Food & Beverage Magazine May 2019 Issue by Food & Beverage Magazine

www.fb101com

Food & Beverage Magazine May 2019

ALC. BY VOL.

Introducing our latest innovation: Handcrafted 7.6% ABV Premium Hard Jun-Kombucha

Mind Spank Devilishly Tantalizing Notes of Coffee, Chocolate and Maple

Wild Love

Sensuous Notes of Luscious Blackberry with a Hint of Lavender

Dancing Naked Indulge Your Senses with Satisfying Notes of Zinfandel

Join The Wild Tonic Revolution!

Food & Beverage Magazine May

2019

WWW.WILDTONIC.COM

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

www.fb101com

FOOD & BEVERAGE MAGAZINE was created by Publisher Michael Politz with the expert help of original advisory board members: Bobby Flay,

Original Advisory Board

Wolfgang Puck, Emeril Lagasse, Mario Batali, Kerry Simon.

David Burke

Back of the House

Kerry Simon

Michael Politz Publisher

Bobby Flay

Wolfgang Puck Emeril Lagasse

Gary Coles Creative Director â&#x20AC;&#x201D;

Morgan Westling Editor

STAFF COLLIN MILLINGTON SALES DIRECTOR

CELESTE CHING VP DIGITAL INVESTMENT

MARSHA FISCHER WEST COAST SALES

BARB ROGERS PROGRAMMATIC

C O N TRIB UTO RS SUB SC RIPTIO N S SUBSCRIBE ONLINE www.fb101.com/digitaledition/

COMING IN JANUARY 2016

1-888-959-7260 ext 101

www.fb101com

Food & Beverage Magazine May 2019

Individuals who travel from city to city either for work or in search of new jobs, often find it difficult to get good quality healthy food. By searching online it can provide some of the easiest ways to locate preferred dining in any city at reasonable expenses. PUBLISHER Michael Politz Phone: Phone: 888-959-7260 ext 101 Email: michael@fb101.com EDITORIAL Editor: Lauren McIndoo Email: editor@fbmagazine.com DESIGN Creative Director: Gary Coles Email: gcoles@fb101.com

Eating out has become tradition in country. With families bringing in a double income, celebrations

are

almost

always

associated

with dining in restaurants instead of a home

ADVERTISING Sales and Marketing: Collin Millington National Sales Manager Email: fb101.com Barb Rogers Email: fbmagazine.com

LOCATION 1930 Village Center Circle 3-197 Las Vegas, NV 89134 Phone: (888) 959-7260x101 Email: assets@fbmagazine.com Website: www.fb101.com Publisher - Micheal Politz • Food & Beverage Magazine® is owned and published electronically by Beautiful People LLC. Copyright 19952016 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.

On The Cover

MAY 2019 CHEFS & RESTAURANTS

cooked meal. Restaurants are also benefitting from this change in thought process. Since a majority employ some of the best chefs around. Today some restaurants seem to be thriving today. While others seem to be failing. One of the biggest reasons for people enjoying dining out experiences is the value for money. They consider eating out as an option only if it seems worth its value in monetary terms. Nobody enjoys spending a lot of money without getting an experience worth the money spent. Today restaurants keep this perspective in mind when they set their prices. They ensure the customer gets what they have paid for. Some restaurants go ahead to even delight the customer by providing experiences such as ambience, customary greetings and complimentary after food refreshments. Dining experiences have changed by installing more customization. Today’s customer prefers an experience when they dines out. Restaurants have incorporated this thought by customizing each diners experience when they visit their restaurants.

Food & Beverage Magazine May

2019

www.fb101com

CONTENTS

Features

RUSSIAN TEA ROOM

UNVEILS FELIX THE CAT PORTRAIT

KOKONUGGZ

Founded by Florence Mirsky in mid-2017, Kokonuggz Gourmet Chocolate Budz hit the market with quite a bang! Flo had been working in the marijuana industry for about 15 years, and when attending a cannabis festival.

ON THE MENU

RESTAURANT DINING

FROM THE EDITORS Desk

One of life’s great pleasures is going out to eat and trying new restaurants and dishes. This holds true for raw food and vegan restaurants too! There are, believe it or not, more than 5000 natural foods restaurants in the U.S. alone. Predictably many of these restaurants are in major markets and in college towns. You might not live in an area where you can visit a natural foods restaurant regularly, but if you’re traveling.

30 31 48 www.fb101com

SAN DIEGO RESTAURANT

NEWS Food and Nutrition

CINCO DE MAYO And what better way to spend this festive and spicy holiday than with great food, delicious drinks and great company. Are you working on any Cinco de Mayo food and cocktail round ups?

RESTAURANT CLOSINGS

INDUSTRY EVENTS Kimpton Chefs

GOURMET DESSERTS

TRENDS IN BEVERAGE

CUISINE

Food & Beverage Magazine May 2019

From the Desk of : Michael S. Politz Publisher Food & Beverage Magazine

My name is Michael Politz and I am the founder and publisher of Food and Beverage Magazine. Celebrating our 20thanniversary, I just wanted to thank our loyal readers for bringing us to nearly 12 million readers a month, and your constant persistence to drive industry leadership and innovation within the restaurant, food/beverage, spirits, nightclubs and hospitality industries. That is what keeps us all going. Our 20th anniversary brings two new elements to the Food and Beverage Magazine media family. First, we are now the curator of Food & Beverage Podcast Network – yes, an entire network of top rated irreverent podcasts featuring foremost foodies, industry leaders, funny commentators with insight and ingenuity about current events, foodie life, and top industry & beverage trends. Stop in and listen to our podcasts, they will bring a smile to your face and you might even learn a little bit more about the industry, and perhaps yourself. www.fbpodcasts.com. Next, the PR%F Awards, spirits liquor competition set for June 2019. As the publisher of this magazine, I see thousands of press releases and announcements daily – many new brands trying to make it in the industry. We created an avenue with the PR%F Awards to move brands in the marketplace. As the title sponsor of this awards competition, our goal is to get exposure for entrants. And the difference is helping the brands not only get awards and accolades, and publicity through our Food and Beverage Magazine media outlets, but it’s our unique way of getting your brands into the hands of the decision makers. Our influential judges’ panel are all distributors and buyers. If they get a chance to taste it, they will like it, and then they buy it! Thus, moving brands forward in the marketplace. Honoring your brands with a PR%F Award medal and merit gives us great pleasure, buy putting your brands in front of distributors and buyers will make the difference for you. Enter today. www. proofawards.com Continue to drive industry excellence, pioneer efficiencies and create original concepts for our industry – it keeps us all alive and vibrant. From all of us at Food and Beverage Magazine, F & B Podcast Network, and the PR%F Awards, cheers! Respectfully, Michael S. Politz Publisher, Food and Beverage Magazine

Food & Beverage Magazine May

2019

www.fb101com

Food & Beverage Magazine May 2019

LATEST NEWS

NEWS: May 2019

Food and Nutrition in the News The year 2019 has really been a landscape for changes in food and new and exciting news about food and nutrition, hasn’t it? Just a few of the news items that come to my mind in this arena are the fact that cloned foods have been approved by the FDA, and the ever so controversial trans fat ban that has been a raging debate for much of 2000, and may likely continue into 2020.

So, let’s take a look at the 2019food headlines, and see why this may go down in history as one of the most interesting years in the history of food and nutrition!First off, and most interestingly, at the end of 2019, we saw the FDA approval of cloned foods go through. Wait, weren’t we just debating the morality of cloning not too long ago? And now we’ve had one of the most notoriously fickle organizations, the FDA, approve cloned foods, including animal foods like pork, beef and chicken? Well, yes, it wasn’t too long ago, and yes the FDA did approve foods from cloned animal to be available to the public. Perhaps this was an issue of supply and demand, and was seen as a way to revolutionize the food supply, but I for one will be shopping more and more at my local natural foods store, where they only offer pure, unaltered meats and dairy, and are guaranteed to be of an “original” gene pool. There just seems to be something about eating cloned food that is “wrong”. Isn’t there somewhere down the line when these cloned animals and their byproducts may be found to cause some sort of health issue in the creatures that consume them (us?).

