Food & Beverage Magazine - November Issue 2022

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COVER IMAGE

Michelin-Starred Chef Daniel Boulud and Chef Daniel Boulud Restaurant Group CEO Sebastien Silvestri

PUBLISHER

MICHAEL POLITZ Michael@fb101.com

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

DIRECTOR OF CPG PARTNERSHIPS TERRY HART Terry@fbmagazine.com

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

DIRECTOR OF PROGRAMMATIC SALES BARB ROGERS Programmatic@fbmagazine.com

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

ACCOUNT MANAGERS

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

CONTRIBUTING EDITORS

DEBBIE HALL

LAUREN MCINDOO

TERRY HART

KAIULANI DELGADO

SUSAN GOLD

ELISA BROWN

KRISTI HILL ABIGAIL TRACY

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.

Michelin-Starred

Chef Daniel Boulud

Expands His Culinary Legacy

with CEO Sebastien Silvestri

His restaurant group continues to grow and innovate.

By Debbie Hall

Michelin-starred Chef Daniel Boulud is one of America’s leading culinary authorities, continually evolving his cuisine and expanding his reach globally. Chef Boulud has created The Dinex Group, LLC in 1993 to manage his collection of internationally renowned and acclaimed restaurants. Its emphasis on hospitality, from fine dining to casual cuisine, is served at the highest level. The Dinex Group began with its restaurant, DANIEL, growing today to 19 venues worldwide, as well as its catering company, Feast & Fêtes.

Food and Beverage Magazine caught up with Chef Boulud and Sebastien Silvestri, CEO of The Dinex Group. Together, they share about the openings of Le Pavillon, Le Gratin, and Joji, the longevity of DANIEL, and future projects.

Chef

How would you explain the chef’s background and

career?

Sebastien Silvestri: He will never say it himself, but Chef Daniel is, obviously, a bit of a New York icon and institution. He started his frst restaurant, DANIEL, in the city as a young chef, having already succeeded as the Executive Chef at Le Cirque. DANIEL instantly became known as one of the best restaurants in New York City and has stayed that way for 30 years. Meanwhile, he’s opened multiple other restaurants in the city and around the world. Today, we have a fantastic portfolio of longstanding and new locations, from Café Boulud in Palm Beach for 20 years to the Michelinstarred Le Pavillon at One Vanderbilt in the heart of midtown NYC to our new bouchon Lyonnais Le Gratin in downtown New York. He’s not slowing down at all! You don’t get to this level without very deep culinary roots, which Daniel has since he started working in restaurants in his hometown of Lyon, France, when he was 15 and has been doing it ever since. But he also has the genuine passion to stay creative and keep growing, learning, and innovating. For me, as CEO of his company, this is an incredible asset, and we’re using that passion to keep growing and building our business every day.

Le Pavillon: what inspired this restaurant?

Chef Daniel Boulud: There was a previous incarnation of Le Pavillon starting in the 1940s, one of the frst wave of French restaurants in New York City. This restaurant, and others like La Cote Basque and La Caravelle, introduced a new level of French cuisine to America and were part of such a great era of fne dining in New York City. So my version of Le Pavillon is an homage, taking inspiration from this idea of again introducing something new to the now very sophisticated, global customer base that dines in NYC. We have a spectacular location in a brand-new skyscraper next to Grand Central, with glorious views of the Chrysler Building. We built and opened this restaurant during the pandemic, so I feel it is part of the renaissance of the city and, once again, the start of an exciting new era.

Le Pavillon: Let’s talk about the menu.

Chef Daniel Boulud: While we are inspired by the great French restaurants of the past, our cuisine today is very different, much lighter, with a seafood and vegetable-forward menu. Today we are

Le Pavillon Garden Table

able to source the fnest ingredients both locally and from around the world, and as a chef, I fnd incredible inspiration in being able to work with these ingredients. Le Pavillon takes advantage of that freshness and seasonality. We serve an incredible, very simple, grilled avocado and also a perfectly delicate wood-fred octopus dish. These are some of our guest favorites, time after time. It is a lighter way of eating that appeals to our guests today. It’s refective of the way I eat these days too! We are all looking for maximum favor but very fresh and healthy.

Le Pavillon: It earned its frst Michelin star. How did you feel when that happened?

Chef Daniel Boulud: Earning a Michelin star is always an incredible feeling. It is such an achievement; we greatly respect Michelin, and their recognition means so much. At Le Pavillon, I am really thrilled for my team, including Chefs Michael Balboni and Will Nacev, who opened the restaurant with me. So many team members have been with us since opening day, and this was not an easy restaurant to open! We always aspired to have an exceptional restaurant, but launching this kind of project during the Covid period was a huge risk. The fact that we have received such a positive, glowing reception not just from Michelin but by our guests and the city itself is one of the highlights of my career.

Le Gratin: what inspired this new Bouchon Lyonnais at the Beekman and its menu?

Chef Daniel Boulud: Of course, Le Gratin is inspired by my hometown and the wonderful cuisine there. It began long before I even worked in restaurants. It starts at my mother’s dinner table, where she served her famous “Gratin Dauphinois.” These are real comfort foods, and this idea of French comfort foods very simply inspires the menu at Le Gratin. In a warm and welcoming atmosphere, you can come and enjoy a great Steak Frites or a great Salade Lyonnaise with a fantastic glass of wine. There is a lot of pleasure in this way of eating, and I love bringing my version of Lyon to New York!

Le Pavillon

Le Pavillon

The fact that we have received such a positive, glowing reception not just from Michelin but by our guests and the city itself is one of the highlights of my career.

Joji bears no name, no door, and no sign. How did you connect with sushi master George Ruan, formerly of Masa, and developer SL Green, developer of One Vanderbilt?

Sebastien Silvestri: Joji is like a meeting of great minds and culinary masters. Daniel is a long-time fan of the hidden sushi restaurants in Japan and is always seeking out something undiscovered when he visits there. With SL Green, our partners in Le Pavillon at One Vanderbilt, we wanted to do something to complete the restaurant experience in this exceptional location. The idea is to offer the best of the best, all in this magnifcent skyscraper. But with Joji, we are doing something very different from Le Pavillon – it is like a hidden jewel, a very intimate and personal environment. We envisioned this project together with the talented Chef George Ruan, with whom we share the vision of bringing this kind of unique, undiscovered experience to New Yorkers. No need to visit Tokyo!

...with Joji, we are doing something ver i erent r e avill n it is like a hidden jewel, a very intimate and personal environment...

Joji Exterior

Restaurant Daniel: what is the secret for its longevity?

Sebastien Silvestri: In my opinion, the true reason for the longevity of DANIEL is Daniel Boulud himself!

Chef Daniel Boulud: Actually, there is something to be said for consistency, but consistency is mixed with innovation. It is very difcult to stay at the top for 30 years, especially in a city like New York. Our guests expect the best, so they keep us on our toes! We have very high standards, and we manage to keep them high by investing in our team, our ingredients, and our space. We work with the best suppliers from around the world. We just completed a renovation last year; for example, we now have museum-quality art in the restaurant from Alex Katz. The process of recruiting, training, improving, and elevating never ends. We are working on it all every single day. And thankfully, I have members of my team who have been with me for a decade or more, such as Executive Chef Eddy Leroux. He grew up with me! The team at DANIEL is honestly like a family to me, and it is only by working so closely together that we are able to pull it off every night.

What future projects can you share with the readers?

Sebastien Silvestri: Next year, we are going to be opening our frst restaurant in California, a very exciting new Café Boulud location in Beverly Hills. We also have a new concept, Boulud Privé, an exclusive amenity for residents at the 685 5th Ave. building in New York. There are a few other new projects, of which I can’t share details yet, but we are excited about announcing them over the next several months. We will be very busy, so stay tuned!

...the process of recruiting, training, improving, and elevating never ends. We are working on it all every single day. And thankfully, I have members of my team who have been with me for a decade or more...

What trends do you see in the restaurant industry?

Chef Daniel Boulud: I have never been one to follow trends or even to watch trends. I have so many friends in this industry, great chefs and restaurateurs worldwide, and I love to see what they are doing and dine in their restaurants because they are all so different. Everyone is doing their own thing, and I think what makes them great is following their own vision. For myself and our guests, I think what has become more important than ever is to create peak, immersive experiences. When you come to one of our restaurants for one night, you can be transported, whether it is to a great French bistro, or a hidden sushi gem, or a fne dining palace. Guests are very knowledgeable now, and the expectations involve much more than great cuisine. This includes our thoughtful and gracious service, an elevated atmosphere, precious ingredients, unique preparations, and much more. My vision is to try to always exceed their expectations with a unique experience in each of my restaurants every night.

What future do you envision for The Dinex Group?

Sebastien Silvestri: We are hiring! As always, we are looking for talented people who are interested in growing with us. As Daniel said, we really are like a family, and our people are our foundation. We continue to build our restaurants and our team in many ways, working closely with our partners, our suppliers, and all the young chefs and trainees we mentor in our restaurants. We have a network of current and former employees that reaches worldwide, and we are proud to play a part in so many fulflling careers. The restaurant industry is more challenging than ever in many ways, but we are excited to continue to evolve and meet the challenges to come!

For more info, visit danielboulud.com, and follow on Facebook @ChefDanielBoulud, Instagram @danielboulud, and Twitter @danielboulud.

Chef

How to Pick THE PERFECT CREMINELLI SALAMI

Like a Pro

As you head into the holidays, it’s likely that a snacking staple is on the menu for your upcoming gatherings: a charcuterie board. And when it comes to flling that board, salami is often a tried and true favorite. Creminelli Fine Meats, known for their charcuterie-grade snacking, knows that when you think of salami, you’re likely thinking of the soft, thinly sliced deli meat that shows up on a sandwich (that’s usually Genoa, one of the most common salamis). But if you’re looking to impress your holiday guests or just want to know the difference between the rows of Italian deli meats at the store, a little salumi -- the Italian word for cured meats -- knowledge can go a long way. To expand your mind, and your palate, here are fve more types of Creminelli salami to be on the lookout for next time you hit the store.

Finocchio is the Italian word for fennel -- so, you can probably guess what makes this salami unique. Finocchio originated in Tuscany where an abundance of fennel felds caused salumieri (that’s Italian for salumi-makers) to use the anise-like alternative in place of the more expensive pepper. Creminelli’s handcrafted Finocchio is made with organic garlic and, of course, fennel to match a traditional Tuscan recipe. And it’s slightly less salty than the traditional version so it will pair well with a bold-favored cheese from the same region, like an aged Pecorino Tuscano.

Calabrese

This salami with a little spicy kick is known as the Godfather of American Pepperoni. It’s inspired by the southern Italian city, Calabria, which is famous for producing, among other things, the spicy, salty and smoky Calabrian peppers. The peppers give Calabrese its heat and signature fre-red color. Creminelli’s mildly spicy Calabrese is made with paprika and crushed red pepper, which beyond being a great component on a charcuterie board makes it a near perfect addition to pizzas, paninis, and calzones.

