

Chef Derik Watson F&B • WHY CHOOSE FOH DISHWARE? DW • Aesthetically, FOH plate ware is the perfect blank slate for creative and unique plate presentation, while remaining durable and easily cleanable for a volume driven restaurant.

F&B • HOW IMPORTANT IS PRESENTATION? DW • Well, as they say, we eat with our eyes first. Presentation is key to how a dish eats. Different textures and temperatures are specifically placed to allow the diner to get the full experience of the designed dish.

F&B • WHAT IS YOUR FAVORITE WAY TO PLATE? DW • We tend to lean towards a modern approach to plating and garnishes clean lines, minimal sauces, lots of texture, etc.

F&B • WHAT IS YOUR FAVORITE LINE FROM FOH? DW • I find the spiral line to be very appealing. F&B • DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? DW • Design of the plate to our advantage: using negative space, the curvature of the bowl or the lines of a plate to mirror sauce work or powders.

F&B • WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? DW • Cooking is something that I have been doing since I was a young child.

My grandfather, father and mother were all an inspiration to my eventual culinary career. I first received my workers permit at age 12, and began working in a local grocery store where I was exposed to all the possibilities surrounding food. From there, I was hooked.

F&B • WHO WAS YOUR GREATEST COOKING INFLUENCE? DW • There have been many that have inspired me along the way, but the

first Chef who truly challenged my abilities as a cook, was Chef Takashi Yagihashi. .

F&B • WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? DW • Barolo Favorite White: Growers Champagne. Q&A with Chef Watson, Continues On Next Page

PerfectlyPlated Chefs

F&B • WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? DW • I would have to say the onion. They are so incredibly versatile, with so many varieties and an endless list of preparations that lead to drastically different results in flavor.

F&B • WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? DW • Action Bronson F&B • WHAT IS YOUR FAVORITE DESSERT? DW • Anything with quality chocolate. F&B • CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? DW • There are so many great cooks out there nowadays, and with social media at our finger tips, it’s hard to nail down just one. Richard Blais, Curtis Duffy, Chris Cosentino, to name a few.

F&B • BEST THING ABOUT BEING A CHEF IS? DW • There are a few: Interacting with our team of associates and guests on a daily basis. Also, coming into work every day and knowing there is a different list of tasks and challenges to tackle then the day prior.

F&B • HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? DW • People have dietary restrictions, and we as a restaurant will do

F&B •

whatever we can to give the guest the best possible experience regardless of what these dietary restrictions are. In our newest restaurant, The Morrie, we bake all of the bread in house, so naturally, there is flour throughout the bakery and those restrictions become more challenging. WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF?

DW • Learn how to cook first. It sounds simple, but it’s really important to learn the basics. Not just for a dinner party or for family and friends. If you are just starting out, my suggestion would be learn volume - how to manage a station that is overwhelmingly busy, how to organize and expedite a large/busy line. Once you master that, take that knowledge and use of organization to help refine your skills in a smaller or refined restaurant. I would advise learning finesse and modern techniques only after you know how to properly handle volume.

F&B • LASTLY, WHAT DO YOU DO TO RELAX? DW • I enjoy playing hockey as often as possible, but spending quality time with my wife and two daughters is what I truly enjoy.

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November 2016 ABOUT CHEF DERIK WATSON:

Derik Watson has spent much of his career working with famed chef Takashi Yagihashi at many awarded Metro Detroit and Chicago area restaurants, including Iridescence, Tribute, & The Rugby Grille. A natural talent in the kitchen, Derik is making quite a name for himself among area â&#x20AC;&#x153;foodiesâ&#x20AC;? and restaurant critics. Spiral Flare Bowl

Spiral Plate

Spiral Rim Bowl

Spiral Wide Bowl

Spiral Flare Bowl

Spiral Wide Bowl

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PerfectlyPlated Chefs

Gram & Dun â&#x20AC;¢ Kansas City, MO

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Food & Beverage Magazine

November 2016 November

Q&A with

Chef Nathan Nichols F&B • WHY CHOOSE FOH DISHWARE? DS • The look and design. F&B • HOW IMPORTANT IS PRESENTATION? DS • I believe presentation is just as important as the actual execution of the dish itself. You can have a great looking dish that looks very artistic but perhaps it is too salty or the fried component that is supposed to be crispy is soggy and lukewarm and that can completely ruin the dish. On the other hand, you can have a perfectly cooked and seasoned short rib but if you throw it on a pile of mashed potatoes and slap a broken sauce on the plate then that dish can be ruined as well. When creating a new dish, I try to take into account the effect on each of the senses. Sight, smell, taste, texture, and sound..

F&B • WHAT IS YOUR FAVORITE LINE FROM FOH? DS • We currently use the Tides line at Gram & Dun. IS YOUR FAVORITE WAY TO PLATE? F&B • WHAT I prefer very clean lines that run the length of the plate. I’m not really a fan of everything DS • being piled in the middle of the plate with some sauce drizzled around it.

F&B • DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? DS • I worked for a James Beard Award winning chef and he always would say that his plates

looked like structured randomness. Almost as if you were to take all of the ingredients in your hand and being very controlled you would throw the things on the plate as if you were rolling dice. Obviously you are not really throwing things on the plate, but the way that the ingredients lay on the plate is very random yet also exactly where they need to be. If you have a purée or gel that you are dotting the plate with, then you randomly make some dots small, some large, some medium but not necessarily in any kind of order. It’s not a small dot, then a medium dot, then a large dot in a straight line.

F&B • DS •

WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH?

I can’t really say that it was premeditated. I did not attend culinary school or have any formal training. I needed a job out of high school so I became a fry cook at a restaurant in my home town. There was something exciting about the adrenaline rush that you would get in the middle of a super busy Saturday night that appealed to me. The intensity and structure of a kitchen just spoke to me. If you have never worked in a kitchen it might be hard to understand but on some level, it’s a certain high or intoxication. There are times when the tickets seem like they are never going to stop printing and you a have a stack of steaks ready to go on the grill, but you have no room for them because your grill is already full of steaks! You look over and see your sauté cook using 9 different sauté pans for 9 different sauces and it seems at any moment a thousand things could go wrong and everything would come to a screeching halt. Somehow it doesn’t and those tickets stop printing and before you know it you are on the back dock drinking a beer with your squad comparing your cuts and burns from the night’s service. Then you all head home to hopefully grab a few hours of sleep because you have to be back at the restaurant the next day to do it all over again. It’s a rush, it’s a lifestyle, it’s a brand new challenge every day. You really have to go all in and commit yourself to it, almost as if nothing else in life matters. PAGE 37 Q&A with Chef Nichols, Continues On Next Page

PerfectlyPlated Chefs

F&B • DS •

WHO WAS YOUR GREATEST COOKING INFLUENCE? Looking back on it now I would definitely say my grandmother. She was the head lunch lady at my school district when I was a small child and I have so many memories of getting dropped off at school early and getting to hangout in the kitchen before school started. The ladies would let me turn the giant mixers on and off and let me scrape pans with spatulas. I remember all of the different smells and the hustle and bustle of everyone moving around and the sounds of pots and pans clanking. My grandmother lived just down the street from my school and I would walk there after school to wait for my mom to get off work and she would always have a meal or a snack ready for me when I arrived. Honestly it’s difficult for me to remember my grandmother not being in a kitchen, it seems like she was always cooking or canning something.

F&B • WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? DS • Salt! I’m really into curing meats and different charcuterie techniques right now. F&B • WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? DS • I’m not a huge wine drinker but I’d say a German Riesling or an Oregon Pinot Noir. F&B • WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? none of them. I don’t really get caught up in the celebrity world. At the end of the day DS • Honestly, they are just people like you and me. I would rather cook for my family and friends F&B • DS • F&B • DS •

WHAT IS YOUR FAVORITE DESSERT?

My pastry chef makes a passion fruit sorbet that I could seriously allow to melt so that I could drink it faster! It’s so refreshing and gives me the same feeling of being a kid and being out of school for summer and just having no worries in life.

CHEF WHOSE STYLE OF COOKING YOU REALLY DIG?

