Food & Beverage Magazine February 2017 by Food & Beverage Magazine

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Food & Beverage Magazine |February 2017

TABLE OF CONTENTS

LEADERS IN HOSPITALITY

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Q&A WITH PETER MALDONADO

Co-Founder & CEO of Chomps Snacks Sticks

on the cover organic valley

6 FEEDING THE SUPERBOWL

STK has become a serious player in catering to the sports set.

10 S.PELLEGRINO® ANNOUNCES PLANS For the next young chef global competition

14 LIVE MUSIC SETS THE MOOD

85% enjoy their bar or restaurant experience more when live music is performed.

18 Maple Syrup Lovers Rejoice!

Pyure Sugar Free Maple Syrup is a much needed option in the sugar-free market

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20 CRISTINA CARPIO -CARPIO’S CORNER

A restaurateur, brand strategist and a Canadian television food and beverage expert

44 PROWEIN MILLENNIAL WINE

As millennials come of age and begin exploring wine as a passion and a pastimen

50 Q & A WITH SOMMELIER MATTIE JACKSON

Mattie Jackson, owner and sommelier of SALT & VINE in Nashville has put together a list of her predictions and recommendations

80 WALK ON’S The Briezy’ BURGER Is debuting The Briezy, an all-new recipe featuring an 8-oz. seared burger topped with Brie cheese, oven-roasted tomatoes, spinach leaves and honey mustard dressing on a toasted brioche bun.

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BACK OF THE HOUSE

FOOD & BEVERAGE MAGAZINE was created by Publisher Michael Politz with the expert help of original advisory board members: Bobby Flay, Wolfgang Puck, Emeril Lagasse, Mario Batali, Kerry Simon and David Burke.

coming in march

“Candy is dandy, but liquor is quicker.”

Publisher - Micheal Politz • Food & Beverage Magazine® is owned and published electronically - Willy Wonka 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 MICHAEL Food & Beverage Magazine. Requests for permission should be-directed to:POLITZ editor@fb101.com. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm. Nor are we afflicated with any other Food&Beverage or Hospitality publication. Articles and Comments are welcome, but they should be on-topic and well-expressed.

Food & Beverage Magazine |February 2017

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INDUSTRY NEWS

While the value of being involved in the Super Bowl—hands down America’s largest annual sporting event—is not lost on companies and brands in this country, for The ONE Group and STK restaurants, Super Bowl is a lot more than offering a cocktail special or having a viewing party on-premise. Instead, they are in the business of feeding the Super Bowl as the exclusive food vendor for VIPs attending major Super Bowl events, including On Location Experiences’ Super Bowl party on game day at the NRG Center, and being the official food purveyor for the VIP attendees of the DirecTV and Pepsi three-day concert series leading up to the big game. STK has become a serious player in catering to the sports set. The company as a whole does big business in off-site activations (which you can read about here and here), and they are currently gearing up for the big event in Houston. From an operations standpoint, here’s what this looks like:

Food & Beverage Magazine |February 2017

• Hiring over 800 employees in the local Houston area to staff the events (STK-only staff, not servicing other vendors) • Over 40 STK team members flying in from across the US to staff and oversee the events, from chefs, to marketing personnel (many of whom are in fact ALREADY on-site getting ready, training staff etc.) • Serving over 50k people within a four-day window…that includes roughly 1100 lbs. of ribeye, 720 lbs. of potatoes, approx. six hours spent preparing risotto, 900 lbs. of pork, and the list goes on!

INDUSTRY NEWS

STK is in a unique position as a national restaurant brand to bring what they do in their 11 locations nationwide to a broad and hungry audience, all without being a formal catering company OR local Texas chef/brand. Having participated in these large scale Super Bowl events for the last three years, the brand knows that is also makes a valuable impact on the local economy via hiring local talent and utilizing local purveyors when possible. Plus, STK is working with the Houston Food Bank to donate all left over items from the events in 2017.

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C E L E B R I T Y R E S TA U R N T S

OPENS IN HOLLYWOOD Success often begets even greater success, which is why actor Danny Trejo feels like someone should pinch him just to make sure the last year in his life has been real. Since its opening earlier this year Trejo’s Tacos on La Brea the man who always plays the bad guy in movies has been consistently celebrated by the media and diners for what has become one of the hottest new restaurants in Los Angeles. And Trejo’s Truck, which hit the road for the first time to stunning reviews in August, was an instant hit as a tailgate attraction at the LA Rams’ first home game last month. Now comes Trejo’s Cantina, scheduled to open today, at 1556 N. Cahuenga Blvd, in the heart of historic Hollywood. For Trejo and partners Ash Shah and Jeff Georgino, the nearly 100-seat restaurant with its 34 taps, widescreen TVs, and a menu featuring all the signature Trejo’s tacos plus several new menu items starting with a seasonal Kale Salad, Charred Branzino, Grilled Spice Rubbed Half Jidori Chicken and Marinated Hanger Steak is another in a series of dreams come true. And yes, there will Trejo’s vegan favorites and some new vegan options as well. Mixologist Mark Hendrix has perfected some signature cocktails including a mescal negroni, spiked horchata, and a spicy mango margarita. “It’s an unbelievable thrill to be opening Trejo’s Cantina in Hollywood,” said Trejo. “I mean, come on, it’s Hollywood, where even the bad guys look good. I am truly blessed.” Trejo’s Cantina features many original art works including one of a kind animal head light sculptures from South African artist Michael Methven and original murals from local Los Angeles artist Jose Ramirez. Prominent to the design is the tap wall featuring 34 taps which will be serving local craft beer, wine, kambucha and nitro coffee. Hours are from 11am to 9pm during the soft opening and will extend closing to 2:00 am after the soft opening.

Food & Beverage Magazine |February 2017

C E L E B R I T Y R E S TA U R A N T S

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C E L E B R I T Y R E S TA U R N T S

INTRODUCING TREJO’S TRUCK DANNY TREJO’S SUCCESS ON LA BREA HITS THE ROAD

II am so excited about this food truck,” said Trejo. “I can’t wait to be out on the road with it, serving all our fans on the go.”

JUST like his character in

“Machete,” who roams Texas streets as a vigilante and sometime day laborer, actor Danny Trejo is sending his Trejo’s Truck out to the streets of Los Angeles, offering the same high-end, non-traditional Mexican food that has kept people constantly coming back for more on La Brea. Because he grew up in LA and has the kind of “street cred” that is so valued here, Trejo is looking forward to bringing the truck to the masses of people on the streets. He’s even planning additional road trips to San Antonio, Seattle, Las Vegas and San Diego.

Trejo’s Truck, set to launch on Aug. 29 with a rotating menu of four tacos starting with brisket, pork, cauliflower and grilled chicken – along with horchata, aguas frescas and chips and guacamole. And in true “Badass” fashion, Trejo designed a one-of-akind flat black beast with leopard skin interior and fuzzy dice to match. “I am so excited about this food truck,” said Trejo. “I can’t wait to be out on the road with it, serving all our fans on the go.” To find Trejo’s Truck, which will also be used for catering and special events, follow @trejostruck on Instagram and Twitter, or visit www.trejostacos.com

Food & Beverage Magazine |February 2017

N E W B E V E R A G E P R O D U C T S 11

NATALIE’S ORCHID ISLAND JUICE COMPANY ANNOUNCES TWO NEW JUICES, AUTHENTICALLY FRESH BLOOD ORANGE AND CARROT TOMATO CELERY The Company Aims to Give Juice Consumers Choice and Variety When It Comes to Selecting the Healthy Option Best For Them

I We value the

opportunity to provide our customers two new authentic juice choices, rich in nutrients, that will help fuel them through their day” Natalie’s Orchid Island Juice Company is helping Americans kick off 2017 in a healthy way by introducing a unique pair of nutritional juices, said the Florida-based, clean label, juice company today. Starting this week, handcrafted bottles of Natalie’s squeezed fresh Blood Orange and Carrot Tomato Celery juices will begin making their way to grocery shelves across the US. Natalie’s Blood Orange juice contains just one ingredient: Fresh blood oranges. Blood oranges feature a namesake, deep-red flesh that contains anthocyanins, a flavonoid abundant in antioxidants, giving the blood orange a distinct health edge over other members of the citrus family. To top it off, blood oranges are also bountiful in folic acid, vitamin C, and fiber. Now in a juice form, Natalie’s Blood Orange juice is a healthy, red, naturally nutritious, powerhouse that makes a terrific choice for those seeking to switch up their juice routine.

Also coming to supermarket shelves is Natalie’s Carrot Tomato Celery juice, which is a flavorful blend containing just four ingredients: fresh Washington carrots, Southeastern tomatoes, California celery, and a splash of lemon. Natalie’s Carrot Tomato Celery juice is rich in vitamin A, vitamin C, vitamin K and antioxidants: a nutritional combination that can help to improve vision, promote skin health, boost immune system and detoxify the body. It also makes a great cocktail mixer!

As is the case with all the juices that Natalie’s produces, these two new additions contain no preservatives, no artificial ingredients and no added salt or sugars. Both juices are non-GMO, gluten free, and freshly handcrafted in small batches.

“Providing clean product choices is what Natalie’s is all about, and these two new juices greatly expand the incredible palate of tastes that our brand is already famous for.” Clean label, Florida based, Natalie’s Orchid Island Juice Company produces minimally processed, gourmet-pasteurized juices for grocers in 34 states and 28 countries globally. Natalie’s Juices use less ingredients and more nutrients to maximize health benefits.

“We value the opportunity to provide our customers two new authentic juice choices, rich in nutrients, that will help fuel them through their day,” says Natalie’s Orchid Island Juice’s Director of Marketing, Natalie Sexton. Blood Orange and Carrot Tomato Celery juices will be available soon in grocery stores across the US.

ABOUT NATALIE’S ORCHID ISLAND JUICE COMPANY: All of Natalie’s juices are squeezed fresh using hand-picked fruits with minimal processing. They are non-GMO, soy free, gluten-free and kosher certified. Natalie’s Orchid Island Juice Company is women owned and family operated. Since 1989, the company has brought only the highest quality, honestly sourced, citrus juices and blends to the market. w w w. f o o d b e v m a g . c o m | F e b r u a r y 2 0 1 7

Food & Beverage Magazine |February 2017

Sweet, flavorful and fresh ! We believe that variety is the spice of life.

give you the variety you need for colorful

So naturally, we created this mixed bag

salads, stir-frys, and salsas. These firm,

of our favorite MAESTROÂŽ sweet bell

flavorful and fresh peppers are easy to

peppers in yellow, orange and red, to

prepare, and even easier to devour.

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R E S TA U R A N T N E W S

LIVE MUSIC SETS THE MOOD FOR CUSTOMERS TO EAT, DRINK

AND SOCIALIZE AS THEY SPEND MORE IN RESTAURANTS AND BARS

There’s no denying that music makes us happy given the number of people with earbuds listening to it on the street, and the fact that you’ll hear it playing softly, and sometimes not so softly, in the background of almost every business across the country and beyond. But now recent studies by Leger, The Research Intelligence Group, in conjunction with BMI, take that fact even further by confirming that consumers eat, drink and spend more when live music is played in a bar or restaurant. Out of the more than 2,200 Americans1 surveyed, 93% said that the right song has the power to change their mood or make their day, and 87% consider music to be an important part of their daily routine. That good feeling continues for consumers when live music is a part of their drinking and dining experience. Specifically, among the prime customer-base of respondents 18-49 years-old²: • 85% enjoy their bar or restaurant experience more when live music is performed. • 83% are more likely to return to an establishment with live music, as opposed to one without. • 82% would recommend a bar or restaurant with live music to their friends.

Other findings show that 80% of customers will stay longer in a bar or restaurant if there is live music, while 70% will spend more on food and drinks. That’s seven out of 10 customers continuing to fill up establishments with bigger tabs further into the day or night. The survey also confirms what many BMI licensees have stated via the associations the Company works with closely: Since music is so important to consumers, it’s important to hundreds of thousands of businesses because it keeps them in the running for attracting those consumers as their customers. Case in point? BMI recently took part in sponsoring the 3rd Annual Island Hopper Festival in Southwest Florida by booking BMI songwriters to perform at local BMI-licensed hotels, restaurants, and bars. The event brought thousands of music lovers to area businesses during what is usually considered off-season. General Manager of Matanzas on the Bay and Petey’s Upper Deck, Glen Petrarca, now knows firsthand that music brings value to his business. He said, “This unique opportunity for our guests to enjoy premier songwriters was the talk of the town and drove in business to our restaurant and inn.

Food & Beverage Magazine |February 2017

This event is a great way to unite the interests of the songwriters and restaurants.” The owners of Jensen’s Twin Palm Resort and Marina in Captiva Island, FL, concurred, saying, “As a small business, music plays an important part in providing our customer a happy atmosphere within our busy resort and marina. Being a partner with BMI assures us that songwriters are able to support themselves and will continue to provide us with these sweet sounds.” BMI wants to keep the music playing for all businesses. That’s why we license it – so that songwriters can earn a living and continue to write the music we all eat, drink, socialize to, and enjoy. 1 A survey of 2244 Americans was completed online between May 17-24, 2016. A probability sample of the same size would yield a margin of error of +/-2.1%, 19 times out of 20 ² Out of 2,244 Americans surveyed, 1,334 were between the ages of 18-49. For more information on how to obtain a BMI music license, please visit www.bmi.com or call a BMI representative at (800) 325-1395.

