MOBILE APPS 20 JULY • AUGUST 2012
LEGAL PAPERWORK 21
GREENLEAF GOURMET CHOPSHOP 22
Presorted Standard U.S. Postage PAID Permit No. 400 Laguna Beach CA
FROM THE EDITOR
T E R I’S TAK E
CONTENT F E AT U R E S 1 4 ALFRESCO DINING
21
AROUND THE WORLD Picnics with unique foods and customs
ave a picnic as you peruse the pages of our book. Dining outside is a treat we deny ourselves too often. Simple or elaborate, any menu presents a great reason to take a break from the office and electronic monitors we are so attached to. Meet our featured chef Cathy Pavlos and come away as inspired as we are by her background and passion. She creates incredible dishes and we’re not the only ones to recognize her talent. Speaking of Lucca Café, we are so spoiled to have great restaurants where we can dine outof-doors year round. Two new additions to the outdoor dining scene that we introduce you to inside this issue are Future Foods Farms and roe restaurant and fish market. We’re so lucky to have all these traditional and not so traditional picnic options. Enjoy the sunshine!
H
17
CHEF CATHY PAVLOS
INSIDE 4 THE BEET Find out who’s hot and acknowledge the philanthropy of this generous industry
5
BOOKS The Moveable Feast: A picnic cookbook for all seasons
THE BIZ 1 0 TRENDS Picnic to-go
20
Content
OPERATIONS Legal paperwork 101 — the basics
22
BEVERAGES Greenleaf Gourmet Chopshop
D E PA RT M E N T S 6 SPICE RACK 7 SWEET SPOT 7 THE FISH MARKET 8 PRODUCE PICK OF THE MONTH 8 BAKING RACK 9 CHEESE PICK OF THE MONTH 9 TAKE IT OR LEAVE IT 1 2 SUR LE MENU
OPERATIONS What you need to know about For the continuation of these articles,
mobile apps
recipes and more, visit www.great-taste.net
On The Cover
MORE THAN CHEFS
Grilled vegetables including eggplant, fennel, bell peppers, Portobello mushrooms, zucchini and more, marinated in herbs and garlic, served with garlic aoili create a colorful abundant platter from Chef Cathy Pavlos of Lucca Cafe in Irvine; recipe is on page 13. See more picnic dishes in Sur Le Menu on page 12. Photo by Michael Rutt.
Out of the kitchen and into the writer’s
}
GABRIEL CALIENDO
ADAM NAVIDI
KATIE AVERILL
JASON STEIN
Corporate Executive Chef
Chef/Proprietor
Chef/Proprietor
Executive Chef
Lazy Dog Cafe
Adam Navidi Catering &
Eat Street
Consultant
chair, these talented chefs share their
expertise with us as
our Culinary Advisors.
Future Foods Farms
JULY • AUGUST 2012 | great taste
3
T H TETHH EBEE BE ETBEET E T INSIDE
T H TETHH EBEE BE ETBEET E T oe Restaurant and Fish Market on 2nd Street in Belmont Shore opened to enthusiastic friends and family for two nights before opening to the public. Though response far exceeded expectations, General Manager Vanessa Auclaire guided friendly servers gracefully between and around clusters of chatting people to deliver tasty seafood samples. Guests were invited to choose from an abbreviated list of menu items. The ahi poke with sesame, seaweed and wasabi wonton was a crowd-pleaser, as were the fish & chips. The portions are generous and the seafood is primarily local. Behind this highly original menu is Chef/Owner Art Gonzalez, ably assisted by his sous chefs Cody Requejo and Alex Ruperto. The toothsome baguette, brioche and other breads are from RTR Bakery in Orange. Do drink the water; instead of bottled, Roe serves Kangen water — filtered, Ionized alkaline water that tastes great and reduces the amount of plastic created by bottled water. Eye-opening, state-of-the-art, self-sustaining systems are used to grow greens, herbs, vegetables, and fish at Future Foods Farms in Brea. Chef Adam Navidi transforms farm to table by combining them into one; he not only grows and harvests the food in a unique style he engineered and built himself called aquaponics, but turns it into delicious meals bursting with just picked flavor. Chef Navidi worked in several high-end kitchens around Orange County before embarking in his own catering business, and understands the impact local and organic products have on flavor. Having grown up with fruit trees and a backyard garden, he began planting and growing vegetables himself on a small scale. Much research and experimentation later, he’s created a system that’s completely sustainable and organic. Navidi has tanks of tilapia whose water gets pumped to nourish his crops, where the roots absorb the nutrients and moisture they need. The water is filtered, then returned to the fish. In addition, he’s built almost everything from repurposed materials that normally heads for landfills. Tours and dinners are available Saturday evenings, and reservations are a must. Dine in one of the greenhouses among living herbs on food with the brightest of flavors, impeccably prepared by Chef Navidi.
R
4
www.great-taste.net | JULY • AUGUST 2012
“Most people, including myself, can’t believe how well it turned out,” says John Ursini about the recent renovation at Newport Rib Company in Costa Mesa. He wanted to repeat the company’s success at their Naples, Long Beach location. “We were due to freshen things up. We were getting a little stale. We needed to open things up and our customers were the impetus to do something more upscale.” The restaurant stayed open throughout the remodel and guests enjoyed watching the progress. Professionally produced Broadway musicals, musical reviews, and comedy nights are onstage now in Old Town, Tustin at Encore Dinner Theater & Club. Located in a building that once housed the Curtain Call Theatre, Encore offers a wide range of live entertainment and a new gourmet menu. The newly remodeled theater boasts updated décor, an exquisite dining room with retractable chandeliers, full bar, lobby lounge and more. The Tony award-winning Broadway musical Damn Yankees opens in early July and runs through August. Friday and Saturday evenings after the regular show, the Encore Comedy Club comes to life, presenting the finest in stand-up talent in Southern California as well as nationally-touring headliners. Iva Lee’s in San Clemente celebrates 10 years in business this month. They’ve carried on through harsh economic times by expanding into catering and dedicating lots of Farm fresh Squash blossums hard work towards developing new by Chef Adam Navidi. customers while keeping core Photo by Michael Rutt. customers happy. The Louisiana style menu is peppered with dishes such as blackened red snapper, Andouille grits, jambalaya, and Cajun scallops. Check their website www.ivalees.com for details on their jazz and blues music calendar. Chef Katie Averill is opening her own cooking school in Anaheim, Eat Street (www.eatstreetculinary.com) this August! Classes for recreation, as well as professional series classes for those who are more serious chefs, are all on the schedule. With four years of teaching in professional culinary schools and six years of owning her own French bistro, Averill herself will instruct courses in pastry, scratch bread, scratch pastas, and French bistro food. Local chef/owners will be booked to guest teach in the professionally equipped space.
