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NOVEMBER | DECEMBER 2017
FROM THE EDITOR
CONTENT F E AT U R E S 8 TEA AND IT’S TRADITIONS 1 6 MEET OUR CHEF DE CUISINE Shachi Mehra, Executive Chef/Proprietor,
D E PA RT M E N T S 4 PRODUCE PICK OF THE MONTH Coraline Endive
5
Publisher, Proprietor & Chief Editor teri@great-taste.net
6 THE BIZ 1 9 MARKETING Make or Break Your Reputation
20
TERI’S TAKE Tea time is any time of day for me. I don't want any flavored teas or the ones that I find to taste like perfume or flowers — just black. The kind that arrived in England in the mid sixteen-hundreds, the variety that is still imported from India. I just want straight forward Tea — what most would probably think of as old fashion — the kind that I think of as traditional — the kind that my English grandparents drank every day, morning, noon and night. Usually I drink my tea without any accouterments, just tea — on the weaker side. Occasionally, in the evening, after dinner or before bedtime, I might want to spice it up with some Grand Marnier and Amaretto for a Blueberry tea, my personal favorite. In this issue, we educate you a little about tea but with so much information available we feel that we only just touched on the subject so we'll be expanding on the subject on www.great-taste.net as we develop more facts. With or without additions tea can be very soothing. Discover tea traditions of many nationalities for yourself and make a new tradition for your family. Happy New Year!
CHEESE PICK OF THE MONTH Taleggio
Adya – fresh indian flavors Teri Williams
Content
HAPPY ANNIVERSARY Celebrate Mix Mix Kitchen Bar & Taco Mesa
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SEA | FARM | TABLE Chef and the Teapot
OPERATIONS Holiday Boozing
21
VIN Unsung Heros
22
RAISING THE BAR Mezcal
RECIPIES 6 “LET IT JON SNOW” 9 MATCHA PANNA COTTA 1 7 FARRO AND CHESTNUT STUFFED WINTER SQUASH
18 22
WATERMELON CHAAT MEXICAN FIRING SQUAD
On The Cover
FARRO AND CHESTNUT STUFFED WINTER SQUASH This recipe is a good example of how you can use natural ingredients, and still guarantee a dish to be full of flavor. Many simple elements come together to create this dish that is pleasing to the palate. This winter squash appeals to multiple audiences because it is vegetarian, but still contains hearty components that leave you feeling satisfied. In many cases, the goal is to include contrasting flavors that will awaken your taste buds. In this recipe, you have the wholesomeness of squash, counterbalanced with the crisp zing of pomegranate seeds, added to the warmth of chestnuts, which then melds with the spiced tones of cardamom and cumin. View the recipe and other favorites by Chef Shachi on page 17. Photo by Michael Rutt.
NOVEMBER | DECEMBER 2017 | great taste
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INSIDE
Produce Pick of the Month
SINCE 2000
PUBLISHER CHIEF EDITOR PROPRIETOR Teri Williams
EDITORIAL Chief Editor Teri Williams Contributors Chef Gabriel Caliendo Frankie Di Iorio Alyson Dutch Sonya Kelsen Sagi Rochman Taryn Sauer Kristine Schneider
ART
CORALINE ENDIVE
Art Direction/Design Lisa Brink lisa@designsmorgasbord.com
PHOTO THIS MONTH’S PRODUCE PROFILE IS DEDICATED TO CORALINE ENDIVE, a.k.a. Coraline Chicory, which was first developed in France. A fairly-new variety to our part of the world, this branch of the Chicory family of lettuce is similar to radicchio, frisée, and escarole. Notorious for needing a cold climate, this wintery leaf is a cross between Belgian endive and frisée. In California, the only current grower is California Endive Farms in Rio Vista, who began production in May of 2016. The flavor is sweet but robust; the texture is crisp. This endive is grown twice: the roots are first grown in a field for 150 days, then dug up and transferred to a dark, moist environment for 25-35 days, forcing it to sprout frilly leaf tips. Due to the lack of sunlight, the leaf tips are pure white and yellow. Coraline is
Photography Editor Michael Rutt michael@michaelrutt.com
ADVERTISING Advertising Sales Fred Burgess 714-960-0534 fred@great-taste.net
most commonly used in salads, or as an appetizer bite utilizing the leaf as a boat. Toss the leaves with vinegar and olive oil, mix it with cheese like burrata or bleu, and compliment it with candied nuts, or lightly char it on the grill. Coraline endive pairs well with wines such as Chardonnay, Sauvignon Blanc, and Zinfandel or beers like classic Pilsner or American wheat ale. The produce hunter has developed close relationships with family farmers who are committed to sustainable agriculture, personable production, and the propagation and promotion of heirloom fruit and vegetable varieties.
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www.great-taste.net | NOVEMBER | DECEMBER 2017
21851 Newland St #217 Huntington Beach, CA 92646 714-960-0534 fax 714-475-5869 teri@great-taste.net
INSIDE
Cheese Pick of the Month
TALEGGIO THE CHEESY DISCUSSION THIS MONTH IS FOCUSED ON TALEGGIO D.O.P; a semi-soft Italian cheese that is prominently produced in Lombardy, Italy. An alpine table cheese, its flavor profile is characterized as sweet, but mildly acidic and tangy, and sometimes follows with a pungent aftertaste of truffle. The cheese is created with whole cow’s milk and has an edible, thin rind that is rosy in color with greenish molding. It is aged for roughly 40 days, then put in specific molds developed to trace the area of production. Taleggio melts easily for pasta and pizza and also works well paired with fresh fruit and honey. A few simple yet flavorful dish ideas with Taleggio are risotto with butternut squash, polenta with mushrooms and olive oil, and flatbread with pepper and prosciutto de parma. Arrigoni brand Taleggio, a soft cheese of ancient origins, whose name comes from the valley near Bergamo where it was born is still produced, hand-salted and aged in pine boxes. When pairing Taleggio with wine, something red and fruity is the way to go; consider Pinot Merlot, Barbera, or Pinot Bianco. To balance the Taleggio’s salty and sweet notes, we suggest Porter or Stout for a beer pairing. For more information about Taleggio DOP, and other cheese, please contact your FreshPoint representative.
NOVEMBER | DECEMBER 2017 | great taste
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INSIDE
Happy Anniversary
1 YEAR MIX MIX KITCHEN BAR
HOW MANY EMPLOYEES DOES THE RESTAURANT
seasonally, so we’re working on a few new winter
CURRENTLY HAVE? 15
dishes and cocktails.
WHAT IS THE SIGNATURE DISH? Our Pork Cheek
ANY ADVICE OR OBSERVATIONS BASED ON YEAR
Adobo with garlic fried rice and chimichurri has really
1? Plan ahead and be organized and systematic.
become our signature dish. It’s inspired by a dish
Understand the intricacies and variables of food and
that Chef Pangilinan’s grandmother used to make.
labor costs. Develop a good team. Be a problem solver.
