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800.644.7310
photo by Bรถhringer Friedrich
FROM THE EDITOR
CONTENT Teri Williams Publisher, Proprietor & Chief Editor
F E AT U R E S 1 4 GOING GLOBAL 1 8 BUSINESS OF BRUNCH
teri@great-taste.net
D E PA RT M E N T S 6 HAPPY ANNIVERSARY Celebrate Old Vine Café & Coastal Kitchen
#Best Bites
8
TERI’S TAKE
H
ailed as “the other Sunday feast,” brunch exists to satisfy our need for a midday repose. This late morning meal usually spans from 11 am to 3 pm and consists of decadent, sweet and savory dishes and, of course, a fair share of champagne, endless mimosas and Bloody Marys. It’s a highly social event that has family congregating amidst friends and comforting food. Brunch originated from Britain in the late 1800s and gained popularity in the States in the early 1930s. Here we are in 2017 and the business of brunch in Orange County is still growing and, in fact, we couldn’t sandwich all of our memorable brunches between the covers of this issue. We’ve got many more brunch selections on our website and on our dining-out plan. Speaking of sandwiches, stay tuned for the selection of the semi-finalists of the RapidFire Sandwich competition being judged by Chefs Shirley Chung, Brian Huskey and Katsuji Tanabe--all Chef contestants from Bravo TV’s “Top Chef” at the Western Foodservice and Hospitality Expo this August. Visit www.great-taste.net for complimentary passes. We’ve got a jam-packed summer. Hope to see you soon!
THE BIZ 2 2 OPERATIONS MARKETING
4
TECHNOLOGY Ten of the Scariest Restaurant Lawsuits
26
RAISING THE BAR Brunching Hard
27
VIN Be Fanatical
BUTCHERY Wet vs. Dry-Aged
9
CHEESE PICK OF THE MONTH Di Stefano Stracciatella
Community Management
25
PRODUCE PICK OF THE MONTH Red Gem Lettuce
The Good, The Bad and The Orange
24
Content
11
SEA | FARM | TABLE Seasonal Brunch
RECIPIES 3 BANANA MUFFIN FRENCH TOAST 2 6 RAMOS GIN FIZZ
On The Cover BANANA MUFFIN FRENCH TOAST House-made banana muffins soaked in sweet custard, pan fried and dressed with sweetened condensed milk syrup, candied Pecans, raspberries and bananas. By Chef JT Walker from Pacific Hideaway at Kimpton’s Shorebreak Hotel in downtown Huntington Beach. BANANA MUFFIN 6 Eggs 6 fl oz Sour Cream 12 fl oz Butter - melted 4 Bananas - over ripe & mashed 2C Brown Sugar 1/2 C Granulated Sugar 2t Vanilla Paste 4C AP Flour 4t Baking Powder 1t Baking Soda 2t Cinnamon - ground 2t Ginger - ground 1t Sea Salt Beat eggs through butter. Mix in bananas, sugars, and vanilla paste. In separate bowl mix flour through salt. Fold flour mixture into banana mixture until just combined.
Fill 4” brioche cups ½ way and bake at 325º until internal temperature of 195º. CUSTARD SOAK 6 Eggs 1/2 C Granulated sugar 1/4 t Vanilla paste 1/4 t Cinnamon - ground 2C Manufacturing cream Mix all together until fully combined. TO ASSEMBLE Cut muffins to 1” thick slices. Soak in custard for 5-10 minutes. Grease griddle with melted butter. Add muffin slices, and cook until golden brown. Flip and finish on griddle. Garnish with Sweetened Condensed Milk, raspberries, candied pecans, and sliced bananas.
MAY | JUNE 2017 | great taste
3
INSIDE
BUTCHERY SINCE 2000
PUBLISHER CHIEF EDITOR PROPRIETOR Teri Williams
EDITORIAL Chief Editor Teri Williams
WET VS. DRY-AGE
Contributors Chef Gabriel Caliendo
THE CENTERPIECE OF OUR CASE IS MADE UP
happening with dry-aging to the craft beer
OF ENTIRE SHORT LOINS AND EXPORT RIBS
movement or any other artisanal movement — a
BLANKETED
resurgence of the old ways.
WITH
MOLD,
THEIR
CRUST
SHRIVELED AND BLACK. This is our dry-aged
There is also much debate about how long
section and these loins generate the most “oohhs”
beef should be aged. We dry-age our loins at least
and “ahhs” from customers who regularly
45 days. There is no secret number here, we have
photograph them.
seen dry-aging from two weeks to over a year. The
For a few customers, dry-aged beef is the
longer you go, the more intense the funk. We like
prize… it’s all they will buy. But, despite all the
to have a diverse offering in our shop, and we love
attention, the overwhelming majority of customers
to offer a customer something new. Overall though,
are intimidated and unfamiliar with dry-aging, and
our customers will tell us what they want. Right
opt for wet-aged beef.
now, about 95% opt for wet-aged beef. It’s
We can’t blame them; most people don’t
common to have a customer awe at the dry-aged
know what dry-aging is because it’s the old way,
porterhouse, maybe even post a photo of it on
largely forgotten, brought back in high-end
social media, then step over and select the bright
steakhouses and specialty butcher shops by
red, wet-aged porterhouse.
Jeanette Casteneda Eric Gustafson Sonya Kelsen Sagi Rochman Taryn Sauer Kristine Schneider Brian Smith James Wood
ART Art Direction/Design Lisa Brink lisa@designsmorgasbord.com
passionate chefs and butchers. Though dry-aging is the traditional method
PHOTO
of aging, somewhere around 35 years ago,
Photography Editor
packers figured out that aging beef in vacuum sealed bags was faster, generated far less
Michael Rutt
waste and the loss of water weight was eliminated,
michael@michaelrutt.com
so wet aging was born. For most of us, the flavors generated by wet-aging are all that we know.
ADVERTISING
In dry-aged beef, the mold and enzymes breaking down the muscle create a tender, earthy
Advertising Sales
and extremely beefy flavor we often call funk.
Fred Burgess
There is a myth, or at least we believe it’s a myth, that the water loss creates the beefiness, much like a sauce reduction. It’s the enzymes, mold and
fred@great-taste.net
blood. This creates a more metallic, slightly more
Brian Smith & Robert Hagopian
sour and less pungent beef flavor. That sounds less
Co-owners of The Butchery OC with locations
appealing in writing, but plenty of studies, and our
in Brea, Costa Mesa and Newport Beach.
own experience show that is what the vast majority
www.butcherymeats.com
aging, however, that create that flavor. In wet-aged beef, the meat is aging in its own
of Americans prefer. You can compare what is
4
ABOUT THE WRITERS
www.great-taste.net | MAY | JUNE 2017
714-960-0534
21851 Newland St #217 Huntington Beach, CA 92646 714-960-0534 fax 714-475-5869 teri@great-taste.net
REAL SMOKED BBQ HAS NEVER BEEN EASIER. OR FASTER. NEW SMOKE’NFAST® SMOKED BBQ PORK BELLY AND ROASTED & SEARED CHICKEN. SLOW-COOKED TENDERNESS. READY-TO-HEAT CONVENIENCE.
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Now you can feature the authentic taste of slow-smoked BBQ on your menu quickly and easily, with two delicious new Farmland® products: Smoke’NFast® Smoked BBQ Pork Belly, and Smoke’NFast Roasted and Seared Chicken. The Belly comes dry-rubbed with BBQ seasoning and hickory-smoked for a rich taste. The Chicken is pre-cooked and perfect for shredding, cubing, or slicing to your liking.
ROASTED & SEARED CHICKEN: TUMBLE MARINATED AND FLASH FRIED TO SEAR. VACUUM-PACKAGED, THEN COOKED SOUS VIDE UNTIL SHRED TENDER. AVAILABLE IN 5LB. MULTIVAC POUCHES, FROZEN, 2 PER CASE. ELIMINATES THE RISK OF CONTAMINATION COMMON FROM RAW CHICKEN.
For more information and samples call your Smithfield Farmland broker Karen Churchill at Elite Associates 714-256-8400 Æ Ï3MITHlELD
INSIDE
Happy Anniversary
10 YEARS OLD VINE CAFÉ
HOW MANY OWNERS HAS THE RESTAURANT
options, we create a wine pairing dining experience.
HAD? One, Mark McDonald is the original owner.
ARE THERE ANY ORIGINAL DISHES THAT ARE
HOW MANY EMPLOYEES DOES THE RESTAURANT
STILL ON THE MENU TODAY? The Original Tasting
CURRENTLY HAVE? 20.
