8sdcsd by sdcsdcsaaa

W W W. FO O D BEVMAG .CO M

FOOD & BEVERAGE M AG A ZIN E | MA R C H 2018

Original Advisory Board

David Burke

Kerry Simon

Bobby Flay Mario Batali

Emeril Lagasse Wolfgang Puck

Back of the House

Gary Coles Creative Director

Cristina Carpio Jose Berson Web Development International Columnist

Michael Politz Publisher

Donsh’e Usher Editor

—

STAFF COLLIN MILLINGTON

KENNY SHOEMAKER

SALES DIRECTOR

NATIONAL SALES DIRECTOR

CELESTE CHING VP DIGITAL INVESTMENT

MARSHA FISCHER WEST COAST SALES

JUSTIN ABELS ACCOUNT MANAGER

C O N TRIB UTO RS CRISTINA CARPIO INTERNATIONAL COLUMNIST Food and Beverage expert

SUB SC RIBTIO N S SUBSCRIBE ONLINE www.fb101.com/digitaledition/

Publisher - Micheal Politz • Food & Beverage Magazine® is owned and published electronically by Beautiful People LLC. Copyright 1995-2016 Beautiful People LLC. All rights reserved. Food & Beverage Magazine® and distinctive logo are trademarks owned by Beautiful People LLC. “fb101.com” is a trademark of Beautiful People LLC. No part of this electronic magazine may be reproduced without the written consent of Food & Beverage Magazine. Requests for permission should be directed to: editor@fb101.com. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm. Nor are we afflicated with any other Food&Beverage or Hospitality publication. Articles and Comments are welcome, but they should be on-topic and well-expressed. W W W. FO O D BEVMAG .CO M

With a commitment to elevating Latin food and lifestyle to rock star status, media industry veteran Emiliano Saccone and celebrated chef and TV personality Aarón Sánchez have joined forces to create Cocina, a mobile-first destination celebrating the best of Latin culture.

Pg.

Contents

CHEF AARON SANCHEZ MARCH 2018 Inside this Issue

14 Leah Pritchett Talking rain beverage company® announces sparkling ice® sponsorship of NHRA top fuel dragster captained by Leah Pritchetts. The yearlong agreement between Sparkling Ice and Don Schumacher Racing (DSR) driver Pritchett was officially announced at this weekend’s 34th annual

Pg.

BEYOND the LOBBY F&B Magazine column spotlighting what goes on beyond the lobby of major hotels across the country and abroad. Restaurants, bars, lounges, shows and staff promotions.

24 The Sweet Life Tale of a Chocolatier It’s no secret that I am a chocolate fan. Not just any chocolate, but good, high-quality ones. I especially enjoy discovering places that takes a lot of pride when it comes to the chocolate making process. 28 Metro Diner Is quickly expanding and making its mark on comfort food with the celebration of its 50th diner in Sarasota, FL on March 13th. Known for adding flair to an extensive menu of traditional diner dishes, each location is recognized as the place where the locals eat. With its rapid expansion,

Industry Trends

38 Organic Produce Summit The second of six educational sessions to be held at the Organic Produce Summit 2018 will provide a data dive into sales, trends and analysis of organic fresh produce, while examining consumer behavior and attitudes of the multi-billion-dollar category.

44 Wild Tonic Jun Kombucha nd Holly Lyman transforms the beverage industry. Wild Tonic® has become both a leader and disruptor in the beverage industry. Holly’s passion for art and innovation is galvanizing the forces behind the brand and its success. In addition, Wild Tonic® is made up of diverse, passionate people who have helped forge an amazing culture.

46 Innovation In Wine & Spirits

FOOD & BEVERAGE M AG A ZIN E | MA R C H 2018

To explore the relationship between brands, innovation and sales A. T. Kearney took a deep look into the wine and spirits industry, which for years has been flooding the market with new products – with decidedly mixed results. We conducted a study of executives of the top 10 U.S. wine and spirits companies.

CHEF of the MONTH

Pg.

With a demand for more healthy food options on the rise, we are seeing more and more products entering the market that are catering to these demands of consumers. People want to eat healthy without feeling deprived. They are craving good tasting, healthy alternatives to their favorite “unhealthy” foods.

EXECUTIVE CHEF

N ICO L AS BOUR

Pg.

“We’re excited to welcome Chef Bour to the Miami culinary scene with his new position,” said Brent McNally, General Manager of The Gates Hotel South Beach. “Bour’s exceptional leadership skills paired with creative menu development make him the ideal candidate, equipped to elevate our hotel’s dining experience for both guests and locals to enjoy.”

Pg.

FRONT OF THE HOUSE

Exploring the intersection of color, unique textures, and bold shapes with an array of sizes, the FOH design team is continuously inventing new concepts for creative mixing and matching designed to stimulate the senses.

Pg.

A workshop for women in hospitality on your radar. The 2-day business workshop that tackles issues ranging from workplace culture to business logistic.

Metro Diner is quickly expanding and making its mark on comfort food with the celebration of its 50th diner in Sarasota, FL on March 13th. Known for adding flair to an extensive menu.

Pg.

JESSE JAMES SPIRIT AMERICA’S OUTLAW WHISKEY & BOURBON

Pg.1

W W W. FO O D BEVMAG .CO M

FOOD & BEVERAGE M AG A ZIN E | MA R C H 2018

BLEND BEVERAGE FOR THE BAR OR LOUNGE When love is in the air, a cocktail should be in your glass. Darkly seductive Brockmans Gin, the gin like no other is famed for its blueberry and blackberry notes and now, in time for Valentine’s Day, Brockmans has unleashed two glorious cocktails that ring with romance in both taste and color.

MOJITO Machine: Vita-Prep 3 Container: Aerating Container Preparation: 2 min Processing: 45 seconds Yield: 1 serving

INGREDIENTS 10-12 mint leaves; extra for garnish 2 ounc es simple syrup 2 ounc es fresh lime juic e 2 ounc es white rum 2 ounc es club s o da 1 ½ cups ic e

DIRECTIONS 1. Plac e ic e in highball glass and s et aside. 2. Plac e mint, simple syrup, lime juic e, and rum into the c ontainer in the order liste d. Se cure the lid. 3. Sele ct Variable 1. 4. Switch machine to start and increas e to Variable 6. 5. Blend for 45 s e c onds, strain over highball glass 6. Top with 2 ounc es club s o da and

Xaerator

VitaPrep3

W W W. FO O D BEVMAG .CO M

F&B MAGAZINE COLUMN SPOTLIGHTING WHAT GOES ON BEYOND THE LOBBY OF MAJOR HOTELS ACROSS THE COUNTRY AND ABROAD. RESTAURANTS, BARS, LOUNGES, SHOWS AND STAFF PROMOTIONS

B E Y O N D T H E L O B B Y

Donshe Usher Editorial Directorr

SIP&SIGHTS

BEVERAGE

Standing tall for going on ten years, ZED451 has truly earned its place as a cornerstone in Chicago, with its incredible, chef-driven menu, its hospitable and inviting atmosphere, and its beautiful, soaring views of the city’s skyline.

BEST EXPERIENTIAL DINING | Dining at zed451 is truly a memorable experience with chef-driven courses, unwavering hospitality, and multitude of dining options. There are many ways to experience zed451 from dining at the chefs’ table and receiving food right off the grill to enjoying happy hours at the cozy zed451 bar or rooftop, to an intimate small-group dining experience in the wine rooms. BEST VENUES |

Zed451 has seven different venue spaces available with options to seat up to 800 people. From weddings to corporate receptions, showers and happy hours, zed451 has venue spaces that can accommodate any event. BEST GROUP DINING | With such a large, scaleable capacity, zed451 can accommodate any size group.

FOOD & BEVERAGE M AG A ZIN E | MA R C H 2018

Z E D 4 5 1 C H I C A G O

W W W. FO O D BEVMAG .CO M

MARCH 17th - 18th IN NAPA VALLEY, CA

YOUNT V I L L E L IVE,I N P AR T N ER S H IP W I TH T H E A CAD EMY OF COUN T R Y MU S I C® HOSTS “IN THE ROUND” EVENTS JILLIAN JACQUELINE • MAGGIE ROSE • THE SISTERHOOD BAND TENILLE TOWNES • JADEN MICHAELS & WHITNEY WOERZ

Yountville Live Celebrates the 25th Annual Taste of Yountville Saturday, March 17th and Sunday, March 18th with Chef Demos Hosted by Stephanie Izard, Lisa Dahl, Joy Bauer, Claudia Sansone and More; Pourings By Some of The Most Revered Wineries and Performances by Some of Today’s Hottest Artists

he fourth annual Yountville Live, the ultimate, luxury getaway event, featuring exquisite cuisines from world-class restaurants and Award-winning rock star chefs, exclusive intimate performances from some of today’s hottest recording artists and a unique variety of some of Napa Valley’s most celebrated wineries and finest beers and spirits available, is set to take place in Yountville, California March 15-18, 2018. In partnership with the Academy of Country Music (ACM), Yountville Live will host two “In The Round” events with some of the biggest up-and-coming artists in country music including Jillian Jacqueline, Maggie Rose, The Sisterhood Band, Tenille Townes, Jaden Michales and Whitney Woerz. Tickets are now available for Yountville Live by going to www.yountvillelive.com/tickets.

10 FOOD

Considered the culinary heart of Napa Valley, Yountville is the ultimate luxury get-away with its world-class restaurants and accommodations, and many of the Valley’s most celebrated wineries. On Saturday, March 17th Regusci Winery, one of the Napa Valley’s most breathtaking and historic wineries, will host the ACM In The Round event featuring performances by Jillian Jacqueline, Maggie Rose, The Sisterhood Band and Tenille Townes. A portion of the proceeds from the event will benefit ACM Lifting Lives®, which is dedicated to improving lives through the power of music. Their grant cycle funds programs that promote education and healing through the power of music. Fans will be treated to an exclusive tasting of Regusci Winery’s estate wines while listening to this all female line-up of talented artists. On Sunday, March 18th fans can attend the 25th Annual Taste of Yountville at 1:30pm PST to catch the second ACM “In The Round” event with performances by Jillian Jacqueline, Jaden Michaels and Whitney Woerz at the Villagio Pavilion. This event will be included in the Taste of Yountville ticket. The legendary Taste of Yountville is a 2-day food and wine event held in the heart of Yountville featuring world-class chefs, wineries, and renowned recording artists. Three tasting pavilions throughout town will feature 35 top restaurants sampling signature dishes, 60+ wineries pouring amazing selections, 18 live musical performances, 6 chef demos featuring local and celebrity chefs and musicians, mixologists, craft beers, customized activations, and more each day. NOYO Pavilion at Jessup Cellars and Stewart Cellars will host performances both days and you can experience the highest level of wine making excellence at the Grand Cru Tasting Pavilion during Taste of Yountville, with exclusive, elevated tastings with some of Napa Valley’s most awarded wineries featuring $150+ per bottle price points from 16 winemakers and access to the Grand Cru lounge, an elegantly designed lounge space to unwind. This jam-packed event is designed to dazzle your senses, offering guests an in depth music, food, and wine experience unlike any other. To check out daily schedule of events and purchase tickets for the 25th Annual Taste of Yountville go to www.yountvillelive.com/taste-of-yountville/. Yountville Live truly has something for everyone and will feature James Beard celebrity chef Stephanie Izard (at the Red Carpet Gala on Friday, March 17th and Taste of Yountville cooking demo Saturday, March 18th), chef and Food Network host Bob Blumer (cooking demo at Taste of Yountville Sunday, March 18th) and local and visiting renowned chefs including Ken Frank, Bob Hurley, Chris Kollar, Morgan Robinson, Lisa Dahl, Claudia Sansone, Frank Bonanno, Tiffany Sewell, Nick Ritchie, Nate Lindsey, Anita Cartagena, Rob Connolly, Carl Hazel and more.

