Presorted Standard U.S. Postage PAID Permit No. 271 Tucson, AZ
SEPTEMBER | OCTOBER 2017
SNACK
ON!
With deliciously craveable snacking favorites from Smithfield.
smaller snack items means bigger business When it comes to satisfying the cravings of today’s snackers, Smithfield has the comprehensive portfolio of pork favorites and fully cooked meats you need. See how Smithfield can bring snacking fun and excitement to your menu; for recipes and more, please visit SmithfieldSnackOn.com.
For more information, rebates, and samples call your Smithfield Farmland broker Karen Churchill at Elite Associates 714-256-8400
Smithfield offers many delicious options to help create an irresistible lineup of snacks, including: Angus Beef Burgers Bacon Breakfast Sausages Deli Meats Dried & Cured Meats Hams Hot Dogs Pizza Toppings Pork Skins Pulled Meats
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Smoked Sausages Chicken Wings KC Wild Wings Barbacoa Pork Bellies Pork Butts Pork Tenderloins Pork Loins Pork Ribs
FROM THE EDITOR
CONTENT
Content
F E AT U R E S D E PA RT M E N T S 1 0 GOING GREEN IN BLACK AND YELLOW 4 BUTCHERY Petite Tenders 1 6 MEET OUR CHEF DE CUISINE 6 HAPPY ANNIVERSARY Robert Sarstedt, Corporate Executive Celebrate The Wild Artichoke & Malarky’s
Chef, House of Blues
8 Teri Williams Publisher, Proprietor & Chief Editor
THE BIZ 1 9 MARKETING
teri@great-taste.net
TERI’S TAKE
TECHNOLOGY
It’s time for you to tell us what you’d like to see from Great Taste Magazine going forward. As you may know, many print magazines are disappearing and we must admit, it’s a challenge bringing you our beautiful print edition each issue. Don’t get us wrong—it’s a labor of love, but if you’d prefer an electronic version we’re here to please.
9
21
VIN
22
RAISING THE BAR Ditching Trashy Events
CHEESE PICK OF THE MONTH Cacique Cotija
13
SEA | FARM | TABLE Honeydew
The Technicalities of the Job Interview
For the Love of Wine
JUST ASKIN’
Sunchokes
Social Media and Public Relations
20
PRODUCE PICK OF THE MONTH
RECIPIES 3 CAROLINA MESS 1 0 DILBERT’S HONEY, WHITE CHOCOLATE, MACADAMIA NUT COOKIES
16
SMOKE HOUSE RIB PLATTER
On The Cover SET US STRAIGHT Do you still want to see the magazine in print or would you rather receive an e-version only? If that electronic version was just $20 a year, would you be inclined to purchase subscriptions for others in your restaurant so they could master the valuable tools that we continue to present? Help us help you. Please visit our website to complete a very brief questionnaire so we can continue to send you the very latest in industry news and tools. http://bit.ly/GreatTasteMagSubs
CAROLINA MESS The Carolina Mess from Corporate Executive Chef Robert Sarstedt, of House of Blues nationwide, has all the elements to make your taste buds smile. A bed of extra crispy French fries is topped with Pulled Smithfield Pork Shoulder (Hickory smoked in-house,) Pickled Jalapeños, Melted Cheddar, and Brown Gravy. That deserves a "YUM." View the recipe below and other favorites by Chef Robert on page 16. Photo by Michael Rutt. RECIPE 7 oz 2 oz 4 oz 4 oz 2T 1 oz 1 oz 1T
French fries - crispy Tillamook Cheddar Cheese - grated Chicken gravy 12 hour in-house smoked Smithfield Pork Shoulder - pulled Green onions - sliced Jalapeño peppers - sliced Fresno peppers - sliced Parsley - chopped
SEPTEMBER | OCTOBER 2017 | great taste
3
INSIDE
BUTCHERY SINCE 2000
PUBLISHER CHIEF EDITOR PROPRIETOR Teri Williams
EDITORIAL Chief Editor Teri Williams Contributors Chef Gabriel Caliendo Frankie Di Iorio
THE PETITE TENDER (TERES MAJOR) FOOD
TRENDS
TEND
TO
BEGIN
IN
The Petite Tender performs well as a roast,
RESTAURANTS AND THEN DEVELOP INTO
either roasted or grilled. It can also be sliced
DEMAND AT THE RETAIL LEVEL. The Petite
across the grain to create medallions. Our
Tender (Teres Major) may be a cut of meat bucking
preferred cooking method is browning on a cast
that trend because we aren’t spotting it on
iron skillet and then finishing in the oven.
Alyson Dutch Karen Hoskin Sonya Kelsen Sagi Rochman Taryn Sauer Kristine Schneider Brian Smith James Wood
restaurant menus yet. Over the past year, we have seen this cut move particularly well in our shops.
SIMPLE PETITE TENDER RECIPE
Many customers have never heard of it, but once
Petite Tender(s)
introduced, they keep returning for more.
High smoke point oil, such as canola
Around us, Bistro Steaks or Steak Frites
Kosher Salt
dishes often utilize skirt steak, hanger steak or
Preheat oven to 400 degrees. Season the Petite
flank steak. Each has become more and more
Tender with salt at least 30 minutes and up to
popular and, in turn, more expensive. The Petite
three hours before cooking. Heat a cast iron skillet
Tender is a great alternative, as it’s easy to cook
over medium high heat. Add oil. When the oil begins
and plates well.
to shimmer, sear the tender all over and then place
The Petite Tender originates from the Chuck Shoulder Clod and its shape is similar to a small
the skillet in the oven. Cook about 5 to 7 minutes, or to an internal temperature of 120 degrees.
beef Tenderloin. The price point, for now, is
Transfer the steaks to a plate and let rest for
helping to drive this cut’s popularity. It’s flavorful,
3 to 5 minutes. Slice the tender against the grain
tender, and eats similar to a tenderloin — at half
in 1/4 to 1/2 inch slices. Move to a plate and
the price.
sprinkle with kosher salt.
ART Art Direction/Design Lisa Brink lisa@designsmorgasbord.com
PHOTO Photography Editor Michael Rutt michael@michaelrutt.com
ADVERTISING Advertising Sales Fred Burgess
ABOUT THE WRITERS
Brian Smith & Robert Hagopian
www.great-taste.net | SEPTEMBER | OCTOBER 2017
fred@great-taste.net
21851 Newland St #217
Co-owners of The Butchery OC with locations
Huntington Beach, CA 92646
in Brea, Costa Mesa and Newport Beach.
714-960-0534 fax 714-475-5869
www.butcherymeats.com
4
714-960-0534
teri@great-taste.net
INSIDE
Happy Anniversary
17 YEARS WILD ARTICHOKE
HOW MANY OWNERS HAS THE RESTAURANT HAD? Just my wife and I HOW MANY EMPLOYEES DOES THE RESTAURANT CURRENTLY HAVE? 8 TO WHAT DO YOU ATTRIBUTE THE POPULARITY OF THE RESTAURANT? Intimate dining experience, neighborhood atmosphere In the restaurant business, making it to that one-
TO WHAT DO YOU ATTRIBUTE THE LONGEVITY OF
year anniversary is a huge accomplishment.
RESTAURANT? Eye on details, freshness, quality,
In addition to the milestone first year of
flavorful, consistency
business, restaurants that have become a staple in
WHAT MAKES YOUR RESTAURANT UNIQUE? We
the Orange County community should also be
are a chef-driven, independent restaurant
recognized and applauded for their outstanding
ARE THERE ANY ORIGINAL DISHES THAT ARE
food and service.
