FOOD & BEVERAGE MAGAZINE
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FEATURE COVER STORY
LAILA ALI Food For Life p.32
FOOD&BEVERAGE MAGAZINE Contents FEBRUARY 2018
Trends in Recipes
Inside This Issue 08 Beyond The Lobby As part of the ongoing multi-million dollar renovation, Hotel Crescent Court celebrates the opening of Beau Nash, a swanky new champagne bar and cocktail lounge, centrally located on the lobby level of the Uptown icon.
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18 Patina Restaurant Group Nick Valenti, CEO, and Joachim Splichal, Chef and Founder of Patina Restaurant Group, have announced the hiring of Julian Griffiths as Chief Operating Officer, effective immediately. 16 Front Of The House For over 15 years, Front of the HouseÂŽ has had the winning formula for designing trendforward, commercial-grade porcelain that elevates and defines tabletop style and their latest introduction, Arte28 Cocktails Of The Month Culinary cocktails are the latest trend to join the cocktail renaissance as mixologists and chefs are working together to create dishes and drinks that complement each other.
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Brookmnan Gin
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CHEF of the MONTH
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CHEF NICK KORBEE THE EGG EXPERT “Best Places to Have Breakfast for Dinner Breakfast is our favorite meal of the day and this NYC legends is servin’ it all day and night
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p.22 p. 12 Cali’flour Foods, the mother of cauliflower pizza, has just released another ingenious product. Presenting: The Cauliflower Collagen Wrap. The perfect replacement sandwich wrap or tortilla that is
Egg Shop: Eggs all day, every day! Egg Shop’s Nolita and Brooklyn locations just launched their “Breakfast for Dinner” menu incorporating breakfast ingredients into their dinner dishes!!
Upcoming Events
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p.12 A songwriter takes the stage at a local club and plays their original music. At the end of the night, they’ve hopefully gained a fan or two and earned some money to get them to their next gig. That was the precarious life of an aspiring artist, who hadn’t yet “made it big.”
Is there such thing as a healthy alcoholic beverage? More and more people opt for anything healthy these days, a trend that continues to grow year to year. There is no doubt that the trend of making better choices for food and drinks will continue.
p.24 Manhattan will be the place to be for wine and spirits professionals on March 5 and 6, as Vinexpo New York takes over two exhibit halls at Jacob K. Javits Convention Center for the most dynamic wine and spirits trade event
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FOOD & BEVERAGE MAGAZINE
Original Advisory Board
David Burke
Wolfgang Puck
Kerry Simon
Bobby Flay
Emeril Lagasse
Mario Batali
Back of the House
Gary Coles Creative Director Cristina Carpio Jose Berson Web Development International
Michael Politz Publisher
Columnist
Donsh’e Usher Editor
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STAFF
COLLIN MILLINGTON
KENNY SHOEMAKER
SALES DIRECTOR
NATIONAL SALES DIRECTOR
VP DIGITAL INVESTMENT
CELESTE CHING
MARSHA FISCHER WEST COAST SALES
JUSTIN ABELS ACCOUNT MANAGER
C O N TRIB UTO RS CRISTINA CARPIO
INTERNATIONAL COLUMNIST Food and Beverage expert
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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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FOOD & BEVERAGE MAGAZINE
BROCKMANS PURPLE HEARTS AND PINK ROSES GIN FOR VALENTINE’S DAY When love is in the air, a cocktail should be in your glass. Darkly seductive Brockmans Gin, the gin like no other is famed for its blueberry and blackberry notes and now, in time for Valentine’s Day, Brockmans has unleashed two glorious cocktails that ring with romance in both taste and color.
BROCKMANS ‘PURPLE SPRING’ 1.0 oz. Brockmans Gin 0.75 oz. Beetroot juice 4.0 oz. Wild Berry Cider Combine Brockmans Gin and Beetroot juice in a shaker with ice. Strain into a stemmed Copa glass (bowl glass) filled with ice. Top with Wild Berry Cider and give it a gentle stir. Garnish with a very thin slice of dehydrated beetroot and edible flowers for a touch of spring. BROCKMANS ‘FROSÉ’ 1.0 oz. Brockmans Gin 0.5 oz. Rose liqueur Squeeze Freshly squeezed Lemon Juice 2.0 oz. Sweet Rosé Wine Crushed ice Combine Brockmans Gin, Rose Liqueur, lemon juice and Rosé wine in a shaker with ice. Strain contents into a large stemmed wine glass filled with crushed ice. Alternatively combine all ingredients in a blender with ice. Blend until the ice is crushed and scoop into a large stemmed wine glass. Garnish with sugared or fresh rose petals. “These uniquely romantic cocktails are the perfect choice to celebrate Valentine’s Day,” said Bob Fowkes, Marketing Director and co-Founder of Brockmans Gin. “Brockmans’ signature taste is created with a unique blend of botanicals including blackberries, blueberries, coriander, bitter-sweet orange peel and juniper berries. This combination of botanicals creates a gin that is so smooth it can be enjoyed on its own over ice or as the primary ingredient in a range of classic and contemporary cocktails.” Brockmans Gin was recently awarded Gold Medals in three prestigious international competitions including the inaugural Global Spirits Awards, the 2017 SIP awards and the 2017 International Craft Spirits Awards.
About Brockmans Gin Brockmans Gin is a super-premium, new style gin, which is distilled in traditional copper stills, and balances a unique combination of traditional gin aromas, citrus, coriander and top notes of blueberries and blackberries to provide a refreshingly new gin taste experience. Made in the United Kingdom, Brockmans is now available in Massachusetts, New Jersey, Connecticut, Rhode Island, New York, New Hampshire, Vermont and Maine.
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EACH MONTH WE FOCUS ON WHAT GOES ON BEYOND THE LOBBY OF MAJOR HOTELS ACROSS THE COUNTRY AND ABROAD. RESTAURANTS, BARS, LOUNGES, SHOWS AND STAFF PROMOTIONS.
Hotel Crescent Court Unveils
beau nash
By Donshe Usher Editorial Director
Stylish Bar & Cocktail Lounge As part of the ongoing multimillion dollar renovation, Hotel Crescent Court celebrates the opening of Beau Nash, a swanky new champagne bar and cocktail lounge, centrally located on the lobby level of the Uptown icon. Designed to reanimate remnants of its namesake restaurant, Beau Nash is set to be the place to see and be seen, where the energized and inviting atmosphere is enlivened by music, the buzz of conversation and the clinking of glasses in toasts until midnight, seven days a week. “Hotel Crescent Court has an established history and reputation for creating novel, yet unique experiences for our guests,” said Andrew Davidson, general manager of Hotel Crescent Court. “We’re pleased to revive the vision and spirit of Beau Nash, a true Dallas staple, and we’re proud to welcome guests, members and locals alike to the centerpiece of The Crescent.” Beau Nash touts generous, anticipatory service and features more than 30 world-class champagnes and international sparkling wines, making this sophisticated lounge the ultimate stop for any bubbly craving.
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Patrons can also imbibe Texas craft beers, wine and signature handcrafted cocktails, such as the Uptown ’86, Dallas Kiss, Skyline Spritz or the Maple Old Fashioned, as well as choose from one of the largest selections of Scotch and Whiskey in Dallas. The cuisine at Beau Nash features American classics with a Texas twist, boasting both small and large plates as well as desserts, perfect for sharing or savoring alone. Flavorful varieties include everything from Truffled Caviar Eggs and Tuna Poke to Local Cheese & Charcuterie and Braised Short Rib Tagliatelle. Each dish has a flair and richness that pairs impeccably with the champagne and sparkling selections. Designed by waldrop + nichols studio to be the focal point of the artfully choreographed lobby, Beau Nash exudes timeless elegance with a beautiful marble bar top imported from Spain, tasteful brass light fixtures and rich materials. The Dallas-based interior architectural design firm created an ambiance that invites guests and locals alike to socialize and linger.
A sophisticated palette of slate, ink and silver textiles adds depth and mood to the space. Strategically placed architectural lighting and a pair of bespoke sconces place a spotlight on the bar, while a custom leather art panel serves as the main feature for the back bar. “Beau Nash sets the scene in the lobby and infuses an atmosphere conducive for socializing, relaxing and connecting,” said Andrea Waldrop, Vice President of waldrop+nichols studio. “The reimagination of this inviting full-service bar brings to life original components of Hotel Crescent Court, such as warm brass accent finishes complementing the existing stone floors with refined bar millwork in Macassar Ebony.” Beau Nash is open daily for locals, hotel guests and private Club members, and can accommodate groups, company happy hours, private parties and business mixers. For more information, please visit www.crescentcourt.com or call 214-871-3200.