& BEVERAGE M AG A ZIN E | MA R C H 2018

Health and wellness guru from the Today Show, Joy Bauer and “Eat Travel Rock” TV host Kelly Rizzo will host events throughout the weekend. Also set to be featured are some of the most celebrated wineries all featured on the site. The four day event will also include headline performances by X Ambassadors, Foy Vance, and NEEDTOBREATHE and intimate performances throughout the weekend by Dave Barnes, Emerson Hart, Marc Broussard, Jon McLaughlin, Logan Brill, Keaton Simons, Corey Harper, Keelan Donova, High Noon, Kingsborough, DJ Dallas Green, Sawyer, David Hodges, David Ryan Harris and more. Big Loud Records’ Jillian Jacqueline is taking the music scene by storm with her effortlessly raw vocals and new-school, no-holds-barred storytelling. The bold up-and-comer has already intrigued Country fans and media alike with her 9-song EP, SIDE A, featuring debut single “Reasons.” The honest breakup anthem rocketed into Spotify’s Viral 50 USA list with Jacqueline gathering 30 million plus streams on this platform alone. Named as one of Rolling Stone’s “10 New Country Artists You Need To Know” and praised by American Songwriter as “catchy and radio-ready as hell, “Jacqueline is the first Country artist to make Vevo’s elite dscvr Artists To Watch list while also earning spots on Pandora’s Country Artists To Watch 2018 and CMT’s coveted Next Women of Country list as well as the network’s tastemaking “18 for 2018” rundown of emerging artists. The “dazzling chanteuse-wordsmith” (Rolling Stone) has been invited to co-write with some of the biggest hitmakers in Music City, including Craig Wiseman, Shane McAnally, Natalie Hemby, Rodney Clawson, Chris Tompkins, Lori McKenna and more. In 2018 she will serve as a special guest on Thomas Rhett’s LIFE CHANGES TOUR and Brett Eldredge’s THE LONG WAY TOUR after spending 2017 opening shows for Dwight Yoakam, Ryan Adams and Billy Currington. She is currently sharing the bill on Jordan Davis’ WHITE WINE AND WHISKEY TOUR. A native of Chester

Springs, Pennsylvania, she was road-mentored by Country icon Kenny Rogers and has written and recorded alongside legends like Vince Gill and Richard Marx.

Maggie Rose is a woman of exceptional versatility and variety, the Nashville-based artist draws from the many musical genres at play in the city — a love of storytelling and substantive lyrics learned from country music, an affinity for finely crafted pop production, R&B’s commitment to an irresistible groove. Familiar elements all, but Maggie Rose combines them in a singular way. It’s always honest, always her. Maggie Rose’s new tracks “Just Getting By” and “Pull You Through” show a powerhouse singer in complete command not only of her live-in-the-studio recording sessions but also of her creative and prolific career. Recording in Nashville with an 11-piece band, Maggie’s making the most exciting music of her life as she taps into a soulful country side in the vein of Linda Ronstadt and Adele. Newly-signed to Sony Music Nashville, The Sisterhood Band is an organic bled of the open melodies of classic West Coast folk and the magnetic swagger of timeless rock n’ roll, powered by Alyssa and Ruby’s soaring richly textured harmonies and effortless chemistry. Both ladies have strong musical DNA.

Alyssa is the daughter of Kathie Baillie & Michael Bonagura (the core of country band Baillie & The Boys) and Ruby’s father is rock icon Rod Stewart. Tenille Townes is a singer / songwriter originally from Grand Prairie, AB Canada, making her way to Nashville just 4 years ago. She wasted no time when she got to town in signing a publishing deal with Big Yellow Dog Music and also solidifying a record deal with a major Nashville label. Before arriving in Nashville, Tenille put her hours in by creating, routing and performing a 32 week school tour called “Play It Forward” in 80 cities across Canada, where students were encouraged and rewarded for making positive impacts in their school communities. At age 15, Tenille also saw a need in her hometown to help the local youth shelter, so she created a concert fundraiser called Big Hearts for Big Kids. Over the past 8 years, the concerts have raised over $1.2 million dollars for the Sunrise House youth shelter. Tenille just finished her debut album with Jay Joyce as producer. Jaden Michaels, who will also perform an acoustic set during the 25th Annual Taste of Yountville on Saturday, March 17th, is an American born country singer, songwriter and musician. During her career as a songwriter, she has collaborated with some of pop music’s biggest stars including Jennifer Lopez, Demi Lovato, Carly Rae Jepsen, Robin Thicke, Jordin Sparks, Lea Michele and Naya Rivera. In 2009, her song “Love Game” became a triple-platinum hit for Namie Amuroin Japan. Michaels songwriting work on Carly Rae Jepsen’s album “KISS” also received a 2013 Juno Award for “Album of the Year.” She co-wrote Britt Nicole’s “Be The Change” which hit #1 on the CHR Billboard chart for three weeks straight. Jaden grew up in Davenport, Iowa, but currently lives in Nashville, TN where she is working on her upcoming solo debut. Her first single “Preach” landed the Spotify all genre weekly buzz in less than a week of release. Jaden happens to also be the older sister of singer/songwriter and Grammy Nominated Republic Records star Julia Michaels. Michaels has added to her team with Music Executive turned manager David Nathan and his new company DD Endeavors. Nathan a well respected and seasoned veteran in the entertainment industry, has been a major catalyst in the careers of Taylor Swift, The Weeknd, Florida Georgia Line, Ariana Grande, Florence and the Machine, Drake, Nelly and more. Look for Michaels’ new music coming very soon. As a rising 17-year-old singer/songwriter and junior at the High School of the Performing Arts in New York City, Whitney Woerz combines an alternative pop sound with lyrics firmly rooted in personal experience, possessing a depth and sonic maturity that extends well beyond her years. With a significant presence on social media and radio, Woerz’ recent single Idea of Her has surpassed over 18 million views on YouTube and continues to spark radio and online play. She is committed as a teen ambassador for actor Glenn Close’s nonprofit organization, BringChange2Mind, supporting and advocating against bullying through her music.

Yountville Live is produced by LITV Entertainment Group who also handle the private festival in Napa, CA “Live In The Vineyard,” which over the last nine years has become one of the most sought-after tickets across the country. People who have long wanted to attend the Live In The Vineyard festival can now purchase tickets to this publicly ticketed festival that has an even larger focus on culinary events but still highlights and celebrates music and wine in intimate settings amongst the lush scenery of northern California. About Regusci Winery: The Regusci family invites you to our historic home in the Stags Leap District to take in sustainable gardens, astonishing vistas and a glimpse into a Napa Valley that once was. Established in 1878, we are now home to 289 acres of premium Napa Valley vineyards, producing estate Cabernet Sauvignon, Merlot, Zinfandel and Syrah. For five generations, we have farmed our scenic ranch with a commitment to quality and sustainability, priding ourselves on our family history, pristine grounds and welcoming atmosphere. Our winery is open for tastings by reservation, offering guests the chance to tour one of California’s last Ghost Winery buildings, our heralded estate gardens and abundant produce stand where you can take home fresh fruits and vegetables to enjoy. W W W. FO O D BEVMAG .CO M

Craft Whiskey At Its Prime

f ever there were beverages that could embody the American spirit, it would have to be bourbon and Tennessee whiskey. From the heady days of 1789 when Elijah Craig is often credited with inventing the first bourbon in Kentucky to the 1794 Whiskey Rebellion, the legend of the good-hearted American Outlaw - fighting to keep freedom front and center - is perfectly embodied by the deep, rich flavors of premium, craft whiskies of the Jesse James America’s Outlaw line.

“Bourbon is a very personal thing,” said Dupree. “Brown liquor isn’t just a brand or a process - it really becomes very special to every person in a different way. I love that our bourbon is so revered by so many people, since we make our spirits for everyone who busts their knuckles all week working hard for every dollar. Everything we do is in honor of them, and is our way of providing bourbon and Tennessee whiskey that is not commercial, but is authentic through and through.”

Owned by American entrepreneur, musician, and TV celeb Jesse James Dupree and his business partner Neil Levecke of the Levecke Corporation, “Jesse James Spirits” has managed to merge his passionate, personal respect for American whiskey with his own deep roots in Rock N’ Roll. Dupree is the lead singer, guitarist, and primary songwriter in The Jesse James America’s the wildly popular rock band Jackyl, founded in 1991. And, just like his Outlaw line includes: name, which he explained is shared by hundreds of Americans to this day, his spirits were born out of his love for the rich history of American New to Market: Jesse James America’s whiskies. With origins in Tennessee and Kentucky and now distilled Outlaw Single Barrel Tennessee Whiskey in traditional small-batches throughout the country, American whiskies This is the only premiere single barrel whisare more relevant and popular than ever. key that can brag its unique flavor profile Dupree’s spirits are the very embodiment of some of the smoo- is derived in part from the distilleries locathest, most authentic beverages to be found stateside. In 2010, tion next to the active train tracks in the old Dupree created and launched “Jesse James Spirits”, a craft made town of Trimble, Tennessee. The locomoline of alcoholic beverages that now includes the “Jesse James tives thunder by the barrel house 5 times America’s Outlaw” brands of bourbon and whiskey. His vision, every day, thus the Char 4 oak casks are, as he noted, is built upon the idea that there is a whiskey for every Dupree refers to it, “Locomotive Agitated”. The result is a rich, deep mellow charcoal palate - and price point. flavor that imparts an incredibly smooth full character. Jesse James American Outlaw Spiced Whiskey Made with Jesse James America’s Outlaw Original Whiskey, the JJB Spiced is a unique blend created from a secret recipe that includes vanilla, cinnamon and clove. Aged in American Oak casks a minimum of 36 months, the 70 proof spirits impart a gentle, lush and full-bourbon flavor with notes of spices that are reminiscent of drinks enjoyed by a crackling fire. JJB Spiced Whiskey can be enjoyed over rocks or as a chilled shot and is perfect in cocktails where you would normally see a spiced rum.

