Presorted Standard U.S. Postage PAID Permit No. 271 Tucson, AZ
JANUARY | FEBRUARY 2017
SMITHFIELD SERVES UP THE BREAKFAST FAVORITES TO SATISFY TODAY’S EVOLVING BREAKFAST LOVER.
Nobody knows breakfast today like Smithfield. Whatever your breakfast needs, we can serve up the products, ideas and solutions to make breakfast profits boom for you. Featuring Breakfast Sausage, Ham, Bacon, Pork Belly, Smoked Sausage, Pork Chops, and Roasted Pork Shoulder n and sam ples For more information samples call your Smithfield Farmland broker land br oker Karen Churchill at 256-8400 Elite Associates 714-256-8400
©2017 Smithfield Farmland Sales Corp. eld F armland Sa les Co rp.
FROM THE EDITOR
CONTENT
Content
Teri Williams Publisher, Proprietor & Chief Editor teri@great-taste.net
TERI’S TAKE
I
had the pleasure of sitting in on the annual President’s Panel presented by the California Restaurant Association today. The panel included restaurateurs: Cindy Galardi Culpepper (Galardi Group), Donato Poto (Providence, Connie and Ted’s and Cape Seafood), Marin Von Blom (ARC Food + Libations and Restaurant Marin) and Laurent Vrignaud (Moulin). As any of you that know me can attest, there’s nothing that I love more than to engage in conversation about the restaurant industry. I love my job, every day I learn something new about the industry. Sometimes it’s operational knowledge and sometimes I’m lucky enough to learn about new ingredient combinations and flavors. There are many local industry events and seminars that you can attend, so don’t miss it next year! Check out the Great Taste Pros Page: www.great-taste.net/pros/ Thank you restaurateurs, you’ve got Great Taste. Cheers!
INSIDE 6 ANNIVERSARY CELEBRATIONS
THE BIZ 2 4 MARKETING
Restaurants in the Orange County community are recognized for their
Change for Change
25
milestone birthdays
TRENDING 1 4 CHEF’S CHOICE: PRIVATE VERSUS
TECH Show the Love
26
RAISING THE BAR To Blend or Not
27
RESTAURANT
VIN Follow Your Heart
Is the Personal Chef arena for you?
16
HEALTHY DINING
F E AT U R E S 1 8 OC GIVES BACK 1 9 FOOD FINDERS 2 0 GIVE SOMETHING BACK 2 2 A RESTAURANT’S SALUTE
D E PA RT M E N T S 7 PRODUCE PICK OF THE MONTH Alaskan Fingerling Potatoes
8
CHEESE PICK OF THE MONTH Tillamook Sharp Cheddar
12
BUTCHERY Best Bite
20
SEA | FARM | TABLE Events to Share
On The Cover CRIMSON BEET TARTARE Chef Craig Strong of Studio at the Montage Hotel in Laguna Beach recently released a brand new Vegetarian Tasting Menu that rocks. My favorite, and a highlight of the menu, is the Crimson Beet Tartare. Savory red beets are topped with a yellow beet yolk and edible flowers. A perfectly balanced horseradish crème fraiche compliments the dish. View the recipe on page 9 and other healthy dining options on page 16.
JANUARY | FEBRUARY 2017 | great taste
3
INSIDE
SINCE 2000
PUBLISHER CHIEF EDITOR PROPRIETOR Teri Williams
EDITORIAL Chief Editor Teri Williams Contributors Katarina Bassil Chef Gabriel Caliendo Ashley Cherry Mario Del Pero Linda Duke Eric Gustafson Sonya Kelsen Colton Maines Maryrose Marbella Sagi Rochman Taryn Sauer James Wood
ART Art Direction/Design Lisa Brink lisa@designsmorgasbord.com
AGED TO PERFECTION
PHOTO Photography Editor
award-winning San Joaquin Gold is a Our unique, award-winning hard-Italian hard-Italian style cheese, aged to perfection. Grate Grate this versatile ersatile cheese over over your your favorite soup or salad, melt it in any recipe recipe or enjoy it on its own as a snack.
Michael Rutt michael@michaelrutt.com
ADVERTISING
are All Fiscalini cheeses ar e farmstead and handcrafted handcrafted in the traditional traditional style by our master cheesemaker cheesemaker on our family farm.
Advertising Sales
Try Try San Joaquin Gold or one of our other cheeses today! today!
fred@great-taste.net
Fred Burgess 714-960-0534
21851 Newland St #217 Huntington Beach, CA 92646 714-960-0534 fax 714-475-5869 teri@great-taste.net
4
www.great-taste.net | JANUARY | FEBRUARY 2017
INSIDE
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
JANUARY | FEBRUARY 2017 | great taste
5
INSIDE
Happy Anniversary Books
In the restaurant business, arriving at the 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 lauded 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.
10 YEARS SAPPHIRE LAGUNA WHAT YEAR DID THE RESTAURANT OPEN? March 2007
THE RESTAURANT THEATRE
HOW MANY EMPLOYEES DOES THE RESTAURANT CURRENTLY HAVE? 50 Full/Part-time TO WHAT DO YOU ATTRIBUTE THE POPULARITY OF THE RESTAURANT? Consistency, quality of food and
HAVE YOU EVER WANTED TO SEE WHAT
service. We try to stay ahead of the game.
MYSTERIES AND MAGIC LIE BEHIND
TO WHAT DO YOU ATTRIBUTE THE LONGEVITY OF THE RESTAURANT? Taking great pride, care,
THE CLOSED DOORS OF A NEW YORK
satisfaction and growing standards of excellence. Taking care of our guest and associates equally.
CITY RESTAURANT? Look no further than
WHAT MAKES YOUR RESTAURANT UNIQUE? Chef Azmin Ghahreman is a citizen of the world, his travels are
decorated food writer Reggie Nadelson’s
shared with the ingredients and the global mixology. The core of the team remains from day one. We have an
new book, At Balthazar. The second you
ocean view and ample parking on-site. The gourmet shop next door to the restaurant is the icing on the cake.
open these pages, you'll feel like a regular
ARE THERE ANY ORIGINAL DISHES THAT ARE STILL ON THE MENU TODAY? House-made Potato Chips,
as you look into the relationships of those
Heirloom Tomato Salad, Chicken Pot Pie, Pan-Seared Beef Tenderloin & Lobster Ravioli, Grilled Rib-eye Steak
who work at Balthazar restaurant.
& Truffle Fries, Kalua Pulled Pork Quesadilla, Kobe Beef Havarti Cheeseburger, and the Must Have Caesar Salad.
Nadelson details, from beginning to
HOW ARE YOU CELEBRATING THIS YEAR? Occasionally, during the month of March, we'll be hosting
present, the history of Balthazar from its
complimentary global, street foods and Sapphire throwbacks, such as Salt & Pepper Shrimp and Goat
humble start in 1997 at the heart of
Cheese-Stuffed Lamb. We'll feature select signature cocktails, beer and wines from around the world. This
downtown Bohemia to its rise as an icon of
will be held in addition to our Sunset Hour Menu, so guests can come relax with us! As a special treat, Chef
New York City next to the Empire State
Azmin will be our guest bartender on March 14th & 21st! Tuesday, March 28th we’re offering a multi-course
Building and Statue of Liberty.
Anniversary Menu for $55++ per person, featuring a “brown bag” wine contest; guess the wine, and it’s
This book includes original recipes from
complimentary.
their kitchen, ranging from their Soft Shell
DO YOU HAVE ANY PLANS IN THE WORKS FOR CHANGES OR EXPANSION? Continuing to create emotional
Crab BLT and Grilled Cheese a la Truffle
connections with our guests.
with Homemade Potato Chips to their Short Rib Danube and Justine's Favorite Banana
MAKE CONTACT
Ricotta Tart. Step into this other world and see why
1200 South Coast Hwy.
locals, tourists and celebrities alike can’t
Laguna Beach, CA 92651
get enough.
VP OF OPERATIONS: Saurav Biswas
To purchase this book and many others, visit www.great-taste.net.