I’d say my mentor and friend Colby Garrelts. Like I said, I did not attend culinary school so when I was able to get a job working for Colby, he really taught me everything I know. Not many people have the chance to work a station side by side with a James Beard Award winning chef and I learned so much by watching him and being able to pick his brain on a daily basis. His plates are clean and the way that he builds a dish is very smart and intelligent.

F&B • DS • F&B • DS • F&B •

BEST THING ABOUT BEING A CHEF IS?

DS•

Make sure that it is what you really want to do. You have to realize that you will give up your weekends, your holidays, your family and friends at times. When all of your friends that have “normal” jobs are off enjoying their three-day Labor Day weekend, you will be working over a hot stove or when family is coming in town for Thanksgiving that you most likely won’t see them until after midnight as you are eating a plate of leftovers after a 14-hour day. Don’t get me wrong, it’s not all doom and gloom, and eventually you will work your way up and once you become the boss and start writing the schedule then it’s much easier to get that three-day weekend off because, well, you are the boss! Top Chef is not the real world and nothing is ever handed to you but with hard work and commitment it can be a very rewarding career.

F&B • DS •

LASTLY, WHAT DO YOU DO TO RELAX?

The look on guests’ faces as they enjoy a great meal and drink with family and friends.

HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL?

It really makes no difference to me. It’s just another challenge to overcome.

WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF?

PAGE 38

Anything that involves the outdoors and quiet. After a long day or night, you can usually find me sitting on my deck just listening to the world. Food & Beverage Magazine

October 2016 ABOUT CHEF NATHAN NICHOLS:

Executive Chef at Gram & Dun, is a passionate chef and a student of experience. Chef Nathan’s resume includes time at well-respected Kansas City establishments including Trezo Mare and Bluestem, as well as extensive corporate kitchen experience with Outback Steakhouse. With no formal culinary training, Chef Nathan’s passion for perfection on the plate and the palate has proved he’s a natural in the kitchen. Inspired by the changing of the seasons, Chef Nathan works hard to ensure that Gram & Dun’s menu is always current and that it works with the colors and flavors of the moment. When he can manage it, you might find Chef Nathan taking in a Royals game at The K.

Tides Plate Pumice

Tides Plate Mussel

Tides Scallop Bowl

Tides Plate Scallop

Tides Plate Pumice

Tides Plate Scallop

PAGE 39

FRONT OF THE HOUSE

PORCELAIN PLATEWARE & ROOT BOARDS ARE PERFECT FOR SERVING ANY MEAT OR POULTRY DISH For nearly 15 years, Front of the House® has been a leading authority on tabletop and buffet presentation trends in the Food & Beverage industry. Front of the House®’s winning formula is largely attributed to their consistent and reliable customer service, and their high quality, eye-catching designs; and the latter is particularly true in their Porcelain and ROOT Board collections.

Front of the House® Porcelain dinnerware and accessories are available across 11 trend forward collections; Kiln™, Spiral®, Mod®, Harmony™, Harmony Bento™, Kyoto™, Canvas®, Nouvelle, Trillium, Origami®, Monaco, and Ellipse™. By combining their unique commercial-grade porcelain recipe with a proprietary superwhite glaze you can rest assured that your Front of the House® dinnerware and accessories won’t fade or stain and are designed and manufactured to withstand high-volume commercial use and washings.

PAGE 40 Food & Beverage Magazine

November 2016

Front of the House® ROOT® is a collection of eco-friendly boards that are perfect for plating and serving. ROOT® Boards add a touch of Rustic Chic™ and organic style to your table. They’re carved from fallen Fir Trees, making each of these lightweight ROOT® Boards unique and distinctive in shape, personality, texture, and grain.

Take your tabletop from bland to bold with Front of the House® Porcelain and ROOT® Boards!

PAGE 41

FITVINE - Food Pairing

CLEAN FOOD & WINE

A PERFECT PARING Many people who are looking to improve their health and recalibrate their eating habits have embraced the ‘clean food’ movement. There are countless definitions and variations to the art of eating clean. Put simply, however, eating clean means eating more of the best and healthiest options and less of the not-so-healthy ones. Eating clean means reducing or eliminating overly processed foods that are full of additives, sugars, salts, and unhealthy fats in order to consume food the way nature intended it. For many, this can lead to an improved life, one meal at a time – and now, with ‘clean wine,’ one glass at a time.

Clean Wine. Clear Vision.

The idea for FitVine first began to ferment when two friends, Mark Warren and Tom Beaton, were musing together about the difficulty of finding good, clean wines to go with their healthy lifestyles. They both adhered to a clean food diet and led very active lives outside of the office, whether by participating in CrossFit, cycling, running, skiing, or just enjoying the outdoors. As Mark and Tom were brainstorming how to combine their passions for wine and health with an ethic of sustainability, they met Zach Schulze, a chemist with a background in the liquor industry who shared their interest in making clean wine. Together, the three FitVine partners conducted extensive research that confirmed a gap in the wine market: no wine was being produced specifically for people who lead healthy lifestyles and adhere to clean food diets, but also have a passion for good wine.

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Food & Beverage Magazine

The team subsequently made it their mission not just to produce clean wine, but to establish FitVine as a leader in the growing clean wine movement. “There are thousands of different wines on the market today,” observes cofounder Mark Warren. “You can find wines for every taste and every budget. What most people don’t know, however, is that much of the wine they drink is loaded with chemicals, added sugar, excess sulfites, and other additives—and processed in a way that’s anything but healthy. We think it’s important for consumers to know what’s in their wine and to have options for buying clean, great-tasting wine.”

Great Taste. Less Guilt.

The misconception that ‘eating clean’ means ‘eating bland’ also applies to clean wine. One of FitVine’s biggest challenges has been overcoming the perception that responsibly made wine has to taste lousy because producing a clean wine somehow means ruthlessly removing everything that makes a wine worth relishing. “Most people have the impression that healthy wine doesn’t taste good,” says Mark, “so it’s been our mission to make clean wine that has all of the qualities of a great wine. We’re making wine that we enjoy drinking and that we’re proud to share with our families and friends – that’s really the driving force behind our business.” FitVine wines are full-bodied, great tasting clean wines with higher antioxidants, no residual sugar yielding less carbohydrates and calories, and less sulfites. Fit Vine’s Chardonnay is an excellent example, with aromas of pears and lemon custard, citrus swirls and a hint of vanilla it is a full bodied dry wine with a long crisp finish. FitVine Chardonnay pairs perfectly with light and delicate food such as raw and lightly cooked shellfish like crab and prawns, steamed or grilled fish, fish pâtés, chicken or vegetable terrines and pasta or risotto with spring vegetables. See one of many ways to enjoy Fit Vine Chardonnay with the recipe on the next page.

November 2016

It’s been very rewarding to see the response of people who are pleasantly surprised by the full flavor, full body, and smooth taste of our wines.” – Mark Warren, FitVine Founder

www.fitvinewine.com

PAGE 43

FITVINE - Food Pairing

FITVINE WINE MAKES CLEAN, GREAT-TASTING WINES FOR THOSE WHO ENJOY AN ACTIVE LIFESTYLE. MANY PEOPLE who are looking to improve their health and recalibrate their eating habits have embraced the ‘clean food’ movement. There are countless definitions and variations to the art of eating clean. Put simply, however, eating clean means eating more of the best and healthiest options and less of the not-so-healthy ones. Eating clean means reducing or eliminating overly processed foods that are full of additives, sugars, salts, and unhealthy fats in order to consume food the way nature intended it. For many, this can lead to an improved life, one meal at a time – and now, with ‘clean wine,’ one glass at a time.

The Way Wine Should Be Made Eating clean is about tracing food back to its origin and being mindful of the journey it took from its source to your table. Clean wine is no different, and it starts with clean grapes. For FitVine, this means sourcing non-GMO, pesticide-free grapes grown in the specific California terrain that is best for each varietal. For their Cabernet, for example, FitVine uses grapes from the cooler, high-altitude, rough terrain of the Sierra Foothills, an environment that causes the grapes to naturally yield higher concentrations of beneficial compounds like polyphenols resveratrol and proanthocyanidins. Research shows that these compounds have antioxidant properties that protect the body from the kind of damage that is linked to a greater risk for cancer, heart disease, and other medical conditions.

