SPRING EDITION 2020, VOL. 12
SPRING
the
IN FULL EFFECT
GASTRONOMIC
REVOLUTION OF TEXAS with
with SoCal’s Chef Austin Cobb
CHEF CHRIS COSENTINO
Tastes of
Toronto Snapshots of Our Culinary Capital
MOVE OVER MOZZARELLA Pizza Time with Emmi Roth AND:
SAUGATUCK KITCHENS
ILIADA
ORLANDO FOODS
CAPITOL FOODS
SpringAbounds
By Bruce Luong Executive Vice President West Coast and Canada The Chefs' Warehouse
SPRING IS FINALLY HERE. You know it because the sun is out and the day is getting longer. The fresh variety of vibrant fruits, vegetables and seafood reappear on the menus. It is a great time for our chefs to invigorate their creativity and reinvent their menu offerings. Partnering with our chefs and restaurants to come up with new ideas and inspire new ingredient procurements is the most fulfilling and brightest aspect of our business. We look forward to a host of exciting events this spring in Las Vegas, Santa Barbara, Reno and Orange County. We continue to explore and foster unique ways to bring new products, ideas and tastings to the local market so that you our esteemed customer have everything you need to offer your menu and customers your very best. We hope you take advantage of these exciting CW events in your backyard. Thank you to all of our customers and vendors that continue to partner with us to allow our business to continue to blossom and thrive. and support our growth in all the markets. Lastly, our company would not be successful without the hard working men and women who go the extra mile everyday to offer the best, most tailored service possible and ensure their customers are being taken care of 24/7/365.
The Spring Issue
TEXAS
Meet Chef Chris Cosentino, pg. 8 “Mama, don’t let your babies grow up to be cowboys.” Let them ignite culinary magic in Texas, instead. This spring, quadruple-venue superstar chef/restaurateur Chris Consentino's doing just that with the opening of Houston’s Rosalie, Italian Soul.
CANADA
NORCAL
PNW
14 Want dynamic diversity with your cuisine? Look no further than the culinary capital of Toronto.
19 CW's Allen Bros. Beef Program celebrates its forays into retail with United Markets.
22 Portland goes global with ubiquitous chef/restaurateur John Gorham
LAS VEGAS
SOCAL
INGREDIENT FEATURES
11 Spring means Convention Season in Sin City, and everybody’s got to eat!
4 Meet pottery-craftsman and New American cuisine pioneer Austin Cobb of Strand House.
From Emmi Roth, Saugatuck Kitchens, to the bounties of Orlando Foods, Capitol Foods, and Fora Butter.
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“
New & Notable
At CW we ask how the animals were cared for, if our manufacturers are responsible stewards of our natural resources, and if the end product we put into our bodies is wholesome and satisfying." – Nikki Thomas, Regional Director of Procurement
AWESOME BURGER From the lush farms of Monterey comes a blend of juicy, meaty deliciousness with plant-based nutrition and goodness. The Awesome Burger provides an excellent source of protein, fiber and spot-on flavor made from ingredients that sustain and protect our coast. Vegan and non-GMO.
ELMHURST PLANT-BASED MILKS From nut to grain, unsweetened to barista, this diverse collection of plant milks is unified by a commitment to simplicity. Each product is made with six ingredients or less, no added gums or emulsifiers – and delivers the nutrition of the source as a creamy, flavorful beverage.
ELLENOS YOGURT NOW AVAILABLE TO SOCAL! At Seattle’s handcrafted Ellenos Yogurt, the unique touch to their real Greek yogurt is its distinct, family blend of probiotic cultures, nurtured over years and years of small-batch yogurt making. Only the freshest ingredients go into it.
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IMAGE: Cobb’s handmade pottery plate for ‘The Strand House.
SPRING IN FULL EFFECT WITH SOCAL'S
AUSTIN COBB by Kelli Colaco
Brimming with positive energy and a laid back SoCal dialect, avid surfer, and New American cuisine pioneer, Chef Austin Cobb backs up his unique brand with decades of experience and culinary grafting in a few of SoCal, NYC, and Italy’s hottest kitchens.
“We were looking for a mozzarella for our pizza for quite a while. Our team tasted a lot of mozzarella. The thing about Grande Cheese is that it has a great depth of flavor, a key savory quality that brings everything together. It has just the right amount of moisture, and doesn’t weigh the pizza down or make it soggy. Pizzas come out nice and crispy with superb flavor.” – Executive Chef Austin Cobb The Strand House Manhattan Beach, CA The heritage of Grande Cheese began over a century ago in the small village of Montelepre, Italy, where founder Filippo Candela learned the art of making fine Italian cheese. CW is proud to distribute Grande fine Italian Mozzarella to top chefs across the West Coast!