Casalingo

Stemming from the Italian tradition of each household making their own version of salami, Casalingo (or salami di casa) translates to “the salami of the house” or “household salami.” The Creminelli recipe, which started in their home in the province of Biella and eventually became popularized throughout the region, dates back to 1901. The tradition has been passed down from generation to generation and now into the Casalingo that Creminelli makes every day. It’s well known for its high quality, natural ingredients and taste that is sweet, simple, and not overbearing.

Sopressata

One of the more well-known and widely available salamis, Sopressata, originally got its name from how it was made: pressing the salami between planks of wood for a fattened, straight shape. However, it wasn’t until Northern Italians in the Veneto region did away with the pressed shape that created what has become an international favorite today. Because every region has a slightly different take on it, Sopressatta ranges widely in favor from sweet to salty. Creminelli’s falls somewhere in between, made with fresh garlic and Sangiovese wine, making it a near perfect pairing for fruit-forward Italian wines.

Felino

While all of the products previously mentioned are impressive and delicious in their own right, only Felino can be referred to as the “King of Salami,” a moniker it’s earned for being known for using high-quality cuts of pork. Originating in a small Italian village of the same name, historical records show that Felino dates back to the frst century. Felino is typically soft to the touch, appears ruby-red in color, and has a delicate aroma and sweet taste. Creminelli’s small batch, artisan-made Felino uses the highest quality pork, sea salt, natural favors like celery powder, organic spices, and organic garlic—ensuring that it is ft to wear the crown.

If you’re ready to do some salumi taste-testing of your own, Creminelli can be found at retailers selling premium charcuterie or by going to creminelli.com/locate to fnd Creminelli near you.

Adds a favor of france with the launch of dewar’s french cask smooth whisky

DEWAR’S® Scotch Whisky, the world’s most awarded blended Scotch whisky, has launched DEWAR’S French Cask Smooth, showcasing the exciting favors that are crafted when Scotland meets Northern France in a bottle. The newest iteration in the DEWAR’S 8 Cask Series, DEWAR’S French Cask Smooth is inspired by apple picking in the great Normandy orchards and utilizes the cask from the making of the traditional French apple brandy, Calvados. These casks are then used to fnish the DEWAR’S 8-year-old double-aged Blended Scotch whisky for a rich, full-bodied blend with favor notes of apple and citrus.

DEWAR’S French Cask Smooth is the ffth edition in the brand’s doubleaged, blended Scotch cask-fnished series and refects the brand’s passion for harmoniously bringing together unexpected favors for a richer taste and experience. It follows the successful launches of DEWAR’S Caribbean Smooth Rum Cask Finish, DEWAR’S Ilegal Smooth Mezcal Cask Finish, DEWAR’s Portuguese Smooth Port Cask Finish and DEWAR’S Japanese Smooth Mizunara Oak Cask Finish.

Ideal for new and existing whisky drinkers alike, the new whisky is rich and complex, with a honeyed sweetness and notes of citrus, baked apples, a dusting of cinnamon, and crème anglaise. “We traveled the world in search of extra favor for Dewar’s French Cask Smooth and found it in the casks used to make the apple brandy, Calvados, in the orchards of Normandy, France. This cask fnish enhances the signature DEWAR’S citrus notes whilst subtly imparting baked apples and crème anglaise,” commented Stephanie Macleod, Master Blender for DEWAR’S. “It is a bright and delicious whisky with the ultimate balance and smoothness. The full-bodied fnish makes it perfect to enjoy neat, on the rocks, or in an apple and cinnamon highball.”

To celebrate the launch of DEWAR’S French Cask Smooth, DEWAR’S Scotch Whisky is partnering with James Beard Award winning chef duo Riad Nasr and Lee Hanson, co-owners of Frenchette and Le Rock in New York City, to launch ‘Dinners a la Francaise,’ hosted in partnership with Resident. Designed to celebrate the joys of long, leisurely meals, this exclusive dinner series will allow guests to savor moments of connection along with food and cocktail pairings. Featuring autumn-inspired details, a fve-course meal will bring New Yorkers the best of French cuisine, complemented by cocktails featuring the new DEWAR’S French Cask Smooth whisky. Dishes will embody classic favors with a modern twist, while embracing the

traditions of French cuisine and Scottish distilling. Consumers can attend the experience themselves on November 8th and November 15th, with tickets available on ExploreTock.com.

“At our restaurants we strive to break the mold of classic French fare and, like the team at DEWAR’S, are constantly searching for new and inventive ways to delight our guests. We are excited to partner with DEWAR’S to celebrate French food and traditions in an unexpected way and we hope that this dinner series inspires people to slow down and enjoy meals as forms of conviviality and community,” said Chefs Riad Nasr and Lee Hanson.

The evening, designed to embody the essence of fall, will fow with the Apple Nouvelle cocktail garnished with fresh apple slices and a variety of modern French dishes, bringing a new take to seasonal French classics. The signature cocktail of the ‘Dinners a la Francaise’ series is Le Flaneur, featuring DEWAR’S French Smooth whisky, topped off with yellow chartreuse, cold sparkling water, sparkling wine and hints of mint and lemon.

DEWAR’S French Cask Smooth is available in a 750ML bottle with an SRP of $24.99 and retails on ReserveBar and in fne wine and spirits retailers nationwide. For more information on DEWAR’S French Cask Smooth and the rest of DEWAR’S whisky products, please visit www.dewars.com or on Facebook, Instagram and YouTube.

DEWAR’S French Cask Smooth 40% ABV, 80 proof 750ml SRP: $24.99 Available in stores

esi ne t sh the b n aries av r an har ni sl brin t ether the taste tw lt res DEWAR’S 8 Year Old French Cask Smooth is aged in apple brandy casks from Normandy

Photo Credit: Justin Skrakowski

Garnish: Apple Fan Glass: Coupette Method: Add whisky St. Germain and apple juice to a cocktail shaker and shake hard with cubed ice then double strain into chilled coupette glass and top with a small dash of soda then sparkling wine. A sparkling tipple bursting with french fnesse. Bringing the orchard favour of calvados to life with sweet foral

Celebrity Chef Rocco Dispirito at NYCWFF Wine & Food Festival “Grand Tasting”

Presented by Capital One and Southern Glazers featuring El Cristiano Tequila

NYCWFF New York Wine & Food Festival was a star studded four day event showcasing the industry’s most notable chefs, restaurants, beverages, wines and spirits brands, such as El Cristiano Tequila. The Grand tasting events held at Pier 76 Hudson River Park on Saturday and Sunday, October 15th and 16th in Manhattan, featured incredible wine, food and beverage sampling, culinary demos, book signings by Food Network stars, and interactive experiences as guests overlooked beautiful views of the Hudson River.

The”Grand Tasting” events notable talent included Food Network stars and celebrities chefs Rocco Dispirito, Buddy Valastro, JJ Johnson, Marcus Samuelsson, Carla Hall, Alex Guarnaschelli, Jet Tila, Geo rey Zakarian, Du Goldman, as well as local culinary talent including Chef Mateo Saavedra of Cantina Rooftop, Executive Chef Ben Van Beurten, Chef Adrii of Adrii’s Kitchen, Bahamas Celebrity Chef Simeon Hall Jr., Executive Chef Mario Herndandez and Ronny Jaramillo of Chela, plus many more incredible food and beverage personalities.

Luxury Tequila brand El Cristiano featured their award winning Ultra Premium Silver varietal for festival attendees, while also sampling their 3-year aged Anejo and Reposado for guests in attendance. El Cristiano, Ultra Premium Award-Winning Tequila, was born in Jalisco, Mexico, and features the finest Jalisco Highlands Blue Weber Aged Agave, O ering Exceptional Quality and Taste, Sustainable, Free of Additives, and Gluten-Free. Highlighted at the event was their

Michael Politz FB Magazine Publisher with Jamal Parker

Photo Credit: StarTraks Photo, Michael Simon

signature Silver Tequila. On hand at El Cristiano was industry veteran Chris Shafer, co-creator of El Christiano.

El Cristiano Silver, its foundation, boasts unrivaled complexity and depth with coil copper stills imparting a pure, clean taste and full mouth roundness. A full body with bright, silver hues and defined legs. Subtly sweet cooked agave aromas with hints of butter, notes of mature fruit, and spicy hints of Bay Leaf and Rosemary.

El Cristiano is dedicated to producing the purist tequila with no additives – (85% of tequila today has sugars and thickeners added) – with a high focus on harvesting only mature agave aged at least five years and certain sizing through sustainable agriculture practices. By establishing this process, they have eliminated the need for additives which would change the true essence of 100% Highlands Blue Weber Agave.

“Familia El Cristiano.” Conceived by an intimate group of friends with a passion for tequila and Mexico, the creators behind El Cristiano have over four decades of combined experience in the tequila industry. With their experience in collaboration with agave and tequila masters, they set on a journey to create a world-class tequila beyond anything else currently o ered.

El Cristiano has already developed a loyal following in New York as well as nationally and globally respected retailers and dining establishments.. It is also available for delivery on the Drizly App and online at www.el-cristiano.com for full brand info and purchasing information.

...incredible wine, food and beverage sampling, culinary demos, book signings by Food Network stars, and interactive experiences as guests overlooked beautiful views of the Hudson River...

Rocco Dispirito

Buddy Valastro

Sampling Guests

MAMA Shelter, the popular boutique hotel, restaurant, rooftop lounge and bar in Hollywood has introduced a fully new menu in all of its dining areas. New cuisine has been impressing locals and hotel guests alike, inclusive of their MAMA bar, The ROOFTOP, and their renamed main level restaurant, now known as The Restaurant at MAMA. MAMA Shelter LA introduced a newly appointed Executive Chef Jonathan Kim, who has been wowing guests with his delicious cuisine since late summer.

The Restaurant at MAMA Shelter which offers breakfast, lunch, and happy hour daily, from recently announced and incredibly talented Executive Chef, LA-native, Jonathan Kim. (Previously of Water Grill, Providence, Bashan and Sunset Marquis), now announces LATE NIGHT BRUNCH (BRUNCH ALL NIGHT!). Kim provides an extensive menu featuring locally grown ingredients and a seasonal menu with an Americana infuence and also refective of his Korean roots.

Chef Kim’s new signature introductions to The Restaurant at MAMA Shelter menu includes their main foor eatery open for breakfast, lunch and dinner daily plus weekend brunch, include dishes such as the already popular Wagyu Patty Melt, and daily favorites like MAMA’s Club Sandwich, Porky Belly Fried Rice, Australian Wagyu Rib Cap, Albacore Tartare, and Roasted Caulifower. (Dinner service is offered 7 days per week starting at 5:30PM, with it ending at 10:30PM Thursday-Sunday due to the launch of LATE NIGHT BRUNCH LATE NIGHT BRUNCH from Midnight to 4:00AM.)

Kim provides an extensive menu featuring locally grown ingredients and a seasonal menu with an Americana infuence and also refective of his Korean roots.

