Presorted Standard U.S. Postage PAID Permit No. 271 Tucson, AZ
MAY | JUNE 2016
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5/25/2016 2:09:20 PM
FROM THE EDITOR
CONTENT INSIDE 4 NEW TALENT
THE BIZ 2 1 RAISING THE BAR
Meet the new faces contributing to the Teri Williams
Great Taste of Orange County
Publisher, Proprietor
9
& Chief Editor
Content
Know the Difference
22
A SOJU SOJOURN
VIN The Whole Experience
teri@great-taste.net
TERI’S TAKE
I
t’s summer! Who’s ready for a cocktail? My first introduction to adult beverages was at home during the era of Mad Men learning how to perfect the martini that both Mom and Dad counted on when they got home from work. It’s great to sample the plethora of reincarnated classic, craft cocktails and to meet the bartenders in this issue. Some of the best in the business offer tips, tricks, ideas and favorites for all to share. Our area is ripe with choices of bars to frequent and the number of people not only drinking at, but dining at the bar is on the rise. We’ll introduce you to some venues this issue that are “outside of the box.” We’ve got lounges on top of buildings, in lobbies, at the Beach and in cellars just waiting to entertain. We just passed through the season of the Beer Awards and we’ve included a listing of the award winning beers made right here. Based on 2013 stats, the latest published, there were a total of 6200 onpremise liquor licenses in Orange County representing 14 % of all of California licensees and with the growth of the fast casual segment and their 41 licenses, these numbers have to have grown exponentially. I’m off to have a drink. It’s five o’clock somewhere. Cheers!
TRENDS 1 0 BEER, HANDCRAFTED IN
D E PA RT M E N T S 6 CHEESE PICK OF THE MONTH Vermont Bijou Goat Cheese
SOUTHERN CALIFORNIA
11
ROOFTOPS TO CELLARS Beer and Wine is coming to our local beaches
F E AT U R E S 1 2 THE MIX-ERS Meet the Premium Bartenders of Orange County
18
CHEF DE CUISINE Bruno Serato & Eddie Mezza
7
PRODUCE PICK OF THE MONTH Almond Flower Honey
8
SEA | FARM | TABLE
RECIPES 3 GINGER FIZZ 9 JINRO MOJITO 1 5 PINEAPPLE UNDER THE SEA 2 0 CHILEAN SEABASS 2 1 BUCANEER
On The Cover The GinGer Fizz featured on the cover of Great Taste by Franco Pafundo, Beverage Manager at Anaheim White House, is a light, refreshing balance of Gin, Citrus, Ginger Beer and Rosemary. View an additional recipe by the Anaheim Whitehouse on page 20. Photo by Michael Rutt Photography
GINGER FIZZ 1 1/2 oz Uncle Val’s Botanical Gin
METHOD
2
Lemon wedges
In highball, muddle 1/2 oz fresh ginger and 1
1t
Granulated sugar
lemon wedge.
1/2 oz
Fresh ginger
Add sugar and 1 1/2 oz ginger beer.
1 1/2 oz Ginger beer
Fill with ice and add 1 1/2 oz gin.
1 Sprig Fresh rosemary
Garnish with sprig of fresh rosemary and lemon
Ice
wedge.
MAY | JUNE 2016 | great taste
3
INSIDE
New Talent
SINCE 2000
PUBLISHER/CHIEF EDITOR/PROPRIETOR Teri Williams
EDITORIAL Chief Editor Teri Williams Contributors Andrew Aoun Adam Bernstein Amber Lee Billiard Debra Bolton Chef Gabriel Caliendo Diana Dermody Mac Gregory Sonya Kelsen Dan Minjares Rich Manning Michael Jason West
COLLIN THORNTON EXECUTIVE CHEF, MONARCH BEACH RESORT
James Wood
ART Art Direction/Design Lisa Brink
I grew up just outside of Toronto, in Hamilton, Ontario and began my kitchen career at 14 in Edmonton,
lisa@designsmorgasbord.com
Alberta as a dishwasher. I loved the energy in the kitchen and quickly worked my way up to an apprenticeship at the Edmonton Petroleum Club and then at the Fairmont Hotel MacDonald. After that, I relocated to Grand
PHOTO
Cayman, B.W.I., and spent the next chapter of my career working in The Caribbean, Bermuda, Hawaii and
Photography Editor
Canada. I am excited to bring my blend of classical applications and island contemporary techniques
Michael Rutt
combined with vibrant, clean presentations, to the Orange County dining scene with AVEO Table + Bar,
michael@michaelrutt.com
33° North, Sombra, Part & Parcel Market, Club 19 and Monarch Bay Club at Monarch Beach Resort. Month and year came to OC: September 2015 Where you've lived, traveled, and what you like about So Cal: I’ve lived everywhere from the Atlantic to the Pacific Ocean, with several stops in-between. One of my favorite things about Southern California is that I can ride my Harley almost every day.
ADVERTISING Advertising Sales 714-960-0534 21851 Newland St #217 Huntington Beach, CA 92646
MONARCH BEACH RESORT 1 Monarch Beach Resort, Dana Point, CA 92629
4
www.great-taste.net | MAY | JUNE 2016
714-960-0534 fax 714-475-5869 teri@great-taste.net
INSIDE
MAY | JUNE 2016 | great taste
5
INSIDE
Cheese Pick of the Month
BIJOU IS A TRADITIONAL FRENCH-STYLE CHEESE MADE BY THE VERMONT CREAMERY in Websterville, Vermont. Bijou means “jewel” in French and embodies all that is special about goats’ milk and the making and caring for a small cheese. Made from fresh pasteurized goat’s milk from family farms, Bijou is ripened for about 30 days. The wrinkled rind is formed due to the
VERMONT BIJOU GOAT CHEESE
geotrichum mold that has a sharp, tangy, yeasty but sweet flavor. This semi-soft, artisan cheese is smooth and creamy and with age develops a deliciously nutty taste with hints for fresh flower and hazelnuts. Bijou pairs nicely with wine such as Gewῦrztraminer or Belgian Tripel beer. Condiment pairings include roasted hazelnuts, blueberry jam, roasted olives, and cranberry. Scrumptious dishes made with Bijou are Toasted Bijou Salad, Bijou Penne, and for dessert, Bijou Crème Brῦlèe with Rhubarb Compote. Bijou has won several awards, including 1st Place at the 2015 and 2014 American Cheese Society and the Gold Medal at the 2014 World Cheese Awards. For more information about Vermont Creamery, and other cheese, please contact your FreshPoint representative.