As a young chef, Cobb’s impetus to broaden his own culinary boundaries came after reading ‘Letters To A Young Chef’ by Daniel Boulud, recommended to him by one of his first chef mentors. Cobb commented,’ The book said if you want to be a badass chef you need European experience.’ At 22, Austin decided that Italy would be his chosen country to obtain his European training. ’I wanted to learn from the motherland, from the source. In the states, I felt there must be some kind of disconnect between what we were calling Italian cuisine and true authentic Italian cuisine. Sure enough, when I ended up in Avellino, Italy at Michelin starred ‘Marenna,’ there was truly a big ‘disconnect.’ Italians have a ‘whole connection’ to their food, how they approach food, their value of food. All the ingredients came to the kitchen in rustic baskets that you would get from the farmer, or fishmonger, etc. The baskets would just go back and forth. Or, you would grow your own veggies, or really know the farmer you got the veggies from. Everything was local. Nothing was brought in or imported, not even from the North or South region of Italy. This was all very eye-opening for me,’ shared Cobb. When asked for his take on the biggest difference
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between the New American cuisine he creates at The Strand House and California Coastal, Executive Chef Cobb offered, "When I think of New American Cuisine, I think ‘freestyle.' America is a melting pot and especially in 2020 New American reflects this globalization of everything. I have a strong background in Italian Cuisine with my years at ‘Marenna’ in Avellino, but being a native to Southern California, I’m also not afraid to tackle, authentic Mexican flavors as well as Middle Eastern dishes. Utilizing local, seasonal ingredients, like beautiful persimmons and pomegranates in the fall, and fresh peas and ramps in the spring, and marrying them with cuisine inspiration from around the world, this is what I love most." In speaking to the subtle nuances of Southern California’s changing seasons, Cobb offered, "Since coming back from Italy I listen to the seasons more carefully. Contrary to popular belief, the seasons do change here. You can see this if you keep an eye on your local ingredients. Some of my spring favorites are fresh peas, spring garlic, spring onions and nettles, and light fresh tender vegetables. When spring is in full effect everything just comes ready to go! You just gotta respect what’s on the plate. This is my strongest emphasis." "Representing a melting pot of techniques and flavors and dishes is unique to our time right now. We have an especially unique platform for this here at The Strand House where we’re not pigeonholed to be specifically an Italian restaurant or French restaurant or what have you." Being ‘pigeon-holed,’ in general is something Cobb organically defies in terms of his other talents and interests as well. Having fallen in love and mastered pottery back in high school, Austin has maintained his ‘hands on the (potter's) wheel’ and is currently at work on creating his own signature pottery dishes for The Strand House (see featured image on pg. 4). When I asked him to speak to this life long passion and craft he shared, "Pottery is very hands-on and kind of mathematical as far as how it works. There’s a real science to it. Once, you get the flow and the rhythm, you can put your own spin on it." "Making functional pottery and being a chef is kind of perfect combination because I can make my own dishes and it is also just a great way to balance my life and relieve all the stress from the work in the kitchen and it's very relaxing." Having recently ‘downgraded’ his hectic schedule to spend more energy on his pottery, Cobb
reflected on finding his current ‘sweet spot,’ at ‘The Strand House,’ his ongoing adoration of the dynamic layers of cool that is LA and the importance of knowing what one's needs are to live your best life. I couldn’t let the interview go by without getting Austin’s perspective on his days as a personal chef for Will and Jada Picket Smith. He offered: ‘Will Smith is actually very much like his character from Fresh Prince of Bel-Air. He’s very funny and fun-loving and the kids were very respectful and sweet. Jada was also very nice. But this was definitely a challenging position for me because being a personal chef is a very individual thing. I'm used to a lot of teamwork in the kitchen, having that energy and camaraderie and tasting food together. And I realized how much I missed this." Modesty and positivity are contagious. Chef Austin, (whom you would never know by his attitude beat Bobby Flay in a chefs challenge on the Food Network, and created one of the most revered James Beard dinners in recent history,) leaves you feeling uplifted and more grateful for your own environment: more attune to future goals I’d like to conquer. Like seasonal local ingredients and global inspirations that inspire and ignite creativity, the essential qualities and passion brought to the proverbial table by individuals like Austin Cobb transcend our every day, and spurn on us to something far more bright and vital.
“Making functional pottery and being a chef is a kind of perfect combination because I can make my own dishes and it is also just a great way to balance my life and relieve all the stress from the work in the kitchen, and it's very relaxing.” March – June 2020 | 5
MOVE OVER, MOZZARELLA Emmi Swiss Cheese Pizza Tour
Kicks Off at Renowned Razza Pizzeria in Jersey City
By Kristine Jannuzzi Acclaimed chefs Elizabeth Falkner and Dan Richer joined forces for an epic evening, proving that pizza plus Emmi Swiss cheeses is a match made in heaven. When you think of pizza, Swiss cheese probably isn’t the first topping that comes to mind. But legendary chef Elizabeth Falkner is showing Americans just how delicious and versatile pizzas made with Gruyère and Emmentaler can be in the first-ever Emmi Swiss Cheese Pizza Tour. Chef Falkner partnered with Emmi to bring unique pizzas to diner ds at pop-up events at some of her favorite pizzerias around the country. The tour kicked off this winter at the iconic Razza Pizzeria Artigianale in New Jersey, where chef and owner Dan Richer collaborated with Chef Falkner in crafting the traditional pizzas on the menu, as well as three innovative pies featuring Emmi Swiss cheeses. “I’m super excited about our Emmi pop-up pizza tour,” said Chef Falkner. “I love explaining to people and other chefs that I’ve been making pizza for a long time, and I love all the Italian cheeses, but why aren’t we using some of these Swiss cheeses on pizza? It makes perfect sense, and they all have different qualities.”
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She was thrilled to launch the tour with Chef Richer at Razza, a pizzeria she has dined at many times herself. Chef Richer makes his dough with American wheat that’s naturally fermented with a sourdough culture, resulting in an intense, deep flavor once it’s cooked in the woodburning oven. He explained that the texture of his pizza is completely different from that of Neapolitan pizza, which is typically eaten with a fork and knife. “Personally, I love crispy pizza that you can pick up with your hands,” he added. “Our pizza is sturdier and crispier than what they look for in Naples.” Chef Richer had never used Swiss cheeses on his pizzas before he became involved with the Emmi Pizza Tour, but he was intrigued to try them when Chef Falkner approached him about the collaboration. She selected Emmi Le Gruyère AOP, Emmentaler AOP, and Kaltbach cave-aged Gruyère AOP (aged 1 year in a sandstone cave) for the pizzas created for the pop-up events.
