Food & Beverage Magazine October 2015 by Food & Beverage Magazine

KAILAVA CHOCOLATE & SUGAR A RTISTRY

IT WILL

BLOW

YOUR M IND

WWW .KAILAVA. COM

OCTOBER 2015

ON THE COVER

KATE HUDSON The face of CAMPARI 2016

Feat ured Chef Greg Griffie

Courtesy: Chef Keven Lee

38 46

Sweet News SweetLeaf Stevia No-sugar Recipes

Sommel ier of t he Mont h Tammy Wong

Cocktail Recipes

National Food Holidays 4

CAKE BY KAILAVA

A Note From T he Editor Kaiulani Delgado "It is alw ays an honor b r ing ing t og et her all t he tr uly p assionate ind ustr y p rofessionals in t od ay's ever -chang ing w or ld . Our rock star team carefully created t his issue by com b ining t im e tested p rofessionally trained ar t isans wit h t he trend y food ie ar t isans, knowing we all can lear n from each aspect of food & b everag e. My hope is t o inspire your delicate p alate and ar t ist ic m ind s."

KATE HUDSON Page 30 Campari

Photo Credit: Caren Alpert

FOOD FOOD FOOD Courtesy: Chef Keven Lee 7

International Cuisine

Experience Mexico Photo Coutesy of Grand Velas

Renowned Chef s of Mexico?s Foodie Resort s Unit e f or Behind t he Scenes Tast ing In t he Kit chen at Grand Vel as Riviera Nayarit , Nov. 20t h The International Gourmet Festival takes place fromNovember 16-22 when over 30 world-renown chefs will offer a-la-carte gourmet dining, chef?s tables, gourmet safaris and wine tastings on a daily basis. The festival has attracted over 400,000 gourmet fans and over 500 international chefs toPuerto Vallartasince 1995. Starting at $333 per person per night, based on double occupancy, Grand Velas Resorts?all-inclusive rates include luxury accommodations, a la carte gourmet meals at a variety of specialty restaurants, premium branded beverages, 24-hour in-suite service, taxes, gratuity and more. The Behind the Scenes culinary event costs $80 per person. Space is limited. Reservations required in advance. For reservations or more information on the Behind the Scenes Tasting, e-mail reservations@velasresorts.com or call +52 322 226 8677. For more information on Velas Resorts, call 1-888-407-4869 or visit www.velasresorts.com.

Riviera Nayarit , Mexico (Oct ober 15, 2015) ? On November 20th, the executive chefs of Mexico?s Foodie Resorts, Velas Resorts in Puerto Vallarta, Riviera Maya and Riviera Nayarit, unite for a Behind the Scenes culinary event during the 21st Annual Puerto Vallarta International Gourmet Festival at the AAA Five Diamond Grand Velas Riviera Nayarit.

The gastronomic magic begins after grabbing a handcrafted welcome cocktail for a seven-stop epicurean tasting tour through the resort?s kitchen. Along the way guests will have the opportunity to converse with and sample signature bites from the four attending chefs ? Master Chef of France Michel MustiĂ¨re (Grand Velas Riviera Maya), Claudio Hotter (Grand Velas Riviera Nayarit), Jorge Sierra (Velas Vallarta), and Eliseo Ibarra (Casa Velas). Waiting on the other end of the tour is a grandiose arrangement of Patron cocktails, petit fours, artisanal cheeses, chocolate fountain, mixologists, and live music.

Immerse Yoursel f 9

M at t 'M egat oad'?St oni e M akes Hi st ory Wi nni ng t he M art orano?s M ast er s Worl d Past a Eat i ng Champi onshi p at Pari s Las Vegas LAS VEGAS ? On Saturday, October 17, Martorano?s at Paris Las Vegas reached an impressive milestone as it commemorated its first anniversary with the first-ever Martorano?s Masters World Pasta Eating Championship under the iconic Arc de Triomphe on the famous Las Vegas Strip. Top-ranked competitive eater Matt Stonie reigned supreme as he walked away Pasta Eating Champion after downing 20 bowls of pasta in eight minutes, setting a new Major League Eating world record. Cook, author and restaurateur Steve Martorano was present to host the festivities where 12 professional and amateur eaters competed to see who could eat the most of Martorano?s signature Sunday Gravy pasta. Alongside Stonie was number-one ranked female competitive eater, Miki Sudo, as well as four other professionally ranked eaters. Spirits were high under the picturesque Arc de Triomphe as the famous Jubilee showgirls from Bally?s Las Vegas escorted eaters on stage and the rules were read for the audience. Once the eight minutes began, Martorano?s famous Sunday Gravy flew as eaters devoured an unbelievable amount of pasta, making history on the Las Vegas Strip.

Once figures were calculated, the final results were announced in the following order: 5th Place with a cash prize of $150- Steve Hendry11.25 bowls/ 5.625 lbs. 4th Place with a cash prize of $350- Rick LeFevre- 11.5 bowls/ 5.75 lbs. 3rd Place with a cash prize of $500Michelle Lesco-12.5 bowls/ 6.25 lbs. 2nd Place with a cash prize of $1,000- Miki Sudo- 14 bowls/ 7 lbs. 1st Place with a cash prize of $2,000- Matt Stonie- 20 bowls/ 10 lbs. After the contest, an anniversary dinner was held at Martorano?s at Paris Las Vegas where friends, family and guests of Steve Martorano gathered to toast the restaurant?s achievements in its first year. 10

International Cuisine

FEATURED CHEF

Chef Greg Grif f ie Locat ion: On the road Current job(s): Crescent Hotels & Resorts Posit ion: Vice President, Culinary Operations Years in t he indust ry: 24

CHEF GREG GRIFFIE

It sounds clichĂŠ now, but I grew up helping my mother & grandmother pickl e, can, preserve and bake. My first job was in food service and I haven?t looked back! I have never had a job outside of the restaurant or hotel industry.