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
6
www.great-taste.net | MAY | JUNE 2016
INSIDE
Produce Pick of the Month ALMOND HONEY HOW DO BEES MAKE HONEY, ESPECIALLY ONE AS UNIQUE AS ALMOND HONEY? Bees will travel up to 2 miles to reach a flower source in order to create and store honey as a food product for themselves and their babies. They will eat nectar from the flower of the almond tree and bring it back to the hive. During the trip, honey is stored in a special organ that produces enzymes, which breaks the nectar down into simple sugars. The bees place the honey into cells in the hive for storage when they return to the hive. Bees will stand on top of the honey and fan their wings to dry the honey, preventing it from spoiling. When the honey is dry, it contains less water than ambient air. At this point, the bees will place a layer of wax on top of the cell, sealing the honey and keeping it from soaking up more water. Because bees often mix pollen with honey, raw honey will have protein, vitamins and minerals. Almond Honey is produced in California, the largest U.S. producer of this nut. It’s sweet with a strong nutty aftertaste. Almond trees are not selfpollinating, so they need extra help from bees to fertilize the flowers and start the growing process. Between February and March each year, almond tree buds burst into light pink and white blooms in preparation for pollination. The bees also benefit from the almonds as they are often the first natural source of food each spring, and almond pollen is nutritious for honey bees. Brewers and bakers find no shortage of uses for this flavorful honey, such as No-Bake Peanut Butter Cookies. It is also delicious dissolved in tea or by the spoonful to sooth a sore throat or for a quick boost of energy. The produce hunter has developed close relationships with family farmers who are committed to sustainable agriculture, personable production, and propagation and promotion of heirloom fruit and vegetable varieties. www.theproducehunter.com.
MAY | JUNE 2016 | great taste
7
INSIDE
BAR BEVERAGE PROGRAMS TAILORED TO CREATE OCCASIONS THIS IS THE KICK-OFF ARTICLE FOR MY NEW SEA-FARM-TABLE COLUMN. Those three words mean a lot to me, and really my life in some way is constantly connected to any combination of those words. I’ve been surfing since I was 11 years old and deep sea fishing even earlier than that. My grandparents were farmers in Italy, growing corn to feed their buffalo for mozzarella cheese production, and the love of farming/gardening was passed along to me as a baby from my parents. The table is such a special place for many, myself included. Almost any special occasion, big decision or time of reflection takes place at our family table. I look forward to sharing my SEA-FARM-TABLE experiences with you. A fun way to connect the sea to the bar is easily established in an oyster stout. The first question
by Gabriel Caliendo
that comes to mind is “Who would think of adding oysters to beer?” Well, as the story goes, it’s been over a century since the first documented oyster stout was born. Initially, the shells of the oyster were used as a clarifying agent in the beer production process. At some point in history, the actual oyster
VP OF RESEARCH & DEVELOPMENT, LAZY
meat was added to the brew as well. There are many oyster stouts available and most of them have
DOG RESTAURANT & BAR, CORPORATE
just a slight “briny” background to them. Go to your favorite market and pick one up…don’t knock it
EXECUTIVE CHEF
until you’ve tried it.
NICKNAME Gabe
Bar beverage programs are tailored to create occasions for people to gather around a table. Pitchers
HOW LONG PAIRING FOOD & BEVERAGE
of beer or bottles of wine are a great way to share good stories with friends or family. At Lazy Dog, we
25 years
have a killer Sangria program. We have three different flavors all made in-house from scratch: White
FAVORITES:
Peach, Raspberry Moscato and Pomegranate Red. They are available in pitchers any time, including
BEER Sculpin IPA
Happy Hour and our late night program. The ability for a group of people to order a pitcher or two of
WINE Inkblot Petite Verdot
these tasty libations and place them on the table for sharing is perfect.
COCKTAIL Lemon Verbena & Crushed Oranges with Vodka
The farm has crept its way into the bar in so many applications. There are hundreds of spirits infused with spices, herbs, fruits and/or vegetables. The “a la minute” preparations of cocktails around the world now require fresh herbs, fruit or vegetables to be muddled, shaken or garnished into them. Long gone are the days of sticky, sweet, fake-flavored cocktails: Farm fresh is the mantra. The farm supplies everything you would need to create a delicious and exciting bar preparation. Bar cocktails can use animal in addition to plant-based farm products. One of my favorites: Flash Fried Scotched Quail Egg and Pickled Peppers on a skewer to go with my bloody Mary. Hello weekend!
8
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ADVERTISEMENT
INSIDE
A Soju Sojourn by Rich Manning GLOBALLY SPEAKING, SOJU IS A TITAN OF THE SPIRIT WORLD. Its most recognizable label, Jinro, is the number-one selling alcoholic beverage in the world, an accolade that’s been bestowed on the brand for 14 straight years. Yet the Korean beverage remains a mystery here in the United States. Unless they have spent time overseas, American imbibers remain uneducated on soju’s history, composition, and in some cases, its differentiation from sake. This enigmatic shroud extends to the other side of the bar in more ways than one. “Lots of restaurant owners don’t have a full knowledge of soju,” explains Kevin Kang, General Manager of Jinro America, a subsidiary of Hite Jinro Co. Ltd. of Korea. “Furthermore, a lot of restaurateurs are unaware that they can carry soju if they have a 41 license.” It would behoove restaurateurs to educate themselves on both fronts. The first lesson: Soju is, in fact, not sake. They may look the same when poured in a glass, but that’s really where most of the similarities end. Whereas sake is a Japanese fermented rice-based beverage that possesses similarities to wine, soju is a distilled beverage from Korea whose journey from farm to bottle shares a greater bond with vodka or whiskey. A bottle of Jinro 24 Soju, the brand’s most recognizable label, is a succinct representation of the beverage’s uniqueness. The alcohol itself is initially produced by fermenting a combination of several all-natural ingredients, such as rice, sweet potatoes, tapioca, and barley. The ingredients are paired with pure spring mineral water and transformed into soju through Jinro’s distillation process; a method that involves a bamboocharcoal filtering system to remove the impurities from the liquid. The result of this craftsmanship is a crisp, clean neutral spirit that makes for an exceptional base for cocktails. This end result leads to the second lesson that every restaurateur must know: If you have a 41 license, you can legally incorporate soju into your bar program, as long as it’s not greater than 24% alcohol by volume, is imported from Korea, and is derived from natural products. As the label might suggest, Jinro 24 is right at the cusp of the ABV limit; combined with its use of all-natural ingredients, it has great potential to be a creative financial ally. “Because the 41 license allows restaurant owners to sell soju, they also have the ability to sell cocktails made from a soju like Jinro,” Kang states. “This can help them generate an even bigger profit from their alcoholic beverage sales.” While Jinro’s profile – and soju’s in general – is much more subdued in the United States than it is in the rest of the world, partnerships with impressive organizations such as the Los Angeles Dodgers and the PGA Tour have helped the brand and the spirit make inroads into the collective consciousness of American imbibers. It is a level of awareness that has great potential to be broadened in the future, one 41 license at a time.
JINRO MOJITO 2 1/2 oz
Jinro Soju
1 oz
Soda water
1 splash
Lime juice
11
Mint leaves
3 Cubes
Brown sugar
3
Lime wedges
1 Scoop
Ice DISTRIBUTION
METHOD In a mixing glass, muddle mint with 1 sugar and
Woobo Distribution
lime juice. Add Soju and mix.
