Food & Beverage Magazine - November Issue 2020 by Food & Beverage Magazine

Cover Feature:

Mikey’s Unites Bold Tastes and Superfoods

Thanksgiving Festive

Cocktail Recipes

Jack Daniels

“Flavors of Fall” Farmer Focus Thanksgiving Turkey Recipe

From the Classroom to the Boardroom: Leadership for Women in Hospitality

TRY

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NOVEMBER 2020 COVER IMAGE Michael Tierney, Founder & CEO of Mikey’s and Stuffed Puffs PUBLISHER MICHAEL POLITZ Michael@fb101.com EDITOR-IN-CHIEF LAUREN KANE Lauren.Kane@fbmagazine.com NATIONAL SALES DIRECTOR COLLIN MILLINGTON Collin@fb101.com NATIONAL SALES MANAGER JEFF TIMM Jeff.Timm@fbmagazine.co NATIONAL SALES MANAGER RON STERN Ron.Stern@fbmagazine.co DIRECTOR OF PROGRAMMATIC SALES BARB ROGERS Programmatic@fbmagazine.com PODCAST ENGINEER BRAD JONES Brad@marque.media CORPORATE EXECUTIVE CHEF JOSH GREEN Chefgreen35@gmail.com CONTRIBUTING EDITORS JENNIFER ENGLISH LAUREN MCINDOO MICHELE TELL TARRY HART KAIULANI DELGADO MATT FROHMAN DEBBIE HALL

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

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Cover Feature Story

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Inside this issue

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Events in Motion p.41

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Products to Keep Around this Fall . . .

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Have Champagne Wishes and Caviar Dreams? The Caviar Co. is Bringing the Holiday Spirit to Your Dining Room Table! Caviar is often regarded as a luxury item, but this California company is showing the average American that certain varieties of this salted roe are no more expensive than a glass of wine. By Gabrielle Kuholski At a time when the food service and hospitality industry is doing everything it can to stay afloat, one specialty food company is thriving as it shows customers how they can eat caviar like kings from home, often at $10 per jar. Based out of San Francisco, The Caviar Co. worked hard to transform its business model in the early days of the pandemic. The purveyor of this fine delicacy immediately started offering free delivery within the Bay Area as soon as lockdown came into effect in March and continued shipping direct to consumers for next day delivery. While most companies would stop at offering promotions, this sister-founded business got creative pivoting their services offering virtual tastings. Social distancers interested in a night out from home can join The Caviar Co. once a month for virtual tastings on Instagram. Flights are available for purchase ahead of time on The Caviar Co. website and are packed fresh to order. All orders regardless of the event ship overnight, on ice, so they arrive the next day. The virtual tastings can also be gifted for the upcoming holidays. In addition to receiving a sampling of 10-gram jars that serve one to two people, the package includes sanitizing hand wipes, Gourmet French Cocktail Blini, Bellwether Farms Crème Fraîche and one

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Mother of Pearl caviar spoon. Co-founders Petra Bergstein even found a way to turn their event into an initiative to give back. “We have really loved doing our virtual caviar tastings,” Petra said. “They allow us to interact with and educate our customers while also supporting our industry by donating 20 percent of sales to each restaurant we partner with.” These virtual events aren’t just entertaining, guests learn something new and become more acquainted with caviar. They also meet a special guest chef for a cooking demonstration and learn new ways to indulge in this age-old delicacy. “We teach the difference between caviar and roe, how to properly taste caviar and what to look out for when purchasing caviar,” she added. With the holidays approaching, the company is now offering two gift sets that help transform holiday spreads into a Russian feast. Its Cooler Gift Set includes caviar, blini, crème fraîche, mother of pearl spoons, and a reusable cooler that can be used by someone taking home leftovers at the end of the night. For a more sophisticated caviar that turns a delicacy into an unforgettable gift, the Keepsake Black Box makes a thoughtful gifting statement and includes caviar, mother of pearl spoons, and a tin opener (for larger tins). For those looking for a private event, The Caviar Co. hosts those as well. Petra is more than happy to set up happy hours, birthday parties and other special occasions. The Caviar Co. uses sustainable aquaculture utilizing farmed sturgeon roe so as to not impact wild species. Each jar has one week of shelf life, unopened and refrigerated. Once opened, the caviar keeps for three to four days.

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Snack Pop Oﬃcially Unveils Candy Pop Made with M&M’S® MINIS SNAX-Sational Brands’ premiere popcorn brand Snack Pop exclusively at Sam’s Club as of November 1, 2020. Just in time for special edition 16x 1oz variety pack box at Sam’s Club, and with the debut of a 20oz club size party bag. As part of the successful and growing in-demand product line of popcorn licensee partnerships, MARS, Inc. and Snack Pop joined forces for this highly anticipated, ultimate candy and popcorn combo made with real M&M pieces. At a time when Americans are spending most of their time at home and while home entertainment is at an all time high, consumers are looking for new snacks and products on a daily basis. Snack Pop is made with real candy bar and cookie pieces and drizzled to perfection for a satisfying bite each time. The innovative brand combines everyone’s favorite things - popcorn with candy and cookie favorites - for the perfect, must-have M&M'S® Minis, OREO® cookie pieces (last month Snack Pop released a special edition Halloween Cookie Pop Made with Oreo OREO®), Cookie Pop made with CHIPS AHOY!®, Candy Pop

made with SNICKERS®, Candy Pop made with TWIX® and Candy in the newly released Variety Pack which includes TWIX®, Snickers® & M&M’s® Minis available exclusively at Sam’s Club.

excite and wow consumers. Candy Pop made with M&M'S® Minis is now available nationwide (Nov 1) in the 20-ounce party size bag for $5.98. Sam’s Club members have the option to order online for club pickup or purchase in club stores. The candy-coated popcorn is made 100% in the U.S. with non-GMO corn, is low in sodium and only 150 calories per serving. The popular, low-calorie, candy or cookie-coated line was named a “Top 20 Snack of 2020” by Buzzfeed. Snack Pop’s w.snackpop.com) and includes Candy Pop made with M&M'S® Minis, Cookie Pop made with OREO® cookie pieces, Cookie Pop made with CHIPS AHOY!®, Candy Pop made with SNICKERS®, Candy Pop made with TWIX® and Candy Pop made with Butter-

“We are very excited to continue to bring the most iconic brand names in the world to consumers through Snack Pop. We are M&M'S® Minis with one of our premiere retail partners, Sam’s

Club.” - Frank Florio, President and Founder of Snack Pop, and Co-Founder of SNAX-Sational Brands. “M&M’s is not only one of the best-selling candy but most recognized worldwide. With Popcorn and candy being an incredible must-have combo, I am excited that we continue to roll out stand out pairings with the top candy names in the world. It is for consumers to enjoy. We are grateful to Mars, Inc and Sam’s Club for their continued support.” - Adam Cohen, Chief Market-

has been providing snack products to Baby2Baby to support household items, and baby goods to underprivileged families and children in need. (www.baby2baby.org) and partnered with Sean Penn’s CORE Response as well to support their Covid-19 responsibility to help society and those less fortunate, especially during this unprecedented time. In addition, the brand has also made large product donations to Feeding America (www.feedingamerica.org) and Race To Erase MS (www.erasems.org) during this crucial time in the world so support important causes.

