Food & Beverage Magazine - November Issue 2021 Double Cover Feature by Food & Beverage Magazine

NOVEMBER 2021 COVER IMAGE La Gioiosa - Ethica Wines PUBLISHER MICHAEL POLITZ Michael@fb101.com DIRECTOR & EDITOR-IN-CHIEF LAUREN KANE Lauren.Kane@fbmagazine.com EDITOR AT LARGE JENNIFER ENGLISH SpiritsKitchen@gmail.com BLOCKCHAIN MARKETING & INNOVATION, ASSETS MANAGER SUSAN GOLD susan.gold@fbmagazine.com NATIONAL SALES DIRECTOR COLLIN MILLINGTON Collin@fb101.com NATIONAL SALES MANAGER RON STERN Ron.Stern@fbmagazine.co DIRECTOR OF PROGRAMMATIC SALES BARB ROGERS Programmatic@fbmagazine.com

CONTRIBUTING EDITORS DEBBIE HALL LAUREN MCINDOO MICHELE TELL TERRY HART KAIULANI DELGADO HOLLY VERBECK ALICE CARBONE TENCH JULIA BECK

We honor and remember the support of Chef Kerry Simon, Gary Cantor, Robin Leach, Chef Paul Prudhomme, & Gary Coles

Food & Beverage Magazine® is owned and published electronically by Beautiful People, LLC. Copyright 1995-2016 Beautiful People LLC. All rights reserved. Food & Beverage Magazine® and distinctive logo are trademarks owned by Beautiful People, LLC. “fb101.com” is a trademark of Beautiful People, LLC. No part of this electronic magazine may be reproduced without the written consent of Food & Beverage Magazine. Requests for permission should be directed to: Lauren.Kane@fbmagazine.com. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm. Food & Beverage Magazine is not affiliated with any other food and beverage or hospitality publication.

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Add some Italian joy and sparkle with La Gioiosa Prosecco Wines

his holiday season, sparkle means La Gioiosa Prosecco wines, which brings the taste of Italy, with the finest Italian Prosecco wines to United States and Canada. Bursting onto the scene are La Gioiosa Prosecco Treviso DOC and La Gioiosa Valdobbiadene Prosecco Superiore DOCG Extra Dry wines, perfect as holiday gifts, as well for the many holiday toasts, meals and as pairing with foods. Christmas in Italy means celebrations with wine that has bollicine (bubbles)! La Gioiosa, with peak sales globally, rings in holiday celebration Italian Style to the US, with the La Gioiosa Prosecco Wines that are perfect for every holiday festivity. La Gioiosa Valdobbiadene Prosecco Superiore DOCG Extra Dry is a very pale straw yellow color with a fine persistent perlage. The wine has an intensely fruity aroma with clear hints of ripe golden apple and a pleasant and elegant flowery sensation reminiscent of acacia flowers. This wine has a fresh, slightly sweet taste that is soft to the palate, with a pleasing fruity and harmonious finish. It is excellent as an aperitif, pairing marinated fish dishes and delicate aromatic herbs and herb-based first courses.

La Gioiosa Prosecco Treviso is from the Prosecco DOC area. The wine has a pale straw color with a fine delicate perlage. It has a fruity and flowery aroma with delicate aromatic and citrine hints and has a fresh and lively taste. It is a light-bodied wine with an elegant and agreeably aromatic and fruity persistence. La Gioiosa Prosecco Treviso is delightful as an aperitif and pairs well with delicate shellfish and seafood hors d’oeuvre. The Treviso area, located in the Veneto region of northern Italy, is the original site for the production of Prosecco wine. “La Gioiosa Prosecco Treviso is the best seller of all of our wines and can be found all over the world,” says explains Flavio Geretto, Export Manager for La Gioiosa. The La Gioiosa winery follows strict biodiversity guidelines known established by the World Biodiversity Association. Known as biodiversity friend protocols, they help to encourage insect and animal life in the vineyards, bolstering the vitality of the soils and the vines. La Gioiosa Prosecco DOC is vegan-certified, while La Gioiosa Prosecco Superiore DOCG is vegan-friendly. The important point is that not all sparkling wines are prosecco or champagne. Prosecco wine is original wine produced between Veneto and Friuli Venezia Giulia, in the area around Valdobbiadene, which goes under Treviso, an integral part of Italian culture.

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We work very closely with La Gioiosa with distribution, marketing, and brand strategy. We are thrilled to represent La Gioiosa both professionally and personally.

La Gioiosa partnered with Ethica Wines to distribute in the US market. “We have a very strong relationship together with the values we share,” says Geretto. “Ethica Wines is one of few importers that import only Italian Wine, and all of our producers are Italian with most of the Ethica Wines team from the Veneto region, the same region where the prosecco is produced. Since our product is also Italian, this was a very important consideration to find a company that understands the Italian people and their wines.” “We import the wine from Italy to the US,” says Giulia Pedrina, Digital Marketing Manager for Ethica Wines. “We work very closely with La Gioiosa with distribution, marketing, and brand strategy. We are thrilled to represent La Gioiosa both professionally and personally.” Founded in 1974 by the Moretti Polegato family, La Gioiosa (“The Joyous”) is named after the ancient name of the province where the wines are farmed and produced. Treviso, known in antiquity as a joyous region because of its lush farmland and widespread prosperity. The winery produces a wide range of Proseccos, including classic prosecco, low-calorie prosecco, and organically farmed prosecco. The winery is also a leader in producing environmentally friendly wines. It strives to limit its carbon footprint by using alternative energy sources, including hydroelectric power generated by the nearby Piave river. The winery is currently converting its vineyards for Biodiversity Friend certification from the World Biodiversity Association. All its wines are produced by immediately chilling the grape must to nearly freezing as soon as the bunches are picked. The must is then preserved at low temperatures until the moment the winemaker decides to give it its sparkle. This costly but highly

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effective process helps to ensure the wine’s signature freshness and high quality. The historic Moretti Polegato family was recently recognized as one of post-war Italy’s business leaders by the Italian chamber of commerce for its role in popularizing Prosecco throughout the world. Diva Moretti Polegato, the daughter of Giancarlo and the La Gioiosa Brand Ambassador, has a leading role in creating and promoting the reputation of Prosecco, both as a wine and as an area of production. She is a certified Sommelier and continues to enhance her knowledge in the wine world, continuing the tradition of her grandfather, who started the family-owned winery. Other wines produced by La Gioiosa include Prosecco Rosé, Low Cal Prosecco DOC, Prosecco Organic DOC and Moscato SemiSparkling IGT. “We are delighted to share a taste of Italy with these delicious La Gioiosa Prosecco wines, which complement the growing interest in Italian culture and wines in America,” says Geretto. “As the American appetite for Italian products grows, so does La Gioiosa’s love of America. The sharing of these wines makes us all like family.” Italy is known for great food, wine, and enjoying family moments, and Americans love all things Italian. The consumption of Italian Wine is growing in the US and worldwide. Since the pandemic has limited international travel, La Gioiosa prosecco wines has helped to bring Italian culture to the US. La Gioiosa wines are available at www.wine.com for $19.99 for La Gioiosa Valdobbiandene Prosecco Superiore DOCG Extra Dry and $14.99 for La Gioiosa Prosecco Treviso. The bottles are beautifully packaged with exquisite design and eye-catching details. They are available at www.wine.com

As the American appetite for Italian products grows, so does La Gioiosa’s love of America. The sharing of these wines makes us all like family.

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So salute all with La Gioiosa Prosecco for a season filled with love, bubbles, food and fun! Follow on Facebook @ lagioiosausa, Instagram @lagioiosa_usa and visit lagioiosa.it.

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FOX NFL KICKOFF'S Charles Woodson EXPANDS HIS PRESENCE IN THE SPIRITS INDUSTRY

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NOVEMBER 2021 COVER IMAGE Charles Woodson - Woodson Bourbon Whiskey Photo Credit: Frank Micelotta of FOX Sports Stylist: Victoria Trilling Location: Ocean Prime Beverly Hills

PUBLISHER MICHAEL POLITZ Michael@fb101.com DIRECTOR & EDITOR-IN-CHIEF LAUREN KANE Lauren.Kane@fbmagazine.com EDITOR AT LARGE JENNIFER ENGLISH SpiritsKitchen@gmail.com BLOCKCHAIN MARKETING & INNOVATION, ASSETS MANAGER SUSAN GOLD susan.gold@fbmagazine.com NATIONAL SALES DIRECTOR COLLIN MILLINGTON Collin@fb101.com NATIONAL SALES MANAGER RON STERN Ron.Stern@fbmagazine.co DIRECTOR OF PROGRAMMATIC SALES BARB ROGERS Programmatic@fbmagazine.com

CONTRIBUTING EDITORS DEBBIE HALL LAUREN MCINDOO MICHELE TELL TERRY HART KAIULANI DELGADO HOLLY VERBECK ALICE CARBONE TENCH JULIA BECK

We honor and remember the support of Chef Kerry Simon, Gary Cantor, Robin Leach, Chef Paul Prudhomme, & Gary Coles

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COVER FEATURE

Contents November 2021

Inside this issue

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Embracing change at the Thanksgiving table

Double Helix - Whiskey. Small Plates. Pure Joy.

The Greatest Tomatoes from Europe

CANDY POP x SOUR PATCH KIDS Launch Party

The Cali Lobos

The Properly Improper Gin

Best Restaurants - Chicago, IL

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PAGE 47

It's Working Project interviews Jessica Affatato

Thanksgiving Vegan-Style with Alice TrenchCarbone

Stadium Chef

Engage and Propel with Adentro

Saffron Rice

Don Francisco’s Coffee

Recipe of the Month - Prosciutto PENNE STRAWS

How Restaurants Can Adapt to The Great Resignation

A letter from OurHouseKC

International News - PRoduce

Business of Chefs

Jobbio - The Main 5 Reasons Employees Resign

Double Cover Feature La Gioiosa by Ethica Wines

TRENDING PRODUCTS PAGE 21

PAGE 42

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EMBRACING CHANGE AT THE

UNIQUE GAME BIRDS THAT ARE SO MUCH BETTER THAN A THANKSGIVING TURKEY HOW TO MAKE DUCK, GROUSE AND MORE THE *STAR* OF YOUR DINNER THIS YEAR

THANKSGIVING TABLE

Roasting a turkey has become an unquestioned element to the American Thanksgiving tradition, with roots dating back to the early New England settlers. When prepared well, the robust bird is undoubtedly delicious and can sufficiently feed the gaggle of loved ones gathered around the holiday table. But the turkey is not the only game bird in town. Chefs Dan Jacobs and Dan Van Rite, the culinary duo behind a couple of Milwaukee’s acclaimed DanDan and EsterEv, are challenging home cooks to explore more exciting fowl options this holiday season. Duck, goose, (and even grouse!) can stand out as a main course showstopper on the Thanksgiving table. What these alternative game birds lack in popularity amongst Americans, they make up for in flavor. The distinct flavor of duck pairs well with a variety of ingredients. The layer of fat on a goose prevents it from drying out like the turkey breast so often does. A grouse offers a mild but complex gamey flavor because of the food it forages. Because of their smaller stature compared to turkey, these birds require less time in the oven. This means less stress making sure other side dishes get their time to shine in the oven.

ABOUT THE CHEFS Jacobs and Van Rite (“The Dan’s” as friends affectionately refer to them) opened DanDan in 2016, gifting Milwaukee with Modern American-Chinese food with a midwestern sensibility. They opened EsterEv, a fine dining option within the same space, that serves up a globally influenced 10-course tasting menu inspired by prominent matriarchal figures in their families. The Peking Duck shines as a house specialty on the DanDan menu. Diners can feast on three courses of Wonton Soup, Duck Breast with Pancakes, and Duck Leg Chow Fun. Convincing families to shake up their culinary Thanksgiving turkey tradition is an ambitious undertaking, but Jacobs and Van Rite know their way around a challenge. Jacobs went toe to toe (and won) against Iron Chef Bobby Flay on The Food Network’s “Beat Bobby Flay.” He also received a life changing Kennedy’s disease diagnosis the same year DanDan and EsterEv opened. In addition to wowing guests at their restaurants, Jacobs and Van Rite put on an annual event called Dim Sum + Give Some, to engage Milwaukee restaurants and raise awareness for the neuromuscular ailment. The drive to incorporate a variety of game birds into the mainstream menu grew within Van Rite after years of listening to his uncle proclaim grouse to be “the tastiest bird out there.” While working as a personal chef in a small Colorado mountain town, he was able to confirm for himself (and his clients) that the ducks and grouse hunted locally were worth the hype.

