Great Taste Magazine 2015 July/August Issue

Presorted Standard U.S. Postage PAID Permit No. 271 Tucson, AZ

JULY | AUGUST 2015

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For more information and samples call your Farmland broker Karen Tye at Elite Associates 714-256-8400.

Ï " 3/:.½+2* '832'4* '2+9 586

FROM THE EDITOR

CONTENT INSIDE 6 NEW TALENT

THE BIZ 2 2 VIN

Meet the new faces contributing to the Great Taste of Orange County

8

ANNIVERSARY CELEBRATIONS

Content

A Sauvignon Blanc Summer

23

RAISING THE BAR Summertime and the livin’s easy

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

TERI’S TAKE

TRENDS 1 0 YOU ARE WHAT YOU TWEET F E AT U R E S 1 2 PICTURE THESE 10 Photos and every restaurant should

It’s lovely to see all the beautiful dynamic photos taken by diners in restaurants today all over the internet but do they come at a cost? In my mind, and on the minds of restaurateurs, dinner time photography has many pros and cons.

Personally, I’ve never been known to stop moving long enough to take good photographs but I’ve been giving it a try lately with my new smart phone. For me, it takes too long to set the stage etc. and while I’m futzing around, I miss the dinnertime conversation and worse, my dinner’s cold, not what chef intended when he worked so hard to get it to the table in tip top shape.

Restaurateurs report that it’s very distracting to other diners when some people set the stage for imagery so if you’re enjoying this guilty pleasure, try to be discreet. It is better if no one notices you. It’s quickie shots for me going forward and social media will have to wait. To quote a new chef friend of mine “Pasta doesn’t wait” so devour our food photo articles to help speed up your process and eat it while it’s hot!

Cheers!

D

have on hand for media

15

CHEF MARK MCDONALD

D E PA RT M E N T S 5 CHEESE PICK OF THE MONTH 7 PRODUCE PICK OF THE MONTH RECIPES 1 1 MEDITERRANEAN HEIRLOOM SALAD 1 7 CAPRESE OF MOZZARELLA BURRATA 2 3 FRENCH 75

On The Cover Chef Mark McDonald partners with Melissa’s World Variety Produce to present the summer’s best Heirloom tomatoes and cucumbers on his fresh and beautiful Mediterranean Heirloom Salad. Just a few simple fresh ingredients plated with care and a fresh mint dressing make a stunning summer salad. View the recipe on page 11 and another of Chef Mark’s summer salads on page 17. Photo by Michael Rutt

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INSIDE

SINCE 2000

PUBLISHER/CHIEF EDITOR/PROPRIETOR Teri Williams

EDITORIAL Chief Editor Teri Williams Contributors Lee Healy Alan De Herrera Sonya Kelsen Jennifer Morris Heather Myers Michael Rutt Ali Sommer Karmine Tawagon James Wood

ART Art Direction/Design Lisa Brink lisa@designsmorgasbord.com

PHOTO Photography Editor Michael Rutt michaelrutt@earthlink.net

ADVERTISING Advertising Sales 714-960-0534 21851 Newland St #217 Huntington Beach, CA 92646 714-960-0534 fax 714-475-5869 teri@great-taste.net

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Think About It

by Michael Rutt

Books

TAKING A DECENT FOOD PHOTO THESE DAYS IS A LOT EASIER THAN IT USED TO BE. The improvements in the quality of cell phone cameras combined with filters and tonal effects popularized

by Instagram and on smartphone cameras, means that you can take better pictures of your food than in the past.

With a bit of thought and preparation you can improve the chances of you taking great pictures of your food.

Here are some thoughts to keep in mind.

Shooting outside in the sunlight is usually not a great idea because the sun unless it's filtered through clouds or sheer fabric is usually too strong and has harsh shadows. Artificial light can be difficult to control and often has color variations that are not pleasing to the eye so don't plan your shoot at night.

The quality of the light will determine whether your photograph is successful in conveying the subtleties of the dish which will best be revealed by soft daylight. Often the best place to shoot is inside in a nice bright room.

So start early enough so that you can shoot before the sun goes down, find a nice window maybe even a corner with two windows and make that your staging area.

Consider the table setting. This is what will be framing your food, so think about tablecloths or table tops,

THE LITTLE BLACK BOOK OF CULINARY BLING

by Melanie Townsend Go to the next level with your food

and think about the size of any props that you might want to have at hand and whether or not they complement

photography with The Little Black Book of

or detract from your food, or maybe add a subtle out-of-focus shape in the background. Having the props on

Culinary Bling. This book not only provides

hand will save you a bit of time but you might decide that you don't even need any props in a particular shot

recipes but it also teaches you ways to

and you will decide on a close-up of the food and allow the background to go out of focus.

transform and present your favorite dish.

Once you have all your components for your photo shoot in place, you can concentrate on preparing and

Do not let anyone have a chance to call

assembling the food for the camera. Keep in mind that if you undercooked the food it might look plumper and

your delicious cuisine plain-looking.

fresh for the camera and it doesn't need to be hot. Often if you put the components together cold the sauces

Experience the joy of eating food presented

will look more viscous, and the greens less wilted and more fresh and vibrant.

artistically. Bring that restaurant ambiance

I usually put the garnish on after everything else is in place and I usually go for a smaller size so that it

to your cooking by “blinging up your meals.” Transform. Present. Eat. Enjoy

accents but doesn’t dominate the dish.

every meal in a beautiful way and do not forget to capture it!

