food & beverage magazine may 2016

FAMOUS CAKE DESIGNS BY KAIULANI

http://www.hollandkamp.com

ON THE COVER CHRISTIE BRINKLEY • BELLISSIMA

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12 46

3037

50

Brocksmans Gin

Chef of the Month - Chef Daniel Humm

Sommilier of the Month - Anthony Mueller

Trends

Bundaberg Brewed Drinks

Drink Like A Grownup

Bacchus Wineworks

1625273741 6367

Also In This Months Issue

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Publisher - Micheal Politz • Food & Beverage Magazine® is owned and published electronically by Beautiful People LLC. Copyright 1995-2016 Beautiful People LLC. All rights reserved. Food & Beverage Magazine® and distinctive logo are trade-marks owned by Beautiful People LLC.

“fb101.com” is a trademark of Beautiful People LLC. No part of this electronic magazine may be reproduced without the written consent of Food & Beverage Magazine. Requests for permission should be directed to: [email protected]. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm. Nor are we afflicated with ANY OTHER FOOD&BEVERAGE or HOSPITALITY PUBLICATION. Articles and Comments are welcome, but they should be on-top-ic and well-expressed.

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FOOD & BEVERAGE MAGAZINE was created by Publisher Michael Politz with the expert help of original advisory board members: Bobby Flay,

Wolfgang Puck, Emeril Lagasse, Mario Batali, Kerry Simon and David Burke.

WHO WE ARE

In Additon To A Host Of Contributing Writers, PR Firms And Advertising Contributors

Eddie Rivkin Senior Editor, Spirits

MICHAEL POLITZ

Wine collecting and drinking can be a form of art that many people take seriously and as well they should. Think about how many varieties of wine exist in the world. And also consider that wine-drinking and wine-tasting is also different. Wine collecting is also a hobby and it represents a life style and that life style holds a certain distinction.

Millions of people all over the world are drink-ing-wine but only few know how to recognize or, distinguish its characteristics. We at Food & Beverage Magazine, will always showcase the wines and those professional collectors, restaurants, sommeliers and vineyards that serve and produce some of the finest vintage in this country as well as internationally.

Wine tasting-parties are organized to bring to-gether wine lovers and test their expertise. It takes a lot of experience and exposure before a person can be called a wine expert or somme-lier. Each month F&B Magazine will feature a different sommelier, recognizing their impact on the industry.

Let us move onto spirits. With the name spir-its, we include all alcoholic beverages fermented and distilled. And the process used to produce spirits provides for the distillation of fermented mixtures. Spirits and liquors are both high alco-hol degree beverages, produced with very differ-ent techniques:

• The first ones are distillates of fermented products.• The second ones are obtained simply by mixing of infusion.

The liqueurs or liquor drinks are a mixture of ethanol or water with brandy, sugar, spices, es-sences, essential oils. These techniques are very old but are still widespread in Italy, especially with regard to spirits. Distil, literally means pull or “drop by drop” and then in a larger sense to derive the essence, namely the “spirit” by some-thing. And this is exactly the meaning and val-ue of the ancient art of preparing liquors. What master distillers and spirits and liquors manu-facturers are proposing themselves to do is offer to experts and consumers a showcase of excel-lence , Vodka, Gin, Whiskey, Bourbons. Straight or cocktail mixtures where quality and a variety of spirits is offered in its splendor.

Which brings me to F&B magazine “Break-Out brand” Cocktail Caviar, international favorite Rum Chata and now a national brand, Tippy Cow rum cream.

Drinking is a socially acceptable behavior all over the world.

FROM THE PUBLISHERS DESK

As with any adult beverage, F&B magazine promotes drinking responsibly when consuming and never drink and drive.

THE SERVING of wine and spirits is an important part of the hospitality industry throughout our country. Although we need to make a clear distinction between these two kind of beverages.

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FOOD & BEVERAGE MAGAZINE PAGE 8 FOOD & BEVERAGE MAGAZINE PAGE 4 FOOD & BEVERAGE MAGAZINE

Chef Daniel Skurnick

DS • F&B • WHAT IS YOUR FAVORITE SAVORY DISH?