SPLASH Mixers, The Clean Cocktail Mixer Everyone Needs This Fall This fall, enjoy a stocked bar and delicious drinks without ever leaving home! At-home cocktail and mocktail making has never been easier with SPLASH Mixers. SPLASH Mixers is a premium, award-winning cocktail mixer brand. These delicious non-alcoholic drink mixers are made with natural ingredients and come in a variety of classic flavors that make for a great combination of drinks all year round. SPLASH is non-GMO, gluten free, non-alcoholic, and made in the USA. This one-of-a-kind mixer promises delicious and premium drinks in 20-seconds or less and boasts healthy, clean ingredients.

found themselves unemployed at the start of COVID-19, SPLASH teamed up with the Bartenders Guild to donate a percentage of proceeds for those out of work.

SPLASH guarantees a healthy and delicious alternative for enjoying cocktails and mocktails to those that prioritize staying in during these unique times. This small, women-owned startup saw a boom in business and took the trends of at-home and virtual cocktail hours by storm. SPLASH also caters to a wide audience of drinkers, non-drinkers, those with dietary restrictions and those who prefer drinking healthier, with its clean and short ingredient list. Marketing Director, Colleen Clarke says, “We found initial brand success through bars, restaurants and stadiums, and I am proud at how we were able to pivot in these uncertain times. SPLASH is a product that everyone can enjoy. With our assortment of classic flavors, Bloody Mary, Moscow Mule, Mojito, Cosmopolitan and Margarita, we aim to deliver the highest quality cocktail mixers on the market.”

Another core company value at SPLASH is community. SPLASH prides itself on connecting others through drinks. The company created a “Virtual Cocktail Package” where consumers can send loved ones mixers of their choice, a heartfelt card, and an invitation to zoom or facetime and share a drink together. SPLASH also has planned the perfect gifts for its audience to purchase this holiday season. The best part? Let the company take care of the wrapping, the card, and the sending. It is a gift that is sure to please everyone, even those who value home décor. The lux look of the SPLASH bottle can sit proudly on a kitchen counter and double as bar and table décor while entertaining.

To create one of these 20-second drinks simply add your favorite spirit for a refreshing cocktail or imbibe on the rocks for a mocktail. SPLASH is a bartender favorite because each mixer can stand alone or can be used to enhance a craft cocktail. Being a small company during these unprecedented times has its challenges. However, SPLASH makes giving back a core company value and a priority whenever it is possible. As most bartenders

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October was no different for SPLASH, the company donated 10% of its online sales to the Breast Cancer Research Foundation, an organization that is near and dear to the company’s heart. SPLASH CEO, Maria Baum, is a two-time breast cancer survivor and was recently honored with the Sandra Taub Humanitarian Award for raising 11 million towards breast cancer research.

Before SPLASH hit the market, the average at-home drinker was limited to options such as beer and wine. The company wanted to provide a solution and create a cocktail and mocktail that would be extremely easy to make, would not break the bank, and could be done with what was already in the liquor cabinet. SPLASH’s low calorie, clean drinks encourage you to eat your calories and not to drink them, especially during the holidays. It is a healthy swap that still feels luxury luxurious and indulgent. The versatile company has plans to continue offering drinks for everyone and expand its flavor line.

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Adrenaline Shoc Introduces Two New Flavors to Their Performance Energy Line Up Ready to blast your performance and tastebuds to the next level? You’ll want to try Adrenaline Shoc’s newest flavors Blue Raspberry and Orange Freeze, set to start to hit Amazon and store shelves this month (October). These two flavors deliver the powerful jolt of energy you need to reach your peak without the crash. Slightly sweet with a tart candy finish, Blue Raspberry is positively electric from the first sip to the last, while Orange Freeze is refreshing and indulgent all in one, exploding citrus flavor, reminiscent of your favorite childhood ice cream, backed with explosive performance. Adrenaline Shoc (aka A SHOC) is a modern fitness enhance energy drink designed for the active lifestyle. Disrupting what energy used to be, A SHOC is formulated with progressive ingredients from natural sources, chosen purposefully to work with your body and not against it. A SHOC is growing in popularity by the day amongst fitness enthusiasts. A SHOC was created to inspire people to live active, healthy lifestyles by oﬀering a

coﬀee beans, coﬀee fruit extract and guarana, electrolytes sourced from ocean minerals, 9 essential amino acids to boost performance, and BCAA’s for muscle recovery, A SHOC is smart energy designed to work with your body. With zero sugar, zero colors, A SHOC delivers the push you need without the crash– or the guilt. A SHOC is sold at retailers nationwide including 7-Eleven, Target, CVS, and is now available on Amazon. Ten killer flavors to choose from, including Acai Berry, Shoc Wave, Peach Mango, Candy, plus the two new additions, Blue Raspberry and Orange Freeze.

Inspired by Indigenous African recipes, Jajja Wellness is a Unique New Entrant in the Health Juice Market Infused with African superfoods like moringa and baobab, Jajja Wellness’ line of tonics is literally and figuratively a refreshing new entrant into the health juice market. Inspired by the indigenous Ugandan recipes of Margaret Luttaaya, her grandson Henry Kisitu is now bringing those traditional health benefits and unique flavors to the U.S. market. Below, Henry shares more about the inspiration for Jajja Wellness and what sets his tonics apart.

Tell us about the inspiration for Jajja Wellness.

Kisitu: The inspiration comes from my grandmother back in Uganda. She was known in our town for making tonics for us kids and our neighbors. Jajja means grandmother in Luganda, my native language, and she really was way ahead of her time when it came to knowing what to put in your body to be healthier. I can speak first-hand to how these tonics make you feel, and they were highly valued by the community for the same reasons.

What makes Jajja’s tonics so unique? Is there anything else like them on the market?