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BEVERAGE NEWS

LUXURY WINES AND SPIRITS MARKE T IS EXPECTED TO REACH $1,122,578 MILLION, GLOBALLY, BY 2022 Luxury Wines and Spirits Market Report, published by Allied Market Research, forecasts that the global market was valued at $812,108 million in 2015, and is expected to reach $1,122,578 million by 2022, supported by a CAGR of 4.8% during the forecast period 2016 - 2022. The wine segment was a major revenue contributor for global luxury wines & spirits market in 2015. The European region held the leading position in the global market in 2015, and is expected to maintain its lead during the forecast period. The consumption of luxury wines and spirits has seen a significant growth in the past few years. Further the use of technology has enabled to select the finest quality of raw materials for fermentation process to yield quality wines for aging process and consumption. Besides, with increasing disposable income globally and premium pricing of the products has provided huge profit opportunities for the manufactures of the market. However, the stringent regulations regarding the advertisement and distribution of wines & spirits are expected to affect the market growth during the forecast period.

The wines segment is expected to grow at a faster rate during the forecast period, as the market currently offers alcoholic drinks such as vodka, gin, rum, and brandy and has more alcohol by volume (ABV) than other alcoholic beverages. The market has seen a significant growth, owing to increase in popularity of cocktail drinks. Moreover, they are being preferred over beers and other alcoholic beverages due to growing popularity of cognac and tequila. However, there is a decline in the growth of rum and vodka.

Food & Beverage Magazine |February 2017

I N D U S T R Y P R O M O T I O N S 17

KEY FINDINGS OF LUXURY WINES AND SPIRITS MARKET

blended bourbon whiskey

• The spirits segment occupied the highest share in 2015, and is estimated to grow at a CAGR of 4.2% in terms of value during the forecast period. • Japan is the leading consumer of luxury wines & spirits accounted for approximately 24% of the Asia-Pacific market, followed by China. • The wines segment is estimated to expand with the highest CAGR of 4.4% in the product type segment in terms of value during the forecast period. • The European region accounted for more than two-fifths of the global luxury wines & spirits market in 2015. • U.S. is the leading market for luxury wines & spirits in the North American region, growing at a CAGR of 4.9% in terms of value during the forecast period. The European luxury wines and spirits market is largest among all other geographical regions. Furthermore, the consumption of alcoholic beverages at various social gatherings such as parties, marriages is more and provides profitable opportunities for the manufacturers. Moreover, with growing popularity of sports such as football and tennis, where audiences are often seen consuming alcoholic beverages is further expected to grow this market in the near future. The key market players adopted diverse strategies such as product launch, expansion, acquisition, joint venture, partnership, and investment to gain competitive advantage in this market. The prominent players profiled in this report include Diageo, Pernod Ricard, Bacardi, BrownForman, ThaiBev, Campari, United Spirits, HiteJinro, Beam Suntory Inc., and Edrington Group.

& Stir

P R O D U C T I N N O VAT I O N S

MAPLE SYRUP LOVERS REJOICE!

PYURE® BRANDS INTRODUCES THE NEWEST INNOVATION TO ITS LINE OF SUGAR-FREE PRODUCTS

Pyure® Brands prides itself on leading the market in innovative dietary solutions. We value our customers and understand their needs to lead healthy lifestyles,” Pyure® Brands LLC, the fastest-growing independent organic sweetener company in the United States, is excited to introduce consumers to its newest innovation in all-natural, sugar-free products: Sugar Free Maple Syrup. Pyure® Sugar Free Maple Syrup will be available in Spring 2017 in selected stores across the nation and on Amazon.com. Pyure® Sugar Free Maple Syrup is a much needed option in the sugar-free market where most alternatives are full of sugar alcohols which can wreak havoc on the digestive system. Pyure® Sugar Free Maple Syrup guarantees a superior taste profile to satisfy any maple syrup connoisseur. Pyure® Sugar Free Maple Syrup tastes just like true maple syrup without the calories and high fructose corn syrup!

Pyure’s® magic lies within the vibrant, green leaves of the plant Stevia rebaudiana, Mother Nature’s alternative to sugar and horrible-tasting artificial sweeteners. Pyure® Brands has perfected a process that isolates only the sweetest part of the stevia plant, producing superior taste without any lingering bitterness or licorice-like flavors found in other sugar substitutes.

Food & Beverage Magazine |February 2017

P R O D U C T I N N O VAT I O N S

“Pyure® Brands prides itself on leading the market in innovative dietary solutions. We value our customers and understand their needs to lead healthy lifestyles,” said Ben Fleischer, Founder and CEO of Pyure Brands®. “Our goal is to do more than provide healthy alternatives, we are creating the best tasting, highest-quality products on the market. Pyure® Sugar Free Maple Syrup is one of the first steps towards revolutionizing the sugar-free market and we are excited for what the future holds.”

first-to-market introducing USDA Certified Organic, and non-GMO Project Verified Stevia. Pyure® serves global food, beverage, cosmetic, and nutraceutical markets through retail, commercial, and food service channels. Founded in 2008 and headquartered in Naples, Florida Pyure® is one of the largest suppliers of stevia in the country. Unlike other companies in the industry, Pyure® Brands LLC’s sole focus is to deliver the best tasting, healthiest alternative to sugar and will never get distracted from that By providing consumers with a calo- commitment. Simply put, Pyure® will rie-free, organic, non-GMO, natural make you forget that sugar was ever alternative to sugar without compro- an option. mising at all on taste, Pyure® is truly a game-changer in the food and health industry. Pyure’s® all-natural, organic stevia is already found in popular products like EnerBee Organic Energy drinks, Stoneyfield Organic® OP shakes, Roots True Foods’ Superfood Smoothies, and many, many more retail products sold throughout North America. For more information on Pyure® Brands and to request a sample of Pyure® Sugar Free Maple Syrup please contact Melisa Tropeano at melisa@mtlcommunications.com.

ABOUT PYURE® BRANDS LLC Pyure® Brands LLC is the fastest-growing independent organic sweetener company in the United States. We are the game changers in sweetening solutions. Committed to providing our customers with natural alternatives to sugar and artificial sweeteners, our products are calorie-free, organic, GMO-free, contain no sugars or artificial chemicals. Trusted for producing superior taste and quality, Pyure® is the

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C A R P I O ’ S CO R N E R

CRISTINA CARPIO F&B MAGAZINE NEWEST COLUMNIST

EACH MONTH CRISTINA WILL BRING TO OUR READERS INSIGHT ON WHAT’S “HOT & WHAT’S NOT” IN THE HOSPITALITY INDUSTRY.

CRISTINA CARPIO is a restaurateur, brand strategist and a Canadian television food and beverage expert. She is a broadcast/journalism graduate and a former television reporter for a leading Canadian news network, CTV News before she got into the restaurant business. Almost 6 years ago, she made a big decision and left the television business to help open an upscale, unique concept Italian restaurant and wine bar in her hometown called 7 Enoteca where she ran the operations and has been the company’s brand ambassador from day one. Cristina’s years of expertise in restaurants and media has brought her to organize some of the best events west of Toronto and has attracted a lot of high profile clientele to the restaurant. From intimate winemaker dinners, fundraising events to large scale soirees, she’s executed many successful gatherings and has also collaborated with many notable professionals in the industry and had the opportunity to work with several big luxury brands.

Cristina loves to travel to get inspired and is always researching the newest food and drink trends. Her travels include a very detailed tour throughout Italy where she visited wineries and restaurants in places like Tuscany, Piedmont, Treviso, Friuli, Venice, Veneto to name a few. Cristina also enjoys getting involved in the community. She’s participated and hosted at many big events in Toronto. She has also received many awards because of her business achievements and community involvement. Cristina hopes to get more involved in culinary and beverage events and collaborating with successful industry professionals this year. She is so thrilled to be contributing for a leading food and beverage magazine like fb101.com.

Food & Beverage Magazine |February 2017

C A R P I O ’ S CO R N E R 21

VALENTINES DAY TRENDS 2017 PREDICTION

day is one of the busiest nights of the year VValentines for restaurants .But with the health trends this year, it can affect the diners selection process when selecting the perfect restaurant to celebrate. Here are some burning insider tips and other things you may want to know before diving into cupid’s trap. Valentines Day falls on a Tuesday this year so it’s perfect advantage for the restaurants as it’s typically a slower time than weekends. Expect a higher chance to get a reservation. Millions of Canadians each year, dine out on Valentines day. According to Save.ca, 80% of Canadians celebrate one way or another. According to the most recent survey conducted by Zagat, a rising restaurant online review source says that over 70 million Americans dine out on Valentines. RESTAURANT SELECTION: It may be surprising that 43% say they will go somewhere new. Seems like people have become more adventurous on Valentines Day and willing to try new restaurants. Toronto in particular have had so many new restaurants open this year and each one, creating a buzz and impact in the local culinary scene. Pressure is on for these new restaurants to deliver. Valentines is one of the busiest day of the year after Mother’s Day and It’s a make or break situation as these new restaurants will be getting their very first ever Valentines crowd. It’s the perfect advertising specially when diners start posting on social media how great of an experience they had at the new restaurant. This is the perfect opportunity to attract more diners for next year’s Valentines event. It only makes sense for diners to take a chance as they will have a new experience on the special day and they know that the new restaurants will have to do everything they can to have a successful first ever Valentines Day event. It’s also something “extra special” to check out the newest spot in town. w w w. f o o d b e v m a g . c o m | F e b r u a r y 2 0 1 7

C A R P I O ’ S CO R N E R

RECIPES BY CRISTINA CARPIO: 2017 is poised to be healthier and the health trends can affect the restaurant selection process this Valentines Day as more and more Canadians are looking for “cleaner” options. Valentines is very close to the beginning of the year and this is when people start their new year’s resolutions to be a lot more healthier and make better choices. So when booking reservations, here’s a tip, read the menus before booking. Expect restaurants on Valentines to “healthily” their menus in order to attract more customers. Restaurants are going to have to step up and provide healthier menu options. This will be a big factor this year when it comes to restaurant selection. This means more vegan, vegetarian options, farm to table concepts, gluten free options, seasonal items etc. These are the common questions asked when booking a restaurant these days. FOODIE REVOLUTION: As Society gets more and more “plugged in”, Foodies have become some of the major influencers and have cemented themselves as a consumer group when it comes to food, beverage and restaurants according to Google Trends. Pick your favorite local foodie and take a look at their most recent experiences, the food they ordered and review on service. You know the saying “Picture says a thousand words”? This is why all these social media platforms have been very successful like Instagram, Facebook and Amazon. Diners love “eating with their eyes”. There’s a good track record of a good food photo on social media getting people to the door. Foodies will also give you insider tips on the “must haves” in the restaurant and exclusive “off menu” items not a lot of diners know about EXPERIENCE IS EVERYTHING: This year, the Valentines trends are going to be more experiential. Lots are more likely to be more inclined booking prix fixe menus, ordering from specials and off menu items. Same with cocktails and wines, expect a lot of bartenders new “hand crafted” cocktail creations to be available on valentines only. Also expect exclusive wines to be offered that day that you wont see on the regular wine list. Food & Beverage Magazine |February 2017

W I L L YO U B E M Y

Open kitchens, dim lighting, music and ambience are all very important. 21% of the deciding factor when selecting a spot according to the National Restaurant Association is ambience. Gone are the days of the bright lights and white linen service. Casual fine dining restaurants have made a comeback. Restaurants that have the most romantic vibe, great energy will be the most sought after. Why not book a spot to sit in front of the kitchen this time? Select from the chef’s special menu for the night if you haven’t experienced it yet as opposed to ordering from the regular menu? This years Valentine’s trend is going to be about the different experience. TOP CUISINE PICKS: Results from Zagat: Italian (28%) and French (27%) were the top picks, with New American (19%) just behind in third place. Spanish/Tapas came in a way-distant fourth place with 7%, and after that, Japanese, rounding out the top five slots with a mere 4%. HOW MUCH IS TOO MUCH? Statistic Canada reports 52 percent of Canadians are single and this includes non-married couples. A survey conducted by Retailmenot.ca indicates that people who are dating spend more money on Valentines Day. A full 80% of respondents agreed people tend overspend on Valentine’s Day, On a survey of 1500 Canadians, 66% of respondents say they will be spending less money than usual. On average according to RetailMeNot.ca, the average Canadian spent $164 on Valentine’s Day in 2016. Restaurants have to be very careful when it comes to pricing out their menus. Pricing has to be strategic for both food and drinks. Diners beware, price is not indicative of how good it will be. Remember beginning of the year is when people are still recovering and paying their debt from the holiday season.

