Food & Beverage Magazine - "Veg-anuary" January Issue 2021

INDUSTRY LEADERS • TRENDS • BEVERAGE • CUISINE • CHEF • RESTAURANT • HOSPITALITY

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Veg-anuary Issue Celebrating Vegetarian & Vegan Products and Dining

Cover Story Better Than Milk

White -Beverage- Gold

Snax-sational Brands support Ryan seacrest foundation The Secret Chef Top 10 Vegan States Revealed

Double Feature

Moe Hackless - NBA Star’s Partnership with The Prisoner Wine Company

JANUARY 2021 COVER IMAGE Better Than Milk PUBLISHER MICHAEL POLITZ Michael@fb101.com EDITOR-IN-CHIEF LAUREN KANE Lauren.Kane@fbmagazine.com NATIONAL SALES DIRECTOR COLLIN MILLINGTON Collin@fb101.com NATIONAL SALES MANAGER JEFF TIMM Jeff.Timm@fbmagazine.co NATIONAL SALES MANAGER RON STERN Ron.Stern@fbmagazine.co DIRECTOR OF PROGRAMMATIC SALES BARB ROGERS Programmatic@fbmagazine.com PODCAST ENGINEER BRAD JONES Brad@marque.media CORPORATE EXECUTIVE CHEF JOSH GREEN Chefgreen35@gmail.com CONTRIBUTING EDITORS JENNIFER ENGLISH LAUREN MCINDOO MICHELE TELL TERRY HART KAIULANI DELGADO MATT FROHMAN VEDO PITNJAKOVIC DEBBIE HALL

We honor and remember the support of Chef Kerry Simon, Gary Cantor, Robin Leach, Chef Paul Prudhomme, & Gary Coles Food & Beverage Magazine® is owned and published electronically by Beautiful People, LLC. Copyright 1995-2016 Beautiful People LLC. All rights reserved. Food & Beverage Magazine® and distinctive logo are trademarks owned by Beautiful People, LLC. “fb101.com” is a trademark of Beautiful Peopl,e LLC. No part of this electronic magazine may be reproduced without the written consent of Food & Beverage Magazine.

Requests for permission should be directed to: Lauren.Kane@fbmagazine.com. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm. Food & Beverage Magazine is not affiliated with any other Food&Beverage or Hospitality publication.

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any consumers still add milk to their coffee, cook and bake with it, top their cereal, and drink it as a beverage. But for those who are lactose intolerant, vegan, vegetarian, or looking for a healthier alternative, Better Than Milk Organic Beverage has changed the alt-milk market.

The newest product line from PANOS Brands has developed delicious and creamy tasting, organic, non-dairy, plant-based, alt-milk beverages. Consumers who enjoy milk but choose not to drink cow's milk for either diet or health reasons will enjoy this product in several varieties including Oat, Almond and Rice based drinks.

"This is our first foray into the organic, liquid, shelf-stable alt-milk category, and we are very excited about the launch of this product," says Lonnie Williard, VP of Marketing & Creative Services for PANOS brands. "We developed this product with clean, simple ingredients, to help consumers live their dairy-free lifestyle and still enjoy the goodness of a smooth, creamy taste with health benefits."

Its 1-liter containers offer five flavors: unsweetened almond drink, almond drink (sweet), unsweetened oat drink, unsweetened rice calcium drink, and rice hazelnut drink. On the nutritional fact panel, zero grams of added sugar is clearly labeled on the unsweetened varieties.

"Reading the label, the first ingredient is spring water as the base. The plant-based drink then contains ground almonds, rice, or oats, and without artificial flavors, sulfites or soy, less desirable ingredients that most people want to minimize in their diets," says Williard.

As for its convenience, consumers are enjoy-

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ing hiking, camping, and biking, all outdoor activities that encompass social distancing, and a shelf-stable product like Better Than Milk can be part of those activities. The alt-milk is multifunctional as an ingredient for baking and cooking as well as experimenting with recipes. As a beverage, its taste and nutrition value is perfect for creating smoothies and adding to coffee or tea, especially the grain-based products (oat and rice).

Topping cereal and oatmeal with Better Than Milk makes a healthy breakfast (or snack) with the guilt-free pleasure of dipping cookies in this product. Check out drinkbetterthanmilk.com for recipes.

"We have discovered that other alt-milk drinks have the benefits we offer in our products, but no other product has all of the health benefits, attributes, claims, and taste that makes Better Than Milk one of our best innovations to date," says Williard. This includes being non-GMO Project-verified, USDA organic, plant-based, vegan, and using really clean ingredients. No preservatives, or carrageenan, are added and is gluten and lactose free, vital to those who drink plant-based milk.

The shelf-stable, organic liquid drink starts with the simplest ingredients combined with fresh Italian spring water that originates 450 meters above sea level in the Lessini Mountains in Northern Italy. The state-of-the-art facilities are located at the base of the mountain creating an efficient production process.

