Food & Beverage Magazine - December Issue 2022

COVER IMAGE

Chef Todd English

PUBLISHER MICHAEL POLITZ Michael@fb101.com

DIRECTOR & EDITOR-IN-CHIEF LAUREN KANE Lauren.Kane@fbmagazine.com

DIRECTOR OF CPG PARTNERSHIPS TERRY HART Terry@fbmagazine.com

SOCIAL MEDIA MANAGER SHELBY POLITZ Shelby.Politz@fbmagazine.co

DIRECTOR OF PROGRAMMATIC SALES BARB ROGERS Programmatic@fbmagazine.com

NATIONAL ACCOUNT DIRECTOR MIKE LEVINE Mike.Levine@fbmagazine.co

SENIOR ACCOUNT MANAGER SUSAN GOLD Susan.Gold@fbmagazine.com

ACCOUNT MANAGERS ABIGAIL TRACY Abigail.Tracy@fbmagazine.co ANITA DAVID Anita.David@fbmagazine.co COLLIN MILLINGTON Collin@fb101.com

CONTRIBUTING

EDITORS

DEBBIE HALL

LAUREN MCINDOO

TERRY HART

KAIULANI DELGADO

SUSAN GOLD

ANITA DAVID

We honor and remember the support of Chef Kerry Simon, Gary Cantor, Robin Leach, Chef Paul Prudhomme, & Gary Coles

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: Lauren.Kane@fbmagazine.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. Food & Beverage Magazine is not affiliated with any other food and beverage or hospitality publication.

Expansive Culinary Tastes

Diversity and challenges defne Chef Todd English.

By Debbie Hall

The four-time James Beard award winner Chef Todd English is genuinely a renaissance man, intensifying the culinary landscape while expanding his reach in the food and beverage industry. He calls Las Vegas home, moving to Southern Nevada during the heart of the pandemic. He loves the Strip and surrounding areas as he prepares to launch four big projects incorporating his adopted city as part of his international base.

“As the famous quote says, ‘The Show Must Go On,’ and I had three projects in the works, and I was also building a house. I had been doing business in Las Vegas for a long time, opening Olives at the Bellagio Resort in 1998. In 2020, business was on pause. As the world opened back up, it made sense for me to move to Las Vegas. I have discovered there is so much more to Vegas than the Strip,” says Chef English.

His current Las Vegas restaurants include The Beast at Area 15 and Olives at Virgin Hotels Las Vegas (Curio Collection by Hilton). Part of his commitment to the Las Vegas community is the opening of The English Hotel (theenglishhotel.com) in the Arts District as part of the renaissance of downtown Las Vegas. Guests can enjoy world-class restaurants, The Pepper Club, and Olives at his new establishment.

The English Hotel combines a 74-room boutique resort with a swimming pool, and courtyard lounge, incorporating hospitality, lodging, dining, and beverages. The rooms are cozy, stylish, and pet-friendly, with patios and cocktail carts with recipes by Chef English. The Pepper Club features Japanese-infuenced cuisine. As for the name The Pepper Club, “Food was my inspiration when we named our beloved dog Pepper. When it came time to name the restaurant, Pepper became the focal point of inspiration.”

“I have always wanted to open a boutique hotel and almost closed on a deal 10 years ago,” he explains. “I like all aspects of the hospitality industry, so this is a natural ft for me.”

The English Hotel

He incorporates his philosophy of excellence in service, food, rooms, and delivery in all aspects to create an excellent experience for the guests.

Chef English enjoys the challenge and fun of leaving his comfort zone and creating new experiences, which explains the differences in all his restaurants. He wants to develop new concepts, themes, and experiences while staying true to his vision.

This would explain the longevity of Figs, celebrating 30 years of serving guests in the Boston area with other locations in Charlestown, Massachusetts; Queens, New York; and Aventura, Florida.

Todd English’s Figs is a casual bistro serving comfort food, including his specialties of the traditional and eclectic thin-crusted, free-form pizzas topped with a variety of ingredients and baked in wood-fred ovens. Handmade pasta using the fnest ingredients is also featured on the menu, as well as salads and homemade desserts.

Top: Buffalo Wings / The Beast Bottom: The Beast

“I love all of my restaurants like my children, but I have to admit that I have a near and dear spot for Figs,” Chef English says. “Boston has a long history with pizza with its strong Italian community and its own pizza culture that we respect and introduced around the world.”

With his long relationship in the food industry in New England, Chef English has collaborated with Nutré Meal Plans (gonutre.com/todd-english) as its frst celebrity chef as a partner. Now households in New England will be able to order delectable meals from Chef Todd for home delivery through Nutré Meal Plans.

Chicken Sandwich / The Beast

OMG Chocolate / Olives Las Vegas

Signature Greek / Olives Las Vegas

Chef English enjoys the challenge and fun of leaving his comfort zone and creating new experiences, which explains the diferences in all his restaurants.

“Frozen food offers convenience and better choices when people are hungry but need to eat on the run or just don’t feel like preparing a meal. We are focusing on ‘Blue Zone’ meals that offer qualities of healthy eating and are nutritionally sound. Coming out of the pandemic, people are now focusing more on health and wellness.”

Chef English appreciates the opportunities to continue his legacy in the hospitality industry with restaurants in Las Vegas and the Bahamas with Olives, Todd English Pub in Birmingham, Figs in Boston, BlueZoo in Orlando, Tuscany in Connecticut, and MXDC in Washington, D.C. He is developing a Greek restaurant that he is excited about as he collaborates with a partner whose grandfather opened a Greek restaurant in New York City in 1910. Chef English is also working on developing The Pepper Club in Miami and other new restaurants in cities including Memphis, Philadelphia, and Washington D.C., as well as a burger popup in Dubai.

He gives back, including his foundation, the Wendy English Cancer Research Foundation LTD, honoring his sister, who passed from cancer. Chef Todd also supports No Kids Hungry and Meals on Wheels and others focusing on food insecurity.

Chef English continues redefning the hospitality industry while growing his universe of curated food, recipes, concepts, and cocktails. To become part of his world, visit toddenglish.com and follow on Facebook @ ChefToddEnglish, Instagram @ cheftoddenglish, and Twitter @ cheftoddenglish.

Chef English

Tuna Tartar Taco

continues redefning the hospitality industry while growing his universe of curated food, recipes, concepts, and cocktails.

Left: Mai Fish on Ice / Right: Espresso Martini

A Taste of Japanese Culture through Snacks

Bokksu offers authentic snacks while supporting small family businesses in Japan

By Debbie Hall

Bokksu is the subscription box company that wants you to taste authentic Japanese snacks, without having to fy to Japan to fnd them. Bokksu is more than just great tasting snacks, but also focuses on sustainable business practices by empowering small family businesses in Japan.

Bokksu created a subscription box flled with premium Japanese snacks that you cannot get at your local grocery store. Each box of snacks is hand curated to represent a new monthly theme, focusing on Japan’s holidays, prefectures, and festivals. Bokksu has longstanding relationships with small family snack makers that help create new snacks each month. The Bokksu sourcing team in Japan also scours the country for the best and most exclusive treats. They ship about 50 of their picks to our New York City ofce each month, where the entire staff of Bokksu tries each one and rates them based on taste, texture, theme, and more. Only the best of the best make it into the snack box each month.

“Snack Tasting Day is one of my favorite days in the ofce, and I still personally taste every snack that makes it into our boxes to ensure our customers are receiving the best curation possible,” says founder and CEO Danny Taing.

The idea for Bokksu frst began when Taing, while living and working in Japan for years, fell in love with the delicious local snacks. When he moved back to New York City, Taing brought home a suitcase full of snacks to share with friends and family, and they were a huge hit!

“Everyone wanted more but couldn’t fnd them in America, so I decided to create a service that would directly partner with local family snack makers across Japan to deliver both their artisanal snacks and their rich stories to people worldwide,” he explains.

Inspired by his passions for Japanese culture, Asian-American representation, and entrepreneurship, he founded Bokksu in 2015.

As a bootstrapped frst-time solo founder, Taing had to be as efcient as possible with growth efforts, utilizing social media to its fullest. Bokksu frst “launched” in April 2016 by posting to Taing’s personal Facebook profle and getting friends and friends of friends to subscribe as early founding Bokksu members. From there, it took about 1½ years to reach 1,000 subscribers, which was acquired through in-house social media content, in-kind infuencer and afliate partnerships, and word of mouth.

“Utilizing every skill and contact I had, I could go from concept to launch in just three months without an additional penny of outside funding. I sold through my frst run of boxes in less than a week. Today, the company is valued at $100 million and employs a staff of 50, 80 percent of whom are BIPOC, female, and/or LGBTQ+. We also embody our core values in our team’s hiring and retention efforts, which is why I am proud of the many Bokksu teammates who have been with the company for years now,” he adds.

Taing has also made Bokksu’s mission to empower small family businesses in Japan by sharing their snacks and stories with the world.

Many small family businesses in Japan have been operating for hundreds of years, which has resulted in a perfect craft and production of some of the best snack foods in the world. However, their tried-and-true traditions can also make it

difcult for them to adapt to the fast-changing trends of digital transformation, global shipping disruptions, and more. This is where Bokksu comes in and has successfully bridged Japanese small family businesses with the world.

Some of its most essential core values include authenticity, empathy, perseverance, and curiosity. These values allow them to continually improve their service by discovering the best artisanal products, developing deep relationships with traditional makers, and listening to customers’ needs.

Japanese food culture has rapidly increased in popularity in the U.S. and the world for the last few decades. However, many people still have difculty accessing premium Japanese snacks due to linguistic, cultural, and commercial barriers. One of the most signifcant ways Bokksu connects its customers to this cuisine is through the Bokksu Culture Guide created and included each month. It describes each snack’s favor profle, origin, and common allergens so even

those who cannot read the Japanese packaging can still enjoy and learn something new. The company also includes articles about Japanese culture and teaches some Japanese vocabulary.

Bokksu practices cultural sustainability from day one by establishing a sustainable supply chain with its makers. Each Bokksu Snack Box purchased by customers represents products bought at fair prices from a dozen family businesses on standard terms they are familiar with, which in turn supports, preserves, and promotes their craft and traditions.