Menu was the first tasting menu launched on our
TO WHAT DO YOU ATTRIBUTE THE POPULARITY
opening menu and it remains one of the more popular
OF THE RESTAURANT? Whether it be for breakfast,
tasting menus.
lunch or dinner, I take pride in serving the best
HOW ARE YOU CELEBRATING THIS YEAR? I am
ingredients on the market, and strive to continuously
throwing an invite-only party for media, customers
evolve the menu with creative dishes. I feel that our
and industry friends.
clientele deserves a consistent, quality experience,
DO YOU HAVE ANY PLANS IN THE WORKS FOR
which keeps them coming back for more.
CHANGES OR EXPANSION? For now, I am content
TO WHAT DO YOU ATTRIBUTE THE LONGEVITY OF
with one business while focusing on building the
In addition to the milestone first year of
THE RESTAURANT? Without a great service team,
Splendors of North & South Italy tours that I lead
business, restaurants that have become a staple in
there would be no longevity. I am fortunate to have
annually. I have also been doing some international
the Orange County community should also be
some of the best in the industry who have been with
consulting and teaching for Chef John Nocita of the
recognized and lauded for their outstanding food
me for years. Stacy Drakos and Cesar Orozco are an
Italian Culinary Institute in Italy.
and service.
amazing management team, and sommelier Kate
In the restaurant business, arriving at the oneyear anniversary is a huge accomplishment.
Congratulations on your milestone birthdays!
Perry offers a wine experience that is second to none.
Visit great-taste.net for a comprehensive list of
WHAT MAKES YOUR RESTAURANT UNIQUE? In
MAKE CONTACT
addition to our creative but comforting brunch
2937 Bristol St.
Can’t find your restaurant’s birthday? Email
menu, we offer a very unique dinner experience at Old
Costa Mesa, CA 92626
info@great-taste.net and we’ll make sure to include
Vine Café. With six, different choices of four-course,
GENERAL MANAGER: Stacy Drakos
your celebrations.
wine pairing tasting menus, in addition to a la carte
EXECUTIVE CHEF: Mark McDonald
local restaurant anniversaries.
6
www.great-taste.net | MAY | JUNE 2017
INSIDE
1 YEAR COASTAL KITCHEN WHAT YEAR DID THE RESTAURANT OPEN? 2016
focused on Coastal Kitchen in Dana Point, which
HOW MANY EMPLOYEES DOES THE RESTAURANT
takes lots of our time and energy. Having a new
CURRENTLY HAVE? 55
restaurant is like having a new baby: the first one is
WHAT IS THE SIGNATURE DISH? It’s a tossup
always the most shocking. But yes, down the road we
between our Cioppino and Crab Cakes.
hope to expand and open another Coastal Kitchen in
HOW DID YOU CELEBRATE THIS YEAR? In honor of
a great beach town like Dana Point.
our first anniversary, we debuted several, new dishes
WHO IS THE GENERAL MANAGER? Mike Grant is
on our menu. All of our items on the menu are made-
the General Manager and owner. He is there on a daily
from-scratch including all of our dessert, which are
basis and is hands-on with the food and service. We
baked fresh daily in-house.
do have an assistant GM and her name is Brittany
WHAT HAS BEEN YOUR BIGGEST CHALLENGE
Cameron. She worked for Mike at Houston’s and has
YEAR 1? For Mike, I would say not burning out.
been with us since the day we opened.
Sometimes it’s good to take a break from the
STAY CONNECTED TO WHAT’S HOT IN THE OC We are the OC foodie connection with breaking news and events added daily!
restaurant and have a full day off. We are so lucky to have Andrew and Brittany, because without them
MAKE CONTACT
days off would not happen. ANY ADVICE OR OBSERVATIONS BASED ON YEAR
34091 Pacific Coast Hwy
1? Stay positive! When you have items that need to
Dana Point, CA 92629
be fixed, fix them and move on. Keep on moving
PROPRIETORS: Christina & Mike Grant
forward; tomorrow is always a new day.
GENERAL MANAGER: Mike Grant
DO YOU HAVE ANY PLANS IN THE WORKS FOR
ASSISTANT GM: Brittany Cameron
CHANGES OR EXPANSION? As of now, we are
EXECUTIVE CHEF: Andrew Palma
Find a full listing of Calendar of Events, Happy Hours, Brunches, Restaurant Listings and more on our site! WWW.GREAT-TASTE.NET
Helping Our Customers SucDeed
THE FRESH PRODUCE SPECIALIST
SERVICE
DAIRY
PRODUCE
®
1-800-252-916 | FreshPoint.com | heProduceHunter.com 155 North Orange Avenue, City of Industry, CA 91744 MAY | JUNE 2017 | great taste
7
INSIDE
Produce Pick of the Month RED GEM LETTUCE THIS MONTH’S PRODUCE PICK IS RED GEM LETTUCE — a wonderfully useful green that can be integrated into many types of dishes. Red gem lettuce originates from the sunflower family, has the botanical name “lactuca sativa” and is a more petite, compact version of romaine. The center leaves are snuggled tightly together, while the outer leaves are loosely bundled. It is known for its vivid, green color by the stem, which transforms into a darker red at the tip of the leaves. The original red gem lettuce was first cultivated in France, but is now primarily grown year-round and sold in the western European region in addition to farmers’ markets in coastal parts of California. Red gem lettuce is known for its tender inside leaves and its rich outer leaves. The flavor is subtly sweet with a tinge of bitter, making it very useful for balancing out the sweetness, fattiness or spiciness of a dish. In a wine pairing, it is best complimented by a light red or a crisp Rosé. Gem lettuce can be used for lettuce or hand wraps, as a burger or sandwich filler, or in a salad with items like bleu cheese, shallots, pears, or nuts. The produce hunter has developed close relationships with family farmers who are committed to sustainable agriculture, personable production, and the propagation and promotion of heirloom fruit and vegetable varieties. From www.theproducehunter.com.
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INSIDE
DI STEFANO STRACCIATELLA THIS ISSUE’S CHEESE PICK IS THE DI STEFANO STRACCIATELLA,
Cheese Pick of the Month
WHICH WILL SURELY HAVE YOUR MOUTH WATERING WITH ITS DESCRIPTION. Stracciatella cheese originated in the southeast region of Italy, called Puglia. The founder of Di Stefano Cheese, Mimmo Bruno, is native to the area and in 1993 was one of many who introduced this style of cheese to the North American hemisphere. Stracciatella is part of the burrata family, composing the inside portion of the cheese. Burrata is a thin layer of mozzarella with stracciatella cheese curds on the inside. Stracciatella means “to stretch,” referring to pieces of mozzarella that are stretched and folded with cream, known as “panna.” Di Stefano makes their cheese with premium grade whole milk with the highest levels of butter fat and coordinate with a dairy just down the street from them. Similar to farmstead cheese, the time between when the milk is received to when the cheese is completed is within a 24-hour time period. Stracciatella is extremely creamy and wholesome with a very fresh, buttery and smooth flavor. A soft cheese with a versatile purpose — it can be served on crostini, in salads, pastas, with proscuitto or by itself with a dash of salt and olive oil. It pairs well with a Sauvignon Blanc or an Italian style liqueur, and is undoubtedly a crowd pleaser. For more information about Di Stefano Cheese, please contact your FreshPoint representative.
MAY | JUNE 2017 | great taste
9
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INSIDE
For Heavy Duty Frying, Beef Tallow is the Right Choice health. Beef tallow does not contain the artificial
and palm fats, followed by other oils and fats. Intake
trans fats found in hydrogenated shortenings.
in children under 18 — and particularly infants —
It’s naturally stable and solid at room
was characterized as a potential health concern.
temperature. When heated, it does not
The science is increasingly clear: with toxic
release free radicals, which have been
additives and carcinogenic compounds putting
linked to cancer, as vegetable oils do.
popular vegetable oils at risk, embracing “minimally
It's minimally processed — virtually
processed” animal fats isn’t a fad. Given the
nothing is added, there are no harmful
unsavory alternative, “minimally processed” needs to
chemical byproducts released as a result of processing, and what’s already
there
(plenty
be how we cook. Beef tallow really is the antidote to highly
of
processed vegetable oils. When contrasted with
monounsaturates) is good for you. Aside
vegetable shortenings, beef tallow delivers low
from the unbeatable flavor, animal fats
absorption in fried foods, reduced foaming, a high
provide optimum nutrition for healthy growth and
smoke point and longer fry life. And you can feel
reproduction, and they help the body absorb
good about cooking with beef tallow: health benefits
important nutrients.
include actually raising levels of good cholesterol,
Historically, beef tallow was used for heavy duty
and its health-promoting natural trans fats stand in
IN MOST COMMERCIAL (AND MANY HOME)
frying in fast food restaurants (think McDonalds and
stark contrast to the dangers of (soon to be phased
KITCHENS, LARD IS A MAINSTAY. As the oldest and
Carl’s Jr.) because it remained stable under high heat
out) artificial trans fats.
largest producer of animal fat shortenings in the
conditions and imparted a pleasing flavor. In the
In sum, beef tallow belongs in any kitchen where
Western U.S., we at Coast Packing certainly know
1990s when the vegetable oil industry gained power
heavy duty frying — and customer satisfaction —
lard — and there’s a good chance that you know us
and propagandized the (supposed) benefits of
matters.
and VIVA, our very best lard.
polyunsaturated fats the switch was made.
