COMING IN JANUARY 2016
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.
Bobby Flay’s frequent appearances and shows on the Food Network have made him one of America’s best-known chefs.
BOBBY FLAY The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts.
WOLFGANG PUCK
The recognition and awards he has garnered have made him known to food loving Americans everywhere.
EMERIL LAGASSE
From his restaurants and cookbooks to his philanthropic efforts, everything that Mario Batali has achieved is bigger, bolder and more recognizable.
MARIO BATALI
Burke’s visibility as a celebrity chef has also led to consultant positions with hotels, cruise lines and food experts.
DAVID BURKE
FOOD & BEVERAGE MAGAZINE • DECEMBER, 2015
FROM THE PUBLISHER Michael Politz pays homage to his friend and Executive Chef the Late Kerry Simon. And Culinary great Chef Paul Prudhommes.
TAYLOR HICKS RESTAURATEUR
FEATURE ON THE COVER The most anticipated restaurant opening of 2015, MR CHOW at Caesars Palace.
Michael Politz sits down with Season 5 American Idol winner Taylor Hicks, and talks about his restuarant venture.
RESTAURANTS IN THE NEWS
INDUSTRY PROFESSIONALS
Expect some exciting new trends in the restaurant industry in 2016. Restaurants do more than feed us. Restaurants make our lives easier.
Food & Beverage Magazine /Chef Roll’s Chef and Sommelier Of The Month
BEVERAGE & LIBATIONS F&B drink, cocktail and beverage trends from restaurant menus, sommelier and restaurant holidayCocktails.
HOLIDAY COCKTAILS & DESSERTS IDEAS • INDUSTRY TRENDS
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.
FEATURE STORY
Hicks has become a partner in Saw’s Juke Joint – located in the Birmingham area. One of the most popular restaurants in the region for barbecue, Saw’s story centers around North Carolina native Mike Wilson, aka “Saw.” Earning a degree in Restaurant and Hospitality management from the University of Alabama in 1996, Wilson continued his culinary pursuits at Johnson and Wales University in Vail, Colorado.
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FOOD & BEVERAGE MAGAZINE
DECEMBER 2015 He began his career at the prestigious Dean & Deluca restaurant in Charlotte, and then moved on to Birmingham, where word of his unique flavor of barbecue began to spread. Wilson opened the original Saw’s BBQ in 2009, and has proven to be so popular that he – and his partners have opened two additional locations in Birmingham - Saw’s Kitchen, and Saw’s Juke Joint, which includes Hicks as a partner. Hick’s told Food and Beverage Magazine Publisher Michael Politz, “It’s such a pleasure to serve my hometown area with food and service that is second to none. I am glad that people come – and tell their friends about Saw’s”. Hick’s continues, “I LOVE good BBQ”. Also a partner in the Saw’s Juke Joint location is Doug Smith.
A look at the menu offers customers several options to whet their appetite, including their Carolina brand of Pulled Pork Smoked Chicken. Another popular item on the menu is the “Carolina Dog,” a hot dog doused with chili and slaw. A mouth-watering array of side items are also available, such as their delicious brand of Vinegar-based Cole Slaw, Potato Salad, and Deviled Eggs. Also a popular item on the menu is their signature BBQ sauce, which is available by the bottle. The restaurant has also garnered attention from popular TV series Alabama Eats, as host and wellness expert AJ Johnson stated that Saw’s “cooks from the heart,” also saying “This is what you call a ‘true barbecue joint,” said AJ.
“Look at me, I’m sweating because, you want to talk about an authentic smokehouse? Look at all this!”
Saw’s BBQ also scored a huge victory in the recent online Alabama BBQ Battle poll, winning the “Rookie” Category. Hicks hasn’t slowed down musically, either, with upcoming concert dates on the calendar – including a November 4 performance at Grand Bohemian Hotel Mountain Brook in Birmingham, and is working on a new album slated for release in 2016. Saw’s BBQ also offers a complete catering menu. For more information about the restaurant, go to www.SawsBBQ.com. For more information about Taylor Hicks, go to www.TaylorHicks.comand follow him on Twitter, Facebook and Instagram.
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FEATURE COVER STORY The first seating will be at 6 p.m. and will feature a three-course prix fixe menu which includes one bottle of Veuve Clicquot Brut Yellow Label, priced at $222 per person. The second seating will be between 9 and 9:30 p.m. and will feature a three-course prix fixe menu and one bottle Moet & Chandon Dom Perignon, priced at $333 per person.
The infamous MR CHOW champagne trolley is one of the many shows put on during guests’ dining experience. The Caesars Palace location will have a unique champagne arrival experience at the entrance that will ensure each guest is bubbling with excitement from that very first moment.
From starting the celebrity chef trend with Wolfgang Puck in 1992, to housing the only U.S. restaurant of Michelin-starred chef Guy Savoy, Caesars Palace has been trailblazing the Las Vegas culinary scene for decades. The resort’s culinary empire includes restaurants from world-renowned talents, including Bobby Flay Gordon Ramsay, Nobu Matsuhisa, Brian Malarkey and more.
MR CHOW guests will enter through a set of private elevators, located on the casino floor level of Caesars Palace. MR CHOW will seat more than 250, including picturesque terrace seating and three private dining spaces. MR CHOW will be the newest addition to Caesars Palace’s already impressive culinary collection.
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Home to the greatest collection of celebrity chefs and restaurants in Las Vegas, Caesars Palace is pleased to welcome the seventh location of internationally renowned MR CHOW.
FOOD & BEVERAGE MAGAZINE
The menu is a balance of tastes, textures, fragrances and colors presented in a way to enhance and accent one another. Menu favorites include the Chow-lini cocktail, Chicken Satay, Beijing Duck, Green Prawns, Ma Mignon and handpulled Mr. Chow Noodles. Not only will the menu feature signature MR CHOW dishes, but also a selection of premium champagne and specialty cocktails made with fresh ingredients.
GreenPrawns_lores
Photo credit: Erik Kabik/ Caesars Palace
The most anticipated restaurant opening of 2015, MR CHOW at Caesars Palace is now accepting reservations, the first being Saturday, Dec. 19 at 5 p.m. The internationally renowned restaurant will open its doors to guests on Tuesday, Dec. 15, accepting only walk-ins. The notable hot-spot will also be the place to ring in the New Year, as it offers guests an unforgettable experience in the chic space with breathtaking views of the Garden of the Gods Pool Oasis.