To nd out more

Visit bokksu.com and follow on Facebook @bokksu, Instagram @bokksu and TikTok @bokksu.

Follow Bokksu’s Founder, Danny Taing on Instagram @dannytaing

Bokksu practices cultural sustainability from day one by establishing a sustainable supply chain with its makers

“Christmas is a season for kindling the fre for hospitality in the hall, the genial fame of charity in the heart.”

– Washington Irving

the

GIN PROPERLY Improper

Brockmans Gin embodies the story of defance in the pursuit of a sublime taste.

By Debbie Hall

Distinguished Brockmans (Properly Improper) Gin combines the elements of music, magic, and laughter in Brockmans Gin. Along with ambrosial Brockman Gin cocktails, the botanicals add a smoothness that can be enjoyed straight or on the rocks.

Food and Beverage Magazine spoke with Guy Lawrence, CEO of Brockmans Gin, about this unique spirit.

HOW HAS THE GIN CATEGORY CHANGED, AND WHERE DO YOU SEE IT HEADED?

Guy Lawrence: The gin category has truly evolved over the past few decades through signifcant innovation and expansion. Long-term, we see the category growth continuing, with an increased focus around those brands that are investing. While botanicals and blends have always been at the forefront of the category, experimentation with innovative botanicals, favors, and packaging has allowed gin to reemerge as a more contemporary, interesting, and versatile spirit alternative.

TELL US ABOUT BROCKMANS GIN, HOW IT HAS EVOLVED AND WHAT’S HAPPENING NOW.

Guy Lawrence: This is a very exciting time for Brockmans Gin as we continue to grow our presence and increase our investments on an international scale. In 2022, we continued to roll out our new “The Properly Improper Gin” positioning, which is evident across our many touchpoints, including marketing and PR campaigns, social media, and events. In 2022, we launched our Properly Improper Society in the UK with a three-day takeover of London’s Soho District that included performances, cocktail masterclasses, and properly improper times had by all! We are looking at expanding the concept both within the United Kingdom and abroad.

WHAT MAKES BROCKMANS GIN STAND OUT FROM THE COMPETITION?

Guy Lawrence:  Brockmans Gin was created to stand up in defance to all the other gins that existed before 2008. This defant nature is in our botanical blend of Dark Berries & Noble Traditions. We are not forgetting, of course, the very important juniper berry marrying with our blueberries and blackberries created a liquid that was so smooth, it could be sipped neat, unlike any other gin at the time due to its favor, texture, and the quality of our spirit.

WHAT DO YOU WANT ON-PREMISE & RETAIL DECISION MAKERS TO KNOW ABOUT THE BRAND?

Guy Lawrence:  Brockmans is a gin that appeals to those uninitiated into the world of gin but also provides connoisseurs with a taste experience that is unrivaled. Brockmans will introduce new, inquisitive customers to the category and current gin consumers to an elevated gin experience. Enjoyed over ice or in cocktails, Brockmans Gin has a depth of favor and nuance that is appreciated by many and makes it an exciting and inviting drink choice.

Brockmans

TELL US ABOUT YOUR BACKGROUND IN THE INDUSTRY.

Guy Lawrence:  I have been lucky to be part of this amazing and evolving industry ever since I graduated from university in 1988. Throughout my career, I have worked across all sectors on a variety of incredible brands, of which Brockmans surely stands out. I have also worked with many industry leaders and visionaries who have guided brands and companies to immeasurable success. The spirits industry has provided me with many opportunities, and for that, I am grateful. I have worked in sales and marketing positions and in full-time and nonexecutive roles that have allowed me to learn and grow. I love what I do and look forward to doing it as long as I can.

Gin has a depth of favor and nuance that is appreciated by many and makes it an exciting and inviting drink choice

WHAT’S NEXT FOR BROCKMANS?

Guy Lawrence:  So far, Brockmans has been extremely successful with just one reference and managed to become one of the largest independent Super Premium Gin brands globally, selling 1 million bottles yearly in over 55 countries. In 2023, we will introduce two innovations to further increase our footprint in the Super Premium segment and to delight our loyal customers.

The botanicals of Brockmans Gin include juniper berries (Italy) as the gin’s subtle signature perfume. A discerning nose might detect hints of pine and lavender. Lemon peel (Murcia, Spain) is essential, adding a lemony, zesty citrus. Orange peel (Spain) is more subtle than lemon, softer on the palate, adding all of the sweet aromas. Coriander (Bulgaria) features irresistible contradictions with spicy sage and sweet citrus notes. Cassia bark (Indochina) offers warm cinnamon notes but is softer in aroma since the art of less is more.

Blueberries and blackberries (Northern Europe) add a tad of rounded harmony and smoothness to the gin. Licorice (China) provides light woody aromas and sweetness—the secret touch. Angelica (Belgium and Saxony) enhances earthier notes to give Brockmans a sophisticated dry edge. Almond (Spain) unites its oils to help bring all the other elements together, providing exquisite smoothness. Orris (Italy) adds the root of the iris fower to give notes of violets and helps bind the other botanicals together.

Brockmans Gin is available at many outlets and online. For more info, visit brockmansgin.com. Follow on Facebook @brockmans.gin, Instagram @brockmansgin, Twitter @BrockmansGin and YouTube @brockmansgin.

Trending with a Personal Touch

Chipperbec Potatoes launches innovative products with success for clients

The Chipperbec potato branded concept was developed about 15 years ago as a prospective program developed from restaurant roundtables and input from chefs. Matt Hornbuckle, one of the creators and Director of Food Service, Sales and Marketing for Chipper Inc, an Allied Potato Inc Company, then dreamed of providing quality frying potatoes as the ultimate farm-to-table experience. The Kirschenmann Family created the concept of using the potato for restaurants in Bakersfeld, California, circa 1980, supplying In-N-Out Burger. In 2015, with the help of Chicago restauranteurs, Hornbuckle coined and gave birth to the world-class Chipperbec branded potato.

One of Chipperbec’s clients, Baldor Specialty Foods, is known as the east coast food distributor of choice for premium restaurants and food service partners.

“We have four distribution centers with our headquarters based in the Hunts Point area just outside New York City,” explains Emily Murphy, Director of Specialty, Grocery and Dairy Merchandising for Baldor Specialty Foods. Their other facilities are located in Boston, Philadelphia, and Washington, D.C. “We are felding demand solutions from several markets across a broad customer base, our eyes and ears are always open to new product lines, and we are

“We have four distribution centers with our headquarters based in the Hunts Point area just outside New York City,” explains Emily Murphy, Director of Specialty, Grocery and Dairy Merchandising for Baldor Specialty Foods. Their other facilities are located in Boston, Philadelphia, and Washington, D.C. “We are fielding demand solutions from several markets across a broad customer base, our eyes and ears are always open to new product lines, and we are now expanding what we offer to our customers with new growing demands and solutions needed with a changing restaurant scene.” - Baldor Specialty Foods

now expanding what we offer to our customers with new growing demands and solutions needed with a changing restaurant scene.”

There are many reasons Baldor and Chipperbec have evolved the partnership, working together for a number of years, including shared core values.

Baldor’s sales team works hand in hand with the kitchen teams of clients. When a customer reaches out looking for a value premium French fry, Baldor’s sourcing team turned to Chipperbec to start curating a lineup of cuts and formats.

Fresh Chipperbec potatoes were the frst food product sourced and sold to Baldor, followed by a produce fresh house. “Our two companies, grower and consumer, have grown into an exceptional relationship,” says Hornbuckle. “We offer innovation, supply chain solutions, and develop products desired by Baldor’s customers.”

Chipperbec and Baldor have evolved to meet customers’ demands as trends grow and tastes change. The food industry in New York City usually leads the country in trends which gives Baldor a “fnger on the pulse” for upcoming demands. Baldor considers itself the “to” in the farm-totable concept.

“Chipperbec helps us with our role and responsibility to deliver what the customer wants, needs, or even doesn’t know they need it until we deliver it,” says Murphy.

When Hornbuckle and Murphy connected in December 2021, Chipperbec highlighted its frozen fries products to Baldor, which in turn sold to its clients.

“The frozen fry took off, and we are so pleased with the results,” states Hornbuckle. The newest trend is sweet potato fries, and consumers request Chipperbec’s sweet potato product.

Convenience, retention of vitamins and minerals, and longer shelf life are some of the reasons restaurants and chefs purchase frozen foods. Chipperbec Potatoes, the gold standard of frying potatoes, offers a line of frozen frying potatoes with its newest offering, sweet potato fries.  Chipperbec’s line of frozen potatoes is full of favor and can add profts, value, availability, and usability. Fresh-cut potatoes would be perfectly sustainable for restaurants serving about 50 daily. However, for more trafc (the number of customers served), the solution is their frozen potato products. They can offer fries while being efcient, reducing waste, and increasing the bottom line without sacrifcing quality or taste.

An innovative think tank approach allows Chipperbec to develop innovative products to serve their clients, such as Baldor. A partnership with a manufacturer, grower, processor, and packager such as Chipperbec can offer a unique craft-style model for every client.

“We provide a very personal touch,” says Hornbuckle. “The larger, main-stream companies don’t have the bandwidth or capacity to do these types of projects on a small scale.”

“Our relationship with Chipperbec is just shy of being vertically integrated with a lot less risk,” adds Murphy. “They [Chipperbec] are so in tune with our clients and us, listen to their demands, and are able to do research and development quicker than some of the larger entities held up on efciencies rather than innovation.”

Chipperbec can process and craft frozen-fried products efciently while following clients’ requirements. As a onestop shop from growing to packaging the fnal product, the personal relationship developed increases the success of the product developed.

Other trends currently evolving include avocado toast which is now being prepared using a vegetable or root base instead of bread. This would include sweet potato planks topped with various avocado blends.

“We would love to introduce a true European bistro fry, ultra-lux fried in duck fat. Chefs would go nuts for this option; I just know it,” says Murphy.

“There are also tallow-fried French fries that are delicious,” adds Hornbuckle. “We are exploring the possibility of developing a duck fat or tallow frozen French fry.”

The founders’ vision is that Chipperbec Potato is globally the No. 1 frying potato.