A perfect dessert for me is something simple, yet elegant. I like to make desserts that play off of similar flavors in different variations. There may be many components to the dish, but they all have to work together in harmony while still bringing excitement to the diner.

DS •F&B • WHAT IS YOUR FAVORITE DESSERT?

Working in an Asian restaurant, it can be tricky trying to translate traditional Chinese sweets to the American palate. I like to use my background in the French technique as well as my love of seasonal produce as a foundation, and then try to bring Asian flavors or techniques into the creative process. Endless hours walking the streets of Chinatown, visiting bakeries and teahouses, as well as sifting through baskets and drawers of dried fruits, seeds, barks and flowers that are used to make sweet “soups” and teas in quiet rooms in Asian neighbor-hoods.

DS •F&B • WHAT IS YOUR INSPIRATION?

I truly love that I get to create things every day. I was that little kid that was constantly building forts or drawing pictures or making snowmen whenever I had a chance. As a grown man, I love that I can create dishes and work with my hands every day. I even get joy from doing monotonous projects throughout my day. I would happily peel 2 cases of apples or make 500 chocolate curls every day.

DS •F&B • WHAT IS THE MOST REWARDING THING ABOUT YOUR PROFESSION?

Q&A with

May 2016

Chef Daniel Skurnik Q&A Continues on Next Page >

It’s hard to come up with a single favorite savory dish. After working all day with sugar and chocolate, I definitely have an affinity for something salty and savory. The dish would have to be something flavorful, bright, and even a little funky in flavor.

FOOD & BEVERAGE MAGAZINE

F&B • WHAT ADVICE DO YOU HAVE FOR SOMEONE CONSIDERING A SIMILAR CAREER PATH?I always tell my employees to try and get as much information as possible. Read everything you can get your hands on. Eat out at restaurants whenever you can. Read menus at every restaurant you pass. If you’ve never seen or tasted something at the market, buy it! Taste it! Broaden your horizons and learn as much as you can. Then you can take those experiences and create new and amazing things yourself.

DS •

F&B • NAME ONE DESSERT/PASTRY THAT REALLY MADE AN IMPRESSION ON YOU?For me, sometimes the most simple items are the most impressive. I lived in Hawaii for many years, and one of my most memorable meals ended with something so simple and so satisfying: After a long meal outside under the stars, the pastry chef brought out a loaf of brioche he had just pulled from the oven. He brought out a jar of homemade jam he had made from fruit he had foraged himself. To accompany the warm, buttery bread and tart preserves, two delicate mugs of warm, thick hot chocolate, spiked with a healthy amount of chartreuse liquor.

Bittersweet chocolate; warm rich brioche; tart jam; and a perfume of anisette. Simple, but perfectly balanced and satisfying.

DS •

In addition to my time at Buddakan NYC, I have also taken over the role of Executive Pastry Chef of Le Coucou, a new French restaurant from Stephen Starr and Chef Daniel Rose of Spring Restaurant in Paris. It will be an exciting opening with a menu focusing on classic French desserts.

DS •F&B • WHAT’S NEXT FOR YOU?

Chef Daniel SkurnickQ&A

Continued From Page 5

CALLEBAUT PASTRY CHEF OF THE MONTH

May 2016May 2016May 2016

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May 2016

Recipe Continued On Next Page >

CHOCOLATE COCONUT CREMEUX

instructions

Combine coconut milk, salt, and trimoline in a small pot and bring to a simmer.

Meanwhile, melt the chocolate in a double boiler. Add the warm coconut milk to the chocolate in stages, mixing well between each stage.

Shear to emulsify; then chill. Mold in pebble shaped molds and insert frozen coconut fluid gel in center. Freeze and unmold.

800g 190g 855g

IngredientsChocolate Coconut Ganache

Coconut MilkTrimolineCallebaut 811 Dark Chocolate

By Chef Daniel SkurnickWarm Coconut Foam & Dark Chocolate Biscuit

Use the standard fluid gel technique. Blend, strain, and pour into siphon charged with 2 NO2. Dispense into small demi sphere molds. Freeze as needed.