FOOD & BEVERAGE MAGAZINE
ABOUT HOTEL CRESENT COURT As a Lone Star landmark, Hotel Crescent Court mirrors its stylish surroundings – steps from the bustling Dallas Arts District with easy access to shopping, dining and entertainment. The luxury hotel’s 186 rooms and 40 lavish suites reflect gracious Texas hospitality including a private bar, custom bath products and thoughtful touches. 13 innovative dining outlets satisfy guests’ culinary cravings, from the world-renowned Nobu featuring delectable Japanese fare to the glass-enclosed The Conservatory overlooking courtyard gardens. With an award-winning spa and fitness center, as well as the members-only The Crescent Club, Hotel Crescent Court echoes the exclusivity of a country club with sophisticated amenities, including a sparkling outdoor swimming pool, 17 event spaces encompassing 23,320 sq. ft. and specially-curated programs celebrating the community through unique and indigenous experiences. 9For WWW.FOODBEVMAG.COM more information, please visit www.crescentcourt.com or call 214-871-3200.
INDUSTRY PROFESSIONLS
800° Degrees Pizzeria
Names Thomas Bartsch as Chief Marketing Officer Names Thomas Bartsch as Chief Marketing Officer
800 Degrees Pizzeria, the LA-based fast-fine dining concept, has announced the appointment of Thomas Bartsch as chief marketing officer. Thomas is a global marketing executive that brings over 20 years of marketing experience in fast moving consumer goods and the restaurant industry. Thomas will drive company marketing strategy and initiatives, including overall brand messaging and positioning as the concept continues to expand and evolve. Working closely with industry veteran and CEO Tommy Lee, and Founder and Executive Chef Anthony Carron, he will contribute to planning the company’s ongoing growth and expansion into new markets. “800 Degrees is recognized as a leader in the fast-fine dining scene, while still holding true to its chefdriven roots,” said Thomas Bartsch. “I’m excited to align myself with a concept I believe in, and a team of industry experts who are primed and ready fill a void in today’s dining industry. I look forward to working with a talented leadership team to shape the next chapter of 800 Degrees and give consumers more reasons to love us.” Thomas joins 800 Degrees after most recently serving as the Vice President of Global Marketing for a fast-casual start up and as Chief Marketing Officer of international for Focus Brands. Over his career, Thomas has worked for companies ranging from start-ups to global brands, including MidiCi, Focus Brands, DineEquity, Dunkin Brands, Burger King Corporation, and Nestle. In each role, he has demonstrated the ability to develop and implement game-changing initiatives to maximize sales and profits in single and multi-brand companies, both domestically and internationally. His unique blend of business strategy, marketing, and innovation experience is a great addition to the 800 Degrees team.
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THOMAS BARTSCH “Thomas brings invaluable experience in global marketing and branding to 800 Degrees,” said Tommy Lee, CEO of 800 Degrees Pizzeria. “As the concept continues to grow and progress we will lean on his leadership skills and vast knowledge in brand strategy and development, especially as it pertains to multi-unit restaurant concepts. We are confident that Thomas’ expertise will complement and elevate the executive team at 800 Degrees.” Thomas holds two Master of Business Administration degrees in Marketing and Finance from The University of Miami, with a bachelor’s degrees in economics from Tulane University. Additionally, Thomas served as a mentor and client to the Executive MBA program at Emory University. 800 Degrees Pizza currently operates locations in Los Angeles, CA; Las Vegas, NV; Tokyo, Japan; Dubai, UAE; and Doha, Qatar. In 2018, the brand is poised for further growth, including several new large key markets in the USA, and several key countries internationally. 800 Degrees locations are open seven days a week with many restaurants open until 2 a.m. For more information, please visit 800degreespizza.com.
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MUSIC4FOODIES
BMI Live
Granger Smith performing live in Portland, Oregon. (Photos courtesy of Paul de la Cerda) A songwriter takes the stage at a local club and plays their original music. At the end of the night, they’ve hopefully gained a fan or two and earned some money to get them to their next gig. That was the precarious life of an aspiring artist, who hadn’t yet “made it big.” That is, until BMI made it possible for them to be paid for these performances. BMI Live allows performing songwriters to input up to six months of their performance data to be considered for payment. Songwriters may input their tour information at their convenience for concerts from the previous six months and receive these royalty payments quarterly. The program is open to all BMI songwriters…playing in any size club across America. In 2013, BMI tracked some of the top earners through the program. Granger Smith, who played close to 200 tour dates in 2012, was one of them. Fast forward to 2015, Granger’s debut single “Backroad Song” climbed up the charts, earning a BMI Award as one of the year’s most performed songs. In 2017, Granger toured with BMI superstar Luke Bryan and is currently on a nationwide tour in support of his latest release, When the Good Guys Win. Without BMI Live, Smith acknowledges things would have been a lot more difficult for him, as he says below:
“Years ago, we were playing a lot of shows, but most were low paying and sometimes couldn’t even cover the price of gas for the van. My girlfriend, Amber (now wife) and I entered all my tour dates and set lists into BMI.com. Every little bit counts for a starving artist, but we were both surprised that the royalties were actually substantial. Although I didn’t have a song on the radio at the time, my songs were getting played throughout all the little venues and bars in our touring circuit through live performance. It made perfect sense to me, and those quarterly checks were instrumental in sustaining my growth as a young musician on the road.”
Same story for songwriter Sam Lewis, who has shared the stage with country luminary Chris Stapleton, among others. Explaining that BMI Live helped him gain traction in the industry from people who saw he was picking up steam in the clubs he played, Lewis stated: “BMI Live has made it more attractive to report and receive royalties for live performances. They have been supportive and have helped me to have better control of the shows I do within a year. Reporting from my phone with the BMI app makes it even more convenient!”
Sam Lewis
(Photos courtesy of Sam Lewis) Many bar and restaurant owners proudly support burgeoning songwriters who “do their own thing,” either exclusively or in between cover tunes. What they may not know is that their BMI license helps these songwriters get paid for the use of their original songs, the same way established songwriters are paid when their work is performed in clubs through any means. Paid gigs may get them to their next stop, but BMI Live helps songwriters get there with a little something extra for food, new guitar strings, rent back home, and all the other bills we all have to pay.
For more information on how to obtain a BMI music license, please visit bmi.com or call a BMI representative at (800) 325-1395. 12 FEBRUARY 2018
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FRONT OF THE HOUSE
Front of the ® House Unearth new plating inspiration with Artefact®
For over 15 years, Front of the House® has had the winning formula for designing trend-forward, commercial-grade porcelain that elevates and defines tabletop style and their latest introduction, Artefact® exception. Artefact® by Front of the House® beautifully combines the rawness, color, and hand-thrown feel of one-of-a-kind pottery with the confidence, strength, and durability of commercial-grade porcelain. Artefact® is available in 2 colors; Ash and White. Artefact® plateware is stackable for effortless clean up and storage, easy to maintain, and microwave-friendly.
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FOOD & BEVERAGE MAGAZINE
ARTEFACT BOWL WHITE
ARTEFACT WHITE
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INDUSTRY PROMOTIONS
Nick Valenti, CEO,
Chef Joachim Splichal,
APPOINTS JULIAN GRIFFITHS AS CHIEF OPERATING OFFICER Nick Valenti, CEO, and Joachim Splichal, Chef and Founder of Patina Restaurant Group, have announced the hiring of Julian Griffiths as Chief Operating Officer, effective immediately. Griffiths has an extensive background in food and beverage services and developing and operating multitiered restaurant venues to serve hotel complexes, from quick service to casual concepts and fine dining, in-room service, nightclubs, catering and banquets. He will be relocating to Buffalo, NY within the year. “Julian comes with significant accomplishments and a strategic focus,” noted Valenti. “His hands-on approach has resulted in achieving financial goals while surpassing guest expectations, a winning combination.” Griffiths has extensive experience opening new concepts and re-concepting older ones in luxury hotels in New York, Las Vegas and London. Most recently he was at The Cosmopolitan of Las Vegas, where he served as Vice President of Food and Beverage. Prior to that, he was Vice President of Food and Beverage at The Mirage, where he opened critically acclaimed restaurants including Tom Colicchio’s Heritage Steak, Pantry 24 Hour Kitchen and The Still.
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Julian Griffiths Previous positions include Executive Director, Food and Beverage at Wynn Resorts; Director of Food and Beverage at New York Palace Hotel; and Assistant Director of Food and Beverage at the Waldorf Astoria Hotel; with a number of positions at the famed Carlyle Hotel, The Ritz-Carlton Hotel, and the Dorchester Hotel.
“We are currently opening multiple new concepts for the Walt Disney Company and expanding our hospitality services in New York, and so Julian is joining us during a period of significant growth where he brings great value,” said Valenti.
Nick Valenti, CEO, and Joachim Splichal, Chef and Founder of Patina Restaurant Group, announced today the hiring of Julian Griffiths as Chief Operating Officer, effective immediately. Griffiths has an extensive background in food and beverage services and developing and operating multitiered restaurant venues to serve hotel complexes, from quick service to casual concepts and fine dining, in-room service, nightclubs, catering and banquets. He will be relocating to Buffalo, NY within the year. “Julian comes with significant accomplishments and a strategic focus,” noted Valenti. “His hands-on approach has resulted in achieving financial goals while surpassing guest expectations, a winning combination.” Griffiths has extensive experience opening new concepts and re-concepting older ones in luxury hotels in New York, Las Vegas and London. Most recently he was at The Cosmopolitan of Las Vegas, where he served as Vice President of Food and Beverage. Prior to that, he was Vice President of Food and Beverage at The Mirage, where he opened critically acclaimed restaurants including Tom Colicchio’s Heritage Steak, Pantry 24 Hour Kitchen and The Still.