CHEF GREG GRIFFIE

What is t he most dif f icul t part of your day as a chef ? In my role (as Vice President of Culinary Operations at Crescent Hotels & Resorts), no day is the same. We travel a tremendous amount. I work with Chefs, Food & Beverage Directors, and Ownership groups throughout the United States. Every hotel operation is different, and each project has its own unique goal. The balance of working with Hotel Brands, Owners, Chefs, General Managers while aligning goals and defining success is the most difficult part of my job. What are t he most rewarding t hings about your prof ession? I always enjoy launching a new restaurant or F&B concept and watch it succeed and grow. Most of my projects take months to a year to come to fruition so the launch is always rewarding. I also enjoy working directly with the property teams and seeing the ?ah-ha? moment. As t he Cul inary Operat ions Direct or f or Crescent Hot el s, woul d you say t hat your t ime if spent more in or out of t he kit chen? Out of the kitchen. Most of my time is spent building strategy, tools, restaurant concepts and being a resource for our properties. I work for the Hotels and Owners. My time in the kitchen is focused on training and development. The F&B indust ry is not orious f or l ong hours and st ressf ul careers. How do you keep l evel headed and f ocused? Running. I have found that running and training for endurance races has really helped me manage stress, set and obtain better goals. Over the past 14 years I?ve completed 20 marathons, a 50K trail race, 2 endurance relay races, and numerous trail and road half marathons. I find that running is not only great way to relieve stress, but to give me a boost on busy days. Running has taught me how diet can truly impact performance. This isn?t just specific to running, but how diet can affect your day to day life as well. What are some dif f erences bet ween working wit h hot el s versus a rest aurant group? Crescent Hotels and Resorts is a pure play 3rd party management company. We do not own our Hotels. In many hotels we manage our Owner & Brand expectations to gain results. This brings its own unique sets of challenges and rewards. How many Food and Beverage cent ers are you operat ing at Crescent Hot el s? We have around 95 Hotels and all of our hotels offer some style of food service. Some of our properties are focused service; and offer only breakfast, others have up to 8 or more Food & Beverage outlets. What do you l ook f or in pot ent ial t eam members? Where do you go t o recruit ? Recruit is an on-going effort; I don?t think there is one particular place that yields better candidates than others. Though I?m hoping Chefs Roll can help! When recruiting and interviewing team members I think it?s always important to understand how their personality can ?fit in? or complement the existing team. A great resume doesn?t always make a great team member. If you coul d change one t hing about t he f ood indust ry, what woul d it be? That a culinary degree does not make you a better culinarian than someone who doesn?t have a degree. What are your pet peeves in t he kit chen at home, a f riend?s kit chen, and at work? Unorganized cluttered work spaces and waste. I believe organization and a sharp knife cannot be understated, but wasting or discarding food unnecessarily really frustrates me. If you coul d go back in t ime, what woul d you t el l yoursel f at t he beginning of your career? Be patient; take a deep breath and push. Who were your cul inary rol e model s growing up and who are t hey t oday? Many of the top chefs from the early 90?s. Today I have tremendous respect for Chef Dan Barber. In general, I have more respect today for many of the farmers, fisherman & producers who have remained true to who & what their product stands for. Cul inary School ? Yea or nay? Yea, I believe culinary schools can provide a great base of knowledge for anyone who is just starting their career. Ultimately it is your determination, commitment to continuous learning and hard work that will allow you to succeed, not the degree.

CHEF GREG GRIFFIE 14

CHEF GREG GRIFFIE

Luxury Indoor Fountains Impress Your Customers w ith a Dynamic Waterfall Indoor fountains and bubble w alls bring luxury, elegance and tranquility to your environment. M any restaurants, hotels and salons have added interior w ater features as the focal point of their dĂŠcor. These impressive fountains are offered in a variety of sizes and styles and are sure to impress your guests and visitors. Indoor w aterfalls offer a peaceful ambiance w ith their natural beauty and soothing sounds.

International Cuisine

FEATURED CHEF Chef Wilo Benet has redefined Puerto Rican cuisine and in that process he has put the island?s enchanting flavors on display for the whole world to admire.

Locat ion: San Juan, Puerto Rico Rest aurant (s): Pikayo Posit ion: Chef / Owner Cuisine f ocus: Global/ Local

Not abl e Awards: Entrepreneur of the Year Ernst & Young

CHEF WILO BENET

1. What ?s your regul ar comf ort meal ? Burgers. 2. Tel l us about one Kit chen Disast er st ory. Leaving some partially raw chicken on a party for lots of A-listers in Hollywood in an attempt to get it as juicy as possible. 3. Do you have any kit chen bat t l e scars? Not a lot of hair left on my head. 4. If your l ast day was t omorrow, what woul d be your l ast meal ? Pastrami from Katz?s Deli in NYC. 5. What is and who makes your f avorit e knif e? Hand made serrated 6? pairing knife by Misono. 6. Finish t his sent ence: If I wasn?t a Chef , I woul d be a graphic artist because it allows for my creativity. 7. Af t er a l ong work day, what do you do t o decompress? Ride my bike. 8. What do you wish you had more t ime t o do? Nature Photography. 9. Besides cooking, do you have any ot her t al ent s? Photography. 10. What is your cul inary ?best case? scenario? The best ingredients, great wine, beautiful china, small portions, and sophisticated palates.