Consumers can be assured that the water is responsibly sourced with a reduced carbon footprint and lower carbon emissions since the plant location is downstream from the Italian springs. Many other competitors will use tap or distilled water and add artificial ingredients.

The aseptic cartons are also responsibility

sourced. As an FSC-certified container, this is the gold standard designation for wood harvested from forests that are responsibly managed, socially beneficial, environmentally conscious, and economically viable. Its plastic bio-caps are made of renewable sources of sugar cane (not petroleum), and the entire packaging is recyclable.

"We are very aware of how we affect the planet, so that is why Better Than Milk uses renewable sources while lowering the carbon footprint," explains Williard.

Since refrigeration is not required to keep the product fresh, either in transporting inventory, displaying in retail space, or storage at home, the carbon footprint is reduced even more. As COVID-19 supply chain disruptions impact the food industry, one emerging opportunity is plant-based milk and other shelf-stable dairy alternatives. Plant-based products are less environmentally taxing than animal-based products.

The shelf-stable product added benefit during the pandemic, with lockdowns and pauses throughout the country, is that with more people working from home, consumers do not need to buy milk daily or weekly for fresh taste and healthy ingredients.

Plant-based milk is now purchased by 41% of US households, according to IRI. While the alt-milk's refrigerator choices are more expansive, there is a significant growth in shelf-stable products with a longer shelf life and readily available to the consumer in a home cupboard or pantry.

While the sales of cow’s milk were flat last year, plant-based milk grew 5% in dollar sales and sold 7% faster. The category leader is almond milk making up 65% of dollar sales. The fastest-growing type of

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change is inevitable. how we respond makes all the

.

As our industry shifts to recovery, count on Wasserstrom to deliver innovative solutions that make all the difference.

From cleaning & safety supplies, PPE, disposables, smallwares & equipment to custom fabricated products and more, Wasserstrom has got you covered.

Contact us today and let us help with your response.

wasserstrom The Wasserstrom Company | 800.999.9277 | wasserstrom.com N. Wasserstrom | 800.444.4697

Supplying quality foodservice products from the industryâ&#x20AC;&#x2122;s leading manufacturers

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Nick Jonas, Bryan Cranston, Aaron Paul, Giuliana Rancic, and Marcel Wanders Join Acclaimed sbe Chefs Dani Garcia, Masaharu Morimoto, Dario Cecchini, Victor Rosado and Jose Icardi for the

2020 Virtual Taste of sbe This year, the 4th annual Taste of sbe went virtual. Debuting December 9th-13th, 2020, and now still available via on-demand digital stream, the highly anticipated annual culinary extravaganza features notable celebrity and chef personalities for an interactive at-home experience. During a time where so many restaurants are being impacted financially by the effects of the COVID-19 Pandemic, this gives patrons a way to support their favorite chefs and eateries, and experience their culinary magic at home.

Attendees can still purchase tickets to stream the interactive virtual experiences with five of sbe's most celebrated chefs - Dani Garcia, Masaharu Morimoto, Dario Cecchini, Jose Icardi and Victor Rosado - as they host culinary demonstrations with celebrity guests inclusive of Nick Jonas, Bryan Cranston, Aaron Paul, Giuliana Rancic and Dutch designer Marcel Wanders. All shared their original, exclusive recipes and ingredients for viewers to be able to recreate their signature dishes in the comfort of their home. Examples include Rosado’s Spaghetti Carbonara signature to Fi’lia Miami, and Nick Jonas preparing a whole fried marinated sea bass signature to Bibo with chef Dani Garcia, paired with a Villa One cocktail from Nick’s new tequila brand. Cranston and Paul’s Dos Hombres tequila was also paired with Dani Garcia’s legendary empanadas, an award-winning specialty of Leynia (Delano Miami).

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What: 2020 Virtual Taste of sbe; A Live-Streaming Culinary Experience Who: Nick Jonas, Bryan Cranston and Aaron Paul to Join Acclaimed sbe Chefs Masaharu Morimoto, Jose Icardi, Dario Cecchini and Dani Garcia for 2020 Virtual Taste of sbe When: Currently Streaming Where: The 4th annual Taste of sbe goes virtual, taking place December 9th-12th, 2020. The highly anticipated annual culinary extravaganza will take place via live stream, featuring notable celebrity and chef personalities for an interactive at-home experience.

Website: www.sbe.com/taste-of-sbe Ticket Price: $50.00 for all 4 nights; Purchase link https://www.tixr.com/groups/sbe/events/virtual-taste-of-sbe-20186

Tickets include access to all 4 sessions, exclusive recipes, and an sbe digital cookbook as well as exclusive access to watch the event after the live stream.

