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A drink wort hy of royal t y Horchata was originally concocted by the ancient Egyptians for the Pharaohs, a feat easily as impressive as the Pyramids. The pioneering Egyptian chufa style horchata, which is made with chufa? also known as the tigernut? was so revered that it soon found its way to Spain during the time of the Moorish kings. Today, you'll continue to find horchata made with this same original recipe in most areas of Spain, where it remains a very popular summertime beverage? we're talking Antonio Banderas popular. Chufa plantations aren't exactly a booming business on this side of the pond, so when horchata was finally introduced to the Americas the recipe had to be changed. Rice based horchata is now served extensively throughout Mexico and Central America, where the recipe is often passed down generation to generation. These authentic recipes include varied mixtures of rice, sugar, vanilla, cinnamon and either water or dairy. For our money, the only thing we can think of that is more delicious than horchata is horchata with rum in it, which is why we created RumChata. We hope you'll get your next party started with a bottle of your own and love it as much as we do, if that's even possible (we like it a whole lot).
RumChat a Ul t imart ini 2 parts RumChata 1 part vanilla vodka 1/ 2 part Frangelico Shake with ice and strain into a martini glass. 2
KAILAVA CHOCOLATE & SUGAR A RTISTRY
IT WILL
BLOW
YOUR M IND
WWW .KAILAVA. COM
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AUGUST 2015 ON THE COVER
HIDDEN GEM: San LuisObispo County
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Traveling with the Editor
Int ernat ional Cuisine
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5-Star Dining Singapore
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Feat ured Chef Penny Davidi
Best Tequil a Ranker shows by vote
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ON THE COVER Photo Credit: Yoni Goldberg
Get to know the star of Cooking Channel's The Real Girl's Kitchen
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Feat ured Indust ry: Core
ON THE COVER
Allison Cooke
30 ON THE COVER
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Sommel ier of t he Mont h Lechuza Vineyards
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42 National Food Holidays 4
TOP FRANCHISES Industry Investment Fashionable Cocktail Recipes
CAKE BY KAILAVA
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Hayl ie Duf f
A Note From T he Editor Kaiulani Delgado "It is alw ays an honor b r ing ing t og et her all t he tr uly p assionate ind ustr y p rofessionals in t od ay's ever -chang ing w or ld . Our rock star team carefully created t his issue by com b ining t im e tested p rofessionally trained ar t isans wit h t he trend y food ie ar t isans, knowing we all can lear n from each aspect of food & b everag e. My hope is t o inspire your delicate p alate and ar t ist ic m ind s."
FOOD & BEVERAGE VI SI T S DOL PHI N BAY, PI SMO Photo Credit: Kaiulani Delgado
BEACH
A special t hanks t o Lid o at Dolp hin Bay for host ing such a b eaut iful and flavor ful b r unch. The view is p r iceless sitt ing on t he p at io g azing out t o t he g or g eous b lue ocean w ater s, close enoug h t o hear t he w aves crashing on shore. The t hree cour se b r unch w as pleasing t o t he eye and inspir ing t o t he p alate. Wed d ing s were ab und ant all around , as well as sm iles and laug hter. This m ag ical place seem s t o calm t he m ind and open t he hear t . 5
HIDDEN GEM: SAN LUIS OBISPO COUNTY
Traveling w ith the Editor
ex pl o r e:Fo o d 1313 Park Street, Paso Robles, CA
M y first stop is to a very quaint, non-intimidating restaurant, highly recommended by the locals in Paso Robles.
THOM AS HILL ORGANICS Where they believe in the significance of organic, regionally-produced food, w orking w ith local purveyors for poultry, fish and grass-fed beef, lamb and exotic meats. Nearby farmers provide all fruits and vegetables, w hich are alw ays straight-from-the-earth fresh, and their breads are crafted by local bakers w ho are celebrated artisans of their trade. What a pleasure to be greeted by ow ner Debbie Thomas, a w onderful and humble w oman passionate about good food. A vibrant and artistic presentation of every exquisite dish w ildly full of w ell balanced flavors, but one in particular stole the spotlight! The Olive Oil Cake!
Absolute PERFECTION! If this isn' t famous it deserves to be. A M UST for every foodie' s bucket list!
DELICIOUS.M ELT IN YOUR M OUTH.LUSCIOUS Photo Credit: Kaiulani Delgado
To w rap up the evening, another w ell loved local favorite in Paso Robles:
La Cosecha Bar & Restaurant "Spanish for ?the harvest,? Centering on the cuisine of Spain and South America, La Cosecha offers culture-specific, specialized Latin flavors by sourcing herbs and spices from each dish?s nation of origin. I w as delightfully surprised by the octopus salad, perfectly cooked, w ith a mild seafood flavor and perfectly paired dressing. Even if you don' t usually like octopus, I can almost guarantee you w ill LOVE this. 835 12th Street, Suite A, Paso Robles 6
HIDDEN GEM: SAN LUIS OBISPO COUNTY
Traveling w ith the Editor
ex pl o r e:WINE D EN N ER V IN EYA RD S What a treat! A grand view as you near this beautiful vineyard on the hill. Prompted for a gate code, then enter the architecturally stunning DENNER. The Winery is built to contour into an existing hillside w ith the vineyard. It is also one of a very few gravity-flow w ineries in California. Greeted by very friendly and know ledgeable staff, this w as a pleasure from the very beginning. I just have to mention the impeccably crystal clear spotless w ine tasting glasses, it is important to me. We start the tasting off w ith soft elegant yet fruitful w hites and w ork our w ay to the robust reds. With each w ine I say, "Now this is my favorite". But then each one after becomes my favorite, impossible to choose. I did how ever decide on a favorite: The Rose {50% Grenache, 40% Cinsault, 10% Counoise} An escape to your favorite vacation spot. Playing hide and seek w ith the hot summer sun. Fresh w hite peaches, pink roses, lemons, the occasional dip into sw ift w ater. It?s relaxing yet stimulating. Easy drinking but serious. 250 cases produced. am enjoying the Rosé, very aromatic and fresh for this sunny day. Lovely! I
Fermented and aged for 4 months in 100% stainless steel. If you are interested in visiting Denner, they are open to Comus M embers and referred guests by appointment 11am - 4pm daily. Photo Credit: Kaiulani Delgado Photo Credit: Kaiulani Delgado
An absolutely beautiful and serene drive to the Tablas Creek vineyard. You can see a noticeable difference in the lush greenery as you near the gorgeous land of Tablas. What makes this vineyard sparkle a bit more than others? I am sure to find out. Aha! Is it the not so w idely practiced w ays of biodynamics, some may compare to magic or w itchery? The tried and true w ays of self sustainability and organic farming or perhaps the emphasis on dry farming? Who can know exactly w hat makes this vineyard one of the best in the w orld, but they sure have it right. Speaking w ith Chelsea Franchi, assistant w inemaker, it w as very enlightening to hear her zest and enthusiasm for w inemaking and her deep know ledge of the vineyard. She even has w onderful w ays to explain the personalities of the w ine like Batman or Sunshine! Tablas Creek Vineyard is the result of a decades-long friendship betw een the Perrin family of Château de Beaucastel and Robert Haas, longtime importer and founder of Vineyard Brands. The families created a partnership in 1985 and in 1989 purchased a 120-acre property in the hilly Las Tablas district of w est Paso Robles for its similarities to Châteauneuf du Pape: limestone soils, a favorable climate, and rugged terrain. Read more....... Estate and Reserve w ine tastings available. 7
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International Cuisine
5-Star H otel Dining
Photo Coutesy of Grand Velas
5 St ar Luxury
Mandarin Orient al , Singapore Mandarin Oriental, Singapore is one of the world?s foremost luxury hotels. It is the only hotel in the city that has been awarded ?Five Star?status for both accommodation and spa in the prestigious Forbes Travel Guide for two consecutive years (2012 and 2013).
Mandarin Oriental, Singapore is one of the world?s foremost luxury hotels. It is the only hotel in the city that has been awarded ?Five Star?status for both accommodation and spa in the prestigious Forbes Travel Guide for two consecutive years (2012 and 2013). This award-winning property has a prime location, close to the financial hub with easy access to luxury boutiques and entertainment venues; and minutes away from Suntec Singapore International Convention & Exhibition Centre, Sands Expo and Convention Center, Suntec City, Millenia Walk and Esplanade ? Theatres on the Bay. The hotel features an impressive atrium lobby with 527 rooms and suites. There is a premium Oriental Club Lounge, an indulgent and intimate spa, extensive meeting and banqueting facilities, five renowned restaurants and a lounge overlooking spectacular Marina Bay. Mandarin Oriental, Singapore has recently been voted one of ?T+L 500 World?s Best Hotels 2013? by Travel + Leisure USA and recognized as one of the top 20 hotels in South East Asia in the CondĂŠ Nast Traveler 2012 Readers?Choice Award.