The all new LATE NIGHT BRUNCH Menu includes famous items such as Le Royal Burger, Dutch Baby Pancake, and Short Rib Tacos! (Full menu also includes a California Breakfast Plate, Rolled Chicken Quesadilla, Chicken Pozole, Breakfast Burrito, Pork Belly Hash). Items range from $19-$27 with accompanying drink specials being introduced shortly. View the Menu Here

Brunch All Night is now being offered Thursday through Sunday night in The Restaurant at MAMA from 12:00AM to 4:00AM, with Alcohol service until 2:00AM. The Rooftop hours extend to 2:00AM on those nights as well, allowing guests to pop down for a Late NIght Brunch meal on their way out of the hotel.

The expanded MAMA team also includes new pastry chef Angie, who has continued MAMA’s classic dessert, MAMA’s Chocolate Chip Cookies, and a new instant favorite brunch item for patrons the Ube Pancakes.

Designed by Thierry Gaugain to honor the beauty of the California landscape, MAMA Shelter LA features fve foors of uniquely decorated rooms, each a cozy haven in the middle of this buzzing city. 70 rooms have king-size beds decked out in 5* linen – ft for a movie star! Their award-winning rooftop has a near 360° view of the city with views of the Hollywood Sign and their large main level bar has rockstar charisma refective of its Hollywood setting.

Follow @MAMAshelterla for more updates and visit https:// mamashelter.com/los-angeles/

Executive Chef Jonathan Kim

QUESTION

Hey

Sincerely,

Looking for a green Christmas

I’d like to try some new ideas for revenue streams this Christmas. Do you have any suggestions?

Food Venture Gals,

ANSWER

The holiday season brings a unique opportunity to experiment with new services and products, without having to make a long term commitment. Furthermore, as consumers are eager to get their holiday shopping done, providing offerings for every clientele is a great way to increase revenue but also market your business through word of mouth!

Understanding your clientele is a key step in this process so although we’ve provided a few ideas below, you should ensure you are providing options that work for your business and your community. Now, let’s get started!

1) MEAL KITS

Instead of just gift cards this season, why not promote your menu items as at home meal kits for customers who want to experience the favors of your restaurant from home. The holidays can be an extremely busy time for consumers, and offering a service which can be enjoyed at home may increase access to different customers who would otherwise stay in. Additionally, meal kits can act as a wonderful family experience, where all ages can get involved in the kitchen.

2) CONSIDER THE ENTIRE HOLIDAY SEASON

December and January hold several different cultural and religious celebrations; from Hanukkah to Christmas to Chinese New Year. Don’t limit yourself by only providing one holidaythemed offering. Consider your current clientele and the clientele you could reach by expanding the items you have available. (can you give examples?)

3) EVENTS

Try hosting in-restaurant events for customers that want to get out of the house this season and want a new experience. Cooking classes, cocktail events, and market style dining events provide new and exciting ways to experience your restaurant and all it has to offer. Ticket-based experiences also provide a great gift option for customers who want to gift experiences rather than material items.

4) HOLIDAY THEMED MENU

Why not try a spin off on the traditional turkey dinner on your menu? What about turkey and stufng burritos or tempura turkey in sushi? Menus with unique or fusion-type offerings can gain a lot of social media attention too, bringing in new customers who may not typically have come to your restaurant!

Although we’ve provided some ideas above, there are many different ways you can increase your revenue this holiday season. Consider what you have the budget for and what you think will work in your community. If you have capacity, be a little experimental with your offerings! The holiday season is a perfect time to be adventurous as people are looking for new and exciting gifts and experiences for their loved ones!

Who

we are:

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

The Food Venture Gals are the founders of Food Venture Program; a leading organization in North American food and beverage product development offering online programs to help food entrepreneurs turn their recipes into retail-ready products!

The Food Venture Gals Kiran & Sima

Sincerely, Contributor: Sa ron Locas

ENJOY THE TASTE AND CONVENIENCE OF HORMEL FOODS AT TAILGATING

PARTIES

National Tailgating Month celebrates the time of fun and food before and during a sporting event, especially football, in November. Hormel Foods, a global branded food company known for some of the most iconic and trusted brands in the food industry, recently released some surprising results about how consumers feel about food and tailgating.

A nationwide survey of 5,000 consumers conducted by OnePoll on behalf of Hormel Foods, found that tailgaters take food, etiquette, and habits very seriously.

“Tailgating remains very popular because it makes the event an entire day of celebration,” explains Dave Anderko, Consumers Insights Lead for Hormel Foods. “Sometimes, people travel to enjoy a game, invest time, and want to enjoy the full day. Everyone is there to have fun and celebrate, even with others tailgating next to them. Even though everyone is having their own party, it is all the parties together that put everyone in a good mood and create the atmosphere for having a fun time. Right before a sporting event, even if the team doesn’t do well, tailgating puts everyone in a happy frame of mind.”

Tailgaters have high expectations when it comes to food choices. In fact, three-quarters (72 percent) of respondents agreed that the food selection can make or break the tailgate. Surprisingly, burgers (66 percent) and hot dogs (56 percent) ranked highest among those polled as the best foods to bring to a tailgate. Also important are portability (58 percent) and ease of cooking (56 percent), ranking high in choosing the perfect tailgate snack, as well as the ability for people to eat with their hands (fnger foods, 47 percent).

“It is all about familiarity. People know how to cook and prepare burgers and hot dogs, even with their own special twists,” says Anderko. “These are foods people are really going to enjoy and easy to prepare on a grill and turn out well since there is not a full kitchen. Almost everyone loves burgers and hot dogs, adding to the celebratory atmosphere.” When it comes to tailgating -friendly products, Hormel offers Applegate Well Carved™ Burgers, Applegate Organics® Turkey Burgers, nine choices of Applegate Hot Dogs, six varieties of JENNIE-O® Turkey Burgers, JENNIE-O® Jumbo Turkey Franks, and JENNIE-O® Turkey Franks.

As for side dishes, almost two-thirds (63 percent) of respondents are likely to bring their favorite dish, regardless of whether others enjoy it. The versatility (31 percent) of choices in food also ranked high in importance when planning the perfect spread. Survey respondents from Rhode Island were more likely to make a recipe ahead of time for the tailgate (42 percent), while those from California, Colorado, and Tennessee were more likely to bring something premade (32 percent).

WHILE THE WORST FOODS ARE

THE BEST FOODS TO BRING TO A TAILGATE WERE FOUND TO BE

“It is all about fun and favor,” says Anderko. “Other gatherings might be focused on meal selection or the perfect table setting. Tailgating is all about enjoying food that tastes good and everyone enjoying themselves.”

For fun to happen, there are important tailgating jobs, such as grill master. The survey found that 29 percent believe working the grill to be the best job while tailgating, 25 percent would opt for side dish taster, and 23 percent would be the game hype person.

“For a successful tailgate party, everyone has a role. You don’t want too many cooks, so should be one grill master. Others can help organize and serve the food, handle beverages, and, of course, the organizer who has the enviable job of enjoying the event since that job has been completed,” laughs Anderko.

In addition to eating and drinking while tailgating, 71 percent like socializing but only with other fans, 69 percent enjoy listening to music, and 61 percent will capture the day by taking photos.

There is also etiquette at tailgating. If someone doesn’t bring a dish to share, nearly half of those polled said that person would not be invited back (46 percent), especially among those living in Michigan and New Jersey (58 percent). To review all of the survey’s fndings, visit HormelFoods.com.

“It surprised me the number of people who don’t bring something to the tailgate,” says Anderko. “For those attending a tailgate, always bring something. If people are intimated to bring something, there are many great options.”

Hormel Food offers easy-to-bring and tasty items such as its Hormel Gatherings® party trays with several varieties to select. People just need to snap off the lid and open the packages of meats, cheeses, and crackers. The presentation is perfect and is a great solution to bring something to share that everyone will enjoy.

Other products from Hormel Foods that are great for tailgating include different salsas from rands like CHICHI’S, and Herdez®, and Wholly® Guacamole, since chips and dips are always a winner. The Planters® features snack nuts and has introduced its latest Sweet & Spicy peanuts, along with cashews and mixed nuts. Columbus® line features great pre-sliced meat products; add crackers and cheese and create a favorful charcuterie board.

“Hormel offers value-added products, said Anderko. “We do the work for our customers so they can grab-and-go for a tailgate party, remove the protective flm and serve fun food while cheering for your favorite team.”

For recipes or information about the Hormel Foods family of brands, visit hormelfoods.com and follow on Facebook @HormelFoodsCorp, Instagram @hormelfoods, and Twitter @HormelFoods.

Take a Seat

Keep the party going with modular seating by Modern Line Furniture®

By Debbie Hall

People always feel excited to attend nightclubs, lounges, parties, and other events regarding fun times in the evening. This is when nightclubs, bars, event centers, and venues with banquet rooms need to gear up for the evening parties where an unexpected number of people may show up. Modern Line Furniture, a hospitality and contract furniture manufacturer, can create the perfect furniture, including modular seating.

Setting up the VIP Seating can be as simple as moving units around and creating U-shapes and private areas.

Whether operating a nightclub operation or event space, clients can always be accommodated with the amount of seating required. The possibilities are endless with single components such as armless chairs and corners.

Modular lounge seating provides large furniture sets in manageable pieces with sofa pieces that are easy to install and move around. Best of all, they’re also easier to repair if there is damage since only one component is being repaired or replaced instead of the entire product.

Modern Line Furniture offers more than 40 different styles of modular lounge seating, and each one of those is fully customizable by its skilled craftsmen. The highest quality fabrics are available, and customers can also supply their own. All of our furniture is 100 percent customizable to exact requirements and specifcations. Built to specifcations at Modern Line Furniture’s New Jersey-based factory, its entire line is 100 percent American-made.

Other spaces include waiting areas and front of house, along with nightclubs and event centers.

Modular furniture can hug walls, ft in the corners or create perfect seating in the center. It is not permanent, so that it can be moved or stored, and furniture can be placed for daytime operation.

The idea behind modular seating is to provide optimum seating arrangements to ft any space best. Modular furniture can hug walls, ft in the corners or create perfect seating in the center. It is not permanent, so that it can be moved or stored, and furniture can be placed for daytime operation. Other spaces include waiting areas and front of house, along with nightclubs and event centers.

One choice of modular lounge seating includes a double-back model, the Harmony Collection. Corner seating models includes Escape,Legacy,9049,9050 and many others.

All modular furniture is created to meet the exact criteria and can be turned around in a short period of time by being manufactured in a facility located in New Jersey.

Whether a high-end restaurant, a rooftop lounge, or a trendy bar, furniture with solid functionality and color scheme can add to its success and revenue. Modern Line Furniture offers the best American-made restaurant furniture available. For more info, visit www.modernlinefurniture.com and follow on Instagram @modernlinefurniture.

All modular furniture is created to meet the exact criteria and can be turned around in a short period of time by being manufactured in a facility located in New Jersey.

Fall Recipes from PREPPY KITCHEN’S Jon Kanel

John Kanell is a cooking & baking expert and founder of Preppy Kitchen, a digital food and familyfocused brand that empowers and inspires those who enjoy cooking at all skill levels. Kanell founded the site Preppy Kitchen in 2015 and channeled its almost-immediate success into an enormous platform with a combined following of over 8.5 million. Graduating with a bachelor’s degree in Fine Arts from UCLA, John spent over a decade teaching middle school math and science before turning his attention to creating content in the kitchen.