To me, the concept of cloned food seems almost too futuristic, even for this day and age, and I’d like to see more long term studies done on the implications of cloned food consumption. But hey, rumor has it, KFC has been using cloned chickens for their notoriously savory chicken for years, so it must be fine, right? Further down the line, after we start seeing so many foods in the store that may or may not be from a cloned animal, many are also speculating that this will lead to new food labeling, like the certified Organic labels that now must be placed on foods that have passed certain organic guidelines. Many companies such as Ben and Jerry’s ice creams want to make it clear that their ice cream is only made from animal fat (dairy fat, that is), that is from non-cloned, grain fed animals without the use of hormones. There will very likely be many other food companies that want to distinguish themselves this way as well, as they know full well many Americans will not find the idea of eating cloned animal byproducts particularly savory.

2007 was also the year that we saw the first trans fat ban go into effect, and not without controversy, in New York City. Trans fats are a dangerous fat that have been used in cooking, especially in fast food restaurants, for years now. Trans fats actually make food extremely tasty, and some argue, even addictive. They have been the subject of much dire warning from the health community, to consume trans fats in extreme moderation, or even better, not at all. Trans fats really do not have one speck of nutritional value, and in fact can just be called a pure health hazard. Trans fats are actually a partially synthetic fat derivitive that was the brainchild of scientists who actually added hydrogen to vegetable oil in order to cheapen the process of fat production as well as increase taste and affordability. Hydrogenated oils also can greatly increase the shelf life of foods (I know, kind of scary). They raise the bad cholesterol levels in the blood and have been implicated in the increasing levels of obesity and heart disease in this country also though, and there have been many lobbyists campaigning for their elimination and outlaw for a while. They did partially succeed, as in a bid for an increase in overall health awareness, many politicians took it upon themselves to institute trans fat bans. Now, many fast food restaurants are currently making the switch over to healthier fats that will not clog arteries as readily and are not so highly addictive in nature. Some agree with government intervention in the health and well being of American citizens, while some disagree and believe this is undue government intervention, and that education should be used instead of seemingly intrusive laws. One thing is for sure, 2019 has seen some pretty radical changes in the food sector and 2020 may just bring some more interesting developments as the debate over nutrition continues to be a hot subject. View Full Article Online: Click Here

Food & Beverage Magazine May

2019

www.fb101com

Food & Beverage Magazine May 2019

UPCOMING INDUSTRY EVENTS

Kimpton Chefs to Cycle to Support No Kid Hungry In-Restaurant Fundraising

his month, employees from Kimpton Hotels & Restaurants are clocking in 300 miles for Chefs Cycle to raise funds and awareness for No Kid Hungry. This yearâ&#x20AC;&#x2122;s goal is to have 275 chefs riding to raise $2M for No Kid Hungry, which translates into 20 million meals for kids in America facing hunger. Kimpton will have 24 riders from more than 10 properties participate in the cycling event, including CEO Mike DeFrino! The brand is calling on all fans to join in to help fundraising efforts by donating to the Kimpton cycling teamâ&#x20AC;&#x2122;s fundraising page. In addition to participating in the three-day ride, Kimpton chefs and bartenders across the country will feature a cocktail or dish on their menus to benefit No Kid Hungry -- see below for examples. When restaurant and bar-goers order that item, the property will donate a portion of sales to No Kid Hungry. Additionally, Kimpton Hotels & Restaurants will offer guests 15 percent off their Best Flexible Rate, and donate $10 / night to No Kid Hungry as part of their partnership with the charity in 2019 -- see here for more details. 10

Food & Beverage Magazine May

2019

www.fb101com

* 312 Chicago (Chicago, IL) -- The restaurant will donate $1 from each purchase of the Orecchiette Tartufate, which includes Mild‎ Italian Sausage, Mushroom, Black Truffle and Fontina Cream Sauce. From March 1 -- June 30. * Fisk & Co. -- Fisk & Co is donating $1 for each Lobster Roll sold, as well as every Short’s Brewing Company’s Local Light beer purchased. * Tre Rivali (Milwaukee, WI) -- Donating $2 for each Blackberry Bramble cocktail sold, and $2 for each Poached Pear and Nutella Hand Pie sold through December 31. * The Outsider Rooftop (Milwaukee, WI) -- Donating $2 for each sale of That Seasonal One cocktail, which features Maker’s Mark Bourbon, Edinburgh Rhubarb Ginger Liqueur, Warre’s Warrior Port, Tattersal Orange Crema, lemon, Angostura bitters. * King Tide Fish & Shell (Portland, OR) -- On April 15, Chef Lauro Romero hosted a fundraiser dinner with guest chefs Maylin Chavez (Olympia Oyster Bar), Matt Sigler (Il Solito), and Tom Dunklin (The Waiting Room). The fivecourse family-style dinner included a seafood tower, grilled whole fish, surf-and-turf, and dessert board, plus wine and cocktail pairings. Tickets were $70 and included dinner and drinks, with 100 percent of proceeds going to No Kid Hungry. * The Copper Grouse (Manchester, VT) -- Donating $1 from each Locavore and Old Forrester Old Fashioned sold. * Boleo (Chicago) -- Donating $1 for each purchase of the Yaquitas (crispy yucca fries with rocoto aioli) * Outlier (Seattle, WA) - Bikes, Bites and Beats at Outlier: On Sunday, April 28, Outlier, Burn Cycle and Ketel One Botanicals are throwing the ultimate Sunday Funday for a great cause. Start your morning off with a 30 minute lowimpact, high-intensity sweat sesh hosted by Burn Cycle’s expertly trained instructors. Once you’re done feeling the burn, snack on light bites from the culinary team at Outlier, and indulge in healthy-’ish,’ custom cocktails from Outlier’s bar team featuring Ketel One Botanicals, a vodka distilled with real botanicals and infused with natural fruit essences -- with no sugar and no artificial sweeteners or flavors. Stick around for more fun, including massage tables, a botanical bouquet building station and Outlier’s GM, Brian McFarland riding the ‘blender bike’ and spinning a variety of Kettle One Botanical blended cocktails. Tickets range from $20 - $30 and all proceeds benefit No Kid Hungry and Outlier’s support and participation in Chefs Cycle.

* Henley (Nashville, TN) - Henley will donate $1 from every Henley Mint Julep sold during Kentucky Derby Weekend from May 3rd through May 5th. * Jane Q (Los Angeles) -- Donating $1 from every Cinnamon Toast Latte ordered. * Ever Bar (Los Angeles) - Donating $1 from every Drink Your Vegetables cocktail ordered. * Angeline’s (Charlotte, NC) -- Angeline’s is donating $1 for every Velvet Slipper cocktail purchased; and Tito’s Handmade Vodka will match for every dollar donated * Merchant & Trade (Charlotte, NC) -- Merchant & Trade is donating $1 for every Velvet Slipper cocktail purchased; and Tito’s Handmade Vodka will match for every dollar donated * B&O American Brasserie (Baltimore, MD) -Donating $1 from all Queen Bee cocktail sales from May 1-31, and $1 from all duck wings sales from May 1-31. * Brabo Brasserie (Alexandria, VA) -- Donating $1 from all daily special cocktail sales for the month of May. * DNV Rooftop (Washington, DC) -- Donating $1 from all Grumpy Guru cocktail sales from May 1-31. * Firefly (Washington, DC) -- Donating $1 from all Pedal Pusher cocktail sales from May 1-31, and $1 from all Brussel Sprouts sales from May 1-31. * Radiator (Washington, DC) -- Donating $1 from all Rad Burger sales from April 1-30, $1 from all Brussel Sprouts sales from April 1-30, and $1 from all Ride the World cocktail sales from April 1-30. * Urbana (Washington, DC) -- Donating $1 from every item sold from all-day Kentucky Derby event on May 4. * Bambara Kitchen & Bar (Cambridge, MA) -Sales from Bambara’s signature Choereg bread and Fiddlehead IPA will benefit Chefs Cycle/No Kid Hungry. Additionally, Chef David Bazirgan, Bambara Kitchen and Bar, returns to his hometown of Newburyport, MA on May 5th to host a guest chef dinner at Brine Oyster Bar. Net proceeds from this 4-course, $55 per person dinner will benefit Chefs Cycle / No Kid Hungry. * The Commoner (Pittsburgh, PA) - Donating $1 from each Beef Brisket Sandwich, Chicken Pot Pie and Not So Old Fashioned cocktail sold. Also hosting a fundraiser on May 7 and May 9, offering a $90 per person dinner which will feature a Grilled Apricot Salad, Herb Stuffed Lamb Breast and Hibiscus & Lavender Crème Brulee. * Stratus Lounge (Philadelphia, PA-) -- Donating $2 per order of Pastrami Sliders to No Kid Hungry.