Kisitu: They are absolutely unique in that they are made from indigenous African recipes. The ingredients have been superfoods in Africa for many, many years. That said, I’ve seen nothing like them here in the U.S.A. Another reason Jajja’s tonics are unique is the special way they are made so that the nutrients are easily and quickly absorbed into the body, allowing you to get the full health benefits. That’s a big difference. This is the way my ancestors took care of themselves before the dawn of modern medicine. I’ve experienced the benefits myself, and many of our customers report the same, and that is very gratifying.

Talk more about the health benefits of Jajja’s tonics. What have you experienced and what do your customers report?

Kisitu: I can tell you that we have had many, many customers come back and tell us that they have felt a significant difference after

drinking our tonics. They are great for building your immunity, which of course is more important now than ever. As I said before, it’s really about how we prepare the tonics that delivers the full health benefits. That said, I should note that the health benefits of Jajja’s tonics have not been evaluated by the Food and Drug Administration and they are not intended to diagnose, treat, cure or prevent any specific disease or illness.

What has the reaction been from your customers? What are they saying about Jajja’s tonics?

Kisitu: It’s been incredibly positive. We get a lot of return customers who seek us out. The demand is really strong. I also love all of the questions we get from our customers about the unique ingredients in our tonics, such as moringa and baobab. These ingredients give our tonics a very unique taste, which people are loving.

What’s next for Jajja Wellness?

Kisitu: We are committed to reaching as many customers as we can who want to experience a truly unique health drink. We are thrilled that in-store sales have increased 50 percent year-over-year, and we hope to keep up that momentum. We believe there is nothing like Jajja in the marketplace, and the sky is the limit for what we have to offer. That makes me smile, as I know it would make my grandmother, my jajja, very, very happy.

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Tea North™ Journeys South During the Height of the Pandemic One Canadian iced tea entrepreneur isn’t letting business shutdown’s stop him from expanding and sharing in the American dream. By Gabrielle Kuholski Canadian and U.S. dual citizen David Moore chose quite the year to bring his certified organic, carbonated iced tea brand, Tea North™, to the American market. It was always his intention to bring Tea North™ to California, he explains, but until 2020, he was sorting out manufacturing and fulfillment limitations, which have now been solved. “To me, California was the best place I could bring a product like this,” he said. “California is where many trends and brands thrive, especially in the realm of sugar free, no sweeteners, organic, vegan, etc.” Although it sounds like a born in California tea brand already, it started on the opposite side of the continent, in Nova Scotia, Canada, evolving from a popup tea shop in Moore’s hometown, Halifax. His business was located at the north end of the city, which is where the name comes from. “At the time I had no idea the ways in which it would grow, or the reach it would get,” Moore said. He explains how business expansion is a challenge within a small province. There’s a limited population, and Nova Scotians also prefer traditional (black) teas served hot, with milk or cream, and sugar. Moore knew he had a rather unique product to share. Carbonated iced tea brands are few and far between. He believes Tea North™ may be the only company that brews with loose leaf tea blends, as opposed to extracts. This process allows drinkers to reap all the health benefits tea has to offer, and working in the tea industry for the last 11 years, Moore ensures it’s done properly. Afterall, he’s successfully created almost 500 varieties of loose leaf tea over the past decade.

“Tea has an amazing flavor profile, if you know how to work with it and prepare it properly, but it’s really easy to get wrong, and most brands do.” He added, “if you don’t believe me, go find another iced tea with no sugar and no sweeteners and compare. The proof is out there.” Before consumers even take a sip and decide the sugar isn’t necessary, they’re introduced to intriguing flavor varieties such as Orange Creamsicle Black Tea, Raspberry Vanilla Mint Green Tea, Berry Bliss Herbal Tea, Blueberry Rodeo Herbal Tea and Madagascar Coconut White Tea. These flavors can be used as mixers for the upcoming holiday season, so you can still skip the sodas but not the bubbly spirits for holiday time cocktails. Seeing tremendous growth in Canada, and in South Korea since 2016, Moore decided it was time to break into the U.S. market. In March he made a lengthy road trip from Atlantic Canada down to Florida, and drove across the country until he settled in Encinitas, California—just as stay at home orders began to take effect for the state. “I left Canada with every intention of working my tail off when I got here, and was told within two days of arriving, you can’t leave the house,” Moore said. Working remotely has never been a company challenge. Having a fully operational supply chain wasn’t an issue either. So far the company’s biggest hurdle during the pandemic has been entering retail. Moore explains that although the brand has garnered great interest in the retail store space, most of his potential buyers aren’t taking on new products until it’s safe to return to the office. !"#$%#&'()"#)#'*$)+,-'

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“I don’t want Tea North™ to be stalled, but then I remember that almost every business is stalled,” he shared. “On the other hand, anyone who tries Tea North™, especially down here in California, has loved it, so I sleep a little better at night knowing we’re doing a good job.” As Moore awaits the U.S. to tackle the pandemic, he continues to promote Tea North™ in Canada and South Korea, and has drawn attention to online sales fostering a new partnership. Recently, Tea North™ joined forces with famed music artist Lindsey Stirling to support her personal charity outreach program, The Upside Fund, helping families with dire economic needs as a result of COVID-19. On July 13, the company began donating 100% of its online sales profits to the fund. The campaign lasted one month. For now, Moore has decided to be patient with America. Although the pandemic has turned his strategy into a waiting game, he has faith that the U.S. will soon be Tea North’s promised land and his business will expand as planned. “It will definitely take longer than I hoped, but I’ve been working for myself since I was 16, and learned sometimes you just have no control and need to be patient,” he explained.

Holiday Cocktails That Bubble with Delight! Skip the sodas but not the buddly by adding Tea North as a mixer to these five fun holiday concoctions!

Classic Black Tea Recipe

(Created by Sara, NYC Sommelier, follow her @somminthecity)

- 1.5 oz Crown Royal Peach - 1 dash angostura bitters - Top with Tea North™ Classic Black Iced Tea - Garnish with a peach

Blueberry Rodeo Recipe

(Created by @somemalonetime) - 1.5 oz Compass Autumn GiNS (gin) - 1 dash of orange Bitters - Splash of limoncello - Top with Tea North™ Blueberry Rodeo Herbal Iced Tea - Garnish with a mint sprig

Raspberry Vanilla Mint Recipe

- 1 oz Lillet - Top with Tea North™ Raspberry Vanilla Mint Green Tea - Garnish with two raspberries

Berry Bliss Recipe

- 1.5 oz vodka - 1 dash of habanero maple syrup - Top with Tea North™ Berry Bliss Herbal Iced Tea - Garnish with a strawberry

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Enhancing Natural Discover our palette of handcrafted woody extracts.