400g 200g 14g 800g

IngredientsCoconut Fluid Gel

WaterSugarAgarCoconut Milk

instructions

As neededSalt

CALLEBAUT PASTRY CHEF OF THE MONTH

PAGE 8 FOOD & BEVERAGE MAGAZINE

instructionsCombine and melt fully. Strain into spray gun and flock chocolate coconut ganache to give a velvety texture.

500g 500g

Ingredients

Callebaut 70% Dark ChocolateCallebaut Cocoa Powder

instructionsCombine the dry ingredients in a small bowl. Meanwhile, combine the coconut milk and water in a blender.

Slowly shear the dry into the wet and blend for one full minute to hydrate. Transfer to a pot and gently heat to 960C. Remove from heat, blend, and strain. Charge in siphon with 1 NO2.

100g 8g 13.6g1600g80g

IngredientsHot Coconut Foam

SugarSaltGellan, Low AcylCoconut MilkWater

Chocolate Spray

instructionsCombine and sift. Reserve.450g

110g

IngredientsCoconut Powder

Coconut Milk Powder Confectioners’ Sugar

instructionsPlace glucose in pot and bring to a boil. Add sugar and cook to 1600C.

Remove from heat and stir in chocolate.

Pour onto a silpat and roll thin. Cool, then grind into a fine powder. Sift onto stencil and cook at 1900C or until glossy and glass-like.

180g 360g240g

Ingredients

GlucoseSugarCallebaut 70% Dark Chocolate

Chocolate Glass Tuile

May 2016

instructionsSift all dry ingredients into a large bowl. Meanwhile, blend all wet ingredients in a pitcher.

Add all the wet to the dry and mix to just combine.

Be sure not to over mix. Pour onto a sheet tray lined with a silicone non-stick baking mat and bake at 1900C until done. Cool and cut to size.

620g 800g 160g30g14g

IngredientsChocolate Cake

All Purpose Flour SugarCallebaut Cocoa Powder-Baking SodaSalt

1000g 20g 260g20g

WaterVanilla ExtractVegetable OilVinegar, white/rice


Warm Coconut Foam & Dark Chocolate Biscuit


Brockmans Gin is a super-premium, new style gin, which can be enjoyed neat over ice. Distilled in traditional copper stills, Brockmans balances a unique combination of traditional gin aromas, citrus, coriander and top notes of blueberries and blackberries to provide a refreshingly new gin taste experience. Based in the United Kingdom, Brockmans is now available in Massachusetts, New Jersey, Connecticut, Rhode Island and New York.

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COVER STORY

May 2016

Continued On Next Page >

Supermodel and actress Christie Brinkley will launch an exclusive line of Organic Prosecco from Italy. Christie’s passion is to embrace life’s pleasures: adventure, travel, won-derful food and wine. Her vision for her Organic Prosecco reflects her joie de vivre and to bring the world’s finest organic sparkling wine for everyone to enjoy. The exquisite artwork on the Bellissima bottles is Christie’s own design inspired by Botticelli’s Venus.“I believe that celebrating what we are grateful for with family friends and Prosecco contributes to a healthy happy and sweetly beautiful life,” Christie says.

Christie Brinkley introduced Bellissima at The WSWA An-nual Convention & Exposition, the largest gathering of Ameri-ca’s wine and spirits distributors, from around the world. This year marks the 73rd Annual Conven-tion & Exposition which took place April 18-21 at Caesars Palace in Las Vegas.

Continued On Page 14


COVER STORY

•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Continued On Page 16 > PAGE 15

May 2016

BELLISSIMA was created in Treviso, Italy. Approximately an hour’s drive from Venice, Treviso is situatedin the country’s Veneto region, an area known widely as the original production for the Italian sparkling wine called Prosecco. Featuring breathtaking vistas in the foothills of the Alps, overlooking the surrounding valleys, Treviso has become more popular with wine aficiona-dos and travelers who wish to explore Italy’s distinctive and only “authentic” Prosecco region firsthand, and view the patchwork of vineyards interspersed among the charming towns and villages. Bellissima Prosecco comes from vine-yards known for revolutionizing the technical process and embracing a totally organic style of farming.