INSIDE
SINCE 2000
PUBLISHER/CHIEF EDITOR/PROPRIETOR Teri Williams
EDITORIAL Chief Editor Teri Williams Contributors Chef Katie Averill Chef Gabriel Caliendo Suzanna Hoang Aaron Kennaday Linda Mensinga Chef Adam Navadi Sarah Ruiz Chef Jason Stein Deborah Sweeney
ART Art Direction/Design Lisa Brink lisa@designsmorgasbord.com
PHOTO Photography Editor Michael Rutt michaelrutt@earthlink.net
ADVERTISING Advertising Sales 714-960-0534 21851 Newland St #217 Huntington Beach, CA 92646 714-960-0534 fax 714-475-5869 teri@great-taste.net
BOOKS
BOOKS
othing says summer like enjoying a home-packed meal while basking in the sunshine, but who says it has to end there? The Moveable Feast is a book filled with picnic ideas for every season, every type of weather, and every occasion. Join authors Denise McMurry and Vicky Bittner for a year of adventures in picnicking. Filled with an abundance of menu ideas for both children and adults, you’ll never have the same spread twice. Enjoy 93 pages of fun, friendship-inspired feasts that will fill both your heart and your stomach. Create some memories this summer with help from some of these mouthwatering, moveable meals. To purchase this and other great titles, visit great-taste.net
N
JULY • AUGUST 2012 | great taste
5
INSIDE
The Spice Rack by Chef Gabriel Caliendo
HERE, THERE…EVERYWHERE! WHEN IT COMES TO TRAVELING THE WORLD, SOME OF THE FIRST RECORDED TRAVELERS DID IT FOR SPICES. These precious seasonings motivated people to risk their lives sailing the seas long before gold became a worthwhile venture. Wars were fought over spices, and those who controlled the spice trade ruled the world. Today spices are shipped worldwide, without jeopardizing personal safety but still worth their weight in gold. The United States is a large importer of spices from around the world, but it may surprise you to learn that around 40% of our total consumption comes from spices and herbs that are grown here. California leads with high production of chile peppers from the capsicum family, including paprika, cayenne, New Mexico and California chilies. Mustard seeds are also produced in mass quantities and used in large production runs of mustards and BBQ sauces. Basil, lavender, sage, thyme, oregano, garlic, and onion are also grown and dehydrated in the USA for American consumption and export. Though we produce spices in the USA, the majority of exotic spices come from other places in the world. India produces large quantities of ginger, galangal, nutmeg, clove, turmeric, and pepper. In the nearby beautiful island of Sri Lanka, the highest quality cardamom and cinnamon are produced for export. Hop on a plane to Indonesia to purchase the finest available vanilla bean in the world (the pods come from orchids growing in the tropical jungles). China is the largest producer of cumin, and Spain produces the highest quality anise seeds used to impart licorice flavor into foods. How fortunate we are; in the past it was a struggle to just find spices, most could not afford them, and people lost their lives in battles searching for them. Fast forward to 2012, and spices are available everywhere—just a simple search on the web reveals countless spice sources to research, purchase and have shipped directly to your door. Have you ordered or tried any exotic, unfamiliar spices lately? If not, I urge you to pick out something you’ve never used, order it, research it, and cook something with it. Have fun doing it, and let me know how it turned out!
6
www.great-taste.net | JULY • AUGUST 2012
INSIDE
SWEET SPOT
Spiced Pineapple Polenta Upside Down Cake
The Fish Market by Chef Jason Stein
GEODUCKS
THE NAME, THE SPELLING, AND THE LOOK
by Suzanna Hoang
OF THIS PRIZED BIVALVE ARE ALL VERY STRANGE. Geoduck, pronounced "gooey duck," is a large burrowing clam that is native to the
PINEAPPLE IS A SUCCULENT, YEAR-ROUND
Use silicone-based cake or muffin molds if available;
coastal waters of the Pacific Northwest. With a
FAVORITE FRUIT. There was no second guessing
otherwise, about ten 3” tart rings with their sides and
six-inch in diameter shell and up to a three-
when the choice came to share my favorite, ever-
bottoms wrapped in foil will easily suffice. Spray
foot-long protruding siphon, they are strange
moist spring-to-summer dessert: a pineapple upside
whichever baking vessel you’re using.
creatures, to say the least. Geoducks can live
down cake with just a slight upgrade in flavor and
Heat oven to 375F.
over 150 years. They spend their days packed
texture. At their peak from late spring to midsummer,
Pour the sugar into a small, heavy skillet. Add a
in the bottom of the seafloor with only the tips
pineapple is a fruit salad staple. Grab a handful of
tablespoon or so of cool water just to moisten, and
of their necks, called siphons, exposed. They
fresh pineapple chunks from your fruit salad to bake
add the salt. Turn the heat to medium-high, and leave
can be caught wild or farm raised.
up this easily portable picnic dessert. Happy Summer
the pan alone as the sugar starts to boil. When the
The wild caught method requires diving. The
Eatings!
sugar begins to color around the edges, pick up the
most common method is for a diver to weigh
pan and roll the sugar so it continues to color evenly.
himself down with heavy boots and up to 70
Adapted from Chef Johnny Iuzzini, Executive Pastry
Cook until the caramel is dark amber. Immediately
pounds of weight, and then walk the sea floor
Chef of Jean Georges, NYC.
pour into molds or rings, carefully tilting the vessels
using a spray hose to loosen clams from their beds.
Yields 10 to 12 standard sized muffins, and can be
to make an even layer on the bottom.
easily doubled. FOR THE CARAMEL 1/2 C (100 g)
of white tubes stuck into the mud with two baby
cut to fit your vessel. Place them on top of the
geoducks planted in each. The tubes are then
caramel, not overlapping each other. Sugar
The farming method involves rows upon rows
Use fresh pineapple in about ½ inch wide slices,
For the cake batter, cream the butter and sugar in
covered by a net to prevent predators from enjoying a free meal. The tubes safely contain the
Pinch
Coarse salt
a mixing bowl fitted with a paddle attachment. Beat
geoduck until it is harvested at five to six years of
1/4
Ripe pineapple
at medium speed until light and fluffy. Beat in eggs
age, weighing around two and a half pounds.
FOR THE CAKE
then yolks, one at a time, scraping the sides and
I was fortunate enough to visit Taylor
bottom of the bowl often. Whisk the flour, cornmeal,
Shellfish farm north of Seattle for a tour and, of course, ate a geoduck sashimi style.
4 T (57 g)
Unsalted butter - softened
baking powder, salt, and spices together in a small
7 T (85 g)
Sugar
bowl, and add to wet ingredients. Mix at low speed
1
Large egg
until you have a smooth batter.
The best preparation is the simplest. It involves running very hot water over the siphon
2
Large egg yolks
Fill a pastry bag with the batter and pipe over the
of the clam and sloughing off the outer, darker
1/3 C (42 g)
All-purpose flour
pineapple, filling the vessels 3/4 of the way full. Bake
skin. Remove the shell and cut out the organs.
1/4 C + 2 T (45 g)
Yellow cornmeal
15 minutes, rotating halfway through, until tester
Follow by slicing the remaining siphon thin and
1/4 t
Baking powder
comes out clean. Let cool briefly before turning over
sprinkling with sea salt, fresh grated wasabi,
1/4 t
Coarse salt
and removing from baking vessels.
and a dash of ponzu. Eat it raw. The geoduck
1/4 t
Ground cinnamon
Pinch
Ground clove
Pinch
Ground ginger
Can be served with ice cream or more caramel sauce!
has a unique texture and crunch, followed by very clean sweetness and a slight brininess.
