FOOD & BEVERAGE MAGAZINE January 2019 by Food & Beverage Magazine

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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

P L E A S E D R I N K R E S P O N S I B LY

Join The Wild Tonic Revolution! 2

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IN COT TONWOOD, AZ

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

David Burke

Back of the House

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Michael Politz Publisher

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SALES DIRECTOR

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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. W W W. FO O D BEVMAG .CO M

WHETHER ITS LIFESTYLE choices that extend into our everyday lives. Chefs, Hospitality Professionals, Restaurateurs are always in touch with todays market trends and what consumers prefer when it comes to menu and beverage selections including new ingredients that add a twist to traditional culinary flavors sending F&B tasting trends into new palate pleasing pleasures. With our continued connections to some of the top industry professionals, with our launch of FBpodcast network, we are in the mix for 2019. At Food & Beverage Magazine we will continue to be the “Go-To-Source” for professionals as well as the consumer market. Wishing all of you prosperity in the New Year! - Michael Politz • Publisher 4

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Food Trends For 2019 Asia, Oceania and the western coasts of North and South America are popping up in grocery stores and restaurants.

Future Trends For 2019 Oysters To The Rescue: With sustainable seafood as important as ever, cultivated oysters are fueling an exciting resurgence of oyster bars. burgeoning Millennial taste for oysters to grow in 2019.

Dairy Food Market 2019 Gobal Dairy Food Industry 2019 Market Research Report was a professional and depth research report on Global Dairy Food industry that you would know the world’s major regional market conditions of Dairy Food industry.

Gender-Neutral Cocktails

Trends, Challenges, and Opportunities in Food Packaging Food is one of the most ubiquitous products packaged and, paradoxically, among the most challenging to manage. In the packaging machinery sector, the lion’s share (60%) of all such equipment is purchased by the food and beverage sector.

Biologically, women and men experience taste in different ways. At the same time, we are also influenced by norms and dated ideas about taste and taste preferences.

28 • New Proteins Ethnics Breakfast 30 • Flavors From The South Pacific 36 • FOH #Perfectly Plated Chefs 44 • Front Of The House 50 • Mother Was Right 52 • World Cuisine 2019 54 • Trends In Tackling Food Waste

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COVER STORY

Founder

Charissa Davidovici

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

Named ‘Best Restaurant Concept of the Year’

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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TRENDS IN FLAVOR

FOOD TRENDS FOR 2019

Flavor from the Pacific

Asia, Oceania and the western coasts of North and South America are popping up in grocery stores and restaurants Longganisa

s people continue to explore more of the world through their palates. Ingredients like longganisa (a Filipino pork sausage), dried shrimp, cuttlefish and shrimp paste are on restaurant and home menus that span from breakfast to dinner, while vibrant tropical fruits such as guava, dragon fruit and passionfruit are making their way into colorful smoothie bowls and cocktails. Jackfruit is a popular meat alternative already being used in place of items like barbecue pulled pork, while an extract of monk fruit, an ultra-sweet-tasting fruit also known as luo han guo, can be used as a sweetener replacing added sugars. In the coming year, Whole Foods Market and 365 Everyday Value brands will launch a limited collection of refreshingly sweet products inspired by Pacific Rim fruits like guava tropical vinaigrette, pineapple passionfruit sparkling mineral water, mango pudding mix and passionfruit coconut frozen fruit bars. Try the Trend: Fresh produce like dragon fruit and star fruit; Whole Foods Market Pineapple Passionfruit Tropical Sparkling Mineral Water; 365 Everyday Value Passionfruit Coconut Swirl Fruit Bars; 365 Everyday Value Organic Strawberry Guava Pudding Mix; 365 Everyday Value Guava Coconut

Swirl Fruit Bars; 365 Everyday Value Pacific Rim Dried Mixed Fruit with Jackfruit and Guava; 365 Everyday Value Guava Tropical Vinaigrette

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Cuttlefish and Shrimp paste

January 2016

Fat is the new black.

ARTIFICIAL TRANS FATS ARE OUT, AND NATURAL, MINIMALLY PROCESSED HERITAGE COOKING FATS LIKE LARD AND BEEF TALLOW ARE IN.Â Learn more at www.coastpacking.comW W W. FO O D BEVMAG .CO M 9

TRENDS

PUMPED-UP PORRIDGE: As porridge is made with an ever-widening selection of grains—rye, spelt, black rice or quinoa, to name a few—combined with sweet and mostly savory toppings, consumers will seek this classic as a satisfying main or hearty side.

2019

INTENSIFIED DESSERT: From dessert menus to the candy aisle, sweet treats get a flavor boost with the addition of savory ingredients—think corn-husk ash, malt, and umami-rich miso paste—and au courant cookOYSTERS TO THE RESCUE: With sustainable ing techniques. seafood as important as ever, cultivated oysters are fueling an exciting resurgence PASS THE PLATTER: Restaurant chefs have of oyster bars. Expect the burgeoning Mil- fun and promote more convivial sharing lennial taste for oysters to grow in 2019 and with family-style meals complete with a years to come. centerpiece protein—whole fish or chickens, piles of ribs—and accompanying sides. THE SAVORY SIDE OF YOGURT: With all the health benefits of yogurt, less sugar, and a MAIL-ORDER MEAL MANIA: Meal-kit delivrich, savory taste, labneh is stepping into ery services will continue to explode in 2019 the spotlight. The thick, salted Middle East- as the big players expand nationally and ern yogurt-cheese plays well with olive oil, smaller start-ups tap niche cuisines and dispices and seeds, vegetables, and even fruit. Malaysian etary trends. and Filipino Cuisine COFFEE’S NEW GUISES: From coffee mocktails and sodas to dry-hopped coffee on nitro tap and coffee cherry brews, there’s no end to the creative coffee libations coming our way from inventive baristas and beverage makers.

SWITCHIN’ TO SWITCHELS: Boasting health benefits of apple cider vinegar and ginger— and sweetened with honey, maple or molasses—look for this colonial refresher to quench consumers’ thirst in the year ahead.

‘ONOLICIOUS HAWAIIAN: From fast-casuSWIGGABLE SOUPS: With less sugar and al to fine dining, traditional and ‘ono (delimore fiber than pressed juices, health afi- cious) island ingredients are showing up in cionados are packing in the nutrients—and cool new dishes like poké bowls and musubi flavor—with convenient bottled soups. across the mainland. 10 FOOD

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F E AT U R E S TO R Y

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Photo by - Candace West W W W. FO O D BEVMAG .CO M

Photo By Matt Harbicht, The Food Network

By Morgan Westling

Sugar Factory Named ‘Best Restaurant Concept of the Year’

Founder

Charissa Davidovici

WEIGHS IN ON HER EXPANDING CANDY KINGDOM

Founder Charissa Davidovici took the world by storm back in 2009 when she and her family opened the then confectionary only Sugar Factory in Las Vegas. Then one year later they welcomed the first flag ship location on the Las Vegas Strip. It was clear from the start that this was not your classic candy shop, with a menu full of candy inspired goblets of smoking technicolor cocktails, towering candy creations, and a wide selection of couture lollipops. The magnitude of celebrity appearances at Sugar Factory was also a hint that Davidovici had created quite the buzz with her new restaurant concept. As Sugar Factory swiftly expanded over the next few years, so did its fan base. In 2016, the Sugar Factory was named, “The Most Instagrammed Restaurant in the United States.” The new year is just beginning, and Sugar Factory now has over 22 locations worldwide. The future continues to look bright, with many other restaurant concepts hatching from the well-known brand. Food & Beverage Magazine sat down with Davidovici to inquire further into the unique restaurant concept, her work ethic, and her plans for the future.

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FROM CREATION TO CELEBRITY CRAZE Before building this candy empire, Davidovici was an elementary school teacher with her degree in early childhood education. She has two daughters of her own that have helped inspire many of the youthful and imaginative creations Sugar Factory has to offer. The original concept of Sugar Factory was invented while discussing candy at the dinner table one night. She explains that the world-famous Couture Pop was the first item her family came up with. “With this signature bling accessory and celebrity fans as our foundation and beginning, we wanted to combine candy and the excitement of an experience in a place for everyone that went beyond the typical restaurant and confectionary shops.” With locations in some of the world’s most cosmopolitan cities, including Las Vegas, New York City, Bahrain, Chicago, Miami and Orlando, Sugar Factory is known the world over for its celebrity-endorsed Couture Pops, which have turned sweets into the latest designer accessory. Iconic superstars including Kylie Jenner, Kendall Jenner, Britney Spears, Pit Bull, Kim Kardashian, Jennifer Lopez and Drake are just a few of the celebrities who have either endorsed or have been spotted with the sparkly lollipops. Celebrities of all backgrounds have been a key factor in the brand’s explosion. Most people that have heard of Sugar Fac-tory associate the brand with the celebrities who frequent the stores worldwide. When asked about these celebrity appearan-ces, Davidovici says, “Our restaurant has welcomed everyone from grandmothers, parents, dating couples, celebrations of Sweet Sixteen, Bachelorettes, Bat Mitzvah, a few furry animals, and of course many well known celebrities. Many of the won-derful celebrities who have enjoyed Sugar Factory are Mariah Carey, Justin Bieber, Selena Gomez, Scott Disick, Jennifer Lo-pez, the Kardashian family, Kylie and Kendall Jenner, Heidi Klum, Lil Kim, Drake, Nicki Minaj, Britney Spears, Rihanna, and Pitbull, to name a few – all celebrating birthdays and spe-cial occasions. We have such a fun concept and continue to expand our offe-rings with exciting new adventures, so it’s hard not to love!” It’s an honor to be able to share such an important occasion with them. A forever memory!

