COMING IN JANUARY 2016
Exploring F&B Tasting Trends Into New Palate Pleasing Pleasures For 2016.
Chef Julien Gremaud, Owner of Avocado Grill West Palm Beach, Florida Chef Roll’s Chester Cox Of Kent & Co.Wines Fort Worth, TX Award-Winning Singer, Songwriter Phil Vassar Opens The Doors To His Personal Wine Cellar.
The Condiment Leader shares their recipe for the perfect Blood Mary
For Eight Days, Sunday, January 17th through Sunday, January 24th, foodies will be able to eat their hearts out.
We Will Continue To Be The “Go To” Resource For Today And Tomorrow’s Food & Beverage Professionals.
Publisher, Founder Producer, restaurateu CEO, and friend to many A-listers...Michael has great stories and is himself a great story of the American Dream. In 2006, Las Vegas Mayor Oscar Goodman honored Politz’ efforts by giving him the Key to The City of Las Vegas. In 2008, Politz received the Congressional Medal of Distinction from the President of the United States, along with numerous awards of recognition from the United States Senate and Nevada’s Governor.
Editor-In-Chief Celebrity pastry chef and former reality television star of TLC’s Cake Boss NGB4. She is the founder and owner of famous sugar artistry company KAILAVA. Her passionate and inspiring work in the food industry has earned her many awards and publications worldwide. Kaiulani’s unique artistic ability and deep love for writing has been indispensable in bringing vitality and magic back into Food & Beverage Magazine.
Business Intelligence Manager A power-house in food industry business development through analyzing quantitative and qualitative research. We call him our MIB
Graphic Artist, Multi-Media, graphic software specialist and writer. His publishing career began in New York having worked for some of the cities largest publishers, as well as part of John Kennedy Jr. “GEORGE” magazine team. Having spent a year in Japan setting up the production department for “Diashinsa” one of japan’s largest marketing companies.
TRENDS
WHETHER ITS LIFESTYLE choices that extend into our everyday diet. Chefs, Beverage Professionals, Sommeliers, Mixologist and Restaurateurs are always in touch with todays market trends and what consumers prefer when it comes to menu and beverage selections including new ingredients that add a twist to traditional culinary flavors sending F&B tasting trends into new palate pleasing pleasures. With our connections to some of the top industry professionals, we are in the mix for 2016. At Food & Beverage Magazine we will continue to be the go to source for professionals as well as the consumer market. Wishing all of you prosperity in the New Year! - Michael Politz • Publisher PAGE 8
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TRENDS
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McCormick & Company,, a global leader in flavor, has unveiled its annual McCormick Flavor Forecast revealing the tantalizing trends that will shape culinary exploration and innovation – in home kitchens, at restaurants and on retail shelves – across the globe for years to come. Among the emerging trends is a spotlight on underexplored Southeast Asian fare – Malaysian and Filipino – and the evolution of our insatiable appetite for spicy. Also featured are pulses which serve as a protein-packed canvas for delicious flavors – fitting as the United Nations celebrates 2016 as the International Year of Pulses.
“Since its inception in 2000, Flavor Forecast has been tracking the growing interest in heat and identifying upcoming spicy flavors including chipotle, peri-peri and harissa,” said McCormick Executive Chef Kevan Vetter. “Our latest report shows the next wave of this trend is complemented by tang. Look for Southeast Asian sambal sauce powered by chilies, rice vinegar and garlic to take kitchens by storm.”
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TRENDS
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TRENDS
PUMPED-UP PORRIDGE: As porridge is made with an ever-widening selection of grains—rye, spelt, black rice or quinoa, to name a few—combined with sweet and mostly savory toppings, consumers will seek this classic as a satisfying main or hearty side. INTENSIFIED DESSERT: From dessert menus to the candy aisle, sweet treats get a flavor boost with the addition of savory ingredients—think corn-husk ash, malt, and umami-rich miso paste—and au courant cookOYSTERS TO THE RESCUE: With sustainable ing techniques. seafood as important as ever, cultivated oysters are fueling an exciting resurgence PASS THE PLATTER: Restaurant chefs have of oyster bars. Expect the burgeoning Mil- fun and promote more convivial sharing lennial taste for oysters to grow in 2016 and with family-style meals complete with a years to come. centerpiece protein—whole fish or chickens, piles of ribs—and accompanying sides. THE SAVORY SIDE OF YOGURT: With all the health benefits of yogurt, less sugar, and a MAIL-ORDER MEAL MANIA: Meal-kit delivrich, savory taste, labneh is stepping into ery services will continue to explode in 2016 the spotlight. The thick, salted Middle East- as the big players expand nationally and ern yogurt-cheese plays well with olive oil, smaller start-ups tap niche cuisines and dispices and seeds, vegetables, and even fruit. Malaysian etary trends. and Filipino Cuisine COFFEE’S NEW GUISES: From coffee mocktails and sodas to dry-hopped coffee on nitro tap and coffee cherry brews, there’s no end to the creative coffee libations coming our way from inventive baristas and beverage makers.