HOW ARE YOU CELEBRATING THIS YEAR? We celebrated throughout the entire month of November by offering our 4-course dinner menu for just $40. In the restaurant business, making it to that one-
Then on Friday, December 1st we hosted a big
year anniversary is a huge accomplishment.
anniversary celebration complete with a welcome
In addition to the milestone first year of
cocktail, whole-roasted lechon, 5-course dinner, and
business, restaurants that have become a staple in
a champagne toast.
the Orange County community should also be
WHAT HAS BEEN YOUR BIGGEST CHALLENGE
recognized and applauded for their outstanding
YEAR 1? Getting the right team in place for FOH and
food and service.
BOH has been challenging. I believe it is an ongoing
Congratulations on your milestone birthdays!
challenge for restaurants everywhere, because
Visit great-taste.net for a comprehensive list of
turnover is inevitable. But, we’re lucky to have a
local restaurant anniversaries. Can’t find your
handful of people who have been here since day one.
Mix Mix Kitchen Bar
restaurant’s birthday? Email info@great-taste.net
DO YOU HAVE ANY PLANS IN THE WORKS FOR
300 N Main St., Santa Ana, CA
and we’ll make sure to include your celebrations.
CHANGES OR EXPANSION? Our menu changes
EXECUTIVE CHEF/PROPRIETOR: Ross Pangilinan
MAKE CONTACT
Let it Jon Snow BY CASEY LYONS LEAD BARTENDER SHOREBREAK HOTEL – PACIFIC HIDEAWAY 3/4 oz
Dewars Scotch
3/4 oz
Monkey Shoulder Blended Scotch
1/2 oz
Giffard Banana
1 oz
Coconut Thai Tea Cinnamon/Nutmeg – to taste
Shake and pour over crushed ice in a spice dusted rock glass or a skull if you have one handy.
6
www.great-taste.net | NOVEMBER | DECEMBER 2017
INSIDE
25 YEARS TACO MESA WHAT YEAR DID THE RESTAURANT OPEN? January
and Girls Club.
restaurants and by furthering the evolution of our
1992
WHAT MAKES YOUR RESTAURANT UNIQUE?
brand by creating a replicable model that will take
HOW MANY OWNERS HAS THE RESTAURANT
Healthy and authentic Mexican cuisine has always
GMO-free corn and true Mexican cuisine overseas.
HAD? 1
been our objective and what we’re known for. With
HOW MANY EMPLOYEES DOES THE RESTAURANT
the opening of Taco Mesa Tortilleria Orgánica & Café,
CURRENTLY HAVE? 70
we now make all our own GMO-free tortillas, chips,
TO WHAT DO YOU ATTRIBUTE THE POPULARITY
and masa that we’re serving at all four Taco Mesa
OF THE RESTAURANT? Taco Mesa is recognized for
locations plus two Taco Rosas. Since day one, our
pioneering healthy and authentic Mexican cuisine in
margaritas have always been made with hand-
Orange County. Our guests love innovative dishes like
squeezed lemon, lime, and orange juices. We also
our “Blackened” Tacos and Burritos which were
have the only Modbar espresso station in Orange
named “Best of the West” by Sunset Magazine.
County.
Taco Mesa (Original Location)
We’ve also introduced several “home run” creations
HOW ARE YOU CELEBRATING THIS YEAR? We
647 W 19th St.
like stuffed jalapeños that have since become wildly
celebrated 25 years with the opening of Taco Mesa
Costa Mesa, CA
popular.
Tortilleria Orgánica & Café; the next evolution of our
TO WHAT DO YOU ATTRIBUTE THE LONGEVITY OF
brand.
Taco Mesa Tortilleria Orgánica & Café
THE RESTAURANT? We contribute our longevity to
DO YOU HAVE ANY PLANS IN THE WORKS FOR
3533 E Chapman Ave.
our
the
CHANGES OR EXPANSION? Taco Mesa Tortilleria
Orange, CA
community. We are very involved with organizations
Orgánica & Cafè can produce up to 200 dozen
like Save Our Youth (SOY), Youth Employment
tortillas each hour. We want to create a catalyst for
Services (YES), OCAPICA, Chile Guidance Center,
change in our industry, both locally and worldwide by
Orange Home Grown Farmer’s Market, and the Boys
selling our GMO-free masa and tortillas to other
relationship
and
involvement
with
MAKE CONTACT
EXECUTIVE CHEF/PROPRIETOR: Ivan Calderon
ADVENTURES IN DESIGN www.TheBrinkCreative.com contact LISA BRINK at TheBrinkCreative@gmail.com 562-201-0553
branding logos advertising menus brochures websites magazines signage posters invitations packaging NOVEMBER | DECEMBER 2017 | great taste
7
TRENDING
TEA AND ITS TRADITIONS
Tea-Infused Menus How Tea is Seeping into the Orange County Culinary Scene by Taryn Sauer
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www.great-taste.net | NOVEMBER | DECEMBER 2017
TRENDING
While tea-infused dishes have been around for centuries, they have recently been seeping into the American culinary industry leaf by leaf, attracting chefs who are looking to create unique flavor profiles with uncommon ingredients.
Matcha Panna Cotta with Challah Sesame Crumble RECIPE BY CHEFS CARLI SAVEDRA AND RAYA BELNA, ANICCA (THEANICCA.COM)
SIMPLE TEA FACTS
Prep Time: 10 Minutes
>>>
All major types of tea (black, green, white and oolong) derive from a single plant: Camellia Sinensis
Set Time: 3 hr Minimum Yields 8 - 1/2 cup portions PANNA COTTA 4C
>>>
Different teas require varied seeping temperatures
>>>
Tea is the second most widely consumed drink in
1C
Organic cream Organic cane sugar OR 1/2 tsp or more to taste, Bolivian stevia (for a low carb treat)
1 pinch Himalayan pink salt 6T
High grade matcha powder
4 sheets Gelatin
the world, after water
Bloom gelatin sheets by placing in ice water.
