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Original Advisory Board
David Burke
Kerry Simon
Bobby Flay
Wolfgang Puck Emeril Lagasse
Back of the House
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Michael Politz Publisher
Donsh’e Usher Gary Coles Cristina Carpio Creative Director International Columnist Editor STAFF
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SALES DIRECTOR
NATIONAL SALES DIRECTOR
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CELESTE CHING
MARSHA FISCHER WEST COAST SALES
BARB ROGERS PROGRAMMATIC
C O N TRIB UTOR S CRISTINA CARPIO
INTERNATIONAL COLUMNIST Food and Beverage expert
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Publisher - Micheal Politz • Food & Beverage Magazine® is owned and published electronically by Beautiful People LLC. Copyright 1995-2016 Beautiful People LLC. All rights reserved. Food & Beverage Magazine® and distinctive logo are trademarks owned by Beautiful People LLC. “fb101.com” is a trademark of Beautiful People LLC. No part of this electronic magazine may be reproduced without the written consent of Food & Beverage Magazine. Requests for permission should be directed to: editor@fb101.com. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm. Nor are we afflicated with any other Food&Beverage or Hospitality publication. Articles and Comments are welcome, but they should be on-topic and well-expressed. W W W. FO O D BEVMAG .CO M
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DINING WITH DONSH’E CHEFS OF THE MONTH FRONT OF THE HOUSE
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PAIRING BEER & FOOD
SAVE WATER, DRINK WYLAN
pg20
ATLANTA RESTAURANT MARCUS RESTAURANT GROUP BACK TO SCHOOL
PURELL•CROSS CONTAMINATION JAVA HOUSE
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F&B MAGAZINE SEPTEMBER 2018 • FEATURE STORY
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3 2 47 40 18 69 58 12 4
Blush pink in color, aromatic with citrus and red fruit, floral with a crisp and refreshing mineral character.
. . . let the fun begin Available at WINE.com and DRIZLY.com or at a store near you, visit our website and use the store locator
NotoriousPinkRose NotoriousPinkRose
www.NOTORIOUSPINK.com
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J A V A H O U S E® Authentic Cold Brew Coffee Pods Now Available for Retail Purchase Coffee is one of the most common ways Americans kick-start their day. The latest craze seems to be drinking cold brew; a strong, yet smooth way, to obtain their morning joe. Serving cold brew at your establishment can increase sales and customer satisfaction. However, it’s not easy to make batches of cold brew from scratch but with the new JAVA HOUSE® Cold Brew Coffee Pods, food services can quickly serve cold brew to their customers without the hassle of making it.
This is a product that is poised to change the game for food service locations everywhere. Traditionally, coffee grounds are brewed in hot water, which oxidizes them more quickly and causes the resulting coffee to be aromatic but very bitter. In the cold brew process, the final product is smoother, naturally sweeter and less acidic than hot-brewed coffee. JAVE HOUSE® does not use any preservatives, coffee additives, coffee derivatives or reconstituted coffee.
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JAVA HOUSE® Authentic Cold Brew Coffee dualuse liquid pods deliver a consistently smooth flavor, whether served hot or cold. To enjoy hot, simply place a pod into a single-serve brewer for a rich yet smooth cup of coffee. To enjoy cold, peel open a pod, pour over ice, add 8 oz. of water and enjoy. It’s that easy. With these innovative pods, retailers can now provide customers with a cold brew option in the single-cup coffee category for the first time. Since the pods can be enjoyed hot, or cold, they make the perfect travel companions for customers. Leaving your favorite coffee home when going on trips is a thing of the past now, with JAVA HOUSE® pods, the compact size can easily be stored in any kind of luggage. The pods are now available for consumer purchase at Walmart stores and other fine retailers nationwide. JAVA HOUSE® Authentic Cold Brew Coffee Pods are available in four varieties: Colombian, Ethiopian, Sumatran and Decaf. Available in 3-pack, 6-pack or 12-pack with suggested retails at $4.99, $8.99 and $15.99, respectively. To learn more, visit javahouse.com
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TRENDS IN PRODUCTS • PREPARATION
By Ariana Baio
Cross Contamination and Capitalize on Cleanable Moments
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S
erving patrons a premium guest experience requires careful consideration to many details. Yet, in today’s landscape of highly-covered (and highly-costly) outbreaks across the news and social media, restaurant owners are tasked with keeping Norovirus or other harmful pathogens from betraying their customers’ loyalty and trust. With food safety and cross contamination at the forefront of concern, reclaiming the guest experience begins with establishing guidelines to set yourself and your guests up for safety and success: guidelines that reach beyond the food code and tap into the unique opportunities within your own environment. During National Food Safety Month, cross contamination is commonly covered in regards to back-of-house best practices, like the handling of raw meat, poultry and fish. Instead, consider the touchpoints beyond food preparation that play a role in spreading germs throughout your restaurant. What are front-of-house staff members transmitting when they deliver food?
What risk do cashiers who handle money pose? What pathogens are patrons bringing with them? You can avert these challenges by creating a space that enables everyone to interact with solutions that protect themselves and others from illness. To address the entire chain of infection, focus on the two main transfer vehicles for disease: hands and surfaces.
Don’t Give Foodborne Illnesses a Hand Restaurants are naturally interactive environments, which makes disciplined and consistent hand sanitization an opportunity to make safer connections with patrons. “Hand hygiene is the single-most important step we can take to prevent the spread of germs,” says Dr. David Macinga, Clinical Science Senior Director at GOJO Industries, Inc. “Studies have shown that hands are the number one way we transmit germs to one another.”
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Provide your staff and guests with an effective solution they can trust to stop cross contamination in its tracks, like PURELL® Hand Sanitizer. This easy to use hand sanitizer gel is America’s #1 brand of instant hand sanitizer1 and kills 99.99% of most common germs that may cause foodborne illness, like: E.coli, Listeria, Salmonella and Campylobacter. Not only does PURELL® Hand Sanitizer offer cost savings by outperforming other hand sanitizers ounce-for-ounce2, but a variety of dispensers, bottles and stands make it easy to place hand hygiene solutions where guests and staff need them most in your restaurant, whenever they need them.
Breaking the Surface of Cross Contamination Because hands, food, utensils and more come in-contact with surfaces in every restaurant, diligent surface sanitization can be difference between providing great guest experiences and finding yourself in the midst of a Norovirus outbreak. In the fast-paced world of turning over tables and serving customers as efficiently as possible, however, you need a portable sanitizer that doesn’t slow you down . PURELL® Foodservice Surface Sanitizer is a one-step sanitizer and cleaner that’s powerful enough to kill Norovirus, Salmonella, E. coli and 24 other germs in just 30 seconds. The worry-free formulation is safe to use around patrons of all ages: no rinse required for food-contact surfaces, no handwashing, gloving or precautionary label statements necessary. You can use PURELL® Foodservice Surface Sanitizer to eliminate cross contamination risk on the hard and soft surfaces like tables and chairs, vinyl booths, menus and high chairs in your environment.
