Food & Beverage Magazine - February Issue 2024 Celebrity Cover

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ASM260A Maki Cutter

FEBUARY ISSUE 2024 COVER IMAGE Woody Harrelson - Holistic Spirits Co PUBLISHER MICHAEL POLITZ Michael@fb101.com DIRECTOR & EDITOR-IN-CHIEF LAUREN KANE Lauren.Kane@fbmagazine.com SOCIAL MEDIA CONTENT MANAGER SHELBY POLITZ Shelby.Politz@fbmagazine.co EUROPEAN FOOD ADVISOR ATTILIO BORRA Attilio.Borra@fbmagazine.co DIRECTOR OF PROGRAMMATIC SALES BARB ROGERS Programmatic@fbmagazine.com ACCOUNT MANAGERS LENORE O’MEARA Lenore.Omeara@fbmagazine.co DAVID JACOBS David.Jacobs@fbmagazine.co AUSTIN VALDEZ Austin.Valdez@fbmagazine.co SUSAN GOLD Susan.Gold@fbmagazine.com CONTRIBUTING EDITORS MICHAEL POLITZ STEPHANIE BLITZ CONTRIBUTING WRITERS LAUREN MCINDOO LENORE O’MEARA DAVID JACOBS SUSAN GOLD SHELBY POLITZ ETHAN BALSAMO AUSTIN VALDEZ RYAN SLATTERY

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.

PAGE 5

COVER FEATURE

Contents February 2024 Inside this issue 5

Cover Feature: The Holistic Spirits Co | Amy Holmwood & Woody Harrelson

17

Event Highlight: Conca Del Sogno: Limited Edition Dining Pop-Up

21

Industry Leaders: Elevating Meals. Enriching Lives.

25

Event Highlight: ECRM Grand Tasting Award Winners

29

Technology: Sushi Made Simple

33

Chef Highlight: Chef Zach Goldstein

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35

Holiday: Pucker Up With BeatBox Beverages

37

Industry News: The Future of Ghost Kitchens

41

Events in Motion: Taste of the NFL

47

Event Highlights: Inside Chefdance Social

59

Editor’s Top Pick: Desserts & Ingredients

77

Brand Cover Feature: Number JUAN Tequila

21 PAGE

PAGE 35 PAGE 37

PAGE 29

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SHAKING UP THE SPIRITS INDUSTRY in all the right ways The Holistic Spirits Co. was founded by wellness entrepreneur Amy Holmwood alongside world-renowned actor and outspoken environmentalist, Woody Harrelson. Together, they believe in the importance of creating thoughtful, sustainable, plant-based spirits consumers can (literally and figuratively) feel good about drinking.

Using a proprietary blend of plant botanicals, Holistic Spirits Co. fills a void in the alcohol industry by offering products that are better for our bodies and the planet.

Fittingly enough, the partnership between Holmwood and Harrelson came about in a very natural way. Thanks to the connection of a mutual friend, Holmwood was able to send a bottle of the first batch of Origen vodka to Harrelson. After trying it, he knew Holmwood had created something special and expressed interest in becoming more involved with the brand. Being that Holistic Spirits Co. was still in the proof of concept stage, it was extremely invigorating and reassuring to know that someone like Harrelson wanted to come along for the journey.

“The first time my wife and I tried Origen Vodka, we loved the taste and the fact that we felt perfect the next day,” said Harrelson. “I was very excited about the holistic spirits concept and immediately knew I wanted to be involved with a brand that was going to disrupt the spirits industry for the better.”

February Issue 2024 v Food & Beverage Magazine | Page 8

“The first time my wife and I tried Origen Vodka, we loved the taste and the fact that we felt perfect the next day,” said Harrelson. “I was very excited about the holistic spirits concept and immediately knew I wanted to be involved with a brand that was going to disrupt the spirits industry for the better.”

Keeping that in mind, the entrepreneur inside of her was begging for a solution she could truly get behind. It had to be something Holmwood could be excited about and it had to provide a benefit. As she would come to realize, creating Origen Vodka and Harmony Gin checked all the boxes.

Both Holmwood and Harrelson had wondered for years why botanicals and superfoods had not yet been introduced into spirits. It seemed like a natural next step for the industry, yet no one had done it — until now. Holistic Spirits Co. is about more than innovation. It’s about recognizing an unmet need in the alcohol category and embracing a beneficial lifestyle change that doesn’t involve cutting out drinking altogether. Holmwood understood that alcohol plays a significant role in people’s social lives and that it’s here to stay. People deserved to enjoy a glass, or a few, of their favorite spirit without suffering the ramifications.

“Most people didn’t believe it was possible to make a spirit that’s less bad for you until Holistic Spirits Co. came along and proved that it is,” said Holmwood. “Having the opportunity to work on something that can significantly impact the future of the spirits industry while doing good for people and the environment is about more than a drink — it’s a movement.”

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Taking the initial idea and turning it into a reality was not an easy task. Holmwood started from scratch and without any experience in the alcohol industry. However, having

“Our Origen Vodka is very unique in flavor, color and texture,” said Holmwood. “It’s very velvety and a little heavier so it can pass as a whiskey or a bourbon, especially in cocktail mixology. We make an old fashioned with it that’s absolutely phenomenal!” worked in the health and wellness field for a decade, she had successfully educated others on ways to heal their bodies in more natural ways. Putting that knowledge to good use, Holmwood began searching for ways to incorporate the power of supplements and herbs into what would become proprietary Holistic Spirits Co. products. Working with plant scientists and molecular biologists, Holmwood was able to observe the research taking place regarding natural modalities as cures for diseases including cancer and Alzheimer’s.

These findings directly influenced the carefully curated ingredients found in both Origen Vodka and Harmony Gin. Countless rounds of testing, adhering to regulations regarding alcohol production, ensuring ingredients were FDA-approved, filing for utility patents, and more took place over the course of four years. There were no shortcuts taken in the making of Holistic Spirits Co. and Holmwood and Harrelson wouldn’t have it any other way. The flavor, the color and the way these drinks make people feel better than other alcoholic beverage alternatives was something they were determined to get right. Part of that equation meant being transparent about the ingredients. In a world filled with gimmicks and facades, Holistic Spirits Co. was determined to give consumers a true taste of authenticity.

February Issue 2024 v Food & Beverage Magazine | Page 10

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IT’S WHAT’S ON THE INSIDE THAT MATTERS MOST The ideal combination of science, sustainability, and artisanal distillation has resulted in Holistic Spirits Co. Origen Vodka and Harmony Gin. Making a concerted effort to use as many organic ingredients as possible, everything element within these bottles have been carefully curated and sourced from all over the world. The botanicals themselves make up a small percentage but make a surprisingly significant difference in the taste and effects of the spirit.

ORIGEN VODKA This 74 proof spirit will change the way you think about botanical vodkas. Its aesthetically pleasing rose hue is a perfect introduction to the subtle hint of round vanilla notes and balanced acidity that follows. Infused with a scientifically patent-pending blend of elderberry, muscadine grape, artichoke and green tea, Origen specialty vodka offers a distinct and delightful taste. It is also absent of artificial flavors, colors, GMOs, or additives — and it’s gluten-free!

HARMONY GIN This 90 proof spirit will be the best botanical gin to ever fill your glass. In addition to being infused with the same

scientifically patent-pending blend as Origen Vodka, Harmony gin is distilled with orris root, hyssop coriander seed, lemon peel, lime peel, angelica root, and juniper berries. The result is a luscious, floral-forward sipping gin with just the right hint of vanilla free of artificial flavors, colors, GMOs, and additives.

VODKA AS THE CLEAR CHOICE Every story has its start and for Holistic Spirits Co. the narrative began with vodka. When distilled properly, it is sugar-free, can be made in a day and has very few impurities. Knowing all this, vodka was an ideal first product for a brand looking to provide cleaner spirits to consumers. And it didn’t hurt that Harrelson was a longtime vegan who also happened to enjoy vodka.

“In my industry, a lot of people drink vodka because it’s lighter and doesn’t pack on the pounds like other alcohol does,” said Harrelson. “Amy was already working on Origen when our paths crossed and I thought it was a brilliant concept. I appreciate that it’s not overpowering in flavor and even more importantly, I love the effect of it.”

The ethanol base of vodka is simple in and of itself, but Holmwood realized that it’s what happens after that part of the process that matters. Looking at various ingredients

“In my industry, a lot of people drink vodka because it’s lighter and doesn’t pack on the pounds like other alcohol does,” said Harrelson. “Amy was already working on Origen when our paths crossed and I thought it was a brilliant concept. I appreciate that it’s not overpowering in flavor and even more importantly, I love the effect of it.”

February Issue 2024 v Food & Beverage Magazine | Page 12

such as corn, wheat, sugar, potato and more, each option was thoroughly tested to determine what would be less toxic to the cells. Particularly focusing on liver-based cells, Origen Vodka was designed based on how the specific botanicals would marry with the base spirits and interact with the human body. It ended up that wheat was the best option for the vodka, which is completely gluten-free. And for the gin, an organic corn-base ended up being the best choice. Countless iterations took place to eventually land on the proper blending, optimal chemical reactions and enhanced flavor profiles that exist in the Holistic Spirits Co. products on the market today.

“Our Origen Vodka is very unique in flavor, color and texture,” said Holmwood. “It’s very velvety and a little heavier so it can pass as a whiskey or a bourbon, especially in cocktail mixology. We make an old fashioned with it that’s absolutely phenomenal!”

After successfully developing Origen Vodka and Harmony Gin, it would be possible for Holmwood and Harrelson to apply the same innovative technology to other spirits. It’s all about a natural order of progression and growing at the right pace and the right time. But one thing is for sure — the spirit industry will feel the effects (all good ones, of course) of what Holistic Spirits Co. has been able to accomplish. As consumers continue to become more conscious about what they are putting into their bodies and have higher expectations, Holmwood and Harrelson will continue to deliver.

RAISE A GLASS TO RAISING STANDARDS Holistic Spirits Co. is a brand that is just getting started.

With visions of garnering international recognition and worldwide distribution, the possibilities are endless. With many consumers asking for ready-to-drink (RTD) cocktails and non-alcoholic beverages, Holistic Spirits is likely to explore those areas as well. The brand is also in the process of becoming a certified B company, which should be completed this year. At the same time, Holmwood and Harrelson plan to film a documentary that will teach other entrepreneurs how to become a certified B company in a more feasible and affordable way.

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“We are learning throughout the entire process, but that’s part of what makes it so exciting,” said Holmwood. “Woody and I are looking forward to collaborating on up and coming concepts for the brand that continue to align with who we are and our mission.”

Making the world a better place is a definitive part of the Holistic Spirits Co. brand identity. From planting a tree for every bottle sold with ForestPlanet.org to helping feed communities in need with SoWhatElse.org to working with local charities in areas where Origen and Harmony can be found — Holmwood and Harrelson believe that giving back is part of living a holistically-minded life.

By maintaining a sense of authenticity in all they do, Holistic Spirits Co. hopes to attract like-minded changemakers. It’s about piquing curiosity and disrupting the alcohol industry in a way that opens people’s eyes to what’s feasible when passion and purpose are put to good use.

“I am proud of the fact that I truly embrace the lifestyle Holistic Spirits Co. represents,” said Harrelson. “As a thirty-year vegan who cares about the health of people and the planet, I genuinely enjoy and believe in our products that were created with the intention of making a difference.”