Belissima ZERO SUGAR Zero Sugar Sparkling Wine Made With Organic Grapes made from 100% Glera grapes. It is produced using the “Long Charmat Method” (7 months in autoclave) with natu-ral selected yeasts and has no resid-ual sugar. It is a Brut “ORGANIC” enthralling wine, that exhales a fine scent of delicious yeasts, white flow-ers and grapefruit. It is fresh, velvety, creamy and dry but it is perfectly bal-anced and has pleasant acidity.

Belissima SPARKLING ROSE WINE Made is made from 100% PINOT GRI-GIO organic grapes. Firstly, it is ob-tained from a light maceration on the skins, and secondly, using the “Char-mat Method”, which is the natural re-fermentation in autoclave. Bellissi-ma Sparkling Rosé is light pink, bril-liant, refined and therefore, attractive. Its bouquet is elegant with hints of strawberry and grapefruit. It is fresh and fruity with a soft, persistent foam.

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Treviso, Italy

Hospitality Construction Ser-vices collaborated with Edit Lab at Streetsense to expand Bound-ary Stone, a popular Washing-ton D.C. restaurant and tavern. Tasked with doubling the size of the kitchen and expanding seating areas to accommodate the Amer-ican bistro’s growing clientele, the teams also worked together to create a concept that reflects the chef ’s vision, food and service.

Hospitality Construction Services and the Edit Lab at Streetsense team had an elaborate task ahead of them—the clients wanted to mirror the design of the original restaurant in the extension, while keeping the eatery open for busi-ness. The first step in expanding Boundary Stone involved de-molishing the hair salon next door. With the original eatery on one side, and another operating restaurant on the other, Hospi-tality Construction Services had to be careful when renovating because of working power and water lines. The system had to re-main operable for its neighbors, and work had to be done during hours that minimized impact on patrons and their dining experi-ence.


RESTAURANT NEWS

Hospitality Construction ServicesBoundary Stone Design Description

So it was business as usual, with one exception—the 400-square-foot kitchen was closed down so the construction team could dou-ble its size and make it accessible from both the old and new dining areas. After demolition, the com-pany updated the underground plumbing, poured concrete, built the framing, installed mechanical plumbing and electricity, and put in a full kitchen exhaust system and fire alarms.

Hospitality Construction Services also installed the dark wood and metal that offer a rustic authentic-ity to Boundary Stone. Exposed air ducts run across the ceiling, providing an industrial edge that contrasts with the warm furniture and building materials. At the back of the extension is a dining room, with beautiful green and white imperfect-stamp-patterned walls. The dining room is sepa-rated from the bar by an antique wood and stained glass partition, which matches the wall siding found in the bar area. The par-tition and wall are comprised of reclaimed doors recovered from a barn in Maryland.

Originally 38-inches wide and 14-feet tall, the doors were restored and cut down by four feet to ac-commodate the space. The extra material was then transformed into a hanging ceiling ornament.

More design highlights: Each room features unique ceiling or-namentation that provides dy-namic textures to the vertical space. Over the bar sits a grated metal rack that functions as a shelf for decorative wine barrels. A wood trellis in the main din-ing area hides some mechanical equipment while providing an aesthetically pleasing support for lights as well. Large edison bulb pendants hang throughout the space, furthering the antique aes-thetic of Boundary Stone’s new addition.

Beyond the bar sits a small stage to host live bands. Hospitality Construction Services installed a top-of-the-line sound system to amplify the live music through-out the establishment. When not being used for performances, the stage provides additional bar stool seating along a wall of win-dows and exposed brick.

https://www.nestleprofessional.us

May 2016

http://www.italtrade.com


F&B Magazine & Chef Roll:FEATURED CHEF

Chef Daniel Humm, Owner Eleven Madison ParkNew York, New York

Swiss native Daniel Humm holds three stars from the Michelin Guide, and the No. 5 slot on the annual list of The World’s 50 Best Restaurants.

Alongside acclaimed restaurateur Will Guidara, their teams are known not only for perfectly executed, innovative cooking.