Opened in time for the 2015 summer season, the new restaurant extends the range of dining options available at Mandarin Oriental. Our ten restaurants and bars offer a range of cuisine and dining experiences. Michelin starred cuisine from legendary French chef Pierre Gagnaire at Pierre Michelin starred grill classics and seafood with a modern twist at Mandarin Grill + Bar Michelin starred Cantonese cuisine at Man Wah Creative tasting menus in partnership with Krug champagne at The Krug Room Informal, contemporary all-day dining at CafĂŠ Causette Traditional English dishes and club-like atmosphere at The Chinnery Cocktails and live jazz at the Captain?s Bar Buffets and afternoon tea at the Clipper Lounge Cocktails, views and stylish surroundings at M bar Mouth-watering cakes, patisseries, light dishes and coffee at the Mandarin Cake Shop
Immerse Yoursel f in Hong Kong 9
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International Cuisine
FEATURED CHEF
Locat ion: Los Angel es, CA Current job(s): US FOODS Cul inary Special ist / BDM & Menu Curat or at PUMP Years in t he indust ry: 11 Not abl e awards / empl oyers: Winner of Food Net work?s Chopped Al l -st ars, Cont est ant on Food Net work St ar and Cut t hroat Kit chen
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PENNY DAVIDI
You?re know n as the Food Netw ork?s 1st M iddle-Eastern badass chef! What makes a badass chef and how ?d you get the reputation? I?m real . No nonsense! I call it
like I see it. I am focused and determined to creat ing my empire and won?t let anything stand in my way! And I like to wear a ton of bling while cooking and competing.
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CHEF PENNY DAVIDI You have 2 kids, a husband and a very successf ul cul inary career. What ?s your t ypical day l ook l ike and how do you juggl e t he ?Chef ?s Lif e?? Balancing my life is not easy but I do my best to make it work! I start every morning with Zumba? throw on my Chef Coat and hit the streets visiting with multiple restaurants to revamp or spruce up back or front of the house. Home in time for dinner and yes, I love to cook for my family? they are my biggest fans! What is your inspirat ion and mot ivat ion in your day-t o-day rout ine? My children are what keep me going. Being the best role model for them is possibly all the inspiration I need to succeed. What is t he most dif f icul t part of your day as a chef ? Most difficult part is insulting a chef who?s got a different opinion and feels that I am there to take their jobs. OYE! What are t he most rewarding t hings about your prof ession? Most rewarding is the instant gratification I get when someone takes a bite and loves something I have created for them. Voila! What is your f ood phil osophy? My food philosophy is ?cook from the heart?. You can always taste positive energy and love in a dish? and keep dishes to 5 ingredients or less. What is your l eadership phil osophy? As a leader in the industry, it is my job to show others that they can do it too. Just follow your dreams and don?t let anyone tell you otherwise. What is your cl aim t o f ame? I won the Food Network Magazine?s Best Pizza Contest with a full spread in the magazine. I made a Mediterranean Eggplant and Feta Cheese Pizza.
What are t he sponsored brands/ companies you have and are current l y represent ing? I represent US FOODS and FOOD FANATICS, Maui Sugar and Naturel Agave, Villa Group Resorts, Oceania Cruises, DeLeon Tequila, Popkoffs, 9 Bar Coffee, LostCar Chef and Campbell?s Soup. What is your most memorabl e meal or f ood rel at ed memory? My most memorable meal was at the Maskekasi Resort in Bodrum, Turkey. All hand picked produce, great olive oils, rustic breads and feta cheese. Simply the most decadent meal ever. What was t he biggest ?break? in your career? Trying out for The Food Network Star, at the audition I decided to make a very traditional Persian dish that I learned from my grandmother, it was risky but it paid off because I had a great story and my legacy continues as I pass those recipes to my daughters. Is t here anyt hing you ref use t o eat or anyt hing you onl y eat if you cook it yoursel f ? I won?t eat Spam! No way. If you coul d change 1 t hing about t he f ood indust ry, what woul d it be? Not enough credit given to the underdogs and newer chefs. It?s all about the Food Network Stars. Do you f ol l ow f ood t rends? If yes, name t hose you woul d keep and t hose you woul d dump. Yes I do! Love the farm to table movement and everything kale and quinoa. Dump the Gluten free. What are your pet peeves in t he kit chen at home, a f riend?s kit chen, and at work? People who pick their teeth with their nails while cooking? eeewwwww! And don?t scratch your head either? If you coul d give every home cook one t echnique, skil l , or advice t o creat e more del icious meal s at home what woul d it be?
Stock your pantry with great quality essentials like Olive Oils, assorted salts, vinegars and produce! Fresh herbs are mandatory for your survival. What are some l ocal f amers & purveyors in your area t hat you recommend? My local Farmers Markets in Studio City and Beverly Hills Farmers Market. Who were your cul inary rol e model s growing up and who are t hey t oday? My grandmother and my mother were and still are my role models in the kitchen. What is your def init ion of success in our indust ry? Having your own product line in the supermarket means you have arrived and then some. What are your cul inary and career goal s? Lif e goal s? I want my own show on TV, covering ethnic food from around the country. I want my product line on the shelves and books? lots and lots of sexy colorful cookbooks? and a naughty apron line, of course!
Follow PENNY DAVIDI 14
Recipes
CHEF PENNY DAVIDI
This Heirloom Tomato Salad is courtesy of Celebrity Chef Penny Davidi and Naturel Agave. Chef Davidi has been featured on The Food Network, BravoTV, SPIKE, Cooking Channel and more. Currently Chef Davidi is a US Foods Culinary Specials and Chef / Culinary Specialist at PUMP Lounge, owned by Lisa Vanderpump of The Real Housewives of Beverly Hills. To learn more about Chef Penny Davidi, please visit her Chef?s Roll profile HERE.
INGREDIENTS 4 oz. Fresh Burrata Cheese 1/ 2 cup Heirloom Grape and Pearl Tomatoes, cut in half Salt 1/ 2 tbsp. Naturel Agave Olive Oil Balsamic Glaze (chef?s preference) Fresh Basil Leaves to garnish
DIRECTIONS Cut the tomatoes in half and toss with natural agave and a pinch of salt to bring out the natural sweetness of the tomato fruit. Next, plate the tomatoes and delicately place buratta cheese on top. Drizzle with olive oil, salt and a bit more Naturel Agave. Finish with fresh basil leaves as a garnish. Chef ?s Not e: The best sugar substitute on fresh berries is Naturel Agave and a dash of sea salt to bring out the natural sweetness of the fruit without a heavy sugary aftertaste.
This Seafood Salad in a Papaya Boat Recipe is courtesy of Celebrity Chef Penny Davidi and Naturel Agave. Chef Davidi has been featured on The Food Network, BravoTV, SPIKE, Cooking Channel and more. Currently, Chef Davidi is a US Foods Culinary Specials and Chef / Culinary Specialist at PUMP Lounge, owned by Lisa Vanderpump of The Real Housewives of Beverly Hills. To learn more about Chef Penny Davidi, please visit her Chef?s Roll profile HERE.
INGREDIENTS 1/ 2 Papaya gutted and sliced at the bottom to stand up right like a bowl 2oz. Fresh Crab Meat 2oz. Small Shrimp (chopped) 1/ 2 tbsp. Mango Aioli ( 1/ 2 diced Mango, 1/ 2 tbsp. Mayo, Lemon zest and 1tbsp. Lemon Juice, Salt and Pepper) 1/ 2tsp. Chopped Pistachios (roasted) 1/ 2 tsp. Chives 1/ 4 tsp. Sriracha sauce for heat Naturel Agave
DIRECTIONS In a mixing bowl, mix seafood, mango aioli, nuts and chives. Add heat and season gently as the crab may be slightly salty as will the nuts. To gut the Papaya, cut at the bottom to stand up right like a bowl. Drizzle the Naturel Agave on the Papaya to bring out the natural sweetness. Perfect combo with the salt & heat. To fill papaya, scoop the seafood mixture and finish with more pistachio dust and wild cilantro. Top off the Seafood Salad with The Better Chip in your favorite flavor, Chef Davidi used Beet, for a nice crunch! 15
WHA T I S THE WORLD?S BEST TEQUI LA BRA ND?
RANKER RELEASES RESULTS OF BEST TEQUILA BRANDS POLL BASED ON 18,600 VOTES Don Julio Takes #1 Spot Overall M illennials & Gen Xers Like Patron M en & Baby Boomers Prefer Casa Noble & 1800 Tequila Women?s Preferences Include Herradura & Tres Generationes Tequilas come in many varieties, and can have very distinct tastes depending on how they are produced. Whether you?re a connoisseur or just a casual drinker, you probably have a preference w hen it comes to M exico?s signature liquor. With National Tequila Day just recently passed, (July 24th), Ranker, the #1 online destination for crow dsourced rankings of everything, released the results of its public poll asking voters to rank The Best Tequila Brands to determine the favorites. The poll, w hich closed voting on July 21st, included 36 varieties for consumers to rank based on taste and the best choice for them. The Top 10 as determined by more than 18,600 votes by 6,025 voters are as follow s:
1.Don Julio 2.Patron 3.1800 Tequila 4.Cabo Wabo 5.Herradura 6.Corralejo 7.Tres Generationes 8.M ilagro 9.El Jimador 10.Cazadores Full Poll Results While Don Julio dominated the #1 Spot ranking first across nearly all demographics, Ranker?s poll also reveals: · M illennials & Gen Xers like Patron. · M en & Baby Boomers prefer Casa Noble & 1800 Tequila. · Women?s preferences Include Herradura & Tres Generationes. · International and Northeastern voters ranked Casa Noble among their favorites. · West Coasters voted Corralejo, Tres Generationes and Cazadores among their Top Five. About Ranker: Ranker is a crow dsourced destination w here consumers view , rank, and vote on broad opinion-based Rankings ranging from ?The Best Board Games? to ?The Best M ovies of All Time? to ?The Best Inexpensive Cars". While lists and opinions are all over the w eb, Ranker?s technology is based on user engagement, turning these lists into the ?best possible rankings? based on the w isdom of crow ds. 16
Luxury Indoor Fountains Impress Your Customers w ith a Dynamic Waterfall Indoor fountains and bubble w alls bring luxury, elegance and tranquility to your environment. M any restaurants, hotels and salons have added interior w ater features as the focal point of their dĂŠcor. These impressive fountains are offered in a variety of sizes and styles and are sure to impress your guests and visitors. Indoor w aterfalls offer a peaceful ambiance w ith their natural beauty and soothing sounds.