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A FORAY INTO DRY-AGING: ANYONE CAN DO IT To elevate the preparation of a game bird like duck, the DanDan chefs recommend a dry aging technique to tenderize the meat, develop flavor and ensure extra crispy skin. This technique may seem daunting, but most of the effort will be spent clearing out some room in the fridge, as well as the advanced lead time for adequate aging. A dry-aged bird contains less water, and therefore cooks faster. The breasts should be left intact on the rib cage, while legs and backbone are stored separately. In the designated dry-age area of the fridge (even a mini fridge would work), let the duck chill on a cooling rack for 18 days — it will be worth it!

PREPPING THE DUCK Place the breast and legs in a roasting pan; smother the surface of the skin with 2 tbsp of honey. Generously add salt, and lay the duck on a bed of thyme; add cinnamon and garlic inside of the bird Roast in the oven for 12-15 mins at 400 degrees (A duck that has not been dry-aged should be cooked at 350 degrees for 25 minutes) Remove from the oven and let rest for 5 minutes before slicing — Although it may be counterintuitive based on how a turkey is prepared, duck is best served like a medium rare steak.

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Pure Joy By Debbie Hall

Double Helix Wine & Whiskey Lounge celebrates the bliss of spirits and food.

Photo Credit: Mona Shield Payne

ouble Helix Wine & Whiskey Lounge, opened in 2011 in Town Square in Las Vegas, embraces and expands the delight of sharing whiskey cocktails, wine, and exceptional food. In the highly competitive world of restaurants, nightclubs, and lounges, businesses open and close with barely a footprint while Double Helix continues its legacy. This destination for great food, unique drinks, and a dynamic social scene covers 2,800 square-foot-space featuring a full bar serving 50 wines by the glass, 250 whiskey labels, custom cocktails, wine, whiskey flights, and other spirits, including vodka, rum, and tequila. In addition, small plates created by Executive Chef and partner Douglas Vega delights the palate in an atmosphere of fun and connection. “There is so much involved with food and beverage. While taste and presentation are important, the biggest factor to our success is the ambiance,” explains Chef Vega. “Every detail is well thought out, including our whiskeys and menus.” “We offer a wide appeal to everyone,” adds manager Ilan Miller. “We are a specialty bar with the whiskeys and wines we offer. You don’t have to be a whiskey snob to enjoy Double Helix.” Ironically, Chef Vega was first introduced to the space known as The Grape. “I was asked to meet the original owner [Double Helix], and he explained to me that he wanted to buy the place and change it. I was ready, and I have been here ever since.” The menu reflects the seasons with eclectic choices for everyone, along with classic whiskey cocktails, along with specialty drinks. The options are more diverse, with lobster

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tacos made with beer-battered lobster, pico de gallo, chipotle sauce, and grated cheese. Grilled Chicken Caesar Salad features romaine wedges, hard-boiled egg, tomatoes, and parmesan baguette croutons topped with house-made Caesar dressing. Piggy Blazin’ Sliders (two sliders) served on brioche buns are made with certified Angus beef and topped with bacon, carnitas, chipotle aioli, and guacamole. Arancini, risotto fritters with mascarpone, and roasted mushrooms, is one of the most requested small plates. “In the beginning, I would change up everything, but now we know our guests’ favorites,” says Chef Vega. One favorite is the charcuterie served with seasonal condiments and grilled focaccia. Additions to the charcuterie board include smoke duck in naturally smoked Magret with a suggested whiskey pairing of WhistlePig 12-year Kristen’s Private Barrel. Prosciutto cured on the bone, sliced paper-thin is another crowd pleaser with a suggested whiskey pairing of Sagamore Rye Cask Strength, Maryland. The charcuterie board is also perfect to pair with its wines. There is always someone to suggest pairings with spirits or wine and suggestions on the menu, but there are no pretentious vibes but rather a warm, casual atmosphere. According to Miller, the most requested cocktail is an Old Fashioned, and the second one is Double Helix Whiskey Mule, a refreshing play on the original vodka-based Moscow mule and featuring The Famous Grouse scotch, Gosling’s ginger beer, elderflower and lemon. Brunch is also a popular meal and experience at Double Helix with an ala carte menu featuring its famous Chicken and Waffles made with a churro waffle and fried chicken topped with a sweet and sour glaze and butter.

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The ultimate brunch platter served on a 3-foot board includes scrambled eggs or omelet with fontina, seasoned homes fries, applewood smoked bacon, toasted baguette, fresh fruit, and chicken & waffles for up to four people.

The food offered is specialty items sourced globally. The cheeses used are imported from Holland, Spain, and Italy. Much of the meat used is sourced from France and Italy, and quality is a top priority for Double Helix. Wines and whiskey are also imported worldwide to offer a comprehensive list. Charity Flights include a selection of a flight with a portion of the proceeds to benefit the selected charity The Shade Tree. Embracing the cooler temps during the fall, the outdoor patio with its fire pit and comfortable beckons guests to come to relax and indulge. This is especially inviting for cigar smokers and the exclusive selection offered by Double Helix. Some current selections include Drew Estate Acid Blondie, Romeo Y Julieta Clemenceau, and My Father, along with other cigars from Nicaragua and Dominican Republic. Chef Vega brings over 20 years’ culinary experience to Double Helix, beginning his career in New York City. At the time, he was self-taught and, after discovering this was his passion, Chef Vega decided to expand his knowledge and training at a culinary academy. He found one in Las Vegas in 2005, moved to Southern Nevada, and continued his career at Commander’s Palace in Planet Hollywood and Wynn Resorts. Lucky Metalios and Jonathan Stern of the Double Helix Wine & Restaurant Group launched the valley’s first Double Helix in December 2007 before opening in Town Square. Michael Pierotti, managing partner and co-owner, joined Double Helix in 2013 and is based in Scottsdale, Arizona, working on opening the first Double Helix location in Arizona.

The venue is also available for private events ranging from bachelorette champagne parties to corporate mixers, featuring educational wine and whiskey tastings as well as gift certificates. There is a bright background for those Instagrammable moments. Double Helix offers ½ off bottles on Monday nights, along with a happy hour from 4:30 to 6:30. p.m. Monday to Saturday and an award-winning brunch featuring bottomless mimosas, sangria, and rosé wine from 11 a.m. to 4 p.m. on Sundays. Hours are 4:30 to 10:30 p.m. Monday through Thursday, 4:30 to 11:30 p.m. on Friday and Saturday, and 11 a.m. to 4 p.m. on Sundays. Visit doublehelixwine.com for more info, call 702473-5415 or follow on Instagram (@doublehelixnv), Twitter (@doublehelixnv), and Facebook @doublehelixwinelounge.

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More customer ™ Walk-Throughs is our special sauce. Adentro brings in new customers, brings back lost customers, AND proves it with our real-time reporting dashboard. By connecting with your restaurant’s guest WiFi we can tell you who and how many people walked in after seeing an email or digital ad. Marketing with Adentro goes way beyond clicks: we measure real customer Walk-Throughs. Learn more at www.adentro.com

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The Greatest Tomatoes from Europe Part 1: Production The Greatest Tomatoes from Europe come from Italy where the European Union has strict protocols in place to ensure the integrity of each crop. DOP, Denominazione d’ Origine Protetta or Protected Designation of Origin, is a certification of proof that the contents were produced by local farmers using traditional methods. Another protocol in place is the San Marzano certification that ensures that the crop was harvested in Sarnese Nocerino, Italy, just outside of Naples. You can find both seals listed on the cans of Italian-grown tomatoes at local supermarkets nationwide. The Greatest Tomatoes of Europe tour began in Milan and made it’s way down to the southernmost region of Italy to tour the canned tomato production facilities in Sarnese Nocerino. On the trip, the group stopped in Parma to peruse the CIBUS food & beverage tradeshow, Florence to dine on a Michelin Star menu while being immersed in a local art gallery, Naples to sample the Baccalà alla Napoletana, and Rome for sightseeing along with a Cacio e Pepe demonstration. Between Naples and Rome was a stop in Sarnese Nocerino to tour the Ciao Pomodori di Napoli production facility. While at the facility, a walkthrough took place providing visuals of the full process, from the arrival of the tomatoes to canning and shipping. Ciao’s product is both DOP and San Marzano certified, deeming it the most sought-

after crop in the world. The factory uses old-world techniques (a process that does not allow for skimping) which is what makes each perfectly ripe and whole-peeled tomato so flavorful. On the production side, the tour witnessed an all-women staff working the assembly line, a tradition that is specific to the Sarnese Nocerino region and is being preserved in the modern day. “It is important that we protect these traditions in the territories in which they (tomatoes) grow,” said a representative from ANICAV (National Association of Vegetable Preserves). “The peculiarities of European and Italian tomatoes are linked to the traditions of the specific territories, and it is important that we protect them as well as raise awareness of their unique characteristics so that the consumer can learn to appreciate them.” Part of the facility tour was learning about the sustainability of the production process. Because the soil is so rich in nutrients due to the area’s volcanic activity, the soil removed from each tomato during the purification process is recycled and returned to the land for the next season’s crop. The water from the plant is also purified and recycled using a state-of-the-art filtration system, allowing the production plant to conserve water to be used to irrigate the soil during harvest.

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Build Your Legend

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BUILDING A LEGEND WOODSON BOURBON WHISKEY CONTINUES THE LEGACY OF CHARLES WOODSON Photo Credit: Lily Hernandez

Charles Woodson started to build his legend on the gridiron throughout his brilliant collegiate and professional career. In the world of sports, Woodson is an analyst for Fox NFL Kickoff, which can be seen on FOX at 11 a.m. (Eastern Time) on Sundays. He brings that same dedication to his new craft spirit line, Woodson Bourbon Whiskey. With the launch of his first spirit, Woodson conveys his passion for winemaking and sustainability to his craft spirit line. He finishes all of his spirits in the same French oak wine barrels used in the winemaking process. “The passion comes naturally,” explains Woodson. “I’m driven by being successful in whatever challenge that may come my way, and the spirits industry is no different.”

Woodson Whiskey Green & Gold Signature Series and Woodson Whiskey White & Silver Signature Series are both 6-month accelerated-aged Kentucky bourbons featuring their unique flavor. The light front end of Cabernet berries blends with a smooth bourbon middle and a long-lasting caramel finish on the back of the mouth. The mash is produced in Kentucky and then sent in barrels to a manufacturer to accelerate the aging process using ultrasonic waves. The bourbon is then finished at its San Diego distillery using French Oak Cabernet wine barrels, initially producing Charles Woodson’s Napa Valley wine. While bourbon may be produced anywhere in the United States, most brands are made in Kentucky with a strong tradition of bourbon production.

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“Years ago I actually wanted to release a cognac, but it was the story of bourbon being uniquely American that started me down this road. From there, I began sampling and tasting different bourbons, and I knew that was my lane.”

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As for its signature tastes, “I worked with my business partner Christopher Joseph who secured samples during our initial process. From there, we began to hone in on the taste profile we preferred. I also sat and tasted with friends that I know are bourbon enthusiasts. That helped me feel comfortable about what I wanted to offer.” Each batch spent a different length of time in the wine barrels, so this signature series is essentially the fourth batch being offered. The green and gold series and white and silver label signature series are the same, but the difference comes with the initial release. The four batches represent the teams Woodson played for during his career. This includes the black label representing the Raiders, maize and blue label representing Michigan, a green and gold label representing Green Bay, and the white and silver tribute to being the fourth pick overall in the 1998 NFL draft.