You received your first Michelin Star aged just 24, with numerous prestigious accolades fol-lowing throughout your career. What do you think is the influence of all the big awards, James Beard, 50 Best, and Michelin? Which ones are the most important and why? And what about the pressure of keeping them?All the awards have been very hum-bling, they give us a sense of validation at that moment, but also encourage us to look forward and to set new goals. Every award holds importance, some may im-pact our business more, but every one is an honor to receive. If I had to pick one that’s been the most memorable, though, I’d say it was the four star NY Times re-view from Frank Bruni in 2009 – that was the first major review for us and I think it really gave Will and I the confidence to get to where we are today.

Concept in favor of a more radical prix fixe menu, which encouraged diners to build their dinner around specific ingredients. What did you learn from the process and how is the menu structured now?Eleven Madison Park will constantly evolve, it’s the nature of the restaurant, and as part of that endless reinvention we’ve altered the menu and experience a number of times. What we’ve learned through each change is that we have the ability to change and that emboldens us to take risks, to challenge the status quo, and I believe be the best restaurant we can be. Right now the menu is a tasting menu, but with less courses and more choice. It reflects how we want to eat, but also encourages more conversation and connection at the table – whether that’s with fellow diners or our dining room team. It’s been really fun to hear the reac-tion from our guests.

I’m really excited that we’re going to be rolling out our hors d’oeuvres course any day now. Just as you’d be served small bites and hors d’oeuvres at someone’s home be-fore a meal, we’re starting the guest expe-rience the same way. It’s a great way to re-lax into a meal, create some conversation, and build connections at the table.

At Eleven Madison you also offer a 7-9 course seasonal tasting menu that focuses on local ingredients. What dishes have you incorporat-ed in the spring menu?

How has your background, Swiss heritage, influenced your food at Eleven Madison Park and NoMad?

CHEF OF THE MONTH

Growing up in Switzerland I learned to appreciate the ingredients we cooked with, but I credit that mostly to my moth-er, more so than to where I grew up. She exposed me to simple food, fresh ingre-dients, and local farmers at a very young age and that shaped who I am as a chef and what my values are. That definitely has impacted the food at EMP and No-Mad, but also I’ll find ways to incorporate dishes and flavors from my childhood into the menu – the milk and honey des-sert is a great example of that.

Photos By Frankie Frankny

Chef Daniel Humm

May 2016


Chef Daniel was also kind enough to share a recipe for Nettles With Creamed Potatoes & Goat Cheese with us from his acclaimed third book, The NoMad Cookbook. Click Here.

PAGE 16 FOOD & BEVERAGE MAGAZINE PAGE 20 FOOD & BEVERAGE MAGAZINE

How is fine dining changing? What do you see as the biggest trends that are driving the business of dining out?

Your third book, The NoMad Cookbook, was released last year. As a chef, how does your personality translate from the restaurant to the page?

I think that the entire restaurant industry is going through a lot of change right now and it’s pretty exciting to be a part of. The world is a smaller place than it was ten years ago – restaurants, chefs, and diners can all connect in an instant, no matter where they are located. There is a lot of opportunity to be inspired by what others are doing across the country, or on an-other continent. That sharing of ideas is really helping with introducing people to new foods, ingredients, and techniques. On the flip side, it’s important to not get distracted by everything else going on and remember what’s directly in front of you – as this is sometimes the most inspi-rational.

If you could have any chef in the world prepare a meal for you, who would it be?

In that book I’m really proud that we were able to get the personality of NoMad as a whole onto the pages. You can see it in the photos, with the recipes, the cocktails, and with the narrative stories. It’s hard to get all that information, all that person-ality, into a book that’s primary focus is recipes, but I think we did a great job and there was a lot of collaboration along the way.

Lastly, what do you enjoy doing most out-side the kitchen?

I’d love to have sushi prepared by Jiro.

My free time ends up being split between physical activity, like running or biking, and visiting museums and art galleries. I’m a big believer in remaining active, it gives balance to my life, and I’ve always been a fan of art and architecture. New York has so many incredible galleries and I’ve found a lot of inspiration in art throughout my career.

CHEF OF THE MONTH

What would you love to do more of in the future?You know, I’m not sure. I always wish there was more time in the day – time to be at the restaurants, to be with friends and family, and time for myself. Maybe in the future I can find a way to create more time!