FOOD & BEVERAGE MAGAZINE
PURITY VODKA The New Undisputed Best Tasting Vodka in the World Makes Official Debut in U.S. Market Brand Innovates Spirits Category with Thirty-Four Times Distilled Swedish Organic Vodka
Purity Vodka, the ultra-premium, award winning Swedish organic vodka, announced today its presence of Purity Vodka in the U.S. market. Over the last year, Purity Vodka has dominated the worlds blind tasting competitions, taking home a record number of highly sought-after awards, including being named as “Best Vodka in the World 2017” by The International Wine & Spirit Competition, simply because of its incomparable taste. Created by world renowned Master Blender, Thomas Kuuttanen, Purity Vodka has redefined the elevated spirits category with its unprecedented thirty-four times distillation process and utilization of the finest organic ingredients for an exceptionally smooth, non-burning yet complex tasting vodka. “I discovered that 34 distillations created magic – the perfect cut,” says Purity Vodka’s Master Blender, Thomas Kuuttanen.
Purity Vodka’s distinction can be found in the process by which the chosen ingredients are blended and refined. Made from organic winter wheat and barley, Purity Vodka comes to life in a handcrafted copper and gold still where each blend yields only a small batch, which is never rushed, as to not compromise quality. Thirty-four distillations is what elevates Purity Vodka resulting in a bouquet for the senses – a rich mélange of lime, nougat and white chocolate, and a fantastically smooth, non-burning finish on the palate. “Being Swedish, vodka is an important spirit for us culturally,” says Thomas Kuuttanen. “After ten years of perfecting the water formula, distillery process and ingredients, I’m thrilled to introduce this ideology to US consumers with a premium vodka made to entice a new generation of Martini sophisticates with its elevated Julian Griffiths taste. We look forward to success in the states, and are excited to see what lies ahead for the brand.”
Purity Vodka continues to reign as the go-to vodka brand for elite bartenders and spirits aficionados alike, receiving over 150 Gold Medals in international blind tasting competitions around the world, and in 2017 alone, the brand “By combining different distillation took home the following awards: techniques with traditional craftsmanship, we developed a one-of-a- • The International Wine & Spirkind, elevated vodka that features a it Competition – Best Vodka in the slow distillation process, giving the World 2017 / Vodka Producer of the vodka a smooth, non-burning finish.” Year 2017
• The Ultimate Spirits Challenge – Best Vodka in the US Market 2017 • Asian Spirit Masters – Best Vodka in the Asian Market 2017 • The Vodka Spirits Masters - Vodka of the Year 2017 • New York international Spirits Competition – Organic Vodka of the Year 2017 Purity Vodka is certified organic and gluten free, and can be found at select retailers nationwide for $29.99. For more information about Purity Vodka, and to find a retail location near you, please visit PurityVodka.com. ABOUT PURITY® VODKA, THE ELEVATED SPIRIT
With its heritage based in the 13th century Ellinge Castle in southern Sweden, the aim of Purity® Vodka has always been to produce an outstanding spirit, one that relies on artistry, dedication and a vision of being the best in the world. Created by Master Blender Thomas Kuuttanen, the heart of Purity® Vodka is distilled 34 times using a specially designed still made of copper and gold, creating a spirit so refined that no filtration is necessary. To taste Purity® Vodka is to know that it’s different, and superior to the herd. An elevated spirit. Even more than a drink, we think of Purity® Vodka as an elevated experience – making each occasion a special one. After all, life means so much more when it’s complemented by perfection.
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TRENDS IN COCKTAILS
Cocktails of the Month!
Culinary Cocktails Mixologist Channing Centeno? Culinary cocktails are the latest trend to join the cocktail renaissance as mixologists and chefs are working together to create dishes and drinks that complement each other. Skills used behind the bar and in the kitchen are essential to create a unique dining experience beginning with the cocktail. Restaurants like Mourad (San Francisco,) The Up & Up (New York) & Midnight Rambler (Dallas) are among the latest restaurants to engage in this new chef/bartender collaboration. Cocktail ingredients from pink peppercorn, truffles, and beef stock add some complexity and excitement to the traditional dining experience. Channing is a proud Ohio native that now resides in Brooklyn. He got his start in the food & beverage industry at the early age of 13 in Cleveland, OH and eventually graduated from The Ohio State University majoring in Hospitality Management. Channing was drawn to the beverage aspect of the industry when he saw the opportunity to combine his love of the culinary arts and hospitality. He got his first New York City experience by cutting his teeth behind the bar the 2-Michelin starred Momofuku Ko. After competing in multiple cocktail competitions, he got the opportunity to tend bar at Seamstress under USBG national president Pamela Wiznitzer and the head bartender Luis Hernandez. Channing can still be found behind the bar at both Seamstress and the newly revamped Momofuku Ko.
CHIMI-QUIRI 1.75 oz Beef Fat Washed Bacardi Ocho 0.5 oz Cilantro Syrup 0.5 oz St-Germain Elderflower liqueur 0.5 oz Pineapple Juice 0.75 oz Lime Juice 4 large parsley leaves 2 dashes of chili tincture METHOD: Combine all ingredients in shaker Hard shake and strain into a chilled coupe Garnish with a spritz of garlic olive
PRETTY PANDA
LOLA’S GIFT
1.5 oz Fino Sherry
“Lola is the Filipino word for grandmother,
0.75 oz Dry Vermouth
and I have her to thank for my love of food.”
0.5 oz Lime leaf infused St-Germain
1.5oz Cognac
Elderflower liqueur
0.5oz St-Germain Elderflower Liqueur
0.25 oz Cynar
1.25oz Lola’s Mix [1 part Tamarind,
3 dashes of St-George Abstinthe
1 part Calamansi and 1 part Pickled Mango]
METHOD:
0.25oz Ginger Syrup
Combine all ingredients in a mixing glass
1 dash chili Tincture
Stir
2 dash tiki salt
Serve up
1oz egg white
Garnish with pickled edamame
METHOD: combine all ingredients in tin dry shake with 1 ice cube add 4 more ice cubes to tin and shake Strain into a chilled short rocks glass that has been wrapped with a thin piece of banana leaf with no ice
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Grate roasted and dehydrated garlic over top.
FOOD & BEVERAGE MAGAZINE
Morrison Community Living Partners with Bon Appétit TO CREATE NEW HUMANGOOD DINING PROGRAM HumanGood has selected Morrison
Community Living (MCL) to serve as their culinary partner. MCL will work with Bon Appétit Management Company and other Compass Group sectors to help HumanGood reimagine the culinary possibilities for senior living at all levels of care. HumanGood represents the marriage of American Baptist Homes of the West (ABHOW) and be.group, two nonprofit organizations with rich histories in the senior living industry. When fully transitioned, MCL will manage a dining program that embraces seventeen HumanGood communities in California, Arizona, Washington and Nevada.
Partnering with Bon Appétit was a key element in MCL’s win. Starting in 1987, Fedele Bauccio, CEO and Co-founder of Bon Appétit Management Company had a vision to offer diners an exceptional restaurant experience through a contract food service company. Today, clients as varied as Google, the Art Institute of Chicago, and University of Pennsylvania now rely on Bon Appétit to provide great food and local sourcing in a socially and environmentally responsible manner that has been a benchmark for the industry.
“Bon Appétit has been amazingly successful in raising culinary expectations in corporate America, as well as top cultural and educational institutions. Exploring senior living options for my own mother opened my eyes to the need in the senior space. HumanGood is pursuing the right MCL is one of the nation’s premier pro- vision at the right time and we’re thrilled viders of hospitality services to senior to support their journey,” said Bauccio. living communities. As the culinary ser- Mary Platt, Regional Vice President of vices provider for the communities previ- Operations, will oversee all of the Humanously known as be.group, they’ve served Good business, which will begin transitioning this spring. HumanGood for 17 years. According to HumanGood President and CEO, John Cochrane, “Reimagining our lifeplan communities is a bold undertaking. Morrison Community Living and Bon Appétit offer unique capabilities as we take on that challenge.”
About Morrison Community Living Morrison Community Living (www.MorrisonCommunityLiving.com) has a 95 year history of serving up hospitality to seniors. With a strong belief in the power of community, the company is dedicated to “enriching the lives of seniors every Scott MacLellan, CEO of MCL, noted that day” through its culinary, environmental HumanGood offers a whole new kind of services and nutrition and wellness offeropportunity for Compass Group. “Huings. manGood’s long-term goal to transform the market lines up perfectly with our own. We’ll leverage MCL’s expertise in the senior market with the culinary innovation of Bon Appétit and the strength of Compass Group to support HumanGood in their pursuit of innovation.”
