S PRI N G / SUMMER 2021, VOL. 15
Cocktail Stories
with Master Mixologist
Tobin Shea
of Redbird LA
with WA Imports
Rejuvination. Celebration. Introducing Crescendo’s Premium Dessert
Edouardo Jordan Photo credit: Andrew Steelman
Star Rising SEAT TL E
&
JuneBaby | Salare | Lucinda
BRIDOR
CRESCENDO
EASY LEAF GOLD LEAF
EMMI ROTH
ORLANDO FOODS
Looking
by Bruce Luong
Forward
CW Executive Vice President West Coast and Canada
S WE ENJOY this current spring, fast on the shirt tails of summer, I’d be hard-pressed not to reflect on the pandemic, the challenges we have faced, and are still facing, as well as the gratitude in the air as we start to turn a corner on what we have all endured.
bringing our people together again (safely and socially distanced of course) for in-person sales meetings. As we finally gather at CW hubs from LA, SF, to Las Vegas on to Texas, it is incredible to witness how elated everyone is to be together again.
Like so many businesses, early in the pandemic, CW was forced to react quickly in terms of labor, logistics, and dealing with supply chain issues. A bittersweet silver lining for us was donating millions of dollars worth of products to charity groups, due to having a surplus of perishable ingredients.
We are once again connecting with our chefs and seeing the rebound of the economy as restrictions slowly get lifted. We’re excited to share many new programs ready to launch that have blossomed these past six months, and look forward to rejuvenating our awesome CW Farmer’s Market Program in SoCal.
I am proud and grateful of our CW team as we continue to help our customers thrive and survive through tough times. From communicating PPP Loan availability to offering outdoor dining and take away menu ideas, being of service to our industry is always on the front burner.
What doesn’t take us down, makes us stronger as an organization, and even more connected. As a company, we have become a lot closer after the past 15 months and because of this much more nimble than our competition. We’ve also become a lot more conscientious and sensitive to people’s individual points of view. Whether political, social, environmental, or views concerning the pandemic, it is imperative that we respect one another, and keep striving to listen.
With all of this said, I am very pleased to say that our business is showing significant signs of recovery. Morale is also up. With the vaccine distribution, everybody is beginning to see the long awaited light at the end of the tunnel. After a year of working remotely, CW is very happy to be
This spring and summer I look forward to the opportunity to get back to normality; to watch my kids play soccer, take them out to eat, possibly even go on a small vacation to give my family a break. Something we all share moving away from this unprecedented time is how much everyone deserves a break, to celebrate our survival, and reflect on our gratitude for making it through and stepping slowly and collectively, back into the light. Happy spring and summer everyone!
A
INTRODUCING
Meet Mise En Place, our new Crescendo line of ready-for-service dessert and pastry products for the Pastry Chef. As seen on cover, our new artisan-crafted mousse dessert boast a velvet mousse wrapped in a delicate Valrhona chocolate shell capped with an intensely flavored ganache. “These versatile high quality desserts give chefs the freedom to offer a beautiful house-plated dessert that their guests will love and remember – but without the time and labor needed to produce.” Chefs’ Warehouse Corporate Pastry Chef, Francois Mellet. Our flavor offering includes Raspberry Crème Brulee, Morello Cherry, Chocolate Trio and Passion Fruit & Mango. Available exclusively at The Chefs’ Warehouse. Please contact your sales rep for more information.
DALLAS
SAC H ET & G E M M A
My Favorite Things SUSAN LOR SERVES DUAL ROLES at Dallas’ vibrant Knox/Henderson district gems: Gemma, seasonally inspired New American, and Sachet, Mediterranean-inspired fare and shareable plates. CW Magazine caught up with Susan in the middle of baking a cake and rolling pita dough; pastry chef, baker, she does it all. With multiple facilities and multiple roles, how does the juggle work for you? The biggest thing I’ve learned doing both restaurants is managing time. What takes longest comes first, all the little things come in between. [Gemma and Sachet] are maybe 8 minutes apart. If I come to one place and I’m prepping then I go to the second one, and the first one needs more stuff so I come back and make something fast and go back to the other one... It can be inconvenient. And it can be hard to know what our sales are going to be, particularly during Covid – I don’t know what items are going to sell more than the other, or if I run out of bread at one place, so it’s always like a hit-and-miss whack-a-mole. I do my best.
with pastry chef/baker S U SA N L O R
Do you have a team? It’s just me. When I need help my line cooks are more than willing. And my sous chefs are really kind and will help me with this or that. I’ve come to a point where I can manage my time really well and make sure I always over prep so that at the beginning of each day I have something already to start with. Sounds like work. What do you get back from what you put into it?
to yourself. Here, one thing that I noticed was someone opened the door for me, and I was like ‘What? What are you doing that for?!’ – I’m making it sound like I was living under a rock my whole life but if feels like it because I didn’t know the different cultures, other than my Asian ethnicity – Caucasian, Hispanic, Ethiopian, Indian...it was really cool to see that in a big city because I’m a small town girl and I don’t know all that. What are your favorites – flavors, ingredients...?
You know, a lot of times it feels like I’m being overworked but...it’s gratifying. Definitely it’s a realization of something I want to do. And it’s a reminder, this is what I love to do. So this is what all it entails. And I’m showing my work. You can feel the love in it. And when it’s something that you love to do, you’re going to take the time and effort to do it right. Tell us about your journey. I’m originally from Fresno, right in the Central Valley. Born and raised. And I’m AsianAmerican – the first thing I noticed when I moved to Texas was how friendly everyone was. Coming from California, no one says hi to each other, everyone is ice-boarded, keep
As a pastry chef? For someone to ask that?! Gosh, I don’t know! But one of the things I’m most proud of is making macaroons. In the French macaroon there’s just four simple ingredients: almond flour, sugar, egg white, water, that’s it. When I first went to culinary school I remember it was really hard to make. It took me three years to get it right and I finally did and...it’s amazing! And there’s so many little things that go into it: temperature, sugar, the folding aspect, the drying process, there’s so much that goes into this little tiny cookie. And it’s been really wonderful that I’ve been able to get that right.