STILL ON THE MENU TODAY? Yes
Congratulations on your milestone birthdays!
HOW ARE YOU CELEBRATING THIS YEAR? We had
Visit great-taste.net for a comprehensive list of
MAKE CONTACT
a Robert Keenan Winemaker’s Cellar Dinner with
4973-A Yorba Ranch Road
local restaurant anniversaries. Can’t find your
Michael Keenan
Yorba Linda, CA 92887
restaurant’s birthday? Email info@great-taste.net
DO YOU HAVE ANY PLANS IN THE WORKS FOR
GENERAL MANAGER: James D’Aquila
and we’ll make sure to include your celebrations.
CHANGES OR EXPANSION? More special events
EXECUTIVE CHEF: James D’Aquila
Helping Our Customers SucDeed
THE FRESH PRODUCE SPECIALIST 6
www.great-taste.net | SEPTEMBER | OCTOBER 2017
1-800-252-916 | FreshPoint.com | 5IFProduceHunter.com 155 North Orange Avenue, City of Industry, CA 91744
SERVICE
DAIRY
PRODUCE
®
INSIDE
40 YEAR MALARKY’S IRISH PUB HOW MANY OWNERS HAS THE RESTAURANT
daily breakfast and weekend brunch, Malarky’s is known
HOW ARE YOU CELEBRATING THIS YEAR? We held
HAD? 1977 – 1990s: 3 owners, Bill Hamilton, Mr.
for its large portions and featured weekly specials.
a private party for the our regulars and close friends,
Collins, and Mr. Hogan; 1990s – 2010: Bill Hamilton; 2010 – present: Brent Ranek and Mario Marovic.
Our motto is: there are no strangers here, only
followed by a huge party open to the public on
friends you have not yet met.
Wednesday, September 20th. The event reminisced
The original owner, Bill Hamilton, opened the
TO WHAT DO YOU ATTRIBUTE THE LONGEVITY OF
the 70s era by playing Smokey and the Bandit, Star
Cannery a couple of years prior to opening Malarky’s
THE RESTAURANT? Since Malarky’s first opened its
Wars, and Grease on a backdrop and a slideshow of
and never expected Malarky’s to do as well as it did.
doors in 1977, there have been countless lasting
vintage Malarkey’s pictures.
One of the main reasons he was interested in the
memories. The people that were here twenty years
space was the sheer size and storage space.
ago are the same people you will find here today.
Originally, it served as a family venue for all the
WHAT MAKES YOUR RESTAURANT UNIQUE?
Hamilton family events and celebrations.
Malarky’s Irish Pub is the only traditional Irish pub
HOW MANY EMPLOYEES DOES THE RESTAURANT
on the Newport Beach peninsula. It’s unique in the
CURRENTLY HAVE? 35
fact that you can see an 80-year-old and an 8-year-old
TO WHAT DO YOU ATTRIBUTE THE POPULARITY OF
enjoying their time here.
THE RESTAURANT? The iconic, family-style pub is like
Many people come back here from out-of-town
a second home for many of its regulars, where fond
just to experience Malarky’s the way they remember
memories have been created for generations. In
it from their youth.
MAKE CONTACT
appreciation and support of the community, the pub has
ARE THERE ANY ORIGINAL DISHES THAT ARE
3011 Newport Blvd
also built a reputation for giving back to the community
STILL ON THE MENU TODAY? Yes, Wild Bill’s Steak
Newport Beach, CA 92663
and hosting regular fundraisers for local charities,
Dinner, Prime Rib Sandwich, Corned Beef Sandwich
GENERAL MANAGER: Robert Horlick
schools and community organizations. A hot spot for
and Irish Stew.
EXECUTIVE CHEF: Alberto Farias
SEPTEMBER | OCTOBER 2017 | great taste
7
INSIDE
Produce Pick of the Month SUNCHOKES THE SEASON FOR ROOT VEGETABLES IS UPON US AND WE’RE ENJOYING THE DECEIVINGLY NAMED SUNCHOKES. Although known as the Jerusalem artichoke, they originated from the U.S. They are available October through January and are part of the sunflower family. They have the appearance of a ginger root and potato combined: being tubular, brown, and bumpy. This desirable vegetable, found at many farmers markets, is high in calcium, potassium, iron, fiber and magnesium. Like many other root vegetables, it can be mashed, fried, roasted, pickled or eaten raw.
The
sunchoke is known for its distinct nutty flavor and slight sweetness; it’s a pleasing complement to many dishes. It is quite versatile and can be used in a breakfast hash, as a side with a protein and other vegetables or even shaved on top of salads. For wine pairings, a sauvignon or chenin blanc is suggested: For beer, an American brett or Belgian-style Flanders will create a delicious pairing. 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. www.theproducehunter.com.
8
www.great-taste.net | SEPTEMBER | OCTOBER 2017
INSIDE
Cheese Pick of the Month
COTIJA THIS MONTH’S CHEESE PICK IS COTIJA AKA QUESO ANEJADO: a growingly popular Mexican cheese often called the “Parmesan of Mexico.” Cotija is named after the town Cotija in the Mexican state of Michoacán, and is known to be salty, fresh, medium soft and crumbly. The cheese is first made in large blocks that are generally crumbled down for use. Cotija is made with raw cow's milk, and is traditionally aged for 3-12 months. Due to commercial production, an enzyme is integrated into the cheese to quicken the process, giving it a slight alteration in flavor. Cotija is immensely versatile, and, due to its saltiness, can be added to a variety of dishes to enhance natural flavors. It can be used on salads, soups, eggs, tacos, tostadas or mixed in with casseroles or rice. This mild cheese pairs well with a lighter category of wine, such as a riesling or chardonnay; for beer, a pale ale or pilsner. For more information about Cotija and other cheeses, please contact your FreshPoint representative.
SEPTEMBER | OCTOBER 2017 | great taste
9
INSIDE
14 Competitors 3 Finalist One Sandwich Champion by Kristine Schneider and Melissa Sophead The stakes were high and flavors were rich on Monday, August 28th, at the Western Foodservice and Hospitality Expo in Los Angeles, where over 8,000 of the most dynamic restaurant and foodservice pros gather every year. The three competing chefs (culled from an original fourteen) brought their A game to the live, Rapid Fire Challenge sponsored by Great Taste Magazine. Here’s a little bit about them and their sandwiches: 10
www.great-taste.net | SEPTEMBER | OCTOBER 2017
INSIDE
CHEF PAUL CAO
serving it to the judges and the audience. The
BURNT CRUMBS
people to impress were Celebrity Top Chefs Shirley
SOUTHERN FRIED CHICKEN SANDWICH
Chung, Brian Huskey and Kastuji Tanabe. Through
Fried chicken sandwich with mashed potatoes,
witty banter and deliberation, the decided winner
country gravy, honey-sriracha sauce, all inside a
was Chef Paul Cao with his Southern Fried Chicken
homemade biscuit
Sandwich. Cao went home with the $1000 prize and a trophy in addition to endless bragging rights. Chef Paul Cao brought nostalgia and rich flavors
CHEF STEVEN AGOSTO
to the judges. His culinary experience began in
KELSEY’S IN PECHANGA RESORT AND CASINO
college where he would often cook for his
SMOKED LECHON PORK SANDWICH
roommates. His unique endeavors eventually lead
Slow-cooked lechon pork with black forest ham,
to establishing The Burnt Truck. Burnt Crumbs is
pickle relish, mustard and chimichurri
now the brick-and-mortar version with locations in Huntington Beach and Irvine. Nothing says comfort food more than fried
CHEF MAX SCHLUTZ
chicken and biscuits. Cao’s winning Southern
SESSIONS WEST COAST DELI
Fried Chicken sandwich was inspired by the final
SUMMER ZEPHYR
bite of a fried chicken meal when the last bit of
Fresh mozzarella, tomato, basil aioli, balsamic
gravy is soaked up by a buttery biscuit and eaten
vinegar, pickled onion and arugula
with the chicken. Judges were impressed by his in-house made ingredients, especially the
Each chef came to Center Stage to prepare their
biscuits. At his restaurant, biscuits are made
sandwiches live in front of the judges and
daily, sometimes twice a day, to accommodate all
audience, walking through each step and then
of the fans of his famous sandwich.