SWITCHIN’ TO SWITCHELS: Boasting health benefits of apple cider vinegar and ginger— and sweetened with honey, maple or molasses—look for this colonial refresher to quench consumers’ thirst in the year ahead.
‘ONOLICIOUS HAWAIIAN: From fast-casuSWIGGABLE SOUPS: With less sugar and al to fine dining, traditional and ‘ono (delimore fiber than pressed juices, health afi- cious) island ingredients are showing up in cionados are packing in the nutrients—and cool new dishes like poké bowls and musubi flavor—with convenient bottled soups. across the mainland. PAGE 14
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TRENDS
DEMANDS FOR THE PROCESSED FOOD ITEMS HAVE INCREASED MANIFOLDS IN THE MARKET THESE DAYS. This is because a huge percentage of population is totally surviving on processed foods. It is estimated that demands would increase even further in near future. To meet the increasing demands of the customers, numerous companies are coming up in the market. But, it is not easy for companies to succeed in marketing immediately due to stiff competition among firms. To succeed, special strategies are required for edging against established brands exist in the market.
Food industry is a sensitive industry and totally depends upon branding and other strategies for success. A special branding is required by the companies to create credibility and allures consumers to buy products. There are numerous other strategies that are useful in alluring consumers and achieve success immediately. Let us look at the top marketing strategies that are useful in increasing sale of food products immediately. Packaging design plays an important role in increasing the sale of products in the market. Alluring design helps in increasing the sale of products in the market. Attractive design coupled with informative packet help in attracting potential customers at the point of sale. Nutritional facts need to be mentioned in the packet to increase credibility of consumers. Food packaging designing services should be taken from expert designers found in the market. It is useful in adding desired features and colors to pass genuine information to consumers at the point of sale. But, it is essential for companies to hire good quality designers to get desired result. Take help of our expert designers in getting your desired packet at affordable price.
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INDUSTRY PROFESSIONALS
F&B Magazine Chef Of The Month FEATURED CHEF Chef Julien Gremaud, Owner of Avocado Grill
West Palm Beach, FL Julien began his career in cuisine at the age of 14. He worked his way to manager and pastry chef at a famed restaurant in London.
F
rom there he grew in to roles such as Executive Chef and then the Personal Chef to celebrities before becoming Executive Chef and then part owner in a wildly-popular restaurant in Palm Beach, FL. His dream finally came true with his first solo venture, Avocado Grill, which opened in Oct of 2014. Since then, Julien has created one of the most respected and popular restaurants in South Florida and has garnered nearly every award in the industry including… being named the Rising Star Chef in the Palm Beach Post Critic’s Choice Awards, an Up & Comer in South Florida Business & Wealth Magazine, and a finalist in the Palm Beach Happening Movers & Shakers.
Famed for his boundless creativity in the kitchen, French Chef Julien Gremaud has been delighting exacting palettes for nearly two decades. In Fall 2014, Gremaud launched his first solo project, West Palm Beach’s hottest culinary destination, Avocado Grill at 125 Datura Street. The wildly popular restaurant was an immediate hit and in its first year garnered some of the top culinary awards and recognitions across the industry including Florida Trend Magazine’s most coveted honor, the Golden Spoon for “Best New Restaurant for 2015”, the Open Table Diners’ Choice award (2014 and 2015), New Times Reader’s Choice Best New Restaurant in Palm Beach County and USA Today’s 10 Best. Additionally, Avocado Grill and Chef Gremaud received two of The Palm Beach PAGE 18
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INDUSTRY PROFESSIONALS
F&B Magazine Chef Of The Month
FEATURED CHEF Chef Julien Gremaud, Owner of Avocado Grill
West Palm Beach, FL
Post’s most sought after 2014 Critic’s Choice Awards: Best New Restaurant and 2014 Rising Star Chef. Growing up with St. Tropez’s glittering backdrop, Gremaud first gained culinary inspiration from his mother, a talented toque in her own kitchen. At 14, he took a job as a professional pantry chef. Soon after, he left France to hone his cooking and administrative skills at several of the finest restaurants in the UK. In 2000, he moved across the pond and held consecutive positions at two of Chicago’s leading French restaurants, Le Francais and Le Vichyssois. In 2002, Gremaud headed to the Sunshine State to become a personal chef to some of the most notable names in South Florida – Jupiter Island and Palm Beach, respectively. In 2009, Gremaud joined Pistache French Bistro as a restaurant consultant then moved up to executive chef within weeks. His innovative approach to Francophile cuisine quickly transitioned the restaurant into a food critic favorite, garnering numerous accolades. Two years later, he was promoted to partner and coopened Palm Beach’s famed seafood eatery, PB Catch. In 2014, he stepped away to begin the planning and opening of Avocado Grill.