Preppy Kitchen is now a nationally renowned cooking and baking destination, having been featured by outlets as The Drew Barrymore Show, The Today Show, The Ellen DeGeneres Show, The Kelly Clarkson Show, Good Morning America, Home & Family, PEOPLE, Vogue, ELLE Décor, Better Homes & Gardens, and Woman’s Day; and John has appeared as a guest judge on Food Network’s Chopped: Sweets & Disney’s Magic-Bakeoff. John uses his decades of homegrown experience to provide fans of Preppy Kitchen with the knowledge and resources they need to create incredible recipes, whether they are an experienced chef or just picking up an apron for the frst time. John and his husband Brian live on a farm in Litchfeld County, Connecticut, with their twin boys, Lachlan and George.

Apple Cake with Maple Buttercream

MAKE THE APPLE CAKE

DIRECTIONS

Preheat the oven to 350ºF. Butter and four two (9-inch) round cake pans or spray with baking spray. Line the bot- toms of the pans with parchment paper rounds. In a large bowl, sift together the four, baking powder, salt, cinnamon, and allspice. Set aside.

In the bowl of a stand mixer ftted with the paddle attachment, add the butter and beat on medium-low speed until smooth. Add the sugars and beat on medium speed until light and fuffy, about 5 minutes. Add the eggs one at a time, beating until fully incorporated before adding the next one. Stop to scrape down the bowl as needed. Add vanilla and thyme and beat until just combined.

Reduce the mixer speed to low and add the four mixture in three portions, alternating with the grated apple. Beat just until combined, stopping to scrape down the bowl as needed. Divide the batter among the cake pans and smooth the tops with a spatula.

Bake for 30 to 35 minutes, until a wooden pick inserted in the center comes out with a few moist crumbs. Let the cakes cool completely in the pans.

MAKE THE MAPLE BUTTERCREAM

In a small saucepan over medium heat, melt the butter. Bring to a simmer and continue cooking, stirring occasionally, until the butter smells nutty and the milk solids begin to brown, 12 to 15 minutes. (The butter will become very foamy when it’s almost done.) Transfer the browned butter to a heatproof bowl and whisk in the vanilla bean paste. Let cool at room temperature until the butter is frm but still spreadable, about 4 hours, or freeze for 30 minutes, stirring halfway through chilling.

INGREDIENTS

FOR THE APPLE CAKE

1 cup (2 sticks/226g) unsalted butter, softened, plus more for the pan

3 cups (360g) all-purpose four, plus more for the pan

2 teaspoons baking powder 1 teaspoon kosher salt

1 teaspoon ground cinnamon

½ teaspoon ground allspice

11/4 cups (250g) granulated sugar

1 cup (220g) frmly packed light brown sugar

4 large eggs, room temperature 2 teaspoons vanilla extract

2. teaspoons fresh thyme leaves, chopped

3. medium Honeycrisp apples, peeled and grated (should yield about 2 cups/400g)

FOR THE MAPLE BUTTERCREAM

2 cups (4 sticks/454g) unsalted butter

1 tablespoon vanilla bean paste or 1 vanilla bean, scraped

1/4 cup (60ml) Grade A maple syrup 1 teaspoon kosher salt

6 cups (1½ pounds/675g) powdered sugar, sifted 6 to 8 tablespoons (90 to 120ml) heavy whipping cream

FOR THE ASSEMBLY

12 thyme sprigs

1 cup (200g) granulated sugar

1/3 cup Apple Butter, or store-bought

In the bowl of a stand mixer ftted with the paddle attachment, add the cooled browned butter, maple syrup, and salt and beat on medium speed until combined. Reduce the mixer speed to low and gradually add the powdered sugar a cup or two at a time, alternating with the cream, until fully incorporated. Increase the mixer speed to medium and beat for 1 more minute. Switch to the whip attachment, return the mixer to medium speed, and beat until light and fuffy, about 3 minutes.

ASSEMBLE THE CAKE

In a small saucepan over medium heat, com- bine ½ cup of the sugar with ½ cup water. Heat, stirring frequently, until the sugar is just dissolved. Let cool for a few minutes. Dip each thyme sprig in the simple syrup and gently shake to remove excess. Sprinkle with the remaining sugar until well coated and place on a plate to dry.

On a cake stand, place one of the cake layers and spread 1 cup of the buttercream on top. Spread the apple butter in a thin, even layer over the buttercream. Top with the remaining cake layer and cover the top and sides with the remaining buttercream. Top with the sugared thyme.

The cake can be stored covered at room temperature for up to 3 days or refrigerated for 1 week.

TIPS AND TRICKS

For perfectly even cake layers, wrap the outside of greased cake pans with water- soaked fabric baking strips. These are specif- ically designed for using in the oven and can be found in the cake decorating section of craft or specialty baking stores. I prefer Honeycrisp apples for their sweet favor and great texture, but your favorite apple variety will work great in this cake. Not a fan of thyme? Simply omit it from the recipe or substitute it with another favorful ingredient like grated lemon zest or minced rosemary. If you prefer to store your cakes in the fridge and enjoy them cold, try using a but- ter with a higher fat content like Kerrygold or Lando-Lakes European-Style butter. These butters will make a superbly tender cake, even when it’s chilled, but they are more delicate at room temperature, so handle them with care when assembling the cake.

MAKES 8 BISCUITS

Chive and Parmesan Buttermilk Biscuits

Even though fall is when we start thinking less about cooking with “fresh” favors and more about using hearty, soul-warming ingredients, I love reaching for chives to lend a pop of nice green favor (and color) to these biscuits.

You could, of course, omit the chives, which would leave you with an otherwise perfectly classic, faky buttermilk biscuit that gets a salty tang from the Parmesan.

Either way, these are every- thing you could want on a cool fall day, whether you’re enjoying them on their own or using them to sop up a hearty stew.

DIRECTIONS

Place the cubed butter in the freezer for 10 minutes to chill. Line a rimmed baking sheet with parchment paper and set aside.

In a large bowl, whisk together the four, cheese, baking powder, sugar, salt, pepper, and baking soda. Add the cold butter and toss to coat the pieces with four. Using a pastry blender or briefy squeezing the pieces

of butter between your thumb and forefnger, cut the butter into the four mixture until the butter pieces are between the size of peas and almonds. Stir in the chives.

Add the buttermilk and fold the mixture together with a silicone spatula until the dough is mostly combined but still crumbly. Turn out the dough on a clean work surface and pat it into a 1-inch-thick square.

Using a bench scraper or large knife, fold the dough in half like a book. (It may still be very crumbly, and that’s okay.) Cut the dough in half and stack the two halves on top of each other. Pat the dough back into a 1-inch-thick square. Repeat this process three more times, folding, stack- ing, and patting back down. Use a 3½-inch round cookie cutter dipped in four to cut out the biscuits. Reroll and cut any scraps as needed.

INGREDIENTS

3/4 cup (180g) cold unsalted European-style butter, cubed

4 cups (530g) all-purpose four

1 cup (80g) grated Parmesan cheese 1 tablespoon baking powder

1 tablespoon granulated sugar 1½ teaspoons kosher salt

1 teaspoon freshly ground black or white pepper

1/4 teaspoon baking soda

Place the biscuits on the prepared baking sheet 1 inch apart and freeze for 10 minutes or refrigerate for 30 minutes. Preheat the oven to 425ºF.

Brush the chilled biscuits with the melted butter and sprinkle with the faky salt, if desired.

Bake for 18 to 20 minutes, until the tops are golden brown and the sides are very faky.

Serve warm with butter.

TIPS AND TRICKS

When you start shaping and folding the biscuit dough, the mixture will still be very crumbly and may not fully hold together. Don’t be tempted to add more liquid—the dough will come together as you continue folding, stacking, and patting it out.

The repeated process of folding, stack- ing, and patting out the biscuit dough not only brings the dough together but creates those signature, irresistible layers in the baked biscuits.

If you don’t have buttermilk, stir together 11/3 cups whole milk and 4 teaspoons lemon juice or white vinegar. Let stand for 5 min- utes before using.

Rustic Chicken Potpie with Roasted Root Vegetables

I’m pretty sure when the idea of comfort food was invented, chicken potpie was the frst dish to be considered for the category.

For this version, I’m particularly fond of how the traditionally rich, creamy flling is studded with deeply sweet roasted root vegetables, capped off with homey (as in simple) crust that gets baked right over the top.

DIRECTIONS

MAKE THE ROASTED CHICKEN AND VEGETABLES Preheat the oven to 400ºF.

Brush a large rimmed baking sheet with 1 tablespoon of the olive oil.

Place the chicken quarters on one side of the sheet pan and brush them all over with 1 tablespoon of the olive oil. Season generously with salt and pepper and tuck a sprig of sage under the skin of each quarter. Roast for 15 minutes.

In a large bowl, toss the turnips, potatoes, and carrots with the remaining tablespoon of olive oil and salt and pepper to taste. Add the vegetables in an even layer on the other half of the baking sheet and return the pan to the oven.

Continue roasting for about 20 minutes, stirring the vegetables halfway through, until the chicken registers 165ºF on an instant-read thermometer when inserted into the thickest portion. Let cool until the chicken is cool enough to handle, about 20 minutes. Remove the skin, discard the sage, and shred the meat, saving the bones for stock if you like.

MAKE THE POTPIE Preheat the oven to

INGREDIENTS

FOR THE ROASTED CHICKEN / VEGETABLES

3 tablespoons extra-virgin olive oil 2 pounds (900g) chicken quarters

Kosher salt and freshly ground black pepper

2 fresh sage sprigs

1 turnip root, peeled and cut into ½-inch pieces

1 pound (450g) Yukon gold potatoes, peeled and cut into ½-inch pieces

3 large carrots, peeled and cut into ½-inch pieces

FOR THE POTPIE

2 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

½ large sweet onion, chopped 5 garlic cloves, minced

1 tablespoon fnely chopped fresh sage

3 tablespoons all-purpose four, plus more for dusting

2 cups (480ml) warm whole milk

½ cup (120ml) warm chicken stock or broth

½ cup (120ml) dry white wine, such as Sauvignon Blanc

Grated zest of ½ lemon

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper 1 recipe Savory Pie Dough

1 large egg, beaten

400ºF.

In a large skillet over medium-high heat, heat the butter and olive oil. Add the onions and cook, stirring occasionally, until they turn translu- cent, about 8 minutes. Stir in the garlic and sage and cook for 1 minute. Sprinkle the four over the vegetables and stir for 1 minute more. Reduce the heat to medium-low.

While stirring constantly, slowly add the warm milk until combined. Stir in the stock, wine, lemon zest, salt, and pepper. Bring to a simmer, stirring occasionally, and cook until the sauce has thickened and coats the back of a spoon, about 10 minutes. Stir in the roasted vegetables and shredded chicken. Taste and season with more salt and pepper if needed. Transfer the mixture to a 2-quart baking dish and place the dish on a rimmed baking sheet.