Visit the official Holistic Spirits Co. website to purchase a bottle of Origen Vodka or Harmony Gin. You’ll also find detailed descriptions of the ingredients along with their benefits.

And be sure to check out Woody’s McConaughey-inspired ad here!

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“I am proud of the fact that I truly embrace the lifestyle Holistic Spirits Co. represents,” said Harrelson. “As a thirty-year vegan who cares about the health of people and the planet, I genuinely enjoy and believe in our products that were created with the intention of making a difference.”

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The Famed Amalfi Coast Dining Destination Conca Del Sogno Announces Winter Residency at Norah in West Hollywood Straight From The Mediterranean Sea in Italy, Conca Del Sogno Brings Their Authentic Italian Cuisine And Amalfi Vibes To Los Angeles For A Limited Edition Dining Pop-Up February 2nd to March 3, 2024

Conca Del Sogno is a Beach Club Restaurant situated in the Amalfi Coast in the village of Nerano, renowned for its crystal clear sea water and the great landscape views. The sound of the waves, the sea breeze, the scent of the sea, the fresh catch of the day... Maritime traditions and local products at your table – this is what Conca Del Sogno is known for amongst travelers and locals alike.. The menu is a cumulation of tradition, experience, respect, creativity, and passion – comprising only some of the main ingredients of their dishes.

The seductive bay of the Amalfi coast, with its emerald sea, white pebbles, and green-tinted rock, a precious gift of Mediterranean nature, among spectacular paths, natural caves, and fiery sunsets. The nearby scents of the sea enhance the flavors of Conca Del Sogno, making them even more intense. Recommone Bay is an oasis of well-being that gifts visitors a deep feeling of harmony and peace. The locals have always lived in this magical atmosphere and respectfully look after the beauty of a generous and benevolent nature.

The fish is the star of Conca Del Sogno’s cuisine, strictly fresh, spoils of a night under the stars that fishermen poured into the tank inside the restaurant, the pride of the owners, who make the quality of raw materials a point of honor. The seafaring tradition of the Coast is daily supervised by local fishermen, at dawn, when they are already returning from a fishing trip. From this sea and earth come precious and delicious gifts, that are transformed into the dishes that for decades has offered to their guests, always with the same authenticity and warmth, and with the wisdom of a tradition passed on from parents to children, the most precious legacy to preserve and share. This legacy now will be offered in Los Angeles, with their winter residency pop up at the West Hollywood darling Norah, a restaurant that embodies an aligned feel and aesthetic, proper passion for cuisine, wine, and service.

Restaurateur and founder of IB Hospitality, Rohan Talwar, is the seasoned creator behind Norah, a chic and elegant West Hollywood staple for farm to table California cuisine, as well

Page 17 | Food & Beverage Magazine v February Issue 2024

as sister restaurants Margot and Juliet. For the residency, Conca Del Sogno’s menu will be featured in full, staying true to the delicious mouth-watering dishes of Amalfi, featuring the authentic ingredients and produce of Conca Del Sogno’s home location.

The Menu will start with the Antipasti course highlighted by items such as Bluefin Tuna Tartare and Calamari e Zucchini Fritto, followed by an Insalate course, highlighted by items such as Wild Arugula Salad and Insalata Di Conca. Primi course includes signature dish highlights such as Spaghetti Alla Nerano, Gnocchi Alla Sorrentino and Black Truffle Tagliateli, with Secondi mains inclusive of signatures Branzino al Sale and Cotoletta alla Milanese, among many other favorites.

“We are so excited to partner with Conca Del Sogno, one of my favorite destinations on the Amalfi Coast, and bring their incredible cuisine and aesthetic to Los Angeles. We are honored to be their partner for this limited edition residency, and offer the experience of their authentic, and extremely special, Mediterranean restaurant and beach club.” - Rohan Talwar of IB Hospitality.

General Manager Charles Philips and Bar Director Rexx Cano, who spearheads the bar programs for all of the IB Hospitality venues, will helm the bar with a cocktail program inspired by the art of Amalfi.

Using only fresh, locally-sourced ingredients, incredible spritz and lemonade cocktails featuring Malfy Italian gin, and bright aperitivos will be offered with a carefully chosen wine selection to compliment the coastal Mediterranean cuisine.

As for the space, expect a Mediterranean haven reflective of Conca Del Sogno’s feel and inspired by the in-demand Italian coast summer destination. Wooden tones, light color, greenery will set the stage for a more laidback Mediterranean atmosphere.

As with all of Talwar’s concepts, the emphasis will lie on hospitality and every meticulous detail tying back to placing the guest first.

“We are so excited to partner with Conca Del Sogno, one of my favorite destinations on the Amalfi Coast, and bring their incredible cuisine and aesthetic to Los Angeles.

We are honored to be their partner for this limited edition residency, and offer the experience of their authentic, and extremely special, Mediterranean restaurant and beach club.”

- Rohan Talwar of IB Hospitality.

The residency will officially launch on February 1st for a five week period running through March 3rd, 2024. It will include weekly dinner service offered Tuesday - Saturday, 6pm - 11pm (last reservation 10pm), with a VIP dinner launch taking place to kick off the residency on January 31st and a closing brunch event on Sunday, March 3rd.

Reservations will be available through Dorsia and Resy. Dorsia is a members-only platform with access to coveted reservations at the most in-demand restaurants in Los Angeles.

For more information, please visit www.norahrestaurant.com and follow on Instagram @ConcaDelSogno and @NorahRestaurant for updates on the residency throughout the term.

February Issue 2024 v Food & Beverage Magazine | Page 18

A N T I P A S T I PARMIGIANA DI MELANZANE

eggplant / buffalo mozzarella / tomato / basil

CALAMARI E ZUCCHINE FRITTI

A Limited Edition: Dining Pop-Up Febrary 2nd to March 3, 2024

crispy squid / zucchini / lemon aioli

PROSCIUTTO E MOZZARELLA

prosciutto san daniele / buffalo mozzarella

TARTARE DI TONNO

bluefin tuna / green apple / lemon / basil

I N S A L A T E CAPONATA

cherry tomatoes / olives / capers / toasted bread

INSALATA DI CONCA

shaved celery / tomatoes / olives / basil

RUCOLA

wild arugula / cherry tomatoes / shaved parmesan

INSALATA VERDE

mixed greens / lemon vinaigrette

P R I M I SPAGHETTI ALLA NERANO

zucchini / basil / black pepper / pecorino

TAGLIATELLE CON TARTUFO NERO

shaved black truffle / parmesan

GNOCCHI ALLA SORRENTINA

potato gnocchi / tomato / basil / mozzarella

SPAGHETTI POMODORINI E BURRATA

cherry tomatoes / basil / fresh burrata

LINGUINI ALLE VONGOLE

fresh clams / garlic / parsley

S E C O N D I COTOLETTA ALLA MILANESE

breaded veal cutlet / lemon aioli

BISTECA DI MANZO TAGLIATA

prime 12oz. striploin / arugula / parmesan / aged balsamic

BRANZINO AL SALE

salt crusted whole sea bass / herb vinaigrette

POLPETTE DI MELANZANE

eggplant meatballs / tomato / basil / parmesan

Page 19 | Food & Beverage Magazine v February Issue 2024

MUSIC MATTERS TO YOUR CUSTOMERS NEW STUDY CONFIRMS MUSIC CAN INCREASE REVENUE AND BUILD CUSTOMER LOYALTY

89%

OF MILLENNIALS SAID THAT GOOD MUSIC MAKES A MORE MEMORABLE EXPERIENCE

NEARLY

86%

70%

WOULD RECOMMEND THE ESTABLISHMENT IF THEY ENJOY THE MUSIC

86%

WOULD RETURN TO AN ESTABLISHMENT IF THEY LIKED THE FEATURED LIVE MUSIC

80%

OF MILLENNIALS SAID THAT HAVING NO MUSIC NEGATIVELY IMPACTS THEIR EXPERIENCE

SAY THAT MOST OF THE RESTAURANTS AND BARS THEY FREQUENT HAVE MUSIC PLAYING

IF GOOD MUSIC IS PLAYING FOR MORE INFORMATION ON HOW TO OBTAIN A BMI MUSIC LICENSE, PLEASE VISIT WWW.BMI.COM/EDE

NEARLY 80% WILL STAY LONGER

NEARLY 60% WILL BUY MORE FOOD OR DRINKS

70% MILLENNIALS 63% GEN X 56% GEN Z

BAR AND RESTAURANT OWNERS WEIGH IN

“

CHECK AVERAGE TENDS TO GO UP 5 TO 10% JUST BECAUSE PEOPLE ARE GETTING THAT 2ND OR 3RD DRINK. REVENUES HAVE JUMPED ALMOST 25% ON THE NIGHTS THAT WE HAVE LIVE MUSIC. -BRIAN BREWERY OWNER, COLORADO AND UTAH

”

“

WITH LIVE MUSIC (…)

THERE WERE MORE LIQUOR SALES, AND THAT’S A 75% PROFIT MARGIN. -THOMAS OWNER, FAMILY ITALIAN RESTAURANT ATLANTA, GA

”

“

THE MORE UPBEAT, THE BETTER CHANCE FOR AN UPSELL, THE BETTER CHANCE THEY WANT TO STAY A LITTLE LONGER.

-CHRISTOPHER VINEYARD OWNER AND TASTING ROOM OPERATOR LOS ANGELES, CA

”

TO VIEW THE COMPLETE SURVEY, VISIT https://www.bmi.com/pdfs/publications/2023/bmi-value-music--research-analysis.pdf * A QUANTITATIVE ONLINE STUDY BY BMI AND NATIONAL RESEARCH GROUP (NRG) WAS ANSWERED BY 1,000 NATIONALLY REPRESENTATIVE PEOPLE AGE 21+ WHO REGULARLY VISIT EDES (AT LEAST 3X PER MONTH). TO REPRESENT THE B2B PERSPECTIVE, NRG CONDUCTED SIX IN-DEPTH-INTERVIEWS WITH OWNERS, OPERATORS AND MANAGERS OF BARS AND RESTAURANTS.

2+3)4(%5, 6$'3$%4

Elevating Meals.

Enriching Lives.

It all started with two people. A small river cabin in Eastern Iowa. A clear mission to provide responsibly sourced ingredients that are good for the Earth and the people who live on it. Those ideals led Frontier Co-op® to become an early pioneer in organic herbs and spices.

Now more than 50,000 member-owners strong and with a global presence, they’re dedicated to sourcing the highest quality spices, herbs and botanical products to enhance flavors — all while creating life-changing opportunities for their growers, employees and their families.

After nearly 50 years, they’re still driven by the same profound purpose: to do good by people and planet.

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EVERY PROFESSIONAL DESERVES THE FINEST. And every dish or drink you serve begins as a curated combination of ingredients — hand-selected to produce the aromas, tastes and textures your patrons love.

Take your flavors to the next level.

Responsibly sourced seasonings from Frontier Co-op® bring distinction and authenticity to everything you create — from signature sauces and mouthwatering entrées to decadent desserts and crafted beverages.

Invigorate your menu, find new inspiration, and support a brand committed to good flavors and good works.

PUTTING MISSION INTO ACTION. Frontier Co-op® always seeks partners whose values align with theirs, and there’s no better example of this than their partnership with FEDECOVERA in Guatemala.