DECEMBER 2015
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RESTAURANT NEWS
British founder of Miami Supercar Living and visionary pioneer behind the London Motor Museum creates his most coveted collection as the centerpiece for an aesthetically fuelled concept in luxury hospitality
Art Basel Preview Party and 66-vehicle street exhibit in the heart of Wynwood commemorates the soft opening of Miami’s first Supercar—Culinary Encounter
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FOOD & BEVERAGE MAGAZINE
DECEMBER 2015
The architect and author of Miami Supercar Living a soon-to-be-launched lifestyle brand of fuel-injected luxury – will be unveiling the company’s inaugural experiential concept in epicurean hospitality and automotive excellence among South Florida’s most influential and discerning tastemakers during this year’s Art Basel. Miami Supercar Rooms is the nation’s first Auto Art Gallery and Gourmet Dining Experience, located in the heart of Miami’s Wynwood Arts and Entertainment District that will unveil itself for the first time during this year’s Art Basel, to mark the soft opening of a most unique concept in combined automotive excellence and luxury hospitality. Following a VIP preview dinner for 30 of the city’s most influential clientele, the gates will open on Thursday, December 3rd at 9:30 p.m. to additional invitees, for the exclusive soft opening party sponsored by EMORY Vodka.
On Sunday, December 6th, throughout the entire day, up to three blocks along NW 1st Court in Wynwood will be closed to traffic for the Miami Supercar Promenade. The event will be free and open to the public with more than 60 exotic vehicles on display from throughout the southern region. Classic, vintage, sports and custom-built Supercar vehicles will line the streets in the heart of Miami’s arts and entertainment district for more than eight hours of eye candy for every auto enthusiast of all ages. “We are pleased to unveil the nation’s first Auto Art Gallery and gourmet dining experience,” says Elo, founder of Miami Supercar Rooms. “This will be an exclusive ‘first look’ at one of the world’s most desirable collections in the luxury automotive sector developed over a lifetime in the UK. This preview exhibition is just a sample from the Auto Art Gallery at Miami Supercar Rooms – what we consider to be an artistic approach to the rare car collectors market. Continued On Next Page >
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FOOD & BEVERAGE MAGAZINE
DECEMBER 2015 I would like to thank all the owners who have contributed their vehicles to ensure Sunday’s Miami Supercar Promenade is a spectacular event and we look forward to sharing our vision and unique concept with residents and those visiting the city during this year’s Art Basel.” With a fully completed venue scheduled for a Grand Opening in February 2016 — founded by the British-born automotive visionary behind the London Motor Museum, Elo brings his most coveted collection of classic, vintage, exotic, sports and custom vehicles – on two wheels and four – as the centerpiece for an aesthetically fuelled concept in luxury automotive excellence, epicurean hospitality and nightlife entertainment, collectively considered to be the first experience of its kind in the country. An impressive 60,000 square foot purpose-built venue revolves around the first custom-made Auto Art Gallery – housing eight of the most desirable cars in the world – proving to satisfy the viewing pleasure of the most avid auto enthusiast to those simply looking for a memorable new realm of discovery. Alongside the exhilarating showroom is where the Miami Supercar Dining Experience begins with a spacious openair patio featuring six aluminum “Pods.” Each Pod is the home to an illustrious Supercar masterpiece that accompanies a comfortable private dining banquet for groups. Nowhere else in Miami can guests enjoy their gourmet dining experience beside an historic crown jewel of the automotive world. PAGE 13
RESTAURANT NEWS
MGM National Harbor has named the powerhouse lineup of celebrated chefs -- including José Andrés, Marcus Samuelsson, and Bryan and Michael Voltaggio -- to lead its culinary program when the resort opens in the second half of 2016. Each new concept has been carefully crafted to pay homage to the culture and influence of the region’s prominent culinary landscape. Creating a true culinary destination for the eastern United States, MGM National Harbor has partnered with the biggest names in the food world to deliver totally new concepts, exclusive to the resort. Award-winning Spanish American chef José Andrés, renowned for popular dining destinations in Washington, D.C., Beverly Hills, Las Vegas, Miami and most recently, Mexico City, will join the roster along with Ethiopian-born and Sweden-raised acclaimed chef Marcus Samuelsson, known for his New York City hotspots. Adding local flavor to the mix are brothers Bryan and Michael Voltaggio, natives of Frederick, Md., whose victories on Bravo’s popular culinary competition “Top Chef ” made them both national sensations. “In recent years, the Capital Region has become a thriving food destination with many of the best chefs in the world contributing to our booming restaurant scene,” said MGM National Harbor General Manager Bill Boasberg. “We have selected incredible talent to create an unparalleled dining experience at our resort and we are excited to welcome these new concepts and chefs into our company’s award-winning culinary portfolio.”
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Chef José Andrés
FOOD & BEVERAGE MAGAZINE
Chef Marcus S
Samuelsson
DECEMBER 2015 CHEF JOSÉ ANDRÉS Will introduce his first seafood focused concept overlooking the Potomac from the prow of MGM National Harbor. Drawing inspiration from the bounty of the regional watershed, the restaurant’s menu will feature locally sourced ingredients and fresh seafood. Exquisite dishes will incorporate local and international cooking techniques. CHEFS BRYAN AND MICHAEL VOLTAGGIO Brothers Bryan and Michael Voltaggio will join forces, for the first time, to open a contemporary steakhouse concept at MGM National Harbor. The menu will highlight regional specialties, drawing inspiration from their home state of Maryland. The design will integrate a host of nostalgic details and contemporary furnishings to create a feeling of coming home that is both sophisticated and familiar. CHEF MARCUS SAMUELSSON Making his Capital Region debut, five-time James Beard Award-winning chef Marcus Samuelsson will create a menu honoring his cultural roots while showcasing the distinct coastal flavors of the local landscape. Samuelsson will serve signature creations for breakfast, lunch and dinner along with classic dishes like his whole fried chicken that is meant to be shared. His elegant comfort food is anchored around an open kitchen and large grill, a warm and inviting bar with signature cocktails,
Chefs Bryan And Michael Voltaggio
ABOUT MGM NATIONAL HARBOR he newest addition to the MGM Resorts International portfolio, MGM National Harbor’s unrivaled setting offers stunning panoramic views of the eastern shore of the Potomac River in Maryland. The $1.3 billion resort sits a short distance from Washington, D.C. to the north and historic sites, including George Washington’s Mount Vernon estate across the river in Virginia.