Cheese Pick of the Month ROGUE CREAMERY SMOKEY BLUE DAVID GREMMELS AND CARY BRYANT PURCHASED THE CREAMERY FROM THE ORIGINAL FAMILY OF TOM VELLA IN 2002. In their first two years of ownership, their cheeses won numerous awards including their most prestigious, the World’s Best Blue Cheese at the World Cheese Awards.

A long, gentle cold-smoking over hazelnut shells infuse Rogue Creamery’s Smokey Blue cheese with an added

THE FOOD STYLIST’S HANDBOOK

by Denise Vivaldo

layer of rich flavor and terroir. Sweet cream flavors and

Styling food continues to become even

caramel notes balance earthy flavors of smoke and hints of

more popular as social media grows and as

roasted nuts in this cakey yet smooth blue cheese.

more and more people take photos of their

Smokey Blue, a chef inspired cheese that is aged 90

food. Learn from Denise Vivaldo the secrets

days and then cold smoked for 16 hours is the first of its kind

to a successful food styling and produce

in the world. The flavor is signature to Oregon as the smoke is

art in your next food photo. The

derived from local hazelnut shells. Sweet, nutty, savory flavors envelope the sweet, rich cow’s milk

equipment you need, the right steps to

creating flavors of a creme brulee with a hint of the toasted, sweet richness of a campfire.

proceed to your masterpiece, and

As with other blue cheeses, the unique flavors work well with many dishes but the smokiness of

everything else you need to know about

Rogue Smokey Blue works particularly well with beef tenderloin, goes great on hamburgers, works well

becoming a food stylist is all in one place.

with salads drizzled with balsamic vinaigrette and is decadent all on its own.

To purchase these and other great titles,

For more information contact your FreshPoint representative.

visit Great-Taste.net.

JULY | AUGUST 2015 | great taste

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New Talent ANDREW MONTERROSA EXECUTIVE CHEF GREAT TASTE welcomes Andrew Monterrosa to OC as Executive Chef at TAPS Fish House & Brewery in Irvine. Chef Andrew Monterrosa grew up in Sun Valley, in the northern San Fernando Valley. While attending Taft High School, Monterrosa played football, volleyball, and basketball, simultaneously working in kitchens starting in dish, prep and cooking. Enjoying the culinary world, he attended Johnson & Wales, Denver and graduated with a Bachelors in Hospitality, Hotel and Resort Management.

Monterrosa worked at Roy’s in Maui and Woodland Hills as Sous Chef, then joined TAPS Fish House & Brewery in Brea. He was promoted to Executive Chef at TAPS in Corona, where he was for five years before the TAPS Irvine opening. Andrew resides in Costa Mesa. One of Chef Monterrosa’s goals at Irvine is to create dishes appealing to the multi-ethnic demographic of the city.

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PRODUCE PICK O F

T H E

M O N T H

MARA DES BOIS STRAWBERRIES HARRY’S BERRIES IS A CERTIFIED ORGANIC FAMILY FARM LOCATED IN OXNARD, CALIFORNIA. The Gean family is dedicated to growing ordinary foods with extraordinary flavor and the crème de la crème is the French-bred Mara des Bois strawberries. The alluring wild strawberry aroma means dead-on-ripe, the only time it has that magical fragrance.

Ripe Mara des Bois berries display a range of colors, matte shades of carmine and maroon, that are not quite the same as those in conventional strawberries. Lighter, orange-red berries are less desirable. The best indication of top quality is that exquisite wild strawberry aroma, detectable from many feet away. In even the best batch, only some of the berries, maybe half, will have the combination of sweetness, aroma and tenderness that makes Mara so prized. Like other strawberries, Mara varies considerably in quality from week to week, as the plants pass through inscrutable cycles in which they devote more or less of their resources to vegetative needs or to the fruit. Harry's Berries season starts in April, and lasts until August. Get some now, they’re incredible. Copying a page from Chef Nick Weber‘s menu I served them on goat cheese on toasted brioche.

The produce hunter has developed close relationships with family farmers who are committed to sustainable agriculture, personable production, propagation and promotion of produce with exceptional flavor. www.theproducehunter.com.

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Happy Anniversary In the restaurant business, making it to that one-year anniversary is a huge accomplishment.

In addition to the milestone first year of business, restaurants that have become a staple in the Orange County community should also be recognized and applauded for their outstanding food and service. Congratulations on your milestone birthdays. Visit great-taste.net for a comprehensive list of local restaurant anniversaries.

Can’t find your restaurant’s birthday? Email info@great-taste.net and we’ll make sure to include your celebrations.

40 YEARS THE WESTIN SOUTH COAST PLAZA On August 19, 1975 The South Coast Plaza Hotel opened. This year they have undergone a complete transformation with an extensive renovation including all guest rooms.

How many owners has the hotel had?

The Segerstrom Family has always been a part of the ownership of the hotel.

How many employees does the hotel currently have?

194 employees.

To what do you attribute the popularity of the hotel?

This iconic hotel is situated in the heart of Orange County’s

cosmopolitan

center

for

world-class

shopping at South Coast Plaza, performances and visual arts internationally renowned Segerstrom Center for the Arts, fine dining and much more.

Westin is also a strong brand with loyal guests.

To what do you attribute the longevity of the hotel?

Keeping up to date with renovations and technology demanded by savvy travelers, as well as offering personalized service and the longevity of our associates.

What makes your hotel unique?

One of a kind location as well as unique outdoor meeting space How are you celebrating this year?

Events and activities for guests, business associates, employees and the local community as well as special promotions What is to become of the restaurant space recently vacated by Pinot Provence?