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Photo Credit: Yoni Goldberg
COVER STORY
H aylie D uff You may know Haylie Duff as an actress/ singer/ songwriter? but she is most at home in the kitchen. She is a self taught cook and honed her skill simply through trial and error. I nt ervi ew by K ai ul ani Del gado
M y happy pl ace.
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Food & Beverage Magazine
F&B: What do you think makes your cooking show The Real Girl' s Kitchen so popular?
H aylie D uff
HAYLIE: It is relatable, it' s an actual real look into my life just as it w ould be any other day in my kitchen. It is my real life, not overly produced. You w ill often catch a friend text me and all of sudden pop in on the show .
You may consider Haylie' s style of cooking as "Healthy Decadence" and how could you go w rong w ith that combination. Speaking w ith her I felt her w onderfully happy and sw eet nature, a very real and genuine fun girl, like talking to a best friend.
F&B: What w as your first memory of cooking, w hen you learned to love being in the kitchen? HAYLIE: As a child, I remember it w as alw ays a place of gathering, of fun, of love and happiness. M y mom w ould put on some oldies and w e w ould use w ooden spoons as microphones singing along. It w as just a w onderful celebration of love. F&B: What is your favorite dish to create in the late summer/ early fall? HAYLIE: I love the thought of butternut squash and w arm soups, lounging in cozy sw eaters and the fragrance of sage.
F&B: What four ingredients are a must have in your pantry? I can see w hy her show on the Cooking Channel, The Real Girl' s Kitchen, is so w ildly popular. You instantly feel part of her kitchen.
HAYLIE: Olive oil. Arugula. Eggs. Parmesan. I know it' s an extra one but I must add Dave Killer Bread!
Haylie started casually w riting a food blog w ith her recipes and suddenly, HelloGiggles, SheKnow s and even Huffington Post started to pick up her recipes. Haylie w as toying w ith the idea of turning her recipes into a book and shortly after that her Dad gave her her great great grandmothers cookbook. She w as instantly inspired! It w as as they say, "All history from there." The Real Girl' s Kitchen then turned into the Cooking Channel' s hit show ! Food & Beverage M agazine is so excited to have the opportunity to get a more personal look into the life of the Real Girl behind The Real Girl' s Kitchen. Haylie Duff. Q&A! F&B: Describe your cooking style in a few short w ords? HAYLIE: Healthy decadence w ith a few naughty treats here and there of course. F&B: Sounds like the perfect balance!
F&B: What inspires you the most to create new recipes and how often? HAYLIE: I' m inspired by "hungry people" and my "friends"! Before the birth of my daughter, I w as creating on a daily basis but now in mommy mode, I find myself creating about tw ice a w eek.
F&B: If you could create a meal for anyone, w ho w ould it be and w hat w ould you make? HAYLIE: I love the thought of breaking bread w ith Ina Garten and Jeffrey in the Hamptons, that sounds like a really good time. But If it could be anyone alive or deceased, I w ould cook for my grandmother, she w ould love my cooking these days. I remember as a child, she w ould prop me up on the kitchen counter and and hand me the snap peas and one empty bow l.
F&B: Who are your biggest supporters? F&B: How w ere you inspired to create The Real Girl' s Kitchen?
HAYLIE: M y family, my fiance, my sister Hilary, all my girlfriends that come to be on the show .
HAYLIE: With the ups and dow ns and frustrations I w as facing w ith acting, I started a food blog in betw een acting jobs. The blog just grew into a huge creative outlet for me and it all seemed to come together organically. It w as a natural progression. I now feel I have finally found my path in life.
F&B: Are there any foods or ingredients you just don' t like? HAYLIE: ONIONS. RAW ONIONS. I don' t w ant anything to do w ith them! 20
Food & Beverage Magazine
"You have to m ess up a little bit to get better! I f you're not trying things out of your com for t zone, you're not going to grow "
Photo Credit: Belathee
-HAYLIE
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COVER STORY
F&B: When you have a chance to relax and not be the chef, w hen you go out, w hat is your favorite entree, dessert and beverage?
H aylie D uff
HAYLIE: Sushi! I really don' t ever make it, so it' s nice to get out and eat something different. So it' s a great treat. And for dessert, I am honesty not a huge dessert girl. BUT...at this place in Studio City called Barrel & Ashes, they have a little something called HOE CAKE. It is ABSOLUTELY amazing! It has a bizarre sw eet and salty thing going on that is just the perfect balance! The only w ay I can describe it is like polenta & maple butter w ith green onions. So good. And for a beverage, I love margaritas or red w ine. F&B: Was there any disaster in the kitchen that turned out to be the greatest learning experience of your career, helping you to become w ho you are today? HAYLIE: Being that I am self-taught, I' ve made a ton of mistakes. The first year I had my blog, i decided I w as going to make my family a holiday Christmas Eve dinner. I found a recipe online for a mustard fish. Seemed very simple. But somehow I managed to make it overw helmingly mustard and it w as so gross! M y mom put her napkin on the table and said, "So.... should w e go get Chinese food?" Everyone laughed. We don' t take things to serious around here. You have to mess up a little bit to get better. Be able to laugh at yourself and move forw ard.
F&B: What is a typical day for you like? HAYLIE: Well it is much different now after my new life as a mother. I get up early to feed the baby. I take one hour to myself to show er and get ready. Feed the baby again. I take the baby for a w alk to a farmers market or to a coffee shop. Put the baby dow n for a nap. Feed the baby again. And in betw een, w ork on renovating our house and seeing friends w ho stop by. Spend w eekends in M alibu. Although w hen filming starts, my days are consumed for a about tw o to three months. I get up at 4:45am head to hair and makeup, ready to film at 7:30am. And w e shoot until 7 or 8 at night. I go home and study my recipes and get a little sleep, start again early. I am very focused and driven w ith every project. I love my new life, w ith family and career, I never imagined I w ould have a baby and family at this age, but it' s perfect.
F&B: Are you w orking on any new projects? What can w e expect to see from you in the future? HAYLIE: I am w orking on a new movie and Season 3 of The Real Girl' s Kitchen. I' d love to w rite another book. I am w orking on licensing products. I have been really intrigued w ith pinterest and tablescapes, I' d like to venture into show ing how to set the perfect table. I am open to all the possibilities.
Photo Credit: Belathee
I have one quote in my house by Penzeys Spices that says, "Love people, cook them tasty food." And that is just what I do. -HAYLIE Wat ch The Real Girl ?s Kit chen on Cooking Channel !
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Food & Beverage Magazine
A Rea l Gi r l 's M en u Co u r t esy o f
H aylie D uff
w it h c o m pl et e r ec i pes YO U CA N t a k e w it h y o u !
APPETIZER Raw Beet and Kal e Sal ad Serves 1-2 Ingredients For Lemon Tahini Dressing: 1 bunch curly kale
1/ 4 cup tahini 1/ 4 cup nutritional yeast 1/ 2 cup fresh lemon juice (2 lemons) 4 tablespoons olive oil
1 peeled golden beet 1 sliced carrot 1 cubed avocado
1 teaspoon sea salt 1 teaspoon black pepper 1/ 2 teaspoon paprika (optional) 3 tablespoons or more water (adjust to desired consistency) Directions: Wash the kale, remove ribs, tear into bite-sized pieces and massage. Grate the beet and carrot into a bowl. Add avocado Toss with dressing. For Dressing: Combine all ingredients in a small bowl and whisk vigorously to combine.