For more information, visit chipperbec.com and follow on Facebook @ Chipperbecpotatoes, Instagram @ chipperbec_potatoes, and Twitter @chipperbec.

As far as New Year’s resolutions go, “healthy eating” seems to be one of the most common yet short-lived resolutions every year. Most consumers fall prey to the “all or nothing” diet mindset communicated across media for decades. It usually sounds something like this: “Only eat the foods the media is saying are healthy and completely restrict anything else.” Unfortunately, we know this method often does more harm than good and results in unsustainable and unsuccessful healthy eating goals.

A new kind of resolution

In more recent years, more evidence-based approaches to healthy eating have held their place with food trends for not only allowing consumers to reach their goals but to do so in a way that supports all aspects of their health. As a team of food industry experts including Dietitians, we’ve seen recommendations such as practising mindful eating and focusing on aspects of cooking and eating that bring happiness to the individual. These types of practices are becoming increasingly popular in the medical feld and the media because they often produce more sustainable results.

Yes, we do think “healthy eating” will be at the top of mind for many consumers this January however, we think the way that consumers think about healthy eating has changed drastically from the traditional perceptions of what “healthy eating” means. We are seeing more consumers adopt something called “mindful eating”.

What is mindful eating?

We know mindful eating encourages people to focus on “eating experiences, body-related sensations, and thoughts and feelings about food…” (1). This is great news for restaurant owners. Likely you started your restaurant because you not only wanted to serve incredible food, but you wanted to provide incredible experiences! Mindful eating aims to address the disconnection most consumers have with their food and the act of eating so that they can make sustainable diet-related changes and also enjoy the experience of eating even more!

How can you promote this trend in your restaurant?

One way your business can lean into these new concepts of “healthy eating” would be to have a menu-tasting event. At the event, your customers would be encouraged to learn about your ingredients, the techniques used to create your menu items and how different favours can impact different dishes. For example, a coffee roastery may want to host a coffee tasting where you showcase the different beans you have to offer while educating customers on different favor profles.

Furthermore, if your restaurant features traditional cuisine or even just a feature dish, hosting a cooking class where customers can come in and learn to make an item from scratch can provide a sense of joy around cooking that may be missing. Learning about one’s culture, sharing an evening with a loved one, and learning a new skill can all be a part of promoting mindful eating!

The final words

View Resources

Who we are:

If you’re looking for more resources on menu or food product development, we can help! Find more information at www. FoodVentureProgram.com or email us at info@foodventureprogram.com

The Food Venture Gals are the founders of FoodVentureProgram. com; a leading organization in North American restaurant, food and beverage business development. We offer online programs to help food entrepreneurs turn their recipes into retail-ready products and help start-up innovators grow their food service establishments!

As always, “healthy eating” will be a contender for many New Year’s resolutions. This year we encourage you to think more broadly about healthy eating to drum up some extra business. Nutrition may be top of mind for consumers this January, so don’t miss the opportunity to connect with your customers in a fresh way!

Contributor: Saffron Locas

Sincerely, The Food Venture Gals, Kiran & Sima

Recipes

Buchi craft living drinks with refreshing, modern favors that infuse fresh fruit with medicinal herbs. The brand’s kefr soda and kombucha beverages are naturally carbonated, low in sugar, and full of benefcial bacteria, digestive enzymes, and detoxifying acids. Each can of Buchi delivers fruit-forward, botanical-based goodness with a tangy taste, gentle sweetness, and effervescent bubbles to delight your senses. Buchi can be enjoyed as a premium cocktail mixer to reduce alcohol infammation, it also makes the perfect summer picnic sip, and is a healthy alternative to fructoseflled soft drinks.

Crafted with purpose and intention, the benefts of Buchi’s fermentation process go beyond great taste. As one of the only beverage brands to follow the traditional method of open-air fermentation, Buchi boasts a true symbiotic colony (a robust, diverse, ecosystem) of bacteria and yeast which leads to stronger and healthier microbes. Buchi is distinct because its drinks are raw, unpasteurized, and full spectrum of live & active cultures to boost and balance your gut microbiome. A microbial wonderland, our gut plays a critical role in supporting the immune system, mood regularity, heart health, and more. Buchi empowers you to take control of your health and invites you to brew your own at home with details on their bottle. DIY enthusiasts love that you can use a bottle of Buchi’s kombucha to grow your SCOBY!

Community-centered, women-founded, and values-driven since its founding in 2009, the team at Buchi is united in purpose to craft delicious, high-quality, nutrient-dense living drinks; invest in the regeneration of the planet, and use business as a conduit for positive social impact. As a Beneft Corporation, the team is mindful of the ingredients they source and stringently vet and validate each supplier they work with, giving preference to those that meet robust third-party social and environmental criteria. Preference is also given to independent, woman, and minority-owned suppliers. The brand uses a regenerative sugar supplier that has the only closed-loop sugarcane process in the world and is carbon neutral. Additionally, Buchi donates a percentage of profts from every order to One Tree Planted. Buchi’s line of elevated, functional beverages prove you do not have to sacrifce taste or health to live a sustainable lifestyle.

Recipes: Courtesy of Zane Adams, fermented food expert and Co-Founder of

Crafted With Purpose And Intention, The Benefts Of Buchi’s Fermentation Process Go Beyond Great Taste

Kombucha Hot Toddy

METHOD:

In a small pot or saucepan, bring kombucha to a gentle boil

pour into your favorite mug. Add whiskey, honey and lemon juice. Stir until the honey has disappeared into the hot water. Taste, and add more honey for more sweetness, or lemon juice for extra zing. Garnish with a lemon round and cinnamon stick and enjoy in your favorite cozy spot!

Holiday Kombucha Apple Butter

It’s delicious on toast or warm breads, and can even be used as a fat-substitute in vegan recipes! Simmering your apples in kombucha instead of water adds a distinct tartness, to round out the sweet and savory favors of a typical apple butter.

METHOD:

Add coarsely chopped apple pieces to a large saucepan along with kombucha, granulated sugar and lemon juice. Bring to a simmer, cover and reduce heat, cook apples for 20 to 25 minutes or until apples begin to soften and fall apart.

Remove from heat and blend softened apples in a food processor or using a hand blender until smooth.

Return puree to saucepan and set over medium-low heat. Add brown sugar to taste, along with spices and salt. Gently simmer covered, stirring occasionally to avoid burning at the bottom. Your apple butter is fnished when it reaches a deep caramel in color and is thick enough to hold its shape on a spoon.

Transfer to a jar or airtight container and keep refrigerated for up to 3 weeks.

“Christmas gives us the opportunity to pause and refect on the important things around us.”

– David Cameron

The holidays are here, which means hosting family and friends is here, too. But don’t stress -- artisan salami makers Creminelli Fine Meats have some food and drink pairing tips to make holiday entertaining a breeze. Between the generations of artisan salami-making in Creminelli’s DNA and their trips around the world to fnd the most interesting favors, restaurants, and cuisines, they’ve picked up a few ideas around which drinks taste best with salumi (that’s the Italian word for cured meats).

PAIRING WITH PROSCIUTTO

If you’ve ever had Creminelli’s award-winning prosciutto, then you know it’s like paper thin slices of salty goodness. And salty likes to be paired with sweet. It’s why you see prosciutto so often paired with sweeter sidekicks like melon and fgs. But why eat fruit when you can drink it? You can achieve the same effect with a wine that’s on the sweeter side. In this case, Creminelli recommends a wine that Italians have paired with ham for ages: Lambrusco. Look for one that is frizzante (semi-sparkling) for a hint of freshness and semisecco (barely sweet) for that bit of sweetness. But make sure you go for an authentic Italian Lambrusco, as American versions can be oversweet.

PAIRING WITH SOPRESSATA

In general, sopressata can be tricky to recommend a specifc pairing for because there are so many regional varieties throughout Italy, ranging from sweet to spicy. Because Creminelli’s artisan-crafted Sopressata is made with organic garlic and Sangiovese red wine, they suggest a good Sangiovese. This fruitforward, savory wine will allow you to taste the sopressata like you never have before. But if you don’t have Sangiovese, a good Chianti will do the trick, too.

PAIRING WITH A SAVORY & SWEET CHARCUTERIE BOARD

When you are dealing with a charcuterie board that has a mix of spicy, savory, sweet and a bit of everything in between, Creminelli believes in switching things up and moving away from wine. They recommend a spin on the classic Manhattan: Maciello’s Manhattan, or “The Butcher’s Manhattan”. The drink consists of a quality rye paired with the herbal and slightly bitter Italian liqueur, Amaro, and is topped off with the Maserati of maraschinos, Luxardo Italian cherries from Padova. You get a peppery kick from the rye, the bitter from the amaro and the sweet from the cherry on top.

PAIRING WITH A BLOODY MARY

If you haven’t had a Bloody Mary that is stacked high with all the trappings of a charcuterie board, Creminelli may argue that you haven’t truly had one. First, make a Bloody Mary how you prefer it — usually some mix of tomato juice, Worcestershire sauce, hot sauce, horseradish and vodka. Then grab a wooden skewer, a tray of Creminelli Felino & Manchego cheese, some calabrese olives and your favorite pickles, and start building. Layer on alternating pieces of Felino salami and manchego cheese, weaving in some olives and pickles as you go. When you’re done, it should look something like the Leaning Tower of Pisa. Place it in your Bloody Mary. To top it off, drop in a Creminelli black pepper Mini salami stick and your drink just ofcially became your appetizer.

EXPAND

Modern

By Debbie Hall

Outdoor Space is one of the most valuable assets for a restaurant, lounge, or bar. Some places have a patio, and others are surrounded by a large parking lot. Modern Line Furniture, a hospitality and contract furniture manufacturer, can create the perfect outdoor design for your unique space.

The customer’s frst visual impression is their focal point. Next, guests will look around at their surroundings, and before they decide to go in and order food and beverages, they will defnitely look at the outdoor furniture either it is a seating or dining set. With outdoor furniture from Modern Line Furniture, the outdoors become part of the restaurant or lounge, as unique as the indoor décor.