JULY • AUGUST 2012 | great taste
7
INSIDE
PRODUCE
PICK
OF THE MONTH
THE BAKING
RACK SUMMER TRAVEL
by Chef Katie Averill
VACATIONS ARE FEW AND FAR BETWEEN WHEN YOU ARE A PROFESSIONAL CHEF. There is an unspoken rule amongst us that you either travel between jobs, or not at all. With long hours and extra work on holidays, it‘s easy to crave a destination trip to a warm beach. However, the three most memorable vacations of my life were when I picked a city in the U.S. that I had never been to before. The first trip was to Austin, Texas. I have vivid memories of BBQ and great country and jazz clubs. The area was booming at the time. I liked it so much that I considered relocating there. As a recent culinary school grad, I hit up every happening place to eat in Austin and danced the night away three nights in a row. Five years ago I visited Santa Fe, New Mexico. It was snowing in May, which I found unexpected and wonderful. I was blown away by the cozy, authentic adobe bed and breakfast at which I landed. I remember sitting by the fire and exploring with my loved one. We saw real teepees, and stunning street wares, and rolled dice on a reservation. I had three amazing meals; a foie gras dish was my favorite. Last week I took my son to New York City. Everything excited him; his reaction to Time Square was priceless. We hit every place on his computer generated list, from the Empire State Building to Central Park. I splurged one night on a restaurant I’ve wanted to go to for years and wow, sometimes those celebrity chefs do live up to the hype. This summer, choose a new destination and go! Contact Chef Katie Averill at KDCOOKS@aol.com.
Boysenberries IN THE 1930S, WALTER KNOTT, A BUENA PARK FARMER, HEARD ABOUT RUDOLF BOYSEN’S
EXPERIMENTS
in
crossing
raspberries, blackberries, and loganberries. After scavenging in Boysen’s abandoned farm, Knott found, transplanted, and nurtured his famous fruit: the boysenberry. The luscious berries are a sweet treat on their own, but the pies and preserves made from them are legendary. Large, juicy, dark purple and glossy, boysenberries have a sweetness that is balanced by their tart undertone. Grown throughout California, they are picked ripe and meant to be consumed quickly. Great for jams, cobblers, ice cream, syrup, and cake, they can also be tossed into salads or added to sauces for an extra kick. The produce hunter has developed close relationships with family farmers who are committed
to
sustainable
agriculture,
personable production, and propagation and promotion of produce with exceptional flavor. www.theproducehunter.com.
8
www.great-taste.net | JULY • AUGUST 2012
TAKE IT OR LEAVE IT
Trading Places
by Chef Adam Navidi
SINCE EXPANDING MY FARM AND GROWING
When I got delivered a case of rotten tomatoes,
MORE VEGGIES THAN I CAN USE, I have learned
they were going to hear about it and deliver me
firsthand about the corruption of our food system
another case. I’ve always known that your food is
and the politics involved in getting produce to the
only as good as what you get delivered.
public. It’s crazy to think that I have gone from
I now know that I was a young chef with way
being the chef placing orders to the farmer
too much ego. I never once contemplated what it
pushing his veggies at markets and restaurants. As a chef, I never realized what it was like on
INSIDE
was like for those sales people to have to deal with me.
the other side. In my early twenties I would visit
Now, trading places, there are days when I do
the LA produce market in the darkness of the
the deliveries personally and leave the harvesting
morning, dodging blazing forklifts and out-of-
to my delivery team. It’s the opportunity to meet
control pallet jacks. Purchasing the best produce
face to face with other chefs and talk about what
from different brokers was a game of hide and go
items are being planted at the farm and what they
seek.
are looking to menu that we may grow for them.
I thought I knew all there was to know about
I feel honored if I can be of assistance with
how produce makes its way from farm to table. I
menu development and share some of the unique
started visiting farmers and purchasing directly
items we are growing at the farm. I’ve been
trying to save a few bucks, but the work and time
humbled by the very relationships I took for
involved ultimately cost me more.
granted. As chefs, it takes some serious cohones
When business got busy and time became a
to walk into another chef’s kitchen and compare
factor, I was back to dealing with sales people
knives or cooking techniques. It would seem like
pushing products they knew nothing about.
a dumb idea, right? But for sales people it’s that
Honestly, in many ways I felt too important and
very connection that they are trying to make. We
busy to be bothered. I would rather talk directly to
are all hoping that we can provide you with a
the guy who caught the fish or grew the produce.
better product than what you already have.
Cheese Pick of the Month DI STEFANO MOZZARELLA DI STEFANO, A FAMILY OWNED DAIRY IN SOUTHERN CALIFORNIA, is known for their delectable and authentic cheeses. Owner Stefano inherited his passion for cheese making from his father; he keeps to his roots by maintaining the flavors and textures of his cheeses from his hometown of Puglia, Italy. While not as widely known as their legendary burrata, Di Stefano Mozzarella is on the rise. Mozzarella comes from the Italian word mozzare, meaning to cut, and can be made from a variety of milks. Di Stefano Mozzarella is made from cow’s milk, which gives it a lower cost to make than mozzarellas that use more exotic milks, like that of the water buffalo. It has a semi-soft texture and a rich, creamy flavor. The mozzarella comes in a variety of sizes, including soficella (8 oz. ball), ovoline (egg-sized pieces), ciliegine (cherry-sized pieces), bocconcini (bite-sized pieces), and perline (pearlsized pieces). Di Stefano’s mozzarella is, like other mozzarellas, served best on Italian dishes such as pizza, pasta, and lasagna, and can be strewn amongst tomatoes in an insalata caprese. Pair mozzarella dishes with a Pinot Grigio or Chianti for a perfect match. For more information on Di Stefano and their cheeses, please contact your FreshPoint representative.
JULY • AUGUST 2012 | great taste
9
TRENDS
Picnic To Go
by Linda Mensinga champagne, it serves four to six people. This ultimate gourmet feast comes in Petrossian’s signature isothermic tote bag, perfect for a night at the Hollywood Bowl or a luxurious day at the beach. Another agreeable way to picnic is on water, while gliding on a bay or canal. At the Newport Dunes Waterfront Resort, gourmet cruises on Duffy boats are a fun, easy way to take in the Back Bay and enjoy prepared goodies from the Back Bay Bistro. Back Bay’s Food & Beverage Director Thomas Giulioni put together three sea-worthy packages, each with wine. Cruisin features brie, fresh fruit, and artisan breads for $20; Come Sail Away consists of salad, sandwich, and chicken or beef skewer for $30; and Beyond the Sea has salad, seafood, pasta, and dessert at $40. Deli platters and clam chowder are also popular. Boats cost $50 for one hour, and $75 for two. The Dunes offers Movies on the Beach and Bands on the Sand for their land-lubber picnickers.