SEPTEMBER | OCTOBER 2017 | great taste
11
FEATURE
Photo courtesy of Park Ave.
Going Green in Black and Yellow
by Taryn Sauer
Orange County Restaurants Enter the Beekeeping Community When sustainability is on par with taste, it shows. From sourcing responsibly to utilizing local organics, a dish created with a conscience speaks volumes to not only a restaurant’s ethics, but its ability to form an elevated experience for guests. These days, everything matters—even how and where you get your honey. For this reason, Orange County restaurants have called in some help from their cohorts in black and yellow. 12
www.great-taste.net | SEPTEMBER | OCTOBER 2017
FEATURE
BEEKEEPING IS ABOUT MORE THAN JUST GOING GREEN, it’s about recognizing the vital role that the honeybee holds in the future of food and putting that awareness into action. With almost a third of the dinner plate composed of the honeybees’ hard work, OC chefs like Chef David Slay of Park Ave and Chef Joel Delmond of Westin Mission Hills have used their green thumbs to design ideal apiaries for their bees. The result: a win-win exchange — with the honeybees protected in a controlled environment; yielding rich and unpurified gold, jam-packed with nutrients. “Whether you’re getting lettuce right out of the ground, milk right out of the cows or honey
BEE RESPONSIBLE!
straight from the bees in the boxes – it’s naturally going to be better than anything bought from the
IF YOU HAVE WATCHED THE NEWS AS OF
before you start. Failure to do so could result in
store,” says Chef David.
LATE, you will have heard numerous stories
the loss of your hive, or worse: helping CCD to
Park Ave’s apiary is tucked away on a private,
about the decline of the honeybee population.
continue.
five-acre spread of land in Stanton holding over
Make no mistake: this sensationalism is not
Backyard beekeepers should be prepared to
600,000 bees. Their bees produce wildflower
unfounded. The extinction of the European
be stung, so knowing in advance if you or any
honey, which has a thick, golden hue similar to
honeybee would spell out significant economic
of your restaurant employees have a bee allergy
that of its relatives. It’s the perfect complement to
catastrophe worldwide. Society would be vastly
is vital. If no one’s health poses a risk, the
the expansive menu featuring honey in ice cream,
affected. We would begin to lose important crop
effort (and stinging sensation) is worth its
sponge cake, sauces, butter, biscuits, and more.
yields in the amount of an estimated 15 billion
weight in gold — that is, the golden honey you
dollars, considering 26% of a dinner plate is a
can incorporate into your food and beverage
result of pollination.
menu items or sell at restaurants or local
With that said, colony collapse can be prevented.
While
CCD
(Colony
for all kinds of household purposes, from
Disorder) is caused by various factors outside of
homemade itch salve to furniture polish that
immediate human control, there are still many
can be made available for sale.
things you can do to help increase bee populations, including: aesthetically pleasing herbs and flowers
that
we’ve
already
successful, with the bee population and honey
• Buy local, freshly-produced honey at your
production on the rise thanks to dedicated
local farmers market
beekeepers, without whom, CCD would continue
• Start a hive of your own
Last year, they loaned hives at no cost to
• Monitor your hives at least bi-weekly for Varroa mites and don’t ignore them Creating your own hive is not as complicated
hit hard by the bee population decline and
as you may think, but will require some
hive sharing has taken off in the food
planning
production
where
Farmers markets are excellent places to meet
community aid is seen as more than just
skilled beekeepers, and they’ll provide all kinds
neighborly, it’s a way of life.
and
professional
unabated in its destruction of colonies. With our help, the bee population can
need of pollination. Almond farming has been
industry,
measures
• Support local beekeepers
movement in more than just honey production.
service
The
implemented to sustain populations have been
• Avoid using neonicotinoid pesticides
and
both environmentally and economically.
• Sponsor a hive
Park Ave has contributed to this culinary
almond farmers up in Bakersfield who were in
Beekeeping can be a fulfilling practice and exceedingly beneficial to your local community,
• Planting a bee-friendly garden of edible and
Eight years into professional beekeeping,
farmers markets! You can also harvest beeswax
Collapse
survive and thrive. From the city to the countryside, we must do our part by actively working to maintain and help increase populations.
consultation. ABOUT THE WRITER
of valuable insight on how to start a successful
Christy Erickson
We rely on bees just as much as we rely on
hive in your area. There is a strong consensus
www.savingourbees.org
CONTINUES ON PAGE 14
that you should learn as much as possible
SEPTEMBER | OCTOBER 2017 | great taste
13
FEATURE FROM PAGE 13 each other. They are as vital to the food system as farmers. And although the beekeeping business can stir up anxiety of being stung, Chef Joel says it has been more rewarding than he could have ever imagined. The Westin Mission Hills’ apiary resides in a secluded area on the resort surrounded by flowers, fruit trees and herbs that provide sustenance for the worker bees. Chef harvests twice a year—enough to infuse honey into such menu items as the Dilbert’s Honey, White Chocolate, Macadamia Nut Cookies or their signature beer collaborated with a local brewery called, “Dilbert’s Honey Brew,” served on tap at their bars. Chef Joel said it’s all about balancing out the flavors of the honey while enhancing subtleties in each individual dish for a one-of-akind dining experience. “When guests find out that we have bees and the Chef is the actual beekeeper, they are fascinated and inspired,” Chef Joel says. “Almost always, a lengthy discussion follows where guests ask lots of questions about it.” Westin Mission Hills grants private tours of the apiary, where guests discover the incredible work
Dilbert’s Honey, White Chocolate, Macadamia Nut Cookies
of the honeybee, firsthand. “By the end of the tour they are absolutely
RECIPE BY CHEF JOEL DELMOND, WESTIN MISSION HILLS
amazed by what honeybees do and how important they are,” says Chef Joel. “Guests leave with a
3C
All-purpose flour
Preheat oven to 350 degrees. Cream butter and
totally different outlook on bees and how they
1t
Baking soda
sugar in electric mixer.
react the next time they see or hear one.”
1/2 t
Salt
1C
Butter
takes the farm-to-table experience to a new level.
3/4 C
Brown sugar
The sustainable food movement has been long
10 T
Raw honey
underway and the restaurant and hospitality
2
Large eggs
industry is constantly looking for new ways to
1 1/2 t Vanilla extract
make an impact. Beekeeping is an important
1t
Cardamom powder
aspect of sustainability and continues to gain
1C
White chocolate chip
momentum.
1C
Macadamia nuts - chopped
From hive sharing to guided tours, beekeeping
14
www.great-taste.net | SEPTEMBER | OCTOBER 2017
Add eggs, 8 T of honey, vanilla and cardamom, and blend until smooth. Add the flour, salt, baking soda, Macadamia nuts and chocolate chips. Drop dough onto greased cookie sheet, drizzle leftover honey on top. Bake for 10 to 15 minutes based on size of cookie. Enjoy while still warm!