We are exploring other opportunities and partnerships in that space. In the meantime, we are giving it a facelift and will be offering it as event space.

MAKE CONTACT General Manager: Mike Hall Executive Chef: Paul Gregory

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10 YEARS MOZAMBIQUE

1 YEAR CUCINA ENOTECA

Mozambique is celebrating their 10th anniversary this year and the restaurant

1 year ago Urban Kitchen Group, a San Diego based restaurant group opened

continues to evolve. The Veranda, roof top dining has quickly become a Laguna

their second Orange County location of Cucina Enoteca at Fashion Island.

Beach hot spot and they have also just completed the renovation of the Durban

How many employees does the restaurant currently have? 85

Room, adding some Old East African flare and traditional dining.

What is the signature dish? CUCINA enoteca highlights seasonal fare, but some

How many owners has the restaurant had? One, Ivan Spiers.

current favorites include the Daily Crudo (Chef’s whim), Grilled Octopus (ceci

How many employees does the restaurant currently have? 80-100.

bean, fingerling, citrus green, dehydrated tomato), Saffron Linguine (clams,

To what do you attribute the popularity of the restaurant?

fennel, peppadew, orange, fettunta), 18oz lamb osso bucco (beluga lentils,

We offer different amenities than our competition such as on-site

cipollini conserve, arugula, preserved lemon, mint gremolata).

transportation, ocean view, music, several unique rooms for special occasions,

Any advice or observations based on year 1? We feel incredibly happy to be part

roof top dining, electric car charging, not to mention the great food.

of the Newport Beach community for the past year, and we look forward to

To what do you attribute the longevity of the restaurant? It is a focal point in

continue offering our guests fresh California-inspired Italian cuisine made with

Laguna and a destination. We have also been able to change with the economic

the finest ingredients available.

needs of the customer.

How are you celebrating the anniversary this year? We’re enjoying the Newport

What makes your restaurant unique? The African influence in our foods and spices.

Beach summer on our garden patio, sipping on refreshing seasonal cocktails

Are there any original dishes that are still on the menu today? Yes, all of them.

and rosé specials, and celebrating our recently launched Sunday brunch.

MAKE CONTACT Executive Chef: Braulio Melo

MAKE CONTACT General Manager: Jeff Johnson

Stay tuned for more information about

Culinary Team: Executive Chef Joe

their new additional Laguna Beach

Magnanelli + Chef de Cuisine Brent

location, Sky Loft.

Omeste

HELPING OUR CUSTOMERS SUCCEED Food Safety Variety Quality Cost Control

The Fresh Produce Specialists Call Toll-Free: 1-800-252-9165 www.FreshPoint.com www.TheProduceHunter.com 155 North Orange Avenue, City of Industry, CA 91744

JULY | AUGUST 2015 | great taste

9

TRENDS

You Are What You Tweet

by Ali Sommer IS A PICTURE WORTH A THOUSAND WORDS? WHAT IF INSTEAD OF WORDS,

• You Are What You Tweet: Consider every piece of content you post as an

THAT PHOTO TRANSLATED INTO MORE MONEY FOR YOUR BUSINESS’

opportunity for increased and specific engagement, so don’t be afraid to have

BOTTOM LINE?

some fun. Is your photo craveable? Is it clear what it is? Are there any shadows?

Studies show that posts with photos generate 54% more likes and 104% more comments than those without. Here are a few tips to help make your food sharing

Would you repost it if you saw it on your newsfeed? Get in the head of your viewers and think about what they want to see.

frenzie go viral: • Stylized vs. Organic: It’s important to show your human side and create a contrast of stylized shots and organic action shots. This means not only posting polished, edited photos but adding in some ‘iphone’ type shots.

• People Want To See People: While we all love seeing photos of food, it’s good to mix it up and include photos of people actually eating the food, your staff working, or the process of how something is made. It’s another simple way to create more contrast and humanize your social media presence.

• Sizing: It’s important to understand how sizing works across all social media platforms. Using landscape-oriented images, with approximately a 2:1 dimension, look best on all social media feeds. With Instagram, utilize smartphone applications that resize photos so that they fit the dimensions and creates a clean look for your photo.

• Be Strategic With Timing: Think about when your followers are online throughout the day and tailor your posts to that. Studies show that between 14pm Monday through Friday are peak times. The worst times to post are before 8am on weekdays and after 8pm on weekends. Stick with times people are likely to be in front of a computer, not sleeping, or being social with “real people.”

• Captions: We live in a photo-driven society so the photo should do most of the talking. Captions should be short and under 40 characters for the best results.

Users are scrolling through their social media feeds quickly, so you have very little time to grab their attention. If your captions go longer than 3 lines, chances are the user just scrolled right past you.

ABOUT THE WRITER With a BA in Public Relations and Advertising from Chapman University and an AA in Film Production from Santa Barbara City College, Ali Sommer is constantly eager to demonstrate creativity and visual story telling skills. Ali is currently an Account Executive at Ajenda Public Relations, a boutique agency specializing in hospitality in Orange County.

In her spare time, Ali likes to relax at the beach and spend time with her family, friends and sassy pug Theodore.

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TRENDS

PRODUC E

* O

VI

Y

PR

*

MEDITERRANEAN HEIRLOOM TOMATO SALAD

DED B

Cover recipe by Chef Mark McDonald, Old Vine Cafe

with salt & white pepper. With a peeler, cut long

Serves 4

ribbons from the cucumber, and then allow them to

3-4

Large, ripe heirloom tomatoes – cut

curl in ice water.

into medium pieces 2 oz

Micro arugula

PLATE

1/4 C

Crumbled imported feta

Smear a dollop of the mint yogurt from one end to

1

Small Lemon – juiced

the other on a plate.