CHEF/PROPRIETOR: Azmin Ghahreman CORPORATE CHEF: Devin Wells CHEF DE CUISINE: Ed Park
6
www.great-taste.net | JANUARY | FEBRUARY 2017
INSIDE
20 YEARS BASILIC RESTAURANT WHEN DID THE RESTAURANT OPEN? Feb 1997 HOW MANY OWNERS HAS THE RESTAURANT HAD? One Owner: Bernard Althaus. HOW MANY EMPLOYEES DID THE RESTAURANT ORIGINALLY HAVE? Three (including Owner/Chef Althaus) HOW MANY EMPLOYEES DOES THE RESTAURANT CURRENTLY HAVE? Six (including Althaus) ARE THERE ANY ORIGINAL DISHES THAT ARE STILL ON THE MENU TODAY? The Zurich-Style Veal, Coq au Vin and Traditonal Swiss Raclette are all original dishes that remain “menu-favorites” from our original menu. TO WHAT DO YOU ATTRIBUTE THE LONGEVITY OF THE RESTAURANT? Our loyal patrons WHAT MAKES YOUR RESTAURANT UNIQUE? Basilic is charming, quaint and authentic. The food is straightforward yet flavorful, the wine list is well-thoughtout and the ambiance is reminiscent of traditional Switzerland. HOW HAS BASILIC CHANGED AND EVOLVED? From a culinary standpoint, the menu continues to evlove through worldly travels taken by Althaus - Asian influences from travels through Southeast Asia, Mororccan influences from a family trip to Moracco, and South American influences from a journey through Peru. These are often seen in nightly specials. HOW DID YOU CELEBRATE THIS YEAR? We featured some original menu items as nightly specials throughout the month of February.
Produce Pick of the Month SATISFY YOUR SWEET TOOTH CRAVINGS CRAVING SOMETHING SWEET? Put away the candy and grab an Alaskan Fingerling Potato instead! The skin is pink with yellow markings and the flavor is similar to a sweet potato: creamy texture with a delicious, sweet finish. This Alaskan Fingerling Potato is, indeed, a rare gem; Weiser Farms is the only breeder in Southern California. This potato variety is also known as the
MAKE CONTACT
Magic Myrna, after the original Alaskan breeder, Bill Campbell’s wife. A magical pairing for this produce is a nice glass of Zinfandel. The best way to
217 Marine Avenue
prepare this potato is to boil, steam, roast or sauté for a smooth and buttery
Newport Beach, Calif., 92662
texture. Once you take a bite, your sweet tooth craving will be satisfied.
GENERAL MANAGER: Arlette & Benard
The produce hunter has developed close relationships with family farmers
Althaus
who are committed to sustainable agriculture, personable production, and
EXECUTIVE CHEF: Bernard Althaus
propagation and promotion of heirloom fruit and vegetable varieties. From www.theproducehunter.com.
JANUARY | FEBRUARY 2017 | great taste
7
INSIDE
Cheese Pick of the Month
GOOD THINGS COME TO THOSE WHO WAIT TILLAMOOK SHARP CHEDDAR TAKES NINE MONTHS TO NATURALLY AGE AND THE WAIT IS DEFINITELY WORTH IT. This cow milk cheese has a smooth texture with a soft, tangy flavor — it’s no wonder it has been voted as America’s Best Sharp Cheddar. It is a great addition to the perfect mac and cheese or making delicious cheese grits to keep you warm on a cold, rainy day. Riesling or Shiraz is a great companion for this cheese. Born in the U.S.A. Tillamook Sharp Cheddar originates from Tillamook, Oregon. Its heavy rainfall helps create the perfect grass for the cows to eat, making Tillamook a perfect humble abode for dairy farming! Happy cows equal better dairy for you — just one of the many reasons why Tillamook Farms has been awarded numerous times for their delicious products. They’ve been in business for over a hundred years and always keep true to their mission of bringing Tillamook to you. For more information about Tillamook Sharp Cheddar or Tillamook Farms, and other cheeses, please contact your FreshPoint representative.
8
www.great-taste.net | JANUARY | FEBRUARY 2017
INSIDE
Crimson Beet Tartare By Chef Craig Strong, Studio at the Montage Hotel, Laguna Beach
PLATE COMPONENTS Golden beet yolk
BEET TARTARE
Horseradish crème fraiche
Roasted red beets
Roasted red beets
Shallot - finely diced
Beet puree Viola flowers
Chives - finely diced Roast large red beets on a bed of salt until fully cooked. Allow to cool and peel. Chop for tartare. Mix with shallots, chopped chives and just enough beet
GOLDEN BEET YOLK
puree to bind.
BEET PUREE
Golden beets
2 cups
Salt
2 tbsp
Beets Balsamic vinegar
Garlic
½ cup
Grape seed oil
Bay
Salt
Thyme
Pepper
White vinegar
Puree in blender until smooth.
Water Wrap all ingredients in foil and bake until tender. Peel beets and juice. Reserve juice. 500 g
Golden beet juice
5g
Calcium sulphate
.25 g
Xanthan
HORSERADISH CRÈME FRAICHE
Place juice in blender and mix to create vortex. Add
500 g
Crème fraiche
calcium and xanthan. Pour into mold and freeze.
300 g
Cream
Unmold and place into alginate bath for 5 min.
100 g
Horseradish
Transfer into water bath for 1 min. Transfer into
2g
Xanthan
grape seed oil for storage.
Mix all ingredients in blender. DON’T OVERMIX.
STAY CONNECTED TO WHAT’S HOT IN THE OC We are the OC foodie connection with breaking news and events added daily! Find a full listing of Calendar of Events, Happy Hours, Brunches, Restaurant Listings and more on our app! WWW.GREAT-TASTE.NET JANUARY | FEBRUARY 2017 | great taste
9
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INSIDE
Americans Concerned About Sugar Industry Influence by Eric R. Gustafson the next age group. The Coast/Ipsos survey comes amid growing evidence that the conventional wisdom around fat is simply wrong. “Above 40 percent carbohydrates [in the diet], we see a steep increase in coronary heart disease risk — fats are protective,” said Prof. Salim Yusuf, president of the World Heart Federation, in a recent address “Contrary to common belief, the current recommendation to reduce saturated fat has no scientific basis.” The World Heart Federation is dedicated to leading the global fight against cardiovascular disease (CVD), including heart disease and stroke. With a focus on low and middle-income countries, WHF is the only CVD organization in official relations with the World Health Organization (WHO). While the sugar industry’s past practices are both troubling and well-documented, we are encouraged that consumers have taken notice and are willing to not just re-think their attitudes but, in some cases, AMID REPORTS THAT THE SUGAR INDUSTRY
the role of nutrition and heart disease, including
to modify their diets. As we have known for some
MANIPULATED SCIENCE TO ITS OWN END, a
many of today’s dietary recommendations, may have
time, natural animal fats matter both for taste and
substantial majority of Americans say that disclosure
been largely shaped by the sugar industry…”
for general health and well-being — a fundamental
has left a sour taste — and some are even re-thinking
In
their consumption of the sweet stuff.
Americans (74 percent) expressed concern about the
That’s the clear conclusion of a new nationwide
the
Coast/Ipsos
survey,
three-quarters
of
fact that millennials are especially open to embracing.
issue raised in the article, with 28 percent “very
As the World Heart Federation just affirmed in no
and Ipsos Research,
concerned” and 46 percent “somewhat concerned.”
uncertain terms, the reality is that animal fats have
conducted in late January among 1,005 consumers.
The concern is even higher (83 percent) among
tangible
Citing a Sept. 12, 2016 New York Times article,
respondents with children under age 17 in the
artificial/manufactured substitutes are far worse than
“How the Sugar Industry Shifted Blame to Fat,” the
household. And, true to other recent research, 85
originally believed. We who speak on behalf of
survey measured the level of concern about the
percent of millennials — those 18 to 34 — are
healthy fats consumption can now make an even
practice and its impact on the use of both sugar and
concerned, with 39 percent “very concerned.”
better case that people need to think critically about
survey from Coast Packing
animal fats.
When asked whether disclosures about the sugar
According to the Times article, “the sugar industry
industry were sufficient to prompt a change in
paid scientists in the 1960s to play down the link
behavior — by either consuming less in the way of
between sugar and heart disease and promote
sugar or by boosting their consumption of animal fats
saturated fat as the culprit instead, newly released
— 59 percent of respondents said they plan to alter
historical documents show. The internal sugar
their diets in some way related to sugar/animal fats.
industry documents, recently discovered by a
That’s especially the case with millennials; 38
researcher at the University of California, San
percent indicated that they will consume less sugar.
Francisco, and published … in JAMA Internal
Significantly, 12 percent indicated that they will
Medicine, suggest that five decades of research into
consume more animal fats, roughly double that of
10
www.great-taste.net | JANUARY | FEBRUARY 2017
health
benefits,
and
their
claims that don't comport with their own experience.