>>>
This leafy green comprises a $10 billion industry
Combine cream, salt, and sweetener of preference in a small pot. Bring mixture to a light simmer and whisk in matcha until completely dissolved. Add gelatin sheets one at a time while whisking. Simmer
Versatile in nature, tea can accent a wide
say, “This type of tea is unique as it is shade-
lightly for 1 minute. Pour into desired bowls or jars.
variety of both sweet and savory dishes, often
grown green tea leaves that are ground into a
Cover with plastic wrap to prevent skin from forming
simple in preparation. Restaurants across the
very fine bright green powder. The color it lends
on top. Let sit a minimum of 3 hours and as long as
country are delving into ancient cooking
to the dish is always vibrant and the flavor is one
possible in the refrigerator. Serve chilled (as is) for
methods to extract the subtle flavors held within
of a kind. Lightly grassy and mildly sweet.”
a light refreshing dessert or top with challah
tea leaves. Perhaps one of the most striking
Chefs Carli and Raya let the tea leaves sing
methods is the marbling effect, achieved by
while keeping the integrity of each ingredient
boiling eggs in oolong tea (a combination of
whole.
crumble. CHALLAH SESAME CRUMBLE
green and black teas) until the shells crack ever
“We always use and recommend using only
Prep time: 15 min
so slightly, creating swirls of green or black
organic ingredients in all of our recipes,” they
Yields: 1 1/2 cups
against the egg. Tea can also be used for
said. “The quality and taste are always superior,
5 slices Sesame challah
poaching, smoking, and infused into liquors and
and by purchasing organic we are voting with our
2T
Black sesame seeds
desserts.
dollar to support and bring more organic farming
1T
Organic cane sugar
Chefs Carli and Raya (pictured) of THE
into our community.”
ANICCA, a highly specialized and imaginative
The Anicca is one of only a handful of culinary
Preheat oven to 400 degrees. Crumble challah to
catering company promoting hyper-local and
operations in Orange County that utilize tea.
the desired size. Place on baking sheet and toast for
organic-only ingredients, utilize matcha tea to
Mostly we find tea used in sweet dessert dishes,
about 10 minutes checking every few minutes.
create a beautiful Matcha Panna Cotta with a
but occasionally, as at Don the Beachcomber
Bake until lightly crunchy. Toss all ingredients in a
Sesame Challah Crumble.
and their Tea Smoked Duck, we’ll find savory
bowl and sprinkle on top of the panna cotta.
dishes.
Enjoy!
Chefs Carli and Raya both love matcha and
NOVEMBER | DECEMBER 2017 | great taste
9
TRENDING
THE CHEF & THE TEAPOT AS WE APPROACH THE HOLIDAY SEASON IN SOUTHERN CALIFORNIA OUR CONSUMPTION OF HOT BEVERAGES INCREASES. It’s difficult to sip on a cup of tea when it is one hundred plus degrees outside and cooling nights are hovering at a warm seventy-five. However, cooking with tea is something that lends itself to a year-round application. Let’s explore cooking with the cured leaves of an Asian evergreen shrub we know as Tea. When using tea for cooking it is important to first understand the different qualities it can pose. There are so many different types of teas that each have different profiles ranging from floral and sweet, to nutty and astringent. The four most common teas are oolong, black, green and white. Here are a few of my favorite types of teas and the application I like to use them for. In my opinion, Green tea is best coupled with cream products — think Green Tea Ice Cream! I’ve also used green tea to make panna cotta. In this application, the green tea is steeped in a combination of milk and coconut where the flavors, oils, and color are infused into the milk base. Green tea also pairs nicely with honey and I like to use it to sweeten my Coconut Green Tea Panna Cotta. The standard
by Gabriel Caliendo
use of vanilla bean and gelatin complete my dessert formula. Smoking with tea is another classic use of the indigenous Asian evergreen. Combine Chinese black tea with brown sugar and spices, such as star anise, clove and Szechwan peppercorn. This combination is then heated to the smoking point and most commonly used to smoke poultry, imparting a wonderful flavor and slight bark. Another use that I’ve enjoyed doing over the years is tea smoking salt. I’ll take a blend of Chinese black tea and seasonings and bring them over heat until reaching the smoking point. I’ll then place my favorite finishing salt in the smoke chamber to infuse the salt. The finished tea smoked salt lends a nice finish to any meat, poultry or seafood entrée.
VP OF RESEARCH & DEVELOPMENT, LAZY
Jasmine tea is one of the most floral and subtle teas to use in cooking. It is made by infusing one
DOG RESTAURANT & BAR, CORPORATE
of the four common base teas with jasmine flowers. My favorite use for Jasmine tea is in a broth.
EXECUTIVE CHEF
Simply add loose Jasmine tea leaves to your favorite chicken or seafood (not meat) broth recipe and it
HOW LONG PAIRING FOOD & BEVERAGE
will transcend to an entirely different place. It’s better to use it sparingly to impart slightly sweet and
25 years.
floral notes of jasmine without overpowering the palate.
FAVORITES: BEER Sculpin IPA.
I wish you all the best during this holiday season, and I hope that you will experiment with tea in your cooking as we dip into our cooler southern California winter.
WINE Inkblot Petit Verdot. COCKTAIL Lemon Verbena & crushed Oranges with Vodka.
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www.great-taste.net | NOVEMBER | DECEMBER 2017
TRENDING
A CHEF’S PERSPECTIVE refreshing. The challah sesame crumbles on top
don't commonly cook with tea, so it gives people an
add a special crunch and look amazing.
opportunity to try some new flavor profiles.
WHAT TYPE OF TEA IS BEST FOR THIS DISH?
WHAT IS ANOTHER FAVORITE TEA-INSPIRED
The best type of tea for this dish is high-grade
DISH? Another dish we serve utilizing tea is a
organic matcha tea powder.
Darjeeling tea ice cream. This doesn't have the color
WHAT PAIRS WELL WITH THIS DISH? This dish
pop that the matcha does, but the flavor is exquisite.
stands alone as a light and refreshing dessert!
WHAT SHOULD CUSTOMERS EXPECT WHEN
You have your tea and dessert in one, and if
THEY EAT THIS DISH? I think guests should expect
you’re feeling like some extra matcha kick, serve
something new and refreshingly subtle. The clean
with a small glass of hot matcha.
flavor allows you to enjoy a pure matcha experience.
WHAT INSPIRED YOU TO USE TEA ON YOUR
WHERE DO YOU SOURCE YOUR TEA? Mountain
WHY DO YOU THINK WE ARE SEEING THE
MENU? Tea is a beautifully subtle flavor that really
Rose Herbs at mountainroseherbs.com. Feel free
RECENT RISE IN POPULARITY OF COOKING
shines through in both sweet and savory recipes.
to source using Amazon for smaller batches of
AND MIXOLOGY WITH TEA? We think people are
HOW DO YOU USE TEA ON YOUR MENU? We
high-quality matcha. You get what you pay for.
working more with tea because people are willing/
utilize tea in a matcha panna cotta with a sesame
Typically higher priced matcha is bright green.
wanting to try new flavors and different dishes.
challah crumble.
ARE THERE ANY SPECIAL TOOLS YOU USE TO
People seem to be more eager to try new things.