PAGE 44

Food & Beverage Magazine

To ensure that their grapes stay clean, furthermore, FitVine harvests them only by hand and removes the stems before crushing them. This minimizes the amount of outside matter that can get into the juice before fermentation begins. The “outside matter” can be anything from rotted grapes and stems to insects, bird nests, and pretty much anything else that grape-crushing machinery tends to pick up. “We watch the harvesting process very carefully,” says Mark. “By knowing exactly what goes into the crusher, we know exactly what’s going to come out at the end of the process.”

Being Clean Takes Being Disciplined Additionally, throughout FitVine’s proprietary winemaking process, the winemakers pay extremely close attention to pH levels, which are crucial to controlling the taste, smell, texture, and feel of a wine. When a wine’s pH levels are off, many other companies will blithely add sugar and other additives to compensate for the imbalance. This doesn’t happen at FitVine. Their filtration and extended double fermentation process enhances the wines’ antioxidants and optimizes the pH levels without compromise.. “The bottom line is that we don’t cut corners,” says Mark. “We take the extra time and go the extra mile to ensure that you know what you’re drinking. This is the way wine is meant to be made: without all the additives, sugars, and impurities that wreak havoc on our bodies.”

November 2016 “We take the extra time and go the extra mile to ensure that you know what you’re drinking. This is the way wine is meant to be made: without all the additives, sugars, and impurities that wreak havoc on our bodies.” – Mark Warren, FitVine Founder One example of their intense vineyard management is FitVine’s Sauvignon Blanc, which is made from estate-grown Sauvignon Blanc grapes. A slow, extended, and secondary fermentation enhances the flavor of this exceptionally dry, yet fruity upfront wine. Its light mineral undertones create a unique, characteristic finish.

Clean Wine Is Great Wine

The misconception that ‘eating clean’ means ‘eating bland’ also applies to clean wine. One of FitVine’s biggest challenges has been overcoming the perception that responsibly made wine has to taste lousy because producing a clean wine somehow means ruthlessly removing everything that makes a wine worth relishing. “Most people have the impression that healthy wine doesn’t taste good,” says Mark, “so it’s been our mission to make clean wine that has all of the qualities of a great wine. We’re making wine that we enjoy drinking and that we’re proud to share with our families and friends – that’s really the driving force behind our business.” Fit Vine’s Chardonnay is an excellent example, with aromas of pears and lemon custard, citrus swirls and a hint of vanilla it is a full bodied dry wine with a long crisp finish. FitVine Chardonnay pairs perfectly with light and delicate food such as raw and lightly cooked shellfish like crab and prawns, steamed or grilled fish, fish pâtés, chicken or vegetable terrines and pasta or risotto with spring vegetables. Another key to FitVine’s approach is that they have modelled much of their process on how small European vineyards have always made wine. Like the clean food movement, making clean wine is really about getting back to the basics. Although FitVine uses the latest information and techniques to produce clean wine, they also adhere to many longstanding practices that have stood the test of time, such as sourcing high-quality grapes, ensuring the proper pH levels, conducting a lengthy fermentation process, and testing the wine repeatedly throughout these development stages

So far, FitVine’s efforts to create a clean wine have paid off nicely. The company’s wines have received high marks from both customers and reviewers, many of whom have been thrilled to discover a healthy wine that tastes great. Mark says: “It’s been very rewarding to see the response of people who are pleasantly surprised by the full flavor, full body, and smooth taste of our wines.”

Inspired by the Clean Food Movement, FitVine Continues to Innovate The mindset of eating clean reminds us to check sources, read labels, and gain a greater understanding of the food we eat. FitVine encourages the same when it comes to the wine we drink. The company refuses to cut corners in making their wine, but they also recognize the importance of keeping their wines affordable. FitVine knows that eating clean can be good for the waistline but challenging on the wallet, and they don’t want price to be a deterrent to enjoying their wines. In an industry where prices are all over the map and it’s often hard to know what you’re getting for your money, FitVine’s wines always cost between $15 and $20 per bottle – and you’ll know exactly what you’re getting every time. After initially launching a Cabernet Sauvignon and a Chardonnay, FitVine added a Sauvignon Blanc to their offerings and will soon be releasing a Pinot Noir. The founders plan to keep on refining their process in order to make their wines even better. The FitVine team is also spreading the word about clean wine to other fitness- and health-minded audiences. “We’re very excited about our sponsorship program with elite athletes and fitness professionals,” says Mark. “Getting so much support from the fitness community shows that everything we’re doing to make clean, great-tasting wine resonates with people who care about what they’re putting in their bodies.”

PAGE 45

F&B CHEF OF THE MONTH

While growing up, I enjoyed baking cakes as well as cooking breakfast for my mom and dad. It would always make me feel good when I would serve them breakfast an see the smile on thier face. That was my motivation to become a chef. I opened my first restaurant called Hole â&#x20AC;&#x153;Nâ&#x20AC;? The Wall BBQ at age 22, I knew then, I wanted to be a part of the hospitality industry.

PAGE 46

Food & Beverage Magazine

November 2016

Q&A with

F&B •

KH • F&B • KH •

EVERYONE HAS A STORY. TELL US HOW YOU KNEW YOU WANTED TO BECOME PART OF THE HOSPITALITY INDUSTRY… WHAT WAS YOUR “LIGHT BULB” MOMENT?

My light bulb moment was when I barbecued my first slab of ribs and my dad told me, “Son this is good!” WHAT IS YOUR FAVORITE SAVORY DISH?

My favorite savory dish would have to be a good gumbo.

F&B • HOW IMPORTANT IS PRESENTATION? KH • Presentation is very important

because some would say your first impression might be your last. It can be love at first sight or a person may simply push the meal away.

F&B • WHAT IS YOUR COMFORT FOOD? KH • My comfort food would be a great pizza with a Pepsi.

Q&A with Chef Handy, Continues On Next Page

F&B CHEF OF THE MONTH

F&B •

When I heard the new about the closure, even with all the fame and notoriety he had not accomplished what it took nine years for me build. I knew from that point I wanted to continue to pursue my culinary career giving it all that I could.

WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH?

KH • I’ve,

contracted myself out to several catering companies for a year. I wanted to see what they did that was so special to make people want to hire them to cook and entertain them on the one special day of their life. I wanted to know if I had what it takes for a career in the food service industry. Previously I was employed at Guess Inc. for nine years. In charge of their employee café. Within those years I had to prepared meals for a multicultural diverse staff from around the globe. In addition to catering board meetings, and also the company’s yearly holiday events. As a result, the members, as well as the company founders who tend to dine exclusively at the best restaurants in the world. Truly enjoyed my menu. Guess subsequently remodeled one of their buildings with a state-ofthe-art employee kitchen. They wanted a named chef in the kitchen, so they decided to go with Wolfgang Puck which left me out. Within eighteen months, the kitchen was a failed and Wolfgang Puck left the company. When I hearing the new about the closure, with all his fame and notoriety he had not accomplishes what is took nine years for me build.

PAGE 48

Food & Beverage Magazine

F&B • WHO WAS YOUR GREATEST COOKING INFLUENCE?

KH • My mother Mary Sue Handy and

father William Lavelle Handy Sr. would be the two people who influenced me. My mother was one of the greatest soul food cooks around and my father was a great BBQ master.

F&B • WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH?

KH • One of my favorite ingredients is lemon pepper.

F&B • WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED

KH • I

do not drink wine on a regular basis but I think a quality dry red wine resets the palate to enjoy smoked meats.

F&B • WHAT CELEBRITY YOU WOULD LOVE TO KH •

COOK DINNER FOR OR HAVE COOKED FOR?

I would love to cook dinner for Steve Harvey. I have cooked for Martin Lawrence, Marcedes Lewis and Yvette Wilson may God bless her soul and she rest in peace.

F&B • WHAT IS YOUR FAVORITE DESSERT? KH • A good homemade cheese cake.

November 2016

F&B

• CHEF WHOSE STYLE OF COOKING YOU REALLY DIG?

KH • I actually don’t have a chef I

follow regularly. The best thing about being a chef is getting a chance to bring cultures together. I get a kick out of seeing the enjoyment and satisfaction on a person’s face after they had the pleasure of eating the kind of food that only your great grandmother was supposed to cook.

F&B • KH •

HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL?