On a lightly foured surface, roll the pie dough to ⅛-inch thick. Use a round cookie cutter to cut circles out of the dough and place them over the flling. Brush lightly with the beaten egg. Bake for 35 minutes, or until the crust is a deep golden brown and the flling is bubbling. Let cool for 15 minutes before serving.

TIPS AND TRICKS

For the Savory Pie Dough, you can substitute the dried thyme with dried sage or 1 tablespoon minced fresh sage.

OMNI PLANT-BASED PRODUCTS TO LAUNCH AT WALMART RETAIL

OMNI announced that four of its 100% plant-based products will soon be available at over a third of Walmart stores, as well as online. The OMNI Potsticker and OMNI Spring Roll will be o ered for the first time in the continental U.S. in addition to the popular OMNI CrabStyle Cake and OMNI Luncheon.

“After last year’s successful launch of OMNI across the U.S. through retailers, online stores, restaurants, food events and festivals, we are incredibly excited to expand and o er these delicious products at Walmart,” said David Yeung, co-founder and CEO of Green Monday

Holdings and OMNI. “By providing our growing consumer base with a healthy, tasty and versatile plant-based meat alternative, they can make good food at home as we continue to realize our mission to construct a multi-faceted global ecosystem of future food that helps to combat climate change, food insecurity, public health crisis, planetary devastation and the overconsumption of meat.”

Over 1,900 Walmart stores will carry the OMNI Potsticker and OMNI Luncheon and over 1,300 Walmart stores will stock the OMNI CrabStyle Cake and the OMNI Spring Roll.

OMNI Potsticker

is made with plant-based OMNI Ground and is a must when enjoying an Asian appetizer, snack, or side-dish. The OMNI Ground used in this plant-based appetizer has 97% less fat, 66% fewer calories and less cholesterol. These delightful potstickers can be conveniently prepared within minutes by steaming, pan-frying, deep-frying, air-frying, baking, or in the microwave.

Photo Credit: Omni

New OMNI Potsticker and OMNI Spring Roll plus OMNI Crab-Style Cake and OMNI Luncheon to be available in Walmart stores across the country

OMNI Spring Roll

is made with OMNI Ground and a variety of vegetables including carrots, shiitake mushroom, cabbage, wood ear mushroom, and mung bean vermicelli. The OMNI Ground used in this plant-based appetizer has 97% less fat and 66% fewer calories. Whether a snack, a side-dish or party appetizer, these delicious spring rolls can be made in a variety of ways including deep-frying, air-frying, and baking.

OMNI Crab-Style Cake

is a nutritious and sustainable alternative that looks and tastes like real crab meat and is crafted with a proprietary blend of plant-based proteins from non-GMO soy and rice. This seafood alternative protects the ocean and is mercury-free, crueltyfree, trans-fat-free, hormone-free and still a good source of Omega-3. Whether it’s a quick snack, a side-dish or party appetizer prepared in under 5 minutes, these sweet and savory patties can be pan-fried, deep-fried, air-fried, or baked.

OMNI Luncheon

The highly-anticipated OMNI Luncheon is the first of its kind globally. It is a healthier alternative to canned pork, becoming a perfect accompaniment for ramen, musubi, bagels, or sandwiches. Compared with canned luncheon meat, this alternative is lower in fat content, sodium, and cholesterol, is cruelty-free, hormone-free, has no preservatives or nitrates, is rich in protein, and provides dietary fiber, potassium, and calcium.

ABOUT OMNI

OMNI, the food innovation arm under Green Monday Holdings, is a global leading plant-based food company. OMNI’s range of alternative protein products includes the OMNIPork series, OMNISeafood series, and OMNIEat series. With R&D in Canada and distribution network in over 20 markets, OMNI is a partner to many of the world’s top restaurants and retail chains including Whole Foods Market, Starbucks, McDonald’s, Cathay Pacific Airlines, Disneyland Hotel, Four Seasons Hotels, and Grand Hyatt Hotels. OMNI’s products have received various international awards & accolades – OMNI Ground and OMNI Luncheon were awarded a One-star Great Taste Award in

2021, and OMNI Golden Fillet received the Silver Quality Award in the Monde Selection 2022. Since launching in the United States last year, OMNI has continued to meet the growing demand for its OMNI Ground, OMNI Strips, and OMNI Luncheon. Initially o ered at Whole Foods Market and Sprouts Farmers Market nationwide, the series can now be found in numerous markets across New York City and from online grocery stores including Besties Vegan Paradise and Fresh Direct. In addition, over 50 independent and chain restaurants across the country are serving OMNI in a variety of cuisines. www.OmniFoods.co

Turkish Tastes is Growing With Its Partners

Phase I of the Turkish Tastes Turquality Project is going to be completed with a magnifcent event in Los Angeles. The frst four-year phase of the Turkish Tastes Turquality project, which has been being carried out by the Aegean Exporters’ Associations in the US market with the support of the Ministry of Commerce, has successfully completed its goals and the preparations for the second phase are being carried out with great care.

Turkish Tastes Gala Dinner, where the Turkish Tastes Reference Book will be introduced to a greater community of industry professionals and organizations, is being held on November 9, under the auspices of the Turkish Consul General in Los Angeles, with the participation of food industry professionals, culinarians, hospitality executives, distributors, importers, purchasing managers, famous chefs, infuencers, media representatives, diplomatic mission representatives, and educational institutions.

The leading partners of the Turkish Tastes community, which was formed during this period, are getting together.

Hosted by Turkish Consul General in Los Angeles, Sinan Kuzum, expressed his satisfaction by stating that the activities carried out within the scope of the project play an important role not only in the promotion of Turkish export products, but also in the promotion of Turkish Cuisine and Culture.

Kazım Gurel, Member of the Board of the Aegean Furniture Paper and Forest Products Exporters’ Association, who is responsible for the coordination of the project on behalf of the Aegean Exporters’ Associations and is known as the ‘Turkish Tastes Ambassador’ in the Turkish Tastes Community, stated that the success of the project comes from the roadmap built on scientifc outputs. Gurel: “Today, we are reaping the fruits of the strategic plan we have created in line with short, medium and long-term goals with the outputs we obtained as a result of in-depth analysis of the US market at the beginning of our frst phase of four years. During this period, we carried out many activities with clearly defned targets and we achieved our targets to a large extent. In addition to activities targeting

Today, we are reaping the fruits of the strategic plan we have created in line with short, medium and long-term goals with the outputs we obtained as a result of in-depth analysis of the US market at the beginning of our first phase of four years. During this period, we carried out many activities with clearly defined targets and we achieved our targets to a large extent.

professionals such as recipe videos with famous chefs, industry-based tasting and promotional events, participation in national-scale events, media advertisements, and chef competitions that have become traditional, we also carried out end-consumer-oriented activities such as private jet tasting event and e-sports competition sponsorship. However, we attributed the greatest importance to our partners with whom we will walk together. In this direction, we have established partnerships with the Harrah College of Hospitality at University of Las Vegas (UNLV), university students, Nevada Restaurant Association (NVRA), high school students within the scope of the training program for high schools, and the American Culinary Federation (ACF) industry professionals with the aim of getting to know Turkish export products, Turkish Cuisine and Turkish Culture. The most important output of this partnership was the Turkish Tastes Reference book, which we prepared together with our partners. While introducing our products, cuisine and culture to the audience we talked about with the book, we also showed that Turkish products can be used in all kitchens of the world. I would like to thank the Vegas Food Project and its team, who have been involved in all stages of our work for four years, for their efforts and their contribution to our meeting with our partners.”

While introducing our products, cuisine and culture to the audience we talked about with the book, we also showed that Turkish products can be used in all kitchens of the world. I would like to thank the Vegas Food Project and its team, who have been involved in all stages of our work for four years, for their efforts and their contribution to our meeting with our partners.

Aegean Exporters’ Associations Deputy Coordinator and Aegean Fresh Fruits and Vegetables Exporters’ Association Chairman Hayrettin Ucak said, “Turkish Tastes is an EİB project but it is carried out in a way that represents all exporters of Turkey. The long-term aim of our project is to ensure that our exporters include the Turkish Tastes brand proudly in the packaging of their products.”

Chairman of Aegean Fisheries and Animal Products Exporters’ Association, Bedri Girit, evaluated the outputs of the project on the basis of export figures to the USA. “When we evaluate in line with the sectors and products focused on promotion within the scope of the project; As of 2021, when we compare it with 2018, the starting year of the project, although there is an increase of approximately 24% in the imports of the USA from all over the world, the imports of the same products from Turkey have increased by 45% in the same period. We believe that this rate will increase even more when the data for 2022 become clear. However, we have a long way to go and we will achieve much larger outputs in phase 2 of the project.”

Muhammet Ozturk, Chairman of the Aegean Cereals, Pulses, Oil Seeds and Products Exporters’ Association, emphasized the importance of designing the results of each activity in a way that feeds the others with the 360-degree approach of the project, and paying attention to training activities in order to fill the lack of knowledge of the target audiences with the most accurate data. Ozturk “With this project, we care about educating high school and university students, that is, the professionals of the future, as much as the professionals still in the market.”

Turkish Tastes Gala Dinner attendees include the following valuable partners: Harrah College of Hospitality at UNLV, Nevada Restaurant Association, American Culinary Federation, Turkish Airlines, IFSEA (International Foodservice Executives Association), LA Times, Food & Beverage Magazine, Infoodsys, Rouxbe Online Culinary School, House of Türkiye in San Diego.

Discover Sustainable Seafood From Norway

Generations ago, Norwegians mastered the icy waters that today produce the world’s nest seafood. See how their collective know-how and commitment to sustainability can help you create delectable, responsible plates.

seafoodfromnorway.us/b2b

S Bar Las Vegas, sbe’s Elevated Nightlife and Mixology Concept at Mandalay Bay Partners with In The Moment Hospitality to Build a New Level of Excitement

Performance troupe House of Leaves offcially launches new show “Late Affair” at S Bar on November 5th, 2022

sbe, the leading global lifestyle hospitality group founded by Sam Nazarian, announced in Mid October the next phase of its elevated nightlife and mixology concept S Bar Las Vegas, located at the Mandalay Bay Resort and Casino. Having expanded to Las Vegas in 2022, S Bar has quickly become one of the most popular nightlife venues on the Las Vegas strip, pairing innovative craft mixology with a decadent menu of shareable offerings. Working to build a new level of excitement, S Bar and the sbe team have now partnered with In The Moment Hospitality (ITM), a management and development group founded by Las Vegas nightlife and hospitality veterans, Jason Craig and Michael Fuller. This will mark the frst joint partnership alignment for ITM and sbe, with several projects to follow.

Working with the In the Moment Hospitality team, S Bar Las Vegas debuted a new programming scope which began on October 14. The new programming line-up includes engaging evening performances with a focus on creating a unique and immersive guest experience. As a complement to nightlife programming, S Bar Las Vegas and ITM launched this new collaborative series

“Late Affair” on October 29th, featuring House of Leaves, a late-night psychedelic style art performance troupe paired with sultry beats and deep house from renowned DJs, with the ofcial grand launch on November 5th, 2022. The House of Leaves troupe is well known for world-class DJ talent, show-stopping performances and roaming cast members interacting with guests to inject energy into the nightlife experience.