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Sources 1. Kline Report, September 2014, Section 3C-20; IRI, Multi-Outlet, 2015. 2. Ounce for ounce kills more germs than other national brands when used on hands in accordance to FDA Healthcare Personnel Handwash test methodology.
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BACK TO SCHOOL • PREPARATION
PREPARING FOR A CLEAN & HEALTHY By Donshe Usher
NEW SCHOOL YEAR FOR OUR CHILDREN The safety and welfare of children is the top priority when it comes to school cleaning. Products used must be gentle enough not to have an adverse effect on pupils especially those with allergies but at the same time strong enough to kill germs.
A classroom can be a breeding ground for germs so it is vital that it is cleaned properly so that germs or bacteria that may cause them ailments such as coughs and colds are killed properly. When you think about it, the surfaces and furniture are touched by kid’s everyday so daily cleaning is essential. 12 FOOD
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Daily - Encourage children to dust their classroom’s surfaces with microfiber or damp cloths every day especially after lunchtime. Classroom rules should include the following:
GENERAL SCHO O L CLEA NI N G T I P S • Ensure that the cleaning products are gentle and will not cause harm to the pupils. • Clean dust and mites using a vacuum cleaner with filter focussing on surfaces, bookshelves and floor area. • Surfaces should be cleaned before disinfecting the surroundings. • Refer to the manufacturer’s guide of how to use cleaning product because it may cause harm if the label is not properly followed. • Assess which areas are most often touched. High traffic surfaces such as desks, toilet area, drinking fountains, doorknobs, computer keyboards, handson learning items and toys should be disinfected on a regular basis to keep kids safe at all times. • Floors should be vacuumed and washed daily Handle waste properly - your school should have a standard procedures for handling waste, which may include wearing gloves. Place no-touch waste baskets where they are easy to use. • School Window Cleaning – School windows should be cleaned during mid-term and term breaks to allow light enter the classroom area.
• Pick up any litter that is on the floor • Help to wipe the whiteboard after school • Arrange the tables and chairs neatly and tidy • Make sure there are no books left on classroom tables • Be careful not to write on table and the chairs •Flush after using the toilet •Make sure that there isn’t any tissue paper on the floor of the toilet •Make sure to wash hands properly with soap after using the toilet and after lunchtime •Don’t splash water to the floor as it will make people fall
MONTHLY Student art and classroom decorations should be changed every month as they become dust collectors. Appliances such as refrigerators should be washed monthly. SCHOOL BREAKS Wipe down hard surfaces in the classroom with a damp cloth or dry microfiber cloth. Wash stuffed animals, and other fabric items during holiday time as they collect dust, dust mites, and can harbour germs. Avoid using cleaning or disinfecting sprays even when children are not in your classroom as aerosols stay in the air long after they are used and can be dangerous to a child with asthma. THE SUMMER DEEP SCHOOL CLEAN Summer time offers schools the perfect opportunity to review the schools cleaning strategy thinking about all cleaning methods and equipment.
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BACK TO SCHOOL • PREPARATION
PREPARING THE SCHOOL CAFETERIA FOR THE UPCOMING SCHOOL YEAR CHILDREN HEALTH
F L O OR S If your floors have not been deep cleaned since the end of the last school year, soil and bacteria has been able to build up on these surfaces for months. This is especially true if your school did not air condition the cafeteria over the summer, as this higher temperature could lead to an increase in bacteria growth. In the past, a thorough cleaning of a large school cafeteria floor required the use of an autoscrubber, but now there are more advanced techniques available. An AutoVac can clean just as effectively as an autoscrubber, but it performs quicker and it is easier to use than the traditional alternative. As such, an AutoVac can save your team time and energy.
By Donshe Usher BACK-TO-SCHOOL season is starting, which means that your cleaning team has to start preparing your facilities for the impending arrival of students. One of the most challenging places to clean is the school cafeteria. As your kitchen and dining facilities have likely not been used for the past few months, there is bound to be a buildup of dust, germs, and bacteria in these areas. Here are some tips on how to clean your cafeteria in preparation for the new academic year.
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K I T CHEN A PPL I A NCES Your large kitchen appliances should be cleaned thoroughly, both inside and out, before the new school year begins. Your team should start by removing all of the racks, shelves, and internal pieces from each appliance. Then, they should soak these pieces in a degreaser until the soil comes loose. At this point, they should scrub the soil away before leaving the pieces to soak in a cleaning solution for a period of 10 minutes. Once this time has passed, they should remove the hardware from the cleaning solution and leave it out to air dry. When your team is cleaning the interior of a kitchen appliance, which could be anything from a walk-in refrigerator to a conveyor oven, they should use a sprayand-vac system, which allows for powerful soil removal. When using this advanced cleaning technology, your custodians should begin in one upper corner and move diagonally to the bottom opposite corner. This process sets up a condition in which all of the soil and dirty water that falls when your team is cleaning the upper corner will end up in a spot that has yet to be cleaned. FOOD PREP SURFACES The surfaces that make contact with the food that will be served to students should be prioritized, as these areas have the potential to be a major channel for the transfer of germs and bacteria. Traditional cleaning tools, such as sponges and rags, simply spread germs from one kitchen surface to another. As such, your custodial team should use more advanced tools, such as a squeegee system, when cleaning food prep surfaces. Your cleaning crew should start by spraying the environmentally safe cleaner onto a microfiber pad, which they should then use to wipe down the counter tops. Lastly, they should use the squeegee to remove the soil and dry the surface.
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By Donshe Usher
HEALTH & SAFETY PROCEDURES THAT SHOULD BE FOLLOWED IN THE SCHOOLS CAFERTERIA
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chools should ensure that the students have healthy eating Environments.
HEATH MEASURES As a part of its mandate towards the health of its students, schools intermittently should monitor the way food is prepared in the cafeteria. For example a knife that has been used to spread peanut butter, then is only wiped off before being used to spread jelly. There could be enough peanut protein remaining on the knife to cause a reaction in a person who has a peanut allergy. All equipment and utensils must be cleaned with hot, soapy water before being used to prepare allergen-free food. This a cross-contamination. SAFETY MEASURES Safety, in the schools, is one of the most important aspects, where children spend around 6-7 hours away from their home and parents. During this period the onus lies with the schools to take care and prepare the food predation areas inside the cafeteria. It is important to be aware of cross-contact preparing and setting up the dining out.
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A good example of this is the use of a flattop grill. During breakfast the grill may be used to scramble eggs and cook French toast, so the grill would contain egg, milk, and wheat proteins. During lunch, the grill may be used to cook meats. These items may not contain egg, milk, or wheat proteins, but if the grill was not properly cleaned before lunch, the allergens would still be present. These meats would now come in contact with these proteins and be contaminated.