R E C I P E S B Y C A R P I O 23

VALENTINE COCKTAIL GREEN WITH ENVY 1.5 oz Vodka .5 oz Chartreuse liqeur 2 oz Homemade apple syrup infused with chamomile .5 oz Maple syrup 1oz Egg white

Ingredients for syrup:

Fresh honeycrisp apples Raw sugar Organic chamomile loose leaf tea

Garnish:

Green apple slices, organic chocolate

INTRUCTIONS In a cocktail shaker, Mix all ingredients, add ice and shake. Grate chocolate on top of the foam and add green apple slices to garnish. Apple syrup preparation: Dice honeycrisp apples and add in raw sugar, maple syrup. Let it simmer and add chamomile tea leaves. Let it boil until the syrup becomes thick. Taste and strain, set aside to chill.

INTRUCTIONS How to make the Strawberry lavender popsicle:

STRAWBERRY POPSICLE KISS

Use fresh strawberries cut in chunks, add water and raw brown sugar and organic honey in a pot. Let it simmer until it thickens and add organic lavender tea to infuse. Let it boil until the strawberries are soft and taste before straining. Set aside and cool mixture. Once cooled, pour mixture into the heart shaped mold and place a popsicle stick. Freeze. Put the popsicle in the glass and pour prosecco. Use the popsicle stick to stir the heart shape popsicle in the prosecco and allow it to melt so the puree mixes with the prosecco.

6 oz Extra Brut Prosecco 1

Piece Of Strawberry Lavender Popsicle

Ingredients for popsicle: Fresh strawberries Raw brown sugar Organic honey Organic lavender tea

MIDNIGHT DREAM

1.5 oz 2 oz 1.5 oz 1oz

Vodka Fever Tree Gingerbeer strawberry ginger puree syrup Egg white

Ingredients for syrup:

Fresh strawberries Raw sugar Fresh ginger

Instructions for ice cube mold: In a cube shape ice cube mold, add water, chopped berries and whole blueberries and fresh mint. Freeze.

Instructions for ice cube mold: In a cocktail shaker with ice, add vodka, gingerbeer, strawberry-ginger syrup.

Instructions for syrup: In a pot add diced fresh strawberries and peel fresh ginger. Add water and raw brown sugar. Let it simmer til thick, taste and strain. Set aside and let it cool.

Shake and pour mixture in a glass. Add two ice cube molds to garnish.

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Food & Beverage Magazine |February 2017

INDUSTRY LEADERS

F&B MAG PM

EVERYONE HAS A STORY. TELL US HOW YOU KNEW YOU WANTED TO ENTER THE FOOD & BEVERAGE FIELD. WHAT WAS YOUR “LIGHT BULB” MOMENT?

My lightbulb moment to start Chomps came when I went to the CrossFit Games in 2012. There were thousands of people – the fittest crowd I’d ever seen in my life. They were all die-hard about the sport, fitness and nutrition. I had some previous experience in the food and beverage industry, and I was trying to come up with the next great product. By 2012, I had my target audience in mind with the CrossFit & Paleo space.

As a kid, I ate way too many Slim Jim’s and thought to myself that if I could make a much healthier version, it would sell really well into these communities. Selfishly, it would also be convenient to have a constant stash of inventory on hand for my own enjoyment. F&B MAG PM

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CAN YOU NAME A PERSON WHO HAS HAD A TREMENDOUS IMPACT ON YOU AS A LEADER? WHY AND HOW DID THIS PERSON IMPACT YOUR LIFE?

As cliché as it sounds, my parents have had that impact on me. They both dedicated their lives to helping other people a long time ago. As I was growing up, my father was a Deacon in our church, and now he’s the Executive Pastor; my mother is the Director of Counseling at a church in Winston-Salem, NC. They’re also the ones that can take credit for my work ethic. In addition to all of the work at the church over the years, my parents somehow both worked full-time jobs while raising four wild kids. Now that I’m older and a father myself, I’m beyond impressed by them. I’m not quite sure how they pulled it all off.

WHAT ARE THE MOST IMPORTANT DECISIONS YOU MAKE AS ONE OF THE LEADERS OF YOUR ORGANIZATION?

As a small company that has experienced explosive growth in a short period of time, our focus is to scale quickly without losing control. We’ve built an amazing support network of outsourced resources that help to keep us running and growing. By tapping third-parties to handle things like marketing, order fulfillment or data collection, we’re able to stay extremely lean without sacrificing the national coverage we need to be successful. One such resource we’ve found extremely valuable is Mobee, an application that uses crowdsourcing to collect invaluable insights in retail stores that sell our products. This technology allows a small company like ours to have “boots on the ground” nationwide, quickly and at low cost.

HOW DO YOU ENCOURAGE CREATIVE THINKING WITHIN YOUR ORGANIZATION?

Whether it’s an internal hire or an outsourced resource, I don’t hire either unless I'm 100 percent confident that the person or partner is right for the job. I know that if I do a good job at hiring, I won’t have to micromanage later on; if I don’t hire right, that’s on me. We always set specific KPI’s and periodically review performance, but for the most part, we like to empower the team to use their own talents and creativity to get the job done.

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AS CEO., WHICH DO YOU THINK IS MOST IMPORTANT TO YOUR ORGANIZATION— MISSION, CORE VALUES OR VISION?

These are all very important to any successful business, but I believe that it’s our core values that have led to our success. Chomps operates according to a higher purpose, which is to benefit everyone involved in our company, including customers, suppliers and employees. All of these groups can expect quality, passion, transparency, honesty and appreciation from our organization. We are by no means perfect, but we are cognizant of the mutual benefit in treating others as we wish to be treated.

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involved in our company, including customers, suppliers and employees. All of these groups can expect I quality, passion, transparency, honesty and appreciation from our organization. We are by no means NDUSTRY LEADERS perfect, but we are cognizant of the mutual benefit in treating others as we wish to be treated.

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WHEN FACED WITH TWO EQUALLY-QUALIFIED CANDIDATES, HOW DO YOU WHEN FACED WITH TWO EQUALLY-QUALIFIED CANDIDATES, HOW DO YOU DETERMINE WHOM TO HIRE? DETERMINE WHOM TO HIRE?

The tie breaker is personality and character traits. I’m most interested in the candidate who would be a The tie breaker is personality and character traits. I’m most interested in the candidate who would be a good cultural fit. It’s not a single trait, but a set of traits that can’t be learned. I’m typically able to judge good cultural fit. It’s not a single trait, but a set of traits that can’t be learned. I’m typically able to judge the compatibility very early on in the interview process. When a candidate expresses genuine the compatibility very early on in the interview process. When a candidate expresses genuine excitement about our products and the future of our organization, the energy is contagious. That’s the excitement about our products and the future of our organization, the energy is contagious. That’s the candidate I want on my team. candidate I want on my team.

What is one characteristic that you believe every leader should possess? WHAT IS ONE CHARACTERISTIC THAT YOU BELIEVE EVERY LEADER SHOULD Anyone in a position of leadership must keep their word. There is no better way to permanently lose POSSESS?

respect, while making your employees feel marginalized than breaking promises. The opposite is also Anyone in a position of leadership must keep their word. There is no better way to permanently lose true. There is no better way to gain respect and trust than showing employees that you do what you say respect, while making your employees feel marginalized than breaking promises. The opposite is also you will. true. There is no better way to gain respect and trust than showing employees that you do what you say you will.

Can you explain the impact, if any, that social media has made on your CAN YOU EXPLAIN THE IMPACT, IF ANY, THAT SOCIAL MEDIA HAS MADE ON YOUR organization and you personally? Social media has helped to level the playing field for small companies and large corporations. Thanks to ORGANIZATION AND YOU PERSONALLY?

these platforms, anyone can create highly engaging content that can potentially “go viral” at little to no Social media has helped to level the playing field for small companies and large corporations. Thanks to cost. I owe a lot of Chomps’ success to the exposure we’ve gained on social media platforms. We these platforms, anyone can create highly engaging content that can potentially “go viral” at little to no leveraged social during the proof of concept phase in 2012, and today it’s where we allocate a major cost. I owe a lot of Chomps’ success to the exposure we’ve gained on social media platforms. We part of our marketing budget. leveraged social during the proof of concept phase in 2012, and today it’s where we allocate a major

part of our marketing budget. Social media has also had an impact on me personally in my position as CEO, because it allows me to see exactly what people are saying about our brand. These are unfiltered comments that have actually Social media has also had an impact on me personally in my position as CEO, because it allows me to see influenced some decisions I’ve made in the past when it comes to new product launches or marketing exactly what people are saying about our brand. These are unfiltered comments that have actually strategies. People will say exactly what’s on their mind on social media, and while sometimes it’s not influenced some decisions I’ve made in the past when it comes to new product launches or marketing exactly what I want to hear, it’s a way to get honest feedback. strategies. People will say exactly what’s on their mind on social media, and while sometimes it’s not exactly what I want to hear, it’s a way to get honest feedback.

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What are a few resources you would recommend to someone looking to gain WHAT ARE A FEW RESOURCES YOU WOULD RECOMMEND TO SOMEONE insight into becoming a better leader? Books I’d recommend: Up the Organization by Robert Townsend, and Start with Why by Simon Sinek. I’d LOOKING TO GAIN INSIGHT INTO BECOMING A BETTER LEADER?

also recommend watching all of the TED talks on the subject of leadership. There are more Books I’d recommend: Up the Organization by Robert Townsend, and Start with Why by Simon Sinek. I’d than 80 talks, and a ton of research and articles that live in the TED website archives. also recommend watching all of the TED talks on the subject of leadership. There are more than 80 talks, and a ton of research and articles that live in the TED website archives.

What are you doing to ensure your continued success, growth and development WHAT ARE YOU DOING TO ENSURE YOUR CONTINUED SUCCESS, GROWTH AND as a leader? DEVELOPMENT AS A LEADER? I put a lot of effort into honing my skills as a leader, and it’s a constant, ongoing process. There are so

many resources to learn about how and why successful leaders do what they do. Great leaders that I I put a lot of effort into honing my skills as a leader, and it’s a constant, ongoing process. There are so look up to include Tony Hsieh, Richard Branson, Marcus Lemonis and Gary Vaynerchuk. All of many resources to learn about how and why successful leaders do what they do. Great leaders that I these people are examples of world-class leaders in business who have used their positions of success to look up to include Tony Hsieh, Richard Branson, Marcus Lemonis and Gary Vaynerchuk. All of help others succeed. these people are examples of world-class leaders in business who have used their positions of success to help others succeed.

What, do you do to relax? WHAT, DO YOU DO TO RELAX?

My wife, Stephanie tells me that I need to learn how to unplug. It’s something I'm working on. We both love boating and fishing here in sunny Florida, and we do that as often as possible. We’re new parents with a three-month old son, Maverick, so that's been life-changing. I won’t call it relaxing, but I love being a dad and spending time with our little guy.

Food & Beverage Magazine |February 2017

C H E F CO M P E T I T I O N

CHEF COMPETITIONS

S.PELLEGRINO ANNOUNCES PLANS ®

Today, S.Pellegrino® Sparkling N a t u r a l M i n e r a l Wa t e r announces the anticipated return of S.Pellegrino Young Chef, an extraordinary culinary competition that recognizes leading young chefs worldwide. Following the success of past events, the third edition of S.Pellegrino Young Chef will feature talent from an expanded 21 global regions and will take place over the span of 18 months. It will begin with the call The Third Edition Of The International Competition, Which Recognizes Rising Global Culinary Talent, Will Now Feature for applications on February 1, 2017 and will culminate with the An Extended Timeline announcement of the S.Pellegrino Young Chef 2018 winner at the These judges are responsi- Grand Finale in Milan in June It is a great ble for deciding the winner of 2018. honor to be S.Pellegrino Young Chef 2018 the finals in Milan, Italy. Past I look forward to continuing my named atjudges include Wylie Dufresne work with S.Pellegrino to help S.Pellegrino (USA), Elena Arzak (Spain), find the culinary world’s best new Colagreco (France) and talent and serving as a mentor to Young Chef 2016 ” Mauro Roberta Sudbrack (Brazil). future competitors.”

FOR THE NEXT YOUNG CHEF GLOBAL COMPETITION

Today, S.Pellegrino® Sparkling Natural Mineral Water announces the anticipated return of S.Pellegrino Young Chef, an extraordinary culinary competition that recognizes leading young chefs worldwide. Following the success of past events, the third edition of S.Pellegrino Young Chef will feature talent from an expanded 21 global regions and will take place over the span of 18 months. It will begin with the call for applications on February 1, 2017 and will culminate with the announcement of the S.Pellegrino Young Chef 2018 winner at the Grand Finale in Milan in June 2018. With the new extended competition timeline, chef candidates will now have more time to work side-by-side with their assigned Chef Mentors to improve their signature dishes and refine their skill set in preparation for the finals. The global competition will also feature a distinguished panel of judges, named the Seven Sages, which is comprised of some of the most celebrated culinary masters of the world.

Winners of S.Pellegrino Young Chef are presented with the opportunity to gain global visibility, as well as the chance to take part in several of the brand’s annual events around the world, including those related to the Young Chef competition. Previous winners of the competition are Irelandbased S.Pellegrino Young Chef 2015, Mark Moriarty and U.S.based S.Pellegrino Young Chef 2016, Mitch Lienhard. Last year, Chef Lienhard worked closely with acclaimed chef Dominique Crenn who served as his Chef Mentor leading up to and during the competition. “It is a great honor to be named S.Pellegrino Young Chef 2016,” said S.Pellegrino Young Chef 2016 winner, Mitch Lienhard of the United States, Chef de Cuisine of Manresa in Los Gatos, CA. “The experience has provided many unforgettable moments so far, and I am thankful for the impact the title will have in my career.