EGG BENEDICT
AVOCADO SUSHI PAGE 20
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January 2016 GRILLED OCTOPUS WITH FINGERLING
CEVICHE BOWLS
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INDUSTRY PROFESSIONALS
F&B Magazine & Chef’s Roll: FEATURED SOMMELIER Chester Cox Of Kent & Co. Wines Fort Worth, TX
Everyone has a story. Tell us how you knew you wanted to become a sommelier… what was your “light bulb” moment? After being in the industry for 10 years I landed at Del Frisco’s in Fort Worth in 2003 as a waiter. Being able to be surrounded by such an amazing wine list was an opportunity I took head on. Helping with inventory a couple months after starting I took the chance to learn as much as I could, whenever I could. By April of 2005 I was given the chance to join the wine team, a task I took on with great pride. I will say I wasn’t ready to be on such a stage but I am glad I was thrown to the wolves because it made me strive to be better daily. As for that light bulb mo-
What does a typical day of work look like for you? Being at Kent & Co has really slowed down my life from the hustle and bustle of working only nights for the past 14 years. Now I arrive early morning, answer my usually very full inbox and then dive into the retail side of the business. I have the rare and amazing opportunity to work with a very small group of serious collectors. Assisting them find exactly what they need at a price that is below or right at market value is my main focus. I try and meet with a distributor daily for tastings and am in communication with all 26 on a regular basis. (Yes I am crazy
What is the most rewarding thing about your profession? The most rewarding part is helping others discover a wine that gives them that “Oh” moment. Watching a regular guest palette change and become more refined is such a cool experience.
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And the biggest challenge?
The biggest challenge for me is keeping up with knowledge, new wineries and how the market is buying wine. I feel if you turn your head for one second you’re a week behind in this business.
What’s the wine scene like in Ft. Worth? Any regional trends or favorite styles you’ve observed from your clients? I have had such a great chance to watch the wine scene in Fort Worth grow. When I first started big red was king and people still drank Merlot and Shiraz. But I feel that has changed a lot over the past 10 years. People are willing to explore different varietals and regions more and more and at Kent & Co we make that the easy part. The hard part is choosing from the over 250 selections by the glass and the coolest part, at retail pricing. As far as trends, Pinot Noir’s are still very hot and this past summer we couldn’t keep Rose in stock. Malbec’s are also one of the more popular choices among our clients.
What was the last wine that really made an impression on you? 2013 Idlewild Cortese! I was able to try this past spring. Just one of those wines that makes you fall in love all over again with what you do.
ATLANTA FOOD & BEVERAGE MAGAZINE
FOOD & BEVERAGE MAGAZINE
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INDUSTRY PROFESSIONALS
F&B Magazine & Chef’s Roll: PRODUCE PROFESSIONAL
Farmer Lee Jones – The Chef ’s Garden Huron, Ohio
FARMER LEE JONES is a sustainable grower of specialty and heirloom vegetables,
herbs, microgreens, and edible flowers for chefs and restaurants all over the world. He has been in the farming industry for over 30 years and manages his 300 acre family farm called The Chef ’s Garden in Huron, Ohio. Farmer Jones and the farm have won multiple awards including The James Beard Foundation’s Who’s Who in Food & Beverage Award in 2011 and The Daily Meal’s “60 Coolest People in Food” recognition every year from 2012 to present. Farmer Lee Jones currently sits on the advisory boards of Modern Farmer, Chef Concept and Chef Magazine and services notable restaurants including Grace, Brooklyn Fare, Eleven Madison Park, Per Se, Collichio & Sons, Le Bernardin, and Uchi. See our conversation with Jones below.