BACK TO SCHOOL • PREPARATION
CAFERTERIA WORKERS SHOULD MAINTAIN REGULAR CLEANING Be sure to speak to the schools food-service manager about their procedures for cooking allergen-free meals. Remove food protein from surfaces, wash the surfaces with soap and water or sanitizing surface cleaning products. Simply wiping the crumbs from spatulas, cookie sheets, cutting boards, or surfaces is not enough. To be safe, cutting board, plates, and kitchen utensils that will be used for allergy-free foods only. Store these items in a designated area. Studies have shown that conventional cleaning methods are effective in removing the protein of a food allergen such as peanut. Bar and liquid soap is effective for removing protein from your hands, Study also showed soaps and commercial cleaning agents effectively removed peanut protein from tabletops, while dishwashing liquid alone did not.
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FIVE MARCUS RESTAURANT PROPERTIES AWARDED Bloomington ChopHouse – Offers more than 175 different wines by the glass or bottle and has an inventory of almost 2,000 bottles on site. With a strong selection of California and Oregon wines, the restaurant is receiving the Award of Excellence for the first time in 2018.
Marcus® Restaurant Group announced that five of its premier properties have earned 2018 Wine Spectator Awards of Excellence to recognize their superior wine programs. The award-winning restaurants, include: • Geneva ChopHouse located in Lake Geneva, Wisconsin, and Bloomington ChopHouse located in Bloomington, Minnesota, which received the award for their first time; • Mason Street Grill, located in • Milwaukee, which is celebrating its sixth award; • Milwaukee ChopHouse, also located in Milwaukee, which is receiving the award for its eighth year; and, • Grey Rock Restaurant, located at the Heidel House Resort & Spa in Green Lake, Wisconsin, which has earned the award for 16 years. To be considered for an Award of Excellence, each Marcus Restaurant property submitted a nomination highlighting its particular strengths:
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Geneva ChopHouse – Offers more than 100 different wines by the glass or bottle. A first time Award of Excellence winner, the Geneva ChopHouse has wines from across the world and specializes in California vintages. Mason Street Grill – Offers more than 330 different wines by the glass or bottle and has an inventory of over 3,000 bottles on-site. Mason Street Grill carries a diverse selection of wines from all major wine producing regions throughout the world and boasts a strong selection from the western U.S. The restaurant regularly brings in upper-tier and limited-release wines from that region and others. Milwaukee ChopHouse – Offers more than 190 wine selections by the bottle, as well as more than 40 wines available by the glass. The Milwaukee ChopHouse regularly partners with vineyards and wineries across the U.S. to bring unique tasting experiences and wine dinners to guests dining at the restaurant. Grey Rock – Offers approximately 120 wines by the glass or bottle. In a relaxed, lakefront setting, the restaurant offers fine dining, complemented by a diverse selection of wines with a strong emphasis on California wines. Grey Rock also features two Wisconsin wines on its menu. About Wine Spectator Wine Spectator is the world’s leading authority on wine. Anchored by Wine Spectator magazine, a print publication that reaches more than 3 million readers worldwide, the brand also encompasses the Web’s most comprehensive wine site (WineSpectator.com), About Marcus Restaurant Group Milwaukee-based Marcus Restaurant Group, an operating unit of Marcus Hotels & Resorts, develops and operates distinctive nationwide establishments ranging from casual and fine dining to trendy lounges and creative concepts. Miller Time Pub & Grill, ChopHouse, Mason Street Grill and SafeHouse Restaurants. Frequent diners are encouraged to partake in the Marcus Rewards loyalty program at participating restaurants, bars and lounges. For more information on Marcus Restaurant Group, please visit www.marcusrestaurants.com, or follow the company on Facebook and Twitter (@EatAtMarcus) for the latest news and updates.
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By Ariana Baio
I
magine you’re sitting on a beach. The sun is glistening against the water, the waves are crashing against the shore, there are hardly any clouds in the sky and life has seemingly slowed down. You dig your feet into the sand; it gets cooler the further down you dig, relaxing your entire body into a trance-like state. There is nothing in the world you are worrying about. Life is blissful. This is exactly how Wyland, one of the world’s most renowned marine life artists, wants people to feel when they drink his rum.
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Photos by Greg Poland W W W. FO O D BEVMAG .CO M
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COVER STORY
It may seem strange to think a long-time artist is suddenly turning to a career of spirit-making, but for Wyland, an avid scuba diver, storyteller and conservationist, it’s a “hobby that got out of control.”
After years of diving in and around the
most well-known “sugar cane belt” of the world, Wyland developed a taste for the fine rums of the region. His love for the people of those places, and the rum they created, have fueled his efforts to create one of the best new rums to emerge: one that can be enjoyed plainly over ice just as much as mixed in a cocktail.
“It’s from Dominican primarily, and it’s
a blend with Barbados and Nicaragua,” Wyland says. “The fact that it’s a blend from three of the best rum-making islands is the first factor [that makes it different]”.
This finely tuned ability to perfect rum
is another kind of art form that Wyland is about to launch a new career path from. But, he would never leave his love for painting or marine life behind; on this journey to create his unique rum he has also added elements of his art and love for marine life. Each bottle of Wyland rum is decorated with Wyland’s signature artwork to enhance the experience of drinking it. These bottles can serve as a collector’s item while providing a refreshing beverage, a 2-for-1 if you will.
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“Art and spirits go together perfectly; they have for a long time.” Wyland says. Like the way red wine and steak go together, enjoying art while drinking a glass of rum seems like the most ideal way to experience it, according to Wyland. For the art fanatics and rum lovers looking to try Wyland’s new creation, you may want to book a ticket onto a cruise now. Wyland’s first entire run was sold out to Norwegian Cruise Line.
“It’s pretty bizzare that even before your rum comes out, just for one tasting it
sells all the way through.” Wyland says, “I’m really proud of Norwegian Cruise Lines for introducing my rum to the world.”
This is not the first time the cruise line has taken an interest in Wyland’s talents.
This past summer Norwegian launched their newest ship “Norwegian Bliss” which is hand-painted by Wyland. The 1,094-foot long ship is decked out from bow to stern in his distinguished art. If you happen to be a lucky guest on the ship you can enjoy Wyland Rum while viewing his art throughout the ship as well. Go Deep While art and rum have given Wyland’s life a creative outlet, his core efforts go towards something he is greatly passionate about: environmental conservation. This passion has led him to a successful career as the world’s most renowned marine life artist. His depiction of oceans and marine animals through murals has earned him a reputation as one the greatest forward-thinking artists. A mouthful for some- but just the introduction to Wyland. “The success I’ve had as an artist really helps me support my Wyland Foundation.” He says, “Our goal is to bring people together for clean water and a healthy planet.” Wyland’s foundation was started in 1993 to help spread the word about water conservation and the importance of healthy oceans and waterways. One of Wyland’s hopes for his ultra-premium spirit line, which is also slated to include vodka, whiskey and tequila, is to continue to build success so he can continue supporting his goal for cleaner oceans and waterways. Wyland wants people to feel blissful drinking his rum on a beach, and with his foundation’s goal to clean up the marine environment, including oceans, this can be entirely possible. To find out more information on Wyland, his new rum or his growing foundation visit Wyland.com.