View Full Article Online: Click Here

www.fb101com

Food & Beverage Magazine May 2019

Food & Beverage Magazine May

2019

www.fb101com

Food & Beverage Magazine May 2019

COVER STORY

ARTIST DON ORIOLO BRINGS FELIX THE CAT TO THE RUSSIAN TEA ROOM s we all know, The Russian Tea Room is one of the oldest and famous restaurants in not only NYC but in the world. It is a destination stop for tourists and locals alike. In particular, their borscht soup is legendary. The Russian Tea Room has been dazzling locals and tourists for almost a century, since 1927. This stylish entertainment venue is known for its antique revolving doors that open to reveal scenes from familiar movies and an art collection that is astonishing.

During his long stint as writer, producer, artist and publisher, Don Oriolo has been a regular at The Russian Tea Room. When he worked at RSO records, for Robert Stigwood, he brought Meatloaf there when Don signed him to a record deal. It’s that kind of place... a place to celebrate! Weddings, engagements, completion of contracts...anything that one wants to underscore an achievement or event. Celebrities are often sighted at the restaurant celebrating new opportunities or awards and accomplishments. So, it seems only fitting that Don would continue his 40-year love affair with the restaurant still, to this day.

Those lucky enough to enter will recognize the booth where Dustin Hoffman filmed a scene in “Tootsie,” or see how Woody Allen was inspired to film, “Manhattan.” People clamor to get into The Russian Tea Room, just to see what all the fuss is about.

While in the city one afternoon to meet Mark Barkan, an old writing partner, and his son, Michael, Don suggested they go for a great bowl of borscht at The Russian Tea Room, a home away from home to Don and Mark, almost a tradition.

Food & Beverage Magazine May

2019

www.fb101com

Same table, same fare, if the right day. As they were leaving the restaurant, an obvious table of tourists said to the artsy-looking Don, “Excuse me, but you look like someone famous, are you?” Don, always one for a joke, sat down and asked them for a pen and paper. Although inquisitive, they accommodated him. As he continued to talk to them about where they were from, he drew them both a picture of Felix the Cat. It started a buzz in the restaurant and people from other tables started to drift over to the table and shyly asked if they too could have a drawing of the most marvelous cat. And, Don did what he always does, he drew for the whole restaurant, with a smile on his face and humor in his voice. The owner of the restaurant caught wind of this and sashayed over. When the drawings were done, he approached Don and asked if it’s always like that when people find out what he does. Don answered by saying, “pretty much.” You could almost see the wheels turning as the owner took Don aside and said, “I’d love for you to paint a painting for the restaurant.” Now, it is important to be aware of the fact that THE RUSSIAN TEA ROOM prides itself with the art collection that graces its walls. This made it a huge compliment to connect Don with the restaurant. A few weeks went by as Don completed the large painting, painted in the style and look and feel of the masters, both in palette and lighting. The day came when Don and a small entourage delivered the painting. And with much fanfare and media coverage, the painting was unveiled. The was an audible “wow” heard in the audience. Everyone was ecstatic with what had just happened. The painting is now placed in a place of honor in the front of the restaurant as you walk in. According to the owner it has become a huge draw for them, as people want to come and see the FELIX THE CAT painting, with Felix holding his favorite tea pot. If you’re in NYC... stop in, check out the painting, and have a borscht soup...RIGHT-O!!!

www.fb101com

View Full Article Online: Click Here

Food & Beverage Magazine May 2019

CHICAGO ORLANDO HO SAN FRANCISCO PHOE OA K L A N D S COT T S DA L E

By Morgan Westling

CHARLOTTE PASADENA DA MIAMI JERSEY CITY AU CO LU M B U S P O RT L A N D M 16

Food & Beverage Magazine May

2019

www.fb101com

OUSTON LOS ANGELES E N I X A R L I N GTO N NYC E NASHVILLE DENVER

WE’RE TAKING YOU EVERYWHERE Off-premise & On-point Kitchen United provides a cost-effective, turnkey way to expand your restaurant brand. We’ve begun the largest restaurant build-out in history; 400 kitchen centers and 5,000 off-premise optimized kitchens in high-demand locations across the nation. And beyond. Curious? Let’s talk. www.KitchenUnited.com

ALLAS LAS VEGAS SAN JOSE USTIN ORANGE COUNTY M I N N E A P O L I S AT L A N TA www.fb101com

Food & Beverage Magazine May 2019

SPECIALTY FOODS

ounded by Florence Mirsky in mid-2017, Kokonuggz Gourmet Chocolate Budz hit the market with quite a bang! Flo had been working in the marijuana industry for about 15 years, and when attending a cannabis festival, came up with this great idea. With cannabis legalization roaring forward, people need the right snacks at the right time. What could be better than pure chocolate and candy that replicates weed?

When Kokonuggz was first introduced, many confused it with real weed products, assuming it was just another edible. Celebrities and social media influencers promoted the product shamelessly. There were articles in newspapers and magazines confusing the product with the real deal. For those who enjoy some relaxation with real marijuana products, Kokonuggz is the ideal complement.

While at the festival, Flo thought, “everyone was really high, and gets the munchies, what could be better than chocolate candy that looks like weed?” And, so Kokonuggz was born. With her partner, Berner, who is the founder of Berner Cookies, an edible marijuana product, and known as the “DJ Khaled of the marijuana business” with a ton of followers, Flo worked on developing a candy that looks just like weed and offers a “real sugar high!”

THE GREAT NEW CHOCOLATE GIMMICK 18

Food & Beverage Magazine May

2019

www.fb101com

Kokonuggz is moving forward with rapid speed, gaining popularity with celebrities and social media influencers who are loving it. Entirely hand-made, this terrific chocolate candy comes in ten different delicious flavors, ranging from Patty Cake, Red Velvet Cake, Peanut Butter, and Cookies and Cream, to fruity versions like Banana, Kush Berry, Lemonade, and Strawberry Shortcake. Coming soon: the latest new flavor, Amber Rose Birthday Cake. Taking the weed industry by storm, Kokonuggz is perfectâ&#x20AC;&#x201D;it resembles weed but donâ&#x20AC;&#x2122;t be confused, thinking it is an edible or made from actual weed), but it is entirely chocolate and contains no THC or CBD. Kokonuggz will soon be introducing versions of their delicious candy that contain CBD, for those who want to feel some relaxation while they enjoy the candy. All Kokonuggz products are gluten free (though not vegan).

Kokonuggz recently partnered with Verano Holdings, a huge company based out of Chicago, and continues to develop new products that offer products for weed lovers everywhere. In collaboration with Bare Woods, Kokonuggz now offers chocolate blunts that are plenty of fun and tasty, too. Legal in every state, because they do not contain any medication, this snack is quickly growing as the next big chocolate product. Enjoy Kokonuggs in jars, baggies, blunts, and more. Keep them on hand for your next party or just to enjoy while you are relaxing! New products are showing up all the time, so visit https://kokonuggz.com/ and check out the many great options. Find Kokonuggz on Instagram: @kokonuggz Find Kokonuggz on Facebook: @KokoNuggzUSA

Kokonuggz ships all of their products worldwide, and with no medication in them, they can be shipped anywhere without restriction. If you want to buy them in person, you can find them in many smoke shops, sneaker stores, and even many bakeries offering hand made products.

Florence Mirsky www.fb101com

Food & Beverage Magazine May 2019

View Full Article Online: Click Here

RESTAURANTS DINING With more and more chains competing to bring customers in, the customers are receiving great deals.

