Great Taste Magazine 2017 Nov | Dec issue

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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

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Publisher, Proprietor & Chief Editor teri@great-taste.net

6 THE BIZ 1 9 MARKETING Make or Break Your Reputation

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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

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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.

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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

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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

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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


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