Wylan Bottles Can be viewed on the next page > > W W W. FO O D BEVMAG .CO M 23
COVER STORY
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SPECIALTY DRINKS Temperatures in and around the country have been getting cooler, that being said, a great tasting alcoholic shake is becoming part of the consumer’s radar for a while. The correct blend refreshing and delicious with a bit of a kick the average non-alcoholic counter-part this upcoming season.
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April 2016
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LIBATIONS
Brandy, popular as burnt wine, is a spirit formed by distilling wine. It generally contains 35% – 60% alcohol content and is usually treated as an after-dinner sip. Most of the brandies are ripened in wooden casks, whereas some are simply colored with caramel coloring.
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There are brandies that can be even be manufactured by using a mixture of both coloring and aging. Initially produced from fruits that are fermented, this spirit is considered to be a great refreshing drink.. When we are talking about the world popular brandies, then Cognac will always be the first one to be listed. This brand name is named after a famous town of France called Cognac. It is a very popular wine-growing region where huge amount of alcohols and spirits are produced. In fact it is the peaceful countryside adjoining the Charente River, which is located hundred miles north from Bordeaux. This is a slow moving river that was termed as the loveliest river by King François I. The river flows through a good-natured vineyards that is bathed by a lucid and sunny light. There you will find a twenty-mile area of cognac production called ‘golden circle’ encompassing the entire wine region.
The region where this Cognac is manufactured is divided into 6 zones producing varying quality of brandies. Petite Champagne, Grand Champagne, Borderies, Fins Bois, Bons Bois, and Bois Ordinaires are those six areas where your preferred liquor is produced. The zone from where the flavors have its origin is printedon each cognac bottles. If you want to taste the best drink, make sure you choose the one that is old and aged in a barrel. Try Hennessy, one of the most popular Cognac drink and see how it feels. The prices vary between very special, very unusual old pale and older. So, are you planning to taste the series of brandies available in market? If yes, then try your hands out with the Cognac series first. As brandy is a great treat after the dinner, you have to calmly decide and pick up the best from the lot.
Cognac is a famous brandy that bears the name of the wine region of France. If you are looking for a holiday punch or just a beverage recipe of Cognac, you can try Pierre Ferrand. It is truly an ideal holiday cocktail, which can also be a terrific gift to any person who is an addict to brandies. No matter what, it would also be a great addition at your own liquor cabinet as well. This was a hot favorite item in the early 1800s. People were simply crazy about it as it is rich in flavor and great in taste. As some of the Cognac spirits were very strong, few of them were prohibited and then later produced as an elegant one. The market has a number of brandy types at its store. The most popular ones are Cognac and Armagnac. The next best grape brandies are Aqua Vitae/Eu-deVie, Calvados and other fruit flavored brandies. W W W. FO O D BEVMAG .CO M
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LIBATIONS AHHH
the wonders of vodka mixed drinks! We’re not saying that vodka is a magical substance (Okay, we say that all the time) but based just purely on the number of available vodka mixed drinks, it is obviously not a terrible stretch of the imagination to say that there is something magical about it. Of course like any good mixed drinks, the best vodka mixed drinks require the finest of ingredients, careful preparation and tender love. Although almost anything, when added to fine vodka, makes a great mixed vodka drink, there are a few classic ingredients that stand out among the rest as awesome vodka mixers, such as triple sec, rose’s lime juice and grenadine for starters. But now, lets explore a few of the best and most loved vodka mixed drinks of all time.
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BLOODY MARY No one is saying that a few straight shots of pure, high-class vodka don’t make a great morning eye opener, however there are things that can make it not only tastier, but also healthier. A very well known and common vodka mixer is pure tomato juice. Add a few ounces of this healthy product to as much vodka as you desire, add a splash of this and a few drops of that, and you have created yourself the one of the most awesome vodka mixed drinks ever devised – the classic Bloody Mary. Often touted as a hangover cure, this drink is so delicious it has probably started more hangovers than it ever cured.
This vodka mixed drink works great in that the vodka serves to alleviate some of the saltiness and bitterness of the tomato juice and the tomato juice hides the alcohol flavor of the vodka. What you’re left with is the perfect morning (or afternoon, or evening) pick me up, which many people consider one of the best vodka mixed drinks of all time… and we certainly concur. WHITE RUSSIAN If you’re looking for one of the lighter vodka mixed drinks, the white Russian is an easy vodka mixed drink that is perfect for beginners and veterans alike. Making the White Russian requires, well, vodka (Believe it or not) Next comes the addition of sufficient quantities of your favorite coffee liqueur and a bit of cream. Among the most popular varieties of liqueurs are Kahlua and Tia Maria. For the cream, a good light cream is awesome, but Bailey’s Irish Cream is also a popular choice, as well as half and half – and even plain old milk will do a fine job in a pinch for this most versatile of vodka mixed drinks (many folks prefer milk over cream). If you choose to forgo both the cream and the milk, from which the white part of White Russian comes, you’re left with what’s still one of the best vodka mixed drinks, but is now called a Black Russian…
CLASSIC BLOODY MARY RECIPE 1.5 OZ Vodka 3 OZ Tomato Juice .5 OZ Lemon Juice Dash of Pepper Dash of Salt (or Celery Salt) Dash of Worcestershire Sauce Dash of Tabasco Sauce Stalk of Celery Add Vodka and Tomato Juice to a mixing cup. Season to taste with Salt, Pepper, Worcestershire, “and Tabasco. Pour into ice filled highball glass. Garnish with Celery.
Of course if you are going to spend yet another romantic evening at home watching The Big Lebowski, you really ought opt for the White Russian, just on GP. WHITE RUSSIAN RECIPE 2 OZ Vodka (plain, vanilla or whipped vodka) 1 OZ Kahlua (or other coffee liquer) 1 OZ Cream (Cream, half and half, irish cream or milk) Pour Vodka and Kahlua over ice in an Old Fashioned or Rocks glass. Add cream and serve. Garnish possibilities are awesome for this drink… coffee beans, Cocoa Puffs, piece of Kit Kat bar, shaved almonds. A squirt of whipped cream on top is also a pretty freaking awesome touch. W W W. FO O D BEVMAG .CO M
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LIBATIONS
“ It is no longer just about having a beer with a steak and salad, chicken wings, or pizza.�
Today with all of the focus on local microbreweries and people becoming more quality conscious about beers, there are new efforts afloat to match foods and beers in ways that they can complement one another. It is no longer just about having a beer with a steak and salad, chicken wings, or pizza. Today people are trying to pair foods and beers in such a way that there is a new harmony between the two. In order to match foods and beers successfully. It is necessary to figure out what the strengths are of both the food and the beer that might lend themselves to one another. Some of the things to consider are how light dishes and light beers work together. Not light as lightweight or as in having less substance, but light as in delicately flavored. For instance, perhaps a pale ale might work with a food such as a salad.