12 FOOD

& BEVERAGE M AG A ZIN E | MA R C H 2018

Jesse James America’s Outlaw Honey Flavored Whiskey Aged in American Oak casks for a minimum of 36 months, Jesse James America’s Outlaw Honey Flavored whiskey is made with their original straight bourbon whiskey and then blended with honey flavors to to create a smooth blend offering notes of deep bourbon flavors with a subtle, hint of honey. Jesse James America’s Outlaw Original Bourbon Whiskey Made in the spirit of America’s true outlaw, this 80 proof bourbon is old time charcoal mellowed. Aged in oak casks for a minimum of 36 months to develop an incredibly smooth and full bodied character for the Outlaw in you!

The line of Jesse James America’s Outlaw Whiskies is available in 30 U.S. States including Kansas, Missouri, Illinois, Indiana, Wisconsin, Texas, Florida and Georgia. To contact the company for more information email info@jessejamesspirits.com or call 770-919-2526.

Jesse James America’s Outlaw Single Barrel Tennessee Whiskey

Jesse James America’s Outlaw Spiced Whiskey

Jesse James America’s Outlaw Honey Flavored Whiskey

Jesse James America’s Outlaw Original Bourbon Whiskey

W W W. FO O D BEVMAG .CO M

LEAH PRITCHETT Talking Rain Beverage Company® Announces Sparkling Ice® Sponsorship of NHRA Top Fuel Dragster Captained by Leah Pritchetts.

14 FOOD

& BEVERAGE M AG A ZIN E | MA R C H 2018

alking Rain Beverage Company®, the maker of Sparkling Ice® flavored sparkling waters, today announces sponsorship of the NHRA Top Fuel Dragster driven by Leah Pritchett. The yearlong agreement between Sparkling Ice and Don Schumacher Racing (DSR) driver Pritchett was officially announced at this weekend’s 34th annual NHRA Arizona Nationals, and will continue throughout the remainder of 2018 with Sparkling Ice as the exclusive sponsor in the sparkling water category. As part of the sponsorship, Sparkling Ice branding will be present on Pritchett’s Top Fuel Dragster, fire suit and crew shirts during each NHRA race for the 2018 season. Other elements of the sponsorship include VIP meet and greets with Pritchett, product sampling on-site for the team and hospitality guests to enjoy, cross promotion on social media, branded swag, customer marketing programming and more. “We are excited to partner with DSR driver, Leah Pritchett, who recently closed out her impressive 2017 season with four NHRA event titles,” stated Chris Hall, Chief Operating Officer of Talking Rain Beverage Co. “At Sparkling Ice, we were immediately inspired by Leah’s career, especially as a woman making waves in such a male dominated field. We’re always looking to partner with authentic fans of the brand that embody our personality and characteristics.” Lightly carbonated Sparkling Ice offers bold-flavored beverages made with zero sugar, real fruit flavor, vitamins and antioxidants that appeal to all age groups. This sponsorship is another chapter in the brand’s deep history of partnering with stand-out athletes and personalities who are bold, passionate, and brand aligned. 29-year-old Pritchett’s tenure with DSR began during the 2016 NHRA season. Now with five event titles, three runnerup finishes, seven No. 1 qualifiers and multiple track records on Pritchett’s 96-race Top Fuel resumé, she is expecting to have an even more successful 2018 season, with Sparkling Ice present both on and off the track. “I’m delighted to have Sparkling Ice as my exclusive sparkling water sponsor,” said Pritchett. “The brand’s unique personality and bold flavors captured my attention (oh hey, Cherry Limeade!), and I couldn’t imagine a better partner to rev up my team and I as we begin our 2018 season together. I’m excited for what’s to come this season, and thrilled to have Sparkling Ice by my side.” For more information about Sparkling Ice products and flavors, please visit www.SparklingIce.com and www. facebook.com/SparklingIce. About Sparkling Ice Beverages Sparkling Ice beverages are made with zero sugar, and combine sparkling water, real fruit flavor, vitamins and antioxidants to offer great tasting, lightly carbonated beverages. Available in sixteen fizzy, fruity flavors, including: Black Raspberry, Orange Mango, Pink Grapefruit, Kiwi Strawberry, Coconut Pineapple, Pomegranate Blueberry, Peach Nectarine, Lemon Lime, Crisp Apple, Classic Lemonade, Strawberry Lemonade, Cherry Limeade, Strawberry Watermelon, Black Cherry, Grape Raspberry and new in 2018, Ginger Lime. Sparkling Ice is part of the Talking Rain family of beverages, and retails for $1.19-$1.29. To locate Sparkling Ice, visit www.sparklingice. com/locate/.

W W W. FO O D BEVMAG .CO M

PAYTRONIX FIRST TO BRING Paytronix Systems, Inc., an innovator in mobile loyalty and online ordering applications, mobile payment, and digital communication tools, today announced the Apple Pay with Loyalty ID for restaurants is live in the first two fast-casual restaurant locations. The deep integration of Apple Pay with the Paytronix Platform enables marketers to create a convenient guest experience with easy, secure and private mobile payments that also pass along loyalty identification with an NFC tap.

APPLE PAYMENT WITH NFC LOYALTY ID TO RESTAURANTS “For the brand, this solution reduces the complexity and more importantly the time required for a cashier to process an order, a key metric for QSR and Fast Casual chains,” said Todd Michaud, restaurant technology consultant with Power Thinking. “For the customer, it brings loyalty functionality into the Apple Passbook, which means one less app they must navigate at check-out, greatly improving their ease-of-use. This in turn will lead to greater adoption, providing marketers with additional data to improve the program effectiveness. Any improvement like this that can positively impact the consumer, store operations and marketing is definitely a winwin-win.” Live in two fast casual locations, the new feature delivers a convenient method for guests to identify themselves to earn and redeem rewards and pay. Some of the benefits that Apple Pay brings to restaurants, retailers and end users include: Convenient Guest ID. With the NFC Apple Pay integration, guests tap their phones not only to pay, but also to deliver their loyalty identifier and redeem rewards. Auto Prompt for Non-Members. When non-members tap to pay, the intelligent agent prompts the customer to join. Easy Reward Redemption. The Paytronix software automatically calculates progress to rewards and real-time reward redemption. Secure Transactions. When a credit or debit card is used with Apple Pay, the actual card numbers are not stored on the device, nor on Apple servers. Instead, each transaction is authorized with a one-time, unique, dynamic security code. Fast Line Speed. One-tap for payment and loyalty means faster line speeds in quick service restaurant locations. “I’ve seen the Paytronix Apple Pay with Loyalty ID in action at one of Paytronix’s largest fast casual customers. This combination of mobile payment and loyalty transforms the guests’ experience,” said James Park, CEO, Garbanzo Mediterranean Fresh. “It’s convenient for both the cashier and the guest to transact with a simple phone tap. We can’t wait to get it in our stores.” “The Apple Pay with NFC Loyalty solution makes it so easy for the guest to sign up and participate that front line staff are likely to become ambassadors of the program,” said Andrew Robbins, president, Paytronix Systems, Inc. “This innovation is just one of many you’ll see from Paytronix this year as we continue to provide technology that solves guest experience challenges for both the marketing and the operations teams.” About Paytronix Systems, Inc. Based in Newton, Massachusetts, Paytronix is a provider of SaaS customer experience management (CXM) solutions for restaurants and convenience store brands. Through its innovative software design and integrations with widely used point of sale systems, Paytronix empowers more than 330 customers with the flexibility to build unique, revenue-enhancing guest experiences. Customers benefit from big data consumer insights that Paytronix generates through 1-to-1 engagement with more than 165 million loyal guests—via mobile, social and today’s most innovative digital marketing tools. As a result, customers motivate their guests to increase spend and drive revenue. For more information, visit www.paytronix.com.

16 FOOD

& BEVERAGE M AG A ZIN E | MA R C H 2018

W W W. FO O D BEVMAG .CO M

18 FOOD

& BEVERAGE M AG A ZIN E | MA R C H 2018

W W W. FO O D BEVMAG .CO M

FRONT OF THE HOUSE® A trendsetter in the tabletop industry, Front of The House (FOH) designs and manufactures distinctive dinnerware, solution based serving pieces, and beautiful buffet building essentials for the hospitality industry; transforming the ordinary into the stylishly unexpected and uniquely trend-forward.

The Hospitality Industry’s Authority On Tabletop And Presentation Trends Exploring the intersection of color, unique textures, and bold shapes with an array of sizes, the FOH design team is continuously inventing new concepts for creative mixing and matching designed to stimulate the senses. All FOH products reflect remarkable craftsmanship, durability, and value. Comprised of more than 2000 items, Front of The House offers something to complement every restaurant’s design aesthetic, and every Chef’s culinary vision. Their eclectic collections are created from a wide range of materials such as: porcelain, glass, metal & stainless steel, rattan, BPA free polycarbonate, and a variety of natural woods including Palm Wood, Acacia, Bamboo, and Coconut. Each season, FOH introduces hundreds of new product designs by studying market and industry trends, and by collaborating with Chefs across the spectrum; from world-renowned culinary stars to food-forward up-andcomers, developing signature lines and customized designs that showcase their originality and savvy style. In an industry where presentation is everything, FOH customers have access to chic, multi-dimensional tablewares that are expressive of who they are. FOH, manages their business like a family; and building lasting, service driven relationships with their customers is the key to their success and the reason their customer loyalty and brand reputation is unmatched in the industry.

20 FOOD

& BEVERAGE M AG A ZIN E | MA R C H 2018

FOHâ&#x20AC;¦ powerful performance at a refreshing price.

W W W. FO O D BEVMAG .CO M

The Healthiest Pizza Crust in The World

In the US, the pizza industry is a 45 billion

dollar business. The diet industry is an 80 billion dollar business. 350 slices of pizza

are eaten every second! It’s no wonder

the number one “cheat meal” of dieters all across America is pizza. It’s also no

coincidence that when it comes to pizza crust alternatives - there is no shortage of options. Looking for a gluten-free crust? There are a ton. A crust with veggies in it?