The preview event on October 14th featured incredible performances and a guest DJ set by Esther Anaya, plus celebrity guests such as Peter Facinelli and Ross McCall, MMA Fighters, UFC Octagon girls like Brittney Palmer, and NFL star Shawne Merriman, among others. The evening featured libations by partner Remy Cointreau, with an exclusive Louis XIII Tasting for VIPS in the “Members Only” intimate lounge.

Rounding out the experience, S Bar guests will enjoy a continued commitment to elevated mixology, coupled with a decadent dinner and bites menu featuring shareable options. Popular cocktail offerings from the extensive

menu include the Second Rodeo featuring a live fame presentation (Green Chile Vodka, Spiced Hibiscus, Lime, Rose Kombucha) and Blood Orange Basil (Gin, Blood Orange Juice, Basil). For the more engaging cocktail enthusiast, S Bar offers the extravagant Midas’ Manhattan ($80.00) — an impressive cocktail ft for a king, topped with gold and served with a luxurious surprise gift for the guest. The That’s What I Like cocktail offers unlimited strawberries and champagne for the duration of one’s visit and providing for the ultimate late-night offering.

S Bar’s menu also features decadent, shareable bites such as Tuna Poke, Deviled Eggs, Cool Cucumber with Sesame, and Lobster Mac, as well as larger plates such as Steak Tartare, an assortment of Flatbreads, the Spicy Cigars (a signature favorite of Cleo restaurants), and a Chef’s Charcuterie Platter, complete with indulgent desserts. Commenting on the partnership, Nolan Lambertsen, sbe’s Vice President of Operations, Las Vegas said,

“We look forward to bringing new energy to S Bar Las Vegas by aligning with the In The Moment team to bring sought after and elevated experiences to our Las Vegas guests. We are excited to launch this new partnership, providing expanded creativity to nightlife programming. We are thrilled for what is next!”

Jason Craig and Michael Fuller, ITM Founding Partners added,

“We are equally thrilled to be partnering with S Bar Las Vegas, sbe and Sam Nazarian. The welcomed addition of S Bar was highly anticipated in our home city, as the Vegas landscape continues to rebuild post pandemic. The introduction of new programming for S Bar at Mandalay Bay will offer an exciting and enticing experience for patrons, growing the footprint of S Bar on the nightlife scene at the resort.”

Located in the heart of Mandalay Bay Resort and Casino, S Bar Las Vegas is open fve nights a week, as well as for private events. Hours of operation are Tuesday-Thursday, 5pm - 12am, and Friday-Saturday, 5pm - 2am. The “Late Affair” experience begins October 29 and will run until 4am. Follow @SbarLasVegas for updates and special programming news.

For more information, please visit https://www.sbe.com/nightlife/sbar/las-vegas Follow on Facebook and Instagram @Sbarlasvegas, @ InTheMomentLV.

About Disruptive Restaurant Group

Disruptive Restaurant Group (DRG) by sbe, led by visionary Sam Nazarian, incubates and operates globally renowned culinary brands including criticallyacclaimed restaurants, lounges and nightclubs. By partnering with an impressive roster of internationally renowned culinary talent, DRG concepts are committed to innovation and setting new industry standards. Restaurants within the portfolio include Katsuya by Chef Katsuya Uechi, Casa Dani by Michelin Chef Dani Garcia, Kumi Japanese Restaurant + Bar, and Hyde Sunset Kitchen and Cocktails. Concepts within the nightlife portfolio include S Bar, Hyde, Doheny Room, Nightingale and LiFE Rooftop.

The S Bar Story

Each S Bar refects the character and edginess of each location and the creatives who inhabit them with sophisticated interiors, world-class cocktails, rare spirits, and deliciously elevated bar menu. A Hollywood classic originally conceived by Phillippe Starck, S Bar was imagined as an intimate neighborhood bar, striking the perfect balance between culture and sophistication and raw elegance, evoking the spirit of an artist’ gallery. S Bar embodies casual elegance, sensuality, and a sense of belonging.

About In The Moment:

ITM’s role is to build, oversee and enhance innovative projects and be the catalyst for highly effective work environments. ITM thrives on creating and implementing new ideas and innovations that make a relevant and long-lasting impact on the business as well as the market. The net result is a unique product resonating with people that in turn makes the world a happier place. The core focus of ITM is to deliver “best in class” lifestyle and hospitality projects to markets that yearn for cutting-edge experiences. ITM was founded by experienced brand producers, founders Jason “Jroc” Craig and Michael Fuller, highly respected names in the Vegas and global hospitality landscape. www.liveitm.com || @InTheMomentLV

About Mandalay Bay

Mandalay Bay Resort and Casino is set on 120 lush acres featuring Mandalay Bay Beach, a tropical pool paradise with real sand. The Michelob ULTRA Arena, award-winning restaurants, exhilarating entertainment, unique shopping, Shark Reef Aquarium and the 2-million-square-foot convention center combine to make Mandalay Bay a captivating Las Vegas resort destination. The resort offers three distinct hotel experiences: Mandalay Bay with 3,211 luxurious rooms and suites refecting a modern tropical ambiance; Four Seasons Hotel, a AAA Five Diamond hotel offering 424 rooms and suites; and the luxury all-suite Delano Las Vegas. Mandalay Bay is operated by MGM Resorts International (NYSE: MGM). For more information and reservations, visit mandalaybay.com, call toll free at (877) 632-7800, or fnd us on Instagram, Facebook and Twitter.

...We look forward to bringing new energy to s bar las vegas by aligning with the in the moment team to bring sought after and elevated experiences to our las vegas guests...

EXHILARATION IN THE DESERT

ScottsdaleNights.com brings the best of the city.

By Debbie Hall

Situated in the lush Sonoran Desert, Scottsdale, Arizona, is home to chef-driven restaurants, luxury resorts, and exciting nightlife. The go-to expert for the top food, beverage, and nightlife experiences is Gem Ray, founder, CEO, and Marketing Director of ScottsdaleNights.com.

Ray has lived in Scottsdale for 13 years after living in Los Angeles and London, raised in Cincinnati, Ohio, and attending Ohio State University in Columbus. He saw a need for a premier company to showcase nightlife and hospitality and offer media marketing in Scottsdale. Working and partnering with many companies and businesses, he developed a massive database and hosts over 100 events monthly.

“We market very aggressively and have a powerful presence in 18 cities,” explains Ray. “This includes cross promotions, marketing in other cities, exchanging contacts and clients, and brokering business.” Scottsdale and Phoenix had become booming markets with continual growth and expansion. “This has been a blessing for us,” says Ray.

With an extensive database, they can channel it positively when booking people for restaurants, hotels, nightlife, and Airbnb.

“I have been doing this for over 30 years, and it continues to grow. This is something I want to do,” he says.

Ray admits that while attending college, he was the person who connected people and really enjoyed this skill set and taking care and hosting of people. His career continued as a two-time graduate of Le Cordon Bleu culinary and hospitality school, graduating in Pasadena, California, with one degree and completing his degree in hospitality management in Scottsdale. Creating Scottsdale Nights became an avenue as he watched the city’s growth and the signifcant Midwest presence in the city.

“I received the best education from my co-workers, mentors, and long-time residents when I realized that the city would be a focal point for the hospitality business. That is when I decided to create a company that would channel everything and become a one-stop shop.”

Ray saw a need for a premier company to showcase nightlife and hospitality and offer media marketing in Scottsdale. Working and partnering with many companies and businesses, he developed a massive database and hosts over 100 events monthly.

Ray shared his expertise and was asked what are the Top 5 Restaurants in Scottsdale. His criteria include customer service, the quality of the product, and ambiance. All fve have unique characteristics, some have a longer tenure in the industry, and some are trendier. One is a favorite neighborhood eatery. There are different factors, but ultimately, it is about great ownership, operations, and customer service. He also includes feedback from customers and clients.

HIS TOP 5 RESTAURANTS IN SCOTTSDALE

No. 1 Mastro’s City Hall

No. 2 Maple & Ash

No. 3 Toca Madera Scottsdale

No. 4 Steak 44 No. 5 Evo

Ray was asked what are the Top 5 Nightclubs in Scottsdale. The fve he mentioned are all located in the heart of Scottsdale in the entertainment district featuring numerous bars and restaurants. There are trends in nightclubs but the fve he named do exceptionally well for the experience they create for customers (locals and tourists). They also offer great ambiance and the demand for the product. He named them in this order because of his track record and interaction with customers and clients.

HIS TOP 5 NIGHTLIFE SPOTS IN SCOTTSDALE

No. 1 Riot House

No. 2 Cake Nightclub No. 3 El Hefe

No. 4 Bottled Blonde No. 5 Casa Amigos

Ray then ranked his Top 5 Hotels in Scottsdale. All of the hotels feature different brands. While the lodging is one factor, the experience of the stay is defnitely the key. The restaurants located on the property are also important. Some of them offer nightlife, and others are family-based. There is a reason these fve names will be mentioned, including their location and the experience they feature.

HIS TIME TOP 5 HOTELS IN SCOTTSDALE

No. 1 The W Scottsdale

No. 2 Omni Scottsdale Resort & Spa at Montelucia

No. 3 The Phoenician

No. 4 Fairmont Scottsdale Princess No. 5 Sanctuary Camelback Mountain, A Gurney’s Resort & Spa

“I received the best education from my co-workers, mentors, and longtime residents when I realized that the city would be a focal point for the hospitality business. That is when I decided to create a company that would channel everything and become a one-stop shop.”

According to Ray, Scottsdale has seen an upward trend in culinary and hospitality in the past ten years. “One of the cool things I have witnessed is that Scottsdale and Nashville have become a huge haven for singles events, bachelor and bachelorette parties. Many East Coast people and Canadians visit Scottsdale more frequently and stay longer. Food, beverage, and the nightlife experience the biggest part of their trip.” Also, Arizona remained open to tourists during the pandemic, and many tourists discovered the state in a good way.

There are no subscription fees, and everyone can access ScottsdaleNights.com for free. The beautiful website will give ideas for guests, clients, and business owners, and everyone is encouraged to reach out to Ray and his team members. This is an open forum that is very approaching and welcoming to everyone.

Visit ScottsdaleNights.com and follow on Facebook @gem.s.ray, @gem.ray, @gemat.vegas and @ScottsdaleNightsAZ, on Instagram @gemraymedia and @scottsdalenights, on Twitter @ gemraymedia and @ScottsdaleNites, on LinkedIn @gemraymedia.

Smoke Lab Vodka

serves up a menu of

Deliciously Inspired

Cocktails

World class Smoke Lab Vodka brings a craft-oriented approach with an innovative mindset and combines a modern perspective. This unique vodka is crafted with pure Himalayan spring water and locally sourced superior-quality Basmati rice, selected for its distinctive crisp, pure favor and unique foral aromas. Smoke Lab is India’s frst homegrown luxury vodka, quickly becoming a favorite among American consumers.