How did you get introduced to farming? Farming is in my DNA. I always wanted to follow in the footsteps of my fathers. I am part of our family farm, The Chef ’s Garden. We grow specialty and heirloom vegetables, herbs, microgreens, and edible flowers for chefs and restaurants all over the world in our 300 acre farm. Only a third of the land is planted at a time, with the rest of the acreage planted with cover crops to help rebuild the soil’s nutrients naturally.
When did The Chef’s Garden get started? Before we became The Chef ’s Garden, my father, brother and I harvested and packed produce to take to the Cleveland farmers’ markets every week. We also sold produce daily from a stand in front of our farm home. In the 1980s, a severe hailstorm caused us to lose a significant number of crops and threatened our survival in agriculture but I met a chef who was interested in purchasing squash blossoms. So as we rebuilt, the family made a decision to focus on what chefs needed.
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30 years later, we grow over 600 products, focusing on the needs of the chefs we work with. We also have an experimental garden now to test quality and growing of possible new crops.
What is the best thing about your job? The best would be learning to work in harmony with nature and not against it. I always go back to the saying… “If you love what you do you will never work a day in your life”.
Does The Chef’s Garden have any particular growing practices? We are committed to sustainable agricultural practices that replenish nutrients depleted from the soil. The sustainable farming methods we employ allow our products to grow naturally to achieve optimum flavor and nutrient levels. In order to produce the healthiest plants possible, we let the land sit fallow and plant specific cover crops for compost. Healthy plants are better able to resist weeds and insects, enabling us to avoid pesticides and other chemicals that are commonly used to control them. We hand-harvest our produce and deliver overnight – 24 hours from ground to plate.
January 2016 How do you deal with problematic weeds, insects, harsh weather? We use organic methods like cover crop and use compost teas to help microbial communities thrive. We also cultivate the weeds naturally. During harsh weather we use reemay to protect plants from frost and build cold frames to protect some vegetables throughout the winter months. What’s the best piece of advice you can give to those gardening at home? The same advice that my father gave me: The best fertilizer is the soles of your feet.
Do you host any dinner parties at the farm?
We host dinners, culinary workshops, chef retreats and team building experiences at The Culinary Vegetable Institute. Give us a call 419.499.7500. We welcome the idea to collaborate.
What is your goal as a farmer? Our goal at The Chef ’s Garden is to redefine sustainable agriculture to create a model that will attract and retain young farmers. Our future generations must be encouraged to protect our farmland and to continue providing safe, flavorful products with the nutrients necessary to build a healthy America.
What do you wish people knew about your profession? Farming is about patience and perseverance. There are many highs and many lows. For us, sustainable agriculture is a blend of science, intuition, research, perseverance, and a constant stream of making mistakes at a faster rate than the competition so that we learn from them.
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FOOD/BEVERAGE EVENTS
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January 2016
Award-winning singer, songwriter Phil Vassar is opening the doors to his personal cellar to showcase wine and spirits, share unforgettable stories and collaborate with special guests, including Sarah Darling and Steve Cropper, in his new video series, “Songs from the Cellar,� which will feature intimate interviews and comedic banter unlike any other show on air or online. Episodes will feature live performances and conversations when it debuts in December 22 on PhilVassar.com as well as SongsFromTheCellar.com.
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SONGSTRESS Sarah Darling and iconic songwriter/guitarist Steve Cropper, known for co-penning “(Sittin’ On) The Dock of the Bay,” join Vassar in upcoming episodes. “This is a first for us, and it’ll be a real treat for our fans. We always wanted to bring them into our home and witness some of the magic that can happen when we play with icons like Steve Cropper and newcomers who are as talented as Sarah Darling. And we found “Songs from the Cellar” was the perfect opportunity to sip some vino, sing our hearts out and share some laughs,” Vassar said. Future episodes will incorporate artists, songwriters and wine connoisseurs as featured “Songs from the Cellar” guests. Each episode will bring of wine, food pairings, world travel and more to the table. The show is not complete without the pairing of storytelling as well as wine and food pairings. Wine, beer, bourbons and other cocktail favorites, all reasonably priced, attractive, crafted and inspired by artists, be featured during each show with a purpose and story. Fans will also be encouraged to submit their favorite wines, spirits and craft beverages. They’ll also be encouraged to submit their favorite watering hole where they want to see Vassar to perform. Vassar continues his #noPHILter tour including a sold-out show at Franklin Theatre Dec. 18 in Franklin, Tenn., which will also be LIVE streamed through Digital Rodeo TV’s free app, available here. PAGE 28
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FRANCHISE OPPORTUNITIES
January 2016
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FOOD/BEVERAGE EVENTS
IN ARGENTINA, the main Christmas celebrations take place on Christmas Eve and in the evening, the sky is often filled with ‘globos,’ paper decorations with a light inside that float up into the night sky. barcito, an Argentine-inspired shared plates bar in Downtown Los Angeles has represented that tradition with a special cocktail this holiday season, “Peychaud’s Globo.”