F&B • KH •

WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF?

Make sure you love cooking, can work long and stressful hours and be able to handle the cruelest criticism an critiques you will ever receive.

F&B • LASTLY, WHAT DO YOU DO WHEN YOU’RE

KH • After

a long day, I love to take a hot relaxing bath to ease my mind and wash the day away.

I care about the health of others, so I’m glad that they have come up with gluten-free products to make food enjoyable for everyone.

Hambones Bar & Grill BBQ Restaurant Bellflower CA,

Hambones Bar & Grill BBQ Restaurant Huntington Beach CA,

PAGE 49

INDUSTRY NEWS

By Mike Shipley, Analytics & Insight Solutions Director at Fourth

Competition in the food and beverage industry is higher than ever before. In fact, around 60 percent of new restaurants fail within the first year, and nearly 80 percent close before their fifth anniversary. There are many reasons why these restaurants fail, from location choice to food and labor costs, but most importantly, many restaurants lack the right technology to manage operations and make data driven decisions that impact the bottom line.

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Food & Beverage Magazine

Actionable data is the key to better mitigating risk and monitoring hefty expenses, but until recently, there were no affordable or easy-to-use solutions available to restaurant operators to help manage this overwhelming responsibility. All operations data was being done in spreadsheets which made it time consuming and difficult to bring all of the different types of restaurant data together to see the interdepencies and correlations.

November 2016 Competition in the food and beverage industry

is higher than ever before. In fact, around 60

making sure that the correct items have been delivered to the right

percent of new restaurants fail within the first

place and in the right quantity. This avoids the costs associated with

year, and nearly 80 percent close before their

supplier overcharging, food waste, sell by date requirements, theft

fifth anniversary. There are many reasons why

and shipping errors. Analytic features also enable owners to order

these restaurants fail, from location choice to

supplies based on future demand. Owners can manage supply levels

food and labor costs, but most importantly,

accurately and can offer 100 percent menu availability. Restaurant

many restaurants lack the right technology to

management software also eliminates the need for managers to hire

manage operations and make data driven deci-

additional staff or spend time bringing together multiple data sourc-

sions that impact the bottom line.

es and producing reports.

Fortunately, today, the food and beverage in-

dustry has the opportunity to better manage operations and increase ROI with restaurant management software and embedded customized analytics.

Optimize Inventory - Owners can easily check on inventory,

Control Labor & Food Costs - Lower labor costs make for

more efficient scheduling. By predicting peak restaurant hours, owners can ensure the restaurant will be staffed with the right number of people at the right time. They can tweak the next weekâ&#x20AC;&#x2122;s schedule based on this demand forecast and better monitor labor

This now affordable technology empowers

costs. The restaurant will save substantially in terms of underused

the restaurant owners to distribute the data

staff and can better manage employee tardiness or absence. In the

to decision makers throughout their organiza-

case that an employee is out, the system sends an SOS message and

tions and value chain in an efficient, automat-

finds replacement staff right away. In terms of managing food costs,

ed way. Users at each level and location can

analytics can offer insights into which dishes are most popular and

easily view the data that is relevant to them

when, allowing managers to appropriately purchase ingredients.

without the drag of getting bombarded with

extraneous information. A board member or a C-suite executive, for example, would be able to see high-level data covering the entire organization, with the option to drill down if they choose, whereas an individual restaurant manager would only see the analytics for his or her location. By distributing the analytics outside the corporate office, managers are able to make decisions and take action relevant to their location that may not work for another location.

While Restaurant Management Software Has Existed For Some Time, Itâ&#x20AC;&#x2122;s Now Embedded With Analytics To Go Deeper Than Identifying Patterns To Using Data To:

Biography :

Better Menu Engineering - Data management software al-

lows staff to calculate the cost of recipes and menus and make seasonal menu and vendor changes easily. By ordering from accurate data, restaurants can see incremental margin increases significantly impacting the bottom line. Nutrition information, including potential allergens, are immediately available, allowing staff to quickly check ingredient lists in response to customer concerns.

Restaurant owners are becoming aware that they need to start adopting technology in order to manage the bottom line and keep up with the competition. As a result, they are are turning to hospitality management software to fully utilize their data and better manage costs. This software is now embedded with analytics to deliver advanced insights into labor and food costs and better inform business decisions. This technology offers organizations the opportunity to view all of the insights they need in one unified place and eliminates silos and manual reporting. With an easy to understand dashboard, even providing suggested actions, anyone from the head chef to the restaurant GM can make beneficial business decisions based on the data.

Mike Shipley is the Analytics & Insight Solutions Director at Fourth and is based out of the UK. Fourth deployed GoodDataâ&#x20AC;&#x2122;s cloud platform to build its distributed analytics solution for customers in the hospitality industry. Nucleus found that Fourth achieved over a half million pounds in cumulative net benefit over the first three years of deployment while investing heavily in its product offerings. GoodData helped Fourth deliver analytic solutions to customers, who used the analyses to improve margins, shrink waste, increase sales, and reduce labor costs

PAGE 51

F&B PROFESSIONAL CHEFS

Seven-Time Michelin Star Recipient Leaves California Wine Country to Revamp the Property’s Culinary Program and Return to his Home State

The Carolina Inn, A Destination Hotel is delighted to welcome culinary visionary, Brandon Sharp, as its NEW Executive Chef of their signature restaurant, Crossroads Chapel Hill. Sharp, a North Carolina native and Tar Heel Alum, returns to his southern roots to command the kitchen operations for the restaurant, banquet and in-room dining programs. Beginning today, and ahead of a complete menu refresh slated for winter 2017, Sharp will invite diners to experience new weekly dishes that preserve the restaurant’s sophisticated southern style while fusing international flavor combinations. Chef Sharp returns to N.C. bringing more than fifteen years of fine dining experience to The Carolina Inn, after a recent decision to leave Solage Calistoga Resort and Spa in Calistoga, CA. It was at Solage Calistoga where Chef received his first Michelin Star for the locally inspired Solbar, and under his guidance and creative leadership, Solbar went on to receive seven consecutive Michelin Stars throughout his tenure.

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Food & Beverage Magazine

Before his decorated career at Solbar, Chef honed his skills working with some of the nation’s most innovative and talented culinary minds, including Thomas Keller, John Besh and Gary Danko. At the outset of his training, Sharp worked in kitchens of the Michelin-rated Restaurant Gary Danko in San Francisco, CA, the highly revered Restaurant August in New Orleans and at the iconic, three Michelin star French Laundry in Yountville, CA. “We could not have found a chef better suited for this role than Brandon Sharp as he is the full package and offers outstanding talent, fresh and innovative ideas and has a deep connection with The University of North Carolina Chapel Hill and the state of North Carolina,” said Mark Sherburne, General Manager, The Carolina Inn. Under his new role, the proud UNC Chapel Hill and Culinary Institute of America alum is committed to establishing Crossroads Chapel Hill as the preferred culinary destination both in the Triangle and in the Great State of North Carolina.

November 2016

About Destination Hotels “The opportunity to make my mark in a kitchen that I have a personal connection to is surreal,” said Chef Brandon Sharp. “I can’t stop thinking about all of the new things I’d like to incorporate into our menus that will feel familiar to guests, but will offer unexpected textures, flavors and presentations.”

Destination Hotels (Destination) is a collection of luxury and upscale independent hotels, resorts and residences across the United States. Offering authentically-immersed and enriching experiences, each property is individual at heart, yet connected by a commitment to drawing upon the best of each location. Highly distinct, the Destination experience is always memorable and matchless; guests will feel the locale in a genuine way through each property and during the engaging moments culti-

When Brandon Sharp isn’t helming the kitchen at The Carolina Inn, this two-time Ironman competitor is training for his next race or spending time with his three children and wife at home. To learn more about The Carolina Inn and receive the latest updates on Chef Sharp’s gastronomic offerings at Crossroads Chapel Hill, visit: www.carolinainn.com/

vated both in and outside of them. Continuously growing with more than 40 properties from coast to coast, the award-winning portfolio features 20 renowned golf courses, 20 indigenous spas, and 110 exceptional bars and restaurants. Destination Hotels are true to our place; diverse by design. For more information, visit www.destinationhotels.com. Follow us on Twitter: @Destination. Like us on Facebook: DestinationHotels.