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RESTAURANT NEWS
A ONE OF A KIND PERFECT CONDIMENT By Melissa Howard Located in the heart of cool South Williamsburg, Randolph Brooklyn’s bottomless brunch ($34) includes a signature large plate such as Pulled Pork Hash, Challah French Toast, Fried Chicken Sandwich, Egg White and Veggie Scramble, Shrimp & Grits, Grain & Kale Salad and of course, their famous Burger, along with your choice of a large format, fresh-ingredient Brunch Punch, Mimosa, house-made Bloody Marys or craft beer (cider, lager, witbier, pale ale, amber), unlimited for 90 minutes until 4pm. However, new for the colder months, Randolph Brooklyn is extending their bottomless brunch until 8pm, offering the same delicious dishes but switching up the cocktail options. Guests can still choose bottomless Brunch Punch or craft beer after 4pm, but instead of Bloody Marys and Mimosas, they can opt for some seasonal flair with fresh-ingredient Cosmo Punch or Rangria, Randolph’s new signature cider sangria made with Randy Cider (a collaboration cider with Downeast Cider), Sauvignon Blanc, maple simple syrup, Hellfire bitters, fresh lime juice and citrus skin. No nap needed…Randolph Brooklyn just gave you the option to brunch your way into the night!
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FOOD & BEVERAGE MAGAZINE
DECEMBER 2015
Simple tips for creating a foolproof cheese plate from Whole Foods Market’s global cheese buyer, Cathy Strange, including her top seasonal holiday picks. Plus, find interesting and affordable wine options from our wine experts Doug Bell and Devon Broglie (a Master Sommelier), all under $20 a bottle. If you’d like more wine and cheese tips from Whole Foods Market’s experts.
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RESTAURANT NEWS The Golden Steer Steakhouse, Las Vegas’ iconic and longest running steakhouse, will offer a special menu dedicated to Frank Sinatra, who would have turned 100 on Dec.12. The carefully selected 3-course menu was created based on what Sinatra ordered when he regularly dined at the restaurant in the ‘60s while performing with the Rat Pack. “Frank’s Menu” will be available until Dec. 31, 2015. FOR GUESTS WISHING TO DINE ON SINATRA’S ACTUAL BIRTHDAY, SATURDAY, DEC. 12, IN ADDITION TO FRANK’S MENU AND BEING SEATED IN HIS BOOTH, EACH GUEST WILL RECEIVE: INCLUDE:
One roll of dimes: on Dec. 8, 1963, Sinatra’s only son, Frank, Jr., was kidnapped at Harrah’s Club Lodge in Lake Tahoe, Nevada. He was 19-years-old at the time and preparing for his own performance that night. The kidnappers demanded Sinatra call from untraceable pay phones. Following the return of his son, Sinatra began a lifelong habit of carrying a roll of dimes (the cost of a pay phone call at the time) “just in case of emergency.” He was reportedly buried with a roll of dimes, as well as a bottle of Jack Daniels and a pack of Camel cigarettes. On that night only, there will be a live performance of Sinatra classics. PAGE 18
The price for “Frank’s Menu” scheduled on his birthday will be a minimum of $1,000 per reservation for the four-top. Only three times are available that evening for reservations: 4:30 p.m., 7:30 p.m. and 10:30 p.m. “This is our way of authentically paying homage to the Chairman of the Board as only we can,” says Dr. Michael Signorelli, owner, The Golden Steer Steakhouse. “Very few places in town remain where Sinatra actually dined. He was even known for walking around the restaurant and serenading fellow guests while they ate and drank. We have all served and interacted with Sinatra over the years and it’s an honor to create this once-in-a-lifetime experience.”
FOOD & BEVERAGE MAGAZINE
DECEMBER 2015
PRICED AT $100* PER PERSON, GUESTS WHO EXPERIENCE “FRANK’S MENU” WILL DINE IN HIS ACTUAL BOOTH (TABLE 22) WHICH SEATS UP TO FOUR GUESTS. HIS MENU WILL INCLUDE: Clams Casino: from Narragansett Bay, this dish is prepared with clams on the half shell, baked with white wine, bacon, diced red and yellow peppers and bread crumbs. New York Strip Steak, 16 oz.: served with sautéed diced tomatoes, garlic and white wine and medium rare, just like he ordered it. Bananas Foster: the house specialty, The Golden Steer is one of the few restaurants in Las Vegas able to stylishly serve this dessert tableside as a flambé. Jack Daniels: the drink will be prepared just as he drank it - with three fingers of Jack and two ice cubes. Italian red wine.
Sinatra became a regular guest at The Golden Steer in the ‘60s while he was performing with the Rat Pack (Peter Lawford, Dean Martin, Sammy Davis, Jr. and Joey Bishop). It was Sammy Davis, Jr. who first brought Sinatra to the restaurant.
One classic Zippo lighter, engraved with The Golden Steer logo and the date of Sinatra’s 100th birthday. One ticket for admission to The Mob Museum, the National Museum of Organized Crime and Law Enforcement, where guests can learn more about Sinatra’s history with the mafia including FBI photos regarding the kidnapping of Sinatra’s only son, Frank, Jr. (see below for more information) and his ties to Chicago Outfit boss Sam Giancana and the Cal-Neva lodge.
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RESTAURANT NEWS
THE SOUTHERN HOSTESS With The Mostest, Is Changing Up her Menu Just In Time For The Change Of Seasons. The popular new dining and social destination on Belt Line Road in Dallas, will debut three new supper plates, along with a new twist on its mouthwatering oyster appetizer.
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FOOD & BEVERAGE MAGAZINE
DECEMBER 2015
TASSO SPICED PORK CHOP – served with whipped sweet potatoes, Brussels sprouts, lardons and French Quarter butter SHRIMP & CLAM ‘BOIL’ – Littleneck clams, andouille, Gulf shrimp, corn and linguine in a saffron tomato broth BRAISED BEEF SHORT RIB – accompanied by young carrots, marble fingerling potatoes and Southern Comfort jus PECAN WOOD ROASTED OYSTERS – now topped with French Quarter butter, bacon, kale and picked onions Ida invites friends both old and new to come a-calling any day or evening to enjoy these savory new selections, along with a craft cocktail, draught beer, punch, wine or julep. Ida Claire – South of Ordinary – is an intriguing, southern-inspired destination for relaxing suppers and slow weekend brunching, as well as a meeting hub for business lunches and happy hours.
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INDUSTRY PROFESSIONALS
F&B Magazine & Chef’s Roll: FEATURE SOMMELIER Thomas Pastuszak Of NoMad Hotel
New York, NY Sommelier & Wine Director of The NoMad, Classical Pianist, committed to getting everyone to the table to share great food & wine together.