ENTREE Lemon Caper Chicken Serves 2-3 Ingredients 1 teaspoon Kosher salt 1 teaspoon black pepper 1 teaspoonseasoning of choice (Iuse lemon pepper or another peppery seasoning) 4 tablespoons flour (gluten-free works) 2-3 chicken cutlets 2 lemons 2 tablespoons olive oil 1 cup chicken broth 2 tablespoons capers 3 finely minced cloves of garlic 1 splash half-and-half (optional) Parsley to garnish Directions: In a flat dish, combine kosher slat, black pepper, seasoning of choice, and 2 tablespoons of the flour. Coat the chicken in the mixture. Zest a bit of the lemon across each cutlet. Bring a skillet to a medium heat, add olive oil and brown chicken until done, approximately 7 minutes, turning once. Transfer chicken to a fresh plate. In a mixing bowl, whack chicken broth, juice of 1 lemon, capers, and garlic until smooth. Pour the mixture into the chicken dripping and whisk until combined. Add a splash of half-and-half if desired Add chicken back to pan to warm before serving Spoon sauce over each cutlet Garnish with capers and parsley
DESSERT Oven S?mores Serves 2 Ingredients Honey graham crackers Chocolate bar Photo Credit: Haylie Duff
Marshmallows Cinnamon Directions: Turn on the broiler and let the oven get really hot. Break the graham crackers in half. Place a piece of chocolate on each graham cracker. Top each with a marshmallow. Sprinkle with cinnamon. Place the tray of s?mores under the broiler. Watch closely ? they will burn quickly if you are not careful!
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Food & Beverage Magazine
A Rea l Gi r l 's M en u Co u r t esy o f
H aylie D uff
w it h c o m pl et e r ec i pes YO U CA N t a k e w it h y o u !
APPETIZER Sausage and Thyme St uf f ed MushroomsServes
2
Ingredients Button Mushrooms large enough for stuffing 1 Link Sausage 1 Deseeded Jalapeno 1 Cup Grated Pecorino 1 Cup Grated Parmesan 1 Egg Yolk 1 Tablespoon Chopped Thyme 1-2 Teaspoons Lemon Juice Directions: Preheat the oven to 350 degrees.Wipe each mushroom with a wet dishtowel to remove any dirt. Pull out each stem and set aside. Remove the casing from the sausage. Heat sausage in a skillet over medium heat, until it starts to break apart, then remove from pan. Finely chop the mushroom stems and jalapeno. Combine sausage, mushroom stems, jalapeno, cheese, yolk, thyme and lemon juice in a mixing bowl. Place mushrooms on a baking sheet covered in aluminum foil. Stuff each mushroom with mixture. Bake for 20 minutes
ENTREE One-Pot St eamed Fish Serves 2-4 Ingredients 4-6 peeled and sliced Potatoes 1 link Chorizo 1/ 2 cup Olive Oil 1 chopped and deseeded Jalapeno 1 chopped Yellow Onion 1 red of green Bell Pepper 3 cloves Garlic
1 handful Cherry Tomatoes 32 ounces Vegetable Broth 1 splash Tabasco 1 handful Cilantro 1 teaspoon Kosher Salt 1 teaspoon Black Pepper 1 teaspoon Lemon Pepper 1 Halibut Fillet
Directions: Bring a large pot of water to a boil. Add potatoes and boil until they are almost done. Remove from heat and set aside. Discard water. In a new pot, add the chorizo out of the casing and discard the casing. Add olive oil, jalapeno, onion, and bell pepper to the chorizo pot. SautĂŠ until soft. Add the garlic and cherry tomatoes and stir, giving them a minute to soften. Add the vegetable broth, Tabasco, and cilantro, and bring to a boil. Add the potatoes. Sprinkle salt, black pepper, and lemon pepper on the fish. Lay the fish fillet across the bed of the potatoes and spoon some of the broth over the fish. Cover and do not open for 8-10 minutes, depending on the thickness of the fillet.
DESSERT Crescent Rol l Appl e Pies Serves 2 Ingredients 1 can of Pillsbury Crescent Rolls 1 sliced Red Apple
Photo Credit: Haylie Duff
2 tablespoons Splenda Brown Sugar Directions: Preheat the oven to 350 degrees. Spray a baking sheet with canola oil. Lay out the crescent roll triangles on a cutting board. Roll 1 slice of apple and a pinch of brown sugar into each roll. Bake according to the directions on the Pillsbury package.
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Food & Beverage Magazine
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Posit ion: Direct or of Hospit al it y Design
What is your creat ive process? Is t here is company prot ocol t hat you encourage your t eam t o f ol l ow wit h your cl ient s?
Locat ion: Washingt on, DC
Design is subjective, so we have a very linear process to temper that. It works whether you have a client who has been through designing, building, and opening a restaurant before OR if it?s their first time. We start with a visioning session that?s designed to draw out the pictures and ideas that have been in our clients?minds. Then we build on those notions as we start to outline their project?s form and functionality. Once we hit on that collective source of inspiration through shared experiences and images, we then have a way to test the design to make sure the concept stays on brand. We?re very good at guiding our clients through operational aspects of the plan layout, choosing materials that embody the design (and stay within budget), preparing the technical drawings needed to get a permit, and monitoring construction to make sure the end result looks like the design we created for them.
Design Firm: CORE Years in t he indust ry: 14 Not abl e Cl ient s you?ve worked f or: Chef Jose Andres, Chef Jose Garces, Chef Vict or Al bisu
What inspired you t o pursue t his career and what do you l ove most about it ? I?ve known I?ve wanted to do something artistic, ever since I was young. My brother and I took drawing and painting classes and did cartooning, sketching, and learned different types of media. I loved it! I remember a middle-school diorama project where we had to draw a plan and wall elevations and tape it together like a room. It was the Laura Ashley era in residential design so everything was very flowery ? a total nightmare- with frilly pillows and overstuffed sofas. Needless to say, my taste has evolved since then!
Chef s and rest aurat eurs are a creat ive bunch, is it hard t o bal ance t heir vision wit h yours? Not at all! Sometimes we find the more difficult part is editing all the ideas into a tight, cohesive design. We help our clients distill what is really critical so that they can present a strong brand voice ? and that all comes back to our visioning session. The project?s ultimate shape is the result of a collaborative process between our team and the client.
What is keeping you busy and engaged t hese days? We are in the middle of construction on several new concepts: Centrolina, an Italian market-restaurant for Chef Amy Brandwein; Silver, a new upscale urban diner concept from Chef Ype Von Hengst and the team at Silver Diner; Buena Onda, a new restaurant/ bar concept for Chef Jose Garces (that?s opening in March in Philadelphia); and, Boston Harbor Distillery, a custom-spirits distillery and event space/ tasting room located at The Port on Boston Harbor in Dorchester, Massachusetts.
What woul d you say your signat ure st yl e is? What makes you unique? As you may have guessed from our process, we don?t force anyone into a certain style. Our portfolio is incredibly varied because all of our clients have such different ideas about what their restaurants should be, and our flexibility and creativity lends itself to that. If we were designing projects in the same style every time, it would get pretty monotonous.
Also in progress are SouvlakiBar, a new fast-casual concept, and a 5,000 SF full-service Australian restaurant in the DC area.
What is your f avorit e project t o dat e and who was it f or? Why did t his experience st and out f rom t he rest ? Pearl Dive Oyster Palace and BlackJack. The whole team from Black Restaurant Group has so much experience, and I?m proud of what I learned on that project. The design holds together so well, and represents the brand identity and concept perfectly. There are so many small touches and details that add richness and authenticity. We also worked with an amazing graphic artist who threaded their work seamlessly throughout our design. The building was really in need of some love too, so it was rewarding to be involved in rehabilitating it, as well as revitalizing the neighborhood.
Is t here a rest aurant design t rend you woul d l ike t o see go away? I think we?re all a little weary of reclaimed wood and exposed light bulbs, but even more so of the dark industrial finish palettes. I?m excited to see clients gravitating towards fresh and vibrant colors, but that style is not necessarily appropriate for everyone?s concept.
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FEATURED INDUSTRY: CORE
You?ve worked f or Jose Andres, t he mast er of t he cul inary worl d. Tel l us about your experience, your project s and what it was l ike working f or him. Working with him was such an amazing opportunity! The minibar/ barmini by Jose Andres project was such fun for a number of reasons. Chef Andres had such a strong vision for the space and how it should support the F&B experience. Dual-concept projects are also a lot of fun because there is always a sense of mystery or playfulness between them. We got the opportunity to collaborate with chefs, mixologists, and Chef Andres? designer from Barcelona and it was incredibly inspiring to work closely with them. The space has so much whimsy, the team is world class, and they love to be playful ? and share that with their guests. If you coul d design a space f or anyone in t he worl d, who woul d it be and why? I truly enjoy designing for chef-focused concepts, because the food and architecture can mesh so well. For example, when I worked with Chef Victor Albisu on Del Campo, it was important that the smoky, rich interior or the space match his smoke-inspired South American menu perfectly. But our team also takes inspiration from sources other than food, especially fashion. Imagine if Alexander McQueen (by Sarah Burton) decided to open a food concept! Sign me up for that project. How did you f ind Chef ?s Rol l and what urged you t o join? I found Chef?s Roll through an event listed on BISNOW?s daily mailer. Our client, Chef Amy Brandwein was participating. I was impressed by the site?s design and content, and thought it would be a great opportunity to raise CORE?s profile with a greater network of chefs who might not have heard of us or experienced some of our spaces before ? in DC and around the country.