INSIDE
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JANUARY | FEBRUARY 2017 | great taste
11
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BUTCHERY
BEST BITE AS CUSTOMERS EXPLORE OUR MEAT CASES,
typically has a fat cap left on it that runs along one
preference. Dry-aged beef has an earthier flavor
I’M OFTEN ASKED WHICH CUT OF BEEF I
edge of the steak. The fat cap can be eaten or cut
profile and often costs more. It’s hard to come by,
RECOMMEND. Steaks are a bit like wine —there’s
away, depending on preference. Within the steak
often found only in high end restaurants and
a lot of personal preference involved and a little bit
are flecks of fat that will completely render when
specialty butcher shops.
of mystery too. I’m going to try to guide you on the
cooked. In flavor, it falls squarely between the
Grading and breed will also heavily influence
preference part and, hopefully, take a little bit of
ribeye and filet, however, the chew or tenderness is
the flavor and texture of beef. As you go from the
mystery out of the process.
a little more firm than both the ribeye and the filet.
low end of the grading scale “select,” up through
The top three steaks — the ones you will find
The filet is cut off of the tenderloin, so-
the broad grade of “choice” and into the exclusive
on most steakhouse menus — are the ribeye, the
named for its tenderness. It is the most tender cut
“prime” grade, the marbling — flecks of fat —
New York strip and the filet, so let’s focus on those
and when a quality piece is cooked, you can easily
becomes more abundant. As that marbling
three.
cut it with a butter knife. For someone who doesn’t
becomes more abundant, the flavor and juiciness
The ribeye is probably the most prized cut
want any fat visible on their fork, this is a good
of the steak improves dramatically. For a quality
steak. It is the steak lover’s cut and often takes the
choice. This is a lean cut, so without a lot of fat
steak, we recommend a minimum grade falling
top spot on the menu and is typically the most
some flavor is sacrificed. From a price per pound,
within top 2/3 of the choice grade or higher; for
expensive steak on the menu at a steakhouse. The
this can be the most expensive cut, but is also
breed, we recommend Angus.
loin itself is located against the rib and has veins
typically served in a smaller portion.
of fat that run through it, in and around an eye of
Within these three cuts alone you can find
tender meat. Not all of that fat will render in
many options in your butcher’s case; grade, bone-
cooking, some will remain visible in the cooked
in, dry or wet-aged, etc.
ABOUT THE WRITERS
steak. Of the three cuts, this is the fattiest, and,
Bone-in steaks are sought for the belief that
therefore, the most flavorful. To really enjoy a
the bone provides additional flavor during cooking.
ribeye you should be okay with eating fat — a
It also protects the edge, allowing it to be
person who likes ribeyes will generally eat the
prepared, say rare, throughout more of the cut. The
Brian Smith & Robert Hagopian
whole steak, fat and all. The chew of a ribeye is
bone should reduce the price per pound, but is
Co-owners of The Butchery OC with locations
tender, more so than a strip and less so than a
almost always the most expensive steak in a
in Brea, Costa Mesa and Newport Beach.
filet.
restaurant.
www.butcherymeats.com
A New York strip is cut off the short loin. It
12
Which cut is best for you?
www.great-taste.net | JANUARY | FEBRUARY 2017
Dry or wet-aged is also very much personal
INSIDE
JANUARY | FEBRUARY 2017 | great taste
13
TRENDING
Chef’s Choice: Private Versus Restaurant dough, and then clean up after them. Another
Company to the home of a prominent property
household might see the Chef as purely an
developer.
employee and someone who shouldn’t engage
ABOUT THE WRITER
America, Roberto holds the wowing title of former
So how one manages ego is a factor when
personal Chef to Dame Elizabeth Taylor at her Bel
considering to be a Private Chef. Occasionally, a
Air home, where he prepared meals for the iconic
Chef can spend hours making dinner only to have
actress to her exact specifications. He supervised
Claudia Kahn is Proprietor of The Help
the principal come home and say, “Sorry, we’re
housekeepers and created new schedules, openly
Company, a premier staffing and placement
going out.” An actress who hires a Private Chef
welcomed by staff and the family alike. During
agency and has been serving Los Angeles,
might request a boiled chicken breast diet for two
his tenure with Liz Taylor, Roberto also executed
New York City and San Francisco, as well as
months, and after wading through culinary
lunches for over fifteen staff members daily, and
select locations around the world. The Help
school, that can be a jagged pill for a talented
provided exquisite dinners for guests living in the
Company operates nationally and has placed
Chef to swallow.
house throughout the year.
Claudia Kahn
Private Chefs across the country.
In my 32 years in the business, I’ve seen many
Martin has been a personal Chef to Ellen and
trends emerge and move on. There has been a
Portia Degeneres. He’s an author and a public
notable spike in a demand for Private Chefs
speaker for the James Beard Foundation, The
within the last ten years and the industry
Culinary Institute of America, Veg-Festival and
A GOOD CHEF IN THE RESTAURANT INDUSTRY
continues to grow. The trend has moved toward
many more organizations. Additionally, Roberto is
MAKES
vegan Chefs, and more recently farm-to-table has
Executive Chef and owner of eLOVate Vegan
made top of the list of specific preferences.
Kitchen in Santa Monica, California.
Email: claudia@thehelpcompany.com
ANYWHERE
FROM
$50,000
TO
$150,000 which, by most people’s standards, is a lucrative salary range upon which to build a
My advice for those wishing to access the
But it’s Roberto’s creativity, professionalism
career. However, compare that to the Private Chef
Private Chef arena either as an employee or the
and acute interpersonal skills that draw him to
industry where salaries range from $65,000 to
family hiring is: Chefs must read the family’s
the personal Chef space.
$200,000 respectively, and one immediately
wants and needs and ensure they are delivering
Roberto is incredible at defining, establishing
sees that a Chef would be wise to think outside
what’s being asked of them and not only what
and maintaining each individual household
the traditional restaurant box—many OC Chefs
they think is best for them to cook. Likewise, I
atmosphere that is desired by the client. And
have already transitioned. Is being a Private Chef
encourage those hiring a Private Chef to let their
that’s the sort of special criteria we seek in a
that different to being a Restaurant Chef and why
Chef guide them at least a little. We work only
Private Chef, which is perhaps, not as important
the big anomaly in salaries? Is being a private
with Chefs who are dedicated to their craft, and
in the restaurant world.
Chef for you?
they can provide valuable counsel on how to
Roberto creates innovative menu items that
reach dietary goals or how to explore the family’s
become household staples for our clients. He has
preferred category of cuisine more fully.
applied traditional techniques to vegan cooking
There are differences worth noting. The needs in each home are different. The kitchen is the heart of the home so one family might want
14
An alumnus of The Culinary Institute of
with the family.
and has delivered that perfect combination of
someone with an easy-going manner who will
CHEFS WHO HAVE MADE THE SWITCH
desired familiarity, exceeding expectations, while
engage with children who are throwing pizza
Roberto Martin was recently placed by The Help
at the same time adhering to severe dietary
www.great-taste.net | JANUARY | FEBRUARY 2017
TRENDING
Through the Eyes of the Chef Chef Grant Lawson has worked in the restaurant and hospitality business for more than 15 years. After graduating from the California School of Culinary Arts, he worked in Orange County’s most prestigious kitchens, including The Montage, Balboa Bay Club & Resort, Roy’s Hawaiian Fusion, and designed the menu at the crow bar and kitchen, OC’s first gastropub. After over a decade in the restaurant industry, Chef Grant has moved in to the private market, where he cooks for some of Orange County’s most affluent families. WHAT RESTAURANTS DID YOU WORK IN BEFORE BECOMING A PRIVATE CHEF? Executive Chef at Aliso Viejo Country Club, Members Grille Chef at Balboa Bay Club and Resort and Executive Chef at the crow bar and kitchen, to name a few. HOW LONG DID YOU WORK IN THE RESTAURANT INDUSTRY? HOW LONG HAVE YOU WORKED AS A PRIVATE CHEF? I spent 15 years in the restaurant industry and six months as a Private Chef. HAVE YOU ALWAYS WANTED TO BE A PRIVATE CHEF? No, not always but I’ve always have been intrigued. WHAT MADE YOU WANT TO SWITCH TO THE PRIVATE CHEF INDUSTRY? The opportunity presented itself. WHAT ARE THE KEY DIFFERENCES BETWEEN THE RESTAURANT INDUSTRY AND PRIVATE CHEF INDUSTRY? Instead of pleasing hundreds of customers every day at a restaurant, I am only making great food and dishes for a family of seven. restrictions. He brings a lot to the table, no pun
WHICH ENVIRONMENT IS MORE CHALLENGING? Both environments have their challenges, but
intended.
the restaurant industry, I believe, has more.