Ultra-Durable StarBoard Restaurant Indoor and Outdoor offer square, rectangular, and round tabletops in different sizes in four shades. Timberline Woodgrain Restaurant Indoor and Outdoor features square, rectangular, and round tabletops in fve different fnishes with a variety of

sizes. Designer Hammered Restaurant Indoor and Outdoor offers square, rectangular, and round tabletops in different sizes with two fnishes. There are nine indoor and outdoorready table bases with one or two stands in varying heights available in black iron cast column or brushed stainless steel.

A set of Marine-Grade StarBoard Restaurant outdoor bar table with four bar stools can be ordered in many fnishes and different sizes. The Marine-Grade round StarBoard outdoor restaurant table with six restaurant chairs comes in four fnishes and various sizes.

With outdoor furniture from Modern Line Furniture, the outdoors become part of the restaurant or lounge, as unique as the indoor décor.

The HERMOSA heavy-duty outdoor sofa with sunbrella seating uses a gunmetal frame. It can be ordered as a chair, extension bench, left side, right side, or corner setting, available in seven shades.

The beauty of Modern Line Furniture outdoor furniture is that it can be used outside as well as inside. The style is universal, and customers are always comfortable sitting on the furniture. The outdoor furniture can be used in any weather condition—snow, rain, or sunshine.

Furniture is an investment that will return revenue and savings for years. The array of colors and collages of beautiful fnishes Modern Line Furniture has to offer will amaze those purchasing furniture for their restaurant.

Whether a high-end restaurant, a rooftop lounge, or a trendy bar, outdoor furniture with solid functionality and color scheme can add to its success and revenue using outdoor space. Modern Line Furniture offers the best American-made restaurant furniture available.

For more info, visit modernlinefurniture.com and follow on Instagram @modernlinefurniture.

CUTS

Once linked to white tablecloth restaurants and mint jelly, American Lamb is now fnding its way onto menus and tables beyond fne dining.

“Today’s restaurants are moving beyond the rack to use economical cuts of lamb such as shoulder, ribs and legs,” said Megan Wortman, executive director of the Denver-based American Lamb Board. “Ground lamb, which can be used in place of other ground meats, has especially grown in popularity –both at retail and on menus,” she continued.

Lamb is one of the most common proteins in cuisines around the world and appears in many globally-inspired dishes. Highest menu penetration for lamb is at Indian, Mediterranean and African restaurants. Economical lamb shoulder is used in many stews, curries and tagines and most recently has starred in lamb birrias. Lamb leg is often roasted or smoked and served in wraps and sandwiches such as lamb shawarma or chunked and skewered for lamb kebabs. Nicholas Priedite of Priedite BBQ features lamb ribs, often called Denver Ribs, as a special on his pop-up restaurant’s menu. ”Lamb ribs are more savory than other ribs. You can use a broader spice palate and create a more exotic dish,” he explained, “we do whole lamb barbacoa, lamb shoulders as well as lamb ribs.”

Ground American Lamb, typically an 80/20 mix, is used in keftas, samosas and spicy sausages. Merguez, a North African Lamb sausage known for its spicy kick, has been growing in

popularity and is used in menu items from fatbreads to Scotch eggs.

Lamb burgers now appear on many casual dining and fast casual menus. Taziki’s Mediterranean Café, headquartered in Birmingham, Ala., with 90 locations spanning across 16 states nationally, ran a limitedtime offer for a Mediterranean Lamb Burger this past summer. The burger featured two griddlecooked, seasoned American Lamb patties on a toasted kaiser bun with feta cheese, sliced tomato, grilled onions and peppers and Taziki sauce.

“The Lamb Burger was an overwhelming success this summer! Our guests loved the Mediterranean fair added to comfort food and sales surpassed our expectations,” said Dan Simpson, CEO of Taziki’s.

“While the focus is on global cuisines, today’s diners are seeking local sourcing,” said Wortman, “when chefs prepare local lamb, they’re supporting the nation’s shepherds and their families.”

The American Lamb Board reports that there are about 80,000 familyowned sheep operations in the United States. Sheep can be found in every state – from small fock grazing on the grasses of the Northeast to larger focks foraging in high mountain ranges in the West.

RESTAURANTS FOCUS ON AMERICAN LAMB ECONOMICAL

Perfect Purée

Dallas chef Suki Otsuki makes a holiday-worthy Sparkling Pomegranate Punch. She says purées save her the labor of processing costly and perishable fruit for simple syrup like the vanilla ginger syrup in her punch and appeal to her strong social conscience. Having them on hand when you need them is convenient especially when a single favor — ginger or pomegranate for instance — has menu applications across the board.

For the Vanilla-Ginger Syrup

2 tbsp. The Perfect Purée Ginger Puree, thawed 1 cup water 1 cup granulated sugar 1 vanilla bean

Method: Combine all ingredients in a pot and cook over low heat until sugar dissolves. Cool.

“My favorite thing about purées is the fresh favor options and variety,” Suki says. “They’re made of rare and unique fruits, which inspires me to create fun recipes. Having purees available inspires me when I just need that little something to really make a drink or dish pop.”

For

the Punch

1 bottle of semi-dry champagne 8 oz. pomegranate juice 8 oz. ginger beer 4 oz. orange juice 2 oz. vanilla-ginger syrup

Garnish: Orange wheels and pomegranate seeds (optional)

Method: Combine all ingredients except orange wheels and pom seeds. Place orange wheels in wine glass, add ice and pour punch. Top with pomegranate seeds.

“My favorite thing about purées is the fresh avor options and variety...” - Suki

Capture More Revenue With Copa di Vino

Michelin Starred Chef, Takuya Watanabe Has Opened His First Uk Restaurant

In late November, Taku, a Japanese omakase opened its doors in the heart of London in Mayfair. The restaurant, headed up by Chef Takuya Watanabe, formerly of Jin, the frst sushi omakase in Paris to receive a Michelin star, and founded by renowned London restaurateurs the Leong Family, with brothers Geoff and Lucas co-founding the restaurant alongside their father. Taku is an experience-led restaurant where full interaction with the chefs will showcase the theatre of the kitchen. The 16-cover restaurant highlights the best ingredients that the British Isles has to offer in a traditional yet modern omakase setting.

Located on Albemarle Street, Taku focuses on the spirit of omakase: to respectfully leave the decision with the chef. As such, a daily-changing tasting menu will be prepared only using the freshest and locally-sourced ingredients to take you on a memorable dining experience. The menu is based on seasonal produce, selecting the fnest ingredients and daily catches. There are three menus, Lunch menu at £180 with 17 courses, the Signature menu featuring 20 dishes priced at £280 and the Prestige priced at £380 which includes ingredients such as caviar, trufe and additional courses.

Taku Co-Founder, Geoff Leong

Having a set menu allows Chef Taku the time to prepare the dishes in edomae style. Considered to be the most traditional form of sushi making, the method involves curing the fsh and dates back centuries to when sushi in Japan’s capital city of Edo - now called Tokyo - was sold by street vendors as a snack and stored in vinegar to keep it from spoiling. Today, leading sushi chefs continue to use this technique to preserve the fsh when it’s at its freshest and allows them to gently bring out the umami favours hidden if you simply cut and serve the fsh.

The drinks list features an array of fne and rare wines and champagnes and specialty sakes selected by the sommelier, Bowie Tsang, to perfectly compliment each course. Elements of wood and natural stone complimented by a waterfall of light makes this one of the most intimate and delicious dining experiences in the U.K.

Takuya (Taku) Watanabe frst started his career in sushi at age 19 in Japan. After training at a traditional Kaiseki restaurant for three years, he then refned his sushi and Japanese culinary skills until he became chef patron at Jin Paris where he obtained a Michelin Star in the frst year, which he has held for 10 years.

Speaking of the opening, Chef Taku says “Bringing an omakase restaurant to London has been a dream of mine for some time now due to Britain’s access to the high quality local fsh and crustaceans available on UK shores - an integral element for

Address: Taku Mayfair, 36 Albemarle Street London, W1S 4JE, Takumayfair.com, @takumayfair

sushi making. I am delighted to be sharing my dishes with the people of Mayfair in such an intimate dining experience.” Taku Co-Founder, Geoff Leong commented “Our family has been instrumental in bringing East Asian cuisine to London over the last four decades, ever since my father and uncle founded Zen - a group Asian restaurants with locations in Chelsea, Mayfair and Hampstead. We have always wanted to push the boundary of the UK’s perception of Asian food through the creativity of our chefs and we will be applying this same ethos to Taku - now the only Japanese restaurant in our portfolio - where diners will be left in Chef Patron Taku’s expert hands”.

Lucas Leong, Co-Founder commented: “I met Chef Taku in December 2021 when I visited Jin Paris for lunch. I had heard many great things about Chef Taku, but my meal surpassed my expectations. In my perspective any good sushi chef can make good sushi, but what separates the good from the best are the refned details in each piece. Chef Taku’s rice is unique to him, as it consists of his own vinegar and salt composition. Each piece of sushi is crafted with the perfect rice, vinegar to salt ratio and Chef Taku’s own blend of soysauce, making Chef Taku’s sushi distinctive and memorable. After chatting we formed a friendship - this is when the idea for Taku began”.

We have always wanted to push the boundary of the UK’s perception of Asian food through the creativity of our chefs and we will be applying this same ethos to Taku

About Geoff Leong

Born in Hong Kong, Geoff’s venture into restauranteering was heavily infuenced by the burgeoning fne dining scene the city had to offer. Arriving in London, Geoff thought there was a missing culinary experience throughout the UK that he was so fond of, and decided to create his own with his learnings from childhood home. Working with his family, Geoff and the Leong’s began to slowly introduce regional Chinese cuisine into London’s Chinatown, which had favoured Cantonese menus at the time. The family sprung up iconic restaurants such as Dumplings Legend and Leong’s Legend, which both quickly became London institutions due to their unmatched favours and variety of dishes offered from regional china. Geoff has similarly seen success in his Japanese culinary ventures, having been involved at Koi Kensington, which sparked his interest in Japanese Omakase leading to the newly launched Taku. Geoff’s ventures go far beyond fne food. He has worked in hosting events throughout the West End, founded the speakeasy ‘Opium’, and fundraising through ‘the arts’, as a patron supporting Grenfel’s victims alongside Sotheby’s, co-chairing the Artist Patron at The Barbican and set up non-proft free art exhibition over the past ten years in Cavendish Square.