CHEF WILO BENET 19

T HE SW EET L EAF ST ORY

No-Sugar Added Recipes

When James A. May embarked on his pioneering journey to bring stevia to America in 1982, his passion was driven by the pure sweetness of the stevia plant and the many benefits it offered. Mr. May made it his mission to distinguish his products in the marketplace by producing a better-for-you, great tasting natural sweetener. Mr. May is Founder and CEO of Wisdom Natural Brands® , the family-owned company responsible for creating the SweetLeaf® family of products. SweetLeaf® Stevia Sweetener has zero calories and zero carbohydrates, does not raise blood glucose, and tastes great in any food, beverage, or recipe. It is the ideal sweetener for the 21st century. SweetLeaf contains no sugars and no artificial ingredients and is increasingly recommended by an ever-growing number of chefs, dietitians, health professionals, and of course, moms! SweetLeaf has become the world?s most trusted stevia brand? and has won a score of national and international awards for taste and innovation. The SweetLeaf family of products goes beyond powders, including Sweet Drops? , Water Drops? , and SugarLeaf® . From flavoring a water bottle, encouraging hydration, to savoring scrumptious recipes by gourmet chefs, the sweet uses of SweetLeaf are endless. Still, it?s at the daily kitchen table where the most fulfilling uses of SweetLeaf are enjoyed. The SweetLeaf story started with a simple stevia leaf that has changed lives around the world, one sweet sprinkle and drop at a time. Bring Sweet Leaf t o your Tabl e This holiday season, serve up everyone?s favorite holiday side dish? sweet, yummy yams? without the guilt. Add sweetness to holiday recipes like this, not sugar or artificial ingredients, by whipping them up with QAI-certified SweetLeaf® Organic Stevia Sweetener in place of sugar. Sweet season?s greetings, from SweetLeaf.

HOL I DAY YAMS (PG. 149 FROM T HE COOK BOOK ) Serves: 8 Ingredients: 6 cups peeled yams, cut into ½ ? to 1? cubes 4 tbsp. butter, melted ½ tsp salt ? tsp pepper 4 packets SweetLeaf® Organic Stevia ½ tsp cinnamon Directions: Preheat oven to 350?F.

Toss the cubed yams and melted butter together and spread the coated cubes onto a parchment-lined cookie or baking sheet. Then season yams with the salt, pepper, SweetLeaf Organic Stevia, and cinnamon. Bake for 35 minutes or until yams are cooked through and slightly caramelized. Calories per serving: 180 21

T OP FRANCHI SES I NDUST RY I NVEST MENT AT I T S BEST

"REBIRTH O F A N ICO N " Expl ore f ranchise opport unit ies wit h Wienerschnit zel ! We are the Worl d?s BEST Hot Dog Chain, with a devoted customer following for over 50 years. You are cordially invited to review all the reasons to potentially invest in a classic American brand. Here, we offer you an engaging opportunity to learn more about our value and positioning for growing successful franchise partners in both new, and existing markets. Every great success story has a beginning. May this exploration process serve as one of yours! Enjoy ~ Chil i Cheese Dog, pl ease!

T OP FRANCHI SES I NDUST RY I NVEST MENT AT I T S BEST

Walk-On?s Bistreaux and Bar Web Address: www.walk-ons.com Category: Casual Dining Established: 2003 Franchised Units: 3, in development (THIS WILL CHANGE BASED ON WHEN WE GO LIVE WITH THIS ARTICLE) Began Franchising: 2015 Company-Owned Units: 5 ? Plus 3 Happy?s Irish Pubs, Walk-On?s Catering & Rampart Room Units in Development: 5 Key Advantages: Louisiana inspired menu, along with other all American classics Family-friendly environment State of the art AV packages for your sports viewing pleasure Craft Beer, hand-crafted cocktails and seasonal favorites 50% male & 50% female target audience Engaging bar tables, with a pour your own draft consumer platform Unique seasonal specialties rotated throughout the year All-American Cheerleaders providing exceptional service Attractive markets available throughout the US Operating model empowers management efficiency and unit growth 23

Exotic Foods

A tradition of love, passion and great seafood. Growing up in Italy, seafood was an important part of our everyday lives. Dinnertime was a special time of the day, filled with laughter, love ? and of course ? great seafood. Our company?s mission is to bring that high quality of seafood we grew up eating, directly to your home.