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Woodson’s sports career is legendary. He first played for the Michigan Wolverines, leading the team to the national championship in 1997. Woodson played both defense and offense, winning the Heisman Trophy, and is still the only primarily defensive player to win the Heisman. On April 26, 2006, Woodson signed a seven-year contract with the Green Bay Packers winning Super Bowl XLV over the Pittsburgh Steelers. Woodson is also one of the few players in NFL history to play in a Pro Bowl in three decades (the 1990s, 2000s, 2010s). After he retired in 2015, Woodson signed with ESPN in 2016 and was inducted into the Pro Football Hall of Fame in 2021. Woodson entered the spirits and wine industry when “Years ago I actually wanted to release a cognac, but it was the story of bourbon being uniquely American that started me down this road. From there, I began sampling and tasting different bourbons, and I knew that was my lane.” O’Neill Vintners & Distillers with Woodson created the Charles Woodson & O’Neill Family Wine Scholarship, offering college scholarships to California Polytechnic State University-San Luis Obispo and Sonoma State University. The scholarships will recruit and retain high-achieving

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Black, Indigenous, People of Color (BIPOC) interested in pursuing a career in the wine industry. In partnership with two California universities, the scholarship will cover 100% of the tuition and room and board to support recipients over their entire college career. In addition, O’Neill Vintners & Distillers will provide internships and mentors to offer hands-on learning opportunities. Woodson believes in supporting the next generation of young BIPOC with scholarships at the top universities in the heart of wine country. Woodson is grateful and thanks all of his fans out there that have made Woodson Bourbon Whiskey successful. Future plans would include introducing a higher-proof bourbon and maybe producing rye whiskey. Woodson Bourbon Whiskey delivers to retailers in all states in the continental United States except Alabama, Arkansas, Mississippi, Michigan, Oklahoma, South Dakota, Tennessee, Utah, Vermont, and Wisconsin. Wisconsin is the only state that receives green and gold label through distribution, and the green and gold label is now available for online purchase. Woodson Bourbon Whiskey is available to order online at woodsonwhiskey.com. Orders of two or more bottles of the signature series can be shipped at a flat rate of $14.99.

Woodson is grateful and thanks all of his fans out there that have made Woodson Bourbon Whiskey successful.

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The four batches represent the teams Woodson played for during his career.

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4#$0) Recipes 5678,678) Official Launch Party Celebrating CANDY POP Made With SOUR PATCH KIDS® Held at JIMMY Soho in NYC featuring DJ Tay James

CANDY POP

CANDY POP popcorn and SOUR PATCH KIDS® celebrated the official launch of CANDY POP MADE WITH SOUR PATCH KIDS® - THE NEWEST, EXCITING FLAVOR INNOVATION combining America’s leading popcorn brand and #1 sour confection brand at JIMMY in New York City on October 19th! Actor NICO TORTORELLA, Star of Younger and actor Alonzo Slater among many others, attended the VIP celebration held October 19th, at JIMMY Soho at Modernhaus hotel in NYC, and featured music by DJ TAY JAMES (Official DJ For Justin Bieber). Guests mingled at the rooftop party, enjoyed CANDY POP x SOUR PATCH KIDS® popcorn treats and danced with the official SOUR PATCH KIDS® mascot as DJ Tay James played amazing beats all evening long. SNAX-Sational Brands’ premiere popcorn brand, inclusive of Cookie Pop and Candy Pop, officially debuted its the exciting new Candy Pop creation, Candy Pop Popcorn made with SOUR PATCH KIDS.® Attendees enjoyed the newest flavor variety by CANDY POP featuring a REDBERRY® flavored coating on their signature popcorn topped with authentic SOUR PATCH KIDS® Bitz and finished with a sour sugar sprinkle. Guests at the rooftop fete enjoyed fun CANDY POP and SOUR PATCH KIDS® elements such as a custom cotton candy cart, fun brand merchandise, oversized Candy Pop popcorn bags, lifesize SOUR PATCH KIDS® and the official SOUR PATCH KIDS® mascot. Candy Pop promo models served the sweet and savory new popcorn creation to guests, who also enjoyed delicious cuisine from David Rabin’s JIMMY Soho such as sliders and flatbreads by chef George Mendes of Veranda Soho, and three delectable custom desserts - Gianduja Hazelnut Chocolate Cups, Honeycrisp Apple Tart, and a Pumpkin cheesecake with toasted meringue, all topped with the new popcorn flavor by Candy Pop. The event kicked off at sunset, overlooking the beautiful downtown Manhattan skyline, as guests danced and mingled under the stars. Attendees sipped on brightly colored themed cocktails from Lobos 1707 Tequila, wine spritzers by Coastal, and a specialty cherry flavor mocktail featuring the sour candy as a garnish. Visit www.cookiepopcandypop.com for more information and follow @CookiePop_CandyPop and @SourPatchKids on social media. #CandyPopSourPatchKids CANDY POP made with SOUR PATCH KIDS® popcorn which hits shelves officially October 2021 at Walmart stores nationwide, now also available at Hy-Vee stores.

Photo Credit: Michael Simon/Startraksphoto.com

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s o b o L i l a C e h T Caliwater, the newly launched functional cactus water beverage created by Vanessa Hudgens and Oliver Trevena, teamed up with Lobos 1707 Tequila (Lebron James Tequila) for a super refreshing cocktail, perfect for all seasons. “The Cali Lobos” recipe, featuring Caliwater in Ginger & Lime flavor, paired with Lobos 1707 Blanco, the premiere tequila born in the nutrient-rich soil of Altos de Jalisco as Blue Weber agave plant, provides an unparalleled taste, packed with electrolytes to boost hydration, skin fortifying antioxidants, anti-inflammatory properties, and prickly pear extract which is a proven hangover relief. (AND did someone say hangover relief!!) Caliwater is available on Amazon.com and drinkcaliwater.com as well as various convenience and grocery stores around the country. Lobos 1707 is available at most liquor stores nationwide, in varieties such as Reposado, Blanco and Joven. Follow @Caliwater on instagram and visit them online at www. drinkcaliwater.com AND Lobos 1707 @lobos1707 and visit www.lobos1707.com - store locator on their website.

Check out the “The Cali Lobos” Recipe and give it a try! 2 oz. Lobos 1707 Blanco Tequila 1/2 oz. Fresh Lime juice 3/4 oz. Organic Agave nectar 1/2 oz Simple Syrup 4 oz. Caliwater in Ginger & Lime flavor 1 Mint Sprig Serve over ice

Caliwater farmers handpick the prickly pear cactus fruits seasonally and remove the seeds and juice on-site. The organic formula is infused with other natural fruits and nectars such as agave and monk fruit, and combined with filtered water to create the final drink, which bursts with refreshing mellow berry flavor. Additionally, from every can sold 5 cents will be donated up to one million dollars to nonprofit No Kid Hungry. www. drinkcaliwater.com

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From The Bag To The Fryer To The Customer Great For Dine-In, Delivery & To Go Orders FLAVORS: - Bacon Cheddar & Chive - Crab Feast - Bacon Jalapeno Popper - The Reuben - Buffalo Chicken - Chorizo Burrito - Breakfast Skillet - Cheese Bomb taterkegs.com 952-215-0494 sales@taterkegs.com

November Issue 2021 v Food & Beverage Magazine | Page 22

;<6%6)/ Spirits

Page 23 | Food & Beverage Magazine v November Issue 2021

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THE

BROCKMANS PREMIUM GIN DEFINES PERFECTION IN A SPIRIT

PROPERLY IMPROPER By Debbie Hall

GIN

raditions guide Brockmans premium gin providing continuity across generations, but they do not bind them. Brockman is anchored in the traditions of the past but with an unwavering eye towards the infinite possibilities of the future. Brockmans Gin is steeped in pure grain spirits combining unique naturally grown aromatic botanicals releasing oils and aromas. Traditional notes of gin blend with a refreshing influence of citrus and fragrant wild berries. Bulgarian coriander pairs aromatic, gingery orange top notes with the soft and rounded harmonies of blueberries and blackberries, all of which are supported by the bottom note of Tuscan juniper berries. Dry, bittersweet Valencian orange peel elongates the deeper tones and gives an intensely smooth finish. It is slowly distilled in a 100-year-old traditional copper still, delivering an exquisite, extremely smooth gin with a uniquely defining sensual taste experience. In 2006, Neil Everitt, a global business leader with several years of high-level experience in luxury spirits and on-trade markets, along with a small group of entrepreneurs, joined together to develop a gin that was unlike any other available on the market. The group set out to radically transform the category by creating a super-premium gin that is daring and distinctive and delivers a superior taste experience at all levels of the consumer trial and adoption process. Brockmans was conceived by friends with a passion for gin and a desire to make something truly different. The founders set out to create a genuinely distinctive gin. They experimented with many botanicals before settling on a gin recipe that has notes of juniper, blueberries, and blackberries with bittersweet orange peel—a taste that is accessible to non-gin drinkers and loved by seasoned spirits drinkers due to its complexity and surprisingly dry finish. Brockmans uses traditional methods throughout the distillation process. The base for the spirit is neutral grain spirit sourced from the UK, and at 96.5%, ABV is as pure as it is possible to be. The gin is then macerated at room temperature, and the 11 botanicals remain in the mixture throughout the distillation process.

continued on the next page..

November Issue 2021 v Food & Beverage Magazine | Page 24

“When we launched Brockmans Gin in 2008, the brand was thought to be an outlier, challenging long-established industry norms. Now, 13 years later, Brockmans is sold in 55 countries and is a leading British super-premium gin that spearheaded the revival of the entire gin category. In 2021, we embarked on a new campaign, ‘The Properly Improper Gin, Dark Berries and Noble Traditions’, to celebrate the tremendous success and future growth of Brockmans’ respectfully rebellious character.” The spirit company also gives back. In 2020, the company donated all proceeds from online sales during the month of April to Meals for the NHS to support frontline hospital staff working in the UK. The donation helped provide meals to hospital staff during the entire month during the pandemic. This year, Brockmans supported UK-based, The Drinks Trust, a charity established to provide support through financial grants to those who are struggling in the drinks and hospitality industry. Brockmans is based in the United Kingdom, distilled in the heart of England by the Langley Distillery located in the West Midlands. Brockmans Gin is created according to its unique and closely guarded recipe. Consumers around the world have embraced the distinct and ‘Properly Improper’ experience that is Brockmans Gin. Brockmans Gin is available in a 750ml and 50ml trial size.

WHEN WE LAUNCHED BROCKMANS GIN IN 2008, THE BRAND WAS THOUGHT TO BE AN OUTLIER, CHALLENGING LONG-ESTABLISHED INDUSTRY NORMS. NOW, 13 YEARS LATER, BROCKMANS IS SOLD IN 55 COUNTRIES AND IS A LEADING BRITISH SUPER-PREMIUM GIN THAT SPEARHEADED THE REVIVAL OF THE ENTIRE GIN CATEGORY.

Brockmans is sold at retail and in restaurants and bars in more than 30 states throughout the US, including New York, New Jersey, Texas, Florida, Georgia, Illinois, and California. Visit brockmansgin.com/find-us for specific locations. Follow on Facebook @brockmans.gin and Instagram @brockmansgin.neutral grain spirit sourced from the UK, and at 96.5%, ABV is as pure as it is possible to be. The gin is then macerated at room temperature, and the 11 botanicals remain in the mixture throughout the distillation process.

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November Issue 2021 v Food & Beverage Magazine | Page 26

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Rose Mary

Manny’s Cafeteria & Delicatessen

www.rosemarychicago.com

www.mannysdeli.com

“Located in the historic Fulton Market district of Chicago’s West Loop neighborhood, Rose Mary is Chef/Owner Joe Flamm’s debut restaurant inspired by his Italian heritage and the bold, bright flavors of Croatian cuisine. The boisterous space—named for Flamm’s grandmothers, Mary and Mary Rose, and the herb rosemary, which grows natively along the Italian and Croatian coastlines—offers a seasonal menu of rustic yet refined dishes that encapsulate what Flamm has coined ‘Adriatic drinking food.’ “

“…Even when Manny’s opened its location 52 years ago, it was among the last of the unique style of urban eatery – the home style, family-run cafeteria bubbling with the spirit of its neighborhood and attracting patrons from all walks of life. In those early years, if you lived or worked anywhere in the vicinity you could hitch a ride on the Manny’s van that circled around making deliveries and picking up customers for lunch. Still, to get the full effect of the rich history surrounding Manny’s you have to view the dining room walls decorated with news clippings, reviews, snapshots, and memorabilia demonstrating how deeply Chicagoans treasure this historic restaurant – as a place to eat and meet, and as a memento of downtown as it was a half century ago, a relic of the past.”