GETTING OUTSIDE TO EAT IS A WELCOME
in the center.”
An elegant approach to picnic on the sea is by
CHANGE. Summertime games, BBQs, outdoor
Their catering company likes to add flair to the oft
concerts, and picnics are possible year-round here,
requested hot dogs, hamburgers, and grilled chicken
The Ultimate Pizza; up to 12 people can feast on
courtesy of California’s mild weather. The term le
with more exciting options such as their burger bar:
pizza, salad, and garlic bread from Dominico’s Italian
pique-nique comes from France and is based on the
choice of ground beef, kobe beef, chicken fried
Restaurant while moving through the Naples Canals.
verb “to pick” and an obsolete word meaning “trifle.”
steak, fried chicken, grilled chicken, and crab cakes
Pasta, antipasti, and brunch are also available.
Picnics were originally potlucks held indoors where
with traditional toppings plus bleu cheese, grilled
Romance is a given for gondola tours. Engagements
each person contributed wine or a dish. After the
onions, roasted garlic aioli, sautéed mushrooms,
and anniversaries are common according to owner/
French Revolution in 1789, royal parks opened to
BBQ, and teriyaki sauce.
gondolier Michael O’Tool. “We discover many
everyone and became popular sites for “en plein air” recreation and supping. A picnic today may comprise an elaborate feast or
Blake's Place Cafe & Catering in Anaheim
gondola. Long Beach based Gondola Getaway has
messages in a bottle,” an extra option guests use to
provides for all kinds of picnics ranging in size from
impress their partners; messages are written to order
15 to 5000. “Most important is our ability to custom
and placed in a bottle. Once found, the gondolier
a simple PB&J sandwich. Many folks combine
design menus to accommodate most budgets,” says
rescues, opens and presents the bottle to the
prepared, transported foods with those cooked onsite
Gene Hobel, owner. Most popular on his menu are his
intended recipient. Traditional gondolas seat 2 - 6;
over a grill or campfire. Most have family favorites,
BBQ items, “Our pork spare ribs seem to be on most
$85 for the first couple and $20 more for each
yet enjoy the convenience provided by a to-go box
menu selections; hickory smoked beef brisket and
additional passenger.
lunch or sandwich. Restaurants, caterers, and hotels
pulled pork are the two most popular entrees, and
supply countless options to enjoy at your next picnic
everyone loves Blake’s famous BBQ beans.”
that are suited to any budget and taste.
Greg Mohr, owner/gondolier of Gondola Company of Newport, has 20 gondolas. Appetizers or full
Pelican Hill Resort in Newport Beach offers a
dinners are available all year but Mohr says,
Gary Rodgers, president of Above All Catering,
picnic menu of sandwiches, paninis, fresh fruit,
“Valentine’s week is the Superbowl for us.”
outfits a variety of outdoor events — birthday
salads, and sweets. Their Tuscan tuna salad, Grilled
Sandwiches and salads are served on lunch cruises,
parties, picnics, fundraisers, team building,
Irvine Ranch vegetable panini, and Madrange ham
and dinner is served in courses. The gondolier awaits
employee appreciation, bridal or baby showers,
(from France or Quebec) with brie, dried cranberry,
the arrival of guests before getting the entrees from
engagement parties, etcetera; “These events are
and dijonaise on sourdough panini are just a few of
the kitchen to make sure they are fresh and hot; “We
held in backyards, businesses, school campuses,
the selections. The hotel offers a handled lunch box
tried different ways but that works out the best.
yachts, high rise rooftops, botanical gardens,
or, for an additional $100, an elegant keepsake
People are late sometimes with traffic. When they
museums, beaches, historical properties and
picnic basket which makes an ideal resort memento
arrive, the champagne is opened and poured.” The
more.” Outdoor events are a regular part of the
and perfect tote for the beach.
gondolas are catered by Charthouse. Guests love the
company’s marketing and every year new items and
Petrossian Boutique & Restaurant in West
services are added. “This year we are focusing on
Hollywood has a signature picnic basket priced at
breakfast and brunch items with our original Texas
$250. Packed with caviar, smoked salmon plus
Benedicts, bacon-wrapped toasts with eggs baked
accompaniments,
10
www.great-taste.net | JULY • AUGUST 2012
and
a
bottle
of
Roederer
crudités and dip, calamari, coconut butterfly shrimp, and gourmet cheesecake. Is the sun out? Take a break, a snack, a friend, and get outside: life’s a picnic.
TRENDS
SOUTHERN CALIFORNIA
HELPING OUR CUSTOMERS SUCCEED Food Safety Variety Quality Cost Control
The Fresh Produce Specialists Call Toll-Free: 1-800-252-9165 www.FreshPoint.com www.TheProduceHunter.com 155 North Orange Avenue, City of Industry, CA 91744
JULY • AUGUST 2012 | great taste
11
SUR LE MENU
Picnics ummer is here along with its sense of family and community. With the weather warming up, what better idea than to take this season’s eatings and activities to the outdoors? We perused menus to find dishes, both hot and cold, that would transform any picnic. From salads to entrées, here’s a sample of delectable and easily packable treats to take with you on your next outdoor excursion. Pack up the goodies, the kids, and enjoy summer eating alfresco, Sur Le Menu, on a blanket in the park!
S
Palm Terrace, Island Hotel, Newport Beach Asian Steak Salad soy marinated filet mignon, Napa cabbage, daikon, cashews, edamame, crispy rice sticks, wontons ...........$12 (half size)/$23
Pascal Épicerie, Newport Beach French Dip thinly sliced beef, Gruyere cheese, caramelized onion & horseradish on ciabatta with french fries ...................$15
Baleen, Portofino Hotel & Yacht Club, Redondo Beach BBQ Pork 8-hour pork, cabbage slaw, crispy onions, burnt sugar bbq ................................$14
Kinkaid’s, Redondo Beach Fresh Baked Santa Fe Corn Bread with orange-blossom honey butter....$5.95
Savoy, Hotel Hanford, Costa Mesa buttermilk stuffed dates, bacon, dijon, spiced apricot marmalade ...........$9 Broadway by Amar Santana, Laguna Beach charred edamame, citrus salt, yuzu .....$8 Pinot Provence, Westin Hotel, Costa Mesa Chilled Spring Pea Bisque local citrus, mint chantilly .................$11 Ecco Pizzeria and Bar, Costa Mesa Eggplant Caviar with fontina, grana podano, and wood fired flatbread...........................................$12 Flemings Steakhouse, Newport Beach Filet Mignon Flatbread Danish blue and Monterey jack cheeses, red onion confit .........$6 (’Til 7 bar menu)
12
www.great-taste.net | JULY • AUGUST 2012
True Food Kitchen, Newport Beach Herb Hummus pita bread, tomato, onion & feta .........$10
tortilla, pico de gallo, creme fraiche, guacamole ..........................................$9 Seasons 52, Costa Mesa Sonoma Goat Cheese Ravioli simmered in fresh tomato broth with roasted garlic and fresh basil ..........$9.35 Slapfish, Huntington Beach Spicy Lobster-Shrimp Grinder rock lobster, shrimp, green apple, lemon, creamy habanero sauce........................$9
Charlie Palmer, Costa Mesa Heirloom Beet Salad blood orange, gorgonzola, pumpernickel, shaved fennel, sherry shallot vinaigrette ..$12
Zinc at Shade Hotel, Manhattan Beach Turkey Cobb Wrap sliced turkey, baby greens, avocado, red onion, tomato, bacon and ranch dressing wrapped in a whole wheat tortilla ..$12.95
Sol Cocina, Newport Beach Panuchos Ancho chile empanadas (2) stuffed with locally-made mexican cheeses, spiced winter squash & sweet potato with epazote, fried & topped with black beans, pico de gallo, crema & lettuce .........................$7
Sage, Newport Beach Vegetable, Linguine and Goat Cheese Frittata artichoke hearts, caramelized onions, shiitake mushrooms, spinach, sun dried tomatoes, goat cheese and eggs, baby green salad, dijon vinaigrette..............$14
Canyon Neighborhood Restaurant & Bar, Anaheim Hills Shrimp Quesadilla tomato, carmelized onions, garlic, basil, mozzarella and fontina cheese, flour
The Winery Restaurant and Bar, Tustin YG’s Alsatian “Pizza” (pictured above) crème fraiche, applewood smoked bacon, gruyere and onion..............................$11
SUR LE MENU
COVER RECIPE BY CATHY PAVLOS
Grilled Vegetable Platter approximately 2 hours. Leftover marinade can
Serves about 20
once. Be patient. Once they are grilled with
be refrigerated and used within 2 weeks —
nice clean marks and slightly brown, put them
Italian, Thai or Chinese eggplants
bring it back to room temperature to use.