THAT SOMETHING SPECIAL

It’s clear that Sugar Factory provides something special—a unique restaurant concept that other candy shops have failed to grasp. Davidovici says, “Sugar Factory American Brasserie is unique, because it provides a place where children can enjoy sweets and treats while adults can bring out their inner child. The expansive menu has something for every type of guest, and all of our signature candy-infused cocktails can be made without alcohol. The environment is happy, upbeat, and always fun, with favorite tunes, celebrations of every kind, and luxury accents in the design.” When walking into Sugar Factory American Brasserie, you get more than an edible treat; you also receive an experience, no matter what age you are.

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Favorite item on the dessert menu, which brought a lot of excitement. The food menu is excellent, but, “The desserts are what bring the “wow” factor.” She says, “I absolutely love our insane milkshakes! They are so much fun and our team has created a mix of so much yummy goodness together. The possibilities are endless. It’s essentially a blizzard gone crazy!

WHAT’S ON THE MENU

What many people don’t know about Sugar Factory American Brasserie is that the store consists of a full-service restaurant with a menu that has more than just sugary treats. We asked Davidovici to tell us a little bit about the restaurant side of the business and let us in on her favorite dish. She says, “The restaurant has something for everyone. Menu selections include savory and sweet options ranging from crepes and plenty of healthy salads to burgers and delicious pizzas. Depending on the location we also offer Sushi. You don’t always have to have a dessert for dinner! “yet, we recommend it”We do offer gluten free and vegetarian options as well. My favorite dish is the brick chicken, which is an all-natural chicken breast, slowly roasted and basted with thyme and garlic, green bean almandine, and lemon-herb sauce. It is served with Yukon gold mashed potatoes, but I like to swap out for French fries, they are my favorite!” Of course, we also had to ask about her favorite item on the dessert menu, which brought a lot of excitement. The food menu is excellent, but, “The desserts are what bring the “wow” factor.” She says, “I absolutely love our insane milkshakes! They are so much fun and our team has created a mix of so much yummy goodness together. The possibilities are endless. It’s essentially a blizzard gone crazy! For example, one that I particularly love is the Insane Campfire Spiked S’mores Coffee Milkshake (approved by rapper Drake.) It was actually our first spiked Insane Milkshake and features a chocolate coffee milkshake, Virginia Black Whiskey, espresso, and toasted marshmallow syrup, topped with a double decker s’more with gold-dusted graham cracker cookies. Of course, it’s also offered in a non-alcoholic version.”

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Another popular Insane Milkshake on the Sugar Factory menu is the Insane Caramel Sugar Daddy Cheesecake Milkshake, made with vanilla cheesecake ice cream and caramel sauce, topped with whip cream, then piled high with a slice of New York style cheesecake and a rainbow lollipop. This milkshake is served in an edible chocolate mug covered in graham crackers. (Yep, I’m saying it—WOW!)

A BRIGHT FUTURE AHEAD

Sugar Factory American Brasserie continues to succeed with Davidovici’s stellar restaurant concept being the pumping heart of the operation. The future of Sugar Factory will be even bigger than its already impressive past. Not only do we expect to see more locations opening worldwide, but the Sugar Factory concept has begun to expand into more creative concepts as well. Most recently, in December 2018, Sugar Factory opened Theatre Box in the downtown Gaslamp District of San Diego, which features a full restaurant, large confectionary store, chocolate lounge, and a luxury VIP movie theater in partnership with the TCL Chinese Theatre in Los Angeles. The Theatre Box complex will also include Nick Cannon’s Wild ‘N Out Sports Bar and Arcade and Pitbull’s iLove305 bar on the rooftop overlooking San Diego. We ended our conversation with Davidovici by asking what her personal mantra is for life, because taking care of a family and running an international company is impressive but can’t always be easy. She gave us some simple and sound words for those hustling their way through all aspects of life. “Live life to the fullest. Be thankful. Have faith. Surround yourself with positivity. Be kind. Love yourself. Laugh often. Work hard. Cherish and spend quality time with loved ones.” When it comes to the restaurant industry, Sugar Factory is a great example of how strong work ethic mixed with a fresh and exciting idea can be the winning combination for success. Sometimes, it’s the restaurant concept that makes all the difference.

Congratulations, Charissa, on all of your hard work and good luck in your future. W W W. FO O D BEVMAG .CO M

TRENDS IN BEVERAGE

SONOMA CIDER, the award-winning brand crafting distinctive, certified organic hard ciders from gluten free ingredients and hands-on passion, is adding a fourth flavor to its already impressive core line-up, The Washboard. The Washboard features the sophisticated flavor of imported Indian sarsaparilla blended with the crisp, tart juice of organic Pacific Northwest apples, and a touch of vanilla. This will mark the second time The Washboard has been available to consumers.

SARAPARILLA VANILLA FLAVOR

Due to the overwhelming success of its initial launch, and consumers’ unrelenting demand for a return of the product, Sonoma Cider made the decision to add it to their year-round core line-up. The Washboard is reminiscent of homemade root beer – and those trendy hard root beer options – with a twist. Absent is the sweetness often associated with the aforementioned beverages (The Washboard contains 9 grams of sugar per 12oz serving, while the most popular hard root beers in today’s market contain upwards of 35 grams of sugar per 12oz serving), and in its place are herbaceous and earthy notes, followed by a clean, refreshing, creamy-but-not-too-sweet finish.

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IN SONOMA CIDER REPERTOIRE

Dairy Food Market 2019 Global Industry Size, Trends, Growth, Share

obal Dairy Food Industry 2019 Market Research Report was a professional and depth research report on Global Dairy Food industry that you would know the worldâ&#x20AC;&#x2122;s major regional market conditions of Dairy Food industry, the main region including North American, Europe and Asia etc, and the main country including United States ,Germany ,Japan and China etc. The report firstly introduced Dairy Food basic information including Dairy Food definition, classification, application and industry chain overview; Dairy Food industry policy and plan, Dairy Food product specification, manufacturing process, cost structure etc. Then we deeply analyzed the worldâ&#x20AC;&#x2122;s main region market conditions that including the product price, profit, capacity, production, capacity utilization, supply, demand and industry growth rate etc. In the end, the report introduced Dairy Food new project SWOT analysis, investment feasibility analysis, and investment return analysis and Global Twin-screw Extruder industry. In a word, it was a depth research report on Global Dairy Food industry. And thanks to the support and assistance from Dairy Food industry chain related technical experts and marketing experts during Research Team survey and interviews. The report including six parts, the first part mainly introduced the product basic information; the second part mainly analyzed the Asia Dairy Food industry; the third part mainly analyzed the North American Dairy Food industry; the fourth part mainly analyzed the Europe Dairy Food industry; the fifth part mainly analyzed the market entry and investment feasibility; the sixth part was the report conclusion chapter.

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TRENDS IN BEVERAGE

Gender-neutral

Swedish Cocktail Takes Issue With Dated Taste Norms

Biologically, women and men experience taste in different ways. At the same time, we are also influenced by norms and dated ideas about taste and taste preferences.

hiskey distiller Tullamore D.E.W. has joined forces with sensory researcher Johan Swahn and award-winning bartender Josephine Sondlo, to create a gender-neutral cocktail for the Swedish market. This is a cocktail created to question cultural differences linked to taste, and to bring people closer together. Tullamore D.E.W. is a triple-distilled grain, malt and pot still whiskey. The company has now taken a scientific approach to studying the differences, if any, in how women and men experience taste. The gender-neutral cocktail â&#x20AC;&#x201C; named Hen, the Swedish gender-neutral personal pronoun â&#x20AC;&#x201C; is now being launched in Sweden with the intention of taking issue with dated taste norms and false gender norms (learn more about the word hen below). The Hen cocktail is based on research compiled by Swedish sensory marketing specialist Johan Swahn. These results have been used by internationally renowned, award-winning bartender Josephine Sondlo to create a cocktail that can be appreciated by the widest possible range of people.