1/2 C

Greek Yogurt – strained

Scatter the tomatoes across the yogurt.

2

Garlic cloves – minced

Lightly drizzle the tomatoes with lemon juice, and

2t

Fresh mint – minced

then sprinkle with the Kalamata Olive pieces.

1 Hand full Kalamata olives – cut into fourths 1

Place the micro arugula in the spaces between the

lengthwise

tomatoes, then garnish with the feta.

English cucumber

Lastly

Extra Virgin Olive Oil

decoratively on the plate, and then drizzle the dish

Salt

with the Extra Virgin Olive Oil.

place

the

curled

cucumber

ribbons

White pepper WINE PAIRING Combine mint, garlic, yogurt & stir. Season to taste

2013 Surrau Branu, Vermentino – Sardinia, Italy

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F E AT U R E

Picture These

by Jennifer Morris PEOPLE EAT WITH THEIR EYES. That’s why it’s important that every restaurant or their PR and marketing representatives has these essential ten photos on hand and ready. Writers and publications are always on deadline and when they need a photo to accompany their article they don’t have time to wait for you to hire a photographer, set up a photoshoot, wait for the photographer to edit and then send. More than likely their deadline will have passed and you will have lost a great opportunity to have your business featured. Making an investment to hire a photographer to have these photos readily available will help you in the long run. Additionally these photos will help you year around with your other marketing efforts such as social media, email and

Pizzeria Sapori

website development.

1. A SIGNATURE DISH Is your restaurant known for a specific dish like a signature burger, award-winning ahi poke, or mouth-watering pizza? Treat these dishes like they have celebrity status by having photos worthy of being on the cover of a magazine! If you pitch a writer on your signature dish the ingredients may be enough to capture their attention, but a craveable photo will really sell it.

2. A DRINK Whether you specialize in craft cocktails or refreshing hand-shaken margaritas these are musthave shots in your arsenal of photos. Pick up any publication that features food and drinks and you can’t miss stories like “best bourbon cocktails,” “happy hours with a view,” and “top ten martinis in OC.”

3. A DESSERT Whether it’s the vibrancy of strategically placed fruit or the way a double scoop of ice cream hangs on precociously to the cone there is something about these sweet treats that publications love. Do yourself a favor and make sure you have eyeFly-N-Fish

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catching pictures of dessert.

F E AT U R E

4. HOLIDAY MENU ITEMS Gingerbread martinis, to-go Thanksgiving dinners, or pumpkin cheesecake. Does your chef or bartender create holiday menu items? The holidays only come around once a year. Make sure you’re prepared months in advance.

Valenza Chocolate courtesy of Ann Watson

5. MANAGEMENT/STAFF/OWNERS Often times the people behind the concept are just as important as the food and drinks. Flip through any business or trade publication and they are filled with who is making the restaurant successful.

6. THE CHEF Do you have a talented chef in the kitchen? The media loves talented chefs, but they love them even more when they are outgoing and personable. Help create that persona with action shots. Nothing is more exciting than knives and fire!

7. BARTENDERS IN ACTION One of the most recognizable faces in a restaurant is often the bartender and over the past few years they have gained a lot of popularity amongst guests and media alike. After all, they are creating recipes of their own, entertaining your guests and will often have a loyal following. There are many publications and online guides dedicated to showcasing these talented employees and a good image may just ensure premium Brunos Italian Kitchen

placement.

8. RESTAURANT INTERIOR AND EXTERIOR They say never judge a book by its cover, but we’re all guilty of it. The ambiance is just as important as the food and people if you have a beautiful restaurant. Why not get the recognition it deserves.

These photos are also a great way to promote your private dining space.

Colony Wine Merchants

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13

F E AT U R E

Little Sparrow

9. THE RESTAURANT IN ACTION Actions speak louder than words and nothing demonstrates this more than a photo of a bustling restaurant.

OTHER TIPS

It’s one thing to say you’re a popular and happening restaurant, but it’s another to flaunt it with photos of a ● Make sure the photo is high resolution

restaurant filled with guests enjoying their meal with friends and family.

(1 MB or larger is recommended) ● If possible have a vertical and horizontal

10. SPECIAL EVENTS

option to give the publication several options

Does your restaurant actively partner with a charity? Make sure you’re capturing the relationship to

● Save your photos with the name of the

accompany press releases and pitches. Telling the media about your charity efforts is great, but a photo will

restaurant the name of the dish, drink or

paint the picture.

person ● Let the publication know if a photo credit should be given

ABOUT THE WRITER Jennifer Morris is the owner of Ajenda Public Relations.

Remember lemonade stands? Well, she was the kid on the block that had the local media covering her popular stand, sending out direct mailers, tweeting her location and actually making a profit. She's polished those skills and now applies them to hospitality oriented businesses to help them reach their goals. To learn more visit Cha Cha's Latin Kitchen

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www.ajendapr.com.

CHEF DE CUISINE SECTIO N

* SPO

Y

N

* SO

B RED

Photos by Michael Rutt

Chef Mark McDonald

by Heather Myers

FOR MOST OF US, THE HOPES, DREAMS AND ASPIRATIONS WE HAVE

childhood memories.

AS NAÏVE FIRST GRADERS FIZZLE OUT AS WE BECOME ADULTS. We

Chef Mark studied at Laguna Culinary Arts, and then moved to Calabria,

realize the time and effort that is required in order to obtain those goals and

Italy to study under Master Chef John Nocita at the Italian Culinary Institute.

we change direction to something more attainable. This is not true for Chef Mark McDonald.

