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Share some Wild Love This Holiday Season with our favorite honey! TM
ALC. BY VOL.
An Innovative Craft Brew Made by Fermenting Honey and Tea to Create A Clean and Refreshing Hard Jun-Kombucha. Made With Honey Gluten Free 100% Woman Owned Brewery
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Join The Wild Tonic Revolution! 2
W W W . W I L D T O N I C . C O M FOOD & BEVERAG E MAG A Z I NEPDEC EMBER ROU D L Y B201 R E8W E D
IN COT TONWOOD, AZ
Original Advisory Board
David Burke
Kerry Simon
Bobby Flay
Wolfgang Puck Emeril Lagasse
Back of the House
Michael Politz Publisher
Donsh’e Usher Gary Coles Cristina Carpio Creative Director International Columnist Editor —
STAFF
COLLIN MILLINGTON
KENNY SHOEMAKER
SALES DIRECTOR
NATIONAL SALES DIRECTOR
VP DIGITAL INVESTMENT
CELESTE CHING
MARSHA FISCHER WEST COAST SALES
BARB ROGERS PROGRAMMATIC
CONTR IBUTOR S CRISTINA CARPIO
INTERNATIONAL COLUMNIST Food and Beverage expert
S UBSCR IPTIONS SUBSCRIBE ONLINE www.fb101.com/digitaledition/
CONTACT US 1-888-959-7260 ext 101 Publisher - Micheal Politz • Food & Beverage Magazine® is owned and published electronically by Beautiful People LLC. Copyright 1995-2016 Beautiful People LLC. All rights reserved. Food & Beverage Magazine® and distinctive logo are trademarks owned by Beautiful People LLC. “fb101.com” is a trademark of Beautiful People LLC. No part of this electronic magazine may be reproduced without the written consent of Food & Beverage Magazine. Requests for permission should be directed to: editor@fb101.com. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm. Nor are we afflicated with any other Food&Beverage or Hospitality publication. Articles and Comments are welcome, but they should be on-topic and well-expressed.
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Pg. 20 DECEMBER 2018
Pg. 28
8 - HOLIDAY DECORATIONS 10 - CHALLAH 12 - FRUIT CAKE 14 - KWANZZA MEALS
16 - 3 GREAT HANUKKAH DAY
Pg. 42
PARTIES 18 - HOLIDAY DRINKS
26 - 12 DRINKS OF CHRISTMAS
Pg. 34 4
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TRENDS IN HEALTY EATING
RAW FOOD HOLIDAY DIET Christmas is a time when we think of family get-togethers and abundance. It is memory lane for most of us, enjoying friends, memorable times and good comfort, traditional foods.
B
ut the weeks after the holidays are usually weight gains, health problems from too many sweets and food.
Today white sugar, white flour, dairy products, trans and saturated fats, refined cars and excess calories are on the “no-no” list … and with the holiday times it feels as if the cakes, cookies and candies will become obsolete. And we begin to feel deprived and panic stricken. After all, it is a long-time tradition. One answer is to make some raw food desserts and take them to get-togethers and family meals. Use nuts, dried fruits, and avocadoes instead of white flour and white sugar. They have a lot of flavor, looks and are good for you. Oh yes … and they are easy to put together. Jenny Cornbleet has a book out called “Raw Food Made Easy for 1 or 2 People”. In it there are desserts – cakes, cookies, fruit crisps, pies, tarts, puddings, mousses, shakes, and ice cream recipes all raw – for holidays and all meals. Guess what? They taste better than their sugar laden counterparts. One recipe is for a “Flourless Chocolate Cake with Raspberry Sauce” which calls for 1 ½ cups raw walnuts, dash of salt, 8 pitted medjool dates, ¼ cup unsweetened cocoa or carob powder, ½ tsp vanilla extract, and 2 tsp water. For the raspberry sauce you use 1 cup fresh or frozen raspberries (thaw and drain if frozen) with ¼ cup pitted medjooy dates, soaked for 30 minutes and drained. Place the walnuts and salt in a food processor with the S blade and process until finely ground. Add dates, cocoa powder, and vanilla … process until mixture becomes sticky. Add water and process briefly. Transfer to a serving plate and form a 5 inch round cake. Place the raspberries and dates in a blender and mix until smooth, pouring over the cake just before serving.
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You do not have to give up all your comfort foods, just find a healthier recipe for it. You will find the dessert to be much tastier. But should you choose to nibble on a few old foods, do so in moderation, do not go overboard, and remember to wait and let your stomach digest properly before the next meal.
Coming Home for
ProWein
Look forward to ProWein! With a conscious, sustainable growth concept, ProWein has developed in 25 years from a small wine trade fair to the most important industry get-together worldwide – with a unique international flair and an unrivalled variety of products. ProWein: To another 25 great years!