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January 2016 “Research has shown that women are better than men at identifying bitter flavours, as well as at judging the intensity of sweet, sour and salt. This means that they do not need such intense flavours in drinks in order to enjoy the same taste experience as men. This also means that women generally have better preconditions for experiencing the full taste profile of drinks such as whiskey. It is high time we take issue with dated norms regarding what constitutes a typically masculine or feminine taste experience,” says Johan Swahn, who has a PhD in Sensory Marketing. Research shows that, in order for a drink to appeal to both men and women, it is important that the intensity of flavours is not too high. The gender-neutral Hen cocktail therefore has a careful balance of sweetness to cater to men’s predilection in that regard. At the same time, this is balanced by acidity and a hint of bitterness in order to avoid a shock to women’s often more sensitive palate. Bartender Josephine Sondlo has taken this research on board in order to create her Hen cocktail. The base includes cold-brewed Sencha tea and champagne sugar, with notes of apple, honey and vanilla. “The idea of exploring taste with the help of science appeals to me. Irish whiskey is an exciting component as it has a rich flavour profile that is well-suited to mixing. As well as looking for a simultaneously well-balanced and exciting taste combination, I have used champagne, a drink traditionally associated with parties and luxury rather than socially constructed gender roles. I hope that this gender-neutral cocktail will become a meeting point for discussing flavours,” says Josephine Sondlo, bartender. Research has demonstrated that genetic factors lead to variations between how men and women experience tastes such as sweet, salt, sour and bitter. Studies of how women and men experience taste also show that approximately 35% of women fall within the category supertasters, compared to around 15% of men. This means that women in general are better at identifying bitter flavours and other taste variations.

It has also been demonstrated that women have 43% more cells in general and 50% more neurons (nerve cells) in the olfactory brain structure, something that in turn results in a more nuanced experience of taste and aroma. How to mix the Hen cocktail at home 50 ml Tullamore D.E.W 20 ml Verjus (juice made by pressing unripe grapes, available in grocery stores) 20 ml Champagne and Sencha sugar 5 drops of vanilla and Cynar Bitter Top with 20 ml of Koumboucha Champagne and Sencha sugar Reduce your champagne (alternatively Prosecco, Cava or Cremant) by 50% over a low heat. Add two parts sugar to one part of the reduced liquid. Stir until the sugar is dissolved. Pour into a clean container/bottle and allow to cool. Can be stored for approximately two weeks in the refrigerator. Cold-brew three tablespoons of Sencha tea and allow to stand for at least two hours. The longer the tea is left standing, the more bitter it will become. Strain the leaves and use the cold-brew tea to dilute the champagne sugar – one part sugar to one part tea. Vanilla and Cynar Bitter Two parts vanilla bitters to one part Cynar Bitter (an Italian bitter made from artichokes, available to order from Systembolaget). Vanilla bitters can be ordered from bar consultants, etc. If you are unable to obtain vanilla bitters, you can use classic Angostura bitters, available from most Systembolaget stores. Mix and pour into a small bottle. Keep chilled. This can be stored almost indefinitely. Combine all of the ingredients except for the Koumboucha in a shaker and fill with ice. Shake and strain into a highball glass. Fill the glass with clear, good quality ice and top with Koumboucha. W W W. FO O D BEVMAG .CO M

TRENDS IN THE INDUSTRY

DEMANDS FOR THE PROCESSED FOOD ITEMS HAVE INCREASED MANIFOLDS IN THE MARKET THESE DAYS. This is because a huge percentage of population is totally surviving on processed foods. It is estimated that demands would increase even further in near future. To meet the increasing demands of the customers, numerous companies are coming up in the market. But, it is not easy for companies to succeed in marketing immediately due to stiff competition among firms. To succeed, special strategies are required for edging against established brands exist in the market.

Food industry is a sensitive industry and totally depends upon branding and other strategies for success. A special branding is required by the companies to create credibility and allures consumers to buy products. There are numerous other strategies that are useful in alluring consumers and achieve success immediately. Let us look at the top marketing strategies that are useful in increasing sale of food products immediately. Packaging design plays an important role in increasing the sale of products in the market. Alluring design helps in increasing the sale of products in the market. Attractive design coupled with informative packet help in attracting potential customers at the point of sale. Nutritional facts need to be mentioned in the packet to increase credibility of consumers. Food packaging designing services should be taken from expert designers found in the market. It is useful in adding desired features and colors to pass genuine information to consumers at the point of sale. But, it is essential for companies to hire good quality designers to get desired result. Take help of our expert designers in getting your desired packet at affordable price.

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UPCOMING EVENTS 2019

Craft Guild of Chefs

Announces 8th Universal Cookery and Food Festival Next year, sustainability will be high on the agenda, with industry experts taking to the stage to share their experience and knowledge. Particularly in light of the current issues around the use of single use plastics in the hospitality industry.” Nottage continues, “Indeed the choice of Bottom Farm (home of Farrington oils) demonstrates the UCFF’s commitment to sustainability as this is at the very heart of how they produce their rapeseed oil. Duncan Farrington is a passionate farmer who understands the importance of working with nature for a sustainable future, whether it be a ‘no plough’ ethos on the farm to improve soil fertility and reduce CO2 emishe Craft Guild of Chefs is delight- sions, to the use of solar panels, or adopting ed to announce the details of the 8th bee friendly methods of growing crops.” Universal Cookery and Food Festival (UCFF). The popular annual event will take The event will include an eclectic mix of place on Tuesday 25th June 2019 at Far- demonstrations, workshops, foraging, farm rington Oils in Northamptonshire. tours and live debates. The farm tour will include a demonstration of rapeseed oil comFollowing the huge success of this year’s bined with a factory visit. New to 2019, is a festival, the 2019 8th UCFF will be themed game stage, featuring deer and rabbit skin“From the Land” and will focus on sustain- ning, as well as falconry and the opportunity ability, alongside complimentary issues such for clay pigeon shooting. as Brexit, crowd funding, local heroes and ‘Mums in the kitchen’. The new dateline of June reflects pre-harvest, in line with the chosen venue.

Established in 2012, UCFF was the brainchild of Lee Maycock, Ian Nottage and John Feeney during their time as Craft Guild of Chefs committee members. Designed by chefs, for chefs, each year the festival moves around the UK, taking the event directly to chefs in different locations. It is an excellent opportunity for foodservice professionals to gather and listen to thoughts and experiences from influential people. Ian Nottage, UCFF director says: “We are very excited to be heading to Northampton with UCFF 2019. We always try to tackle industry topics and historically, explored subjects such as obesity, mental health issues, disability and equality in professional kitchens.

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Farrington Oils is home to Mellow Yellow, the UK’s first ’seed-to-bottle’ producer of cold pressed rapeseed oil. A family run business, it produces a range of fine Duncan Farrington, managing director at Farrington Oils adds: “Hosting the 2019 UCFF is a fantastic honour for Farrington Oils. We can’t wait to welcome industry leading chefs and producers to Bottom Farm for a superb culinary experience. Duncan continues: “We’ll be offering visitors a unique insight into how we produce our award-winning Mellow Yellow Cold Pressed Rapeseed Oil during what is sure to be a brilliant day!” The Guild’s Universal Cookery and Food Festival 2018 took place at Westlands Nurseries in Evesham, with more than 350 attendees and almost 60 exhibitors in one day. This included Craft Guild of Chefs members, partners ith sustainability high on the agenda, it received outstanding support from its members and local services to tackle food waste. Spearheaded by Roger Kellow, government account manager at Hobart, along with UCFF, an arrangement was made for surplus food from the event to be donated to local charity Caring Hands, based at the Evesham Christian Centre in Bewdley. The donation received was used in their drop-in diner, food bank and community pantry. Caring Hands said, “Huge thanks to Roger Kellow and all at #UCFF for your generosity and support.” In addition to developing sustainability, the event’s total recycling rate was an impressive 54%, consisting of 27% card, 20% glass, 7% mixed plastics and cans. UCFF has ambitions to increase this percentage at the 2019 festival and upcoming plans to include food waste from exhibitors is also in the pipeline.

Walk-On’s Executes Deal to Expand in 5 Southern UPCO Development agreement to bring 8 restaurants to Ala., Fla., La., Miss. and Tenn.; more than 50 franchised locations now in pipeline COMING EVENTS 2019

The “#1 Sports Bar in North America” is about to get a whole lot bigger.

alk-On’s Enterprises co-founder and owner Brandon Landry announced today that the company has executed an Area Development Agreement (ADA) for eight restaurants across five Southern states with The Shane Morrison Companies, a commercial real estate firm owned by Louisiana entrepreneur Shane Morrison. The company broke ground on its first Walk-On’s Bistreaux & Bar franchise location in Zachary, La., in early June. The agreement will introduce the Walk-On’s brand to eight new markets across four states, including Auburn and Tuscaloosa, Ala.; Gainesville, Pensacola and Tallahassee, Fla., Gulfport, Miss.; and Knoxville and Nashville, Tenn. Morrison will likewise further expand the chain’s footprint in its home state of Louisiana. With these and other recently announced commitments, Walk-On’s now has more than 50 franchise locations in its development pipeline.