EMMI LE GRUYÈRE AOP TELLS A DEEPER STORY To tell the story about the heart and heritage of classic cheeses from Switzerland, Emmi Le Gruyère AOP and other traditional cheeses has a new look. Each label is uniquely designed with symbols that relate to the cheesemaking region through Scherenschnitte, which translates to "scissor cut," the traditional art of Swiss paper cutting. This folk art emerged in Switzerland in the 1800's and remains a tradition today - perhaps because its national symbols - cows, mountains, and fir trees - fit the art form perfectly. The inspiration of Scherenschnitte also symbolizes the art, craft and skill that is part of the cheesemaking culture at Emmi. Featured on the Le Gruyère AOP label is a Brown Swiss Cow, which is essential to cheese production in Switzerland. It also shows the Castle of Les Gruyères, an iconic landmark in the region, and an Evergreen Tree, typical to the Alpine geography. For more information about Emmi’s traditional cheeses from Switzerland, visit: emmiusa.com
“Personally, I love crispy pizza that you can pick up with your hands. Our pizza is sturdier and crispier than what they look for in Naples."
“One of the things about pizza is that you need cheeses that melt nicely, and all cheeses perform differently, but across the board every one of these Swiss cheeses melted incredibly well,” said Chef Richer. “I’d even go so far to say these Swiss cheeses melted better than any Italian cheese I ever used. They just are at the right moisture content and fat content, and the way the cheese is produced enables them to really melt perfectly.” Diners at Razza experienced this firsthand while enjoying the mouthwatering pizzas developed by Chef Falkner. The pies included a Swiss Onion Soup pizza with caramelized onions, thyme, and a blend of Le Gruyère AOP, Emmentaler AOP, and Kaltbach cave-aged Gruyère AOP, giving it a melty, cheesy umami bomb; the Alpine Marseilles, inspired by pizza
from the south of France, with tomato sauce, fresh herbs, and those three Swiss cheeses; and the Finocchio 2.0, based on a pizza Chef Falkner created when she won a pizza competition in Naples, with braised fennel, fennel sausage, fennel pollen, and Le Gruyère AOP. Chef Falkner also added a special dessert of baked apple confit with Kaltbach Gruyère AOP, streusel, and cultured cream. The tour continues at pizzerias in different cities including Nashville, Minneapolis and Los Angeles in 2020, and Chef Falkner looks forward to continuing to share her Swiss cheese pizza creations with diners and chefs alike. For more information about the Emmi Swiss Cheese Pizza Tour, visit: emmiusa.com
March – June 2020 | 7
THE GASTRONOMIC
REVOLUTION
with
Chef Chris Cosentino AND ROSALIE,
ITALIAN SOUL
OF TEXAS
Historically, thoughts of Texas have brought to mind wide open plains, cattle, and cowboy hats, rodeos, oil rigs, country-western songs, and BBQ. While much of this may still be true, today the ‘front burner’ identity of the Longhorn State shines with strong elements of diverse edge, art, global-culture, and what many are calling the gastronomic revolution of Texas, beckoning the best and brightest in the field.
"Houston is a very diverse city with an amazing passion of food, killer BBQ and a huge love of Vietnamese food. Fusions, such as ‘vietcajun,’ are delicious, and so much more. I love it."
It’s no surprise then that ChefRestauranteurextraordinaire, Chris Cosentino, winner of Top Chef Masters and co-owner of San Francisco’s Cockscomb, Jackrabbit in Portland, Oregon, and Acacia House in the Napa Valley, opened his first restaurant in Houston, Rosalie, Italian Soul, on October 15, 2019, with his business partner Oliver Wharton in Downtown Houston’s historic C. Baldwin Hotel.
Italian vibey, midcentury designed ‘Rosalie’ (by Rohe Creative.)
Rosalie, the namesake of s Cosentino’s Italian immigrant grandmother pays homage to her cooking, authentic rustic Italian cooking, as well as and Chris’s coveted nostalgia of learning how to make and crank out pasta by hand with Rosalie when he was a boy.
Why Houston for your beautiful Rosalie?
‘’This food represents immigrant cuisine in America,” said Chris. “When Italians immigrated to the U.S., it was difficult to acquire the same product that they had at home in Italy. This is why Italian-American food was created. Ingenuity happened. I’m taking a lot of the dishes that I grew up with and breathing in a little bit of new life—in this little region of Italy known as Houston.” This ‘new life’ Cosentino ‘breaths’ into his menu at the exquisite
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CW Magazine was thrilled to catch the creative, fun-loving, whirling dervish that is Chef Chris Cosentino for a moment to learn more about his fascinating ability to juggle a plethora projects, as well as a personal life, and to alas, get his take on what we like to call: The Gastronomic Revolution of Texas.