PAGE 53

TRENDS IN PRODUCTS

November 2016

RumChata’s Freedom Bottle program has exceeded more than $500,000 in donations to Lone Survivor Foundation over the past three years. Lone Survivor Foundation (LSF) is a not-for-profit organization that restores, empowers, and renews hope for wounded service members and their families through health, wellness, and therapeutic support. The annual RumChata Foundation philanthropic program runs at retail from Memorial Day through the Fourth of July with limited-edition red, white and blue logoed RumChata bottles on shelves and floor displays. All bottles sold benefit and support LSF. The more than $500,000 raised to date has helped service members and their families to find the tools to help deal with the consequences of PTS, MTBI, MST, chronic pain and the accompanying emotional and mental stresses of the silent wounds of their combat service in supporting the lives of all who live in America. “We are very proud of what the RumChata Freedom Bottle program has been able to provide Lone Survivor Foundation,” said Tom Maas, RumChata founder and master blender. “Of course, none of this would have been possible if not for our retail and distributor partners supporting the program with such great enthusiasm.”

Each year, retailers are supplied red, white and blue themed RumChata Freedom Bottle display materials to decorate their shelves, aisles and end caps during the most patriotic time of year. “The RumChata Foundation’s support of Lone Survivor Foundation has gone far beyond our greatest expectations,” said Terence D. Jung, executive director, Lone Survivor Foundation. “Donations from the Freedom Bottle program over the past three years are directly accountable for supporting twenty veteran retreats.” The Lone Survivor Foundation was founded by Marcus Luttrell, author of the 2007 #1 New York Times best-selling book, Lone Survivor, about his survival and loss of fellow service members in Operation Redwing. LSF provides unique educational, rehabilitation, recovery, and wellness opportunities to U.S. Armed Forces members and their families

The RumChata 750 ml commemorative Freedom Bottle is available in all 50 states at an average retail price of $19.99. More about RumChata and where it is available can be found at www.rumchata.com and on the RumChata Facebook page. More about Lone Survivor Foundation can be found at www.lonesurvivorfoundation.org.

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RESTAURANT NEWS

W hitney Otawka grew up in the high She continued her culinary education in For part of her tenure, she worked simultadesert of Southern California and restaurants from San Francisco to San Di- neously as Chef de Partie of Linton Hopego, but in 2002 took a brief break to follow her other passion – historic preservation. It didn’t take long for Whitney to realize that her heart was in the kitchen. Here, she met her first mentor, Eric Leroy, who made everything from scratch, kept a clean and organized kitchen, and loved engaging in lengthy discussions about French wine, food, and ciders. Whitney quickly discovered her innate discipline and rigor for cooking – a passion that allowed her to Here, she met her first mentor, Eric Leroy, thrive in the demanding environment of a who made everything from scratch, kept a restaurant kitchen. clean and organized kitchen, and loved engaging in lengthy discussions about French In 2005, Whitney moved to Athens, Georwine, food, and ciders. Whitney quickly gia, where she walked into 5&10, Hugh discovered her innate discipline and rigor Acheson’s acclaimed restaurant, and asked for cooking – a passion that allowed her to to be a prep cook. Impressing Chef Acheson thrive in the demanding environment of a with her tenacity, Whitney got the job and quickly worked her way up to Sous Chef. restaurant kitchen. studied anthropology at The University of California, Berkeley. Living in the Bay Area as a young adult introduced her to an unfamiliar way of eating and an endless supply of fresh produce, seafood, grass-fed beef, organic grocery stores, and more. At the age of 19, Whitney steered her sights towards the culinary world and began working at a French creperie in Oakland, California (she had always been a bit of a Francophile).

Photo by M. Kennedy for VISIT PHILADELPHIA

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kins’ Restaurant Eugene in Atlanta and attended culinary school at Le Cordon Blue Atlanta. During her stint at 5&10, Whitney also staged in some of New York’s finest restaurants including Per Se, Le Bernardin, and Blue Hill at Stone Barns. In 2010, Whitney pursued a unique opportunity to serve as Executive Chef at the prestigious Greyfield Inn on Cumberland Island, Georgia, but in 2012 moved back to Athens to become executive chef at two restaurants – Farm 255 (where she was awarded a Rising Star Chef award for Atlanta) and Cinco y Diez. She briefly left Georgia to film Top Chef Season 9 in Texas, and in 2015, accepted an offer to return to Greyfield Inn and become Culinary Director. On Cumberland Island, Whitney oversees the inn’s food and beverage program, kitchen operations, and menu creation. She strives to create a seasonally-driven menu using the best available products.

November 2016

Whitney loves bringing rustic-style dishes to the modern table with roots in beloved Southern traditions. Whitneyâ&#x20AC;&#x2122;s recipes have been published in The New York Times, Garden & Gun, Southern Living, and The Local Palate. You can follow her adventures and at www.whitneyotawka.com.

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RESTAURANT NEWS

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November 2016 November GET UP AND GROW! TOGETHER FIRST PRIZE WINNER JAYNE MACEDO TREATED TO A SEPT. 24 DINNER PARTY HOSTED BY DOLE’S MARK ALLISON Hands-on nutrition and culinary instruction based entirely on fresh fruits and vegetables was the prize for a Newark, N.J.-area winner of a national healthy-living contest. Jayne Macedo of Kearny, N.J., treated seven of her friends to a Sept. 24 customized cooking class and dinner as the First Prize winner of Round 1 of the 2016 Healthy Living Challenge, part of the year-long Get Up and Growl™ Together initiative and nationwide tour sponsored by Dole and the Dole Nutrition Institute (DNI) to encourage healthy eating and living. By winning the Get Up and Grow! Together individual sweepstakes, Macedo received a special evening hosted by Mark Allison, Dole’s director of culinary nutrition. Allison traveled to Macedo’s home in Kearny to lead a night of hands-on instruction, followed by a dinner of Get Up and Grow! Together and other recipes developed by Dole to showcase the culinary possibilities of fresh fruits and vegetables. “Part of my role at Dole is to translate the research being conducted at DNI into amazing culinary experiences that you wouldn’t expect with fruits and vegetables,” said Allison. “I loved working with Jayne and her friends and family to show them just how delicious, easy and entirely satisfying a plant-based diet can be.”

The evening’s featured recipes – Strawberry Toast, Tropi-Grill Salad and Angel Food Cake with Strawberry Glaze – were jointly selected by Macedo and Allison from Dole’s extensive fruit and vegetable recipe libraries. “I wanted to combine several easyto-make Get Up and Grow! recipes with an indulgent fruit-based dessert that would top-off the party in style,” said Macedo. “I also love strawberries, so Chef Mark was able to create the perfect menu for a memorable evening.” Get Up and Grow! Together is a joint effort between Dole Fresh Fruit of Westlake Village, Calif., Dole Fresh Vegetables of Monterey, Calif., and the Kannapolis, N.C.-based Dole Nutrition Institute (DNI), which includes Dole’s newly formed Culinary Nutrition department that blends scientific findings associated with fresh produce with culinary arts to motivate consumers to cook healthy meals with fruits and vegetables. For continually updated information on Get Up and Grow! Together, including awards and recipes, go to the Get Up and Grow! Together microsite. For details on specific DOLE® fresh fruits and vegetables, go to www.dole.com. Follow the latest Get Up and Grow! Together news on Facebook at www. facebook.com/Dole, or by using @ DoleTweets on Twitter, @DolePins on Pinterest, and @DolePics on Instagram.

About Dole Food Company, Inc. Dole Food Company, Inc., is one of the world’s largest producers and marketers of high-quality fresh fruit and fresh vegetables. Dole is an industry leader in many of the products it sells, as well as in nutrition education and research. For more information, please visit www.dole.com. PAGE 59

ROMA TOMATO

Lentil & Goat Cheese Salad This quick, easy lentil dish featuring Windset Farms® plump and full flavored Roma tomatoes makes for a hearty yet healthy, main course salad. SERVES 4.