The World’s No.1 International Trade Fair for Wines and Spirits
17-19 March 2019 Düsseldorf, Germany www.prowein.com
For show information: Messe Düsseldorf North America Tel. (312) 781-5180 _ info@mdna.com www.mdna.com For hotel and travel arrangements: TTI Travel, Inc. Tel. (866) 674-3476 _ info@ttitravel.net
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7 01.10.18 13:58
McCormick For Chefs
COCONUT FOAM PIÑA COLADA
Courtesy of McCormick for Chefs® Enrique’s formative years in the kitchen included work with restaurants in Caracas and San Pol de Mar, Spain. Post-graduation, after interning at El Celler de Can Roca, Can Gaig, Abac, Raco de Freixa, Ruccula and Mas de Torrent, Enrique explored the culinary cultures of Mexico and the Caribbean Islands before opening two restaurants in his home of Venezuela, Paprika and Yantar. An expert in fusion of European and classic Venezuelan flavors, Enriqure brought his intense passion to Baltimore’s Alma Cocina Latina as the Executive Chef, always expressing his personal language in the kitchen through modern techniques. With an added interest in developing kitchens without borders, he also joined Washington, DC’s Star Restaurant Group as a Culinary Director. Now, Enrique is currently developing Seven Reasons, a restaurant that will bring Washington’s trendy food corridor a tasty Latino twist.
Brought to you by
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With a squeeze of raw sugar cane syrup and mouth-watering coconut foam infused with Thai Kitchen® Coconut Milk, you’ll never want your white rum the old-fashioned way ever again. Complete this complex, crown-worthy cocktail with drops of McCormick Culinary® Pure Vanilla Extract, coffee and cocoa bitter plus pineapple juice, pineapple beer and y our c hoice of coconut water. Yield: 4 servings
INGREDIENTS: Cocktail 9 ounces White rum ¼ teaspoon Vanilla aromatic bitters 1 ∕8 teaspoon Coffee and cocoa bitters 12 ounces Pineapple beer ¾ cup Pineapple juice 1 ounce Coconut water 2 ∕3 cup White sugar ¼ teaspoon McCormick Culinary® Pure Vanilla Extract
Coconut Foam 1¾ cups Thai Kitchen® Coconut Milk ¾ cup Condensed milk ¾ cup Coconut cream 1 cup Frozen coconut pulp 5 each Gelatin sheets (previously soaked in ice water) 3 each Chargers (for siphon)
Raw Sugar Cane Syrup 1¼ cups Water 3 cups Raw sugar cane
Decoration 4 teaspoons McCormick Culinary ® Sea Salt, Mediterranean Fine Grind ½ teaspoon McCormick Culinary® Light Chile Powder, to taste ½ teaspoon Green matcha tea, to taste
INSTRUCTIONS: For the cocktail: 1.
Mix everything in a jar and let it rest in a cooler overnight.
For the coconut foam: 1. 2. 3.
Mix Thai Kitchen® Coconut Milk, condensed milk, coconut cream, frozen coconut and McCormick Culinary® Pure Vanilla Extract, pulp in a pot at low heat. While stirring, add the pre-soaked gelatin sheets and mix well, then blend, strain and pour into the siphon. Close the siphon, add the chargers and let it rest in a cooler overnight.
For the raw sugar cane syrup: 1. 2.
Melt in a pot at medium temperature until clear. Preserve in the cooler for 1 hour or until cool then transfer to a squeeze bottle.
For the final preparation: 1. 2.
Half-fill a shaker with foam using the siphon, add chilled cocktail mix and ice. Shake very well and pour into cocktail glasses.
For the decoration: 1. 2.
Add the raw sugar cane syrup and McCormick Culinary ® Light Chile Powder to the edge of the glass. Add a pinch of McCormick Culinary® Sea Salt, Mediterranean Find Grind and green matcha tea on top of the cocktail.
Chefs Tip: When preparing the coconut foam for this cocktail, first soak gelatin in ice water until malleable. Meanwhile, combine Thai Kitchen® Coconut Milk, condensed milk, coconut cream and gelatin once malleable in a pot at low heat (under 122°F) then blend, strain and pour into the siphon. Place gasket in siphon, screw top and turn siphon upside down, add charger and tighten until it hisses. Turn siphon upright and refrigerate overnight for use.
Craving more? Visit
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TRADITIONAL FOOD FARE
Challah TWO TRADITIONAL LOAVES
T
he term challah originally refers to the mitzvah of separating a portion of the dough before braiding. This portion of dough is set aside as a tithe for the Kohen.In Hebrew, this commandment is called hafrashat challah, or “separating challah”. This obligation applies to any loaf of bread, not only to the Sabbath bread. The word challah is also used to refer to a specific type of bread loaf. The word challah likely comes from the Hebrew root halal. The etymology of this root is uncertain. It may originally have indicated roundness (“circle”) and then also came to denote hollowness (“space”), or vice versa. It also connotes “let go” of something, to put space between things, (as the dough is taken from the family bread dough, and “let go” to the priests. It is also now known as cholla bread. The bread was adopted by bakers in Poland and Russian Empire and is known as chałka (diminutive of chała) in Poland and khala (хала) in Belarus, Russia and Ukraine. Yiddish communities in different regions of Europe called the bread khale, berkhes or barches, bukhte, dacher, kitke, koylatch or koilitsh, or shtritsl. Some of these names are still in use today, such as kitke in South Africa.