Born & bred in New York, Thomas got his first taste of the restaurant world in his early teens while helping out at his godfather’s bed & breakfast, Peconic Lodge, on Shelter Island. While studying neurobiology and classical piano at Cornell University, Thomas worked to pay off his student loans as a bartender at Stella’s in Ithaca, New York, where he fell in love with food, wine & hospitality. He went on to become the General Manager at both Stella’s and its sister restaurant, Olivia, and by 2009, he was made the Director of Operations of the expanding restaurant group. In January 2011, Thomas moved back to New York to take on the role of Wine Director at Chef Tom Colicchio’s newest restaurant, Colicchio & Sons. Thomas is currently working toward a Master Sommelier certification through the Court of Master Sommeliers, and is committed to sharing his love of great food & wine with everyone he meets. New Yorker Thomas Pastuszak got his first taste of the restaurant world in his early teens while helping out at Peconic Lodge, his godfather’s Shelter Island bed and breakfast. Years later, while studying neurobiology and classical piano at Cornell University, Pastuszak worked as a bartender to pay off student loans at Stella’s in Ithaca, New York.
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ATLANTA FOOD & BEVERAGE MAGAZINE
At Stella’s, he loved interacting with guests and helping shape the restaurant’s atmosphere. Pastuszak became so drawn to food and wine that he decided to pursue a career in hospitality instead of medicine. From bartender to bar manager to general manager of both Stella’s and sister restaurant Olivia, by 2009, Pastuszak was made director of operations of the expanding restaurant group. During his time with the company, Pastuszak focused intently on the development of the wine program by building strong relationships with local winemakers in the Finger Lakes and showing his guests the great potential of the region’s wines. Pastuszak passed the Certified Sommelier exam through the Court of Master Sommeliers in 2010. A few months later, inspired by the work of Chef Tom Colicchio and the team at Colicchio & Sons, Pastuszak applied for a job there and was hired as the restaurant’s wine director. Pastuszak is currently working toward a Master Sommelier certification through the Court of Master Sommeliers, and is committed to sharing his love of great food and wine with everyone he meets. In 2011, Pastuszak became wine director at The NoMad restaurant in New York City. In 2013, Pastuszak was named 2013 StarChefs.com Rising Star Sommelier.
FOOD & BEVERAGE MAGAZINE
DECEMBER 2015
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INDUSTRY PROFESSIONALS
F&B Magazine & Chef’s Roll: FEATURE CHEF
Chef Gabriel Kolofon Of Adega – St. Regis Puna Mita Resort Mexico
Everyone has a story. Tell us how you knew you wanted to become a Chef? I’m passionate about cooking. I can say that what caught my attention was the fact that you have the opportunity to travel, work and know everyone in this profession. The first influences came from my great-grandmother and grandmother both of italian descent and my paternal grandmother of Romanian/Hungarian descent who was very good at preparing traditional European pastries.
What is your most memorable meal or food related memory? Salsa gnocchi with tomato and fresh parmesan cheese from my grandmother Rosa.
What are the most important things you must do as a leader in the kitchen? Discipline, attention to detail, leading by example, knowing when to listen and learn, be open to new interpretations and different views, positive thinking, consistency, and the most important one is perseverance….
What are the most difficult and rewarding things about being a chef? It is the time that one sacrifices being away from one’s family to be successful in this industry. The most rewarding thing is to see how people’s work evolves and for them to achieve success.
What is your food philosophy? “Less is more”. Less is more because not all things have to be complicated. Like Jim Rohn says, “To be successful you have to do extraordinary things. Do ordinary things extraordinarily well”.
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FOOD & BEVERAGE MAGAZINE
What type of cuisine do you serve at the St. Regis Punta Mita Resort? St. Regis Punta Mita Resort serves a variety of cuisines to give our guests choices to select from during their stay, which is typically long. Restaurant Carolina serves Contemporary Mexican cuisine, Sea Breeze Restaurant serves Bistro Latino, Mary Mita Boat is our Seafood Grill, Marietas serves Traditional Mexican, our Private Dining has international cuisine and Altamira serves Cantina Gourmet.
If you could change one thing about the food industry, what would it be? Traveling was one of the reasons I chose this career and I think by moving around the world, I will continue to learn throughout my life.
What are your pet peeves in the kitchen at home, a friend’s kitchen, and at work? Organization. I enjoy what I do and cook with passion regardless what my surroundings may be.
What is your definition of success in our industry? To me, success is to make my team succeed, because if they are successful I will be successful. It’s about working as a team!
What’s next for you and the St. Regis Punta Mita Resort? We are organizing the closure of 2015 and the next edition of Punta Mita Gourmet & Golf Classic 2016 taking place January 28-30, 2016.
DECEMBER 2015
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INDUSTRY PROFESSIONALS Today, S.Pellegrino Sparkling Natural Mineral Water announces the return of the S.Pellegrino Young Chef 2016, a one-ofa-kind culinary competition to recognize leading young chefs worldwide. Following the success of last year’s inaugural event, S.Pellegrino Young Chef brings together contestants from 20 countries across the globe, for the chance to compete for the coveted S.Pellegrino Young Chef 2016 title. An elite group of world-renowned chefs serve as the judging panel for the competition’s global finale in Milan, regarded as the Seven Sages. This year, Chef Wylie Dufresne joins the panel, alongside David Higgs, Carlo Cracco, Gaggan Anand, Elena Arzak, Mauro Colagreco and Roberta Sudbrack. In 2015, Chef Dufresne sat on the U.S. regional judging panel and accompanied the U.S. regional winner, Vinson Petrillo, to Milan as a chef mentor.
“I was delighted and honoured to be named S.Pellegrino Young Chef 2015,” said Mark Moriarty, S.Pellegrino Young Chef 2015 winner. “The experience is one that I will never forget. I met so many fantastic chefs along the way and the title has made an incredible difference to my career as a whole.” PAGE 26
FOOD & BEVERAGE MAGAZINE
DECEMBER 2015 “The S.Pellegrino Young Chef competition offers young chefs the chance to showcase their skills while also learning from some of the best culinary figures in the world,” said Wylie Dufresne. “I witnessed a remarkable level of talent amongst the contestants last year and now that the bar has been set, I’m looking forward to taking part in the global judging panel to see what these young chefs can do this year.” Chef contestants must be 30 years of age or younger, and hold the position of a sous chef, chef de cuisine, or chef de partie. ALMA, the world’s leading international educational and training center for Italian cuisine, will select up to 10 semi-finalists for each of the 20 regional competitions based on online submissions. From there, semifinalists will compete in front of a regional jury of acclaimed chefs and one winner from each market will continue on to participate in the Grand Final Event in Milan in 2016.
The call for chef applications opens on January 1, 2016. For more information please visit www.finedininglovers.com.