“There simply is no sports bar brand like Walk-On’s, given its unique combination of outstanding Louisiana-style food, family-friendly atmosphere and incredible service,” said Morrison, an LSU alumnus. “We are excited to be part of this growing organization and look forward to opening in these great new markets.” Morrison owns and operates company-owned units of Santa Fe Cattle Company, Cody’s Original Roadhouse and Celebrity Theaters, as well as the commercial real estate company that bears his name. “I am impressed with Shane’s business acumen and how he has gone about building his successful organization,” said Landry.

“He and his team are constructing a beautiful Walk-On’s in Zachary, and I am thrilled that he will also be leading our charge into these new markets, where I have always believed our brand would flourish.” Walk-On’s is renowned for its signature menu featuring a taste of Louisiana served up in a game-day atmosphere by America’s Cheerleaders, who make sure every guest feels welcome. “We are excited to bring Walk-On’s to these new states with Shane and his team,” said Scott Taylor, Walk-On’s Enterprises President & COO. “Shane is a seasoned restaurant operator and real estate expert, so we know our brand is in excellent hands as we widen our footprint across the south.” Baton Rouge-based Walk-On’s – voted “Best Sports Bar in North America” by ESPN – now has nine locations: three in Baton Rouge, one each in New Orleans, Lafayette, Houma, Shreveport and Lake Charles, La., and one in Lubbock, Texas. Other locations are on the way in Zachary, Covington, Alexandria, Bossier City, Metairie and Ascension Parish, as well as Dallas/Fort Worth, Houston, San Antonio, Tyler and South Texas. Several additional markets across the Southern United States are likewise on the drawing board. In May 2015, New Orleans Saints superstar Drew Brees and his wife, Brittany, bought into Walk-On’s Enterprises as co-owners. Drew pointed out that Walk-On’s is “a great place to bring my family, teammates and business colleagues” and that they were excited to help “expand the brand across the nation.”

To inquire about franchising opportunities, qualified applicants may contact Scott Taylor at franchise@walk-ons.com. For a complete menu and more information, visit WalkOnsEnterprises. com. ABOUT WALK-ON’S ENTERPRISES Walk-On’s Enterprises is arguably the most distinctive restaurant company in America. Its concepts are fresh, fun and original, from Walk-On’s Bistreaux & BarSM – voted ESPN’s “#1 Sports Bar in North America” in 2012 – to Happy’s Irish Pub and Walk-On’s Catering. Additional growth lies ahead, as the company expands on its winning combination of delicious, affordable food and drinks presented in an uncommonly warm and friendly atmosphere. For more information, visit walkonsenterprises.com, or contact Ladd Biro at Champion Management at lbiro@ championmgt.com or 972.930.9933.

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TRENDS IN TECHNOLOGY

Trends, Challenges, and Opportunities IN THE FOOD PACKAGING MACHINERY INDUSTRY

ood is one of the most ubiquitous products packaged and, paradoxically, among the most challenging to manage. In the packaging machinery sector, the lion’s share (60%) of all such equipment is purchased by the food and beverage sector. In terms of global food processing and packaging machinery, 45% is acquired by members of the European Union (EU). In a recent survey of C-level executives in the sphere, challenges to the food and beverage packaging industry were CONSISTENTLY IDENTIFIED AS: • Pressurized margins • Customer sensitivity, and, • The volatility and increase of input costs The key drivers underlying these challenges tend to be consistent with those of other industries: tighter regulations, environmental issues, increased demand for recyclable materials, spiking raw material costs, stricter government regulations, and greater competition. In the survey, solutions offered by respondents included creating partnerships that optimize working capital, reducing costs, product innovation, and price reduction.

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In a recent article, Vera Fritsche, Consultant for Packaging Machinery at VDMA (Verband Deutscher Maschinen- und Anlagenbau, the German Engineering Federation) discussed industry challenges in more detail, along with innovations and trends on the horizon. Consumer demand for ever more convenient packaging and for bio (or organic) foodstuffs, continues. Likewise, consumer demand for smaller units of food products (individual portions), grows. Consequently, food producers/packagers are challenged by unprecedented demand for a broader variety of food packaging (size/ type) and greater turnover of food product. Currently, in the EU 100,000 new products are introduced each year and that number is growing. Managing the twin strains of smaller batch sizes and increased product and format changes, are top of mind throughout the industry.

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As the bio (or organic) food market grows, so will the necessity of mechanisms to ensure the optimal shelf-life of these products from food processing/ packaging facility to table. Other concerns include greater hygiene measures, energy consumption reduction, and optimization of resources. USING TECHNOLOGY TO MEASURE UP

Advantages of Using CMMS for Food Processors/Packagers: • Supports Global Food Safety Initiative (GFSI) , Good Manufacturing Practices (GMP), and ISO 22000 Audit preparation and compliance • Root cause(s) analysis • 360 degree view of a facility’s machines, systems and buildings in an intuitive hierarchy • Schedules PM on the most appropriate assets (e.g., high-volume and high-risk machinery), first • Inventory tracking ensures the facility always has spare parts

EU food packagers and processors have to contend not only with increased competition from their western counterparts, but balance that against escalating demand for their products within emerging markets.

One last consideration that EU food and beverage providers are building into their operations is the optimization of their energy consumption. As noted by insiders, “concentrating on energy efficient drives and procedures is not enough. Resource efficiency is an important keyword”. Toward improved energy and resource efficiency, food and beverage packagers and processors can utilize CMMS to accurately track energy consumption, idenTo manage this, technology and the in- tify under- or poorly performing assets, isolate energy vampires, novative application of it to address in- and assess which assets are more profitable replaced or repaired. dustry concerns is of prime concern and interest. One solution that is value-ad- Underperforming assets tend to be key contributors to poor enditive for overall operational efficiency ergy/resource conservation, by using EAM/CMMS systems that (OOE) is computerized maintenance provide real-time, historical and current data analysis about a management software (CMMS). facility’s assets, food packagers/processors can minimize energy/ resource waste and improve the bottom-line As health and safety standards become more rigorous and the load demand for food packaging equipment increases, that equipment must be properly cleaned and maintained more frequently. Shorter cleaning cycles are linked to increased efficiency, reduced/eliminated cross-contamination, and increased productivity. Without adequately maintaining packaging equipment (preventive maintenance – PM), undesirable microorganisms can enter the food supply chain. Through the kind of proper preventive maintenance which CMMS supports, food packagers can continue to ramp up production while maintaining compliance with applicable government health and safety standards.

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TRENDS IN FOODS

NEW PROTEINS ETHNIC BREAKFASTS

What’s Hot in 2019 National Restaurant Association

Shakshouka, a globally-inspired brfeakfast item, is a Tunisian/Israeli dish made of poached eggs, tomato sauce, onions and chili peppers. Spiced with cumin, paprika, cayenne pepper and nutmeg, it is among 2019’s food trends.

lternative sources of protein, locally sourced meats and seafood, more veggie-carb substitutes, and globally inspired breakfast options are a small sampling of the smorgasbord of food trends the restaurant industry will be serving next year. According to our new research, expect to see more plant-based sausages and burgers, new cuts of meat, including oyster steak, Merlot cut and Vegas Strip Steak, plus ethnic-flavored breakfast items, like shakshouka, the egg-and-tomato-sauce dish, in 2019. The findings are a part of the National Restaurant Association’s annual What’s Hot survey, a barometer of food and beverage trends at restaurants around the country. The results forecast food, beverage, and culinary concept trends for the year ahead. The annual survey looked at the responses of approximately 650 professional chefs – all members of the American Culinary Federation. “Plant-based alternatives, veggie-carb substitutes, and globally-inspired menu items -- already popular in consumers’ own homes -- are now poised to ignite sales at restaurants and foodservice operations,” said Hudson Riehle, the Association’s senior vice president of research. “It’s no secret restaurant customers seek new food experiences when dining out. Chefs are listening to that request and offering them the foods they want. That’s good for guests and business.”

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Staking Out The Sizzle I have had such a great chance to watch the wine scene in Fort Worth grow. When I first started big red was king and people still drank Merlot and Shiraz. But I feel that has changed a lot over the past 10 years. People are willing to explore different varietals and regions more and more and at Kent & Co we make that the easy part. The hard part is choosing from the over 250 selections by the glass and the coolest part, at retail pricing. As far as trends, Pinot Noir’s are still very hot and this past summer we couldn’t keep Rose in stock. Malbec’s are also one of the more popular choices among our clients. Here is what the majority of chefs said about some top food trends for 2019: • More than 69 percent of chefs said globally inspired breakfast would be the year’s top food trend. • Some 67 percent of respondents indicated that new cuts of meat would once again be among the top food trends, like last year. • Approximately 64 percent of chefs pointed to plantbased sausages and burgers as a top food trend. • More than 60 percent identified local meats and seafood as hot items, and • Three out of five chefs said veggie-carb substitutes would emerge as new alternatives to traditional starches. The National Restaurant Association and its ServSafe team advocate responsible food safety and handling practices every day. Learn more about ServSafe here.