Spring / Summer 2021 | 3
Season of Sun and
G O L D with Easy Leaf Products
It’s time to celebrate! Adorn your unique menus with genuine Gold Leaf from Easy Leaf Products. Nothing can compare to the excitement that is created when you offer your clientele that elegant-special touch only authentic edible gold can offer! Adored by the world’s greatest pastry chefs, (including award-winning Chef Francois Beheut of newly opened Hotel Pendry in West Hollywood. See adjacent feature) Easy Leaf Products have been serving artisan chefs for over 50 years. The company’s success comes from its long-standing relationships with the most reputable European Gold Leaf Manufacturers with its precious gold tracing back to ancient times. And Gold Leaf isn’t just for desserts. Dazzle your customers with gold enhanced
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champagne cocktails, deviled eggs, caviar, sushi platters, filet mignon, and your signature specialty menu offerings. You can even quench your guest’s thirst for excitement with 24 Karat Gold Elixir LUXWTR! (Now available CW/LA.) LUXWTR infuses the highest quality edible 24k Gold (from Easy Leaf Products) sourced only from nature’s most pristine, naturally alkaline, and minerally dense spring water. Take your menu to the next level of celebration, with the exquisite accent of gold only possible with Easy Leaf Products!
WEST HOLLYWOOD
G O L D L E A F BY E A SY L E A F P R O D UC T S
Executive Pastry Chef
Francois Behuet T H E P E N D RY H OT E L WEST HOLLYWOOD
THE MARK OF AN INCREDIBLE ingredient is established by the talented and discerning chefs that utilize them frequently as one of their signature components. When CW Magazine reached out to France born and trained Executive Pastry Chef, François Behuet, of recently opened luxurious-gem, The Pendry Hotel (West Hollywood), to highlight two of his Pendry bespoke desserts that incorporate Gold Leaf by Easy Leaf Product, his response was, “But of course! Gold Leaf from Easy Leaf Products is one my favorites. I use it all the time!”
Taste cool elegance:
Gold it up:
/francoisbehuet
/ediblegoldleaf
Born in Caen, France, Chef Beheut discovered his passion for the art of pastry and chocolate at 15 years old. With stunning patisserie and chocolate credits to his name such as Chocolaterie Les Marianik’s, Chocolaterie (Touques, France), Production Manager of Chocolate Bonbons at Jadis et Gourmande (Paris), Executive Chocolate Chef for notable Chef Francois Payard (NYC), and Executive Pastry Chef for Petrossian (NYC), young Chef Behuet’s unique trajectory is definitely one to watch.
Behuet’s skill for innovating classic desserts is a vitally-cohesive pairing with Wolf Gang Puck’s all-new concept, signature menus at The Pendry Hotel’s exquisite Merois and Ospero venues. Creating and innovating traditional pastries and desserts and producing chocolate with an artistic touch is Chef Francois Behuet’s specialty. This is exemplified in Chef Behuet’s gorgeous Spikey Lemon Kalamansi Cake with Yuzu Curd and Crunchy Meringue (image inset), and Marjolaine Cake with Hazelnut Dacquoise, Dark Chocolate Ganache and Coffee-Hazelnut Ice Cream (image top left), incorporating Gold Leaf by Easy Leaf Products.
Spring / Summer 2021 | 5
NAPA
Fate on the Plate Vincent Sanchez of The Harvest Inn, St. Helena
PERHAPS IT WAS BEING RAISED by loving, hard-working migrant workers who didn’t stand for laziness and didn’t offer handouts that had Executive Chef Vincent Sanchez of Harvest Inn in St. Helena keep listening to his gut. Raised in Gilroy and observing his parents tend farms and work fruit stands, Sanchez grew up with a natural affinity and respect for fruits and vegetables. “We always just had fruits and vegetables in abundance. That was our life. There’s 30 farm stands around Gilroy, but each is unique in their own way. But this is only true if this is your world, your reality. I realized this the first time I took my soon-to-be wife to our family’s fruit stand to get some strawberries. To her, all the fruit stands were the same, but for me, each of them were very different having to do with the hard working people who ran them, their history, and what they sold. This had a big impact on me growing up.” Bussing tables at 13 to make his own spending money, Sanchez, was a self-confessed “trouble maker.” Despite scholarship offers and his mother’s tearful disappointment, Vincent turned his back on college and hit the high road to visit his brother Mateo who was attending culinary schooling in Boston. Vincent shares, “I realized that restaurant kitchens were a place you could always work, no matter your background, and also a place you would always be accepted.” Chef Sanchez’s first bit of luck occurred when the instructors at his brother’s culinary school, a CIA affiliate, took Vincent under their wing to observe classes and even eat with the enrolled students. After moving back to Gilroy, and securing a job at a local steakhouse as a cook, Sanchez
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From L to R: Seared fish and creamed farm greens.
Executive Chef
tasted his first dose of kitchen reality. Vincent shares, “I just got my ass kicked up and down by a bunch of Hispanic guys that worked there and were like, ‘This guy’s our supervisor? He’s 20 years old! How is he our boss?’ They were like, ‘We’re gonna throw you on this station.’ And they watched me get my ass handed to me over and over and over.” Having witnessed his brother fall instantly into debt after graduating from culinary school, Vincent took Mateo’s advice and decided to achieve his culinary education by learning while cooking. A colorful journey of experience followed, calling for Chef Sanchez to follow his intuition in regards to his career trajectory. From learning about authentic Italian ingredients and cooking by a master mentor named Lorenza, to opening a restaurant produced by an inexperienced software tycoon, followed by a quick stint cooking at a nudist resort, Vincent found himself cheffing in the corporate world of Marriot. Sanchez offered, “Yeah, that big corporate lifestyle wasn’t feeling like a good fit for me. Just too many rules.” With his sights on working with the top brass in the Bay Area’s illustrious culinary world, Vincent applied for a tremendous amount of high-end, well-reputed venues zoning in on Italian cuisine. This pursuit led him to Acquerel-
lo (now with Two Micheline Stars) in San Francisco, which would become a real game-changer in Chef Sanchez’s career. Vincent shares about the day he got the “big call” by the “whole new fishbowl.” “I think I probably sent my resume to Acquerello seven times. And then finally…it was my day off. I was eating a bowl of Cheerios in my girlfriend’s bed in my underwear. It’s funny because I remember this so acutely. But that was the call. That was the day that changed my life. Chef Suzette Gresham called me, and she just said, ‘Hey Vince, I’d love to get you in here, does tomorrow work?’ I said, ‘Absolutely!’ And before I even got the job, I called the Marriott and said, ‘I don’t think this is going to work out.’ I literally put all my eggs in one basket. Acquerello is where I really cut my teeth in the kitchen. It was hard, but I learned a ton. I eventually became the Sous Chef there. I was just stubborn and willing to work stupid hours. Chef Suzette introduced me to the big leagues, the James Beard awarded, the Michelin starred; folks like, David Kinch, Dominique Crenn, and Ron Boyd. Just so many cool chefs. We’d meet at The Fairmont in San Francisco, wineries in Santa Cruz, etc. I just got stepped up to a whole new bowl of fish. I realized I was just the smallest little fish in this huge pond. So, I just put my head down and worked.”