10701 Holder St.
Pour over ice in serving glass, top with soda water
Cypress, CA 90630
and garnish with mint leaves, lime and sugar
714-236-5544
cubes. Serve with a straw.
www.jinrousa.com
MAY | JUNE 2016 | great taste
9
TRENDS
Torres, all seasoned brewmasters concoct their creations at TAPS breweries in Brea and Corona (the beers also are available at TAPS in Irvine). Beachwood BBQ & Brewing, known as downtown Long Beach’s only independent craft brewer, took home the title of Champion Brewpub & Champion Brewmaster in the large brewpub category at the 2016 World Beer Cup — the most prestigious beer competition in the world as well as three medals: GOLD for Mocha Machine in the Coffee Beer category (which took home a bronze medal in 2014), SILVER for Kilgore in the American Stout category and a BRONZE for Udder Love in the Sweet Stout category. Beachwood’s Co-Owner Gabe Gordon, Brewmaster, Co-Owner Julian Shrago, Assistant Brewers Ian McCall and Gene Wagoneer share this win with Beachwood staff and supporters. Other Orange County notable winners of the 2016 World Beer Cup include Noble Ale Works, Anaheim; Tustin Brewing Co., Tustin; Bottle Logic Brewing, Photo by A Boring Photo
Anaheim; Bruery Terreux, Placentia; Artifex Brewing Co., San Clemente; and
Local Craft Beer Wins Big
BJ’s Restaurant & Brewery, West Covina.
by Debra Bolton
Clemente; Phantom Ales, Anaheim; Bottle Logic Brewing, Anaheim; Taps
Noteworthy winners of the 2016 L.A. International Commercial Beer Competition are largely represented by Orange, San Diego, Los Angeles and Riverside/San Bernardino Counties. Orange County brought home several impressive medals and include: BJ’s Restaurant & Brewery, Huntington Beach; Four Sons Brewing, Huntington Beach; Left Coast Brewing Co., San Clemente; Oggis Sports Brewhouse, San Fish House, Brea; Bootleggers Brewery, Fullerton; The Bruery, Placentia; and Tustin Brewing Co., Tustin.
CRAFT-BEER ACTION IN RESTAURANTS IS CONTINUING TO TREND IN
San Diego County had big wins in the competition and include: Golden Coast
ORANGE COUNTY. Demand for craft beer by “foodies” is triggering rapid
Mead, Oceanside; Legacy Brewing Company, Oceanside; Rip Current Brewing,
brewery growth in Orange County and neighboring communities with San
San Marcos; Lightning Brewery, Poway; Mike Hess Brewing, San Diego; Mission
Diego, Los Angeles and Temecula leading the way. Two of our top-notch
Brewery, San Diego; Monkey Paw Brewing, San Diego; New English Brewing,
restaurant breweries are at the top of the pack medaling at two distinctive
San Diego; Mother Earth Brew Co. LLC, Vista; South Park Brewing Co., San
competitions. At the L.A. International Commercial Beer Competition a 100-
Diego; 2Kids Brewing Company, San Diego; Border X Brewing, San Diego;
member panel comprised of BJCP (Beer Judge Certification Program)
Council Brewing Company, San Diego; Green Flash Brewery, San Diego;
certified judges, brewmasters and beer industry officials selected the
Intergalactic Beer, San Diego; and Karl Strauss Brewing Company, San Diego.
winners from over 1,000 entries from around the world. The 2016 World
San Bernardino/Riverside Counties also took home some mentionable
Beer Cup — touted as “The Olympics of Beer” — featured nearly 6,600
wins and include: Sons of Liberty Aleworks, Corona; Rok House Brewing
entries from 1,907 breweries from 55 different Countries.
Company, Upland; Dale Bros., Upland; Wicks Brewing Co., Riverside;
TAPS Fish House & Brewery took home seven medals at the 2016 L.A.
Los Angeles County took home several noteworthy awards and include:
(American Belgo-Style), Vienna Style Lager, El Moreno-American Dark Lager
Arts District Brewing, Los Angeles; Eagle Rock Brewery, Los Angeles; Einstok
and Rubescent-Imperial Red Ale; two SILVER for Velvet Hog (American
Beer Co., Los Angeles; Golden Road Brewing, Los Angeles; Indie Brewing, Los
Porter) and Irish Red and one BRONZE for Schwarzbier.
Angeles; State Brewing Co., Gardena; Sprecher Brewing Co., Glendale; Lucky
TAPS Fish House & Brewery, famous for its classic styles of European ales
Luke Brewing, Palmdale; Sanctum Brewing Co., Pomona; Anheuser-Busch,
and lagers as well as unique brews that reflect the creativity and innovation
Pomona; Sanctum, Pomona; San Pedro Brewing Company, San Pedro; Smog
of the American craft beer scene also received international recognition at
City Brewing Co., Torrance; The Dudes Brewing Company LLC, Torrance;
the 2016 World Beer Cup with two SILVER (Amend This! and El Moreno)
Absolution Brewing Company, Torrance; BJ’s Restaurant & Brewery, West
and one BRONZE (Schwarzbier) medal.
Covina; Venice Duck Brewery, Venice; Coedo Brewery, Wilmington; Enegren
TAPS Brew Crew, David Huls, Kyle Manns, Jonathan Chiusano and Steven
10
Refuge, Temecula; and Wiens Brewing, Temecula.
International Commercial Beer Competition: four GOLD for Cali Cru’sin
www.great-taste.net | MAY | JUNE 2016
Brewing Company, Moorpark; and Surf Brewery, Ventura.
TRENDS
Rooftops to Cellars
lucky enough” (to coin a phrase of Restaurateur Alicia Whitney) to be the first beach venues with license to sell beer and wine at Bolsa Chica. Huntington Beach just opened Naugles at the Beach and next year the Hyatt HB plans to open a
ORANGE COUNTY IS BLESSED TO HAVE SUCH A
find in Southern California but we have a few unique
beachside concession. Huntington Beach official
CONCENTRATED SELECTION OF DINING AND BAR
venues that fit the bill.
Dave Dominguez in the Facilities and Concessions
ESTABLISHMENTS from the foothills to the
The Cellar Restaurant - Fullerton
department reports that there has been no official
beaches, and it’s amazing to share the evolution.
La Cave - Costa Mesa
discussion to expand the licensing opportunities to
Wine Bar in the cellar at the Hobbit - Orange
the beaches operated by Huntington Beach and that
Real Estate is prime, restrictions are plenty and oftentimes it’s difficult to create unique venues able
if they did so, it would take at least a year to make it
to share in our awesome views and locations.
LOBBY’S
happen. If Memorial Day, where SeaLegs on the
Innovative restaurateurs build into busy locations
Who’s got the best lobby bar and who did it first?
Beach and Pacific Kitchen served 4,000 is any
including lobbies of office buildings, museums, and
In the hotel arena, we would venture to guess that it
indication, beach goers will be flocking to Bolsa
shopping destinations and some, build up. You can
was the Ritz Carlton Laguna Niguel and The Bar
Chica.
even get decent food and drink in airports and movie
(currently named 180 Blũ) that introduced us to a
theatres today.
lounge within a hotel lobby in 1983. Shortly after, the
HIDDEN LOCATIONS WITHIN
Four Seasons Newport Beach followed with The
Who can afford to hide their wares. These three
ROOFTOPS WITH A VIEW
Gardens Lounge. We’re fortunate to have many others
locations don’t promote their offerings. They are only
Lucky for us, beachfront locations afford amazing
today and Pelican Hill Great Room Social Lounge has
accessible to the selected few “in the know.” Some
panoramas but others need to build up in order to
developed an entire bar program in the Lobby
are only open on select days and others require a
share outdoor views.
featuring specialty cocktails, entertainment and even
password. Pie Society Bar - Costa Mesa, Blind Pig –
Cielo at The Skyroom – Long Beach
shopping. Hotel Irvine and the St. Regis are also home
Huntington Beach and Speakeasy – Corona del Mar.
Rooftop Lounge at La Casa del Camino – Laguna
to lively lobby spots. Bistango may have pioneered fine
Do you know the secret password?