Chef contestants will have the opportunity to submit an application and their signature dish if they are 30 years of age or younger. They must have at least one year of experience working at a restaurant and hold the position of a chef, sous chef or chef de partie. ALMA, the world’s leading international educational and training center for Italian cuisine, will select up to 10 semi-finalists for each of the 21 regional competitions. From there, semifinalists will compete in front of a regional jury of acclaimed chefs and one winner from each market will continue on to participate in the Grand Final Event in Milan in 2018. Call for chef applications will open on February 1, 2017 at Sanpellegrino.com and will close on through April 30, 2017. For more information on the S.Pellegrino Young Chef 2018 competition, visit www.finedininglovers.com or follow #SPYoungChef online.

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Food & Beverage Magazine |February 2017

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F& RB O NMTA G O AF ZTI N H E Q&A HOUSE

21 SPICES, BOSTON, MA

Food & Beverage Magazine |February 2017

# P E R F EF C Y PA LGAATZEI N D ECQ&A HEFS & TB LM

Q&A with

Chef Asif Rasheed Syed F&B MAG • ARS •

WHY CHOOSE FOH DISHWARE? Cooking is like painting. A beautiful piece of art needs a frame which underlines its beauty. The right dishware enhances the culinary experience and makes dishes look as beautiful as they taste - the perfect harmony

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HOW IMPORTANT IS PRESENTATION? Presentation is the key if you want to take your culinary talent to the next level. All senses need to be involved including the eye. There fore the presentation is crucial. As I mentioned before, it is all about the harmony of our culinary art.

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WHAT IS YOUR FAVORITE LINE FROM FOH? I like the Origami collection. I feel that it fits well with my contemporary Indian cuisine and dishes. I personally like also the Kiln collection, which is different from the regular plain white porcelain.

F&B MAG • WHAT IS YOUR FAVORITE WAY TO PLATE? ARS • I like it colorful but simple! My plates need to reflect the Indian

culture - a harmonic dance of colors and spices without being overwhelming.

F&B MAG • DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? ARS • In order to keep being innovative in your plating, keep pushing yourself out of your comfort zone and try new things.

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WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? I actually have an art background. I realized in school that cooking helped me express my artistic nature and in the same time filled other people with joy.

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WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? A Saffron is my favorite ingredient

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WHO WAS YOUR GREATEST COOKING INFLUENCE? My Mother. Her cooking still amazes me.

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WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? I don’t drink but Chassagne Montrachet and Cote Rotie

F&B MAG • WHAT IS YOUR FAVORITE DESSERT? ARS • Indian Rice Pudding

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F&B MAG • WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? ARS • Deseased: Mahatma Gandhi • Existing: Highness Sheikh Mohammed Bin Rashid Al Maktoum, the Vice President and Prime Minister of the United Arab Emirates

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CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? Thomas Keller .

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BEST THING ABOUT BEING A CHEF IS? Having the freedom to create your own art and see your guests appreciating it.

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HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? I don’t associate any feeling. I believe we live in a time where people are more educated and want to eat healthier. Back in the days there was no Gluten issue or GMO, there was only organic food - no issues... As a result I am very conscious to cook with high quality and natural ingredients

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WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF? Believe in yourself. Work with a good Chef, respect, have strong determination, patience , competitiveness and always aim high.

ARS •

F&B MAG • LASTLY, WHAT DO YOU DO TO RELAX? ARS • Enjoy my time with my wife and kids.

ABOUT CHEF ASIF RASHEED SYED

Is an Indian American chef who has been awarded multiple times in the past for his extraordinary culinary talent. He has appeared on national television shows such as the fifth-season episode of “Guy’s Grocery Games” on the Food Network. Asif is currently the owner, Executive Chef, and General Manager of 21 Spices by Chef Asif, a restaurant, bar and lounge in Naples, Florida serving contemporary Indian cuisine. Chef Asif R. Syed was born and raised near Hyderabad, India, known as the ancient City of Kings and Pearls and famous for its Muglai cuisine. Originally drawn to art and painting, Chef Asif trained and worked as a chef in India after completing his Bachelor’s Degree in Hotel Management and Catering Technology in 1996. He studied Advanced Culinary Arts at the Intercollege in Cyprus while working in local hotels where he was in contact with a variety of different cuisines. For the next 3 years chef Asif worked side-by-side with some of the best chefs in high-end hotels such as the Sheraton, Marriott and Hilton in more than three continents. His journey let him to the position of the Executive Chef at the Hilton Marco Island Resort in 2001. Food & Beverage Magazine |February 2017

# P E R F E C T LY P L AT E D C H E F S

Tides® Plate, White

10” Monaco Bowl

Round Harmony™ Plate

ROOT® Board

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FRONT OF THE HOUSE

CINCOSENTIDOS INC, SAN JUAN, PUERTO RICO

Food & Beverage Magazine |February 2017

# P E R F E C T LY P L AT E D C H E F S

Q&A with

Chef Martin Louzao F&B MAG • ML •

WHY CHOOSE FOH DISHWARE? There’s a great variety and design selection. Not to mention the quality. I have restaurants using FOH dishware from more than 3 years ago.

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HOW IMPORTANT IS PRESENTATION? I’d have to say that it’s the most important thing after the taste. Presentation is an intricate part of designing a dish.

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WHAT IS YOUR FAVORITE LINE FROM FOH? Harmony Bento has to be one of my favorites.

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WHAT IS YOUR FAVORITE WAY TO PLATE? I start my dishes on a sketchpad. I design every part of it, the ingredients, the flavor profiles, even how I would plate it. Trying to avoid using the same style of plating throughout the menu, the presentation really works well when I design it beforehand.

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DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? A lazy susan can really come in handy. You can take a sauce, for example, and leave it pressed upon the surface on which you’d wish to plate the sauce and by using the lazy susan you can create perfect circles.

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WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? I began at an early age involving myself in the culinary industry, I was in a work/study program with Gato Dumas’ prestigious school back in Argentina. Little by little this experience brought me closer to the kitchen. WHO WAS YOUR GREATEST COOKING INFLUENCE? By default, the experience I gained while learning with Dumas definitely opened the doors to my passion for cooking.

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WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? The freshest kind.

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WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? I have recently tried the white tempranillo grape, and my favorite red has to be Châteauneuf-du-Pape. I keep wanting to have them when choosing a wine. WHAT IS YOUR FAVORITE DESSERT? Chocolate. Any type of chocolate. Dark, milk, white or infused.

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WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? Richard Branson, I would really like to see his reaction and what he thinks.

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CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? Not so much as a style, but I definitely am in awe when I see these street cooks who have amazing agility. They can chop, dice, serve, and do so many things at once with such speed, I think it’s a great skill set to have and very entertaining to watch!

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BEST THING ABOUT BEING A CHEF IS? Traveling. You can’t see traveling the same way either. I see travels now as an investment, because more than enjoying your time, I am really focused on looking for new ideas and inspiration. More than a expense, it is an opportunity to gain back knowledge you can turn into profitable concepts. HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? Sometimes I do get upset. Not because I don’t recognize there is a gluten-free need, but because I feel some people use the term to their advantage, without having a real health factor behind it. I feel the term has been popularized to the extent that it has begun to be a trend, and that is what I dissuade from. Moreover, we have to find a way to adapt to these changes and be aware of the need to provide these options.

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WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF? I would advise them to visualize their long term career, and not to jump positions. I would exhort them to acquire knowledge, all that they can, from practicing in many kitchens during enough time where they can prove themselves and ascend in an educated and fully formed way. LASTLY, WHAT DO YOU DO TO RELAX? Spearfishing! It’s so much fun to do. I head out to the beach on the weekends with my friends and all we do is fish and cook the catch of the day. Sometimes we feast and sometimes we are lucky enough to have a great time together, which is what food is all about.

About Chef Martín Louzao

Has worked in several countries and kitchens around the world. He took specialized courses at the Renowned École Lenôtre De Paris, France, and apprenticed with Albert Adriá and Argentinian Chef Gato Dumas, both innovators and pioneers of contemporary and modern cuisine. He also worked with Michelin Guide Star Koldo Royo, as well as others respected chefs. Since a very young age he showed a passion for cooking. He would help his family in the kitchen and simultaneously started to self teach by reading books and doing research. Influenced by his travels and experiences, he now manages the creative processes of his Culinary Group Cincosentidos, which group together the restaurants Cocina Abierta, Nonna and Touro. Currently he is immersed in the development of the Atelier, a project he hold dear to his heart, in his own words: “it’s more than teaching, it’s the continuing process of learning what inspires me”.

Food & Beverage Magazine |February 2017

# P E R F E C T LY P L AT E D C H E F S

Mod Square Bowl Mod Platter

Ellipse Bowl Mod Plate

Mod Platter Harmony Plate

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FRONT OF THE HOUSE

DAVIOâ&#x20AC;&#x2122;S NORTHERN ITALIAN STEAKHOUSE BOSTON, MA

Food & Beverage Magazine |February 2017

# P E R F E C T LY P L AT E D C H E F S

Q&A with

Chef Rodney Murillo F&B MAG • RM •

WHY CHOOSE FOH DISHWARE? Durability and options - we use them for all our locations…all occasions/…it allows us to be creative

F&B MAG • RM •

HOW IMPORTANT IS PRESENTATION? Presentation is very important; people eat with their eyes.

F&B MAG • RM •

WHAT IS YOUR FAVORITE LINE FROM FOH? Nouvelle Collection…clean flat and modern it is…its really easy to make your food stand out…it’s not about he plate but the food. compliments it well.

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WHAT IS YOUR FAVORITE WAY TO PLATE? I create as I go…every dish is different you never know what you are — something that naturally happens when you are plating a dish. Each dish is unique in that way…horizontal landscape—

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DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? Stay true to the colors try not to mix things together…Simple is better…Try to display each item in its own element. Color is very important and texture is very important.

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WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? I just knew when I was little that my true calling was to be in the kitchen making food and making people smile…grew up on farm in Costa Rica growing up around food — I knew it was my calling…

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WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? My favorite ingredient is truffles because the unique flavor that you cannot find in anything else in the world…aromas…cannot be found elsewhere or substituted…love it in everything.

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WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? Davio’s Chardonnay and Peter Michael Pino Noir.

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WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? Bruce Springsteen

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WHAT IS YOUR FAVORITE DESSERT? My favorite dessert is anything with caramel and sea salt… I love the combo of sweet and salty.

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WHO WAS YOUR GREATEST COOKING INFLUENCE? My mother, because everything she cooked was true to the flavors. An done with love, done with the simple purpose of brining our family together and making us happy.

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CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? Jamie Oliver…

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BEST THING ABOUT BEING A CHEF IS? Meeting people from all walks of life….

F&B MAG • RM •

HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? Comfortable.

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WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF? Make sure you love it everyday….don’t do it for the money.

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LASTLY, WHAT DO YOU DO TO RELAX? Spending time with my kids makes me happy. Playing sports with my kids

ABOUT RODNEY MURILLO

Culinary Director of Davio’s Restaurants & Avila, hails from Costa Rica. As a young adult, Murillo relocated to Boston, MA to pursue his interest in the culinary arts. Not yet fluent in English at the time he moved to the United States, Murillo overcame this barrier while learning everything he could about the art of cooking. Murillo’s fascination with food started early. Growing up on a farm in Costa Rica, he gained an appreciation for every aspect of food preparation. Murillo remembers that all meals prepared by his family used only the freshest ingredients, a tradition he strives to maintain at the restaurants to this day. Murillo’s talent and dedication allowed him to quickly rise through the ranks to Chef of Davio’s Restaurant. As the company grew, Murillo was promoted to Culinary Director, overseeing all of the Davio’s kitchens. Murillo has had the opportunity to work alongside some of the most prestigious chefs, including apprenticeships at Pasion in Philadelphia and Daniel in New York City.

Food & Beverage Magazine |February 2017

# P E R F E C T LY P L AT E D C H E F S

Ellipse Bowl

Kyoto Plate

Monaco Bowl

Kyoto Plate & Harmony Tall Slanted Cup

Spiral Rim Bowl

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HFORSOPNI T L O I TFY T NH EE WHSO U S E

FRONT OF THE HOUSE

ADDS TREND-FORWARD STYLE TO ANY SEAFOOD DISH A passion for plating and commitment to customer service are the hallmarks of Front of the House®, a Food & Beverage industry leading authority on tabletop trends for nearly 15 years. Their diverse collections of plateware, drinkware, serveware, and buffetware are what leading Chefs depend on from ingredient preparation to the dish being served. For years chefs from all over the globe have showcased their skilled techniques and love for the art of plating seafood on FOH®’s unique and trend-forward designs. For years’ chefs from all over the globe have showcased their skilled techniques and love for the art of plating seafood on FOH®’s unique and trend-forward designs. From the organically-shaped Kiln™ Collection to stunning superwhite porcelain collections like Harmony, Monaco, and Spiral, FOH® creates the perfect canvas to showcase your love of the culinary arts.