on a clean sheet pan(s).
- medium-sized
1. Wash all vegetables and pat dry.
4. After you are finished grilling the other
Fennel bulbs - trimmed off tops
2. Blanch fennel and artichokes in boiling
vegetables, the peppers will be ready to peel.
and stalks (save tops for marinade)
salted water for about 15 minutes, pat dry.
Just slip off the paper thin skins, discard the
Green bell peppers
3. Cut eggplants in half lengthwise. Sprinkle
seeds and skins, and cut the pepper into
Red bell peppers
the pieces generously with salt and allow them
strips; toss with the marinade, salt, and pepper.
Yellow bell peppers
to sit in a colander for an hour, (liquid
5. Arrange all of the vegetables creatively on a
Portobello mushrooms
beading may be seen on the surface). Rinse
large platter and drizzle with remaining
Medium-sized zucchini
the eggplant to remove the salt, and then pat
marinade. Serve with homemade aioli if you
Medium-sized yellow squash
the eggplant dry with paper towels, (this
like.
(seasonal)
ensures that the eggplant will be less bitter
Note: Leftover grilled vegetables can be
Green onions or leeks
and absorb less oil during grilling).
chopped and put into pastas or omelets, or
1 Bunch
Asparagus (in season)
4. Slice squash on diagonal into 1/4” slices.
left whole for salads and sandwiches the next
4-6
Baby artichokes or small
5. Cut Roma tomatoes in half lengthwise.
day. (Absolutely delicious in a pasta with a
artichokes - outer leaves trimmed
6. Cut the radicchio into wedges.
little olive oil and parmesan or feta cheese).
4-6
Roma tomatoes
7. Trim tough ends from asparagus — about 2
1
Head of radicchio
inches off the bottom.
4-6 2 2 2 2 2 1 1 1 Bunch
8. Slice leeks in half or quarters.
AIOLI
You can use all of these vegetables or any
9. Remove stems from portobello mushrooms
2
part; the whole idea is a composition of color,
— grill whole and slice later.
texture, shape, and flavor — aim for variety.
10. After artichokes and fennel are blanched
4
Garlic cloves - peeled and minced
and cooled, cut artichokes in half; cut fennel
1C
Extra virgin olive oil
into 1/2” slices.
1t
Lemon juice
1/2 t
Cold water
MARINADE 1 1/2 C
Fresh herbs - finely chopped: Parsley
6 2C
Cage free eggs - separated, use yolks and reserve whites
Sea salt - to taste
Grill or use grill pans on the stove top. Use a low to medium heat and grill in batches.
Oregano
1. Char all the peppers first. It takes about 15
1. Using a processor, pulse minced garlic into
Fennel tops
minutes of moving them around the grill to get
egg yolks until smooth.
Thyme
a nice uniform char; place them in a paper
2. Transfer mixture to a bowl, and begin
Basil
bag to steam while grilling the rest of the
whisking while adding the extra virgin olive oil
Mint
vegetables. Peppers taste best if they are
one drop at a time.
Garlic cloves - peeled and finely
peeled, (you are giving the skin time to steam
3. As the aioli becomes emulsified, add larger
chopped
away from the flesh to make it easier to peel).
quantities of oil until the aioli is the
Olive oil
2. Lay out the cut or whole vegetables on
consistency of mayonnaise; add the lemon
Sea salt
sheet pan(s) and, using a grill or pastry brush,
juice, sea salt to taste, and if it seems too
Pepper
brush each side with the olive oil marinade,
thick, water.
then dust with sea salt and pepper.
4. For added flavor, blend in ground cumin,
Combine all of the marinade ingredients and
3. Grill one or two different kinds of
basil pesto, sundried tomato paste, or chipotle
let the oil sit at room temperature for
vegetables at a time. Try to turn them only
chiles in adobo.
JULY • AUGUST 2012 | great taste
13
F E AT U R E : L ’ E N T R E´ E
Chef Shachi’s grilled shrimp, quinoa, sliced citrus and beet salad.
Alfresco Dining Around the World elebrating outdoors with food is a practice enjoyed universally. Favored occasions are national holidays, but good weather on any weekend provides the opportunity more often. Picnics in the park, while familiar here, may not be the rule in every country, but dining al fresco in the company of family and friends is a pleasure savored around the world.
C
VIETNAM In Vietnam, “picnic” is a relatively new concept according to Chef Haley Nguyen, who teaches culinary classes at Saddleback Community College. “Since we have street food vendors throughout the country, there’s little need to bring food to an outing. Communal eating is a norm in Vietnam and eating outside is a form of socialization,” she says. Banh mi, baguette sandwiches, and empanadas make great picnic food. Fruit and finger foods work well too. Elizabeth An of Anqi in Costa Mesa and Crustacean in Beverly Hills agrees that picnics in the park are not a tradition in Vietnam except at beaches. “Viet New Year’s is a grand celebration where people cook food outside with their families,” she shares. They enjoy playing Vietnamese street games such as rolling dice (Bau Cua Cop), story telling, and watching water puppets enact folk stories. One item that works nicely from the House of An catering menu is the the trio box of Yellowtail Sashimi Wrapped in Tía tô Leaf (Vietnamese herb with peppery flavor), Shrimp Mousse Filo with Kiwi and Orange Dipping Sauce, and Grilled Eggplant and Asparagus with Wasabi Lime Drizzle. “The presentation is nice and everyone gets a variety,” says Elizabeth with the caveat to keep it chilled until served.