Since 2007, Frontier Co-op® has partnered with the cooperative in Cobán, Guatemala, to source their organic turmeric, cardamom and allspice. Beyond sourcing, Frontier Co-op® worked with FEDECOVERA to increase economic opportunities and expand access to medical and dental care to indigenous farming communities in the surrounding region.

In October 2022, Frontier Co-op® CEO Tony Bedard and VP of Marketing Laura Kuykendall visited FEDECOVERA to celebrate the first trips taken by the mobile clinic into rural farming villages.

Frontier Co-op’s® investments in both their business and communities have helped FEDECOVERA’s cooperative members grow and add value to their production capabilities, including helping fund on-site facilities to blanch and dry their turmeric, as one example. Frontier Co-op® has also provided support for essential human services to more than 100,000 people in the region. It’s proof that doing good, works — both as a philosophy and a business model.

After nearly 50 years, they’re still driven by the same profound purpose: to do good by people and planet.

February Issue 2024 v Food & Beverage Magazine | Page 22

GO ABOVE AND BEYOND IN YOUR KITCHEN. Creating great food is all about where you start — with quality ingredients that taste good and do good.

Elevate your dishes and drinks with pure and sustainably sourced spices, herbs, teas, extracts and seasoning blends from Frontier Co-op.® And join us in making a difference, one delicious creation at a time.

Discover more about Frontier Co-op® at frontiercoop.com.

50,000 member-owners strong and with a global presence Page 23 | Food & Beverage Magazine v February Issue 2024

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ECRM GRAND TASTING AWARD WINNERS

BY RYAN SLATTERY

ECRM’s Commercial Foodservice Session wrapped up another spectacular year. After buyers connected in one-on-one meetings with attending suppliers, they voted in the first ever, Buyers Choice Awards for their favorite suppliers in three categories: Most Innovative (the supplier with the newest, coolest, and different offerings), Best Presentation (the most buttoned up, well prepared and equipped supplier for their buyer meetings) and Gimme More (someone buyers met with that they couldn’t get enough of). ECRM once again partnered with Food & Beverage Magazine and its Founder Michael Politz to announce this year’s award winners.

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MOST INNOVATIVE GREEN GLOBAL FOODS

Give peas a chance. Green Global Foods won the award for Most Innovative for two of its products—Peas for the Planet and Primal Bakery. Peas for the Planet is a basic vegan mix that can be combined with other ingredients to make meat-free burgers, nuggets, Bolognese sauce and so much more.

Primal Bakery believes in a simple philosophy: you are what you eat. So, it’s with this health-conscious mindset that if you eat well, you’ll be well. Their baked products use only wholesome ingredients that promote good health. Primal’s keto-certified baked products include protein/keto/vegan bread, wraps and crackers.

“At Green Global Foods, we strive to introduce innovative, healthconscious products to the market, offering uniquely healthy and trendy products that stand out in a highly competitive market,” says founder Santiago Urti. peasfortheplanet.net and theprimalbakery.com

“At Green Global Foods, we strive to introduce innovative, healthconscious products to the market, offering uniquely healthy and trendy products that stand out in a highly competitive market...”

- Founder Santiago Urti

February Issue 2024 v Food & Beverage Magazine | Page 26

BEST PRESENTATION IMPORTIN’ JOE’S ETHIOPIAN COFFEE

“In all we do we pursue excellence.

This means our hard work and pursuit of excellence goes not in vain” - President Joseph Luten

Importin Joe’s is a premium Ethiopian coffee brand founded by coffee enthusiasts, like Afomia Luten. Using beans that are bright, fruity, and floral (sourced from eight various regions of Ethiopia), Importin’ Joe’s captures the diversity of flavor that the world has come to know of the Arabica coffee species. The brand is distributed in 180 stores across seven states. Importin’ Joe’s won ECRM’s award for best presentation.

“Our presentation featured a traditional Ethiopian coffee ceremony known affectionately as “BUNA,” President Joseph Luten explains. “In a big world that seems at times to be growing more and more polar every day, it brings joy to our hearts to see individuals not only embrace our Ethiopian roots but to award us for something we didn’t even know we were in the running for.

In all we do we pursue excellence. This means our hard work and pursuit of excellence goes not in vain.” importinjoes.com

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GIMME MORE

DELIZZA PATISSERIE

Belgian-owned mini dessert producer Delizza Patisserie whips up cream puffs and eclairs in its North Carolina plant while importing its tasty French macarons and filled donuts from Europe where it operates 13 plants.

What Delizza brings to the table is delight in every bite. Their distinctive desserts are inspired by the company’s Belgian heritage and crafted using time-honored recipes using only the finest ingredients, including real sugar.

“To be chosen as the winner of the Gimme More Award is the cherry on the pie— to keep it in our industry’s lingo,” says Delizza National Foodservice Manager Albert Teixeira. “To be acknowledged truly validates the quality and innovation of our products. We thought our new items (filled donuts from Belgium and grab n’ go products) were delicious and it feels great that other people think so, too.” delizza.us

“To be acknowledged truly validates the quality and innovation of our products.”

- Delizza National Foodservice Manager Albert Teixeira

Food & Beverage Magazine will once again host the awards this year at ECRM’s Commercial Foodservice Session, which will be held October 27 to 29 in Palm Beach Gardens, Florida at the PGA National Resort & Spa. For more information visit: https://ecrm.marketgate.com/Sessions/2024/10/ CommercialFoodserviceEPPS February Issue 2024 v Food & Beverage Magazine | Page 28

7$80+"1"/5

SUSHI Made Simple

AUTEC’s Sushi Robots Produce Consistent Rice Balls, Rolls and More

BY RYAN SLATTERY

Restaurant owners and businesses have found a friend in AUTEC’s Sushi Robots. The automated machines are lending sushi chefs a hand, helping them with some of the more mundane and timeconsuming tasks. The end result is consistency. We’re talking more uniform rolls and rice balls with far less food waste.

“The machines are meant to be a complement,” explains Steven Lim, West Coast Sales Representative. “We work in tandem with one another–chef and machine side-by-side. The sushi robot isn’t meant to replace the sushi chef. It’s meant to assist them. Just streamline the repetitive tasks and allow chefs to focus on the intricate aspects of sushi making. You be creative. We do the rest.

It’s more of a time saver.”

AUTEC has been a leading manufacturer of commercial sushi robots for decades, equipping food service businesses and academic institutions all across the world with cutting-edge technology for sushi making. The story of how the company got into the business is as interesting as the technology itself.

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Audio Technica, a renowned Japanese audio equipment manufacturer from the 1960s, embarked on the sushi robot journey in the 1980s as vinyl records yielded to CDs. A creative spark was ignited when the company conducted an employee “idea contest” utilizing Audio Technica’s existing technology and manufacturing capabilities. This resulted in the development and launch of the world’s first home-use sushi maker in 1984. The widespread appeal of this product attracted the commercial industry’s interest, leading Audio Technica to create a commercial version of the sushi maker under the name AUTEC. Today, AUTEC’s sushi robot line has expanded from Nigiri robots to Maki (for roll type), and Omusubi (rice balls) robots, as well as sushi conveyor belts and sushi rice mixers. The popular products can be found almost everywhere including on cruise lines, in casinos, school cafeterias, universities, grocery stores, and large stadiums like Sofi Stadium in Los Angeles.

“It’s very user friendly.

The machines come with good documentation that’s laminated that we post up in the back of the house so cooks can see the pictures and diagrams. The consistency, reliability, and positive impact on cost-of-goods and labor, has been worth the investment.”

“Our machines can fit into any operation. They really speak to the general public,” says Takuro Iwamoto, West Coast Sales Representative. “There are more than 3,000 locations utilizing our sushi robots.”

As Nathan Drew, Sales Manager, points out, it’s easy for employees to learn how to use the machines and the results are near perfect. “Regardless of who is operating the machine, you’re going to get uniformity across the board,” he says. “Anyone that’s trained can hop on the machine and make perfect sushi.

It’s super easy.”

Operators, like Peter Carrillo, senior vice president of development at A Perfect Bite, agree about the machine’s simplicity and efficiency. His Tekka Bar at The Cosmopolitan in Las Vegas uses several of AUTEC’s sushi robots.

“It helps us with efficiency, consistency, and control of waste,” Carrillo says.

“It’s very user friendly. The machines come with good documentation that’s laminated that we post up in the back of the house so cooks can see the pictures and diagrams. The consistency, reliability, and positive impact on cost-of-goods and labor, has been worth the investment.”

Sushimachines.com

February Issue 2024 v Food & Beverage Magazine | Page 30

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By Zach Goldstein, Founder and CEO of Thanx

THE NEXT GENERATION OF THE

RESTAURANT LOYALTY PROGRAM Restaurant loyalty programs — and the regular guests they engender — are more in-demand than ever entering 2024. Nothing beats an innovative menu and flawless execution for driving repeat purchasing; that used to be enough. But in this hotly-contested digital restaurant era, a well-structured loyalty program can be the secret sauce in building lasting relationships with your best customers. As such, the journey to implementing or revamping a loyalty program requires careful consideration.

From quick service to fine dining, the post-COVID era has ushered in widespread reevaluation of loyalty. Today’s winning programs have reduced an exclusive dependency on rote rewards which are easily replicable by any brand (or the digital behemoths Doordash and UberEats), in favor of differentiated, on-brand loyalty experiences and first-party digital convenience. Some key considerations and potential pitfalls to analyze when scouting a potential loyalty program.

KEY CONSIDERATIONS 1. Focus on Non-Discount Rewards That Resonate With Guests Sure, $5 off can be a motivator for certain customers. But it’s hard to own a rote discount, often creating an expensive, margineroding race to the bottom. In 2024, brands should proactively seek loyalty models that offer exclusivity and status — for instance, early access to limited time offers or VIP reservation inventory can be more effective and more friendly on the restaurant bottom-line.

Page 33 | Food & Beverage Magazine v February Issue 2024

2. Reduce Participation Friction, Prioritize Convenience Exclusivity creates excitement; convenience creates habit. Broaden the definition of loyalty to go beyond the “reward”; is the experience of enjoying your restaurant easy? As former Yum! CEO Greg Creed reminds us, “easy beats better.” Customers should never have to jump through hoops when trying to give you money — reservations, first-party digital ordering, etc. must be simple. The same goes for loyalty. A restaurant’s highest value guests are not going to hassle with check-ins and punch cards.

3. Don’t Fear Change Changing point-of-sale is a hassle for any restaurant; the same is not true for loyalty programs. With marketing, uncertain return on investment generally means no return on investment — if you’re in that camp, act swiftly. When done correctly, changing loyalty technology vendors can be done almost overnight — literally, a consumer wakes up one day with an updated mobile application, accrued rewards and progress seamlessly transitioned to the new program.

4. Frequency, Frequency, Frequency The last several years have seen many restaurants raise prices to combat rising costs and inflation. As a result, most brands are seeing growing top-line revenue post-COVID. But underneath that rosy exterior is a harsher reality; most restaurants are seeing flat or declining “traffic”. Two metrics are critical for restaurant loyalty: Activation Rate (what percentage of first-time visitors return for a third purchase) and Engaged Customers (absolute number of guests who have made at least three purchases including one in the previous 90 days). Track them like a hawk.