McDonald opened up Old Vine Café alongside his brother, Brandon, in 2007. The award-winning restaurant is located in the heart of Costa Mesa,

At the young age of six, thanks to a class mock restaurant project put on

in The Camp shopping center. After a couple of years in business, McDonald

by his first grade teacher, McDonald knew that someday he would own a

bought out his brother’s half and has been running the restaurant ever since.

restaurant. “That was what planted the seed for me,” McDonald stated.

Having both parents involved in the hospitality industry made an early

The food at Old Vine Café is described by Chef Mark as “eclectic, globally inspired cuisine.” He draws inspiration from everywhere.

impression as well. McDonald recalls eating and learning proper dining

Europe has a huge piece of McDonald’s heart. After completing his first

etiquette, as well as making omelets with his father, as some of his earliest

trip to Italy he fell in love with the simplicity of the country. He knew he

JULY | AUGUST 2015 | great taste

15

CHEF DE CUISINE

Books wanted to go back at least once a year to continue to

The new Northern Italy culinary tour will make its

McDonald hosts culinary tours with Chef John in

debut in 2016 and is already sold out. However, the

Northern and Southern Italy annually.

FOOD STYLING: THE ART OF PREPARING FOOD FOR THE CAMERA

by Delores Custer

for him.

learn about the cuisine and the culture. Now,

itinerary will be the same for each year of the tour.

The Splendors of South Italy culinary tour

Those that were unable to sign up in time for the

happens every year during the springtime in

2016 tour can look forward to the 2017 tour. The

Calabria, Sicily and the southern most cities of Italy.

2016 Southern tour still has spots available.

Chef Mark and Chef John bring groups of clients

As Chef Mark continues to gain knowledge and

there to gain knowledge of the food and share the

experience in the hospitality industry, he is humble

experience of the slow lifestyle with them.

about his success and knows not to push things too

The trip consists of a five-course welcome dinner,

far too fast.

cultural travel where historical sites and medieval

“This little alcove, our location has become such a

Learn the history behind successful food

villages are visited, as well as free time to explore

part of the restaurant, this is home for Old Vine Café.

presentation from an expert. In this book,

the magical town of Terracina.

learn in detail about food styling, how to

“We visit a completely sustainable farm property

I think the biggest mistake that any restaurant owner in my capacity can make is to try to grow or expand

get a job within the industry, about how to

for a day and we tour the farm. Then we bring in a

too quickly. I am still not completely maximizing the

successfully photograph and present your

chef who prepares a feast for us with all of the raw

potential that I have for growth here.”

dish, and so on. Not only will master

ingredients that come from the land. It’s usually a

McDonald aspires to be a true student of food.

stylist Delores Custer become your guide,

10 to 14 course feast that we have paired with wine

His favorite thing about cooking is the evolution of

she will also show you how to cook up

from the grapes that they grow there.”

information that is out there for him to learn.

some dishes with recipes featured within the book.

Chef Mark says each time he goes on the culinary

Old Vine Café is open for breakfast and lunch from

tours, he is humbled by the constant education and

9 a.m. to 3 p.m. daily and is open for dinner Tuesday

learning. From learning new techniques to perfecting

through Saturday starting at 5 p.m. and keeps Chef

years-old ones, the wealth of knowledge is inspiring

Mark’s hands full.

Camera Ready?

KNOW WHICH DISH YOU’RE GOING TO PREPARE AND HAVE ALL THE INGREDIENTS ON HAND INCLUDING A

FOOD PRESENTATION SECRETS

by Cara Hobday Garnishing, plating, aesthetics, equipment,

BACKUP SET IN CASE OF ACCIDENT. Have a back-up plan in mind and ready to implement just in case you need to change it at the last minute?

Carefully consider the plating and the garnish, including

and sauces are the five main focuses of

which plate you want to use. Make sure the plate is sparkling

this book. Step-by-step illustrations and

clean with no water spots, mineral residue, chips etc.

tips on the best way to present your food

If action shots are on the list, think about what you want to

can be learned. A great reference for

demonstrate and where. Have all utensils on hand and in easy

upcoming professionals due to the detailed

reach.

presentation of materials and more than 100 ideas on how to present your dish to the eyes of others and to the eyes of a camera. Upcoming food photographers will

Allot enough time. Like a great dish, a great shot takes thought and prep time.

Look as sharp as your knives. Present the image worthy of you and your restaurant considering the following.

appreciate the secrets behind the photos

Clean shaven?

they capture.

Clean coat and/or apron?

To purchase these and other great titles, visit Great-Taste.net.

Consider getting a haircut a week before the shoot if you need one.

Say Cheese!

Ann Watson shooting Sushi Roku

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CHEF DE CUISINE

FROM THE CHEF’S MOUTH HOBBIES Wine, Food, Travel

YEARS OF CULINARY EDUCATION Culinary

OLD VINE CAFÉ

FAVORITE OC RESTAURANT Hamamori

education is open ended and a lifetime

2937 Bristol Street, Costa Mesa, CA

FAVORITE JUNK FOOD Kraft Deli Delux American

commitment

www.oldvinecafe.com

Cheese

SCHOOL Laguna Culinary Arts – Chef Laurent

FAVORITE FAST FOOD Del Taco

Brazier

HOURS

1ST COOKING OR FOOD-RELATED MEMORY

Italian Culinary Institute, Calabria, Italy – Master

Breakfast & Lunch: 7-Days 9 am - 3 pm

Watching my mom decorate cakes and learning to

Chef John Nocita

Dinner: Tues-Sat from 5:00 pm

make omelets with my dad.