director Sean Hyer and our GM Nathan Davis for how they have guided me with a soft hand, and at times with the hard hand, but really helped me to grow as a manager, a chef, and a person.” After decades of hard work and not settling for a work environment that wasn’t an ideal fit, Chef Vincent Sanchez has happily found his professional home amidst the towering redwood trees in the heart of St. Helena at the “enchanted Harvest Inn.”
Executive Chef Sanchez’s CW favorites include: Flannery Beef, Central Milling Flour and Cacao Barry After just over a year, Chef Sanchez made the painful decision to leave Acquerello for reasons he chose not to have included here. “Leaving Acquerello was one of the hardest decisions I’ve ever had to make. Chef Suzette and I sat down and we just cried. I’m even kind of tearing up now that I had to move on. But that’s what had to happen, and it sucked because two months later they got their second Michelin star. I was just like, ‘f-ck.’ But it was cool because Chef Suzette called to congratulate me and I was like, ‘Chef, I don’t even work there anymore. And she said, ‘Yeah, but none of this would have happened without you.’ So you know, it was really touching.’ Chef Sanchez offered.” With his time at Acquerello having raised his “game” to a distinctly higher level, Vincent found himself happily at ‘one-of-a-kind,’ Oliveto in Oakland, California. During this time he also “did a stint in Italy for culinary experience.” Getting slowly priced out of Oakland and San Francisco, along with the insistence and
support of Vincent’s wife’s parents to get away from the crime-heavy Oakland neighborhood where they were living, Sanchez started a new life, professionally and otherwise in Napa Valley diamond Yountville, CA. After a year of trying to make the daily commute from Napa to Oliveto’s in Oakland, and then working at Thomas Keller’s Ad Hoc in Yountville 24/7, Vincent found himself disillusioned and contemplating not cooking anymore. Sanchez shares his brief career divergence. “I took some time away from being a chef and worked at my “in-laws” chocolate shop for a little bit as a chocolatier. But sooner or later, I really wanted to get back in ‘the hot seat.’” After leading the forge, cheffing over 60 weddings with Girl and The Fig Catering for over a year, Sanchez was beginning to wonder if he was ever going to find his “sweet spot” in culinary. Reaching out for his next opportunity, Vincent called his friend, Chef Dominic, over at Silver Oak in Healdsburg, California. Chef Sanchez shares the fate coming to call conversation, “I just said, ‘Hey you got hours?’ Dom was immediately like, ‘Yeah, of course, I got hours for you. But I’m gonna send you a number, and you got to call this guy right now. Like today. His name is Sean Hyer. He’s the food and beverage director at Harvest Inn Resort in St. Helena. We’ve been talking about you for a while!’ And so I called Sean right away. Best call I ever made. And that’s how I found myself here as Executive Chef at Harvest Inn. It just kind of happened. I guess I am supposed to be here for some reason. As hard as it has been here with 2020 and everything going on, coming aboard here was the best decision I’ve ever made. This place has really helped me to grow these past five years. I owe it to our food and beverage
As spring’s bright bounty unfolds, Sanchez now focuses on his greatest inspirations: introducing his clientele to the magic of California produce (a longstanding passion from his boyhood in Gilroy), crafting his compelling menu, and enjoying every moment with his wife and three and four-year-old little ones. Here’s to every season having a reason. And enjoying the journey (and ingredients) along the way.
NorCal VP
Andrew Brown The warm weather has finally returned to Northern California, and so has the dining scene! We are excited to see our restaurant partners open their doors, and are thrilled at the opportunity to help them build back up. Despite the myriad of challenges everyone has faced this past year, the resilience and fortitude of the restaurateurs shine bright with the long-awaited reopening of the market. We are very fortunate that our dynamic region of Northern California boasts a wealth of local destinations to travel to. From the mountains and blue crystal water of Lake Tahoe, the wine regions of Napa, Sonoma, and the Central Coast, coastal gems like Carmel and Santa Cruz, to the incredible world city that is San Francisco, Northern California is primed to bounce back to even greater heights than ever before.
Spring / Summer 2021 | 7
SAN FRANCISCO
Birba means
Troublemaker with Iliada Extra Virgin Olive Oil
IRBA (meaning jokester/ trouble maker) is the nickname owner Angie Valgiusti achieved while living in Italy “back in the day.” Now, Birba Wine Bar is her Europe-inspired, award-winning (Eater, Wine Bar Award, 2017), gem in edgy-elegant Hayes Valley, San Francisco.
B
Birba, which opened in 2014 by sommelier Valgiusti, epitomizes a resilient (and empathetic) spirit after spending its first few years with a local neighbor threatening its survival by protesting the opening of its beautiful cafe garden, which was followed closely on the heels by some weird thing called a global pandemic. CW Magazine sat down with over-flowingly creative Angie to get the snapshot of her unique spirit, perseverance and passion, complemented by an interesting tale of why she chooses Iliada as her EVOO of choice.
Drink in the mischief:
/BirbaWineBar
Indulge in superior EVOO:
/Iliada_evoo
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It was all a dream.
More than “before”.
“It was my life’s dream to open my own place. The thing that’s crazy about our space is it’s basically a two-car, tandem garage. We converted it into a wine bar but for four years we couldn’t use its beautiful garden in the back because we had a neighbor that didn’t want a wine bar there. The neighbor was protesting and protesting but we finally got the garden open. And then… the pandemic happened. So then we turned the inside of Birba into
“Now Birba also has a front ‘parklet.’ We actually have more seating now, after the pandemic because SF loosened up all of these, like… ‘ancient laws.’ It’s really awesome to see people out. SF has always been like a European city but not when it came to rules and regulations. Now it’s better than ever in this way.”
a little shop.”