With a demand for more healthy food options on the rise, we are seeing more and more

products entering the market that are catering to these demands of consumers. People want to eat healthy without feeling deprived. They are craving good tasting, healthy alternatives to their favorite “unhealthy” foods. While it’s a great start that there are more and more healthy options available for consumers to purchase - it’s important

Several. A low-carb pizza crust? A few.

to note that what looks healthy on the outside in the way of marketing, isn’t always

A pizza crust alternative that actually

reflected on the inside (ingredients and nutritional value). Since this article is about

appeals to your taste buds? That one,

pizza crusts, here is an example. Take a look at this chart highlighting the differences

perhaps, is subjective.

between Cali’flour Food’s pizza crusts and a few other cauliflower crusts on the market.

ENTER CALI’FLOUR FOODS CAULIFLOWER PIZZA CRUST

The healthiest pizza crust in America? Consumers say so. This article is not based off of opinion, it’s based off of facts. Read on and see where they lead. We are living in a time now where it has becoming “trendy” to eat healthy. While this is overall a great place to be for our country - there is a side-effect issue that is rising that needs to be brought to light.

22 FOOD

In full transparency, Cali’flour Foods created this chart. Not because it’s an opportunity to brag about how awesome the nutritional profile is (even though it is legitimately incredible) - but because people truly want to be educated. Every day dozens of people excitedly share on social media that they bought a cauliflower pizza crust to incorporate in their low-carb diet...but it wasn’t a low-carb product they were sharing (aka NOT Cali’flour crusts)! Consumers don’t always read nutrition labels - and some assume that because one crust is low in carbohydrates - then all cauliflower crusts must be too.

& BEVERAGE M AG A ZIN E | MA R C H 2018

•Low Carb •Low-Calorie •High protein •Minimal Ingredients It’s even harder to find a pizza crust if you fit into one of these categories:

•People with Diabetes •Those who suffer from autoimmune diseases •People with a gluten intolerance (celiac or otherwise) •People who want to be able to pronounce the

ingredient in their food gredient list list in their food

•Those looking for a plant based (vegan) crust

AS SEEN FROM THE CHART That is unfortunately not the case. By educating healthy eaters on these differentiating factors, they will in turn be more cognizant

Unless of course, the brand is Cali’flour Foods. Not only can each of those boxes be checked - the crusts taste incredible. Ask any one of their half a million followers or customers. They are the highest reviewed crust on the market - and that speaks volumes beyond what can be written in this article.

or needs.

So, are Cali’flour Foods crusts the healthiest pizza crust in America? Some would dare to say they may just be the healthiest in the world. Consumers can find these low-carb cauliflower crusts in select retailers and online at www.califlourfoods.com.

When it comes to pizza crusts, It’s not so easy to find an option

It’s time to take back pizza night - without the pizza hangover.

on reading all nutritional labels. Just because a product may seem healthier, that doesn’t mean it fits into your specific dietary desires

that can deliver each of the following:

W W W. FO O D BEVMAG .CO M

By Cristina Carpio

THE SWEET Tale of a Chocolatier LIFE

Itâ&#x20AC;&#x2122;s no secret that I am a chocolate fan. Not just any chocolate, but good, high-quality ones. I especially enjoy discovering places that takes a lot of pride when it comes to the chocolate making process.

Six generation chocolatier and konditor, Daniel Stubbe and his family have been making bread and pastries since 1845. Daniel spent his formative years playing in the kitchen of his familyâ&#x20AC;&#x2122;s hometown. After high school, he was encouraged by his parents to hone his passions into pastry apprenticeship where he grew up in Germany to carry on the family tradition. For a lot of us, sometimes it takes a few years before we figure out what we are destined to do. Thatâ&#x20AC;&#x2122;s not the case with Daniel. As soon as he began his apprenticeship, he already knew the chocolate making business was going to be his life as soon as he put on that apron. It certainly makes things easier as their family have always been in the chocolate making and pastry business. During his apprenticeship, Daniels father, Heinrich Stubbe decided to start a life in Canada in 1989 and opened up a small chocolate and pastry shop in Ottawa, Ontario. Growing up in Germany, a lot of the chocolatiers start as a pastry chef and branch out to specializing in different things according to Daniel. He decided to focus on chocolate making and becoming a chocolatier. Daniel eventually decided to move to Canada and join his father which lead him to open his shop in Toronto in 1995. Even with so many years of experience under his belt, Daniel says he is continuing to educate himself. According to this well-known chocolatier in Toronto, after 20 years in business, he still gets the typical questions from customers such as if the chocolates come from Belgium or Switzerland. Daniel says a lot of people are not aware of the many countries chocolate can come from like Tanzania, Venezuela and others. As a chocolatier, he continues to visit plantations all over the world to this day to keep learning and sourcing from the best suppliers. Most recently, Daniel decided to take his business to the next level and create his very own blend of chocolates.

24 FOOD

& BEVERAGE M AG A ZIN E | MA R C H 2018

He partnered up with Cacao Barry, one of the world’s best

He is one of very few chefs who also hires many youths in need of

chocolate institutions in the world. Started by Charles Barry

opportunities and second chances in life. Even with no experience in

who is a renowned innovator of chocolate, the company strives

the business, Daniel takes the time to train his staff and guide them

to continue mastering the process of cocoa and sourcing the

in becoming future chocolatiers themselves. Consumers are also

best beans in the world. Known for their perfect flavours,

more supportive of chefs using local ingredients, and Daniel is one

textures and finesse chocolates, master chefs, confectioners

of those chefs. For instance, he uses a Toronto-sourced honey for

and restaurants from all over the world go to Cacao Barry to

all his recipes and uses herbs from the community gardens. During

provide them with their chocolate needs. They even have a

the summer months, Daniel even creates limited time hand-painted

Chocolate Academy where they offer courses to artisans for

bonbons using the local ingredients available, a tradition that dates

professional techniques, and chocolate making trends and

back to his childhood in Germany. What’s next for this chocolatier?

recipes. Daniel partnered with Cacao Barry’s OrNoir program

He is not interested in opening more shops however very much

to create his very own signature blends Verliebt (German for

looks forward to his young daughter Georgia continuing the family

‘in love’) and Verspielt (German for ‘playful’). Both the milk

legacy.

and dark chocolate blends are not available anywhere else in the world. It’s all about exclusivity these days, and customers love it. “It is an expression of my love for chocolate, and what I love about it. Verliebt is dark chocolate that constantly evolves and builds on the palate. Each experience with it is slightly different and exciting. Meanwhile, Verspielt is rich, deep and memorable milk chocolate that playfully elevates the traditional milk chocolate taste with a higher cacao content.” I’m all for giving back to the community, and I believe every business should make every effort to support local causes at all times. Daniel believes in helping the local economy which I admire. He employs many Annex residents, where his shop is located.

W W W. FO O D BEVMAG .CO M

CARPIO’S CORNER

table

The

By C r i st i na C ar pio

Oldest and Most Original Form of Social Network Cultural Immersion Takes On New Heights Vizeat is a social dining platform for immersive food experiences with locals. Travellers and local hosts get to share meals, cooking classes, food tours, afternoon tea and so much more. The food app proves you can find unique dining experiences beyond what hotels and restaurants offer. The events are held in the most authentic location such as a gallery, a home, backyard, garage or any pop-up location venue. Travellers use the app to book and connect with any of the over 22,000 locals signed up ready to host visitors from anywhere in the world. Built around a sharing economy business model, founder Jean-Michel Petit initially thought of the idea while sharing a meal with Indian locals in Peru. “There’s a kind of paradox for the modern traveller: It has never been easy to travel than it is today. We travel to cities inhabited by millions of people but the problem is we don’t necessarily meet any of the locals. Our aim is to encourage these types of encounters and to make them accessible to everyone. For us, the table is the most original social network”.

STURGEON ACADEMY IN CANADA

FEDERICA & BARBARA IN ROME

Y o n ata n a n d M aya i n T e l av i v

H O U S E B O AT I N G I N A M S T E R D A M

The app was named top 3 in the world in 2016 by Apple. Even Tim Cook, CEO of Apple experienced this himself and was hosted by locals in Paris. Travelling in a foreign land will not be complete without immersing yourself with the locals, and this phenomenon and platform took centre stage since Vizeat launched.

DON IN SAN FRANCISCO

SECRET TOUR IN LONDON

The app was accessible in over 110 countries, with over 22,000 hosts, Vizeat has become the largest food immersive experience platform in Europe. EatWith is a similar start-up and another immersive dining platform based in the United States. Most recently, Vizeat acquired EatWith to expand its global offering. The acquisition will also put the social dining platform at the forefront of the travel and tourism sectors as well as give a boost to the rapidly growing sharing economy.

V I Z E AT A N D E AT W I T H

SHINO IN TOKYO

t o m c o o k- A P P L E C E O

FEBRUARY 2018 26 FOOD & BEVERAGE 26

M AG A ZIN E | MA R C H 2018

1.) San Francisco-Don calls himself “a person of the sea”. He is a fishmonger and home cook specializing in local seafood cuisine. He currently works as a fishmonger at the Santa Cruz Harbour and Bay Area Farmers Market and always inspired by regional seafood dishes. He has extensive knowledge of locally harvested seafood and sustainable fishing practices. Spending his life mostly in the waters, Don has forged his respect for the wildlife and the ingredients he uses for his dinners only come from a diverse community of sustainable fisherman, farmers and artisan food purveyors. Don promises only the best hand selected seafood during his dinners. 2.) Rome, Italy- Enjoy a dinner in an elegant location in the heart of the historical center of Rome, Trastevere (Piazza Trilussa) then at the height of the Roman “movida” , guests can soak up the atmosphere of the old town, vibrancy of the streets full of bars and shops. Federica and Barbara are the hosts and their charming house will invite you the to tasting of excellent Italian wines and travellers will also discover the secrets of Roman cuisine. 3.) Barcelona, Spain- Rudi is a young professional chef who lives in Barcelona. This Austrian born chef prides himself in incorporating Meditteranean notes in many of his dishes. He works mainly with ecological products and is big on using seasonal ingredients with a focus on quality. Guests will surely leave with an unforgettable experience. 4.) Paris, France- Odile is a mother of three and a food sector professional. She is welcoming travellers in her home and has a great passion for using organic products in her dishes having worked for an organic distribution food company. She was inspired by her mother and grandmother transforming produce from the garden to amazing dishes and would like to share their family recipes to her guests. In 2017, Odile and her family had the great pleasure of hosting Apple CEO Tim Cook along with others in their home. 5.) Tokyo, Japan-Shino is a Japanese culture lecturer and loves to invite people into her traditional style house in Tokyo. Guests will visit the market and local shops with Shino and prepare the meal together where she will share secret tips on how to make the best sushi but also share the secrets of the Japanese way of life not many people know about.