Across more than 450 locations nationwide, MCL fuels each client’s business by offering exceptional and engaging experiences for residents and the associates who serve them. As a partner, they configure their offerings for each client’s business and marketing needs, using their own deep industry experience and the transformational power of the Compass family. About Bon Appétit Management Company Bon Appétit Management Company (www.bamco.com) is an on-site restaurant company offering full food-service management to corporations, universities and specialty venues. Based in Palo Alto, CA, it operates more than 1,000 cafés in 33 states and is a recognized industry leader in environmentally and socially responsible practices, receiving the Acterra Award for Sustainability, as well as many previous awards from organizations including the International Association of Culinary Professionals, the James Beard Foundation, Natural Resources Defense Council, Seafood Choices Alliance, and The Humane Society of the United States.
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Introducing Cali’flour Foods Latest Creation:
The Collagen Wrap First of its kind – Paleo Gluten-free – Keto friendly and delicious!
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FOOD & BEVERAGE MAGAZINE
This new product is a simple yet perfect combination of cauliflower, collagen, egg, chia flour, and a pinch of salt, produced in a specific way to create the exact proportions needed for the perfect size and structure. Finally, the days of sandwich sorrow are over and a new era has begun! Cali’flour has been experimenting with the goal of creating a dairy-free and Keto friendly wrap for quite some time now. After multiple trials with many different ingredients and hours of research into what makes a wrap taste good and hold together, the development team finally manipulated a precise ratio of collagen to cauliflower in order to achieve not merely a gluten free product, but one with massive benefits as well. The new Collagen Wrap provides a substantial punch of protein from the collagen, an impressive list of nutrients from the cauliflower, and a healthy dose of the right fats from the egg.
The food industry is booming with the world’s cleverest healthy replacement products, and Cali’flour Foods may have just changed the deli industry for good. Since the dawn of the glutenfree revolution, consumers have been changing the marketplace by demanding alternatives to the simple breads that have been a staple for years. However, it’s been no easy task to reconfigure wheatless versions of our favorite sandwiches. Lettuce wraps are a good start, but lacking.
For more nutritional information and to find out where to buy this innovative new product, visit Cali’flour’s site at califlourfoods.com and check out their product page. Cali’flour Foods has been a leader in the cauliflower movement since 2015 and is proud to be a part of the change. Follow them on Facebook, Instagram, and Twitter or contact them at: Rachel O’Rourke rachel@califlourfoods.com • 866-422-3568x2
Cali’flour Foods, the mother of cauliflower pizza, has just released another ingenious product. Presenting: The Cauliflower Collagen Wrap. The perfect replacement sandwich wrap or tortilla that is paleo and low-carb.
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CARPIO’S CORNER
Fortified Beverage on the
By Cristina Carpio Is there such thing as a healthy alcoholic beverage? More and more people opt for anything healthy these days, a trend that continues to grow year to year. There is no doubt that the trend of making better choices for food and drinks will continue.
The words “organic,” “craft,” “farm to table” “fresh” “no preservatives,” “allnatural,” “low in calories” are just some of the big marketing catchphrases that often get used in the food and beverage industry to capture the attention of the health-conscious demographic. Not only food companies are switching gears when it comes to using healthier ingredients and alternatives, but spirit companies and distilleries are heading in this direction as well. Here’s an example of a “smart” alcoholic beverage company I discovered making waves. Canadian company Crafty Elk is one of those ambitious beverage companies who are trying to steer the beverage world in a much better direction. The company has a global campaign to attract the health conscious and change everyone’s way of thinking when it comes to drinking alcoholic beverages.
rise
Smart Alcohol-Now Changing the Game in the Beverage Industry
Crafty Elks The term “functional beverage” refers to drinks that offer health benefits to the consumers such as sports drinks, enhanced water and fruit drinks, energy drinks and more. These products often provide a multitude of antioxidants, vitamins, and minerals and give people a quick, healthy boost in their diet. Functional beverages have been a viable product worldwide especially with the rise of the elderly population seeking healthier alternatives due to the growing incidences of chronic diseases. Similar products also tap the market of the younger generation who seek quick, healthy options in order keep up with work and life demands.
Founder Greg Gilliland
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FOOD & BEVERAGE MAGAZINE According to a private marketing research group, the global wellness market driven by fortified beverage sales is predicted to reach close to $250 billion from $183 billion in 2015. North America is dominating the market, followed by Europe then Asia. There’s an incredible demand for much healthier food and beverage choices and people seeking wellness alternatives. So much so that suppliers like Crafty Elk find it challenging to keep up with the demand. The entire global wellness market is now three times larger than the worldwide pharmaceutical industry according to the Global Wellness Institute Study. In Canada, according to Euromonitor Growth, fortified and functional beverages experienced healthy growth in 2016 with a 4% rise in current value terms to reach $1.4 billion CAD. In the United States alone, sales reached up to $22.5 billion and are expected to reach to $24.8 billion this year. Six out of ten US adults consume fortified/ functional beverages. Canadian health advocate and pharmaceutical scientist Greg Gilliland believed in making smart choices in life and wanted to apply this philosophy when it comes to producing clean alcoholic beverages so he founded Crafty Elk Distilling, His goal is to make a difference globally through his certified organic beverage creations. His first flagship beverage started when he created a “hangover cure” called THE DR BRAND. This line of fortified drinks gave remedies to a lot of common issues after drinking alcohol. The idea quickly exploded in popularity in China and North America. Even Hollywood celebrities began endorsing his products. From there, a multitude of functional beverages was created by Greg which eventually inspired the creation of his new vodkabased hard juice, The Crafty Elk. Crafty Elk is a certified organic product in Canada and uses non-GMO seed sources. It was formulated using only natural ingredients like turmeric, goji berries, ginger and prickly pear. Greg handpicked these elements and used them to fortify his now growing vodka-based drink. Each component of Crafty Elk contains anti-inflammatory ingredients and adds significant health benefits to the body. The prickly pear, for example, contains a small amount of B-complex vitamins, a family of nutrients that help activate cytochrome P-450 enzymes in the liver to aid in the digestion of alcohol. It is also an excellent source of ‘pectin’ a soluble form of fiber to help control cholesterol levels and contains 25% of your Daily Recommended Calcium intake.
p r i c k ly p e a r s Turmeric is a potent natural anti-inflammatory via the active ingredients within known as curcuminoids. It’s a natural antioxidant, and helps prevent cancer, reduces the risks of heart attacks and strokes and helps in digestion and weight loss. In 2016, turmeric also ranked 56th as a top plant ingredient in the world. This super plant is also on the top of the list as the most frequently mentioned medicinal herb all over the world because of it’s renowned healing compounds. Goji Berries are also listed on top of the list of the most potent superfoods. They help bolster the immune system, improve brain activity and prevent aging. The berries are loaded with an array of phytochemicals that can benefit the body and improve health. Everyone knows that ginger has compelling medicinal components with proven health benefits. It naturally cures and helps treat nausea, morning sickness, and pain as well as helps with digestion to name a few. It is very common to include ginger when it comes to fortifying food or beverages. Preservatives, synthetic colors, artificial flavors, and sweeteners were stripped away to create The Crafty Elk hard juice.
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CARPIO’S CORNER
CONTINUED FROM PAGE 25
FORTIFIED BEVERAGE ON THE RISE: Smart Alcohol-Now Changing the Game in the Beverage Industry The vodka itself is sourced from Piedmont Italy. The producer has very high standards in organic farming and observes strict protocol when it comes to producing the best, high-quality products. The vodka is considered cleaner than any other vodka brand, thanks to its unique distillation process which other vodka companies do not practice. The brand sold-out just two weeks into launch last summer and the company has already participated in numerous food and beverage tradeshows generating an overwhelming response. With the vision of creating a real, natural and clean alcoholic beverage, the company recently made a big announcement about allowing the public to take part in their global agenda. They are launching a crowd funded investment. Investors can be a part of all shareholder meetings, and will also be entitled to numerous perks. Offering equity to people supporting the community is one of the goals of Greg and his team because the company believes the more people who care about making a change in the beverage business get involved, the easier it will to provide benefits for consumers and promote overall healthy living. Goji-Berries
Crafty Elks Turmeric
With the ongoing studies and predictions on the aggressive growth of the wellness market in the coming years, there is no doubt that more companies like Crafty Elk will emerge and the fortified/functional beverage industry will continue to grow. Watch out for established spirit companies to quickly transition into this trend to increase sales and attract more consumers. Drinking “clean alcohol” is now possible as more people are becoming aware of more superfoods and powerful plants which can be used as ingredients to develop healthier product. This should create an influx of better choices on the liquor shelves as people continue to move into a more robust and healthier lifestyle.
Ginger
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delightful flavors Our SYMPHONY® Tomato Ensemble offers an exciting collection of individual flavors, textures, and colors! These sustainably-grown, tasty, snack-sized tomatoes are perfect for salads and on-the-go snacking.
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INDUSTRY EVENTS
Manhattan will be the place to be for wine and spirits professionals on March 5 and 6, as Vinexpo New York takes over two exhibit halls at Jacob K. Javits Convention Center for the most dynamic wine and spirits trade event focused on the North American market. High demand has resulted in the near doubling of the sold-out show’s original footprint to 75,000 square feet, as more than 450 wine and spirits producers from across the globe have seized the opportunity to showcase their brands in the world’s largest wine-consuming market. They represent countries from Australia to the U.S. and Argentina to Uruguay.