About Lucas Leong

Lucas Leong is the founder of Alta Foods, an online marketplace which delivers meals made by iconic eateries in London nationwide across the U.K. mainland. Lucas founded Alta in April 2020 during the height of the COVID-19 pandemic when the frst lockdown began and started to deliver pre-cooked meals made by restaurant chefs across the whole of London. Now, Alta delivers nationwide across the whole of the U.K. and stocks over 100 restaurant-made meals and treats for customers to order and eat authentic, whenever they want.

NEW TRENDS IN HOSPITALITY INDUSTRY

By Debbie Hall

the importance of sustainability at UNLV

Future leaders learn

The hospitality industry has been shifting its focus and taking a robust approach to creating and maintaining sustainability. The William F. Harrah College of Hospitality at the University of Nevada, Las Vegas, offers an innovative course for students to understand the need for sustainability in hospitality.

The course teaches about sustainability practices in restaurants and other hospitality facilities. Topics covered include material use, waste reduction, recycling, and water conservation. The course also explores energy management, site selection, green building design, and indoor environmental quality issues. Sustainable farming, carbon footprint, supply chain, food wastage, and compostable packaging are also covered.

Dr. Christine Bergman, a nutrition and food science professor at UNLV, has taught the course for three years.

“We teach both theoretical and practical applications. Theoretical is the basic concepts and the different defnitions of sustainability as well as its history.

There are three pillars of sustainability, which include social, economic, and environmental. I have also infused the United Nations’ sustainable development goals into the course. Each module expands on global goals, what we need to do and what we need to measure to reach those goals.”

Other theoretical concepts include circular versus linear economy, essential information for understanding purchasing choices in a company’s supply chain. Under Dr. Bergman’s guidance, students work on creating a sustainable management program for a restaurant to learn about energy and water use as well as responsible sourcing. The class also discusses the purchasing of cleaning supplies as another consideration since chemical-based cleaning products are on soil and water.

The biggest challenge for students is to refrain from thinking of sustainability as a black-or-white issue. For example, many have been told that seafood harvested

from aquaculture operations is either good or bad. However, only some realize that more information is needed to make an informed decision about a particular choice. A good resource for learning more about responsibly sourced seafood products, for example, is the Monterey Bay Aquarium Seafood Watch (prod. seafoodwatch.org). It rates seafood based on scientifc data into avoid, good alternative, and best choice categories. Resources like these help Dr. Bergman instill the sustainability-purchasing approach of making Avoid, Good Alternative, and Best Choice.

“We are actually helping them [students] unlearn some of the beliefs they hold about sustainability and then provide them with tools they need to make better decisions in their professional and personal lives,” says Dr. Bergman.

Given that a portion of her students is international, Dr. Bergman pays special attention to how cultural differences

perspectives on sustainability.

inform

The

“WE ARE ACTUALLY HELPING THEM [STUDENTS] UNLEARN SOME OF THE BELIEFS THEY HOLD ABOUT SUSTAINABILITY AND THEN PROVIDE THEM WITH TOOLS THEY NEED TO MAKE BETTER DECISIONS IN THEIR PROFESSIONAL AND PERSONAL LIVES,” SAYS DR. BERGMAN.

concept of a company operating from a social sustainability standpoint, for instance, is an unfamiliar concept to many students whose home countries do not embrace this practice. In other areas of the world, however, hospitality is a family business that relies on social sustainability to thrive.

Dr. Bergman developed the class using her background and experience in the industry, including her travel to over 80 countries.

“About 10 years ago, we redid our basic hospitality curriculum, and I pushed that sustainability needed to be incorporated into all of our classes,” explains Dr. Bergman. “We discovered that students who took the program did not understand the concepts or get the practical skills related to running hospitality organizations. I knew I needed to develop a course that was focused on sustainability globally. The response has been wonderful. Everyone benefts, including students focused on event planning and other aspects of hospitality and those who want to run restaurants.”

On a personal level, Dr. Bergman is passionate about sustainability. Her grandparents, farmers by trade, were forced to move from Nebraska in the 1930s due to severe dust storms. Given the name “The Dust Bowl,” high winds and choking dust swept Nebraska to Texas, causing drought across the southern plains. As a result, people and livestock died, and crops failed to grow. The Dust Bowl also intensifed the devastating economic impacts of the Great Depression, driving many farming families to migrate to other states in search of work and better living conditions. As a result, Dr. Bergman’s grandparents opened a health food store in Los Angeles—a decision that greatly infuenced her.

“SUSTAINABILITY IS A PROCESS, NOT AN EITHER/OR. TO WORK TOWARD BECOMING MORE SUSTAINABLE REQUIRES US ALL TO MAKE EDUCATED CHOICES EVERY DAY, ESPECIALLY IN HOSPITALITY.”

I KNEW I NEEDED TO DEVELOP A COURSE THAT WAS FOCUSED ON SUSTAINABILITY GLOBALLY. THE RESPONSE HAS BEEN WONDERFUL. EVERYONE BENEFITS, INCLUDING STUDENTS FOCUSED ON EVENT PLANNING AND OTHER ASPECTS OF HOSPITALITY AND THOSE WHO WANT TO RUN RESTAURANTS

Before transitioning to UNLV, Dr. Bergman worked for the United States Department of Agriculture as an Agricultural Research Service research chemist with administrative responsibility for the National Rice Nutrition and Processing Quality Program.

“The health of the soil, water, and air is part of my background and my passion,” she explains.

Dr. Bergman’s original dream job was to work at the USDA for her entire career. However, life happened, and she moved to Las Vegas to care for her parents. During her early years

as a professional, Bergman held various front and back of the house positions in casual and fne dining restaurants. Her experience would add to her scientifc expertise and pave the way for her teaching and research focus as a Hospitality College professor.

“Sustainability is a process, not an either/or. To work toward becoming more sustainable requires us all to make educated choices every day, especially in hospitality.”

For more info, visit unlv.edu/hospitality.

Trend Show for Craft-Drinks

For show information: Messe Düsseldorf North America Tel. (312) 781-5180 _ info@mdna.com www.mdna.com

For hotel and travel arrangements: TTI Travel, Inc. Tel. (866) 674-3476 _ info@ttitravel.net

GLAMOROUS DINING AFFAIR

Max Tucci, who lived The Delmonico Way, shares stories, history, and recipes in his new book.

By Debbie Hall

There was a time when dining out was a glamorous affair when everyone dressed up for a truly magnifcent experience, especially in New York City. Oscar Tucci and his family owned and operated Delmonico’s from 1926 to the late 1980s, making it a beacon of fne dining. His grandson Max Tucci, who lived this life of fne dining, has captured all of its unique eras in his new book. Recently released, The Delmonico Way: Sublime Entertaining & Legendary Recipes from the Restaurant that Made New York! tells a unique story of the American dream of immigrants from Italy.

Located in the heart of Wall Street, Delmonico’s has defned great dining from 1827 to the 1980s, shaping New York City’s restaurant scene while expanding its infuence globally. Delmonico’s, under the ownership of

Oscar, taught, created, and paved the way for some of the most notable restauranteurs in the world. Notable names include Sirio Maccioni, Tony May, and Lello Arpaia. These legendary restaurateurs introduced Chef Daniel Boulud; Chef Scott Conant; Donatella Arpaia; Marisa May; and Mauro, Mario, and Marco Maccioni. The Tucci family created a great legacy of fne dining and thus set the standards of the experiences of fne dining, hospitality, and service to America.

Each chapter is organized around a style of dining that Delmonico’s pioneered or perfected under Oscar's proprietorship. This includes how to host an impressive power lunch featuring Oscar’s creation, the signature wedge salad. The perfect romantic dinner for two is created with a show-stopping seafood tower and ribeye Bordelaise. A glamorous

cocktail soirée before a night on the town is complete with oysters Rockefeller and shrimp cocktail.

The Delmonico Way includes over 70 recipes, including two from the restaurant’s most famous alumni, Sirio Maccioni’s Pasta Primavera and Tony May’s trademarked Uovo Raviolo. Check out Sirio's creation of the recipe for Pasta Primavera on pages 188-189. Tony May’s trademarked Egg Yolk Ravioli with Trufes is on page 159. Chef Andrew Zimmern's Salmon Tomato Aspic recipe is on page 155. Chef Amy Simpson's Chilled Tomato Soup with Deviled Crab & Corn Fritters can be found on page 62. Chef Eric Bertoia's Brioche recipe is on page 185, and Chef Ranveer Brar's Laal Maas is on page 187

In addition to the fne fare, the chapter, The Bar, features sophisticated cocktails that include the classic Delmonico, a legendary Negroni with a Delmonico way twist, and the festive Spencer cocktail created by artist Ashley Longshore's grandmother.

Mix a perfect cocktail with Andrew Scrivani's Old New York on page 32 and Paul Zahn's Gilded Age Classic, the Modern Delmonico, on page 29.

Under the original ownership of the Delmonico Brothers, Pietro and Giovanni, Delmonico’s introduced so many concepts. This included the frst farm-to-table concept, à la carte dining—complete with white tablecloths and menus— and most notably, the phenomenon known as the power lunch. Unfortunately, despite Delmonico’s triumphs, the impact of World War I and the Prohibition era caused the family to cease operations and shutter in 1923.

Then a new era for Delmonico’s occurred in 1926 when Oscar, a Tuscan immigrant, took over its ownership. He demonstrated his business savvy by buying the entire

Each chapter is organized around a style of dining that Delmonico’s pioneered or perfected under Oscar's proprietorship.

building. He frst re-established Delmonico’s as a speakeasy. Oscar then continued the Delmonico brothers’ tradition, transforming it into a beacon of fne dining. There was a strict code of hospitality, etiquette, and operations coupled with legendary libations and superb fare known as The Delmonico Way. After six decades of operations in both New York City and Greenwich, Connecticut, the Tucci Family closed Delmonico’s in the late 1980s.