FEATURE
HONEYDEW I MUST ADMIT THAT ONE OF MY ALL-TIME PERSONAL GOALS IS TO OWN A BEEHIVE. I was able to talk my wife into chickens (which didn't last long), but having bees would be a whole different ballgame and she's not willing to play….yet. As we know, honey is produced by bees, specifically, honeybees (Apis is the genus), that collect nectar from assorted floral annuals. That source of nectar determines the flavor. When the nectar is consumed by the bee, it undergoes an enzymatic change in the bee’s stomach. The converted nectar is then…well…regurgitated into wax honeycombs where it is constantly fanned by the honeybees'
by Gabriel Caliendo
wings and continually changes via evaporation. Finally, it becomes the sticky sweet substance we know as honey and it can be stored indefinitely in the bees' honeycomb. Honeydew honey, also known as forest honey, pine honey or tree honey, is produced in the same way. It is a nectar consumed by bees that goes through the enzymatic change and again, gets placed into honeycombs by the bee for the evaporation process. The only difference? The nectar is excreted from plant-sucking insects. The bee collects/consumes the excretion of the insects and the process begins as explained. The honeydew takes on the characteristics of the plant or tree on which the insects are feeding.
VP OF RESEARCH & DEVELOPMENT, LAZY
There are honeydews made from conifers (pine, fir and spruce trees), cedar, sugarcane, oaks and more.
DOG RESTAURANT & BAR, CORPORATE
The type of insect and where it was fed (plant/tree) affects the flavor and color of the nectar. Aphids,
EXECUTIVE CHEF
scales and leaf-hoppers are the primary insects that produce the nectar excretions. By doing so, their
NICKNAME “Gabe”.
specific digestive systems lend a different enzymatic change than honeybees.
HOW LONG PAIRING FOOD & BEVERAGE
There are some additional differences between honey and honeydew. Honeydew is generally less
25 years.
sweet and less acidic. It doesn't crystalize as regular honey does; instead, it stays in liquid form. There
FAVORITES:
have been studies claiming that honeydew has higher antibiotic properties than regular honey as well
BEER Sculpin IPA.
as higher amino acids and probiotics.
WINE Inkblot Petite Verdot.
Honey and honeydew are amazing, natural products made in the most interesting of ways. The next
COCKTAIL Lemon Verbena & crushed
time you are in a gourmet shop that sells honey, look and see if you can find some honeydew for sale
Oranges with Vodka.
or order some online for home delivery.
SEPTEMBER | OCTOBER 2017 | great taste
15
FEATURE
A RESTAURATEUR’S PERSPECTIVE
JOEL DELMOND EXECUTIVE CHEF WESTIN MISSION HILLS
WHERE DO YOU KEEP YOUR BEES? The bees
HOW FREQUENTLY DO YOU PURCHASE BEES
are located on property, in a secluded area where
AND WHERE DO YOU GET YOURS? I only
they will not be bothered nor bother anyone.
purchased bees for our first hive with a queen.
WHY
METHOD
Typically, we get bees from swarms and increased
(ROOFTOP VS RURAL LOCATION, ETC.)? Our
our number of hives via splits. There are a
resort property is spacious so we did not need to
number of reputable companies who provide bees
consider a rooftop location. We had the perfect
at a certain time of the year. Some will ship, most
area available out of the way from main traffic, so
will not. I do purchase queens every one to two
we started making it honeybee friendly by
years, depending on hive behavior.
planting flowers, Meyer lemon trees, Valencia
HOW MUCH DO THEY COST? It varies, a queen
Oranges, Mexican sage, red powder puff vine,
and enough bees to start a colony costs around
yellow bells, desert penstemon, palo verde trees,
$50. It does require a little investment. For
manzanillo and olives trees. All to provide food
example, we needed equipment that cost $250
and water for the girls (the honeybees).
plus a “bee suit” that was another $100.
HOW MANY HIVES DO YOU HAVE, AND HOW
HOW LONG DOES IT TAKE FOR BEEKEEPING
MANY BEES INHABIT EACH HIVE? At the
TO “PAY OFF?” When started at the right time,
present time we have seven hives with 70,000 to
early spring and with a good queen, nice weather
80,000 bees in each hive.
and plenty of food, you will be able to get honey
HOW MANY BEES DO YOU NEED IN ORDER TO
the following fall.
YIELD A LEGITIMATE AMOUNT OF HONEY? A
HOW HAS THE EXPERIENCE BEEN SO FAR?
healthy hive of 50,000 honeybees will produce
More rewarding than I ever imagined. We are able
enough honey for your family and friends.
to use delicious honey in several of our dishes
WHAT IS THE PROCESS FOR PROPERLY
and amenities. Our spa uses honey in treatments,
EXTRACTING THE HONEY FROM THE COMB
too. We have also been able to educate guests
(TO GET THE GOOD STUFF)? There are 3
about the importance of bees to the environment
methods: either cut the honey out in comb
through the tours we offer.
chunks with a knife; break the cells and let the
HOW DO YOU SEE YOUR USE OF BEEKEEPING
honey drain or slice just the capping off of the
PROGRESSING OVER TIME? At this time, we are
sealed cells and put it in a spinner. We employ
not planning on increasing the number of hives.
the last method, using a heated knife to cut off
The progression is more about:
DID
YOU
CHOOSE
THIS
the wax caps, then placing the frame of the
•
honeycomb in a specially designed centrifuge that spins the honey off of the comb. The honey
•
then drips into a collection tank.
•
HOW DO YOU TAKE THE HONEYCOMBS FROM THE HIVE? The hives are designed in three
Becoming a better beekeeper Informing people of what they can do to contribute to the welfare of honeybees
WHAT ITEMS DO YOU SERVE THAT SHOWCASE
sections - top, center and bottom - with frames
YOUR HONEY? Our pizza dough has some honey in
that can be removed from the top section only so
it. Our white chocolate macadamia and honey
as not to disrupt the health of the hive. When we
cookies and our smoothies are delicious. A favorite
harvest the honey, the frames are removed and
main course is crispy Skuna Bay salmon with
any bees that remain are brushed away gently
blueberries, honey, green beans, red onion, peppers
BEEKEEPER? An opportunity presented itself
with a soft brush.
and walnut chutney. We use honey in our brine for
when our past General Manager wanted to start
HOW OFTEN DO YOU HARVEST? Twice a year,
our roasted chicken and our pork loin. Also, our
an apiary about two years ago; I always had some
early summer & fall.
signature Revitalize Green Juice uses honey as well.
interest but had the idea in reserve for a later
DO
SPECIFICALLY
Finally, we work with a local brewery to provide our
time. The two things holding me back were
ASSIGNED TO TEND TO THE BEES OR IS IT A
honey to make a signature “Dilberts Honey Brew”
ignorance and fear (a childhood memory of being
SHARED EFFORT? It’s a shared effort. I manage
that we serve on tap in our bars.
stung—no one wants to get stung, right?) I
the bees; we have an associate knowledgeable in
WHAT IS THE FLAVOR PROFILE YOU WANT TO
started educating myself with books and working
bees who facilitates guest tours of the hives; and,
ACHIEVE IN THIS/THESE DISH(ES)? It’s all
hands-on with the bees taught me the rest.
of course, our gardeners tend the ground.
about:
WHY DID YOU DECIDE TO BECOME
16
Educating people about the importance of honeybees, beekeeping and pollination
A
www.great-taste.net | SEPTEMBER | OCTOBER 2017
YOU
HAVE
SOMEONE
FEATURE
•
Enhancing; bringing out other flavors
•
Balancing; counteracts the other flavors: spice, bitter, sour, sweet and salty
HOW DO YOU GO ABOUT CREATING HONEYINSPIRED
MENU
ITEMS?