Plant-based Sausages

T y s o n F r e s h M e a t s . c o m / F o o d s e r v i c e

the experts, at your foodservice

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TRENDS IN INTERNATION FLAVOR

2019 Flavor from the Pacific

Asia, Oceania and the western coasts of North and South America

re popping up in grocery stores and restaurants as people continue to explore more of the world through their palates. Ingredients like longganisa (a Filipino pork sausage), dried shrimp, cuttlefish and shrimp paste are on restaurant and home menus that span from breakfast to dinner, while vibrant tropical fruits such as guava, dragon fruit and passionfruit are making their way into colorful smoothie bowls and cocktails. Jackfruit is a popular meat alternative already being used in place of items like barbecue pulled pork, while an extract of monk fruit, an ultra-sweet-tasting fruit also known as luo han guo, can be used as a sweetener replacing added sugars. In the coming year, Whole Foods Market and 365 Everyday Value brands will launch a limited collection of refreshingly sweet products inspired by Pacific Rim fruits like guava tropical vinaigrette, pineapple passionfruit sparkling mineral water, mango pudding mix and passionfruit coconut frozen fruit bars. Try the Trend: Fresh produce like dragon fruit and star fruit; Whole Foods Market Pineapple Passionfruit Tropical Sparkling Mineral Water; 365 Everyday Value Passionfruit Coconut Swirl Fruit Bars; 365 Everyday Value Organic Strawberry Guava Pudding Mix; 365 Everyday Value Guava Coconut Swirl Fruit Bars; 365 Everyday Value Pacific Rim Dried Mixed Fruit with Jackfruit and Guava; 365 Everyday Value Guava Tropical Vinaigrette JAPAN For the last 15 years, Pacific Flavor has produced fruits in a jar for the Japanese market. Our focus is on fruits that are at the height of freshness, “Shun” (in Japanese, shun means “in it’s time”). In addition, we concentrate on cooking time, temperature and sugar content to maintain the integrity of the fruit.

Lap Lap The dishes of the group of islands that make up Vanuatu are largely linked to the area’s tropical climate and fertile lands. In Vanuatu, most dishes are prepared using heated stones, including the most notable and national dish, lap lap. Manioc, yams, or taro roots are grated into a doughy paste. The dish then calls for the mixture to be placed into wild spinach or taro leaves. It is then drenched in coconut cream with pieces of meat like chicken or pork added. Everything is then wrapped in leaves from the lap lap plant itself and placed in a ground oven where hot stones cook the concoction from above and below.

PACIFIC ISLANDS Duruka Poke Fiji’s history has opened up its cuisine scene to a rich Indian influence. In the 1870s, Fiji saw a migration of Indians coming to work in the sugarcane industry. With them, they brought a cuisine that lends Fiji a style of cooking that not only goes back to its roots but also sprinkles in curries and spices that other Pacific Islands do not have. One way to sample this distinct Fijian-Indo cooking is by ordering a dish with duruka. Referred to as Fijian asparagus, this unopened flower of a cane shoot is often served in curries or coconut milk. Fiji is unique in that it is home to both green and red varieties of duruka.

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A product of the indigenous native Hawaiian culture, you can’t escape Hawaii without trying poke. Typically a raw fish salad with tuna or octopus, poke means chunk in Hawaiian. In the past it was any meat or seafood cut into small chunks and marinated, most likely originating as a way to survive on the island. Consumed for a long time by locals, the most traditional forms of poke comprise tuna with soy sauce, sesame oil, and onions. Originally, poke was made up of reef fish, seasoned with sea salt, seaweed, or roasted kukui. Currently, poke is enjoying popularity not just in Hawaii but also all over the US, with Hawaiian chefs bringing trendy poke salads to the table all over the country.

Poisson Cru The signature dish of the islands of Tahiti is easily poisson cru, meaning “raw fish” in French. Linked to Tahiti’s French roots, the dish defines the flavors of French Polynesia. Similar to Samoa’s oka, passion cru consists of the freshest ingredients on the island, namely raw tuna that is marinated in lime juice, mixed with vegetables and coconut milk.

Tom Kha Gai serves as a delicious summer soup, balancing creamy coconut milk with citrusy hints of lemongrass and lime juice and just a kick of red curry paste. Kimberly of The Daring Gourmet describes hers as “aroi mak mak,” or, in English, “Deeeeelicious!” Her Tom Kha Gai is easy to make and bursting with flavor – aroi mak mak indeed.

Avocado Shake What better way to celebrate spring than with a nice cold avocado shake. Yes, you heard me correctly: Jus Alpuka are creamy, sweet Balinese drinks made with condensed milk, ice and our favorite green fruit. Shannon of Just as Delish coats her glass with a bit of chocolate syrup, to counterbalance the sweetness of the condensed milk. Welcome in summer the Indonesian way with these refreshing, innovative and incredibly easy smoothies.

From cooking in holes in the ground to adding on splashes of curry and coconut milk, these Pacific Island dishes not only satisfy the hearts of stomachs but also reveal just a little bit more about the psyche of each island.

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FOR MORE GREAT RECIPES VISIT WINDSETFARMS.COM 32 FOOD

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WINDSET FARMS

SIGNATURE SALAD

This medley of flavorful CONCERTO® Grape Tomatoes, DOLCE® Baby Bell Peppers and FRESCO® Seedless Cucumbers combined with a fresh, tangy dressing is sure to impress!

SALAD •

3 DOLCE® baby bell peppers, seeded and diced

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1 FRESCO® seedless cucumber

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20 CONCERTO® grape tomatoes, halved

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12 Kalamata olives, coarsely chopped

•

2 heads of SYMPHONY® lettuce ensemble

DRESSING •

2 small shallots, finely minced

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2 cloves of garlic, finely minced

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1⁄4 cup lemon juice

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1⁄4 cup red wine vinegar

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2 tsp Dijon

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2 tsp honey

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2 tbsp fresh dill, finely chopped

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1 tsp Kosher salt

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2 tsp fresh oregano, finely chopped

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1⁄2 cup extra virgin olive oil

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1⁄4 cup mayonnaise

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1⁄4 cup sour cream

INSTRUCTIONS In a medium bowl, whisk together shallots, garlic, lemon juice, red wine vinegar, Dijon, honey, fresh dill, salt and oregano. Slowly whisk in extra virgin olive oil. Whisk in the mayonnaise and sour cream. Place vegetables and olives in a bowl and add desired amount of dressing. Serve.

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January 2016

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PerfectlyPlated Chefs

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Q&A with

Chef Alex Callegari F&B • ALEX•

WHY CHOOSE FOH DISHWARE? Who has a larger, more stylish catalog of options then FOH? When every single detail matters, there is only one choice. For me, it’s Front of the house.

F&B • ALEX•

HOW IMPORTANT IS PRESENTATION? During my experiences in cooking competitions, plating always comes first. Visual presentation is the first encounter people have with my dishes and it takes precedence above all else. It is important for me to plate in a manner which not only highlights the dish, but also allows me to add my own artistic touch.

F&B • ALEX•

WHAT IS YOUR FAVORITE LINE FROM FOH? This question, is like asking me which one of my 3 sons, is my favorite. I love them all. The KILN collection absolutely resonates with my cooking style. The offset shapes, design, and vibrant colors of the flatware and bowls, allow me to bring a distinctive flair to my plating. However, as a Chef it amazing to have such a large collection to choose from.

F&B • ALEX•

WHAT IS YOUR FAVORITE WAY TO PLATE? When plating, I always showcase the protein or main aspect of the dish. To me, that is the star of the show. From there, I look for ways to add height, color, texture and a living element to the dish.

F&B • ALEX•

DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? Plating is like signing the plate. Is it one’s own artistic signature. It must be authentic and true to who you are. Of course, I am influenced by studying books and working with other chefs, but in the end, the final product is a true reflection of who I am. I look for height, contrast in color, varying shapes and avoid overloading the plate.

F&B • ALEX•

WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? What’s funny is that I grew up working the back of my family’s Italian restaurant. There, I learned that working in a commercial kitchen was brutal, physically intensive work. At 18, I left for college and follow my dreams of playing football, but not before telling my father that I would NEVER cook again! Famous last words.

F&B • ALEX•

WHO WAS YOUR GREATEST COOKING INFLUENCE? My mother was from Spain and moved to Italy as a young woman. Therefore, my style is heavily influenced by Italian and Spanish cuisine. She passed on her passion for feeding others, as an expression of nurturing and love.

F&B • ALEX•

WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? Rosemary. For one, it is aromatic and versatile. My mother, had a rosemary plant in her garden, So every time I close my eyes and smell rosemary, It brings me back the feeling of being a child in my mother’s garden.