Details: Attendees can purchase tickets to attend 4 evenings of interactive virtual experiences with sbe's most celebrated chefs - Dani Garcia, Masaharu Morimoto, Dario Cecchini and Jose Icardi - as they host culinary demonstrations with celebrity guests inclusive of Nick Jonas, Bryan Cranston, Aaron Paul, Giuliana Rancic and Dutch designer Marcel Wanders.

They will be sharing their recipes and ingredients with viewers so you can make their signature dishes from the comfort of your own home!

Tickets can still be purchased to the digital event and include access to all 5 sessions, exclusive recipes, and an sbe digital cookbook. Plus, access allows ticket holders to re-watch the event after the live stream for 30 days.

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!"#$%&'( )*+% After the Christmas indulgence, most are set on making some form of change to their diet or lifestyle. Year on year Veganuary causes more and more buzz and in January 2020 there was almost twice the number of mentions around #Veganuary than #DryJanuary (audiense.com).

As an increasing number of people embark on their ‘Veganuary’ challenge the more people look to source alternatives for “dairy” and “meat”.

alternative milks we noticed that while some were vegan many were simply social and human rights activists (source). We also noticed there was a large community of people that had no ties to activism and were in fact keen healthy eaters and had a passion for fitness which perhaps is unsurprising given ‘health’ and ‘high protein’ content were reasons given for people making the switch to alternative milk (source).

Alternative Milk…

The New Normal?

As far as milk alternatives go, many will not have to look further than their kitchen as research shows when it comes to alternative milks many have already made the switch. In 2019, 1 in 10 Pret a Manger’s (UK) hot drinks were ordered with dairy alternative milks (source) and by October 2020 the Grocer reported that 62% of adults in the UK had purchased an alternative milk when shopping (source).

With less than 2% of the (UK) population defining themselves as Vegan we are actually seeing the rise in non-vegans making the switch to alternative milk (source). This makes the alternative milk consumer far more nuanced than assuming they are vegans or have a dairy intolerance.

But why have people made the switch? At Audiense we teamed up with our friends at Pulsar to answer this question. When analyzing the conversation around alternative milk we are able to see people quoting a multitude of reasons for making the switch; everything from the ‘delicious taste’ to how wonderfully ‘healthy’, ‘sustainable’ and ‘cruelty-free’ alternative milk is (source). Values such as sustainability and ethical concerns around the production of cow milk were also key concerns for shying away from it (source).

When looking at the communities of people talking about

However, as mentioned the alternative milk consumer is far more complex, and healthy eaters or activists weren’t the only communities talking about alternative milk... Did you know that some of the gaming community have an affinity for oat milk?! And gamers in the US were vocal in celebrating Dunkin’ Donuts adding oat milk to their menu options in August 2020.

While most of the conversation remained positive, it’s hard to ignore a small group of people participating were not consumers of alternative milk but instead using the conversation to speak negatively about those opting for the alternatives. Predominantly, these slurs referred to people drinking soy-milk, calling them ‘the aggressively woke’ liberals that can afford these ‘high-priced drinks’ (source).

As we move into 2021 alternative milk brands need to move beyond just targeting vegans and healthy eaters.

Instead, they need to broaden their target audience as it will not be too far into the future when drinking alternative milk is #TheNewNormal (providing that the price of it drops a little!)

If you’d like to understand more about the people talking about alternative milk please find the full report referenced here.

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One of the biggest names in gastronomy is lifting the lid to reveal the truth about fine dining in response to the immeasurable changes in the restaurant world. The Secret Chef monthly column launched with The Curse of the Celebrity Chef on industry insider website Fine Dining Lovers, offering compelling commentary on how the digital age sowed “seeds of destruction” in the restaurant industry, and transformed it into a "carnival of narcissism” before "2020 brought the extinction event we needed”.

“Here we have a household name that is willing to tell the truth about the world of restaurants and fine dining,” explains Ryan King, editor-in-chief of Fine Dining Lovers. “They felt this was a time of reflection, a time to pause, to think and to heal, and we are honored to be able to act as the conduit to drive it forwards.”

After a number of late-night meetings, kept secret from everyone, the chef agreed to swap

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their knife for a pen. A deal was struck ensuring freedom of expression, so there is minimal editorial influence and only King is aware of the chef ’s identity, with anonymity being the anchor of the column. The Secret Chef said: "I would like to provoke some thought on what the industry can be moving forward. There is cultural and structural baggage that needs to be addressed." They added that they hope to provide "a view to the past and a lens on the future. Some tough talk couched inside viable ideas for a better future”. The second installment of the column focuses on mental health, opening with the tragic suicide of Anthony Bourdain, and recalling Bob Carlos Clarke’s haunting photographs of Marco Pierre White in White Heat, which portrayed him as "a gaunt, fatigued and highly-stressed chef at his artistic peak”.