The Delmonico Way remains a living legend infuencing generations today and into the future, creating the bar for fne dining and a record of past decades. Max opens wide the double doors of his family’s Delmonico’s, welcoming readers into this world. Max, along with his celebrity chef friends, offers timeless recipes, and Max shares his tips for recreating the magic of The Delmonico Way at home. “I have been writing this book for 15 years,” explains Max. “Inspiration surrounds me. I grew up in this beautiful world in a restaurant called Delmonico’s. I always knew that Delmonico’s was a part of my legacy, and that inspired me to write the book. I also have memories of my father and me in the kitchen of Delmonico’s. My family and ancestors are my biggest inspiration and to write this book gives me great joy, but I have to admit there were times that I wondered if I would ever fnish this book.”

His aunt Mary and mother Gina kept all of the memorabilia of Delmonico’s over the decades. This started when Oscar frst purchased Delmonico’s; they kept everything left behind, including menus printed on silk from the Royal Family of The United Kingdom. This was the beginning of their phenomenal collection. His aunt Mary would keep all of the newspaper clippings, photographs, guest books, as well as the many stories of this legendary restaurant. His aunt Mary (father’s sister) was the frst woman to control fnances for a restaurant in New York City. She was known as “the iron fst, with a lace glove” but was the right person for the job.

The Delmonico Way remains a living legend infuencing generations today and into the future, creating the bar for fne dining and a record of past decades.

“This became my inspiration as I was going through the collection as an adult,” Max explains. “There were these incredible photographs and my aunt’s diary documenting all of this with this epic collection.

Through writing the book and his own experience, Max learned so much about the restaurant industry, old Hollywood, and the history of Delmonico’s.  “I credit Maya Angelou and her quote, ‘When You Learn, Teach.’ I am grateful to teach and share growing up the Tucci and The Delmonico Way. This is what I want people to take away from reading the book ways to entertain guests, become a wonderful host and a loved guest, learn about our past through Delmonico’s, and ways to celebrate life. My grandfather would welcome all to his table and was an ally for everyone.”

This would include Christine Jorgensen, the frst transgender woman who would publically discuss her transition in a New York Daily News front-page story in the 1950s.

The restaurant featured a Steinway Grand Piano, along with a cellist and accordionist in the main dining room known as “The Palm Room.” His grandfather adored Lena Horne, and she was one of many to serenade the patrons.

As for the old-school politicians, when Richard Nixon was president, he called Oscar “Papa Oscar” and loved their coffee

so much that Oscar would send a Delmonico’s coffee urn to the White House. Delmonico’s has served every president since Abraham Lincoln.

Delmonico’s was never a steakhouse but fne cuisine, exquisite dining, and a sophisticated place to see and be seen as it encapsulates decades of the history of American society.

“Delmonico’s always changed with the times but remained a magical place,” says Max. “It is always about the grandeur and splendor, ups and downs and trials and triumphs and victory. It also taught restauranteurs of today how to be successful restauranteurs.”

The Delmonico Way: Sublime Entertaining & Legendary Recipes from the Restaurant that Made New York! is an American dream story along with 70 great recipes (including cocktails), tips on how to serve like Oscar, how to become The Delmonico Way, and learning about the past to prepare for the present and future.

Max Tucci will be autographing his book at several signings, and the book is available on www.rizzoliusa. com Amazon, Barnes and Noble, and Target, in addition to other online retailers and local bookstores nationwide.

For more info and other book signings, visit penguinrandomhouse.ca. Follow Max on Facebook, Instagram, and Twitter @ maxtucci and @ thedelmonicoway.

Celebrate the Holdays with Mighty Sesame Co.® and Dorot Gardens® Recipes

Created by Celebrity Chef George Duran

It’s ofcially the holiday season, so it’s time to deck the halls with tasty favors. Celebrity Chef George Duran has created some delicious and festive recipes using the incredible and innovative brands  Mighty Sesame Co.® and  Dorot Gardens® for dishes bursting with favor. So whether hosting or attending a holiday party or cooking at home, these recipes are perfect for the whole holiday season.

Mighty Sesame Co., the maker of all-natural, squeezeand-serve tahini, is the most versatile new kitchen staple made from sustainably sourced sesame seeds. The popular superfood complements just about everything, from sandwiches to burgers, to dips and beyond. Add it to cheese and charcuterie boards or substitute a favorite hot sauce, ketchup, salad dressing, nut butter, or other spread with tahini. The Mighty Sesame Squeezable Tahini lineup includes Organic, Whole Seed, and the newest Harissa, each available for an SRP of $6.99 per 10.9-ounce bottle. Visit www. mightysesameco.com for nutritional information, recipe ideas, distribution locations, and more. Follow  Mighty Sesame Co. on Instagram @MightySesameCo and Facebook @MightySesame.

Dorot Gardens features innovative fash-frozen packages of fresh, pre-portioned herbs that eliminate the process of peeling, chopping, and measuring. All it takes to season and favor a dish is a cube of the right spice and a simple pop of the tray, and Dorot Gardens is there to make favoring quick and easy. Flavors include

garlic, ginger, basil, sautéed onions, cilantro, turmeric, parsley, and dill, all of which have a two-year shelf life for fresh herbs year-round.  Dorot Gardens products can be found in the frozen veggie aisle of grocery stores, including Kroger, Walmart, Trader Joe’s, Safeway, Albertsons, and Whole Foods. For recipes, nutritional information, and more, visit www.dorotgardens.com and follow Dorot Gardens on Facebook and Instagram @DorotGardens.

Known for his Food Network show Ham on the Street and TLC’s  The Ultimate Cake Of, polylingual chef and comedian George Duran has hosted and contributed to  Good Morning America. He has made appearances on  Live with Kelly, NBC’s Today Show,  CBS This Morning, The Wendy Williams Show, The Dr. Oz Show, The Tamron Hall Show, and many others. Chef George is the author of the cookbook, Take This Dish and Twist It, which is packed with valuable tips, amusing anecdotes, and mouthwatering recipes. He knows how to create deliciously unexpected takes on comfort foods and snacks.

Everyone loves a good appetizer, sometimes even more than the actual entrée. Turn up the dial with George’s fun, festive, and delectable Stufed Cheesy Garlic Bread Holiday Tree. This savory delight is perfect for an afternoon bite or a knockout appetizer, and can be customized into a wreath, snowman, or other festive shape.

Laura Morris, Associate Marketing Director of Kayco Beyond.

Stufed Cheesy Garlc Bread Holday Tree

by Chef George Duran

INGREDIENTS

DIRECTIONS

Preheat oven to 350°F.

Add Dorot Gardens garlic and parsley into a microwave safe bowl with butter. Cover bowl with a paper towel and microwave for 4 minutes on high. Be careful as bowl may be hot.

Divide butter mixture in half. Allow one half of butter mixture to cool a bit before mixing in grated mozzarella and grated parmesan.

Use your fngers to carefully split each biscuit into two rounds, then gently fatten out each biscuit dough until you have a circle. Fill the center of each dough with cheese mixture. Pinch outer dough together until you form a ball.

Place biscuits seam-side down onto a greased baking sheet to form a tree or holiday wreath. Brush the reserved garlic butter equally on the smooth top side of each ball and sprinkle with more parmesan cheese.

Bake for 16-20 minutes, until golden brown. Serve immediately.

Herbed Latkes

by Chef George Duran

INGREDIENTS

2 Lbs. Russet Potatoes, Peeled

1/2 Onion

6 Cubes Dorot Gardens Parsley

1/2 Tsp Olive Oil

2 Eggs Salt And Pepper

Vegetable Oil For Frying Apple Sauce And Sour Cream, For Serving

DIRECTIONS

Place 2 to 3 large layers of paper towels on a cutting board and begin grating potatoes and onion on top. Pick up the grated potatoes and onion and with the paper towel into a large ball and gently squeeze out liquid, trying not to rip through the paper towel. Place the grated potatoes and onion in a large bowl. Repeat as needed until all the potatoes and onions are grated and squeezed.

In a small bowl microwave Dorot Gardens Parsley cubes and olive oil for 1 minute. Once cooled, add eggs and beat.

Pour eggs into grated potatoes and use a fork to combine. Season with 1 tsp salt.

Heat vegetable oil in a skillet, about ¼ inch deep. Once the oil begins to shimmer (about 325°F-350°F), take a small handful of the potato mixture and fatten it out on the palm of your hand, making sure the pieces are binding.

Place these carefully in the hot oil and fry on each side until golden brown, about 3-4 minutes per side. Keep an eye on the oil temperature and adjust heat as needed to prevent latkes from burning or under-cooking.

Season with more salt and pepper as needed and serve with apple sauce and sour cream.

Herbed Matzo Bal Soup

by Chef George Duran

INGREDIENTS

For Matzo Balls:

1/4 Cup Vegetable Oil

1 Cup Onion, Finely Chopped

3 Frozen Cubes Dorot Gardens Parsley

3 Frozen Cubes Dorot Gardens Basil

1 Tsp Kosher Salt

4 Eggs, Beaten

1 Cup Manischewitz Matzo Meal

For Soup:

1 Tbsp Vegetable Oil

2 Cups Total Finely Chopped Onions, Celery, Carrot, And Parsnips

8 Cups Chicken Broth Salt And Pepper

DIRECTIONS

Sauté onions in vegetable oil on medium heat until softened, about 5 minutes.

Turn of heat and add all Dorot Gardens herbs. Allow to thaw and mix with onions. Once onions have cooled, add to a medium bowl.

Mix in eggs and salt and fold in the matzo meal. Cover and refrigerate as soup is prepared.

In a large saucepan, cook vegetables with vegetable oil until softened. Add chicken broth and as it comes to simmer, prepare the matzo balls.

To prepare matzo balls, divide herbed matzo into 12 equal parts and shape into balls with wet hands. Gently add to simmering broth. Cover saucepan and simmer on low for 30 minutes.

Taste broth and season with salt and pepper before serving.

Tahini ShortBread Holday Cookies

INGREDIENTS

1 ½ Sticks Butter, Room Temperature

3/4 Cup Powdered Sugar

1 Cup Mighty Sesame Co. Tahini

2 Tsp Kosher Salt

2 Cups Flour Toasted Sesame Seeds

Sprinkles Of Your Choice

Optional: Parchment Paper

DIRECTIONS

In a medium bowl, beat butter, sugar, and tahini for 3-4 minutes until creamy. Add salt and four and beat on low speed until combined, scraping bowl from time to time.