Vinexpo heads to New York March 5 - 6, bringing the world’s top wine producers and names to watch
For trade professionals, Vinexpo New York offers the largest platform in the U.S. to connect, learn, taste and do business with global wine and spirits producers in one location. In addition to heavy hitters like France’s Compagnie Vinicole Baron Edmond de Rothschild, Italy’s Mare Magnum and Australia’s Robert Oatley, attendees will encounter a number of important brands to watch. Among these rising stars are France’s Albert Bichot, Chapoutier and Bernard Magrez, Spain’s Bodegas Altanza and Bodegas Lan, Argentina’s Grupo Penaflor, and Bordeaux wine merchant Joanne US. Vinexpo New York will feature two full days of business meetings and educational programming, including master classes and conference sessions on industry trends, new products and emerging technologies. Master class attendees will explore the wines of Australia’s Barossa Valley, take a deep dive into Grenache from the Côte du Rhône region, meet the new faces of Austrian wine, and gain insights into the myths and facts of Old vs. New World reds, among other intriguing topics.
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The Wine Origins Alliance will host a press conference on March 5 at 2 p.m. to announce issues concerning the protection of wine origins. A tasting event will follow featuring wines from several regions active in the movement: Barossa, Bordeaux, Bourgogne/Chablis, Champagne, Chianti Classico, Jerez-Xérès-Sherry, Long Island, Napa Valley, Paso Robles, Texas and Willamette Valley. Vinexpo New York will also provide strategic networking opportunities through One to Wine Meetings. This is a complimentary business matchmaking service that enables attendees to select in advance the exhibitors with whom they would like to meet. Pre-registered attendees to Vinexpo New York will have the ability to schedule meetings with exhibitors participating in the service prior to the expo, enabling them to make the most efficient use of their time. Business meetings will take place at the exhibitor’s stand and One to Wine Meetings staff will be available on-site to help with any questions and schedule conflicts.
Early registrants save Trade professionals who register for Vinexpo New York by March 4 enjoy advance pricing of $125 – a $25 savings over on-site registrations. Food & Beverage Magazine readers can register for $100 using the code: FOODBEV at checkout. For online registration visit Vinexponewyork.com. Billed as “the new gateway to the U.S. wine and spirits market,” Vinexpo New York extends the success of the global Vinexpo brand to North America. The event has been jointly organized by France-based Vinexpo, which has grown to become the world’s leading show for wine and spirits professionals since its 1981 launch, and Diversified Communications, a leading international media company based in Portland, Maine.
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CHEF
f o o d f o r l i f e Delicious & Healthy Comfort Food From My Table To Yours
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COVER STORY
Laila Ali punches through the clutter with delectable dishes for life.” —Mehmet Oz, M.D.
Laila Ali is a world-class athlete, founder of the Laila Ali Lifestyle brand, Best-Selling author, TV host, cooking enthusiast, Podcast Host, fitness and nutrition expert, actress, advocate and mother of two. She is the daughter of the late beloved global icon and humanitarian, Muhammad Ali and she is a two-time hall of famer and four-time undefeated boxing world champion, whose stellar record includes 24 wins (21 of which were “knockouts”). She is heralded as the most successful female in the history of women’s boxing. Ali’s highly anticipated inaugural cookbook, “Food For Life: Delicious & Healthy Comfort Food From My Table To Yours,” published by St. Martins Press will be in stores January 23rd. It features 100 of her favorite home-cooked recipes, along with health tips and personal anecdotes. Previously, Ali wrote her life’s story in a dynamic book for young women entitled, “Reach! Finding Strength, Spirit and Personal Power,” and she is also a sought-after inspirational speaker.
Currently, Laila can be seen hosting OWN Network’s Emmy Award winning series “Home Made Simple with Laila Ali.” She previously hosted, “All-In with Laila Ali,” which aired in weekend syndication on CBS, “Everyday Health” for multiple seasons airing in national syndication on ABC and co-hosted “American Gladiators.” She is also a regular panelist and contributor for the CBS Sports Network’s new all-female sports commentary program, “We Need to Talk,” the first of its kind in the history of sports broadcasting, and was featured as an expert on “The Dr. Oz Show.” Ali previously appeared on Food Network’s celebrity edition of “Chopped” and emerged victorious as the champion. Continuing her passion in the cooking space, she was the host of “Late Nite Chef Fight,” an exciting food truck cooking competition show that has aired for multiple seasons on the FYI Network. Ali has also appeared in various cooking segments on “Rachael Ray”, “Emeril,” “Paula Deen” and “The Chew.”
“If you’re looking for nutritious recipes that ‘go the distance’ when it comes to flavor, look no further. Laila’s new book shows you how to eat like a champion, without sacrificing taste!” —Rachael Ray
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Laila’s Cauliflower Pizza
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FB MAGAZINE Q&A
with LAILA ALI F&B Mag • Laila •
EVERYONE HAS A STORY. WHAT WAS THE “LIGHT BULB” MOMENT HOW DID YOU BECOME INTERESTED IN FOOD PREPARATION ON THIS LEVEL? I’ve been cooking since I was about 9-10 years old and have always loved experimenting in the kitchen. When I became an athlete I started focusing on how food affected my performance. Fast forward years later, I competed on Chopped on the Food Network which really elevated my love for creative cooking even more. Mix all that up and bam! I found my inspiration to finally do my cookbook, which I have been dreaming about for many years.
F&B Mag • Laila •
“FOOD FOR LIFE JUST CAME OUT – CONGRATS! WHAT INSPIRED YOU TO WRITE THIS COOK BOOK? I love to eat and I love to cook. The fact that we are facing epidemic numbers when it comes to diabetes, heart disease obesity and other chronic illnesses,I felt it was perfect timing to come out with a book that would encourage people to prepare the food they love using healthier cooking methods and high quality ingredients. I truly believe in the power of food. It can be your medicine or your poison.
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Q&A with Laila Ali Continues On Pg50
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With Laila Ali Continues F&B WHAT ARE SOME NUTRITION MISCONCEPTIONS THAT YOU Laila • CAN SHARE WITH OUR READERS?
I think many people are overwhelmed and confused by all the different food theories and eating styles out there. I encourage wholesome clean eating. It’s much easier to focus on what healthy foods you can incorporate into your daily meals opposed to stressing over what needs to be eliminated. Set realistic goals instead of making drastic changes. F&B WHAT DO YOU HOPE THIS APPROACH OFFERS HOME Laila • FOODIES?
Sock It to Me Honey Cake
I hope to inspire people to take the foods they love and them elevate nutritionally. Use some of my cooking methods and apply them to your own favorite recipes. F&B CAN YOU OFFER SOME INSIGHT INTO YOUR CREATIVE Laila • PROCESS WHEN DEVELOPING RECIPES?
I hope to inspire people to take the foods they love and them elevate nutritionally. Use some of my cooking methods and apply them to your own favorite recipes. F&B WHAT IS YOUR FAVORITE SAVORY DISH? Laila • My Stewed Chicken and Gravy is one of my favorites. I have
been making it since I was about 13 years old.
F&B HOW IMPORTANT IS PRESENTATION? Laila • If a plate of food doesn’t look good, I’m not interested in eating
it. So for me, good presentation is a must.
F&B WHAT IS YOUR COMFORT FOOD? Laila • It’s hard for me to choose just one comfort food. My comfort
meal would include my Oven Fried Chicken and West Coast Southern Greens with a slice of Not Your Grandmas Sweet Potato Pie on the side.
F&B WHO WAS YOUR GREATEST COOKING INFLUENCE? Laila •
My grandmother Ethel was definitely the person who helped me realize that I had the natural ability and interest to cook well.
F&B WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? Laila •
The Greatest of All Time Burger
It’s hard to choose just one ingredient. Onion and or/onion powder seems to be an ingredient that is included in many of my dishes. I also like to use fresh herbs as often as possible.
F&B WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? Laila •
I would enjoy preparing a home cooked meal for The Obamas.
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Roasted Chicken & Potatoes
FOOD & BEVERAGE MAGAZINE F&B WHAT IS YOUR FAVORITE DESSERT? Laila • I love a Butter Pecan ice cream and Peach Cobbler, À la
mode. F&B HOW DOES THE TERM GLUTEN-FREE, MAKE YOU FEEL?
Laila •
It’s too bad that we are living in a time where people have to remove more and more ingredients from their diet due to food allergies and adverse reactions to the way food is being grown. It’s good that there are options available such as gluten-free, organic, non-gmo. But Gluten-free doesn’t necessarily mean healthy. F&B LASTLY, WHAT DO YOU TO WHEN RELAXING?
Laila •
I appreciate simply sleeping in on a Sunday, waking up to a warm cup of coffee and relaxing in front of the fireplace while watching a good romantic comedy! But, it doesn’t happen as often as I would like. So I settle for a mani-pedi with an extended foot massage!