14
www.great-taste.net | JULY • AUGUST 2012
F E AT U R E : L ’ E N T R E´ E KOREA Picnic food looks different in Korea, “Picnics consist of home-made dishes of kimbab (rice and other ingredients rolled in seaweed), banchan (small dishes such as kimchi served with rice), or any easy-to-eat meal rather than barbecue or food that requires cooking immediately before eating,” explains Jenee Kim of Parks BBQ in Los Angeles. Picnics are held in parks, amusement parks, beaches or at concerts, and are viewed as a convenient option in crowded areas — no need to waste time in line. “It would not be rare to see a group whip out a ready-made meal while waiting in line for an amusement park ride or during the intermission of a concert.” Parks BBQ promotes to-go meals. “The best choice for a picnic would have to be our signature Park’s Galbi, short ribs soaked in marinade and seasoning,” suggests Jenee. IRAN In Iran, the 13th day of the New Year, sometime in March, finds almost everyone outside; a tradition based on an old superstition. “13 is an unlucky number — they believe the ghosts visit on that day!” says Hal Nabavi, a native Persian and food and beverage director at the SLS Hotel in Beverly Hills. They may barbecue or bring already cooked food from home and warm it up on site. “Persians love family time together. They play music and dance.” Chef/owner Azmin Ghahreman of Sapphire Pantry adds some details about the New Year’s holiday, “I have fond memories of celebrating the Iranian New Year, called NoRooz which is symbolic for the first day of spring. The 13th day of the new year is called "Sizdah Bedar" and spent mostly outdoors. I have many memories of roasting skewers and kabobs on an open fire.” For picnics, Azmin recommends Mezze, small dishes, for sharing or any prepared items that don’t need to be kept warm. “Sapphire Pantry offers iced gel packages upon request. Plain and simple, cool items should stay cool,” he says. Sapphire Pantry has themed baskets to choose from starting at $68 — Wine Country, Mediterranean, California Coastal, and the Vegetarian — along with countless selections from the Pantry (see photo). Generously portioned for two, all baskets include a beverage, sandwiches, dessert, a cheese and fruit plate, and utensils.
INDIA Dancing and singing liven picnics in India too; “We really enjoy playing sports like cricket, badminton, soccer and playing cards,” says Executive Chef Shachi Mehra of Tamarind of London in Newport Beach. Being a large country, the locations in India vary, “They could eat at the beach, on a lake, in a national forest, or even in an historic fort or palace.” Picnic foods include Aloo Puri, which is a fried bread that is eaten with spiced potatoes, or Parathas, which is a type of flat bread that can be stuffed with anything from potatoes to cauliflower, radishes and more, accompanied by pickles. Another popular item is also one of Mehra’s favorite is the Chutney Sandwich — a sandwich with mint and cilantro chutney, butter, sliced cucumbers and/or tomatoes, salt, and pepper. From her own menu at Tamarind, Shachi suggests “The Quinoa and Beet salad (see photo) is great for picnics; it can be made ahead of time and travels really well. The Cilantro Chicken salad or Lamb Seekh Kebab wrapped in a naan are other great items.” PERU Outdoor games like soccer or volleyball fit the bill in Peru. “Peruvian people love to be outdoors with family and friends. We have picnics for birthdays, Mother’s Day, Sundays, or just for fun,” says Renzo Macchiavello, Chef/owner of Renzo’s A Taste of Peru in Irvine. His restaurant offers picnic service although they don’t sell a lot. “My menu is full of great homemade sandwiches;” his Sanguche de Chancho (pork with garlic aioli), Sanguche de Carne (roast beef with creamy chimichurri), and Pan con Queso and Hongos (cheese and portobello mushroom) Panini and toasted red pepper sauce, would all be perfect for an impromptu picnic anywhere with a little shade or a lot of sun. Chef/owner Ricardo Zarate, also from Peru, adds camping at the beach as a favored pastime and picnic setting in Peru; “We go to the beach mostly because our coastline is so extensive. We take chicken sandwiches often because they are easy to make and transport.” At his Los Angeles restaurants Picca and MoChica his food is generally not suitable for take-out; “Maybe the Chicharron de costillas because it’s almost like a pork slider, so it’s easy to pick up and eat. Arroz chaufa de mariscos might be good too, but it’s seafood fried rice, so you would need utensils.”
VENEZUELA Venezuelans are bon vivants, enjoying BBQs most weekends accompanied by beer and Johnny Walker Black, the favored brand of Scotch according to Camelia Coupa. The owner of Coupa Café in Beverly Hills and other locations, sources her coffee and cheeses from farmers in Venezuela where she grew up. “Families gather most weekends for backyard BBQs at someone’s home and everyone participates. It’s 80 degrees all year,” she says. Parks are not used because public areas are not safe, she reports with regret; however beaches call and coolers with sandwiches are the norm. Arepas are the quintessential Venezuelan sandwich, made with grilled corn cakes filled with ham, cheese, chicken, shredded beef or sweet fried plantains. Camelia warns they get messy, but come in paper to catch any loose filling. Taqueños, fried white cheese sticks, and maracuchitos, cheese wrapped in a plantain strip, are popular for parties and delicious at any temperature. FRANCE Pascal Épicerie & Wine Shop in Newport Beach has an ideal menu for picnics with lots of French inspired sandwiches and salads created by Chef/owner Pascal Olhats. The French native stresses a picnic in France happens anywhere and anytime. “Alone, with a date, with family, with friends. We usually like to sit down at picnic tables so we have a place for the glass of wine,” he says. Picnics take place in forests and waterways, on vacation, or the side of the road on the way to any destination. A sunny Sunday is all the reason needed. “Pâté is a French favorite; then add cheese, curried meat, salad, hard boiled eggs, radishes, cold roasted lamb or beef, rotisserie chicken with fresh mayonnaise, and Dijon. We talk first, then sing, then play soccer or “petanque” a French style bocce game.” “My Épicerie Pascal is all about packing for a picnic,” Pascal points out. His artfully prepared Le Grand Picnic at $30 per person, is the ultimate gourmet to-go: poached salmon with green beans, chicken breast, lamb loin, cheese, bread and butter, and two mini pastries. “We pack everything for take-out so it is easy to carry and convenient. Staff can assemble your choices and make you a package. We are happy to fill your favorite picnic basket if you bring it in too!” Fresh air enhances the appetite in every language, so try a new food from a place you’ve never been and take it outside.
