Presorted Standard U.S. Postage PAID Permit No. 271 Tucson, AZ
JULY | AUGUST 2015
REAL SLOW-ROASTED PORK. REAL FAST.
ROASTED. AND SEARED. AND DELICIOUS. Smoke’NFast® Roasted & Seared Pork Shoulder is pork from the front of the shoulder that is natural tumble-marinated, flash fried, slightly browned to produce a seared flavor note, and then cooked for five hours. The result is an incredibly moist and distinct taste that is plastic-fork tender. It can be used in an infinite array of applications, from classic Mexican fare and comfort foods, to on-trend favorites, to your own signature creations. Crisp on the outside, and tender and flavorful inside. 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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INSIDE
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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INSIDE
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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INSIDE
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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INSIDE
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