VIVA is an all-purpose lard carefully processed to
What about soybean, canola and the other
impart a traditional, authentic flavor to popular
vegetable oils and fats? It’s a simple fact that
ethnic foods, particularly in Hispanic cooking. VIVA
vegetable oils are highly refined, a process that
is, in fact, the preferred brand of lard in restaurant
enlists chemicals to extract the oil from the seed.
kitchens for more than 35 years — it’s trans fat-free
The system used to refine vegetable oils also
Eric R. Gustafson
and known for its quality, consistency and
produces “process contaminants.” These substances
Eric R. Gustafson is CEO of Coast Packing
performance.
form during food processing — in particular, when
Company in Vernon, Calif., the number one
refining vegetable oils at high temperatures.
supplier of animal fat shortenings in the
For
the
best
tasting
carnitas,
chicharrones, tamales, tortillas and tortilla chips, and more, VIVA is the standard.
Last May, the European Food Safety Authority
But there’s more to Coast than VIVA lard — and
(EFSA) — which is responsible for conducting risk
there’s a far better alternative to vegetable oils like
analysis on the safety of food in the European Union
soybean and canola when the occasion calls for deep
— released its findings concerning the risks to
frying.
public health from intake of process contaminants called
glycidyl
fatty
acid
esters
(GE),
3-
and
2-
WHAT IS BEEF TALLOW?
monochloropropanediol
As it’s often said, beef tallow is to beef what lard
monochloropropanediol (2-MCPD) esters. The EFSA
is to pork. And nothing is better — or tastes
found “sufficient evidence” that glycidol is genotoxic
better — for heavy duty frying.
and carcinogenic. The highest levels of GE, as well
The natural makeup of beef tallow promotes
10
www.great-taste.net | MAY | JUNE 2017
(3-MCPD),
as 3-MCPD and 2-MCPD, were found in palm oils
ABOUT THE WRITER
Western United States.
INSIDE
SEASONAL BRUNCH WHEN PLANNING A MENU IT IS SOMETIMES EASY TO OVERLOOK CREATING SEASONALITY IN ALL OF THE CATEGORIES. As part of every menu change I try to sprinkle seasonal changes in all categories of the menu, including our weekend brunch selections. Since Brunch is generally served only on Sunday and/or Saturday, it is an easy target for staleness. One of my favorite seasonal changes is to adjust the toppings on our house made French toast giving us the ability to maintain consistency on the main component of the dish, the French toast itself, while offering some excitement and seasonality to the menu. We often utilize a scratch made strawberry
by Gabriel Caliendo
compote in summer months when strawberries are at their peak of sweetness. In the springtime, I like to use citrus as they are in season and a scratch-made tangerine-orange marmalade with vanilla bean whipped cream is a perfect topping. In the fall, it is always nice to introduce some warming spices like our five spiced bananas foster topping with crushed candied walnuts and salted caramel sauce. Fruit is also a major component of a brunch menu. Changing the fresh fruit offerings during the year is a simple way to create seasonality to your brunch menu. Using the cocktail menu to add seasonality to your brunch menu is also a great way to keep guests and service staff excited about the seasons. There are three items that dominate the brunch experience in the
VP OF RESEARCH & DEVELOPMENT, LAZY
bar: Bloody Marys, mimosas and bellinis. One of my favorite things to do is change up the juice offerings
DOG RESTAURANT & BAR, CORPORATE
that accompany the champagne for either a mimosa or a bellini. In the spring, when citrus is in full swing,
EXECUTIVE CHEF
I love to change the typical orange juice for something more interesting like sweetened yuzu, tangerine,
NICKNAME “Gabe”.
blood orange or pomelo juices. In the summer, berries tend to take over and strawberry, raspberry,
HOW LONG PAIRING FOOD & BEVERAGE
huckleberry, blackberry, or boysenberry purees are perfect to enhance any mimosa or bellini. Although it
25 years.
is hard to make the base of a good Bloody Mary mix seasonal, it is possible to change the garnish. In the
FAVORITES:
springtime, using freshly picked and pickled asparagus is a nice way to show off the season. In summer,
BEER Sculpin IPA.
green beans are at their peak of production and availability so why not change the asparagus out for a
WINE Inkblot Petite Verdot.
pickled green bean. In the fall, if I can’t make a seasonal selection based on availability, it is always good
COCKTAIL Lemon Verbena & crushed
to go with something a little heavier and warming. A nice slab of smoky bacon is a nice addition to any
Oranges with Vodka.
Bloody Mary garnish and can easily hint at the upcoming cooling weather.
Photo by Rebecca Simms, Lazy Dog Cafe
MAY | JUNE 2017 | great taste
11
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INSIDE
The Purple Tea Experience International Tea Importers at The World Tea Expo privilege of not only meeting several of the Purple Tea farmers, but also living with them for several days. Tumoi Teas farmers Mzee Jacob and Boaz Kattah opened their home to the ITI team. Authentic and fresh farm to table food was served daily along with multiple cupping sessions at their house. Also, during the visit, ITI met with the Tea Research Foundation of Kenya to learn more about this unique Tea and its rich history. ITI also went on to meet with the Tea Board of Kenya to discuss the mission of bringing Purple Tea to the U.S. and how collectively we can help improve the economy of Kenya. International Tea Importers has seen this product evolve into a refreshing cup of tea. That is why we are
very
excited
to
have
brought
the
#PurpleTeaExperience to The World Tea Expo this year in Las Vegas to share this directly with Tea drinkers from all over the world. JAMBO! (HELLO! IN SWAHILI) Purple Tea has finally arrived in the U.S.; allowing
Assamica.” It is an unoxidized leaf that is slightly withered to create a smooth and natural taste.
Americans to savor this exotic and healthy brew.
Purple Tea flourishes naturally on the Kenyan
Purple Tea delivers a new experience in the Tea
equator and is grown at extremely high elevations of
industry boasting a brand-new flavor and color profile
6,000 plus feet. The leaves flush purple because
that demands its own category of Tea. The reason it
they
is called Purple Tea is because the tea bush flushes
Anthocyanin’s. These are the same anti-oxidants that
Purple! Purple Tea is a cultivar of “Camelia Sinensis
are found in other purple plants like blueberries and
are
rich
in
super-antioxidants
Kenyan Purple Tea Farmers, Mzee Jacob, Boaz, and Jamilla, travellled all the way from Kenya to share their Purple Tea story at the 2017 World Tea Expo.
called
ABOUT THE BIZ
pomegranates. The wild Purple Plant was first discovered in the Gardens of Assam (India). The bush was given to The Tea Research Foundation of
Purple Tea Experience
Kenyan (TRFK) who would go on to spend nearly 25
Visit us on Social Media @PurpleTeaExperience
years studying the plant and creating a genetic clone
and our website www.PurpleTeaExperience.com
of it. The TRFK was able to successfully develop this
for more information!
new Purple cultivar by naturally crossbreeding with tea’s
anthocyanin
rich
cousin
“Camelia
Irrawadiensis.” These Purple Tea seedlings were introduced to small-scale Kenyan Farmers in 2011. The Kenyan Government encouraged the farmers to make a five-year investment and plant the bush in their farms and let them fully mature. ITI visited Purple Tea farms East and West of the Rift Valley in August of 2016 just in time to witness the plucking and the end to end process of this unique tea. During the teams stay, we had the
12
www.great-taste.net | MAY | JUNE 2017
Asante Sana (Thank You! in Swahili)
INSIDE
MAY | JUNE 2017 | great taste
13
FEATURE
by Taryn Sauer
Going Global
Globalization is a language that everyone can speak. From music, to furniture, to food international concepts are trending upward. Specific to the Restaurant and Hospitality Industry, globalization also means the opportunity for concept expansion; to take part in the international conversation surrounding American cuisine. For brands solid enough to try their chops at the gamble, the chance has often proven to be advantageous. Just as America is comprised of multi-ethnic
Maen. “So it’s exciting for us to open in different
cuisines, so are many markets overseas; with
areas around the world, experience other cultures
staple, American dishes making their stamp upon
and broaden our reach.”