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PerfectlyPlated Chefs

F&B • WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? ALEX• I do not discriminate. There are just so many varieties of wine that I enjoy. I have love for all wines regardless of their color.

F&B • WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? ALEX• Mario Batali. I grew up watching his original show on the Food Network, when they would actually cook! Besides, he seems like he would be great company.

F&B • WHAT IS YOUR FAVORITE DESSERT? ALEX• A Flan made by chef Ruth a family friend. Nobody can create a better custard then her.

F&B • CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? ALEX• I would go with Marc Vetri. When I dined at Vetri’s, restaurant’s in Philadelphia, my perception and taste buds of what Italian food was transformed. I immediately purchased his book Mastering Pasta, and immersed myself into his fresh pasta making styles.

F&B • BEST THING ABOUT BEING A CHEF IS? ALEX• Watching the expression of satisfaction on a person’s face when they bite into something you have created.

F&B • HOW DOES THE TERM GLUTEN-FREE MAKE YOU FEEL? ALEX• Frustrated at the ignorance and intolerance which surrounds it. My oldest son Marcus, has

Celiac’s disease. Often, when we go to a restaurant and ask for Gluten-free options, we are met with a blank stare and or an attitude of inconvenience. He did not choose to be born with an auto immune disease to wheat. People should have a right to their food choices. And not feel ashamed because of them.

F&B • WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A ALEX• PROFESSIONAL CHEF?

Before going to culinary school, take the opportunity to work in a commercial kitchen. But, most importantly have a passion and love for food and cooking.

F&B • LASTLY, WHAT DO YOU DO WHEN RELAXING? ALEX• In my free time, I take the opportunity to practice yoga. But, nothing beats taking a nap, in the middle of the day.

About Alex Callegari Chef, Father to 3 sons, Firefighter/ Paramedic for the City of Boca Raton over the last 14 years. I grew up working in my family’s small Italian restaurant, where I developed my love for food and cooking. It was not until I began competing, and winning in national Chef competitions, that my love for cooking was rekindled. I have made numerous television appearances from the Food Network, Steve Harvey show, Fox and friends, and have made multiple local media and online appearances. I have continued to compete in national Chef competitions, make cooking appearances on television, travel as a brand ambassador for multiple food industry companies, and have a growing catering company. 38 FOOD

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THE CUISINE OF

CHEF CALLEGARI

Thank You, Chef Alex W W W. FO O D BEVMAG .CO M

PerfectlyPlated Chefs

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Q&A with

Chef Vanessa Brown F&B • Brown •

WHY CHOOSE FOH DISHWARE? I love the durability as well as all of the versatile styles of dishware they provide! Front Of House has excellent options for me when it comes down to presentation prep!

F&B • Brown •

HOW IMPORTANT IS PRESENTATION? Essentially, we first eat with our eyes...so I always make an effort to create dishes that are visually appealing - it helps set the bar for what the dish will then taste like.

F&B • Brown •

WHAT IS YOUR FAVORITE LINE FROM FOH? I LOVE the FOH “Artefact” line - the sleek, white porcelain look is my absolute favorite. It’s almost like starting with a blank canvas before you begin painting.

F&B • Brown •

WHAT IS YOUR FAVORITE WAY TO PLATE? Clean but bold. Clean by way of everything in it’s place - and bold by way of color execution and positioning of the ingredients.

F&B • Brown •

DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? Plating is the fun part! The one trick I always share is to leave space between your elements within a dish. It’s instinct for most people to try to fill a plate but I’ve found you can highlight each individual item by creating space with your plating.

F&B • Brown •

WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? I began cooking later on in life, and it just felt right. I was comfortable, it was fun and as I progressed...I realized that “this” was something that I wanted to do and make something of my life with.

F&B • Brown •

WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? Fresh herbs and spices are my favorite to cook with; cilantro, thyme, coriander etc; I feel like they help pull fresh, earthier flavor components through in dishes.

F&B • Brown •

WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? I am NOT a wine expert in the slightest! However, I am a fan of a cold semi-sweet white; Riesling or Moscato.

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PerfectlyPlated Chefs

F&B • WHAT CELEBRITY WOULD YOU LOVE TO COOK DINNER FOR? Brown• I would LOVE to cook for Ellen DeGeneres F&B • Brown•

WHAT IS YOUR FAVORITE DESSERT? I am a choco-holic and LOVE LOVE LOVE brownies. So my favorite dessert would be a chocolate brownie sundae smothered in chocolate and caramel!..maybe topped with pistachios? *yum* .

F&B • Brown•

CHEF - WHOSE STYLE OF COOKING DO YOU REALLY DIG? I really like Chef Bobby Flay’s style. A lot of his dishes are comforting “everyday” dishes…but he also creates diverse cuisines with fine dining standards that I can appreciate.

F&B • Brown•

BEST THING ABOUT BEING A CHEF IS? Meeting different types of people who appreciate the artistic side of food as much as I do. Being an entrepreneurial chef can be extremely challenging, so I also appreciate clients that genuinely enjoy and appreciate what I’ve prepared. It helps me push forward with my creativity and motivates me to continue to become a better chef.

F&B • Brown•

HOW DOES THE TERM “GLUTEN-FREE” MAKE YOU FEEL? “Gluten-free” SOUNDS scary and difficult…and a little over the top, right? My daughter has gluten intolerances; so I have plenty of experience with substituting ingredients while not sacrificing taste. Any chance I get, I try to educate myself on what changes can be made to accommodate certain dietary restrictions. That’s a significant part of being a skilled chef; shaping the parameters of a dish around someone’s needs/taste.

F&B •

WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF? I would advise an aspiring chef to give themselves time to grow by taking advantage of chances to “mess up”. There’s so many different opportunities within the industry to take advantage of and recurring changes that it takes time to be able to adapt properly. Making mistakes is just apart of the process.

Brown•

F&B • Brown•

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LASTLY, WHAT DO YOU DO WHEN RELAXING? When I am able to relax, my family and I love movies and the good old card game Uno. We’re a competitive household so anytime I have some downtime it’s normally a family game night.

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THE FLAVORS OF

CHEF BROWN

Thank You, Chef Vanessa W W W. FO O D BEVMAG .CO M

California recently enacted the first state law prohibiting restaurants from giving customers plastic straws unless they are requested. Seattle and Vancouver also have bans on plastic straws in place. Legislation is under consideration in New York and many other cities. There is even a country-wide ban under review in the UK. But many savvy and earth-conscious foodservice and hospitality pros aren’t waiting for legislation to adopt the more eco-friendly alternative; paper straws. Marriott, Hyatt, Hilton, Great Wolf Resorts, InterContinental Hotels Group, Hard Rock International, and Karisma Hotels & Resorts have all announced plastic straw bans in 2018 as part of ongoing sustainability efforts. Paper straws are compostable and biodegradable, but have a bad rep, known for getting soggy with use. However, the new paper straws designed and manufactured by FOH®, solve the problem. They’re designed to retain their structure for more than four hours in cold drinks. ustainability is driving new changes, regulaAs the tagline goes: tions, and trends in restaurants, and no item is too small to be overlooked. Straws are getFront of the House® Paper Straws LAST LONGER! ting a lot of attention as chefs and restaurateurs set their sights on reducing disposable plastic that threatens marine life, and the environment overall.

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“Being green is not a trend anymore; it’s really just the right thing to do,” says Simone Mayer, CEO of Front of the House®. “I think the industry as a whole is aware of the important role we all play as leaders and global citizens, and we’re eager to make a positive impact on the environment however we’re able to.”

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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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fantastic fresh flavors Our signature Windset Farms速 salad. This fresh medley showcases flavorful CONCERTO速 grape tomatoes, super sweet DOLCE速 baby bell peppers, and crisp and crunchy FRESCO速 seedless cucumbers.