TIPS4EatingOUT Many popular restaurants offer deals on meals for and deals on restaurants in specific couples, such as a pick two menu for a set low price. This cities and areas. Signing up for these is a great way to save money and to eat out on a budget. emails can help diners snag special discounts on meals. Planning a nice dinner out is something that most of us do on a regular basis. Choosing the perfect restaurant One way to make sure that a night and setting can turn just another night out into a truly dining out is more than just a meal, special and fun experience. Taking the time to research is to find a place to eat that has a new places and try different foods can bring a sense of great atmosphere or entertainment. fun to dining out. Many ethnic or theme restaurants will have special nights where there There are many great resources out available that can is live music or performers in the help plan the perfect eating out experience. While it building. Not only does this allow can get incredibly expensive to try new restaurants one to have a great meal, but it also and eat meals out, there are some great websites that makes it possible experience parts of help customers find great discounts. Many websites like another culture. restaurant.com and groupon.com offer great specials 20

Food & Beverage Magazine May

2019

There are many great deals available at chain restaurants these days as well. With more and more chains competing to bring customers in, the customers are receiving great deals. Many popular restaurants offer deals on meals for couples, such as a pick two menu for a set low price. This is a great way to save money and to eat out on a budget.

www.fb101com

Food & Beverage Magazine May 2019

GOURMET DESSERTS

Blueberry SORBET One of the best treats you can get for yourself is blueberry sorbet. This treat can provide the taste you are looking for and the sweetness you desire. Blueberry sorbet could become your fast favorite. This unique blend of flavor and ice creates the perfect way to cool down. It also creates a very strong flavor that some people simply love. This type of treat is well known because it is just sweet enough without being so sweet that it feels like it is causing a toothache each time you eat it. For those who have yet to try it out, now is a great time to do so. Hands down, this is one of those treats you will go back to time and time again to enjoy. What Is it? Blueberry sorbet is a combination of a sweetener and a fruit puree. In this case, the manufacturers used blueberries but it can be traditionally made with virtually any type of fruit you like. However, it is significantly different than ice cream or gelato. It does not contain any milk or butter fat in it. This is what makes it so unique from other types of iced treats. Whatâ&#x20AC;&#x2122;s more, it contains no type of animal product in it, including eggs, which is why vegans seem to enjoy it as well. Whatâ&#x20AC;&#x2122;s the Health Scoop? For those who are wondering if they should try out this treat, consider the healthy qualities it has. First off, it has significantly less fat than gelato or ice cream. It often has significantly less fat than other fruit-based treats as well such as popsicles. Overall, it does have sugars in it but it has so much less fat it could become your go-to option for a sweet treat that is still good for you. Be sure to check the label to know other health qualities of this product since they can range from one manufacturer to the next.

Food & Beverage Magazine May

2019

What Else You Should Know Sorbet is somewhat like sherbet, which is a cooled drink that is popular throughout the Middle East. However, when sherbet was brought to Europe, many of the chefs there changed it in various ways to create something different. In Europe, it would become granitas, ices, and sorbets. Each is slightly different, but all provide a rich taste that is hard to beat. For those who are looking for something tangy and vibrant, consider the benefits of enjoying blueberry sorbet. This densely textured treat is making its way into many grocery store shelves. You can also learn to make it, if you purchase the proper equipment. Be sure to try other flavors, too, since it is a versatile way of making fruit into something that feels as though it is completely bad for you. You may be surprised by just how good and flavorful this treat is.

www.fb101com

BOSTONBEST Restaurants for Desserts

Many of the Best Boston Restaurants bake their own confections to entice customers with the delicious smells alone. The best restaurants for desserts are the one who make their own or put their own touch on delicious treats. Boston has some of the best restaurants for global dining. All cultures come together in the streets. On a warm day, smells

like sandwiches, bakery items, and hot meals from all over can

overtake your senses. Many of the Best Boston Restaurants bake their own confections to entice customers with the delicious

smells alone. The best restaurants for desserts are the one who make their own or put their own touch on delicious treats.

Many people from all over the world flock to Boston for the delicious pastries of the North End. The Italian inspired bakeries

If you are looking for more of a dinner and dessert option, Boston has plenty of varieties of settings. Many restaurants make desserts in house and do so very well. Newbury Street in downtown Boston has a wide selection of restaurants with homemade cakes, torts, ice cream and even Italian gelato. Many restaurants offer wide coffee and cordial lists to accompany their dessert selections. If you are unsure of how to pair a dessert item and drink many servers will help you to fit your palette. Often, restaurants will create dessert menus to share, knowing that many customers would like something small after a larger meal. Desserts are something not to be overlooked when picking a restaurant , keep an eye out for great bakeries and dessert bars when making a dining choice in Boston.

pump decadent aromas into the tiny streets of the North End in

Boston. Mikeâ&#x20AC;&#x2122;s Pastry and Modern Bakery are two of the most well known bakeries in Boston. The rival bakeries have diehard fans and are conveniently located on the same road. Both

produce cannolis, cookies, brownies, and croissants, every type of bread, specialty cakes and gorgeous tarts. Both bakeries are

also wildly popular and always host long lines down the scenic sidewalks. Of course once you have waited in line smelling all

the delicious options for several minutes or even hours, what you see is just as good as what you have smelled.

Colorful confections line the walls as tasty, sticky treats lay under the glass counter tops. Each option you lay eyes on is tastier

than the last and the cakes tower over head. Bakers and cashiers are running around at a fearless pace through the crowds and

indecisive customers. It can be very difficult to choose just one

treat. I usually end up with more than I can eat and definitely more than I had in mind. But, I am never disappointed with the quality.

I am a huge fan of a good cannoli. However, the bakeries in

Boston donâ&#x20AC;&#x2122;t just make good cannolis, they make the best. Any way you can think of, they can make. Plain, chocolate dipped, chocolate shell, chocolate ricotta, sprinkles on top, caramel inside, or the best I have tried peanut butter chocolate shell with

chocolate cream cheese filling. The Best Boston Restaurants and Bakeries know that in order to wow customers, they are going

to have to create something new. The bakeries of the North End definitely do this very well.

www.fb101com

Food & Beverage Magazine May 2019

TRENDS IN BEVERAGES

RASPBERRY LEMONADE FIZZ

WHAT IS CRANBERRY? Cranberries are a versatile fruit and their benefits make them useful in food as well as in medicinal products. The Latin name for the cranberry plant is Vaccinium macrocarpon and they are one of the native fruits of North America. Cranberries have a tremendous amount of antioxidant capacity as compared to other vegetables and fruits like broccoli, spinach, and apples. One cup of cranberries measures a total An easycapacity. recipe for Raspberry Lemonade Fizz. Make this non-alcoholic 8983 antioxidant

beverage the “signature drink” at your next party! It only takes 3 ingredients

The health benefits of cranberry juice include relief from urinary tract infection (UTI), respiratory disorand everything made ahead. And you can spike it stomach if you want to!” ders, kidney stones, cancer,can and be heart diseases. It is also beneficial in preventing disorders and diabetes, as well as gum diseases caused by dental plaque. Phytonutrients, which are naturally derived plant compounds, are present in cranberries and have been found to prevent a wide range of health problems.

Food & Beverage Magazine May

2019

www.fb101com

Course Drinks Cuisine American Prep Time 30 minutes Cook Time 2 hours 30 minutes Total Time 3 hours Servings 12 servings Calories 90 kcal

Everyone needs a really good brunch cocktail in their repertoire. A cocktail to serve guests at a brunch party or just for sipping on your patio on a lazy, warm day. This Raspberry Gin Fizz is a delicate berry-filled cocktail splashed with a hint of soda water and lime for a light, refreshing drink. Most of the ingredients you already have on hand in your kitchen!

INGREDIENTS 24 ounces frozen raspberries , thawed and undrained 1 (6 ounce) can frozen lemonade concentrate, thawed 1 (2 Liter) bottle ginger ale Ice Lemon slices for garnish, optional. INSTRUCTIONS In a 4-quart saucepan, bring the raspberries to a simmer over medium-high heat. Cook, stir frequently, until the berries have broken apart and released their juices, about 10 to 15 minutes. Using a fine-mesh sieve, strain the berries to remove the seeds, pushing down on the solids to extract as much liquid as possible. You should have about 1Â˝ cups. Refrigerate raspberry juice until chilled, at least 2 hours. In a large pitcher or punch bowl, combine raspberry juice and lemonade concentrate. Stir in ginger ale and serve immediately over ice, garnished with lemon slices if desired. Recipe Notes This recipe can be doubled or tripled for a crowd

www.fb101com

Food & Beverage Magazine May 2019

CUISINE

ITALIAN RESTAURANTS 5 Reasons to Visit One Today

Italian restaurants offer a number of meal selections. If you like going out to eat, take the time to get out of your comfort zone and try something new! Viva Italia!