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INGREDIENTS AND PREPARATION
serve with salt
It is customary to eat the challah or bread with salt, although the specific practice varies. Some dip the bread into salt before the blessing on bread. Others say the blessing, cut or tear the challah into pieces, and only then dip the pieces in salt, or sprinkle them with salt, before they are eaten.
Most traditional Ashkenazi challah recipes use numerous eggs, fine white flour, water, sugar, yeast, and salt, but “water challah” made without eggs and having a texture not unlike French baguettes also exists. Modern recipes may replace white flour with whole wheat, oat, or spelt flour or sugar with honey Normally, the custom is not to talk between washing hands and eating or molasses. bread. However, according to some, Among Sephardic Jews, water challah is if salt was not placed on the table, it is preferred for ritual purposes, because permitted to ask for someone to bring Sephardic minhag does not require the salt, before the blessing on bread is dough offering to be separated if the dough recited. contains eggs or sugar. While breads very similar to Ashkenazi egg challah are found Sometimes the top is brushed with honin Sephardic cuisine, they are typically ey to symbolize the “sweet new year.” not referred to as challah but considered According to some traditions, challah variants of regional breads like çörek, eaten eaten on Rosh Hashana is not dipped in or sprinkled with salt but instead is by Jews and non-Jews alike. dipped in or sprinkled with honey. As Egg challah sometimes also contains above, some continue to use honey inraisins and/or saffron. After the first stead of salt through the Sukkot holiday. rising, the dough is rolled into rope-shaped pieces which are braided, though local (hands in Lithuania, fish or hands in Tunisia) and seasonal (round, sometimes with a bird’s head in the center) varieties also exist. Poppy or sesame (Ashkenazi) and anise or sesame (Sephardic) seeds may be added to the dough or sprinkled on top. Both egg and water challah are usually brushed with an egg wash before baking to add a golden sheen. Challah is usually parve (containing neither dairy nor meat—important in the laws of Kashrut), unlike brioche and other enriched European breads, which contain butter or milk. Israeli challah contains eggs or olive oil in the dough as well as water, sugar, yeast, salt, honey and raisins. It is topped with sesame.
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Fat is the new black.
ARTIFICIAL TRANS FATS ARE OUT, AND NATURAL, MINIMALLY PROCESSED HERITAGE COOKING FATS LIKE LARD AND BEEF TALLOW ARE IN. Learn more at www.coastpacking.comW W W. FO O D BEVMAG .CO M 11
TRADITIONAL FOOD FARE
FRUIT CAKE
A Traditional Yay Or Nay
The holidays are upon us, better drag that fruitcake that Aunt Shirley gave us out of the basement, rewrap it, then send it to someone who you don’t really like.
S
ay what you will about fruitcake, but it’s been around longer than you have. In fact, it’s older than many religions. There’s a 2,000-yearold recipe from ancient Rome for a barley-mash cake with raisins, pine nuts and pomegranate seeds, an antecedent to today’s far fruitier fruitcakes. Does anyone out there (other then our publisher Michael Politz) that actually like fruitcake?
After decades of suffering slights of every description, the fruitcake industry is seeing not only vigorous sales, new brands and an increasing interest on the part of younger consumers, it actually seems to be getting something fruitcake-makers aren’t always used to—respect. I have heard that there is actually such thing as a good fruitcake, unlike the nasty commercial green candied fruit laden monstrosities I have had in the past. Has anyone eaten one? 12 FOOD
By Donshe Usher
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Blush pink in color, aromatic with citrus and red fruit, floral with a crisp and refreshing mineral character.
. . . let the fun begin Available at WINE.com and DRIZLY.com or at a store near you, visit our website and use the store locator
NotoriousPinkRose NotoriousPinkRose
www.NOTORIOUSPINK.com
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TRADITIONAL FOOD FARE
Kwanzaa TRaditional holiday meals
Chicken Groundnut Stew
Shrimp Creole 14 FOOD
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Kwanzaa is a secular seven-day celebration, beginning each year on December 26, which is observed by many African-Americans
Kwanzaa was first observed in 1966. It celebrates the African heritage of African-Americans and others of the Africa diaspora. Kwanzaa celebrations emphasize the role of family and community in African-American culture.
Many elements of the Kwanzaa celebration are based on traditional African harvest festivals. The word Kwanzaa comes from the Swahili phrase matunda ya kwanza meaning first fruits The festival was founded on seven principles designed to strengthen the African-American community and is celebrated from December 26 to January 1, with the Karamu feast on New Year’s Eve. The celebration of Kwanzaa includes a Karamu or African feast, held on the last day of Kwanzaa, December 31. Many groups observe Black History Month with public lectures and exhibits, and perhaps include African foods. African dishes that are related to African-American favorites are especially appropriate for these occasions;” You can find many different interpretations of what “Kwanzaa food” is depending on what search terms you use on the Google.