The column reminds us of the mental health issues that commonly arise as a result of working in restaurants, issues exacerbated since the lockdowns began. What does this mean for an

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already dysfunctional industry? nite The nion, the K’s largest union body, reported that nearly two-thirds of respondents reported an increase in mental health-related issues and in the U.S, a new study has emerged claiming that as many as of hospitality and retail staff reported poor mental health in 2020. The numbers come from SuperFriend, which published its report detailing the impact of the C ID- pandemic on the hospitality and retail industries.

The Secret Chef examines the effects upon mental health of extreme shifts “ - hour days and -day wee s” , the stifling environment “more li e a psychological experiment than a place of wor ” , the brigade system "more French Foreign Legion than haute cuisine” and the prevalence of a “code of silence" that allows abusive behavior to continue unchec ed.

We must take comfort in the fact that the events of 2020 have allowed an openness and willingness to change opinions and views on mental health as a whole. “The pandemic has focused the nation’s attention on mental health and the inequities baked into our service delivery system,” says ental Health merica’s resident and C aul ionfriddo. “If implemented, the principles and strategies imbedded in this visioning document will address those inequities and ensure that no person of any racial, ethnic, or cultural group with a mental health condition is ever again treated as a second-class citizen, as a danger to themselves or others, or as someone whose unavoidable health condition is somehow their own fault” he adds.

The Secret Chef column will continue to address issues with such honesty and transparency, in the hope that the chef community can reflect and emerge from the pandemic with a focus on building a fairer, healthier and more compassionate kitchen culture. “It is an incredible

opportunity for us to offer our audience this rare chance to hear the truth from within the industry,” says King. “The reader is given a seat at the table, to hear those raw conversations that are conducted in private, when everyone has gone home from the restaurant, the kitchen is empty, and chefs speak without fear of judgment. This is the inside perspective from the top level of the kitchen.”

About Ryan King Ryan King is the ditor-In-Chief at Fine Dining Lovers and has spent the past 0 years writing about the world of food, chefs and restaurants. graduate of the prestigious BBC Journalist Training Scheme, he won Food Journalist of the ear in 20 in Italy and has traveled the world in search of fascinating food stories, from foraging in the driest place on the planet to eating bacteria at high altitude in the ndes of eru.

He has presented at a number of food events, including an investigation into Kitchen Culture which was launched at Food on The Edge in Ireland in 20 and a tal on the future of food at iami’s Food ine Festival in 20 . He was also one of a handful of journalists invited to attend Ferran dri s special conclave on the future of gastronomy after the chef closed his el ulli restaurant. He is passionate about all things food and the people who make it happen, a firm believer that the table is the universal meeting point of the world.

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REGATTA PREMIUM CRAFT MIXERS

now proudly offers a full line of award-winning natural craft mixers in 7.5oz cans. Available in easy-to-carry 6-packs to make great tasting cocktails wherever you go.

!""# $%&' SNACK POP OFFICIALLY INTRODUCED COOKIE POP MADE WITH CHIPS AHOY!® COOKIE PIECES, THEIR LATEST FLAVOR, ON NATIONAL COOKIE DAY SNAX-Sational Brands’ premiere popcorn brand Snack Pop officially unveiled Cookie Pop made with real CHIPS AHOY!® cookie pieces, now available at Kroger Stores nationwide on December 4, 2020. Just in time for National Cookie Day (December 4th), the new flavor officially joins the brand’s iconic line-up of flavor offerings for consumers to indulge in.

Cookie Pop is made with real cookie pieces and a drizzle for a satisfying bite each time. The innovative snacking leader combines everyone’s favorite things - popcorn with candy and cookie favorites - for the perfect, must-have snack. The popular, low-calorie line of flavors currently includes M&M’S® Minis, OREO® cookie pieces (in October Snack Pop released a special edition Halloween Cookie Pop Made with OREO® cookie pieces), Candy Pop made with SNICKERS®, Candy Pop made with TWIX®, Candy Pop made with Butterfinger® and the newest flavor, Cookie Pop made with CHIPS AHOY!® cookie pieces.

With the ongoing success of Snack Pop’s offerings, the brand rolled out this newest flavor just in time for National Cookie Day to continue to excite consumers. Cookie Pop made with CHIPS AHOY!® cookie pieces will now be available nationwide in the 5.25oz size bag for $3.99 at Krogers stores, along with the popular Cookie Pop made with OREO® cookie pieces, which debuted earlier this year. To find your nearest retailer, visit https://www.snackpop.com/pages/find-a-store as well as the estore locator at www.Kroger.com The better-for-you-snack is made 100% in the U.S. with non-GMO corn, is low in sodium and only 150 calories per serving. The popular, low-calorie, candy or cookie-coated line was named a “Top 20 Snack of 2020” by Buzzfeed. Snack Pop’s additional flavor profiles are available online (https://www.snackpop.com) and includes Candy Pop made with M&M’S® Minis, Cookie Pop made with OREO® cookie pieces, Cookie Pop made with CHIPS AHOY!® cookie pieces, Candy Pop made with SNICKERS®, Candy Pop made with TWIX® and Candy

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Pop made with Butterfinger®.