FAVORITE KITCHEN TOOL Chef’s Knife

FIRST JOB Dish washer/prep cook

FAVORITE KITCHEN APPLIANCE Vita Prep

AVERAGE COVER

SIGNATURE OR FAVORITE DISH TO MAKE

Favorite type of cookware: French Black Steel Fry

Lunch: $15-20

Anything with fresh pasta

Pan

Dinner: $30-90

OTHER CUISINES WORKED WITH Regional

BEST KITCHEN SOURCE FOR HOME KITCHENS

Italian, French, Spanish, Mexican, South American,

Chef’s Toys

Turkish, Regional Asian

BEST FOOD INGREDIENT SOURCE FOR FOODIES

CHARITY AFFILIATION Roosters of Orange County

Market Hall Foods

CULINARY HERO Chef John Nocita of the Italian

BIGGEST MYTH ABOUT WORKING IN THE

Culinary Institute

KITCHEN That it is even remotely glamorous work.

CAPRESE OF MOZZARELLA BURRATA Serves 1-2 2 oz

Small leaf arugula

5 oz

Baby heirloom tomatoes - halved

1t

Fresh lemon juice

1T

Extra Virgin Olive Oil

4 oz

Ball of Burrata Salt

Heat frying oil in a fryer or tall saucepot to 350 degrees. Combine the Extra Virgin Olive Oil and lemon juice, emulsify and season to taste.

PLATE Cut the burrata into three pieces, and then place them in each corner of a triangular plate. Fill in the gaps with the tomatoes.

UCE OD

Season the cheese and tomatoes lightly emulsion. Place the arugula in the hot oil for 20-30 seconds, or until crisp. The arugula should crisp and stay dark green in color.

Remove quickly from the oil, and strain

D

* PR

* BY

PR

with salt, and then drizzle with the lemon

OVID

E

immediately. Lightly toss with salt and place the crispy greens in the center of the plate.

Photo by Michael Rutt

JULY | AUGUST 2015 | great taste

17

T H E B I Z : O P E R AT I O N S

AnQi and House of AN Cooking at the Legendary James Beard House, the “Carnegie Hall of Cuisine”

Photos By Clay Williams

HOUSE OF AN HAS BEEN PRIVILEGED TO ENJOY A LONG-TERM

planning in advance is a must. We even flew in our head publicist using

RELATIONSHIP WITH THE JAMES BEARD FOUNDATION, including two

frequent flyer miles! We ended up with over $3,000 worth of shipping

invitations to present at the prestigious James Beard House in New York

fees to secure all our beautiful California produce.

City, and hosting a “Friends of James Beard” benefit dinner at AnQi at South Coast Plaza. Here, Master Chef Helene An shares the process - from

GT: What kind of menu did House of AN present in May for the Beard dinner?

the initial outreach to the planning and execution of the event, that is on

HA: House of AN’s presentation for this very special evening reflected the past,

many chefs’ bucket list.

present, and future of its culinary legacy. The menu featured family classics,

GREAT TASTE: How are restaurants and chefs invited to cook at the Beard

Pho, which gave the garlic noodles a run for its money and further showed our

House in the East Village?

homage to fusion cuisine for which House of AN gained its notoriety.

like garlic noodles and lobster, and creative new dishes, such as French Onion

HELENE AN: Technically, chefs are invited by the director of house programing, based on the following criteria—primarily a national or regional

GT: Clearly, it was a collaborative effort. Tell us about your team.

reputation of excellence; being known for their use of high quality, seasonal

HA: We have a wonderful executive culinary team which includes Tony

and/or local ingredients; financial stability, and of course, a culinary team

Nguyen, who was instrumental in creating the concept of the menu, who

that wishes to participate. There also has to be an interest by dining Beard

flew to NYC with me three days prior for a period of intense food preparation

members and guests who will pay to attend the dinner.

leading up to the dinner. AnQi’s chef/partner, Ron Lee, flew to NYC on the

GT: What’s the next step?

table favors of freshly baked Madeleines. Tony and Ron had to make a run

HA: You determine a mutually acceptable date which is months out. That

to Chinatown in lower Manhattan to pick up some last minute ingredients.

is necessary for the proper planning and promotion of your dinner by both

But it all came together. We also had six culinary volunteers, screened by

the restaurant and the Beard House. You then must submit a written menu

the Beard House, to help in prep and plating.

redeye, arriving the morning of the dinner hand carrying 100 gift wrapped

and pairing of wines for approval to the committee that includes a reception with tray passed hors d’oeuvres and champagne. You also decide on the all-

GT: And other family members were there as well?

inclusive price at this point—reception, dinner, wines, tax and tip are all in

HA: Yes—my daughters Elizabeth and Catherine were there and mingled

the price for the guest.

with guests during the reception. We sold out early—about 90 guests; we were thrilled that many knew about Crustacean and AnQi. And my grandson,

GT: Next?

Derek An, was instrumental in the execution of the dinner and continued to

HA: Putting together budget and logistics. The restaurant covers all costs:

earn his stripes alongside our executive culinary team inside the James

transportation, lodging, food, wine and any extras. It can get expensive, so

Beard Kitchen.

JULY | AUGUST 2015 | great taste

19

T H E B I Z : O P E R AT I O N S

How to Shoot Better Food

by Alan De Herrara IN THE LAST FEW YEARS THERE HAS BEEN

delicious flavors and textures in our meal?