INGREDIENTS • • • • • • •

4 Roma tomatoes 250 g puy lentils ½ red onion, thinly sliced ½ cup fresh basil, thinly sliced 2 Tbsp sherry vinegar 3 Tbsp extra virgin olive oil 150 g soft goat cheese

INSTRUCTIONS Bring a large saucepan of water to boil and season with salt. Add the lentils and simmer for 25 to 30 minutes until tender. Drain and set aside to cool a bit. Roughly chop the Roma tomatoes and place in a large bowl with all of their juices. Add the onion and basil. Mix in the sherry vinegar and extra virgin olive. Add in the cooked lentils and season to taste with salt and pepper. Transfer the salad to bowls and top with the crumbled goat cheese and serve.

FOR MORE GREAT RECIPES VISIT WINDSETFARMS.COM

F&B Hospitality Professtional - DIRECTOR OF BEVERAGES

The award-winning beverage program at Cameron Mitchell Restaurants (CMR) is attributed to the vision of the Director of Beverage & Operating Partner, Ryan Valentine. A 25-year veteran of the restaurant industry and an 18-year CMR associate, Ryan has worked almost every restaurant job, with the exception of executive chef. His knowledge of the industry coupled with his passion for wine and spirits have given him much credibility and he is interviewed frequently by national industry publications. His travels in pursuit of wine and spirits education have taken him to California, Oregon, Washington, Spain, Scotland, France and Italy.

He is credited with establishing the companyâ&#x20AC;&#x2122;s fresh beverage foundation and he continues to seek opportunities to elevate the wine and spirits programs at all seven CMR concepts and The Rusty Bucket Restaurant & Tavern. Ryanâ&#x20AC;&#x2122;s time is split between working the supply and wholesale channels to decide on offerings and pricing for the markets in which CMR conducts business and developing the content of all wine lists and cocktail menus for each of their restaurants. In his spare time, Ryan is an avid golfer, and he enjoys traveling with his wife, Laura, and their two young daughters.

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November 2016 November

Everyone has a story. …what was your “lightbulb” moment? I didn’t have a light bulb moment for the beverage industry but I was always drawn to the beverage part of the restaurant experience. As a young bartender I felt the responsibility to have knowledge about all of the bottles behind the bar. I would read about things like port to better understand them to explain the differences to an interested guest or educate our service staff. To be honest early on it was about fifty/ fifty split between ambition and fear of being asked a question I did not have an answer to. My time behind the bar did create a curiosity that lead to a passion for learning about wine and spirits that has been with me ever since. Continues On Next Page

F&B Hospitality Professtional - DIRECTOR OF BEVERAGES

What does a typical day of work look like for you? There is no typical day! That is what I like best about my job. On any given day I might be traveling to one of our out of town stores, working on development in the test bar, meeting with a supplier or working with a beverage manager on their inventory levels or beverage costs. We have many concepts so that really adds to how dynamic my job is day to day.

What is the most rewarding thing about your profession? It is without question helping to develop and mentor our people. Seeing them grow is really fun to be a part of. About 3 years ago, a young bartender started to come to our beverage rollouts and I really thought she had great people skills. I got to know her a little bit and took a chance and asked her in a now famous conversation “what is your five-year plan, kid?” I told her if she wanted to learn and grow, we would create a job for her. Andrea Hoover now works alongside me as our Beverage Operations Manager. Her personality in combination with her growth in knowledge of spirits, flavor and mixology has been fun to watch develop over time.

What’s the beverage culture like in your City? Any regional trends you’ve observed?

Columbus is a great city with a lot of local pride. We have great restaurants, local spirits and local beers. We have many dynamic things going on behind our bars as do several independents. Our take on regional trends is our approach to the local beverage scene. We have chosen to embrace the local scene by collaborating with local companies. We’ve been able to create unique and exclusive offerings for our local restaurants incorporating these local beverage partners. We made a Pilsner with a local brewery, Four String Brewing for the Rusty Bucket, and an oyster stout with North High Brewing for The Pearl and we partnered with Watershed Distillery to make a chamomile infused gin for The Guild House and a cabernet sauvignon barrel soaked bourbon for The Barn.

Which wine region is top on your list of places to visit?

Piedmont. I have been to Italy twice but have not been there yet. I love Barolo, Arneis and Barbera. I think Barbera can be great wine when made with enough care and is a bit under the radar. I need to go there preferably during truffle season!

What was the biggest “break” that helped launch your career?

What is the most difficult part of your job as a I had been in the restaurant business since Director of Beverage? We have many concepts in many markets and gauging where each market is as far as timing in receiving new trends is tricky. You don’t want to be too early and you don’t want to be too late. Several years ago we put a touch of Laphroaig in a Margarita for smokiness and everyone sent it back. Now people are ready for Mescal. Also each market has its own local scene so plugging into that is important.

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Food & Beverage Magazine

I turned 16 and started working for Cameron when I was 25 and interested in getting married and serious about my career. Cameron provided me the path and the opportunity to grow. He took a chance on a cocky bartender and I am glad he did. I knew I would have to continue to evolve to achieve in a growing company and that lead me from bartender, to Manager later to General Manager and finally Director of Beverage.

November 2016 What advice do you have for someone considering a similar career path?

Learn and grow. Evolve your skill set. Read and travel because what you know today will not be good enough in five years. Develop the ability to learn from everyone around you. I am no chef but I have learned a ton about food from our chefs over the years because I am curious and I ask questions.

What’s next for you??

Next for me means staying ahead. We have always been a progressive company in food and beverage. Before we opened our first Ocean Prime in 2008, I really thought Spanish wines would become the next big thing in the wine world. I added a Spanish section to our wine menu, but it wasn’t for several more years that Spanish wines started to really take hold like I originally thought. I’m now just returning from my second visit to Spain – primarily because as the US consumer’s interest in Spanish wine grows, so has mine.

And the biggest challenge?

Each CMR concept has its own unique beverage program. I would say the most difficult thing is not to create something great for a concept but instead it’s the implementation process. The difficulty lies in getting each stakeholder to execute at the level intended. That could be mixing the cocktail for the bar team, ensuring correct product is in place by the management team or getting the servers to be enthusiastic in selling it.

What was the last wine/spirit that really made an impression on you?

It’s a bourbon we made with a local company named Watershed Distillery. They make a great bourbon and the bar at our restaurant the Barn is called the Bourbon Lounge. Greg Rigo and Dave Lehman owners of Watershed and I were talking we decided it would be fun to age their bourbon in a used Cabernet Sauvignon Barrel.

I called my friend Ryan Waugh of Waugh cellars in Napa and he sent over a barrel. We got together once a month for a tasting and slowly the bourbon started to change. Once it hit a year, it was ready. It turned out great so we have more bourbon in the works with barrels from different varietals of wine.

What celebrity have you encountered or served that made an impression on you?

He is more of an an industry star and its Tony abou Ganim. I met him about eleven years ago and he is the person that inspired the change we made to using fresh ingredients in our beverage program.

If you could change one thing about the wine industry, what would it be? Eliminate control states!

What is your definition of success in your industry? When we opened The Guild House I was watching our bar team make cocktails and interact with guests. I saw people at the bar that were there just to see what was new behind the bar that did not come to eat. Years ago people waited in the bar for their table. I believe success today in this business is when people are coming to your bar for an experience before heading for the dining room for another. I am proud that we have made that happen in our company.

Lastly, what do you do when you’re relaxing?

I used to play golf as much as possible but I put that on the back burner to be involved in anything my daughters are up to. My definition of relaxing these days is watching a Softball or Field Hockey game with my wife. Golf will be there waiting but I can’t miss out on these years with my daughters because they are precious and time is going by way too fast!