How Birba met Iliada (EVOO)
Great things come in small packages. “I figured I wasn’t going to marry anybody rich. I spent some time living in Italy and traveling to Spain and seeing all these sweet little cafes. I fell in love with wine and started studying that and working on the wine side of things in restaurants. Then I started curating people’s lists, and always just wanted to offer simple food with great ingredients, you know, in a
“Chef Gabrielle Hamilton and her restaurant Prune (NYC) have definitely always been an inspiration for me. I’m not nearly as focused as she is and I’m not a trained chef but I own a whiteboard and have cooks working for me, so I used to read her cookbook. That’s how I found Iliada Extra Virgin Olive Oil because Chef Gabrielle uses it and mentions it in her cookbook. We really love Iliada EVOO and so do our customers.”
Birba take aways. Resilience and magic.
little small spot.”
People for the people. “I have the most awesome team. Everyone that’s been here, it’s been awesome. Like, Laurel Robinson, she’s our Director of Operations. She helped me ‘automate’ when we needed to. We were one of the first places to switch to an online model when the pandemic hit. Then we were just selling. I also realized I could use Chefs’ Warehouse and get creative with my team. We have called on all of our multifaceted talents and brought them to the table, literally out of necessity. I definitely don’t lack in
“There were many times I wanted to quit. Before the pandemic and of course after the pandemic. I would say it was harder for me having one single neighbor that was making it their mission to shut me down. But then to be able to help in a pandemic: having the opportunity to show up for the neighborhood has meant everything. We were even helping people get groceries, bringing in produce and all kinds of stuff to Birba to help people keep their senior family members out of the grocery stores. Birba has become this truly magic little spot that’s now definitely a deeper part of our community.”
the ideas department, so for that, I’m super thankful.”
AGRO.VI.M S.A. is based in Kalamata, Messinia and was established in 1964. With the commitment and passion of two generations, AGRO.VI.M S.A. has grown into a modern and efficient company in the sector of Olive Oil & Olives. ILIADA is the flagship brand of AGROVIM and represents its love for nature and its fruits. ILIADA offers exquisite and high quality olive oils and olives, that are produced in some of the most renowned regions of Greece, including the famous Kalamata region in the south Peloponnese. ILIADA Kalamata PDO Extra Virgin Olive Oil was awarded as one of the World’s Best Extra Virgin Olive Oils for 2020! It originates from the famous region of Kalamata, Greece, that produces one of the most exceptional single variety olive oils in the world. This exquisite Extra Virgin Olive Oil comes from the famous Koroneiki variety olive fruit - the Queen of Greek Olives. With its slight peppery after-taste, it brings out the natural flavours of the Kalamata meadows. ILIADA Organic Extra Virgin Olive Oil is a highly acclaimed olive oil produced from the Koroneiki olive trees variety, from Messinia region in Peloponnese, Greece. This premium Extra Virgin Olive Oil is a 100% traceable monovarietal olive oil which meets all the standards of organic harvesting. With its superior quality and exceptional taste, it enhances salads and vegan dishes.
Spring / Summer 2021 | 9
SEATTLE
STAR RISING
EDOUARDO JORDAN J UN EBA BY | SAL ARE | LUC INDA by Sean Jeremy Palmer
Get Inspired:
/LucindaSeattle /TheSoulOfSeattle /TheFoodWithRoots
E
In your 15 years here in Seattle, how have you seen the city change?
DOUARDO JORDAN is one of Seattle’s most celebrated chefs and a two-time James Beard Award Winner for Best Chef: Northwest and Best New Restaurant for JuneBaby. Originally from St. Petersburg, Florida, his journey to
finding his authentic culinary voice brought him through New York, Napa and the world’s most heralded kitchens. However, it was Chef Jordan’s migration to Seattle, and the 15 subsequent years in the town he now calls home, that led him to and through entrepreneurship, and which deeply enriched his perspectives, humanity and culinary gifts.
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There’s been a lot of growth and change here. At one point in time there was 4, 5 chefs that ran the most popular restaurants. What’s changed is that there’s been a lot of opportunity for new faces in the industry to find footing and find their place, bringing diversity, culture, as well as something unique and something different to the equation. Can you speak to your own diversity and how you’re expressing it through your menus? I’m an African-American chef. There’s not a lot of us in the limelight in our industry. And, you know, it’s been a long journey to get where I am. It’s been some challenges, some ups and downs, some rewards and recognition. And it’s come through due to all the work and dedication to the industry.
From L to R: Plated shrimp and grits, Oxtail, Catfish, and June Pie.
As a person of color, it’s always important to find your footing, your voice; and I think I’ve done that. Now, I get to tell my story of my food. As a person of color, it’s always important to find your footing, your voice, and I’ve think I’ve done that. Now, I get to tell my story of my food, which I wasn’t able to do in other restaurants that I worked in. There was no southern entities in the restaurants where I worked. I don’t take it for granted the fact that I worked in highly regarded French and the best Italian restaurants in the country, but there weren’t a lot of restaurants cooking my food that were available to me to express my interests or to seek out employment. So now as an African American chef, as an African American owner, I get to share my voice and history through my food. You mentioned challenges. Can you speak to both the challenges you’ve overcome and to the challenges of this last year? The first challenge that I faced as a person of color in this industry was that there weren’t any people that looked like me to help get through some of the obstacles and hurdles that I’ve had. It feels a lot better when you can relate to people and get comfort and say, “Hey this is part of the journey. You will go through these things. Pick your head up, or put your head down and grind through it.” I didn’t have a lot of folks and I definitely didn’t have anyone near and dear to me that I could call upon and say, “Hey, you know, you can get through this.”