Houston is a dynamic and vibrant city. The food culture there is incredible and growing so fast. With so many different types of foods and cultures, it was a great feeling when I visited the city. People were so welcoming and kind, I knew it would be a great fit. It’s hard to not want to be part of such a beautiful property in the heart of downtown with so much rich history and our amazing partnership with C. Baldwin hotel was able to bring it to life. How does Houston stand out compared to SF, Napa, and Portland in terms of its own urban identity? Each city is so unique and different
TOP: On of Rosalie, Italian Soul's many sumptuous entrees featuring Hangar Steak, MIDDLE: Chef Cosetino's Blue Crab Manicotti.
in its own way. Each with so much to offer. It’s not something I would ever try and compare. Houston is a very diverse city with an amazing love of food, killer BBQ and a huge passion for Vietnamese food. Fusions, such as ‘vietcajun,’ are delicious, and so much more. I love it. Every time I go to Houston there is always something new to try and taste. Houston is an amazing city with so much to offer; a vast variety of different foods and cultures, it’s an honor to be able to open a venue here. You have been described as a ‘spinning top of energy.’ How do you keep from spreading yourself too thin? I am always trying to stay ahead and am fortunate enough to have figured out how to benefit from my A.D.D. to be able to get a bunch of different things done at once. But I am far from perfect; I’m lucky enough to work with a great team of people who fill in the blanks where I need help. Do you feel more akin to one of your venues than the other? Each restaurant represents the rich culinary history of each city; they are all about time and place. I believe history is the key to understanding a place and its food, so I really try to focus on that with each property. I want every guest to walk away with a unique experience. Each restaurant has its own distinct personalities and qualities which allows us to be able to give guests an amazing and different experience with each property they visit. What aspect of your work do you find most gratifying? Making people happy is the most gratifying part of our work; to be able to connect with people and build taste. CONTINUED ON NEXT PAGE >
Spring 2020 | 9
TEXAS, continued from page 13
memories that will last a lifetime through food and experience. What experience has shaped you the most as a chef? There is not just one experience that has shaped me. There are so many things that have pushed me along the way. I think failing has been the most prominent factor as well as knowing when to ask for help. Please share about Chefs Cycle, No Kid Hungry. How did you get involved? I join the chef cycle team 5 years ago on the coast ride, it was an amazing experience; being able to help children by riding our bikes in beautiful places. Knowing that every $1 we raise provides 10 meals to children in need is what will push me to continue.
Advice to young chefs? Don’t try to be the boss too fast. Slow it down and stay at a place and really learn it. Find a mentor and stick with them for an extended period; read cookbooks, focus on the craft and not just being famous. Focus on being the best cook ever and everything will fall into place. Working with CW. Thoughts? It has been great to be able to work directly with CW. They have always been reliable and efficient, which are very important components when it comes to choosing a distributor.
are all big and important moments in people’s lives; and to be able to share that with them and a great meal is truly amazing. What is the most challenging aspect of all that you do? I think the most difficult part is learning to divide my time properly between all properties, but most of all is having balance between work and my personal life. Any future plans?
What is the best part of what you do, i.e. what about it brings you happiness?
There is always something that looks like fun or I want to do but the key is knowing when to stay put and focus on what you are doing at the moment. I feel that it’s best to keep focusing on getting better each day at what you have before trying to always do more.
As chefs we give taste memories, which are so powerful in so many ways. Holidays, anniversaries, graduations, and engagements
Your great grandmother Rosalie was a proud Italian Immigrant. Can you speak to the respect and gratitude we as Americans
should have for our immigrants? This country is built on immigrants. We forget that the only nonimmigrants are the Native Americans. We are a melting pot of people who bring their dreams to the U.S in hopes for better; better life, better future, better tomorrow. I am proud of my heritage, both English & Italian, understanding our past and why we came to the US will help us to become better people.
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LAS VEGAS
IT'S SHOWTIME FOLKS
Executive Chef Bryan Forgione of famous Buddy V’s, at the Palazzo Venetian Resort bar on the Las Vegas strip.
Spring means Convention Season in Vegas which translates to ‘Sin City,’ tripling its numbers of visitors, and people gotta eat! Reigning for the past two decades as the Top Convention Show City in the U.S., Las Vegas’ is no stranger to the dramatic increase of diners with voracious appetites. Show participants and attendees, having spent the day exhausting themselves one way or other at their ‘show’ are also notorious for enjoying more abundantly than normal. Because of the hearty increase in clientele, LV venues on and off the strip must be prepared both in service and maximized volume of ingredients to concur the Herculean feat of satisfying everyone’s appetites. This is where CW Las Vegas comes in, CW VP John Polhemus, a veteran in food service, who enjoys a challenge makes sure he and his team gets out in front of
‘show’ season’ to support LV’s talented chefs and popular venues at this excitingly lucrative, however challenging time of the year. CW Magazine stole a minute with ever-busy Executive Chef Bryan Forgione of famous Buddy V’s (in the Palazzo, Venetian Resort, LV) to get his take on the crazy upcoming show season. Can you share how Buddy V’s benefits from the extra business in the spring due to Convention Being in the Palazzo we get a great turnout from any conventions being held at the Sands. Not just for a la carte business, but our BEO business really increases as well. There is a big demand for large groups. We have a great space for accommodating that demand and great staff that can execute the volume. How do you prepare for the spike in business?
‘A lot of the convention traffic during the daytime need to be in and out quick as they may only have an hour. We know what to expect based on the past years and will pull menu mixes so we can prepare properly.’ What are the most popular items on your menu? We fly through all of our pastas like our Bucatini Carbonara, Shrimp Scampi as well as our Prime NY Steak, for lunch it’s pretty much every salad with an added protein. What do you credit for the ongoing success and growth of Buddy V’s? ‘Hard work and passion from our staff, along with consistency, great food, and customer service. Most of the convention business is from out of town clients and a lot of repeat guests, they want CONTINUED ON NEXT PAGE >
Spring 2020 | 11
When Convention Season is in full throttle, Buddy V's (Owner, Buddy Valastro, TLC’s Cake Boss) Executive Chef Bryan Forgione and team know how to bring their A game, with popular pasta dishes including Bucatini Carbonara, and knock out Prime NY Steak (bought from CW!)