IS
THERE
AN
EXPERIMENTING PHASE? Yes, and it’s also a team effort. We garner ideas and feedback from the crew. IS THE DISH/DRINK BASED AROUND THE HONEY
BEE POLLEN: BEE IN THE KNOW
OR IS THE HONEY SUPPLEMENTAL? A little of both, but more often supplemental as a supporting ingredient. We also use it as an alternative ingredient to other sweeteners. WHY NOT JUST USE STORE BOUGHT HONEY? WHAT IS THE DIFFERENCE IN QUALITY, FLAVOR, ETC.? It simply does not compare to commercial
by Frankie Di Iorio
honey, once you taste the difference you will not go back. Honey in its natural state has enzymes,
WHAT’S THE BUZZ OF THE HEALTH-FOOD
every meal in between. It can be used in
antioxidants, minerals and nutrients that
SCENE TODAY? Bee pollen! Luckily, this food
granule form to add a nice texture of crunch
have not been altered or eliminated with the
of young bees isn’t just for our insect friends.
atop yogurt for breakfast or mixed in a light
pasteurization process.
Bee pollen is the pollen of a flower that has
salad for lunch time. When ground to a dust,
Levels of chemicals and sustainability also
been collected by a worker bee and formed into
bee pollen serves as a compliment sprinkled
come into play.
pellets inside the hive. Jam-packed with
over popcorn or dark chocolate for dessert.
DO YOU USE BEE POLLEN IN ANY OF YOUR
protein and nutrients, this bee product is a
Whether blended in a smoothie or eaten with
DISHES? IF SO, WHICH? Yes, breakfast items like
lesser-known superfood. With health benefits
cereal, this superfood is something to consider
our Granola Parfait, smoothies, and juices and
from allergy symptom relief and increased
when preparing a healthy meal.
salads at lunch.
energy, to improved digestive, cardiovascular,
HOW DO GUESTS RESPOND ONCE THEY KNOW
respiratory and immune systems, it is a wonder
ORANGE COUNTY BAR MASTERS UTILIZE
THEIR DISH/DRINK WAS MADE WITH IN-HOUSE
that this versatile product is only recently
BEE POLLEN
HONEY? HOW DO GUESTS REACT DURING THE
making its way into culinary stardom.
Bartenders are adding bee pollen to their
•
•
HONEYBEE TOUR? When guests find out that we
Most people can safely consume bee pollen
cocktails, not only because it creates a frothy
have bees and the Chef is the actual beekeeper,
on a daily basis. However, on rare occasions,
texture and full-bodied drink, but because
they are fascinated. A lengthy discussion where
there is potential for allergic reactions. For this
there are numerous health benefits like amino
guests ask lots of questions about it almost always
reason, upon initial consumption, it is safest for
acids, vitamin-B and folic acid. Andrei's
follows and ends with guests inquiring about the
bee pollen to be consumed in very small doses.
Conscious Cuisine & Cocktails offers the
honeybee tour.
But don’t worry, if bee pollen is eaten in
Midnight Mile, made with espresso-infused
Once I go over the facts about honeybees, how
increasing doses and there are no signs of
Bourbon, Kahlua, Bailey's and bee pollen. After
they live, their social behaviors, their lifespan, what
allergic reaction, it will be safe to eat regularly.
dissolving in bourbon for 12 hours, the bee
they accomplish through pollination (a third of the
The taste of bee pollen can vary from bitter to
pollen is hand-shaken with Kahlua and
food we consume is thanks to the honeybee) etc.,
sweet depending on what type of flower the
espresso beans to create this frothy cocktail.
guests are ready and eager to actually see the bees
bees flock to. It is ideal to consult with a local
at work. By the end of the tour they are absolutely
beekeeper, though bee pollen is readily
amazed by what honeybees do and how important
available at select grocery stores.
they are.
Bee pollen granules can be consumed by the
DO YOU HAVE ANY FUTURE, HONEY-INSPIRED
tablespoon on their own but, where’s the fun in
MENU ITEMS PLANNED? Yes, working on a:
that? It can be cooked, but bee pollen may lose
• •
ABOUT THE BIZ
Baked Rogue River Blue Ltd, with heirloom
much of its nutritional value in the process. For
pickled beets and hazelnut basil honey
this reason it is best consumed raw. As a
Andrei's Conscious Cuisine & Cocktails
Baguette with triple cream artisanal cheese,
healthy addition to any meal, bee pollen
2607 Main Street, Irvine, CA 92614
crystalized honey and sliced white truffle
recipes range from breakfast to dessert and
www.andreisrestaurant.com
SEPTEMBER | OCTOBER 2017 | great taste
17
FEATURE
A RESTAURATEUR’S PERSPECTIVE
DAVID SLAY CHEF/PROPRIETOR PARK AVE & IL GARAGE
about 15,000-20,000, per hive.
salmon, honey butter, that is freshly churned and
HOW MANY BEES DO YOU NEED IN ORDER TO
folded in with honey in the end, buttermilk
YIELD A LEGITIMATE AMOUNT OF HONEY?
biscuits with honey, and honey wheat loaves.
About as many as we have. That number
We’ve always used plenty of honey, but we
produces enough honey to harvest.
definitely expanded the offerings once we got our
WHAT IS THE PROCESS FOR PROPERLY
bees.
EXTRACTING THE HONEY FROM THE COMB
WHAT IS THE FLAVOR PROFILE YOU WANT TO
(TO GET THE GOOD STUFF)? They take the
ACHIEVE IN THIS/THESE DISH(ES)? Ours is a
combs out of the box and scrape the honey into a
lavender honey. Sometimes we’ll infuse it with
container. It’s as simple as it sounds; it takes
vanilla or powdered mustard. We like to mix it up,
time and you have to be pretty precise about not
depending on the menu.
leaving too much on the rack.
HOW DO YOU GO ABOUT CREATING HONEY-
HOW OFTEN DO YOU HARVEST? It fluctuates,
INSPIRED MENU ITEMS? IS THERE AN
but we’ll typically harvest at least once before the
EXPERIMENTING PHASE?
rainy season.
Definitely. We experiment a lot. Right now we
DO
SPECIFICALLY
have a “Bees Knees” Honey Margarita that has no
ASSIGNED TO TEND TO THE BEES OR IS IT A
sugar, but uses honey, plus an old fashioned
SHARED EFFORT? Louis and Angel, our
that’s made with honey.
beekeeper contactors take care of a lot of
IS THE DISH/DRINK BASED AROUND THE
different apiaries across Southern California.
HONEY OR IS THE HONEY SUPPLEMENTAL?
They’re both farmers and have devoted their lives
Honey is the star of the show.
to bees.
WHY NOT JUST USE STORE BOUGHT HONEY?
HOW FREQUENTLY DO YOU PURCHASE BEES
WHAT IS THE DIFFERENCE IN QUALITY,
AND WHERE DO YOU GET YOURS? They
FLAVOR, ETC.? I haven’t purchased store-bought
populate themselves; we don’t have to buy any at
honey in 10 years. There are so many flavor
all. We have an abundant garden with many
profiles in honey. It’s like wine, it all depends on
species of plants that attract a surplus of bees.
the terrior.