“That’s what’s great about our brand,” Keller said. “We’re able to be nimble with the menu,
the industry. Large-scale, global expansion is
IDG’s current, international portfolio includes
credited to fast food mongers like McDonalds,
BOA in Abu Dhabi and Katana, Blind Dragon and
Burger King, Pizza Hut and Subway, who service
Delphine all in Dubai. In addition to their
Like Keller, Chef and Co-Founder of Slapfish,
nearly 75,000 international locations combined.
embrace of American brands, the Middle East has
Andrew Gruel, plans to develop a seafood menu
because at the end of the day, our moniker is modern, comfort food.”
According to IBISWorld’s Global Fast Food
proven to be prime real estate for American
that caters to the preferences of South Korea. He
Restaurants: Market Research Report, QSR
concepts because of their cosmopolitan climate.
said it’s like having another shot at beta-testing
corporations saw a 2.3 percent increase in annual
International expansion also offers restaurants
growth in the first quarter alone, with most
the chance to maintain brand consistency, while
With 30 locations in the midst of signing (plus
revenue coming from developing economies.
introducing menu items and ingredients geared
10 in the UK), Chef Gruel is set on maintaining
toward a different palate.
the quality of seafood served at every restaurant.
Local, fast-casual and full-service restaurants
different designs in another country.
have planted the American flag on foreign soil as
Terry Keller, Chef and Founder of Plan Check
“We need to have comparable product that is
well. Orange County and Los Angeles restaurants
Kitchen + Bar, who operates several locations in
sustainably harvested, and we need to know
have taken flight and made landing in several
Los Angeles, has a license deal in the works in
exactly where it’s all coming from,” he said.
countries, including Dubai, South Korea and the
Dubai and plans to form a menu structure
United Kingdom, in hopes of spreading their
mirroring
domestic success abroad.
14
their downtown location near Korea Town.
what
they’ve
successfully
Menu items may change, but brand stability is
done,
of the utmost importance. These restaurants have
domestically. Each L.A. location has specific menu
not only rolled the dice expanding overseas, but
“Over the years, we’ve been contacted by
items that cater to the surrounding area: Jewish
have a solid strategy to amplify their success.
people overseas who love our brands,” said
delicatessen items for Fairfax; a seafood-oriented
Want to learn more about their journeys so far?
Innovative Dining Group’s Founding Partner Lee
menu for Santa Monica; and a KBBQ burger for
www.great-taste.net | MAY | JUNE 2017
Check out their following responses.
FEATURE
LEE MAEN FOUNDING PARTNER | INTERNATIONAL DINING GROUP WHY DID YOU PICK DUBAI? Dubai is the most cosmopolitan city in the region, with many expats living there and many other visitors from around the world. We see a fair amount of Middle Eastern guests at our restaurants in the states, so they are familiar with the IDG brand. DID YOU FACE ANY OBSTACLES ON THE WAY TO EXPANSION? Staffing has been the most difficult — finding people that aim at the same level of hospitality that we strive for. Prior to opening overseas, we like to train the team here in the US for a month, which is great, but as turnover happens, it can become difficult to maintain. HOW DO YOU MANAGE THESE INTERNATIONAL CONCEPTS? Once open, they are fully managed by our local partner. Our job then, is simply quality control and pushing out any updates to the restaurants. ARE THERE ANY INGREDIENTS YOU COULDN’T GET OVERSEAS? There’s only one cut of beef that we had to specifically export from the United States. Corn is also hard to find there, so we don’t use it on the menu. DID YOU HAVE TO CONVERT YOUR RECIPES? No, our recipes here are generally metric, so that translates internationally. ARE YOUR LOCATIONS COMPANY STORES, FRANCHISED LOCATIONS OR PARTNERSHIPS WITH LOCAL BUSINESSES? They are licensed partnerships. HOW DOES EACH RESTAURANT/COUNTRY DIFFER IN PRODUCTION AND MENU? There can be many differences, but one example is that we can’t serve any pork products, all meat must be Halal and we can’t use alcohol in our recipes. While we do adapt where necessary, we also try to ensure that each restaurant we open abroad still feels like an IDG restaurant, in everything from the atmosphere and menu down to the music. Sometimes we’ll add a couple of locally-inspired dishes to the menus. ARE THERE ANY PRODUCTS THAT YOU’VE DISCOVERED OVERSEAS THAT ARE INTRIGUING/COOL, ETC.? Having access to different fruits, vegetables, seasonings and spices that we wouldn’t normally have in the States has been very cool and exciting for us. TO WHAT DO YOU ATTRIBUTE YOUR SUCCESS? Perseverance, passion…and passion! WHAT WORDS OF WISDOM WOULD YOU GIVE YOURSELF IN THIS PURSUIT? We try to focus first on our desire to develop places that we ourselves would like to go, but at the same time we try to keep in mind what our guests would enjoy, if at all different. WHAT WOULD YOU TELL OTHER RESTAURANTS THAT ARE THINKING ABOUT EXPANDING OVERSEAS? WHAT IS YOUR ADVICE? Be very careful when choosing your partner and always make sure that their goals align with yours.
TERRY HELLER CHEF & FOUNDER | PLAN CHECK KITCHEN + BAR WHAT INSPIRED YOU TO BRANCH OUT OVERSEAS AND EXPAND YOUR EMPIRE? In the beginning of creating Plan Check I wanted to create a scalable concept. When we opened our first location in Sawtelle in 2012, I was quickly approached by a company who wanted to do a licensing deal in South East Asia and I just wasn’t prepared. As I started to understand the business, being a new guy in the restaurant scene, I started to notice that a lot of American brands look to expand abroad. Typically, those deals are licensing deals. We provide support; we provide the concept; kitchen support, etc.; they front the money. It’s difficult to make intelligent decisions on labor, real estate etc. since there are so many rules and cultural differences. We thought it would be better for us to be aligned with somebody, to have another layer of protection and opinion on the right sort of operators in each respective area, proper prospects of growth, and the best market to open in first. If you want to have multiple locations, you must have a structure and strategy and that’s what they provide. They’re our partner and we are in turn interviewing operators who are interested in the concept and then once we make that decision we get it going. WHY DID YOU PICK DUBAI? Dubai has an appetite for American cuisine and they are a growing region. Based on our popularity here, we thought that we would translate well there and that there is a demand in the market. I believe that Los Angeles is the culinary capital of America now as it has the best food. We have more openings
MAY | JUNE 2017 | great taste
15
FEATURE
and unique things going on right now; we’re pushing the boundaries. I also think that because we’re a brand from L.A. we’re in the most competitive market around. We’re winning here so I think that’s a factor as well. The plan is to open just one restaurant in Dubai, which is kind of like our spoke and wheel kind of city — a gateway city; from there we can expand to other cities. HOW DO YOU PLAN TO MANAGE THESE INTERNATIONAL CONCEPTS? Legendary Brands will be managing the relationship between the operator overseas and I. DOES YOUR MENU DIFFER FROM THAT IN THE STATES? Menu development will be specific to each location as it is throughout Los Angeles. As long as we stay in our lane, taking classic dishes and kind of remix them, we’ll have some wiggle room in our approach. DID YOU OUTSOURCE OR WAS EVERYTHING DONE IN-HOUSE? We’re a scratch kitchen, so we’ll be a scratch kitchen there as well. TO WHAT DO YOU ATTRIBUTE YOUR SUCCESS? L.A is very competitive. I think the heart and soul of our restaurants are the people, so taking the time to develop a solid team is crucial. I don’t care how good your food is, or whether you’ve invented something completely different that no one’s ever seen or heard of before, at the end of the day, it’s the team that needs to execute and create a great experience of hospitality. Second, our timing was great. In our first location, we opened in an area that didn’t have much American cuisine. Then our neighborhood had a huge resurgence and a lot of new cuisine came, which brought us attention. Solid hospitality, great food, great team — all of those things contribute to our success. WHAT IS YOUR ADVICE FOR OTHER RESTAURANTS THAT ARE THINKING ABOUT EXPANDING OVERSEAS? I’m not sure if I’m in a position to give advice on this subject. At end of the day, before you start picking at your concept and putting it in some remote country consider your reasons. Is it because it’s on trend, or you want to make money? Make sure you’ve got your shit together on your business here before you take the step. I wasn’t ready in 2012, and now I feel like I’m ready in 2017. It’s about timing. Anything that we do with our name on it needs to be exceptional. I want to stack the odds in our favor, take it very seriously and make it work. Are you ready to grow? Have you figured out your business plan? Do you have your business ducks in a row in all locations? Make sure you’re doing this for the right reasons. Make sure you’re in bed with a business partner that has a good track record, etc., or else you’re playing with fire. Stay relevant and current. Even if you’re opening a different country, thousands of miles away, make sure your presence as a brand is being represented well.