ALLISON COOKE, IIDA, LEED, AP
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"REBIRTH OF AN ICON"
Sommelier of the Month
Enchanted by the many family trips through Baja, the Magnussen family purchased the land that would become Lechuza in 2003. Determined to cultivate the land, Ray and Patty Magnussen tirelessly planted the cuttings that would yield some of Baja?s most premiere wines. Supported and assisted by local grape growers and winemakers, Ray and Patty deepened their appreciation for the Valle and committed to grow by example through sustainable management practices. In 2013, with five vintages complete, Lechuza expanded its operations due to its annual production increases. Currently overseeing the daily vineyard management and maintenance and tasting room operations, are Ray and Patty?s daughter Kristin Shute, and son-in-law Adam Shute. These additions have allowed Lechuza to further grow their offerings and share them throughout Mexico and into the United States.
L ECHUZA VI NEYARDS
Winery: Lechuza Vineyards
Owners: Ray & Patty Magnussen Locat ion: Valle de Guadalupe, Baja, Mexico Founded: 2003 Awards: 2011 Nebbiolo, 92 points, Rodolfo Gerschman of Guia Catadores 2013 Chardonnay, Best Oyster Pairing, Conchas y Vinos Nuevos) 2013 Chardonnay, Second Place, Rosarito's Sabor de Baja) 2014 Chardonnay, Gold medal, Concurso del Vino 2012 Nebbiolo, Gold medal, Concurso del Vino 2012 Cabernet Sauvignon, Gold medal, Concurso del Vino Cont act : Krist in Magnussen Shut e, Winery Manager
Complex, expressive and balanced wines crafted to showcase Valle de Guadalupe?s capacity to produce world class grapes and compliment the region?s food bounty, reflect a harmony of distinct characteristics that make Lechuza wines memorable. Founded in 2003 by Ray and Patty Magnussen, Lechuza Vineyards endeavors to consistently produce top tier wines while promoting sustainability and regional stewardship. Lechuza?s wines strive to reveal the story of its grapes, under the meticulous care of the Magnussen family. Every season brings opportunities to put to practice lessons learned in seasons past, continually encouraging advancements in grape growing and wine making alike. From its inaugural vintage of 50 cases in 2007, Lechuza presents seven offerings in its 2015 release including new vintages of its heralded 2013 Stainless Steel Chardonnay and 2011 Nebbiolo (92 pts., Rodolfo Gerschman).
Q: What kinds of variet al s are grown at Lechuza? A: Our Estate fruit is Merlot, Tempranillo, Cabernet & Nebbiolo
Lechuza?s origin stems from the Valle?s verdancy soil and culture. The desire to share the Valle?s remarkable abundance and warmth is the driving principle behind Lechuza?s winemaking philosophy. As each grape inherits this ripe heritage, Lechuza aims to contribute to the future legacy of the Valle in every bottle of wine.
Q: What have been some of your best vint ages? A: Our wine continues to improve with each vintage. Being a fairly young winery, we are looking forward to waiting a few more years and opening up some of our library wines. Thus far, our 2011 Nebbiolo & 2012 Cab are my favorites. Q: What is your average yiel d of harvest grapes per acre? A: This really ranges on the year. Water and temperature affects our yield. There are many times we drop fruit to ensure that what we produce is the very best. We tradi tionally produce between eight & nine tons for our hectare (2.2 acres)
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Q: Which wines are aged in barrel s? How l ong are t he wines aged bef ore being bot t l ed? A: All of our reds are aged for 24 months in barrel. We do a combination of American and French Oak. In addition, we have a very small production of Chardonnay aged in French Oak. Q: What is Lechuza Vineyard's vol ume of product ion? A: Last year we bottled our 2012 Reds, 2013 Oaked Chardonnay, and 2014 Stainless Steel Chardonnay - totaling just over 1,000 cases. Each year, we are addingapproximately200 cases to our production. It is important for usto grow accordingly.
?Presentation IS Everything.?
Q: What 's next f or Lechuza? Any excit ing new pract ices you are l ooking t o t ry out ? A: Our family is so thrilled with the overwhelmingsupport of our customers. We are listening! In addition to our current line up of wines, we are going to add a deliciousrose. Q: When is your next harvest season? A: Harvest will be here before we know it. Last year we harvested our Chardonnay on July 30 & 31st. I do believe we are just a couple of weeks out. Rather than scheduling a harvest date, we are letting the grapes tell us when they are ready. With that, we are testing weekly and charting the maturation. We are lucky to have that flexibility. Q: For t hose of us who have not experienced t he Val l e de Guadal upe, describe what t he wine cul t ure and l if e is l ike down in Mexico. A: Valle de Guadalupe is a little slice of heaven. We are blessed to have so many different cultures and styles represented. Our neighbors unite to support each other. When the fires devastated the valley in 2014, the community stopped what they were doing, packed up and headed up the mountain. The sunrises are peaceful, sunsets are captivating, and the most magical set of stars to be seen. The pureness that Valle de Guadalupe encompasses is captivating.And of course, the wines are spectacular! Q: Where do you sel l your wines? A: Our list is always evolving. For our American customers, you can always find us at www.lmawines.com. Currently, Lechuza Wines are offered at the following restaurants and stores in the United States: Patio at Goldfinch, Bonita Farmers Market, Romesco, Comun Kitchen, Wine Bank, Bine & Vine bottle shop, Indigo Grill, Kitchen 4140, The Front Porch, Bodega Wine & Spirits, The Wine Vault, Bracero, Krisp Market. Q: How can we cont act Lechuza Vineyards t o set up a t ast ing? A: Feel free to email us at kristin@vinoslechuza.com. Q: When is your next upcoming event ? A: That is a great question! We are hoping to have a Harvest wrap up event in October this year, but do not have details in stone yet. Follow us on Facebook (Lechuza Vineyard) for the most updateannouncements! Somm?s List: sommslist.com/ raymagnussen
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Clipper M ill, Inc. has put the Fry Basket on the map w hich has emerged as a trend in the service industry. They are available in 3 sizes and fit perfectly on our new aluminum trays. It is not easy to top Clipper M ill?s innovation, pricing, and quality. Visit our w ebsite and place your order today.
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T OP FRANCHI SES I NDUST RY I NVEST MENT AT I T S BEST
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Exotic Foods
A tradition of love, passion and great seafood. Growing up in Italy, seafood was an important part of our everyday lives. Dinnertime was a special time of the day, filled with laughter, love ? and of course ? great seafood. Our company?s mission is to bring that high quality of seafood we grew up eating, directly to your home.
Gril l ed Oct opus Sal ad Ingredient s: Octopus 2 cups full-bodied red wine, such as Chianti or Sangiovese 1/ 2 cup finely chopped onion 1/ 4 cup finely chopped carrot 1/ 4 cup finely chopped celery 2 sprigs fresh thyme 1 bay leaf 4 cloves unpeeled garlic, crushed 3 tablespoons extra-virgin olive oil lime, juiced Sal ad: 3/ 4 cup extra-virgin olive oil 1/ 2 cup red wine vinegar 2 limes, juiced bunch mint, stems removed, leaves torn into pieces 1/ 2 cup chopped green olives, preferably Cerignola (available at specialty olive bars) Sea salt and freshly ground black pepper 2 endives with core removed, julienned 3 cups julienned radicchio leaves 2 cups cooked chickpeas or gigante beans
Direct ions: Prep Time: 20 mins - Total Time: 40 mins Put the octopus in a pot with the wine and enough cold water to cover. Add the onions, carrots, celery, thyme, and bay leaf; bring to a gentle simmer over medium heat and cook until opaque, 20 to 30 minutes. Remove the octopus with a slotted spoon and cool. (This may be done a day ahead and refrigerated in a covered bowl.) Transfer the octopus to a resealable plastic bag and add the garlic, olive oil, and lime juice; seal and marinate in the refrigerator for 2 hours. Remove the octopus from the marinade and set aside Preheat a charcoal or gas grill until hot. Position the rack about 5 to 6 inches from the heat. Combine the olive oil, vinegar, lime juice, mint leaves, and green olives in the jar of a blender and puree into a smooth emulsion. Alternatively, whisk these ingredients together in a small bowl for a chunkier texture. Season, to taste, with salt and pepper and set aside. Toss the endive, radicchio, and chickpeas together in a salad bowl and set aside. Grill the octopus for 4 to 5 minutes, turning once after 2 to 3 minutes, until it is browned in spots and nicely caramelized but not burned. Remove and cut into bite-size pieces. Toss with the greens and vinaigrette.
BROUGHT TO YOU BY 32
Cocktail Recipes
Summer Kiwi Smash The Smash is a cl assic cockt ail dat ing back t o t he 1860?s t hat is made f or hot days, using what is on hand, and smashing it al l t oget her f or pure sipping bl iss. 1.5 oz of Your Favorite Tequila 3 Kiwi slices 5 Mint Leaves .50 oz of Simple Syrup .50 oz ofFresh Lemon Juice Procedure: Combine the kiwi, mint leaves and simple syrup in a glass and muddle well. Add your favorite tequila and fresh lemon juice. Shake and strain into a tall glass filled with ice! Garnish with a fresh kiwi slice. Secret s t o Shake it Up: A smash has four main ingredients: A Spirit Base, a Seasonal Fruit, Sugar and Mint or another herb. So get creative and have fun mixing it up! Strawberry or Watermelon, Basil and instead of tequila use Vodka or Gin! Blackberries, Mint and Rum! Mango, Basil and your favorite Bourbon! If you want a ?WOW? garnish add an edible flower on top! Crushed ice would make this drink a nice frosty treat!