5. To App or Not to App Most customers will not download your app. But for the minority who do, their innate loyalty (e.g. without a loyalty program at all) is already high and their lifetime value through the roof. These customers drive a majority of revenue and even small changes in their behavior can be needle-movers. So apps remain critical, especially for brands looking to retain more of their guests in the battle with third-party marketplaces. But an app is not enough; most digital orders initiate on websites so restaurants should invest just as heavily in a top-notch web ordering experience. And loyalty cannot be app dependent if you expect to achieve broad participation.

POTENTIAL PITFALLS 1. Penny Wise, Pound Foolish An old British saying is quite adept here. Technology is still new to many restaurants and the costs can add up for a margin-strapped business. But when it comes to revenue-driving technology, an overfocus on the cost of technology can be short-sighted. For instance, the loyalty program included with a point-of-sale is likely to result in lower participation and higher discounting. Over a year or two, the money saved vs. a best-in-class technology partner will be easily overshadowed by the lost revenue and heavy discounts.

2. Letting Your Program Grow Old Most loyalty programs were launched and have since never changed. As they become long-in-the-tooth, they also become less effective. Consumers demand relevance (another keen insight from Mr. Creed). But a locked-in loyalty program is even more pernicious than that; it also means that a brand is ignoring their data and afraid to iterate. Many marketing campaigns will not work; they are bets in service of learning about customers to find the one that does.

Hypothesis-driven marketing — guess better and test faster — is the name of the game. And when customers become accustomed to change, restaurants also avoid the Dunkin’-like blowup when that change inevitably comes en masse.

3. Mistaking Rewards for Loyalty As noted above, loyalty is about creating connection and ultimately maximizing customer lifetime value. Rewards can be one arrow in this quiver, but not the only one or a restaurant risks the Bed Bath and Beyond effect. Convenience and exclusivity help. Personalization — allowing consumers to choose their reward with a changing array of options — takes it a step further. Ultimately, the consumers who are willing to adjust their behavior — try new items, visit at new times, bring friends, etc — are the ones who should earn the disproportionate share of rewards. Challenge them to do more… and don’t hesitate to reward them when they do.

ZACH GOLDSTEIN Zach Goldstein is the CEO and Founder of Thanx. Founded in 2011, Thanx is a leading guest engagement and retention platform helping restaurants and retailers become more digitally agile to maximize customer lifetime value. Prior to earning his MBA from Stanford, Goldstein honed his experience in the customer loyalty space at Bain & Company, helping companies perfect their retention and reward strategies as early as 2005. Goldstein was recognized by Nation’s Restaurant News on it’s 2020 Restaurant Power List and has earned a reputation as a vocal thought leader in the restauranttech space through his Food Fighters podcast and authorship such as the widelyrevered Four Horsemen of the Restaurant Apocalypse? The San Francisco resident is an avid cyclist and die-hard Sacramento Kings fan.

February Issue 2024 v Food & Beverage Magazine | Page 34

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Follow @beatboxbeverages Page 35 | Food & Beverage Magazine v February Issue 2024

Pink Lemonade Punch 11.1% ABV Party Punch Get ready to pucker up for our Pink Lemonade “Party Punch”!

This zesty pink concoction packs a punch with a delightful fusion of tangy lemons and a little bit of sweet mischief. With an ABV of 11.1%, it’s like a lemonade stand for adults. Sip, savor, and let the party begin!

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Dive into a juicy oasis with our Fresh Watermelon “Party Punch”! This delicious flavor bursts with the taste of fresh, sunkissed watermelons. With an ABV of 11.1%, it’s the ultimate kick back and chill party drink!

February Issue 2024 v Food & Beverage Magazine | Page 36

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THE FUTURE OF GHOST KITCHENS, VIRTUAL RESTAURANTS AND SUSTAINABILITY: A COMPREHENSIVE OUTLOOK

The technological landscape within the food and beverage industry, particularly in the realm of ghost kitchens and virtual restaurants, is rapidly evolving, offering unprecedented opportunities for innovation and efficiency. These advances are not just reshaping the operational aspects of these businesses but are also enhancing the customer experience in profound ways.

Automation and Robotics: One of the most significant technological advancements is the integration of automation and robotics in kitchen operations. Automated cooking appliances, robotic arms, and AI-driven systems are being deployed to increase the speed and consistency of food preparation. For instance, robotic systems can now manage tasks ranging from flipping burgers to assembling pizzas, reducing human error, and ensuring consistent product quality. This automation extends to packaging and sorting, streamlining the process from kitchen to customer.

IoT and Smart Kitchens: The Internet of Things (IoT) is transforming ghost kitchens into smart kitchens. Sensors and

Page 37 | Food & Beverage Magazine v February Issue 2024

connected devices monitor equipment performance, manage inventory, and ensure food safety by tracking temperatures and hygiene levels. IoT technology also enables real-time data collection, allowing for more efficient kitchen management and operation. This connectivity ensures that equipment maintenance can be predictive rather than reactive, minimizing downtime and loss of productivity.

Advanced Delivery Logistics: Technological advancements in delivery logistics are crucial for the success of ghost kitchens and virtual restaurants. Drones and autonomous vehicles are beginning to emerge as viable delivery methods, potentially reducing delivery times and costs. Moreover, sophisticated routing algorithms and delivery management software optimize delivery routes, ensuring that food reaches customers in the shortest possible time while maintaining quality.

Personalization through AI: Artificial Intelligence (AI) plays a pivotal role in personalizing the customer experience. By analyzing customer data and preferences, virtual restaurants can

offer personalized menu recommendations, promotions, and meal plans. This level of personalization not only enhances the customer experience but also encourages repeat business by making customers feel understood and valued.

Deep Dive into Sustainability: Sustainability is a critical consideration for the future growth of ghost kitchens and virtual restaurants. As these models continue to gain popularity, their potential impact on the environment and local communities is being scrutinized more closely.

Reducing Food Waste: Ghost kitchens and virtual restaurants have a unique opportunity to reduce food waste through precise inventory management enabled by technology. Advanced forecasting algorithms predict demand more accurately, allowing these businesses to order and prepare food more efficiently. This precision reduces the surplus food that typically leads to waste in traditional restaurant settings.

Energy Efficiency: The centralized nature of ghost kitchens allows for more energy-efficient operations compared to traditional restaurants. By designing kitchens specifically for delivery, these facilities can optimize space and equipment usage, leading to lower energy consumption. Furthermore, investments in energy-efficient appliances and sustainable building materials further reduce the carbon footprint of these operations.

Sustainable Packaging: The reliance on delivery presents an environmental challenge due to the increased use of packaging. However, ghost kitchens and virtual restaurants are at the forefront of adopting sustainable packaging solutions.

Biodegradable, compostable, and reusable packaging options are becoming more prevalent, driven by both consumer demand for sustainability and regulatory pressures.

Local Sourcing and Community Impact: Ghost kitchens and virtual restaurants are increasingly focusing on local sourcing for ingredients, which not only supports local farmers and producers but also reduces the carbon emissions associated with long-distance food transportation. Additionally, by operating in urban areas, these businesses can contribute to local economies, providing jobs and supporting community development.

Conclusion: The integration of advanced technologies and a commitment to sustainability are key drivers in the evolution of ghost kitchens and virtual restaurants. These advancements not only improve operational efficiency and customer satisfaction but also address some of the critical challenges facing our planet.

As we look to the future, the continued innovation in these areas will be crucial for the growth and acceptance of ghost kitchens and virtual restaurants as a sustainable, efficient, and customer-centric model in the food and beverage industry.

February Issue 2024 v Food & Beverage Magazine | Page 38

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This Super Bowl Culinary & Gridiron Extravaganza Tackles Student Hunger

BY RYAN SLATTERY

Get ready to feast, Super Bowl-style. For over 30 years, Taste of the NFL has established itself as the musteat, premiere food event worthy of the Super Bowl’s big stage. Stars of the culinary world have aligned for the February 10 event that will feature dozens of wellknown chefs sharing their favorite dishes. And just wait until you see the menu (read on for the details).

GENYOUth CEO Ann Marie Krautheim.

More than a culinary celebration, the event raises money and opens eyes to the problem of food insecurity many families and children face in America.

Proceeds from the event benefit GENYOUth, a national non-profit organization with a commitment to ending student hunger. Research shows one in eight children in the U.S. are living with food insecurity, and that 30 million children are reliant on school meals as part of their daily nourishment.

Top chefs Andrew Zimmern, Carla Hall, Tim Love, Lasheeda Perry and Mark Bucher will host the event.

They’ll be joined by dozens of local chefs including Lorena Garcia (Chica); Jennifer Yee (Wynn Las Vegas); Josh Capon (Fontainebleau Las Vegas); Lukasz Mackowiak (Morimotos) James Trees (Esther’s Kitchen); and Bryan Forgione (Buddy Valastro’s Restaurant Group). The PepsiCo Foundation is also promoting several Black and Hispanic restaurateurs who’ll have the opportunity to showcase their food at the event.

The 2023 Taste of the NFL event in Phoenix, Arizona, raised $1.8 million, benefitting 700 schools and 385,000 students, providing access to 100 million school meals for students in all 32 NFL club markets.

“It’s a day to celebrate the big game and great food–particularly from the host city. But also it’s the largest purpose-driven event at the Super Bowl,” says

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The taste will feature more than 25 of the nation’s most talented chefs, meet-and-greet opportunities with over 30 NFL greats (Doug Flutie, Shannon Sharpe and Charles Woodson, among them) and include entertainment from Cirque du Soleil.

“This is so important because it goes beyond the glitz and glamor of the game. When all eyes are on the game, we want to make sure that we also put eyes on ending student hunger,” says PepsiCo Foundation President & Global Head of Philanthropy C.D. Glin. The company has been supporting GENYOUth since 2009.

“We also want to highlight some Black and Hispanic restaurants and give them the opportunity to present alongside the celebrity chefs that they see on TV.” GENYOUth also aims to eliminate the stigma for students who take advantage of free breakfast by providing schools with equipment grants for graband-go meals so kids are less likely to deal with shaming from their peers.

“Sadly, there’s a stigma associated with eating breakfast in the cafeteria,” Krautheim explains. “Some kids fear the opinion of their peers thinking that they don’t have food access at home. This subtle graband-go eliminates that barrier and levels the playing field making breakfast accessible for all kids.”

When it comes down to it, for Krautheim and Glin, the Taste of the NFL is an important event that connects the game with the communities it serves. “The Taste of the NFL has all of the ingredients for a fabulous afternoon of food, football, and fun,” Krautheim says.

“It’s not just a party. It has a purpose.”

February Issue 2024 v Food & Beverage Magazine | Page 42

“THE TASTE OF THE NFL HAS ALL OF THE INGREDIENTS FOR A FABULOUS AFTERNOON OF FOOD, FOOTBALL, AND FUN,” KRAUTHEIM SAYS. “IT’S NOT JUST A PARTY. IT HAS A PURPOSE.”