Soulé www.soulechicago.com “Soulé Chicago is a boutique restaurant inspired by the first line in Biggie Small’s legendary hip-hop single,“Juicy”: “It was all a dream…” and the soulful memories of Grandma Bea’s laughter and Momma’s smile. The soul food kitchen has always been a place where family, friends and tribe would gather to catch-up on love. Soulé is no different. We welcome you to Chicago’s West Town; home of the best creole-infused soul food delights on the planet. Our vision is bigger than food. We exist in celebration of culture and community…”

Ever www.ever-restaurant.com “Ever is the creative obsession of Michelin-starred chef Curtis Duffy and his business partner Michael Muser. Ever is for those who enter our four walls looking for an experience of a lifetime. Our pursuit of refinement is never finished; our ambition has only intensified. This is our Ever. We look forward to sharing it with you.” Page 29 | Food & Beverage Magazine v November Issue 2021

Pequod’s Pizza www.pequodspizza.com “Locals enjoyed the hometown pizzeria for its unique atmosphere and great deep dish pizza. In June of 1986 the original owner sold the pizzeria, leading to a rebirth. New leadership reinvigorated the restaurant. The menu expanded and a savory thin crust pizza was added to the fabled pan pizza. As word of mouth popularity grew, Pequod’s became the best known secret for Pizza in Chicago’s northwest suburbs. Many of the faithful continue to make pilgrimages to Pequods after moving from the Chicago area. January 1992 began a new chapter in the Pequod’s legend. In response to the pleading of many faithful customers, Pequods opened in the Lincoln Park neighborhood of Chicago. Thanks to the enthusiastic patronage of loyal customers, Pequod’s began to build a new cult following in the Windy City, quickly becoming known for late night pizza and delivery of their world class deep dish pizza.”

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Sushi Suite www.sushisuite.com “Located inside an unmarked hotel suite in Hotel Lincoln, Suite 202 offers Chicago’s first hotel room turned Sushi speakeasy. The experience features an intimate 6-seat sushi counter with your own private chef for a 75-minute, 17-course Omakase.”

Ricobene’s www.ricobenespizza.com “Ricobene’s opened our doors to Chicago in 1946 with the mission of spreading our love of incredible food and the finest ingredients as widely as possible. We couldn’t have asked for a better reception. Since we first started operating, we’ve developed a loyal fan base that is just as particular about good food as we are! Come on down and meet us in person.”

Lardon www.lardonchicago.com “Cured meats are our foundation at Lardon, the first restaurant from Meadowlark Hospitality, a newly formed restaurant group from Steve Lewis and Chris Thompson. Thompson’s charcuterie program focuses on the utilization of the whole animal, sourcing from local farmers and purveyors throughout the Midwest. After a two-year-long complete rehabilitation, the space is filled with subtle nods to the origins of the 110-year-old building, including the exposed brick walls and original wood joists. Resorted antique honeycomb tiled floors pay homage to a bygone era in classic Chicago design, while white subway tiles line the back bar of the light-filled space.”

Gibsons Italia www.gibsonsitalia.com “Gibsons Italia is built on a tradition & elegance that is relentless in the pursuit of the very best. Chef-driven tastes of Italy are paired with the superiority of Gibsons Steakhouse, creating a restaurant that makes the familiar, exceptional. The iconic Gibsons Bar & Steakhouse has been one of Chicago’s leading restaurants since 1989. The first restaurant group in the country to have its own USDA certification program, Gibsons has expanded its repertoire with 14 locations in 4 states and 9 distinguished concepts. Gibsons continues to be an industry leader in hospitality, quality and value to its customers and the cities in which it occupies.”

Las Carnitas Uruapan www.carnitasuruapanchi.com “Founded in 1975 by Inocencio Carbajal aka “El Guero”, Carnitas Uruapan is the legendary destination for those whose palates crave authentic Carnitas from Michoacan, Mexico. It’s no secret that Inocencio’s hard work, passion for Mexican flavors, and courage have made him a local celebrity in Chicago’s Pilsen neighborhood, where he opened the first restaurant more than 40 years ago. Carnitas Uruapan has created a successful brand story, featured in a variety of media outlets, including Univision, The Food Network, VICE, The Cooking Channel, and PBS by consistently making sure the family recipe remains true to its Mexican heritage, unmodified for the American market in any way. Now, with the recent expansion into a second location in Gage Park, Carnitas Uruapan will continue to expand the brand with its traditional menu, but bringing a refreshed brand look and feel for patrons to experience.”

Roka Akor www.rokaakor.com “Located in Chicago’s River North, Roka Akor is modern in approach, Japanese in spirit, and features a contemporary, chef-driven menu with dishes meant to be shared. Menu highlights include exquisite cuts of prime steak, rare Wagyu from various regions of Japan, grilled seafood, and sushi. Roka’s signature robata grill creates an experience you won’t find in any other steakhouse. Our cuisine is complemented by signature cocktails, wine, sake, and an extensive and awardwinning list of fine whiskies. Roka Akor Chicago is beautifully designed space featuring local artist impressions intertwined with Roka’s signature timeless design of earthy, natural elements in a contemporary yet comfortable setting. Our thoughtful dining space provides the right backdrop for any occasion. Our large, energetic dining room offers a full view of our signature robata grill, and counter seating where guests may interact with the chefs.Roka Bar is a sleek lounge where you can host a happy hour or indulge in a night cap. A private dining room and semiprivate dining area are also available for business dinners or special occasions.”

November Issue 2021 v Food & Beverage Magazine | Page 30

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THANKSGIVING

VEGAN

I have been a vegetarian for a while now. Until recently, when my editor asked me to dig deeper into my past as a meat-eater for an essay in my upcoming cookbook memoir, Eating Again (out January 25th, 2022, with Heliotrope Books), I missed meat a lot—especially during the holidays. “What do you miss about eating meat?” she asked in a comment next to an essay about my childhood, where I mentioned a rabbit recipe that my grandmother Silvana would make on special occasions. I had never asked myself that question. And, surprisingly, the answer came fast and very clear: I didn’t miss meat, I missed that state of childhood when I didn’t know any better, when it was okay not to know, when innocence was in full swing, when, in the early 1980s in Avigliana, the small town at the foothills of the Italian Alps, where I was born and raised, we didn’t know how the industrialization of animal farming was inhumane and a threat to the environment. I didn’t understand how much cows suffered when constantly milked for a bite of cheese, a gelato, or butter. I don’t regret my awareness and commitment. Knowing what it is that I miss, I can channel the feeling in my cooking, in my plant-based recipes, for new sustainable traditions that my daughter will remember and be able to pass on without renouncing ingredients, scents, spices, or textures.

It was about my maternal grandparents, in fact. It was about a specific time in my childhood and growing up with them up in the mountains, when I was around seven; it was about how much my grandfather Arigo loved toma (aged cheese from the Alps) and fontina from the Aosta Valley, where I spent every summer, with them, until the age of eighteen. He loved Parmigiano so much that—it became a joke in the family— he could even grate it on his caffe latte. It was about the mountains, the memories, a life that was still untouched, innocent, and devoid of the suffering I would go through when I ultimately did leave the mountains— life before I began my journey of recovery from eating disorders. So, when we returned to Los Angeles, where we live, I embarked on a mission: letting go of my old ideas about what “good food” means and exploring explore the plant-based world with a new eye. I wanted to eliminate cheese from our diet because, because of the suffering animals go through for the production of dairy products. In doing so, I hope not to expect the same flavor as I discover cashew cheese, oat butter, and the like. As a recovering anorexic and bulimic, however, I must be careful when it comes to cleanses, eliminating food, and diets. So, I turned this project into an adventure, a creative endeavor, rather than a drastic food regime.

My editor’s question came back to haunt me this past summer, which I spent in Italy, where my parents and my 99-year-old grandmother still live. There, in fact, I was still eating cheese, and a lot of it. On a practical level, in Italy it was often the only alternative to not eating meat. So for the 10 weeks we spent there, we ate it all: mozzarella, burrata, Parmigiano, asiago and fontina, goat cheese, sheep ricotta… you name it.

And just like it tends to happen in life, when I am ready for something, when I am ready for change, things line up for that to happen: I had heard of homemade cashew cheese, nutritional yeast, and aquafaba (the liquid from a can of chickpeas, or the water in which you cook them), of course, but I had never tried cooking and baking with it any of those until this time, when I was ready for the challenge. Maybe it’s the season change, maybe it’s the effect of motherhood, but I am fully embracing the new while honoring the old.

What was it about dairy that I couldn’t give up? Having been through the understanding process with meat, I suspected it wasn’t about the food.

Aquafaba, it turns out, became a key ingredient in my Italian-inspired lentil and black bean meatloaf, that I will be serving for Thanksgiving, with sautéed rapini. Puglia-style, so stay tuned for more.

Page 31 | Food & Beverage Magazine v November Issue 2021

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Italian-Roast-Style Lentil and Bean Meatloaf Preparation: 30 minutes Cooking time: 30 minutes Passive time: 15 minute

INGREDIENTS FOR 6-8 PEOPLE: 1 ½ cup of cooked lentils (I cooked mine in homemade vegetable broth, but you can used canned lentils to save time) 1 can of black beans 1 small onion 1 leek (optional) 1-2 medium carrot 1 stick of celery 4 tbsp of aquafaba 1 splash of arrope (must) or ¼ tsp brown sugar or coconut sugar 14-16 oz. of king oyster mushrooms and white mushrooms 1 spring of rosemary 1 tbsp white wine Salt and pepper to taste Fresh thyme, chives, parsley, and basil to taste 1 bay leaf 1 tsp dry fennel seed 1 cup pecans or a mix of walnuts and pecans 1 clove of garlic (whole) ¼ cup pumpkin seeds Smoked paprika (optional) ¼ cup breadcrumbs 2-3 tbsp tomato sauce

Sautéed Rapini with Garlic and Chili Flakes

PREPARATION: 1. Sauté the chopped mushrooms in extravirgin olive oil, a splash of arrope (must), some of the thyme, parsley, and rosemary, and one clove of garlic (that you will remove at the end); salt to taste. This will take 10 minutes. When the mushrooms are ready, remove the garlic and set aside to cool down. 2. Prepare the soffritto by finely chopping carrot, onion, and celery and sauté in extra-virgin olive oil until caramelized (approximately 10 minutes). Now, deglaze with the white wine, and when it has completely evaporated remove from the heat and salt to taste. 3. In the same skillet, lightly sauté the lentils (either from a can or that you have previously cooked) and the black beans (drained and rinsed), salt to taste. Do not skip this step as this will give the beans from a can a much deeper and more pleasant flavor. 4. Lightly toast the pecans, the pumpkin seeds, and the fennel seed, then pulse the toasted mix in the food processor until it becomes a loose meal. Then add mushrooms, soffritto mix, rosemary, and the remaining fresh herbs to taste; pulse to combine. Lastly, add the lentils and the black beans, together with the aquafaba. Pulse for a few seconds, making sure not to purée this mix.

5. In a large mixing bowl, add salt, smoked paprika and pepper to taste, the tomato sauce (if you don’t have it, you can use some good tomato paste, ½ tbsp of it), and add the amount of breadcrumbs needed to have a compact yet moist mix. 6. Wet a sheet of parchment paper, then squeeze out the water, pat dry with a towel, and cover a loaf pan. Now, transfer the mixture in it, and firmly press into an even layer so that you will have a nicely compact loaf. Brush the top with olive oil and cover with aluminum foil to keep the moisture in. Bake for 20 minutes at 350 F, then remove the foil and continue baking, uncovered, for 10 more minutes. 7. Allow the loaf to rest for 15 minutes before removing from the pan to serve. This loaf is beautiful with a vegan gravy and a tangy cranberry sauce. The mushrooms give that meaty and earthy flavor that will not make you miss turkey this holiday season. And the rosemary, the soffritto, and the wine will just recreate the aromatic bouquet of the classic Italian roast typically served on festive occasions. As will see, the intensity of flavor and scents is not about the meat: the aroma comes from the fresh herb mix, from the mushrooms, the bay leaf, the wine, and from all that nature gives us, right in our backyard, or a few blocks from the house.

Preparation: 10 minutes Cooking time: 15-20 minutes

INGREDIENTS FOR 4 PEOPLE:

3. Drain the rapini and transfer to a skillet with extra-virgin olive oil and garlic.

2 bunches of rapini (broccoli rabe) 1 clove of garlic Extra-virgin olive oil, salt and chili flakes to taste

4. Sautée the vegetables for 5-10 minutes, remove the garlic, and salt to taste. Add chili flakes and a last drizzle of a good extra-virgin olive oil before serving. 5. If you boil the vegetables without salt, you can drink the water, which is filled with vitamins and beneficial properties. My grandmother still does this, and she is 99!

PREPARATION: 1. Prepare the rapini by removing the leaves and the florets for the stems, then rinse the thoroughly. 2. Blanch the rapini in salted boiling water for 3-4 minutes, this will soften them and remove the excess bitterness.

6. Also, you can save the water and cook pasta in it. In my book there is a recipe for the authentic orecchiette with broccoli rabe, Puglia-style, so stay tuned for more.