Thank You Chef Laila
Cheesy Quinoa and Rice Bake Pecan Sweet Potato Pie Oatmeal Parfait
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BEST PLACES TO HAVE BREAKFAST FOR DINNER
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the egg expert’s
deviled eggs chef nick korbee WWW.FOODBEVMAG.COM 43
PROFESSIONLA CHEFS
WITH CHEF NICK KORBEE F&B Mag • Laila •
EVERYONE HAS A STORY. WHAT WAS THE “LIGHT BULB” MOMENT HOW DID YOU BECOME INTERESTED IN FOOD PREPARATION ON THIS LEVEL? I was on an overnight train from Paris to Rome. It was Christmas Eve and my friend and I were broke and hungry. As we loitered near the dining car we could smell the most amazing food coming from the tiny galley kitchen. The Italian train staff was hard at work on an epic midnight family meal. We worked up the courage to ask in broken Italian if they would include us in their feast. They said yes with wry grins, and we sat eagerly awaiting something special. Then came our feast; bowls of luke warm pasta water, a plate of cigarette butts and finally a large lamb leg bone on a platter…When we landed in Rome, I decided I would not only become a chef but dedicate my career to making people feel special, and
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FOOD & BEVERAGE MAGAZINE Can you name a person who has had a tremendous impact on you as a leader? Why and how did this person impact your life? My father, Tom Korbee Sr. has had the most impact in my understanding of leadership. I learned the duality of work ethic and social justice from my father. He began his working life alongside his father in the family landscaping business at 12 years old and put himself through highschool, college and law school working with his hands. Then he dedicated his career as a trial lawyer to pursuing justice victims of crimes and accidents. He has taught me work means nothing unless it makes something better for someone else, to always have the right tool for the job, and above all you can never ask someone to do something you are willing and capable of doing yourself. What are the most important decisions you make as one of the leaders of your organization? The most important decisions I make are those decisions that impact the growth, happiness and efficiency of our staff. It all starts with the team, and it’s not easy to make the tough decisions like cutting hours, or shifting responsibilities, and it’s even more difficult to consistently find creative ways to keep people motivated, and encouraged. How do you encourage creative thinking within your organization? This may sound overly simplistic, but I find creativity starts by asking people what they think, or what they would do to solve a problem or make an improvementon their own. Then, based on the conversation, allowing team members to make a plan to effect change. This approach applies to something as traditionally “creative” as coming up with a special or new menu item, just as much as it applies to the moments of creativity that impact operations in different ways from trash removal to back bar design. As Chef and Co-owner of Egg Shop. Which do you think is most important to your organization—mission, core values or vision? Striving to be the absolute best at who WE ARE every day. This in large part centers on making the best egg dishes on the market, and creating an environment that is warm, unpretentious, fun and familiar for our guests. To be our BEST in turn touches on all of the core values from serving local and organic food, to maintaining a great sense of value for our guests as well. How would you describe your restaurant? Egg Shop is a neighborhood restaurant that offers the best egg sandwiches, bowls, and egg-centric dishes anywhere morning to night.
When faced with two equally-qualified candidates, how do you determine whom to hire? It comes down to positivity and synergy with the rest of the team. I find that great candidates are people that make other people happy to come to work. What is one characteristic that you believe ever y leader should possess? Every leader need self-awareness, and a great deal of patience. Someone who is not self-aware will have no ability to truly assess where they are falling short, and will get stuck pushing the same agenda without effecting positive change. Someone lacking patience might luck into making great decisions, but they will not be consistent. Can you explain the impact, if any, that social media has made on your organization and you personally? Social media has helped our business tremendously by building brand awareness beyond our two restaurants’ physical locations which currently shows tourists from all over the world seeking us out as a destination every day. Our social reach also played a role in publishing our first major cookbook which is now available internationally. It is our hope that increased brand awareness stemming from social media will also help us grow into new markets as well. Personally, it helps me clue into what menu items and products people naturally engage with and in turn photograph or share. What are a few resources you would recommend to someone looking to gain insight into becoming a better leader? Have your staff take an anonymous survey then take their insights to heart. No one leads in a vacuum and you have to become the best leader for your group, and your group alone. Additionally, I have found two books very helpful though they are a little dated; Seven Habits of highly Effective People, and The One Minute Manager. What are you doing to ensure your continued success, growth and development as a leader? Staying healthy. Period. Health means maintain a manageable and fulfilling work/life balance as well focusing on diet and exercise. When these things are in balance I gain clarity and a positive mental attitude that allows me to make quality decisions quickly and consistently. In times where I neglect or sacrifice my own health, I am certainly less effective, and less happy. What, do you do to relax? I spend time listening to music and drinking great wine with my wife Amanda. I also seek out the quietest places I can find, and occasionally have long conversations with my English Bulldog, Coconut.
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FOR MORE GREAT RECIPES VISIT WINDSETFARMS.COM 46 FEBRUARY 2018
FOOD & BEVERAGE MAGAZINE
SYMPHONY
®
Tomato Compote Chilled Salad SYMPHONY® Tomato Ensemble paired with a savoury base of SYMPHONY® Lettuce Ensemble and zesty Dijon makes for a delicious flavor combination.
INGREDIENTS •
2 cups/10 oz Symphony® Tomato Ensemble, halved
•
Symphony® Lettuce Ensemble
•
2 cups chicken or vegetable stock
•
8 eggs, hard boiled and peeled, whites and yolks separated
•
¼ cup Dijon mustard
•
½ cup apple cider vinegar
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1 ½ cups extra virgin olive oil
INSTRUCTIONS Rinse lettuce under cold running water and place onto individual serving plates. Whisk together mustard and vinegar in a medium size bowl. Slowly drizzle in oil to emulsify the vinaigrette. Season to taste with salt and pepper.
TO SERVE Toss tomatoes with a few tablespoons of the vinaigrette. Push cooked egg whites through a medium sieve. Repeat with yolks. Top with the tomato mixture. Sprinkle the sieved eggs over top to finish.
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CHEFS & RESTAURANTS
Q&A WITH
Ressul RASSALLAT
RASSALLAT’S expertise encompasses classic Italian, French, and North American styles of cuisine, in addition to specialty desserts, breads and pastries. With confidence and proper technique, he is able to showcase fresh ingredients and incorporate surprising culinary twists in his dishes.
Prior to his success at Tapenade, Rassallat has delighted guests at the exclusive Club XIX at the Lodge at Pebble Beach, the Garden Restaurant at the Four Seasons Hotel Beverly Hills, and the fivestar and five-diamond rated L’Orangerie in Los Angeles. Prior to his Hollywood debut, he refined his craft at the world-famous Four Seasons Hotel George V in Paris working alongside Philippe Legendre, and Dux Restaurant at the Peabody Hotel in Orlando. He has also worked with many Michelin starred chefs to create memorable culinary creations including chefs Alain Passard, Gerard Boyer, and Thomas Keller. His other high-profile activities include his serving as a featured chef at the James Beard House in NYC, participating in the Bon Appétit Culinary and Wine Focus in Beverly Hills, hosted the inaugural Pebble Beach Food and Wine Event, won six American Culinary Federation medals in Las Vegas and San Jose in 2009 and 2010, won first place in the 2009 Food and Gelato competition in Rimini, Italy, and won two gold medals at the same competition in 2012. Additionally, Rassallat orchestrated The National American Institute of Wine and Food Symposium and Gala which was held at the Lodge with an appearance by Michael Escoffier, great-grandson of the famed chef Auguste Escoffier. The two created a five-course dinner based on classic Escoffier recipes, updated by Rassallat. Rassallat is an honors graduate of the Culinary Institute of America and member of the American Culinary Foundation, where he earned his certification as Chef de Cuisine. Recently, he began to more fully explore the world of wine and passed the rigorous course to receive his Master Sommeliers Certification.
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Chef Rassallat F&B Mag • WHAT IS YOUR COMFORT FOOD? Chef Ressul • I love a good Spaghetti Pasta with
Garlic and Basil, you can never go wrong!
F&B Mag • WHO WAS YOUR GREATEST
COOKING INFLUENCE? Chef Ressul • Chef Julio Gonzalez from Vancouver, Canada, Owner of Lupo Restaurant, he has always been a big inspiration! F&B Mag • WHAT IS YOUR FAVORITE
INGREDIENT TO COOK WITH? Chef Ressul • I love Shrimp and Green Asparagus, you can be so creative with both ingredients.
FOOD & BEVERAGE MAGAZINE
F&B Mag • Chef Ressul •
WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? My favorite white wine is Gewurtztraminer Alszce and my favorite red is Chateau
F&B Mag • Chef Ressul •
CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? I would love to cook for Lionel Richie.
F&B Mag • Chef Ressul •
CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? Mediterranean cooking style is my favorite, clean and fresh. My tapas restaurant is mainly inspired in Mediterranean tapas, but also includes international ones.tracking their own performance as it relates to others. This incentive system has provided a long-term goal that keeps short-term motivation exciting and energizing.
F&B Mag • Chef Ressul •
BEST THING ABOUT BEING A CHEF IS? Collaborating with Farmers to Find the Best, Most Inspiring Ingredients. Any fresh ingredient inspires me to cook new exciting dishes!.