Before and after the meal, a ceremony is performed to celebrate the meaning of the holiday. When planning for the feast, select harvested fruits and vegetables as part of the menu. The word Kwanzaa means the “first fruits of the harvest.” African seasonings such as cumin, paprika and coriander are commonly used in various dishes. A perfect dish to serve at the feast is a stew made with fresh harvested vegetables such as sweet potatoes, tomatoes and zucchini. Some other foods to include at your Kwanzaa feast are: Okra Black-eyed peas Yams Greens Peanuts
Characteristics that appear frequently are: “harvest,” “African,” “spicy” and “soul food.” Here are five can’t-miss dishes that collectively cover those bases. TYPES OF KWANZAA FOOD As with most celebrations, food is an important part of the day. A traditional Kwanzaa feast can be held at home, church or even at a community center. The food is served buffet-style where everyone helps themselves. Each family or person participating in the feast can bring a dish of their choice to contribute.
Ambrosia Dessert
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HOLIDAY PARTY IDEAS
3 Great Hanukkah Day Party There are three traditional Hanukkah decorations for this Jewish holiday. These are the menorah, the dreidel and the gelt bag. The menorah is a sacred religious symbol while the dreidel and the gelt bag are children’s toys to remind them of their Jewish heritage. But Hanukkah would be bare without these items.. Menorahs are a sort of candelabra with eight candles to symbolize the sacred days of Hanukkah and one extra in the middle. On each night of Hanukkah one of the candles is lit. This is meant to remember an ancient war in Jerusalem when only enough lamp oil for one night was available to people hiding in a Temple under siege by the Greeks. It was deemed a miracle that the oil lasted the length of the eight days. 16 FOOD
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Today many materials are used in menorahs from silver or wood to individual tea light holders. These can also be oil or electric. The image of the menorah can be used on party goods especially for the children’s table. The dreidel is a spinning top which children use in a game.
There are also ornamental dreidels on the market which range from penny items to hundreds of dollars and come in many materials from silver and crystal to Lucite. If ordering online or from a catalogue make sure to read the product description carefully and order the one that best fits the purpose.
If children are to play with the dreidel, be sure to order the child-safe version. Used in close association with the dreidel is the gelt bag. Gelt is the Yiddish word for money and the children receive gelt bags in which to keep their foil covered candy or real coins. The money is used to place bets on the dreidel game.
SERVE YOUR GUEST A TRADITONAL APPETIZER
FRUIT BOWL
DEEP FRIED MATZO BALLS
KALE AND ARTICHOKE DIP
JELLY DONUTS (SUFGANIYOT)
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INDUSTRY TRENDS
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COVER STORY
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COVER STORY
BEST COOKBOOK OF 2018 A Culinary Scrapbook by Elizabeth Blau and Chef Kim Canteenwalla
I
nnovation is the process of creating a new method, idea or product. In the Food & Beverage world, there are leaders and there are innovators. Elizabeth Blau has managed to become both. With an impressive career spanning nearly three decades, James Beard Award Nominee Elizabeth Blau is the founder and CEO of restaurant development company Blau + Associates and is widely credited with the transformation of Las Vegas into the world-class culinary destination it is today. It should be no surprise then that Blau’s husband and partner is none other than Kim Canteenwalla, an extraordinary chef who has spent the last 40 years, since his teenage years working at the Four Seasons in Toronto, honing his craft. Blau and Canteenwalla travel extensively. The line between life, work and adventure quickly blurs when clamming knee deep in Cape Cod for exquisitely fresh inspiration for family suppers.
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Whether wading waist deep in a cranberry bog, picking fresh blueberries, or selecting the ripest gems in a local farmers market, the pair live a delicious and inspiring life. As professional hosts, they have an authentic passion for generously sharing these treasures with their family, friends and guests. Being that Blau and Canteenwalla are long-time food professionals, each has been collecting cookbooks for decades. When the pair wed in 2003, their combined culinary library was considerable. The couple designed their Las Vegas home to be built around 25 foot, floor to ceiling, built-in book cases to accommodate their prized collection. Collaborating on their own book one day was inevitable.
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It was natural for the couple to dream of the book they would one day write to share their delectable journey. It was when Blau and Canteenwalla first opened Honey Salt that actually compiling their cookbook became a true goal. Their off-strip, farm to table restaurant became a serious dining destination for locals and tourists alike, cultivating a true sense of community in their dining room and beyond. Soon, the opportunity came to open a second Honey Salt restaurant, this time in the enchanting city of Vancouver, British Columbia. Inspiration was everywhere and the pair set out to make their cookbook dream a reality. When Blau and Canteenwalla began to dive deeper into this project, they initially imagined a somewhat traditional collection of restaurant recipes and stories. However, innovation is something Blau and Canteenwalla bring to every endeavor. The duo wanted to bring the spirit of hospitality and the philosophy of flavor that thrive in their Honey Salt restaurants to life, all while drawing on the adventures and stories that inspired them. Blau had an idea of how to bring the two concepts together that had actually been near and dear to her heart since childhood; she had been a passionate scrapbooker since she was a little girl.