Beach (pictured above)
dining in an office building lobby in the Atrium
Shebeen Bar and Veranda Rooftop at Mozambique –
building in 1987 and Tangata is front and center at
DISTILLERIES
Laguna Beach
the Bowers Museum where the menus reflect global
Boutique, small batch distilleries are sweeping the
Skyloft – Laguna Beach
influences developed around the exhibits.
nation. Although complicated, due to the prevailing
CELLARS
BEACHES
with house distilled spirit tasting. Keep your eye on
Few and far between; locations with basements,
SeaLegs on the Beach, SeaSalt Woodfire Burger,
Orange County. We have many adventuresome
never mind basements with restaurants are hard to
Beach City Provisions and Pacific Kitchen, “are
restaurateurs that may dare to try.
laws, select restaurateurs are incorporating dining
MAY | JUNE 2016 | great taste
11
F E AT U R E
THREE BARS, ONE ROOF AMBER BILLIARD IS COMMITTED TO SEASONAL FLAVOR. The bartender of nearly a decade spends her free time in farmers markets exploring the freshest seasonal ingredients available, and finds joy in unexpected flavors. She brought her love of craft cocktails to Corona del Mar in 2013, when she was first hired at Five Crowns and SideDoor. Now leading the charge as head bartender, she’s creating cuttingedge cocktail menus and enticing comfortable palates into more adventurous waters. Five Crowns and SideDoor are two lauded restaurants that are considered cornerstones in the community, and offer three bars under one roof – one per restaurant and a secret project that throws back to the days of prohibition and the long, colorful history of the building. Billiard shares that the Five Crowns bar is the newest of the three, recently renovated to transition from a service bar into a fully operational space, opening in June 2016. “It’s going to be nice for Five Crowns guests to come in and enjoy a new focal point,” Billiard said. “They can come up to the bar and have a martini,
LOVE ME TENDRIL
relax, and talk to the bartender. It’s going to enhance the experience.”
1 1/2 oz Cachaça, 3/4 oz fresh lime,
Billiard is quite in-tune with the guest
1/2 oz Green Chartreuse, 1/2 oz pea
experience. She takes great pride in writing cocktail
puree. Shake, strain over ice, and
menus for all of the bars, and works to create an
garnish with fresh pea tendril.
atmosphere where everyone feels at home. She credits the seasonal cuisine and her co-workers to being the secret of both restaurants’ success, but her passion for bartending is an obvious attribute. Committed to the belief that fresh ingredients and
12
The Mix-Ers
artisan spirits make for the best cocktails, she’s
Based on 2013 statistics, the latest published, there were a total of 6200 on-premise liquor licenses in Orange County representing 14 % of all of California licensees and with the growth of the fast casual segment and their 41 licences these numbers have to have grown exponentially. As we’ve seen with food, as the knowledge of the consumer grows, the talent and knowledge of the cocktail crew must evolve as well. Meet some of the best of our bartenders as they offer tips, tricks, ideas and favorites for all to share.
welcome here and like you’re part of something.”
www.great-taste.net | MAY | JUNE 2016
reeling in guests one libation at a time. “This is a neighborhood bar, and whether you live in the neighborhood or not, you’re going to feel
Amber Lee Billiard LEAD BARTENDER, FIVE CROWNS AND SIDE DOOR HOW LONG BARTENDING 8 years AWARDS & CONTESTS Participated in Speed Rack (San Diego, CA) and BBQ, Bluegrass, and Bourbon competition (Austin, TX). FAVORITES: BEER Cuvée des Jacobins WINE Any type of Sancerre COCKTAIL Traditional Absinthe Drip
F E AT U R E
ALOHA! TIKI TIME MAKES A COMEBACK THE COOL OCEAN BREEZE ROLLS IN THROUGH THE OPEN FRONT DOORS, hula music playing in the background, the bartender dancing behind the bar in a coconut bra and grass skirt…well, not quite. The cool ocean breeze is here but the music is more likely to be Bob Marley or Sublime and the bartender is working hard in a Hawaiian shirt with the sleeves rolled up. It’s Tiki Thursday at Ways and Means Oyster House! (Tropical, but with a kick.) What gives Tiki night a kick? That would be our main theme, Sailor Jerry Rum. Sailor Jerry is a high- proof rum blended with spices that is still smooth enough to mix with your traditional tropical flavors. Like our Ways & Means Daydream; Sailor Jerry with pink grapefruit juice, coconut cream and grenadine. Or our Shark Bite;
Diana Dermody
Sailor Jerry with pineapple and orange juice and grenadine drizzled on top. Whichever one you try, you will not only taste the fruit flavors one associates with luaus on a white sandy beach but also the spice of the “yo ho ho, a pirate’s life for me.”
LEAD BARTENDER, WAYS & MEANS OYSTER HOUSE
My favorite is the Banana Boat. It’s Sailor Jerry with Crème de Banane and orange juice. I also love our
NICKNAME Di
Sailor Jerry bacon-wrapped scallops. Spiced rum, bacon and scallops. Did I mention bacon? We also have
HOW LONG BARTENDING Over 15 years
many other wonderful plates that you can share with the table or keep greedily to yourself. And don’t forget
AWARDS & CONTESTS Best Bar and Bartender in
some of the best oysters you’ll ever have. They’re in the name of the restaurant for a reason.
the Metro East in 2011 for Neumann’s Bar
I like to say our Tiki Thursday is like Captain Jack Sparrow at first glance. A rough, tipsy, plundering pirate
(Edwardsville, IL) according to Riverfront Times (St.
but you still know its Johnny Depp under there. Whether you come to see us on Tiki Thursday or any other
Louis, MO).
day of the week, we will make sure that your experience is memorable at Ways and Means Oyster House. By
FAVORITES:
any ways, at all means.
BEER Fruli and Modela WINE I’ve always had a thing for Rieslings and Gewurztraminer wines. It’s the German in me. COCKTAIL I’m a simple girl. I love good spiced rum with a splash of diet and a lime. COCKTAIL CREATION Rum Old Fashioned made with Papa’s Pilar Dark Rum, fresh oranges and Luxardo cherries.
MAY | JUNE 2016 | great taste
13
F E AT U R E
FARM INSPIRED
conserve the harvest from each season.
IT’S A NATURAL FIT FOR OUR CRAFT COCKTAIL
been under the impression there are no new
MENU TO BE INSPIRED BY THE BEST OF WHAT
cocktails, just wonderful copies, or interpretations
THE SEASONS HAVE TO OFFER, just as the dinner
of cocktails that have already been made, making it
menu. The luxury of having our own two-acre
your own by adding your own twist to it. Having the
organic heirloom vegetable farm [on Edwards Ranch
farm to draw inspiration from and working with chef
Estates], gives us the opportunity to plan menus
on the upcoming season; doesn’t get any better
and maximize the ability for our Executive Chef,
than that.