“We are very excited to continue to bring the most iconic brand names in the world to consumers through Snack Pop. We are thrilled to now debut our newest Cookie Pop flavor featuring CHIPS AHOY!® cookie pieces with such a well respected retail partner, Kroger grocery stores.” Frank Florio, President and Founder of Snack Pop, and Co-Founder of SNAX-Sational Brands.

“CHIPS AHOY!® is one of the most iconic cookie names so we are beyond excited for this Snack Pop partnership.

The combination of CHIPS AHOY!® cookie pieces with our popcorn makes for the ultimate snacking treat. A cookie lover's dream!” - Adam Cohen, Chief Marketing Officer of SNAX-Sational Brands “Our goal continues to be to offer ‘better for you’ snacking innovations to the category, while delivering to consumers exciting options within our portfolio. We proudly offer an innovative and fun snacking alternative in the market.” Jerry Bello, SNAX-Sational Brands CEO and Co-Founder.

SNAX-Sational Brands Group premiere popcorn brand, Snack Pop, is composed of the popular Candy Pop and Cookie Pop varieties. Snack Pop, America’s #1 popcorn brand, initially debuted with two flavors of Cookie Pop in 2016, with their spin off Candy Pop having launched in 2017 through the debut of their first candy flavor, Butterfinger®. In November 2019 they introduced their second candy coated flavor exclusively at Sam’s Club, Candy Pop made with TWIX®, followed by the debut of Cookie Pop with OREO® in February 2020, America’s #1 cookie. In May of 2020 the brand further expanded rolling out Candy Pop made with SNICKERS®, America’s #1 candy bar.

New varieties continue to be announced, with the next phase of flavors inclusive of Candy Pop made with M&M’S® Minis and Cookie Pop made with CHIPS AHOY!® Follow @EatSnackPop #CandyPop #CookiePop on social media and visit the brand online at www.snackpop.com.

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SNAX-SATIONAL BRANDS NOW A PROUD SUPPORTER OF THE RYAN SEACREST FOUNDATION PARTNERSHIP OFFICIALLY LAUNCHED ON #GIVINGTUESDAY

In honor of #GivingTuesday 2020, SNAX-Sational Brands’ premiere popcorn brand, Snack Pop, officially unveiled an exciting new relationship with the Ryan Seacrest Foundation (RSF), a non-profit organization dedicated to inspiring today’s youth through entertainment and education focused initiatives. RSF’s first initiative is to build broadcast media centers, named Seacrest Studios, within pediatric hospitals for patients to explore the creative realms of radio, television and new media. The support will be present across all SNAX-Sational products, but initially kick started with its notable popcorn brand, Snack Pop. It’s sister brand, Pasta Snacks, featuring popular snack items like Penne Straws and Disney Bowtie Minis, also now joins the give back initiative.

The better-for-you-snacking popcorn line is made 100% in the U.S. with non-GMO corn, is low in sodium and only 150 calories per serving. The popular, low-calorie, candy and cookie-coated brand was named a “Top 20 Snack of 2020” by Buzzfeed. Snack Pop’s full line of flavor profiles are available online (https://www.snackpop.com), currently including Candy Pop made with M&M’S® Minis, Cookie Pop made with OREO® cookie pieces, Cookie Pop made with CHIPS AHOY!®, Candy Pop made with SNICKERS®, Candy Pop made with TWIX® and Candy Pop made with Butterfinger®.

Timed with #GivingTuesday, the annual global generosity movement that unleashes the power of people and organizations to transform their communities and the world, SNAX-Sational launched its annual #SnackGiving campaign on December 1st to raise funds for the Ryan Seacrest Foundation (RSF). A portion of all Snack Pop proceeds from ecommerce sales will be donated to RSF across all flavor varieties from Decem-

ber 1 - 31, 2020. This give back will now continue with a give back initiative from all product across all Snack Pop and Pasta Snack brand items, through 2021.

A portion of proceeds will benefit a new Seacrest Studio at Orlando Health Arnold Palmer Hospital for Children. The new Seacrest Studio makes it possible for children and teens to get behind the camera and mic to develop, star and interact in original TV and radio programming during their hospital stays. Patients will also have the ability to call down to the studio via their hospital room phone to engage in events they are watching on their screen.

“We are grateful that SNAX-Sational Brands is supporting our newest Seacrest Studio build in the Orlando community, where their headquarters is located - as well as our 10 other studios across the country,” said Meredith Seacrest, Executive Director & COO for RSF. “It is great to team up with brands that believe in the importance of giving back and we appreciate SNAX-Sational Brands for choosing to help in our mission to bring positive and uplifting experiences to young patients and their families.”