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TA STE O F T H E N FL 2024 MEN U S A V O RY

*subject to change

S A V O RY

• • • • • • • • • • • • • • • • •

James Trees: A Duo of Agnolotti Lorena Garcia: Wagyu Quesa Birria Empanadas Carla Hall: Spicy Sweet Chili Doritos Ham & Cheese Croquettes Tim Love: Penne Alla Vodka with Rattlesnake & Rabbit Sausage Mark Bucher: Bourbon-glazed Beef Tenderloin Sliders Andrew Zimmern: Pork and Black Bean Chili Todd English: Warm Brown Butter Lobster Rolls with Caviar Homemade Mozzarella that will be made on-site by Buddy V’s restaurant team DJ Flores: Chicken Adobo Skewer Tacos (Impacto Chef) Rochelle Hodge: Open Face Crispy, Heavenly Straw Fream Crisp (Black Restaurant Accelerator Chef) Bob Broskey: RPM Italian Arancini Dan Chatman: Soul Rolls (Black Restaurant Accelerator Chef) Impacto Paula Escudero/Sean Wilson: NFL Chile & Frito Pie Bowl, The Smokin’ Cherry Pepsi BBQ Sandwich Steven Dominquez: Smoke Salmon Oat Shortbread Charlene Gladden: Tositos Hint of Lime Strawberry Margarita Cheesecake Hellmann’s: Disappearing Buffalo Chicken Dip Cheetos: Cheetos Flaming Hot Fried Churros, Crunchy Cheetos Corn Cake Bites

Lasheeda Perry: Caramel Apple Cream Puff and Chocolate Cremeux Pudding & Pretzel Crunch

•

Quaker Oats Millionaire Bars

•

Brennan’s/New Orleans, Banana Foster

•

Carlos Bakery, Famous Cannolis

•

Tostitos Strawberry Margarita Cheesecake

S W EET

S W EET •

Taste of the NFL is February 10 from 3 p.m. to 7 p.m. at the Keep Memory Alive Event Center. For more information visit: TasteoftheNFL.com. Limited to 1,500 guests, tickets cost $1,200 with net proceeds benefiting GENYOUth’s commitment to providing equipment and resources to feed at-risk students in Nevada and around the nation.

February Issue 2024 v Food & Beverage Magazine | Page 44

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INSIDE

Inside CHEFDANCE SOCIAL Page 47 | Food & Beverage Magazine v February Issue 2024

On January 18th, ChefDance Social hosted a dinner party themed “The Feast of Good Fortune” celebrating the birthday of ChefDance founder Mimi Kim, to kick off the 2024 Sundance Film Festival, prior to Leon Bridges’ headlining show presented by Chase Sapphire as part of ‘The Premiere Series,’ upstairs at The Marquis Park City in partnership with LNE Presents.

The dinner was the official launch of the all new ChefDance Social permanent restaurant concept helmed at the hand of James Beard accredited Chef Shawn McClain with localized Executive Chef Jordan Harvey. The launch dinner featured delicious Italian cuisine courses as part of a curated custom “Feast of Good Fortune” menu

CHEFDANCE SOCIAL

ChefDance Social Kicked Off The Sundance Film Festival With A Dinner Helmed By James Beard Chef Shawn McClain and a Meet and Greet with Leon Bridges Presented by Chase Sapphire, featuring Candy Pop Butterfinger

in honor of ChefDance Social founder Mimi Kim’s birthday and the Year of The Dragon. The meal was also highlighted by a special dessert featuring Candy Pop Butterfinger -- Popcorn Panna Cotta -- a creation by ChefDance pastry chef Jessie Rae. Pastry Chef Jessie Rae is no stranger to the culinary scene in Park City. After attending a local culinary program at Utah Valley University, she started working in Park City at Montage Deer Valley as part of their opening pastry team. Rae worked seasonally in Alaska helping to run a seafood restaurant on a small island, running a bread and pastry program as well as cooking. She has worked at properties all around Park City such as Stein Eriksen, crafting desserts and pastries.

ADDS RAE, “THE PANNA COTTA SHOWCASES THE BUTTERFINGER POPCORN FLAVOR, FROM CANDY POP. BOTH INSIDE AND AS A GARNISH. THE DESSERT ITSELF IS AN EGGLESS DAIRY BASED CUSTARD, GENTLY SET WITH GELATIN, FLAVORED WITH BUTTER, CANDY POP POPCORN AND BUTTERFINGER.”

February Issue 2024 v Food & Beverage Magazine | Page 48

During the dinner, music R&B sensation Leon Bridges participated in a meet and greet with Chase Sapphire VIP cardholders and fans, following the multi course meal, before heading up to his performance at The Marquis. The event also featured a performance by The Voice finalist Ryan Innes, who performed multiple songs set to keys during the dinner party. Guests at the event also included Mimi’s husband and ChefDance co-founder Kenny Griswold, notables such as DJ Paul Oakenfold and F&B expert Adam Cohen.

In regards to the official launch of the new ChefDance Social restaurant concept, Kim notes -- “Park City is a very special and unique place for residents and visitors alike. Kenny (Griswold) and I thought that it deserved a special Culinary gem that would up the food scene, so after 20 years of bringing remarkable chefs into Park City for ChefDance, we decided to open a permanent restaurant with Shawn McClain as our culinary partner, offering fine Italian cuisine.

We will also have visiting Chefs throughout the year such as Chef Seunghyun who I was honored to welcome to our kitchen, to offer patrons a variety of food and experiences. It is very important to us to give back to the community that has given so much to us.”

To make reservations please visit www.chefdancesocial.com and also visit www.themarquispc.com for upcoming music concert dates.

For more info.on Candy Pop Butterfinger visit www. cookiepopcandypop.com and sold at Market Basket and ShopRite.

Photo Credit - Brandi Anne Photography

Page 49 | Food & Beverage Magazine v February Issue 2024

CHEFDANCE SOCIAL

ChefDance Social: “Taste of Korea” Dinner By Acclaimed Chef Jo Seunghyun and Presented by Hyundai During The 2024 Sundance Film Festival On Saturday, January 20, 2024, ChefDance Social hosted the “Taste of Korea” dinner during the 2024 Sundance Film Festival featuring Acclaimed Chef Jo Seunghyun who was flown in from Korea special for the meal, for an incredible five course meal presented by the evening’s presenting partner, Hyundai. ChefDance founders Mimi Kim and Kenny Griswold cohosted the event, with special guest, actor Chris Meloni. Chris currently stars in Law & Order: Organized Crime.

EDM DJ Sensation Odesza, DJ Paul Oakenfold, actor Han Lue, Chef & Activist Caroline D’Amore, celebrity photographer David Lee, and many more filmmakers, actors and industry VIPs attended the intimate seated dinner. Odesza performed following dinner at the all new The Marquis Park

February Issue 2024 v Food & Beverage Magazine | Page 50

City music venue, located directly above ChefDance Social for a sold out 1200 person crowd.

The curated evening at ChefDance Social reflected upon Hyundai’s support for the film and hospitality community, and was spearheaded by Mimi Kim. Chef Jo’s incredible cuisine had guests floored, with cuisine highlights including Hwe-Muchim, Lobster Tteok Sam, and Galbijjim.

After two decades of captivating the palates of the elite during the Sundance Film Festival, ChefDance founders Mimi Kim and Kenny Griswold are delighted to welcome guests to their permanent concept.

“Park City is a very special and unique place for residents and visitors alike. Kenny and I thought that it deserved a special Culinary gem that would up the food scene so after 20 years of bringing remarkable chefs into Park City for ChefDance we decided to open a permanent restaurant with Shawn McClain as a culinary partner, offering fine Italian cuisine. We will also have visiting Chefs throughout the year such as Chef Seunghyun who I was honored to welcome to our kitchen, to offer a variety of food and experiences. It is very important to us to give back to the community that has given so much to us.”

Visit www.chefdancesocial.com for reservation info Photos by Shutterstock

Page 51 | Food & Beverage Magazine v February Issue 2024

CHEFDANCE SOCIAL

DragonFly Coffee Roasters Hits The 2024 Sundance Film Festival, Fueling The Collider x Film.io Filmmaker Studio At the 2024 Sundance Film Festival, talent attendees of the Collider x Film.io Content Studio were treated to DragonFly’s Award Winning coffee roast varieties, the perfect escape from the snow as they did the media rounds to promote their film projects in the festival. The Collider Studio this year was in partnership with Film.io, https://film.io/, the world’s newest, and first, powerful decentralized filmmaking ecosystem, placing Hollywood decision-making into the hands of creators and fans.

Talent at the studio such as Meghann Fahy, Carol Kane, Jason Schwartzman, Kristen Stewart, Riley Keough, Perry Farrell, Victoria Pedretti, Dylan O’Brien, Indya Moore, Ed Harris, Dave Franco, Simone Ashley, Brigette Lundy-Paine, Jay Ellis, Clark Gregg, Jena Malone, Alicia Silverstone, Caroline D’amore, and many, MANY more enjoyed hot cups of DragonFly as they came in from the cold.

February Issue 2024 v Food & Beverage Magazine | Page 52

Coffee flavors such as their Kenya AA Small Lot 120 oz Full Bean variety which consists of Light Roast, were extended to the talent and filmmakers, to a welcoming smile each time as they entered from downtown Main Street. The Kenya AA features the sensory notes that are vibrant and profoundly sweet; orange zest, peach & coconut burst from the cup. Supported by a candy-sweet pineapple & white sugar mouthfeel yet lushly dry resonance and finish, it is rounded out with a crystalline and lustrous example of the grand Kenya profile. Awarded 2019 Micro Roaster of The Year.

Also offered was the Crema Dolce, a Medium Italian Roast, Sweet with a touch of cinnamon, caramel and roasted nuts. This features Milk Chocolate tones with hints of caramel and spice. Signature Medium Espresso Blend, traditional North Italian style espresso inspired by the roots of espresso. Sweet crema and superb body which is velvet-like, followed with a soft caramel-like finish. Very deep, rich and full body & finish with a full caramel-syrup-likeheaviness.

In addition to their top selling roast varieties, DragonFly also offers private label and wholesale coffee manufacturing.

Follow and tag @dragonflycoffee on Instagram and visit www. dragonflycoffee.com for more of their incredible coffee portfolio of offerings.

Photo Credit Lu Chau/Photagonist

Page 53 | Food & Beverage Magazine v February Issue 2024

CHEFDANCE SOCIAL

Pressed Juicery Keeps Talent Hydrated in Park City Pressed offered celebrities and filmmakers at the 2024 Sundance Film Festival relief from the winter elements with the offering of Pressed Juices with Hydration + and Immunity product line as well as their wellness and immunity boost drink shots. Talent and Filmmakers in attendance at the Collider x Film.io content studio on Main Street January 19-21, 2024 kept hydrated with the flavor and product offerings of the Pressed Juice line, such as Jena Malone, Gaby Hoffmann, Kristen Stewart, Jay Ellis, Caroline D’Amore, Maisy Stella, River Gallo, Riley Keough, Dylan O’Brien, Simone Ashley, Dave Franco, and many more.

February Issue 2024 v Food & Beverage Magazine | Page 54

Pressed Juicery is the leading cold-pressed juice and functional wellness brand dedicated to making healthy living as convenient and delicious as possible. The company’s mission is to pave the way for plant-forward living by making real healthy food accessible to everyone.

The brand offers over 40 delicious varieties of cold-pressed juice, plant-based milks, power-packed smoothies, healthboosting shots, and revolutionary soft serve made from only fruits, nuts, and vegetables. Pressed operates over 110 Pressed Juicery retail stores in nine states, and is available in nearly 3,000 locations through its wholesale partners and can be purchased directly from their website to any location within the U.S. For a complete list of locations where Pressed is available, please visit pressed.com and follow Pressed on Facebook & @pressedjuicery on Instagram & Twitter.