ANDREW GRUEL CHEF & FOUNDER | SLAPFISH, TWO BIRDS & BUTTERLEAF WHAT INSPIRED YOU TO BRANCH OUT OVERSEAS AND EXPAND YOUR EMPIRE? It’s a new market and an opportunity for us to test new elements within Slapfish’s existing framework, without confusing our existing customer base. We can try new design elements, new menu items, operational layouts, kitchen design, all that stuff. It’s kind of like you’re given a second chance, because you’re basically reopening as an independent within a new market. WHY DID YOU PICK SOUTH KOREA? The dining community loves American brands. It’s a friendly country in the sense of them understanding the American culture, so we’re not adapting too much for cultural differences. They eat out a lot, especially at hip, young, Instagram-worthy brands. DID YOU FACE ANY OBSTACLES ON THE WAY TO EXPANSION? It’s always difficult to internationalize your brand. You get kind of the same prospects overseas. For us, the seafood is really important. We haven’t confronted any product hurdles yet, but anything can happen pre-opening. WILL YOU BE STAFFING FROM HERE/THERE, USING A MANAGEMENT COMPANY? When we open, our team will be there on the ground, helping with the opening process. From there, we’ll hand it off to a local, management crew in South Korea so they can get adapted to our systems. YOU HAVE PREVIOUS EXPERIENCE MANAGING MULTIPLE CONCEPTS. HOW DOES THIS EXPERIENCE DIFFER FROM THAT? It’s a new landscape. When it comes to product sourcing, there’s a little bit of a language barrier. Palates, products and condiments are different from country to country. You’re almost teaching yourself a new language as well. We opened a Slapfish in Dubai in 2013, which has since been sold to a local, seafood brand. DOES YOUR MENU DIFFER FROM THAT IN THE STATES? It’s 60 percent the same, but we change the ingredients a bit to localize it. You must appeal to the palates of that country. We have regional differences here too. I was opening a location in Albuquerque, NM last week and everything needs to be hot and spicy there. Their benchmark for spice is so much higher than even here in CA. DO YOU HAVE ANY NEW CONCEPTS IN MIND FOR THE FUTURE? Butterleaf and Two Birds just opened and we’re going to immediately target international markets with those. South Korea, London, the whole Middle East, Mexico even. We like international development. The entire world likes American brands and we can use those locations as templates so that we can continue to grow our brand in different directions. All of our growth will be through franchise.
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digital
catalog
advertising
web
studio
location
www.michaelrutt.com 949-322-7590 | michael@michaelrutt.com
FEATURE
The Business of Brunch Local Delights Over National Relish by Taryn Sauer Avocado toast, eggs your way, endless mimosas—how could brunch have gone array? “I've believed as many as six impossible things before [brunch],” said The Queen of Hearts of Alice in Wonderland, and such discordance is the only way to interpret brunch’s state in the U.S. Orange County’s brunch scene is still hot; offering delectable dishes to suit a casual sit down or a special occasion. Statistics show that restaurant traffic is down overall, so it’s expected that numbers for brunch follow inline. According to a report by the National Purchase Diary (NPD), which tracks consumer behavior, brunch visits are down eight percent — although fine and resort brunch dining remain steady. The average check for brunch ranges from $38.48 for fine dining; $35.92 for lodging and $14.27 for casual — which is only down eight percent. Brunch is most often consumed by tourists, affluent diners and at special occasions — with Mother’s Day as the top day for consumer traffic. According
to
the
National
Restaurant
Association, 45 percent of consumers partook in lunch for the holiday and 47 percent dined out for dinner over breakfast and brunch, but 15 percent more chose brunch over breakfast. A total of 80 million Americans dined out on Mother’s Day this year and the NRA projected that 50 million will do so on Father’s Day. Among the nations favorites, chefs project that
HABANA Photo courtesy of Habana
brunch will surround ethnic-inspired brunches (primarily Pan-Asian and Latino-based dishes)
#Brunch #Every Day OC Brunch #Central OC Brunch #North OC Brunch #South OC Brunch #Coastal OC Brunch #Saturday OC Brunch #Outside OC Brunch #Ocean View OC Brunch #A la Carte OC Brunch #Buffet OC Brunch
will be of the utmost popularity. Traditional, American cuisine will continue to be a staple among diners. And with OC’s solid restaurant scene, brunch will remain exceptional in the
See our hashtags, they correspond to the brunch categories on our website. www.great-taste.net/best-orange-county-restaurants-for-brunch 18
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many choices offered to visitors and residents, alike.
FEATURE
AVEO MEDITERRANEAN BRUNCH by Collin Thornton, Executive Chef Little Italy Station, Raw Bar and Sushi Station, Bloody Mary Bar, Antipasti Station, Savory Station, Dessert Station $78 AVAILABILITY AVEO Table + Bar at Monarch Beach Resort, Dana Point, Sunday 11:00 am – 2:30 pm ORDERING NOTES Our sushi chefs are open to special requests. PREP NOTES All preparation is done at the station itself. PAIRING NOTES Sake WHAT WILL WE TYPICALLY SEE AND WHAT IS BEING SERVED AT THAT STATION? You will usually see two Itamae (sushi chefs) working live on the station making a variety of fresh sushi rolls, nigiri, and sashimi to order. California rolls, spicy tuna rolls, tempura shrimp rolls, vegetable rolls, rainbow rolls and a variety of hand rolls; as well as a variety of nigiri and sashimi featuring fresh tuna, salmon, yellow tail, shrimp, eel, albacore, octopus and uni are regularly offered weekly. DID YOU NEED TO BUY ANY ADDITIONAL EQUIPMENT FOR CREATING SUSHI? Yes, we purchased a special sushi fridge and a rice cooker. DID YOU NEED TO BUY ANY ADDITIONAL PLATE-WARE FOR CREATING SUSHI? We purchased a large bamboo boat to present an elaborate sushi display that guests can pull from as they pass through
AVEO Mediterranean Brunch Photo courtesy of Anita Lau, Mad Hungry Woman #Brunch #Coastal OC Brunch #Ocean View OC Brunch #Buffet OC Brunch
the station. HOW MANY PIECES OF SUSHI ARE CONSUMED EACH WEEK? At least 1200 pieces. WHAT SEEMS TO BE THE GUEST FAVORITE? Our most popular sushi items are the spicy tuna roll and salmon nigiri.
Juliette CHILAQUILES by Daniel Hyatt, Executive Chef House-made Chorizo, Fried Corn Tortillas, Cotija Cheese, Salsa Verde, Red Onion, Avocado $16 AVAILABILITY Juliette Kitchen + Bar – Newport Beach, Saturday and Sunday 10:00 am - 2:30 pm ORDERING NOTES The dish is clean with great acidity, medium spice, and great texture. PREP NOTES The house-made chorizo is cured for two days, then dried for two weeks; the salsa verde is slowly roasted tomatillos with jalapenos, then we add a lot of cilantro, sweet onions and lemon juice. PAIRING NOTES This is a great dish with the Bloody Mary because of the spice and acidity of the drink. WHY DID YOU WANT TO INCLUDE CHILAQUILES ON YOUR MENU? Chilaquiles is typically a dish that I have always enjoyed when I brunch so I had to have it on the menu. My interpretation of Chilaquiles and has become a guest favorite!
Juliette Chilaquiles #Brunch #Coastal OC Brunch #A la Carte OC Brunch
BLOODY MARY by Jon McConnell, Bar Chef Pancetta Vodka, Tomato Spice Blend, Bacon and Olive Garnish $14 AVAILABILITY Juliette Kitchen + Bar – Newport Beach, Saturday and Sunday 10:00 am - 2:30 pm ORDERING NOTES Savory, bacon, clean tomato PREP NOTES Oven dried garlic tomatoes, tomato water, mirin-infused jalapenos, bacon infused vodka, sambal, and lemon juice WHY DID YOU WANT TO INCLUDE A BLOODY MARY ON YOUR MENU? Initially, we didn’t want to feature a Bloody Mary — everyone has one and they are usually boring and all too familiar. We see many available now with more emphasis on the garnish, rather than the actual drink! But we knew that if we launched brunch, guests would ask for a Bloody Mary, so we decided to include a special, “not just another” Bloody Mary on the menu. ANY OTHER INFO YOU WOULD LIKE TO SHARE? This is a pool-side Bloody Mary, and not a meal replacement. BESIDES THE FACT THAT PRODUCING THAT TOMATO WATER IS SO LABOR INTENSE, IS THERE ANY OTHER REASON THAT THE BLOODY MARY IS IN SUCH A SMALL GLASS? We do not want to water down our flavors, so we only add what we need to achieve the best concentration of flavors.