6.) Tel Aviv, Israel-these hosts are right in the epicenter of the upcoming area of Tel Aviv where new galleries and art studios are opening. With a warm candle light dinner, hosts Yonatan, a chef and Maya, a pastry chef will take you on a journey of the different aromas and flavours from around Europe. The hosts promises using only the best ingredients showcasing their very own unique creations. 7.) New Brunswick, Canada-A caviar and champagne feast from Canada’s most reputable Sturgeon Caviar producer, The Sturgeon Academy. Depending on the season, the experience will be either at the sturgeon farm on a grassy lawn or beach, in the host dining room or anywhere on the road in Canada! With a flexible sturgeon and caviar menu the unforgettable experience includes a tasting session and education of the 3 different types of Acadian caviar they produce. Dishes will include Sturgeon ceviche, smoked sturgeon, sturgeon paterillete, and more! 8.) Rome, Italy-How about a mystery dinner with a magician and illusionist? Marco welcomes his guests not only with a fabulous Italian dinner but also a show! He promises a one of a kind dinner and show experience right in the comfort of his home. 9.) London, England- This top secret food tour will surely get your taste buds tingling! Your local guide will take you to the Borough market and delight on English fudge and chocolate. You will then try some Lincolnshire sausages and then heading over to the best fish and chips place in town. The guide will take you through the market and talk about the history and then head over to a historic pub to enjoy samples of British cheeses and London beers and ciders. Along the way, you will also get to visit the London Bridge and the Tower Bridge on the River Thames and also the Battleship HMS Belfast. 10.) Amsterdam, Netherlands- What better way to experience Amsterdam than a luxurious house boat dining with host Robert right in the Amsterdam Center. Guests will enjoy a spectacular view of the beautiful canals during dinner along with great local stories from the host. The initimate setting has received rave reviews from guests and the host even gives cooking options to visitors to ensure the best culinary experience.

W W W. FO O D BEVMAG .CO M

Metro Diner TO OPEN 50TH LOCATION

OFFERING FAMED COMFORT FOOD WITH FLAIR

Metro Diner is quickly expanding and making its mark on comfort food with the celebration of its 50th diner in Sarasota, FL on March 13th. Known for adding flair to an extensive menu of traditional diner dishes, each location is recognized as the place where the locals eat. With its rapid expansion, Metro Diner is making sure that guests do not have to go far to discover fresh made-from-scratch indulgent dishes, prepared with the highest quality ingredients. huevos rancheros

The 50th Metro Diner will be located at 6056 N. Lockwood Ridge Rd., with more than 35 additional diners planned in 13 states in 2018. The company is on track for continued growth over the next few years, bringing its family dining experience to new guests across the U.S. “I’m dedicated to defining Metro Diner as the total family dining experience, as family is the core of the company’s business operations,” said Mark Davoli who co-founded Metro Diner with his father, John Sr. and his brother

Chicken & Waffles

John Jr. “With my partners Chris Sullivan, a founder of Outback Steakhouse, Hugh Connerty, Jr. and Carl Sahlsten - we made fun, family and exciting the words to live by at Metro Diner and are dedicating our attention to growth.” Established in 1992 by the Davoli family with a single eatery in Jacksonville, Metro Diner is among the nation’s fastest growing family dining concepts. The diner gained popularity with its warm, welcoming service, large portion sizes and indulgent comfort food. Just ask Guy Fieri who featured the diner in an episode of Diners, Drive-In’s, and Dives. The diner offers great value

Shrimp and Grits

with most dishes priced under $15, and each location is designed to make

Ginger guests feel at home while enjoying all-day breakfast, lunch and dinner.

28 FOOD

& BEVERAGE M AG A ZIN E | MA R C H 2018

Metro Diner is focused on expanding the company’s reach across the country. Already a favorite in Alabama, Delaware, Florida, Georgia, Indiana, Kentucky, Nevada, North Carolina, Pennsylvania and Virginia, this year, the company will open its first locations in New Jersey, Oklahoma, Tennessee, Texas and South Carolina. In addition to offering its mouth-watering menu and friendly service to new communities, Metro Diner is creating 3,700 new jobs, including more than 150 new management positions nationwide in 2018. “Our family at Metro Diner is very proud and excited about achieving this milestone,” said Chris Sullivan, Co-Chairman of Metro Diner. “We are passionate about our guest experiences and appreciate the positive responses and support around the excellent food, service and value provided.” metro coffee “Metro Diner is a company of diners, each one individually owned in their communities that follow the ‘family first’ values established by our founding family, the Davoli’s,” said Hugh Connerty, Jr., Co-Chairman of Metro Diner. “As we celebrate the opening of our 50th diner, we are truly excited about the way our thousands of guests have embraced the passion and commitment we have to serving them – every day – The Metro Diner Way. This is the first of many significant milestones we hope to celebrate in the coming years as we bring the unique hospitality of Metro Diner across

Metro Diner’s made-from-scratch menu includes signature dishes such as Fried Chicken & Waffles, Charleston Shrimp & Grits and their famous Meatloaf Plate. Daily blackboard specials indulge the taste buds with new twists on traditional dishes, including gluten-friendly options. Guests are invited to sip on beer, wine, Mimosas and Bloody Marys at most locations. For more information, please visit www.metrodiner.com ABOUT METRO DINER Established in 1992 by the Davoli family with a single eatery in Jacksonville, Metro Diner is among the nation’s fastest growing family dining concepts. Metro Diner is known for its warm, welcoming service, large portion sizes and indulgent comfort food with flair. With most dishes priced under $15, the diner offers a great value during their all-day breakfast, lunch and dinner.

America.”

W W W. FO O D BEVMAG .CO M

Fourth Goes Live with First U.S. Market Hospitality “Wagamama USA chose Fourth’s workforce management solution because it provides a single platform for us to manage the entire employee lifecycle – and, crucially, with fully integrated payroll delivered by a team that genuinely cared about us,” explained Paul Oakley, Wagamama U.S. Finance Director. Fourth, providers of a leading hospitality workforce management platform, has brought to the U.S. the first payroll service specifically built to address the complexities of the hospitality industry. Fourth has been providing payroll services for more than 15 years to hospitality operators, such as Five Guys, Subway, Travelodge and Krispy Kreme, in the U.K. and has now gone live in the U.S. market with Chotto Matte, a Japanese-Peruvian restaurant operator, and Wagamama, the international restaurant and noodle bar chain. Fourth’s Payroll Service provides a onestop solution for managing multiple employments, varying pay rates, shift work, variable hours, temporary staff and paid time off. Built-in payroll data analytics empower hospitality operators to make faster and better decisions, materially reducing the cost and inefficiencies associated with traditional payroll services. Part of its Workforce Management solution set, Fourth’s Payroll Service is tightly integrated with its Workforce Planning tool. With data inputs on logged employee hours, this tool calculates employee gross and net wages, used by the payroll service team to generate payments to hospitality employees. All hospitality-relevant labor regulations are built into the platform to ensure operator compliance.

30 FOOD

“We intend to revolutionize the market and provide the hospitality world what it needs from a payroll service -- a service provider that can match the high standards they set as their own. It’s paramount for us to deliver exceptional quality and great customer service. Consistent, accurate and timely pay“There was an immediate and significant roll is key to employee happiness increase in accuracy due to our switch and business efficiency, and we in payroll providers. They do deliv- help our customers achieve that.” er – our people are paid accurately and on time, tips are paid through payroll To build upon Fourth’s payroll and taxed accurately, and staff can view success in the U.K. and expand their paystubs as well as their schedules these services into the U.S. maron the Fourth app on their cell phone. ket to meet local hospitality cus“In addition, I have been particularly tomer demand, Steele, who has led impressed with the expertise, atten- Fourth’s global payroll operations tiveness and quality of service from the for 10 years, opened a new service Fourth team. They really do get the com- center in Tampa in October 2017. plexities of hospitality payroll. If we had Managed by payroll operations any questions at all, they were on hand manager Jennifer Specht, the cento answer these quickly and efficiently. ter has hired from the Tampa arTo my mind, this personable and profes- ea’s rich pool of payroll specialists sional approach differentiates them from to staff up for customers. other payroll providers.” About Fourth Established in 1999 by restaurant Oakley continued: “And we are getting and hospitality entrepreneurs results that go further than an accurate Derek and Edwina Lilley, Fourth and timely payroll. Our labor spend has was conceived “by hospitality proimproved because the system’s intellifessionals for hospitality profesgence in labor forecasting allows us to sionals.” Fourth offers a complete focus on overstaffing. Creating a schedhospitality operations platform ule is simple and saves hours each week for purchase-to-pay & inventocompared to Excel and manual systems. ry and workforce management, underpinned by smart analytics “Our approach is totally unlike other and collaboration tools, enabling payroll providers,” noted. “Our solution customers to optimize profits, enis specifically designed for highly comhance guest satisfaction and scale plex hospitality payroll and copes easily profitably. Its 1,100 customers in with different rates of pay, staff who are 60 countries include many of the seasonal, transient, full-time, part-time world’s most famous hospitality and those who carry out a variety of funcbrands. To learn more, please visit tions. www.fourth.com/en-us.

& BEVERAGE M AG A ZIN E | MA R C H 2018

JACK DUSTY FRESH LEADERSHIP BEHIND THE BAR

Jack’s Crew Welcomes

New Lead Bartender Kelly Crawford to the Coastal Dining Destination

THE RITZ-CARLTON,SARASOTA Prior to his current position, Crawford served as general manager of several local Sarasota establishments, founded a promotion and event planning company, and sold liquor for the likes of Jack Daniels and Grey Goose – all while honing his skills in cocktail creation. As Lead Bartender of Jack Dusty, Kelly plans to bring the bar back to the basics and revamp the culture behind the bar -- incorporating more rum-centric, inventive, and cutting-edge cocktails and further bringing the bar back to the basics that pay homage to the Jack Dusty story.