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January 2016
PEYCHAUD’S GLOBO Ingredients: Sugar Cube 2 dashes Peychaud’s bitters 2 dashes angosturra bitters 2 oz. rittenhouse rye Absinthe-soaked lemon peel INSTRUCTIONS: Build in shaker tin, dash sugar cube with bitters, add 2 oz. rye and muddle until sugar dissolves. Add ice, stir until very cold. Strain into coupe. Cut a slit in the absinthe-soaked lemon peel, garnish rim of coupe, light garnish on fire because it’s more fun that way. Enjoy!
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I am thrilled to announce that after a year of planning and construction, Maritime Wine Tasting Studio is now open in San Francisco’s North Beach neighborhood. It’s a showcase of the wines we produce as well as import in a casual and relaxing setting. Serious and casual wine lovers have a new option to discover and explore wines: Maritime Wine Tasting Studio at 222 Columbus Avenue, in San Francisco’s vibrant North Beach neighborhood. PAGE 32
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Located in the historic 1904 Flatiron building, the studio offers a monthly-rotating selection of 20 wines by the glass, six flights and over 100 bottles from Maritime’s Nine North Wine Company, Ministry of the Vinterior and the Dirty Pure Project, and their portfolio of imported wines from New Zealand, South Africa, Spain, Portugal, France, Italy and Turkey. “One of the advantages of visiting us is that we’re not only pouring the wines we produce, but also imported wines produced exclusively for us, offering visitors a global selection which is unique in California wine country,” explains Maritime founder, Chris Nickolopoulos. Guests desiring an immersive, educational wine experience are accommodated at the tasting bar while those looking to unwind and relax will find ample seating in the eclectic, two level high-ceilinged space.
Maritime Wine Tasting Studio will host special winemaker events throughout the year, as well as offer wine appreciation classes and multi-level wine clubs. The space is available for private events for groups up to 50. Pricing
Wines by the glass: $8 to $20 Flights: $10 - $20 Bottles: The majority range between $10 and $30 with additional reserve, collectable and magnum selections Hours: 1:00 p.m. to 9:00 p.m., Wednesday through Sunday 222 Columbus Avenue at Pacific • 415-861-1139
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BEVERAGES/LIBATIONS
CLICK THE SCREEN TO VIEW THE VIDEO
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January 2016
ADVANCES IN TECHNOLOGY have become part of our everyday life – cell phones, vehicles, and now even our holiday lights are being infused with the latest and greatest tech innovations. And to celebrate their “Lights Up the Holidays” campaign, Jim Beam is making history by transforming a historic barrel rackhouse at its flagship distillery in Clermont, KY with a multidimensional digital whiskey experience – a first for the spirits industry. This dynamic display uses advanced 3-D mapping technology, lighting, sound, shadows and animation to showcase the Jim Beam legacy and to create an immersive visitors experience – making it one of America’s must-see holiday lights displays. PAGE 35
BEVERAGES/LIBATIONS THE WEATHER HAS been warm, but when winter decides to hit, it’s going to hit. And what’s the number one way to warm up when the snow begins to fall? Tequila. Heat things up and add a little twist with tequila cocktails from New York City hot spots, Randolph and Bounce Sporting Club. With newly launched cocktail menus, these kicking concoctions are sure to make your chilly days hot, hot, hot!
EL PEPINO FRESCO Randolph Broome (349 Broome st.) And Randolph Brooklyn (104 South 4th st.) Tequila St. Germain Cucumber Lime Peychaud’s Bitters
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January 2016
CHARM SCHOOL DROPOUT Bounce Sporting Club (55 West 21st st.)
Illegal Mezcal Joven
Muddled Strawberry Lime Agave
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BEVERAGES/LIBATIONS
LOOKING TO CLEAN out your bar at home to start the New Year off fresh? Don’t let your spirits go to waste – instead, I’ve included 3 delicious ways to incorporate rum into your holiday festivities: sparkling sips TO TOAST, batched punch TO SHARE and mouthwatering rum cake TO INDULGE with Caliche Rum – an aged white Puerto Rican rum – for an extra kick this season.