The method of combining precious family photographs, moments and stories into scrapbooks had aptly allowed Elizabeth Blau to chronicle an amazing life of food, family and friends. Family vacations became a bound book of memories. “It was so much better than boxes of photographs collecting dust and going unappreciated and not remembered,” Blau said. When Blau looked into the cookbook industry and saw that book sales were down due to the development of the digital world, she proceeded to do what she does best; innovate. The idea of a culinary scrapbook seemed like the perfect fit! Not only did it flow from Blau’s lifelong passion and hobby, it would also amalgamate the multi-dimensional aspects of hospitality, cooking, and story-telling that Blau and Canteenwalla were known for. One real challenge lay before them; there was no such thing as a culinary scrapbook. Blau quickly found that the publishing industry did not know quite what to do with the idea nor how to position such a unique piece of material. So, more determined than ever, they decided to self publish. In 2018, after three years, the now critically acclaimed “Honey Salt Food and Drink: A Culinary Scrapbook” was born. “This was a natural progression for us. The whole process was such an adventure, just like our stories in the book.”
Along the way, Blau and Canteenwalla incorporated anecdotes and sections they never even expected; from Cole’s Snacks & Treats, a delightful collection of their son Cole’s favorite recipes, to We Love Cheese, an Italy trip highlight turned full formaggio education they simply could not resist. This project in some ways became a scrapbook of itself. Honey Salt is my favorite cookbook of 2018. I love and collect cookbooks and was hoping someone would disrupt the cookbook industry with something exciting, delicious and entertaining. Elizabeth Blau has done it and exceeded my hopes. Industry accolades confirm my assessment. Following the book’s launch, Honey Salt Food and Drink: A Culinary Scrapbook is being showcased as one of the year’s 10 best cookbooks from The Manual, The Food & Wine Radio Network. More accolades are sure to follow. Blau and Canteenwalla are extremely excited about all the acclaim and support they have received. Any chance of a follow-up? “Definitely! This was our dream and such an amazing learning experience. We love the holidays, all the holidays, and I’m already working on the next book Honey Salt Holidays – A Culinary Scrapbook Part 2!!!
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tender sweethearts Our Windset Farms® SOPRANO® strawberries are plump, bright red, juicy and naturally sweet. It takes some tender loving care to grow something this special, so we hope you love eating them as much as we love growing them.
WINDSETFARMS.COM W W W. FO O D BEVMAG .CO M
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PLANT-BASED
Ginger Tea Eggnog Hot Chocolate
Mulled Wine Punch
Uzvar
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Candy Cane Punch Cider
Glogg
Champagne
Santa Shot Cola de Mona (Tail of the Monkey) W W W. FO O D BEVMAG .CO M
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CELEBRITY DIETS
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Grammy–Nominated Singer–Songwriter, Musician And Lyricist. The Former Drummer And Lead Singer Of The R&B/Soul Group L.T.D.
By Donshe Usher
Has moverd into the vegan areana. Having made the choice for a variety of reasons. First of all, its better for you. He claims. Vegan diets are high in fiber and protein and low in saturated fat and cholesterol. Famed singer, Mr. Osborne made the decision to convert to a vegan lifestyle. Our editor Donshe, decide to give him a call and get the “Woo...Woo...Woo. On his reason for making the change to this plant-based diet.
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CELEBRITY DIETS F&B MAG: EVERYONE HAS A STORY. TELL US HOW YOU KNEW YOU WANTED TO BECOME VEGAN? WHAT WAS YOUR “LIGHT BULB” MOMENT? JEFFREY: My son enlightened my whole family... He called a family meeting one evening ... This meeting took place well over a year ago .. He sat us down and asked us to watch a couple of TV documentaries.. One show in particular, “What The Health “, really had an incredible impact on me... That was my “Light Bulb “ moment.... F&B MAG: DO YOU FEEL HEATHIER SINCE BECOMING A VEGAN? EXPLAIN? JEFFREY: Since becoming Vegan I feel so much better ... I have so much more energy .. My body no longer has to work so hard to digest certain foods , especially meat, which sits in your stomach for three days before it’s digested... F&B MAG: WHAT IS THE DIFFERENCE BETWEEN A PLANT-BASED AND A VEGETARIAN, DIET? JEFFREY: There is quite s difference in a Vegan diet verses a Vegetarian diet ... A Vegan diet is strictly Plant Based ... That is, no meat, no chicken, no fish and no dairy. A vegetarian doesn’t consume meat in their diet but some will still eat chicken, fish and dairy... F&B MAG: HOW DO YOU GET ACQUIRE YOUR PROTEIN? WHAT DO YOU EAT? JEFFREY: I get all the protein I need from vegetables, nuts, grains, potatoes, beans, and now there are so many plant based meats ... I get almost all of my daily required protein from the shake I drink in the morning after my workout... F&B MAG: DO YOU MISS HAVING MEAT AS PART OF YOUR MEAL? JEFFREY: I use a Vegan protein powder along with a banana, Hemp seed powder, Chia seeds , Spirulina, and Nutritional yeast, add water and blend it. I don’t think people realize how much protein there is in plants and vegetables. It’s