Michael Rossi and I to create dishes and derive inspiration. Our craft cocktail list has become more
Being in the business for over 20 years, I’ve always
Dan Minjares
fluid in complementing the restaurant’s seasonally driven menu over the last couple of years. Working with the chef segues into developing
BAR CONSULTANT, THE RANCH RESTAURANT NICKNAME King of Martinis
cocktails for the bar. Discussions with the chef of
HOW LONG BARTENDING 20+ years
what heirloom vegetables, peppers, citrus and herbs
FAVORITES:
are being planted for the upcoming season, ensures
BEER IPA's
the flavor profiles will complement the chef’s
WINE Anything red
dishes. Picking fresh oranges from the well-
COCKTAIL A tie between a Martini and a Negroni
established Valencia orange trees at the peak of
COCKTAIL CREATION THE RANCH Fogcutter
maturity along with the ability to use fresh cut herbs provides intense flavors for infusing liquors. Lemon verbena, mint, basil, rosemary, thyme, Thai basil,
HOUSE-MADE INFUSIONS
and lemon thyme are just a few of the herbs currently available on our farm. The Thai Dragon
ADAM BERNSTEIN, HAS BEEN BUSY CREATING
Mule, currently on the cocktail menu, is inspired by
SIGNATURE CRAFT COCKTAILS which embrace
the Thai basil grown on the farm; makes for a
kitchen to bar concepts with respect to the original
refreshing cocktail when it’s combined with Chinese
cocktail recipe. His attention to flavor profiling and
Five Spice infused Purity vodka, yuzu citrus juice
his creation of “Liquid Food” matches the global
and Fever Tree Ginger Beer.
cuisine approach of Sapphire Laguna. One playful
The ability to grow our own herbs as needed also
approach Adam brings to the table: House-made
provides the opportunity to create our hand-crafted
Infusions. Created by repurposing and not
farm citrus bitters and citrus syrup infusions used in
discarding fresh cut fruit on a daily basis. This
many of our signature cocktails. My current favorite
concept was sparked from knowing the fruit was
cocktail where we use the citrus syrup infusion is in
still fresh to eat but was no longer suitable for
THE RANCH Fogcutter. Hickory chips are torched, then
presentation as garnish, cutting down on waste of
covered with a bucket cocktail glass, visually capturing
fruit garnishes from the previous day. Adam is
the smoke and leaving the smoldering hickory aroma in
constantly collaborating with the chefs at Sapphire
the glass, adding an extra layer of flavor. White Puerto
to keep the Kitchen-to-Bar element thriving.
Rican rum, gin, Camus VS cognac, with house-made
Offering weekly signature cocktail specials, Adam
sour mix and a splash of citrus infused Oleum
has been representing themes from the kitchen and
Saccharum syrup are served over crushed ice. Looking forward to the upcoming summer
complimenting the ever changing menu at Sapphire.
season, our heirloom tomatoes will be ripe and ready within just a few weeks. This season we have over 600 vines planted and over 90 different
Adam Bernstein
varieties that Chef Rossi incorporates into the
COCKTAIL CRAFTSMAN, SAPPHIRE LAGUNA
restaurant menu with tomato salads, purees and
HOW LONG BARTENDING Over 16 years
sauces. In the bar and on our cocktail list, we
AWARDS & CONTESTS In 2013 I was nominated for Best Bartender in Orange County, by OC Weekly and
feature an Heirloom Tomato Bloody Mary. We infuse
was also nominated for Best Bartender, Orange County, by the Golden Foodie awards, 2015.
peppers from the farm and farm fresh herbs with
FAVORITES:
Purity Vodka and our own house-made Bloody Mary
BEER Anchor Steam Lager, San Francisco
mix. It’s served on the rocks with a house pickled
COCKTAIL A nice single malt scotch, or one of his my own creations, “The Black Dog,” a bourbon infusion
vegetable skewer. A little known fact, we do a lot of
consisting of fresh oranges, vanilla beans, sweet vermouth and bourbon of course; one of the house favorite
our own smoking, curing and pickling in-house to
signature cocktails at Sapphire.
14
www.great-taste.net | MAY | JUNE 2016
F E AT U R E
RUM-BLE BOY, RUMBLE! TO
BE
HONEST,
I
HAVE
A
HARD
TIME
REMEMBERING THE LAST SUMMER THAT I ENJOYED WITHOUT GREAT COCKTAILS. Well…. I also have a difficult time remembering the summers where there were too many great cocktails. Still, the latter option provides for a much more story-filled season. Close your eyes and imagine a beautiful beach sunset, surrounded by palm trees. Odds are you picture yourself firmly grasping a tropical cocktail, perhaps a Mai Tai a la Trader Vic, as you gaze into the
horizon.
Rum
cocktails
have
become
synonymous with summer with their colorful character and boozy effectiveness. Most of us have long trodden in the realm of the “standards” rums: Bacardi Superior, Malibu and Captain Morgan. Fortunately, the market now provides us with the vast bounty of rums that the world has to offer. This summer, reinvent your enjoyment of all things rum by exploring the global diversity of the sugarcane spirit. Cachaça is an outstanding example of a rum variant produced in Brazil and distilled from sugarcane juice. The aroma and palate boast tropical fruits with a slight funk and grassy notes. Opt for a smaller batch, more premium Cachaça as some of those produced industrially have an unpleasant petroleum characteristic. It is the main ingredient in the Brazilian national beverage, the caipirinha, which is a relatively basic (but sublimely delicious) cocktail. Muddle lime wedges with granulated sugar, add ice, Cachaça, and voila. You have a libation that is both light and approachable but still packs a punch. Add some ripe seasonal fruit during muddling for variations on the classic. Navy strength Jamaican rum is another foray into the category. The Smith & Cross mark is a classic expression of the style. Exotic fruit rounded out by a dry, spice finish from white oak aging will liven up
Andrew Aoun
PINEAPPLE UNDER THE SEA
any classic rum cocktail. The 57 percent alcohol by
BAR CONSULTANT, THE MANZELLA RESTAURANT
volume doesn’t hurt, either. Try using it in
GROUP
Corruba Coconut Rum, Absolut Elyx Vodka,
something as simple as a daiquiri (rum, lime, sugar)
NICKNAME Drewsuf
Giffard Orgeat Syrup, St. Elizabeth Allspice
where it will shine through. It also makes for the
HOW LONG BARTENDING 11 years
Dram, Passionfruit, Lime Juice, and Peychaud’s
best Millionaire #4 cocktail (at least I think so),
FAVORITES:
Bitters, served in Copper Pineapple.
which consists of equal parts Jamaican rum, sloe
WINE Pio Cesare Barolo
gin, and apricot brandy with lime and real
COCKTAIL Gin & Tonic
pomegranate grenadine. You’ll be feeling like
COCKTAIL CREATION “Walk of Shame” - Espadin
Thurston Howell III on Gilligan’s Island in no time.
Mezcal Joven, Creme de Cacao, Coffee, Orange
I think those pirates were on to something.