WINDSETFARMS.COM W W W. FO O D BEVMAG .CO M

TRENDS IN PRODUCE

MOTHER WAS RIGHT! By Dianne Ronnow

at Your Fruits and Vegetables. It is almost impossible to get too much of these foods. They are full of vitamins, minerals, antioxidants and phytonutrients, as well as high in complex carbohydrates. And fruits and vegetables are an important source of fiber, as well... Even the much maligned potato, eaten baked with the skin on, is full of vitamins C and B6, potassium, and nearly 5 grams of fiber!When eaten raw, the enzymes that most vegetables and fruits contain help the body process foods better. Enzymes are an essential part of our diet, and if it is not found in food, the body must draw from its store of energy to produce enzymes for digestion, instead of other important jobs, such as fighting disease. Phytochemicals are nutritional substances that recently have been in the news frequently. These are naturally occurring chemicals in plants that are thought to possess disease-fighting properties and play a potentially important role in fighting cancer and heart disease. Recent research demonstrates that they stimulate enzymes that breakdown carcinogens into harmless substances, and appear to be particularly protective against stomach and intestinal cancers. Most whole foods contain phytochemicals, including whole grains, beans and herbs. Garlic and cruciferous vegetables like broccoli, are some of the richest sources of phytonutrients, as well as fruits like blueberries, cherries and apples. If you have hypothyroidism (an underactive thyroid), go easy on the raw cruciferous vegetables (such as broccoli, cabbage, cauliflower, kale, brussels sprouts and rutabagas.) They are believed by some to help depress the thyroid function when eaten raw. But donâ&#x20AC;&#x2122;t avoid these important vegetables, just be sure to cook them. On the other hand, if you are suffering from hyperthyroidism (an overactive thyroid), you should eat plenty of raw cruciferous vegetables. Many studies have shown that increasing your vegetable and fruit intake may dramatically reduce or even prevent other chronic diseases, such as cardiovascular disease. Some scientists are now recommending up to nine servings a day of fruits and vegetables. To get the most from your diet, try to eat a variety of different fruits and vegetables. Choose leafy greens often, lots of berries, and try to eat as many colors as you can, since every color of fruit or vegetable will give you different benefits. The Japanese have a tradition of choosing foods with five different colors and flavors for their meals. The five colors they include are yellow, black, white, green, and red. The five flavors included are sweet, spicy, saltyFeature Articles, bitter and sour. Take an example from the Japanese and think variety. Be daring-- try out new foods and food combinations.

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RECIPE OF THE MONTH

CHEF JUSTIN FRY Infusing alcohol into deserts has become one of the biggest trends to hit the food and beverage market. The latest creation to join the club is RumChata infused strawberries and cream popsicles, created by pastry chef Justin Fry. Chef Fry has extensive experience with pastries and chocolate, having studied at Johnson & Wales Culinary School and interned in Washington D.C. Now serving as the Executive Pastry Chef at The Longview Club in Charlotte, North Carolina, Chef Fry created these boozy treats for an adult pool party hosted at the club. “The deserts I created were after different drinks.” Chef Fry says, “I had an Irish coffee cupcake, a piña colada cake and a strawberries and cream popsicle.” The popsicles were a massive hit at the party, so, Chef Fry decided to give his recipe for others to make at home. This simple recipe only takes 20 minutes to prepare and can be enjoyed at any adult party. “If somebody is going to have a cocktail party or a summer party it’s a pretty versatile treat.” Chef Fry says. These popsicles are a great way to impress guests without creating a mess in the kitchen. The recipe calls for strawberry puree mixed with brown sugar and RumChata mixed with cream and seasoning to create a delicious, creamy, alcohol-infused treat.

HOW TO MAKE RumChata Strawberries and Cream Popsicles Ingredient Amount puree, strawberry 500 b sugar 142 vanilla paste 10 Yield salt 1 purple flexi pinch MOP buttermilk whisk the puree, b sugar, paste, and salt 480 Pipe into purple flexi, fill half way cream 240 Whisk together the remaining ingredients simple syrup Pipe cream into molds to fill 120 Rum Chata Be careful not mix, but swirl with strawberry 120 Freeze halfway place sticks, finish freezing

The recipe can be found below and follow Chef Fry on Instagram, @jfry122, for more incredible pastry creations. W W W. FO O D BEVMAG .CO M

World Cuisine

Best Food in the World by Country

In Terms Of Cuisine And Savoury Dishes There Are Many Places To Discover And Devour Around The World. The Top Three Cities Of The World To Experience Food Are Paris, Singapore And London. Here’s Why:

Much like the intricacies of an English theatre there were different parts associated to French fine dining and each part was played by a Chef. Cold dishes were handled by a Garde manger, the Entremettier took care of the sauces and veggies, a Rotisseur overlooked the preparation of roasts and grills and a Patissier handled Food is a global phenomenon. It builds the pastries and deserts. bridges and fills gaps between cultures but in some bizarre cases it even leads With such a detailed history of cuito wars. History has lived through many sine and food, it won’t be wrong to wars where food has been the bone of con- term France as the culinary capitention. It may sound stupid but it’s true. tal of the world. There’s no dearth The famous ‘Pig War’ of 1859 between the of good places to eat in Paris. The British and American forces stationed at crispy notes of a freshly baked the San Juan islands is a befitting exam- bread or baguette hums straight ple. It might have been this very reason on the heartstrings. The best place why Neil Gaiman gave the famous quote to nibble off on the French baguetin Good Omens, “Civilisation is two meals te is the Gilles Levaslot, Le Grenier and 24-hours away from barbarism.” a Pain or Au Levain d’Antan in Res Whatever be the history revolving around des Abbesses. Dig into the succufood, a piping hot bowl of the humble soup lent pieces of flavoursome Duck Confit at La Fontaine de Mars at will always be comforting to the soul. Saint Dominique or Le Petit Canard at Henry Monnier. Paris Paris, the City of Lights is the enchan- For the pastry lovers the whiff of ting capital of France. The history of the crispy croissant from a French French cuisine is rooted in medieval ti- Bakery spells magic and for the mes. From the onset of the French revo- sweet toothed kind soufflé is the lution to the time when the aristocrats buzzword. Le Soufflé at Mont Thafled France, the culinary arena of France bor and Le Recamier at Recamier grew from the peasant way of living to are the best places to get your fine dining. It was Auguste Escoffier who dose of these light clouds of singave French haute cuisine its definite ful sweetness dusted with a little snowfall of sugar. structure and flavour. ood, food..glorious food! Ain’t it always a delight to talk about food? What could be more wonderful than exploring the best grubs around the world. Read on to get a taste of mouth watering delights famous all over the world. Take a culinary trip to Paris, Singapore, London, Hong Kong, and Dublin. Bon appetit!

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Singapore Influenced by a diverse cultural bonhomie, Singapore is effervescent with a rich tradition where food rules. Rice, noodles and Seafood are juxtaposed with a multifaceted cuisine influence that spells Asian, Malay, Chinese and European as its essence. The street food scene in Singapore is fresh and offers a nonchalant way of enjoying its culinary delights. The best foods in Singapore are undoubtedly the traditional ones like the Fried Carrot Cake stalls at Kensington Park, the softly steamed Dim Sums at Jalan Besar, Sims Ave and Chinatown, or the Oyster Omelette at Serangoon. The Kaya toast is a Singaporean breakfast staple. The best places to grab a bite are Killiney Road, East Coast road, Hong Lim Green Community Centre and the Far East Square. For a more savoury experience, try a bowlful of Laksa and Chilli Crabs. The Queensway Shopping Centre, East Coast Road and Jalan Berseh offer a great fair of Laksa. Geylang, East Coast Parkway, Casuarina are the best places to hunt down a hot bowl of Chilli Crab. London Somewhere in the middle of Chicken Tikka Masala and a traditional Roast dinner, London has absorbed many distinct flavours.

The Romans, Vikings, and the Normans, have all together played a vital role in defining British Cuisine as it stands today. A multicultural potpourri of cuisines and cultures thrives in the lanes of this part of Great Britain. London has now become the culinary capital of the world. It houses more Michelin starred restaurants than France. Some dishes will always be a British favourite. Nothing beats a crispy assortment of Fish and Chips. Grab the good old plate of this English staple at Poppy’s in Shoreditch, Spitalfields or Camden. Britain’s love for a savoury Beef Wellington can never be overlooked. Named after the Duke of Wellington after he defeated Napoleon in the battle of Waterloo, the dish is a national treasure of sorts. To get spoonful’s of this indulgent dish, head to Bob Bob Ricard in Mayfair or to the good old Smith of Smithfield in Farringdon. Head to Aside in Peckham to grabcrispy fluffs of Yorkshire Puddings with a hearty Sunday Roast or run to the lady Abercorn Pub and Kitchen for a bottomless version of your favourite puffy crisps full of goodness. Hong Kong Hong Kong cuisine has a wide Chinese influence on its taste, and texture. The skyline of the city is a sight for the sore eyes at night. Between the twinkling skyscrapers and the ambitious metropolitans, the busy streets of the city offer the best food fairs which celebrate the intermingling of Cantonese and Chinese cuisines. Nothing can beat the savoury sight of a perfectly Roasted Goose hanging from the iron bars in the local street side restaurants of Hong Kong. Some of the best places that specialise in this delectable dish are Yue Kee, the Mandarin restaurant in Ting Kau, the Yak Lau restaurant in Central and the Kam’s Roast Goose in Wan Chai.