LAS VEGAS' TOP SPRING SHOWS BY ATTENDANCE
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1. ConExpo-Con/Agg 2020 (March): 129,000, 2. Magic Marketplace Spring 2020: 78,000, 3. World of Concrete 2020: 60,000, 4. Las Vegas Market: 50,000, 5. ASD Market Week 2020 (March): 46,000, 6. Nightclub and Bar Show 2020 (March): 39,000
LAS VEGAS,
continued.
peace of mind that their group’s night out, in a town they’re not familiar with, will be a successful one. Do you feel that CW is reliable support during the surge in business brought on by Convention Season? Absolutely, Nora Marquez is one of the best food reps I’ve worked with and she is always willing to go the extra mile in making sure we are taken care of. CW is great, our business with them has more than tripled since we started with them. Can you share a few key ingredients Buddy V’s buys from CW? BF: Prime Steaks, a variety of great cheeses like Pecorino Toscano and goat cheese. We use imported Calabrian chili’s and a specific flour for a pizza (I won’t tell!) Look who’s ready to eat!
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CHEFS’ MINDSET AND VISION WITH
SAUGATUCK KITCHENS
GLUTEN-FREE OPTIONS A Paella Bite, a Four Cheese Risotto Ball and an array of arancinis
VEGETARIAN OPTIONS
A Mushroom and Gouda Tart along with a White Truffle Potato Croquette
VEGAN OPTIONS If you have not heard of Saugatuck Kitchens, you're missing out on one of the east coast's best-kept catering and event secrets. From big events to elegant parties, Saugatuck Kitchens' beautiful, hand-crafted frozen hors d'oeuvres are perfectly suited for the most discriminating of palates.
include a flavorful, crunchy Southwestern Veggie Bite with quinoa – a perfect vegan slider base.
Founded in 1998 by Sonia and David Wells, Saugatuck Kitchens is built on the idea to create quality frozen hors d’oeuvres with the same taste and look as freshly made. To this day, all the products are created in small batches, meticulously handcrafted and shaped from the freshest and finest ingredients to ensure a “just made” flavor. Their unique combinations shaped by culinary trends and food movements have gained traction and popularity on the west coast. The expansion has been fueled by hotels, big and small, particularly in Las Vegas. The Bellagio and Aria hotels currently showcase Saugatuck Kitchens' items on their menus.
Gluten Free Asparagus Risotto Balls Enduring classics such as their French Onion Boule with Gruyere are guaranteed crowd pleasers
Authentic Chipotle Beef Empanadas made from a family recipe Gluten-Free Short Rib Skewers wrapped in Bacon
They follow HACCP guidelines, are in a USADA/FDA inspected facility and have received SQF Level 3 Certification, the highest food product safety level. Saugatuck’s artful hors d’oeuvres showcase an array of masterful flavor varieties including Arancini/Risotto Balls, Boules, Croquettes, Empanadas, Phyllo and Puff Pastry Bites, Skewers, Spring Rolls, Tarts and Bread Puddings. Have questions? Ask your sales rep or visit: SaugatuckKitchens.com
March – June 2020 | 13
TA S T E S O F
TORONTO SNAPSHOTS OF NORTH AMERICA'S CULINARY CAPITAL
Ricarda’s EXECUTIVE CHEF JULIEN LAFFAURGE
IF THERE’S ONE WORD to describe Ricarda’s, Toronto’s heralded must-go massive 270-seat Mediterranean restaurant, bakery, cafe wrapped into one, also a top destination wedding venue notable across Canada and housed within the soaring atrium at the base of the QRC West at Peter and Richmond in the heart of downtown Toronto, it’s stunning. With a polished approach, refined taste, Executive Chef Julien Laffargue oversees a world-class menu inspired by the flavors of Southern Europe, with an emphasis on local seasonal ingredients. Laffargue’s pre-designed entrees include such favorites as Pan-Seared Za’atar Halibut and Baby Octopus with paprika cauliflower puree and charred baby leeks, a Honey Glazed Lamb Shank with harissa fregola, Chermoula Whole Branzino with Cerignola and pomegranate seeds, and an Ontario Ribeye with a piquillo pepper chimichurri. Guests can also create their own dishes with ingredients like pickled mango, crispy soppressata, piri-piri chicken, harissa-glazed prawns and veal-ricotta meatballs.