November Issue 2021 v Food & Beverage Magazine | Page 32

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Stadium Chef

Mike Malone is the Executive Chef at Tropicana Field, home of the Tampa Bay Rays. Chef Mike has had the opportunity to host some truly amazing moments in sports including the 2017 NCAA national championship at Raymond James Stadium. He has had the opportunity to support the culinary staff for events such as 2015 World Series at Citi Field, the 2019 Superbowl at Mercedes-Benz Stadium, 2019 NBA All Star Game at the Spectrum Center, and the 2019 World Series at Nationals Park. Mike started out washing dishes at a Greek restaurant in Tarpon Springs, Florida at age 13. He fell in love with fast paced environment of a restaurant, and washing dishes meant he could spend more time with his dad, who was a line cook at the restaurant. Mike went on to culinary school and worked many different

jobs in the industry, always focusing on what he could learn from each position. From fine dining hotels to catering at a small private college in Ohio, he finally found his place in the sports world. After a few years of moving around, Mike found himself in a Sous Chef position at Raymond James Stadium. He had the opportunity to grow and develop into a leader and was subsequently promoted to Executive Sous Chef. Three years later it was time to move on, and that is when Mike got the job with the Tampa Bay Rays. Being the Executive Chef at an MLB stadium means Mike over sees menu and recipe development for every facet of the stadium, putting systems into place to ensure the production is consistent and food quality is a priority every single day. From the high end,

Page 33 | Food & Beverage Magazine v November Issue 2021

award winning, concessions offerings, like the Braised Short Rib Grilled Cheese, to catering sixty VIP suites, the Rays Club and Home Plate Club. Chef Mike is responsible for overseeing all food production in a stadium that brings in 20 million dollars of annual revenue. He is passionate about elevating the food at the stadium, always trying to push for innovative and delicious offerings every season. Cooking and sports are two of Mike’s passions, it’s only fitting that he found his home with the local baseball team, one that was formed only a few years before he stepped foot in a professional kitchen. The Rays made it deep into the playoffs last year, hopefully they can bring the Commissioner’s Trophy to Tampa this year with the rest of Champa Bay!

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IF A RESTAURANT’S WIFI ISN’T MAKING MONEY, IT’S NOT WORKING HARD ENOUGH

By Debbie Hall Many restaurants, bars, and lounges consider marketing a necessary evil. While it has the potential to bring in more customers and lead to increased profit, it can also be challenging and complex to manage, especially in the digital age. In the past, marketing may have been as simple as interior and exterior signage, a few promotional posters, and collecting business cards in a fishbowl on the counter. Now, the most competitive businesses are the ones with the most customer data, allowing them to target their marketing communications across a myriad of digital channels at the click of a button. But what if it didn’t have to be that hard? What if it all started with something most restaurants already have set up—guest WiFi.

Guest WiFi has evolved to be much more than an access point to the Internet. While this often-untapped channel is most likely being used as a quick way to promote the business at sign-on, the reality is that guest WiFi networks at business locations have the power to generate real revenue—making them a crucial part of a restaurant marketing plan. “As a marketer, I’m always thinking about the channels I can use to engage the customer,” explains Megan Wintersteen, Vice President of Marketing for Adentro. “When I first learned about WiFi marketing, a light bulb went off, and it just made so much sense because it’s a channel that customers actually want to interact with.” It also has big benefits for business, as well. More than 96% of

November Issue 2021 v Food & Beverage Magazine | Page 34

customers prefer businesses that offer free WiFi, and as many as 62% of companies report that customers spend more time with them when WiFi is offered.

of customers prefer businesses that offer WiFi

So what is WiFi marketing, and why does no one do this better than Adentro? Adentro is a marketing platform that pairs with a restaurant’s guest WiFi to create a closed-loop, almost effortless system for restaurant marketers. When customers sign on to the guest WiFi, their contact information is automatically sent to the marketing platform, providing the ability to market to them immediately. One of the most useful aspects of Adentro is its ability to identify customer segments based on their visit behavior. Easy-to-read dashboards offer analytics about customer traffic at the restaurant, including how long they stay, peak hours, customer visit frequency, and new versus return customers. Additionally, the tool allows restaurant marketers to label customers based on the time/day they visit. For example, consider the messaging opportunities for a lunch crowd versus a weekend crowd versus the brunch crowd. “Giving people in the food and beverage industry the ability to set up automatic marketing triggers based on customer visit behavior was a no-brainer,” says John Kelly, CEO at Adentro. “We built the platform knowing that these people don’t have a moment to spare. They’re always working and looking for ways to be efficient with big impact.” Impact is something Adentro has mastered. All marketing with Adentro is measured by their proprietary Walk-Through Rate™ or the number of customers who came into the restaurant after being exposed to advertising. Their technology can track this based on the WiFi connection in the physical location, which gives marketers a better understanding of their true business impact and what channels are more effective than others.

“Giving people in the food and beverage industry the ability to set up automatic marketing triggers based on customer visit behavior was a no-brainer,” - John Kelly, CEO at Adentro.

Page 35 | Food & Beverage Magazine v November Issue 2021

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“What’s more important to restaurants than getting butts in seats?” Wintersteen posed. “We know that customer foot traffic to restaurants has increased about 36% since the beginning of 2021, but we still have a long way to go. Marketing is going to be a critical part of restaurant success moving forward.” For extended reach, restaurants can also tap into Adentro’s consumer network of 50M+ consumer profiles to run paid advertising campaigns on social media and programmatic display. Clients can leverage Adentro’s first-party data to target consumers that are outside of their business CRM. For example, if a coffee shop is enabled with Adentro and a customer goes in and signs into its WiFi, they exchange their email address for access to the WiFi network. The coffee shop can then market to this customer with emails and advertising campaigns. If a customer doesn’t sign into the WiFi, however, the coffee shop does not have the contact information to market to that customer. But with Adentro, if a customer had signed into another Adentro-enabled business at any other point in time, Adentro can give the coffee shop the visibility to include that specific customer in its paid campaigns. This creates a considerable increase in campaign reach and effectiveness since the people coming into the coffee shop are already customers. Although the company started in 2016 as Zenreach, the evolution of its products and features called for a new brand and stronger differentiation within the market. Recently updated to Adentro, which translates to “inside” in Spanish, the company continues to focus on its unique ability to connect businesses with the people inside their physical locations. “We’re really focused on putting WiFi marketing on the map,” said Wintersteen. “Restaurants need all the help they can get right now, and knowing that this is a marketing channel that businesses already have available yet is barely being utilized is so unfortunate.” Adentro is also supporting restaurant recovery from the pandemic with their data. Their National Foot Traffic Report outlines how customer traffic to restaurants has changed from the beginning of this year, providing cues to operators to make better business decisions related to staffing, operations, and marketing.

“Restaurants need all the help they can get right now, and knowing that this is a marketing channel that businesses already have available yet is barely being utilized is so unfortunate.”

When it comes to securing a strong return on investment, Adentro’s unique combination of technology and service makes it the next musthave resource for restaurants big and small. Visit www.adentro.com to learn more.

62%

- Wintersteen

November Issue 2021 v Food & Beverage Magazine | Page 36

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SAFFRON RICE

INGREDIENTS Serving size 6-8

Carefully handpicked, freshly processed, and packed for maximum freshness.

4 cup basmati rice 1 pinch Silk Road Saffron 2 cups of vegetable/meat stock or water 1 teaspoon whole cumin seed 1/4 teaspoon ground cloves or cinnamon 1/3 cup of olive oil Salt to taste

DIRECTIONS

INGREDIENTS

Silk Road Saffron is women-owned and operated farm offering Super High Negin Grade A Stigma with a beautiful natural aroma. Perfect for all your cooking needs. What is the difference between our saffron and others?

Rinse rice with warm water 3 times to remove extra starch. Then soak in warm water for 15 minutes. Next boil about 2 quarts of water and add rice to boil until grains become softer but still firm (about 5 minutes). Drain rice, and place back into pot. In a separate pan add all of your ingredients and bring it to a boil, then add to your rice. Cover pot and place in the oven to bake for 30 minutes at 350 degrees.

Carefully handpicked, freshly processed, and packed for maximum freshness. We grow our own saffron, others source their saffron. All of our saffron is packaged in California in glass bottles to preserve and keep the saffron fresh, we do not use metal or plastic. Help us empower the women of Afghanistan who produce the world’s most precious and desired spice at our farm. https://silkroadsaffron.com/

Depending on the quality of rice used, quantity of stock/water may need to be adjusted if rice comes out too soft/overcooked or undercooked.

November Issue 2021 v Food & Beverage Magazine | Page 38

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How a 150-year-old Cuban coffee family is innovating and remaining highly competitive in an oversaturated coffee market Coffee traditionalists F. Gaviña & Sons, Inc. turned innovators

“My grandfather used dip my pacifier in coffee and say: “If you are going to live from this, you are going to have to learn to drink it” and I’ve never looked back,” — Lisette Gaviña Lopez, 4th generation Cuban-American coffee roaster and Executive Marketing Director, F. Gaviña & Sons, Inc.

For over 150 years, the Gaviña family has solely been dedicated to the perfection of coffee — both in retail and wholesale. But to get that quality taste that holds such an allure for cafe aficionados and Fortune 500 companies, perfectly roasted, high quality beans are needed. CUBAN COFFEE DYNASTY Second generation Francisco Gaviña was born in Cuba and with his wife Anatolia, they raised their 4 children there, teaching them about coffee. They left Cuba during the revolution and moved to Los Angeles in the early 1960’s. Prior to restarting the business in 1967, the Gaviña family had been in the coffee industry in Cuba for almost 100 years. From their very beginnings in Los Angeles, the Gaviña family created coffee blends and roasts that were familiar to them: dark roasted and intensely aromatic espresso, Gaviña coffee was first made for Cuban immigrants living in exile in Los Angeles. As their reputation for roasting coffee grew across the city, it attracted the tastebuds of the Middle Eastern, Vietnamese and other immigrant communities who also had an affinity for strong dark roast coffee. From there, the Gaviña Family learned the taste preferences and preparations of American coffee consumers, and had a strong desire to sell their coffee in the grocery store. This led to the development of their flagship brand Don Francisco’s Coffee, named in their father’s honor, delivering that rich, bold, smooth taste that the family and the American market love. The current generations today (the third and fourth) are known as F. Gaviña & Sons, Inc., one of the largest family-owned coffee companies in America and the nation’s largest privately held, minority-owned roaster. They oversee the Gaviña Gourmet Coffee wholesale/food

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service brand and Don Francisco’s Coffee and Cafe La Llave retail brands. They have over 100 different blends and special roasts, from single origin to flavored coffees — to meet the needs of a diverse wholesale and retail market place. HERITAGE & LATINIDAD The Gaviña family’s Cafe La Llave brand pays homage to their Cuban culture, adhering to the Latin-style espresso aroma and flavor that many generations grew up on. It was born out of necessity, made for their Cuban community, tostado especialmente para el gusto latino. “The cafecito drinking experience crosses generations and continues to be an essential part of our Latin tradition, which is also why it is important to us to offer more modern ways to make espresso for those generations who want quicker, easier ways to make their coffee, but still want the bold dark-roast taste that is so ingrained in the culture. In multigenerational homes, abuela makes coffee in “la greca stove top” and younger generations may choose the espresso or k-cup-style capsules,” says Gaviña Lopez. She continues: “We are also uniquely positioned with Hispanic consumers because we are a Hispanic owned company, so we have a deep understanding of these consumer wants and needs,” she says. INNOVATION Despite a long heritage in coffee, Gaviña recognizes the importance of innovating while respecting tradition. Considering the tremendous growth in espresso at home and espresso products and machines, F. Gaviña & Sons, Inc. wants to make accessibility a key part of their offerings. To that end, they have quite literally encapsulated their traditional espresso blends into espresso capsules, and launched new innovative coffee products. Don Francisco’s Coffee espresso capsules, coffee pods, and organic cold brew are some of the newest innovations. “So even product innovations for our flagship brand Don Francisco’s Coffee have a hint of our culture,” says Gaviña Lopez. And in addition to maintaining a hint of Cuban culture, they are also keeping up with modern culture. Cue flavored coffees like the new Pumpkin Spice and Blueberry blends as a part of their seasonal offerings.