so funny that most of the meat that we consume comes from animals who’s diet is strictly plants ... Where do you think they get their protein from ? F&B MAG: DO YOU INCLUDE FRUIT AS PART OF YOUR VEGAN MEAL PLAN? JEFFREY: I think the first month was the toughest period for me ... I still had strong cravings for certain foods. When I saw someone eating a steak or some fried chicken my mouth would water a little bit .. The hardest thing was giving up Seafood... I grew up in Providence, R.I. I loved everything out of ocean, Fish, Lobster, Clams, Oysters, Crabs, ... but once a I got past that first month it was smooth sailing and now I have no cravings at all. F&B MAG: WHEN YOU DINE OUT DO YOU PREFER RESTAURANTS THAT ONLY SERVE PLANTBASED CUISINE? JEFFREY: Fruits are definitely an important part of a healthy Vegans diet ...So many of them are a great source of Vitamin C , A and E Good sources of Iron and potassium and so many other healthy benefits. 30 FOOD
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F&B MAG: WHAT PLANT-BASED CHEF’S CUISINE DO YOU PREFER? JEFFREY: I don’t know if I have a favorite plant based Chef ... When you become Vegan you learn how to prepare a lot of your own meals.. Although I do have a favorite restaurant in West Hollywood.. The restaurant is Cross Roads and the Chef there takes Vegan food to another level. F&B MAG: WHAT’S YOUR FAVORITE WINE? JEFFREY: As far as wine I like both reds and whites ... My favorite white wine is “Rombauer Chardonnay “My favorite red wine is “Opus One”. F&B MAG: WHAT’S YOUR FAVORITE DESSERT? JEFFREY: It’s hard to say what my favorite vegan dessert is ...It takes a special touch to make Vegan Desserts taste good ... I’m still looking for that special vegan peach cobbler ...If you hear about one let me know. F&B MAG: WHAT’S THE BEST ADVICE WOULD YOU GIVE TO SOMEONE THAT’S INTERESTED IN BECOMING A VEGAN? JEFFREY: The best advice I can give someone interested in becoming Vegan is to remember that it takes a commitment... Give it at least a month and you will start to see the results and feel the benefits ...Remember you only have one body .... Take care of it and treat it good !!!!! F&B MAG: WHAT DO YOU DO TO RELAX? JEFFREY: Believe it or not one of the things that relaxes me the most is being out on the water with a fishing rod in my hands ... I love to fish... Put me on a lake a stream or the ocean and I’m in heaven .... Anything from fly fishing to deep sea fishing... I write most of the lyrics to my songs while I’m out on the water ....
About Jeffrey Osborne Solo career has brought him four grammy nominations, five gold and platinum albums, including his debut self entitled album “ Jeffrey Osborne”, “Stay with Me Tonight” and “Only Human”.He scored an international hit with “On the Wings of Love” in 1982. After his six albums released on A&M during the ‘80s, he moved to Arista for Only Human (1990), then switched to a series of independent labels. His releases during the 2000s included “ That’s for Sure” (2000) and “Music Is Life” (2003), as well as cover albums “ From the Soul “(2005) and “A Time for Love” (2013). His latest project entitled “Worth It All” is being released in 2018 on Artistry Music. This project was written and produced by Jeffrey Osborne, with the exception of one song entitled “ Work It” which was co-written with his son Jeffrey Osborne Jr. who also performed on the track with him. This project, inspired by the late great George Duke has taken Osborne back to his deep R&B roots.
Thank You Mr.Osbrne Check Out His Recording “Worth It All”
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GENUINE
IDAHO
™
THE WORLD’S FINEST POTATOES ™
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CRISPY IDAHO® POTATO CAKE Tender inside and crunchy outside, these roasted, smashed Crispy Idaho® Potato Cakes are coated with melted Parmesan and fresh grated horseradish, then sprinkled with a zesty lemon vinaigrette. Recipe Courtesy of Chef Brian Malarkey, Herb & Wood, San Diego, CA
Servings: 12
INGREDIENTS 4½ lbs Melissa’s Baby Dutch Yellow Idaho® Potatoes, 1-2 inches diameter (about 60 potatoes) 6 Lemons for zesting ¾ C Lemon Juice, fresh squeezed ¾ C Olive Oil, plus more for cooking Salt and Pepper 3 C Parmesan Cheese, grated 6 T Fresh Horseradish, grated Chopped Parsley or Snipped Chives for Garnish 1. Heat oven to 350°F (convection) or 375°F (conventional). 2. Rinse potatoes and toss wet potatoes with 1 tablespoon salt. Spread in single layer on sheet pans. Roast until soft, about 30 minutes. Cool to room temperature. 3. With the back of a spatula or palm of hand, press potatoes to about ½ inch thick, just until skin splits. Use immediately or cover and refrigerate up to one day. 4. To prepare lemon vinaigrette combine lemon zest, juice and olive oil in a covered container and shake well. Season to taste with salt and pepper. Reserve for serving. 5. Combine Parmesan and horseradish. Heat a non-stick skillet with a thin coating of olive oil over medium heat. 6. Place 10 smashed potatoes in the skillet. Cook over medium heat until potatoes are golden brown on one side, 2-3 minutes. 7. Sprinkle ½ cup Parmesan mixture evenly over potatoes. Cook about 2 minutes until cheese melts and crisps on edges. Slide potatoes onto a plate. Invert into skillet to brown the other side. Cook just until cheese is crispy, watching carefully to prevent burning. 8. Drizzle 2-3 tablespoons lemon vinaigrette on a serving plate. Slide potatoes onto plate. Sprinkle with parsley or chives. Serve warm.