We’ve been pretty lucky.
DO YOU HAVE ANY IN-HOUSE PLANTS THAT
HOW LONG DOES IT TAKE FOR BEEKEEPING
ARE POLLINATED BY THE BEES? IF SO,
TO “PAY OFF?” Fairly quickly. A lot of beekeepers
WHICH? Basil, lemon trees, orange trees,
do it for money and a lot of them do it because
cumquats, marigolds, sunflowers, African basil—
they care about the bees. Our beekeepers truly
they swarm those especially.
care for the bees.
HOW DO GUESTS RESPOND ONCE THEY KNOW
HOW HAS THE EXPERIENCE BEEN SO FAR?
THEIR DISH/DRINK WAS MADE WITH IN-
Once you start getting into it, you realize that
HOUSE HONEY? One thing the guests have
it’s
food
gotten to know about us since we started with the
everywhere—not just in Southern California,
garden in general, is that we’re using clean,
but the world. The pollination of the bees and
natural food…They’re intrigued that we’re
keeping
today,
growing so many things here and then, when they
especially with all of the chemicals in the air
find out about our bees, it just opens up another
killing them off. People are really passionate
conversation.
BEEKEEPER? It kind of happened by accident.
about bees right now.
DO YOU HAVE ANY FUTURE, HONEY-INSPIRED
We have a garden full of plants and flowers that
HOW DO YOU SEE YOUR USE OF BEEKEEPING
MENU ITEMS PLANNED? With fall coming up,
naturally attracted the bees. We had so many of
PROGRESSING OVER TIME? We could expand on
we’ll be doing roasted pumpkin with honey,
them—they’re actually tame—so we decided to
it. We have another property that we could expand
combucha with honey, fall and winter-inspired
hire
on too.
cocktails with honey, carrots from the garden with
accumulating them. This is our eighth year.
WHAT ITEMS DO YOU SERVE THAT SHOWCASE
Sriracha and honey, roasted carrot tops and
HOW MANY HIVES DO YOU HAVE, AND HOW
YOUR HONEY? Our honey ice cream is really
squash blossoms served with butternut squash
MANY BEES INHABIT EACH HIVE? We have
popular. We make a honey and olive oil sponge
and honey drizzled with a carrot top pesto. We
approximately 600,000 bees right now. That’s
cake, honey and English mustard sauce for our
change with the seasons.
WHY
18
DID
a
YOU
DECIDE
professional
TO
BECOME
beekeeper
to
A
start
www.great-taste.net | SEPTEMBER | OCTOBER 2017
YOU
HAVE
such
an
food
SOMEONE
important
growing
part
isn’t
of
easy
OBITUARY
Phyllis Ann Marshall
It’s sad for all of us as we remember the life and legacy of chef, business owner, pioneer, educator, mother, grandmother and all-around wonder woman Phyllis Ann Marshall. Her culinary education began at Cornell University where she received a Bachelor’s degree in Food Chemistry, after which she attended La Varenne Ecole de Cuisine in France where she studied under the likes of Julia Child. She also enrolled in culinary school at Le Cordon Bleu in London. Following her education, Phyllis Ann Marshall played a huge role in the development of the Southern California restaurant scene for over 40 years. Her contributions to culinary Southern California include founding her own culinary academy in San Marino, opening the awardwinning restaurant Mr. Stox in Anaheim, founding her own company called FoodPower, which offered expert restaurant consulting, and creating the Restaurant Management Certificate Program at University of California, Irvine. Due to her excellent work in the field, Phyllis Ann received many awards such as the Pacesetter Award as Entrepreneur of the Year. She also was a member in a number of culinary groups including the National Restaurant Association, Food Service Consultants Society, Chaîne des Rôtisseurs
and
Les
Dames
d’Escoffier
International, a group celebrating women working in the food industry. A great influence and inspiration to all those that she knew, within the industry and beyond, Phyllis Ann Marshall will be missed by many. At the age of eighty, Phyllis Ann Marshall passed on August 23, 2017 at her home in Costa Mesa. She leaves behind a lovely and large family including her three children, six grandchildren and one great granddaughter. Phyllis Ann lived life to the fullest and touched the lives of all those around her. We honor her memory by celebrating all that she achieved in her culinary career and are eternally grateful for the contributions she made to the industry and to Great Taste Magazine. Photo credit: Anne Watson
SEPTEMBER | OCTOBER 2017 | great taste
19
CHEF DE CUISINE F ST
O RY
C
HE
* SPO
Y
N
* SO
B RED
Chef Robert Sarstedt Corporate Executive Chef, House of Blues by Taryn Sauer Chef Robert Sarstedt, Corporate Executive Chef to the House of Blues, brings a whole life of cooking to the kitchen. With 12 years of BOH experience and a nationwide list of restaurants under his belt, Chef Robert is a nontraditional powerhouse when it comes to management style. OVERSEEING TEN RESTAURANTS, WITH TEN
knowledge to his staff and make an impact on
EXECUTIVE CHEFS AND 250 FOH AND BOH
their culinary experience.
EMPLOYEES CAN BE TOUGH. Top that with the
Chef got his start as a food runner at Home
food-driven shows, and you’ve got more than a
Restaurant in San Francisco and, after he
full plate. But Chef Robert revels in turning what
graduated from Le Cordon Bleu in Las Vegas,
could be chaos into a fine-tuned machine. He
quickly moved up the ranks. But he hasn’t forgotten
says he enjoys the fluid movement of a fast-paced
where he started: baking brownies with his mom in
environment and that’s what led him to working
their kitchen and falling in love with cooking.
for big-chain restaurants like House of Blues and,
Smoke House Rib Platter 1 rack
5 hour, in-house smoked Smithfield Baby Back Ribs
And while no longer solely in the kitchen, he
4 oz
BBQ Baked Beans
still finds time to cook with his family every
3 oz
Cole Slaw
Chef Robert says his cooking style is current,
Sunday. His wife, Stephanie, whom he met when
1 piece Jalapeno Cheese Cornbread
resourceful and creative. He takes kitchen-style
he was Executive Chef at South Restaurant in
2 oz
influence from Chef Lee Hefter, whose food
Philadelphia, and their daughter, Brooklyn gather
quality and standards are far better than Chef
around his table to enjoy a home-cooked meal
Robert says he’s ever seen. But his management
straight from the grill.
formerly, The Cheesecake Factory.
style differs from the Wolfgang Puck giant, who’s
And as fate would have it, one of Chef Robert’s
been said to put the fear of God in those around
culinary heroes is his father-in-law, Chef Guy
him.
Calluaud—a Texan Restaurateur and Chef with
Chef’s love of being in the trenches has allowed him to develop a keen eye for day-to-day operations; often balancing compassion with a
20
“I’m a line cook at heart,” says Chef Robert.