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“We also love bringing new ideas for new recipes, trends and tips or highlighting our unique flavors like Pumpkin Spice and Blueberry — like how health conscious consumers are also using flavored coffee as part of their beverage mix because they provide that sweet treat without the guilt,” -says Gaviña Lopez. While all of the Don Francisco’s Coffee products use only 100 percent Arabica beans, Don Francisco’s Coffee Family Reserve is the brand’s polished diamond of coffee: Beyond sourcing only Arabica coffee, this special reserve uses even more highly selective Arabica beans. Their coffee bag itself is an innovation in technology: It utilizes a proprietary one-way valve and foil barrier film to keep the coffee inside fresh with limited exposure to oxygen. SUSTAINABILITY The Gaviña Family’s commitment to sustainability is just as important as their commitment to quality coffee. It can be seen in their Direct Impact Program, which has four pillars: Environmental sustainability, dedication to farmers, sustainable sourcing and social stewardship. For example, they operate a zero-waste-tolandfill roastery in Los Angeles and offer USDA certified organic, Fair Trade USA, and Rainforest Alliance coffees. Gaviña has a recycling program for their espresso capsules, coffee pods and coffee bags through the Terracycle recycling program and source from partners who share the vision of a greener coffee footprint. Regarding social stewardship, they invest back into coffee growing communities most recently with the construction of a wet mill in Colombia and Farmer Assistance projects in Guatemala. “Our commitment to sustainability is at the core of our family and company values, and continuing to innovate while minimizing our environmental impact is at the center of everything we do,” says Gaviña Lopez. CUSTOMER OBSESSION Above all, Gaviña Lopez shares that if you have a good product and a taste profile that the consumer wants and likes, that is consistent and at a fair price, consumers will reward you with their loyalty. Their dedication to the customer and expertise in coffee is what led Gaviña to be responsible for suppling McDonald’s coffee on the West Coast. She likens coffee blends to wine “....you have to repeat the profile over and over again.” On the wholesale and foodservice side, it’s important to build the customer relationship and add value by being a constant support system for their business to grow. This means anything from helping them design their beverage menu to making sure they have the right equipment to meet their beverage goals. To that end, the Gaviña family has a state of the art roasting plant capable of providing the restaurant industry with some of the finest coffee around. Being in the business for over 150 years, it is their determination and emphasis on long-term relationships that have led the Gaviña family to consistent success throughout the decades. The business today is run by the third and fourth generations of the Gaviña Family, like Lisette Gaviña Lopez, and are poised to keep the tradition of coffee alive for many years to come. “Cubans tend to be hard working and strong willed— stubborn even. But many of those characteristics have helped us survive and thrive during difficult times. Thankfully we have always survived. Passion for coffee, perseverance, and a strong commitment to quality — that has never shifted,” says Gaviña Lopez. About F. Gaviña & Sons, Inc. Established in Vernon, California in 1967, F. Gaviña & Sons, Inc. is one of the largest family-owned coffee companies in America and the nation’s largest privately-held minority roaster. The company makes the highest-quality, familycrafted coffee, including flagship premium brand Don Francisco’s Coffee. The family’s unmatched coffee experience, as coffee growers and roasters, dates back nearly 150 years to the family’s humble beginnings in the rich coffee-bearing soil of Cuba, and has paved the way for a strong presence in wholesale and retail accounts across the country. To learn more about Gaviña Coffee and the Gaviña family, please visit www.gavina.com.

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THE SIMPLE YET ELEVATED HOLIDAY APPETIZER:

PROSCIUTTO WRAPPED PENNE STRAWS WITH GARDEN HERB AIOLI. INGREDIENTS: 6oz Prosciutto, thinly sliced 6oz Lemon Garlic PENNE STRAWS

AIOLI: 2 tbsp Cilantro, fresh 1/2 cup Cucumber 2 tbsp Dill, fresh 1 Garlic clove 2 tbsp Parsley, fresh 1 tsp Lemon juice, fresh squeezed 1/4 tsp Black pepper 1/8 tsp Red pepper flakes 1/2 tsp Salt

INSTRUCTIONS: Wrap fresh and thinly sliced prosciutto pieces around Lemon Garlic PENNE STRAWS. Mix aioli ingredients in large serving bowl. Serve together and enjoy!

SNAX-Sational Brands’ PENNE STRAWS has become a consumer favorite, since it’s 2018 launch by Pasta Snacks. The plant-based snack has grown to be the go-to chip alternative, offering a perfect crunch, delicious taste, and low-calorie ingredients. PENNE STRAWS are gluten free, in the shape of actual penne noodles, are seasoned to perfection, and offer 5 tasty flavors: Marinara, Lemon Garlic, Mac ‘N Cheese, Cinnamon Churro and Sweet Pepper. Made with all-natural ingredients inclusive of Lentils & White Beans, the snack is non-GMO, OUD Kosher certified, and cholesterol-free. Crafted from durum wheat semolina flour and farro, a higher protein grain for a more nutrient-dense product and baked with fine seasonings. The results are a robust taste and crispy texture throughout. The low calorie snacks are a gently baked, healthy snack option for the entire family to enjoy. Available at top food retailers like Safeway, Albertsons, Shaws, Mariano’s, Market Basket, 7-11 and more as well as via E-comm purchasing at www.pastasnacks.com A portion of all Pasta Snacks proceeds will be donated to the Ryan Seacrest Foundation across all flavor varieties throughout 2021! Not only healthy snacking, but feel good snacking with a purpose!! Learn more @ryanfoundation

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@%$02607& +%"2*9)/ “Growing up, my family and I always enjoyed eating fresh food made with simple, real ingredients. A staple in my house was my grandfather’s 100-yearold pickle recipe. Every summer, we would use fresh ingredients picked straight from our backyard garden to make the same pickles that you know today as Grillo’s. It’s humbling to think that the pickles I started selling out of my hand-built wooden pickle cart on the streets of Boston in 2008 can now be enjoyed nationwide because of the support and encouragement of a few loyal believers early on. Thank you all for the continued support over the last twelve years.”

Grillo’s Pickles Restyle The Snack Industry With Crisp + Fresh Product

ith clean, simple ingredients (garlic, vinegar, dill, salt and grape leaves) and zero artificial preservatives,these pickles are your newest go-to healthy snack. A brand that started with a 100-year-old family recipe, backyardgrown ingredients and a hand-built wooden pickle cart in Boston, has now grown to the phenomenon that went viral for their beloved pickle bouquet and pickle merch! Grillo’s offers mouthwatering bites nationwide for sweet, spicy and sour flavor seekers, with their selection of chips, wholes and spears, Pickle de Gallo and vinegar drinks. A five calorie snack, Grillo’s items are gluten-free, fat-free, certified Kosher, vegan and Whole 30 approved, ‘eating vegetables has never tasted this good.’

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HOW RESTAURANTS

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CAN ADAPT TO

THE GREAT RESIGNATION By: Victoria Avery The Great Resignation is affecting restaurants big and small and shows no sign of letting up. According to Restaurant Business Online, restaurant employment has been down about 8% since the pandemic began, and the industry has already lost over one million workers. On the podcast “A Deeper Dive,” Checkers CEO Frances Allen said that, “Of those million workers, 30% found new office jobs. I don’t believe we’re necessarily going to get them back.” As Reuters reported, with quit rates reaching an all-time high, restaurants are implementing new initiatives to retain their existing employees. Higher pay, better working conditions, and flexible hours are just a few ways restaurants are incentivizing employees to stay. However, many businesses are still struggling to get new labor in the door. For other restaurants, a lack of available employees means having to cut operating hours, increase the workload of existing employees, or close completely. The Great Resignation is devastating in an industry already fraught with razor-thin profit margins and high closure rates. Thankfully, The Great Resignation comes at a time when employees and owners alike are reevaluating what it means to work in the restaurant industry. For many, reimagining labor by combining their existing labor force with automated selfordering solutions has proven powerful in combating The Great Resignation. In addition to easing hiring struggles, implementing automation to work alongside employees can help retain your existing restaurant staff, and repurpose them to other essential functions of the restaurant, thus maximizing labor.

WITH GRUBBRR’S SELF-ORDERING TECHNOLOGY, RESTAURANTS CAN STAY OPEN WITH LESS STAFF AND STREAMLINE OPERATIONS IN THE PROCESS.

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EMBRACE AUTOMATION The Great Resignation poses a significant problem for everyone: restaurant owners are losing money, workers are struggling to meet demand in understaffed restaurants, and customers are experiencing long wait times and poor service. In the past, traditional restaurants, particularly quick-service restaurants, have dealt with operational challenges by allocating additional minimum wage staff to problems, thus inhibiting their technological innovation. For this reason, the restaurant industry has lagged behind other industries, such as banking and travel, in implementing self-ordering technology.

WHEN ESTABLISHING A RESTAURANT, CONSISTENCY IS KEY TO BUILDING THE BRAND AND BUILDING A CUSTOMER BASE. CUSTOMERS WANT CONSISTENCY.

However, as The Great Resignation continues to stifle hiring efforts and minimum wage continues to increase, adding more staff is no longer a viable option for restaurant owners. Instead, they need to find other ways to operate their business, particularly with self-service automation. The latest in self-service automation, the Samsung Kiosk powered by GRUBBRR, is an all-in-one solution proven to help mitigate the labor crisis. GRUBBRR’s self-ordering technology directly impacts businesses affected by The Great Resignation by decreasing labor and operating costs and driving incremental revenue. With GRUBBRR’s self-ordering technology, restaurants can stay open with less staff and streamline operations in the process. For consumers, restaurants with automation provide both speed and convenience, as employees can be repurposed from front-of-house tasks to other more impactful business functions. As machines begin to complement human labor in the workplace more frequently, we need to adjust to reap the benefits. KEEP THE EMPLOYEES YOU ALREADY HAVE As mentioned previously, restaurants have resorted to drastic measures to find applicants for their open positions. However, restaurants have not paid enough attention to retaining the employees that they already have. The first, and arguably most crucial facet of retaining employees, is ensuring consistency. For restaurants looking to franchise, go public or expand, consistency is a non-negotiable necessity. Think of your favorite restaurant, where they already know your order, and it tastes just as delicious every time. These things are established through consistency of employment, as it is likely the same employees who are greeting you and preparing your food each time. When establishing a restaurant, consistency is key to building the brand and building a customer base. Customers want consistency. To provide this, restaurants need to retain the employees they already have, especially the good ones. Implementing self-ordering technology serves as the perfect complement to your existing employment. With your longtime employees free to carry out the essential aspects of the business, you ensure that both your employees and customers are satisfied.

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In addition, self-ordering technology ensures a consistent customer experience every time. With features such as loyalty programming, restaurants can capture data about their customers to provide a personalized experience and quantify lifetime value. Kiosks never have a bad attitude, always get orders correct, always upsell, and are fast and easy to use, and enables restaurant owners and marketers to curate a customized customer journey.

The All-In-One Samsung Kiosk powered by GRUBBRR can take orders and accept payments without the need for a cashier. The Kiosk has a built-in card reader and receipt printer and even includes integrated NFC technology to accept mobile payments and credit cards and a scanner that enables self-checkout. This frees up employees to help out in the kitchen or other areas so that orders can be fulfilled faster and more accurately, and customers will enjoy better, more consistent service.

In addition to implementing self-ordering technology, Nation’s Restaurant News has a list of suggestions for keeping current employees, including referral bonuses, free or discounted meals, health benefits, 401k matching, and more. Creating a consistent restaurant experience begins with employees, so retaining the staff you already have while implementing self-ordering technology is vital, especially during The Great Resignation. AUTOMATE JOBS NO ONE WANTS GRUBBRR’s core belief is that the cashier is obsolete. The goal of GRUBBRR is not to remove human interaction from business or to take away jobs but rather to help companies adjust to the changing landscape impacted by labor shortages and wage gaps. CNBC Reports that companies like Panera bread are experiencing a turnover rate of over 100%. GRUBBRR and Samsung solve this problem for business owners by filling jobs that people do not want and simultaneously automating commerce. For cashiers, dealing with customers can become highly repetitive. This is because cashiers must perform the same few tasks: take orders, take cash, relay orders to the kitchen, and repeat. In a cashier position, employees are not engaged in meaningful work that leverages the full range of their abilities. According to research from McKinsey, 30 percent of the activities in 60 percent of all occupations could be automated. Implementing GRUBBRR self-ordering kiosks enables businesses to repurpose employees from cashier positions to other business functions to streamline efficiency, increase revenue and maximize consumer satisfaction. The one-time cost of a kiosk is a fraction of the price of carrying an employee. On average, a cashier at a quickservice restaurant open 15 hours per day will cost more than $6,000 per month (with all associated carrying costs), whereas GRUBBRR self-ordering systems are a fraction of that price. In addition, kiosks always show up, don’t call in sick, and are ready to work 24/7. Automating your cashier position with self-ordering technology will not only save you money but also drive incremental revenue through customized upselling and increased average ticket size. REPURPOSE EMPLOYEES TO OTHER BUSINESS FUNCTIONS When you’re running on limited staff, as many restaurants are post-pandemic, every task must be completed as quickly as possible to keep operations running smoothly and ensure a positive customer experience. GRUBBRR’s self-ordering solutions make repurposing employees to streamline efficiency a fast and frictionless process.