Inspirational IDAHOPOTATO.COM/FSPRO
IDAHO® POTATOES
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CHEF OF THE MONTH
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Q&A with
Chef Leitera F&B Mag: EVERYONE HAS A STORY. TELL US HOW YOU KNEW YOU WANTED Chef Leitera: TO BECOME PART OF THE HOSPITALITY INDUSTRY…WHAT WAS YOUR “LIGHT BULB” MOMENT? My Aha moment, came when I was offered my first sous chef role at 21. Up to that point, I thought I was just messing around for a paycheck. My chef said: “You have talent, now get focused!” I listened. F&B Mag: IN ONE WORD DESCRIBE YOUR RESTAURANT. Chef Leitera: Innovative F&B Mag: WHAT IS YOUR FAVORITE SAVORY DISH? Chef Leitera: A home-cooked plate of spaghetti and meatballs in grandma’s all-day red sauce. F&B Mag: HOW IMPORTANT IS PRESENTATION? Chef Leitera: Presentation plays a huge role in the dining experience. I have always found it to be another part of the artistic side of being a chef. F&B Mag: WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? Chef Leitera: Food became my craft and art. I could learn and teach at the same time. F&B Mag: WHAT IS YOUR COMFORT FOOD? Chef Leitera: Doesn’t get better than a handmade pizza at home with the kids. F&B Mag: WHO WAS YOUR GREATEST COOKING INFLUENCE? Chef Leitera: Guy Fieri. As a mentor and friend, he showed me there is so much more to being a chef than just making great food. Being somebody that your team looks up to and them knowing you have their back is a big part of the culinary teamwork that goes into making great meals. F&B Mag: WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? Chef Leitera: I have the most fun with dough, and seeing how many different things I can do with it. F&B Mag: WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? Chef Leitera: White wine-a decent bottle of Pinot Grigio Red wine-a big Napa blend, Merryvale Profile Beer-La Fin Du Monde, Unibroue F&B Mag: WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? Chef Leitera: OR HAVE COOKED FOR? Cooking together with Adam Sandler was hands down the funniest day I have ever had in a kitchen.
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Chef Of The Month • Tony Leitera F&B Mag: Chef Leitera:
WHAT IS YOUR FAVORITE DESSERT? I am partial to a great milkshake. That’s why you’ll see several special milkshake creations on the new Works Kitchen menu.
F&B Mag: CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? Chef Leitera: Thomas Keller for his dedication to his craft, and manipulation of ingredients. F&B Mag: BEST THING ABOUT BEING A CHEF IS? Chef Leitera: There are a lot of ups (and downs) to being a chef, but what I like the most is teaching and mentoring the teams around me. When I look back at my career, and see where sous chefs once on my teams are today, this makes me the proudest. F&B Mag: Chef Leitera:
HOW DOES THE TERM GLUTEN-FREE, MAKE YOU FEEL? There is some hostility out there right now from some people on this topic; to me, there is the allergy side of it, and the healthy side of it. I’m good with both, and our responsibility is to cater to the guest and their dietary needs and preferences. We want to ensure we meet those needs and that they are happy, healthy and able to enjoy their experience in our restaurant.
F&B Mag: WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING Chef Leitera: A PROFESSIONAL CHEF? Be ready for long hours, hot lines, missed holidays, amazing friends, huge successes and big failures – that’s all part of this crazy business of being a chef. F&B Mag: LASTLY, WHAT DO YOU TO WHEN RELAXING? Chef Leitera: Family time with my wife and kids; exploring, playing and creating adventures.
About Chef Tony Leitera Joined GameWorks in January 2018 as corporate chef to create its new restaurant concept, the Works Kitchen at GameWorks. Since that time, he has developed a complete menu of distinctive and delicious culinary creations which sets GameWorks apart in the entertainment space. The Works Kitchen at GameWorks is the brainchild of Chef Leitera, whose extensive culinary career armed him with the necessary prowess to lead the charge. He is also corporate chef at GameWorks’ TableTop Tap House in San Francisco, recently voted the Best Sports Bar in San Francisco by San Francisco Magazine (2018). Under his leadership, The Works Kitchen at GameWorks is expected to become a destination restaurant concept. Before joining GameWorks to revitalize the menu with the launch of The Works Kitchen at GameWorks restaurant concept, Chef Leitera held the position of executive chef and general manager at Guy Fieri’s Vegas Kitchen + Bar. He opened the location at the LINQ Hotel and Casino in Las Vegas and was also part of opening teams for other Kitchen + Bar locations throughout the country. While working with Fieri, the concept and its specialties earned many awards and accolades.