PUERTO RICAN PINEAPPLE RUM CAKE YIELD: Makes 12 Servings For the glaze and the pineapples: 1/2 cup packed light brown sugar 1 1/2 cups Caliche Rum 1/4 cup unsalted butter 1/2 pineapple, cored and cut into 1/4-inch-thick slices For the cake: 1 cup (2 sticks) unsalted butter 2 cups sugar 4 large eggs 1 teaspoon pure vanilla extract 1 teaspoon Caliche Rum 2 1/2 cups all-purpose flour 1/2 teaspoon kosher salt 1/2 cup crushed pecans Vanilla ice cream for serving Special equipment: 1 (9-inch) square cake pan CALI KISS 1 1/2 oz Caliche Rum 3/4 oz St-Germain French Elderflower Liqueur 1/2 a Lemon cut in quarters 1 oz Chilled Prosecco (or any dry sparkling wine) In a mixing glass muddle the lemon, Caliche and St-Germain, fill with ice and shake until chilled. Strain into an ice filled flute and top with sparkling wine.
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In a large punch b agave nectar, stir u When ready to ser gently stir in the c
January 2016
CALI TIDINGS PUNCH 1 liter bottle Caliche Rum 1 bottle of sparkling wine 16 oz of Ruby port 12 oz curaรงao liquor 12 oz fresh squeezed and strained orange juice 12 oz unsweetened pineapple juice 8 oz fresh squeezed strained lemon juice 8 oz light agave nectar 1 large block of ice For garnish: 1 cup of hulled and sliced strawberries 2 large lemons pitted and sliced Handful of mint leafs
bowl combine the caliche, port, curaรงao, fruit juices and until well incorporated, refrigerate for at least 4 hours. rve add the large block of ice and garnishes to the bowl, champagne. Serve in small punch cups.
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AS RENAISSANCE MONTREAL prepares for its stylish debut in January 2016, master mixologist Lawrence Piccard is going the extra distance to ensure the best cocktail experience in the city. One sip of his inventive East Signature Cocktail, and the only direction your spirits will go is north. The hotel’s superior mixology program will be an integral component of its reinvention of the hospitality experience, as seen in their artful “Revelations” video online. Evoking the rhythm and vibrancy of downtown Montreal, the 142-room hotel will inspire discovery of the five senses, whether guests are traveling for business or pleasure. Combine the stunning design, an inspiring food & beverage program, and lively beats from a local DJ, and you have a hotel experience unlike any other.
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January 2016
East Signature Cocktail INGREDIENTS: · 1 ½ oz. Hennessy V.S. · 1 ½ oz. Sake · 1 oz. Lime juice · 1oz. Lemongrass syrup · 1oz. Pomegranate juice · ½ oz. Egg white Preparation: Combine all ingredients and shake vigorously. Then, filter the drink with a cocktail strainer into an Old Fashioned glass already filled with ice.
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BEVERAGES/LIBATIONS The Ingredients In a blender, combine the tomato juice, vodka, Beaver Brand Horseradish, Worcestershire sauce, lemon juice, Tabasco sauce, celery salt & celery leaves. Blend together on low speed.
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January 2016
8 oz. Tomato Juice
The Recipe
2 oz. Vodka 1 tsp. Beaver Brand Extra Hot Horseradish 1 tsp. Worcestershire Sauce Juice from ½ Fresh Lemon 4 drops Tabasco Sauce ¼ tsp. Celery Salt 6 fresh celery leaves 1 tsp. Kosher Salt
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FRANCHISE / PRODUCTS
FRANCHISE OPPORTUNITIES Explore franchise opportunities with Wienerschnitzel! We are the Worlds BEST Hot Dog Chain, with a devoted customer following for over 50 years. You are cordially invited to review all the reasons to potentially invest in a classic American brand. Here, we offer you an engaging opportunity to learn more about our value and positioning for growing successful franchise partners in both new, and existing markets. Every great success story has a beginning. May this exploration process serve as one of yours! Enjoy ~ Chili Cheese Dog, please! Doug Koegeboehn
FRANCHISE / PRODUCTS
FEBRUARY IS POTATO LOVER’S MONTH!
For most foodservice customers, mention potato and that means Idaho Potatoes. In fact, 9 out of 10 American customers say they associate potatoes with Idaho more than any other state, and 72% would be inclined to eat Idaho® potatoes over potatoes from other states. Why Idaho? Idaho® Russets consistently deliver high solids with a low-moisture content. For the operator, that means fluffier baked potatoes with bright white interiors and more potato flavor; crispier, fuller French-fried potatoes with less shrink; and tastier mashed potatoes with a smooth texture and unrivaled taste (Idaho’s rich volcanic soil, mountain-fed irrigation, and growing season of warm days and cool nights ensure dependable performance).