AN

Shooting food can have disastrous results if not

When you find the right light, such as some

done right — making great food look awful.

beautiful sun coming through a west-facing

INCREDIBLE

MOVEMENT

IN

THE

CULINARY WORLD. I CALL IT THE “FOOD PHOTOGRAPHY REVOLUTION.” Smartphones and social media have connected the entire world

Here are some tips on how to shoot great food pics with your smartphone:

with the ability to instantly shoot, post and

20

BOUNCE!

window, you will need a small piece of white or silver cardboard to bounce light back onto the plate in order to reduce hard shadows produced

describe your culinary experience along with the

FIND THE BEST LIGHT

by sunlight. Shadows are good but not too dark.

capability to instantly see what the rest of the

Before you even think about how your want to

Take the cardboard and place it on the opposite

world's foodies are up to on a second by second

shoot that burger, first think about where the

side of where the light source is coming from.

bases. We may have vast cultural differences

best light would be. If it's daytime and there are

The closer it is to the plate the less shadow you

from one country to another but one thing the

large windows nearby, that is your best bet for

will have.

entire planet has in common is the simple fact

good lighting. Try to avoid dark spaces and

that we all love to experience great food and

fluorescent lighting. Don't be afraid to leave your

EXPOSURE LOCK

share that passion with others around us. But

table for a few minutes to get a better shot

Your smart phone most likely has the capability

how do we shoot food photos that convey the

somewhere else.

to lock focus and exposure. This is very important

www.great-taste.net | JULY | AUGUST 2015

T H E B I Z : O P E R AT I O N S

exposure lock. Then take your shot like a pro.

Introduction to Food Styling

USE TWO HANDS

by Michael Rutt

in order to produce a sharp focused shot with the proper exposure. Try touching the screen of your smart phone in the area you want to focus on such as the meat in a burger or a piece of shrimp in a salad. Press your finger down until the focus and

Don't make the mistake most people make by shooting your food with one hand. The likely result will be a soft and out of focus shot. Use two hands and keep the camera stable. You'll produce much better shots.

SHARE YOUR WORK Facebook is great for sharing food photos and experiences but Instagram is the best social media platform for foodies. Post your shot, and don't use filters aside from brightness and contrast. Keep it natural. Then research what other foodies are using as hashtags such as #foodie or #foodporn so you can share the image with people world-wide.

ABOUT THE WRITER

IF FOOD IS BEING PREPARED FOR THE CAMERA IT IS OFTEN DONE BY A FOOD STYLIST OR EVEN A TEAM OF FOOD STYLISTS IN THE CASE OF A BIG COMMERCIAL FILM SHOOT.

In 2006, Alan started shooting food photography and

Food styling is a specialized profession, and is further divided by those that only prepare one

quickly fell in love. "I was drawn into food photography in

kind of food item, such as Ice Cream, Beverages or Pizza.

particular because of how challenging it is," says Alan. Like

The job of the food stylist is making the food look good for the package or for the magazine

every great photograph, food photography requires

or TV ad, not for the palette, so there is often a lot of preparation that goes on beforehand,

excellent composition, unique lighting skills, passion,

shopping for the best looking produce and ingredients and planning the ‘architecture’ of each

style, improvisation and a great subject.”

shot working from a recipe outline and possibly a sketch layout from the Art Director to decide

For over nine years, Alan has been shooting incredible food

on the look and feel that will be required. Usually, there will be a lot of shopping for fresh

and drink images for culinary businesses nation-wide,

ingredients and some speculative shopping for items that may not even be used because there

including Bush's Beans, Coca Cola, King’s Hawaiian Bread,

might be a garnish that might be requested spontaneously during the shoot. The Art Director

Subway, Jack Daniel's, in addition to several restaurants

or the client might suddenly think that a garnish or side dish that was never discussed might

and cookbook projects in the US and internationally.

improve the shot with the food on the set. The food stylist will be looked at to come up with a

Several of his shots have been published in various

solution quickly to keep the shoot going on schedule.

magazines world-wide and he has shot covers and articles

Plating of all the items is undertaken with great care, components are carefully placed with

for magazines such as Westways, SouthBay, FOUR, Where

an eye for which way the plate will be facing, which side the light will be coming from, where

OC, Laguna Beach and Newport Beach magazine. In

the garnish will be, how big the components will be and what the ratio of ingredients will be in

addition to his local work in So Cal, Alan has also shot

the shot so as to accurately depict the dish being shot.

several cookbooks including international projects in Bolivia, Ecuador, Italy and Mexico.

You can find several behind the scenes photos and tips on Alan's food photography social media pages under the hashtag #askaland Follow Alan's food photography work on Instagram at @culinaryphotographer

Food stylists often travel with a large kit including the obvious multitude of knives and utensils but also tweezers and dental instruments to undertake fine detail work on the set for close ups. They will sometimes have to secure food together using hidden skewers or toothpicks and the food will often be undercooked or cold to make it last longer on the set.

Often, a food stylist will have a background in the Culinary Arts but there is no one-sure-way to enter the profession, however working as an assistant to a busy food stylist will most likely be the entry point to the profession.

JULY | AUGUST 2015 | great taste

21

THE BIZ: VIN

A Sauvignon Blanc Summer

by Sonya Kelsen

ABOUT THE WRITER Sonya grew up in the restaurant business working under her father, chef/owner of a number of restaurants in Pto. Vallarta, Mexico. She made her way to California to follow her passion for wine. In her early OC career she managed restaurants and beverage programs and became a certified sommelier. Since then Sonya has had the honor of managing distribution, sales, and marketing for a number of wineries (Turnbull Wine Cellars, Alpha Omega Winery, Quintessa, Monteverro etc.) state wide and on a national level.