Expression, Bitter Cocoa Shavings
MAY | JUNE 2016 | great taste
15
F E AT U R E
Thomas McFarland Gregory III CEO, SAINT MARC PUB-CAFE BAKERY AND CHEESE AFFINAGE NICKNAMES Mac Gregory HOW LONG PAIRING FOOD AND BEVERAGES 28 years AWARDS & CONTESTS Advanced Sommelier, Master Mixologist, Competition Judge SFWSC, SFWWC, VIBE advisory Council FAVORITES: BEER Spotted Cow, New Glarus Brewery, WI WINE ZD Abacus COCKTAIL
Smokey
Margarita
(margarita
topped with mescal) COCKTAIL CREATION Ghost of Bloody Mary
THE ART OF THE BLOODY MARY SAINT MARC PUB-CAFÉ, BAKERY & CHEESE
the perfect cocktail to delight many guests at the St.
spectrum
AFFINAGE PROUDLY FEATURES TWO SIGNATURE
Regis New York. The Bloody Mary is a pre-prohibition
demographic of consumers. Taste is one of the
BLOODY MARYS, one of which is created by the
masterpiece and a cherished part of our American
senses where “you smell what you taste and taste
guest via his or her requested ingredient, and the
history.
what you smell.” Sense of taste is broken into four
of
taste
and,
therefore,
a
broad
other, The Ghost of Bloody Mary, made with tomato
Now the Bloody Mary is half a decade away from
main areas and for a Bloody Mary we look to all of
consommé (“tomato water”), Titos Handmade Vodka,
being 100 years old, and today, it is considered by
these and not in one direction. The Bloody Mary
hand-selected spices and Sea Salted Shishito
Wikipedia “as the world’s most complex cocktail.”
captures the essence of “umami” and one can never
Pepper garnish that adorns the rim of the glass for a
Although, the name Bloody Mary is said to possibly
narrow the flavor profile of a Bloody Mary down to
perfectly clear cocktail.
come from Queen Mary of England in the 16th
one single taste. Umami will always include multiple
The first Bloody Mary was half tomato juice and
century, or actress Mary Pickford, the origins of the
flavors colliding at once with tastes of savory, sweet,
half vodka and is said to have originated in 1921 in
name are unclear, but ingredients are infinite and
bitter, and sour.
Paris at Harry's New York Bar. After Prohibition, a
the cocktail is renowned as a remedy for the common
bartender named Fernand “Pete” Petiot brought the
hangover.
Although there are many versions of the Bloody Mary Cocktail, the real thing does have imposters
drink to Manhattan when he presided over the
At Saint Marc we like to create guest experiences
such as Bloody Maria, Bloody Caesar, Bloody Fairy,
dapper King Cole Bar at the St. Regis Hotel. Pete
that cannot be replicated. When we have an
Bloody Pirate, Bloody Molly, Bloody Derby, Bloody
started adding spices and garnishes to the Bloody
incredible cocktail like the Bloody Mary it gives us
Murder or the Michelada. Of all these incredible
Mary to meet the guests’ requests and was able to
the perfect opportunity to take ownership of that
cocktails, there is only one Bloody Mary and it is one
tailor the cocktail to many different palates. It was
process. The Bloody Mary encompasses a broad
of the top five most sold cocktails on the planet.
16
www.great-taste.net | MAY | JUNE 2016
F E AT U R E
BALANCE NO MATTER WHAT WHEN YOU ARE FIRST SETTING OUT TO CREATE A BALANCED COCKTAIL, usually you’ve got to have an idea of direction. Even if it's just an idea, a color, a flavor, a theme — as long as you have a starting point you will have a more directive cushion to fall upon if you become frazzled in the midst of creative ideas that evolve and unfold into something completely different than your original concept. Almost like a point of reference to touch on when you need it. There are plenty of factors that come into play when deciding how you want the balance to be portrayed, every component executing a precise role in a harmonious way. First off, are we in a bar? Is it being complimented by a dish? A dessert? Are we using this cocktail to open your palate, or act as a digestive? As you can see there are several factors to take into account before starting the actual mixing and balancing. Knowing your clientele, surroundings and ingredients are all instruments in creating balance. Once you have a conceptual design, it’s time for the physical construction. Choose the classification of the cocktail. Several range from Sours, Fizzes, Old Fashioneds, Flips, Smashes and Juleps. Truly, every cocktail is a variation of these originals invented a hundred plus years ago. The creativity shines through with the variation of ingredients you decide to swap in and out. For our example we will construct a sour style cocktail, as it tends to offer the blankest canvas to start with. Generally, the classic sour recipe will be 2 parts spirit to 1 part citrus, and 1 part sugar. Now we play. You can break apart the spirit ratio off the bat by using a 1 1/2 oz Tequila (in this case) 1/4 oz Campari and 1/5 oz Giffard Crème de Peche. Now
Michael Jason West
every change you make to the “tried and true” will have a cause and effect impact on the flavor. You
BAR CONSULTANT, CASA
COCKTAIL You’ll never beat a proper made Old
will need to counterbalance that impact with another
NICKNAMES “Papa Bear” Usually from teammates
Fashioned or a Split base Sazerac.
change on the other two spectrums, sweet and sour.
who feel that I have played a jovial father role for
COCKTAIL CREATION I think if I actually had a
We added more sweetness and bitterness to the
them behind the stick.
claim to fame, it would be “The Gunslinger,” which
cocktail through the spirit, so we will adjust the
HOW LONG BARTENDING 9 Years.
I created as SOCIALs house Old Fashioned Style
citrus to 1/2 oz Lime (in this case) and 1/4 oz Agave
AWARDS & CONTESTS Nominated best bartender in
cocktail.
(in this case, it also pairs well with the tequila).
Orange County, Won Best New Restaurant (SOCIAL
Rye Whiskey, Straight Bourbon, Black Tea,
Costa Mesa), Winner Fernet Branca Competition,
Chinese & Orange Bitters; the kicker is in the
complexity and depth. Due to the flavor components we
Winner Tequila Ocho All Stars Competition.
presentation, which is served atop a wooden board,
were able to alter and manufacture a new drink. Keep
FAVORITES:
with the cocktail infusing with the cherry bark smoke
in mind at the end of the day (or during consumption),
BEER Honestly… Mass amounts of any Mexican
in a corked bottle as it’s run to the table. Garnish
you would like there to be an umami factor as the sip
lager with some salt and lime juice.
with your choice of lemon or Orange Oils.
lingers on your taste buds, and each ingredient marries
WINE Any that pair beautifully with the time and
And no one can forget about the Dementa ‘Series”
beautifully, one never outshining the other.
place or dish i’m currently experiencing. I am a huge
(#s 1, 2 & 3) Everywhere I go, I drop a version of the
advocate of “When in Rome.”
Dementa - Fernet/Gin/Cucumber/Mint/Citrus.
Essentially, we just created a sour, yet with more
The only thing left to do is name your cocktail…
MAY | JUNE 2016 | great taste
17
CHEF DE CUISINE
Bruno Serato Serving up his Greatest Passion by Debra Bolton Photo by Michael Rutt
BRUNO SERATO OWNS AND OPERATES THE
restaurant that first opened in 1981. The
a loyal following over the years,” said Owner
ANAHEIM
HE
Stovall’s ambitiously restored the home with every
Bruno Serato. “Nearly all of the pasta, fish and
ACQUIRED IN 1987. Situated in a completely
effort to retain the appearance as it was originally
chicken entrees are still on the menu. Embracing
restored and historically significant mansion
crafted using original existing furnishings,
this level of quality in terms of beef and game is
dating back to 1909, the Anaheim White House
accessories and décor influences where possible.
a commitment. It’s expensive product…the finest
has been deemed one of Southern California’s
Most rooms still retain their original size and
in the world. Our guests expressed an interest in
culinary “jewels in the crown” and has counted
shape and a majority of the windows are originals,
having us broaden our core menu to include more
several dignitaries, world leaders, celebrities, and
as is the brick fireplace in the library, which now
steak and game offerings and we’re delighted to
regional culinary aficionados as loyal patrons for
serves as the main dining room.
serve them.”