Juliette Bloody Mary #Brunch #Coastal OC Brunch #A la Carte OC Brunch MAY | JUNE 2017 | great taste
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FEATURE
Pacific Hideaway BANANA MUFFIN FRENCH TOAST by JT Walker, Executive Chef House-made Banana Muffins, Sweet Custard, Sweetened Condensed Milk Syrup, Candied Pecans, Raspberries, Bananas AVAILABILITY Pacific Hideaway at Shorebreak Hotel – Huntington Beach, Daily 7:00 am – 2:00 pm PREP NOTES House-made Banana Muffins are soaked in a custard made from eggs, cream, and sugar and griddled until crisp. Garnished with Sweetened Condensed Milk, candied pecans, raspberries and fresh bananas. FAVORITE BRUNCH ITEM TO EAT AT PACIFIC HIDEAWAY? I’m big on breakfast burritos, so for me it’s our California Breakfast burrito. Scrambled eggs and bacon, avocado, cheddar cheese, waffle fries and sweet Thai chili sauce. FAVORITE BRUNCH ITEM TO EAT ANYWHERE AND WHERE IS YOUR FAVORITE? Breakfast Burritos without a doubt. I’m always searching around. One of my go-to spots is Nick’s Deli. I will pick up two for my wife and I on the way home from surf fishing in Sunset or Seal Beach on a morning off. WHY ADD BRUNCH TO YOUR MENU? Brunch is a staple in SoCal. We have late risers and groups of
Pacific Hideaway Banana Muffin French Toast #Brunch #Coastal OC Brunch #A la Carte OC Brunch
people that want to relax and catch up with friends and family. Brunch has the feeling of more than a meal, it’s like getting together for a holiday. HOW DO YOU GO ABOUT DECIDING WHAT TO HAVE ON THE MENU? Our location within The Shorebreak Hotel set the stage for our menu. Being in a resort style hotel, we have guests here on vacation, so we thought about what we want when we are on vacation. We also asked ourselves, what our locals want when they come down to hang out. We want to speak to our HB culture and our concept of Latin and Asian flavor profiles. HOW DO YOU DEVELOP EACH DISH? We start by looking at what our guests order and what we notice sells well on other brunch menus. Why does that dish work? What do we have up our sleeve that will wow and surprise our diners. WILL YOU CHANGE THE MENU SEASONALLY? Definitely. We have a light style brunch menu now. Once it gets colder — well, SoCal colder — we will add some heartier items. DID YOU NEED TO BUY ANY ADDITIONAL EQUIPMENT FOR BRUNCH? Luckily, we had the equipment though it was not laid out well. We had to swap a range/griddle combo with a 6 burner from our banquet kitchen and added a 36” griddle. We didn’t have the burner space with just 8 burners to keep up with egg orders, but with 12 burners there is a major difference. We also have a 36” griddle we put on our char broiler to add more griddle space when we notice heavy French toast, pancake orders. HAS YOUR BAR LEAD CASEY LYONS DESIGNED AN ACCOMPANYING BAR MENU? Casey has been working diligently on some brunch cocktails to go with our food offerings. We plan to have a cocktail called RBF and a Bro-Mosa.
Old Vine Café RABBIT MOLE by Mark McDonald, Executive Chef/Proprietor Braised Rabbit, 2 Eggs, Pasilla & Cashew Mole, Fresh-Baked Corn Bread, Queso Fresco, Green Onion AVAILABILITY Old Vine Café – Costa Mesa, Daily 9:00 am – 3:00 pm, Tuesdays – Saturday 5:00 pm – Close ORDERING NOTES Dinner it is served without the eggs PREP NOTES Rabbit is slowly braised in white wine, garlic, shallots and carrots until extremely tender. WHY DID YOU WANT TO INCLUDE IT ON YOUR MENU? There are so many different regional Mexican mole dishes, I wanted to create my own twist on some that I experienced over the years. WHAT MAKES YOUR VERSION STAND OUT? I think that people tend to be drawn to the braised rabbit, and anyone who appreciates mole wants to try it.
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Old Vine Café Rabbit Mole #Brunch #Central OC Brunch #Saturday OC Brunch #A la Carte OC Brunch #Every Day OC Brunch
FEATURE
Social SOCIAL BENEDICT See the recipe at www.great-taste.net. Slow Cooked Pork, Creole Hollandaise, Slow Egg, House Buttermilk Biscuit AVAILABILITY Social – Costa Mesa, Sunday 11:00 am – 3:00 pm, Social Coffee Bar – Costa Mesa, Tuesday – Sunday starting July 11 – hours TBD WHY DID YOU WANT TO INCLUDE IT ON YOUR MENU? We wanted to take a classic dish and elevate it. Benedicts are a crowd favorite among breakfast lovers, so we wanted to make sure we had one that not only tastes incredible, but is reflective of our culinary point of view. WHAT MAKES YOUR VERSION STAND OUT? We make amazing buttermilk biscuits and serve them straight out of the oven. Our house-made hollandaise, which is taken it up a notch with the creole mustard, is made to order as well. Then we top it with slow-cooked smoked pork and a gooey slow egg. The yolk runs through the dish, giving it velvety texture and elevated flavor.
Social Social Benedict #Brunch #Central OC Brunch #Saturday OC Brunch #A la Carte OC Brunch #Every Day OC Brunch
Bluegold SHAKSHOUKA by Tin Vuong, Executive Chef Soft Eggs, Stewed Tomatoes & Peppers, Mustard Frill, Lebne, Flat Bread & Dukkah AVAILABILITY Bluegold – Huntington Beach, Daily 9:00 am – 3:00 pm ORIGIN Israel, and most of the middle east. WHY DID YOU WANT TO INCLUDE IT ON YOUR MENU? It's different from the usual all-american style breakfast. WHAT MAKES YOUR VERSION STAND OUT? We have a wonderful wood-fired oven where the flatbread is made. The baked eggs in a rich flavorful sauce with side dishes including hummus and lebne, and marinated olives completes a wonderful breakfast dish. WHY DID YOU DECIDE TO SERVE BREAKFAST AT BLUEGOLD? Who doesn't love breakfast with a view?
FAST FIX
Many local fast food brands are choosing to serve "B" foods all day long.
Bluegold Shakshouka #Brunch #Coastal OC Brunch #A la Carte OC Brunch
Farmer Boys PORTABELLA SWISS OMELET by Kristy Foster, Vice President of R&D Fresh Portabella & Swiss Omelet -- Cage Free, Hand-cracked Eggs, Hand-sliced, Sautéed Large Portabellas, Garlic and Romano Cheese Spread, More Cheese, Cheese Topping. AVAILABILITY Farmer Boys - 90 locations throughout California & Nevada, Breakfast is available all day – hours vary by location ORDER NOTES Farmer Boys fresh portabellas are directly shipped fresh from a rural Pennsylvania farm. PREP NOTES Hand-cut and sautéed daily. WHY DID YOU WANT TO INCLUDE IT ON YOUR MENU? We were inspired by the hearty and flavorful portabellas and because of a growing demand from consumers for plant proteins. The rich and hearty flavor of the portabella mushrooms makes them the perfect topping or accompaniment for breakfast, lunch, or dinner. WHAT MAKES YOUR VERSION STAND OUT? We use fresh, large portabella caps, hand-cut them daily, and sauté them in a savory, garlic Romano cheese spread. Ask for fresh when you want the best! A lot of restaurants serve burgers with canned mushrooms. Any mushroom lover knows canned mushrooms don’t compare to fresh.
Farmer Boys Portabella Swiss Omelet
MAY | JUNE 2017 | great taste
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THE BIZ: OPERATIONS
THE GOOD, THE BAD & THE ORANGE
by Taryn Sauer
THE GOOD
California Restaurant Association, the OC economy
restaurants are adopting counter service over table
According to the Natural Purchase Diary (NPD)
plays a large part. Coastal OC restaurants benefit
service. Even still, while QSRs continued to expand,
Group, while national restaurant numbers dipped by
from a tourist-supported economy and Orange
traffic was flat last year, according to the NPD.
nearly 10,000 units (-2 percent) in 2016, the
County residents, as a whole, tend to be more
Independent restaurants suffered the most, with a
Orange County Restaurant Industry remained solid.
affluent, allowing for a healthy amount of dining out.
four percent decrease, nationally; and by 13 units in
Despite the national decrease, OC restaurants
Orange County. For most independent restaurants in
slightly increased with the main component of
THE BAD
the full-service business, keeping up with increasing
growth stemming from chain restaurants, which grew
“However, beneath these solid location numbers lies
costs is even more difficult because mom and pop
by 17 units in 2016 (.5 restaurants per each of OC’s
a more troubling trend,” Condie said. “The average
shops often do not have access to capital in the way
34 cities).
profit margin in the restaurant industry is 3-5
that corporate and chain restaurants do. That added
Even in comparison within the California market,
percent, so there is very little room for error. As cost
with the decrease in traffic by 2 percent makes
OC restaurants fare better. Neighboring cities like
pressures continue to mount (a looming $15
staying afloat an upstream battle.