As the season gives way to distinct favors and cooler temperatures, Smoke Lab Vodka serves a menu of delicious and inviting cocktails created by Smoke Lab National Mixologist and industry expert Paula Lukas. Each inspired cocktail, named for rock and roll classics, celebrates the distinct qualities of the distiller’s award-winning Smoke Lab Classic Vodka and is perfect for enjoying cocktails, whether entertaining at home or socializing with family and friends.

GO YOUR OWN WAY

SERVES 1

Ingredients

1½ ounce Smoke Lab Classic Vodka

¾ ounce Lustau East India Solera Sherry

½ ounce Grand Marnier

½ ounce lemon juice

1 tablespoon pomegranate seeds (save ½ tablespoon for garnish)

1 slice lemon for garnish

Instructions

Combine liquid ingredients and ½ tablespoon pomegranate seeds in a shaker with ice. Shake and strain over fresh ice in a large rocks or stemless wine glass. Garnish with ½ tablespoon pomegranate seeds and slice of lemon.

DON’T GET ME WRONG

SERVES 1

Ingredients

1¼ ounce Smoke Lab Aniseed Vodka

½ ounce Marie Brizard Pear William

1½ ounce apricot juice

3 dashes Regan’s orange bitters

6 sage leaves (3 for garnish)

1 pear slice for garnish

Instructions

Muddle three sage leaves in a shaker. Add liquid ingredients. Shake and strain into a coupe. Garnish with three slapped leaves of sage and slice of pear

FREE FALLIN’

SERVES 1

Ingredients

1½ ounce Smoke Lab Classic Vodka

1 ounce Sandeman Fine Tawny Port

½ ounce lemon juice

2 ounces apple cider ¼ teaspoon cinnamon sugar mixture for garnish 1 apple slice for garnish

Instructions

Combine liquid ingredients in a shaker with ice. Shake and strain over fresh ice in a large rocks glass. Sprinkle cinnamon sugar mixture on top and garnish with apple slice.

Known for her creative cocktails, Lukas is a New York City hospitality industry veteran with over 30 years of experience. She has been named by the Bartender Spirits Awards as “one of the best bartending talents both in US and globally.” She has overseen several successful beverage programs and curated cocktails at some of New York’s trendiest spots. She names many of her cocktails after songs because Lukas loves music. Follow Lukas on Instagram @ paulalukas27.

Smoke Lab, established by Varun Jain in 2020 is headquartered in New Delhi, India. Innovative minds come together to create a premium experience. Smoke Lab includes products of the Smoke brand, including Smoke Vodka, Smoke Wear, Smoke Water, and Smoke Sanitizer. The NV Group owns Smoke Lab.

Smoke Lab Vodka retails for the suggested price of $20 for 750ml. For more Smoke Lab Classic and Smoke Lab Aniseed Vodka cocktail recipes, visit smokelaboffcial.com/cocktails Stay connected with Smoke Lab Vodka and follow on Facebook @ smokelaboffcial, Instagram @ smokelab.usa, LindedIn @ smoke-lab and Twitter @ smokelabvodka.

Each inspired cocktail, named for rock and roll classics, celebrates the distnct qualites of the distller’s awardwinning Smoke Lab Classic Vodka

The Most Fashionable All Day Dining Escape

Elevated style meets old Los Angeles charm at this glamorous hideaway in West Hollywood. Centrally located between the Sunset Strip and Santa Monica Boulevard, The Chamberlain West Hollywood offers a discreet urban oasis blending sensibility and sophistication. Known for hosting a fashion crowd and its suite style rooms, their main level restaurant which features an outdoor patio, has renamed itself as The Fitting Room, clearly ftting as a fashion community favorite, with entry through a red velvet curtain.

Discover a stylish and eclectic all-suite hotel that combines fawless service with chic comfort. The Chamberlain West Hollywood is a fashionable and eclectic boutique retreat featuring 115 spacious suites tucked away from the bustling movement of L.A. The hotel is located on a peaceful, tree-lined residential street in West Hollywood and includes a range of refned amenities for guests to enjoy. Take in stunning city views and sun rays from the hotel’s rooftop pool and terrace, break a sweat at the state-of-the-art ftness center, grab dinner at the luxe on-site restaurant, and raise a glass to daily wine hour in the lobby.

Dining:

Sit down to a meal of upscale plates and hand-crafted cocktails at The Fitting Room, the hotel’s on-site restaurant, featuring all white vibes accented with fashion-inspired murals. This gourmet dining destination for hotel guests and non-hotel guests, offers a full bar alongside indoor and outdoor seating. Breakfast, lunch or dinner, plus all day cocktails at their inviting bar, is the perfect spot for casual dining, business meetings or friend gatherings. The outdoor patio feels like a haven from LA, an absolutely adorable patio setting.

Discover a stylish and eclectic all-suite hotel that combines fawless service with chic comfort.

Menu highlights include:

Breakfast Favorites::Weho Avocado Toast, (grilled country bread, roasted fennel, garlic chips, radish, soft boiled egg, sprouts, toasted pepita seeds), Egg Sandwich (soft scrambled eggs mixed with caramelized onions, sautéed spinach & sharp cheddar cheese on a brioche bun with bacon & harissa aioli and a side salad)

Lunch and Dinner Favorites: Pan Roasted Salmon & Warm Brussel Sprout Salad ,caramelized cipollini onions, toasted hazelnuts, bacon, hazelnut vinaigrette), Pasta Aglio y Olio ( bucatini, gulf coast wild prawns, parmesan & lemon), Steak Frites ( 10 ounce center cut steak, french fries, pea shoot salad, chimichurri)

For more than 30 years, Springboard Hospitality, previously known as OLS Hotels & Resorts, has transformed people, properties, and communities as a leader in the hospitality industry managing and developing innovative boutique and branded properties throughout the U.S. With dual offces in Honolulu and Los Angeles, Springboard operates more than 38 properties across 10 states. Led by technology entrepreneur Ben Rafter, Springboard specializes in using analytics and technology with its Hospitality Intelligence (H.I.) to ensure properties are optimizing return on investment.

The company offers a full spectrum of hotel services with expertise in creative management, marketing, sales, revenue management, food and beverage and more. The Springboard Hospitality team is committed to going above and beyond with high-touch, personalized service in every aspect of its operations, from its interactions with guests to its relationships with owners. For more information, visit  www.springboardhospitality.com.

Reservation link: https://www.opentable.com/r/the-ftting-room-west-hollywood Website / Instagram

Address: 1000 Westmount Dr, West Hollywood, CA 90069, USA

About Springboard Hospitality, Operator of Chamberlain West Hollywood.

Tribal Education Initiative

By Debbie Hall

A new aspect of hospitality happened when the Indian Gaming Regulatory Act of 1988 (IGRA) was passed. The federal law authorized Native American tribes to build and operate casinos on their sovereign land. Many of the tribes have created integrated resorts with entertainment, golf, food, and beverage to appeal to a wide range of visitors. This growth has created a need for trained and skilled management and staff. The William F. Harrah College of Hospitality at the University of Nevada, Las Vegas, understands this need and, thanks to a $6 million gift from the San Manuel Band of Mission Indians, is developing a comprehensive Tribal Education Initiative.

“Many of the Tribal Enterprises are still being run by non-Native Americans. The goal of this initiative is to educate tribal citizens on hospitality and gaming,” explains Stowe Shoemaker, dean of the William F. Harrah College of Hospitality.

“The issue is that many tribal citizens have not studied hospitality either in high school or college, so they don’t have the knowledge or skills necessary to run these very complex enterprises. “Many tribes have had to hire non-Native Americans or outside corporations such as Caesars Entertainment and Boyd Gaming to manage their properties. The goal of the San Manuel gift is to support the development of a strong hospitality and gaming curriculum at UNLV, both from the operations and the legal side, so Native Americans can create and operate these hospitality enterprises,” says Shoemaker.”

Developing this program means working closely with the 35 federally recognized tribal colleges and universities (TCUs) located in the United States. Many TCUs do not offer a curriculum based on hospitality or gaming, and one of the initiatives of the College of Hospitality is to provide a tailored curriculum for tribal students. In July, the college hosted the American Indian Higher Education Consortium (AIHEC) for its summer board meeting. Consortium members (TCU presidents) enjoyed campus tours, a special reception with UNLV dignitaries, and two and a half days of meetings. The college followed up by meeting with tribal college administrators at AIHEC’s annual student affairs conference at Salish Kootenai College in Montana and with human resources managers at the National Native American HR Association Annual Conference in San Antonio, Texas.

“We are asking many questions and doing a lot of listening to really understand the needs of TCU leaders and tribal members. Our goal is to understand what courses to offer and how best to deliver these courses [in person or online],” says the dean.

In addition to working with TCU, the college is also developing programs geared toward working adults. As hospitality and gaming companies try to become the employer of choice, they are offering educational benefts to their employees. “We want to be that college to provide educational benefts to Native American enterprises as well as other enterprises, whether these benefts are in the form of for-credit degree programs or non-credit certifcate programs.”

An example of one such program, called “Train the Trainer, was created for Lucky Eagle Casino, located in the Seattle area. Lucky Eagle Casino sent its trainers to UNLV for a week to learn how to create professional manuals and other tools to train employees. UNLV representatives then spent a week at Lucky Eagle working one-to-one with their trainers on how to hire and train new staff members.

“Our hope is that we can build tailored certifcate programs that will count as credit hours at a student’s home TCU or group of TCUs. We’re building an educational model that is sustainable, thanks to the long-term beneft of San Manuel’s gift, as well as fexible so that we can serve the diverse needs of tribal citizens.”

Hospitality and education have always been very important to Dean Shoemaker, which makes this gift from the San Manuel Band of Mission Indians so meaningful to him. Shoemaker started his career in hospitality working in kitchens as a teenager and spent many years in the hospitality industry before obtaining his master’s degree in hotel management from the University of Massachusetts. After earning his master’s degree, Shoemaker worked as a market research consultant helping many of the major restaurant and hotel chains develop new products. For example, one of his clients was a major fast-food chain, where he was involved in the creation and market launch of the soft chicken taco.

“Our hope is that we can build tailored certificate programs that will count as credit hours at a student’s home TCU or group of TCUs. We’re building an educational model that is sustainable, thanks to the long-term benefit of San Manuel’s gift, as well as flexible so that we can serve the diverse needs of tribal citizens.”

After fve years working in market research, Shoemaker returned to school to earn a Ph.D. from the School of Hotel Administration at Cornell University in 1995. Dr. Shoemaker worked at UNLV from 1995 to 2004 and returned in 2012 after spending eight years at the University of Houston. He became the dean of the college of hospitality in 2013. The decision to move from consulting to academia was based on the desire to share knowledge, not use it for a competitive advantage. “I would learn about really cool stuff as a market research consultant, but I couldn’t share it with anyone,” says Shoemaker. “I always believed the knowledge and education should be shared.”

This includes reaching out to other communities.