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BEVERAGES/LIBATIONS
Thanks to the craft cocktail movement, it isn’t hard to find a well-made cocktail these days. But most cocktail menus are full of drinks that are liberal with the high-proof spirits. Low proof cocktails are making a comeback, delivering flavor without an aggressive dose of booze.
By Jamie Kopmann
Critically-acclaimed Chef Nicolas Delaroque’s San Francisco restaurant, Nico (which just received a Michelin star), so features a low proof cocktail menu made with sakes that are fortified with grain alcohol. Nico’s incredibly knowledgable Wine Director, Maz Naba, has created and become known for an always-surprising, creative low proof cocktail program in light of their not having a hard alcohol license. Maz has crafted a couple special low proof cocktails just for the holidays – the Anjou Sour and Cardamom Grasshopper. Please see recipes and more details below. We would love your help in spreading the word about Nico and their cocktails. Continued On Next Page >
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FOOD & BEVERAGE MAGAZINE
DECEMBER 2015
ANJOU SOUR Ingredients 2 oz. ‘Bourbon’ 1 oz. Pommeau du Normandie 1 oz. Pear Puree 1/4 oz. Lemon 1/2 oz. Egg White Cocktail Method Combine all ingredients in a boston shaker and shake without ice to froth the egg. Add Ice and shake vigorously for 5 seconds. Double strain into a coupe glass and garnish with toasted almond microplanes over the foam. Low Proof Bourbon Ingredients 1 Mason Jar full of Jack Daniel Barrel Chips 1/4 cup Sugar 1 Madagascar Vanilla Bean 750ml Noilly Pratt Dry Vermouth Low Proof Bourbon Method In a cast Iron Pot or Pan lay out barrel chips and cover with sugar. Caramelize or Brûlée chips with a blow torch. Continue process layering chips until complete. Transfer back into Mason Jar. Cut and score Vanilla Bean and add into jar. Pour Vermouth in Jar until covered. Set aside for 4-7 days. Strain through cheesecloth at least 4 times to pick off char from the liquid.
CARDAMOM GRASSHOPPER Ingredients 1 1/2 oz. ‘Creme de Menthe’ 1 1/2 oz. ‘Creme de Cacao’ 1 1/2 oz/ Cardamom Orgeat Crushed Mint Ice Cocktail Method
In a food processor add 1 cup ice and 1/4 bunch picked mint and pulse until ice and mint are combined and crushed. Combine all spirit ingredients in a boston shaker and shake vigorously without ice for 10 seconds. Pour over glass with mint crushed ice. Garnish with shaved white chocolate or milk chocolate.
Low Proof Creme de Menth Ingredients 1 Bunch Mint Picked 750 ml Pineau de Charentes 1 pinch Citric Acid (Prevents Oxidation) Low Proof Creme de Menthe Method
Combine Mint, Pineau de Charentes, and Citric Acid to a high powered blender and turn up on high. Double strain mixture.
Low Proof Creme de Cacao Ingredients 1 cup Cocoa Nibs 750 ml Noilly Pratt Dry Vermouth Low Proof Creme de Cacao Method
Combine Cocoa Nibs and Vermouth into a 32 oz. Mason Jar and let sit for 4 days. Once steeped, puree ingredients together in a high powered blender. Double strain mixture.
Cardamom Orgeat Ingredients 1 cup Almonds 1 cup Cardamom Simple Syrup Cardamom Orgeat Method
Combine Cocoa Nibs and Vermouth into a 32 oz. Mason Jar and let sit for 4 days. Once steeped, puree ingredients together in a high powered blender. Double strain mixture.
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BEVERAGES/LIBATIONS RUM CHATA will post another strong year of growth with sales of over 600,000 9-liter cases in 2015. This increase continues RumChata’s annual double-digit growth streak. For retailers, the brand continues to deliver tremendous incremental profit as one of the strongest performing new brands in the industry. In 2015, the brand sold its 20 millionth bottle since its introduction 6 years ago.
Key to its continued success in driving growth are the RumChata marketing efforts that reinforce and leverage the fact that consumers and bartenders love RumChata in a continually growing variety of cocktails regardless the time of year.
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DECEMBER 2015
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BEVERAGES/LIBATIONS “Every season is RumChata season, “ said Tom Maas, RumChata founder and master blender. “As we keep growing, our sales month to month will show growth every year which shows that consumers and bartenders are always discovering new ways to enjoy and serve RumChata no matter if it is winter, spring, summer or fall.” To support the year-round affection for the brand, RumChata executes a marketing strategy that combines traditional advertising with social media efforts that ties directly to the lifestyle and recipes of each season of year. RumChata’s highly successful YouTube Channel that demonstrates RumChata drink and food recipes surpassed 21 million total views in November. The popular how-to channel has had more than 11 million views in 2015 alone. In fact, RumChata’s YouTube views not only out pace every other liquor brand sold in the US by far, but the total views for the countries top 5 selling liquor brands combined. In 2014, RumChata was the most heavily advertised spirit brand in the fourth quarter as reported by Neilsen AdViews. This year with higher planned spending, RumChata should again be the leading spirits advertiser during the holidays. Driving the RumChata message is its image advertising campaign that can be seen on billboards in 37 markets throughout the year. In addition, high-impact seasonal RumChata bus wraps can be seen in Chicago, New York, Philadelphia, Los Angeles, San Antonio and Miami.
National print ads in publications such as Rolling Stone, Shape and People alternate creative executions between brand image ads and seasonal recipe ads. Most recently RumChata partnered with Jack Daniel’s to cross promote the iconic brand’s new flavored whiskies with the easy mixability of RumChata. RumChata is also on TV with two new 30-second spots placed on established, heavy-hitter national cable networks such as TBS, Bravo and Comedy Central in addition to local TV stations during popular late night shows such as The Tonight Show, Jimmy Kimmel Live and Saturday Night Live. “While our advertising keeps consumer demand growing, we also see retailers and bartenders taking notice,” said Maas. “They are realizing that if they make RumChata visible to their customers through floor displays, back bar presence and drink menus, the combination with our strong advertising support results in incremental sales, higher profits and more money.” RumChata is available in all 50 states at an average retail price of $19.99 for a 750ml bottle. More about RumChata and where it is available can be found at www.rumchata.com and on the RumChata facebook page. Rumchata, Caribbean Rum With Real Dairy Cream, Natural & Artificial Flavors, 13.75%Alc./Vol. Produced And Bottled By Agave Loco Brands, Pewaukee, Wi 53072 For The Latest Recipes Visit www.rumchata.com
Please Enjoy Our Products In A Responsible Manner.