Page 55 | Food & Beverage Magazine v February Issue 2024

CHEFDANCE SOCIAL

Devo Celebrates 50 Years of De-Evolution with Space Perspective at ChefDance Social During the 2024 Sundance Film Festival In Honor of their Documentary At the 2024 Sundance Film Festival, DEVO Celebrated 50 Years of DeEvolution with a special dinner at ChefDance Social Presented by Space Perspective and hosted by Mimi Kim and Kenny Griswold. Guests such as Paul Oakenfeld and Joel Michaely joined the band for a four course meal prior to their performance at The Marquis Park City in honor of their documentary in the festival, “50 Years of De-Evolution.”

During the dinner guests could engage with Space Perspective VR following a presentation from the innovative entity by Founder and Co-CEO Jane Poynter https://spaceperspective.com/, Accolades by ChefDance founders Mimi Kim and Kenny Griswold, as well as a photo call with DEVO and meet and greet with VIP dinner guests.

February Issue 2024 v Food & Beverage Magazine | Page 56

Space Perspective is aimed at making it possible for anyone that is interested in the opportunity to join their explorer community and travel to space, in the world’s only carbon-neutral spaceship.

The dinner featured four delicious courses under the helm of James Beard Executive Chef Shawn McClain and ChefDance Executive Chef Jordan Harvey, inclusive of Grilled Artichokes with pear butter poached pears and sun choke paired with salsa verde and fried capers, burrata with sweet peppers and arugula with tomato conserva, ricotta gnocchi with mushrooms, formaggio, black garlic, truffle, marsala for Entree, and for Dessert, Crema Catalan with fresh berries.

ChefDance Social is a permanent culinary haven where food meets culture. After two decades of captivating the palates of the elite during the Sundance Film Festival, ChefDance founders Mimi

Page 57 | Food & Beverage Magazine v February Issue 2024

Kim and Kenny Griswold are delighted to welcome guests to their permanent concept, featuring an Italian cuisine focused menu. The unparalleled experience in the market features an opening menu

by Culinary Partner and James Beard Award-winning Chef Shawn McClain, alongside esteemed Executive Chef Jordan Harvey.

Following the intimate dinner, they played an hour long set at The Marquis Park City for a room full of red-topped DEVO fans and filmmakers at the new state of the art music venue in partnership with LNE Presents, which officially opened its doors for Sundance 2024.

Visit www.ChefDanceSocial.com for more information on the restaurant concept Photos Selects - Courtesy of Shutterstock on behalf of ChefDance

STAND OUT FROM THE CROWD

Meet with the Right Buyers at the Right Time Foodservice Session Hyatt Regency O’Hare Rosemont, IL

When?

April 16-18, 2024

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Page 59 | Food & Beverage Magazine v February Issue 2024

Editor’s Top Pick Desserts and Ingredients

Adela’s Country Eatery Adela’s Country Eatery is a family-owned, small business in Kaneohe, Hawai‘i that is known for its homestyle plate lunches and handmade noodles, and also have been sweeping awards for its cheesecakes.

Decadent, delicious and utterly addictive, Adela’s cheesecakes are made from scratch and its ube cheesecake especially has garnered a following of its own. Besides their popular ube cheesecake, they also make macadamia crusted cheesecake, cheesecake with cherry and blueberry toppings and cheesecake flavors like guava, lilikoi, mango, lychee and matcha, Jell-O cheesecake.

Alec’s Ice Cream

Bay State Milling

Alec’s Ice Cream is the world’s first and only ice cream made with gut-friendly A2/A2 dairy and regenerative organic ingredients. In the Chocolate Chocolate Chip, Alec’s doubled up on two kinds of chocolate and put them in one creamy, decadent bite.

With up to 10 times the fiber of traditional refined flour, Bay State Milling’s HealthSense® High-Fiber Wheat Flour is the only better-foryou high-fiber flour in the U.S. Recently recognized by Fast Company as a “World Changing Idea,” HealthSense is made from a unique varietal of non-GMO, high-amylose wheat that naturally provides more dietary fiber while offering the versatility, taste and texture of traditional white flour. More than 95% of Americans are fiber deficient – getting less than half the daily recommended amount to optimize gut, immune and cardiovascular health – and HealthSense flour offers an easy option for consumers to continue eating their favorite pasta, bread, pizza, tortilla and other flour-based foods with the health benefits of a high-fiber, low-glycemic ingredient. HealthSense® High-Fiber Wheat Flour is available for food service and commercial manufacturing.

February Issue 2024 v Food & Beverage Magazine | Page 60

Editor’s Top Pick Desserts and Ingredients Brioche Pasquier French family-owned bakery Brioche Pasquier has launched a limited-edition packaging of their beloved French macarons in collaboration with the Netflix’s hit series Emily in Paris, created by executive producer Darren Star (Sex and the City, Younger) and produced by MTV Entertainment Studios. Under license from Paramount Consumer Products, Brioche Pasquier’s in-store bakery macaron packaging design inspired by the series are available in two flavor collections: the classic assortment and the fruit-inspired assortment. The classic assortment includes six popular flavors: Chocolate Hazelnut, Pistachio, Lemon, Raspberry, Vanilla, and Salted Caramel. The fruit-inspired assortment includes a selection of Fig with Poppy Seeds, Coconut, Mango, Pistachio, Chocolate Caramel, and Raspberry. Paris’ favorite luxury dessert is the perfect sweet indulgence. With deep French roots since 1936, Brioche Pasquier is the top producer of macarons in France; producing over one million macarons per day in their French factories.

C&H® Looking to add a little kick to your recipe? Give C&H® Dark Brown Sugar a try. Its complex and dark notes add a delicious molasses taste that’s great for everything from gingerbread to savory BBQ sauces. Whether you’re baking, cooking or sprinkling it on your favorite treats, you’ll love the way everything tastes with C&H® Dark Brown Sugar.

Cal Poly Pomona Farms In a groundbreaking collaboration, Cal Poly Pomona launched its inaugural university-branded ice cream in partnership with Cal Poly Pomona Enterprises, the Don B. Huntley College of Agriculture and artisanal ice cream company Coney Island Creamery based in San Dimas. Debuting last fall, the Haas avocado and Satsuma mandarin orange flavors paid homage to the fruits cultivated at the university’s certified organic farms. This initiative engaged student teams at every phase, from harvesting the key ingredients to crafting culinary flavor profiles and designing packaging that honored the university’s rich history. The avocado flavor received early acclaim, securing the Gold Award at the 2023 Los Angeles International Dairy Competition, surpassing over 50 competitors. Cal Poly Pomona Farms Ice Cream exemplified a harmonious blend of agricultural heritage and student-led innovation, leaving a flavorful mark on campus.

Page 61 | Food & Beverage Magazine v February Issue 2024

Editor’s Top Pick Desserts and Ingredients

Cocoa Dolce At the new Fontainebleau Las Vegas, experience a taste of opulence with Cocoa Dolce’s Champagne and Strawberries infused White Chocolate Bar. This exquisite confection is a harmonious symphony of indulgence, blending the finest white chocolate with the elegant effervescence of champagne and the sweet, succulent essence of ripe strawberries.

Diamond Crystal Salt Co.

Domino Sugar

Diamond Crystal Fine Kosher Baking Salt™ is specifically designed to enhance results in baking. Utilizing the same unique properties of their chef favorite Diamond Crystal Kosher Salt Flakes but crafted down to a very fine crystal of salt, this finer cut - which feels almost like a powder - delivers a product that blends more evenly, dissolves quickly and is 100% additive free. In addition, they have developed a new package for the salt, with a level-off rim – the first of its kind in the salt category, allowing bakers to get the perfect measurement every time.

This product is crafted in one location, St. Clair, Michigan.

Since 1901, Domino Sugar has maintained a commitment to quality, a passion for craftsmanship and a dedication to sweetening the lives of countless bakers. Their Easy Baking Tub will make your baking more convenient. It’s also lighter and easier to transport, so it requires 65% less freight/transportation than the old round canisters. Domino Granulated Sugar is scoopable directly from the tub which clicks closed for confident resealing. Plus, the rectangular tub is easy to store.

February Issue 2024 v Food & Beverage Magazine | Page 62

DISCOVER THE SCOOTER’S COFFEE® DIFFERENCE JOIN AN AWARD-WINNING BRAND!

Available Growth Markets Sold Out Markets

At Scooter’s Coffee®, we pride ourselves on more than just our exceptional specialty coffee; we’re a brand built on core values of integrity, love, humility, and courage.

This commitment has earned us not only the loyalty of customers nationwide but also recognition as a runner-up for the Best Coffee Chain and Drive-Thru in the nation

by USA Today.

See Where We’re Expanding Next!

We’re on the move! With a proven, compact business model, our 664-square-foot drive-thru kiosk is built to thrive in varying market types, including metro, suburban, and even rural areas. With many prime markets still available, now is the perfect time to join our growing brand.

Our focus on expanding within small markets presents a unique opportunity for franchisees. These communities are where the Scooter’s Coffee business model truly shines. Our strategic emphasis on small markets offers franchisees the chance to tap into areas with strong community ties and customer loyalty.

Learn More Today!

Be part of an award-winning coffee franchise that’s making a difference in communities nationwide.

Contact us today by scanning the QR code or visiting franchising.scooterscoffee.com to start your journey in the booming coffee industry.

*This is historical representation of what some of our franchised stores earned as described further in Item 19 of the FDD. This information is based upon 66 of 264 Drive-Thru Kiosks that were open during the entire 2022 calendar year and provided complete information. Your results may differ. There is no guarantee you will stay in business that long or that you will achieve the stated levels of same-store sales growth within that time period. See Item 19 of the FDD for more information. **This is historical representation of what some of our franchisees have earned as described further in Item 19 of the FDD. This information is based upon 185 of 421 Drive-Thru Kiosks that were open during the entire 2022 calendar year and provided complete information. Your results may differ. There is no assurance that you will sell or earn as much. See Item 19 of the FDD for more information.

Editor’s Top Pick Desserts and Ingredients Doughlicious Doughlicious’ Chocolate Truffle Cookie Dough & Gelato Bites offer the ultimate snackable affair. Creamy better-for-you non-dairy gelato wrapped in the finest melt-in-the-mouth cookie dough and coated in soft cookie crumbs, these bites seamlessly blend the timeless charm of a classic snack with a contemporary twist. With exceptional taste and texture, these delicious chocolate creations are certified gluten free, non-GMO, free from refined sugar and made without artificial colors or preservatives.

Fabrizia Lemon Baking Company Fabrizia Lemon Baking Company offers delicious lemon inspired treats including Limoncello cookies, lemon loaves, truffles and more. Fabrizia imports lemons from their lemon grove in Sicily, Italy and uses them as a foundation for their spirits and bakery products. They offer several types of gift boxes and ship their gift boxes nationwide.Featured here is their Fabrizia Cheer Box. This Zesty gift box is chock full of their delicious Fabrizia Limoncello baked goods – perfect to send to your friends, family, or co-workers. The gift box includes 5 Limoncello cookies, 6 Limoncello biscotti, 5 Limoncello truffles, 1 pack of Sicilian Lemon candies, 2 lemon napkins and a personalized note all nestled in yellow tissue paper and packaged in their branded royal blue Fabrizia Lemon Baking Company box.