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Foods with strong flavors such as dishes with onions or sausage should be paired with stronger tasting beers and ales. You would need to consider such characteristics or qualities as sweetness and bitterness, highly carbonated or lightly carbonated, the character of the malt, and the richness of the flavors when successfully matching beers and foods. A good example is how a German lager with rich flavor might go well with a dinner of roast pork. Another way to match beers and foods is to take a look at the country in which the beer is brewed, and at the kinds of foods that are served with it there. At first, don’t give up if your beer and food matches are not exactly right on with one another. Light foods can be matched with light ales in the summer and heavier foods with darker ales in the winter. Here are some examples that might help to match foods and beers. A light, refreshing beer or wheat beer might be a good choice to go with a salad. Red or amber ales work well with certain types of fish, such as smoked salmon.
Lagers and pilsners can be good with roasted chicken or other poultry dishes, while grilled or roast beef might call for a heartier beer, something along the lines of a stout. Wine and cheese are no longer the only complementary appetizers. Beers have all of the different flavors necessary to work well with any cheese combination. Here, you might try a hard cheddar cheese with a stout or hardy beer. As more and more people experiment with the endless possibilities of specialty micro-brews, it will be easier and easier to figure out which food and beer pairings work the best. Keep experimenting with different tastes. You are sure to find pleasing combinations and you will have a lot of fun in the process.
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COMMUNITY QDOBA UNITES WITH NO KID HUNGRY IN FIGHT AGAINST CHILDHOOD HUNGER WITH DINE OUT PROMOTION Company aims to help provide two million meals for hungry children by raising $200,000 QDOBA Mexican Eats® joins forces with No Kid Hungry on its mission to end childhood hunger. From Sept. 1-30, QDOBA guests are encouraged to donate $2 to No Kid Hungry at participating QDOBA restaurants. Any patron that donates at least $2 will receive a coupon (valid until Oct. 6) for a free order of chips and queso with the purchase of an entrée on a later visit. “With more than 13 million children living with hunger in the U.S., we feel compelled to do something,” said Jill Adams, vice president of marketing at QDOBA. “We started working with the No Kid Hungry campaign in 2017 and we couldn’t be more proud to throw in our hat to help with this cause. We set an ambitious goal and are determined to raise $200,000, which would help provide two million meals to children.” To kick off its promotion, No Kid Hungry and QDOBA will be hosting an event on Sept. 5 from 5-7 p.m at its restaurant located at: 12027 W. Alameda Pkwy., Lakewood, CO. During the two-hour window, 20 percent of non-catering sales generated at this location will be donated to No Kid Hungry, and kids (aged 12 and under) can eat free from the kids menu. Plus, attendees can enjoy free hand-smashed guacamole, a live mariachi band and fun branded swag. “No child deserves to go hungry in this great country of ours, yet 1 in 6 children live with hunger,” said Diana Hovey, senior vice president at Share Our Strength, the organization behind No Kid Hungry. “We’re so thankful to have the support of QDOBA’s team members and guests. With just the simple act of dining out, we can ensure kids have the food they need to succeed.”
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Guests are encouraged to visit their local QDOBA restaurant to help fight childhood hunger during the month of September. To find the nearest QDOBA, visit QDOBA. com/locations or on the QDOBA app available for download on the iTunes App Store or Google Play. About QDOBA Getting its start in 1995, QDOBA Mexican Eats now has more than 750 restaurants in 47 states, the District of Columbia and Canada. While the company’s footprint has grown significantly in the last two decades, QDOBA has always stayed true to its brand promise: bringing flavor to people’s lives. The QDOBA experience comes to life by ensuring every burrito, taco, salad, nachos, burrito bowl and quesadilla is made fresh and full of craveable flavor. Discover more at QDOBA.com and connect with QDOBA on Facebook, Twitter, Instagram, and YouTube. About No Kid Hungry No child should go hungry in America. But 1 in 6 kids will face hunger this year. No Kid Hungry is ending childhood hunger through effective programs that provide kids with the food they need. This is a problem we know how to solve. No Kid Hungry is a campaign of Share Our Strength, an organization working to end hunger and poverty. Learn more at NoKidHungry.org.
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Meet Soho® by Front of the House®… A FIRST of its kind!
Front of the House® has introduced a distinctive, NEW, and innovative
dinnerware collection that is the FIRST of its kind. NEW Soho® by Front of the House® incorporates FOH®’s high quality stainless steel with a complimenting complete collection of dinnerware in their signature proprietary porcelain. This unconventional fusion produces a sleek look on Soho®’s perfectly flat plating surface and modern raised rim.
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Comprised of eye-catching stackable, plates, bowls, ramekins, and pourers, Stainless Soho® pieces are designed with a modern brushed finish. FOH®’s proprietary hybrid porcelain recipe paired with their high quality stainless steel results in a statement-making mixed-materials presentation that’s both durable and light-weight, and that will stand up to thousands of rigorous commercial washings and usage.
Stainless steel’s unique ability to resist corrosion, heat, and chemical damage, also gives you the peace of mind that Soho® is engineered to be durable and worry free while providing a cost advantage over other conventional grade materials. FOH® is the hospitality industry’s authority on tabletop and presentation trends. FOH® designs and manufactures smart, savvy, commercial-grade serving solutions that are easy on your bottom line. By exploring the intersection of color, texture, shape, and materials, FOH® products reflect remarkable craftsmanship, durability and value. In an industry where presentation is everything, FOH® takes pride in continuously creating and improving products that fit your culinary vision.