Luckily, for Potato Lover’s Month and other special events, Idaho® potatoes are usually available year round and in a wide range of varieties. To find the right variety for a recipe or signature dish for Potato Lover’s Month, request a complimentary copy of the IPC varietal brochure, Bringing Variety to the Plate. Then, browse IPC Foodservice website for recipe inspiration. While on the site, check out the helpful size guide and Idaho® potato preparation tips, and find answers and solutions to operational and culinary FAQs PAGE 46
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January 2016
About the Idaho Potato Commission Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous “Grown in Idaho®” seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho’s growing season of warm days and cool nights, ample mountain–fed irrigation and rich volcanic soil, give Idaho® potatoes their unique texture, taste and dependable performance. These ideal growing conditions are what differentiate Idaho® potatoes from potatoes grown in other states. For more information, visit: www.idahopotato.com. PAGE 47
FRANCHISE / PRODUCTS
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January 2016
In a bold collaboration with Mother Nature, Rogue Ales announces the launch of its new Hop Family series of IPAs, celebrating all 8 varietals of hops grown at Rogue Farms.
It’s a family of 4 distinct IPAs, each a unique blend of hops personally selected by Rogue Brewmaster John Maier
The Hop Family is comprised of 4 Hop IPA, 6 Hop IPA, 7 Hop IPA and 8 Hop IPA. “We wanted to offer the wide range of flavors, aromas and bitterness of the 8 varieties of hops we’ve grown at Rogue Farms,” said Maier. “It’s the entire Rogue hop experience in four bottles.” Rogue grows its own hops on a 42-acre hopyard on the banks of the Willamette River in Independence, Oregon. The 8 varieties include Alluvial, Freedom, Independent, Liberty, Newport, Rebel, Revolution, and Yaquina hops. Each year, Rogue Farms strings, stakes, trains, trims, separates, sorts, kilns, cools and bales the hops it grows before sending them to the Rogue Brewery in Newport, Oregon. The entire Hop Family will be available January 2016 in 22 oz bottles. The bottles are serigraphed with field guide style drawings to distinguish the hops in each IPA. For more information about Growing the Revolution visit rogue.com.
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FRANCHISE / PRODUCTS
ROOT VEGETABLES PAIR UP WITH BRIGHT, FLAVORFUL MANGO FRESH MANGOS are available in the U.S. throughout the year from several source countries. The winter-long, South American season starts with Brazilian fruit, followed by Ecuadorian and Peruvian, with Tommy Atkins and Kent leading as the predominant varieties available. As North American winter temperatures turn chilly, restaurant patrons gravitate to bright, festive colors and warming flavors when dining out. On the ingredient-driven menu at Parkside in Austin, TX, Roasted Pickled Beet Salad with Fennel Slaw, Mango & Ricotta Salata keeps winter at bay by contrasting comforting root vegetables with sweet, juicy mango, crisp fennel, sharp cheese and a curried vinaigrette. The fruity and exotic notes of ripe mango and garam masala ensure the combination hits the spot.
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At any time of year, green or ripe, fresh mangos make ideal menu partners. For recipes to satisfy customer cravings for fresh, flavorful and healthful menu items visit mango. org/foodservice. While on the site, take advantage of comprehensive product information: mango availability, varieties, purchasing, yield, storing and handling, and nutrition.
January 2016
YIELD: 12 SIDE SALADS *12 count round (green/red) mangos yield 6.77 ounces each. 12 count flat (yellow) mangos yield 9.23 ounces each. One cup 3/8” diced mango weighs 6.35 ounces. To roast beets: Preheat oven to 350 degrees F. Place 1-1/2 pounds red beets in a pan with 2/3 cup red wine vinegar and 4 sprigs thyme. Place candy stripe beets in a pan with white wine vinegar and 4 sprigs thyme. Cover both pans with foil and roast until beets are tender, about 1 hour and 15 minutes. When cool enough to handle, peel off skins. Cut into bite size pieces, keeping varieties separate.To make beet puree: Peel and dice remaining 1 pound red beets, cover with water, bring to a boil and simmer until completely tender. Drain beets, reserving about ½ cup cooking liquid. Puree beets and reserved cooking liquid until completely smooth. Pour through a fine strainer or chinois. Set aside. To pickle candy strip beets: Bring sugar, 2/3 cup water and 1-1/3 cups red wine vinegar to a boil. Pour the mixture over the roasted, peeled, and cut candy stripe beets. Cool; refrigerate until needed. Toss red beets and candy stripe beets separately with Garam Vinaigrette and chives. Season to taste. To make fennel slaw, toss shaved fennel, Lemon Vinaigrette and tarragon in a bowl. Season to taste.