Patch Troffer started his Chef career as Executive
WHAT DO YOU ENJOY MOST ABOUT BEING A PRIVATE CHEF? WHAT ARE SOME DIFFICULTIES?
Sous Chef at The Beach Plum & Beetlebung Farm
I enjoy being able to connect on a one-on-one basis with the family. One of the biggest difficulties
in Martha’s Vineyard, Massachusetts. He moved on
— same as a restaurant — things can change in a heartbeat: service time changes, number of
to New York City’s Tasting Table and Brooklyn’s
guests, allergy restrictions, etc.
Poppy’s, but he caught the Private Chef bug in
GIVE ME A SNAPSHOT OF YOUR DAY AS A PRIVATE CHEF. WHAT DOES IT LOOK LIKE FROM
2014 when he became Personal Chef to Tasting
START TO FINISH? Arrive at the house at 6am. Get breakfast ready for the family, all to be served
Table
Van
at different times depending on their schedules. Then right into lunch preparation, I deliver lunch
Valkenburgh. He made several more clients on the
to specific offices at different times depending on the day. Some days I do the grocery shopping
East Coast very happy until he moved to California
for the house to keep it stocked up to specific par levels and needs. Dinner prep and be ready to
where The Help Company placed him with the
serve, sometimes all at the same time or at different times depending on schedules. Prepare late
family of a legendary producer living in Beverly
night snacks, which are labeled and wrapped. Clean the kitchen and then done around 8pm.
Hills.
HOW WAS THE TRANSITION FROM WORKING IN A RESTAURANT TO WORKING AT A HOME?
owners,
Michael
and
Caroline
Patch has a wide breadth of culinary training,
The transition was good. It took a little time to slow myself down. Working in a restaurant you are
having traveled extensively both domestically and
always fighting the clock to finish prep or it’s service and it’s just go, go, go! At the house it is
internationally, across dozens of countries. Born in
spread out and you just have to be well-organized.
Japan and raised on the East and West Coasts of the
WHICH GIVES YOU MORE OF A CREATIVE OUTLET: WORKING IN A RESTAURANT OR AS A
U.S., he has honed his ability to work within various
PRIVATE CHEF? Creativity is something every Chef has and craves. Being in a restaurant lends
families’ cultures.
itself better to that. Although, I can be creative, it is under the specific wants, needs and
I attribute Patch’s aptitude for Personal Chef
restrictions of who you are working for.
success to not only his talents but also to his
HOW INVOLVED ARE YOU WITH THE FAMILY/HOST YOU WORK WITH/FOR? Not extremely
personality. He is personable and kind with a
involved, they are very busy professionals. I do have some contact with them, but mostly through
dynamic nature. An excellent communicator, Patch
assistants/emails and text messages.
is adaptable and great with kids. Troffer detail-
DO YOU PRIMARILY COOK FOR JUST THE HOST FAMILY OR DO YOU ALSO PRODUCE LARGE,
oriented and meticulous — two very important traits
PRIVATE EVENTS FOR THEM AS WELL? Primarily just the family, but there are occasional lunch/dinner
for many clients. He has a passion for cooking and
meetings and parties that pop up from time to time. It could range from six people to 250 people.
entertaining, and clients love that he has
HOW DO YOU KEEP WORK LIFE BALANCED? I am lucky enough to have somewhat of a set
experience in food and drink pairing. Today many
schedule. There are also assistant Chefs that help out.
clients want market-driven menus and Patch is
WHAT ADVICE WOULD YOU GIVE TO CHEFS LOOKING INTO THE PRIVATE CHEF INDUSTRY? Pay
seasoned in that too. Patch is a brilliant Chef and
close attention to what the family wants and needs. It could change almost daily, so be on your
he’s super-likeable. That’s the perfect combination
toes. Always be professional and polite.
that we look for in every Chef with whom we work
WOULD YOU EVER CONSIDER RETURNING TO THE RESTAURANT INDUSTRY? WHY/NOT? I
The Help Company operate nationally and has placed Private Chefs across the country.
would consider it, but it would have to be the perfect fit for me and my family. I definitely miss the rush of a crazy Friday or Saturday night service, but only occasionally.
JANUARY | FEBRUARY 2017 | great taste
15
TRENDING ABOUT THE NPD GROUP
The NPD Group provides global information and advisory services to drive better business decisions. By combining unique data assets with unmatched industry expertise, they help
Vegetarian Variety
clients track their markets, understand consumers, and drive profitable growth. For more information, visit www.npd.com
by Maryrose Marbella THE NATIONAL PURCHASE DIARY (NPD)
more flexitarians. Chef Strong’s menu items are
these new menu items, the national, original
GROUP STATES THAT “ONE PERCENT OF THE
also available à la carte.
healthier alternatives like Panera Bread, True
U.S. POPULATION IS VEGETARIAN, one percent
New concepts such as The Public House by
is vegan and eight percent are flexitarian —
Evans Brewing Co. with menus of elevated pub
mainly vegetarian but with some exceptions.
fare — burgers and flatbreads, etc. — are
Trisha Calvo, of Consumer Reports, informs her
Based
either
accommodating vegetarians with a variety of
readers of what they should eat based on food
vegetarian, vegan or flexitarian, many consumers
options from avocado toast to seasonal salads,
trends for 2017. In her list she includes:
don’t necessarily identify with being any of these
from the jump.
chocolate, jack fruit, plant waters, riced
on
identifying
with
being
reconsider what to serve these healthy converts.
“labels”, but may chose a non-meat entrée. In
The healthy dining segment of fast casual
cauliflower, bean pasta, yogurt, fermented foods,
terms of health, more consumers (about 48%) are
concepts is on the rise with newcomers like
ugly produce, purple foods and power bowls.
choosing to eat healthier foods at home.
Butterleaf and Asian Box, who join local favorites
Many consumers are going to go to the
Restaurant traffic growth has been stalled for the
like Green 2 Go, Veggie Grill, The Stand Natural
supermarket to grab these premade items to eat
last few years with more consumers eating at
Food Restaurant, Healthy Junk, Greenleaf Gourmet
at home, but Chefs and restaurants can use this
home, and the ability to have more control of the
Chopshop, Native Foods and Active Culture.
information to create items to bring customers
foods being consumed in terms of healthy eating is a contributing factor.
Eating healthier is becoming relatively easy
out of their homes and into their businesses.
because of the abundance of local restaurants to
Since the ability to have more control of the
In answer to this shift in dining trends, savvy
choose from. These “healthy dining” restaurants
foods being consumed is a contributing factor,
Chefs like Craig Strong at Studio at the Montage
are offering traditional menu items with a much
restaurants willing take advantage of this new
Hotel in Laguna Beach and Chef Mark McDonald
healthier twist, such as tacos, sandwiches,
consumer and their trends need to target the
at Old Vine Cafe are ramping up the number of
burgers, pizza, bacon, and even wings. The secret
audience with news of their menu items.
healthy dining choices available on their menus.
is in the ingredients these Chefs with mad skills
Restaurants must come up with new, innovative
Each restaurant offers Vegetarian Tasting Menus
use by substituting vegetables for meat and
ideas in addition to their staple dishes that will
and Chef Mark offers a Vegan Tasting Menu as
seafood composing them so that the dishes taste
get people in their dining room. What changes
well. The flavor and presentation compositions
like the actual thing.
can you make to your existing brand to attract
are sophisticated and delicious which is enticing
With all these local restaurants embracing
more customers?
SEED TO TABLE
in chocolate, lightly set crème Chantilly, pure
SIDE Fried Sprouting Broccoli
(Right page) from left to right, top to bottom
pistachio paste and lemon marmalade
Crispy sprouting broccoli with soy sesame chile
Studio at the Montage Hotel
sauce garnished with sesame seeds
HAPPY HOUR Farmers Market Crudités
Farmhouse at Roger’s Gardens
Chilled raw vegetables, tzatziki & black olive dip
SANDWICH Grilled Portobello Bahn Mi
True Food Kitchen
Pickled carrot & daikon, cucumbers, jalapenos,
SECOND Hen of the Woods
fresh herbs, siracha aioli
Shitake & Beech Mushrooms, Yolk, Shaved
The Public House by Evans Brewing Co.