May 2016

http://www.bacchuswineworks.com/#about


Welcomes New Executive Chef

JULIEN ASSEO

What is the most rewarding aspect to your work at Inglenook?

What new developments in wine should sommeliers look out for?Wow, there are so many new develop-ments in wine; it’s hard to keep up some-times. One of the new trends that I’ve been tracking for the last decade is “local food and local wine” in America.

There are many rewarding aspects at work for me at Inglenook. It would be hard to choose just one. I work for Francis Ford Coppola, who is a world-renowned artist and sees the big picture about the estate, who has spent more than 4 decades (and a fortune) restoring a historic property. Our winemaker, Philippe Bascaules (for-mally of Château Margaux) has a great mind to pick about winemaking philos-ophies. It is also an absolute honor to tell our guests visiting us at Inglenook about the legendary history of the Château, the successes that have happened at our es-tate and tell the story of 3 great men; Gus-tave Niebaum, John Daniel Jr. and Fran-cis Ford Coppola.

From a wine geek’s point of view, I love to see the expression of people’s faces when I tell them that we have our own special heritage clone of Cabernet Sau-vignon that is technically called “Clone FPS 29” or more lovingly called “the Nie-baum-Coppola clone”. It’s amazing to see the reaction to people’s faces when you tell them that they are standing inside one of Napa’s original gravity flow win-eries dating back to 1887, the property being founded in 1879. The history is amazing but the wines tell the real story of why I am working at this legendary es-tate. The balance, finesse, complexity and longevity of these beautiful wines, really leave me breathless. Every day, when I open up a new set of bottles to show my guests what our vision is at Inglenook, it is my duty to sample the bottles, ensuring the quality and correctness of each bottle. That too, is a reward in itself!

In your opinion what are some of the most under appreciated wine regions?Where do I begin? I have always been a devout lover of Spanish wines. I drink more Sherry and Rioja than anyone else I know. If you systematically build a graph of quality versus price, you will find, in general, Spanish Wines are really under appreciated for how long they have been around. Another great wine producing area, that I think is really under appre-ciated, is Washington State. I cannot ex-press enough how much I love the wines of Washington! There is so much diver-sity to be found in Washington State. I say this to you, as I am in my home in Napa, California, studying towards the Advanced Sommelier Exam & WSET Di-ploma & CWE exams. Come on, it’s time to really explore the wines of Washing-ton! Other old world under appreciated wine regions include Greece, Georgia, Slovenia, Portugal and Croatia. I really do hope to see more of these amazing wines ending up on wine lists around the world. It takes a very mindful Sommeli-er to reach beyond the norm to place any one of these regions on the wine list to pair with the cuisine of their restaurant. My other hope is for guests to be more open-minded and take the journey with the sommelier and to experience some-thing new and exciting.

SOMMELIER OF THE MONTH

F&B Magazine & Chef Roll:FEATURED SOMMELIER

Anthony Mueller, Wine Educator at Inglenook Winery Rutherford, California

May 2016

PAGE 24

You’re also a certified sake advisor; do you feel a sake culture is finally blossoming here in the U.S.?

Master Sake Sommelier, Toshio Ueno taught us firsthand about sake. If you don’t know Toshio Ueno, he is like the equivalent to Fred Dame Master Sommelier,

Sommelier Anthony Mueller

May 2016

This is such an awesome question! YES! I feel that sake is finally broken through the mainstream in America and is finally found a spot at the dinner table. More and more I see wine lists around America, incorporating sake into the tasting programs and glass menus. Sake is a truly versa-tile beverage to be enjoyed and consumed with a wide va-riety of dishes. My favorite chef in Phoenix, Arizona, Chef Mark Tarbell helped me to better understand sake. Paring Mediterranean food with sake, sounds a little daring, but it totally works.