Courtesy of
The Fresh Wat ermel on Mart ini 1.5 oz of Your Favorite Vodka 2 Cucumber Slices 2 cubes of Fresh Watermelon .25 oz of Simple Syrup .50 oz of Fresh Sour Mix Procedure: Combine the watermelon cubes, cucumber slices and simple syrup in a glass and muddle well. Add your favorite vodka, and fresh sour mix. Shake and strain into a chilled martini glass! Garnish with frozen watermelon cubes or a fresh cucumber slice. Secret s t o Shake it Up: Really impress your friends by making your own refreshing cucumber vodka! Slice a cucumber and place in your favorite vodka and allow to infuse for 24- 48 hours. If you like your cocktails on the sweeter side add a bit more simple syrup. Like Margaritas? Substitute Tequila for Vodka and increase your sour mix to 1.5 ounce, shake and strain over ice into a glass with a salt rim!
BROUGHT TO YOU BY
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Cocktail Recipes The inaugural M en?s New York Fashion Week is a definite sign that men?s fashion is mainstream, w hich parallels the recent rise of mixology in recent years. Both rooted in creativity, BACARDÍ partnered men?s fashion designers ? Ovadia & Sons and Thaddeus O?Neil ? w ith top New York mixologists ?Jeff Bell and M axw ell Britten, respectively ? and invited them to create custom cocktails using Grey Goose vodka and BACARDÍ Gran Reserva rums inspired by the designers?collections that w ere show n at NYFW: M en?s. These cocktails ? three for each collaboration ? w ere served at exclusive after parties on Tuesday, July 14th honoring each of designers and the incredible accomplishment of show casing their designs at NYFW: M en?s. Jeff Bell collaborated w ith Ovadia & Sons to create custom Grey Goose cocktails w hile M axw ell Britten used BACARDÍ Gran Reserva in his original recipes inspired by Thaddeus O?Neil?s collection.
Kings?Highw ay 2 parts Grey Goose® VX .25 part Belle de Brillet Pear Liqueur Barspoon Honey Syrup Lemon Tw ist Rocks 2? cube M ethod: Stir
Courtesy of BACARDÍ, Ovadia & Sons, Jeff Bell and M axw ell Britten
We Shall Fight on Beaches 1.5 parts BACARDI® Gran Reserva M aestro de Ron Teaspoon of Vanilla Extract Dash of Habanero Bitters 1 parts Pineapple .75 part Lime .5 part Orange Cordia .5 part Orange Curacao M ethod: Build in a Boston tin and pour into cored pineapple w ith crushed ice. Garnish w ith mint bouquet, edible pansy or orchid and shaved lime zest.
BROUGHT TO YOU BY
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Our Very Ow n
Culinary Flirt What has she found irresistible lately?
Chelsea Davis
They all wanted me! Oh, the power of choice sent pure adrenalin through my veins.
It was a hot gorgeous summer day. I woke up energized and ready to conquer the world. The night before I had put myself to sleep by reading Sylvia Day?s, ?Captivated by You.? It filled my mind with thoughts of romance.
It was mid-summer, I had flirted
every day, and my 2015 summer love was non-existent. This was not like me. Every summer I have a blissful memory that can erase any bad day. I headed to the notorious Las Vegas strip in a lovely swimsuit, white cover up, and my Gucci glasses. I was making it a pool day, and I was more than ready to be flirtatious. I pulled into the casino and headed to my cabana. The desert sun was making tanning impossible. I was melting away and becoming very irritable. My lounge chair started to shake to the beat of Chris Brown and Omarion?s, ?Came to Do.? Suddenly my vibe changed. My inner self started to tingle and dance, because I knew what I came to do.
The best part was I got to be flirtatious without feeling guilty or naughty. Each one had a mystery about them and something that ignited me. I was going for romance, fit, fresh, and sweet. The wonder was so fun. I watched as my love was created right before my eyes. As he got closer and closer my knees became weak and my heart was about to burst, then it happened his cool freshness hit my lips and sent chills down my spine. What did I do? I created a romance machine! He is healthy, all natural, no artificial preservatives, flavors, or colors; my 2015 summer love, ?Icepan.?
Follow T he Culinary Flirt
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ORIGINAL ADVISORY BOARD FOOD & BEVERAGE magazine was creat ed 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.
BOBBY FLAY Bobby Flay' s frequent appearances and show s on the Food Netw ork have made him one of America' s best-know n chefs.
WOLFGANG PUCK The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. The famous chef has built an empire that encompasses three separate Wolfgang Puck entities: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc.
EM ERIL LAGASSE The recognition and awards he has garnered have made him known to food-loving Americans everywhere. His restaurants consistently win critical praise and top ratings.
M ARIO BATALI rom his restaurants and cookbooks to his philanthropic efforts, everything that Mario Batali has achieved is bigger, bolder and more recognizable.
KERRY SIM ON Dubbed the rock-n-roll chef by Rolling Stone Magazine, the aspiring musician?s love for cooking did not start right away. In his late teens, the Chicago native worked at Little Caesars Pizza to save money for an electric guitar. The summer job sparked Simon?s interest in food and late night recipe testing from Julia Child?s cookbook.
DAVID BURKE Burke's visibility as a celebrity chef has also led to consultant positions with hotels, cruise lines and food experts. Chef Burke's vast talents have been showcased recently on television, including season two of "Top Chef Masters," a guest spot on the "Every Day with Rachael Ray" show and as a mentor to Breckenridge Bourbon distiller Bryan Nolt on Bloomberg's small-business television series, "The Mentor". In 2013, he returned to season five of "Top Chef
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F&B's Rock-Star Team
MICHAEL POLITZ PUBLISHER, FOUNDER
Producer, restaurateur, CEO, and friend to many A-listers...Michael has great stories and is himself a great story of the American Dream. In 2006, Las Vegas Mayor Oscar Goodman honored Politz' efforts by giving him the Key to The City of Las Vegas. In 2008, Politz received the Congressional Medal of Distinction from the President of the United States, along with numerous awards of recognition from the United States Senate and Nevada?s Governor.
KAIULANI DELGADO EDITOR-IN-CHIEF Celebrity pastry chef and former reality television star of TLC's Cake Boss NGB4. She is the founder and owner of famous sugar artistry company KAILAVA. Her passionate and inspiring work in the food industry has earned her many awards and publications worldwide. Kaiulani's unique artistic ability and deep love for writing has been indispensable in bringing vitality and magic back into Food & Beverage Magazine.
CHELSEA DAVIS VP ASSET MANAGEMENT Graduate of the Walker L. Cisler, college of Business Administration. She managed, "Michelangelo's," an Italian fine dining hot spot on the Big Island. Successfully went on to market, brand, and lead the sales team of one of the most successful insurance agencies in the southern region of Colorado. Chelsea constantly pushes the envelope to share her culinary passion and exercise her skills of sales, branding, and marketing in Food & Beverage.
J. Berson BUSINESS INTELLIGENCE MANAGER A power-house in food industry business development through analyzing quantitative and qualitative research. We call him our MIB.