WHITE
HOUSE,
WHICH
nearly 30 years. The 300+ seat fine dining
At the age of 25, Bruno came to California to
Since its establishment in 1987, the Anaheim
Northern
visit his sister in 1980, and stayed. “I like the
White House has received an array of highly
Italian/French fare, an extensive wine list, and
weather here,” he said, “And the kindness of the
coveted distinctions including a “three-star”
unparalleled service to create an elegant dining
people.”
rating in the Mobil Guide, the “International Star
establishment
offers
quixotic
experience that is extraordinary, everlasting and
With only $200 to his name, he immediately
Diamond Award” from the American Academy of
began working in restaurants as a dishwasher. He
Hospitality Sciences and top rankings in the
It is interesting to note that the Anaheim White
explored the idea of opening his own restaurant
Zagat Dining Guide. Bruno has a team of long-
House was originally designed to be a private
and fulfilled that dream when he took ownership
time employees he considers family who continue
home when it was first built. The original
of the Anaheim White House in 1987. Honoring
to help him make the restaurant what it is today.
occupants, the Truxaw family, who held on to the
his Northern Italian roots and offering something
Sylvano Ibay, General Manager (Bruno’s nephew);
property until 1978, was headed by an
special to the local palate, Serato created an
Katie Ibay, Wedding Director; Eddie Meza,
obstetrician who delivered 3,500 babies at the
upscale menu known for its dramatic and artfully
Executive Chef (29 year AWH veteran, pictured
mansion.
crafted cuisine.
above); Franco Pafundo, Bar Manager, and Amine
unmatched.
18
The Anaheim White House was saved on the
Several years ago the AWH recreated itself as
Aghamir, White House Catering Partner keep the
eve of its destruction from being turned into
an “Italian steakhouse.” “After 25 years, I
restaurant ticking while Bruno travels the world
condominiums by Jim and Barbara Stovall, whose
thought it was time to shake things up and
promoting Caterina’s Club. In addition, John
visions of saving the historic property became a
reinvent the restaurant, while not completely
(Assistant Manager) has been with the Anaheim
reality that transformed it into an opulent
straying from the concept that has earned us such
White House for 17 years, Maria (dishwasher) has
www.great-taste.net | MAY | JUNE 2016
CHEF DE CUISINE
team for over 7 years.
hungry children in their own communities. Serato has extended his mission to moving these
kind and generous heart. He founded the nonprofit,
“motel families” into permanent housing and has
Caterina’s Club (www.thecaterinasclub.org) in April
already helped hundreds of hardworking families
2005 when he and his mother, Caterina, who was
escape motel living by providing them with the first,
visiting from Italy, went to the Boys and Girls Club of
last and security deposit required, improving their
Anaheim to tour the facility with his good friend and
lives beyond imagination with apartments of their
then-Executive Director Mike Baker. When they
own.
F ST
PUREQ
* SPO
What is most impressive about Bruno Serato is his
HE
O
UEST OLOGI ES
TECHN
N
* Y
have learned of the program, have begun feeding
C
in Chicago, New York, Texas, Mexico, and Italy, who
(servers, back of the house, etc.) have been on the
RY
"been there forever," and about 20% of the staff
SO
B RED
noticed a 7-year-old boy eating a bag of potato chips
His newest endeavor is working with the Anaheim
Mike informed them that the snack was the boy’s
School District to establish the Hospitality Program,
“My new PureQuest Technologies
dinner. Turns out that the boy is one of thousands of
which aspires to divert high school students from
System is my insurance policy. Every
“motel kids” living in squalor, and that the parents
gangs and other bad influences, teaching them
year there are 76 million cases of food
of these children often work late and do not have a
about the food, hospitality and service industries.
borne illness, 325,000
kitchen in the motel rooms to cook. Caterina
Students will receive hands-on experience and paid
hospitalizations and 5,000 deaths due
instructed Bruno to head back to his restaurant
internships as well as learn how to interview for a job
to Salmonella, Listeria, Escherichia
where he made pasta dinner for the kids at the club.
so that they can explore careers in the field following
coli, etc. Ozonated water systems
He not only fed them dinner that night, but has
graduation.
should be mandatory equipment in
served it to them every night since.
Serato draws his strength and inspiration from his
Caterina’s Club feeds 6,000 “motel kids” meals
late mother, Caterina, who was always working full-
each week to ensure that the region’s most
time while taking care of her husband and 7
vulnerable population — its children — receive a hot
children. The legacy he wants to share with the world
meal before being tucked into bed every night. To
is this: “It is time to stop talking about it, and do
date, more than one million meals have been served.
something about it. If I can serve one million meals
Serato’s influence has extended beyond the local
alone with my team, hand in hand together, we can
area. Chefs in the U.S. and abroad, including those
serve BILLIONS.”
foodservice.” — Bruno Serato
MAY | JUNE 2016 | great taste
19
CHEF DE CUISINE
PAN ROASTED CHILEAN SEA BASS OVER SPINACH RECIPE BY CHEF BRUNO SERATO 8 oz
Chilean sea bass
2t
Extra virgin olive oil
4 oz
Fresh spinach
1T
Unsalted butter
1/3 C
White whine
1T
Lemon juice
Pinch
Salt & pepper Fresh parsley (garnish)
METHOD Remove any bones from the sea bass. Cut filet in half and season with salt and pepper. In a heavy skillet, heat oil and butter over moderate heat until foam subsides. Cook fish for about 3 minutes, turn and sear until just cooked through. Remove fish from the pan, and cook spinach in the same pan for about two minutes. Make two portions of spinach, place fish on top and garnish with parsley.
From the Chef’s Mouth FAVORITES:
SIGNATURE OR FAVORITE DISH TO MAKE
ANAHEIM WHITE HOUSE RESTAURANT
KITCHEN GADGET OR TOOL Blender
Salmon with White Chocolate Mashed Potatoes.
887 S Anaheim Blvd.
KITCHEN APPLIANCE Stove
Anaheim, CA 92805
COOKWARE Pan
CULINARY HERO(ES) & WHY Gualtiero Marchesi
CONDIMENT/SPICE Red chili pepper & black pepper
because he is the 1st Italian chef to bring Italian
OC RESTAURANT Anaheim White House, of course
fine dining to the international sphere.
DISH TO EAT Mediterranean Branzino
ww.anaheimwhitehouse.com HOURS Lunch:
Mon - Fri 11 am - 2 pm
JUNK FOOD French Fries
PLACES TRAVELED TO EXPLORE & LEARN
Dinner: Sun - Thurs 5 - 9 pm
RAW INGREDIENT Lobster
ADDITIONAL CUISINES Italy, France, Russia,
FAST FOOD In-N-Out
Czech Republic.
Sunday Brunch: 11 am - 3 pm
NUMBER OF HOURS YOU WORK IN A WEEK 90.
YEARS IN BUSINESS 29 years.
AVERAGE COVER
1ST COOKING OR FOOD-RELATED MEMORY
WHAT 3 WORDS BEST DESCRIBE YOUR
Spaghetti Marinara from Mamma Caterina.
CULINARY STYLE International, fun and colorful.
FIRST JOB Dishwasher.
WHAT 3 WORDS BEST DESCRIBE YOUR
Fri - Sat 5 - 10 pm
Lunch: $25
MANAGEMENT STYLE Family, family, family. FIRST INTERESTED YOU IN THE HOSPITALITY INDUSTRY Communication With People.