I think the next wave of the future will be con-suming local wine from the state that you live in. Every state in the US makes wine. Just take a mo-ment to think about that. When was the last time you tried a bottle of wine from the state that you live in….at your local restaurant? When was the last time you saw a local wine on a wine list? Ob-viously, this is really easy for anyone living on the West coast to say, but seriously!? Supporting local is always a good thing to do. It supports the lo-cal economy, it supports local growth, it supports families in your community that makes a direct impact on YOU! Another new development in the world of wine is being sustainable and reduc-ing your carbon footprint. I think wine on tap, has huge potential. It reduces glass and keeps the wine fresher, longer and minimizes waste for the business, allowing a fresher expression of wine to sell to your guests. It’s a good idea. My hope for the future is that more wineries catch on and begin to take notice and follow suit.



JULIEN ASSEO

CHEFS AND DINERS care about the origin of their food. Locally grown produce ranked #3 in the National Restaurant Association’s “What’s Hot” 2016 Culinary Forecast; nat-ural ingredients and farm/estate branded items followed closely at #5 and #13.* So, as Fresh California Avocado season gears up, it’s no surprise that California Avocado fans in the restaurant kitchen and at the table are looking forward to avocado-packed menus throughout the spring and summer.

What makes Fresh California Avocados taste so delectable? California Avocados are grown in sun-kissed soil by seasoned growers who apply hand-grown care to deliver a consis-tently creamy avocado taste. Of the nearly 4,000 California Avocado growers, most run small, family farms. They walk the land, en-suring their Fresh California Avocados are always inspected, harvested and cared for by a knowledgeable grower that takes pride in the California quality pledge.

For more information about the Fresh Cal-ifornia Avocado difference, visit Califor-niaAvocado.com/Foodservice. On the site, browse the Fresh California Avocado recipe database and serving suggestions, and find a variety of helpful resources–nutrition, selec-tion, storage and handling information– for optimizing Fresh California

F&B RECIPES

May 2016

Created in 1978, the California Avocado Commission strives to increase demand for California avocados through advertising, promotion and public relations, and engages in related industry activities that benefit the state’s nearly 4,000 avocado growers. The California Avocado Commission serves as the official information source for California Avocados and the California avocado industry. For information about California avocados, visit Cali-forniaAvocado.com/Foodservice, or join us on Facebook at Facebook.com/CaliforniaAvocados and @CA_Avoca-dos on Twitter, Pinterest and Instagram for updates.

VEGETABLE AND AVOCADO SANDWICH

4 pieces of English muffins, split and toasted (or whole wheat bread)1 piece avocado, mashed (medium sized)1 cup alfalfa sprouts1 small piece tomato, chopped

1 small piece sweet onion, chopped4 tablespoons low fat Ranch-style salad dressing4 tablespoons toasted sesame seeds or sunflower seeds

PREPARATION INSTRUCTIONS:

1. Preheat your oven to broil, about 200 degrees.

2. On each split of a muffin, spread your mashed Avocados, topped with Alfalfa sprouts, tomatoes, onions, salad dressing and sesame seeds.

FOOD & BEVERAGE MAGAZINE PAGE 27

TRENDS IN PRODUCE

THE 2016 JAMES BEARD AWARDS are around the corner (May 2, 2016, in Chicago), which is the perfect opportunity to identify the most appetizing trends making their way from Chefs’ kitchens to our plates. Chris Koetke, well-known Chef and VP of Culinary at Kendall College, an-alyzed the Best New Restaurant and Rising Star Chef categories to identify the hottest food themes making their way across the country. What emerged were three prominent international and ingredient trends:

1.Middle Eastern influences. Many menus reflect ingredients specific to the Middle East or to in-digenous preparations. While Mid-dle Eastern preparations are quite popular today, it is interesting to see how they are being leveraged by creative chefs. Some of the called out examples are: Labneh, Aleppo pepper (2 out of 6 best new restaurants), tahini, traditional hummus, and squash hummus. It should also be not-ed that the entire Shaya menu is based on Israeli cuisine (as is Zahav restaurant—nominated outstand-ing chef).

INTERNATIONAL THEMES:

3. Borderless cuisine. This is a continuation of a trend to-ward borderless creativity where the entire world’s ingredi-ents and cuisines are at the chef’s creativity disposal. Thus items and preparations are paired not within a cultural con-text, but according to an artistic mandate. Even restaurants with strong ethnic identities still routinely use ingredients and preparations external to the particular ethnicity, such as Shaya and Liholiho. Consider this quote from the Staple-house menu that sums it up,” Chef’s tasting is thoughtful, creative, whimsical and technique driven.”