Food & Beverage Magazine May

2019

www.fb101com

To be sure you aren’t let down when it gets to be dinner time, make a point to check out a variety of Italian restaurants. Whether it’s pizza you want or some delicious pasta, you want to go to a place where you know you can get just what you want. If you enter an establishment that focuses on burgers and fries, but offer pizza and pasta too, you may be sorely disappointed. Examine a few things you can get below. GREAT PIZZA Pizza is one of those meals that you can never go wrong with. However, if you’re used to those fast-food type pizzas that come from a delivery man, you’ve been missing out. Italian restaurants specialize in delicious pizza. A good place will make everything from scratch, use the best ingredients and cook the pie in a brick oven. The result is a delicious experience you won’t soon forget. Plus, a top-notch establishment will offer a number of choices of pizza for you to choose from, so you’re sure to be satisfied. ASSORTMENT OF FINE WINE It’s hard to visit Italian restaurants without being able to get a variety of wine. If you’re eating a seafood dinner, you may want a nice, crisp white wine to go with your meal. The right place will have a wide selection of sweet, fruity white wines, such as a Moscato, or a dryer, less-sweet Chardonnay. On the other hand, if you want a steak, spaghetti or lasagna, you may decide you want a red, such as a Pinot Noir or a Cabernet. Regardless of what you’re looking for, the right place should have it. SERVICE As with any place you go to, you want to be seated promptly and served in a decent amount of time. Sadly, there are many food places that simply lack this type of customer service and attention to detail. When specifically looking for good places to eat, you want to make sure they’re known for not only good food, but also exceptional service. It doesn’t matter how wonderful the menu looks if it takes five years to get your meal. In addition, the right spot will have knowledgeable staff that can help you with food selections, especially if it’s your first time at their establishment. DIVERSE MENU Whether it’s pasta and seafood you’re looking for or want a steak, great Italian restaurants should be able to accommodate your needs. These days, everyone has a special diet or requests when it comes to their food. You could be on a low-carb diet, doing portion control, or simply eating vegetarian meals. When you go out to eat, this can be hard to deal with since many places only offer certain types of food and limited menu options. The right place will have an assortment of food so that you can enjoy your dinner or lunch without sacrificing your diet. DESSERTS You can’t go out to eat without enjoying a tasty dessert. That’s why when you visit Italian restaurants you should definitely try something while you’re there. Most places offer traditional delights such as cheesecake and chocolate cake. However, be sure to get some gelato, which is a traditional Italian homemade ice cream.

www.fb101com

Food & Beverage Magazine May 2019

Food & Beverage Magazine May

2019

www.fb101com

Food & Beverage Magazine May 2019

RESTAURANTS DINING The raw food diet has been around since the 1800s, but has surged in popularity in recent years. Its supporters believe that consuming mostly raw foods is ideal for human health and has many benefits, including weight loss and better overall health.

DINING AT RAW FOODS AND VEGAN RESTAURANTS One of life’s great pleasures is going out to eat and trying new restaurants and dishes. This holds true for raw food and vegan restaurants too! There are, believe it or not, more than 5000 natural foods restaurants in the U.S. alone. Predictably many of these restaurants are in major markets and in college towns. You might not live in an area where you can visit a natural foods restaurant regularly, but if you’re traveling, do some research and see where there might be a natural foods place to visit. Here are a few notable restaurants around the country: • Delights of the Garden has gained amazing popularity in Washington, DC, considering that city is a haven of power lunches between lobbyists and the like. It features a cool-looking cafe with raw and cooked vegan favorites. • Arnold’s Way is located outside Philadelphia, PA in the Bucks County town of Lansdale. They have a raw café and also have classes in raw foods preparation. • Au Lac in Fountain Valley, California serves 7-course raw dinners, although you want to call in advance to give the chefs time to prepare.

Food & Beverage Magazine May

2019

• Café Gratitude has two locations in San Francisco and one in Berkeley. • Quntessence in Manhattan features an all raw menu, all organic, salads, fresh juices, soup, guacamole, essene bread, almond shakes, and more. • Dining in the Raw in Key West, Florida features macrobiotic, vegan and raw foods. • The Organic Garden in Beverly, Massachusetts is a living and raw foods restaurant. • Suzanne’s Vegetarian Bistro in Miami, FL has a daily raw soup on its menu. • Enzyme Express in Anchorage, Alaska is a raw foods restaurant. • Golden Temple in Birmingham , Alabama is a vegetarian restaurant that features a juice bar.

• These are just a few raw foods restaurants in some likely (and unlikely!) cities. Many cities have magazines with restaurants listed by categories.

www.fb101com

Food & Beverage Magazine May 2019

Flavors Mix New Energy Into Re-designed

ALL-NATURAL pureLYFT CAFFINE STIR STICKS

Innovative CLEAN CAFFEINE® Product Introduces Fruit Flavors; And New Stir Stick Providing Convenient Options for Energizing Anything

The products allow those looking for energy to skip coffee, sugary sports drinks and artificial supplements. They are zero calories, non-GMO and provide clean energy through caffeine derived from green coffee bean extract fortified with vitamins A and B complex. The new flavors will provide just a hint of pureLYFT, the all-natural stir stick that fruit flavor, while the original flavor still delivers 125mg of CLEAN CAFFEINE® boasts a neutral, almost flavorless taste into any beverage, has added three new that is virtually undetectable. flavors to its line-up. Joining the original, neutral flavor of product is lemon- “With so many of our customers adding lime, orange, and mixed berry, which add pureLYFT to thicker beverages such as energy and a hint of fruit flavor to any smoothies and protein shakes, we’ve beverage. In addition, the company has added a new flip-bottom feature to the redesigned its patented stir stick, adding stir stick that allows people to ‘pop & a flip-bottom that allows consumers to pour,’ making it even more convenient to “pop & pour” or keep with the original mix our all natural energy into any bevmixing method of “peel & stir.” erage,” said Elfstrum.

With so many of our customers adding pureLYFT to thicker beverages such as smoothies and protein shakes, we’ve added a new flip-bottom feature.”

“We’ve been overwhelmed by the popularity of our original pureLYFT stir stick since launching, and have found that our customers are craving more all-natural energy options,” said Erik Elfstrum, pureLYFT Co-Founder and CEO. “It was only natural that we take the product to the next level, bringing three refreshing Clean Caffeine flavors into the mix, which are the first of many more to come.”

Endlessly dedicated to her involvement with the Slow Foods Miami Chapter, Frans champions initiatives that bring light to the farm-to-table community in Miami, and devotes herself to the education of school children in healthful nutrition and sustainable farming.

The product’s core consumers include health and fitness enthusiasts, athletes, college students, travelers, business professionals, and busy moms and dads, who are aware of the ingredients they consume and are drawn to all-natural products. ABOUT pureLYFT pureLYFT® is an all-natural energy product made from green coffee beans that delivers 125 mg of CLEAN CAFFEINE® (equivalent to a tall cup of coffee) into the beverage of consumers’ choice through a convenient single-use energy stir stick. pureLYFT has zero calories, is fortified with vitamins A and B Complex and offers an “original,” neutral taste along with three new refreshing flavors, allowing consumers to Energize Anything™ while taking a break from the typical coffee routine, and avoiding sugary sports drinks and artificial energy supplements. For more information visit pureLYFT.com or follow pureLYFT on Facebook,

Beginning January 30, the new flip bottom stir stick with all pureLYFT flavors will become available on-line and in-stores January 30.