To assemble, per serving: Coat the insides of bowl with about 2 tablespoons beet puree. Place ¼ cup red beets and ¼ cup pickled candy stripe beets in each bowl. Top each with ¼ cup fennel slaw and 1 sprig tarragon. Garnish each with ¼ cup julienned mango and ¼ cup diced ricotta salata. The National Mango Board is an agriculture promotion group supported by assessments from both domestic and imported mangos. The Mango Board conducts education and promotion campaigns that drive awareness and increase consumption of fresh mangos in at-home and restaurant settings. One cup of mango contains 100 calories, an excellent source of vitamins A and C, a good source of fiber and an amazing source of tropical flavor. Learn more at www.mango.org.
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UPCOMING EVENTS
DINE OUT WITH SAN DIEGO RESTAURANT WEEK AS WE CELEBRATE 12 YEARS!
Kick off the new year with San Diego Restaurant Week, this January 2016 with 8 days of dining! Ecstatic to celebrate 12 years of culinary excellence, San Diego Restaurant Week will be offering delicious discounted dining at over 180 restaurants located throughout San Diego County. For EIGHT DAYS, Sunday, January 17th through Sunday, January 24th, foodies will be able to eat their hearts out at a large list of participating restaurants including unbeatable price options and no reservations necessary! The pricing includes three-course prix-fixe dinner menus for just $20, $30, $40 or $50 per person OR two-course prix-fixe lunch menus for only $10, $15 or $20 per person. San Diego’s tastiest countywide affair gives diners the chance to explore scrumptious eats from the beaches to Downtown and from North County to South Bay. Leave the thought of cooking utensils and dirty dishes at home and join over 150,000 diners as we celebrate San Diego County’s thriving and unique culinary scene. PAGE 52
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WHAT OUR PARTICIPANTS LOVE ABOUT SAN DIEGO RESTAURANT WEEK:
“We are so excited to be a part of SDRW and introduce Harley Gray to the communities of San Diego. This is the best opportunity to attract guests to be a part of our vision, our concept, our brand and most importantly our family. Fantastic!!” – John Ealy, Owner, Harley Gray Kitchen & Bar “It’s all about the opportunity to give back to the community. We see new guests that might not have visited us before.” – Jeff Rossman, Chef/Owner, Terra Hospitality Group “We at Dobson’s are always looking forward to San Diego Restaurant Week. It is the best way to showcase and present new items on the menu to attract new customers.” – Martin San Roman, Chef, Dobson’s Bar & Restaurant Visit San Diego Restaurant Week on the web at SanDiegoRestaurantWeek.com for more information and a complete list of participating restaurants! So mark your calendars and join us in discovering why San Diego is quickly becoming one of the nation’s most diverse and sophisticated culinary destinations!
January 2016 San Diego Restaurant Week is proud to present 180+ San Diego restaurants who strive to share great meals with our community. Jump start your culinary explorations for 2016 at the 12th Annual San Diego Restaurant Week, Sunday, January 17th through Sunday, January 24th. Nearly 200 participating restaurants will offer three-course prixfixe dinner menus for $20, $30, $40 or $50 per person and/or two-course prix-fixe lunch menus for $10, $15 or $20 per person.
The participating restaurants span across the county from the South Bay to East County and to the borders of Oceanside and Fallbrook to the north
2) Always be “in-the-know” with the latest and greatest offers! Create a profile on the San Diego Restaurant Week site where you can keep track of your favorites, get advanced notice about special events, get exclusive chef recipes and more! BONUS – You’ll have access to member specials at participating restaurants even when San Diego Restaurant Week is over. For more details on San Diego Restaurant Week.
HOW TO PARTICIPATE 1) Call in advance to make a reservation at any of the participating restaurants (especially for dinner) to ensure a seat to indulge on the special menus. Walk-ins are also accepted. No tickets or pre-purchased passes are necessary but reservations www.sandiegorestaurantweek.com are HIGHLY recommended.
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FAMOUS CAKE DESIGNS BY KAIULANI
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FOOD & BEVERAGE MAGAZINE
January 2016
See You Next Year !
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