With that said, when I went about trying to open up my own restaurant, the next hurdle came about, the hurdle of finding funding to open up my own place, just digging around trying to figure out how the heck I’m going to be able to do this. I got turned down a lot by a lot of banks, I didn’t have the resources. I didn’t have the savings. And my family didn’t have the resources to say, ‘Here you go. We can do this”. The next obstacle that never ends is the continual hurdles of owning your own business, entrepreneurship, and having resources available. I had to build a network. I had to go outside of my circle. I had to create new circles. And then the pandemic definitely threw a curve ball as my businesses were growing and my trajectory was rising or pointing in a particular direction. Covid changed the framework of how I need to look at my businesses, how they will be ran, the next iteration of my businesses and how they can survive post-pandemic. Not only were my restaurants struggling due to COVID, but the racial injustices that are at the forefront are a significant weight to bear. As an African American, facing racial injustice isn’t
something that is trendy or that disappears for me or other people of color--it is constant. To suddenly become a spokesperson for my entire culture was an added weight. Like other restaurant owners of color, we are trying to survive in an already tough industry through a pandemic, and I became one of the go-to people to discuss culture and diversity. I’m happy to have conversations about current issues, but I certainly do not speak for all people of color. I’m more than just a Black man, I’m an industry leader, an advocate, a Chef, a business owner, and a dad. I’m more than what is pigeonholed of me and other people of color--it’s a heavy weight to put on anyone’s shoulders.
Spring / Summer 2021 | 11
Behind Baker’s Bacon Baker’s Bacon was created by award-winning, Northern Cali Culinary gem Chef Tony Baker specifically for chefs.
“I remember seeing the first full pallet of bacon go out. It’s really exciting when you’ve got your name on something,” Baker shared. Baker’s Bacon responsibly sources heritage breed pork that is humanely raised without crates. The pork is fed a 100% vegetarian diet and is free of antibiotics. Baker’s Bacon believes in chef quality, small batches, and produces the most beautiful slabs that chefs have ever seen.
Where There’s Smoke There’s…Baker’s Bacon. “It takes us about two weeks to make Baker’s Bacon,” Tony shares. “Our bacon spends 11 hours in the smoke. What a lot of people don’t realize is that 98% of all bacon made in the US is wet cured. Wet brining is 20% added water going into the bellies of the pork. When you talk about value for money, chefs don’t want to be paying for added water. With Baker’s Bacon chefs are paying for meat and fat. Good fat. From a healthy well-raised pig and that makes all the difference in the world.”
For Baker’s Bacon, The Sous Vide Bacon Is The Star Of Our Lineup
CHEF BAKER, WELL KNOWN FOR HIS 25-YEAR TENURE at Montrio Bistro in Monterey, (1995-2019) received his culinary training in his hometown of Bristol U.K. (Brunel Technical College in Bristol, England) and worked in Michelin starred venues (L’Ortolan, Lucknam Park Hotel and Hintlesham Hall,) near London prior to ‘jumping the pond’ to begin his culinary fueled life-adventure in 1994. Tony shares his inspiration for creating his own bacon: ‘Baker’s Bacon was born out of the pursuit of the perfect bacon. Previously I was buying what I felt was the best bacon available; very expensive and I found it to have added water and made from factoryfarmed pigs. The market was just saturated with this mass-produced, watery bacon, and I wanted a high-end product that met my quality expectations. Great bacon should have just the right balance of salt, sugar, and smoke. Eventually, the lightbulbs were flashing! Baker’s Bacon takes me back to my English roots.’
Chef Tony Baker met his Baker’s Bacon purveyor partner Steve Sacks, a smokehouse veteran, at a culinary event in Northern California in 2011. “I was kind of dissing on American bacon to Steve and instead of taking insult to it he said, ‘Come to the smokehouse and show me how you do it.’ I thought that was pretty cool.”
idea of an injected bacon. Tony also had several different spices he wanted to try. I was responsible for the curing agents to make sure that we’re complying with USDA regulations and making sure the color would be right.’ Sacks, who considers Baker’s Bacon the epitome of his career continues, ‘So we started dividing up all these signatures and ingredients into small batches. We went through countless renditions of bacon, 1000s of pounds. It was a long journey.’
Sacks, with over 45 years of smokehouse experience shared: ‘Tony wanted this product based on his favorite British style technique. He wanted it to be drycured and wouldn’t even entertain the
After almost a year of trial and error, the final product of Baker’s Bacon offers a firm dense bacon with a great mouthfeel that bursts with flavor and rich color and offers a balanced, smoky finish.
Igniting the Fire
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“
Baker’s Bacon takes me back to my English roots. It was born out of the pursuit of the perfect bacon. Great bacon should have just the right balance of salt, sugar, and smoke. Baker’s Bacon is bacon the way it’s supposed to be: With no shortcuts.”
Chef Tony Baker
Founder / Owner of Baker’s Bacon
Baker’s Bacon is offered in slab or sliced of drycured double-smoked bacon, sous vide bacon and uncured back bacon. Baker’s Bacon products are made in California and smoked using real applewood. The sous vide bacon is slow-cooked at low temperatures to achieve a confit-like texture while retaining all of the flavors and bacon characteristics. “If chefs were to create this level of slow smoked quality bacon on their own, it would take up to 24 hours, but we’ve done the work, which means labor and time savings, equipment and space savings.” Tony shares.
The Baker’s Bacon Van Roadshow Bacon the way it’s supposed to be.
The entire Baker’s Bacon product line provides a reliable and ready to use value-added solution making it a favorite amongst chefs and restaurants.
That’s What Friends Are For: Baker’s Bacon and The Chefs’ Warehouse What started as a fun side project, grew into a full-time business. “I supplied Baker’s Bacon to myself, but when my friends in the service industry heard about it, they wanted to use Baker’s Bacon on their menus too. Chef’s Warehouse got wind of it and one of the reps said, ‘Yea I’ll sell your product.’ We ended up meeting one of the execs from CW and that was it. She loved the product and was like, ‘Alright, we’re going to run with this.’ Then we had to learn how to make lots of bacon!” Tony concludes. And the rest is history.
Through the rest of the year (2021), Tony, his wife Tara, and dog Porky are on the road visiting as many restaraunts and sales reps as they can. The Baker’s Bacon van is not just a home for Tara and Tony, but also Baker’s Bacon headquarters for the next few months. Complete with a capacity to store hundreds of pounds of bacon samples and the ability to cook them, this van has it all. Inquire to your CW Rep. for details!