“We are so thrilled to be able to support the incredible efforts of the Ryan Seacrest Foundation and a new Seacrest Studio at Orlando Health Arnold Palmer Hospital for Children. Giving back is a continuous mission of SNAX-Sational Brands and as a family brand we are honored to work with such an incredible nonprofit,” said Adam Cohen, Chief Marketing Officer, SNAX-Sational Brands Group.

The Ryan Seacrest Foundation (RSF) is a non-profit 501(c)(3) dedicated to inspiring today’s youth through entertainment and education-focused initiatives. RSF’s first initiative is to build broadcast media centers — Seacrest Studios — within pediatric hospitals for patients to explore the creative realms of radio, television and new media. Founded in 2009, RSF currently has Seacrest Studios at hospitals in Atlanta, Boston, Charlotte, Cincinnati, Dallas, Denver, Nashville, Orange County, Philadelphia and Washington D.C. A new studio is slated to open in Orlando later this year.

For more information, visit www.ryanseacrestfoundation.org

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#JTCOffTheVine Fall Cook-Off Initiative

by The Jersey Tomato Co. In October, The Jersey Tomato Co. challenged consumers to whip up their favorite dishes using the tomato sauces, and engaged a select group of notable lifestyle and foodie influencers such as @CouCouJolieBlog, @Amy_Davidson, @VeenaCrownholm, @TheFlexibleChef and @DeannaStag to engage their followers to do the same, as they personally showed off original recipes they created at home using The Jersey Tomato Co, as part of the first ever ‘Off The Vine’ Fall Cook-Off Challenge. Participants submitted original recipe creations using their preferred sauce flavor. On behalf of the grand winner announced in mid November, JTC also made a donation in their name to Why Hunger, for $7500 (Whyhunger.org), an organization that pledges community empowerment and provides services to families in need.

The Fall Cook-Off competition with The Jersey Tomato Co. was designed to help promote their 100% New Jersey tomato-based pasta sauces. With a focus on taste, freshness, health and innovation, JTC offers a fresh new option in a category lacking modernity.

Notable Palm Beach Florida based chef and restaurateur Nino Annunziata, owner and operator of Rustico Italiano, which has been in business for 20+ years, along with his colleague, Chef Rina Zecca, partnered with The Jersey Tomato Co. to judge the social media cook-off campaign, #JTCOffTheVine. Nino hails from Italy and is known for his authentic Italian dishes. During the tabulation process, Chef Nino and Chef Rina critiqued each of the ten finalist dishes, based on Taste, Execution and Appearance. The final five finalists dishes were: $Eggs in Purgatory and Burrata by Veronica Callaghan (Grand prize winner) $The Jersey Tomato Co. Meatball and Mozzarella Stromboli by Grace Voltolina $Family Style Faux-lognese by Kim Van Dunk $Roasted Garlic Shrimp and Parmesan Polenta by Lauren Wyler $Fontina Stuffed Chicken & Mushroom Meatball Subs w/ Crispy Cheese Frico by Lisa Keys

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“Eggs in Purgatory, (using the JTC Spicy flavor), is an absolutely beautiful dish with the perfect balance of heat, complemented by the creamy burrata. There was nothing about this recipe that I would adjust, extremely well executed! Congrats!” - Chef Nino The Jersey Tomato Co. offers Jersey tomato-based products which emphasize vine-ripened, garden-fresh taste and naturally healthful attributes. The brand has over 1,400 retail stores placements nationwide, with four flavor profiles available to consumers: Marinara, Tomato Basil, Spicy and the brand new Roasted Garlic.

As previously featured in Food & Beverage Magazine, The Jersey Tomato Co. introduced a brand refresh and partnership with renowned chef and notable ‘Top Chef’ Head Judge Tom Colicchio in early 2020. The new packaging features Colicchio, the brand’s culinary consultant and official partner, as well as a more modern design emphasizing the red, ripe and juicy tomato to convey the freshness of the sauce. They will be launching their highly-anticipated pouch extension line in March.

The Jersey Tomato Co. sauces, which feature Tom Colicchio on bottle, are naturally low in sodium, with no fillers resulting in a clean label product. The Jersey Tomato Co. sauces are all gluten free, Non-GMO, vegan, and certified Kosher, with no added sugars, no citric acid, and zero preservatives.

555678*+*-./'69"8

Be Hero. Be Heretic. Be You. Immerse yourself in our beautifully diverse range of single cask and small batch whiskies, rums and hard seltzers.