“This gift from San Manuel Band has allowed our college to share our knowledge of hospitality and gaming and to develop and implement programs for tribal citizens that will impact them. Tribal casinos operate under different rules and regulations compared to commercial gaming. This gift allows us to ensure that all our courses offer two perspectives, one commercial and one tribal operation. We would not have been able to do it without this gift. Tribal citizens think in terms of generations, so the $5 million put into the endowment will pay off approximately $150,000 annually, which means the gift will last for generations. We will always have funds to support this program.”

For more info, visit unlv.edu/hospitality.

In addition to the $6 million donated to the Hospitality College, the San Manuel Band of Mission Indians gave $3 million to the William S. Boyd School of Law UNLV. The $9 million donation represents the largest philanthropic gift the California-based tribe has provided to an out-of-state education or healthcare institution.

COVER IMAGE

Chef Duran for Dorot Gardens and Mighty Sesame

PUBLISHER MICHAEL POLITZ Michael@fb101.com

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

DIRECTOR OF CPG PARTNERSHIPS

TERRY HART Terry@fbmagazine.com

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

DIRECTOR OF PROGRAMMATIC SALES BARB ROGERS Programmatic@fbmagazine.com

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

ACCOUNT MANAGERS

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

CONTRIBUTING EDITORS

DEBBIE HALL

LAUREN MCINDOO

TERRY HART

KAIULANI DELGADO

SUSAN GOLD

ELISA BROWN

KRISTI HILL

ABIGAIL TRACY

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.

MAKE YOUR

WITH MIGHTY SESAME AND DOROT GARDENS

Celebrity Chef George Duran Shares his Kitchen Hacks and Secrets

By Debbie Hall

Fall into the holidays with celebrity chef George Duran with his Kitchen Hacks and tips using great brands including Mighty Sesame™ Tahini, Dorot Gardens™, and Absolutely Gluten Free™ Flatbreads.

“I always look for ingredients that will help me in the kitchen, which is why I teamed up with brands like Mighty Sesame and Dorot Gardens,” he explains. “I want ingredients that will help me save time but still offer authenticity and great favor. I want to make my life easier in the kitchen, and I love to share these hacks and amazing brands with my followers and viewers.”

Chef Duran is a polylingual chef, comedian, host, and culinary contributor for ABC’s Good Morning America. He is also known for his Food Network show  Ham on the Street and host of TLC’s The Ultimate Cake Off! Chef Duran is also the author of Take This Dish and Twist It. He has also appeared on Live with Kelly, NBC’s Today Show, CBS This Morning, Wendy Williams, Dr. Oz, and Tamron Hall.

From a varied background, Chef Duran followed his culinary passion to Paris, where he attended culinary school at L’École Supérieure de Cuisine Française. He would learn the basics of French cuisine, which is the standard of all of the fne cuisines of the world. Eventually, he would return to the United States to cook and entertain at the same time.

The chef admits to being a big fan of Mighty Sesame™ Tahini for years before he teamed up with them. Mighty Sesame makes the all-natural, high-quality Squeeze and Serve Organic Tahini made with one ingredient the highest quality sesame seeds that are sustainably sourced. The tahini has a delicious, creamy texture to complement dressings, dips, meats, and veggies as well as favorite wraps and sandwiches. Its newest favor is a spicy Harissa, and there is also a Whole Seed Mighty Sesame Tahini.

“The idea of having tahini in a squeezable bottle that is so creamy and delicious is extraordinary. I am Armenian, and both of my parents were born in Lebanon, so we ate a lot of tahini dishes. However, the tahini I grew with came in jars with the oil separated, and we have to mix it up.”

Two of his favorite recipes, Mighty Sesame Mashed Sweet Potato Bake and Butternut Squash with a Mighty Sesame Tahini Drizzle, combine favors of fall and the holidays perfectly.

“The beauty of tahini is that you can substitute it in place of other ingredients and condiments and get extraordinary favors,” Chef Duran explains. When preparing the Mighty Sesame Mashed Sweet Potato Bake, instead of loading it up with butter, he adds tahini instead. Its nutty favor blends in very well with the cinnamon spices. “No more mayo, no more butter, no more ketchup, no more mustard; it is all tahini for me,” he laughs.

He prepares a tahini dressing with garlic for the Butternut Squash with a Mighty Sesame Tahini Drizzle as a twist for fall and Thanksgiving classics by adding one simple, delicious ingredient.

Dorot Gardens™ is the ultimate convenience or Kitchen Hack, as Chef Duran calls it. The idea is to offer innovative fash-frozen packages of fresh, pre-portioned herbs and garlic that eliminate the process of peeling, chopping, and measuring. All it takes to season and favor a dish is a cube of spice, including garlic, ginger, basil, onion, cilantro, turmeric, parsley, and dill. These frozen premeasured garlic, herbs, onions, turmeric, and ginger are natural, raw, and vegan and contain no preservatives or artifcial favors. It is also certifed kosher and halal. Dorot Gardens products are non-GMO, gluten-free, dairy-free, nut-free, and soy-free. Dorot Gardens is picked fresh, fash-frozen on site to lock in freshness, and shipped directly to be placed in the freezer. Best of all, home cooks can have fresh garlic, onions, and herbs year-round with a two-year shelf life.

“This is a staple in my freezer, especially during the winter, when you can’t just grow herbs. All I need to do is pop out the herb or spice I need, much like an ice cube. For my Dorot Gardens Roasted Garlic Dip, I just pop out a few garlic cubes into the microwave with olive oil and heat it. The garlic will actually roast in the microwave, giving it a nice, nutty favor, and then incorporate it with the rest of the ingredients to make the dip [see recipe].”

To make his Herb Roasted Brussels Sprouts [see recipe], he pops out a cube of parsley, a cube of basil, and a cube of cilantro, adds the Brussels Sprouts, and roasts it with olive oil, seasoning it with salt and pepper. “This is a truly herbalicious side dish for the holidays,” says Chef Duran. “Herbs are the way to get kids to eat everything since it adds favor without the fat. Herbs and spices are the secrets to healthy eating in my household.”

vegan, and free from grain, corn, and rice. Absolutely Gluten Free Flatbreads and Crackers are crisp and crunchy, featuring favors including Original, Toasted Onion, Everything, and Cracked Pepper.

“Their fatbreads and crackers will change what people serve with dips, cheese boards, charcuterie boards, soups, and salads. Their favor is so good. You don’t have to be gluten-free to eat and serve this product.”

Along with the taste and quality of the product used, convenience and saving time in the kitchen is essential to the chef. “I look for shortcuts, Kitchen Hacks, so people can spend more time with their families and friends and less time cooking. I want people to have more time to enjoy the meals they prepared.”

Purchase Mighty Sesame Tahini, Dorot Gardens, and Absolutely Gluten Free Flatbreads at major retailers. Store locators, recipes, and information can be found at mightysesameco. com, dorotgardens.com, and absolutelygf.com. For recipes, visit georgeduran.com and follow on social media @ chefgeorgeduran.

For more information and recipes go to www.mightysesameco. com and www.dorotgardens.com and follow the brands on facebook and Instagram @mightysesameco and @dorotgardens

When the chef tasted the Absolutely Gluten Free™ Flatbreads and Absolutely Gluten Free Crackers, he was amazed by the taste. Absolutely Gluten Free’s scrumptious assortment of snacks are 100 percent certifed gluten-free, all-natural, OU Certifed Kosher,

Dorot Gardens Herb Roasted Brussel Sprouts

Butternut Squash with a Mighty Sesame Tahini drizzle. a e

Dorot Gardens Roasted Garlic Dip served with Absolutely Gluten Free Flatbreads. a e

Mighty Sesame Mashed Sweet Potato Bake. a e

HERB ROASTED BRUSSELS SPROUTS

4 to 6 servings

Ingredients

3 cubes Dorot Gardens frozen basil

3 cubes Dorot Gardens frozen parsley

3 cubes Dorot Gardens frozen cilantro

3 cubes Dorot Gardens frozen garlic

2 tablespoons extra virgin olive oil

1 pound Brussels sprouts, outer leaves removed, trimmed and cut in half

2 medium carrots, peeled and finely chopped ½ medium onion, finely chopped Salt and pepper, to taste

re arati n

Pre-heat oven to 425F. Place all of the frozen Dorot cubes in a microwave safe bowl and add 2 tablespoons olive oil and microwave for 1 minute. Place Brussels sprouts in a medium bowl and add carrots and onions. Mix in microwaved herbs and garlic and season generously with salt and pepper and place on a baking sheet. Roast for 30-45 minutes, just until it begins to brown. Remove from oven and season more to taste.

Ingredients

2 pounds butternut squash, peeled, seeded and cut into small chunks

1 tablespoon fresh thyme leaves or fresh chopped rosemary olive oil kosher salt and black pepper 2 cubes Dorot Gardens garlic ½ cup Mighty Sesame Tahini 1 tablespoon honey 2 tablespoon apple cider vinegar Roasted pumpkin seeds, for garnish

ROASTED BUTTERNUT SQUASH WITH HONEY TAHINI SAUCE

re arati n

Pre-heat oven to 425F and line a baking sheet with parchment paper. Spread butternut squash on parchment paper and drizzle with olive oil, herbs, salt and pepper. Roast in oven for 25 to 35 minutes until edges of butternut squash start to brown.

Make tahini sauce by whisking the rest of the liquid ingredients plus ½ teaspoon salt and ¼ teaspoon black pepper in a bowl. Whisk in water until it is a smooth drizzling consistency (about ½ cup of water).

Once squash is cooked, allow to cool for 5 minutes and serve on a platter. Drizzle with honey tahini sauce and garnish with pumpkin seeds, if desired.

DOROT GARDENS ROASTED GARLIC DIP

4 servings

Ingredients

6 frozen cubes of Dorot Gardens garlic

1 tablespoon olive oil

2 frozen cubes of Dorot Gardens parsley

2 frozen cubes of Dorot Gardens basil

8 ounces sour cream

½ cup mayonnaise

Salt and pepper, to taste

Absolutely Gluten Free Crackers or Flatbread

re arati n

In a small saucepan place frozen garlic cubes and olive oil and heat on medium. Cook and stir garlic until it starts to brown, about 5 to 6 minutes. Remove from heat and mix in the frozen parsley and basil. In a small bowl mix the sour cream with mayonnaise and add in the garlic mixture. Season with salt and pepper to taste and serve with Absolutely Gluten Free Crackers or Flatbread.

MIGHTY SESAME MASHED SWEET POTATO BAKE

Serves 4 to 6

Ingredients

3 medium sweet potatoes 2 cubes of Dorot Gardens Garlic 1teaspoon olive oil ½ teaspoon cinnamon, plus more for garnish ¼ cup Mighty Sesame Tahini, plus more for serving

Salt and pepper

re arati n

Pre-heat oven to 400F. Wash and clean sweet potatoes and poke them with a fork throughout. Roast them for 50 to 60 minutes until soft and tender, flipping halfway through the cooking.

Allow to cool for 15 to 20 minutes before peeling and placing in a medium bowl.

Microwave garlic cubes with olive oil for 1 minute and add to the sweet potatoes with cinnamon and Mighty Sesame Tahini. Mix and season with salt and pepper to taste. Drizzle with more tahini and sprinkle with cinnamon before serving.