www.robertet.com

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!"#$%&'()*"+$'(,-./( 01'+$'(1*/(234$56--/' Chef and founder Michael Tierney creates delicious and colorful new flavor profiles. By Debbie Hall Michael Tierney, classically trained chef, entrepreneur, and founder of Mikey’s, has broken new ground by combining bold superfood flavors with clean, nourishing ingredients in a new line of gluten- and grain-free tortillas. Whether prepared for fine diners or his eponymous product line, Tierney’s food always delivers on flavor, with clean ingredients that don’t compromise on nutrition. Tierney’s new superfood and vegetable infused tortillas are an innovative, colorful addition to the Mikey’s product line. The tortillas have a cassava flour base and are crafted with clean, high-quality ingredients and superfoods, including spirulina, golden turmeric, and hemp protein, and they redefine the classic flour-based tortilla. The initial launch offers three varieties: Mikey’s Sweets & Beets Gluten and Grain-Free Tortillas, made with purple sweet potato and beets; Mikey’s Golden Turmeric Gluten and Grain-Free Tortillas, which add turmeric and hemp protein; and Mikey’s Super Greens Gluten and Grain-Free Tortillas, combining spinach, sprouted broccoli, and spirulina. Mikey’s Superfood Tortillas are vegan, free of gluten, grain, dairy, and soy and are both Non-GMO Project verified and paleo friendly. These delicious and colorful tortillas are perfect for the consumer who is looking to incorporate more vegetables, antioxidants, and immunity-boosting ingredients into their diet, while still enjoying their favorite foods. Mikey’s Superfood Tortillas are fantastic as a base for tacos, wraps, and other creative uses with recipes found at www.eatmikeys.com. Available in 6-inch taco size, in packs of eight at an SRP of $5.99, Mikey’s Superfood Tortillas

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can be found exclusively at Sprouts Farmers Market and on their website. Tierney is also passionate about the handheld pizza pocket space. Like most kids, Tierney grew up eating pockets, and he wanted to develop a healthier version of one of his favorite childhood foods, because the leading brand is not allergen-friendly and lacks “better for you” attributes. So, he created his own pizza pocket with high-quality ingredients and lots of variety and flavor, but without gluten, dairy, grain, or soy. “Mikey’s Pockets give health-conscious moms and anyone who is allergen-sensitive, the opportunity to enjoy this wonderful product,” he said. “We have really gotten into that space, making a nostalgic food available to all, and better-for-you, too.” Mikey’s Pizza Pockets tantalize taste buds with Buffalo-Style Chicken, Cauliflower & Broccoli Cheddar, Cheese Pizza, Pepperoni, and Ham & Cheese flavors. They are sold in packs of two at a suggested retail price of $5.99. “We are very focused on sourcing the best ingredients, just like I did when working in fine dining,” he said, while mentioning that “The pepperoni used in Mikey’s is nitrate-free and uncured.” Mikey’s Breakfast Pockets feature Egg & Cheese and Egg, Cheese & Ham. The cheese is potato-based, dairy-free, and definitely tastes like mozzarella. “Breakfast is the one meal most people eat at home and might be eating alone,” Tierney said, “and we wanted to offer them a convenient, nutritious, and wholesome alternative.” Mikey’s Pizza Pockets and Breakfast Pockets can be found at Sprouts Farmers Market and over 7,000 natural, club, and grocery stores. Tierney, who graduated with honors from the Culinary Institute of America, started working in professional

kitchens at the age of 12, determined to become a fine dining chef. “I was enamored with the prestige of fine dining and the no-holds-barred determination to provide the best guest experience possible,” he said. “Good enough is never acceptable. It’s like sports. Some players might say it is okay to stay in the minor leagues, but I really believe they all want to play in the big leagues, win the season’s final game, and be recognized as the best in their sport,” said Tierney. “That’s what led me to seek out jobs at The French Laundry and Eleven Madison Park, two restaurants holding coveted three Michelin Star awards that have made numerous ‘Top Ten in the World’ lists.” Recognized by Forbes as a 30-Under-30 talent, Tierney’s commitment to excellence is evident both as a chef and entrepreneur. His dedication, discipline, and skills are evident in everything he makes: products with dense nutrition and clean ingredients that are free from common allergens and never compromise on taste. Tierney began his career as an entrepreneur when, taking his health and nutrition very seriously, he started following a low-carb Keto diet that had very limited bread and baked goods options. So, he began baking for himself, and soon partnered with a health food store to carry his products.

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almonds, coconut flour, baking soda, and salt. Adding water and drawing on the skills he learned at CIA and in fine dining kitchens, he created his Original English Muffin. It was gluten-, grain-, dairy- and soy-free, densely nutritious and uniquely delicious. With only 2 net carbs and 9 grams of protein, it was the perfect Keto and Paleo bun option for a tasty breakfast or classic sandwich. Toasted Onion and Cinnamon Raisin, flavors inspired by his New York background, soon joined the muffin line, and Tierney began selling them at Long Island delis and markets. A full pizza crust and sliced bread followed, and within a year, in 2015, Mikey’s became a national brand at Whole Foods and Walmart, and Tierney had become a pioneer in frozen gluten- and dairy-free baked goods. But Tierney also has a sweet tooth, and his love of dessert led him down a second entrepreneurial path. In 2008, while sitting around a campfire, he began wondering why marshmallows were not filled with chocolate, so the chocolate would melt while the marshmallow roasts, to make the perfect S’more. It seemed so logical, yet it had never been done. He soon discovered that many companies had tried, but none had succeeded. Never one to give up, in 2012 Tierney left Eleven Madison Park and spent the next eight years figuring it out. Then, with the support of two great partners, Walmart and Factory LLC, Stuffed Puffs hit the shelves in 2019 and almost instantly became a national phenomenon. Tierney soon reached capacity in his 40,000-square-foot manufacturing plant in Wisconsin, and he recently cut the ribbon on a 150,000-square-foot manufacturing facility in Bethlehem, Pennsylvania, creating over 130 jobs and $450 million in additional capacity. The whole story, and a store locator, is at www.stuffedpuffs.com. Creating a successful innovative food company would be a lifetime achievement for some entrepreneurs. Mike Tierney has done it twice in less than five years. Yet he is still a bundle of energy and fresh ideas. He is planning to launch a line of vegan Mikey’s Pockets in 2021, with products such as meatless meatballs, and he’ll add cook-

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ies-and-cream filled marshmallows to his Stuffed Puffs line. “We are not trying to push a particular lifestyle,” Tierney said. “With Mikey’s, we want to be a trusted source of great tasting foods for people with food sensitivities. With Stuffed Puffs, we just want to put a smile on everyone’s face. We are here to serve the community with our products,” he says, “and we plan to keep on doing that.” It’s hard to believe that Mike Tierney is only 30 years old, and that he has only begun. To learn more about Mike Tierney and Mikey’s, visit www.eatmikeys.com, and follow the brand on Instagram (@Mikey’s), Twitter (@EatMikeys), and Facebook (@EatMikeys).