OLIVER & BONACINI HOSPITALITY CHEFS MICHAEL BONACINI AND ANTHONY WALSH
YOU CANNOT TOUR TORONTO’S greatest culinary gems without intersecting Oliver & Bonacini’s vast empire of enchantment. Showcasing breath, and diversity, from Leña, Chef Anthony Walsh’s homage to his Argentinian mother-in-law to Canadian-Asian R&D from Eric Chong, Season 1 winner of CTV’s MasterChef Canada, and his Michelin-starred Chef mentor Alvin Leung, Oliver & Bonacini Hospitality is a cornerstone of Toronto’s culinary circuit. Combining intoxicating energy, intimacy, unexpected flavors, sleek design, avant-garde accents, next-level bar snacks, handcrafted libations, and fashionable, indulgent, full-bodied, and unrivaled chef-driven cuisine, this em-
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pire founded in 1993 stretches across Montreal, Saskatoon, Calgary, and beyond, and is recognized as Canada’s premier restaurant and event group. With over two dozen establishments in their Canadian arsenal, over a dozen sit in Toronto and include the French sophistication of Auberge du Pommier, Babel’s vibrant Mediterranean, Bannock’s unapologetic Canadian, Beauty BBQ Smokehouse’s saucy, crowd-pleasing sandwiches, the European enchantment of Biff’s Bistro, Canoe’s celebration of Canadian cuisine, the brewpub goodness of Liberty Commons, the cozy warmth of Luma, and the confident Italian celebration of Parcheggio. And to what does Oliver & Bonacini credit its unending successes? “We went simple to let the food speak for itself,” says owner/founder Chef Anthony Walsh, though strong vision and governance, along with a culture where service and food quality excellence are valued, surely play a roll.
BOBETTE AND BELLE CHEFS ALLYSON BOBBITT AND SARAH BELL
Bobbette & Belle partners Allyson Bobbitt and Sarah Bell met as culinary educators and have since created Canada’s most fashionable specialty cake legacy with legions of loyalist fans worldwide. The secret to their trendsetting popularity? Emulating the business model of the fashion industry with their cake creations being offered in both fresh, classic designs in an affordable "prêt-a-porter" mode and "haute couture" design based on their clients' most creative desires, an approach that has revolutionized the specialty cake industry. Their enchanting creations are now on offer in an elegant yet relaxed retail location in Toronto's trendy Leslieville neighborhood, and the response has been wildly enthusiastic. Customers come from near and far to view their signature wall of cakes and sample from the wide variety of pastries with excellent coffee, and to purchase gourmet gifts from their unique selection. The pair also have a best selling cookbook “Bobbette & Belle” currently available at Amazon.com.
TIM HORTON'S FLAGSHIP GLOBAL HEAD OF MARKETING AXEL SCHWAN
Located below its Canadian corporate headquarters in Toronto’s financial district in the Exchange Tower, this first ever “innovation café” by Tim Hortons, the Canadian donut and coffee chain also found in the American midwest and northeast, has a new mandate for Innovation. Redefining itself in bold terms is the reason behind this innovation experiment, as more companies encroach on its dominant position in the Canadian coffee market. In a competitive market, Tim Hortons dares to be different. A conceptual prototype ‘Restaurant of the Future’, the flagship merges Canada’s favorite things, hockey and indulgence, (founder Tim Horton, famously played in the National Hockey League from 1949 until his death in an auto crash in 1974.) The Tim Hortons flagship also has other ideas meant to change how
consumers think about the chain. Symbolically, the entire structure of the building, made of glass and wood panels, provides a level of transparency, including to the kitchen area. Few of their retail locations offer dairy options beyond half-and-half, while the flagship extends options to almond, soy, coconut and oat milk. Beyond caffe, they also offer manual pour-overs, nitro brews, Aeropresses, and even beer taps that pour brews inspired by Tim Hortons' trademark coffee flavors, including a strawberry lager. The concept store also offers a variety of omelettes, breakfast crepes, cupcakes and decadent cookies that can all be ordered from a modern, user-friendly touchscreen menu installed into the diners’ tabletops. They’re also pushing towards Canadian progressivism with a unisex washroom and a communal sink. If you’re heading to Toronto and want to drop by, don’t be afraid of the long lines or the weekend rush. The store is open 24 hours a day, seven days a week.
March – June 2020 | 15
Ingredient Showcase WITH ORLANDO FOODS
AL FRESCO SPRING BRINGS A "NEW ITALIAN". WHAT'S TRENDING in ITALIAN? THE CLEAN INGREDIENTS THAT TAKE CLASSIC ITALIAN DISHES TO NEW HEIGHTS. Consumers are craving the nontraditional preparations of the classic dishes they’ve grown to love.
Serve it up new, like this daring take of pizza innovation. The pizza industry is undergoing a radical transformation. So, just what are consumers looking for? Authenticity, new-meats, organic, sustainable, non-GMO and ingredients free of artificial flavors or colors. Mulino Caputo, renowned all over the world, offers your pizza and fresh pastas a strong and clean foundation. Their signature products are demanded by maestri pizzaioli all over the world, with elastic, resistant gluten and high quality-protein resulting in a consistent long-rise pizza crusts and consistent pastas that melt in your mouth. The special soft and delicate wheat is also ideal for gnocchi and pastry creams.
STRONG Beyond technique, the culinary spotlight is on quality. FOUNDATIONS Consumers seek quality and variety, which makes Garafolo Pasta a supreme choice. Made from superior quality semolina, from the most tradition shapes to the most creative, they choose only the best wheat in the world.
16 | ChefsWarehouse.com
REMAKE IT ANEW.
THE FRESH MOZZ MARKET HAS GROWN 21% OVER over the past four years, according to Datassentials. Beyond the increased popularity of the margherita pizza are the endless fresh salad applications for Lupara's frozen versions made with 100% Italian Buffalo Milk.
With over 100 years experience, Torre Lupara grows all their own corn to feed their buffalo, which give all the milk necessary to produce their buffalo mozzarella. Taking the process one step further, and immediately freezing this product, Torre Lupara has revolutionized the shipping and distribution of Buffalo Mozzarella from Italy.
CREATE. INNOVATE.