HOB’s special events, including concerts and
RECIPE BY CHEF ROBERT SARSTEDT
over 40 years of experience. “He deserves all of the credit in the world,” Chef Robert says.
firm and consistent management style. He says
They are very close and cook side by side every
his greatest achievement (other than getting his
week for Sunday supper. Chef Robert lives in L.A.
first Executive Chef’s coat with his name on it) is
and when he’s not travelling, you can find him
when he’s able to transfer his vision and
building puzzles and Legos with his daughter.
www.great-taste.net | SEPTEMBER | OCTOBER 2017
Bread & Butter Pickles
CHEF DE CUISINE
From the Chef ’s Mouth FAVORITES: KITCHEN GADGET OR TOOL Peeler KITCHEN APPLIANCE Broiler COOKWARE Dutch Oven CONDIMENT/SPICE Togarashi spice OC RESTAURANT The Oyster Bar SKC DISH TO EAT Grilled Lamb Chops RAW INGREDIENT Sweet Pepper SIGNATURE OR FAVORITE DISH TO MAKE Grilled 3 Cheese Sandwich And Tomato Soup 3 WORDS BEST DESCRIBE YOUR CULINARY STYLE Current, Resourceful, Creative 3 WORDS BEST DESCRIBE YOUR MANAGEMENT STYLE Consistent, Firm, Productive DESCRIBE YOUR LAST SUPPER OR RETIREMENT DINNER Foie Gras Loco Moco, Quail Egg, Spam, Hamburger with an Ice Cold Shiner Bock BIGGEST MYTH ABOUT WORKING IN THE KITCHEN Chefs yelling all the time they’re in the kitchen is not true, only some of the time ADVICE YOU GIVE TO STUDENTS INTERESTED IN THE HOSPITALITY AND CULINARY INDUSTRY Showing up is half the battle, don’t give up
CHEF ROBERT SARSTEDT HOUSE OF BLUES 400 W. Disney Way Anaheim, California 92802 www. house of blues.com 714-520-2334 ESTABLISHED February 28, 2017 HOURS 11AM-10PM
SEPTEMBER | OCTOBER 2017 | great taste
21
THE BIZ: MARKETING
Restaurant Marketing Tools: A Series Social Media and PR MARKETING ANYTHING FROM A RESTAURANT OR
each of these platforms. You can then network into
FOOD PRODUCT TO A PAIR OF SNEAKERS begins
groups to find like-minded peers, vendors and
from one central piece of knowledge: the customer
customers. On your page, you can create content
profile. From there, any marketing methodology can
that conveys the personality of your restaurant and
be applied — and it will be the right one. Every
your offerings and then connect with users doing
business owner, especially a creative food person,
your best to get them to engage with you.
struggles to know when and where to spend their
PR is a very specific marketing modality that uses
marketing dollars. Often, entrepreneurs are barraged
the objective voice of a reporter or influencer to give
with all kinds of opportunities and are swayed by
their
buzz words which serve only as a vague compass
restaurant. Reporters and influencers can be found
from which to make decisions.
on TV, radio and online as well as in magazines and
Two of those buzz words are “social media” and “PR.”
unbiased,
unpaid
opinion
about
your
use, PR is often the first one employed as it is
Business owners must first understand the big
incredibly effective, wide-reaching and inexpensive.
picture and that every business has three parts: The
For that investment, you should expect them to write
Product, The Operations and The Marketing. I call it
your press kit materials, land approximately one
“The P.O.M. Principle.” Product is the concept of
article a month and provide an accountability report
the restaurant, the menu and the food and beverage
of at least 350% ROI (based on advertising
program. The Operations are the systems that make
equivalencies).
it go: the venue, people, money, the POS system,
Social media and PR work together in that when
your purveyors and how ingredients get to your
you have an announcement to make, your publicist
location. The marketing is anything that gets that
should be able to create a “newsworthy pitch” to
product onto the plate of a customer who will happily
provide for the press and use social media to get that
(and quickly) pay for the culinary experience. From
message to the press and potential customers.
fine dining to QSR, these edicts apply.
ABOUT THE WRITER
newspapers. Of all the marketing methods you can
Though this is an overall description; there is
There are many types of marketing and we’ve
much more to learn about marketing. If you’d like an
included a little about what the “Social Media” and
in-depth understanding of how to use PR for your
“Public Relations” methods can do for your
business, there are books on the subject; one written
business.
Alyson Dutch
by yours truly is called, PR Handbook for
Alyson Dutch, the CEO of Malibu, California
Social media is specific networks, or platforms on
Entrepreneurs. Ironically enough, it was originally a
based Brown & Dutch Public Relations, is the
which people gather to socialize online. The major
PR Manual that I wrote for Mrs. Fields Cookies
author of PR Handbook for Entrepreneurs and
social media platforms of today are Facebook,
franchisees!
PR Handbook for Food Franchisees. Dutch’s communication style is straightforward,
Instagram, Twitter, LinkedIn, Yelp, TripAdvisor and
Also, for a full primer about all of the different
Pinterest. There are many industry-specific groups
types of marketing you can use to either launch a
genuine, and savvy. Her passion for her work
within these platforms that are powerful places to
new concept or find new customers for an existing
drives her to apply her knowledge in a
market, such as Restaurant Owners on Facebook
one, all Great Taste readers are welcome to download
creative, yet methodical manner. In addition,
with 15,597 members or the National Restaurant
a free report called, Unraveling the Mysteries of What
she has a keen understanding of the cultural
Professionals group on LinkedIn with 15,973
Marketing Means and The Marketing Umbrella: A
sensitivities that rule the business
members. In today’s world, you need a page for both
List of Definitions. Search it at www.great-taste.net
marketplace and commands the media’s
you, as an individual, and one for your restaurant on
22
Until then!
www.great-taste.net | SEPTEMBER | OCTOBER 2017
attention.
THE BIZ: MARKETING
SEPTEMBER | OCTOBER 2017 | great taste
23
THE BIZ: TECHNOLOGY
THE TECHNICALITIES OF THE JOB INTERVIEW WHEN HIRING, YOU WANT TO PULL FROM A
ABERCROMBIE & FITCH
ENHANCE CONTROL
DIVERSE GROUP OF QUALIFIED AND TALENTED
Samantha Elauf, a Muslim teenager who wore a
Make sure you have an HR and operations
APPLICANTS; so logically, you would assume that
headscarf, was denied employment by Abercrombie &
management solution that will give you full visibility
means you should ask diverse job interview questions,
Fitch because she would not conform to their “Look
into your company’s interview process.
right? Not necessarily.
Policy.” In this case of religious discrimination, A&F
Each team member, in every location, must be
The process of hiring is flat-out stressful. You’ve got
made an assumption about Elauf’s beliefs based on how
aware of your anti-discrimination policy. By providing
to let people know that you are hiring. You hope you’re
she was dressed and they were found guilty due to their
them with the proper resources, you can ensure that
attracting the best candidates. You spend hours sifting
lack of accommodation for applicants (and employees).
everyone is onboard with fair hiring practices.
through applications to determine who you should interview. Then you need to make sure your team conducts the right interview.
HOW TO INTERVIEW SOMEONE — THE RIGHT (AND LEGAL) WAY
Did you know that by asking the wrong job interview
The examples above are obviously extreme cases of
questions, you could not only lose out on a great
how companies used illegal and unethical means to
applicant, but also land yourself in legal trouble?
identify applicants. As an employer in the restaurant
ABOUT THE WRITER
industry, it’s your responsibility to do better than that.
THE LEGAL ISSUE OF JOB INTERVIEW QUESTIONS
right way, the #1 thing you need to do is use open-
According to a 2014 CareerBuilder study, 20% of
ended questions that focus on skills and prior
managers have unknowingly asked illegal job interview
experience rather than on who a person is, where they
questions. If you’ve got five restaurants in your chain,
come from, etc.