HOW IS THE DISH PREPARED? This dish is a
INFUSE MATCHA? Yes! Matcha is one of the few
HOW OFTEN DO YOU DRINK TEA? We drink tea
super easy crowd pleaser. It’s simply bloomed
teas that require a specific whisk to evenly infuse
every day. Usually hot roasted dandelion tea in
gelatin added to a sweetened simmered cream
the fine powder into a liquid. It is a bamboo whisk
the morning for a nice roasted flavor. Iced barley
mixture, then poured into little bowls or jars,
that you can use in any small bowl.
tea during the day is very refreshing and super
chilled and served just a few hours later. It’s a
HOW DO YOU RATE COOKING WITH TEA?
cheap. Iced matcha cashew milk lattes serve as
perfect end to any meal: light, creamy, and
Cooking with tea is easy and versatile! Most people
our afternoon pick me up!
CARLI SAVEDRA & RAYA BELNA CHEF/PROPRIETORS THE ANICCA
NOVEMBER | DECEMBER 2017 | great taste
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TRENDING
TEA AND ITS TRADITIONS
Tea Etiquette by Katie Dugan In the late 1840s, a new social event developed in England — Afternoon Tea. Our beloved Tea Time owes credit to its originator, Anne, Duchess of Bedford, who said that light sandwiches had to be given to her in the late afternoon due to her hunger, or the “sinking feeling” that she had between her meals.
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Though it is the most common, there are more
forth only in the middle of your cup. Proper
varieties of teas inspired by Afternoon Tea. There is
etiquette rules state that you do not allow the
also Cream Tea, which is simple and offers scones,
teaspoon to touch the sides of the cup, and that
clotted cream, marmalade or lemon curd and of
when you remove the spoon, it is placed on the
course, tea. There is Elevensies, the morning
saucer, behind the cup, with the handle of the
coffee hour in England and Royale Tea, which is a
spoon pointing in the same direction as the
social where champagne is offered at the
handle of the cup.
beginning, or sherry at the end. Opposite of its
Some faux pas that beginners have made (and
name, there is High Tea, which is often thought of
you can save yourself from) are: leaving the
as elegant or regal, but is most commonly held in
spoon in the cup, placing the spoon in front of
the evening by laborers and workers returning
the cup on your plate, making noise by touching
home. High Tea is shared with meat and potatoes
the sides of the tea cup with your spoon, and not
— not sandwiches and scones.
setting the spoon gently and quietly on the
Tea etiquette is complicated and there are
plate. Even though we see it done elegantly in
more rules than you might realize. For example,
movies, one of the most common faux pas is
once you’ve gotten your tea, make sure that you
drinking with your pinkie finger up! It’s a big no-
stir it silently by moving the teaspoon back and
no in tea etiquette.
www.great-taste.net | NOVEMBER | DECEMBER 2017
TRENDING
Tea Time Menu Traditions by Frankie Di Iorio
A traditionally British custom, serving a tea between meals is an elegant way to entertain guests with light food and of course, tea. Although tea is not as popular in America, anyone can prepare a tea similar to one in Britain with a few traditional items. If you’re thinking about hosting your own tea, there are some foods and teas you can serve to create an environment authentic to the British tradition. It is important to use actual tea leaves: let
The type of food served during a tea is also
them steep for about three minutes, then strain
very important. Scones and finger sandwiches
the tea into a cup for serving. While there are
are staples of a classic British tea, but the filling
thousands of different varieties of tea, black
is what makes them truly British. Finger
tea, made from dried and fermented tea leaves,
sandwich
is the only kind regarded as acceptable. Some
cucumber, smoked salmon, roast beef, ham or
options
are
often
egg
salad,
types of teas often served in Britain include
chicken salad. It is suggested that both sweet
Indian teas, like Darjeeling, Ceylon, Assam, and
and savory choices oices are offered to guests.
Broken Orange Pekoe. Lapsang Souchong and
Sweet cinnamon or savory cheddar mustard
Yunnan are Chinese teas that are also very
scones are just two classic varieties. Toppings or
popular in Britain. Earl Grey, Chamomile, and
spreads such as Devonshire cream, clotted cream
decaffeinated options are also commonplace.
or lemon curd are also an integral part of the tea.
Milk, lemon and sugar cubes should always be
Choose your own combinations for tea time
available for guests to add to their tea if
and create a beautiful spread for anyone who
desired.
stops by.
NOVEMBER | DECEMBER 2017 | great taste
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TRENDING
TEA AND ITS TRADITIONS
English Traditions To the Tea by Kristine Schneider All this talk about tea, your mouth is probably watering in anticipation for your very own tea time. But the question is, where in our Orange County area do you find a place for a blissful tea outing? We connected with Kristen Larrea of Mckenna’s Tea Cottage, and to Dolly Shewa of Tea & Teacups, and they were helpful in sharing what the scene is like at their tea rooms. WHAT WAS THE INSPIRATION FOR OPENING YOUR TEA ROOM?
located in Huntington Beach, and had an old general store feel, with unique gifts, an active
HOW DO YOU DECIDE WHICH TEAS TO USE? WHICH BRANDS DO YOU USE?
KRISTEN LARREA, MCKENNA’S TEA COTTAGE,
post office, and the best candy selection. Sadly,
KRISTEN LARREA: McKenna’s proudly blends a
SEAL BEACH: McKenna’s was created in October
the store closed due to retirement.
wide verity of our teas! Our signature blend is
of 2011. The restaurant business wasn’t always
DOLLY SHEWA, TEA & TEACUPS, YORBA LINDA:
the McKenna’s special blend. This beautiful
something we had strived for. Our dad worked for
I always wanted to open a tea room as I grew up
herbal tea has notes of strawberry, elderberry,
Boeing, my sister Megan was going to art school,
enjoying High Tea in India. My mom used to host
watermelon, apple, and oranges. Blended
and I was studying speech pathology. Due to the
tea parties for my birthday and I vividly remember
together, this tea makes a great hot tea, as well
military cuts of 2010, our dad lost his job, and
all the neatly cut sandwiches my mom would make.
as a refreshing ice tea. This tea is a very popular
the we had to come together to create a plan to
When my daughter shared the news about Tea and
choice amongst a lot of our customers.
figure out a way to provide for the family. This is
Teacups closing down, it only took me a split second
DOLLY SHEWA: We carry the finest teas from our
where McKenna’s was born! What was the
to decide that I was meant to take over, as this was
Tea distributors like Metropolitan Teas, Davidson
inspiration you ask? We took two of our favorite
my favorite tea house. My husband has always been
Teas, Stash, PG Tips, International Tea Importers,
places growing up and fused them together to
the pillar of my strength and so he also
to name a few.
make our tea room what it is today. The first place
wholeheartedly approved my decision.
was the Apple Farm in San Luis Obispo, CA. Every
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WHAT ARE YOUR SIGNATURE FOODS KNOWN BEST FOR PAIRING WITH TEA?
annual Christmas tree, shop around, and eat at
HOW MANY TYPES OF TEA DOES YOUR TEA ROOM HAVE?
our favorite restaurant, the Apple Farm. Eating at
KRISTEN LARREA: We offer over 60 different
McKenna’s is known for is our buttermilk scones.
this restaurant, feels like you’re eating at home,
delicious teas, from black, green, herbal and rooibos.