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PROFFESSIONALS INDUSTRY NEWS COVER HOSPITALITY STORY•

Press Release BlueCart Washington DC September 20, 2016

Restaurant industrywide savings report revealed by BlueCart survey

BlueCart, in the last year, has experienced extreme growth. We reached 7,400 restaurant buyers in June, doubled our user base in July and then again in August! But what was the X factor in the success of BlueCart? We asked roughly 13,000 restaurant owners to compare their real world experiences using the BlueCart platform versus traditional ordering methods of the “stone age” in the form of a survey. Wonder what impact a mobile first platform can have on a paper and pencil industry? Their orders placed through BlueCart were: ● ● ●

5x MORE ACCURATE 2x FASTER And they CUT FOOD WASTE in HALF

You may be wondering how our app can help your restaurant or vendor services deliver such beneficial results in your workplace. We do it in three main ways:

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November 2016 November 1) BlueCart enables buyers to use a single platform to communicate with all their suppliers, which saves time and effort. Restaurants using BlueCart spent an average of just 43 minutes per week placing wholesale orders, less than half of the 1 hour and 41 minutes’ restaurants using traditional ordering methods spent placing orders. Based on the roles of our BlueCart’s user population, this equals an estimated cost savings of nearly $2 per order. 2) BlueCart helps users to minimize human errors as evidenced by the decrease in the number of returned orders. Using a post facto survey design, BlueCart’s user base returned an average of 4.89 orders per week prior to the adoption of the BlueCart platform. After the adoption of BlueCart, the number of returned orders exhibited by our user base dropped to 0.87 per week. This represents a weekly drop of 82% in returned orders. 3) BlueCart facilitates operating with leaner inventories and thus, minimizing food waste from theft and perishability. To assess the quantity of food waste saved, we studied restaurants using BlueCart to quantify the correlation between their use of online ordering and their overall food waste data. Due to increases in efficiency, better insights into order history, and a reduction in errors, our study showed that restaurants using online and mobile ordering platforms can run leaner inventories and reduce the amount of product lost to waste or theft each week by up to 52%, generating an estimated savings of $119 per week over traditional ordering methods. There is no doubt that mobile apps and the web have transformed the way consumers buy pizza, discover new coffee shops, or schedule a table at their favorite restaurant. For consumers, this is the equivalent of getting spoonfed. But for the people who are running those restaurants and coffee shops, ordering from their suppliers looks a little like this: it’s 11 pm and the restaurant has finally closed. You’re sitting in a small office in the back of the your restaurant and and your shirt is ripe with the smell of the duck special you served all day. You’re exhausted and drained. You now have to call your suppliers and place your orders by fax, phone, or handwritten orders. Are we still in the stone age? What’s the deal? The next generation of restaurant owners and suppliers are about to experience a revolution in this industry with the use of online ordering platforms that allow orders to be processed with the click of a button. And if all of this doesn’t convince you, check out our 7 day treasure hunt, where we dug up more juicy industry stats discovered through our survey. This information is as valuable as gold for any business owner in the food industry. If you want to usher your business into the golden age of ordering, the best thing you can do is keep all eyes on BlueCart...now and forever. Sign up today to start saving time and money on all of your future orders. PAGE 69

MOVIES 4 FOODIES RESTAURANT NEWS

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TRENDS IN PRODUCTS

Further Products is a Los Angeles-based company that was born from BioFuel. After noticing the glycerin by-product that resulted from her husband Marshall’s biodiesel production process, Megan Dostal suggested that her husband “get rid of it” to make more room in the family garage. But Marshall is not one to throw anything away. He knew one could make soap with glycerin so he started to tinker...Eight years later, Further Products manufactures not only hand soap and lotion, but also cleaning supplies. The biodiesel fuels the family cars and company trucks, and the glycerin by-product is purified and put in to Further products. Further Products remains a family business with everything run and manufactured out of Southern California with distribution nationwide.

The Dostals work with restaurants across the country, from Otium in Downtown Los Angeles to Otto in Las Vegas to Babbo in Downtown Manhattan, restaurants are sharing the story of Further and in some cases, they are making the story their own. Further has relationships with grease-collection companies across the country and if a restaurant would like to take a part in Further’s fully-sustainable production process they need only ask and Further will make it happen, seamlessly. With a signature fragrance of bergamot, olive and grass Further hand soap enhances a diners experience in the one room that tends to get overlooked! In addition, Further provides tasteful signage that shares with diners the unique production process PAGE 72 74

Food Food&&Beverage BeverageMagazine Magazine

November 2016

The modern diner is keenly aware of where their food is sourced, and now they can be pleased to know that their favorite restaurant is just as committed to using a soap brand dedicated to a no-waste production process.

Meet Marshall and other small innovative American food producers at the Vegas Food Expo, March 30-31st, VegasFoodExpo.com

PAGE PAGE 75 73

TRENDS IN PRODUCTS

LCBO SINGLE DAY LAUNCH SALES

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November 2016 November 2016

Virginia Black Decadent American Whiskey has broken the record with the largest single day launch sales in LCBO history. Virginia Black officially launched in Canada at the LCBO (the largest single purchaser of alcohol with over 700 stores) on September 30, 2016. Additionally, Virginia Black will launch in British Columbia, Manitoba and Alberta on October 15, 2016. Virginia Black is a collaboration between spirits maverick Brent Hocking (Founder and Creator of the original DeLeón Tequila) and artist Drake (who recently became the only artist in history to reach over one billion streams on Apple Music). Virginia Black is a personally selected collection of two, three and four-year old Bourbon Whiskey focused on a high-rye content and finished with a decadent profile. Virginia Black is mellowed to 40% alcohol-by-volume (80 Proof) to showcase the true essence of Bourbon.

Virginia Black MSRP is $34.99. www.virginiablackwhiskey.com

ABOUT BRENT HOCKING Brent Hocking is a passionate and award-winning spirits producer best known for creating the original DeLeòn Tequila. Among his many accolades, he is the only person in the twenty-five year history of the Robb Report to win Spirit of the Year three years in a row and additionally back-to-back Grand Champion at the World Beverage Competition in Geneva, Switzerland. With a reputable palette and unconventional “luxury with an edge” approach to branding, Hocking has deep experience in music, fashion and design, having curated the now infamous DeLeòn Rock Lounge music series at NYFW featuring stadium acts including Guns N’ Roses and Depeche Mode in intimate settings.

ABOUT DRAKE Drake has received over one hundred seventy-seven recording nominations and forty-six awards since 2009. He is the only artist in history to simultaneously place 20 songs on the Billboard Hot 100 list, and is the fourth musical act ever to total 100 Hits on the Billboard Hot 100. Views, Drake’s latest album, is his sixth consecutive to go platinum and to debut at No. 1 on the Billboard chart. Views is the first album to surpass one billion streams on Apple Music, and also set a record for the most streams in history for an album in its debut week. Views’ “One Dance” additionally landed Drake his first No. 1 single. Beyond his music, Drake has become a pop culture phenomenon. Hosting “Saturday Night Live” twice, the ESPY awards, and headlining the Coachella Valley Music Festival. He represents Apple Music, and has an unprecedented ongoing collaboration with Nike’s Air Jordan. Drake has put the spotlight on his home city of Toronto as the acting Executive Global Ambassador for the Toronto Raptors, and he even received the key to the city from the Mayor of Toronto. www.virginiablackwhiskey.com PAGE 75

FRANCHISE OPPORTUNITIES

THE GOBBLER JOINS MENU THROUGH NOV. 30th Ever Ha d A Th an ksgivin g Feas t…On A Bu n ? Throughout November, Walk-On’s Bistreaux & Bar invites its guests to gobble gobble gobble up their special Burger of the Month. The Gobbler is a grilled turkey burger patty topped with cranberry relish, fried sweet potato, cornbread stuffing, creamy brown gravy and garlic aioli.

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

It’s a complete Thanksgiving dinner, without your crazy Uncle Earl! (You’re welcome.)

thanksgiving-burger-walk-onsThe Gobbler will only be at Walk-On’s through Nov. 30 at participating locations, so what are you waiting for? Baton Rouge-based Walk-On’s – voted “Best Sports Bar in North America” by ESPN – now has nine locations: three in Baton Rouge, one each in New Orleans, Lafayette, Houma, Shreveport and Lake Charles, La., and one in Lubbock, Texas. Other locations are on the way in Zachary, Covington, Alexandria, Bossier City, Metairie and Ascension Parish, as well as Dallas/Fort Worth, Houston, San Antonio, Tyler and South Texas. Several additional markets across the Southern United States are likewise on the drawing board.

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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.

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BEVERAGE NEWS

The Wine & Spirits Wholesalers of America (WSWA) today announced a new partnership with Women of the Vine & Spirits designed to support the two organizations’ shared missions of engaging, facilitating development opportunities, and providing advocacy platforms for women in the alcohol beverage industry. WSWA is the nation’s primary wholesaler advocacy group whose family-owned members represent more than 80 percent of the wine and spirits sold at wholesale in the U.S. Women of the Vine & Spirits is the world’s leading membership alliance dedicated to the support and advancement of women in the alcohol beverage industry.