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The Perfection of Aloe Vera Processing™

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Pescatarian Holiday Options 0")8'+.*/$9*:1"/$8.;<$="*4;'#$98'';$ >";*;"?$&)544':$9@)"5;4$*/#$*$A"*4;'#$ B*:/5;$*/#$C"/'D$E).4@$9*:4* Servings: 8 Prep time: 35 minutes Cook time: 10 minutes Ingredients: 8- 8oz Norwegian Salmon portions 4 sweet potatoes, roasted 2 quarts brussel sprouts quartered, roasted 4 tbsp. unsalted butter Kosher salt and white pepper Salsa: 2 honey crisp apple, peeled, small diced 2 cup walnuts, crushed, toasted in oil, reserve oil 2 small shallots, minced 2 tbsp. parsley, minced

Directions: Mix all of the ingredients for the salsa and adding in some of the walnut oil, season with salt and white pepper Roast the salmon in a sauté pan and place in a preheated 350’F oven to finish. Remove the skin from the sweet potato, mash in a bowl with unsalted butter and season with salt and pepper When salmon reaches the desired temperature spread the sweet potato down on a plate, mound the roasted brussel sprouts over top, lay the salmon over the brussels and garnish with the salsa. !""#$%$&'(')*+'$,*+*-./'$$ $$$0"('12')$3445'

0")6'+.*/$<*=1"/$>*/#$?.'4$6.@A$ B)'*1C$?.9"$#'$D*=="$<*59' Servings: 4 Prep time: 10 minutes Cooking Time: 14-16 minutes Ingredients: 1 lbs. Norwegian Salmon, cut into 1oz strips 1 avocado, peeled, sliced 1 tbsp. sundried tomato, minced 1 tbsp. jalapeno, minced 1 tbsp. onion, minced 1 clove garlic, minced 2 tbsp. buttermilk ½ cup mayonnaise 2 tbsp. garlic vinegar 1 tbsp. Worcestershire sauce ¼ tsp. kosher salt 1 lbs. pie dough Egg wash Directions: Preheat oven to 400° F Wrap salmon and avocado in pie dough, brush with egg wash, place in oven Mix the sundried tomato, jalapeno, onion, garlic, buttermilk, mayonnaise, garlic vinegar, Worcestershire sauce and salt together. Set the sauce aside Bake until golden brown, serve with a side of the creamy pico de gallo sauce

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Designed to give.

Two Chicks is the perfect combination of taste and style, with an ownable feminine twist. Your go-to cocktail for Thanksgiving, Friendsgiving, Football, etc.

DELICIOUSLY DESIGNED

Try all 6 flavors.

twochickscocktails.com | @twochickscocktails #TwoChicksCocktails Must be over 21 to enjoy. Please drink responsibly.

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A cocktail for each stage of Thanksgiving Day

Enjoy while cooking... NOILLY PRAT ROUGE & COFFEE TONIC 50ml Noilly Prat Rouge 25ml Coffee liqueur Chilled premium tonic water Orange slice Method: Build drink over cubed ice in a highball glass. Stir and garnish with a fresh orange slice or wedge

Sip with your Main Course... CRANBERRY APPLE SPRITZ

(Carafe- serves 6) 2 cups Martini & Rossi Prosecco 8 oz St-Germain French Elderflower Liqueur 1 cup cranberry-apple juice 1 cup soda water Apple slices Mint sprigs Method: Combine all ingredients and stir. Garnish with whole cranberries, apple slices, and/or a mint sprig, serve, and enjoy!

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Perfect for Dessert...

SAPPHIRE SPICE 2 parts Bombay Sapphire gin 1 large heaping spoonful of Pumpkin Puree and/or Pumpkin Pie Mix 1 tsb. Dark Brown Sugar A dash of Vanilla Extract (7 drops) 2 dashes of Ground Cinnamon Method: Shake all ingredients vigorously with ice and strain into chilled martini glasses, then top with nutmeg.

Relax before Bed...

SPICED APPLE TEA 50ml Bombay Sapphire 15ml MARTINI & ROSSI Bianco 50ml good quality cloudy apple juice – ‘eager’ brand recommended 20ml freshly squeezed lemon juice 125ml water 1 bar spoon orange blossom honey 3 thin slices of green apple (eg: Granny Smith) 1 cinnamon stick; 3 cloves; 1 cardamom pod – broken open 1 black tea bag (eg: Twining’s Assam) 1 orange peel twist – gently spritzed Garnish with Nutmeg sprinkle Method: Toast the dry spices & spritzed orange peel in the bottom of a dry pan for a few seconds then add the water, honey, apple juice & apple slices. Allow to warm up to a simmer then add the Assam tea bag. Infuse for 4 minutes then gently squeeze & take the tea bag out. Add the Bombay Sapphire, MARTINI Bianco & fresh lemon juice, carefully swirl the pan to mix all the ingredients together then strain off the liquid into pre-warmed cups. Take the cinnamon stick & the 3 apple slices from the infusion & add to the cup. Finally, grate some fresh nutmeg over the drink. Enjoy!

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Meet Erica Barrett,

owner of SOCU

Southern Kitchen and Oyster Bar and Southern Culture Artisan Foods At the age of 30 and after winning a video recipe contest with Foodnetwork.com, Barrett resigned from her position in Corporate America to pursue her dreams of building a profitable business. Stepping out on a leap of faith, Barrett created the innovative food company Southern Culture Artisan Foods. Southern Culture specializes in using organic and vegan-friendly ingredients to create tasty breakfast products such as, Sweet Potato, Banana Pudding, and Strawberry Shortcake pancakes. These popular products can be found in Whole Foods, Amazon and other major grocery retailers across the country. The business has been featured on Shark Tank, where she went head to head with the Sharks and received two offers; one from Kevin O’Leary and one from Barbara Corcoran and ultimately landed a deal with Barbara Corcoran on the show. Her business has also been featured on CNBC’s The Profit. Erica’s passion for food and desire to build a food empire has inspired Erica to launch her own YouTube Channel and Branded Restaurant Concept. Last year, the Mobile-native and chef opened SOCU Southern Kitchen and Oyster Bar. From Fried Lobster Deviled Eggs to Oprah’s Favorite Shrimp & Grits, the focus of restaurant will continue focusing on seafood and elevated southern food -- with a reinvention classic southern traditions. The restaurant is located at: 455 Dauphin St, Mobile, AL 36602 Erica is a graduate of Clark Atlanta University with a BA in Business Finance. She is a graduate of the International Culinary Center® (formerly the French Culinary Institute) Culinary Entrepreneurship program. Erica’s approach to food is to always create the best version of what you love.