F&B Mag •
HOW DO THE WORDS “GLUTEN-FREE” MAKE YOU FEEL? Chef Ressul • Gluten free can Improve Your Health so I am all about it. Although I have gluten F&B Mag • Chef Ressul •
F&B Mag • Chef Ressul •
WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF? A chef needs to make a big personal investment, you need to spend a lot of time (including nights) in the kitchen. But it is worth it if you are truly passionate about it! LASTLY, WHAT DO YOU DO TO RELAX? I love watching cartoons, it just helps me disconnect from the real world.
Thank you Chef Rassallat
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INDUSTRY EVENTS
CAMPBELL FRESH
PRESIDENT AND BEST-SELLING AUTHOR
CONFIRMED AS KEYNOTE SPEAKERS AT ORGANIC PRODUCE SUMMIT
THE PRESIDENT of one of the worlds most recognized consumer fresh brands and a thought-provoking best-selling author have been confirmed as keynote presenters at Organic Produce Summit 2018, this coming July in Monterey, CA. Ed Carolan, President of Campbell Fresh, and Dan Buettner, noted journalist, author, and discoverer of Blue Zones, will be featured speakers at the third annual OPS on July 11-12 at the Monterey Conference Center. Carolan and Buettner will headline an informative and insightful series of educational sessions and networking opportunities at OPS, the only event dedicated exclusivity to bringing together organic fresh produce growers, shippers and processors and retailer and buying organizations. Carolan, oversees Campbell Fresh which includes the Bolthouse Farms brand of beverages, dressing and carrots; Plum Organics; Garden Fresh Gourmet brand of soup, salsa, hummus and other dips; and its recent acquisition of Pacific Foods, a leading producer of organic broth and soup. Campbell has approximately $1 billion in annual net sales from fresh products and its portfolio provides nearly 15 billion servings of vegetables annually. The company’s organic portfolio is in the top 10 in the industry and growing at double digits. Dan Buettner is an explorer, National Geographic Fellow, award-winning journalist and New York Times bestselling author. He discovered the five places in the world – dubbed Blue Zones – where people live the longest, healthiest lives. Buettner now works in partnership with municipal governments, large employers, and health insurance companies to implement Blue Zones Projects, well-being initiatives that apply lessons from the Blue Zones to entire communities by focusing on changes to the local environment, public policy, and social networks.
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Ed Greentie
Dan Buettner “We’re thrilled to have two dynamic and engaging leaders in their fields providing OPS attendees with thought provoking and inspiring content which highlights the growth and opportunities related to organic fresh produce,” said Susan Canales, president of OPS. “Both Ed and Dan are very excited about the chance to speak to the producers and sellers of organic fresh produce emphasizing the importance of products that are truly impacting consumer’s lifestyles and eating habits.”
“We’re thrilled to have two dynamic and engaging leaders in their fields providing OPS attendees with thought provoking and inspiring content which highlights the growth and opportunities related to organic fresh produce,” said Susan Canales, president of OPS.
“Both Ed and Dan are very excited about the chance to speak to the producers and sellers of organic fresh produce emphasizing the importance of products that are truly impacting consumer’s lifestyles and eating habits.” In addition to the pair’s presentations, a Retailer Roundtable featuring three of North America’s largest and most prominent retailers will be included in the Keynote Presentation program of OPS 2018. Additionally, a series of six educational sessions featuring informative and engaging topics and leaders from the organic fresh produce industry are being finalized and will be announced in the coming weeks. The third annual OPS features a sold-out exhibition that will showcase 130 of North America’s organic fresh produce growers, shippers and processors exhibiting their products to over 200 retailers and buyers. Field tours at several of the nation’s leading organic producers are also available for qualified retailers and wholesalers at OPS. Retailer and general registration for OPS 2018 is available at www.organicproducesummit.com Additional information about the event, including schedule, sponsors and a complete list of exhibiting companies is also available on the website.
FOOD & BEVERAGE MAGAZINE
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MOVIES4FOODIES
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FOOD & BEVERAGE MAGAZINE Today, Morinaga Nutritional Foods, Inc., announced it will debut three new flavors of their aloe vera-based Japanese-style yogurt, ALOVE, at the upcoming Winter Fancy Food Show in San Francisco. After a successful U.S. launch last summer, Morinaga, the creators of ALOVE yogurt, are adding Peach, Kiwi and Vanilla flavors. Current ALOVE aloe vera yogurt flavors include Original Aloe Vera, Strawberry and Blueberry. Japan-based Morinaga introduced a new yogurt experience to U.S. customers last summer when they became the first company to offer Japanesestyle aloe vera yogurt. A popular fan favorite in Japan, last summer Morinaga brought their aloe vera yogurt to the U.S. Aloe vera yogurt has been popular in Japan since Morinaga pioneered it there in 1994 and has become the country’s #1 fruited yogurt. The company uses a proprietary process to remove succulent pieces of aloe vera gel from the plant’s leaves where it is then mixed with its uniquely smooth and silky, Japanese-style yogurt.
“Yogurt fans have eagerly expressed enthusiasm for international styles of yogurt, such as Greek and Icelandic, over the past few years. We strongly believe that aloe vera yogurt is poised to be the next category craze,” says Hiroyuki Imanishi, President and CEO of Morinaga Nutritional Foods, Inc. “The in-depth research we conducted before launching in the U.S. indicated consumers have great interest in our Japanese-style aloe vera yogurt, which is a silkier, smoother style of yogurt mixed with succulent cubes of aloe vera.”
ALOVE aloe vera yogurt is currently available in more than 400 stores across the west coast and southwest of the U.S. with distribution rapidly growing across the country. For more information about ALOVE please visit: www. aloveyogurt.com ALOVE will be exhibiting at Booth #576 at the Winter Fancy Food Show in San Francisco at the Moscone Center from January 21st- 23rd.
ALOVE is made with Grade A milk sourced from California and is also a good source of calcium and protein. It is also verified non-GMO, aloins not detected , has no artificial flavors, no high-fructose corn syrup and is certified gluten-free by the GlutenFree Certification Organization (GFCO).
To Debut Three New Flavors Of Japanese-style Aloe Vera Yogurt At The Winter Fancy Food Show About Morinaga Nutritional Foods, Inc. Morinaga Nutritional Foods, Inc. (MNF), a subsidiary of Japanese dairy giant Morinaga Milk Industry, Co., Ltd, is a manufacturer of soy and dairy products based in Torrance, California. The company produces the popular Mori-Nu Silken Tofu brand, a line widely sold across the U.S. and around the world, as well as the industrial and food service ingredient Silken Soy Puree. Its soy products are sold in a unique aseptic package that protects fresh tofu from light and bacteria, allowing for a long shelf life without the need for refrigeration and use of preservatives. The Institute of Food Technologists voted Morinaga’s packaging “The #1 food science innovation of the last 50 years.” The company recently debuted ALOVE, a Japanese- style aloe vera yogurt. For more information about ALOVE, visit www.aloveyogurt.com. For information about Morinaga Milk
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Devon Broglie and Matt Stamp assume Chair and Vice Chair Positions on the Board of Directors for the Court of Master Sommelier, Americas
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The Court of Master Sommeliers, Americas announced Devon Broglie as the new Chair and Matt Stamp as the new Vice Chair of the Board of Directors. Broglie is the Global Wine Buyer for Whole Foods Market and Stamp is the co-founder of Compline wine bar, restaurant and wine merchant in Napa Valley.
master SOMMELIERS AMERICAS ANNOUNCES NEW CHAIR AND VICE CHAIR OF THE BOARD “The Court of Master Sommeliers sets the global standard of excellence for beverage service within the hospitality industry with integrity, exemplary knowledge, and humility.�
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FOOD & BEVERAGE MAGAZINE DEVON BROGLIE—Broglie became a Master Sommelier in 2011. His interest in hospitality, food and wine blossomed at Duke University where, while earning a double degree in Psychology and Economics, he worked his first restaurant job and was hooked. After many years in the restaurant industry, Devon started his career with Whole Foods Market in the wine department of the Durham, North Carolina store. Several years and moves later, he settled into his current position as Global Beverage Buyer at the company’s headquarters in Austin, Texas where he now coordinates beverage programming for more than 470 stores. In 2014 he was elected to the Board of Directors of the Court of Master Sommeliers, Americas serving as Finance Chair for the past three years. He is a frequent conference speaker and panelist and has been featured in numerous print and online articles including Food & Wine, Somm Journal, SevenFifty Daily and others. “I am both honored and humbled to serve our esteemed organization with its rich heritage and distinguished legacy. I look forward to the privilege of representing our membership with integrity and humility as we continue to chart the course for service excellence in the hospitality industry with our peerless credentials.”