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FOOD & BEVERAGE MAGAZINE
DECEMBER 2015 JACK FROST MARTINI
1 cup pineapple juice 1/2 cup (4 ounces) light rum or vodka 1/2 cup (4 ounces) blue curacao 1/2 cup (4 ounces) cream of coconut (not coconut milk) 10 to 12 ice cubes Shredded coconut, for garnish Mix together the juice, liquors, cream of coconut and ice; strain into martini glasses. Rim glasses with the shredded coconut. Makes 4 drinks.
A ONE OF A KIND PERFECT CONDIMENT
CANDY CANE MARTINI JELLY SHOTS
10 each small peppermint candies, or candy canes, crushed, for garnish (if desired) 3 tablespoons peppermint schnapps (or to taste - up to 4 tbsp may be added) 2 tablespoons white chocolate liqueur (or white creme de cacao) 3/4 cup vanilla vodka 2 envelopes plain gelatin 1/3 cup sweetened condensed milk 2/3 cup water Recommended pan: glass or non-reactive metal standard 1 lb loaf pan (approximately 8� x 4�) Pour water into a small saucepan. Sprinkle with the gelatin and allow to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Stir in sweetened condensed milk. Remove from heat. Add the vodka, liqueur and schnapps, stirring well to incorporate. Pour into pan and refrigerate until fully set, several hours or overnight.
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BEVERAGES/LIBATIONS
Conveniently falling between Thanksgiving and Christmas, Repeal Day provides a wonderful excuse to gather with friends over a specialty cocktail this Saturday, December 5th 2015. These deals were particularly fetching for a Prohibition beverage.
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ATLANTA FOOD & BEVERAGE MAGAZINE
CELEBRATING THE PASSING OF THE 21st AMENDMENT
FOOD & BEVERAGE MAGAZINE
DECEMBER 2015 The Iron Horse Hotel’s Annual Prohibition Party
Pre-Prohibition Whiskey Sour Serving up cocktails at the Emerald Coast restaurant’s hand-carved mahogany Hemingway Bar.
Credit: The Iron Horse Hotel
On December 5 at 6 p.m. invites locals to revel in the repeal of Prohibition with specialty cocktails such as: Sazerac ($9) with Bulleit, Peychauds bitters, Absinthe wash, and simple syrup; Sidecar ($9) with Pierre Ferrand Cognac, Cointreau, lemon juice, and a sugar rim; and Last Word ($9) with Rehorst Gin, Green Chartreuse, lime juice, and Luxardo. Additionally, $0.05 drafts and $5 growlers are available, as well as entertainment provided by burlesque dancers and live music. Griffin Elliott, Head Bartender at Michelin
Credit: St. Joe Club & Resorts
Which is fashioned after its namesake’s favorite Cuban watering hole, imbibers may enjoy two specialty cocktails at the St. Joe Club & Resorts property this Saturday: the Pre-Prohibition Whiskey Sour ($5), a traditional sour made with an egg white and Michters Sour Mash Whiskey and lemon, topped with a spray of aromatic bitters, and Moonshine ($5), in a nod to the 13-year movement during which this “white whiskey” homebrew was prevalent.
Serves a cocktail called the Ace Kicker ($14) that’s based off an Old Fashioned, but subtly sweetened with maple syrup. It combines Rye Whiskey, Mezcal, cranberry Credit: Sepia infused maple syrup. Amaro Montenegro, Angostura, and Mexican Mole bitters for a smoky cocktail that’s perfect for the colder months. PAGE 35
BEVERAGES/LIBATIONS
We at Atlanta Food & Beverage Magazine have always been a mulled cider lover. And a wine lover. But it wasn’t until we had a conversation with a wise senior atlantan who had traveled to Europe one holidayseason, that convinced us to try some mull wine. One sip and we instantly became a mulled wine lover too! Seriously though — why is mulled wine not a bigger deal in the United States?!? It is seriously the perfect drink to warm you up in the evening after a chilly day out in the cold. And it’s filled with delicious spices just like cider. And warm. And sangria-ish sweet, but not too sweet. And warm. And easy to make in just 20 minutes, or made even easier in the slow cooker. And did I mention it’s warm?
“It is quite easy to fall in love with all things mulled and warm, especially mulled wine.”
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DECEMBER 2015
Spiced mulled wine is a winter favorite warm, flavorful, and always so comforting! INGREDIENTS:
• 1 (750 ml) bottle red wine • 1 orange, sliced • 1/4 cup brandy (optional) • 1/4 cup honey or sugar • 8 whole cloves • 2 cinnamon sticks • 2 star anise DIRECTIONS:
Combine all ingredients in a non-aluminum saucepan, and bring to a simmer over medium-high heat. Reduce heat to medium-low, and let simmer for at least 15 minutes. Strain, and serve warm. You can also place the oranges, cloves, cinnamon, and star anise in a cheesecloth. Then simply strain and pull out the bundle when ready.
www.atlfbmag.com
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CUISINE / DESSERTS
SLICE OF JOY CARD With more than 250 menu selections – all handmade in house with fresh ingredients – and more than 50 legendary cheesecakes and specialty desserts, a gift card from The Cheesecake Factory is the perfect gift for anyone on your holiday gift list. For every $25 in gift cards purchased through the end of the year, guests will be rewarded with a “Slice of Joy” card redeemable for a complimentary slice of cheesecake January 1 through March 31, 2016. The “Slice of Joy” gift card offer is available exclusively at The Cheesecake Factory restaurants and online at www.TheCheesecakeFactory.com.
CLICK HERE TO PURCHASE GIFT CARD
PEPPERMINT BARK CHEESECAKE The Cheesecake Factory’s Peppermint Bark Cheesecake is a sweet holiday tradition that only comes around once a year. A white chocolate cheesecake swirled with chunks of chocolate peppermint bark, topped with white chocolate mousse and sprinkled with chopped peppermint, this festive dessert is an ideal complement to any holiday gathering. Individual slices and whole cheesecakes are available at all Cheesecake Factory restaurant locations nationwide.