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CHEFS OF THE MONTH
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Q&A with
Chef Diane F&B Mag: WHY CHOOSE FOH DISHWARE? Chef Diane: FOH Dishware has been providing innovative quality dishes to the restaurant industry a while now and me myself I’ve been using it for the past four years. Not only does the dishware inspire me but I know with FOH I could definitely find something to complement my recipe and give it that finishing look that I am picturing in my head. F&B Mag: HOW IMPORTANT IS PRESENTATION? Chef Diane: For many clients they like to eat with their eyes first especially if they’re not familiar with your work yet so presentation is more than important it’s a must! F&B Mag: WHAT IS YOUR FAVORITE LINE FROM FOH? Chef Diane: My favorite line by far is the Canvas line, it makes me feel like Picasso every time. F&B Mag: WHAT IS YOUR FAVORITE WAY TO PLATE? Chef Diane: My favorite way of plating is freeform with a mix of deconstructed plating style. Although the majority of my clients prefer the traditional or stacked plating. F&B Mag: DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? Chef Diane: Not necessarily a pleading trick but I do use a turntable while plating sometimes. F&B Mag: 6. WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? Chef Diane: I like passing of the good vibes and energy I received when I was a child cooking in the kitchen with my mother so now when I cook for my clients you will definitely feel the love the energy and the experience will be more memorable to you because you will remember how it made you feel my food makes you feel good that’s why am in this industry to make people feel good and love food. F&B Mag: 7. WHO WAS YOUR GREATEST COOKING INFLUENCE? Chef Diane: I actually have three great cooking influences which is my mother (she throws down!), her godmother and my amazing uncle when it comes to baking. F&B Mag: WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? Chef Diane: This is hard! Black winter truffles. If I could throw Truffles on everything I would I personally just love them and it’s pungent flavor and smell. But I also love using saffron so let’s call it a tie, lol. F&B Mag: WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? Chef Diane: Lucien Crochet, Sancerre Blanc and EnRoute Winery Les Pommiers Pinot Noir
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#PerfectlyPlated Chefs F&B Mag: WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? Chef Diane: I’ve been blessed to meet President Obama twice and I would love to cook for him one day. F&B Mag: WHAT IS YOUR FAVORITE DESSERT? Chef Diane: Give me a delicious warm apple crisp and will be best friends! F&B Mag: CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? Chef Diane: There is this one Chef that I’m pretty much digging and his name is Saša Vojnovic from Croatia. F&B Mag: BEST THING ABOUT BEING A CHEF IS? Chef Diane: I would say the best thing about being a chef is being able to reach people that I wouldn’t have been able to if I wasnt a chef. I’ve met everyone that I pretty much dreamed about meeting since I was a kid all through food and I wouldn’t have it any other way. Seeing my dreams fulfilled through food is what does it for me. F&B Mag: HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? Chef Diane: Hearing the term gluten free makes me feel like we definitely should be more aware of what we put into our bodies not everything works with our bodies and Immune system so We should be more knowledgeable about food, where it comes, and how it affects us. from that’s pretty much a trigger for me when I hear the word gluten-free we can get so much deeper but I’ll just stop right there F&B Mag: WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF Chef Diane: BECOMING A PROFESSIONAL CHEF? For someone wanting to become a professional chef I will definitely say make sure that you are completely in love with food and the process because there will be some nights will you be questioning yourself if this was the right decision so make sure it’s something that you are passionate about before you move forward because the people who touch your plate and consume your food will know whether you like it or you’re just in for the money. And once you’re in the industry always continue to study your craft and perfect it. F&B Mag: LASTLY, WHAT DO YOU DO WHEN RELAXING’S Chef Diane: I meditate and listen to music to relax
Celebrity Chef Diane, The South Florida native is influenced not only by her background of Haitian and Dominican origins, “Hispanolian” but the eclectic environment that makes Miami a beautiful melting pot. It was as natural as breathing to attend culinary school. As one of the best student chefs in high school, Chef Danie pursued her studies at the world renowned Le Cordon Bleu. Chef Danie knew that she wanted a more personal and hands on experience with clients. She soon started catering events and working as a private chef. Her clients not only want the amazing dinner party, picnics at the beach, dinner dates or even breakfast in bed; they love Chef Danie’s food because you can taste the passion and love she infuses into every creation. Her love and passion for cooking has allowed her to work with such terrific clients such as Drake, Antonio Banderas, Sean “Diddy” Combs,Pharell Williams, Kylie Jenner, Miami Heat 2X NBA Champ Mario Chalmers, NFL Star Nolan Carroll, Hip Hop artist Pitbull and more.The food she creates is not only world class but Chef Danie believes that the presentation is just as important as the unique range of flavors and taste. Chef Danie is passionately driven to create food that will amaze her clients - bold, innovative, beautiful, and great tasting food.
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MAESTRO® BELL PEPPERS give you the variety you need for colorful salads, stir-frys and salsas. These firm, flavorful and fresh peppers are easy to prepare, and even easier to devour. For more information on our family of delicious, greenhouse grown produce please visit windsetfarms.com
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CHEFFOR CHANGE
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Chef Joan Roca
LEADING CHEFS IN THE WORLD UNITE TO HELP END GLOBAL By Cristina Carpio Three of the world’s top chefs unite to help end extreme poverty and raise awareness on sustainable farming practices. Joan Roaca, Enecko Atxa and Gaggan Anand joined a movement that is about bridge gap between high-end cuisine and international development. The World’s Best 50 Awards is a global culinary event that unites and gives an opportunity for some of the best chefs in the world to get together. During the event held in Spain, the chefs talked about the importance of agriculture and supporting the world’s most rural communities. They also discussed how they can help transform lives in countries with extreme poverty through developmental projects that will lead them to sustainable farming and more resources. The elite chefs have joined forces with Nicolas Mounard, Chief Executive of International NGO Farm Africa to launch Chefs for Change.
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CHEFS FOR CHANGE
The movement will help transform lives of farmers around the planet. They hope that the top 3 chefs uniting will encourage other chefs to join the movement and take part in helping make a difference. The goal is to help end extreme poverty, hunger, inequality and injustice, and fix climate change by 2030. “Now it’s time to unite as a global community of chefs, and go further. With Chefs for Change, we are not only telling stories, but we are also working today to achieve a sustainable food system for today’s generations and generations to come,” said Chef Joan Roca. Chef Joan Roca is a chef at El Celler de Can Roca in Spain and has been ranked twice as the no.1 restaurant in the world. Chef Roca and his brothers teamed up with UNDP (United Nations Development Programs), and their Sustainable Development Goals Fund, since 2016. Their goals are to be advocates for enhanced food security and help give access to nutritious food along with helping create jobs and raising awareness on improving agricultural practices. Gaggan Anand, chef at Gaggan, which has been named No 1 in Asia’s 50 Best Restaurants for four consecutive years, is thrilled to be a part of this initiative. “I am proud to help spearhead a movement that celebrates the power of agriculture to transform the lives of small-scale food producers, without whom my profession would be impossible.” It’s all about appreciation and giving back to these chefs and helping make the world a better place through creating awareness and opportunities. With their successful careers, they would like to encourage other chefs to take the time and recognize the world’s toughest problem which is global poverty. “I consider myself a person before a chef. We have to work every day with responsibility. Behind the dish, we can find incredible stories, and we have the responsibility to push these stories.” According to Chef Enecko Atxa. The three chefs will be travelling to countries like Ethiopia, Tanzania, Peru, Honduras, Zambia, India and Benin to visit and find these stories as well as share their experiences during their travels.
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Farm Africa is a charity focused on helping African farmers get more income through sustainable farming and protecting the environment. The organization will also partner with TechnoServe, a nonprofit group that believes in the power of private enterprise and harnessing the private sector to help people get out of poverty. Operating in 29 countries that support men and women build competitive farms and businesses, TehcnoServe gives access to capital and business resources and has helped millions of entrepreneurs and farmers worldwide. Both highly influential groups will be working with Chefs for Change in implementing the highly anticipated elite chefs project in the next coming months. “The World’s 50 Best Restaurants is proud to support Farm Africa and the Chefs for Change initiative and to provide a platform for the chefs involved through our #50BestTalks event to the chefs involved. Farm Africa has been the official charity of The World’s 50 Best Restaurants for almost a decade, and we truly believe in the fantastic work that this organization does in collaboration with increasing numbers of the world’s leading chefs.” According to William Drew, Group Editor at The World’s 50 Best Restaurants. Talk about taking the “Farm to Table” concept to a whole new level. Many farmers around the world rely on farming to make a living, and it is an important sector to focus on to help end global poverty and food insecurity in the world. Through connections, resources and help from those who have a voice like these well-known chefs are vital to the success of programs like this. Forward thinking is also critical, and strategic partnerships also play a key role to help transform our agricultural practices to a more sustainable one. Protecting our environment for more generations to come while helping those in need to survive will not be possible if we do not unite as a community.