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Erica Barett’s Gingerbread Pound Cake Serves 12 Ingredients: • 1 cup softened butter or 1 cup margarine • 1 cup sugar • 5 eggs • 2 cups all-purpose flour • ½ teaspoon baking soda • 1 teaspoon ground ginger • 1 teaspoon ground cinnamon • 1 teaspoon ground cloves • 1 cup molasses • ½ cup sour cream • sifted powdered sugar Instructions: 1. In a mixing bowl, cream butter beating well on medium speed with an electric mixer; gradually add sugar. 2. Add eggs, one at a time, beating after each egg is added. 3. Combine flour, soda, and spices; set aside. 4. Combine molasses and sour cream. 5. Add flour mixture to creamed mixture alternately with molasses mixture, beginning and ending with flour mixture. 6. Mix just until blended after each addition. 7. Pour batter into a greased and floured 10-inch Bundt pan. 8. Bake at 325° F for 1 hour or until wooden pick inserted in center comes out clean. 9. Cool in pan for 15 minutes then remove and cool completely on a wire cake rack. 10. Sprinkle with powdered sugar.

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In Spirit

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with Vedo Pitnjakovic

Just Ledoux It Whiskies: A legacy of a Country Star and Bull Riding Champion A line of award-winning whiskies hailing from Laramie, Wyoming. Commemorating the spirit of the late Chris Ledoux, legendary bull riding champion, country star and Wyoming native. The line consists of Just Ledoux It Double Cask Blended Bourbon Finished in Just Ledoux It Red Blend barrels, Just Ledoux It Double Cask Straight Whiskey Finished in Just Ledoux It Red Blend barrels, and Just Ledoux It Cinnamon Clove Honey Whiskey. The operation sits at an elevation of 7,600 feet on a private ranch in Laramie with a private aquifer from the Rocky Mountains. The whiskey for the Double Cask Blended Bourbon comes from Indiana and it is blended with Kentucky Straight whiskey with an average age statement of 5 years finished off in Ledoux It Red Blend Casks for 30 days, after which it is then cut with the private aquifer water located right at the source. The mash bill is comprised of 51% corn, 23% rye, 13% barley and 13% wheat. Sitting perfectly at 40% ABV and with the abundant flavors you do not need anything more. On the nose you will get rich dried raisins, and bitter chocolate. On the palette it is dry and meets the standard of the 40% ABV with the notes of dried raisins and bitter chocolate lingering. On the finish it will bring you back for the loop and introduce notes of Granny Apple. The Double Cask Straight Whiskey is all sourced from Kentucky with an age statement no less than 4 years, finished off in Ledoux It Red Blend Casks for 30 days. The mash bill for this straight whiskey consists of 55% corn, 35% wheat, 5% rye and 5% barley making it a “Wheated Bourbon.” Similar to other “Wheated Bourbons” such as Larceny, Makers Mark, and Garrison Brothers. On the nose you will find notes of dried apricot and walnut. It will be mellow yet lingering on the palette staying true to its 40% ABV. It finishes off with a nice tobacco and oaky finish. The Cinnamon Clove Honey is one to write home about especially if you know any fans of Fireball! It is 100% Corn Whiskey cut with the same water from the Rocky Mountain aquifer. It is a No Age Statement Whiskey (NAS) infused with Cinnamon, Clove, and honey that is produced on the ranch itself. This flavored whiskey genuinely surprised me, especially being a whiskey purist, but it will give other flavored Anthony Nader @52chefs whiskies a run for their money. It sits at 40% ABV but drinks like a 30% ABV (3% lower than Fireball) The diligence of this infused whiskey is evident from the first sip to the last. The natural honey heightens the experience without leaving a syrupy finish. Wyoming has already hopped on board with the Cinnamon Clove Honey, making variations of the Old Fashioned without the addition of sugar, just a couple of dashes of Angostura Bitters and a proper stir. Chris Ledoux would be proud of serving all expressions to his fans at rodeos and concerts alike. Just Ledoux It Double Cask Bourbon: $69.00 Just Ledoux It Double Cask Straight Whiskey: $69.00 Just Ledoux It Cinnamon Clove Honey: $69.00

Vedad “Vedo” Pitnjakovic is a freelance spirits & cocktail writer and contributing writer for Food and Beverage Magazine. vedo is based out of Las Vegas and has Ten years of experience as a bartender, consultant, and brand ambassador. Follow Vedo On IG & Twitter @V_isabartender

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PR%F Awards 2020: Beauty in the Eye of the Holder Aesthetics and design enhance the experence of spirits and other beverages.

producing, writing (New York Times bestseller Death Punch’d), and films. Design is a natural extension judging the artistic side of branding.

By Debbie Hall

Consumers drink with their eyes. The PR%F Awards 2020 will showcase the best in creative design, labels, packaging, and bottles creating branding as diverse and distinct as the product itself. Artists, creatives, and marketing expert judges will award the prestigious honor for design winners. The ultimate competition with private judging will be held at Green Valley Ranch Resort Dec. 1-2 Packaging, whether a wine bottle label, the shape of a bottle, or the colors on a can, communicates that brand’s story. According to a study by Nielsen released in 2015, 77 percent of the respondents noticed visible bottles that held their attention up to 2.5 times longer. Participants were drawn to orange, gold, and red colors for a wine priced under $20. For beverages over $20, bold looks were favored. Fun, colorful, and audacious labels captured the millennial demographic. Unique designs and vibrant colors on labels, bottles, and cans can increase sales significantly. Evoking music and art to create a canvas for beverage design; Jeremy Spencer, co-founder and drummer for the band, Five Finger Death Punch, is a new judge for the PR%F Awards Design Distinction. He uses his skin as a canvas, covering his neck to feet with colorful, expressive tattoos. Spencer’s creativity expands to songwriting,