GRUBBRR’s ecosystem of self-ordering solutions, including Kitchen Display Systems, also streamlines back-ofhouse operations through smart-station routing, inventory management, and order processing. This way, the transition from cashier to back-of-house is an easy adjustment, and employees can gain new skills working alongside automation. Automating the essential functions of your restaurant and repurposing employees also paves the way for increased revenue through expanded, in-house delivery services or even management experience. For a restaurant to run smoothly during The Great Resignation, it is essential to increase employee satisfaction, which is aided by selfordering technology. In addition to increasing revenue, decreasing operating costs, and enhancing the customer experience, GRUBBRR’s selfordering solutions also minimize human contact, provide reliability, and allow consumers to interact with businesses in a way that improves the experience for all parties involved. When deciding how to proceed during The Great Resignation, making the most of your employees with self-service automation offers restaurants tremendous benefits. Not only can you automate tedious tasks and repurpose employees within the business, but it also helps retain existing employees by providing more opportunities for growth and improved business function.

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JESSICA INTRO

By Julia Beck

Jessica Affalato is busy. Good busy, still her days are full. She is a mother, daughter, wife, friend and beloved Cheese Monger. Jessica is a life-long learner - curious and eager to share her knowledge of the complex world of cheese.Jessica’s passion and dedication for all she does in each of these remarkable roles is only made bigger and brighter by her vibrant personality and her love of the American Artisanal Cheese Movement. A movement that is female driven, and remarkable in the ways it continues to bloom. Cheese making has predominantly been a female profession. This is both historical (such as a milk maid on the farm) but also practical. Women can find a more welcoming atmosphere in cheese than in many other areas of food and hospitality. It’s more equitable. It simply offers more opportunity and growth. Join me as we get the inside line on the myriad of ways Jessica does all she does, warning - this may get a little cheesy!

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WHAT IS ONE PIECE OF ADVICE YOU WISH YOU COULD OFFER YOUR FORMER, EXPECTANT SELF? It’s going to get harder in ways you can’t imagine. It’s going to get easier in ways you can’t imagine. It’s going to be more magical in ways you can’t imagine. Change will be the greatest constant in your life – learn how to sit in that.

DID YOUR CHEESE CAREER START OFF AS A PASSION PROJECT? WHAT CAME BEFORE? WHY DID YOU MAKE THE SHIFT? I headed into the cheese world like I do other paths in my life – with curiosity and a complete unwillingness to look before I leap. It was an unusual field with a cool skillset to learn. And by the third day I realized it combined everything I loved, customer service, working with rare objects, esoteric history, culinary, small farms, science. My business came because there aren’t a ton of jobs doing what I do and if I wanted to grow I’d need to create the opportunity for myself. No one was going to hand it to me. (Whenever someone says that it’s because they were exasperated and wanted to give up.) My educational background has no bearing on what I eventually became. Getting a degree in experimental film trained me to be a really great waitress. I landed in hospitality backwards but found its where I should have been all along.

IS THIS WHAT YOU EXPECTED WHEN YOU MADE YOUR MOVE TO CHEESEMONGER?

WITH TWO KIDS AND MANY RELATIVES CLOSE BY YOU HAVE A BUSY HOME LIFE, HOW DO YOU MANAGE ALL YOU DO? My kingdom for a time turner. Work and family can subsume you. And often, I do feel like I’m squeezing myself into the cracks of my life especially in light of two inherently demanding young children. They need to be loved, cuddled, fed, taught, listened to, and cherished. I sacrifice loads of personal time to the needs of those around me and what I’ve created in my family and career. On a practical level coordinating all my gadgets and gizmos with Apple has been a game changer. I have to code switch between mom to business owner frequently through the day. Stealing a few minutes here to write an email on my phone or getting text messages on my watch during school pickup or signing a contract in my ipad while cooking dinner. Not having to translate all these notes to different devices saves me hours of work time every week. Making my time more efficient is everything.

Harbor Cheese

...cheesemonger...is an obscure field where I get to write my own rules, my own professional code to go by.

Julia Beck, founder of the It’s Working Project has been an active and engaged industry innovator for more than 25 years. As the category’s definitive elder statesman and strategic partner, Julia and her team have been on the leading edge of the conversation and challenges at the center of the intersection between work and the female and parent universe. Julia’s unique perch and her cadre of cross-industry connections have led her on a path that at once supports economic growth, women and families. Julia’s passionate focus on the quality of and recognition of women is just part of the story. An avid traveler and home cook, Julia has an unparalleled enthusiasm for the whole of the food and beverage space. She is known for hosting an annual Cheese Suite in New York, dinners ranging from high to low and is often found enjoying a bar-dine at some of her favorite spots. Ask someone where they met Julia, the answer will likely be right there - tasting and talking her way through a night at Gramercy Tavern, Eventide or Ris. Look for her too exploring new cities, cultures and food halls never forgetting her Philadelphia roots (pretzel, please),

JULIA BECK

Oh boy. I don’t know if anyone has any preconceptions of what it is is to be a cheesemonger! I never even *knew* a cheesemonger before I became one. But I think that’s part of what I love. It’s an obscure field where I get to write my own rules, my own professional code to go by. I don’t have a career yardstick to measure myself against or to which other people can judge me.

Jessica Affatato

Julia’s career can best be categorized as consistently vibrant, evolving and certainly exciting. Her signature enthusiasm, humor, natural leadership and genuine care for her clients and the world as a whole have led Ms. Beck on an exciting path. We are thrilled to have her here, introducing us to some of her most beloved food finds, the remarkable mothers who define the world of Food and Beverage.

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I try – and often fail, but keep trying – to find a way to be as present as possible in each moment.. The greatest and most radical form of self care is to live with a heart and soul wide open not only when they are perfect but also when they are in disarray.

YOU WORK LONG HOURS AND OBVIOUSLY POUR YOUR DEDICATION INTO ALL YOU DO. HOW TO YOU KEEP YOURSELF RESTED AND WELL? HA. Well that’s the name of the game, isn’t it? It’s a struggle to find space to attend to yourself. I try to remove as many “trackers” as I can in my own life. So no habit tracking, no food logging, no water logging. If I don’t have room to sit in my own mind to understand why I maybe didn’t hit a goal then the whole business becomes an exercise of self-flagellation. I try – and often fail, but keep trying – to find a way to be as present as possible in each moment.. The greatest and most radical form of self care is to live with a heart and soul wide open not only when they are perfect but also when they are in disarray. That deeper connection with those you love is worth everything.

WHAT PRO-TIPS DO YOU HAVE TO SHARE WITH OTHER NEW OR EXPECTANT MOTHERS? That little life in you or in front of you has never existed and never will again. They are just as in awe of the moment as you are. We are but stardust made whole for a tiny bit of time. It will be a mess but it will be your beautiful mess that has never existed and will never exist again. And in that it is perfect.

WHO WAS YOUR BIGGEST SOURCE OF SUPPORT IN RETURNING TO WORK AS A NEW MOTHER? Other moms telling me I am not in fact losing my mind. Also wine.

WHO ARE YOUR MENTORS? WHO DO YOU MENTOR? I wouldn’t have one specific person who I’d pluck out as a mentor. I have a lot of people I turn to for advice but never so much in a professional way. I do work hard to be an open book for anyone who comes to me for advice. I follow up with them and take such joy in seeing them develop.

FILL IN THE BLANKS As a working parent, I never expected _________would be so hard and _____would be so much easier. As a working parent I never expected stillness would be so hard to live in and saying no would be so much easier

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from OurHouseKC

OurHouseKC is a fast casual, laid back vibezzzz kind of place. When you walk in you are greeted by the bartender, the cashier, the food runner, and the owner alike. It never gets old…” Hey! Welcome to OurHouseKC! Check out the menu and order at the counter when you are ready.” We empower the customer to be on their own timeline. They can grab a drink at the bar while they wait for a friend, or step right up and order their food then head up to enjoy the live acoustic duo on the rooftop patio. We do live music 6 days a week. We also make the customer experience fun by handing them an original portrait of a musician as their table marker when they order. Table numbers are overrated, how about Bob Marley on your table while you eat instead? There are two things in this world that bring people together over all else…Food and Music. Our concept has these two forces at the forefront of our mission. The atmosphere is casual, comfortable… the music on point…jammy, blusey, jazzy, some of the best local musicians in the city. The fresh, scratch made food is all original recipes from the owner growing up in the kitchen. Our ticket times are fast so you can be on your way, or feel free to stay. Everything is integrated so you can visit the café, bar, restaurant, rooftop and then close out your tab; or you can simply order and pay at the counter. We have really embodied the best customer experience from all angles and have almost everything a person could need throughout the day. Our rewards program is especially rewarding if you use us for your morning coffee, office lunch, and finally dinner or dessert…you never have to leave! Or you can come and go as you please. This magical, easy-going experience all takes place in our little oasis on 39th street in Kansas City. We opened up the main dining room to allow the bar and dining room to be as one. When we are busy, its like a house party. People are free to move around as they please and we track them with their musician. If they move to the roof, they simply take Bob Marley with them and they can keep

ordering from our food runners equipped with tablets. The feeling is warm, the murals are bright and colorful, the food is inspired by the city and out of this world, our margarita is one of the best there ever was…Everything has come together as one…YourHouse… Everyone’sHouse…OurHouseKC After working like crazy through the pandemic, losing both our fathers, remote schooling 4 children on the fly we decided to make one final push on this dream of ours that we had been working on for 3 years prior. Taking every meeting we could with every restaurant head we knew, meetings upon meetings upon meetings. In the true entrepreneur spirit, we weren’t taking no for an answer… but we did…a million times over…. until finally the stars aligned, and we heard a yes, followed by another yes and before we knew it we had secured our location and it was on. We signed the paperwork to the minute of the one-year anniversary of one of our dads passing away. It was magic, it was him, it was both of them guiding us through. You ever open a restaurant with four kids 10 and under? First thing we did was put in a “kid room” speak easy in the basement. A place for them to do homework, watch tv, show off to their friends…they were set. And then the work began… We painted, put in floors, installed equipment, plumbing…omg the plumbing. We built out our place ourselves and with our loyal team that we had brought with us. We were the underdogs going to make it big in this restaurant world…Didn’t sleep for a few months and bam, we were at our grand opening! The reviews were in and everything was a hit. Our Bob’s Burnt End French Dip Sandwich was named best bbq sandwich in the city. Our cinnamon rolls were driving people in our café doors, our Nutella latte was blowing people’s minds, our cocktails were the freshest people had ever tasted. We launched multiple menus including our Lunch & Dinner menu, our Brunch Menu, our Café Menu, our

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“House Party” menu for bulk group orders and our Buffet Catering Menu. We had online ordering and curbside from jump street. We were ready to get our community their food however they wanted it. Our product was coming out consistent and fabulous. In addition to our amazing food and drinks, we were helping to re-build the music community in our area. Live music was hit hard during the pandemic…we became a shining star for these musicians to perform to a crowd 6 days a week. We started hosting a song circle each month in our café for original music to be showcased as well as an open mic night once a month for any aspiring musician to take a shot at it. We built a long line of contacts in the music industry who quickly became friends in our mission to supporting the local music scene in Kansas City all the while making a name for ourselves in the food industry.

We have really embodied the best customer experience from all angles and have almost everything a person could need throughout the day. While we are still very new and launching something new each week such as private events, Chiefs watch parties, lunch box catering for an office…we feel like we have been in this location, spreading the OurHouseKC love for years. We hope to grow old in this space and add a second or third location in our town. The Pandemic has taken a toll on everyone, we are happy to be part of the recovery bringing good beats, great eats and smoked meats back to our community. If you are ever in Kansas City, please stop by and see us, you won’t regret it. Now, let’s rock n roll.