Kiln™ and Harmony™ Dinnerware Collections are made of commercial-grade, high-temperature porcelain. And Kiln™ collection, full of personality and style is available in five vibrant colors; Leek, Blood Orange, Chili, Vanilla Bean, and Pepper.

Food & Beverage Magazine |February 2017

TPRSO E IN P2IE0CN1ET7SS 43 C HFTO ERFOED ANPD INNDTSM

GINGER SOUR ADDS ZING TO COCKTAILS, DESSERTS AND DISHES

Fernanda Rossano: Bar Manager NAPACILLIN 1 ½ oz. Monkey Shoulder Laphroaig scotch whiskey (mist) 1 ½ oz. The Perfect Purée Ginger Sour blend ½ oz. lemon juice ½ oz. honey syrup soda (to top) candied ginger (garnish) Shake all ingredients except the Laphroaig, soda, and garnish. Pour into a Collins glass, top with soda. Mist with Laphroaig, then garnish with candied ginger

The Perfect Purée of Napa Valley introduces Ginger Sour, expanding its product line of purees and specialties to 41 premium flavors for culinary, pastry and beverage applications. Ginger Sour is a delectable blend of ginger, key lime and lemon juices and delivers the perfect balance of warm ginger notes and vibrant citrus tartness. Chefs and beverage professionals can order through foodservice distribution beginning in January (packed 6/28 oz. jars per case). Home enthusiasts can purchase through Amazon and The Perfect Purée of Napa Valley. The SRP is $25 per jar plus overnight shipping. “Ginger is a complex and beloved flavor to many chefs and bartenders,” says Michele Lex, President and Chief Marketing Officer. “With the addition of citrus notes, our Ginger Sour lends itself well to a variety of creative Nationally recognized chefs and bartenders have created an array of recipes featuring Ginger Sour to spice up the New Year.

Quick & Easy Tom Kha Gai Soup 1/2 cup The Perfect Purée Ginger Sour blend, thawed 1-2 tbsp. neutral oil (canola, vegetable or corn oil) 1 lb. free range chicken thighs, boneless and cut into 1/2 inch cubes kosher saltground black pepper 1 can (13.5 oz.) coconut milk 14 oz. quality chicken broth or stock 1 cup straw mushrooms, drained 1 tbsp. fish sauce 1 tbsp. sriracha or sambal oelek 2 tbsp. fresh basil leaves, chiffonade 2 tbsp. fresh cilantro, chopped

Chef Dave Martin : Yield: about 48 oz. of soup 1. Remove any skin from the chicken thighs and season all the cubes with kosher salt and black pepper. 2. In a medium saucepan with neutral oil over medium-high heat, add cubes of seasoned chicken thighs. Cook for about 3-5 minutes until opaque and then deglaze with coconut milk, chicken stock and ginger sour and stir together. 3. Add straw mushrooms, fish sauce and sriracha or sambal oelek. Reduce heat and simmer for about 5-10 minutes more. 4. Add basil and cilantro to the soup and stir or use them to garnish. Adjust seasoning as needed. w w w. f o o d b e v m a g . c o m | F e b r u a r y 2 0 1 7

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PROWEIN

MILLENNIAL WINE CONSUMERS INTHE UNITED STATES

As millennials come of age and begin exploring wine as a passion and a pastime, they are causing a tectonic shift in the wine business. The fundamentals of the business have been tacitly accepted by wine drinkers for decades -- the same varietals and regions have been favored vintage after vintage. Traditionally preferred grapes and regions are not falling into disfavor, per say, but rather the field is widening to include a broader array of selections. Each ensuing generation wants to do things its own way, and so the same is true for the millennial wine drinking generation. The shift toward â&#x20AC;&#x153;newâ&#x20AC;? grapes (no matter how old they truly are) and heretofore overlooked regions is being led by a young group of wine drinkers, aged twenty-one to thirty-five, who demand a wider

range of choices, drinking experiences, and values. It has been over a decade since social media began to take hold, and the millennial wine drinking generation is at the forefront of the digital movement. From Facebook to Snapchat and everything in between, engage-worthy, shareable moments are highly prized digital currency. For the wine industry, millennials present a new set of challenges and opportunities. Never before has it been so easy to reach a wide wine drinking audience and convince them to try something new. At the same time, our tried and true strategies which rely on brand loyalty and hand-selling are evolving. WHO ARE THESE SO-CALLED MILLENNIALS?

Food & Beverage Magazine |February 2017

Much ink has been spilled about the characteristics of the typical millennial. There are anomalies in every group, but by and large millennials shares a few key traits. The millennial generation is composed of 75 million internet natives born between the early 1980s and midto-late 1990s, many of whom are devout foodies anxious to share their experiences with food and beverage with their rapidly expanding social networks. That said, this is the era of the wine pairing -- the quirkier the better. Never before has it been so easy to broadcast wine bottle shots, labels and logos to a large number of people. Digital technology also provides the tools to create exquisite photographs with which users style their unique social media personae. The millennial wine drinker is happy to put your brand or region on blast, so long as it pleases them in some way. Socio-economically speaking, this generation delays a lot of the traditional adult milestones, whether through preference or because of macroeconomic factors. Millennials tend to live in their childhood homes for a longer period of time and defer marriage and children until later than

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previous generations. On a macro level, it’s important to remember that millennials grew up during the Global Financial Crisis. As a result they understand the importance of considered purchases and revel in a good deal. Internet shopping has made price comparison shopping more available than ever before. Expect your millennial wine drinkers to be cost-conscious and price savvy. They want to be able to buy your wine online with ease. And while this generation started out on desktops, they now lead the charge in the “mobile-first” philosophy. Since Snooth’s inception we’ve seen mobile traffic increase to almost 50% of our traffic mix. When we first began, mobile phones were not nearly as affordable or useful as they are today. I have little doubt that mobile and tablet browsing will continue to lead the way into the future of computing. MILLENNIALS WANT YOU TO EMBRACE THE DIGITAL REALM. This is the first generation to prefer electronic transactions over in-person meetings. It is up to the industry to use digital platforms to engender the desire to seek out a particular wine or region. Once that groundwork has been laid and the millennial consumer is in your tasting room or event, they will become immersed in the experience. One of the ways regions and brands have used digital platforms to engage an evolving audience is with designated grape and region days. These designated days are promoted via social media and events spanning multiple markets. #GarnachaDay, for example, is a nationwide effort led by a few key regions in Eastern Spain. By galvanizing audiences across the country about the Garnacha grape on the same day, brand awareness can be

built and somewhat directed. There has also been renewed interest in Chile’s Carménère. Now in its third year, #CarménèreDay celebrates the re-discovery of the grape in 1994. Plantings have increased by 140% between 2000 and 2014, for a total of 11,319 hectares under vine. Both Garnacha and Carménère are available to United States wine consumers at good values, and the awareness generated by a designated day campaign is helpful to the continued cultivation of interest in the grapes by the bottle and glass. The hashtag allows for interactive participation and celebration that can be broadcast to large, intertwined social networks. While there is no shortage of designated hashtag days (not only for wine, but food and other causes too), there is room for everyone. Designated hashtag days provide the desired opportunity for millennial social media users to have voices in a larger conversation, but be prepared to invest deeply in these opportunities and bring your friends, lest your campaign fall on few ears. MILLENNIALS ARE BUILDING UPON THE WINE KNOWLEDGE OF THEIR PREDECESSORS. Wine consumption in the United States has increased every year since 2000, and that growth is being driven by millennials. They build on what they know about the previous generation’s wine drinking habits and seek to turn that information on its head with new trends and unique interpretations. Barolo is a key example. Barolo’s indigenous white wine grape, Nascetta, disappeared after World War II. But a new generation of forward-thinking producers has plugged into the millennial generation’s thirst for something new and brought the grape back into view. The concept of “White

Barolo” is a nod to the architects of wine history, but shows a desire by succeeding generations to innovate and disrupt the status quo. Plantings began in 2005, with the first vintages released in 2008. Many plantings are grown using sustainable and organic farming methods, which is also important to millennials. They want a lot of choice, but those choices should have a positive impact on the environment and their own health. MILLENNIALS CARE ABOUT SUSTAINABILITY, VARIETY, AND ENOTOURISM. Much to the millennial wine drinker’s delight, one of the leaders in sustainable wine growing in the United States is California’s Lodi region. Introduced in 2005, The Lodi Rules for Sustainable Winegrowing is California’s original, third party verified sustainable viticulture certification program. It is hailed for its rigor and transparency, acting as a benchmark for this type of program around the world. In addition, Lodi is uniquely positioned to capture the hearts of millennials due to the sheer variety of wines they produce. In 1990 the region grew twenty-eight different grape varieties. Today they cultivate over one hundred different varieties at commercial levels, more than any other region in the world – demonstrating the region’s commitment to the evolving palates of the next generation of wine drinkers. Lodi has also witnessed a spike in tourism (hotel stays were up eighteen percent year over year). An increasing number of millennials are attracted by the region’s fresh, accessible marketing campaigns and seek to experience the region for themselves. And best of all for millennials, fat pocketbooks are not required.

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MILLENNIALS LOVE A BARGAIN. The 2016 Wine Opinions s u r v e y, “ A m e r i c a n Wi n e Generations,” states that 63% of millennials regularly buy in the under $10 category and 79% in the $10 to $14.99 category. Eightysix percent of millennials surveyed said: “At least two to three times a month I will either buy a bottle of wine I’ve never tried or try a new wine by the glass in a restaurant.” Whether they are buying wine online, in store, or at the tasting room, value and novelty are key facets of the millennial wine drinker profile. Domestic regions aren’t the only wines on the menu. Millennials also have a thirst for that which is exotic, farflung, and previously underappreciated. Portugal’s Vinho Verde, for example, offers young, quaffable wines that appeal to millennials who subscribe to a “drink now” philosophy. The region boasts a slew of indigenous grapes, which also appeals to intrepid millennial palates. With this kind of demand in mind, the United States is now the number one importer of Vinho Verde wines in both volume and value, growing 14% and 35% respectively between January and September of 2015. This penchant for redefining norms and embracing new regions extends across continents. South Africa is a prime example in terms of price point and positioning. According to a 2016 survey by the Wine Market Council, 31% of high frequency wine drinking millennials reported that they had purchased a bottle of South African wine in the three months prior. The above mentioned Wine Opinions survey also reports that “more than six in ten (62%) millennial high frequency wine drinkers buy red blends frequently or occasionally.”

Red blends are not exclusive to South Africa, but the country does offer a wide range of inventive red blends, many made with native varietals such as Pinotage. Numerous regions are following suit, coming up with their own salmagundi of red wine grapes in a bottle.

AUTHOR: Mark Angelillo co-founded Snooth.com over 10 years ago with the goal of organizing the world of wine information. He views that as an exciting challenge, requiring an ongoing dedication to the pursuit and passion of wine. Although a software engineer by training, he has reviewed thousands of wines and hosted wine events and dinners.

WHAT DO MILLENNIALS WANT FROM YOU? In summary, shatter traditions. Dare to be different, and talk about it at length on social media. Be ready to change the way you transact. Go mobile. Invest in the experience in addition to the story. Give millennials lots of choices. Empower them to feel in charge. Be prepared for change. ProWein, International Trade Fair for Wines and Spirits, is the ideal platform to learn about the shifting dynamics of the wine business and the effect this new generation has on our industry. Held annually in Düsseldorf, Germany (March 19 - 21, 2017), ProWein is an indispensable trade-only event where over 6,000 exhibitors and 55,000 trade visitors from around the world meet to discuss philosophies, best practices, and successes. The experts at ProWein are ready to embrace the millennial wine drinking generation, armed with the latest information and cutting-edge ideas about how to reap the most benefit from this group of thirsty wine lovers. Every wine growing region is represented and every element of the industry covered - from wine and spirits to gastronomy, catering, packaging, marketing and more. ProWein is the place to hone your understanding about the millennial generation.

Food & Beverage Magazine |February 2017

American Wine Generations Survey Wine Market Council Wall Street Journal, How Millennials are Changing Wine Global Diversity Marketing, Understanding Millennials CBS Local San Francisco, Millennials Putting A Cork in $2 Chuck Marybeth Bentwood, Wines of Chile Stuart Spencer, Lodi Winegrape Commission Bruno Almeida, Wines of Vinho Verde Benson Marketing Group Colangelo and Partners Wines of South Africa Enrico Rivetto, Azienda Rivetto Wines of Garnacha

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CHEF APPOINTMENTS

ESSENSIA RESTAURANT WELCOMES THE RETURN OF CHEF JULIE FRANS AS SIGN ATURE C HE F

Frans’ fresh culinary approach blends classic, Old Florida cuisine, true farm-to-table fare, and Caribbean-inspired ingredients

Essensia feels like home and the team feels like family, so I couldn’t be more excited for my return,” The Palms Hotel & Spa is pleased to announce the return of Julie Frans as Signature Chef for Essensia Restaurant & Lounge. In her role, Frans will be responsible for directing menu creation and sourcing local ingredients alongside Executive Chef Richard Earle. Chef Frans will launch her new Spring menus for Essensia in February 2017, which will reflect the direction Essensia is headed in: embracing the true essence of local cuisine with unique-to-Miami ingredients, while incorporating Caribbean influence and drawing inspiration from South Florida’s uniquely blended culture. “Essensia feels like home and the team feels like family, so I couldn’t be more excited for my return,” Frans says. “The Essensia team represents a diversity of cultures, and I’m looking forward to having the cooks and sous chefs add their input to bring even more authenticity and texture to the new menu.”