Parmigiano Reggiano, Chives. Photo by: Thamer
PIZZA OR FLATBREAD Veggie Flatbread
Organic, house-made marinara sauce, onions,
16
Food Kitchen and Seasons 52 may have to
Bajjali of Petra Calling Photography (For the
hand-sliced tomato, greek olives, broccoli,
MAIN Veggie Street Tacos
recipe visit www.great-taste.net/recipes)
artichoke hearts, hand-grated pecorino cheese
Charred cauliflower and brussels substitute meat
Old Vine Cafe
Green 2 Go
and Little Gems leaves are used as tortillas with a variety of toppings including: leeks, pickled
APPETIZER Avo Bombs
DESSERT Deconstructed Pistachio Pavlova
radishes, pepitas, guacamole, salsa, micro greens,
Butterleaf
Pistachio ice cream, pistachio whipped ganache,
Ricotta Salata, pico de gallo and sweet crema
dried French meringue, candied pistachios rolled
Provenance
www.great-taste.net | JANUARY | FEBRUARY 2017
TRENDING
Seed to Table
JANUARY | FEBRUARY 2017 | great taste
17
FEATURE
INVEST IN A VEST DICKEY’S BARBEQUE PIT In partnership with Angel Armor, Dickey’s charitable foundation, Barbeque, Boots & Badges, has initiated “Invest in a Vest,” which donates ballistic body armor to police officers.
PANCAKE DAY 2017 SNOOZE, AN A.M. EATERY This annual pancake-a-palooza showcases a “sushistyle” pancake menu that donated 100 percent of all pancake sales to Tustin Ranch Elementary this year.
ANNUAL TOY DRIVE CHA CHA’S LATIN KITCHEN & BRUNO’S ITALIAN KITCHEN
18
OC Gives Back
As a finale to the community-driven toy drive, Cha Cha’s
Orange County’s restaurant industry is a stronghold of community engagement and philanthropy. It is evidenced, most recently, in the hundreds of Chefs and supporters who participated in the fundraiser to help Restaurateur Bruno Serato, whose culinary home burned down on Feb 4. The funds raised benefited Serato’s nonprofit, Caterina’s Club, and the Anaheim White House employees. Twenty two restaurants held tastings during the charity fundraiser and so far, Serato’s GoFundMe page has raised over $150,000. There are countless ways to give back. Charity dinners like Illumination Foundation’s “Table for Ten” propel the OC dining scene; tasting events, such as, Share Our Selves’ “Wild & Crazy Taco Night,” unite Chefs with altruistic taco lovers. In addition to the events that are produced by nonprofits, restaurants have plenty of opportunities to host in-house, charity promotions. Still scratching your head for ways to give back? Take a look at how these OC restaurants have donated their time and effort to deserving beneficiaries:
SHUCK-IT EVENT & JULEN’S AWESOME SAUCE
www.great-taste.net | JANUARY | FEBRUARY 2017
hosts a Christmas meal for benefiting families, featuring signature dishes and a visit from Santa Claus.
WAYS & MEANS OYSTER HOUSE The Huntington Beach location hosts an annual Shuck-It Event, where the Huntington Beach Fire Department, Police Department and Lifeguards take part in an oyster eating contest that donates $3 of every oyster eaten to a charity of their choice. Ways & Means also sells Julen’s Awesome Sauce in-house, of which all proceeds go to autism research.
CHOWDER FOR A CAUSE FLY-N-FISH OYSTER BAR This annual event takes place every October for National Seafood Month and teams up with local purveyors, such as Santa Monica Seafood, to donate clams for charity. Proceeds from every bowl of new England Clam Chowder is donated to St. Jude Children’s Research Hospital.
B. GIVING INITIATIVE B. TOFFEE During the holidays, a portion of their sales went toward UCI MIND — a research organization, based in UC Irvine, that studies Alzheimer’s Disease.
FEATURE
SCHOOLPOWER THE BUTCHERY The Grand Opening Celebration for the Crystal Cove location donated 100 percent of raffle ticket sales to SchoolPower, an education-based, nonprofit charity in Laguna Beach.
SOLFUL, BARKS OF LOVE ANIMAL RESCUE & FENDER MUSIC FOUNDATION THE PUBLIC HOUSE BY EVANS BREWING CO. Partnering
with
local
nonprofit,
Fullerton
Collaborative, The Public House’s Grand Opening raised funds for SOLFUL (Summer of Love Fullerton), a summer school program. They have also hosted fundraisers for Barks of Love Animal
Philanthropy Food Finders Good Samaritan laws offer legal protection to people who give reasonable assistance to those who are, or who they believe to be, injured, ill, in peril, or otherwise incapacitated. The protection is intended to reduce bystanders' hesitation to assist, for fear of being sued or prosecuted for unintentional injury — Wikipedia
Rescue, a no-kill nonprofit; and Fender Music Foundation, which donates instruments to local
FOR THE PAST 27 YEARS, AN EFFORT TO
interest, both environmentally and financially,
schools that can’t afford them.
REDUCE HUNGER AND SIMULTANEOUSLY,
to start a food recovery program. Patina Group
FOOD WASTE, HAS BEEN THE MISSION OF A
Restaurants, along with numerous other
NONPROFIT THAT WAS GREEN BEFORE IT
restaurants, hotels and hospitals are all on
WAS TRENDY. Food Finders is a food recovery
board, donating hundreds if not thousands of
organization that serves L.A. and Orange
pounds of perfectly wholesome food each
SKOSH MONAHAN'S STEAKHOUSE & IRISH PUB
counties, redistributing donated food to
month.
On Super Bowl Sunday, proceeds from pizza sales
pantries and shelters that provide meals and
“In 27 years, we’ve diverted more than 129
were donated to Boy Scout Troop 106 “Eastside
grocery items to those among us who are
million pounds of perfectly good food,” shared
Costa Mesa.”
impoverished or simply need a helping hand
Patti Larson, Executive Director of Food Finders
through the end of the month.
“Think of how many more people we could feed
BOY SCOUT PIZZA FUNDRAISER
Until recently, many food establishments
if every business with excess food could make
PORTILLO’S FOR GOOD
were throwing away still-edible food without
PORTILLO’S
realizing this resource existed. What’s more,
Food Finders accepts prepared food and
Portillo’s for Good is a donation program that
some businesses are still unaware how safe and
perishable food along with nonperishable
this a part of their normal operations.”
local and national non-profits can partner with
simple donating food can be. Food Finders
items. This could be a tray of lasagna that was
the brand to assist fundraising and charitable
helps remind them that California health code
never served, produce that isn’t “perfect”, or
giving programs. Its first initiative partnered
along with the Good Samaritan act encourage
pantry items that have gone unused but are still
with the American Red Cross for “Cake for a
the donation of good, safely-contained food
good. Once a donor receives the basic
Cause,” where a portion of the Heart-Shaped
overages; and to make it even easier, they pick
orientation to the program, a pick-up schedule
Cakes (pictured) sold during Valentine’s Day was
up and deliver, coordinating the process with
is established based on how often food is
donated to the ARC.
the meal service at each of the pantries and
available, and a driver or volunteer is sent to
shelters served, and generally keeping the food
collect and redistribute the food to a local
within the same community it’s donated from.
pantry, shelter or agency that can use it right
PAY WHAT YOU WANT
Restaurants and hotels are just part of this
away. Even if it’s an occasional donation, like
FRESH BROTHERS
effort, which encompasses grocers, farms,
after a special event, it is better to donate than
For the Grand Opening of the Irvine Harvard Place
produce marts, hospitals, schools, caterers and
let food go to waste. Food must be properly
location, the “Pay What You Want” fundraiser
more. Since AB1826 was recently passed by
contained for transport, and containers are
raised over $5,000 for Culverdale Elementary,
the State of California to enforce the reduction
provided for storage when needed.
Meadow Park Elementary and Stone Creek
of organic waste, including food, many more
Elementary.
businesses are realizing it’s in their best
To get involved, contact Food Finders at 562-283-1400, or www.FoodFinders.org.
JANUARY | FEBRUARY 2017 | great taste
19
FEATURE
GIVE SOMETHING BACK RESTAURANTS AND THE HOSPITALITY INDUSTRY ARE KNOWN FOR MANY THINGS. The industry
by Gabriel Caliendo
is full of creative, high energy people. The climate is constantly changing and always challenging. Restaurants are places for friends and family to get together and escape their routines. In addition to being a business, food preparation is a trade and generally knowledge is passed down from mentor to apprentice. Philanthropy is also a big part of the restaurant industry. Every year the restaurant industry is believed to raise BILLIONS of dollars to support many philanthropic initiatives. The initiatives include ending hunger for children, supporting local schools sports teams, feeding those who are donating their time to help others, raising funds for scholarships,
VP OF RESEARCH & DEVELOPMENT, LAZY
helping to support those who have had a crisis and the list goes on. The restaurant industry is involved
DOG RESTAURANT & BAR, CORPORATE
in just about every type of philanthropy that exists.