GLOW Superfood Founded in August of 2021 by Chef and Holistic Health Coach Mary Tobias, GLOW Superfood offers a line of plant-based superfood frozen desserts that nourish the brain, body and soul. Each ice cream pop is made of the most natural, locally-produced and responsibly-sourced ingredients all working to support good “gut” health which affects both physical and mental health. All pops are non-GMO, dairy and gluten-free as well as hand-made without any preservatives, gums or additives. GLOW aims to provide customers with a dessert option that is not only healthy and enjoyable but also helps to shift the way people think about indulgence and allow them to make conscious eating decisions and feel good while living vibrantly. GLOWPops come in five different flavors including Cinnamon Oatmeal Raisin Cookie, Chocolate Chip Peanut Butter Cup, Hazelnut Chip, Pistachio Wheatgrass and Vanilla Chai Latte.

February Issue 2024 v Food & Beverage Magazine | Page 64

Why settle for

ONE? When there is a new universe of possibilities

THE CACAO POWDERS

COLLECTION

Explore the cacao

Editor’s Top Pick Desserts and Ingredients Lakrids By Bülow The Love Selection Box is a flavor-packed assortment that fulfills all your heart’s desires. After dedicating countless hours to crafting the Love Collection, LAKRIDS BY BÜLOW invites everyone to indulge in these chocolate-covered licorice delights. The licorice center in each piece is heart-shaped, reflecting the passion and love of licorice directly from the heart of LAKRIDS BY BÜLOW’s production house. This selection is ideal for gifting, featuring a mix of beloved classics and limited editions: Strawberries and Cream, Fruity Caramel, Milkshake, F-Dark and Sea Salt, C- Coffee Kieni, D-Salt and Caramel and Classic- Salty Caramel.

Like all LBB products, the Love Collection was created with sustainability at the forefront. As of 2019, the brand is the first confectionery company in the world to use 100% recycled plastic. Since 2020, the Copenhagen factory that produces all LBB has run on 100% green energy.

Langer Farms

Légère

Langer Farms Unsweetened Apple Butter harnesses the natural sweetness of apples to create a delicious treat without any added sugar.

The dairy-free Apple Butter has a smooth texture and rich flavor. It is perfect for: baking, cooking, or straight from the jar on toast, waffles, pancakes, oatmeal, or yogurt. Created by fruit experts, the Langers family, Langer Farms Apple Butter, a vegan and dairy-free delight with no added sugar, is ethically produced and boasts a sustainability stamp of approval. Its tart yet subtly sweet flavor is enriched with warm notes and serves as a nutritious alternative, infusing every dish with essential vitamins and nutrients. Both its nutritional value and versatility allows it to shine through in various culinary contexts, from breakfast spreads to snack-time treats, catering to everyone from toddlers to adults. Whether it’s enhancing a sophisticated recipe or being enjoyed straight from the jar, Langer Farms Apple Butter introduces a much-needed natural delightful and healthy option for all.

Légère 1% Cacao Powder is a beautiful combination of a rich fudgy chocolate taste with red fruits, hazelnut and floral notes, a light pink dry color becoming reddish in your recipe and has a unique technical feature. This defatted alkalised cacao powder, containing less than 1% cocoa butter, gives an increased better volume (+20%) and a less dense product (better stability of the shape during baking) compared to a standard cacao powder. Légère 1% is the perfect solution for low-calorie applications (e.g. sports and diet products) and aerated bakery recipes such as macaron, croissants and meringues. Its very low fat content also reduces the risk of fat blooming in your spreads. It is made from sustainably sourced, finest quality West African beans and supports Barry Callebaut’s Cocoa Horizons Foundation.

February Issue 2024 v Food & Beverage Magazine | Page 66

Editor’s Top Pick Desserts and Ingredients Luker Chocolate Luker Chocolate is a B-Corp Certified Colombian B2B chocolate manufacturer that specializes in helping brands and companies create purpose-driven products from a wide range of fine chocolate ingredients, made with the highest quality cocoa following the best practices in sustainability standards. Luker Chocolate has various product lines focused on different consumer needs. The “Balance” line known for its healthy indulgence portfolio, is driven by the better-for-youbetter-better-for-the-planet trend is where consumers can find plant-based products including Luker’s signature couverture 43% Choco Oat M!lk and chocolates sweetened with sugar alternatives like 70% Dark chocolate with coconut sugar or 61% Dark Chocolate sweetened with unrefined cane sugar.

As a high-quality chocolate manufacturer, these products are made exclusively from directly sourced Cacao Fino de Aroma and are characterized for their superior taste.

Maui Gold Pineapple Enhance your culinary experience with the exquisite sweetness of Maui Gold Pineapple, a perfect complement to your meals. Renowned for its unparalleled sweetness and grown on the scenic slopes of Maui. Each pineapple package is swiftly delivered from the farm to the doorsteps of pineapple enthusiasts— freshly plucked, carefully packaged, and dispatched on the same day. Handharvested at optimal ripeness, these pineapples boast exceptional sweetness, elevated Vitamin C levels, and low acidity.

McConnell’s Family Dairy In June 2023, McConnell’s embarked on an exciting journey, introducing a line of House-Baked Cookies that not only pay homage to their legendary scoop shop ice cream sandwiches, but also redefine the boundaries of indulgence.

McConnell’s House-Baked Cookies stand out for their exceptional taste and texture. Each cookie is skillfully crafted with premium ingredients, 100% from scratch at the McConnell’s Family Dairy. The innovative twist lies in the fact that the cookies are fully baked and flash frozen, allowing them to be conveniently ready after heating for just 5 minutes in the oven. Available in three flavors including Chocolate Chunk, Brownie Cookie and Peanut Butter Crunch, each batch is made with an artisanal touch that makes every cookie a work of art.

Page 67 | Food & Beverage Magazine v February Issue 2024

Editor’s Top Pick Desserts and Ingredients MOJO Desserts Launched in 2017, MOJO mousse is an artisanal chocolate mousse made in the old-fashioned, traditional Belgian way. With fresh and high-end ingredients, the brand offers four different flavors: Dark Chocolate, White Chocolate, Hazelnut and Milk Chocolate and Passion Fruit Mousse. Cofounder and chef, Johan Halsberge: “I’ve been making mousse since I was 8 years old. For me, chocolate mousse is the most decadent dessert ever, because it’s classical, light but with an intense flavor.

And it’s perfect for any season, for summertime is a smoother and sweet indulgence that melts in the mouth.” MOJO Desserts are available in several stores across the U.S., such as Butterfield Market, Fresh Direct and Citarela.

Otis Spunkmeyer

Sweet Blooms®

Otis Spunkmeyer’s White Chocolate Macadamia Nut Cookie is a crowd pleaser! The gourmet, Sweet Discovery, cookie dough can be dressed up with royal icing and sanding sugar, or served as-is for a delicious indulgence. Otis Spunkmeyer cookies are low-labor, baked from frozen, ensuring the perfect cookie, every time.

These Sweet Blooms® Almond Tarts will tempt your tastebuds with a buttery, flaky crust cradling a velvety almond filling and a vibrant strawberry glaze. The contrast of sweet and nutty notes in this dessert offers a delicious eating experience to end any meal.

February Issue 2024 v Food & Beverage Magazine | Page 68

Editor’s Top Pick Desserts and Ingredients Sweet Little Cakes From original twists on time-honored classics to intriguing new flavor combinations, these recipes will suit every palate. They range from tiny Bundts to fanciful mini cakes. Included are small babkas, snack cakes, chocolate delights, and much more. The recipes are organized seasonally when fresh ingredients are at their peak. Tracey Zabar has scaled down traditional cake recipes so that there is just enough to enjoy in one sitting, serving two to six people. There are even directions on how to scale up a recipe for a crowd and pro tips on baking equipment and techniques specific to making small cakes.

With inspirational photos of each cake, easy-to-follow recipes, and delightful icing and topping options, Sweet Little Cakes is the baking book you’ll want to turn to often.

Tender Belly Discover the transformative power of Tender Belly’s “Uncured Signature Blend Bacon Jam,” a versatile gem for both sweet and savory dishes. Containing nearly 40% of Tender Belly’s premium bacon, this jam introduces a rich, meaty depth to any culinary creation. In the dessert realm, it’s a revelation.

Add an intriguing twist to chocolate brownies, a bold touch to ice cream, or a delightful swirl in cheesecakes. Its lower sugar content ensures a perfect balance of savory and sweet. Tender Belly’s bacon jam is not just an ingredient; it’s an invitation to explore uncharted flavors in your culinary ventures.

Shake Shacks Shake Shacks Non-Dairy Chocolate Shake & Non-Dairy Frozen Custard are crafted with NotMilk™ from NotCo, a plant-based beverage that mimics dairy milk.

February Issue 2024 v Food & Beverage Magazine | Page 70

Editor’s Top Pick Desserts and Ingredients

Wildfare Wildfare offers an extraordinary collection of preserves that elevates and celebrates the fruit from which they are made. Each of the preserves contain only four ingredients including large, luscious chunks of fruit, picked at the height of freshness that are perfectly sweetened using only date juice concentrate, balanced with a hint of lemon. Chia seeds are a natural thickener in these clean, pristine products. They are NonGMO, Vegan, and Gluten Free. All are Kosher, with the exception of the Raspberry Preserves. Marvelous on a piece of toast or croissant, but truly revelatory in baked goods like cookies and sponge cake rolls.

Zeroll More than just a scoop, Zeroll Ice Cream Scoops are functional works of art. Hailed as “Humble Masterpieces” in a book of the same name written by Paula Antonelli, Sr. Curator of Architecture and Design at the Museum of Modern Art, Zeroll scoops are lightweight and ergonomically designed to be easily and comfortably gripped by both right and left-handed people. But what really makes this patented masterpiece a must in any kitchen? It’s the anti-freezing liquid inside the handle that transmits warmth from your hand into the scoop allowing it to cut through ice-cream like a hot knife through butter, creating the perfect scoop every time!

Page 71 | Food & Beverage Magazine v February Issue 2024

JULY 14 -15, 2024 SAN ANTONIO, TX

TEXAS RESTAURANT SHOW 500+ Exhibit Booths 5,000+ Owner/Operators Largest State Food Show in US 4 Education Stages 60 Speakers Industry Bootcamp (7/13/24) The Texas Restaurant Show brings together the vibrant Texas restaurant community. With 500 booths showcasing leading innovators in products and services, alongside 3-days of educational sessions led by industry professionals and business leaders, the Show offers its 5,000+ attendees valuable information, data, and insights to enhance operations and profitability for single-unit restaurants and multi-chain franchises.

TXRESTAURANTSHOW.COM/ATTEND CLAIM FREE BADGE WITH CODE FBM24 The Texas Restaurant Association is the essential resource providing advocacy, education, and benefits to advance the restaurant and food service industry in the State of Texas.