Los Angeles saw a .1 percent decrease in numbers
minimum wage, increased rents, insurance premium
“This is the most significant drop in total U.S.
overall; San Diego restaurants decreased by .2
increases, etc.) the industry is struggling with a
restaurant counts since the recession,” says Greg
percent; and the San Francisco – Oakland area fell
business model that is not sustainable.
Starzynski, Director of Product Management for NPD
with the largest drop at a 1.6 percent decrease.
In response to such pressures, some restaurants
Foodservice. “If consumers continue to reduce their
solid?
are shifting toward a plan that affects the FOH most.
restaurant visits, we expect the number and density
According to Jot Condie, President & CEO of the
Less labor equals less expenses and more
of restaurant units will continue to decline in
Why
has
Orange
County
remained
response to the lower demand.”
THE ORANGE
THE RESTAURANT INDUSTRY Orange County vs. California and the Nation
The NRA anticipates that restaurant industry sales will reach $799 billion by the end of 2017 and California will contribute $82.2 billion to that revenue.
2%
The NPD expects the U.S. restaurant industry traffic will remain stalled in 2017 in much the same
1.2% 1%
manner it did in 2016. QSRs, which represent 80 0.9%
0.8%
percent of total industry traffic, will increase visits by an estimated 1 percent, faring better than the flat
US
LA
OC
SD
-0.2%
-0.5%
SF
growth achieved in 2016. The modest gain for QSRs will offset the anticipated 2 percent decline for fullservice restaurants, resulting in no-growth traffic for the industry overall.
-1.4%
Although the forecast looks glib, Condie reminds us of the Orange County Restaurant Industry’s contribution to the nation. “Some of the most notable growing restaurant -3.2%
concepts are born in Southern California, specifically OC,” he said.
-4%
CHAINS
INDEPENDANTS
Slapfish, Bruxie and Slater’s 50/50, among others, continue to expand locally and across the U.S.
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THE BIZ: OPERATIONS
AN EXPERT’S OUTLOOK JOT CONDIE PRESIDENT & CEO CALIFORNIA RESTAURANT ASSOCIATION WHAT DO YOU ATTRIBUTE TO THE ORANGE COUNTY RESTAURANT INDUSTRY REMAINING SOLID IN NUMBERS (LOCATIONS), WHILE NATIONAL NUMBERS HAVE DECREASED? OC, like many coastal regions in California, enjoys a healthy tourism-supported economy. The region also has a relatively affluent population compared to the nation. Restaurant traffic appears to be healthier in Orange County than in many other parts of the state where the economy is less robust. IS THE STATE OF THE INDUSTRY ANY DIFFERENT FOR OTHER PARTS OF CALIFORNIA AND IF SO, WHY? Depending on the region, the state of the industry varies. In the Bay Area, restaurants are struggling. In San Francisco, restaurant owners are feeling the weight of many years of elected officials piling on mandate after mandate taking the profitability out of owning a restaurant. In Palo Alto, which has a healthy economy, even very popular, long-established restaurants are struggling to stay open because the city’s elected officials accelerated the phase-in of a $15 minimum wage. This is exacerbated by the fact that most of the tech campuses have large foodservice operations where the workforce eats for free and therefore, dine out less often. Add to that the fact that these tech cafeterias are luring needed cooks away from restaurants, who simply can’t afford to pay as much as tech pays. The increased regionalism that dictates the state of the industry is largely driven by local governments creating their own employment laws that make the restaurant operating environment different - city by city. IS THE STATE OF THE INDUSTRY ANY DIFFERENT FOR LARGE VS. SMALL BUSINESS? Generally, small independent restaurants do struggle more to survive. Often, family-owned and run restaurants do not have the access to capital. Many of the larger or emerging restaurant brands have access to investors (private equity or VC funds). And it is these investors who are fueling much of the growth of the emerging restaurant brands. WHY ARE CHAINS GROWING AND NOT INDEPENDENT? The chain restaurant category is being boosted somewhat by the growth in fast-casual restaurants, places like MOD Pizza and Pieology. One city, Sacramento, has actually seen its number of independent restaurants grow, but that is in large part because of the focus on locally-owned businesses around the new Golden 1 Center. Unfortunately, what we’ve learned is that even as some business owners take the risk to open a new restaurant, that doesn’t negate the struggle that others are having just to stay open. For example, some of our members are discussing new business models that may mean moving from full-service to counter-service (there’s less labor involved.) Others are adopting automation to help alleviate labor costs and others still have adopted surcharges to offset dramatically rising costs.
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23
THE BIZ: MARKETING
Community Management ABOUT THE BIZ
Jeanette Castaneda and Dreambox Creations 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. Jeanette is part of their dynamic digital team as lead copywriter; she has written brand-centric messaging for the industry’s most impactful restaurant concepts and collaborates daily with creative teams to produce content that supports clients in their brand-positioning goals.
IN A WORLD SATURATED BY SOCIAL MEDIA,
of your brand on social media. But there are some
YOUR DIGITAL REPUTATION IS EVERYTHING.
differences. Simply creating a Facebook page can be
Leveraging your customer attraction and guest
Word-of-mouth is becoming obsolete and how your
considered a form of social media marketing, so let’s
retention strategies with content strategy, beautiful
restaurant brand handles itself on social media can
draw a line here to get an understanding of the
food photography, and engaging content; your
determine everything from foot traffic to consumer
distinctions between these two disciplines.
brand’s differentiation within the restaurant space is
loyalty. Of course, food quality, service and
even if you’re not talking directly to millennials.
a recipe for success. Additionally, communicating
profitability/unit economics need to excel too, but
Community management involves the attempt to
with personalized responses to your guests’ concern
it’s a mistake to believe success should only be
cultivate, nurture, or engage with a given audience.
is valued and remembered by your social followers—
based in these. Community management and your
For example, if a brand is posting on social media
As a result, your brand’s reputation is elevated.
digital reputation are deciding factors for first time
with the intention of building an audience, this
Currently, brands invest a large amount on guest
guests and go hand-in-hand with your return rate.
technically counts as a form of community management.
acquisition, so if they aren’t doing everything
On the other hand, social media marketing involves
possible to the spread that cost over repeat visits, the
using social media to promote your business.
brand’s profitability suffers dramatically.
Community management is one of the most direct and accessible ways to reach your guests. While most of the communication for this area errs on the side
In today’s transparent and collaborative digital
of reputation management—given its powerful,
Realistically, social media marketing is more of
communities (where engagement is more than a buzz
direct-to-consumer chain link—it would be wise to
an extension of community management rather than
word, but a mantra), guests are fully aware and on-
take another look at the retention possibilities for
vice versa.
the-pulse of the best brands who take the time to
your customer base. Retention aids in converting
hold their attention on social. Customers love to see
first time guests into repeat customers, while
So, how does a brand execute great community
their favorite brands “get it” when it comes to social
personalized responses and engagement strengthens
management efforts? Having a set of guest retention
dialogue and content. When social retention and
your online community.
and customer attraction strategies in place are a
attraction elements are found in your social dialogue,
Community management is seen as an extension
surefire way to be successful. Today’s, social media
first time visitors become regulars and your brand’s
of social media marketing. And yes, they do involve
communities adopt and align with the way
social community organically grows with positive
some of the same elements, such as a representation
millennials are naturally speaking to one another,
return rates.
24
www.great-taste.net | MAY | JUNE 2017
THE BIZ: TECHNOLOGY
THE TOP 10 SCARIEST RESTAURANT LAWSUITS Have you ever watched a horror movie and thought, “Thank goodness this isn’t real”? After reading about these restaurant lawsuits, you may be thanking your lucky stars your restaurant wasn’t the star of these real-life “horror” stories.
10
THE HOT COFFEE INCIDENT
LESSON LEARNED: Always pay your staff a fair wage.
The “hot coffee lawsuit” brought against McDonald’s is pretty
legendary in terms of restaurant lawsuits. The jury awarded Stella Liebeck $2.86 million after she suffered third-degree burns from a McDonald’s coffee
7
FRANCHISEES FREAK OUT When Burger King decided to run a $1 double cheeseburger promotion in 2009,
franchisees revolted. While the promotion resulted in
she accidentally spilled in her lap.
an increase in visits, the franchisees were losing money,
RESTAURANT LOSS:
claiming a $.10 loss on each double cheeseburger sold,
● $2.86 million
and subsequently sued the franchise.
● Loss of reputation via lots of bad press
RESTAURANT LOSS:
LESSON LEARNED: Always provide clear labeling for
● Lawsuit dropped, but Burger King had to give
how your food or beverages are prepared.
franchisees more power over setting prices
ABOUT THE BIZ
Sagi Rochman and Better Chains
● Brand’s reputation tarnished
● Loss of trust from franchisees
9
SAY A LITTLE PRAYER
LESSON LEARNED: If you’re running a franchise,
A few years ago, a man named Hiram
you’ve got to treat your franchisees like family—
Jimenez attempted to sue Applebee’s
especially if you’re expecting them to stay invested
after he was burned by a plate of fajitas. The catch?
in your brand.