Gril l ed Oct opus Sal ad Ingredient s: Octopus 2 cups full-bodied red wine, such as Chianti or Sangiovese 1/ 2 cup finely chopped onion 1/ 4 cup finely chopped carrot 1/ 4 cup finely chopped celery 2 sprigs fresh thyme 1 bay leaf 4 cloves unpeeled garlic, crushed 3 tablespoons extra-virgin olive oil lime, juiced Sal ad: 3/ 4 cup extra-virgin olive oil 1/ 2 cup red wine vinegar 2 limes, juiced bunch mint, stems removed, leaves torn into pieces 1/ 2 cup chopped green olives, preferably Cerignola (available at specialty olive bars) Sea salt and freshly ground black pepper 2 endives with core removed, julienned 3 cups julienned radicchio leaves 2 cups cooked chickpeas or gigante beans

Direct ions: Prep Time: 20 mins - Total Time: 40 mins Put the octopus in a pot with the wine and enough cold water to cover. Add the onions, carrots, celery, thyme, and bay leaf; bring to a gentle simmer over medium heat and cook until opaque, 20 to 30 minutes. Remove the octopus with a slotted spoon and cool. (This may be done a day ahead and refrigerated in a covered bowl.) Transfer the octopus to a resealable plastic bag and add the garlic, olive oil, and lime juice; seal and marinate in the refrigerator for 2 hours. Remove the octopus from the marinade and set aside Preheat a charcoal or gas grill until hot. Position the rack about 5 to 6 inches from the heat. Combine the olive oil, vinegar, lime juice, mint leaves, and green olives in the jar of a blender and puree into a smooth emulsion. Alternatively, whisk these ingredients together in a small bowl for a chunkier texture. Season, to taste, with salt and pepper and set aside. Toss the endive, radicchio, and chickpeas together in a salad bowl and set aside. Grill the octopus for 4 to 5 minutes, turning once after 2 to 3 minutes, until it is browned in spots and nicely caramelized but not burned. Remove and cut into bite-size pieces. Toss with the greens and vinaigrette.

BROUGHT TO YOU BY 24

Rachel Hanf l ing Locat ion: Based in New York City, travels to location Websit e: RachelHanfling.com Special t y / Focus: Helping professionals express the gold in their stories to connect, shine and succeed in media, business and beyond. Years in t he Indust ry: 20+ Not abl e Cl ient s/ Empl oyers/ Venues: Oprah Winfrey, Anderson Cooper, Harvard University How did you hear about Chef ?s Rol l and what urged you t o join? My friend Chef Mark Garcia introduced me to (Chef?s Roll founders) Thomas Keslinke and Frans van der Lee at the Culinary Institute of America Leadership Awards. I LOVE food as well as anything health or nutrition related. I?m delighted to be a part of Chef?s Roll. What inspired you t o become a coach f or t hose l ooking t o improve t heir communicat ion skil l s? Ever since I was a child, I?ve been studying how people communicate. That led me to the biggest stage I could imagine?a career in television. As a producer, I was pitched thousands of times and I had the privilege of going behind the scenes with people of all walks of life from CEOs to celebrities to criminals. Those experiences taught me how to identify a message and successfully share it with any audience whether that?s on TV, on stage, with customers, clients or even with family and friends. I love helping people thrive and that?s why I started my own business. You?re an Emmy nominat ed TV producer who?s worked wit h some of America?s biggest names ? Oprah Winf rey and Anderson Cooper. Does a seasoned prof essional l ike you ever experience st age f right anymore? Absolutely! Being nervous is normal. Clients frequently ask me how to get rid of nerves. Success is not about that?it?s about learning to manage nerves and using them to your advantage. That?s what I teach. Given t hat al l peopl e l earn at dif f erent paces, how many sessions do you t ypical l y suggest a cl ient t o do bef ore seeing a posit ive change in t heir conf idence and way of speech? Great question. The answer is that it is different for different people and different goals. Sometimes big changes happen in just minutes. Other times, it can be hours or weeks or years. Just like with any other skill, it?s a constant evolution. Even the best orators look for ways to up their game. We can all be better and that?s exciting. You of f er bot h group and one-on-one t raining. Which t ype of t raining woul d you recommend f or cert ain personal it y t ypes? This depends on the person, their budget and their goals. The course I created, Rachel Hanfling?s Media Power Plan速 , is an excellent overview of what you need to know to get media attention, crush it and leverage it into future success. My individual coaching targets personalized goals. Many clients participate in both my course and private training. What indust ries or backgrounds do your st udent s and cl ient s come f rom? Throughout my career I?ve been fortunate to work with people from a variety of backgrounds. I?ve covered a wide range of subjects including personal finance, terrorism, health, psychology, fashion, crime, weight loss, music, pop culture, current events? and yes, food. That means I have a comfort level with many different areas. What I teach is not industry specific. My process is the same no matter what industry I am dealing with?when I help a client, I am listening for what?s most significant in their story. Then I help them articulate it to achieve their goals. What are 3 pieces of advice you?d give someone t o inst ant l y improve t he way t hey are perceived? First, understand your audience. Second, simplify. Third, practice. (Learn more about these 3 tips on Chef?s Roll) How did you come up wit h t his met hodol ogy? My teaching is based on a career of telling stories for millions. I saw what worked and what did not and I use that knowledge to create change for my clients. What woul d be t he ul t imat e accompl ishment f or you? Every time I help a client or student succeed I am on cloud nine. It?s an incredible feeling to help someone achieve their goals and exceed them. The Chef ?s Rol l t eam mot t o is ?Presentation is everything?. How t rue is t his st at ement ? The unfortunate reality is that sometimes great people, businesses and ideas get overlooked because their presentation doesn?t properly showcase them. It?s not fair, but it?s true. That?s why investing in how you present yourself is critical. We want to take whatever is most special about you and package it so the world can clearly see and appreciate it. You deserve that. 25