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THE WORKS BURGER
Grilled cheese-stuffed 1.5 lb. burger, complemented with onion straws, Sam Adams BBQ sauce, bacon, lettuce, tomato, onion and pickle
TWIST A 10� jumbo soft Bavarian pretzel
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Chef Of The Month • Tony Leitera
The Art of Flavor
Sampler Platter
Buffalo Fried Cauliflower Bites
Hand-Stretched Pizza
Movie Theatre Milkshake The Works Kitchen Wings 38 FOOD
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Schokolade Milkshake
Thank You, Chef Danie
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FOR MORE GREAT RECIPES VISIT WINDSETFARMS.COM 40 FOOD
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SOPRANO
STRAWBERRY SABAYON Our succulent SOPRANO® strawberries paired with basil, black pepper and Grand Marnier make this Sabayon sweet and delicious!
STRAWBERRY MIX • • • • • • •
1.25 lb SOPRANO® strawberries 2 tbsp icing sugar 8 pc black peppercorns, crushed ½ bay leaf sprig of LIVING ORGANIC BASIL sprig of mint 1 tsp Grand Marnier
SABAYON • • • • •
6 egg yolks 2.8 oz icing sugar 1 tbsp Grand Marnier 1 tbsp lukewarm water 1.6 oz 35% whipping cream, lighty whipped
INSTRUCTIONS Place all ingredients into a bowl. Cover with plastic wrap and leave at room temperature for 1 -2 hours. Place all of the ingredients for the sabayon in a heat proof bowl. Using a balloon whisk or electric hand held whisk, whisk over a pan of simmering water until thesabayon has tripled in volume and is light golden color. This will take approximately 10 minutes. Remove from heat and continue whisking until room temperature. Lightly fold in whipped cream. Reserve in the fridge until required. Scatter marinated Soprano® strawberries onto serving plate. Spoon sabayon over top. Optional to use blow torch, to quickly glaze the sabayon to a deep golden brown color. Finish with plucked mint and basil leaves.
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BY ARIANA BAIO
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RESTAURANT OF THE MONTH Downtown Las Vegas, filled with glitz and glamor, contains some of the best restaurants, bars, entertainment and hotels. Sin City brings millions of people a year to discover the incredible experiences it has, to offer- especially the fine dining options. Among the most glamorous is the award-winning Oscar’s Steakhouse, located inside the iconic glass dome of the Plaza Hotel & Casino. Here, guests can enjoy a birds-eye view of the lights of Fremont Street as they dine under the restaurant’s shimmering chandeliers. Oscar’s Steakhouse is named after former Las Vegas mob attorney and Mayor, Oscar B Goodman. Goodman’s reputation is well-known as an outspoken and larger-than-life mayor. The approach to food and service at Oscar’s is the same as Goodman’s approach to life – eat, drink and have fun – and reflecting Goodman’s reputation as the “Happiest Mayor in the Universe,” Oscar’s affectionately boasts itself as, “The Happiest Steakhouse in the Universe.” Oscar’s pays homage to the Vegas of yesteryear and has become a must-visit, only-in-Vegas dining destination. This is all thanks to its classic ambiance, memorabilia displays, handcrafted cocktails, including the former mayor’s signature martini, and a delicious menu of perfectly aged steaks, fresh seafood and homemade sides.
In conjunction with the new dinner menu, the restaurant also debuted Oscar’s “Black Book” that provides backstories for the individual dishes’ names, provided by Goodman himself. It’s clear that Goodman plays a significant role in shaping the experience, from the food to the ambiance, at the restaurant that bears his name. “You are in my joint, and I want to share it with you along with memories of a few people, places, and recipes that hold a special place in my heart,” Goodman says. And Oscar’s couldn’t bear the former Mayor’s name, who is known for his love of martinis, without a bustling lounge and exceptional cocktail menu. Oscar’s features handcrafted cocktails like Goodman’s signature martini, The Hizzoner, known as, “What the Mayor Drinks” featuring Bombay Sapphire gin and jalapeno. The restaurant has also added new cocktails highlighting the bar’s commitment to handcrafted libations, such as: 1908 featuring Empress gin, lemon juice and simple syrup, and Sazerac featuring Rye Whiskey, bitters, Absinthe and simple syrup.
The restaurant recently unveiled a new dinner menu that still offers longtime favorites like Johnny Quinn’s Crab Cake and Joey C’s Filet Mignon, but also touts a dozen new and refreshed items, all inspired by friends and family of Goodman, such as: Charlie Moose’s Thick Cut Grilled Bacon, Nick & Cork’s Italian Market, Fat Herbie’s Wild Mushroom Soup and more. To see a full menu, visit http://www.oscarslv.com/menu/ dinner/.
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While the classic décor, delectable menus and personal service of the restaurant pays homage to the vintage vibes of old Las Vegas, classic Vegas truly comes to life during the Oscar Dinner Series. This special dinner events are held throughout the year, where guests can hear straight from Goodman about his extraordinary experiences as a criminal defense attorney for alleged mobsters who are notable of Las Vegas’ unique history. The dinner features a three-course meal paired with red and white wines or the Hizzoner martini. For details about the next Oscar Dinner Series event or to make a reservation to attend, call 702-386-7227 or e-mail RSVP@playlv. com.
Oscar’s Steakhouse Bar
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Chef Connell Q&A continued on the next page > >