Bakers Bacon Van Roadshow: Spring 2021 - Marina, CA, Reno, Vegas, Chicago, Northeast, Mid-Atlantic, Florida Fall 2021 - Arizona, Oregon, Washington, Southern California
Follow Baker’s Bacon stories:
/bakersbacon Spring / Summer 2021 | 13
S T COCKTAIL R I Tobin Shea E & S LOS ANGELES
with Master Mixologist
by Kelli Colaco
Mixologist-Bar Program Director genius, Tobin Shea of multifaceted and killer awesome Redbird and Vibiana in downtown L.A., is never afraid to show his creative cards. His creativity knows no bounds. It ain’t ever going to dry up, so there’s plenty of it to intoxicate and inspire ad infinitum. When we reached Shea, known for evocatively casting his creative spin on classic cocktails, to request he “pretty please” create some sexy bespoke adult beverages incorporating WA Imports insanely refreshing and unique imported Japanese fruit juices of Yuzu, Sudachi, and Kabosu, not only did he generously come through, but he took the time to paint us a vibrant narrative too. Cocktail Stories/Recipes poured and paired with WA Imports Japanese Fruit Juices from CW Mag’s Q&A with award-winning (Time Out’s Best Restaurant Bar Program in 2017) Tobin Shea:
Little Tokyo “Around 11 years ago, I ran into a chef who had never tried a Negroni before. So I made him one, and he was like, ‘You know I like this drink, but it needs a little acid. Like a squeeze of lime in there. I was like, ‘How dare you say that?’ This recipe has been around for a century, and you say you’re gonna make it better?’ He’s like, ‘Just try it.’ So I did and I was like ‘Wow.’ It was delicious. So I took that idea and I moved in with Yuzu Juice. And I swapped the gin for Saki. And the whole idea was that you have the Negroni but this one was made with rice. A rice wine. So we were going to call it the ‘Rice a Roni.’
I thought I’d probably never put it on a menu. I was just fooling around with it. But then when we opened up Redbird, Co-Owner Neil Frazier (with wife Amy Knoll Frazier), was insistent upon having a sake cocktail because we were so close to Little Tokyo. So I ‘unpacked’ the ‘Rice a Roni,’ and was ready to go with it, but we put it on the menu and called it ‘Little Tokyo.’ But it was so different…our opening crowds didn’t necessarily get it. We had it on for like three months and it wasn’t really selling so I was like, ‘I gotta put something on the menu that’s going to sell out.’ Then a week later, Jonathan Gold (beloved LA, Pulitzer Prize-winning Los Angeles Times restaurant critic, who passed away in 2018), came out with his ‘Best Cocktails in LA,’ issue, and he raved about the iconic A Little Tokyo at Redbird. Our PR person comes in and right in the middle of the lineup, she reads the article out, and I was literally like taken back because to have Gold write about something, something about your cocktail, it was just… I literally understood the feeling that an actor gets when their name gets called for an Academy Award. I remember just sitting down and being like, ‘Wow!!!’ That was really an amazing moment in my life. A Pulitzer Prize-winning author who everyone in the industry adores just broke a story out about my ‘simple cocktail.’ It was very flattering.”
Melting Pot Mai Tai “Lately, I’ve been drinking a lot of Rum. Rum, it’s kind of like single malt scotch in the way that Scotch has all these different areas it’s procured. From the lowlands to the highlands, it all tastes very different, very different characteristics. Rum has that same thing to where, you know if it’s from a different island Guiana, or Jamaica, or Barbados, or even Martinique,
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Melting Pot Mai Tai 1 oz Jamaican Rum 1 oz Martinique Rum 1/2 oz Orgeat 1/2 oz Honey Liqueur
Little Tokyo 1.5 oz Nigori Sake 1 oz Cappelletti Bitters 3/4 oz Sweet Vermouth
In a mixing glass add all ingredients. Stir until chilled. Strain into a chilled rocks glass with ice and enjoy!
1/4 oz Yuzu Juice
1/2 oz Kabosu Juice In a shaker add all ingredients with a pinch of crushed ice. Shake until you can no longer hear the ice. Pour onto a rocks glass and top with crushed ice. Garnish with a mint sprig and enjoy.
Jumping Bomb Angel 2 oz Japanese Gin
1/2 oz Sadachi Juice they’re so different but they have all this commonality too. But you get a world of difference. Last night actually, I splurged and I treated myself to this incredible Rum the British Navy used to give their sailors every week as part of their pay. Someone I know had acquired one of those bottles (they stopped making it back in 1970). So this bottle was literally 55 years old. It was a very cool experience getting to drink exactly what a sailor in London was drinking back in 1970.”
3/4 oz. Pomegranate Syrup* In a shaker, add all ingredients and shake until chilled. Strain into a chilled cocktail glass and enjoy.
Jumping Bomb Angel “I am most grateful for my support system, my family, my girlfriend… just people who have always been behind me, like no matter what. I’m 25 years into bartending right now and it’s, it’s, you know, at one point, your parents are like, ‘Are you still gonna bartend? but eventually, they’re like, ‘You know what, go ahead, be a bartender. But just be great. It’s like you’re an actor waiting to get the nice big gig or something like that or you’re a musician, trying to get your big single out. Meanwhile, I’ve kind of embraced it. Bartending is generally treated like an in-between career. So, I’m lucky that I have such great people behind me. It really is about your support system and being there for others as well as much as you can.”
Check out the full
Exotic-Elixir feature at:
Get juiced at:
Get jazzed at:
CWmag.com/CocktailStories /waimports /tobinshea Spring / Summer 2021 | 15
ntroduction image(s), please see our proposition to choose from in the wetransfer link
Croissant
Pain au Chocolat
Assorted Danishes
Mix Mini Gourmandises
Light and flaky, Bridor 100% butter croissants are absolutely divine
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An original meal solution, Bridor bistros are flaky, delicious and easy to prepare
Mini croissant, Lenotre recipe perfect for buffets or catering
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HOTELS, CAFÉS, TAKEOUT & TO GO: RISING As all food businesses adapt to changing customer needs and behaviors, Bridor delicious products are wonderful for sandwiches, burgers or vegan sandwiches. Here are just few options of our new products that will help your business navigate the months ahead.
Half Baguette
Slider Roll
Burger Bun
Vegan Croissant
Authentic artisanal look and golden center for a multitude of uses
Crisp crust and honeycomb crumb, perfect for mini burgers
With innovative baking expertise, these gourmet buns stand apart
This authentic plant-based pastry tastes like a buttery croissant
COME LINGER AT RE-EMERGENCE: MAISON DANEL
“I really like Bridor products because they are very high in quality and consistency!”