Industry Insider Secrets

PACK YOUR BAR OR RESTAURANT WITH THIS GIVEAWAY PROMOTION FOR FOOTBALL SEASON

Nick Fosberg is the author of the book ?The Bar Restaurant Owners Guide To Doubling Your Profits And Loyal Regulars In Any Economy?, the founder of Bar Restaurant Success, and bar / restaurant owner in the Chicagoland area. To get Nick?s free reports and marketing strategies on how to get new customers in your doors using today?s most profitable strategies, go towww.BarRestaurantSuccess.com

Industry Insider Secrets

A few weeks back I posted a video about how to set up a marketing campaign that would really boost Monday and Thursday night football traffic, I?ll include a link to that below, but today I?ve got another new football promotion for you. The truth is, there?s so many ways to get customers in the doors for football but not all of them are profitable. Today I?m going to go over my favorite! I?m Nick Fosberg, and you?re watching Bar Restaurant Success, the place bar and restaurant owners go to to discover how to get ahead in business and in life. The promotion I?m going to reveal today is probably nothing new to you, however where the real value here is in the marketing strategy behind this promotion. A strategy that will build your business all year long. Let?s get started. If you want to pack your bar for football, you gotta think, what?s going to drive in football fans for your promotion over the competition. What?s going to get them to leave their couch while they watch the game in their underwear, to spend money in your bar. The answer, excite them and show them value! What I?ve gotten the best results with is giving away tickets to Bears game, despite how bad our quarterback may be! They cost me about an average of $220 a ticket and I giveaway 2. But let?s say where you?re located you don?t have a football team, or a stadium is 6-8 hours away, the tickets probably won?t work. I would suggest giving away a flat screen TV. You can buy 42 in TV?s these days for $350-$400. Pretty cheap. Get a few sponsors to help with the cost or some free goods and its damn near free. Same thing with the tickets. I always do this the first 2-3 games of the season. I want to pack my place and make it fun and valuable right from the start so people keep coming back and telling their friends. Now this is the secret to making this promotion bring you sales all year long during football season and it?s pretty much the same thing as in the previous video I mentioned earlier. What you want to do is put up a page on your website about this promotion and how they can win these tickets or whatever your big giveaway is. Then what you want to do is set up a retargeting campaign. What a re-targeting campaign is where you can have your web guy place a piece of code from google adwords and Facebook on your website that will track every person who hit this page. Ultimately what you?re doing is building a list of football fans that you can target with Facebook ads or google banner ads, where you can target these people all over millions of different websites for just .10 cents to .30 cents. The way you drive traffic to this web page can be done from Facebook posts, Facebook ads, your e-mail list, text list, newspaper, mailers, etc, etc. Here?s the key to success. You?re going to make a great profit and pack your bar by doing this big giveaway, but when you?re able to set up the retargeting pixels on your website and build an audience of 300-500-1,000 or more people who just hit your football related page, you?ve got the opportunity to REMARKET to ONLY these people for pennies on the dollar to promote all your other football related specials. Marketing is all about excluding all the people who DON?T want what you have to offer and ONLY targeting the people who DO. At first yes, you?ll hit people who don?t want your offers, but when you have this strategy in place, you start to build lists of people who you know have a specific interest in what you have to offer. If you?d like to see my personal marketing and promotional execution plan for this so you can set this up for your bar next month, you can do so by becoming a member of Bar Restaurant Success Elite. Here?s what you?ll get for just this one promotion: The flyers I use in house and online, the e-mail I send out to push people to the web page, the how to video on how to put the Facebook re-targeting pixel on my site in a matter of 10 minutes, and the targeted ads I use to target football fans only! Go to www.BarRestaurantSuccess.com for more information and get 7 days risk free to try it out.

BEVERAGE BEVERAGE BEVERAGE BEVERAGE

T HE RET URN OF T HE BI CYCL I NG BEAUT Y SAN FRANCI SCO, CA Cycl es Gl adiat or, historically a top selling extreme value portfolio of California appellated wines, is rolling out a new look with the 2014 vintage. Acquired in 2013 by the sales & marketing start up Wine Hooligans, Cycles?evocative and iconic label of a winsome naked red-headed beauty with her bicycle, has returned to accompany its original winemaker, Adam LaZarre. Cycles has put into gear a more focused appellation program with long term contract grape growers in the Central Coast and has a portfolio that includes Chardonnay, Cabernet Sauvignon, Petite Sirah, Merlot and Pinot Noir. The updated label was the initiative of Head Hooligan Dennis Carroll together with multiple award-winning winemaker LaZarre who aimed to revitalize the wine quality along with its branding.