Mix sesame seeds and colored sprinkles together and pour them out on a small baking sheet or fat dish.

Carefully knead the dough and shape into two tubes of equal size. Carefully roll each cube onto sesame seeds until fully covered.

Roll each dough tube with parchment paper, twisting the ends and refrigerate for 2 hours or longer. Pre-heat your oven to 350°F and remove dough from refrigerator. Cut into ¼” coins and place onto baking sheet.

Bake for 13-16 minutes edges are brown. Allow to cool slightly before serving.

These wonderful winter recipes by Chef George are simple to make, delicious for everyone, and use kosher ingredients, making them great for all holidays. Follow Chef George on Instagram (@ChefGeorgeDuran) and Facebook (@GeorgeDuranEats) and at www.georgeduran.com for fun food photos and culinary inspiration.

by Chef George Duran

Take just 5 minutes to complete our quiz and get your FREE PERSONALIZED ASSESSMENT with actionable next steps.

STEP ONE STEP TWO STEP THREE

Take our five minute quiz. Receive your personalized assessment. Discover how Red Kap can help.

SOMM TV’s The Oldest Vine Put the L.A. Wine Scene Front and Center

The Oldest Vine, a documentary special from SOMM TV released this December 12th, details the story of what might be the oldest wine-producing vine in the world currently thriving in one of the last places you’d ever expect – the sprawling metropolitan city of Los Angeles.

The large, tree-like vine, planted in 1771 at the San Gabriel Mission in Los Angeles County, one of the frst (and bestpreserved) missions in all of California, covers its entire grounds and still makes enough grapes to harvest and bottle.

Encompassing the history of religion and the beginnings of America, the story of The Oldest Vine, is the ultimate immigrant tale that illustrates how even the harshest and most unpredictable environments can yield fruit.

Tune in on SOMM TV to watch The Oldest Vine, now.

"The most treasured things passed down from generation to generation are the family recipes."

— Robert St. John

Wrapping up 2022, F&B Magazine would like to celebrate our list of Products of the Year. We have been honored to watch the growth throughout the food and beverage industry this past year and look forward to what is to come in 2023.

Brother’s Bond Bourbon

A limited release of 70 of the fnest Brother’s Bond Bourbon barrels, this whiskey offers whiskey connoisseurs an ultrapremium whiskey with a higher ABV. Masterfully blended, this expression is a complex whiskey with aromas of ripe banana, walnut, leather, subtle smoke, and lingering rye spices that lead to a luxurious and balanced fnish. Most recently, Cask Strength was awarded a gold medal at the 2022 San Francisco World Spirits Competition.

Fresh Victor Premium Cocktail Mixers

Enlighened's Sundae Cones

Rich and creamy ice cream, fun toppings and fllings and a chocolate drizzle, all wrapped up in a crispy, crunchy cone with that classic fudge-flled tip. They have 65% less sugar than your average sundae cone and are available in favors such as Vanilla Fudge, Peanut Butter Fudge, and Caramel Fudge.

Each mixer is made from fresh pressed juice, with no preservatives or artifcial sweeteners. By using a 2:1 ratio-mixer to spirit, guests are guaranteed a perfect, consistent cocktail. Available in 9 favors.

Man of Parts Gin Cart

The Gin Lane bar cart’s minimal profle is painstakingly crafted in Italy. Finished Smoked Bronze metal paired with Calacatta marble or Smoked Brass metal with Carrara marble. A special edition of matte black paired with leathered Grand Antique marble joins the collection for 2022. The simple profle and exacting proportions appear barely there but create a statement without needing to shout. Designed By Yabu Pushelberg.

Platterful

The frst all-in-one charcuterie subscription gift, available in a standard, gluten-free or vegan option. Subscribers get a select box with new meats, cheeses and accompaniments delivered to them each month, along with step-bystep instructions and how-to videos to create the most beautiful boards. Platterful also gives back: each box ordered donates 10 meals to combat childhood hunger.

Geijer Spirits

The Fernet will make its mark on the current amari landscape. It is rich and complex, yet not overpowering. It is grassier and less sweet than other Fernets on the market, and its 21 roots, herbs and spices are playfully balanced for the drinker. The botanicals are macerated for months and the fnal product rests in tanks until it has reached bottling mellowness.

Brother

Route delivery drivers and retailers alike depend on the award winning RJ3200 to streamline transactions, reduce downtime, and print important documents in-cab or in-aisle. The RJ3200 is engineered to withstand bumps, drops, and other rugged conditions on the road - even extreme heat and cold. Enhanced effciency means that drivers can perform mobile invoicing and generate receipts from virtually anywhere. It can even be used to optimize drivers’ routes.

MYX Moscato

Refreshing and bursting with big, bold favors, MYX Fusions offers a full range of fruit-infused Moscato wines, Sangrias, Concord Wine, and Light Wine. All wines are created from top-quality imported wines from Australia, Spain, Italy, and Argentina.

UPSIDE Foods

Their cultivated chicken is grown directly from animal cells. This product is the frst cultivated meat product in the world to have received a greenlight from U.S. FDA. These products are not vegan or vegetarian—they are delicious meat, made without the need to raise and slaughter billions of animals.

Kombucha Cocktails

Need a little spice? Mindful Mule's undertones of ginger and lime will give you that kick to keep you warm all night! Don't forget that premium vodka and kombucha a well! Swapping out the high calorie, high sugar ginger beer mixer for effervescent kombucha makes a great tasting version of this easy drinking cocktail.

Paulaner USA

Paulaner Pils brilliant, bright yellow beer is crowned by a pure white, thick foamy head. The hoppy, crisp, clean taste delivers on the consumer’s expectation; this is a beer that expresses the master brewer’s years of experience in a traditional recipe.

Rare Hare Añejo Conejo

This Añej is frst aged in French White Oak Cabernet wine barrels for 18 months and fnished in French Cognac casks for an additional 6 months. Only 1,953 bottles will be produced of this exclusive and limited edition launch between Codigo 1530 and Playboy. It is part of our double barrel program, fnished in cognac, and is a custom experience.

Jim’N Nicks

These cheese biscuits are world famous. And if you wanna be neighborhood famous, pick up a bag for your next shindig.

Prevail

This original free range turkey jerky is smoky & savory with just a hint of coconut sugar– a match made in heaven. Get snackin' before someone else gobbles it all up!

A different from any tea you’ve most likely experienced. Their line is made with olive tea leaves, leaving you with unique favors that encourage you to drink up and come back for more. The compound Oleuropein makes this type of tea richer in nutrients, powerful antioxidants, and anti-infammatory properties than green or black tea. It naturally boosts your immunity with every sip.

Steep Echo

Equator Coffee

They are a proud partner of Cooperativa Sacaclí, bringing the frst harvest of Regenerative Organic Certifed™ (ROC™) coffee ever available. This medium-light roast features a balance of sweet and savory favors including red apple, baker's chocolate, walnut, and mint.

YoCo Vodka

Founded by renowned music producer, Polow Da Don, YoCo® Vodka is all natural, gluten free, made from corn and uses activated carbon to create the best tasting, ultra-smooth vodka. Developed to provide once in a lifetime experiences, YoCo® Vodka intends to build a deeper connection between a consumer’s lifestyle with music and cultural events, and encourages all consumers to enjoy life, responsibly.

Norwegian Baked

Heartier than a cracker, this naturally vegan and organic Knekkebrød is the perfect accompaniment to any meal. Infused with freshly ground spices and a hint of lemon, our NEW zestiest variety pops with favor and a hint of heat. Try topping the Chili & Coriander crispbread with avocado, a mild cheddar or creamy camembert. Velbekomme!

Hardy

The Hardy Caseweigher series is a fully automated checkweigher scale system designed to continuously weigh larger items while inmotion. Flexible and highly accurate, the Hardy Caseweigher weighs food products in containers such as cases of cans, bottles, rigid shrinkwrapped packages, bags or pails.

Gratsi

Gratsi wines are low-sugar, made with minimal intervention, and without the use of unnatural or unnecessary ingredients. Select an easy-pour spout option between red, white, or rosé.

Nuts for Cheese

Un-Brie-Lievable is luscious, mild and creamy. This versatile wedge shines alone or as the better half of sweet and savory recipes alike. From farm to fermentation, these decadent 100% dairy-free plant-based cheeses are handcrafted and aged to perfection to offer an artisan touch that’s a cut above the rest.

Runamok

Add sparkle this holiday season to breakfast meals, holiday-themed snacks, or cocktails with Runamok’s Sparkle Syrup. This popular product takes a unique approach to traditional food by adding sparkles and having ethically sourced and organic ingredients.

WESAKE

A premium, delicious sake that comes in a can so that you can enjoy anywhere and anytime. Founded by Pablo Rivera in late 2021, the brand was born out of a love for the traditional Japanese beverage, and a desire to take it beyond the sushi bar with a format and message designed to connect with modern consumers. WESAKE is a Junmai Ginjo-style sake made with only four simple ingredients: rice, water, koji, and yeast. At 13% ABV and a 200ml portable canned design, WESAKE is a fresh, exciting, and versatile option for almost any occasion.

Blind Tiger

Prohibition-inspired pours made for the modern drinker, Blind Tiger produces the only line of iconic craft cocktails inspired by speakeasy culture. All-natural, organic, and mixologist crafted, each of our unique profles are ready-to-sip or mix. The Bee’s Knees is a bright lemon and honey favor with hints of juniper.

Tutta Bella

This Bolognese recipe follows the traditional Sunday sauce (gravy) made in homes worldwide, but it is one of the only shelf stable Bolognese jarred sauces on the market! Using premium whole peeled Italian tomatoes and no sugar added, we believe this sauce delivers on a premium restaurant quality meat sauce for enjoyment at home. Tutta Bella Neapolitan Pizzeria has been a PNW small business staple since 2004.

Corsair Distillery

Corsair Triple Smoke American Single Malt Whiskey is made with 100% two-row malted barley, smoked with Peat from Scotland, Beechwood from Germany and Cherrywood from Wisconsin. This iconic American Single Malt is always small batch, copper pot distilled and aged in new American Oak casks with Char #3.