The reason he was burned in the first place was
6
THE SKIN SANDWICH
Better Chains Founder and CEO, Sagi
because he leaned his face over the “sizzling,
Rochman, is an international hospitality owner
smoking and real hot” fajitas while praying. The
and technology innovator. After honing his
lower court dismissed the case because the risk of
restaurateur career in Israel, Rochman moved
injury was clearly evident.
to Long Beach and opened up Sachi Bar and
RESTAURANT LOSS:
the restaurant manager, who had sliced the tip of his
Sababa. When he met Marty Cox, President and
● One less customer
thumb while using a shredder, remembered to
Founder of It’s a Grind Coffee Franchise, they
LESSON LEARNED: Never assume your customers
sanitize the area afterwards, but forgot to throw away
decided to collaborate on what is now, Better
will use common sense, and make sure your
the contaminated lettuce bin.
Chains: a technology firm that simplifies
employees are trained fully on your menu items,
RESTAURANT LOSS:
restaurant operation systems.
preparations, and warnings.
● $50,000
Better Chains products range from applicant tracking systems, to training modules, to staff scheduling and more. For more information, visit www.betterchains.com
finding the skin from a restaurant
manager’s fingertip in his sandwich. It turns out that
● Loss of reputation via really bad press
“Technology is the answer,” he said. “The restaurants must jump in.”
An Ohio man sued his local Arby’s after
8
CELEBRITY CHEF STEALS TIPS
● This is just a guess, but they probably lost a lot of
A multimillion-dollar class action lawsuit
time having to retrain all their employees on food
was filed against famed Michelin-starred
and workplace safety procedures.
chef Daniel Boulud. Employees claimed that Bouloud
LESSON LEARNED: Always have clearly defined
had not properly compensated them for the work they
food safety, preparation, and workplace injury
did, that he pocketed their tips, and that he forced
information available at your restaurant so there’s
tipped employees to pool tips with kitchen staff.
never any doubt about how to handle these types of
RESTAURANT LOSS:
incidents.
● $1.4 million
FIND THE TOP 5: Bob Evans, Subway, Starbucks,
● Loss of employee trust
Jack In The Box and Chipotle at www.great-taste.net
MAY | JUNE 2017 | great taste
25
THE BIZ: RAISING THE BAR
BRUNCHING HARD Ramos Gin Fizz GLASS: Collins GARNISH: Orange Twist INGREDIENTS:
ABOUT THE WRITER
2 oz
Gin
½ oz
Orange Flower Water
1 ½ oz Lemon Juice 1 oz
Syrup De Gomme
1 oz
Heavy Cream
1
Egg White
1 oz
Soda water
METHOD: Add all ingredients (except Soda Water) to a cocktail shaker with NO ice and shake vigorously for 2-3 minutes. Add ice to shaker and hard shake for a further 2-3 minutes. Pour into a collins glass with ice and pour Soda Water on top to create foam.
James Woods WHEN MY WIFE AND I BRUNCH, WE BRUNCH
the Carnival at the 1915 Mardi Gras, there was a
SALES REPRESENTATIVE, WINE WAREHOUSE
HARD. We have a couple of favorite spots around
corps of 35 Shaker Boys, shaking their arms off to
NICKNAMES “JTB” or (“Jimmy the Brit” for
town where we can smash food into our faces and
keep up with Demand at the Stag, a bar that
short).
imbibe in all the bottomless Mimosas we can drink
Ramos purchased in 1907. Ramos reportedly
HOW LONG BARTENDING OR PAIRING FOOD
but there is one “Holy Grail” Brunch item that is
released his closely guarded recipe in defiance of
AND BEVERAGE? 20 Years.
proving elusive to find. And that my friends is the
the Volstead Act, in hopes that curious drinkers
AWARDS & CONTESTS Golden Foodie (Best
mythical Ramos Gin Fizz. A properly made Fizz is a
would keep his drink alive. Since then the Ramos
Cocktails, Hopscotch), OC Weekly People’s
thing of beauty and will definitely improve your mood
Gin Fizz has solidified itself as the standard drink
Choice Bartender Of The Year (Hopscotch).
on those hazy Sunday mornings.
of New Orleans with the Roosevelt Hotel being the
FAVORITES:
most popular spot to drink one or ten. The appeal
BEER I am a sucker for a good sour beer, but
mystery as there, like many other cocktails, are
of
stick a Tennants Lager (Scottish) in front of
several renditions of the story. It is thought that
emulsification to create a rich yet refreshing
me and I’m in happy land.
the Ramos Gin Fizz is from New Orleans and was
profile, reigns as one of the most notable classic
WINE 2002 Lanson Gold Label (one of the
created in the 1880s by Henry C. Ramos at his
cocktails because of its ability to be easy drinking
best champagne vintages in the last 50 years.)
Imperial Cabinet Saloon. The drink recipe
while also allowing the botanicals of the gin to
COCKTAIL Last Word, although a good Aviation
originally called for 12-15 minutes of shaking to
shine. In fact, all this talk is making me wish it
is right there with it.
be properly executed and it is storied that during
was Sunday. Oh Bartender…
COCKTAIL CREATION The Buccaneer.
The creation of this cocktail is shrouded in
26
www.great-taste.net | MAY | JUNE 2017
this
drink,
that
uses
aeration
and
THE BIZ: VIN
Be Fanatical! ABOUT THE WRITER
Sonya Kelsen CO-FOUNDER/OWNER, COLONY WINE MERCHANT NICKNAME “Hey Boss Lady.” HOW LONG PAIRING FOOD & BEVERAGE FOUNDED BY GORDON GETTY AND GAVIN
earth to the table. They are fanatical about producing
20 years.
NEWSOM, THE PLUMPJACK GROUP STARTED
the best expression of each of their vineyards. From
FAVORITES:
WITH A LITTLE WINE BAR IN SAN FRANCISCO IN
the cellar worker, to the sales team they are fanatical
BEER Depends on the day.
1992. Since then, they have opened a number of
about the task at hand and are meticoulus about the
WINE Depends on my mood.
resorts, restaurants, bars, spas, boutiques and most
outcome.
COCKTAIL Old Fashioned, at the moment.
importantly (to me), wineries. Their first was
Being around a group of like-minded people that
PlumpJack Winery, Oakville in 1997, then Cade
are excellent in their field was inspiring. I left the
Estate, Howell Mountain in 2007, and most recently
Napa Valley with an excitement that I wanted to
Odette Estate, Stag’s Leap in 2012.
communicate to my guests and staff. For myself as
On my last trip to Napa I spent time with the
well as many in this business we need to remind
Director of Sales and Winemakers of the PlumpJack
ourselves about the very thing that got us here.
Group wineries to find out what drives this group to
Perhaps it was that bottle of 86 Dominus that
excel, project after project, and bottle after bottle.
changed your career choice. Perhaps it was the guest
Director of Sales Sandra Roberts quoted Gordon
that knew nothing about Burgundy and you opened
Getty and pretty much summed it up, “Be fanatical!”
their eyes and gave them an unforgettable
Wines from the PlumpJack Group have received a
experience. Maybe it was the staff training you led
number of perfect 100 scores from Robert Parker
that ignited a server’s passion when they finally
(and of course 95,96,97,98,99). In a flooded
understood “bacon fat” in that Châteauneuf-du-Pape.
market the wines are allocated and sell out, vintage
Whatever the case may be, we have an obligation
after vintage. This does not come from making a
to our guests, customers and employees to provide
great wine once and resting on your laurels. It comes
the best environment and product possible. Let’s be
from being passionate about the process from the
fanatical about it!
COCKTAIL CREATION Silver tequila straight out of the freezer.
MAY | JUNE 2017 | great taste
27
The Western Foodservice & Hospitality Expo Just Got Even More Inspiring!
— MASTER THE EMERGING TRENDS — There’s so much to discover on the Show Floor! Find out how to work smarter and win customer loyalty with everything new & exciting in foodservice: Visit 500+ trendsetting vendors, action-packed culinary demonstrations and competitions, tastings at every turn, energizing motivational speakers, comprehensive educational conferences, and more! AUGUST 27-29, 2017
LOS ANGELES CONVENTION CENTER
— PRESENTING —
— S PONS ORE D BY —
LOS ANGELES, CA
— P RODU CED & MA NAG ED BY —
— HIGHLIGHTS INCLUDE — SM
GAIN A FRESH PERSPECTIVE ON YOUR BUSINESS
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www.westernfoodexpo.com