These scones are served with raspberry preserves
and during the holidays, it puts you in the spirit
DOLLY SHEWA: We have almost over 150 different
and clotted cream all made in-house fresh daily.
of Christmas. It has a shabby chic look with a
loose tea leaf varieties, consisting of black teas,
DOLLY SHEWA: We have award-winning scones
great three-story gift shop. The second place was
green teas, white teas, Rooibus, herbal and fruit
and sandwiches and we diligently follow our
a retail store called Springdale Country. It was
blends. We also carry a wide variety of decaf teas.
original recipes.
Thanksgiving, we travel up to SLO and pick up our
www.great-taste.net | NOVEMBER | DECEMBER 2017
KRISTEN LARREA: The signature item that
TRENDING
WHAT IS YOUR FAVORITE TEA AND SANDWICH COMBINATION?
thinking of adding tea service to their menu is to
KRISTEN LARREA: One of our top favorite tea
WHAT PERCENTAGE OF CUSTOMERS ARE REGULARS VERSUS SPECIAL OCCASION?
sandwiches amongst our customers is our
KRISTEN LARREA: Most of our customers are by
used for tea only. You don’t want to use the hot
chicken salad sandwich. This sandwich is made
special occasion, although we do have regular
water from a coffee maker.
up of chicken, golden raisins, celery, mayo, salt,
customers that come every week to enjoy their
pepper, and cream cheese.
tea and scones!
DOLLY SHEWA: My favorite tea and sandwich
DOLLY SHEWA: We have customers who have
combination is Masala Chai with cream cheese
been coming to the tearoom since it opened,
and dill on our sweet wheat bread,
over 25 years and we have a lot of customers
AMERICAN TEA ROOM Newport Beach (sweets
who come to celebrate their special occasion
only)
like Baby and Bridal Showers, and Birthday
BLUEGOLD’S LSXO Huntington Beach
HOW MANY PEOPLE DO YOU SERVE PER MONTH?
Parties. So I would say, fifty-fifty.
DISNEYLAND HOTEL Anaheim
KRISTEN LARREA: On the weekends, we
MCKENNA’S TEA COTTAGE Seal Beach
average 100 customers per day. Over a month,
ANY ADVICE TO OTHERS THAT ARE CONSIDERING TEA SERVICE?
we serve over 1000 customers.
KRISTEN LARREA: We think what helps us
PELICAN HILL Newport Beach (seasonal)
DOLLY SHEWA: We have a 60-person capacity
stand out is the wide variety of loose and unique
PAMELA’S TEA ROOM Garden Grove
and weekends tend to be very busy so
teas that we offer. By offering a seasonal tea, it
RITZ CARLTON Dana Point (seasonal)
reservations are recommended. Weekdays can
helps customers get into the spirit of whatever
TEA & TEACUPS Yorba Linda
be between 20-30 people and weekends can be
holiday is coming.
THE TEAHOUSE ON LOS RIOS San Juan
anywhere between 50-75.
DOLLY SHEWA: My advice to restaurants who are
Capistrano
an open
sandwich topped with cucumber.
make sure to use the best quality tea, filtered water, and a separate hot water dispenser that is
Hot Stops for Tea
HARMONY TEA BAR Laguna Beach PARIS IN A CUP TEA SALON & CAFÉ Orange
NOVEMBER | DECEMBER 2017 | great taste
15
CHEF DE CUISINE
F ST
N
* Y
Executive Chef/Proprietor of ADYA
* SPO
Chef Shachi Mehra
O RY
C
HE
SO
B RED
by Frankie Di Iorio Shachi Mehra had planned her whole life to become a doctor. Luckily for us, her sister suggested a career in the culinary arts and Chef Shachi never looked back.
16
BORN IN INDIA AND RAISED IN NEW JERSEY,
as he was in her own profession. Soon after her
restaurant in D.C. where many of the chefs had
Chef Shachi grew up feasting on the expert-
sister suggested culinary school, Shachi got the
never worked with a woman before. From the loud
quality home cooking of her mother. She enjoyed
chance to speak to the executive chef of Trapprock
and “screamy” environment of Trapprock, to the
all types of cuisine including Indian food and as
in New Jersey and he offered her a job on the spot.
near silent kitchen at Paowalla and many
official “taster” of the house, developed a
Her first day in the kitchen was an enlightenment.
successful restaurants in Southern California,
sophisticated palate at a very young age. When
She knew that cooking was her calling. A year of
Chef Shachi gained experience in a variety of
Chef Shachi was eleven she lived in India for two
learning passed before she left Trapprock with the
culinary settings. Experiencing hands-on cooking
years and she believes those years greatly shaped
intention of attending culinary school, an idea she
in India, Japan, Australia, Peru, Austria, Czech
who she is as a person today.
curtailed after meeting Chef Floyd Cardoz. She
Republic, Prague, London, France and the U.S.
Chef Shachi only began to consider making her
worked under him at Tabla in New York City for
also made Chef Shachi Mehra a well-rounded
hobby of cooking into a career after she worked for
around two and a half years and then went on an
culinary force. All of her experiences she says, led
a doctor who absolutely loved his job. She knew
eight-month culinary tour of the world. Next,
her to the vision she had for Adya (aw-dee-uh).
that she wanted to be as happy and as passionate
Shachi found herself in a very traditional Indian
www.great-taste.net | NOVEMBER | DECEMBER 2017
Inspired by her mother’s home cooking, Chef
CHEF DE CUISINE
From the Chef ’s Mouth
Shachi opened her own restaurant, featuring fast-
Indian food, Chef Shachi’s creations aim to
casual Indian cuisine and an open kitchen. Chef
recreate memories. For patrons new to the
Shachi knew that she had to have an open kitchen
cuisine, a lasting impression of the great food and
that allows people to see their food being made
helpful staff turns first-timers into regulars. Chef
and the care with which it is prepared. An open
firmly believes that the energy you put into your
kitchen allows for another level of customer trust.
cooking will affect the final outcome of the dish.
Chef Shachi takes pride in her staff’s ability to
She says that if you cook while you're angry, the
engage with customers. Whether someone is
dish will be a disappointment. From tasting Chef
trying Indian food for the first time, or they are
Shachi’s food it is clear that she puts passion,
FAVORITES:
accustomed to it, everyone can have an enjoyable
love and special attention to detail in every dish
KITCHEN GADGET OR TOOL My knife
experience at Adya. For people who grew up on
she makes.