The updated label design brings back the provocative beauty, who was previously de-emphasized on the label. Originally conceived during the Belle Epoque period in Paris, the poster was created by one of many bicycle companies who advertised the newfound freedom from domesticity that women found through access to the bicycle. Wine Hooligans and Carroll have now restored the label to its former glory, bringing the image back to its original size and focusing production on the versatile and quality driven Californian Central Coast. Trade clientele of Wine Hooligans have praised the revitalized look. Lee Christopher of Bottles and Barrels, a division of Kentucky Eagle has stated, ?Cycles Gladiator is back where it belongs, in the capable hands of Adam LaZarre. I met Adam in 2003 and the wines he made were incredible back then. The new label is fantastic and consumer reaction has been really positive. Now that Adam has been reunited with the ?Lady on the Bicycle? I couldn?t be happier to be back in business with my friend again.? Dave Robertson of Paustis Distributors in Minnesota shares, ?The new label is not only cleaner and easier to read, but sales have picked up since we introduced it back into the market. The wine quality definitely showcases Adam?s talents.? Production?s return to its Central Coast roots, where the Paso Robles-based LaZarre lives, has brought winegrowing and winemaking all under one roof. LaZarre ensures that each vineyard is hand-picked at the most ideal time. He brings small production detail to larger scale production. The wines have already shown great promise winning gold medals at the 2015 Sunset Magazine and Long Beach Grand Cru wine competitions, along with a Best Buy from the Wine Enthusiast. Originally conceived as a brand in 2005, LaZarre, a former non-commissioned officer in the Navy with 20 years of winemaking experience, created Cycles Gladiator with the mindset to ?produce really great wines that taste two to three times the price, [knowing] that, on any given night, someone somewhere is enjoying my wine.? That is still the wines?credo today. Dennis Carroll brings over 20 years of sales and marketing as well as operational experience to his newly formed company Wine Hooligans. Asthe former President of Purple Wine Company, Carroll was responsible for building and shaping such household brand names as Mark West, Avalon and Four Vines. His most recent endeavor Wine Hooligans, seeks to create and reinvent artisan wine brands to reach wine lovers all over. To do so, Carroll has gathered four wine makers and five different brands under the Hooligans umbrella, those include Cylces Gladiator, Sea Monster, Broadside, Goyette and Stephen Vincent. More information can be found at www.winehooligans.com.

Photo Credit: Campari

COVER

COVER STORY

K ATE HUDSON

Breaking News! Kat e Hudson St ars as Leading Lady in 2016 Campari Cal endar, t he Bit t ersweet Campaign

Food & Beverage Magazine

K ATE Mil an, 29t h Sept ember 2015 ? CampariÂŽ , the iconic red Italian bittersweet apĂŠritif, today reveals Hollywood actress and entrepreneur Kate Hudson as the star of its 2016 Calendar, with the full unveil taking place on 18th November. The Bit t erSweet Campaign theme for the 2016 Campari Calendar is multi-faceted: first, it is inspired by the instantly recognisable iconography of a presidential election, using the classic theme as a metaphor for the duality of two opposing sides. The Calendar capitalises on the nature of any election, asking people to take a stand, express an opinion and vote for a side. With Campari?s unique taste serving as the epitome of duality, the Calendar cleverly asks people which aspect of the classic apĂŠritif they identify with more: Bit t er vs Sweet . This positive duality is brought to life in the Calendar?s images through a collaboration between Kate Hudson, who will embody and personify the two souls of Campari: the captivating bitterness versus a more subtle, intriguing sweetness and fashion photographer, Michelangelo Di Battista. On starring in the 2016 Campari Calendar, Kat e Hudson comments, ?I was honoured to be invited to shoot the 2016 Campari Calendar. This year?s theme plays off the upcoming election, which is the perfect metaphor for the many Campari flavour choices. I loved working with Michelangelo to create two distinctive characters embodying bitter and sweet.? Michelangelo Di Battista also comments on his involvement in this year?s project, ?Campari is a brand that has always had a clear sense of aesthetic and well-defined style, which is exactly what I pride myself on. Kate?s enthusiasm and ability to switch between the two personalities allowed me to create images I hope are fresh, inspiring and imaginative.? Bob Kunze-Concewit z, CEO of Gruppo Campari adds, ?Celebrating and personifying the flavour complexity of Campari and building on the bittersweet trend makes this year?s calendar unique. Each month embodies the different profiles Campari embodies, alongside Kate Hudson?s incredible talent and ability to switch from approachable, welcoming and sensual to audacious and seductive. Michelangelo?s beautiful photography and strong styling brings to life all of the different elements with ease and elegance. With all this in mind, we?re very much looking forward to unveiling it later in the year.?

Food & Beverage Magazine

?I was honoured to be invited to shoot the 2016 Campari Calendar. ~Kate Hudson 33

T AMI WONG

FEATURED SOM M ELIER

Feat ured Wine Prof essional : Tami Wong Locat ion: San Diego, CA Current Job: Manager/ Sommelier, Juniper & Ivy Not abl e Awards: Wine & Spirits Magazine Best New Sommelier 2014

Everyone has a st ory. Tel l us how you knew you want ed t o become a sommel ier? what was your ?l ight bul b? moment ? One night after my shift early in my 3rd Corner days, my GM Alex gave me a crate of white Burgundy left behind by a distributor. I sat down with 8 or so bottles, an atlas, a tasting grid and a spit bucket. I had no idea that that was how chardonnay was supposed to taste. Then each bottle was different even though they were from the same little area in the world. I was hooked. I had to find out more. I am still not interested in much else. What does a t ypical day of work l ook l ike f or you? In the morning I either taste with my group or with vendors or I study after I take my son to school. I try to work in some exercise and lunch. I head into work around 2. I direct stocking of the wine wall and putting away deliveries and update the wine list. Then I go into manager mode and work the floor. I usually close the restaurant. When I get home I try to read some more and most likely will enjoy a glass of wine. Repeat. Any perks t o working wit h a cel ebrit y chef ? Chef Blais brings a lot of press that kicked off the restaurant in a major way. We are fortunate to always be busy. His fans tend to be adventurous eaters that will take a chance on the Leap of Faith wines on my list. Personally, he is super supportive and encouraging.