“In Barbados, for example, I learned about native Caribbean plants, fruits, and herbs, many of which are also native to South Florida, but are rarely seen on menus here,” Frans says. “As I return to Essensia, I’m looking forward to incorABOUT ESSENSIA porating these ingredients and introduc- RESTAURANT & LOUNGE ing them to our guests in delicious, unexpected ways.” Essensia follows a farm-to-table philosophy, offering a seasonal Frans will keep the focus on fresh, local selection of fresh, locally-inspired seafood and produce, with a bright, veg- cuisine with emphasis on premium etable-focused,healthy approach. Having local and sustainable ingredients. founded The Palms Hotel & Spa’s onsite Working with local farmers and organic chef’s garden in 2011, she will other carefully selected purveyors, continue that initiative to brighten Essensia’s menus feature healthEssensia’s dishes with fresh herbs and ful and Flavorful dishes made with produce, and bring together guests and produce, meats and seafood prilocals to learn about the importance of marily sourced from within the sustainably grown food. State of Florida. Essensia’s exclusive wine list is committed to being Endlessly dedicated to her involvement sustainable or organic and has been with the Slow Foods Miami Chapter, selected for sharing Essensia’s Frans champions initiatives that bring mission to be good for you and the light to the farm-to-table community in environment. The signature cockMiami, and devotes herself to the educa- tails are made with premium craft tion of school children in healthful nutri- and organic spirits and all-natural tion and sustainable farming. ingredients. Located inside The Palms Hotel & Spa, Essensia is Frans’ culinary career originally began open 7 days a week for breakfast, when she worked as a private chef while lunch, dinner and Sunday brunch. traveling the world aboard private and charter yachts. Originally from San For restaurant reservations, please Diego, California, she graduated from call 305.908.5458 or visit www. The University of California Santa essensiarestaurant.com. Located Barbara in 2000, and the San Diego at 3025 Collins Avenue, Miami Culinary Institute in 2006. Beach, FL 33140.

Food & Beverage Magazine |February 2017

UPCOMING EVENT

WEST COAST KOSHER FOOD & WINE

EXPERIENCE LOS ANGELES TO BE HEL D AT THE PETERSEN AUTOMOTIVE MUSEUM THE NINTH-ANNUAL KOSHER FOOD & WINE EXPERIENCE (KFWE) Los Angeles, the largest public kosher food and wine event in California, is to be held at the Petersen Automotive Museum on Wednesday, February 15, at 6 p.m. KFWE Los Angeles is the sister event to KFWE London, New York and Miami –– bringing world acclaimed kosher wine and spirits to Southern California from France, Italy, Spain, Portugal, Israel, Argentina, Chile, New Zealand, Australia and the United States. The evening also spotlights fine kosher cuisine from restaurants like Tierra Sur, La Gondola, Meshuga 4 Sushi and many more. Tickets include wine, food, tax and a souvenir KFWE wine glass. VIP ticketholders also enjoy a private lounge with a selection of rare and exotic wines, handrolled cigars, and a special menu of gourmet delicacies. Tickets can now be ordered from kfwela.com, and all guests must be 21 or older to attend. “KFWE Los Angeles is a remarkable, must-attend event,” said Joseph Herzog, VP of operations at Herzog Wine Cellars, a proprietor of KFWE Los Angeles. “It is the only event in Southern California where the Jewish community, wine lovers and foodies alike can experience top kosher restaurants and renowned wines in one outstanding location.”

Herzog Wine Cellars, a California-based operation, has developed a partnership with the Petersen Automotive Museum to house the Los Angeles event for the next three years. The KFWE venue is estimated to host more than 1,500 attendees at the prestigious 2017 event, including celebrities, winemakers, culinary chefs and retailers. Before the event opens to the public, there is an exclusive, invite-only trade portion of KFWE Los Angeles that is extended to guests of Herzog Wine Cellars and its parent company, Royal Wine Corporation. The trade portion includes a media lounge for interviews with winemakers from around the globe, such as Herzog’s head winemaker, Joe Hurliman; celebrated chefs; the organizers of KFWE, including the Herzog family; and industry experts like Joshua Greenstein, an authority on Israeli wines, and Ira Norof, a certified wine educator and director of education for Southern Glazer’s Wine And Spirits.

California-based Herzog Wine Cellars is a division of Royal Wine Corporation, a family-owned company and one of the largest producers of kosher wines in North America. Specializing in sustainable viniculture, Herzog offers more than 25 grape varieties in its award-winning wines, including brands like Baron Herzog and Jeunesse. The craftsmanship of Herzog wines is attributed to a 150-year legacy of wine making, passed down for nine generations from Czechoslovakia to the United States and now led by Herzog’s head winemaker, Joe Hurliman. To learn more about Herzog, connect on social media or visit herzogwinecellars.com.

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Whether you’re a bonafide oenophile or just a weekend wine drinker, it’s always exciting to expand your palate while exploring the latest and greatest wine trends! In the spirit of the new year Mattie Jackson, owner and sommelier of SALT & VINE in Nashville has put together a list of her predictions and recommendations that will keep your readers on the forefront of what’s new in wine in 2017!

Food & Beverage Magazine |February 2017

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SOMMELIER OF THE MONTH

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Everyone Has A Story. Tell Us How You Knew You Wanted To Become A Sommelier…What Was Your “Light Bulb” Moment? Growing up I was always into cooking, eating, flavors in general. During a summer study abroad in Greece, that love of food began to creep into wine. It was such a part of their every day life there – the history, the people, the art, the culture. I was hooked. I wanted to be able to share those wines and tell the stories on behalf of the people who made them. What Does A Typical Day At Work Look Like For You? The business owner side looks much like you’d expect. Lots of coffee, emails, and problem-solving. The sommelier side constantly stretches my mind and my palate. I write monthly for our 3-tier wine club as well as for other local food & wine publications. We are constantly changing our list, expanding our Bottle Shop, and hosting wine tasting classes for both guests and staff. What Is the Most Rewarding Thing About Your Profession? The way someone’s face lights up when they discover a wine or a pairing they didn’t yet know they loved. It’s one of the most abstract and rewarding journeys to facilitate for a person. What Is The Most Difficult Part Of Your Job As A Sommelier? Encouraging guests to step outside of their comfort-zone. A bottle of wine is always a gamble. Helping someone extinguish that fear to find something new is always a challenge. What’s The Wine Culture Like In Your City? Any Regional Trends You’ve Observed? Catching up. Nashville’s market is slowing building itself to mimic major metropolitan ones. While I doubt we’ll ever see distribution on New York or San Francisco’s scale, the diversity of product has grown exponentially in the last five years. Value-driven Old World wines are slowly taking the place of big brand domestics. We also caught our first pandemic wave of the rosé trend in 2016. Everything pink. Which Wine Region Is Top On Your List Of Places To Visit? Mosel, Germany.

Food & Beverage Magazine |February 2017

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What Was The Biggest “Break” That Helped Launch Your Career? I was blessed enough to secure the one harvest intern position with Napa Valley’s illustrious Joseph Phelps Vineyards in 2013. Spending half a year in Napa debunks the fairytale of wine and immerses you in the Nitti Gritty of it - the business and winemaking itself. I cleaned tanks, scrubbed barrels, and hand inoculated yeast strains. It was defeating work. But I learned the science behind the product I loved and the toil of each hand that goes into it. What Advice Do You Have For Someone Considering A Similar Career Path? Work in every facet of the business. Before opening SALT & VINE, I set a prerequisite to exhaust every position in the industry. Retail, restaurant, education, production, sales. You never know where your strengths will lie, and a 360 degree understanding of any industry is paramount to long-term success. What’s Next For You? Furthering education will always be crucial for myself and my career. I’ve just enrolled in the WSET’s Diploma of Wine Studies program. I’m hoping to complete all 6 units within the next 3-4 years as SALT & VINE continues to find its roots in Nashville. And The Biggest Challenge? Every business, especially in hospitality, sees a honeymoon phase. Having just passed our 6-month mark January 1st of this year, we must reset our minds and our passions every day to fill this place with the energy and freshness that defines the brand. What’s The Wine Scene Like In You’re City/State? Please see answer above. What Was The Last Wine That Really Made An Impression On You? 2005 Trimbach Cuvée Frédéric Emile Riesling. The crazy contrasting layers of flavor and seductive oily texture are unmatched by many aged whites I’ve experienced. Plus, I couldn’t even legally drive a car when the wine was made, but it’s still vibrantly alive today – how cool is that? If You Could Change One Thing About The Wine Industry, What Would It Be? Accessibility. Premium wines should not be reserved for just the knowledgeable or the privileged. Expertise should not breed exclusion or snobbery but inclusion w w w. f o o d b e v m a g . c o m | F e b r u a r y 2 0 1 7

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SOMMELIER OF THE MONTH

for anyone open to celebrate the beverage. At the end of the day wine is a grocery for anyone to celebrate the and beverage. At the of the minority. day wine is a grocery meant to beopen shared, not coveted harbored by aend “worthy” for anyone to celebrate the and beverage. At the of the minority. day wine is a grocery meant to beopen shared, not coveted harbored by aend “worthy” meant to be shared, not coveted and harbored by a “worthy” minority. What Is Your Definition Of Success In Your Industry? What Your Definition Of Success In Your Industry? AlwaysIslearning and opening others’ minds to want to. What Your Definition Of Success In Your Industry? AlwaysIslearning and opening others’ minds to want to. Always learning and opening others’ minds to want to. Lastly, what do you do when your relaxing? Lastly, what do you do when Drink whiskey and watch films. your I holdrelaxing? a BA in Creative Writing, so I love Lastly, what do you do when your relaxing? Drink whiskeyofand watch I hold a BA in Creative so I story. love clocking-out life for a bitfilms. and into a highball glass andWriting, a well told Drink whiskey and watch films. I hold a BA in Creative Writing, so I love clocking-out of life for a bit and into a highball glass and a well told story. clocking-out of life for a bit and into a highball glass and a well told story.

Photo by Hannah Schneider

4001 Charlotte Ave, Nashville, TN 37209 Food & Beverage Magazine |February 2017

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R E S TA U R A N T N E W S

Super

Sweet!

DOWNLOAD THE RECIPE Food & Beverage Magazine |February 2017

MAESTRO

Medley Salad Rolls Simple and perfect for any time of year, these MAESTRO® sweet bell pepper salad rolls make for a no-cook, fast and delicious lunch or dinner. GINGER LIME DIPPING SAUCE • • • • • •

½ cup fresh lime juice ½ cup Thai fish sauce 1 Tbsp fresh ginger, finely chopped 2 cloves garlic, finely chopped 3 Tbsp sweet chili sauce ½ Gusto® mixed hot pepper, very thinly sliced (optional)

SALAD ROLLS • • • • • • • • • • • • •

½ package small rice noodles 8 large rice paper wrappers 2 cups rotisserie chicken, shredded 1 cup fresh cooked shrimp 1 Maestro® sweet bell pepper, seeded and thinly sliced 8 leaves Delicato® Living Butter Lettuce 1 cup Concerto® Gold Grape tomatoes, halved ½ Fresco® long english cucumber, thinly sliced 2 spring onions, thinly sliced 3⁄4 cup salted peanuts, chopped ¼ cup fresh mint, torn ½ cup fresh Thai basil, torn ½ cup fresh cilantro

INSTRUCTIONS Mix lime juice, Thai fish sauce, ginger, garlic and sweet chili sauce. Place rice noodles into a large bowl and pour boiled hot water over noodles until submerged. Let sit covered for about 5-7 minutes or until tender, drain and rinse in cold water. Pour remaining hot water onto a large baking sheet until three-quarters full. To soften rice papers, submerge one at a time under the water. Remove and place rice paper on a tea towel to blot. Add one Delicato® living butter lettuce leaf in the middle of the wrapper. Fill with one-eighth of the Maestro® sweet bell peppers, Concerto® Gold grape tomatoes, Fresco® long english cucumbers, shrimp, chicken, rice noodles, peanuts, spring onions, Thai basil, mint and cilantro. To roll salad rolls, press down on filling, fold the bottom of wrapper over filling, then fold in sides, roll tightly and press edges to seal. Cut the rolls lengthwise and serve with dipping sauce.

FOR MORE GREAT RECIPES VISIT WINDSETFARMS.COM

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INDUSTRY NEWS

ROSATI ICE’S 4 TIPS FOR GROWING SUPERMARKET SECTOR SALES STARTING WITH THINKING LIKE A “105-YEAR-OLD STARTUP” When you are the steward of a 105-year-old iconic brand, there is little pressure to act rashly You have the confidence to work at something until you get it perfect.” Looking ahead to 2017, Rosati Ice, America’s oldest Italian ice company, will be expanding its supermarket presence by growing partnerships with Acme, Whole Foods, Weis Markets, and others; and is about to announce a couple of new major supermarket chains as well. The secret, according to President and CEO, Rich Trotter, is to think like a “105-year-old startup.” Says CEO Trotter, “In managing a 105-year-old company, it is always tempting to coast and to do things like we’ve always done it. However, our exceptional growth into 37 states in the last decade results from being disruptive, innovative, nimble and non-traditional . . . in short, in thinking like a startup.”