KITCHEN APPLIANCE Vitamix COOKWARE Dutch oven
barbeque
Farro and Chestnut Stuffed Winter Squash
RAW INGREDIENT Avocado, green chilis,
(PICTURED ON THE COVER) BY CHEF SHACHI MEHRA
CONDIMENT/SPICE Sooooo many!!! It depends on the mood – I love condiments and spices JUNK FOOD All kinds of potato chips except
cilantro, mint FAST FOOD Taco Bell – 7-layer burrito
Serves 4 – 6 as a main course
BIGGEST MYTH ABOUT WORKING IN THE
INGREDIENTS
flesh side up and scatter pearl onions around
KITCHEN As a chef, you have to be a jerk or an
3
Acorn, delicate or hubbard squash
the squash. Bake for 25-30 minutes, until
- halved and seeded **
easily pierced with a fork.
with a pinch of salt. Toss peeled Pearl onions with olive oil. Place squash on baking sheet
a$$*&%# 4t SIGNATURE OR FAVORITE DISH TO MAKE
Olive oil
1/2 package Melissa’s® Pearl Onions - peeled Salt To Taste
I love to make Watermelon Chaat and Goat Cheese Naan
While the squash is baking, make the filling. In a large, heavy bottomed pot, heat oil over medium heat until shimmering. Add the cinnamon stick, bay leaves, black and green
FARRO CHESTNUT STUFFING
cardamom,
BIGGEST CULINARY INFLUENCE AND WHY
1/4 C
Canola oil
continuously until fragrant, about 25-30
As a young cook, I learned so much from Floyd
3
Green cardamom
seconds. Note they will crackle and sputter.
Cardoz – he helped me shape my ideas and
1
Black cardamom
Immediately follow with chopped garlic and
influences, and changed my outlook on Indian
2
Bay leaves
ginger and stir until fragrant. Add in diced
food. Lately, my influences have been family,
2t
Cumin seeds
onion, celery and red Fresno chili. Season with
friends, and the bright colors and flavors of India
1
Small red onion - diced small
a pinch of salt. Continue to cook over medium
3
Celery stalks - diced small
heat, stirring frequently, until onions begin to
3 WORDS THAT BEST DESCRIBE YOUR
2T
Garlic - minced
caramelize and turn golden brown, about 8-10
CULINARY STYLE Fresh, Flavorful, Creative
2T
Ginger - minced
minutes.
1
Red Fresno chili - sliced thinly
1 1/2 C
Mushrooms - diced
CHEF SHACHI MEHRA
1/2 6.5 oz.
ADYA FRESH INDIAN FLAVORS
package
and
cumin
seeds,
stirring
Stir in mushrooms and chestnuts and continue to sauté for another 5-7 minutes with another pinch of salt. When mushrooms start
Melissa’s® peeled and steamed
to caramelize, stir in cooked farro and
chestnuts - chopped roughly
thoroughly mix. Finish with kale and cook over
2C
Baby kale - chopped roughly
medium heat until just wilted. Adjust
AVERAGE COVER
2C
Cooked farro
seasoning if needed.
Lunch: $ 15
**Tip: Make it easier to cut a pumpkin, acorn
When the squash is ready, scoop the flesh of
Dinner: $18
squash or other winter squash: pierce in
one half and cut in to medium chunks. Mix
www.adyaoc.com
several places with a fork; microwave on High
these roasted squash pieces and roasted pearl
44O S. Anaheim Blvd. #201
for 45 to 60 seconds. Use a large sharp knife
onions with the filling.
Anaheim, CA 92805
to cut in half. Remove the seeds and stringy
714-533-2392
fibers with a spoon.
4213 Campus Dr. P-166d
METHOD
Irvine, CA 92612
Preheat oven to 350 degrees. Rub each half of
made a day in advance – bake stuffed squash
949-679-2299
acorn squash with 1 t olive oil, and season
at 325 degrees until heated through.
Stuff the remaining half with the filling and bake at 350 degrees for 20-25 minutes or until heated through. Note: the squash can be baked and filling
NOVEMBER | DECEMBER 2017 | great taste
17
CHEF DE CUISINE
Watermelon Chaat CHEF SHACHI MEHRA, ADYA – FRESH INDIAN FLAVORS 4C
Ripe watermelon - diced medium
1/4 C
Red onion - sliced very thinly
1 small Fennel bulb - shaved (white part only) 2T
Lime juice
2T
Mint - chiffonade
2T
Cilantro - chiffonade
1t
Chaat masala **
Pinch
Sugar
In a large bowl, mix together lime juice, mint, cilantro, chaat masala and sugar. Taste and adjust seasoning if necessary. Toss with watermelon, fennel and red onion. Serve chilled. **Chaat masala is a popular Indian spice blend of about 13 different spices including dry mango, cumin and black salt. This tangy, slightly spicy blend is primarily used over raw fruits and vegetables and as a finishing spice.
18
www.great-taste.net | NOVEMBER | DECEMBER 2017
THE BIZ: MARKETING
How PR Can Make or Break You IN EVERY BUSINESS, REPUTATION CAN MAKE OR
more frightening, and risky than relying solely on the
about $3000 a month and a reputable firm should
BREAK YOU and in the food game, your reputation
fact that you exist and hoping customers will notice,
average a $5000-$8000 a month retainer. For your first
is everything. Public relations is an almost magical
yet many business owners do this.
3 years in business, you should set aside $60,000-
marketing tool through which the almighty power of
$100,000 a year for a PR-only marketing budget. As
unbiased opinion of tastemakers, aka the press, hold
BUILDING YOUR REPUTATION
your business grows, you can increase advertising and
the singular power to sway humans into action.
Incentivizing existing guests to bring their friends is
other marketing. Reputation building is more important
In the world of marketing, the holy grail is “word
incredibly powerful. You might give them a coupon
than adding something new to your menu. Just think of
of mouth.” This is when someone you already know
with a meaningful discount (discounts under 40%
it this way: it doesn’t matter how insanely delicious your
and/or trust says: “I had the most incredible
are not salacious) if they bring a new friend next
culinary creations are if you don't have customers
blueberry iced tea at Morimoto yesterday” and
time. You can do this through social media, an old
paying you for the honor. Being a great chef is only part
without much more description of the sugar-laced
fashion coupon, or through an email campaign.
of what is required for a business to thrive. Once you
frosty glass in which it was served, your brain has
These “refer a friend” programs, though they seem
have nailed your offerings and environment, you will
instantly been imprinted with an image that records
overly simple, are very powerful because you are
spend the rest your time and money building reputation
as: “if she liked it, I will” and so the probability that
using your biggest fans as evangelists. You can
to bring new customers. If you are lucky, time and a
you will seek out that beverage at Morimoto next
create this kind of program in an elegant way if you
sterling reputation will eventually turn into a pull; but
time, increases. If you compare this interaction to
are an upscale concept or in a casual way for a QSR.
that tipping point takes a lot of energy to create.
reading Bon Apétit magazine and seeing a review of
Another thing you can do is invite food journalists
that restaurant, the human proclivity to believe that
to experience your culinary offering. These folks
reporter's unbiased opinion is also high, but slightly
come in a variety of forms and it is extremely
less because the person saying it is not their pal.
important to understand the rules of engagement.