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PRoduce, Puerto Rican Project Is Recognized in the James Beard Awards The digital market PRoduce was recognized as a project of leadership and resilience in times of crisis

PRoduce is a mobile application that allows consumers to shop anytime, anywhere, from the palm of their hand

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San Juan, Puerto Rico (Tuesday, September 28, 2021) – Chef Martin Louzao and the PRoduce project were recognized this past Monday by the prestigious James Beard Foundation as one of the 12 leadership and resilience projects in its 2021 awards edition. This recognition was celebrated with a ceremony in the city of Chicago with live broadcast. PRoduce is a mobile application that allows consumers to shop anytime, anywhere, from the palm of their hand, find the largest variety of fresh and local products and have their purchases delivered to their homes, with delivery services throughout all of Puerto Rico. The James Beard Foundation awards are considered the Oscars of gastronomy and in Puerto Rico, the following have been previously nominated; Chefs María Grubb, Gabriel Hernández, Natalia Vallejo, Francis Guzmán, Paxx Caraballo, José Enrique, 1919, La Factoría and the mini-documentary project of Eat, Drink, Share by La Mafia Puerto Rico. Co-founder and Chief Marketing and Consumer Experience Officer Crystal Diaz said, “The entire team is extremely excited by this recognition, which is nothing more than a reminder that we are on the right track but there is still a long way to go. PRoduce joins a

list of many other projects that seek to improve and highlight the Puerto Rican food culture, and it is extremely important that we all understand that recognition for one in the industry is a win-win for everyone and for the country.” On the other hand, Martin Louzao, Chef and Co-fundador of PRoduce expressed that, “We saw the need to create PRoduce to be able to connect with so many products that were no longer used because they are not produced industrially. Ingredients are to the cook what words are to a writer, and the more variety we have, the more interesting the story we can tell through cooking, while also contributing to the sustainability of ecosystems.” PRoduce was founded by a diverse team that shares a love of food and includes Francisco Tirado, Chief Technology Officer; Patricio Schames, Chief Operations Officer; Crystal Díaz and Chef Martín Louzao. The video that was broadcast can be accessed from the James Beard Foundation platforms here: Stories of Resilience & Leadership: PRoduce! and for more information about PRoduce: puertoricoproduce.com.

November Issue 2021 v Food & Beverage Magazine | Page 54

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The Three Questions Every Chef and Every Restaurant Owner Should Ask By: Holly Powers-Verbeck

Chef Josh turned in his application and within 24-hours got a call back from David, the restaurant owner. The two sat across from one another in the unlit, hollow dining room as the morning sun flooded the windows. In a few hours everything could be different, if this interview works out, thought Josh. The owner glanced at the cook’s resume and began asking the predictable questions Josh was accustomed to being asked over the years and had already practiced answers to. He knew what the owner wanted to hear and focused on appearing enthusiastic. Yes,I would consider myself a team player; yes, you can count on me to show up on time; and the three words I’d use to describe myself are reliable, talented, hardworking. Across the table David diverted his attention from the other tasks competing for his time. The ice machine was on the fritz, payroll was due, and he just got a text from a server who wouldn’t show for tonight’s shift. You need this chef or you’re cooking and working another 20-hour day. In a few hours everything could be different, if this interview works out, he thought. In fifteen minutes, chef Josh got the job and started immediately. Owner David got the chef he needed to cover the previous chef who walked out, and both breathed a sigh of relief. Unfortunately, both tacitly suspected this moment wouldn’t last. In fact, statistics show these honeymoons usually last only a few months, often only a few weeks. Rarely does such an interview yield a lasting relationship which serves both parties for more than two years. The scenario repeats itself in restaurants across the country with alarming frequency: Cook needs work, Owner needs a body with a pulse in the kitchen. They both agree to give it a shot. Their relationship lasted fewer than six weeks. It would be wildly refreshing and honest if the situation were transparent and realistic. Imagine the owner-operator asking ‘Are you willing to work every waking hour in my kitchen, for little more than a living wage? Can you take over and make me money without my giving you clear direction and then take the blame when it doesn’t work out? Will you navigate chronic conflict amongst a revolving door of crew until one day, mentally and physically exhausted you’ve had it ‘up to here’ and quit without giving any notice?’ Imagine the chef asking ‘Will you give me a paycheck for every hour I work and get out of the way while I take control of the kitchen and run it the best I can? Can I have creative control without being held accountable for business-y things like controlling food costs, waste, labor, or budgets? When one day, mentally and physically exhausted I’ve had it ‘up to here’ and you blame me for being the root of your financial problems, will you fire me and leave me searching for another kitchen to work in?’ Sadly, both deeply want it to work out, and neither of them knows how to go about it. That’s why it’s so important to ditch the tired, routine, valueless questions so chefs and restaurant owners can consider what they mean to one another and how they can each get what they really want. In this column, The Business of Chefs, we examine the relationship between a chef and restaurant owner. Like it or not, one can’t succeed without the other. The great news is each gets the chance to elect a healthy or unhealthy version of this codependent relationship. It is possible to create a relationship together that lasts (and is profitable and rewarding for both parties). Creating it requires the cook and the owner to examine a few questions from the very start.

“..it’s so important to ditch the tired, routine, valueless questions so chefs and restaurant owners can consider what they mean to one another and how they can each get what they really want.” Page 55 | Food & Beverage Magazine v November Issue 2021

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3 QUESTIONS THE CHEF SHOULD ASK ABOUT A RESTAURANT AND ITS OWNER-OPERATOR 1.The chef should ask: Will I be able to succeed in this kitchen? Success depends on how it’s defined. The chef may want to make a mark, move up the ranks, repair and rebuild an operation, make a name for him/herself. It’s critical to understand the chef’s path, not just the job or its paycheck, to see where the job fits into the arc of the cook’s career. Additionally, examine if the environment is one that could wreck a chef emotionally and physically because it lacks structure and clearly defined responsibilities. It’s as important to evaluate the menu and the cuisine the chef will cook as it is to identify whether every member of the team knows exactly what their job is, when it needs to be done and to what measure of quality it should be completed. Accepting a job before assessing this practically guarantees misery or an early departure. 2. The chef should consider: Does the restaurant and kitchen demonstrate the presence of real, quality leadership? When chaos or calamity are a daily occurrence, the phrase ‘the inmates are running the asylum’ comes to mind. This refers to an organization run by those who are the least capable of doing so. While this appears to degenerate culinary staff, it is in fact more a reflection of the owner-operator’s lack of leadership (or abdication of it). Working as a chef in a kitchen where you have some creative input is important, but it’s difficult to work well in a place that lacks the framework required to manage and direct the team toward a common, measurable goal. 3. The chef should evaluate: Are there opportunities to grow here, or will I have to leave to advance my career? Everyone understands chefs need a paycheck, but it’s only part of the reason chefs work for an establishment. Consider what comes after the initial training period; after the chef is familiar with operations and can crank out covers with eyes closed. Then what? The amount of time a chef will stay and do one thing without change, without a break or without the hope of advancement and growth is limited. That’s why it’s important to know what comes next.

at a 5% profit margin, a restaurant needs to bring in $100,000 of gross revenue to make up for every $5,000 turn of its restaurant’s revolving door. Creating a reason for staff to stay for their brief career in food and beverage, or for the length of a particular stage in their career is paramount to a restaurant’s bottom line. 3. The restaurateur should evaluate: Do I take responsibility for leading or abdicating my operation? We tend to make assumptions when it comes to basic communication. Owner David assumed since Josh knew how to cook and possessed experience, he’d know what to do in his kitchen. Chef Josh assumed if he showed up and cooked, David should be pleased with his work. Running a restaurant is just common sense, right? Wrong. The problem is, chef Josh didn’t have clear direction because owner David failed to lead. Failing to properly control or abdicating control of a business means bankrolling workers who have no clear instructions about what needs to be done, by whom, when, and at what quality level. The results are almost always unilaterally disastrous. Thankfully, it is possible for chefs and restaurant owners to work together, profitably, and cooperatively when the owner clearly leads and sets measurable expectations. To achieve this harmony owners and chefs need to level up their leadership, management, and business skills. This isn’t babysitting or towing the line. To discern which opportunities are a match made in heaven and which will lead to inevitable heartbreak consider the questions each should examine in the initial interview. In the next article we’ll look at the most successful methods to interview. These practices result in chefs and restaurant owners who are well-matched to take on income generating activities which not only develop the chef’s talent and business acumen but increase team loyalty and improve profits that extend the brand beyond the walls of the restaurant. Columnist Holly Powers-Verbeck, founded and continues to operate Lake Tahoe’s premiere culinary staffing company HeyChef! since 1997. In 2018 she formed MakeYourBusinessCook! to help chefs launch private chef businesses and guide owner-operators who want to add private chef services to create revenue beyond their restaurant walls. For more information contact holly@makeyourbusinesscook.com.

The questions a restaurant owner-operator should ask are equally important.

QUESTIONS AN OWNEROPERATION SHOULD ASK ABOUT ITS CHEF 1. The restaurant owner should ask: Do I fill job openings with bodies or hire people to fill roles on my team? Everyone knows a cook’s job is to cook. But a chef’s job is quite different. According to David Scott Peters, author of Restaurant Prosperity Formula (What Successful Restaurateurs Do), “The chef sets and achieves the highest standards in the overall operation of the restaurant. In particular, a majority of the chef’s time is spent supervising and directing the operations and workforce, making staffing decisions, ensuring customer satisfaction and product quality, managing the restaurant’s financial performance, and marketing the restaurant. This sounds like the magic formula every owner-operator seeks but few have clearly outlined. It’s not reasonable to expect anyone to walk in off the street and create this scenario for you. Plain and simple: it is the job of the owneroperator to create this role and hire the person who will fulfill it. 2. The owner-operator should consider: Do my FOH and BOH staff have a reason to stay with me? While it’s true a segment of restaurant workers are en route to other careers, creating an environment which retains staff instead of being resigned to them hopping from place to place is ideal for both the worker and owner. It isn’t just that it costs approximately $5,000 to onboard and train each staff member; the alarming fact is this:

Holly PowersVerbeck Columnist Holly Powers-Verbeck, founded and continues to operate Lake Tahoe’s premiere culinary staffing company HeyChef! since 1997. In 2018 she formed MakeYourBusinessCook! to help chefs launch private chef businesses and guide owner-operators who want to add private chef services to create revenue beyond their restaurant walls. For more information contact holly@makeyourbusinesscook.com.

November Issue 2021 v Food & Beverage Magazine | Page 56

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THE MAIN REASONS EMPLOYEES RESIGN

Employees quit their jobs for many reasons. They move for love, decide to stay at home with kids, sometimes they go back into education or they simply get a better offer. While there is not much you can do about those situations, the majority of people will leave their post due to the problems below. Here are the 6 main reasons employees resign (and what you can do to stop them). By Rebecca OKeeffe

THERE’S NO FUTURE. If an employee does not see a clear progression within the business they may worry about their future. While someone might be the best bartender, waiter or receptionist that you’ve ever had, that doesn’t mean that they want to stay in that role forever. You should frequently ask your employees their goals and try to figure out ways that they can achieve them within your business.

THERE IS NO EQUALITY. Nobody wants to work in an unfair environment. Is everyone in your organisation given a fair chance for promotion? Are men and women paid the same? How do you treat minorities? More and more people actively seek a diverse workplace. Make sure your company is as fair and inclusive as possible if you want to retain staff.

YOU’RE NOT PAYING THEM ENOUGH.

THE COMPANY CULTURE ISN’T RIGHT.

Money talks and badly paid employees will eventually leave. A decent wage is one of the most basic things that you can give your staff. Employees struggling to make ends meet will eventually become resentful and seek out employment elsewhere. You can combat this by holding review sessions and openly discussing potential raises.

The overall culture of your business can have a massive effect on your employees. Does your business appreciate your employees and make a conscious effort to make sure that they feel looked after? What about workplace perks and benefits? Employees want to work for a company that has similar values to them. Make your company mission and purpose very clear from the offset and keep the lines of communication open at all times.

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THERE’S NO FLEXIBILITY. Flexibility is a key factor when attracting and retaining talent. No one wants to panic about being five minutes late or worry that they can’t take time off to look after a sick family member. More and more employees are seeking out workplaces that are open to a more flexible working structure.

THEY DON’T GET ALONG WITH THEIR COWORKERS. Having a work friend can have many benefits from extra productivity to just making those Monday mornings a little bit easier. Research has shown that after flexibility, work friends are the biggest motivator to stay in a job. While you can’t force your employees to be friends, introducing team bonding and extra curricular activities can help.

Food & Beverage Magazine - November Issue 2021 Double Cover Feature

Articles inside

How Restaurants Can Adapt to The

PRoduce

Don Francisco’s Cofee

Safron Rice

The Greatest Tomatoes from Europe

Thanksgiving Vegan-Style with Alice Trench Carbone

Stadium Chef

Embracing change at the Thanksgiving table

Double Helix - Whiskey. Small Plates. Pure Joy

CANDY POP x SOUR PATCH KIDS Launch Party

The Cali Lobos

Engage and Propel with Adentro