What is t he most dif f icul t part of your job as a sommel ier? I can?t possibly buy all the wine I want to and I have to say no all the time to my friends that sell it. Describe t he phil osophy t hat guides your wine program It?s about what is in the glass. Balance is the most important thing. I seek classic wines from classic producers from classic areas on one hand, and unknown wines on the other which may be classic in their areas, we have just never seen them. I gravitate toward the weird, obscure stuff. I prefer organic, biodynamic and sustainably produced wine but I am not dogmatic about it if the wine is delicious and delivers at its price point. Someone much wiser than I once told me that there are wines of love and wines of fear. I support wines of love. What was t he l ast wine t hat real l y made an impression on you? I?ve tasted some amazing California chardonnay lately that defies the oaky buttery stereotype. They are Old World in style with just enough of the plush fruit to provide a counterpoint to the acid and minerality. Littorai Mays Canyon, Red Car Hagan Vineyard, Ceritas Porter-Bass Vineyard? On your days of f , what do you l ike t o drink? RosĂŠ or high acid mineral driven white wines but it depends on what I?m making for dinner. I?ve also been more into bubbles since I did Ruinart Challenge. Which wine region is t op on your l ist of pl aces t o visit ? I?m on a plane to Washington State Road Trip right now, and I?m headed to Priorat to work harvest in October. I?ve never been to France or Italy so those are on the top of the list. I have a thing for Piedmont. I would also love to be in Beaujolais on the day they release Beaujolais Nouveau. If you coul d change one t hing about t he wine indust ry, what woul d it be? I wish people would stop making cynical crappy wine that dumbs down people?s palates. What is your def init ion of success in t he indust ry? I feel most rewarded when I can tell that a member of my staff is taking my efforts at education to heart- when I can help someone else progress as a wine professional. I also love it when I open a bottle for someone and they love it. To be happy and to make others happy. What advice do you have f or someone considering a simil ar career pat h? Stay curious, study, taste as many different wines as you can. Don?t perpetuate the stereotype of the pretentious somm. If it is worth doing, it is worth doing right. What ?s next f or you? Hopefully a nap. Just kidding. I am all about the doors opening when one is ready so we will see. I also hope to take and pass the Advanced course through the Court of Master Sommeliers in 2016.

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Winemaker Advocates: napa valley vintners

Napa Val l ey Vint ners Answers Top Five Quest ions Regarding t he 2015 Vint age 10/ 7/ 2015 ? St. Helena, CA ? Winemakers are giving high praise for the quality of this year?s Napa Valley wine grape harvest, according to the Napa Valley Vintners (NVV) nonprofit trade association. Most vintners in the region have brought in their grapes and as attention turns more fully to the winemaking process, the NVV has answers to some of the most common questions about this year?s vintage in the making: What wil l be t he hal l marks of t he 2015 vint age Quality is running high, but quantities are notably low, especially compared to the last three record-setting harvests, according to most winemakers in Napa Valley. This year will also be remembered as one of the region?s earliest harvests ever, which began July 22 with the picking of grapes for sparkling wine and will end by mid-October for most vintners. How wil l t he drought af f ect wine qual it y t his year? Although Napa Valley received nearly 75% of normal precipitation over the past year, the relatively dry and warm winter resulted in small clusters of grapes with highly concentrated flavors. The cool spring brought a long flowering period followed by somewhat uneven fruit set. Winemakers have been working hand-in-hand with vineyard crews and some are employing new technologies, like optical sorting, to ensure they are picking and crushing only the best quality grapes. Although it is a bit early to tell, the expectation is that the wines from the 2015 vintage will have deep, rich flavors. Wil l t he recent wil df ire have an impact on Napa Val l ey wines? While thousands of Lake County residents to the north were dramatically impacted by the devastating Valley Fire, no Napa Valley vineyards or wineries were damaged by wildfire. The majority of the time the fire was burning, the smoke blew away from Napa County due to the typically prevailing winds from the southwest. There have been no reports of smoke taint affecting Napa Valley wines. Wil l t here be a short age of Napa Val l ey wines due t o t his year?s l ight er crop? The 2012, 2013 and 2014 vintages of Napa Valley wine are some of the most plentiful ever produced. Now that vintners know that the quantity of wine for this year will be lower, many are already at work on thoughtful allocation and inventory management strategies to ensure consumers will not be directly affected by the lower yields of this year?s harvest. When wil l t he f irst 2015 wines be avail abl e? The earliest bottles of aromatic Napa Valley white wines, like Sauvignon Blanc, will start hitting winery tasting rooms and store shelves in spring of 2016. Most 2015 Napa Valley red wines won?t be available until 2017 and beyond. 36

Cocktail Recipes

The Harvest Moon

1 1/ 2 oz Hangar 1 Mandarin Blossom Vodka 3/ 4 oz Amaro Montenegro 1/ 2 oz Fresh lemon 1/ 4 oz Honey (equal parts honey/ hot water) 2 dashes Grapefruit bitters Orange zest garnish Combine ingredients with ice, shake and strain. Garnish with orange zest and orange peel