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As a first-year judge, Spencer is anticipating the entries of creative people and excellent ideas. “I think the room will be filled with great energy, and it’s going to be a spectacular event. I’m truly honored to be a part of it,” he says. Spencer is anticipating new and fresh ideas, outside the box, yet very marketable. He understands the creativity and thought that goes into each design, and he is looking forward to judging the entries. As with music and art, Spencer emphasizes that design and packaging reflect the founder’s brand, and the brand will always be associated with that design. His background in music influences his art. “I’m into various types of music and artists. Too much of the same thing is boring to me, so I like things eclectic and not predictable. I always strive to push myself in new creative ways, whether it is music, art, or film.” Part of his art is his tattoos, and as Spencer explains, “I started getting tattoos at the age of 16 and have always been fascinated with great body artwork. There are so many talented artists out there now, and it’s pretty common for people to have tattoos. I’ve always been about visual balance, so if I get something on one side, I have to immediately get something on the other side to balance it out. Some might consider that an OCD thing, but I think it’s just more about visual balance and looking complete.” Labels submitted are judged by creative concepts, imaginative design, and aesthetics. Judges review if 666781*+*-./'79"1

the label reveals a clear and concise stance or theme, the innovative use of creative materials, originality, and impact. Station Casinos, which includes Green Valley Ranch Resort, dominates the Southern Nevada casino market for residents. Part of its success understands the importance of labels and packaging. Station Casinos Art Director Rafa Schrader will be one of the judges this year. According to Schrader, “Current trends continue to feature unique and distinct typography treatments. Eco-friendly packaging will also continue to take leaps into the always-changing world.” He also judges how he relates to a design. “There is a special connection between creativity and the simplicity of nature. Something connected with the outdoors gives me a sense of inner-energy.” Returning judge Ka’iulani Delgado uses her background as an artist when reviewing submissions. Discovered by marine life artist Wyland (Wyland Galleries), her artwork is on display in the homes of celebrities and galleries around the world. As a judge, she perceives different aesthetics from a unique perspective.

Factors for judging the shape of the bottle as well as the Packaging Bonus Award include form (wow factor, eye capturing), functionality, creative design, aesthetics, bottle (lowest to highest), creative materials, ease of display on a shelf or a bar, originality, and impact. The most progressive resource in the food and beverage industry, Food & Beverage Magazine, reaches over 12 million monthly readers, as noted by Amazon’s Alexa rating system. The judges will be interviewed about the key, exciting labels, and creative designs on the Food & Beverage Podcast Network (fbpodcasts.com). Partner Delta Sky Club (delta.com/us/en/delta-sky-club/overview) offers the industry’s most innovative beverage program in its 54 airport locations with handcrafted cocktails, premium wines, and craft beers. The PR%F Awards 2020 and the PR%F Awards Design Distinction, presented by Food & Beverage Magazine, will be held simultaneously at the AAA Four-Diamond Award-winning Green Valley Ranch Resort (greenvalleyranch.com). The resort features a restaurant collection offering over 10 choices from fine dining to casual. The property’s gaming includes race and sportsbook, table games, bingo, and over 2,100 slots/video poker machines. The PR%F private judging in all categories will be held Dec. 1 and Dec. 2. For more info, visit proofawards.com.

“I look for a clearly defined and unique design, one that makes me feel in awe. I look for designs that give off the impression it was thoughtfully created with strong and bold intention,” she says. “What really stood out to me last year (The 2019 PR%F Awards Design Distinction) were the bottles that were unique in shape and had extreme physical texture in the label design. Great contrast was used in color combinations with metallic touches, which seemed to be the winning eye-catcher in 2019. I have a hunch this year might bring in more interesting gem tone colors and saturation; I’m excited and can’t wait to see.”

Edgy artist Michael Godard returns as a judge for the PR%F Awards 2020

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British Gastropub with Rock and Roll Edge Opens at Third and Fairfax Amongst the hustle and bustle of LA’s long adored Original Farmers Market, a highly anticipated British venture, Market Tavern, makes its public debut on August 10. An English duo consisting of the acclaimed musician and bar impresario, Gary Twinn, and Chef Brendan Collins of Fia, Birch, and Waterloo & City fame have teamed up to shake off the misconceptions about British cuisine and bring exciting new tastes to Los Angeles. Despite extra delays due to COVID-19 closures, the team is excited to welcome customers to their sizable patio to dine outside in a safe manner. Twinn looks forward to introducing locals to a premiere English experience.

Horseradish, Half Roast Chicken with Sage and Onion Stuffing, and Lamb Leg and Mint Sauce. Trimmings include peas, carrots, cauliflower, brussels sprouts, roast potato, Yorkies, and gravy. The renowned chef further proves his dedication to showing Los Angeles diners the versatility and exciting flavor profiles of his home country by devoting part of his menu to “British Bites,” which will be reserved for lesser known, more adventurous UK entrees and desserts. Expect choices like Pickled Eggs and Tartar Sauce, Marmite on Toast, and a Prawn Sandwich, with cooked prawns tossed in a tangy mayonnaise dressing, all sandwiched between toasted bread. “Whatever the occasion, Market Tavern is the perfect place to gather. It has everything I love about a good pub - the food, the ambiance, a great pint, and a friendly face,” said Collins. “I was thrilled when Gary approached me to partner in making new British California classics, and I immediately knew it was going to be a place my mates and family can enjoy as well. ‘It’s bloody great,’ as my granny would say.”

"My vision was to combine the contemporary London gastropub experience with the sex appeal of a hip LA eatery, throw in a bit of rock n ’roll music, all the sports TV you can handle, and situate it at my favorite place to hang out - the Original Farmers Market at Third and Fairfax,” said Twinn. “It’s basically my fantasy pub brought to life, with California’s best chef in the kitchen.”

Standouts on the menu include the Drunken Short Ribs meant to be shared by a larger party, baked to warm, tender perfection and served with peas and carrots from Weiser farms. The Grilled Lamb Shoulder is a melt-in-your mouth cut served with a light mint sauce and riced cauliflower, which is best paired with a side of marinated baby artichokes with bacon vinaigrette. Other hearty mains include the Truffle Burger with caramelized onions and truffle cheese; Bangers and Mash served with onion gravy and, for vegetarians, the option to substitute Beyond Sausage. And of course, the menu will include the British staple of Fish and Chips with hand cut potato chips, beer battered local rock cod, and house made tartar sauce.

For Culinary Director Brendan Collins, it's the perfect opportunity to showcase the very best of classic British food with his inimitable technique and style, incorporating his love of California with fresh, locally sourced ingredients. Fans of Collins and newcomers will be delighted to learn he plans to bring back his Sunday Roast, the longstanding UK tradition of enjoying roasted meat and hearty sides with friends and family on Sunday afternoons. The Roast menu will be served from 12:00 – 4:00 pm every Sunday. Options include Roast Beef and

The pub menu rounds out with starters and salads, pizzas, desserts, and savory pies. Customers will have pie options like Steak and Ale, Impossible Shepherd’s, and Billingsgate Fisherman’s, all served with minted new potatoes and seasonal greens. Signature desserts include Knickerbocker Glory, with vanilla ice cream, tart meringue, fresh strawberries, and strawberry curd or Sticky Toffee Pudding, Chef Collins’s take on the decadent, date-filled sponge cake topped with caramel ice cream.