WHAT"S TREN DIN “New Italian” is
N2 GI
everywhere, from Napoli’s Slow-fermented sourdough pizza dough, Arancini balls & spaghetti cakes, to regional pasta types, and even new ideas like Edamame Italian-style storming the market. The sturdiest trend? New takes on classic dishes. Add heat and unique, natural color to your dishes by pairing your Alfredo with sriracha or ahi pepper to your pesto. New spins on old favorites start with quality flours, dry pastas, bufala mozzarella, and the finest foundational ingredients of Orlando Foods.
020 IS THE "NEW
IT
AL
". IAN
Try some savory scrumptiousness, like cannellini beans, pancetta and spinach.
Quality is Key. From soups, to salads, and more, Ciao offers fresh-packed perfection in their Red Kidney, Butter, Chickpeas, and Cannelini bean varieties.
SEEING RED.
Marinara, Pesto and Alfredo are Italian sauce’s top three, but consumers are interested in trying new varieties like Napoli’s Checca, a blend of uncooked tomato sauce, basil, mozzarella, and Sicily’s Salmoriglio, with lemon juice, olive oil, minced garlic, chopped oregano and parsley. Start your sauces with the fresh foundations of Ciao, like their DOP San Marzanos, grown from the historic tomato seed.
Fry your Italian favorites in the best nature has to offer. Olitalia's Frienn high smoke point sunflower oil shares the same healthy attributes as EVOO, and fries light, crisp, and appetizing.
Spring 2020 | 17
ALLEN BROS.' BEEF PROGRAM
Empowering Small & Local in NorCal! Introducing The Allen Brothers’ Beef Program with United Markets of Marin, CA and CW’s First Foray Into Retail of Chicago's historic Union Stock Yard. For over 125 years, Allen Brothers has been at the forefront of hand selecting and aging beef. The premium (highest grade of USDA Prime) cut now being offered at United Markets is 100 % Angus Filet with generous marbling. To be able to buy this kind of high end, quality beef at your local meat counter at an affordable price range is truly remarkable. Despite the delicious opportunity (literally and figuratively) for United Markets and its customers, it's important to highlight the importance of educating the “home chef” consumer on the distinct differences of more traditional grocery store meat, known as “green meat,” which never changes color, compared to the higher quality Allen Brothers’ beef that is aged for 28 days and inherently starts to turn a brownish color. An inexperienced consumer may come to the conclusion that the meat isn’t good because of this browning. Quite the contrary, the change in color is indicative that the meat is ‘blooming,’ which literally translates to offering more rich and delicious flavor.
CW AND ALLEN BROTHERS’ ADVOCACY and support for quality small business is fundamental to our reputation and identity. Therefore, when the idea of exclusively offering premium Allen Brothers Beef Filets to local favorite boutique grocery, United Markets of Marin County, everyone agreed the opportunity would be a win-win.
To elevate excitement and awareness, CW recently did an onsite tasting at United Markets at San Raphael and San Anselmo locations, firing up the grill and cooking up generous samples of the Allen Brothers’ filets for unassuming customers to try. Facilitating CW Sales Rep Daniel Rothbart and CW/Del Monte Nor Cal VP Matthew Mosebrook, were also on-site to support and promote the unique event. With the resonating success of this first meaty foray into retail by CW and Allen Brothers, it is clear this type Allen Brothers’ Beef Program (and others like it) will go from hot to hotter in no time, empowering small, local businesses like United Markets of Marin and CW/Allen Brothers retail presence into the future and beyond.
To those unfamiliar with United Markets, it's locally owned, growing in its identity, and striving to revamp themselves.They're not in bed with the big commercial companies and also like to promote small local purveyors, which is plain to see when you look at a lot of their unique, locally procured inventory. Beyond this being a great opportunity to grow business and improve branding for United Markets, launching CW/Allen Brothers’ first foray into retail is very exciting. Before, you could only get Allen Brothers in a restaurant. For those that don’t know, Allen Brothers is the oldest ranch house in the United States, from the fabled streets
Spring 2020 | 19
CAPITOL FOOD COMPANY gets a CaPITAl 'Q' for qualIty FROM THE SIMPLEST QUALITY WHEAT FLOURS, shortening, oils, grains, malts, rice, corn, dairy and egg products to virtually every nut and seed under the sun, Capitol Food Company’s mission is to offer you the very best foundation of ingredients from which to create your masterpieces. Capitol Food Company sources hundreds of ingredients painstakingly selected from all over the world, from manufacturers committed to uncommon quality and sustainability. And they're quite willing, able and happy to accommodate your most precise specifications.
2020| CWmag.com | ChefsWarehouse.com
Like fine art, the greatest pastry masterpieces are built from primary quality ingredients like Capitol Food Hazelnuts and Pistachios, applied here by CW Corporate Chef Francois Mellet with his dazzling Pistachio & Hazelnut Cream Puff:
PISTACHIO & HAZELNUT CREAM PUFF By Francois Mellet
Pate A Choux (Cream Puff Dough) • • • • • • • •
125 grs Whole Milk 125 grs Water 125 grs 82% Unsalted Butter 5 grs Granulated sugar 5 grs Salt 140 grs Bread Flour 500 grs Whole Eggs Capitol Foods Hazelnuts and Pistachios
In a saucepan, bring to a boil the milk, water, butter, salt and sugar. Turn off the heat and add the sifted flour, mix using a whisk. Turn the heat back on, swift to rubber spatula and cook for approximately 2 minutes to dry the dough. Transfer the dough to a mixing boil with the paddle attachment and add the eggs in several steps to obtain a smooth texture. Pipe the cream puffs, egg wash the puffs and sprinkle piece of pistachios and hazelnuts. Sprinkle some water into the oven and place sheet pan into an oven at 400F, close the oven door and lower immediately the temperature to 325F. Bake until golden brown and dry.