EXECUTIVE CHEF
Personally, I’ve participated in many events; I can’t keep track anymore. I’ve performed cooking
NICKNAME “Gabe”.
demonstrations at senior homes, made box lunches for golf charity outings, supplied food at
HOW LONG PAIRING FOOD & BEVERAGE
elementary, junior and high school functions and I’ve “done” it all happily and with great enjoyment.
25 years.
Many events offer an opportunity to just play with food; to serve people something I’ve created, without
FAVORITES:
the constraints of an operating business, but as a means by which to express my creativity. while
BEER Sculpin IPA.
serving a greater cause.
WINE Inkblot Petite Verdot.
In an upcoming event, I will be joining other Orange County Chefs at Orange Coast College in Costa
COCKTAIL Lemon Verbena & crushed
Mesa. I’ve worked several events with Chef Bill Barber, Professor of Culinary Arts and Program
Oranges with Vodka.
Coordinator at Orange Coast College. The event will raise money via a multicourse meal to fund a scholarship annuity for culinary students with a goal of raising enough money to supply several annual culinary arts scholarships in perpetuity. I’m excited to, again, be part of this event. I’m excited to create my course and mentor students in the production of that course; I’m excited to spend time with like-minded chefs; and most of all, I’m excited to give something back.
Chefs for Scholarships 2008
20
www.great-taste.net | JANUARY | FEBRUARY 2017
800.644.7310
photo by Bรถhringer Friedrich
FEATURE
A Restaurant’s Salute How Veterans Can Serve at the Heart of Your Operation by Taryn Sauer Share some love with your community this year. Give back, and get your customers involved; take part in “Round It Up America” or participate in Share Our Strength’s “No Kid Hungry” campaign. Take a cue from restaurants like Fourth and Olive in Long Beach and Johnny’s Saloon in Huntington Beach that have Veterans at the heart of their operations, supporting vets in both employment and outreach. THERE ARE 123,000 VETERANS RESIDING IN
your Freedom” sign, currently employs six vets
Center has also paid tribute to local champions.
ORANGE COUNTY AND 19,000 IN LONG
ranging in age from 21 to 45. Involved in several
On Feb. 15, it proudly opened Heroes Hall — a
BEACH, according to latest statistics by United
community outreach events as well, Johnny’s
free Veterans museum with permanent and
States Census Bureau. Of those residents, over
serves as a vehicle for such employment and
rotating exhibitions geared toward uplifting those
30 percent are unemployed.
charity events due to the employees, volunteers
who have served the nation and educating the
According to National Restaurant Association
and customers who make it a point to get involved.
public on the importance of their stories. The
statistics, the restaurant industry currently
“Any charity work credit goes to customers and
Heroes Hall, in conjunction with the Department
employs 250,000 Veterans, and it’s a well-known
staff.” Johnny said. “They come up with the ideas
of Education, will also offer eleventh grade
fact that restaurants are only as good as the
and execution and we support them.”
students the opportunity to learn about specific
people who staff them. Veterans are known for
The sign stands as a gesture toward the veteran
Veterans along with an eight-week theatre program
their adaptable leadership and work ethic, and
patrons who frequented the original Johnny’s in
with Veterans, conducted with Arts Orange County,
while every veteran-employee experience is
Hemet, CA, run by John Nosich’s father. When
Chance Theatre and Veterans First.
individual, there’s no denying that Veterans are a
the Huntington Beach location opened in 2003,
This sort of interaction is a direct salute to
vital part of the community.
in the wake of the Iraq and Afghanistan wars,
Veterans by opening the community’s hearts and
Nosich said the sign took on another life.
minds to welcome a dialogue between two worlds.
“They are hardworking, team oriented, and motivated,” Dan Tapia, owner of Fourth and Olive,
“We wanted customers walking into both
and disabled vet himself, said. “My recommendation
locations to know that we feel very thankful that
of
to anyone looking to hire a vet: do it without
we get to work and play at a place like Johnny's,”
civilization. It is only natural that military and
hesitation.”
he said. “We wanted them to think about [the
civilian lives intersect — what better environment
sign] and the Saloon to be a reminder.”
than a community table?
Fourth and Olive opened its doors with a veteran-
the
largest
cornerstones
of
American
staffed mindset already in place. The restaurant
On a national level, both Fourth and Olive and
“I view a restaurant’s relationship to a
accommodates Veterans with disabilities of many
Johnny’s Saloon take part in what the Americans
neighborhood like a kitchen is to a home,” Tapia
kinds and takes efforts to hire and support disabled
with
“positive
said. “It is a place where the extended family of
vets — over 50 percent of its staff is comprised of
organizational practices.” On a communal level,
a community can come to gather and share the
Veterans, ranging in age from 25 to 52 years old.
each is taking a step to engage with the
events of the day, break bread, and give each
community — personally and effectively.
other a safe, loving space, even if we don’t always
Johnny’s
Saloon,
which
serves
as
the
foundation of the famous “Thank a Veteran for
22
The restaurant and hospitality business is one
www.great-taste.net | JANUARY | FEBRUARY 2017
Disabilities
Act
calls,
This month, the Orange County Fair & Event
get along elsewhere.”
FEATURE
A Restaurateur’s Perspective DAN TAPIA
restaurant looking to integrate community
Hemet was a retirement community and he had
FOURTH & OLIVE — LONG BEACH
involvement with their process, I would say the
many customers that were Veterans. When he
best way to do it is to make serving the
passed away and we took over operations, many
How long was your term in the Navy? A little over
neighborhood a core part of its purpose and
of his Veteran friends took us under their wing
six years, 1998 – 2004.
function, rather than a separate endeavor that the
and helped us. We coined the phrase "Thank a
Do you come from a family of Veterans? Just my
restaurant does on the side.
Veteran for your Freedom" for all these folks at
grandfather, Staff Sergeant in Guadalcanal.
Does 4th and Olive have any future plans/events
The Original Johnny's.
Could you tell me about your first transition into
geared toward Veterans? Always, and not just
Tell us more about Thursday nights at Johnny's.
civilian life, especially in regard to employment?
vets. We will soon be publishing a whole host of
How did that get started and who's involved now?
When I left the Navy, I was released a month
events, fundraisers, and the like. We will have a
Johnny's Veteran Outreach is run by local
earlier than I had originally anticipated. I was
speaking series here at the restaurant, involving
Veterans (most of whom work at Johnny's Saloon)
working at a sports bar on the side in the Capitol
civic and community leaders, with a Q&A and
and is supported by Johnny's Saloon and its
Hill area of Washington DC (my last duty station
wine! Monthly Sunday Fund Day events where we
patrons. It was started as a grass roots effort to
was Anacostia). Because I was released a month
will raise cash for veteran and community
reduce Veteran suicide in the local Veteran
early (and with about 15 minutes notice), I didn’t
organizations start soon. In the future, we hope to
population.
have a place to live lined up. I actually lived on
have additional restaurant locations, and we will
Thursday night Veteran Meet Ups were started
the sofas of the bar for about a month. Not
be developing gardening facilities to both help
as a way to get the local Veteran population
something I would particularly enjoy today, but
rehabilitate Veterans and provide the best
together, so that they could support each other
for a 25-year-old, it wasn’t the worst.
produce to our establishments.
and share experiences or ask about help without
How do you source your veteran employees?
being in a VA office. We now close Johnny's
Pacific Gateway, MHA, and pounding pavement
JOHN NOSICH
Saloon to the public from 6-8 on Thursday
looking for them in various places.
JOHNNY’S SALOON — HUNTINGTON BEACH
evenings, so that the Veterans can meet in a
What has been your experience in employing
Veteran only environment. As part of the meet up,
Veterans? I would do it again in a heartbeat. Like
How do you source your veteran employees? The
we provide food and drinks, free of charge —
any company, we have had some turnover, some
majority of the Veterans employed at Johnny's
sometimes the food is donated by local
bad apples, and some poor fits. Of our opening
Saloon sought out a position. Many Veterans visit
restaurants like Mama’s on 39 and Slapfish, other
staff, we have lost five staff members, and only
the saloon and/or apply for a position because of
times it's paid for by the Saloon.
one has been a vet. The vets, while lacking some
the knowledge that the saloon is “veteran
One of the goals from the beginning was to
in restaurant experience, have the ability to be
friendly”. We are told often by Veterans things
make it about the Veterans we are trying to help,
shown something once and get it.
like “you just don't see this kind of support very
not increasing sales off of them. Everything we
What community service, philanthropy groups
often.”
do, is done at no cost to the Veterans.
and events are you connected with? I was in
What has been your experience in employing
What is your message to fellow restaurants
Rotary, and I look to return, once the demands of
Veterans? It's been great. Just like any other
looking to give back to the community? Take care
a new restaurant start to level out a bit.
employee, each is an individual. Our current
of your community and it will take care of you!