CAFÉ DU VAL VEGAS
- Chef Danel de Betelu, Maison Danel MAISON DANEL (Pâtisserie, Viennoiserie, and Salon de Thé), will be hardParisian pressed to dream find a better French cafe is aYou beautiful inspired by husbands Danel and weekend dinner spot inChef the Las Vegas area than andLeDavid passion Café dude Val.Betelu’s Located in Vegas’ Horizon Ridge, the for the culture of romantic cafe iscafe a 5-star fan favorite, where families and friends European cities. unwind to authentic French flavors. Maison Danel Executive Chef and Co-Owner, Danel, The from cafe menu takes customers on to a tour from originally Paris, shared, “We wanted create
Brittanie with where fresh baked pastries, and something elegant peopleFrench can come to relax Galettes (gluten free to Nice where and enjoy an elevated cafe,Buckwheat ‘Tea Salon’Crepes) experience.” they romantic enjoy sumptuous Nicoise tuna sandwiches. The lush, design oflocal the venue was inspired cucumber sandwich avocado toast by theTheir couple’s wedding decor inand France. “Here you also have earned can sit down customer for our ‘Leraves. Classique Afternoon Tea’ with three-tiered plates of savory sandwiches... Cafe du Val owes a slice of its success to Bridor’s Read more on From Maison Daneltoat:pastries to impeccable range. croissants sandwich breads, Bridor offers seamless solutions to CWmag.com/MaisonDanel the very best bakery and coffee shops.
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Winter 2020 / 2021 | 7
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LAS VEGAS
Nothing Says Mega Resurgence Like Las Vegas with Spencer Rudow CW Director of Sales, Las Vegas
“IT’S HARD TO ARTICULATE HOW AWFUL IT WAS to see so many of our friends in the business lose their jobs this past year due to the pandemic. Overnight, everything went down to zero. For Las Vegas, this was truly catastrophic because we require so much revenue just to keep the lights on. To drive down Las Vegas Boulevard and see all the doors boarded up was a truly humbling and depressing experience, one I barely have the words to articulate. But, like the rest of the world, we did what we had to do. We did our best to get creative and took the challenge as a chance to step up for the city and be there for our customers when it was safe to do so.
Clockwise from top left: Conrad Resorts World Las Vegas- Hilton, Globally acclaimed Chef Marcus Samuelsson, ‘Lechon Diva,’ Dedet de la Fuente of Pepitas Kitchen, and Blood Bros. BBQ Owners: Terry Wong, Quy Hoang, and Robin Wong.
It was September (2020) before the strip was really open for business again. But soon everything started closing down because the occupancy levels just weren’t there. None of these hotels and restaurants can survive with 5% occupancy. Labor Day offered some much-needed momentum and continued Chambers and suites, Mohegan Sun Casino, a five-acre desert pool oasis, twelve food and beverage venues, and signature restaurants and bars. CW will be very for about eight weeks up to Thanksgiving when like the majority of U.S., our busy providing the majority of their specialty ingredients. cases started soaring, and we got shut down again.
CW Las Vegas, Director of Sales, Spencer Rudow
Now full circle in early spring ’21, we’ve fortunately moved back to 50% occupancy. The city is gaining some control with a lot of vaccine shots going into arms. In early spring we hit our biggest number since the pandemic started, actually sniffing 70% of 2019 sales, which is pretty amazing, considering everything we’ve gone through.
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And there is so much look forward to now. Leading the wave of resurgence enthusiasm are the thrilling openings of mega-resorts Virgin Resorts and Resort’s World (both owned by Hilton Hotels & Resorts). Virgin Resort is located in the old Hard Rock Hotel spot. Offering a one-of-a-kind integrated resort experience with 1,500
RESORTS WORLD IS A MASSIVE SHINY NEW STAR. Offering 3,500-rooms in its three dynamic resort towers, with a variety of accommodation tiers for every traveler’s preference, Resort World boasts 117,000 square feet of gaming space. With an extensive food and beverage portfolio, including Michelin-starred dining, a 22 stall high-end ‘hipster’ food court partnering with local hot chef talent like Chef James Trees, and a variety of Asia Pacific market menus, guests will be totally spoiled for choice. Equally exciting is Resort World’s monster concert venue that has already signed some of the biggest acts in ‘the business.’ Top this all off with luxury shopping, 350,000 square feet of banquet space, a 222,000-squarefoot pool complex, and it’s easy to see why Resort World is one of the most exciting mega-resort openings in Las Vegas history. I and my awesome CW team are really proud and grateful to be a part of this exciting resurgence of Las Vegas, boosted so powerfully by the opening of these two amazing mega-resorts. When the world can truly move forward, Las Vegas will be the place to celebrate. Everyone will be coming to Vegas to party, finally let go, spend stimulus checks and enjoy the experience of a lavish, wild and vibrant lifestyle that only Las Vegas can offer.”
CANADA
L to R: Black Forrest Tart and Lemon and Lime Tart
Chef/Owner Julian Helman describes his Karat Chocolate Pastry shop in Kelowna, Canada as an old European style mixed with an Okanagan twist. For Julian, the Okanagan is about simplicity and environmental stewardship. Go Okanagan:
/karatchocolate
Okanagan Gold
You use Valrhona exclusively. With so many fine chocolates to choose from, what’s made you a devotee? Always first? Taste, Flavor. Quality. The mouthfeel, the micron-particles in it are so fine, so developed. They have a very, very wide range of different chocolates and origins. Then from a technical standpoint, I find it easy to work with. As a younger pastry chef I even took classes at Valrhona in Tain-l’Hermitage, France. One thing that really impressed me was how they treat their staff like family there. Everyone who works for the company has it in their best interest to make it better. And that’s something that I believe in with my company. And from an environmental standpoint, there’s no other company that can match it. They’re constantly looking for ways to improve, lower their emissions. And they’ve supported me all the way through since we started business, they’ve been there for me. Nothing but love for that company, for sure.
HOT or NOT
SAVOR YOUR
FLAVOR. Great is more than the sum of its parts. Great sauce means great, clean ingredients. Simple, pure. 100% delicious. Handcrafted in California and filled with the best chilis, garlic, mango, vinegar and brown sugar in every mouth-watering drop.