There is a very likely chance (if the review tantalizes
1
your taste-buds) that you will believe it and therefore value that writer's opinion and visit. However, If you
A
reporter
(online,
tv,
magazine,
newspaper or radio), is a free agent and the beauty (and the curse) of their
see an ad in the same magazine for the restaurant,
coverage lies in freedom to give their own opinion. It
chances are that you won't notice it. If you do, it may
must be unbiased to mean anything truly valuable.
be because you had already “heard” about the wildly
You must gift them a meal as most don’t have
inventive chef's take on iced tea; otherwise, it will
expense accounts — and make sure you wow them
likely have close to zero impact on your desire to go.
in all you do.
Consumers can easily sense when an ad is biased, so it does not hold as much weight and they do not act as quickly. If you have the budget, however, PR and advertising together is one heck of an impactful, onetwo marketing punch.
2
ABOUT THE AUTHOR
There is a very specific animal called a “restaurant critic.” In our world, you know names like Brad Johnson, Gretchen Kurz,
Jonathan Gold, and Irene Virbila. You can invite them to your place — but you cannot gift or schedule
Alyson Dutch
When it comes to marketing, especially with a
them. You will likely never know when, or if, they
product that is sense-driven like the food business,
visited unless you read their review. Going the
you want to spend your money and time creating what
reviewer route can be risky, but can produce some of
Alyson Dutch, the CEO of Brown & Dutch
I call the “oh yeah I've heard of that response.” In the
the most valued opinions you could get.
Public Relations, is the author of PR
retail world, this is the difference between a customer walking into a store already knowing they want Burt's Bees because it's natural and trustworthy and a no-
3
Bloggers are mostly hybrids between
Handbook for Entrepreneurs and PR
advertising and PR, as they usually charge
Handbook for Food Franchisees. Dutch’s
a small fee and require being gifted with
communication style is straightforward,
a great meal. Debatably, a paid blogger review may
genuine, and savvy. Passion for her work
customer having to love your packaging enough to
be helpful for your reputation, but because it's a
drives her to apply her knowledge in a
even pick it up to explore (never mind make the
biased opinion, the value does not compare to
creative, yet methodical manner. In addition,
decision to purchase it). Imagine how your restaurant
“earned editorial.”
she has a keen understanding of the cultural
reputation product on the shelf and risking the
could flourish if everyone came in saying, “I heard
The best way to create a reputation is to find a great
you have the best burger in town.” There is nothing
PR firm to do the footwork. A junior publicist could cost
sensitivities that rule the business marketplace and commands the media’s attention.
NOVEMBER | DECEMBER 2017 | great taste
19
THE BIZ: OPERATIONS
HOLIDAY BOOZING AS A BUSINESS OWNER, YOU’RE PROBABLY
Here are some of the more common forms of
FEELING ANXIOUS ABOUT THE UPCOMING
alcohol-related accidents that put businesses in
HOLIDAYS. It’s not enough that you have to worry
harm’s way.
about staffing shortages, new overtime laws, or
blame may fall on you as the purveyor of the alcohol. THE MORAL OF THE STORY If you want to be able to continue selling liquor,
potential drops in sales. You’ve also got to worry
Injuries: When it comes to injuries like trips and
you’ve got to ensure you do it responsibly. Liquor
about how you’re going to protect your business from
falls, not all cases will result in your liability. If an
liability is a serious matter and isn’t one you should
alcohol-related incidents.
employee falls off a stool and gets injured while
overlook until it’s too late.
If you’re the owner of a “dram shop” (any
drinking with coworkers (but not at a work function
Don’t risk losing profits (or productivity) because
establishment that sells or distributes alcohol, like a
or on your premises), then they are responsible.
you missed an opportunity to better secure your
restaurant, hotel, or convenience store), liquor
However, if an employee pushes another employee
business. Know your state’s laws, incorporate them
liability should be a genuine concern. While it’s
down at a holiday party, that injured employee can
into your policies and train your team well.
something you should be aware of and stay on top of
hold you responsible.
all year-round, the holidays are a time of year particularly conducive to alcohol-related incidents.
The same holds true for your customers. You
ABOUT THE WRITER
should be especially aware of any negligence that may contribute to an injury, like food or liquid on the
UNDERSTANDING LIQUOR LIABILITY
floor. It may be the customer’s fault that they got
There are three laws (stopgaps to keep liquor-related
drunk and fell, but if they find a spot of water there,
accidents to a minimum) that every business owner
you could be held liable.
should be aware of: that
Traffic Accidents: Impaired driving doesn’t seem like
employers are legally culpable for any actions their
Respondeat
Superior:
This
law
says
something you can be held accountable for unless
employees take during their tenure. For instance, if
you’re in the business of delivering food, but if the
one of your employees getst into a fight with a
alcohol responsible for the accident was served by
customer, you can be held responsible.
your business—whether to an employee or a
Dram Shop Laws: These vary from state-to-state,
customer—you can be held liable for any damage,
but they all basically say the same thing. If alcohol
injury, or even death that results from an alcohol-
proves to be the reason for an incident, like a car
related traffic accident.
crash, bar fight, injury, sexual harassment, etc., the
Sagi Rochman and Better Chains
commercial establishment responsible for providing
Fights: They don’t call alcohol “liquid courage” for
that alcohol can be held liable. It doesn’t matter if
nothing. If a fight is proved to have resulted from
it’s your alcohol, alcohol you allowed people to bring
heavy intoxication (not because your employee or
Better Chains Founder and CEO, Sagi
in, or alcohol served by a distributor. If it’s from your
customer wanted to fight on their own accord), your
Rochman, is an international hospitality owner
place of business, you are culpable.
business may be culpable.
and technology innovator. After honing his restaurateur career in Israel, Rochman moved
Commonplace Negligence Laws: If you or one of your staff is found to have acted negligently serving
Property Damage: This one goes hand-in-hand with
to Long Beach and opened up Sachi Bar and
alcohol, you can be held accountable for any ensuing
fighting, though there’s usually no question as to who
Sababa. When he met Marty Cox, President and
harm or damage. In other words, don’t serve minors
will front the costs if your property is damaged in an
Founder of It’s a Grind Coffee Franchise, they
or overserve.