With Crawford at the helm, guests can explore

new seasonal cocktail menus, infused liquors, and tableside creations debuting throughout the year, while still enjoying some of Jack Dusty’s classics such as the Siren and Smoking Jacket. Jack Dusty at The Ritz-Carlton, Sarasota can be enjoyed for breakfast, lunch and dinner. The restaurant is open weekdays and Sunday from 7:00 a.m. to 10:00 p.m., and until 11:00 p.m. on Friday and Saturday. For more information about Jack Dusty and The Ritz-Carlton, Sarasota, please call (941) 309-2266 or visit www. jackdusty.com. About The Ritz-Carlton Hotel Company, Of Chevy Chase, MD., currently operates more than 90 Kicking off 2018 with fresh leadership behind the bar of the waterfrontdining destination, Jack Dusty, The Ritz-Carlton, Sarasota welcomes Kelly Crawford as Lead Bartender. With Jack Dusty continuing to serve as the

hotels in over 30 countries and territories.

More than

40 hotel and residential projects are under development around the globe. The Ritz-Carlton is proud to offer The

gold standard for The Ritz-Carlton Hotel Company, Crawford will elevate

Ritz-Carlton Rewards® in which members can link accounts

the bars existing innovative cocktail program and bring a fresh perspective

with Marriott Rewards® and Starwood Preferred Guest®

to the downtown Sarasota hotspot.

for instant elite status matching and unlimited points

With over a decade of experience in the hospitality industry, the Sarasota

transfer. For more information or reservations, visit the

native brings a vast knowledge of the business to the bar of Jack Dusty.

company web site at www.ritzcarlton.com, for the latest

Having held both service and management positions within the industry,

company updates, visit news.ritzcarlton.com and to join the

Crawford brings a fresh perspective and well-rounded understanding of

live conversation, use #RCMemories. The Ritz-Carlton Hotel

the restaurant business as a whole to the role, in addition to creating

Company, L.L.C. is a wholly-owned subsidiary of Marriott

inventive craft cocktails.

International, Inc. W W W. FO O D BEVMAG .CO M

32 FOOD

& BEVERAGE M AG A ZIN E | MA R C H 2018

splendid crunch Our fresh FRESCOÂ® Mini Cucumbers deliver a wonderful crunch and beautiful texture, making them ideal for snacking, salads or veggie platters for friends and family.

WINDSETFARMS.COM W W W. FO O D BEVMAG .CO M

PHOTO BY RANDY SCHMIDT

CHEF

AARON SANCHEZ CELEBRATED CHEF AND TV PERSONALITY AARÓN SÁNCHEZ PARTNERS WITH COCINA LED BY MEDIA INDUSTRY VETERAN EMILIANO SACCONE

34 FOOD

& BEVERAGE M AG A ZIN E | MA R C H 2018

Aarón Sánchez is an award-winning chef, TV personality, cookbook author and philanthropist. He is the chef/owner of Mexican restaurant Johnny Sánchez located in New Orleans. Sánchez is With a commitment to elevating Latin food and lifestyle to rock star status, media industry veteran Emiliano Saccone and celebrated chef and TV personality Aarón Sánchez have joined forces to create Cocina, a mobile-first destination celebrating the best of Latin culture. With a fresh voice and bold look currently missing from the burgeoning online food scene, Cocina, brings a cinematic experience to food through original videos, fresh recipes and intriguing stories that offer an unprecedented perspective on the Latin food culture.

and has co-starred on Food Network’s “Chopped” and “Chopped Junior.” Emiliano Saccone was the President of MundoFox, Fox’s Spanish language broadcast TV network in the US, as well as President and Head of Global Content Development for FOX International Channels, where he worked for almost two decades. He’s also previously held positions as COO of FAV Network, a digital-first multiplatform targeting millennials. To establish its distinctive cinematic style, Cocina has pulled

“We’re a team of passionate food lovers and storytellers that embrace the Latin lifestyle and with CocIna, we’re bringing it to everyone,” said Emiliano Saccone, CEO, Cocina. “By making millions fall in love with Latin food already, Aarón is the definition of what Cocina stands for. Through captivating videos and compelling stories, we’re inviting everyone to join our table.”

also a judge on Fox’s hit culinary competition series “MasterChef”

together an exciting group of filmmakers including Emma Tammi and Henry Jacobson. The duo has a proven track record at producing and directing critically acclaimed shorts and documentaries. Injecting spice and passion into the online food video culture, Cocina content includes recipes for mouthwatering dishes. Next up will be series that celebrate Latin food culture as well as up and coming chefs.

“Our approach is simple… To inspire audiences with beautifully

About COCINA (www.wearecocina.com)

shot content that is authentic, innovative, and approachable.

We love food and we are incredibly excited to bring you even

Cocina celebrates Latin culture through highlighting the diverse

more amazing recipes, riveting stories from Latin countries

cuisines and stories that connect people around the world.” said

and culture, and highlight local chefs and personalities with

Aarón Sánchez. “I love that so many have become passionate

contrasting backgrounds. Pull up a chair, relax, and get ready for

about eating, cooking, entertaining and discovering – as a chef,

the first bite—the food is on us.

that motivates me every day to continue creating recipes that everyone can make and enjoy.”

& Q

WITH CHEF SANCHEZ

W W W. FO O D BEVMAG .CO M

Q& A

WITH AARON CHEF SANCHEZ

HOW IMPORTANT IS PRESENTATION?

It is absolutely crucial, it’s actually as important as flavor. The way something looks is your first impression of a dish. If something looks beautiful, it really enhances the overall experience of that meal. Presentation is also a great place to express creativity and to showcase the different elements or ingredients of a recipe. WHAT IS YOUR FAVORITE WAY TO PLATE? I love to use banana leaves, particularly with small dishes or appetizers. I grew up with a family that plated everything beautifully and this is one simple way to instantly elevates a dish. I like to also use a lot of negative space on a dish when it comes to entrées if I am plating the main course. I also really love to use nice big wooden cutting boards for meat to serve family style, it’s a lot of fun that way and makes the meal feel very communal yet sophisticated. WHAT IS YOUR FAVORITE LINE FROM FOH? We’re in the happy business, not the service business. Always make sure to have drinks or wine down before food comes, that seems simple but is very important. DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? Move in a circular motion around your plate so that everything is balanced. Always wipe off excess from the edges of a plate so it looks clean and professional. Always garnish, this is a very easy way to elevate a dish and make it more well rounded. I like to tear herbs as opposed to chop when adding on top of a dish so that you get more of the flavor and it feels more authentic and rustic. WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? I started working in the kitchen because I needed structure as an incorrigible teenager living in New York. I thought the cooks seemed so cool, they worked really hard and played after the day’s work was done. I found my voice and who I am as a man through working in kitchens and having mentors like Chef Paul Prudhomme. I am a third generation cookbook author and chef, and I couldn’t think of a better way to honor my legacy. WHAT IS YOUR COMFORT FOOD? I have a lot, but tamales always remind me of my Abuela or “Mema” as we called her during the holidays. I love a good chile colorado and pozole, stews and one pot dishes are always really

WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? Once again, this is a hard one, but I have to say chiles because they are so deeply rooted in my culture and my upbringing in a Latin household. There are so many varieties and they add so much to simple dishes. There are so many techniques that can be applied when incorporating chiles into a dish and they are so incredibly versatile. WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? Terrazas de los Andes from Mendoza, Argentina is one of my favorite brands and their Reserva Malbec is my favorite red. Their Torrontès is a great crisp, fresh white. They pair so easily with dishes and really enhance a lot of different WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? I have had the great honor for cooking for a lot of my heroes, but one person I would say that I would have loved to cook for would be David Bowie. I grew up listening to his music and he was a true artist, I wish I could have made a meal for him before he passed. WHAT IS YOUR FAVORITE DESSERT? I love dulce de leche, and I recently started making home made ice cream with it and adding Coca-Cola on top to make a float. It is so much fun and just a true classic with a twist. CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? I really look up to Chef Gordon Ramsay, he operates with such integrity and holds himself and his team to a very high standard. He does the classics so incredibly well and shows his creativity in ways that are truly inspiring. BEST THING ABOUT BEING A CHEF IS? I have to say the philanthropic aspect to it. We get to give back so much to communities that need support. Food is a basic necessity and the fact that we get to help so many people through our craft is really special to me. HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? Honestly, annoyed. I understand that some people have allergies or health issues around it and I respect that. I just find it a bit silly as a choice, and it’s hard as a chef to be restricted like that. I avoid it when I can, but of course at our restaurant we have to accommodate customers needs and requests.

comforting and easy to make, they just take time. Those are my

WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF?

favorite things to make when it’s cold or I’m feeling under the

Always be curious, go to markets, research ingredients, experiment

weather.

at home, read cookbooks, study those that you admire. Find a

WHO WAS YOUR GREATEST COOKING INFLUENCE?

mentor or somebody to guide you and work your butt off. If you

I have to say my Abuela, my Mom and Chef Paul Prudhomme.

continue to do that and don’t lose focus, you will get where you

They all had huge impacts on my life and my career. They taught

want to be.

me the importance of work ethic, to have integrity, to operate

LASTLY, WHAT DO YOU DO WHEN RELAXING ?

from a place of humility and to be a leader and a good student.

I like to read, listen to music and write poetry when I have spare time. I love going to the beach and cooking for friends and family whenever I can, that feels really nourishing to me.

36 FOOD

& BEVERAGE M AG A ZIN E | MA R C H 2018

CUISINES BY

EMPANADAS

QUESO FUNDIDO FAJITAS

CAULIFLOWER TACO CRISPY OYSTER TACO

Thanks you, Chef Aaron

W W W. FO O D BEVMAG .CO M

SECOND EDUCATIONAL SESSION AT OPS 2018 ANNOUNCED Nielsen and Hartman Group Dive into Organic Fresh Sales

And the “Why Behind the Buy” The second of six educational sessions to be held at the Organic Produce Summit 2018 will provide a data dive into sales, trends and analysis of organic fresh produce, while examining consumer behavior and attitudes of the multibillion-dollar category. “Organic Sales, Analysis and the Why Behind the Buy” will feature representatives from research firm Nielsen and consumer insights company The Hartman Group at OPS 2018, July 11-12 in Monterey, CA. The session will feature panelists Jordan Rost, vice president of consumer insights for Nielsen; and Melissa Abbott, vice president of culinary insights for The Hartman Group. Kevin Coupe of Morning News Beat will serve as moderator for the session, which will provide analysis of organic sales, trends, opportunity gaps and reasons why consumers are purchasing organic produce at record levels. The session will also explore opportunities for even greater organic fresh produce sales in the coming years. “The session features two of the most prestigious organizations involved with sales data collection and consumer purchasing behavior. Nielsen is a valuable partner for OPS and we look forward to their analysis of organic sales and trends as it relates to the opportunities for producers and sellers of organic fresh produce. The Hartman Group will provide insight into the thought process of consumers as they continue to seek out organic fresh produce offerings, “said Susan Canales, president of Organic Produce Summit. “OPS attendees will obtain valuable information to what items consumers are buying---and seeking--- from organic fresh produce suppliers. This session will benefit both the production and sales side of the organic fresh produce industry.” The addition of the Nielsen/Hartman Group educational session follows the announcement of the first OPS educational session which will provide an overview of the burgeoning e-grocery business, featuring leaders from three of the most progressive direct-to-consumer companies. The session, “E-Grocery and the Future of Organic Fresh Produce at Retail” will feature panelists Tony Stallone, vice president of merchandising for Peapod; Dan Bourgault, head of brand partnerships for Instacart; and Don Barnett, chief operating officer for Sun Basket.