DEVON BROGLIE
MATT STAMP is the co-founder of Compline, a new wine bar, restaurant, and wine merchant located in the heart of downtown Napa. Matt worked as a sommelier in some of wine country’s top restaurants, including the French Laundry and the Farmhouse Inn, and began his career at V. Mertz Restaurant, his family’s fine-dining institution in Omaha. As Education Director for the Guild of Sommeliers, Matt wrote and compiled a core program of study for today’s aspiring sommeliers In 2014 he was elected to join the Court of Master Sommeliers’ Board of Directors. He is a regular contributor to Decanter Magazine and was selected as one of Wine Enthusiast Magazine’s “Top 40 Under 40” wine professionals. “I look forward, with pride, honor and humility, to serving as Vice Chair of the Court of Master Sommeliers, Americas. It is a privilege to be a part of our evolution and progress as we continue to refine our exams, articulate our vision, and achieve our mission. We are raising the bar for the entire wine industry and restaurant trade, and inspiring and elevating so many wine professionals along the way.”
MATT STAMP ABOUT THE COURT OF MASTER SOMMELIERS, AMERICAS The Court of Master Sommeliers was established in England in 1977 to encourage improved standards of beverage knowledge and service in hotels and restaurants. The first Master Sommelier Diploma Exam to be held in the United States was in 1987. The title Master Sommelier marks the highest recognition of wine and spirits knowledge, beverage service abilities, and professionalism in the hospitality trade. Education was then, and remains today, the Court’s charter. There are four stages involved in attaining the top qualifications of Master Sommelier: 1) Introductory Sommelier Examination; 2) Certified Sommelier Examination; 3) Advanced Sommelier Examination; and 4) Master Sommelier Diploma Examination. There are 157 professionals who have earned the title of Master Sommelier as part of the Americas chapter since the organization’s inception. Of those, 132 are men and 25 are women. There are 247 professionals worldwide who have received the title of Master Sommelier since the first Master Sommelier Diploma Exam. For more information, please visit www.mastersommeliers.org.
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FRANCHISE ON THE MOVE
ACCLAIMED MAMOUN’S FALAFEL OPEN SHOP IN CHICAGO
ACCLAIMED MAMOUN’S FALAFEL WILL OPEN SHOP IN CHICAGO
MAMOUN’S FALAFEL, the fastest growing Middle Eastern fast-casual restaurant in North America, is bringing their iconic falafel to Chicago. The popular Middle Eastern concept has announced the sale of a multi-unit franchise deal with franchisee Sagar Patel to bring five Mamoun’s Falafel stores to the Chicago area over the next 5 years. Patel is an experienced franchisee with a long career in operating coffee and breakfast fast-casual concepts. At one point in his career, he managed 20 different retail locations simultaneously. His experience and success in the restaurant industry, coupled with his passion for the Mamoun’s concept, encouraged his decision to bring the beloved Middle Eastern concept to Chicago.
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“My family and I are long time fans of Mamoun’s and would always visit when we traveled to New York City,” -said Patel said Patel. “I developed a real affinity and passion for the brand, and was immediately interested in joining the Mamoun’s Falafel legacy when I heard they were franchising.” Mamoun’s Falafel was established in 1971 in Manhattan’s Greenwich Village by founder Mamoun Chater. The flagship location has been serving up authentic Middle Eastern cuisine ever since. Mamoun created the menu using traditional Syrian recipes, ingredients, and spices in order to deliver the most authentic Middle Eastern cuisine possible. The menu offers a variety of meat and vegetarian entreés, including falafel and shawarma sandwiches, chicken kebobs, lentil soup, and grape leaves, as well as traditional Middle Eastern pastries like baklava. Mamoun’s is the ‘oldest falafel restaurant in New York City’ and has gathered numerous accolades in its 46-year run, including ‘Best Falafel’ by New York Press, one of ‘NYC’s Most Iconic Sandwiches’ by Eater NY, and has been featured in the book “1,000 Places to See Before You Die” and on the Food Network and Travel Guide Channel. The concept has also garnered praises from numerous actors, musicians, comedians, and other celebrities throughout the years.
Mamoun’s currently operates 6 locations in New York City, New Jersey, and Connecticut, with stores coming soon to Dallas and Chicago. In an effort to ensure the high-quality freshness of the menu, Mamoun’s uses a commissary that adheres to strict production system standards, and has also partnered with Cuisine Solutions, pioneers in the sous-vide cooking method, to ensure quality production of all of Mamoun’s authentic menu items. The concept has also partnered with U.S. Foods for distribution so that the menu can be properly duplicated all over the country, no matter the location. The concept has teamed up with Fransmart, the industry leading franchise development company behind the explosive growth of brands like Five Guys Burgers and Fries, The Halal Guys, and Qdoba Mexican Grill, as their exclusive franchise development partner to grow the brand. Mamoun’s Falafel is currently looking for franchise partners to help introduce its menu to customers in major media markets across the country. To learn more about franchising with Mamoun’s Falafel visit: http://go.fransmart.com/mamounspr. ABOUT MAMOUN’S FALAFEL: Mamoun’s Falafel is a New York City institution and one of the oldest falafel restaurants in New York. Founded in 1971, the family-run business is dedicated to authentic traditional Middle Eastern cuisine including falafel, shawarma and hummus. Everything is made from scratch using only the freshest natural ingredients and the finest imported spices. The brand has been featured on Food Network and the Travel Guide Channel, and is listed in the book ‘1000 Places To See Before You Die.’ Mamoun’s Falafel currently operates 6 locations in New York City, New Jersey and Connecticut. ABOUT FRANSMART: Fransmart is the global leader in franchise development, turning emerging restaurant concepts into national and global brands for over 10 years. Company founder Dan Rowe identified and grew brands like Five Guys Burgers & Fries and Qdoba Mexican Grill from 1-5 unit businesses to the powerhouse chains they are today. Fransmart’s current and past franchise development portfolio brands have opened more than 3,000 restaurants in 45 states and 35 countries. Fransmart and their partner brands are committed to franchise development growth—as of 2015, over 1,000 new restaurants are in development across their current portfolio.
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FRANCHISE ON THE MOVE
SLAPFISH TAKES OVER THE SUNSHINE STATE Nation’s Fastest Growing Seafood Chain Announces Aggressive Expansion Plans for Florida “Florida is the perfect next step in our expansion strategy, as we can’t wait to pack our award-winning tacos, sandwiches, rolls and bowls” Orlando’s unique mix of locals and tourists, easy access to Slapfish, a Modern Seafood shorelines, and drool-worthy Franchise serving up bold, bounty of both gulf and pacifcrave-worthy dishes in a fast ic seafood, make for a strong casual setting, announces its expansion into the sunny state entry into an untapped market. With plans to open up to 40 of Florida. The first location is slated to open in Orlando in locations across the state, the restaurateurs look forward to mid-2018, with plans for ten making Slapfish a household more restaurants throughout name. the state within the next five years. Specializing in boat-to- “From the moment we experiplate dining and chef-driven enced Slapfish, we knew right dishes, the brand’s first locaaway that this brand is the tion in the Southeast region future of fast casual seafood,” of the U.S. marks a significant says President, Brandon Benmilestone for Slapfish. gel. “Slapfish is unlike any other concept in the marketFlorida franchisees including place and the industry as a father-and-son duo Brandon whole with its versatile menu and Charles Bengel, and Les and commitment to serving Hatter bring decades of experi- well-managed seafood at afence expanding QSR concepts fordable prices. In addition to to new Florida markets infilling a niche in the Orlando cluding the opening of 20 Five dining scene, we are confident Guys. that locals will fall in love with the brand, just like we did.”
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Slapfish is celebrated for its original dishes like the Clobster Grilled Cheese, Chowder Fries, Power Burrito, Lobster Grinder, and Surf N Turf Lobster Burger, as well as its seasonally rotating menu. Founded as a food truck by Chef Andrew Gruel in 2011, the quickly expanding concept has since grown into eleven brick-and-mortar locations throughout California, New Mexico, and Utah, with upcoming openings in South Korea, the UK, Oklahoma, Nevada, Arizona, Northern Virginia, and Northern California in 2018. “Florida is the perfect next step in our expansion strategy, as we can’t wait to pack our award-winning tacos, sandwiches, rolls and bowls with fresh-from-the-dock seafood,” adds Chef Andrew Gruel. “We are redefining the way people eat seafood, and we look forward to introducing our bold flavors and responsibly-sourced dishes to Floridians.”
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For more information on Slapfish, visit http://www.slapfishrestaurant.com/. To learn about franchising opportunities, visit www.slapfishrestaurant.com/ index.php/franchising. ABOUT SLAPFISH Slapfish is a Modern Seafood Franchise - seafood redefined with a fresh attitude, simple flavors and a healthy smack of fresh. Slapfish has created a distinct brand that revolves around drool-worthy “boatto-plate” cuisine in a casual, relaxed setting. Chef Gruel’s menu boasts a variety of daily and seasonally changing features, seafood fresh from Sea to Table, and bib-worthy dishes with bold flavors. The brand currently has eleven units open, with over 150 more locations in development both domestically and internationally. As the nation’s fastest growing seafood chain and largest fast casual seafood concept, Slapfish has received numerous accolades, most recently coming in at number three in the “2017 Fast Casual Top 100 Movers & Shakers” list and QSR magazine’s “The 40/40 List”. Chef Gruel has also received top honors in Restaurant Hospitality’s “18 Innovators to Watch in 2017”, and in Nation’s Restaurant News’ “2017 Power List”.
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