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CLASSIC

•

TIMELESS

•

PERFECT FOR ANY OCCASION

SPECIALTY COCKTAIL MENU FEATURING CLASSIC, SEASONAL & DESSERT MARTINIS

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

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

KOBE BEEF EXPERIENCE

DAILY HAPPY HOUR

FRESH SEAFOOD

PRIVATE DINING ROOM

RESERVATIONS 702.617.7075

2300 PASEO VERDE PARKWAY, HENDERSON NV 89052

!"#$%&'($ )*%(*$ Guest Speakers, Curriculum Announced for First-Ever Hospitality Leadership Course Taught at UNLV Harrah College of Hospitality and the Culinary Institute of America From the Classroom to the Boardroom: Leadership for Women in Hospitality course will feature lectures and discussion with 12 acclaimed women entrepreneurs, culinary leaders, and industry experts The University of Nevada, Las Vegas (UNLV) Harrah College of Hospitality, and The Culinary Institute of America (CIA), in partnership with the Women’s Hospitality Initiative (WHI) has announced the lineup of acclaimed guest speakers and curriculum topics for its first-ever Bachelor’s degree-level course examining women’s leadership and management, gender disparities, and diversity in the restaurant and culinary industries. From the Classroom to the Boardroom: Leadership for Women in Hospitality began its guest speaker series on Monday, September 14, with an appearance by WHI co-founder and Blau + Associates founder and Chief Executive Officer Elizabeth Blau, who discussed the “Business Case for Women in Leadership” and how women can demonstrate their value, grow their business, and stay ahead of the industry challenges that up-and-coming leaders face. “Achieving leadership and management roles has long been a struggle for women in the restaurant and hospitality industries,” explains Ms. Blau, who is also a CIA Trustee. “We are fortunate that so many of our industries’ most

recognized women are willing to step forward, share their perspective, and offer the guidance and mentorship opportunities that will be vital to launching these students’ careers. “Together, we can enhance these women’s critical thinking skills and prepare them to be compassionate leaders to confront the myriad obstacles facing this industry.” As part of the groundbreaking introduction of From the Classroom to the Boardroom: Leadership for Women in Hospitality, the course is being taught simultaneously, via livestream, to CIA’s Hyde Park, NY students. The foundation of this course is based on research and interviews conducted by WHI Co-Founder, Mary Choi Kelly PhD with successful women leaders in the hospitality industry. The themes from these interviews were identified to create a leadership “Recipe for Success” and roadmap for women in the industry that can be applied at all levels high school, university students and mid-career. The remaining lineup of guest speakers and topics includes:

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Nov. 9 – Daniela Soto-Innes, Partner, Elio Las Vegas, Cosme NYC, Atla NYC Sarah Thompson, Executive Chef, Elio Las Vegas Redefining the Kitchen Culture to Build Inclusion

Nov. 16 – Kathy Merget, Vice President of Student Affairs, Dean of Students, CIA How Self-care, Personal Wellness and Paid Family Leave Impact Women

Nov. 23 – Jean Hagen, Principal, Business Management, Krost CPA Building a Career in Hospitality

Nov. 30 – Jolene Mannina, President, secretburger.com and WHI Elizabeth Blau, Entrepreneur Leadership in the Restaurant Industry

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WHAT TO DO WHEN A CUSTOMER WANTS THEIR DEPOSITS BACK ON A CANCELLED EVENT

by Andrew Cromer, Attorney at AXS Law Group

The effects to the hospitality industry from COVID-19 are glaring, but some of the more subtle and unanticipated implications are the ripple effects being felt by the service/event industry resulting from cancelled events. What happens to the various deposits that a customer provides to a vendor if the event never happens? Depending on what perspective you view the issue from, the answer is complicated, with practical, legal and ethical implications at play. Take the example of a client of mine that was set to get married in May of 2020 in front of 200+ people in New York. When the pandemic hit in late March, they believed they were being responsible and prudent by moving their wedding to July of 2020. Back in March, July felt like a conservative date for when life would return to normal. All the vendors (including the caterer, the band, and the venue) all agreed to the new wedding date. Fast forward to May of 2020, it became obvious that due to safety concerns and legal implications, a wedding of 200+ people in New York would simply not take place. Based on some other variables, that made the young couple want to get married sooner than later and they opted instead for the “pandemic-chic” option of a “zoom wedding.”

a result of the pandemic, the wedding was now cancelled and the young couple wanted their security deposit returned, my clients received a mix bag of reactions from their vendors: Vendor X was understanding. They informed my client that they had incurred some costs, and would return the security deposit, minus those costs. Seemed fair. Vendor Y was also understanding, but noted that they no longer had the money to return the full deposit. They offered a payment plan where vendor Y would pay half the money owed in installment payments, and offered the other half in credit over a 10-year period. Not a perfect solution, but also seemed fair. Vendor Z was venomous. They started to review the contract that my client signed. In their view, the language spoke for itself, and they refused any return of the deposit. Whether you view this as fair or not, it seemed rather short-sighted.

When it came time to inform each vendor that as

Whether or not my client had a contract in place with vendor X, Y, or Z that stated the deposit was non-refundable, there’s certainly a legal argument that entitles my client to a return of the security deposit. Whether it’s Force Majeure, Impracticability or Frustration of Purpose, there’s no denying that the originally contemplated agreement between the vendor and my client was frustrated by the limitations resulting from the pandemic.

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Nonetheless, when it came time to negotiate with vendor X, Y and Z, the “legalese” seemed irrelevant. My clients were open to being reasonable, so long as the vendor was also reasonable. Everyone understands that we’re living in a less than perfect time, where compassion and understanding are paramount. As a society, how far do we actually extend the saying “we are in this together ”? Are those just empty words? At the end of the day, each vendor has their own set of unique issues and a few thousand dollars to one vendor might mean a lot more to another vendor. Either way you slice the apple, when we all get through this, and life returns to “normal”, there will be intrinsic long-term value and goodwill secured by those businesses that opted to view these issues from not just a legal perspective, but also from a practical and ethical perspective by working with the customer. Remember, in today’s day and age, all it takes is one negative online review to change the public’s perception on how you choose to do business. Is a few thousand dollars worth that risk? Well, I guess that really depends on how long you plan to stay in business for!

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