For more information about our products, contact us +44 (0)20 3983 6676 | sales@hahcws.com | www.hahcws.com

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PERFECT FOR ANY OCCASION

SPECIALTY COCKTAIL MENU FEATURING CLASSIC, SEASONAL & DESSERT MARTINIS

• RECIPIENT OF THE WINE SPECTATOR AWARD OF EXCELLENCE 2013 THROUGH 2020

• WINE LIST FEATURING OVER 500 WINES FROM AROUND THE WORLD CLASSIC STEAKHOUSE ENTERTAINMENT NIGHTLY

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FRESH SEAFOOD

PRIVATE DINING ROOM

RESERVATIONS 702.617.7075

2300 PASEO VERDE PARKWAY, HENDERSON NV 89052

In Spirit

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with Vedo Pitnjakovic

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Vedad â&#x20AC;&#x153;Vedoâ&#x20AC;? Pitnjakovic is a freelance spirits & cocktail writer and contributing writer for Food and Beverage Magazine. vedo is based out of Las Vegas and has Ten years of experience as a bartender, consultant, and brand ambassador.

Follow Vedo On IG & Twitter @V_isabartender

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56

Vegans, Baby

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Vegan Dining Month Kicks Off January 1st With Las Vegas Restaurant Partners

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56

January Double Feature Moe Harkless Exclusive Q&A

Click here to jump to back cover

What are your some of your favorite meals paired with which Prisoner wine? ^ Seafood pasta with The Prisoner Chardonnay ^ Skirt steak, asparagus and rice with DeRange Red Blend ^ Seared chicken thighs, mashed potatoes with Headlock Carbono ^ A nice sunny day and a charcuterie board with Syndrome RosĂŠ

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Wine Company and my Black Lives Now platform to donate $10,000 to Equal Justice Initiative, as all three organizations work towards creating a more just and equitable society. The Prisoner Wine Company stands in solidarity with the fight against racism, and they believe they have a responsibility to use their platform to drive awareness and action in the fight for justice and equality. Together, we hope to raise awareness and inspire action for social justice initiatives, while broadening the appreciation of “wine culture” in diverse communities.

I understand you are an avid art collector as well. How do sports, wine, art, and activism blend together in your world?

To me, it’s what you define art as. To me art is something people create.

Art is an expression of people’s creativity. It’s less about blending them together; to me it’s all 1 thing.

It’s art. When a basketball player goes out there on the court that’s his art.

To me art is what touches people. If that’s philanthropy, helping people is your art. Your life is your canvas.

You are very active on Instagram with your activism and interests. How will your Instagram platform partner with The Prisoner Wine Company and their social platforms?

In addition to the donation to EJI, we will be doing an Instagram live together in early 2021 to talk about some of my favorite wines in The Prisoner Wine Company’s portfolio, as well as discuss our partnership and how we hope to raise awareness whenever and wherever we can.

How do you find the resources supporting Black lives and Black rights that you post on your plat-

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forms?

It’s a mix of experiences, exploring on your own and people pointing me in the right direction. No one has all the right answers but collectively we can come together and find a lot more.

How does wine and sports pair, especially with your interest in wine and as a professional sports player?

It pairs really well. There’s a lot of other people in sports, athletes, coaches who are interested in wine.

It’s a way we’re able to come together and it’s also a tool for relaxation, it’s not hard on your body. It’s a tool we use to create experiences and bond with each other.

Any plans to start a podcast or YouTube channel exploring the areas you are passionate about?

As of right now no, but things always change. It could be something I’m interested in down the road.

Will you be giving any input on any future wine production at The Prisoner Wine Company?

I will not be consulting on any sort of limited edition wine production for The Prisoner Wine Company at this time, but if there is an opportunity for that down the line, I’d love to work with them on it.

Do you cook? If so, what do you like to cook?

Which meals do you prepare that pair well with which Prisoner wine?

I do like to cook. I like to cook all kinds of things: some of my favorites are a nice piece of skirt steak. I really enjoy making pasta because there’s so many different variations. I also like to make lamb.

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Exclusive Q&A Congratulations on getting signed onto Miami Heat, how is that transition going?

Obviously this year things have been weird having a shorter time to prepare for the season. I think my teammates and coaches have made it easy for me to adjust. I’m taking it day by day and really enjoying this process of fitting in with my new team.

You recently stated during an interview, "I think you’ve got to be comfortable in your own skin." How do you implement this ideal on and off court?

I think the main message behind that is to do things confidently and fully. On the court you do that by playing your game and being confident in your abilities. Off the court it’s exploring the things you like to do and attacking life with purpose.

Tell us when your love of wine began. What are some of your favorites?

It began in college, I learned about wine from listening to Steve Ladin talk about his experiences and how much he enjoyed it. Once I was able to try it I fell in love myself. ^ Prisoner, Derange, Red Blend ^ Peter Michael - Au Paradis ^ Stags Leap Cask 23 ^ Chateau Montelena I understand you have partnered with The Prisoner Wine Company to benefit the Equal Justice Initiative and connecting your Black Lives Now platform. What plans do you have with this partnership?

I have teamed up with The Prisoner

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!"