What inspired you to get into veteran-oriented
group is very concerned with giving back to the
Once you have a successful business, successful
philanthropy? Why was it important to you when
community and other Veterans. That's just who
social media, utilize it for good as well as profit.
you first started/ Why is it important to you
they are.
Does Johnny's have any future plans/events
now? I don’t view this as philanthropy at all.
What community service, philanthropy groups
geared toward Veterans? In addition to the
These vets are not getting any handouts
and events are you connected with? Huntington
Thursday night Veteran Meet Ups, we will
whatsoever. I have placed demands on them
Beach Youth Shelter, Waves of Valor (Veteran Surf
continue conducting individual events and
that are just as challenging as those who are
Camp) Team RWB, Howdy's Homeless Helpers,
fundraisers focused on assisting the community,
not vets. I think that it is important to make the
Marines 3/1 5K in Huntington Beach
as needs arise. We will also keep supporting great
distinction that while I am glad to be able to
We utilize Johnny's Saloon to support these
events like “Waves of Valor,” a Disabled Veteran
provide these young men and women with
efforts, whenever possible, [and also] to support
surf camp put on by Team Red, White and Blue,
employment,
any causes our staff and customers want to
and the Orange County Stand Down (veteran
restaurant in kind.
support.
support event).
What is your message to fellow restaurants
What inspired you to get into veteran-oriented
March 11th is the Marine 3/1 5K on the beach
looking to give back to the community? In order
philanthropy? Why was it important to you when
in Huntington Beach. Put on by City Staff of
for us, at least, to provide quality service and a
you first started/ Why is it important to you now?
Huntington Beach and supporting the Cities
safe, loving environment, we integrate our
The Original Johnny's was started by my Pops in
adopted Battalion of Marines. It raises $10,000-
involvement with the community with our daily
Hemet CA, 1982. He grew up under communism
$20,000 every year that is used to support the
processes. That allows Fourth and Olive to be a
and instilled in my brother and I how lucky we
families. We support this event in every way
participating neighbor every day. So, for another
are. He appreciated the opportunities he had.
possible.
they
also
provide
for
the
JANUARY | FEBRUARY 2017 | great taste
23
THE BIZ: MARKETING ABOUT THE WRITER
Ashley Cherry Dreambox Creations is a digitally inspired, full service advertising agency based in Los Angeles, California. With over 18 years’ experience working with more multi-unit restaurant brands than any agency, Ashley is part of their dynamic digital team; she examines restaurants’ digital performance and consults on ways they can improve. You can contact her at cherry@dreamboxcreations.com.
Change for Change: Round It Up America BEING
A
SUCCESSFUL
RESTAURATEUR
have the option to donate by adding an
local Orange County community through LZ Grace,
A
additional amount next to the “Round It Up”
the Lone Survivor Foundation and the Irvine Public
PROFITABLE RESTAURANT, responsibilities
section on their bill — right above the tip line.”
School Foundation; three respectable organizations
of
The concept encourages guests to round up to
that TAPS chose to benefit because of their
employees, to sourcing locally, to marketing
the nearest dollar in an effort to easily donate to
dedication to Veterans, active service members and
effectively, as well as managing philanthropic
charity, affording restaurants, big and small, the
to children in the public education system.
efforts
ability to collect charitable donations without
REQUIRES range
from
and
MORE
THAN
overseeing
charitable
fair
RUNNING treatment
giving.
For
larger
companies, these components of business are
On average, 25 percent of guests choose to round up their checks. For a restaurateur with three
easily facilitated and spread across teams of
The program, in place since 2009, across 37
locations that average 50 tables a day per location,
people. For smaller businesses, attempting to
states, has donated over $2 million to charitable
the quarterly donation would approximate $2,000
manage every aspect can absorb time and energy
organizations, some including: Make A Wish
— and that’s not counting the three percent of
away from daily operations. Now, there is an app
Foundation, Feeding America, Big Brothers Big
guests who choose to donate more. 91 percent of
for that…well, it’s less of an app and more of a
Sisters, The American Red Cross and Susan G.
monies raised go directly to the restaurant’s charity
program, but it exists to take one of these
Komen for the Cure.
of choice (up to three charities per year), seven
responsibilities off of your plate, pun intended.
24
compromising their bottom line.
Round It Up America’s first restaurant partner
percent goes toward Round It Up America’s
Created by industry leaders with extensive
was Yard House; it has since partnered with more
administrative and fund management fees and two
restaurant backgrounds, Round It Up America is
than 50 restaurants and campaigns. As a
percent is reserved for the restaurant to either
a solution for restaurants that want to collect
marketing agency that predominately represents
withhold as credit card processing fees or to donate
donations for their local non-profits. By
restaurants, we highly recommend and connect
to their selected charities.
partnering with restaurants, they utilize a system
RIUA to our clients.
Round It Up America is a no-brainer for
similar to what you see in grocery stores: when
Our latest connection of the program was to
restaurateurs who are looking for a simple way to
the guest goes to checkout there is an option to
TAPS Fish House & Brewery. TAPS is now
monetarily give back to their local communities.
donate $1 or more to a charity, the customer
encouraging their team members to relay the
For more details on how to get involved as a
then clicks on the $1 button if they wish to give
Round It Up America mission to guests at their
restaurant partner, which organizations are
or they have the option to skip it and checkout.
three locations – by simply rounding up their bill to
currently receiving support or to directly donate,
Similarly, customers at participating restaurants
the nearest dollar, they can help contribute to the
visit rounditupamerica.org.
www.great-taste.net | JANUARY | FEBRUARY 2017
THE BIZ: TECHNOLOGY
6 WAYS to Show Your Employees Some Love RECENTLY, I WROTE ABOUT THE VARIOUS
management by offering the ability to use
that be through a mobile app, email or some
WAYS RESTAURATEURS COULD MAKE THEIR
smartphones for work. Offer an employee loyalty
other channel, show your employees that being
RESTAURANTS SMARTER IN 2017. While it’s
app,
readily available for support, assistance or
easy to focus on the efficiency-boosting
scheduling platform or something else entirely.
training
modules,
a
company-wide
automation that comes with these technologies,
suggestions is a priority to you. You may be surprised by the ideas they bring to your
let’s not ignore the common thread that runs
BETTER TRAINING
through each of these “smart” business trends.
If last year’s headlines around Chipotle’s food
attention.
In 2017, it’s clear that technology is the key
contamination taught us anything, it’s that
REGULAR ACKNOWLEDGEMENTS
to business improvement and future success. Do
restaurants need to take safety seriously — and
The need to acknowledge your employees’ good
you know what technology also improves? The
need to get employees fully invested. Training is
work is especially important. When you can, find
guest and employee experiences.
an excellent way to help employees understand
creative ways to demonstrate your acknowledgement,
Let’s take a moment to discuss how you can
the importance of best safety practices for the
support and appreciation of all their good work.
use your technology to show your employees
customer’s benefit as well as for their own
For instance:
some love this year.
workplace safety.
● Conduct regular performance reviews so they
Training also enables employees to earn more ACCOMMODATING TECH With
a
varied
workforce
(men,
women,
millennials, Gen Xers, and even some Baby
know you’re paying attention and want to help
as they learn to provide better customer service,
them grow and increase their income.
understand your business goals and explore other
● Be open to helping employees explore other
career opportunities within your company.
career opportunities within your company. ● Publicly acknowledge and reward employees
Boomers) comes a mix of skill and knowledge in terms of technology. Show your employees some
SCHEDULE FLEXIBILITY
who receive stellar customer reviews.
love, make sure you offer a variety of tech
Chances are that most of your employees are not
● Create employee “spotlights” to showcase on
solutions — as well as readily available training
full-timers. In fact, many of them attend school,
your blog or social media and share them with
— that they can all use and adapt to.
have other jobs to supplement their salary or
media.
Acknowledgement and support will go a long way
have children at home to care for. Giving
● Celebrate company and personal milestones
in helping every employee feel like a welcome
employees an intuitive, flexible, and on-the-spot
with your team.
part of your team.
schedule management tool will help them make
GO MOBILE
their work schedule fit around life’s other
SHOW YOUR EMPLOYEES SOME LOVE
priorities.