The Monst er Mash

1 oz Hangar 1 Straight Vodka 1 oz fresh grapefruit juice 1 oz Unti Rose Â˝ oz Bianco Vermouth 1 oz seltzer water Combine ingredients and serve in personalized bottles over ice for on-the-go accessibility

Cocktail Recipes

Bl ood Orange Margarit a

1 oz. 1800速 A単ejo Tequila 2 oz Blood Orange Juice Splash of Agave Garnish with Chili Combine ingredients, serve over ice and garnish with chili pepper

El Diabl o Coco

2 ounces 1800速 Coconut The Juice of 1 Whole Lime 3/ 4 ounce Fresh Squeezed Grapefruit Juice 1?2 ounce Simple Syrup Garnish with spent lime shell Combine ingredients, serve over ice and garnish with lime wedge

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Charmed Ruby 2 parts Brockmans Gin 1 part Ruby Port Top with Ginger Ale Pour over large ice cubes into a short glass. Garnish with grapefruit zest or a grating of nutmeg.

Visit Brockmans at www.BrockmansGin.com or www.Facebook.com/ BrockmansGin.

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ORIGINAL ADVISORY BOARD FOOD & BEVERAGE magazine was creat ed by

Publisher Michael Politz with the expert help of

original advisory board members: Bobby Flay, Wolfgang Puck, Emeril Lagasse, Mario Batali, Kerry Simon and David Burke.

BOBBY FLAY Bobby Flay' s frequent appearances and show s on the Food Netw ork have made him one of America' s best-know n chefs.

WOLFGANG PUCK The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. The famous chef has built an empire that encompasses three separate Wolfgang Puck entities: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc.

EM ERIL LAGASSE The recognition and awards he has garnered have made him known to food-loving Americans everywhere. His restaurants consistently win critical praise and top ratings.

M ARIO BATALI rom his restaurants and cookbooks to his philanthropic efforts, everything that Mario Batali has achieved is bigger, bolder and more recognizable.

KERRY SIM ON Dubbed the rock-n-roll chef by Rolling Stone Magazine, the aspiring musician?s love for cooking did not start right away. In his late teens, the Chicago native worked at Little Caesars Pizza to save money for an electric guitar. The summer job sparked Simon?s interest in food and late night recipe testing from Julia Child?s cookbook.

DAVID BURKE Burke's visibility as a celebrity chef has also led to consultant positions with hotels, cruise lines and food experts. Chef Burke's vast talents have been showcased recently on television, including season two of "Top Chef Masters," a guest spot on the "Every Day with Rachael Ray" show and as a mentor to Breckenridge Bourbon distiller Bryan Nolt on Bloomberg's small-business television series, "The Mentor". In 2013, he returned to season five of "Top Chef

F&B's Rock-Star Team

MICHAEL POLITZ PUBLISHER, FOUNDER

Producer, restaurateur, CEO, and friend to many A-listers...Michael has great stories and is himself a great story of the American Dream. In 2006, Las Vegas Mayor Oscar Goodman honored Politz' efforts by giving him the Key to The City of Las Vegas. In 2008, Politz received the Congressional Medal of Distinction from the President of the United States, along with numerous awards of recognition from the United States Senate and Nevada?s Governor.

KAIULANI DELGADO EDITOR-IN-CHIEF Celebrity pastry chef and former reality television star of TLC's Cake Boss NGB4. She is the founder and owner of famous sugar artistry company KAILAVA. Her passionate and inspiring work in the food industry has earned her many awards and publications worldwide. Kaiulani's unique artistic ability and deep love for writing has been indispensable in bringing vitality and magic back into Food & Beverage Magazine.

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N ational Food H olidays O CT OBER 2015

N AT I ON A L CA R A M EL M ON T H Oct ober 15 National Mushroom Day National Red Wine Day

Oct ober 1 National Pumpkin Spice Day World Vegetarian Day

Oct ober 16 National Liqueur Day National World Food Day

Oct ober 2 World Farm Animals Day

Oct ober 17 National Pasta Day

Oct ober 3 National Soft Taco Day

Oct ober 18 National Chocolate Cupcake Day

Oct ober 4 National Taco Day

Oct ober 19 National Seafood Bisque Day

Oct ober 5 National Apple Betty Day

Oct ober 20 National Brandied Fruit Day Oct ober 6 National Noodle Day Oct ober 21 National Pumpkin Cheesecake Day Oct ober 7 National Frappe Day

Oct ober 22 National Nut Day

Oct ober 8 National Fluffernutter Day

Oct ober 23 National Boston Cream Pie Day

Oct ober 9 National Moldy-Cheese Day National Dessert Day Submarine-Hoagy-Hero-Grinder Day

Oct ober 24 National Bologna Day Feast of Good & Plenty

Oct ober 10 National Angel Food Cake Day

Oct ober 25 National Greasy Foods Day

Oct ober 11 National Sausage Pizza Day

Oct ober 26 National Mincemeat Day National Pumpkin Day

Oct ober 12 National Pumpkin Pie Day

Oct ober 27 National Potato Day American Beer Day

Oct ober 13 National Peanut Festival National Pumpkin Festival

Oct ober 28 National Chocolate Day

Yorkshire Pudding Day National M&M Day

Oct ober 29 National Oatmeal Day

Oct ober 14 National Dessert Day

Oct ober 30 National Candy Corn Day COURTESY FOODIMENTARY.COM 46

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