In keeping with the original pureLYFT concept, the lemon-lime, orange and pureLYFT is currently available in more mixed berry flavors are all-natural and than 1,000 campus book and convenience deliver a single serving of 125mg of stores through Barnes & Noble and CLEAN CAFFEINE® (equivalent to a 12-ounce coffee) into the beverage of the 32

Food & Beverage Magazine May

2019

www.fb101com

Food & Beverage Magazine May 2019

Introduction to

SAN DIEGO

Restaurants

Food & Beverage Magazine May

2019

www.fb101com

San Diego restaurants famous for its nightclubs, seafood, steak and pasta. Also San Diego restaurants are located near to sea and provide a very pleasant sea climate to visitors. San Diego Restaurants are one of the most booked places to eat as food variety is amazing to everyone. Situated in the Southern California, city of San Diego is known for its loads of attractions for the tourists around the world. Apart from visiting for its calm and tourist friendly climatic conditions, the city is a renowned place to numbers of restaurants that cater to the food needs of everyone. San Diego Restaurants are home to variety of foods and services are perfect. You must, however, know beforehand the common features of the restaurants. • One of the famous restaurants in the city is The Fleetwood. Known for its vast space and sports lounge, this restaurant is also famous for its nightclubs. You will find tradition banquettes arranged here very often and seating options everywhere are available in plenty to make you comfortable. The menu covers every dish of your taste and liking. • Are you looking for an exclusive seafood restaurant? Then, visit Osetra – The Fish House. Design of this San Diego Restaurants is based on some unique features that match to the sea climate and an Oyster Bar the main attraction. Dining at the first floor gives special feeling of the surroundings. Seafood, steak and pasta are the main attraction along with great service. • Another San Diego Restaurants that is famous for its unique features is Croce’s. Established in 1985 this place is full of energy and warmth for the visitors and is a must for the food lovers. Bordeaux Braised Short Ribs, Croce’s Prime Contemporary Meatloaf. Sage and Rubbed Grilled Duck Breast are some of the excellent dishes served here. • If you are searching for a San Diego Restaurants that has distinct American style and traditional French brasserie, then pay a visit to Currant American Brasserie. Antique chandeliers are the most attractive and give atmosphere a classy touch. • A visit to Ambrogio15 an authentic but unique Milano gourmet pizza, a special dough recipe, an innovative pizza-making process, high-quality Italian ingredients, a holistic approach to the food and beverage world, a focus on sustainable agriculture and farming, along with a deep love for Milano, where Andrea, Giacomo, and Luca grew up, and for San Diego, where they studied, worked and became who they are now. www.fb101com

• Juniper & Ivy this lively upscale restaurant from a Top Chef regular is the centerpiece of San Diego’s food and drink-obsessed Little Italy. Why go: The airy dining room here continues to be packed out by locals, thanks to chef Richard Blais’ continually shifting, inventive menu. We’re talking delicious small plates and culinary-inspired cocktails. Recent standouts include a spicy tuna hand roll wrapped in shiso, carne cruda asada—a clever Mexican take on steak tartare—and Filthy Rich cocktail with foie-gras fat-washed Japanese whiskey, Sauternes and sea salt. • Provisional. Classy bistro serving modern American cuisine.Why go: Situated within The Pendry hotel, this bright and airy restaurant combines big, bold decor with big, bold dishes. Pick up a thin-crust wood-fired pizza like the Italians make ‘em, or the jidori chicken breast. And if you’re not sure what you want, plump for the chef’s tasting menu. • Ironside Fish & Oyster. Hip seafood house buzzes with blingy, Vegas-worthy interiors and expert cocktails. Boisterous Little Italy spot might not be the seafood restaurant your grandparents had in mind—shellfish platters range from Big, Bigger to Holy Shit—but groups of stylish youngins keep things humming with Mai Tais and plates of local uni, grilled octopus and buttery lobster rolls. Swing by the marquee bulb-lined bar during the weekday happy hour • Crack Shack. This stylized outdoor coop slings fried chicken and good times. The adorable setting features picnic tables and red farm chairs set under strung Edison bulbs, a lively al fresco bar and kitchen housed in a modern barn structure. Yet, there’s some serious brawn behind all the playfulness. Owned by chef Blais of Juniper & Ivy next door, the Crack Shack serves guests fried Jidori chicken—tucked into sandwiches or splayed on paper-lined metal trays— along with sides such as a mango-and-papaya Border Slaw, and house condiments including Sriracha Thousand Island and kimchi BBQ sauce. There are numbers of San Diego Restaurants you can make a visit for lasting impressions. Prior to making the visits, make sure that you have booked your seat to avoid the disappointment. San Diego Restaurants are one of the most booked places to eat as food variety is amaging to everyone. There are many online sites which are in the business of taking your order for keeping your seat at these restaurants safe. Ensure that you are at the right time for prompt services at place. Food & Beverage Magazine May 2019

RestaurantNEWS

Nowadays the restaurants and hotels are increasing at a great speed as the food industry is growing very fast. The restaurants are the place where people spend there time with their friends and family for eating food.

Benefits of Online restaurants bookings You can find the best restaurants list online. When we plan to move out for lunch or dinner, we look for the best place or restaurants to visit every time. The place should be good, the hospitality and services at the place should be the best along with the taste of the food that is the foremost quality to take care of. All this things can only be find if we had already visited these places but if we have not visited this place then we can scan through the best restaurants list and select the desired restaurant for lunch or dinner. Once you got the best restaurants from the list now you need to do restaurants booking. For this you can look for online restaurants bookings which will make your work easier. Many times it may happen with you plan to go for a dinner during the weekends to spend some time with your loved ones but you find a huge crowd at the restaurants or hotels. Due to the overcrowding, the tables at restaurants get full and you have to wait for long time for the table. It can be very frustrating at times and may spoil your mood. To avoid such a situation, the online restaurant bookings are greatly beneficial. In this digital world of internet, everyone is well connected with his online network of friends and services. Business people use internet indispensably to popularize their ventures. The restaurant and hotel owners are employing this connectivity to help spread a word of their restaurant. Online booking of tables is very common along with the other types of communication tactics along with web advertising. This gives you a relief from making a number of phone calls for booking or visiting the restaurants for booking.

Food & Beverage Magazine May

2019

planning for a special occasion for your near and dear ones.

The booking information will be sent to you on your e-mail Id

along with the details. This mail will assure you of the booking done. This online booking of restaurants has not only reduced the crowd at restaurants but also brought in many benefits like saving time of going personally to the restaurant for the

bookings. Many corporate events, parties , special personal occasions require this type of advance booking which can be done online.

www.fb101com

TRENDS IN RESTAURANTS

TIPPING STRUCTURE AT U.S. RESTAURANTS If you’re planning a visit to the United States any time soon, you might have some questions about tipping in restaurants. There are many unspoken rules that guide this custom. Tipping culture is rife in US restaurants, and it is an important custom for those working in the service industry. It’s become so ingrained that there are wellknown consequences for skimping on gratuity. Failing to tip a bartender after each round of drinks, for example, well, it wouldn’t happen. After not tipping the first time, you’re not going to get another round. Here is a guide to tipping in restaurants and bars during your US travels. If you get up and order your drinks at the bar the standard tip is one dollar per drink. For cocktails or specialty requests, such as a Boston sour with egg white, an extra buck is preferred for the time it takes to make these drinks. Custom dictates that after purchasing the drinks, you leave the tip on the bar. Don’t hand it directly to the bartender, especially if it is busy. They will see it and pick it up. If you see a few dollars on the bar, leave them. Those are tips from other customers. If you don’t have a lot of change on you, you can tip the bartender a larger sum after the first round which will cover the next few, just remember to return to the same one when ordering.

With the help of restaurant booking online you can book your restaurant anytime from anywhere online. No need for you to go anywhere or to ask anyone to do any favor for you. Just open the website find out the restaurant in which you want to book the table and book your table. You can fix the time at which you are supposed to reach the restaurant for lunch or dinner and also the number of people coming with you so that the arrangement can be made according to this. You can order the desired décor and perfect ambience when planning for a special occasion for your near and dear ones. The booking information will be sent to you on your e-mail Id along with the details. This mail will assure you of the booking done. This online booking of restaurants has not only reduced the crowd at restaurants but also brought in many benefits like saving time of going personally to the restaurant for the bookings. Many corporate events, parties special personal occasions require this type of advance booking which can be done online.

When settling a bar tab, you can calculate 20% of the total to determine the appropriate tip. Most won’t show the amount of drinks you’ve ordered, but the amount should come to about the same. If you want better service, tip more (a few dollars extra is all it takes). If you’ve bought drinks at restaurants with your meal that the waitperson has brought to you, the bartender will receive a percentage of the total tip that you leave with your bill. If there is a bouncer on the door of a club you regularly frequent, tip them a few bucks for future perks. They do remember. At restaurants, 15 to 20% is the standard, left after the bill has been paid on the table. If paying by card, a tip can be added on the receipt. If you’re terrible at math, doubling the tax and rounding up is roughly correct. Tipping more is always encouraged, but tipping less is an insult. If you receive bad service, ask to speak with a manager rather than throwing a few coins down. In fact, no tip sends a stronger message than a measly dollar or two. For large parties, gratuity is usually included in the total. It will say so at the bottom of your bill.

www.fb101com

Food & Beverage Magazine May 2019

PRODUCTS If you enjoy red wine or drink more affordable wine on a regular basis, then using a decanter is a great idea. Decanting may not look like much, but the increased oxygen exposure to wine greatly improves the taste by softening astringent tannins and letting fruit and floral aromas come out.