David and Kavutah, Thank You
Chef Enecko Atxa
Female Farmer, Kenya, Africa
Chef Gaggan Annand
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Pastry Chef of the Month
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Q&A with
Chef Connell F&B Mag: Chef Connell:
IN ONE WORD DESCRIBE YOUR RESTAURANT. Goodilicious !!
F&B Mag: WHAT IS YOUR FAVORITE SAVORY DISH? Chef Connell: Pan fried southern style catfish with mac and greens F&B Mag: HOW IMPORTANT IS PRESENTATION? Chef Connell: I live for the presentation here at call me cake. Cakes displayed all alone the kitchen counter cabinets that run around the walls, call your name in the dinning room. Making the clients do what we now call here, (the cake walk). And than food coming to table on colorful plates that match the room help to set the mood as if you are in someone’s classy down home kitchen. It’s the full experience that makes call me cake soo…. Special. F&B Mag: WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? Chef Connell: I was working for Burt Bacharach as a song writer and singer in the music business. I was making money with songs being placed with other artist but the business was changing and my contract was ending soon. My brother had this popular restaurant in la that everybody loved. So i thought, that’s my back up plan i will open a second restaurant using my song writing royalties. The back up plan was in case the songs stop selling. F&B Mag: WHAT IS YOUR COMFORT FOOD? Chef Connell: Cold fried chicken, I mean hot works too. F&B Mag: WHO WAS YOUR GREATEST COOKING INFLUENCE? Chef Connell: The women on my father’s side of the family. My mother’s side could cook, but oh my lord, my father’s side could burn! They just know how to do it up. F&B Mag: WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? Chef Connell: Chocolate that i make from scratch, if it’s dessert. Or any form of garlic and peppers. F&B Mag: WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? Chef Connell: It’s not a very expensive wine but i love it (bogle essential red) and as far as white, diviner sauvignon blanc it’s a good wine that’s not too costly. F&B Mag: WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? Chef Connell: OR HAVE COOKED FOR? One of the best times ever. I did lunch/ dinner for about 15 Tibetan monks who came to visit me at the restaurant when they were touring the us. I met them back stage at the carpenter center in long beach they were doing a CNN interview and I was the lone black guy standing in back lol. I invited them to the restaurant but they could not fit it in their schedule. But they said when they return to the U.S. they would look me up and they did. It was world class fun for everyone in the restaurant when the food came and they prayed by chanting, the hold place was filled with beautiful sound. Chef Connell Q&A continued on the next page > > W W W. FO O D BEVMAG .CO M 53
Pastry Chef Of The Month F&B Mag: WHAT IS YOUR FAVORITE DESSERT? Chef Connell: Any gooey butter cake that’s in the house F&B Mag: CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? Chef Connell: Charlie Rotter F&B Mag: BEST THING ABOUT BEING A CHEF IS? Chef Connell: The creativity I get to use reminds me of the music when i was song writing. You take nothing and when you are done to you and others it’s beautiful. F&B Mag: HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? Chef Connell: It’s a southern style restaurant but I have gluten- free items on my menu. It means to me you can bring your friend here and you can both love my house F&B Mag: WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS Chef Connell: OF BECOMING A PROFESSIONAL CHEF? Be all heart when you are creating. Start something and let god take care of the rest F&B Mag: LASTLY, WHAT DO YOU DO WHEN RELAXING? Chef Connell: Get on by big red motorcycle. It’s a 900 pound cruiser and And take a long ride with the music loud somewhere near the water
Chef Connell the owner and executive chef for Call Me Cake. This is a restaurant I had in Los Angeles for almost 30 years. The restaurant was located in North Hollywood and call Sweet Mo’s. We were a Soul Food restaurant with gourmet desserts. Like most southern cooking places, we had peach cobbler and sweet potato pie as desserts. Until one day on vacation in Miami I got a taste of a Red Velvet cake at someone’s home it was so good I just had to learn to make it. I bought it back to LA (the recipe) made it gave it away to see if anyone other than me would love it. The reaction was an over the top yes. So, I made the cake for sale in the restaurant and boy was it selling. Then one day I got a catering order from a show on ABC called Gray’s Anatomy it was food for the cast and crew. I did the job and it went great. But then one day someone who came into the restaurant often calls and asked me, Connell is that your cake on Gray’s Anatomy and I said got me, I have no idea. And they said are you sure. Then two more calls asked the same question but one of them said well, did you take food there and I said yes and they said I know that that was your cake. I mean who looks at cakes on a tv shows. Shortly after that, I got a call from someone at ABC and they gave me a catering for 300 people. Hey who knew Lol! As the story goes, I was telling people in the restaurant on a day about what happens and there was a guy waiting for an order listening and he said I can tell you how it got on the show because I work for craft services on Gray’s. Call Me Cake is a soul food restaurant. Located in Summerlin, Call Me Cake brings the dawning of a new day, with a higher level of southern cooking to the city of Las Vegas.That’s right, all your favorites: fried chicken, catfish, candied yams, collard greens, mac & cheese and believe me much much more. All served in a beautiful designer kitchen setting. Call Me Cake given it’s name, also features a delicious line up of gourmet style desserts all created from scratch in house.
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Thank You, Chef Connell
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FOR MORE GREAT RECIPES VISIT WINDSETFARMS.COM 56 FOOD
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MAESTRO
®
MEDLEY SALAD ROLLS Simple and perfect for any time of year, these MAESTRO® BELL PEPPER salad rolls make for a no-cook, fast and delicious lunch or dinner. GINGER LIME DIPPING SAUCE • • • • • •
½ cup fresh lime juice ½ cup Thai fish sauce 1 Tbsp fresh ginger, finely chopped 2 cloves garlic, finely chopped 3 Tbsp sweet chili sauce ½ Gusto® mixed hot pepper, very thinly sliced (optional)
SALAD ROLLS • • • • • • • • • • • • •
½ package small rice noodles 8 large rice paper wrappers 2 cups rotisserie chicken, shredded 1 cup fresh cooked shrimp 1 Maestro® Bell Pepper, seeded and thinly sliced 8 leaves Delicato® Living Butter Lettuce 1 cup Concerto® Gold Grape Tomatoes, halved ½ Fresco® Long English Cucumber, thinly sliced 2 spring onions, thinly sliced 3⁄4 cup salted peanuts, chopped ¼ cup fresh mint, torn ½ cup fresh Thai basil, torn ½ cup fresh cilantro
INSTRUCTIONS Mix lime juice, Thai fish sauce, ginger, garlic and sweet chili sauce. Place rice noodles into a large bowl and pour boiled hot water over noodles until submerged. Let sit covered for about 5-7 minutes or until tender, drain and rinse in cold water. Pour remaining hot water onto a large baking sheet until three-quarters full. To soften rice papers, submerge one at a time under the water. Remove and place rice paper on a tea towel to blot. Add one Delicato® Living Butter Lettuce leaf in the middle of the wrapper. Fill with one-eighth of the Maestro® Bell Peppers, Concerto® Gold Grape Tomatoes, Fresco® Long English Cucumbers, shrimp, chicken, rice noodles, peanuts, spring onions, Thai basil, mint and cilantro. To roll salad rolls, press down on filling, fold the bottom of wrapper over filling, then fold in sides, roll tightly and press edges to seal. Cut the rolls lengthwise and serve with dipping sauce.