There is a popular culture of drinking traditional Chinese tea called Yum Cha in Hong Kong. The hot sips of yum cha are accompanied with soft delectable steamed wontons or dim sums. These little tasty nibbles could either be filled with veggies or with juicy pieces of meat which could either be Chicken, Duck or Pork served along with a heady broth. The most famous wontons are the Schuan-styled. To experience the best wontons in Hong Kong head to Lokcha Tea House in Hong Kong Park, the Lin Heung Tea House in Sheung Wan, the Clipper Lounge or the Luk Yu Tea House in Central. Dublin The moment Ireland crosses your mind, the warm and welcoming smell of a hearty Irish Stew starts playing with your culinary senses. The breezy notes of Celtic music paired with Irish stews and soups usher you into a delightful gastronomic extravaganza that’s unbeatable. The wholesome Irish cuisine is a symbol of its rich culture and heritage. It has been fortified with abundant produce of the pastures and the seaside of the Ireland countryside since ancient times. The Irish are crazy about their Corned Beef and the fluffy Soda Bread. The Champ is a popular potato dish and another Irish favourite is the Colcannon which is prepared with potato and Cabbage. The best places to enjoy an Irish grub with a hearty pint of beer are O’Neills Pub n kitchen at Suffolk Street, The Quays Irish Restaurant at Temple bar and the Old Storehouse bar at Crown Alley.

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TRENDS IN FOOD

Trends in Tackling Home-Grown Produce Tackle Food Waste? Food waste is a major problem. The Food and Agricultural Organization of the UN estimates we waste 1.3 billion tons of food globally each year, approximately a third of all food produced...

ood waste is a major problem. The Food and Agricultural Organization of the UN estimates we waste a staggering 1.3 billion tonnes of food globally each year, approximately a third of all food produced. With millions of people around the globe suffering hunger and food insecurity, it is criminal that we, as a society, waste so much perfectly good food. Additionally, food waste is hugely damaging to our environment. If food waste were a country, it would be the third biggest emitter of carbon dioxide after China and the USA. Everyone can contribute to reducing food waste. Helpling provides six really simple tips we can all follow to cut out waste. But as growers, we are in a position where we have more control over how our food gets from seed to plate. By choosing to grow our own produce, we are already contributing to the fight against food waste. How? Well, by growing fruit and vegetables at home, we are significantly reducing the environmental impact of our meals. As above, one of the most damaging aspects of food waste is its carbon footprint.

The emissions from the process which culminates in the food we see in the supermarkets (and that which is wasted before it even reaches the shelves) includes those from the production stage, the packaging and the delivery.

Governments and administrators in countries around the world are taking action to reduce the amount of food that ends up on a landfill, but there are many households that still do not recycle food waste.

There is also the massive amount of water wasted in commercial food production processes. By growing produce at home, you can make sure everything you grow is used up. More than 30% of fruit in North America doesn’t make it to the supermarket shelves, simply because it doesn’t meet certain aesthetic criteria, even if it is completely edible. Good kitchen gardeners know even the ‘ugly’ fruits taste just as good! As certain vegetables can be regrown from scraps, many home-growers will be using the leftovers of their produce to grow the next batch, further cutting down on waste.

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If you grow more produce than you need, give the surplus away to friends and family. Not many people will turn down delicious and fresh homegrown fruit and vegetables. And you never know; you may even inspire them to become kitchen gardeners themselves. Alternatively, you could get in touch with a local food bank or charity that fights issues like poverty and food insecurity to see if they can use your surplus.

Having the best of intentions, is great but a little bit of waste every day, all over the country, adds up. Americans, on average, throw away over 50 pounds of perfectly edible food, per person, every month. And that doesn’t even count the food we consume that, in retrospect, we probably shouldn’t have eaten in the first place! Cutting a little food waste goes a long way, because throwing away food wastes not only food itself, but the resources—land, fertilizer, water, paper, plastic, gas--that go into growing, packaging and transporting that food. Our food habits waste 25 percent of America’s freshwater and 4 percent of our oil. We spend $90 billion each year to make food that never gets eaten.

You should always keep a close eye on the amount of food you grow. If you regularly have more produce than you can eat or give away, simply grow less. Or try growing something different instead, so you have more recipes to try out. If you have a lot of a particular fruit or vegetable that is coming to the end of its life, use it to make a big batch of something easily freezable, like soup or smoothies. We have the best of intentions, but a little bit of waste every day, all So, if you need another reason to keep over the country, adds up. Amegrowing your own produce, not only ricans, on average, throw away are your home grown fruit and vegeta- about 23 pounds of perfectly edibles tastier, fresher, and better for the ble food, per person, every month. environment; you are also contributing And that doesn’t even count the to fight against the serious problem of food we consume that, in retrosfood waste. As consumers, we tend to pect, we probably shouldn’t have buy more food than we need, which, eaten in the first place! inevitably leads to waste. Planning CREATE A HOME FOOD WASTE PLAN! meals, using a shopping list, staying away from unnecessary bulk purcha- Composting food scraps at home ses, and learning how to properly sto- is one of the most important asre food are just a few ways you can cut pects of home composting. Why? down on the amount of food you perso- Because food scrap items such as vegetable and fruit waste, nally waste. meal leftovers, coffee grounds, No matter how conscientious we may tea bags, stale bread, grains, and be, eventually we’re going to have a general refrigerator spoilage are moldy orange that we’re going to have an everyday occurrence in most to give up on. Fortunately, there is a households. way that you can dispose of organic food waste and prevent it from ending up in a landfill. Composting is the process of collecting organic plant matter and allowing it to decompose over time to be repurposed as plant fertilizer.

Many people who have an in-sink garbage disposal don’t even consider this fact: what they grind up ends up merging with the wastestream leaving their house and into the larger wastestream of their municipality. One of the “great waves” in home recycling is the concentration on what to do with the enormous amount of food waste generated in and out of the home, by businesses, or as a result of surplus farming. On the grand scale, it is estimated that about one-half of all food that is produced or consumed in the U.S. is discarded. The main culprits are spoilage and overproduction/surplus.

Food waste epidemic is a national tragedy, but we can all find ways to mitigate the problem. Changing our personal habits is a necessary first step.

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TRENDS IN PRODUCE

ROOT VEGETABLES PAIR UP WITH BRIGHT, FLAVORFUL MANGO FRESH MANGOS are available in the U.S. throughout the year from several source countries. The winter-long, South American season starts with Brazilian fruit, followed by Ecuadorian and Peruvian, with Tommy Atkins and Kent leading as the predominant varieties available. As North American winter temperatures turn chilly, restaurant patrons gravitate to bright, festive colors and warming flavors when dining out. On the ingredient-driven menu at Parkside in Austin, TX, Roasted Pickled Beet Salad with Fennel Slaw, Mango & Ricotta Salata keeps winter at bay by contrasting comforting root vegetables with sweet, juicy mango, crisp fennel, sharp cheese and a curried vinaigrette. The fruity and exotic notes of ripe mango and garam masala ensure the combination hits the spot.

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At any time of year, green or ripe, fresh mangos make ideal menu partners. For recipes to satisfy customer cravings for fresh, flavorful and healthful menu items visit mango. org/foodservice. While on the site, take advantage of comprehensive product information: mango availability, varieties, purchasing, yield, storing and handling, and nutrition.

YIELD: 12 SIDE SALADS *12 count round (green/red) mangos yield 6.77 ounces each. 12 count flat (yellow) mangos yield 9.23 ounces each. One cup 3/8” diced mango weighs 6.35 ounces. To roast beets: Preheat oven to 350 degrees F. Place 1-1/2 pounds red beets in a pan with 2/3 cup red wine vinegar and 4 sprigs thyme. Place candy stripe beets in a pan with white wine vinegar and 4 sprigs thyme. Cover both pans with foil and roast until beets are tender, about 1 hour and 15 minutes. When cool enough to handle, peel off skins. Cut into bite size pieces, keeping varieties separate.To make beet puree: Peel and dice remaining 1 pound red beets, cover with water, bring to a boil and simmer until completely tender. Drain beets, reserving about ½ cup cooking liquid. Puree beets and reserved cooking liquid until completely smooth. Pour through a fine strainer or chinois. Set aside. To pickle candy strip beets: Bring sugar, 2/3 cup water and 1-1/3 cups red wine vinegar to a boil. Pour the mixture over the roasted, peeled, and cut candy stripe beets. Cool; refrigerate until needed. Toss red beets and candy stripe beets separately with Garam Vinaigrette and chives. Season to taste. To make fennel slaw, toss shaved fennel, Lemon Vinaigrette and tarragon in a bowl. Season to taste.

To assemble, per serving: Coat the insides of bowl with about 2 tablespoons beet puree. Place ¼ cup red beets and ¼ cup pickled candy stripe beets in each bowl. Top each with ¼ cup fennel slaw and 1 sprig tarragon. Garnish each with ¼ cup julienned mango and ¼ cup diced ricotta salata. The National Mango Board is an agriculture promotion group supported by assessments from both domestic and imported mangos. The Mango Board conducts education and promotion campaigns that drive awareness and increase consumption of fresh mangos in at-home and restaurant settings. One cup of mango contains 100 calories, an excellent source of vitamins A and C, a good source of fiber and an amazing source of tropical flavor. Learn more at www.mango.org. W W W. FO O D BEVMAG .CO M

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