#makefoodhappy
resilienza della pizza WITH ORLANDO FOODS
World-renowned Caputo’s signature products are demanded by maestri pizzaioli worldwide, providing high-quality and consistency to the foundation of your bottom line.
STRONG A chewy, crispy crust is critical.
FOUNDATIONS Pizza is not a trend, it’s a way of life.
The pizzas we now eat are for medicinal purposes. - Unknown
THE SECRET IS
Ciao DOP San Marzano, grown from the historic Italian tomato seed – a base difference that elevates and deepens your most prized sauce recipes.
Let your secret be a bite of history.
IN THE SAUCE
FINISHING The devil’s in the details.
TOUCHES
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Buffalo milk mozzarella is transformative to wood-fired pizza, offering texture, depth of flavor, and a tanginess that’s all its own. The best mozz comes from Napoli, where Torre Lupara has revolutionized mozzarella di bufalo production – it’s a revolution you can taste in its rich, fresh-milk flavor.
pizza changed in 2020 & 2020 changed pizza. “Pizza Was The Restaurant Hero of 2020” quotes the NYTimes (Feb. 21, 2021). Its ease and affordability have made it a pandemic staple for many families and a rare bright spot in an industry that has been decimated. Pizza has been a perfect pandemic option, a comfort food for a time that is anything but comfortable. Where consumers find a meal that’s easy to agree on, it’s also been a lifeline for restaurateurs nationwide, who have found both stability and growth in a food that has a durable history on its side. We invite you to indulge in our authentic offerings and to celebrate in the passion of pizza excellence.
100% ITALIAN
authenticity is Orlando Foods ORLANDO FOOD SALES is a third generation food importing company. They are highly specialized in the importation and distribution of the best FLOUR, TOMATOES, OIL, BUFALA MOZZARELLA, PASTA and VEGETABLES IN OIL from Italy. Their reach is felt across the USA working with foodservice distributors and restaurateurs to supply, educate and train this segment on the best Italy has to offer. They choose to work with fewer products which complement each other, in order to be experts in this field and to bring the greatest possible value to their customers. Orlando Foods has a history in the tradition of Italian foods, starting in 1948, with no signs of slowing. Buon Appetito.
Authenticate easily:
/orlandofoods
Winter 2020 / 2021 2021 || 21 21 Spring / Summer
Sustainability at Emmi Roth
Emmi Roth crafts cheese with heart and develops products made to inspire. Beyond making some of the most awarded cheeses in the U.S., Emmi Roth also undertakes a deep corporate commitment to sustainability, to make cheese that not only tastes delicious but that protects their cows, our environment, and that empower their employees towards career fulfilment.
Environment. Economics. Society. THESE ARE EMMI ROTH’S PILLARS to their corporate commitment. They measure the impacts of their company and create ambitious goals to become a better part of this world. Emmi Roth knows that sustainability is not something that can be achieved alone – it requires collaboration. They are building stable internal and external networks to ensure they have the best knowledge of how sustainability can become an even more effective part of our everyday lives.
Greenhouse Gas Net-Zero By 2050 Making award-winning cheese takes a lot of energy but Emmi aims to make it clean. From the cows to the process, they’re looking to cut power consumption from their farms to their production sites. They will not be investing in tech that requires fossil fuels and are working to ensure their electricity is sustainable.
Water 15% Savings Sustainable water is crucuial to our world. It’s necessary for industry. To make sure they are doing their part, Emmi Roth will reduce their water consumption by 15% and involve the entire value chain to continue to reduce consumption. They have to do more with less, and have met that trial through improvements in productivity and efficiency, all while reducing costs. They’ve done this using designated teams to identify opportunities and collaborating to ensure they find answers.
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EMMI ROTH HAS 1,602 SOLAR PANELS COVERING THE ROOF OF THEIR PLATTEVILLE, WISCONSIN PLANT. IN ITS LIFETIME, IT WILL REDUCE THEIR CARBON FOOTPRINT BY ELIMINATING 14,000 TONS OF CO2 EMISSIONS.
“Our employees are the foundation of our success.”
Recyclable Packaging by 2027 WHAT DO WE NEED? A CIRCULAR ECONOMY! WHEN DO WE NEED IT? AS SOON AS POSSIBLE. A piece of this puzzle is putting Emmi Roth’s delicious cheeses in packaging that can be recycled after you are finished noshing on it. Not only will their packaging be completely recyclable, they’ll work to have 30% of it created from recycled material.
Cutting Waste by 50% Waste is inevitable, but it’s what you do with it that counts. By 2027, Emmi is cutting 50% of the waste they generate going to landfill. To achieve this goal, they have already begun making efforts to reduce packaging and raw materials waste in production. Emmi Roth is committed to recycling as many of their products and supplies as possible. And some of their waste has value! Their by-products such as whey are recycled to the best of their ability. It breathes a second life.
Follow Emmi’s Sustainable Journey:
/emmiroth
100% of Employees Actively Working on Further Development THERE ISN’T A MORE VALUABLE RESOURCE TO EMMI ROTH, THAN THEIR EMPLOYEES. Maintaining a natural and economic world in which they all flourish is requisite. All employees are offered development targets to help them define their vision of how their professional future should look. Our employees are the foundation of our success. They need a wide variety of technical, social and personal skills. Emmi Roth’s long-term survival depends on dedicated employees with the right skills and abilities for today and for the future.
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let them eat bon bons. Classic bon bons from Mae Fine Foods.
Make every occasion at your venue special with beautiful and irresistible bon bons from Mae Fine Foods! Mae Fine Food ‘Classic Bon Bon’ Assortment are the perfect addition to any dessert menu, or as a unique and luxurious final offering to a tantalizing dining experience. The assortment includes:
Hazelnut Crunch, Orange, Coffee Lovers, Lemon, Passion Fruit Mango and Suspended Vanilla.
Mae Fine Foods and Fabbri Bon Bons! Made with one and only Fabbri, founded in 1905, Mae Fine Foods Bon Bon with irresistible Fabbri fillings and encased in milk chocolate are classic show-stoppers. Fabbri bon bon flavors include:
Amarena, Moka Coffe, Raspberry, Pure Pistachio, White Mint, Lemon Fresco, Amaretto, and Hazelnut Ask your Sales Rep about availability.
Get Bonbontastic:
/maefinefoods