WINE DECANTERS Decanters can be used as promotional products or corporate gifts may not be a requirement for many companies and organization but for those who choose these marketing gifts, they are sure to create a long-lasting impression. A promotional gift which will be savored for years to come and appreciated by all who receive them, proudly displaying an engraved corporate logo, or brand identity. Crystal decanter and tot glass sets ideal for the whisky enthusiasts, decanters will always tell more of a story. A decanter with a wide base will increase the amount of oxygen and decant the wine faster. • Full-bodied Red Wines (Cabernet Sauvignon, Petite Sirah, Tannat, Monastrell, Tempranillo, etc): Use a decanter with a wide base. • Medium-bodied Red Wines (Merlot, Sangiovese, Barbera, Dolcetto, etc): medium-sized decanter • Light-bodied Red Wines (Pinot Noir, Beaujolais): serve in a small to medium-sized decanter that’s been chilled. • White and Rosé Wines: decanting isn’t necessary, although you can use a small chilled decanter. Pour wine into the decanter so that it hits the sides of the glass. You want to do this so that there is more oxygen exposure to the surface of the wine. It’s also quite fine to swirl the decanter by the neck for the same purpose. Decanting takes anywhere from 15 minutes to 3 hours and the average time is about 40 minutes. Full-bodied wines: These wines take the longest, expect about 1–2 hours Cheap wines: Cheap wines often need rigorous oxygen to cause oxygen to improve the aromas. You can do this by pouring a small amount into the decanter, and then re-corking the bottle and shaking it before you pour the rest into the decanter. Wait about 20 minutes.

Food & Beverage Magazine May

2019

www.fb101com

Food & Beverage Magazine May 2019

INDUSTRY RECOGNITION &AWARDS

WINNERS ANNOUNCED FOR THE 2019 JAMES BEARD

The James Beard Foundation, the culinary industry’s most prestigious recognition program, has announced the winners of the 2019 James Beard Media Awards. The Media Awards honor the nation’s top food authors, broadcast producers and hosts, and journalists. Nominees and guests gathered at an exclusive celebration dinner, hosted by Supermodel-turned-businesswoman and Emmy Award–winning television host, Tyra Banks, on Friday, April 26, at Pier Sixty at Chelsea Piers in New York City. In partnership with VISIT PHILADELPHIA®, the 2019 Media Awards featured some of the city’s top James Beard Foundation–affiliated culinary talent who traveled from the City of Brotherly Love to prepare a multi-course dinner, served during the ceremony. Philadelphia chefs included Ange Branca of Saté Kampar, Diana Widjojo and Maylia Widjojo of Hardena, and Andrew Farley of High Street on Market and High Street on Hudson, owned by 2019 Outstanding Restaurateur nominee Ellen Yin. Following the dinner and awards ceremony, guests were treated to a dessert reception with noted Philadelphia pastry chefs, including 2019 Outstanding Baker nominee Tova du Plessis of Essen, Kate Jacoby of Vedge, and Robert Toland of Terrain. Each of the Media Awards categories is overseen by a committee of volunteer industry professionals, who determine Awards policies and procedures. The Book Award judges (48 in total) include editors, authors, journalists, and culinary educators who have not published a food book during the current Awards year. The Broadcast Media Award judges (more than 60 in total) include producers, educators, editors, and print journalists. Journalism Award judges (more than 90 in total) include working editors, journalists, retired food and beverage editors and writers, and deans and professors of leading journalism colleges. A complete list of award winners can be found here, as well as at jamesbeard.org/awards. 2019 James Beard Foundation Media Awards Winners 2019 James Beard Foundation Book Awards American Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day JJ Johnson and Alexander Smalls with Veronica Chambers (Flatiron Books) Baking and Desserts SUQAR: Desserts & Sweets from the Modern Middle East Greg Malouf and Lucy Malouf (Hardie Grant Books) View Entire List Click Here

Food & Beverage Magazine May

2019

www.fb101com

Food & Beverage Magazine May 2019

UPCOMING CELEBRATION

Borracha’s Skeleton Cocktail

And what better way to spend this festive and spicy holiday than with great food, delicious drinks and great company. Are you working on any Cinco de Mayo food and cocktail round ups? Below are some Mexican dishes and drinks by Borracha and Librerestaurants by famed hospitality group, Clique Hospitality, along with STK LA and Tilted Kilt!

Libre’s Desperado

Borracha’s Carnitas

Food & Beverage Magazine May

2019

www.fb101com

Borracha’s Tequila Shots

Tilted Kilt’s Liquid Luck

Libre’s Taco’s

Tilted Kilt’s Angry L.I.T

Borracha’s Taco Salad

Libre’s La Casa Libre

Can’t make it out to celebrate Cinco de Mayo at a local Mexican establishment? Don’t worry; these recipes will add a touch of Cinco de Mayo to any party. www.fb101com

Food & Beverage Magazine May 2019

PRODUCT HARDWARE

Key Components of State-of-the-Art,

By Kevin Trowhill, Vice President at Century Refrigeration, a division of RAE Corporation

temperature of wine must be kept stable throughout its production and storage in order to ensure final product quality that is acceptable for distribution and sale, and so cooling systems are an integral component of wine production. In wineries, the entire harvest can be destroyed by a temperature fluctuation during processing or storage, leading to catastrophic consequences for wineries.

THE

Cooling systems must meet three main criteria in order to be effective in wine production and storage applications: the cooling systems must be able to achieve the ideal temperatures for wine production processes; they must deliver consistent, reliable operation; and they must be well-designed for safe, convenient use. Mass produced commercial cooling systems cannot achieve all of these criteria. Only state-of-the-art cooling systems designed specifically for the wine industry are capable of meeting these needs and therefore protecting wineries’ harvests, year after year. Achieving Ideal Temperatures One of the primary factors in the design of a highly effective wine cooling system is that the system must be capable of achieving the necessary temperature for wine production. In the case of red wine production, the propylene glycol solution is used in tank cooling jackets that must remain at 35°F for the duration of the cooling process. In either case, the chiller in question must be able to supply glycol temperatures far below the range of standard mass produced commercial chillers and mechanically operate regardless of ambient temperature. 44

Food & Beverage Magazine May

A chiller’s compressor will normally operate 10°F below the desired glycol temperature in order to achieve optimum glycol temperature. Most commercial chillers’ compressors are designed to run at 35°F and produce water cooled to 45°F. Dedicated wine cooling systems’ compressors are designed to operate reliably in the 1025°F SST range, in order to achieve the necessary glycol temperatures of 20°F and 35°F described above. Some cooling systems, such as the Century Refrigeration N-Series Chiller, are designed specifically for wine production, and therefore are able to achieve these temperatures far below the operating range of generic commercial cooling systems. Achieving the correct temperature goes hand-inhand with the next important aspect of a successful cooling system for wine applications: reliability. Consistent, Reliable Operation The systems must be built to protect themselves from catastrophic failure in order to avoid risk of damaging significant portions of a harvest. The N-Series Chillers, for example, can be easily reset in the event of certain failures, and can be built with multiple compressors or circuits, suction accumulators and replaceable core suction filters provides added redundancy and reliable system design. The N-Series Chiller systems are also built to maximize energy efficiency throughout the system lifetime, which further improves reliability. The air-cooled coils by Century Refrigeration feature 12 fins per inch, in comparison to mass produced commercial systems’ 22-24 fins per inch. At 12 fins per inch, the coils can be washed out with water or compressed air to keep the coil clean and functioning at top capacity throughout the life of the equipment. At 22-24 fins per inch, the coil acts like a filter, trapping dirt and debris as time goes on. These coils are extremely difficult to clean, and lose capacity over their lifetime. Workload and ambient temperatures can also strongly impact the reliability of the cooling systems’. The load being placed on a winery’s cooling system varies greatly throughout the harvest season, and so systems that are designed specifically for use in wineries must be capable of maintaining temperature regardless of the load by varying cooling as needed.