JULY • AUGUST 2012 | great taste
15
F E AT U R E : C H E F D E C U I S I N E
16
www.great-taste.net | JULY • AUGUST 2012
F E AT U R E : C H E F D E C U I S I N E
INGA RD BROS IA PROD . UCE
* Y
SPO
N
F E
*
PRO
IL
CH
EF
SO
B RED
Photo by Michael Rutt
Chef Cathy Pavlos by Chef Katie Averill
W
alking into Lucca Cafe in Irvine is a breath of fresh air. The big spread of cheeses and authentic Italian meats that appear on first sight let you know that this place is the real deal. This is Irvine’s top spot for deli takeout when you do not have time to dine. It is not spaghetti and lasagna Italian; it is wild Branzino and Burrata Italian. A business lunch crowd packs Lucca; after seven years in operation, the community knows the food is exceptional. Chef/owner Cathy is incredibly passionate about cooking. In a profession packed with the jaded, there is nothing but creativity, enthusiasm, and a keen sense of humor emanating from her. She has a unique style of managing the kitchen (I will borrow this) in that she makes her cooks responsible for their dishes from start to finish. You will not find a prep cook chopping onions for eight hours a day who dreads getting out of bed in the morning, but a staff inspired to create the next dish better than the last and better than the one the cook beside him (or her) made. Cathy has a 50/50 split of females to males in the kitchen which is very rare; she appreciates a feminine touch. This chef has made two restaurants out of one at Lucca. While lunch is bright and bustling with local business traffic, dinner is a romantic destination perfect for “date night”. The menu changes radically as well, from casual Bistro during the day to fine dining at night. Asking Cathy to pick her favorite dish is like asking her to pick her favorite child. At first, it is the butternut squash with spinach and a touch of chili heat, and then it is raviolini aperti, an open faced ravioli with a full breast of chicken and pesto. How do you decide between the two? I don’t know; I had both! Chef Cathy still uses her grandma’s recipes that she “had every Sunday of her life”. Chef speaks lovingly of her grandmother who came to America in 1929. In true chef style, Grandma would cook Sunday dinner with whatever ingredients she was given by the attending family members. Luckily, some were farmers and others imported fish at San Pedro. Carrying on the tradition, Cathy does “Sunday Supper” two times a month — an early family style dinner made with extra love. It usually has a theme and is paired with Continued on page 18
JULY • AUGUST 2012 | great taste
17
F E AT U R E : C H E F D E C U I S I N E
M A K E C O N TA C T
Lucca Café 6507 Quail Hill Parkway Irvine, CA 92603 949.725.1773 www.Luccacafe.com Mon-Fri 11:00 am - 2:00 pm, 4:00 - 9:00 pm Sat-Sun 9:30 am - 2:00 pm, 4:00 - 9:00 pm
Chef Cathy Pavlos WHAT FIRST INTERESTED YOU IN THE HOSPITALITY INDUSTRY? That would have to be the long hours and the big bucks! Okay, kidding there, I have always liked to cook and have cooked for family and friends for years before I got into the biz.
Continued from page 17 wines. Recently she had WWJD Dinner (What Would Julia Do?). You can’t beat that. This is Cathy’s second career. She was an architect for over twenty years. Many of the skills she used as an architect she now applies literally to cooking — even the terminology, which makes her staff laugh. As she sees it, architectural design is very similar to plate design. While she designed buildings she would consider the opposing or surrounding structures and ponder, “Do they talk to each other?” Chef Cathy does the same with each dish, asking her staff whether each food item talks to the other on the same plate.
Honey Grilled Loch Duart Salmon
with crispy new potato, apple-thyme-horseradish chutney, asparagus, beurre blanc and crispy leeks 4T
For 6 people
WHAT WAS YOUR FIRST HOSPITALITY JOB? McDonald’s in the early 70’s — I was the first grill woman at the company-owned McDonalds in Huntington Beach.
1ST COOKING OR FOOD-RELATED MEMORY? Cooking with my Grandma when I was about 4 years old, all of the Sunday Suppers in the late 50’s and early 60’s. My job was to set the table for 40 of our closest friends and relatives. BIGGEST MYTH ABOUT WORKING IN THE KITCHEN? They make it look so easy on TV. This is not, I repeat, not a job for the faint of heart. It is hard work: you get dirty, you sweat, you get lost in the onslaught of tickets, and there’s a lot of swearing….most of it in English.
18
www.great-taste.net | JULY • AUGUST 2012
Butter – unsalted, chilled, cubed
2T
Lemon juice
Loch Duart or wild salmon
1t
Lemon zest - minced
6
New potatoes
1/8 t
Kosher salt
Asparagus
1/8 t
White pepper
Steam or boil the new potatoes, cool and set
In a sauce pan over medium high heat, combine
aside. Blanch the asparagus, put into ice bath
wine, vinegar and shallots. Reduce until almost
and set aside. Portion the salmon into 6
a syrup consistency. Add cream and continue to cook reducing by half. Turn the heat to low and
APPLE-THYME-HORSERADISH CHUTNEY
add butter cubes 2 at a time while stirring until
1t
Coriander seeds - crushed
all the butter is added and sauce is a creamy
1t
Grainy dijon mustard
consistency. Season with salt and pepper.
2 Sprigs
Fresh thyme
Note: If the butter is not chilled it will not
5 lb
Granny smith apple - peeled,
incorporate into the sauce. Also if the wine
cored, diced
mixture is not reduced far enough the sauce will
1/2 t
Garlic - minced
be runny.
1 fl oz
Maple syrup
2 fl oz
Apple cider vinegar
1/2
Vidalia or sweet onion
Crispy leeks
Sea salt - to taste
Sea salt - to taste
Fresh horseradish - to taste
Pepper - to taste
Combine all ingredients in a casserole dish.
1/4 C
Honey
Oil for deep frying
Cook at 350 degrees F for 10 to 15 minutes.
Season salmon with sea salt and pepper, put on
Remove chutney from oven, cool and adjust
a medium grill, mark on one side and turn,
seasonings.
when the grill side is up, drizzle with honey. Continue to grill until medium.
LEMON BEURRE BLANC
FAVORITE KITCHEN GADGET OR TOOL? My blow torch from Ace Hardware.
Heavy whipping cream
1/4 lb 2-2 1/2 lb 1 lb
IF NOT A CHEF, WHAT WOULD YOU BE? Well, I was an architect and a college professor (I taught design and history for 25 years) before becoming a chef. I think that if I weren’t a chef, I would probably be a professor again, maybe in the culinary arts this time.
Chef Cathy attended cooking boot camp at the Culinary Institute of America instead of going the traditional cooking school route — she already had enough degrees under her belt. She did pay her dues, starting at the bottom in a restaurant, but knew when it was time to open her own place. Cathy’s kind heart shines through when I ask her what I should know about Lucca. She says her dedicated staff doesn’t get the credit they deserve. She’s misty eyed as she tells of the loyalty she sees from them and how she appreciates that they make it a place she wants to come to every day. Look for EAT STREET — coming Summer 2012! KDCOOKS@aol.com
1C
White wine
1T
White wine vinegar
1T
Shallots
Flatten cooked and cooled new potato, drop into deep fryer and fry until crispy. Grill steamed asparagus on grill until warm. Assemble. Garnish with crispy leeks.