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Culinary Events August 2015 July 20-August 14, 2015 NYC Restaurant Week - New York, New York July 23-August 1, 2015 Delaware State Fair - Harrington, Delaware July 24-August 1, 2015 161st Northern Maine Fair - Presque Isle, Maine July 24-August 1, 2015 Montana State Fair - Great Falls, Montana July 24-August 2, 2015 Douglas County Fair - Lawrence, Kansas July 24-August 2, 2015 Baltimore Restaurant Week - Baltimore, Maryland July 25 & August 1, 2015 Coronado Vineyards Peaches & Jam - Willcox, Arizona July 27-August 1, 2015 6th Annual Kishwaukee Fest - Dekalb, Illinois July 29-Aug 1, 2015 2015 ACS Conference - Providence, Rhode Island July 29-August 2, 2015 Maine Lobster Festival - Rockland, Maine July 29-August 2, 2015 86th Annual Fisherman's Picnic - Grand Marais, Minnesota July 29-August 2, 2015 33rd Annual Testicle Festival - Clinton, Montana July 29-August 9, 2015 Ohio State Fair - Columbus, Ohio July 30-Aug 1, 2015 Annual Johnson County Peach Festival Clarksville, Arkansas July 30-August 1, 2015 Tumbleweed Film Festival Oroville, Washington July 30-Aug 1, 2015 11th Annual Pig in the Pines Ribfest St. Germain, Wisconsin July 30-August 1, 2015 62nd Annual Brat Days - Sheboygan, Wisconsin July 30-August 2, 2015 Southeast Alaska State Fair - Haines, Alaska July 30-August 2, 2015 20th Annual Mammoth Festival of Beers & Bluesapalooza Mammoth Lakes, California July 30-Aug 2, 2015 18th Annual Estherville Sweet Corn Days - Estherville, Iowa July 30-August 2, 2015 Int?l Cake Exploration SocietĂŠ 40th Convention & Show Omaha, Nebraska July 30-August 2, 2015 21st Annual Clam Festival - Highlands, New Jersey July 30-August 2, 2015 Animal Rights National Conference - Washington D.C. July 30-August 3, 2015 Cook. Craft. Create. Convention & Show - Orlando, Florida July 31 Aug 1, 2015 Knox County Watermelon Festival - Vincennes, Indiana July 31-August 1, 2015 Beer, Bourbon and BBQ Festival - Cary, North Carolina July 31-Aug 1, 2015 30th Annual NC Watermelon Festival - Murfreesboro, NC July 31-August 2, 2015 Taste of the Coeur d'Alene - Coeur d'Alene, Idaho July 31-August 2, 2015 38th Annual Fish Sandwich Festival - Bay Port, Michigan July 31-Aug 2, 2015 52nd Annual Old Time Harvest Festival - Jordan, Minnesota July 31-August 2, 2015 Phelps Sauerkraut Festival - Phelps, New York July 31-August 2, 2015 Mossyrock Blueberry Festival - Mossyrock, Washington July 31-August 2, 2015 Annual Taste of Wisconsin - Kenosha, Wisconsin July 31-August 2, 2015 Deer Fest - West Bend, Wisconsin July 31-Aug 4, 2015 65th Annual Operation T-Bone - Audubon, Iowa July 31-August 9, 2015 Bangor State Fair - Bangor, Maine July 31-August 9, 2015 New Jersey State Fair - Augusta, New Jersey July 31-Aug 9, 2015 8th Deerfield Valley Blueberry Festival - Deerfield Valley, VT August 1, 2015 Arizona Crawfish Festival - Heber-Overgaard, Arizona August 1, 2015 7th Annual Soul Food Festival - Stockton, California August 1, 2015 Gnarly Barley Brew Festival - Loveland, Colorado August 1, 2015 Olathe Sweet Corn Festival - Olathe, Colorado August 1, 2015 Vino & Notes - A Wine, Food & Jazz Festival Woodland Park, Colorado August 1, 2015 Taste of the Caribbean & Jerk Festival - Hartford, Conn August 1, 2015 Annual Peach Festival - Wyoming, Delaware August 1, 2015 46th Annual Possum Festival & Funday - Wausau, Fla August 1, 2015 WaZoo Beer Festival - Tampa, Florida August 1, 2015 International Food & Culture Festival - Boise, Idaho August 1, 2015 11th Annual Blues, Brews & BBQs - Salmon, Idaho August 1, 2015 4th Magic Valley Beer Festival - Twin Falls, Idaho August 1, 2015 Family Day: Grain Harvest - Urbandale, Iowa August 1, 2015 Artisan Bread Fair - Skowhegan, Maine August 1, 2015 45th Corn Roast Festival - Westminster, Maryland August 1, 2015 16th Annual Chocolate Fest - Waterville Valley, NH August 1, 2015 Cortland Arts & Wine Festival - Cortland, New York August 1, 2015 24th Annual Clark Potato Day - Clark, South Dakota August 1, 2015 Hill Country Food Truck Festival - Luckenbach, Texas August 1, 2015 Blackberry Harvest & Music Festival Nelson County, Virginia August 1, 2015 21st Annual Cherry Festival - Jacksonport, Wisconsin August 1, 2015 National Mustard Day & Festival - Middleton, Wisc. August 1-2, 2015 Big Bite Bacon Fest - Long Beach, California August 1-2, 2015 21st Annual Watsonville Strawberry Festival Watsonville, CaliforniaAugust 1-2, 2015 19th Annual Bluegrass and Beer Festival Keystone, Colorado August 1-2, 2015 Good Old Days & Threshing Show Hanley Falls, Minnesota August 1-2, 2015 23rd Annual Glorious Garlic Festival Fox Run Vineyards, Penn Yan, New York August 1-3??, 2015 Owensville Watermelon Festival & Parade Owensville, Indiana August 1-Sept 7, 2015 Houston Restaurant Weeks - Houston, Texas August 1-23, 2015 Sunflower Maze - Middlefield, Connecticut August 1-31, 2015 August is Maine Lobster Month - Statewide, Maine August 2, 2015 19th Lemon Festival & Beer Garden - Chula Vista, Calif August 2, 2015 23rd Annual Raspberry Festival - Cottonwood, Idaho August 2, 2015 9th Schweitzer Huckleberry Festival - Sandpoint, Idaho August 2, 2015 19th Vermont Fresh Network Annual Forum Shelburne, Vermont August 2-5, 2015 ANFP National Leadership Conference - Orlando, FL August 2-5, 2015 36th RLPSA Annual Conference - Orlando, Florida August 2-9, 2015 Santa Cruz County Beer Week - Santa Cruz, Calif. August 2-10, 2015 34th Annual Stockyard Days - New Brighton, Minn. August 3, 2015 6th Annual Choco/ Cheese Fest - Landgrove, Vermont August 3-5, 2015 The Flavor Experience - Newport Beach, California August 3-5, 2015 Global Summit and Expo on Food & Beverages Orlando, Florida August 4-6, 2015 Minnesota FarmFest - Redwood County, Minnesota August 4-8, 2015 117th Tontitown Grape Festival - Tontitown, Ark. August 4-8, 2015 Sweet Corn Festival - Oakland City, Indiana August 4-8, 2015 DeLeon Peach & Melon Festival & Tractor Pull DeLeon, Texas August 5-9, 2015 Steamboat Wine Festival - Steamboat Springs, Colo.August 5-9, 2015 Cobb Corn Roast - Cobb, Wisconsin August 5-16, 2015 Ventura County Fair - Ventura, California August 6, 2015 An Evening on the Beach - Santa Monica, California August 6, 2015 Denver Burger Battle - Denver, ColoradoAugust 6-8, 2015 36th Cave City Watermelon Festival - Arkansas August 6-8, 2015 XIT Rodeo & Reunion - Dalhart, Texas August 6-8, 2015 Raspberry Days Festival 2015 - Garden City, Utah August 6-9, 2015 Potato and Corn Festival - North Branford, Conn. August 6-9, 2015 Key West Lobsterfest - Key West, Florida August 6-9, 2015 68th Mendota Sweet Corn Festival - Mendota, Illinois August 6-9, 2015 National Blueberry Festival - South Haven, Michigan August 6-9, 2015 52nd Annual Eden Corn Festival - Eden, New York August 6-16, 2015 164th Wisconsin State Fair - West Allis, Wisconsin August 7, 2015 4th Annual Salmon Daze Festival - Anchorage, Alaska August 7, 2015 37th Mendocino County Fair Wine Competition Awards Ceremony and Dinner - Boonville, California August 7, 2015 Best of the West Ribfest - Watford City, North Dakota August 7, 2015 Brew at the Zoo - Columbia, South Carolina August 7-8, 2015 39th Hope Watermelon Festival - Hope, Arkansas
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INFORMATION PROVIDED BY www.foodreference.com