2019

These systems are also capable of operating in a far greater (30 degrees to in excess of 115 degree ambient) range of ambient temperatures than commercial-grade chillers. Since commercial chillers are designed to cool only to a lower extreme of about 45°F, they are often incapable of handling ambient temperatures anywhere below about 40°F without modification. Wine process-specific chillers, on the other hand, need to achieve glycol temperatures of 35°F year-round, and so they are capable of functioning reliably in ambient temperatures far below 40°F. Design for End Use The N-Series Chiller systems are also built to maximize energy efficiency throughout the system lifetime, which further improves reliability. The air-cooled coils by Century Refrigeration feature 12 fins per inch, in comparison to mass produced commercial systems’ 22-24 fins per inch. At 12 fins per inch, the coils can be washed out with water or compressed air to keep the coil clean and functioning at top capacity throughout the life of the equipment. At 22-24 fins per inch, the coil acts like a filter, trapping dirt and debris as time goes on. These coils are extremely difficult to clean, and lose capacity over their lifetime. Workload and ambient temperatures can also strongly impact the reliability of the cooling systems’. The load being placed on a winery’s cooling system varies greatly throughout the harvest season, and so systems that are designed specifically for use in wineries must be capable of maintaining temperature regardless of the load by varying cooling as needed. These systems are also capable of operating in a far greater (30 degrees to in excess of 115 degree ambient) range of ambient temperatures than commercial-grade chillers. Since commercial chillers are designed to cool only to a lower extreme of about 45°F, they are often incapable of handling ambient temperatures anywhere below about 40°F without modification. Wine process-specific chillers, on the other hand, need to achieve glycol temperatures of 35°F year-round, and so they are capable of functioning reliably in ambient temperatures far below 40°F.

www.fb101com

Food & Beverage Magazine May 2019

restaurant closing 2019

WHAT’S HOT AND WHAT’S NOT

Food & Beverage Magazine May

2019

www.fb101com

QUIZNOS Even big companies make failed products from time to time. For Quiznos, its business model was the failed product. It alienated franchisees who weren’t making any money. It went from 5,000 locations threatening rival Subway’s bottom line in 2007 down to 800 or so as sales went from $2 billion to less than $200 million. STEAK ’N SHAKE What makes Steak ’n Shake one of America’s struggling restaurants? There are a few things. For one, sales decreased from more than $1 billion in 2016 to $940 million a year later. Also, it had to close nearly 60 restaurants in 2017. Plus, it’s struggling to expand beyond its foothold in the Midwest. Serving some of the worst burgers in America doesn’t help the cause, either. BJ’S RESTAURANT AND BREWHOUSE There are less than 200 BJ’s Restaurants in the United States, and it’s not looking good for the chain. Same-store sales declined 1.4% in the first half of 2018, according to the Los Angeles Times. BJ’s stock plummeted 25% in the first six months of 2018. IHOP Customer traffic has been going down for 10 straight quarters; subsequently, IHOP plans to close 30-40 stores this year. Were you among the many who saw breakfast chain IHOP temporarily change its name to IHOB (International House of Burgers)? The chain added 10 burgers to its menu…not that it helped much. TIM HORTONS Has been steadily closing U.S. locations over the past 2 years and plans to close another 85 this year. Chains like Starbucks and McDonald’s both pose as competition to the coffee and donut chain BLOOMIN’ BRANDS Which owns Outback Steakhouse, Carrabba’s Italian Grill, and Bonefish Grill, had a PR snafu in 2018 after a woman sued for swallowing glass with her Outback sweet potato. Carrabba’s has gone down by 2.9% and Bonefish by 2.7%. Bloomin’ Brands is currently trying to get sales back up by offering self-delivery to 240 of its restaurants. Carrabba’s is one of several restaurants under the Bloomin’ Brands banner. Outback and Bonefish Grill are others, and all of them are among the struggling restaurants, according to Clark. People prefer healthier eating at fast-casual restaurants, and Carrabba’s and Outback aren’t on the menu. But there will continue to be closing. 43 restaurants will close this year. BOB EVANS They closed restaurants close to home and sold the rest. It’s never a good thing when a restaurant chain shuts down multiple locations. It’s even worse when the shuttered stores are close to home. That’s what happened to Bob Evans. The company closed 27 restaurants in 2016, including some in Ohio. Then, it sold what was left for $565 million.

www.fb101com

PAPA JOHN’S gained a reputation for having a toxic company culture, where sexual harassment happened regularly. Since then, sales have dropped dramatically; the chain plans to close 85 restaurants this year. CHIPOTLE’S Numerous food scares crop up in Chipotle’s recent history, including an outbreak of E.coli. This means that Chipotle is still trying to win back many customers’ trust. FOOTLONG GONE! That’s because Subway is taking away its $5 footlong deal due to hurt sales. In the earlier 2000s, Subway was supposed to be a healthy alternative to burger joints. Now, there are healthier places to be. So Subway is trying to change things by adding WiFi, self-service kiosks, and more comfortable seating to stores. The company projects 500 closed stores this year. NOODLES & COMPANY DOWN The company closed off 10% of its locations in 2018 and still needs more money after a data breach cost them $11 million. Buffalo Mac & Cheese and zucchini noodles are both new additions to the menu, and the chain is also instituting an order-ahead option. CHEESECAKE FACTORY Is known for its huge, high-calorie dishes (and, of course, its desserts), which don’t appeal as much to millennials and families. However, many restaurants are located in malls and suburbs– prime areas for millennials and families to inhabit. Cheesecake Factory expects 10 stores to be shut down this year. APPLEBEE’S Has also been closing stores in 2018. It attempted to modernize with an online ordering app, WiFi and tablets at tables, and offering $1 margaritas. However, the company’s Brand President fears that may have driven away Applebee’s core clientele. Restaurant Business has noted that the chain is still doing well with its takeout orders and the bar side of its business. However, 189 locations are closing this year. TGI FRIDAY’S Used to be a bar but now, of course, it’s a competitor in the casual dining business. In the midst of 10 restaurants closing this year, the company is trying to rebrand and modernize for the younger generations. JOE’S CRAB SHACK Is going down fast probably because Joe’s Crab Shack filed for bankruptcy in 2017. In a very poor move, the chain abruptly closed 41 locations–so abruptly that workers still showed up for work, only to find locked doors. The site currently lists 58 sites still in operation.

Food & Beverage Magazine May 2019

HEALTHY SNACKS

CHEFS AND DINERS care about the origin of their food. Locally grown produce ranked #3 in the National Restaurant Association’s “What’s Hot” 2016 Culinary Forecast; natural ingredients and farm/ estate branded items followed closely at #5 and #13.* So, as Fresh California Avocado season gears up, it’s no surprise that California Avocado fans in the restaurant kitchen and at the table are looking forward to avocado-packed menus throughout the spring and summer. What makes Fresh California Avocados taste so delectable? California Avocados are grown in sun-kissed soil by seasoned growers who apply hand-grown care to deliver a consistently creamy avocado taste. Of the nearly 4,000 California Avocado growers, most run small, family farms. They walk the land, ensuring their Fresh California Avocados are JULIEN always inspected, harvested and cared for by a knowledgeable grower that takes pride in the California quality pledge.

Welcomes New Executive Chef

For more information about the Fresh California Avocado difference, visit CaliforniaAvocado.com/Foodservice. On the site, browse the Fresh California Avocado recipe database and serving suggestions, 48 Food & Beverage Magazine May 2019

ASSEO

www.fb101com

you can chase trends or create them

Depending on who you ask, “the next big thing” is on its way (or already gone). What doesn’t go away is the creativity, passion and quality that stands the test of time — and Chairman’s Reserve® Prime Pork is proud to carry that banner. Elevating our already-strict criteria for marbling, color and pH, this signature offering delivers truly superior pork that’s proven to be 25% more tender than other leading brands of pork without added solution. The only question now: what will you create? Visit ThePrimeDifference.com to put the pinnacle of tenderness to work for you. www.fb101com

Food & Beverage Magazine May

2019

www.fb101com

Food & Beverage Magazine May 2019

www.fb101com

Food & Beverage Magazine May 2019

www.proofawards.com

Food & Beverage Magazine May

2019

Food & Beverage Magazine May 2019 Issue

Articles inside

May 2019