alcohol-related incident. (Answer: you.)
decided to collaborate on what is now, Better
FIVE ALCOHOL-RELATED ACCIDENTS
Sexual Harassment or Assault: This may be the last
YOU CAN PREVENT
thing you’d think about, but unfortunately, it does
According to the CDC, the United States loses nearly
happen as a result of heavy intoxication. Sexual
$250 billion annually due to “drinking too much.” If
harassment is any form of unwanted sexual conduct,
that’s what it costs the country, imagine what your
including innuendos, advances, requests for sexual
tracking systems, to training modules, to staff
share of those costs are in the form of lawsuits,
favors, groping, and assault. If alcohol is found to
scheduling and more. For more information,
healthcare, repairs, productivity, and more.
have played a role in harassment or assault, the
visit www.betterchains.com
Chains: a technology firm that simplifies
20
www.great-taste.net | NOVEMBER | DECEMBER 2017
restaurant operation systems. “Technology is the answer,” he said. “The restaurants must jump in.” Better Chains products range from applicant
THE BIZ: VIN
The Unsung Hero OH PETIT VERDOT, HOW I LOVE YOU. The unsung
behind. When it find its way into the winery, each
hero of Bordeaux varietals. Petit Verdot is typically
tiny little berry needs to be treated with tender loving
blended with Cabernet Sauvignon when Cabernet
care. Once the juice is made into wine it does best
cannot sing on its own and just needs a little
in new French Oak which can be as costly as sending
backup. Sometimes those backup singers become
your kid to Julliard.
stars. They already have the talent but just need a
Needless to say, when a winemaker decides to
little grooming to perform well on their own. We
take on the task of making 100% Petit Verdot it
found our little star!
better be rock solid. I found a few that can make
Petit Verdot, as many of you know, is one of
ABOUT THE AUTHOR
your wine list sing.
the five Bordeaux varietals and is commonly blended with Cabernet Sauvignon. Most often
Decades 5
winemakers will use a small percentage of this
Stagecoach Vineyard, Atlas Peak
grape when a wine needs just a bit more color
Sold through JH Collection
Sonya Kelsen
find a wine that is 100% Petit Verdot. My
B. Leighton
CO-FOUNDER/OWNER, COLONY WINE
assumption would be that it falls flat or may be
Olsen Brothers Vineyard, Yakima Valley
MERCHANT
too difficult to tame.
Distributed by Estates Group at Young’s Market
NICKNAME “Boss Lady.”
(ink), floral notes or tannic structure. You rarely
Even though this blending grape sounds like it
HOW LONG PAIRING FOOD & BEVERAGE 20
has the components to produce a hit (plum, black
Jonata “Fuerza”
years.
cherry, violets, sage, body, tannins) this isn’t always
Ballard Canyon
FAVORITES:
the case. To produce a Petit Verdot of world-class
Sold direct
BEER Depends on the day.
standing, a winemaker/vineyard manager must be as
WINE Depends on my mood.
patient as the parent of a new piano student. It
Terre Talamo Cecco
COCKTAIL Old Fashioned, at the moment.
needs to hang on the vine longer than its brothers
Maremma, Tuscany
COCKTAIL CREATION Silver tequila straight out of
and sisters, sometimes so long that it may be left
Distributed by Southern Wines & Spirits
the freezer.
NOVEMBER | DECEMBER 2017 | great taste
21
THE BIZ: RAISING THE BAR
NO NONSENSE SIPPING Depending on your awareness and knowledge of the adult beverage scene, you may or may not be familiar with the Mexican liquor known as mezcal, similar to tequila. Tequila is made only from the blue agave plant, but mezcal can be prepared with any type of agave plant. Mezcal is used primarily for mixed drinks, but if it's the highest of quality, it can be enjoyable for sipping due to its sweet tones. Mezcal can take on many flavors without creating undesirable extremities in cocktails. DURING THE HOLIDAY’S MANY PATRONS AREN’T
One of the seasonal mezcal cocktails that Greg just
INTO THE CLOYING EGGNOGS and mulled wines
debuted is the New Mexican Firing Squad, made
commonly associated with fall and winter drinking. A
with Casa Noble Silver, El Silencio Espadin, house-
no-nonsense spirit like mezcal can be versatile
made grenadine, lime juice, chocolate bitters, and
enough to slip in alongside holiday fare, and strong
habanero tincture. This layered, complex libation
and smoky enough to sip solo by a cozy fireplace.
incorporates notes of smokiness from the mezcal,
ABOUT THE AUTHOR
Greg Goins Mixologist and Bar Manager of Long Beach's Panxa Cocina and Roe Seafood. At Panxa Greg keeps 40+ bottles of mezcal in stock so that the mixed drink possibilities stretch long and far while complimenting the varied fare from Chef Arthur Gonzalez.
sweet holiday-esque spices from the grenadine, BEST MEZCAL TO SIP STRAIGHT BY THE
roasted notes from the chocolate, and a finish of
FIRESIDE
spice from the habanero tincture. It’s highly versatile
Per Greg: “I find that smokier mezcals are better
in pairings and would pair remarkably well with
for cocktails due to the extra element of
Thanksgiving and Christmas feasts!
smokiness they bring to the drinks, whereas
Mexican Firing Squad 1 1/4 oz
Casa Noble Crystal Tequila
3/4 oz
El Silencio Espadin Mezcal
mezcals made from wild agave plants are better
BEST BOTTLE TO GIVE AS A GIFT
1 oz
House-made grenadine
for sipping because you can taste more of the
According to Greg, “If I was ever stuck on a desert
1/2 oz
Lime juice
unique characteristics of the spirit.” Some of the
island I would hope to be stranded with a bottle of
4 dashes Chocolate bitters
top mezcals Greg recommends for cozying up
Mezcal Amarás Cupreata. It’s a wild agave spirit with
2-3 drops Habanero tincture
fireside and drinking straight this fall/winter are
an earthy, grassy quality and the slightest hint of
Nuestra Soledad Lachigui, Mezcal Alipús San
both sweet and smoky notes; perfect for giving as a
Combine all ingredients in a shaker of ice. Shake
Andrés, and Espiritu Corsa Mezcal Santa
gift during the holidays to seasoned mezcal drinkers
vigorously. Strain, pour over ice in a highball
Pedrera.
and newbies alike!”
glass. Garnish with a Luxardo cherry and an
BEST HOLIDAY SEASON MEZCAL COCKTAIL
22
www.great-taste.net | NOVEMBER | DECEMBER 2017
orange slice.
800.644.7310
photo by Bรถhringer Friedrich
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www.michaelrutt.com 949-322-7590 | michael@michaelrutt.com