FEBUARY ISSUE 2024 COVER IMAGE Number JUAN Tequila PUBLISHER MICHAEL POLITZ Michael@fb101.com DIRECTOR & EDITOR-IN-CHIEF LAUREN KANE Lauren.Kane@fbmagazine.com SOCIAL MEDIA CONTENT MANAGER SHELBY POLITZ Shelby.Politz@fbmagazine.co EUROPEAN FOOD ADVISOR ATTILIO BORRA Attilio.Borra@fbmagazine.co DIRECTOR OF PROGRAMMATIC SALES BARB ROGERS Programmatic@fbmagazine.com ACCOUNT MANAGERS LENORE O’MEARA Lenore.Omeara@fbmagazine.co DAVID JACOBS David.Jacobs@fbmagazine.co AUSTIN VALDEZ Austin.Valdez@fbmagazine.co SUSAN GOLD Susan.Gold@fbmagazine.com CONTRIBUTING EDITORS MICHAEL POLITZ STEPHANIE BLITZ CONTRIBUTING WRITERS LAUREN MCINDOO LENORE O’MEARA DAVID JACOBS SUSAN GOLD SHELBY POLITZ ETHAN BALSAMO AUSTIN VALDEZ RYAN SLATTERY

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.

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A TEQUILA THAT OFFERS THE BEST OF TASTE AND TRADITION

Every brand has a beginning and Number JUAN Tequila has a humble and honorable one to tell. What has become a business fueled by passion and greater purpose among three friends is the result being in the right place at the right time. Some call it divine intervention.

Others call it fate. No matter how you choose to define it, all signs point to the fact that Number JUAN Tequila was meant to be.

All paths lead back to a man of great integrity, Don Juan Alejandro, who committed to crafting a superior tequila in the rich and fertile blue agave fields of Jalisco, Mexico. And while others in the spirit industry took the path of least resistance and mass produced, Juan Alejandro refused to compromise the soil, ingredients, process, or the product’s integrity.

For this reason, Number JUAN Tequila is a true representation of the heart of the people and the magic of the land. It’s not something you can easily describe, but you can taste it. So it should come as no surprise, that one taste by the right person was all it took to fuel the idea Page 5 | February Issue 2024 v Food & Beverage Magazine

of bringing Number JUAN Tequila to America and ideally, to people around the world.

Alex Reymundo, MexicanAmerican comedian, discovered Destileria Rivesca in 2011 and it was love at first sip. It was clear that Nestor Rivera, the Master Distiller, was truly an artist. When he realized this exceptional tequila wasn’t being distributed in the United States, Reymundo knew he was going to be the one to change that. In a business, developing a superior product is typically the most challenging part. In this instance, that part of the equation was complete — it was just a matter of getting the right people on board and working out the logistics.

“Getting to know Nestor Rivera and his family was a defining moment in my life,” said Reymundo. “It allowed me to witness their humility and dedication to the tradition of their craft. I knew it was something I wanted to be a part of and ultimately, led to me becoming the Founder of Number JUAN Tequila.”

Reymundo started sharing Number JUAN Tequila with anyone and everyone he knew. Seeing the expression on people’s faces when they tried the spirit for the first time and being astonished with how delicious it was is something that never got old. The consistent positive feedback and interactions just proved what Reymundo knew all along — this tequila was special. But one individual who gave it a try decided to offer more than words of affirmation. As it turned out, Reymundo’s long-time friend and fellow comedian, Ron White, ended up being the one to come along for the ride. The two met in 1986 and have shared in countless laughs and adventures over the years. This entrepreneurial endeavor was just one more thing to add to the list.

“GETTING TO KNOW NESTOR RIVERA AND HIS FAMILŸ WAS A DEFINING MOMENT IN MŸ LIFE,” SAID REŸMUNDO. “IT ALLOWED ME TO WITNESS THEIR HUMILITŸ AND DEDICATION TO THE TRADITION OF THEIR CRAFT. I KNEW IT WAS SOMETHING I WANTED TO BE A PART OF AND ULTIMATELŸ, LED TO ME BECOMING THE FOUNDER OF NUMBER JUAN TEQUILA.”

February Issue 2024 v Food & Beverage Magazine | Page 6

“It was the best liquor I had ever tasted and that’s saying a lot,” stated White. “But it was more than that. I knew Number JUAN Tequila meant everything to him [Reymundo] and I believed in my dear friend, this product and the possibilities for what we could achieve together.”

The two didn’t know it at the time, but the missing piece to the puzzle, Rich Espe, would serendipitously fall into place as well.

Espe was a well-respected name in the Las Vegas alcohol industry. He had an impressive track record working with big name brands and a reputation for delivering on his promises.

Reymundo and White had enough grit, determination and personality but were novices when it came to the inner workings of the world of wine and spirits. They had taken Number JUAN Tequila impressively far up until this point and were able to get samples of it to Espe and his leadership team.

As expected, the tequila got rave reviews and that paved the path for Espe to become a part of the team. And it was a

Page 7 | February Issue 2024 v Food & Beverage Magazine

beautiful partnership between three like-minded, hardworking individuals wanting to do something that mattered to them.

As it turned out, Espe was at a place in his life where he was seeking something more meaningful and with less of a corporate atmosphere. So when the opportunity came about to become a partner and CEO of Number JUAN Tequila, Espe gladly jumped on board.

“When I met Alex and Ron, we became fast friends,” said Espe.

“I don’t know what it is about them, but you just want to see them succeed. They are genuinely good guys who aren’t afraid to work hard, which makes it easy to trust them as comrades and business partners.”

All three of them have admitted it hasn’t always been easy but that it’s been extremely rewarding and fun. And what they lack in budget and resources, they make up for with an amazing product and unwavering passion. Everyone who is

“WE ARE ESSENTIALLŸ DAVID GOING UP AGAINST COUNTLESS GOLIATHS AND ARE HAVING TO CONTINUOUSLŸ FIND CREATIVE WAŸS TO GET OUR TEQUILA INTO THE HANDS (AND GLASSES) OF THE RIGHT PEOPLE,” SAID WHITE. “ONCE THEŸ TASTE IT, WE’RE GOLDEN. THE PRODUCT IS THE REAL DEAL AND IT SPEAKS FOR ITSELF.”

a part of the Number JUAN Tequila team is literally (or figuratively) a family. From a very young age, Reymundo’s parents instilled in him the belief that anything is possible with hard work and your heart in the right place. They would also remind Reymundo of the fact that even though their family came to America when he was just two, Mexico was his home. That was something that stuck with him over the years and when Number JUAN Tequila came to fruition, Reymundo knew he wanted to find a way to honor his late father through this business by including his picture on the bottle — building a legacy in the process.

TEQUILA THAT DELIVERS AUTHENTIC FLAVOR AND FUN The secret to great tequila is having a Master Distiller like Nestor Rivera who has an innate understanding of the plants and how to meticulously execute every step of the process. This is especially important considering this spirit only has a few main ingredients: Water, agave and in the case of Number JUAN Tequila, love. The company is on a mission to make the most exceptional tequila accessible to the masses. No diffuser or additives, each one of the brand’s awardwinning tequilas are distilled to perfection.

February Issue 2024 v Food & Beverage Magazine | Page 8

THE BLANCO

THE REPOSADO

THE EXTRA ANEJO

THE JUAN IN A MILLION

Our agave is allowed to fully mature before harvest. Using natural spring water from the great volcano Tequila, a double distillation process is administered delivering a smoothness with all the test of Mexico in a superior Blanco that can be sipped.

Aged 3.5 years in retired and charred white oak American Bourbon barrels, allows every essence from the barrel to come forth. A work of art emerges delivering an amazing Tequila. Earth, barrel to bottle, this 11 year process simply delivers a superior and worldclass spirit.

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Grace under pressure. A unique double barrel blend of French & American oak barrels aged 9 months to perfection creates a superior Reposado with body and character in a class of its own.

Aged 116 months, this limited edition bottle encompasses all the love and tradition of Distileria Rivesca. 2,500 liters were set aside from the first batch of Number JUAN Blanco to age in retired white oak American bourbon Barrels until now, resulting in this JUAN in a Million tequila. Only 3,000 bottles were produced and when they’re gone, they’re gone!

February Issue 2024 v Food & Beverage Magazine | Page 10

While the Number JUAN Tequila product line continues to exceed expectations, the brand is equally as focused on fostering a culture of fun. Part of that involves collaborating with Cabo Yacht Charters, a top all-inclusive luxury excursion company. Travelers are invited to take a ride on the 100 foot Number JUAN yacht which accommodates up to 30 guests while providing access to a private chef and personal bartender who will be pouring Number JUAN Tequila all day long! Countless celebrities and those who have an appreciation for making priceless memories have been seen aboard this flagship yacht with a smile on their face and a glass of Number JUAN Tequila in hand. It’s high quality fun at its finest. The road to get here has been a long, winding and worthwhile one.

“It has been a constant and continuous labor of love,” said Reymundo.

“If someone would have told me everything it would take to get Number JUAN Tequila to where it is today, I don’t know if I would have gone through with this business. However, looking back on this entire experience, I wouldn’t change a thing.”

Number JUAN Tequila has competed in numerous national tequila festivals and were awarded with 2 bronze, 2 silver, 16 gold and 1 platinum medals — along with best in show for packaging. Most recently, the tequila earned a total of six gold and double gold awards at the highly regarded PR%F Awards. Every blind tasting festival the company has entered over the last decade has received top honors.

Critics are simply confirming what Reymundo knew the first time he experienced Number JUAN Tequila.

“We are essentially David going up against countless Goliaths and are having to continuously find creative ways to get our tequila into the hands (and glasses) of the right people,” said White. “Once they taste it, we’re golden. The product is the real deal and it speaks for itself.”

Throughout this journey, Reymundo has had many proud moments.

However, there are four achievements that top them all. Since the inception of Number JUAN Tequila, Reymundo has found a way to honor his parents’ sacrifice that allowed him the opportunity to realize the American dream. He has helped the Rivesca Distillery grow from 13 employees to 60 employees. He has successfully introduced something authentic and beautiful from Mexico to the United States.

And he has continued to source the packaging materials (glass, caps, and labels) locally from Mexico while maintaining the integrity of the tequila that started it all.

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TAKING A GLASS-HALF-FULL APPROACH TO THE FUTURE Currently, Number JUAN Tequila is in 39 states (soon to be 40) with the ultimate goal of expanding throughout the entire United States and beyond. Building an international presence is a vision within reach. Finding ways to work with and give back to the US Military/ USO is a big focus for the brand in 2024 as this group of heroes have always supported Number JUAN Tequila’s endeavors.

“The end game is to be a household name for people who are aficionados and who appreciate a good spirit,” said Espe. “We want them to look at Number JUAN Tequila with reverence and to proudly and publicly make the statement that it’s absolutely fantastic!”

The future for Number JUAN Tequila looks bright as the team continues seeking out the tools and resources they need to grow.

Filled with grit, determination and a ton of excitement, this tequilaloving trio is committed to achieving growth without compromise.

From day one, Number JUAN Tequila was built upon the foundation of staying true to who they are and what inspired this entrepreneurial venture in the first place. It’s about providing an amazing, premium tequila to the masses for a reasonable price. Reymundo, White, and Espe are getting to do something they love and believe in with people they love and believe in — it doesn’t get much better than that. Unless, of course, you add a bottle of Number JUAN Tequila to the mix!

Visit NumberJUANtequila.com to make a purchase, learn more about the brand, and gain access to delicious recipes.

You’ll also want to follow Number JUAN Tequila on social media to ensure you don’t miss out on all the fun that comes along with being a part of this JUAN-of-a-kind community. https://www.facebook.com/drinknumberjuan https://www.instagram.com/numberjuantequilaofficial/