PREVIOUS INDUSTRY EMPLOYERS La Vie En Rose.
IF NOT A CHEF An Airline Steward. CHARITY AFFILIATION(S) Caterina’s Club. HOBBIES Soccer. ADVICE TO STUDENTS Make sure you have
20
MOST RECOMMENDED KITCHEN TOOL AND
passion; without passion, don’t even try. Be
SOURCE FOR HOME KITCHENS Chefs’ Toys.
prepared to work more than 40 hours a week.
www.great-taste.net | MAY | JUNE 2016
Dinner: $50
THE BIZ: RAISING THE BAR
ABOUT THE WRITER
M-G-P James Woods
UNBEKNOWN TO MOST, THESE THREE
fault the bartender because he probably didn’t
INSIGNIFICANT LETTERS ACTUALLY HAVE A
know that the “distillery” is actually younger
HUGE IMPACT ON THE WORLD OF SPIRITS.
than the age statements claimed on the bottle
SALES REPRESENTATIVE, WINE WAREHOUSE
Smoke and mirrors is how I can best describe
or that it’s not an actual working distillery in
NICKNAMES JTB or (jimmy the brit for short).
the practices of a growing number of spirit
the first place. Unknown to most is that this,
HOW LONG BARTENDING OR PAIRING FOOD AND
producers. In the blossoming world of “Craft”
somewhat expensive, 100% Rye is actually a
BEVERAGE? 20 Years.
spirits, you would be surprised by how many
product of Alberta Distillers in Canada as is the
AWARDS & CONTESTS Golden Foodie (Best
producers don’t actually make anything.
case in the majority of whiskey offerings
Cocktails, Hopscotch), OC Weekly People’s Choice
Stories of Al Capone and bootlegged Rye
available today. Wild claims of secret, long-
Bartender Of The Year (Hopscotch).
Whiskey are lovingly believed because it
lost, family recipes are nothing more than a
FAVORITES:
sounds good, but the reality is that the so-
very clever marketing ploy. There are some
BEER I am a sucker for a good sour beer but stick
called
producers that insist on transparency though.
a Tennants Lager (Scottish) in front of me and I’m
George Town Trading Co. is very clear about
in happy land.
So what is MGP. It is an industrial sized
where their whiskey is from and where it is
WINE 2002 Lanson Gold Label (one of the best
distillery that pumps out mass quantities of
bottled in lieu of having their own distillery,
champagne vintages in the last 50yrs).
vodka, gin and whiskey (along with other food
which let’s face it, is a very expensive
COCKTAIL Last Word, although a good Aviation is
grade alcohols used in solvents, pesticides,
endeavor. However, they are one of the few
right there with it.
antiseptics and fungicides) that is located in
companies that realize the predicament the
COCKTAIL CREATION The Buccaneer.
Lawrenceburg, Indiana. It is now a one-stop
industry has found itself in and will be
distillery
doesn’t
actually
make
anything.
shop for producers to package and sell a
building a true working distillery on the
product in the marketplace without having to
historical sight of one of the oldest whisky
do any distillation themselves.
brands in the country, James E. Pepper.
THE BUCCANEER GLASS
Martini
GARNISH
Sage leaf
Upstart spirits companies selling juice they
So what does this all mean then? Well, it’s
didn’t distill, rarely advertise the fact. But
hard to say. With our increased thirst for the
there are ways to tell: whiskey aged longer than
brown stuff, it’s great that there is so much to
INGREDIENTS
a distillery has been in business is one of the
choose from in the marketplace. However, I
2 oz
Gabriel Boudier Saffron Gin
telltale signs that the “distiller” is actually just
think it is important to understand that when
3/4 oz
St Elder
bottling someone else’s product.
the barkeep tells you a fantastical story about
3/4 oz
Lemon grass simple
Sitting at a bar recently, I heard a
the origins of the whisky you are about to spend
1 oz
Lemon juice
conversation between bartender and patron
good money on, just know that it might not be
4 dashes
Angostura Bitters
about a particular brand of whisky (that
true.
rhymes with Thistle Swig). Said bartender was
METHOD
singing the praises of this highly touted aged
Visit www.great-taste.net/raising-the-bar/MGP/
Add all ingredients to a cocktail shaker with ice.
Rye offering; however, everything he told the
for a full list of all the whisky brands that are
Shake and fine strain into chilled martini glass.
poor unsuspecting drinker was false. Not to
made at MGP. Is your favorite on the list?
MAY | JUNE 2016 | great taste
21
THE BIZ: VIN
Deliver the Whole Experience ABOUT THE WRITER
Sonya Kelsen CO-FOUNDER/OWNER, COLONY WINE MERCHANT NICKNAME Hey Boss Lady HOW LONG PAIRING FOOD & BEVERAGE 20 years. FAVORITES: BEER Depends on the day WINE Depends on my mood COCKTAIL Old Fashioned at the moment COCKTAIL CREATION Silver tequila straight out of the freezer.
COCKTAILS ARE ALL THE CRAZE BUT YOUR
22
enjoying a full experience.
makes it to a glass on your bar should be shared
LICENSE ONLY ALLOWS THE SALE OF BEER
Most of the above mentioned is very much a
when pouring (time permitting). Why the
AND WINE. You have probably heard of fun
part of the wine world. We need to arm our staff
vineyard manager dared to keep the fruit on the
cocktails made with wine but realize you don’t
with the knowledge that our guests crave so they
vine just a few more days even though there was
have an ice machine, cocktail glassware or a
not only enjoy a glass of wine but have a
threat of rain would make anyone want to hear
creative bartender. How can you compete? How
complete experience. Wine is a social drink that
more about that precious bottle of wine in your
do you deliver the type of experience that this
is meant to be consumed slowly, with others, over
hand. The bold winemaker that only works with
generation of cocktail drinkers crave when they
conversation and of course a good story. Vitis-
native yeast even though he could easily lose an
order hand-crafted cocktails? The key word is
vinifera (wine grapes) is the only fruit that
entire vintage is one that is making wine with
“experience”.
contains over 500 compounds that mimic the
such layers that it just has to be shared. Tell your
There are wonderful bartenders that are
aromas and tastes of a number of fruits,
guest why adding 3% Cabernet Franc made the
masters at creating cocktails and telling a story.
vegetables, trees, chocolate, coffee, and so on.
world of difference in that Cabernet Sauvignon.
These new drinks have layers of complexities that
Sharing your thoughts about what you find in the
Fine wine is a beverage that takes years to
did not exist before. Fresh ingredients such as
nose and palate of a wine is a wonderful way to
produce and has a story to tell every step of the
sage, blackberry, currant, and so on are used with
engage and start the story telling.
way. Arm yourself and your team with that
spirits that have a rich history and perhaps a
The history of a vineyard and those that have
knowledge and you will be able to give your
heartfelt family story. Guests are not only
passionately tended to the vines is a story in
guest not only a glass of wine, but an
ordering a cocktail, they are quenching their
itself. Generations of family members putting
experience they will remember, come back for
thirst for knowledge, exchanging ideas, and
their blood, sweat and tears to what eventually
and share with others.
www.great-taste.net | MAY | JUNE 2016
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www.michaelrutt.com 949-322-7590 | michael@michaelrutt.com