Sonya is blessed enough to bring her years of experience under one roof with her husband Mike. In late 2014 they opened Colony Wine Merchant where they welcome guests as they were welcoming them into their home.

SUMMER IS THE PERFECT TIME TO ADD

cakes,

MORE VIBRANT WHITES TO YOUR WINE LIST.

mouthwatering with young cheeses, and should

Santa Ynez Valley, Santa

I can’t think of a better one than Sauvignon

be in every sushi restaurant.

Barbara County

Blanc. It is as versatile as the regions it grows in and the foods it pairs with.

is

great

with

Alfredo

sauces,

is

As the importance of farm to table, and buying

Bright citrus and

local increases on menus, perhaps our wine lists

honeydew melon with

Sauvignon Blanc is known as the great white

will follow suit. There are a number of great

hints of guava

grape of Bordeaux, the star of the upper Loire,

producers out of California that you may want to

Distributed by Young’s

the specialty of Rueda, the icon of New Zealand

consider when making additions to your wine list.

Market

and the new kid on the block in British Columbia.

Here are a few beautifully crafted Sauvignon

It is a hearty grape that can grow in cool coastal

Blancs to savor this summer:

climates as well as warm valley floors.

Fortunately we have a number of micro-climates

TWO OLD DOGS BY HERB LAMB VINEYARDS

right here in our own back yard. California is

Yountville, Napa Valley

home to a number of exceptional vineyards that

Balanced, bright, and refreshing with hints of

grow world class Sauvignon Blanc.

The bright acidity in this adaptable varietal

green apple and pink grapefruit Brokered by Vintage Wine

pairs beautifully with the flavors of summer,

22

GAINEY VINEYARDS

regardless of what type of food your restaurant

ROCHIOLI VINEYARDS AND WINERY

showcases. Sauvignon Blanc is the perfect stage

Russian River, Sonoma

for exotic spices in Indian cuisine, will put out

Crisp, flinty with great minerality, notes of melon

the heat in spicy Mexican salsas, is a classic

and pineapple

pairing with oysters, could not be better with crab

Distributed by American at SWS

www.great-taste.net | JULY | AUGUST 2015

THE BIZ: RAISING THE BAR

Books

Summertime and the Livin’s Easy

by James Wood NO

TRUER

WORDS

THE DECORATIVE ART OF JAPANESE FOOD CARVING HAVE

BEEN

by Hirosha Nagashima

SAID.

“Summertime and the livin’s easy” goes the song by

The Decorative Art of Japanese Food

Sublime. We really don’t have it too bad here in

Carving provides a household kitchen a

Southern California. What is tough though (not

chance to become artistic. It is a perfect

really) is deciding what we are going to drink to cool

reference on how to perfectly style dishes

off while the grill is on and that game of corn hole is

before capturing them on camera. Discover

heating up.

simple steps with pictures that anyone can

The “summetime” in terms of cocktails comes

follow, you do not even need to buy fancy

down to a simple formula. Sweet + Tart = Awesome.

cooking materials. That carrot on the side

Drinks like the Margarita and Daiquiri which are the

can turn into a goldfish with a few simple

quintessential summer thirst quenchers follow the

knife cuts. You can also replace that plastic

sour mix formula to perfection, but you can get

bowl with a fruit basket shaped as bird,

pretty creative with anything you have lying around.

just pull out you favorite knife and follow

So you have some left over bottles of red wine (it

those easy steps Chef Nagashima presents.

doesn’t happen often in my house, but it does happen from time to time). Pour them into a pitcher and add some lemon, brandy, sugar, orange and whatever else you have available and chill. You now have a heat beating Sangria. Refresh your taste buds with a Pimms Cup by combining lemon, mint and cucumber with the bitter sweet spirit of Pimms and top with the bite of ginger beer. If the kids on your street are selling lemonade to make some extra money during the summer break, buy it all up and combine with your favorite wheat beer for a killer pitcher of Shandy.

My favorite summer time sipper though, or patio

FRENCH 75

1000 FOOD ARTS & STYLING IDEAS

by Ari Bendersky Appreciate a thousand visually appealing

pounder as I like to label them, is the enigmatic French 75. The drink in its original form was created

2 oz

London Dry Gin

photographs of various dishes from around

in Paris in 1915 at Harry’s Bar in Paris and was

1 oz

Lemon Juice

the globe. These mouthwatering dishes

known simply as the 75. The recipe we know today

3/4 oz

Simple Syrup

will provide cooks, food bloggers, food

first appeared in Harry Craddock infamous cocktail

2 oz

Prosecco

stylists, and food photographers aspiration for their next project! From drinks to

book, The Savoy, in the 1930’s. In those days it was said that the concoction was like being shelled by a

GLASS Hi Ball

appetizers to full meal presentations, this

French 75mm cannon, hence the name we use

GARNISH Lemon Peel

book has it all. Searching for food

today. Similar to a Tom Collins, one simply replaces

METHOD Combine the first three ingredients to a

presentation, styling, and photographing

soda water with sparkling wine. This is a drink that

cocktail shaker with ice. Shake and strain into a Hi

has never been easier.

every bartender should know and every patron

Ball glass filled with fresh ice. Top drink with

To purchase these and other great titles,

should order when it’s hot outside.

Prosecco and garnish with a lemon peel

visit Great-Taste.net.

JULY | AUGUST 2015 | great taste

23

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www.michaelrutt.com 949-322-7590 | michael@michaelrutt.com