August 7-8, 2015 Annual Cobden Peach Festival - Cobden, Illinois August 7-8, 2015 33rd Annual Blueberry Festival - Wilton, Maine August 7-8, 2015 Remer Annual Harvest Festival - Remer, Minnesota August 7-8, 2015 103rd Creamery Picnic - Stevensville, Montana August 7-8, 2015 Nebraska Balloon & Wine Festival 2015 - Omaha, NE August 7-8, 2015 North Dakota Chokecherry Festival - Williston, ND August 7-8, 2015 9th Annual Van Wert Rib Fest - Van Wert, Ohio August 7-8, 2015 Vintage Ohio Wine Festival - Lake County, Ohio August 7-8, 2015 Canal Winchester Blues & Ribfest Canal Winchester, Ohio August 7-8, 2015 Grab, Root, & Growl BBQ Competition Woodward, Oklahoma August 7-8, 2015 34th Annual South Carolina Peanut Party Pelion , South Carolina August 7-8, 2015 Tomato Art Fest - East Nashville, Tennessee August 7-8, 2015 7th Annual Washington Tuna Classic Westport, Washington August 7-9, 2015 Sitka Seafood Festival - Sitka, Alaska August 7-9, 2015 626 Night Market - Arcadia, California August 7-9, 2015 CRFG Festival of Fruit - San Diego, California August 7-9, 2015 67th Annual La Habra Corn Festival - California August 7-9, 2015 Ribs, Pigs, & Watermelons Huntington State Beach, California August 7-9, 2015 Beaver Creek Wine & Spirits Festival - Colorado August 7-9, 2015 Serb Fest - Chicago, Illinois August 7-9, 2015 Threshermen Festival and Collectors Show Albert City, Iowa August 7-9, 2015 86th Annual Tall Corn Festival - Rossville, Kansas August 7-9, 2015 Annual Fort Kent International Muskie Fishing Derby Fort Kent, Maine August 7-9, 2015 Humungus Fungus Fest - Crystal Falls, Michigan August 7-9, 2015 38th Annual Sweet Pea Festival - Bozeman, Montana August 7-9, 2015 Huckleberry Days Arts Festival & Bake-Off Contest Whitefish, Montana August 7-9, 2015 Kool-Aid Days - Hastings, Nebraska Aug 7-9, 2015 North Ridgeville Corn Festival - North Ridgeville, Ohio August 7-9, 2015 27th Tuscarawas County Italian-American Festival Dover, Ohio August 7-9, 2015 32nd Annual Bite of Oregon - Portland, Oregon August 7-9, 2015 18th Annual Elephant Garlic Festival North Plains, Oregon August 7-9, 2015 31st Annual Charlestown Seafood Festival Charlestown, Rhode Island August 7-15, 2015 MontanaFair - Billings, Montana August 7-16, 2015 Tanana Valley State Fair - Fairbanks, Alaska August 7-23, 2015 Indiana State Fair - Indianapolis, Indiana August 8, 2015 19th Annual Wine Society Gala - Paso Robles, Calif. August 8, 2015 Share Our Strength's Taste of the Nation - Orlando, Fla August 8, 2015 36th Annual Sweet Corn Festival - Adel, Iowa August 8, 2015 12th Annual Great American Seafood Cook-Off New Orleans, Louisiana August 8, 2015 Blueberry Day - East Sandwich, Massachusetts August 8, 2015 Ciderfeast & Hot Dog Championship - New York, NY August 8, 2015 Peach Festival - Media, Pennsylvania August 8, 2015 Bacon and Beer Classic - Philadelphia, Pennsylvania August 8, 2015 Bluegrass & BBQ Fest - Purcellville, Virginia August 8, 2015 27th Annual Burger Fest - Seymour, Wisconsin August 8-9, 2015 Havre de Grace Seafood Festival - Maryland August 8-9, 2015 Putnam County Wine & Food Fest - Patterson, NY August 8-9, 2015 Peach Festival & Sidewalk Sale - Lahaska, Penn. August 8-10, 2015 Farm To Table International Conference New Orleans, Louisiana August 9, 2015 3rd Annual Taste of Linganore Food & Wine Festival Mt. Airy, Maryland August 9, 2015 The Farmers Dinner with LaBelle Winery Amherst, New Hampshire August 9, 2015 Vineland's Jersey Fresh Festival - Vineland, New Jersey August 9, 2015 Long Island Potato Festival - Calverton, New York August 9, 2015 Carytown Watermelon Festival - Richmond, Virginia August 10-12, 2015 The Art of Catering Food - Salt Lake City, Utah August 10-15, 2015 67th Annual Butler Farm Show - Butler, Penn. August 10-15, 2015 Sykesville Ag & Youth Fair - Sykesville, Penn. August 11-13, 2015 Empire Farm Days 2015 - Seneca Falls, New York August 13, 2015 The Tasting Table 2015 Lobster Rumble L.A. Los Angeles, California August 13, 2015 17th Annual Taste on Broadway - Green Bay, Wisc. August 13-15, 2015 Annual Lisbon Sauerkraut Days - Lisbon, Iowa August 13-16, 2015 West Point Sweet Corn Festival - Iowa August 13-16, 2015 Tanglewood Wine & Food Classic Tanglewood Grounds, Massachusetts August 13-16, 2015 Ohio Valley Antique Machinery Show Georgetown, Ohio August 13-16, 2015 11th North American Organic Brewers Festival Portland, Oregon August 13-23, 2015 Illinois State Fair - Springfield, Illinois August 13-23, 2015 Iowa State Fair - Des Moines, Iowa August 13-23, 2015 Missouri State Fair - Sedalia, Missouri August 14, 2015 Great Food Truck Derby - Bridgehampton, New York August 14, 2015 Summer Harvest Gourmet Gala - Tiffin, Ohio August 14-16, 2015 69th Golden North Salmon Derby - Juneau, Alaska August 14-16, 2015 Mammoth Wine Weekend - Mammoth Lakes, Calif. August 14-16, 2015 22nd Annual Long Beach Crawfish Festival Long Beach, California August 14-16, 2015 Sumner County Fair - Caldwell, Kansas August 14-16, 2015 31st Annual St. Johns Mint Festival St. Johns, Michigan August 14-16, 2015 Huckleberry Festival - Trout Creek, Montana August 14-16, 2015 Germanfest Picnic - Dayton, Ohio August 14-16, 2015 A Taste of Edmonds - Edmonds, Washington August 14-17, 2015 Latin Food Fest - San Diego, California August 14-17, 2015 Sta. Rita Hills Winegrowers Alliance Celebrates Wine and Fire Lompoc Valley, California August 14-22, 2015 Montgomery County Agricultural Fair Gaithersburg, Maryland August 14-23, 2015 17th Annual Cheeseburger in Caseville Caseville, Michigan August 14-23, 2015 State Fair of West Virginia - Fairlea, West Virginia August 15, 2015 The California Fig Fest 2015 - Fresno, California August 15, 2015 Peach Fest - Middlefield, Connecticut August 15, 2015 Crane Creek Vineyard?s 8th Annual Tomato Festival Young Harris, Georgia August 15, 2015 Marlborough Food Truck Festival - Massachusetts August 15, 2015 Helena Summer Brewers Festival - Helena, Montana August 15, 2015 Everett Craft Beer Festival - Everett, Washington August 15-16, 2015 21st Harvest Grape Stomp - Clermont, Florida August 15-16, 2015 17th Annual Rhubarb Frenzy! - Chisago City, Minn August 15-16, 2015 Wine Tasting in the Hampton's - New Oxford, PA August 18-20, 2015 Ag Progress Days 2015 - University Park, Penn. August 18-20, 2015 DakotaFest - Mitchell, South Dakota August 18-22, 2015 Alcona County Fair - Mikado, Michigan August 20, 2015 5th Noe Valley Wine Walk - San Francisco, California August 20-23, 2015 Eat Drink SF - San Francisco, California August 21, 2015 Truckeroo Food Truck Festival - Washington D.C. August 21-22, 2015 The National Lentil Festival 2015 - Pullman, Wash August 21-23, 2015 30th Annual National Championship Musky Open Eagle River, Wisconsin August 21-29, 2015 Missouri Peach Fair - Campbell, Missouri August 22, 2015 Taste of Brews - Long Beach, California August 22, 2015 Yorkville Highlands Wine Festival - Yorkville, Calif. August 22, 2015 5th Annual Pacific Islander Festival Rohnert Park, California August 22, 2015 Boulder Craft Beer Festival - Boulder, Colorado August 22, 2015 New England Clambake - Middlefield, Connecticut August 22, 2015 6th Annual Rhythm & Ribs BBQ Competition Albion, Nebraska August 22, 2015 Gettysburg Brew Fest - Gettysburg, Pennsylvania August 22, 2015 7th Annual Wine & Vine, Etc. - St. Francis, Wisconsin August 22-23, 2015 San Diego Spirits Festival - San Diego, California August 22-23, 2015 6th Annual Blackberry Festival - Sherman, Conn. August 23, 2015 Taste of Fond du Lac in the Park - Fond du Lac, Wisc. August 23-25, 2015 Western Foodservice & Hospitality Expo 2015 Los Angeles, California
N ational Food H olidays A UGU ST 2015
N AT ION AL PEACH M ON T H August 1 Nat ional Raspberry Cream Pie Day
August 17 Nat ional Vanil l a Cust ard Day
August 2 Nat ional Ice Cream Sandwich Day
August 18 Nat ional Ice Cream Pie Day
August 3 Nat ional Wat ermel on Day
August 19 Nat ional Sof t -Serve Ice Cream Day *Nat ional Hot & Spicy Food Day
August 4 Nat ional Chocol at e Chip Cookie Day
August 20 Nat ional ?Bacon Lovers ?Day Nat ional Chocol at e Pecan Pie Day
August 5 Nat ional Oyst er Day August 21 Nat ional Sweet Tea Day
August 6 Nat ional Root Beer Fl oat Day August 7 Nat ional IPA Day Raspberries ?n Cream Day
August 22 Nat ional Pecan Tort e Day *Nat ional ?Eat a Peach? Day
August 8 Nat ional Frozen Cust ard Day
August 23 Nat ional Spongecake Day
Nat ional Zucchini Day August 24 Nat ional Peach Pie Day
August 9 Nat ional Rice Pudding Day
August 25 Nat ional Whiskey Sour Day
August 10 Nat ional S?mores Day Nat ional Banana Spl it Day
August 26 Nat ional Cherry Popsicl e Day
August 11 Nat ional Raspberry Tart Day
August 27 Nat ional Pot s de Creme Day
August 12 Nat ional Jul ienne Fries Day
August 28 Nat ional Cherry Turnovers Day
August 13 Nat ional Fil l et Mignon Day
August 29 Nat ional Chop Suey
August 14 Nat ional Creamsicl e Day
August 30 Nat ional Toast ed Marshmal l ow Day
August 15 Nat ional Lemon Meringue Pie Day
August 31 Nat ional Trail Mix Day
(Jul ia Chil d?s Birt hday)
COURTESY FOODIMENTARY.COM
August 16 Nat ional Rum Day Nat ional Brat wurst Day
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We are the leading resource for the Food & Beverage industry with our signature celebrity features with over 20 years of a valuable reputation! We have the eyes of the industry's top professionals looking for the latest and greatest, but with being so widely popular amongst the professionals we have flooded into the consumer and foodie market! It's very exciting the huge leaps our reputable magazine has seen since transitioning from print to fully digital 3 years ago! We are now able to reach the world and are exceeding over 75,000 views per hour, dail y!! With the launching of new issues reaching 150,000 views per
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