Trotter outlines his 4 key tips for success in supermarket sales: 1-Think Outside the Cup Disruptive Packaging And Merchandising Virtually all Italian Ice is sold in single serving cups, but what do you do if you have a family or a picnic and want to serve its ices? Thinking outside the cup, Rosati Ice pioneered the twoquart Party Pail which provides larger quantities of product at a lower price point for the consumer and a higher margin for the stores. The pails are usually easier for the stores to handle and stock. Rosati’s 2-quart party pails are available in flavors: Classic Cherry, Classic Rainbow (cherry, lemon & blue raspberry), Mango, Lemon and Root Beer.

Food & Beverage Magazine |February 2017

Two innovative flavors this year include Rosati Emoji Ice, to appeal to a younger market, and Mango Caliente, to appeal to the Hispanic market.

“Scoopability” aka Product Innovation Italian Ices had been made the same way until Rosati Ice realized that consumers like their Italian Ices to be easier to handle. Therefore, Rosati created a recipe to make Rosati’s uniquely “Scoopable”. A side benefit is the shelf life is much longer. Expanding on its Track Record Rich Trotter says, “When you are the steward of a 105-yearold iconic brand, there is little pressure to act rashly.

You have the confidence to work at something until you get it perfect.” Supermarket customers understand this and choose Rosati because its dependability, longevity, and track record mean fewer issues for them. Quality and Taste Rosati Ice is committed to a healthier product. For example, its supermarket line is made with 100% natural sugar and no high fructose corn syrup. Products are also gluten free, dairy free, fat free, cholesterol free, and lactose free. Proof of product quality is demonstrated by the fact that it is approved to be part of school lunch programs in 37 states, each with very stringent rules. Rosati Ice’s headquarters and manufacturing plant are located at: 201 East Madison Avenue in Clifton ABOUT ROSATI ICE: Rosati Ice was founded in 1912 Heights, PA 19018 by Sam Rosati, an Italian immi- Telephone: 610.626.1818 grant who made his first Ital- Email: info@rosatiice.com ian ices cranked by hand in the Website: www.rosatiice.com basement of his West Philadel- Facebook: phia home. The company grew facebook.com/rosatiice and Sam soon became known as “The King of Water Ice,” having his popular ices sold from horse drawn wagons throughout the city and at the New Jersey shore. In the mid 50’s, the company moved to its current headquarters in Clifton Heights, PA and management was taken over by Sam’s daughter Rosemary and her husband Jim Salomone. In 1997, the company was purchased by Rich Trotter, its current owner. The company is America’s oldest Italian Ice manufacturer w w w. f o o d b e v m a g . c o m | F e b r u a r y 2 0 1 7

F E AT U R E D C H E F

Didn’t always know she was going to

be a chef. When she was a little girl, she said ‘I’m gonna be an artist!’ But then she realized she wasn’t very good at drawing. That didn’t stop her from attending FIDM, where she did learn how to draw, but between scarce gigs designing for the fashion industry, Jina worked catering gigs, where she quickly discovered her love of creating the art of food. With more consistent work and much more of a rewarding feeling, she had finally found her path. When she’s not stuffing people’s mouths, Jina loves to travel to places she’s never been, eat food that others have cooked, and most importantly... enjoy a nice stiff drink! Gumbeh!

Food & Beverage Magazine |February 2017

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What is your comfort food?

Chinese food. But only when it’s take-out, not dine-in, because it’s truly best when it’s been sitting for a minute in all its own greasy goodness, and one gets to enjoy it from their couch (no, not a dinner table – couch.) in their PJ’s. And I really wish more places still served take-out Chinese food in those li’l paper bucket-box to go containers vs the common characterless Styrofoam containers. Those old-school white boxes with the red pagoda on the side… those were truly “comforting”.

Who was your greatest cooking influence?

My mom. She always cooked with the attitude like it was the LEAST exceptional thing one could do in their day. Like it was no big deal. But then all her food would come out exceptional tasting, and with so many intricate details. When I would ask her for recipes, she would (and still to this day) reply, “just a li’l of that, and some of that”. “That’s so vague. Is that it?” “Yes, (sigh) it’s not a science.” ACTUALLY LADY, THESE DAYS IT LITERALLY IS.

What is your favorite ingredient to cook with?

Garlic. Hands down. My poor dog can’t eat anything I cook, cuz it could probably kill him. Though that doesn’t stop him from incessantly puppy-eyeing-me from below the dinner table.

What is your favorite white wine? Favorite red?

My favorite white wine is wine. My favorite red wine is wine. Oh, you mean to cook with? I don’t really cook with wines. I cook with beer more often than wines.

Celebrity you would love to cook dinner for?

Vince Vaughn. Because A) he’s a big dude and could probably do some damage. B) I think he’s from the Midwest and would probably prefer a solid meat-n-starch dish vs some frail and “pretty” organic/quinoa/kale/reduced-something/deconstructed-something type dish that is “in-trend”. C) He’s so animated and over-reacting. I think I would quite like the way he would exuberantly compliment my cooking. Because he would.

Chef whose style of cooking you really dig?

Mrs. Stouffer. Yea, she’s considered one. Legend has it (commercials) that Mrs. Stouffer created good food for her family to gather around and eat together. That’s what I strive for. Both on a professional level and personal. To provide something people can gather around and “mmm” together. “Made with love, the way Mrs. Stouffer made it.”

Best thing about being a chef is?

Not having to wake up at 8am Mon-Fri to go sit in an office. That and the instant gratification: to create something, and be able to witness it being enjoyed by people (those you may not even know), in real-time, at that very moment.

How do the words “gluten-free” make you feel? EYE. ROLL.

What advice would you give to someone with aspirations of becoming a professional chef? w w w. f o o d b e v m a g . c o m | F e b r u a r y “It’s not glamorous. It’s not like Burnt, or No Reservations, or Ratatouille. It pays shit,

2017

How How do do the the words words “gluten-free” “gluten-free” make make you you feel? feel?

FEYE. ROLL. E AT U R E D C H E F EYE. ROLL.

62 F&B MAG JL

F&B MAG JL

What What advice advice would would you you give give to to someone someone with with aspirations aspirations of of becoming becoming aa professional professional chef? chef?

“It’s not glamorous. It’s not like Burnt, or No Reservations, or Ratatouille. It pays shit, “It’s not glamorous. It’s not like Burnt, or No Reservations, or Ratatouille. It pays shit, particularly in the beginning, and it’s a lot of physical labor. And you’ll probably have to give up particularly in the beginning, and it’s a lot of physical labor. And you’ll probably have to give up every major holiday and weekend from here on out, because you’ll be working. And if you’re a every major holiday and weekend from here on out, because you’ll be working. And if you’re a woman, like me, you’ll find it hard to gain the respect of your male counterparts in the kitchen. woman, like me, you’ll find it hard to gain the respect of your male counterparts in the kitchen. Oh, and you have to wear these ugly rubber clogs. What’s worse is that you’ll inevitably love Oh, and you have to wear these ugly rubber clogs. What’s worse is that you’ll inevitably love them. them. However, one day you will make something, and happen to catch that moment a patron takes However, one day you will make something, and happen to catch that moment a patron takes his/her first bite of that dish you just made, and witness THE NOD… the reactionary nod of his/her first bite of that dish you just made, and witness THE NOD… the reactionary nod of enjoyment, approval, mmm… and then it’s all worth it. enjoyment, approval, mmm… and then it’s all worth it. Sold? Cool. Start by washing these dishes. Yes, we all started here.” Sold? Cool. Start by washing these dishes. Yes, we all started here.”

Lastly, Lastly, what what do do you you do do to to relax? relax? Get OFF my feet. And then drink. Get OFF my feet. And then drink.

Food & Beverage Magazine |February 2017

Thank You, Chef Lee

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Food & Beverage Magazine |February 2017

w w w. f o o d b e v m a g . c o m | F e b r u a r y 2 0 1 7

F E AT U R E D C H E F

Food & Beverage Magazine |February 2017

F E AT U R E D C H E F

CHEF & OWNER AT THE DETOUR BISTRO BAR

Ranni Kumgisky was born and raised in

Tel Aviv, Israel, where he lived until the age of 16. He was a professional volleyball player for the Israeli National volleyball team as well as the Israeli National Beach Volleyball team and a professional Indoor Volleyball Player in Spain in 1996, Italy in 1997 and Germany in 1997. During his European years, he worked as an apprentice at local restaurants, as he had attended Tadmor Culinary School in Israel. Cooking was his passion as he was able to escape from his volleyball career and being able to cook through Europe kept his passion alive. In 1998 he moved to the USA to play on the AVP (pro beach volleyball tour) team and in 1999 he was able to open a project management company and work with production in the States. A year later, in 2010, after returning from playing volleyball and feeling the need to get back in the kitchen, he opened GreatDane Catering, company he founded with Dane Pearson, and in 2013, they both founded the restaurant location The Detour Bistro Bar, which opened in 2014. Ranni is currently busy managing and being the executive chef at The Detour in Culver City, as well as working on the catering business. Keeping busy in Los Angeles!

Ranni is currently busy managing and being the executive chef at The Detour in Culver City, as well as working on the catering business. Keeping busy in Los Angeles! w w w. f o o d b e v m a g . c o m | F e b r u a r y 2 0 1 7

F E AT U R E D C H E F

F&B MAG What is your comfort food? J L Pasta! It’s a great feel good dish and there are so many variations, it never gets old! Pasta

always transports me to places I’ve been to, from Rome to the seaside.

F&B MAG Who was your greatest cooking influence? J L Traveling through Europe while playing professional volleyball I had to escape the sport

somehow and I started working assisting for chefs in local restaurants through Spain, Italy and Germany. They all inspired and influenced my cooking, one way or another. I never thought I would end up cooking for a living, it was my way of escaping reality, and truly became my passion.

F&B MAG What is your favorite ingredient to cook with? J L I love cooking with seasonal ingredients, so I always vary from whatever is out in the market!

Although seafood is something I always end up using.

F&B MAG What is your favorite white J L I am not a fan of white wine. But red

wine? Favorite red?

F&B MAG Celebrity you would love to cook dinner for? J L Any musician from the Rolling Stones, to the Foo Fighters, Green Day or David Bowie. We cook

with music at all times, we enjoy mixing music with cooking, it definitely goes hand-in-hand, so it would be a true pleasure cooking for any of those talented musicians.

F&B MAG Chef whose style of cooking you really dig? J L Chef Morimoto. I was lucky to meet him and to see him cook live and seeing the Japanese

cooking techniques he uses was incredible, inspiring and a true form of art.

F&B MAG Best thing about being a chef is? J L Free Food. Jokes aside, having the ability to make people happy. Some people have had a rough

day and I can make them an amazing dish and their day just gets better. A great culinary experience makes anyone’s day better.

F&B MAG How do the words “gluten-free” make you feel? J L I understand allergies, but it seems like in the past three years everyone has become gluten-

free intolerant. We make our bread and pasta in-house, so for us, having someone request gluten-free food is definitely a pain…

F&B MAG JL

What advice would you give to someone with aspirations of becoming a professional chef?

You need to understand that to become a chef you need to start from the bottom. There is a lot of small work that needs to be done before you can actually run a kitchen. You have to be realistic, you are not just going to graduate school and become a top chef. I assisted chefs for months before I became a chef.

F&B MAG Lastly, what do you do to relax? J L Any outdoor activities! I am lucky to live in Los Angeles, near the beach, so I take my dog for a

beach run on the daily, weather its sunny, cold, hot or rainy. I also surf and kite surf on my days off, and golf as often as I can. Being locked in the kitchen for so long makes me crave fresh air and physical activities!