Financier Cookie Base • • • • • •
300 grs sifted powder sugar 200 grs 82% Brown Butter 70 grs sifted All Purpose Flour 185 grs Egg White 100 grs Almond powder 50 grs Hazelnut Flour
Melt the butter to a brown color, strain into a thin strainer. In a mixing bowl, using the paddle attachment, mix the powdered sugar, almond flour, hazelnut flour, all purpose flour with the egg white. Add the brown butter until a smooth dough is obtained. Bake into desired shape flexipan at 385F.
Pistachio Crème Mousseline • • • • • • • • • •
250 grs Whole Milk 1/2 tsp Crescendo Vanilla paste 65 grs Granulated Sugar 25 grs Whole eggs 50 grs Egg Yolks 20 grs Crescendo hot pastry cream powder 20 grs Crescendo hot pastry cream powder 60 grs 82% Butter 1 60 grs 82% Butter 2 35 grs Pistachio paste
Proceed like a pastry cream, when hot, add butter 1, cool completely. Once cool whip in the butter 2, add the pistachio paste.
Other Components: Crescendo Gold leaves Powdered sugar Chocolate decoration
Spring 2020 | 21
PNW
DESTINATIONPORTLAND
JOHN GORHAM
TORA BRAVA celebrates Spain with pintxos, tapas, charcuterie, and raciones that change daily based on seasonal variations.
John Gorham, Executive Chef/Owner of seven iconic Portland restaurants, celebrates a vast range of global cuisines. His menus are inspired by his extensive travels and experiences with the immigrant communities working within the restaurant industry.
John Gorham is one of Portland’s most ubiquitous and celebrated restaurateurs. His arsenal of influential dining destinations have energized Portland's restaurant scene, and are known for their unique identities and global inspirations, while also embodying the quintessential Portland dining experience.
22 | ChefsWarehouse.com
“Traveling as a chef and restaurateur is the greatest education you can give yourself,” Gorham says. “There are so many great ideas and so many people doing amazing things out there. Taking those ideas and turning them into your own and presenting it keeps you relevant.” John’s cuisine is highly creative, a fusion of based on tradition and always made with the best quality products. Likewise, he’s responsible for the design of his restaurants, has always sought to create original and inviting spaces, which make meals a social act filled with pleasure and meaning. The result is a studied balance between gastronomy and each space’s design. Having grown up in the South his core beliefs are based in Southern hospitality. As his businesses have grown, he stays on top through
Chef Gorham's TASTY N DAUGHTERS is a global tavern
Chef Gorham's PLAZA DEL TORO hosts a variety of
featuring innovative dishes with diverse international origins.
events featuring once-in-a-lifetime culinary experiences.
Chef Gorham is also the force behind Portland’s LA
TASTY N ALDER’S brunch menu is inspired by Chef
RUTA PDX: Gastronomic Festival celebrating Spain.
Gorham’s travels and experiences.
adherence to his core beliefs, and by remaining hands on he’s able to instill those beliefs in his team. He give a lot of credit to his wife Renee, the ultimate host, who helps run the businesses and who manages the floor manager crews. When asked about the future John responds, “Once you get complacent is when you fail. As far as having a captive audience though, look at all the cranes in the sky, I’m not worried about that. But I am worried about whether Portland keeps it soul.” On how to counterbalance this, John offers sage advice. “Keep going out. You support the places that believe in that soul. There are a lot of places that go to the dust and people complain about it, but you should’ve gone in before then! Remember the people you love and keep supporting them.”
Spring 2020 | 23
The Chefs’ Warehouse Magazine, West Coast 1250 Whipple Rd, Union City, CA 94587
RATHSKELLER:
WINTER FANCY FOOD SHOW 2020: SAN FRANCISCO
THE 2020 WINTER FANCY FOOD SHOW, held at SF's Moscone Center, is one of America's biggest foodservice events, and CW's Annual Cocktail Party connecting customers, vendors, CW leadership and Sales Reps, and is one of the show's most anticipated events. Party highlights were captured by CW's West Coast Marketing Manager Andrew Steelman.
CW's CEO and Chairman of the Board Chris Pappas flanked by John Magazino (right), and Francois Mellet (left).
L to R: NorCal VP Matthew Mosebrook, and CW Corporate Pastry Chef Francois Mellet.
Territo
L to R: Donny Loftis, Melinda Liddicote, and Josh Burman (VP Seafood Strategy).
L to R: CW EVP Bruce Luong, Colby Morse and LA Sales Rep Francesco Signorile.
L to R: CW Pacific Nothwest's Shannon Smith, CW Seattle Sales Manager, Sarah March (Middle) and Corey
L to R: LA sales team's Paul Rinis, Elizabeth Tohikian, and Jason Hendrick.
L to R: LA Sales Rep Rafael Perezchica, Valrhona's Emily Byram, and LA Sales Rep Howard Cumberlander.
Usu animal explicari an, est quot dicit voluptatibus ne. CW's Team Vegas! VP John Polhemus, and Chris Young.
Lorem ipsum dolor sit amet, vel admodum lobortis convenire in, Evan from Valrhona and Mike Panza, CW's Sales Manager/Pastry Division.
WHEN: January 20, 2020 WHERE: The St. Regis SF
Valrhona's Jennifer Butler with friend.
Team Valrhona!
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