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DECEMBER 2015
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• Kaiulani •
RENOWNED PASTRY CHEF PAGE 32
DECEMBER 2015
Famous Cake Designs by Kaiulani
FRANCHISE / PRODUCTS
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FOOD & BEVERAGE MAGAZINE
DECEMBER 2015
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FRANCHISE / PRODUCTS
With plans to continue expansion, Randle explains what makes Soulman’s so successful and why th simple. Our future growth depends on a daily focus on what makes our restaurants successful--gr to us at Soulman’s. As a 41-year-old brand, we try hard to stay away from trendiness. We are a trad to continue that through our growth,” says Randle. PAGE 46
FOOD & BEVERAGE MAGAZINE
DECEMBER 2015
SOULMAN’S BAR-B-QUE A bright future is ahead for North Texas-based Soulman’s Bar-B-Que. Its 40-plus-year-old brand is seeing booming growth surpassing 500 percent during the last eight years. Currently with fifteen established restaurants, 11 have emerged in the last eight years under the leadership of Brett Randle, CEO of Soulman’s Bar-B-Que.
his growth is possible. As a team we are passionately committed to keeping things true and reat food, great service and clean environment in which to enjoy it. Preserving our heritage is vital ditional Texas Bar-B-Que house. We do things the accepted way, the right way, and we’re resolved Continued On Next Page >
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This classic style of barbecue enables Soulman’s to pursue continued growth with four more restaurant locations anticipated to open. “In 2008, we had four locations and we’ve grown to 15. We have 16, 17, 18 and 19 already on the way for 2016,” adds Randle. And this growth has nothing to do with luck. In a commodity market that relies on fluctuating meat prices, Soulman’s has been able to adjust to these market changes and come out on top. When beef prices soared last year, Soulman’s strategized to provide the best, affordable and tasty options for their customers. “2014 was a challenging year with regard to Cost of Goods. Specifically, brisket prices sky-rocketed to unprecedented levels very quickly. Considering Brisket makes up approximately 35% of Soulman’s food spend, a near 100% increase in a matter of months was potentially catastrophic. However, our team rose to the challenge. We introduced more efficient products, re-negotiated food deals and created new menu items that would sway our product mix away from brisket. Overall the plan was a great success,” Randle says.
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Compared to the national average of restaurant growth, Soulman’s is a standout establishment. According to the National Restaurant Association’s 2015 Executive Summary, “restaurant-and-foodservice sales are projected to top $709 billion, up 3.8 percent from 2014.” In comparison to similar markets, Soulman’s percentage of growth shines. Restaurantnews.com shares the 2013 Restaurant Chain Growth Report, which compares Soulman’s growth in 2013 with other restaurants with fewer than 20 units. Compared with other lunch and dinner restaurants like El Taco Tote based in El Paso, TX which has experienced a 15 percent growth, Soulman’s increased their business by 22 percent in 2013.
DECEMBER 2015
BEAVERTON FOODS, INC. Inglehoffer Gourmet Ketchup On Grocery Shelves For Grillin’ Season Mintel also shared that its research has found US Millennials (age 18-36) to be more adventurous and interested in trying new flavors and mixing condiments together. Domonic Biggi, CEO of Millennials collectively are Beaverton Foods, said with expected to spend more than the growth in the condiments’ $200 billion annually starting market the time is right to in- in 2017. troduce an Inglehoffer GourBeaverton Foods’ Beaver met Ketchup. Brand and Inglehoffer are the leading shelf-stable horseThe sales of all US conradish and award-winning diments hit $5.6 billion in specialty mustards in the 2013, according to informaUS*** and it is the largest Safe tion compiled by the Mintel Quality Food (SQF) certified Global New Products processor of authentic wasabi Database. This is a 10 perproducts in North America. cent sales increase between The company also offers a 2008 and 2013. wide variety of best-selling
The suggested retail price for features a savory tomato flavor and the Certified Gluten Free ketchup is $3.15-$3.59 and it in the foodservice arena it will be sold at Las Vegas’ new restaurant – is sold in a shelf stable, easyRathaus – slated to open this month. to-use 10 oz. squeeze bottle. Inglehoffer’s first ketchup product
The 6,540-square-foot Rathaus tavern will feature a German beer hall theme and an outdoor patio facing the Strip. It is new to Hawaiian
Marketplace, located at 3743 Las Vegas Blvd.
S. in Las Vegas, NV. Beaverton Foods, Inc., the leading manufacturer of specialty branded
condiments in the U.S., offered its first ketchup in 2010 with the
Beaver Brand Gourmet Ketchup. This item offers a sweeter flavor profile, which combines the
company’s proprietary ketchup recipe with its award-winning
“We get numerous honey mustard. compliments from our customers about the taste The Inglehoffer® Gourmet of our ketchup-based Ketchup is a natural extension sauces,” Biggi said. of the Inglehoffer brand line“The new Inglehoffer up, which includes nearly 40 ketchup gives our mustards, horseradish, tartar consumers what they and cocktail sauces, and other want – quality, gluten free goodness at a specialty condiments. reasonable price.”
gourmet sauces, garlic, spices, and other unique specialty condiments packaged under these labels: Beaver, Inglehoffer, Napa Valley, Tulelake, Pacific Farms and Charlie’s Salsa. The company also develops, produces and copacks a broad range of products for companies in the US and abroad.
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About Beaverton Foods: Since 1929, the privately held Beaverton Foods has thrived by following wholesome business practices set in place by Founder Rose Biggi (pronounced Bee Gee). What started in Rose’s basement, grinding and bottling homegrown horseradish roots, has now grown to a family owned, multimillion dollar corporation with more than 150 specialty condiments. These products are sold in mainstream grocery and specialty foods stores, restaurants, and gourmet shops throughout the US and in 12 foreign countries.
Industry professionals share the same sentiments about Gene Biggi. National Mustard Museum Curator Barry Levenson called Gene “fearless” in the art of mustard making. “Gene Biggi never ceases to amaze me,” he noted. “He still comes up with new mustard flavors that seem to anticipate the hottest trends in taste. Gene is not only imaginative, he is also fearless. Not every flavor will take off, but he is willing to commit to adventurous flavors.”
The company has 70 employees at its 70,000-square-foot headquarters based in Hillsboro, Today, Rose’s son Gene Biggi Oregon. In addition to its HACCP serves as company Chairman. program the fourth generation CEO Domonic Biggi refers to his family owned company also has father as the “Maestro of Mustard” the following certifications: koand “Master Innovator.” Gene sher, organic, gluten free and SQF Biggi first developed his palate (Safe Quality Food). For more for developing unique specialty information, call (503) 646-8138 condiments from his mother or visit www.beavertonfoods. Rose’s kitchen as a kid. He was com. Orders can be made online the first in the nation to develop or by calling (800) 223-8076. and bottle Chinese Hot Mustard and Honey Mustard. Domonic says his father is actively involved in all new product development. Fourth generation Jeff Biggi says of his grandfather: “He is selfmade … he created the category niches; there was no jalapeno, fruit or whole grain categories when he started developing mustards in the 1950s.”