38 FOOD

& BEVERAGE M AG A ZIN E | MA R C H 2018

Additionally, two keynote presentations have been confirmed for OPS. Ed Carolan, President of Campbell Fresh, and Dan Buettner, noted journalist, and discoverer of Blue Zones, will be featured keynote presenters at the third annual OPS to be held at the Monterey Conference Center. The educational sessions and keynote presentation are part of the two-day OPS 2018, bringing together organic fresh produce growers/shippers/processors and retailer and buying organizations from across North America. The third annual OPS will continue to announce additional educational sessions and an exclusive Retailer RoundTable in the coming weeks. OPS 2018 will also feature a selection of field tours for retailers and buyers; a gala opening night reception and a sold-out trade show floor featuring 130 producers and processors of organic fresh produce from across North America and the globe. For further information about OPS 2018, please visit www.organicproducesummit.com

About OPS: The Organic Produce Summit was started in 2016 as a live event bringing together growers, shippers and processors of organic fresh produce and retail buying organizations across North America. The Organic Produce Summit is held every July in Monterey, CA W W W. FO O D BEVMAG .CO M

FOOD & BEVERAGE MAGAZINE

EXECUT IVE C H E F

NICOLAS BOUR The Gates Hotel South Beach’s newly appointed Executive Chef Nicolas Bour who brings more than 20 years of industry experience.

40 FOOD

& BEVERAGE M AG A ZIN E | MA R C H 2018

“Miami Beach is home to some incredible restaurants and distinguishing yourself among the crowd of talented Chefs and successful establishments is an exciting challenge,” said new Executive Chef Nicolas Bour. “For Agaveros Cantina, it’s a “We’re excited to welcome Chef Bour to the Miami culinary

modern take on the classic taqueria. Our menu is inspired by the

scene with his new position,” said Brent McNally, General

flavors of Mexico and the eclectic vibe of Miami.”

Manager of The Gates Hotel South Beach. “Bour’s exceptional leadership skills paired with creative menu development

To optimize the three main dining outlets – restaurant, destination

make him the ideal candidate, equipped to elevate our hotel’s

pool deck, and lobby bar – the hotel plans to offer individual

dining experience for both guests and locals to enjoy.” Before

menu options catered to each area. Guests have the ability to

taking the helm at The Gates, Bour was the Executive Chef of

order from any of the outlets, diversifying in-room choices while

Ocean House Management, a boutique luxury hotel based in

satisfying cravings. On-property restaurant Agaveros Cantina

Rhode Island where he led culinary operations for the hotel’s

pairs Mexican-inspired dishes with more than 100 tequilas and

two restaurants, four outdoor dining venues and banquets.

mezcals imported from Mexico. The hotel introduces various

Previously, Bour restructured the food and beverage program at

programming including weekend brunch offers, full use of the

Loews Coronado Bay, opening two new dining outlets in addition

third-floor rooftop overlooking the pool to accommodate up

to creating the market and juice therapy bar as well as providing

to 150 guests, and exclusive pool parties serving grilled fusion

a similar program for two high-end yachts contracted by the

tacos paired with handcrafted cocktails.

hotel for function space. Most recently, he competed on Food Network’s ‘Beat Bobby Flay’ as the Season 13, round one winner,

The Gates Hotel South Beach is a stylish playground ideally

with his take on the fritter and plans to feature his version of the

located on Collins Avenue, just a short stroll from Ocean Drive,

elote fritter on the Agaveros Cantina menu.

South Beach’s vibrant nightlife and the Atlantic Ocean. Built on the foundation of the 1954 Ankara Motel, The Gates maintains

Additionally, Bour received multiple accolades and recognitions

the historic, Art Deco-inspired architecture on the exterior,

including first place dish at San Diego Food & Wine Festival in

while breathing new life into a reconstructed interior that

2013, founded AVANT named the best restaurant by San Diego

blends modern comforts with vintage glamour. The exclusive,

Magazine in 2013, and led the success of his award-winning

boutique-style setting offers vibrant outdoor spaces like modern

Iris Restaurant. More notably, Bour was selected to cook for

cabanas overlooking the pool and canal, expanded pool deck

President George Bush, Prince Abdullah of Saudi-Arabia, King Hussein of Jordan, the French Olympic Sailing Team, and as a celebrity chef for The Kentucky Derby. Adding to his list of impressive culinary endeavors, Bour successfully served over 14,000 covers in four days for the inauguration of President Barack Obama.

ABOUT HIGHGATE Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu. Highgate also has an expanding presence in key European markets through properties in London, Paris, Barcelona, Vienna and Prague. Highgate’s portfolio of global properties represents an aggregate asset value exceeding $10B and generates over $2B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. W W W. FO O D BEVMAG .CO M

Walk-On’s Rolls Out Seafood Seafood Lagniappe Menu

SAUTÉED LEMON SHRIMP, CRAWFISH BOIL SOUP AND MORE AVAILABLE BEGINNING FEB. 14

Walk-On’s Bistreaux & Bar is giving guests lagniappe (a little extra) with the debut of its new seafood menu. The talented culinary team at Walk-On’s is further showcasing its commitment to create the best experience possible for its guests with the launch of several limited-time offerings. “Our team is constantly experimenting with new ideas and creating innovative, quality dishes to ensure that we’re delivering memorable experiences for our guests,” said Vice President of Culinary Mike Turner. “True to our Louisiana roots, this time of year is full of delicious seafood dishes and we celebrate that annually with our Seafood Lagniappe offerings.” The Seafood Lagniappe Menu will be served at all Walk-On’s locations except for the Alexandria restaurant. It is only available through April 1, so be sure to stop by your favorite Walk-On’s to indulge in delicious made-from scratch seafood dishes before it ends. Walk-On’s now has 17 locations: four in Baton Rouge, two in New Orleans and one each in Lafayette, Houma, Shreveport, Lake Charles, Covington, Broussard, Alexandria and Bossier City, La., and Lubbock, San Antonio and Tyler, Texas. Other locations are coming soon in Alabama, Florida, Louisiana, Mississippi, Tennessee and Texas, with several additional markets across the Southern U.S. likewise on the drawing board.

Ahi Tuna Nachos – Crisp tortilla chips with fresh Ahi Tuna, cucumber salad, avocado and peppadew peppers; glazed with Walk-On’s sweet chili sauce. ($9.99) Crawfish Queseaux – Didn’t think Walk-On’s Cajun Queseaux® could get any better? Try it with crawfish and you tell us. ($9.99) Mahi Mahi Fries – Fresh Mahi Mahi strips fried to perfection, served with a kickin’ mango chili sauce. ($13.99) Crawfish Boil Soup – Craving crawfish? Get your fix in a hot cup or bowl. ($5.99/$9.99) Walk-On’s Wedge – Fresh Gulf jumbo shrimp on a wedge of lettuce with bacon, tomatoes, candied pecans, green onions and blue cheese crumbles, dressed with vinaigrette spiced with TABASCO® brand pepper jelly. ($12.99) Blackened Redfish – Seasoned redfish topped with Walk-On’s zesty lemon sauce, served on shrimp rice with fresh green beans. ($14.99) Boom Boom Shrimp Tacos – Yes, you read that right. Walk-On’s famous Boom Boom Shrimp in taco form … you’re welcome. ($11.99) Sautéed Lemon Shrimp – Sautéed jumbo Gulf shrimp topped with Walk-On’s zesty lemon sauce, served on shrimp rice with broccoli. ($16.99) The new menu also highlights three special beverages that pair perfectly with the seafood items: Wash down the Walk-On’s Wedge or Blackened Redfish with a deep-layered powerhouse glass of Chateau Souverain Cabernet Sauvignon. ($7) Indulge in the Sautéed Lemon Shrimp or Crawfish Boil Soup while sipping on a delicate and light flavored glass of Prophecy Pinot Grigio. ($8) The Community Coffee Sweet Peach Tea pairs well with everything! It’s sweetened with 100% pure cane sugar and combines the refreshing blend of orange pekoe and cut black teas with sweet southern peach flavor. ($2.99)

To inquire about franchising opportunities, qualified applicants may contact Kelly Parker at franchise@walk-ons.com.

42 FOOD

& BEVERAGE M AG A ZIN E | MA R C H 2018

W W W. FO O D BEVMAG .CO M

44 FOOD

& BEVERAGE M AG A ZIN E | MA R C H 2018

W W W. FO O D BEVMAG .CO M

Wild TonicÂ®

JUN KOMBUCHA HOLLY LYMAN TRANSFORMS THE BEVERAGE INDUSTRY

46 FOOD

& BEVERAGE M AG A ZIN E | MA R C H 2018

To trace the origins and the heart of Wild Tonic®, we must look back to when Holly Lyman, the brand’s founder, was a young girl. Holly spent her summers at her grandmother’s 40-acre homestead in North Pole, Alaska where she has vivid, joyful memories of her grandmother’s greenhouse that was also a makeshift art studio. “It was like walking into an altered reality” she recounted, “There were fragrant tomatoes everywhere and in the middle of the greenhouse sat her chair, easel, and oil paints.” She remembers sitting in a rocking chair as her grandmother taught her to paint. And when they weren’t painting, she was learning the art of fermentation. Holly has fond memories of picking and gathering dandelions and Alaskan rosehips that grew wild on the homestead to help her grandmother make her legendary wild-crafted wines. Although she did not realize it then, Holly’s cherished time at her grandmother’s log cabin in the Tundra would shape her future in ways she never would have imagined. Her initial path led her on an artistic journey, shaped by several types of artistic media and she eventually found herself gravitating towards painting with beeswax (the art of encaustic painting). The more she painted, the more she learned about the declining bee population and the effects it could have on the future. Holly’s new-found passion for encaustic painting and bee conservation became the catalyst to the next chapter in her life. One day at her summer home in eastern Washington, Holly’s husband Randy challenged her to channel her inner childhood memories to create a healthy energy drink, and more importantly, one that tasted good. Having heard many of Holly’s childhood stories—the time spent fermenting with her grandmother, in particular—Randy knew that once Holly put her mind it, something brilliant would manifest. He also knew that she never backed down from a challenge. After several hundred experiments, fermenting anything and everything she could get her hands on, Holly accidently stumbled upon the art of “Jun.” She instantly fell in love with this ancient method of fermenting with honey and its signature flavor profile. Little did she know that her next adventure pursuing this lost art was about to begin. A short time later, Holly visited Sedona on vacation. Instantly captivated by the beauty of the landscape and the palpable energy, Holly came to two realizations: she wanted to brew for a living and relocate to Arizona. “Without question,” she said “a force greater than myself drew me to the red rocks of Sedona. I returned home and told Randy ‘we are moving to Sedona!’ Several months later, we had found a new home and started the Wild Tonic® brewery” And so began the Wild Tonic® Revolution! Two and a half years later, Wild Tonic® has become both a leader and disruptor in the beverage industry. Holly’s passion for art and innovation is galvanizing the forces behind the brand and its success. In addition, Wild Tonic® is made up of diverse, passionate people who have helped forge an amazing culture. Looking back now, Holly acknowledges her grandmother’s immense contributions, “She taught me much more than how to paint and ferment, she taught me how to transform everyday life into an art by using resources in unexpected ways!” W W W. FO O D BEVMAG .CO M