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By Donsh’e Usher Ahoy, all you Atlantan-Landlubber. My dining voyage drop anchor as our ship came to port at Atlanta Fish Market on Parr Road. Which also began an unforgettable as well as a delicious foray of scrumptious seafood. The ambiance was classy, comfortable and relaxing. Atlanta Fish Market has something for everyone. With more than 100 fresh varieties from the deep, flown in and delivered fresh. When I arrived at Atlanta Fish Market I was greeted with a warm inviting smile from the valet attendant.
To finish the night off I enjoyed a well prepared Lemon Drop Martini. Not to tart or too sweet, just right. Served with a sugar lemon rim in a chilled glass. I would have topped off my evening with dessert, however a girl has to keep a close watch on her figure. Well, mates ASM is a dining experience that anyone with a love for seafood will thoroughly enjoy. My only regret was “Bellbottoms Nightclub” which is no longer a part of the neighborhood. After a evening of dining you could have been. Dancin with Donsh’e.”
My appetizers, which I truly enjoyed was the “Oysters on the Half Shell.” Served fresh, cold with a tasty dipping sauce. One of the best meal starters I’ve ever tasted, smooth with great texture. The next foray into delicious dining was the “Peruvian Sea Bass,” served with spinach, jasmine rice in a soy sauce. The Sea Bass was mouthwatering, and over-flowing with flavor. The spinach was cooked just right and the rice was light and fluffy. My sea-faring evening of dining floated along calm waters.
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RECIPES FROM THE SEA
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January 2016
SERVES 4 - 6
1 Onion, finely diced 1 bell pepper, diced 1 red chilli, finely diced 100 g (3.5 oz) Chorizo, sliced 1/2 tsp dried mixed herbs 1 tsp smoked paprika 1/2 tsp cayenne pepper 420 g (14.8 oz) can condensed tomato soup 2 x 400 g (14 oz) can diced tomatoes (I used Mexican spiced) 4 Cups vegetable stock 400 g white flesh fish, cut into pieces 300 g raw prawn meat
1. Heat a dash of oil in a large saucepan, cook pepper, onion, chilli, and chorizo for about 3 minutes. Add the condensed soup, tomatoes, stock, herbs, paprika, and cayenne pepper. Bring to a boil, cover, and simmer for 20 minutes. 2. Add the seafood and cook for a further 5 minutes. 3. Serve gumbo accompanied with a chunky, crusty bread.
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RECIPES FROM THE SEA INGREDIENTS
1 cup brandy (preferably Spanish) 1 cup olive oil 10 garlic cloves, peeled and sliced lengthwise 1 teaspoon to 1 Tablespoon freshly cracked peppercorn medley (red, green and black peppercorns), to taste 1 teaspoon to 1 Tablespoon crushed red pepper flakes, to taste 2 Tablespoons chopped flat leaf parsley 2 to 3 pounds Alaska Crab legs/clusters (King, Snow or Dungeness), thawed or frozen
COMBINE the first six ingredients in a large skillet or Dutch oven.
Rinse frozen Alaska Crab legs/clusters under cold running water to remove any ice glaze; pat dry with paper towels. Discard towels. Cut crab clusters or legs into smaller sections with a large knife, if desired. Add crab to the oil mixture and cover pan tightly. Over low heat, bring the crab to a slow simmer. Cook for 8 to 10 minutes for frozen crab or 3 to 4 minutes for fresh/thawed crab. Turn the crab over, add the olives, cover and continue to simmer for 2 to 3 minutes. Remove from heat and allow the crab to rest, covered, until just warm, about 5 minutes. Transfer to a large bowl and garnish with additional parsley, if desired. Serve family style with crusty bread for dipping. 1 loaf of warmed crusty bread such as sourdough or baguette 1 loaf of warmed crusty bread such as sourdough or baguette 1 cup large Spanish olives (preferably from the deli section), drained. Additional parsley for garnish, if desired 62 FOOD
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Shrimp Jalapeno Hush Puppies
Cheddar Filled Hush Puppies
THESE CROQUETTES are traditional through the southern states. It is rumored That an African American cook in Atlanta is said to have given the name “Hushpuppy” to this food. When frying a batch of catfish and croquettes, a nearby puppy began to howl. To keep the puppy quiet, she gave it a plateful of the croquettes and said, “hush, puppy.” Since then the name stuck. The following recipe is from one of our staff. She, would make these hushpuppies, cooking them in an iron pot over an open fire in her backyard in Stone Mountain. They were delicious with fresh fish, cole slaw, French fries, and a big dose of fresh air. Good Stuff!”
Tubular Hush Puppies
Hushpuppy Recipe - How To Make Hushpuppies The following recipe is from one of our staff. She, would make these hushpuppies, cooking them in an iron pot over an open fire in her backyard in Stone Mountain. They were delicious with fresh fish, cole slaw, French fries, and a big dose of fresh air. Good Stuff!” Recipe Type: Bread, Quick Bread Cuisine: Southern Yields: 2 dozen Prep time: 10 min Cook time: 5 min per batch
4 cups vegetable oil 2 cups yellow cornmeal 1 cup all-purpose flour 1 egg, beaten 3/4 teaspoon salt 1/4 teaspoon baking soda 2 cups milk or buttermilk Total time: 20 min
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RECIPES FROM THE SEA
INGREDIENTS 2 quarts water 3/4 pound large shrimp, peeled and deveined 3/4 pound bay scallops 1 cup chopped celery 1 cup chopped cucumber 1/2 cup chopped carrot 1/2 cup chopped green onions 1/2 pound coarsely chopped cooked lobster meat 1 finely chopped peeled ripe avocado 2 tablespoons chopped fresh cilantro 1 tablespoon sugar 3 tablespoons fresh lime juice 1 tablespoon seasoned rice vinegar 1 tablespoon fish sauce 2 teaspoons grated peeled fresh ginger 1 teaspoon Thai roasted chile paste 6 cups trimmed arugula, divided
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PREPARATION Bring 2 quarts water to a boil in a large saucepan; reduce heat to medium, and simmer. Add shrimp; cook 3 minutes or until done. Remove shrimp with a slotted spoon. Add scallops to pan; cook 3 minutes or until done. Drain; cool 10 minutes. Combine shrimp, scallops, celery, and next 5 ingredients (through avocado) in a large bowl; toss well. Combine cilantro and the next 6 ingredients (through chile paste) in a medium bowl, stirring with a whisk. Add cilantro mixture to shrimp mixture, tossing to coat. Place 1 cup trimmed arugula on each of 6 plates; top each with about 1 cup
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68 FOOD
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