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FOOD & BEVERAGE MAGAZINE
A ONE OF A KIND PERFECT CONDIMENT
FRANCHISE / PRODUCTS
Continuing its family traditions, Killer Shrimp serves up high quality comfort food, craft cocktails and great service to Town Square Las Vegas. known worldwide for its highly guarded Killer Shrimp secret family recipe, today announced the grand opening date of its latest location in Las Vegas, Nevada. PAGE 52
FOOD & BEVERAGE MAGAZINE
DECEMBER 2015
CLICK HERE TO PURCHASE GIFT CARDS
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The new Killer Shrimp Las Vegas restaurant is officially open located in Town Square at 6605 Las Vegas Blvd South #145A. Killer Shrimp brings a new and exciting dining element to Las Vegas, with over 25-years of history and success serving its signature recipe to fans all over California. Killer Shrimp has a unique and intriguing Los Angeles story with family values that go way back. Creator, Lee Michaels (Kevin’s dad) a well known rock musician, first made Killer Shrimp at home when the kids were young.
The dish instantly hooked them and being children of the 80’s; they couldn’t stop requesting, “Hey dad, can you make us some of that “Killer” Shrimp?”, and so the name was born. As the Killer Shrimp dish was revealed to the Los Angeles community, it immediately became a fan favorite all across Southern California for many generations to come. In the years since inception, Kevin Michaels has placed top priority on three things: preserving the quality of the original secret recipe, delivering over-the-top customer service and keeping prices affordable.
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“One of my lifelong dreams was to bring our Killer Shrimp family restaurant to the city of lights “Las Vegas”, said Kevin Michaels, Owner of Killer Shrimp. We are a family owned restaurant, with a sharp focus on quality food, service, atmosphere, daily happy hours, events and great pricing. We felt the perfect location to launch the first Killer Shrimp restaurant outside of California, would be the Las Vegas local focused Town Square. I couldn’t be happier with the opportunity to bring my families signature dishes into the hands of local families and residents in Las Vegas.”
FOOD & BEVERAGE MAGAZINE
The signature Killer Shrimp recipe is a family guarded secret that has never left the hands of the Michaels family, something truly unique that sets this restaurant apart from other culinary establishments in the industry.
DECEMBER 2015 Kevin and his father are the only people who know the secret recipe and they have worked very hard to keep it that way. All of the dry spices are packaged for each individual order in a secret spice room only accessible by the owners. The proprietary spice blend is then combined with the finest natural ingredients to simmer for 10 hours, creating our famous spicy sauce. When your signature dish is ordered, the fresh shrimp are added to the sauce and cooked quickly. Your Killer Shrimp dish is then rushed to your table piping hot and served with a large bowl of sliced French bread for dunking. The expanded menu inspires food addicts with traditional comfort food recipes, as well as focusing on fresh seafood and seasonal dishes such as fresh oysters, mouth watering appetizers, surf n turf, steak, salad, and soup. For dessert, the menu includes many sweet-tooth temptations like our superstar, the Sweet Potato Pecan Pie served with decadent Chantilly Cream.
“Hey dad, can you make us some of that “Killer” Shrimp?”, and so the name was born!” In addition, signature craft cocktails made with the freshest juices, herbs, ingredients and spirits are nothing short of the ultimate guilty pleasure. Killer Shrimp Las Vegas is located in Town Square, an upscale open air shopping, dining, business, fashion and entertainment center for the whole family. The Las Vegas location features the signature Killer Shrimp “Urban Beach” inspired decor with sophisticated dark wood rock ’n’ roll paintings displayed on the interior walls.
The large Killer Shrimp bar is centered in the restaurant serving signature cocktails, happy hour and (5) TV’s for live sporting events. The exterior houses a covered patio offering full service and (4) TV’s to guests wanting to enjoy the outdoor courtyard. About Killer Shrimp (Creators of the World Famous Killer Shrimp Secret Family Recipe): Killer Shrimp restaurants have over 25-years of history and success serving its signature “Killer Shrimp” secret family recipe. Loyal customers have lined up, night after night to enjoy the freshest shrimp cooked to order in the Killer Shrimp luxurious spicy sauce and fresh cut French bread for dunking. Rock ’n’ roll paintings displayed on the interior walls. Expanded offerings include, mouth-watering fresh seafood, steaks, salads, soups, desserts, signature cocktails, and a wide selection of amazing appetizers; all of which are prepared with a tantalizing combination of flavors and spices. The wait-staff, known for their edgy style, tattoos and stellar service, remind loyal fans that the Killer Shrimp experience is truly irresistible for lunch, dinner and daily happy hours. The family owned business operates (6) full-service, casual dining restaurants: Killer Shrimp Marina del Rey, Hermosa Beach, San Francisco, and Las Vegas along with Killer Cafe Marina del Rey and The Mermaid Hermosa Beach.
6605 Las Vegas Blvd South #145A Las Vegas, NV 89119 702.385.2000 www.KillerShrimp.com
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TRENDS HERITAGE INFLUENCES HOW AMERICA EATS, NEW RESEARCH SHOWS Personal preference and availability are strong influencers of which ethnic cuisines consumers tend to eat, but another factor also plays a role – ancestry. “Many Americans trace their family history – whether established for generations or more recently rooted – beyond U.S. borders,” said Annika Stensson, director of research communications for the National Restaurant Association.
LABOR SHORTAGE MAKING A COMEBACK? Restaurants have added more than 1.8 million jobs since the end of the recession, and the expectation is for continued growth in the months ahead. However, there are indications that job vacancies are becoming more difficult to fill, according to the NRA’s Chief Economist Bruce Grindy. His Economist’s Notebook commentary and analysis appears regularly on Restaurant.org and Restaurant TrendMapper. PAGE 56
FOOD & BEVERAGE MAGAZINE
DECEMBER 2015 RPI RISES IN OCTOBER Driven by stronger same-store sales and a more optimistic outlook among restaurant operators, the National Restaurant Association’s Restaurant Performance Index (RPI) posted a moderate gain in October.
2016 MENU TRENDS TO WATCH While the National Restaurant Association’s What’s Hot in 2016 chef survey highlights what’s trending on restaurant menus, additional analysis of survey results and respondents’ answers to the open-ended question “What will be the next hot menu trend” reveal a few more food ideas to keep an eye on in the next year. • Veggie-centric: • Sriracha -The new ketchup • African flavors • Restaurant stores: “Grocerants” • Simple is key • No more gluten-free kale salads
RESTAURANT NEIGHBOR AWARD Recognizing outstanding community service among restaurants. More than 15 years ago, the National Restaurant Association and founding partner, American Express, created the Restaurant Neighbor Award to help honor restaurants for outstanding community service and involvement. Ninety percent of restaurants are involved in community activities. This award highlights the positive contributions restaurants make in their local neighborhoods each and every day. Apply today, or nominate a restaurant to win $5,000.
See You Next Year !
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