If you want to know how to interview someone the
chances are very good—based on this survey—that at
If you want to stay on the right side of the law,
least one of your managers has unknowingly asked a
you’ve got to make sure your entire organization is on
job applicant an illegal question. Sends shivers down
board. If you don’t already have an interview plan and
your spine, doesn’t it?
process in place, consider the following:
If you think this can’t possibly happen to you, look at these employers who crossed the line during the
LEARN THE LAWS
interview process:
Any discrimination against a job applicant or
Sagi Rochman and Better Chains
employee based on their gender, race, religion,
Better Chains Founder and CEO, Sagi
DEPARTMENT OF JUSTICE
nationality, or any other form of personal identifier is
Rochman, is an international hospitality owner
In his book The Terror Presidency, Jack Goldsmith
illegal.
and technology innovator. After honing his
detailed
his
experience
interviewing
with
the
restaurateur career in Israel, Rochman moved
Department of Justice. He explained how he was
TRAIN YOUR TEAM
to Long Beach and opened up Sachi Bar and
repeatedly questioned regarding his political association
It’s not enough for you to understand what’s legal and
Sababa. When he met Marty Cox, President and
and loyalty. His story subsequently helped to expose a
what’s not. Ensure that your HR team and any other
Founder of It’s a Grind Coffee Franchise, they
pattern of political discrimination in the DOJ.
staff who has a hand in hiring is well-informed and
decided to collaborate on what is now, Better
provided with thorough training.
Chains: a technology firm that simplifies
JOE’S STONE CRAB
restaurant operation systems.
The Miami dining establishment was found guilty of
USE TEMPLATES
gender discrimination in their hiring process. While it is
If you haven’t done so, set up interview question
not clear if they explicitly asked inappropriate questions,
templates that your entire team—and every single
it was clear to the Equal Employment Opportunity
location—has access to. You can create different
tracking systems, to training modules, to staff
Commission (EEOC) and the judge that Joe’s actively
templates for each job to ensure that every question
scheduling and more. For more information,
selected only male applicants for server positions.
asked is legal, ethical and fair.
visit www.betterchains.com
24
www.great-taste.net | SEPTEMBER | OCTOBER 2017
“Technology is the answer,” he said. “The restaurants must jump in.” Better Chains products range from applicant
THE BIZ: VIN
ABOUT THE WRITER
Sonya Kelsen CO-FOUNDER/OWNER, COLONY WINE MERCHANT NICKNAME “Hey Boss Lady.” HOW LONG PAIRING FOOD & BEVERAGE 20 years. FAVORITES: BEER Depends on the day. WINE Depends on my mood.
For the Love of Wine MOST OF US CHOSE A CAREER IN WINE BECAUSE
(or yourself for that matter), host a wine tasting 101
WE LOVE IT. What keeps us in the business is other
class to encourage budding wine geeks to become
people’s love of wine. If it wasn’t for our customers
your new loyal customers. Giving someone a taste of
or guests buying our products, what kind of career
knowledge about something that is mysterious to
could we possible have? We must make it a priority
most will create a thirst for more.
to keep the consumer hungry for knowledge, excited for a new vintage and thirsty for a fresh discovery.
COCKTAIL CREATION Silver tequila straight out of the freezer.
Do you cater to savvy collectors? If so, then host a new vintage or pre-release tasting so that they are
A simple way to do this is to create an events
always ahead of the game (thanks to YOU). Your
calendar. Whether you are a retailer or restaurateur,
sales reps can get a hold of samples of new vintages
you can come up with educational events to
before they are released to encourage future sales, so
encourage your customers’ ever evolving passion for
that is a no brainer.
wine.
COCKTAIL Old Fashioned, at the moment.
Do you have older inventory taking up space on
Your distributor sales representatives have
your wine list or retail shelf? Host an event that
winemakers and winery owners, sales managers etc.
focuses on revisiting some of your favorite older
in the market often, so take advantage. Ask them to
vintages. As retailers, we certainly do not want to see
schedule a wine tasting, seminar or dinner while the
bottles collecting dust, but for the consumer, tasting
winery principle is in town.
aged wine is a treat.
Many of the big distributors have an educational
Sharing your love of wine with others will create a
department which is yet another way to take
loyal customer base. Do it for you. Do it for them. Do
advantage of your resources. Have your distributor,
it for the bottom line.
SEPTEMBER | OCTOBER 2017 | great taste
25
THE BIZ: RAISING THE BAR
5 STEPS TO DITCHING TRASHY EVENTS “I often hear industry folks say they prefer to ‘travel light’. Nobody gets to travel light. It is just a question of who carries the load. Either we take care of things, or this planet does. I’d rather carry around a few cases of shot glasses than leave behind a big pile of plastic trash.”— Karen Hoskin, Montanya Distillers TRASH DOESN'T LOOK GOOD AT AN EVENT. The aesthetic is almost as important to Karen Hoskin's company as the cocktails and spirits they serve. A
3
NOBODY NEEDS A STRAW
ABOUT THE WRITER
Americans toss 500 million plastic drinking straws a day. Hoskin provides
beautifully launched event can be ruined by piles of
stainless steel straws and stirring sticks at cocktail
trash accumulating at the periphery or on the tables.
events and her own rum bar and sells them whenever
Most importantly, eighty proof alcohol acts as a
possible, to prevent theft.
solvent on plastic and changes the flavor of any spirit. Consumers should be saying "no" to plastic at spirits tasting events, instead opting for glass and stainless steel.
4
CONTROL YOUR GARBAGE If something needs to be recycled like a cardboard box or an empty rum bottle,
Hoskin takes it to a proper recycling bin herself.
1
BIODEGRADABLE AND RECYCLABLE
After watching too many event staffs toss boxes and
CUPS ARE RARELY BIODEGRADED OR
glass in the nearest trash to avoid the extra steps,
RECYCLED
she stopped letting them help her.
Unless these expensive containers are
conveyed to a facility that biodegrades or recycles, they are just like other plastic cups — still piledup in the landfill 100 years later. So Karen
5
COLLABORATE WITH SUSTAINABLE PARTNERS Montanya Distillers hosts and sponsors
Karen Hoskin
ditched them. She seeks to sponsor events that
hundreds of industry and bartender events each year.
Karen Hoskin is President/CEO and
provide participants with a glass to use or allow
If Hoskin is near home and driving, she negotiates to
Co-Founder/Co-Owner of Montanya Distillers.
her to serve in glass. Plastic is just the lazy choice
bring her own serving glasses. Further from home, she
She plays a strong role in choosing distilling
and many events will help find a solution if they
borrows and returns all kinds of reusables or will
cuts and selecting spirits that are ready to
value your participation.
research and find vendors who meet her zero waste
bottle from the barrel, product development
standards and invite them to collaborate with her on
and managing the bottling lines. She also
IF YOU DON'T BRING PLASTIC CUPS
events. Recently, she hosted lunch for 44 San Francisco
heads national sales and marketing, brand
TO AN EVENT, YOU WON'T USE THEM
bartenders with GreenTiffin.com. They served 44
development, events, web design, social
Karen used to bring back up plastics to
individual lunches without a single throw away item. At
networking, graphic design, advertising,
events as a convenience for her
an art festival lounge, she served 400 cocktails without
mixology, company strategic planning, HR
customers. Once she ditched them, customers and
a single item in the trash and the plastic bags that the
and the busy rum bar and restaurant.
event planners were forced to get better about
ice was delivered in were donated to a company that
Occasionally, she can even be found tending
providing glass alternatives.
uses them to make Trex decking.
the patio gardens.
2 26
www.great-taste.net | SEPTEMBER | OCTOBER 2017
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location
www.michaelrutt.com 949-322-7590 | michael@michaelrutt.com
800.644.7310
photo by Bรถhringer Friedrich