Beech-Nut

Mini Waffes with Hidden Veggies are a delicious snack tots love made with real fruits and veggies, such as pumpkin and apple. With only 3g of sugar per serving and real veggies in every bite, they’re a great alternative to other cookies, biscuits, bars, and sugary treats.

Avión Reserva

Cristalino

Going beyond typical aged tequila, Avión marries silky smoothness with aged complexity. Meticulously crafted with hand selected agaves grown at the highest elevations. Avión agaves are slowly roasted in brick ovens and carefully distilled to assure an incredibly smooth and fnely balanced fnish. After resting in select American oak barrels, the blend of our fnest añejo tequila, with a touch of extra añejo is double-charcoal fltered to achieve cristalline clarity and unparalleled smoothness.

Ole Smoky

Moonshine is as American as apple pie. So it only made sense to blend pure apple juice, ground cinnamon, and other spices with our whiskey to create Ole Smoky® Apple Pie Moonshine. This delicious combination of favors can conjure up memories of warm apple pie on a cool summer evening and goes down just as easy.

Mutombo Coffee

Deke’s House Blend is a blend of medium and dark roasted coffees with slight notes of chocolate. An eventempered, full-bodied coffee just like its namesake NBA Hall of Famer and Global Humanitarian Dikembe Mutombo. 100% Arabica blend sourced from femaleled coffee cooperatives in Africa. A perfect coffee for everyday drinking.

Spirited Hive Gin

The Spirited Hive Gin Infused Cocktail is produced with an authentic gin sourced from New Haven, Wisconsin, and features lemon infused honey and juniper berry.

Rescue Dog Wine

This luscious fruit-forward, stainless steel fermented 2021 Chardonnay was allowed to mature to perfection on the vines, then picked at the perfect time to garner stone fruit notes, while maintaining nice acidity. Showing a beautiful balance of freshness and full body, this wine will delight the palate with its silky, lingering fnish. While enjoying these fantastic wines, know that half of our profts go to support rescue dog organizations.

CHEVOO

This fragrant variety of our marinated chèvre blends aromatic herbswhich are prevalent throughout France’s famed region - through our creamy goat cheese, which is then shaped into cubes before pairing with an olive oil blend that has been lightly-infused with garlic.

Autec

By mimicking the top-down motion of a chef's knife, the ASM260A automatically cuts multiple sushi rolls with toppings at once into 6, 8, 10, or 12 pieces per roll. With only 4 large removable parts, it is also easy to disassemble and reassemble for cleaning.

BOKKSU

Bokksu delivers to your door the experience of tasting authentic Japanese snacks, candies, and teas sourced directly from centuries-old family makers. Every box contains 20-22 Japanese snacks, candies, and a tea pairing curated around a fun cultural theme. Each purchase supports these family-run businesses in Japan and helps keep their traditions alive.

Figlia

Bottling the lushness of Italian gardens and the energy of sidewalk dinners in New York City, Figlia's Fiore is a glass bottle aperitivo crafted from rose, bitter orange and clove. A percentage of proceeds from Figlia go to Partnership to End Addiction, a non-proft that focuses on providing support for individuals and families impacted by addiction. The product itself is unlike any other non-alcoholic spirits on the market as it has zero preservatives, is hand-capped with a hot-fll process and has no effect on serotonin levels.

Handy Crab

This traditional Maryland-style crab cake recipe features real crab meat and OLD BAY® seasoning. Quick and delicious!

Hammont

Serving trays are great for a variety of occasions including everyday meals, parties and special gatherings. This Wooden tray set makes it easy and stylish to move dishes from the kitchen to the dining room. Made from sturdy and environmentally friendly wood, this Nested Serving Tray is perfect for a "breakfast in bed" type of morning or serving cup of tea to your guests. Simply clean with warm water or damp cloth then store in a dry place.

Loma Linda

Shelf-stable, plant-based, instant meal with A modern upgrade to the classic Caribbean dish! Loma Linda Jamaican Jerk Bowl features warm, pleasantly spiced favors with hints of sweet and savory undertones. Jackfruit plant-protein makes this meal deliciously hearty!

Seir Hill Biscane

This rum-inspired non-alcoholic spirit, Seir Hill Biscane, features notes of sugar-cane, caramel and molasses, complex aromas, and a warm fnish. It mixes perfectly in any cocktail that is traditionally made with rum for a low-calorie and non-alcoholic alternative. Biscane was featured at the IFEC welcome reception mixed in a Dark & Stormy, photo included. Biscane also won a gold medal in this year’s L.A. Spirits awards.

SkinTe

SkinTē recently releases Peach Mango and Black Raspberry, which are the frst of their line of wellness sodas to have caffeine. Peach Mango features a tropical tango of ripe peach and juicy mango with classic black tea, and Black Raspberry features a rich black raspberry paired with energizing green tea. All of SkinTē's products include ingredients such as collagen and horsetail for Skin, Hair and Nails, along with Hawthorn Berry for Mood and Vitamin C for

Keeper’s Heart

In this high-proof expression, Master Distiller Brian Nation accentuates the unique qualities of Irish gran and single pot still whiskeys with the vibrant and robust rye to showcase the complexity and balance of Keeper’s Heart Whiskey. With aromas of bright foral, baking spices this whiskey leads with notes of candied ginger, vanilla, lemon zest that lead into a lingering fnish of spices, candy sweetness, and charred oak.

Other Half Brewing

Their fagship IPA, Green City Hazy IPA, has juicy notes of peach rings, grapefruit, mango, and tropical candies. Loaded with oats for a creamy body that's not too sweet. Brewed with Citra, Centennial, and Simcoe hops.

Le Guyere

Transfusion

The Transfusion cocktail has been a golf tradition at the turn or clubhouse for years! Links Drinks has created the frst brand of ready to drink Transfusions in a can! Take them anywhere...the course, beach, boat or bbq at home. Our "Classic" is made with Vodka, Ginger Ale and Grape Juice. The "Front Nine" with Orange Juice and the "Back Nine" with Cranberry Juice. All are 7% abv, gluten free and are made with natural ingredients. Sold in "foursome" packs. Check out our website for all locations. Follow us on Instagram and Facebook. Get out there and Enjoy Life!

There are a number of variety of cheeses based on age, including the réserve (10+ months aged) or the Alpage which is made in the Alps during the spring and summer months. The namesake Gruyère AOP itself, though, is on the young side (6-9 months aged) and has a soft, mild, somewhat nutty taste that lends itself to the sweet, savory or just snacking. Use it on everything from pizza to pasta, and grilled cheese — it's truly delicious!

Bakery Lorraine’s

Bakery Lorraine's Parisian macarons are available in a variety of seasonal favors and can be shipped nationwide. They come in boxes of 6 ($14.00) or 12 ($26.00). This product contains nuts and dairy and while macarons are naturally gluten free, these are created in a kitchen that uses a lot of four.

REVEL

REVEL Avila Spritz are made from the heart of Morelos, Mexico crafted using REVEL Avila, an exciting new agave spirit made from 100% pure blue weber agave, considered to be the love child of tequila & mezcal with exciting favor combos such as guava + toasted coconut + kaffr lime and mango + fresno chili. Each can is is triple-distilled to be extra smooth with a clean fresh agave fnish in stunning can featuring exotic favors.

Breckenridge Bourbon Whiskey

The award-winning, high-rye Bourbon Whiskey is aged for a minimum of three years, in charred, new American oak barrels, and blended to reveal the unique qualities of the Bourbon Whiskey. Deep, honey-amber hue with pronounced aromas of butterscotch, candied orange and apple; dry cacao and brown sugar envelop the tongue as the spirit lingers with notes of vanilla and white pepper.

Abbott’s Butcher

Plant-based ‘chorizo’ crafted with garlic, chipotle peppers, and an imported Spanish smoked paprika. It has a subtle amount of heat, without being spicy and it’s incredibly versatile - great for breakfast dishes like scrambles and burritos, or savory dinners like empanadas and enchiladas. It’s simple, clean food crafted from rich, whole ingredients.

Creminelli

Prosciutto, Mozzarella & Grissini Snack pack has paper thin clives of ages prosciutto paired with aged mozzarella and grissini breadsticks. These snack packs make it easy to enjoy silk thin slices of all-natural pork aged with sea salt and the pairings are fantastic.

Reuben's Brews

The Robust Porter is brewed with eight malts to make a roasty brew with coffee and chocolate in the nose, balanced by complex caramel malt favor and a medium full, malty mouthfeel. One of the fve beers we had on draft the day we opened! Our Robust Porter recently won the World Beer Awards World's Best Porter 2022.

Chipperbec Potato

The Chipperbec Potato possesses some of the most unique characteristics that make it the perfect frying potato. It is a very dense and starchy potato with low moisture which makes it so that the Chipperbec will not re-absorb oil once fried. It will retain a light fuffy mashed potato essence inside. The potatoes will not hit the fryer and burn due to naturally low sugar.

Bulletproof

Power your morning with The High Achiever™— enhanced coffee that works as hard as you do. With B Vitamins, Lion’s Mane and Coffeeberry®, this smooth, medium-dark roast gives you the energy, focus and brain power to conquer your to-do list.

Perry Nunes

The 2019 Papapietro Perry Nunes Vineyard Pinot Noir is simply a stunning wine with a seductive blend of barrel toast and deep, concentrated dark cherry and raspberry that jumps out of the glass. Fresh acidity, a solid structure and the depth of favors allow the complexity to build throughout a long fnish. This Pinot Noir comes highly acclaimed with 94 points and 4.5 stars from the 2022 BevX Review, 93 points and Gold Medal from the 2022 Los Angeles Invitational Wine & Spirits Challenge, and 93 points and Double Gold Medal from the 2022 American Fine Wine Competition.

RedKap

The Ten Button Chef Coat with MIMIX™ and OilBlok will be the last chef coat you will ever need to own. Its fex stretch panels provide maximum range of motion and enhanced mobility. This coat also comes with performance mesh for improved breathability in the areas where you need it most. A stand out feature is the coat’s OilBlok fnish which keeps stains from forming.

Current Foods

Next generation seafood. They tap into the power of plants to craft the favor, mouthfeel, and nutritional density found at your local fsh market - just without the fn. In order to promote our personal and our planet's health, they harness the power of plants and have no artifcial ingredients whatsoever.