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Earlier this year, WSWA launched a new member-led Women’s Leadership Council. The group will develop networking and educational opportunities for association members, many of whom have previously participated in, or would benefit from, also participating in Women of the Vine & Spirits Annual Global Symposium held each March in Napa Valley. This educational and networking program is one of the industry’s most popular and widely-attended events. The partnership provides WSWA members a significant opportunity for leadership teams to educate the industry at large about the brand building and local marketing expertise provided by wholesalers.

November 2016

“Women of the Vine & Spirits and the WSWA Women’s Leadership Council share an important mission: educating and empowering women leaders in the wine and spirits industry to further their careers,” said Dina Opici, President of Opici Family Distributing and Chair of the Women’s Leadership Council. “Women of the Vine & Spirits is an innovative and barrier-breaking organization that will provide important opportunities for women wholesalers and our involvement will help us fulfill the goals of the Women’s Leadership Council. We are excited about this partnership and the path we are charting together,” she added. “Women of the Vine & Spirits shares WSWA’s dedication to support women in the wholesale tier of the wine and spirits industry,” said Deborah Brenner, Founder and President, Women of the Vine & Spirits. “Together, men and women, we strive to inspire, nurture and advance women into key leadership roles. According to IWSR, women currently make up more than half of on and off premise wine and spirits consumption in the U.S. Therefore, it makes good business sense and improves the bottom line,” she added.

ABOUT WOMEN OF THE VINE & SPIRITS: Women of the Vine & Spirits is the world’s leading membership alliance dedicated to the support and advancement of women in the alcohol beverage industry. Women of the Vine & Spirits fosters collaboration and camaraderie by cultivating valuable relationships with partners that are committed to the advancement of women and ensuring the next generation is being mentored to take new leadership roles. For more information, visit www.womenofthevine.com ABOUT WSWA: WSWA is the national trade association representing the wholesale tier of the wine and spirits industry and is dedicated to advancing the interests an independence of wholesalers as the central hub of the three-tier system. Established in 1943, WSWA’s membership includes 378 member companies in 50 states and the District of Columbia, and its members distribute more than 80 percent of wine and spirits sold at wholesale in the United States. For more information, visit www.wswa. org.

“From one woman’s vision to an annual sold-out program attracting more than 650 participants, Women of the Vine & Spirits has become the go-to educational and professional development event for women across all three tiers of the beverage alcohol industry. This partnership unites two organizations with a shared vision for empowerment, education and development, and provides benefits to both wholesaler member employees as well as Women of the Vine & Spirits participants. We’re proud to support this important work and to offer the benefits of this partnership to our members,” said WSWA President and CEO, Craig Wolf.

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CHEFS IN THE NEWS

Q&A with In a sense, Chef Eric Cleveland’s passion for cooking was woven into his DNA. Growing up in a big, Southern family, his grandmother taught him from an early age how to cook for large family gatherings. It was those memories of cooking in the kitchen with his relatives that inspired him to make a career out of creating memorable meals for others After graduating from The Culinary Institute of New York and working as the head chef for several other restaurant chains, Eric decided to bring his talents to Shoney’s, the iconic, all-American full-service restaurant brand that he grew up with.

PAGE 80

In recent years, Shoney’s has gone through a brand revitalization, including a new restaurant design, the implementation of a full-service beverage bar, and a revamped menu. For Chef Cleveland – the brains behind the menu revamp – he had to create a menu that attracts a younger audience who is interested in healthier, more innovate dishes, while still appealing to Shoney’s legacy customers who have eaten at the restaurant for decades. His solution was to remove frozen ingredients from the menu and replace them with fresh food items. He also added healthier, more creative options to the menu including wild-caught pacific salmon with sweet heat glaze and grilled

Food & Beverage Magazine

chicken with cucumber & cranberry relish, and maintained some of Shoney’s classic menu items to keep tradition alive. His hybrid menu has paid off. Since Shoney’s has undergone its brand transformation, year-overyear same store sales have been on the rise, and customers frequently cite the food quality as the reason they continue to return to the restaurant.

November 2016

F&B • EC •

WHAT IS YOUR FAVORITE SAVORY DISH?

I’ve always admired by mother’s homemade cooking, and I would have to say the best savory dish is her famous fried chicken.

F&B • HOW IMPORTANT IS PRESENTATION? EC • When I’m cooking for our guests

at Shoney’s, I always keep presentation top of mind. Presentation is important because you can convey your thought process visually before your audience even tastes the product.

F&B • EC •

WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED?

My favorite wine is Far Niente

F&B • EC •

WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH?

In a sense, cooking is in my DNA. My whole family loves to cook, and I have always enjoyed making large family meals for the holidays and big Sunday dinners. I love it when people can bond and have a good time while eating your food, and Shoney’s has allowed me to bring that Familial aspect to the food I create for them.

F&B • WHAT IS YOUR COMFORT FOOD? EC • Comfort food is what Shoney’s

is all about. We serve savory items with a southern influence. I’d say some of my favorite comfort foods at Shoney’s are our fried chicken and strawberry pie. PAGE 81

CHEFS IN THE NEWS

F&B • WHAT CELEBRITY YOU WOULD LOVE TO EC •

COOK DINNER FOR OR HAVE COOKED FOR?

It’s always been a dream of mine to cook dinner for Anthony Bourdain.

F&B • CHEF WHOSE STYLE OF COOKING YOU EC •

REALLY DIG?

I really admire Mario Batali’s style of cooking. I think our styles are very similar, and I draw a lot of my inspiration from him.

F&B • WHO WAS YOUR GREATEST COOKING EC •

INFLUENCE?

As I mentioned earlier, my mother has been by biggest cooking influence. I’ve also always admired Julia Childs and Chef Paul Prudhomme.

F&B • WHAT IS YOUR FAVORITE INGREDIENT EC •

TO COOK WITH?

I’d have to say my favorite ingredient to cook with is bacon. It’s savory and delicious, and can be incorporated into many different dishes.

F&B • WHAT ADVICE WOULD YOU GIVE TO F&B • BEST THING ABOUT BEING A CHEF IS? SOMEONE WITH ASPIRATIONS OF EC • My favorite part of being a chef is the BECOMING A PROFESSIONAL CHEF? creativity. At Shoney’s, I work with EC • For those looking to become a progreat people and great products, and

fessional chef, I would recommend being true to your heritage, develop your own unique style, and most of all, have fun!

it’s an honor to be able to share my food with people who love to eat and who appreciate my style of cooking.

F&B • HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL?

EC • No Response.

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F&B • EC •

LASTLY, WHAT DO YOU DO WHEN YOU’RE

Some of my favorite hobbies including fishing, smoking meats, and trying out new styles of bourbon.

November 2016

Try a little

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GUARANTEED Get our world-famous, exquisitely tender Omaha Steaks® Filet Mignons, Top Sirloins, and more. 100% guaranteed and delivered right to their door, save 77% when you order the Family Gourmet Feast.

The Family Gourmet Feast F 2 (5 oz.) Filet Mignons 2 (5 oz.) Top Sirloins 2 (4 oz.) Boneless Pork Chops 4 Boneless Chicken Breasts (1 lb. pkg.) 4 (3 oz.) Kielbasa Sausages 4 (4 oz.) Omaha Steaks Burgers 12 oz. pkg. All-Beef Meatballs 4 (3 oz.) Potatoes au Gratin 4 (4 oz.) Caramel Apple Tartlets Omaha Steaks Seasoning Packet (.33 oz.) 44240VEW

Reg. $215.90 | Now

Only

4999

Limit 2 pkgs. at this price. Your 4 free sausages will be sent to each shipping address that includes the Family Gourmet Feast 44240. Standard S&H will be added per address. Not valid with other offers. All product, prices and sales are subject to Omaha Steaks, Inc. Terms of Use and Pricing Policy. Visit omahasteaks.com/terms-of-useOSI Expires 1/31/17. .

PLUS, 4 more

Kielbasa Sausages

FREE!

1-800-401-7093 ask for 44240VEW | www.OmahaSteaks.com/enjoy55

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