F E AT U R E : C H E F D E C U I S I N E
JULY • AUGUST 2012 | great taste
19
THE BIZ: BACK OF THE HOUSE
The Mobile App Revolution y 2013 there will be ONE BILLION smart phones in the hands of your customers. From directions and reservations to GPS check-ins and QR Codes, consumers are turning to their mobile phones for instant satisfaction when searching for a place to eat. Restaurant owners have seen how sites like Yelp and Foursquare can either help or hurt them when the power of social media is put to work. But what about having your own Mobile App for iPhone and Android? A recent study shows that 95% of independent restaurants do not have mobile sites, and 40% do not have online menus. Of the few restaurant owners that actually have their own mobile app, 84% said the use of their mobile application has made their business skyrocket.
B
20
www.great-taste.net | JULY • AUGUST 2012
We recently asked Orange County restaurateur, Chef Marc Cohen, co-owner of three very successful restaurants — 230 Forest, Watermarc, and Opah — about why he decided it was time to purchase Mobile Apps on iPhone and Android for all of his restaurants from IT Mentor APPS; “We want to be mobile ready! The Orange County Visitors Association says that mobile search traffic is projected to surpass desktop queries by 2013. We want to be ahead of that curve and prepared to reach out to our guests in a more relevant and instantaneous medium than e-blasts, which are so easily discarded nowadays. We feel that having a mobile app with real time menus and special offers will help us retain our loyal clientele and encourage a new generation of diners to join us at Watermarc, 230 Forest Avenue, and Opah.”
Daniel Altbaum, IT Mentor APPS CEO offers this insight on the mobile trend, “We are at the beginning of the revolution. In the next five years, every business, especially restaurants, will have their own Mobile App for iPhone, Android, and their own Mobile Website. We are the company that makes it easy for them to Mobilize, so they can get back to their core business, providing a great dining experience for their customers.” So is your restaurant ready for the Mobile App Revolution? Whether restaurateurs like it or not, it seems that great food is not the only thing that will keep customers coming back for more. Mobile Apps provide benefits for both new and repeat customers. For more information visit www.itmetorapps.com/Great Taste.
T H E B I Z : O P E R AT I O N S estaurants ravish their patrons with sensuous aromas and palate pleasing piquancy; they entice thousands to quit lives of corporate drudgery in order to chase their dreams of restaurateur glory. But you need more than passion and perseverance if you want to open a restaurant — you also need to fill out paperwork. Kind of acts as enthusiasm repellant, doesn’t it? Hopefully I can re-stoke those fires to help people realize their culinary dreams. Legal paperwork is not exactly glamorous, but it deserves just as much attention as any other step in opening your restaurant. You wouldn’t rush through designing a menu or picking out a location, so you shouldn’t rush through this either. First, choose a legal structure for your restaurant. Whenever a new entrepreneur asks me for advice, I always tell them to protect themselves by incorporating. Most business owners choose to stick with a sole-proprietorship, the default setting for new businesses, but if your business goes belly up, debtors could seize your personal property to pay your business’s debts! The reported failure rate for new restaurants is 60% in the first three years, while the average small business failure rate, according to the SBA, is 49% within the first five years. Put simply, restaurants are risky and you need to protect yourself. A Limited Liability Corporation (LLC) is perfect for doing just that. It protects your assets. Plus, it can help you save on taxes and is easier to maintain than other
R Legal 101 Ingredients of success for aspiring restaurateurs by Deborah Sweeney Deborah Sweeney is the CEO of www.MyCorporation.com. MyCorporation is a leader in online legal filing services for entrepreneurs and businesses, providing start-up bundles that include corporation and LLC formation, registered agent, DBA, and Trademark & Copyright filing services. MyCorporation does all the work, making the business formation and maintenance quick and painless, so business owners can focus on what they do best. Follow her on Twitter @deborahsweeney and @mycorporation.
corporate structures. Next, there are three essential things you have to file for when you first begin: your Doing Business As (DBA) name, your Employer Identification Number (EIN), and any trademarks you need. Your DBA name, or fictitious name, is required for things as rudimentary as opening a bank account for your restaurant. Contact your secretary of state to have them search their database and register your DBA name. If you stay with the sole-proprietorship structure, you can use your social security number as an EIN, but once you incorporate you need a separate EIN for your business. Be sure to file for patents or trademarks for anything that can be considered intellectual property: your logo, your restaurant’s name — you can even patent recipes if you’d like. Finally, buy insurance. You need general liability, worker’s compensation, and property insurance, but you should look into insurance offered for businesses in the hospitality industry. Restaurants face unique risks, so discuss your options with an insurance broker. Of course, you still have to file for licenses to sell food and register with the health department, but I am sure most of you are well aware of these requirements. Just don’t overlook anything — the government will take its time filing your paperwork, so it would be wise to talk with a professional document processor just to make sure you haven’t overlooked anything. Once everything is filed and approved, you’ll be well on your way to running a successful restaurant. And, at that point, all I can do is wish you bon appétit!
JULY • AUGUST 2012 | great taste
21
THE BIZ: BEVERAGES
Freshly Squeezed or Shaken Greenleaf Gourmet Chopshop by Devon Klug
t takes just one trip to Greenleaf Gourmet Chopshop in Costa Mesa, the third location of Los Angeles’ gourmet salad eatery, to see why it has quickly become an Orange County favorite. Helmed by owner and commander-in-leaf Jonathan Rollo and Executive Chef Kristi Ritchey, Greenleaf Costa Mesa offers Orange County locals a unique dining experience with indoor and outdoor seating, a wine bar, marketplace, and the eatery’s first juice bar, serving fresh-squeezed juices and signature shakes that are the perfect treats for summertime in the OC. Rollo and Ritchey had always toyed
I
to experiment with combinations of pressed, squeezed, and extracted juices, leading to the creation of the bar at the new Costa Mesa location that has been open just since April. “Our juice bar is a great asset to Greenleaf Costa Mesa, as it perfectly reflects our requirements of being fresh, local and flavorful,” says Rollo, “we want to help excite and educate our customers about why our juices are designed the way they are and the health benefits they provide.” The menu offers a selection of pure, fresh juices, such as orange, grapefruit, and carrot, as well as several house blends, including the Sangria-licious,
“Our juice bar is a great asset to Greenleaf Costa Mesa, as it perfectly reflects our requirements of being fresh, local and flavorful,” says Rollo, “we want to help excite and educate our customers about why our juices are designed the way they are and the health benefits they provide.”
with incorporating fresh-squeezed juices into Greenleaf’s menu, as they were the most frequently requested items not available at the Beverly Hills and Century City locations. Around a year ago, friends at Barry’s Bootcamp asked the duo to help design and create a menu of protein shakes for the fitness group’s New York City location. Inspired by this collaboration, Rollo and Ritchey continued
22
www.great-taste.net | JULY • AUGUST 2012
made with apple, grape, celery, lemon juices, and mint. For guests looking to enjoy a little more with their meal, a shot of Soju, Korean sweet potato wine, can be added at the wine bar. “Adding Soju was a happy accident during our experiments,” said Rollo, “its clean flavor doesn’t detract from the freshness of the juices, but can enhance the dining experience the way a cocktail or glass of wine does.”
digital
catalog
advertising
web
studio
location
949-322-7590 www.michaelrutt.com
D AV I TA . C O M