The Spirit Of American Optimism Honored BY NEW BERINGER BROS. BOURBON BARREL AGED WINES Jacob & Frederick Beringer Ask For Your Help On Living Wine Labels

More than 150 years ago the Beringer brothers founded a winery and distillery in Napa Valley, bringing forth a pioneering spirit and setting a standard for innovation that has helped Beringer become the oldest continually operating winery in Napa Valley.

Photo By. Photographer Name

To honor the founders, Beringer is introducing Beringer Bros. Bourbon Barrel Aged wines, including a Chardonnay, Cabernet Sauvignon and Red Cuvee aged for 60 days in charred American oak bourbon barrels that impart a unique, richly warm and bold flavor profile. The wines are available nationally and have a suggested retail price of $17.99.

48 FOOD

& BEVERAGE M AG A ZIN E | MA R C H 2018

It joins Living Wine Labels experiences for other brands, including The Walking Dead Wines from the Last Wine Company, Gentleman’s Collection, 19 Crimes and Chateau St. Jean. The new wines not only feature a historic photo of the Beringer Brothers in front of the old winery distillery sign, but are offered in a traditional spirits shaped bottle using typography and colors common to the late 1800’s, along with fifthgeneration winemaker Mark Beringer’s signature. Cabernet Sauvignon

Cases also feature the photograph and the classic double B logo used by Beringer since the winery’s

Mark Beringer, the great-great grandson of Jacob Beringer, oversees winemaking for the new offerings, bringing the family connection full circle. And while honoring the past, the spirit of innovation continues with the Living Wine Labels app, which brings Jacob and Frederick to life, with a special request to consumers for help in spreading the word about the new wines.

early years.

Download the Living Wine Labels app from the Apple App Store or Google Play Store. Point the app at the Beringer Brothers label, which depicts the brothers standing in front of the old distillery with a team of workers, and the augmented reality launches with the brothers talking about their new venture and how to get some attention for the winery. In the corner of the screen is a camera shutter, and app users are asked for help in taking a photograph. Click the shutter and a photo is taken and appears on a newspaper announcing the new Beringer winery.

Spirit of the Frontier Reborn.” An in-store sampling

Beringer Brothers is being introduced into this fastgrowing category with a full array of supporting materials, including a mass barrel display and threecase wrap, case cards, shelf talkers, neckers, shelf blades and floor stickers. All carry the theme “The program will allow for trial as well as interaction with the Living Wine Labels app. See a video of the Living Wine Labels app in action at: www.businesswire.com/news/home/20180220005154/e

W W W. FO O D BEVMAG .CO M

FOR MORE GREAT RECIPES VISIT WINDSETFARMS.COM 50 FOOD

& BEVERAGE M AG A ZIN E | MA R C H 2018

FRESCO

MINI CUCUMBER NOODLES A light, fun and fresh dish, these slightly spicy FRESCO® Mini Cucumber noodles are also great paired with seared scallops or grilled chicken breasts.

INGREDIENTS • • • • • • • • • • • • •

16 wild prawns, shelled and placed on a skewer 7 Fresco® Mini Cucumbers 2 Dolce® Baby Bell Peppers, sliced ½ cup fresh cilantro, chopped 4 green onions, chopped ½ cup unseasoned rice vinegar 2 tbsp canola oil 2 tsp sesame oil 1 tbsp ginger, minced 1 small shallot, minced 1 clove garlic, minced 2 tbsp sweet chili sauce 2 tsp kosher salt

INSTRUCTIONS Peel cucumber and slice thinly lengthwise. Turn and continue to cut slices from all four sides. Slice into thin strands and combine the cucumber with 2 tbsp of the rice vinegar and one tsp of kosher salt. Allow the “cucumber noodles” to marinate for 30 minutes. Preheat a BBQ or a grill pan to medium/high heat. Squeeze “cucumber noodles” to remove excess liquid and combine with peppers, cilantro and green onions. Whisk together remaining rice vinegar, canola oil, sesame oil, ginger, garlic, shallot, sweet chili sauce and salt. Pour over cucumber salad and mix well. Grill skewered prawns until just cooked through (about 2 minutes per side). Portion salad between four plates and top with grilled prawns.

W W W. FO O D BEVMAG .CO M

CHEFS & RESTAURANTS

The Elusiveness

BY ARUN KOCHAR

Of True Innovation IN WINES AND SPIRITS

True innovation drives brand growth, but that’s easier to say than to achieve.

o explore the relationship between brands, innovation and sales A. T. Kearney took a deep look into the wine and spirits industry, which for years has been flooding the market with new products – with decidedly mixed results. We conducted a study of executives of the top 10 U.S. wine and spirits companies over the last decade who represent over half of all wine and spirit sales, interviewing 40 C-suite retail, distributor and brand executives at the level of vice president or above across an array of functions, including sales, marketing, operations, and new product development

The Findings FOUR OBSERVATIONS STOOD OUT:

•

True innovation is rare: Brand creation tends to yield the highest incremental sales provided it doesn’t cannibalize existing product sales

•

Wine brand owners focus on lower-priced products: Among the companies in our study, the average purchase price per 750 ml of product for new products is around $7, compared with around $10 for the entire product base.

•

Revenues are lagging: The proportion of innovative products, (8 to 16 percent a year), outpaces their contribution to revenue, (3 to 11 percent).

•

Companies have too much new product inventory: The average inventory turn for new products is about 4.5, compared with 7.0 across the entire product line.

52 FOOD

& BEVERAGE M AG A ZIN E | MA R C H 2018

Our research found innovation isn’t necessarily fueling growth of either revenues or margins. To understand how market leaders capture success through innovation, we took a closer look at their innovation strategies with a focus on three criteria:

•

Balancing innovation quality and quantity to maximize growth: Companies such as The Wine Group and Beam Suntory maximize sales by carefully balancing sales created by new products against the number of new products they introduce.

•

Conducting sustainable innovation to maximize the bottom line: Companies including Deutsch, St. Michelle and Treasury Wine seek to maximize bottom-line impacts of innovative products by increasing average margins and improving operational metrics such as inventory turns.

•

Striving to move from marginal to true innovation: Crown Imports and The Wine Group lead the list of branders collaborating with new brand owners on importation, sales and marketing activities. Diageo, Constellation, Treasury, and Deutsch focus on organic brand creation and brand extensions. Pernod, and Sutter Home tend to focus more on brand extensions.

A Recipe for True Innovation In this sector balancing between brand creation and brand extension is critical. Success depends on winning over consumers, new product development design and launch, and negotiating the three tiers of organizational entities – brand owners, distributors, and on or off-premise sellers – that comprise a product’s route-to- consumer (RTC) journey. This complexity requires branders to develop customized RTC value chains for innovation products, rather than tweaking their existing models. Our experience has led us to define an innovation-specific RTC based on the following success factors:

•

Focusing on the consumer: Developing a strong consumer insights team is key to ride the waves of new consumption trends.

•

Understanding purchasing behavior: Thinking beyond standardized marketing and merchandising to understand the emotional factors that drive consumer behavior.

•

Thinking like a Venture Capitalist: Romanticizing innovation is the kiss of death. Maintaining a ruthless focus on driving positive business outcomes is critical to innovative brand survival.

•

Learning from design thinkers: A product’s success or failure potential is usually fairly quickly apparent, so don’t be afraid to, “fail fast.”

Conclusion Innovation is often seen as branding’s Holy Grail. But, as our study of the wine and spirits sector shows, innovation alone is not enough to guarantee long-term sustained success. That kind of success calls for a creative, rigorous and consumer-based portfolio strategy and operational execution that protects existing brands while opening the door to new ones. About the Author Arun Kochar is a partner in global management consultant A.T. Kearney’s Strategic Operations Practice. He advises manufacturers, distributors, and retailers in multiple industries including wine and spirits, food, confectionary and snacks, and can be reached at Arun. Kochar@atkearney.com W W W. FO O D BEVMAG .CO M

AB, a workshop for women in hospitality on your radar. The 2-day business workshop that tackles issues ranging from workplace culture to business logistics is gearing up for its second year and will be held in Charleston this June. 2017 was a huge success bringing over 230 women from all areas of hospitality to Charleston and this year’s lineup of speakers, which range from James Beard winning chefs to food writers and industry PR powerhouses, promises to offer a unique opportunity for women in the hospitality world to gain real business insights and network with colleagues from across the country. In the wake of the #MeToo movement, FAB’s content is needed more than ever it seems so we’d love to help spread the word to women in the industry.

54 FOOD

& BEVERAGE M AG A ZIN E | MA R C H 2018

Thought you might be interested to talk with FAB’s founder Randi Weinstein about why she started FAB and what all attendees can gain. Would love to put you in touch with her or any of the speakers to learn more about the workshop and the range of topics to be covered. As a part of FAB’s mission to allow all women the opportunity to invest in themselves scholarships are available. Additionally wanted to let you know that media passes for FAB are available and can be requested here. Also wanted to let you know about FAB’s upcoming Pop-UP in Philly on March 11th at Barbuzzo’s that features features Kiki Aranita (Poi Dog), Marcie Turney (We Love 13th Street), Kristina Burke (tiny & jumbo), and moderator Helen Johannesen (helen’s fine wines).

MOVIES

4 FOODIES

W W W. FO O D BEVMAG .CO M

56 FOOD

& BEVERAGE M AG A ZIN E | MA R C H 2018