Though our inclination in the restaurant industry
Did you know that U.S. adults average 2.5 hours
is to focus on the guest experience (which is a
per day in front of their mobile devices? As
OPEN COMMUNICATION
critical piece of the restaurant business), we
smartphones now enable us to handle business-
The last thing you want to do as a manager is
can’t forget the employee experience. Restaurant
related matters anytime, anywhere, it’s really all
leave your employees feeling like they’re all
employees are the ones in the trenches every day.
about how we make every exchange more
alone. A direct line of communication to
They know what works, what doesn’t and they are
convenient. Improve your employees’ time
management is extremely important. Whether
the true key to your operation’s success.
ABOUT THE WRITER
Sagi Rochman Better Chains Founder and CEO, Sagi Rochman, is an international hospitality owner and technology innovator. After honing his restauranteur career in Israel, Rochman moved to Long Beach and opened up Sachi Bar and Sababa. When he met Marty Cox, President and Founder of It’s a Grind Coffee Franchise, they decided to collaborate on what is now, Better Chains: a technology firm that simplifies restaurant operation systems. “Technology is the answer,” he said. “The restaurants must jump in.” Better Chains products range from applicant tracking systems, to training modules, to staff scheduling and more. For more information, visit www.betterchains.com
JANUARY | FEBRUARY 2017 | great taste
25
THE BIZ: RAISING THE BAR
ABOUT THE WRITER
“Not Your Luxury Whisky”
James Woods SALES REPRESENTATIVE, WINE WAREHOUSE NICKNAMES “JTB” or (“Jimmy the Brit” for short). HOW LONG BARTENDING OR PAIRING FOOD AND BEVERAGE? 20 Years. AWARDS & CONTESTS Golden Foodie (Best Cocktails, Hopscotch), OC Weekly People’s
26
“THE BEST LAID SCHEMES O’ MICE AN’ MAN
Blended scotch’s bad rap probably has
GANG AFT AGLEY” PRETTY MUCH SUMS UP
something to do with the terrible stuff your
FAVORITES:
HOW I WAS GOING TO APPROACH THIS
Grandfather had stashed in the liquor cabinet or
BEER I am a sucker for a good sour beer but
ARTICLE. Now most of you will think that I just
the dusty green bottle in your bar with the label
stick a Tennants Lager (Scottish) in front of
wrote some gibberish, but it is quite the contrary.
hanging off that has been there for more years
me and I’m in happy land.
Hands up if you know who Robert Burns is.
than you have had hot dinners. While age
WINE 2002 Lanson Gold Label (one of the
Hmmm. I don’t see too many. Ok, hands up if you
statement single malts will always be coveted,
best champagne vintages in the last 50 years.)
now the song we sing every New Year’s Eve. That’s
the rising price of the juice is making a lot of
COCKTAIL Last Word, although a good Aviation
right. That one. There we go.
offerings unavailable to Joe Public. When it
is right there with it.
You see, every January we celebrate the great
comes to blended scotch, generally speaking,
COCKTAIL CREATION The Buccaneer.
Scottish poet with Bagpipes, Haggis and, most
they are better balanced and easier to drink
importantly, whisky. I had several ideas on what to
than their single malt cousins. Blended scotch
write about, but decided to take a left at the lights
is typically made from a combination of grain
the exception of a few brands (which use them
instead of a right and I landed up here.
whisky and single malt whisky. Ratios differ by
as a marketing ploy to seem fancy), there are no
What happened to change my mind was a
producer, but some of the best offerings I have
age statements on the bottle of a blended
forgotten memory brought forward by a drink I
tasted have almost 50 percent single malt in
scotch. Quality is determined by flavor and
didn’t pay for thanks to a Sommelier friend who
them. To put that into perspective, some of the
character, not by an age statement. There are no
was taking care of us that night. It was an
biggest selling brands have less than ten
shortcuts for quality. Age statements can be a
oxymoronic offering from the very talented John
percent single malt. A well-made scotch whisky
red herring.
Glaser of Compass Box fame called “Not Your
Blend,
component
As the stock of single malts is depleted, we
Luxury Whiskey.” Nothing could be further from
whiskies (something no single distillery can
will see a greater number of producers making
the name. It is very well balanced with hints of
create) can rival the complexity of the very best
blends because it gives the whisky maker a
smoky malt and chocolate and cherry notes. It is
single malt offerings. Secondly, and almost as
painter’s palate of components to choose from.
definitely the epitome of luxury and not the
important as the liquid, is the wood treatment.
The flavor profiles are endless, which means
rubbing alcohol that most people associate with
Up to 70 percent of the flavor in mature scotch
plenty of scotch to sample — and that, let’s face
blends. This got me thinking about two things:
whisky comes from the interaction of the spirit
it, is never a bad thing. So while single malt will
Why does blended scotch get no love and why
with the cask it is aged in. You can only create
always be cachet; blends will always be for the
have I forgotten how much I love scotch?
a great whisky when you use great wood. With
people.
www.great-taste.net | JANUARY | FEBRUARY 2017
made
from
excellent
Choice Bartender Of The Year (Hopscotch).
THE BIZ: VIN
Follow Your Heart I HAD THE PLEASURE OF WORKING WITH ONE
sperare, “to hope.” It is hope that Speratus
OF MY FAVORITE WINEMAKERS FOR MANY
provides for families in need. Sales of Speratus
YEARS. Jean Hoefliger's passion is contagious;
wines provide scholarship funds to low income
his winemaking skills, highly sought after and his
families, so that they may have the opportunity
business savvy, impressive. He is approached by
to secure a great education for their children.
many for advice regarding all aspects of the wine
Founders Kelly Trevethan and Jean Hoefliger
business. He often replies “Follow your heart” to
work with fruit donated by world-class growers,
those seeking his advice.
such as Andy Beckstoffer, Spottswoode and
The wine industry is a gracious one where
Francis Ford Coppola to name a few. Jean also
many are led by their heart and they do much for
donates his time with winemaking at Alpha
others. Here are a few examples of growers,
Omega Winery who provides the production
winery owners, winemakers, etc. that go the extra
facility. All barrels, bottles, corks, marketing
mile to follow their heart and give back. I hope
material, etc. are also donated to ensure 100%
you can take a little time to research those that
of the proceeds go to change the lives of eager
are giving back and find a way to work them into
students throughout California. Purchase direct
your wine program.
There are too many generous brands to mention in this article; it’s heartwarming. Here
GRAPEHEART VINEYARDS, SUISUN VALLEY
are a few more quick suggestions that may lead
Founded by Napa Valley cardiologist, Dr. Ramzi
you to follow your heart…
Deeik and his wife Isabel, this estate vineyard lies in the Suisun Valley which is just four miles
ONE HOPE ~ number of charities from ending
southeast of Napa. Their dream was to someday
childhood hunger to breast cancer research
buy a vineyard, produce wine, and have proceeds
CASHMERE BY CLINE CELLARS ~ Alzheimer’s
go towards heart health education and research.
research
Well, their dream came true and they have been
HEAD HIGH ~ environmental conservation and
producing impressive Cabernet blends, which are
research
limited in production and make a big impact.
HOMEFRONT RED BY MURPHY GOODE ~
Purchase direct
wounded Veterans and service members
LA CUADRILLA BY STOLPMAN VINEYARDS, BALLARD CANYON Nestled in the Santa Ynez Valley lies Ballard Canyon which is home to Stolpman Vineyards. Tom and Marilyn Stolpman dreamt of owning a vineyard since their visit in 1974 while on their
ABOUT THE WRITER
Sonya Kelsen
honeymoon. Their dream became a reality, and they not only produce a host of beautiful Rhone
CO-FOUNDER/OWNER, COLONY WINE
varietals, but also insure their staff is well taken
MERCHANT
care of. Tom gave his vineyard crew an estate
NICKNAME “Hey Boss Lady.”
block to grow, manage, trellis and pick to their
HOW LONG PAIRING FOOD & BEVERAGE
desire. Stolpman’s winemaker makes the wine
20 years.
and sale proceeds go back to his crew. La
FAVORITES:
Cuadrilla (small block in Spanish) Red Blend is
BEER Depends on the day.
vibrant, rustic and food friendly. Distributed by
WINE Depends on my mood.
Mosiac
COCKTAIL Old Fashioned, at the moment. COCKTAIL CREATION Silver tequila
SPERATUS WINERY, NAPA VALLEY
straight out of the freezer.
Speratus takes its name from the Latin word
JANUARY | FEBRUARY 2017 | great taste
27
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www.michaelrutt.com 949-322-7590 | michael@michaelrutt.com