Food & Beverage Magazine |February 2017

Thank You, Chef Kumgisky

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Food & Beverage Magazine |February 2017

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INDUSTRY NEWS

EZCATER RAISES $35M FROM ICONIQ CAPITAL AND INSIGHT VENTURE PARTNERS,

STRENGTHENING ITS POSITION AS THE LEADING ONLINE M A R K E T P L A C E I N T H E $ 2 1 B B U S I N E S S C AT E R I N G M A R K E T Founded in 2007, earlier than many of today’s sharing economy companies, ezCater has been built for the express purpose of making it remarkably easy for businesspeople to find and order food from reliable local caterers, anywhere in the U.S.

ezCater, the only nationwide marketplace for business catering, today announced that it has raised a $35 million round of funding led by ICONIQ Capital with participation from existing investor Insight Venture Partners. The funding, which brings ezCater’s total amount raised to $70 million, will be used to continue the company’s rapid growth by accelerating product development, expanding its award-winning customer support, and bolstering sales and marketing. Just in the past 18 months, ezCater has raised a total of $63 million and doubled its headcount to 175 people, including C-level executives hired from Amazon, Rue La La, and Actifio. It has also continued to cultivate its network

“As an early entrant into the business catering market, and the only company with nationwide reach, ezCater has earned a strong position ahead of its competition,” said Bradley Twohig, Managing Director at Insight Venture Partners. “The Company’s proprietary technology, extensive nationwide list of restaurant partners, and impressive executive team has driven its market leadership. We are pleased to support ezCater in this exciting phase of growth.”

of restaurants and caterer partners, which includes tens of thousands of independent local restaurants, plus regional and national chains such as Boston Market, HoneyBaked Ham, and Ruby Tuesday. ezCater now counts nearly 50,000 restaurants and caterers in its market“With the support of not one, place and has helped provide food but now two, top-tier investment for more than 16 million business firms, we have all the resources people. we need to expand our dominance in ordering food for business,” “We were very attracted to said Stefania Mallett, co-founder ezCater’s clear market leadership and CEO of ezCater. “But having and pure marketplace business such great backers doesn’t make model,” said Greg Stanger, General us complacent. Our customers Partner at ICONIQ Capital. “The will continue to receive a constant value that the company is deliv- stream of new features and addiering to businesses and caterers tional restaurants everywhere in across the county is exceptional the U.S.” and we are excited to partner with the ezCater team to help support their continued growth.”

Food & Beverage Magazine |February 2017

INDUSTRY NEWS

Propelled by an increasing reliance on food in the workplace, the market for business catering in the U.S. is now worth $21 billion annually, according to foodservice industry research firm Technomic. ezCater’s focus on serving businesses and its ability to provide food for business events and meetings that take place anywhere in the U.S., make it a compelling solution for all organizations, from top pharmaceutical companies like AstraZeneca to commercial real estate firms like Jones Lang LaSalle. “Whether we’re feeding our employees, hosting a special event, or are having a client meeting, food fuels many aspects of our business,” said Jim Tierney, Managing Director at Jones Lang LaSalle. “We are dedicated to delivering exceptional service in everything we do, and ezCater gives our team the confidence that the food we’re providing will be good and on time. ezCater is a great tool for our business.”

“ezCater has provided us a great channel to help us grow our catering business,” said Trish Giordano, VP of Sales and Marketing for Buca Di Beppo, a 92-location restaurant chain. “At some locations, there are days we start cash-positive before even opening the doors thanks to catering orders. ezCater’s national reach and ability to connect us to the largest companies in the U.S. make them an indispensable partner for us and key to our growth strategy.” ABOUT ezCater ezCater is the only nationwide marketplace for business catering. ezCater’s online ordering, on-time ratings and reviews, and award-winning, 5-star customer service connect businesspeople to reliable catering for any meeting, anywhere in the United States. For more information or to place an order, visit www.ezcater.com.

ezCater also is uniquely suited to help restaurants grow their catering volume. By connecting caterers to businesspeople, including many who are traveling out of their home area, ezCater helps caterers win new customers they often cannot otherwise reach. Whether we’re feeding our employees, hosting a special event, or are having a client meeting, food fuels many aspects of our business.

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U P CO M I N G E V E N T S

B A R 1 7 E X P O : M AY 2 1 - 2 2

IN 2017,

the National Restaurant Association is curating an immersive experience for beverage and alcohol professionals through a newly invigorated BAR 17 show. Held Sunday, May 21 and Monday, May 22 at Chicago’s McCormick Place, BAR 17 offers attendees the opportunity to share ideas through new programming, appearances industry leaders, and an expanded exhibition floor. This year’s show, hosted adjacent to the National Restaurant Association Restaurant Hotel-Motel Show 2017 (NRA Show®), features the inaugural BAR Management Conference, a tailored selection of specialized learning sessions created to address the issues facing beverage and alcohol professionals. In addition, show attendees can look forward to a slate of programming and resources to help them keep up with the newest trends, products, and ingredients to boost their productivity, profitability, and customer loyalty.

3.Beverage Industry Leaders and Top Talent— World Class Bartender of the Year Charles Joly, author, “Modern Mixologist” Tony Abou-Ganim, and spirits historian and creative cocktail consultant Brian Van Flandern are among the celebrity bartenders and mixologists leading demonstrations on BAR’s Main Stage, focusing on how to turn trends into hot menu items, as well as special education sessions geared towards developing more effective marketing and promotions.

4.Star of the BAR Finals— Star of the Bar is a national cocktail competition that invites five finalists from leading culinary cities – Boston, Chicago, Miami, Austin, and San Francisco. Finalists will be invited to the show floor for a cocktail battle in front of judges Charles Joly and Tony Abou-Ganim, with one winner crowned, “Star of the Bar.” This year, BAR 17 partners with the US Bartenders’ Guild to host reRegistration is now open for bever- gionals across the country. age professionals and members of the media; a BAR 17 pass also includes 5.Specialty Areas & Pavilions— access to the NRA Show from May Sprinkled across the BAR floor, these 20-23. A full programming schedule curated specialty areas and pavilions will be unveiled in the coming weeks, are grouped by top trends, products, and emerging technology to help you with highlights including: navigate easily. Among the exciting offerings: Craftique Pavilion, which 1.Hottest products in the industry— focuses on limited-production and An expanded show floor features emerging producers, including a conexhibitors from across the globe pre- centration of indie distilleries, brewersenting the latest and greatest prod- ies and wineries; and the BAR Bites, ucts and solutions for attendees to see, where beverage and alcohol profestouch, taste, and test throughout the sionals can learn how to use food to extend the guests stay and enhance conference. the bar experience.

2.BAR Management Conference— A brand-new offering for 2017, featuring 18 specialized sessions in four targeted tracks, including Beverage Trends & Innovation, Bar Food & Menu Development, Team Training & Building and Marketing, Promotion & Social Media. Note: Separate registration required.

Food & Beverage Magazine |February 2017

6.Jon Taffer Keynote— Spike TV’s Bar Rescue Host and Executive Producer Jon Taffer returns to BAR to give the keynote speech of the conference on Sunday, May 21. Taffer will provide his insight on industry best practices, and how operators can evolve and change with trends.

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Geoffrey and Margaret Zakarian Food & Beverage Magazine |February 2017

U P CO M I N G E V E N T S

MEDIA ALERT *** MEDIA ALERT *** MEDIA ALERT

OUR TOWN’S ART OF FOOD

PRESENTED BY NEW YORK-‐PRESBYTERIAN HOSPITAL SAVOR UNIQUE DISHES. ADMIRE EXQUISITE ARTWORK. RELISH IN THE AMBIANCE OF A QUINTESSENTIAL NEW YORK EVENING.

WHAT: world’s Zakarian

masterpieces

President

HOSTS:

Our Town’s Art of Food, presented by New York-‐Presbyterian Hospital, the ultimate event for food and art connoisseurs, is returning for its second fabulous year, taking place on Saturday, February 4th at Sotheby’s, the world’s art headquarters. Over twenty culinary titans of the Upper East Side will create mouthwatering masterpieces, each dish inspired by a work of art specially curated by Sotheby’s for this one night only. Hosting this inspiring and enchanting evening is hospitality power couple Geoffrey and Margaret Zakarian.

DATE:

TIME:

“There are so many iconic culinary images that stem from great masterpieces,” says co-‐host Geoffrey Zakarian. “From pop art soup cans to impressionist and renaissance fruit still lifes, food can never seem to evade the visual reality of artists. It is impossibly intertwined and in reverse as well.”

“Our Town’s Art of Food event, presented by New York-‐Presbyterian, is an unparalleled ‘only in Manhattan’ evening,” says sponsor Jeanne Straus, President of Straus Media. “The Upper East Side’s top chefs create mouth-‐ watering dishes inspired by art specially curated by Sotheby’s. It’s a truly unique food and art happening that’s not to be missed.” Iron Chef Geoffrey Zakarian: Star of Food Network’s Chopped, The Kitchen, Cooks vs. Cons, author of “My Perfect Pantry,” restaurateur behind The Lambs Club, The National in NYC, The National in Greenwich, The Water Club at Borgata in Atlantic City, Georgie and The Garden Bar at Montage Beverly Hills and, coming soon, Point Royal at The Diplomat Beach Resort, and co-‐creator of Pro For Home food storage container system. Margaret Zakarian: President of Zakarian Hospitality, co-‐author of “My Perfect Pantry” and co-‐creator of Pro For Home food storage container system. Saturday, February 4, 2017

VIP Early Access Hour: 6:30 PM – 7:30 PM General Admission: 7:30 PM – 10:00 PM w w w. f o o d b e v m a g . c o m | F e b r u a r y 2 0 1 7

U P CO M I N G E V E N T S PARTICIPATING 1633 – Dionisis Liakopoulous RESTAURANTS/ American Cut – Daniel Eardley CHEFS: Atlantic Grill – Joyce Rivera Bohemian Spirit Restaurant – Lukas Pohl Cafe D'Alsace– Philippe Roussel Candle 79 – Angel Ramos Crave Fishbar – Todd Mitgang East Pole – Joseph Capozzi Eastfields Kitchen & Bar – Joseph Capozzi Flex Mussels – Rebecca Richards Freds at Barney’s New York – Mark Strausman Jones Wood Foundry – Jason Hicks Lusardi's – Claudio Meneghini Magnolia Bakery – Bobbie Lloyd Maya – Richard Sandoval Mighty Quinn's Barbeque -‐ Hugh Mangum Orwashers Bakery – Keith Cohen Paola's – Stefano Marracino Sant Ambroeus Madison Avenue – Andrea Bucciarelli Seamstress – Jordy Lavenderos Shake Shack – Mark Rosati T-‐Bar Steak – Benjamin Zwicker The Meatball Shop – Daniel Holzman The Penrose – Nick Testa Vaucluse – Michael White THE ART: Artwork to be announced. TICKET PRICES: VIP Ticket: $185 (includes VIP Early Access Hour from 6:30 – 7:30 PM) *First 100 VIP ticket purchasers receive a copy of Geoffrey Zakarian’s celebrated celebrated cookbook “My Perfect Pantry” and exclusive book signing with Geoffrey General Admission Ticket: $105 (includes access from 7:30 – 10:00 PM) *First 100 General Admission ticket purchasers receive Geoffrey Zakarian’s new Pro For Home 15-‐ piece storage container system To purchase tickets, please visit: www.artoffoodny.com *A portion of the proceeds will be donated to City Harvest. LOCATION: Sotheby’s New York 1334 York Avenue New York, NY 10021 EVENT WEBSITE: www.ArtofFoodNY.com SPONSORS: Manhattan Art & Antiques Center, New York–Presbyterian Hospital

Food & Beverage Magazine |February 2017

MEDIA SPONSORS: LIVE MUSIC PROVIDED BY: PRESS CONTACT: NOTE TO PRESS:

U P CO M I N G E V E N T S

Our Town, WQXR, New York’s Classical Music Radio Station Metro Strings

Tara Halper Key Group Worldwide Email – thalper@keygroup.tv Phone – 212.988.7702

Available for interviews: Geoffrey Zakarian, Margaret Zakarian and Jeanne Straus (President, Straus Media)

KEY GROUP WORLDWIDE PUBLIC REL ATIONS & MARKETING

w w w. f o o d b e v m a g . c o m | F e b r u a r y 2 0 1 7

Latest ‘Burger of the Month’ features Brie cheese and other savory delights

Walk-On’s Debuts ‘The Briezy’ in February Don’t tell Walk-On’s co-owner Drew Brees, but the restaurant’s newest “Burger of the Month” isn’t named for him.

For all the adults indulging in The Briezy, Walk-On’s recommends pairing it with a beer brewed by SweetWater Brewing Company But don’t wait too long to visit your local Walk-On’s. As its Burger of the Month name implies, it will only be on the menu through Feb. 28.

Baton Rouge-based Walk-On’s – voted “Best Sports Bar in North America” by ESPN – now has

10 locations: three in Baton Rouge, one each in New Orleans, Lafayette, Houma, Shreveport, Lake

Charles and Bossier City, La., and one in Lubbock, Texas. Other locations are on the way in Zacha-

ry, Alexandria, Metairie and Ascension Parish, as well as Dallas/Fort Worth, Houston, San Antonio,

Tyler and South Texas. Several additional markets across the Southern United States are likewise on the drawing board.

To inquire about franchising opportunities, qualified applicants may contact Walk-On’s Enterprises President & COO Scott Taylor at franchise@walk-ons.com.

For a complete menu and more information, visit WalkOnsEnterprises.com. ABOUT WALK-ON’S ENTERPRISES

Walk-On’s Enterprises is arguably the most distinctive restaurant company in America. Its concepts are fresh, fun and original, from Walk-On’s Bistreaux & BarSM – voted ESPN’s “#1 Sports Bar in North America” in 2012 – to Happy’s Irish Pub and Walk-On’s Catering. Additional growth lies ahead, as the company expands on its winning combination of delicious, affordable food and drinks presented in an uncommonly warm and friendly atmosphere. For more information, visit walkonsenterprises.com, or contact Ladd Biro at Champion Management at lbiro@championmgt.com or 972.930.9933. Food & Beverage Magazine |February 2017

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Food & Beverage Magazine |February 2017