The professional basketball player Moe Harkless and The Prisoner Wine Company have announced a partnership inspired by the star athlete, as an avid wine connoisseur and his long-time love for The Prisoner Wine Company brand. As a new partner of the bold and edgy winery, Harkless will amplify the brand in the world of basketball and pop culture through social media activations, interviews, a charitable donation that is close to both of them and more.

!

oe Harkless, a Puerto Rican, Jamaica Queens native and NBA star for the New York Knicks is an art collector, wine enthusiast, fashion + culture trendsetter, and social justice advocate. Not only is he an NBA star whose passions include art & creativity, but in the wake of Covid- 19 and George Floyd he is channeling his own creativity and utilizing his access to a wide audience of fans to launch an IG live quarantine show in partnership with Uninterrupted hosting “Wine Wednesdays” with other wine enthusiasts such as Amar’e Stoudemire and Sommelier Devin Reed, and has thrown his support behind Black social justice initiatives and causes by launching his own Black social impact resource platform ‘Black Lives Now’ with information on Black Owned Businesses in NYC and LA, Black Mental Health programs, Voting information, organizations and other interactive ways people can help the Black community, Black-owned restaurants, Black-owned wine companies, books written by Black authors, Black music, Black contemporary artists and more. On the court, Harkless is a Small Forward on the Miami Heat. He was previously on the LA Clippers, the 2019 Western Conference finalists Portland Trailblazers and the Orlando Magic.

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Moe began experimenting with and collecting wines from around the world at the age of 21. In the early days of the pandemic, Moe spent time discovering the many wines in The Prisoner Wine Company’s portfolio. He was impressed by the bold and unusual blends, artistic packaging and eclectic aesthetic. The Prisoner Wine Company team were equally big fans of Moe’s on and off the court and were thrilled to welcome a new brand fan into their fold. “Moe’s adventurous palate makes him a great fit for us, since we’re all about the bold and unexpected,” Director of Winemaking Chrissy Wittmann shared.

“We’re proud to bring The Prisoner Wine Company’s portfolio of wines into Moe’s circle of friends, family and fans, as well as to support his efforts in the Black Lives Matter movement.

The Prisoner Wine Company stands in solidarity with the fight against racism, and we believe we have a responsibility to use our platform to drive awareness and action in the fight for justice and equality.” - Chrissy Wittmann, Director of Winemaking

555678*+*-./'69"8

Moe Harkless NBA Brand Ambassador for The Prisoner Wine Company, Collaborating on Social Justice Initiatives “I had heard people raving about The Prisoner Red Blend before and wanted to try it and immediately, the label caught my eye – it was so intriguing and made me grab it right away. It is a full-bodied red, that touches on all my favorite characteristics of a wine – dark fruit flavors with a long, smooth finish that almost melts in your mouth. After trying additional wines in the brand’s portfolio, my interest with the brand continued to grow. I heard how they were committed to giving back and helping in the community and felt like I had to jump on it. We share common goals to promote growth and hopefully we can take steps together to help accomplish that.”

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JANUARY 2021 COVER IMAGE Moe Harkless - NBA Brand Ambassador for The Prisoner Wine Company

PUBLISHER MICHAEL POLITZ Michael@fb101.com EDITOR-IN-CHIEF LAUREN KANE Lauren.Kane@fbmagazine.com NATIONAL SALES DIRECTOR COLLIN MILLINGTON Collin@fb101.com NATIONAL SALES MANAGER JEFF TIMM Jeff.Timm@fbmagazine.co NATIONAL SALES MANAGER RON STERN Ron.Stern@fbmagazine.co DIRECTOR OF PROGRAMMATIC SALES BARB ROGERS Programmatic@fbmagazine.com PODCAST ENGINEER BRAD JONES Brad@marque.media CORPORATE EXECUTIVE CHEF JOSH GREEN Chefgreen35@gmail.com CONTRIBUTING EDITORS JENNIFER ENGLISH LAUREN MCINDOO MICHELE TELL TERRY HART KAIULANI DELGADO MATT FROHMAN VEDO PITNJAKOVIC DEBBIE HALL

We honor and remember the support of Chef Kerry Simon, Gary Cantor, Robin Leach, Chef Paul Prudhomme, & Gary Coles Food & Beverage Magazine® is owned and published electronically by Beautiful People, LLC. Copyright 1995-2016 Beautiful People LLC. All rights reserved. Food & Beverage Magazine® and distinctive logo are trademarks owned by Beautiful People, LLC. “fb101.com” is a trademark of Beautiful Peopl,e LLC. No part of this electronic magazine may be reproduced without the written consent of Food & Beverage Magazine.

Requests for permission should be directed to: Lauren.Kane@fbmagazine.com. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm. Food & Beverage Magazine is not affiliated with any other Food&Beverage or Hospitality publication.

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56

Moe Harkless NBA Star, Wine Enthusiast,

Trendsetter, & Advocate Partners with The Prisoner Wine Company