2. And a nod to Morocco. While less prominent then the previous one, there are still multiple men-tions of preserved lemons (and even Meyer preserved lemons), harissa, chermoula, and various merguez sausages.

Aleppo Pepper

May 2016

Cauliflower

1. Cauliflower is the new Brussels sprout. Cau-liflower has been on the rise in recent years, but it is clear from so many menus that it has become the darling of chefs not only as an in-gredient, but as the main course itself. Move over Brussels sprouts and cavalo nero. The level of creativity that chefs are giving to this lowly vegetable is equally amazing—pickling, roasting, smoking, curried, fried, etc.—and the accompaniments that are being paired with it span the globe.

3. Sour dough, rye, and pumpernickel breads: While other breads are also called out on menus, there is a strong showing for these three breads which are served in a myriad of ways and also used as menu items themselves.

2. Sunchokes. They are simply all over the menus among so many of the James Beard nominees. Clearly, this Native American vegetable has gone from obscurity to the spot light.

INGREDIENT THEMES:

ChermoulaPreserved Lemons

Harissa

FOOD&BEVERAGE MAGAZINE

May 2016


Master Sommelier Emily Wines

SKIPSTONE owners Fahri and Constance Diner are thrilled to announce the arrival of Mas-ter Sommelier Emily Wines as Skipstone’s General Manager & Brand Ambassador. Previously the Senior Director of National Beverage Programs at Kimpton Hotels & Restaurants, Wines is widely regarded as one of the industry’s most well respected wine experts. Counted among only 230 master sommeliers worldwide, Wines is particu-larly noted for passing all three sections of the rigorous exam in her first attempt, winning the prestigious Remi Krug Cup.

Beginning in April, Wines will oversee all of Skipstone’s opera-tions, including hospitality, wine sales and marketing programs, while also working closely with consulting winemaker Philippe Melka. Among her many career milestones, Wines was named the “2010 Wine Professional of the Year” by Santé magazine and was elected in 2014 to The Court of Master Sommeliers Board of Directors.

She was also the driving force behind “Wines that Care,” a brand-wide Kimpton initiative celebrating conscientiously grown varietals and wineries. It is this interest in thoughtfully cultivated products and hospitality experiences that drew Wines to Skipstone, where she will have the opportunity to contribute to the production of each vintage,

while maintaining the tradition and excellence of the Skipstone guest experience and industry relationships.

“I’m excited to dive into my new position, which will afford me both a challenge and an opportunity to continue partnerships with many of the incredible wine professionals with whom I’ve worked with over the years,” explained newly-ap-pointed General Manager Emily Wines. “Skipstone is truly a mag-ical place. Creating the best wine that the land gives us means that quantity and demand are second-ary considerations. Skipstone exemplifies what is hidden throughout Sonoma—the beauty in both its terroir and geography. I love the unique balance and elegance we are able to achieve with Bordeaux varietals at Skipstone”

FEATURED SOMMELIER

March 2016

PAGE 30PAGE 30

May 2016May 2016

https://www.nestleprofessional.us

PAGE 31

LIBATIONS


ADDS CORPS OF BRAND AMBASSADORS IN KEY MARKETS

Increased Manpower Supports DeLille Cellars, Madrigal Family Winery, Panther Creek Cellars, Sbragia Family Vineyards and Upchurch Vineyard

BACCHUS WINEWORKS, the sales and marketing company founded by Sam Bronfman, Peter Kaufman and Henry Owsley of Bacchus Capital Man-agement, representing DeLille Cellars, Madrigal Family Winery, Panther Creek Cellars, Sbragia Family Vineyards and Upchurch Vineyard, announced the ap-pointment of 4 Brand Ambassadors to represent the company’s portfolio in key markets: Paul Whiteley in New York, Rena Vatch in Florida, Holly Simon in Arizona, and Anita Musi in California, Nevada. Ambassadors’ responsibilities include collaborating closely with brand principals and distributor partners to craft and implement ongoing restaurant and retail programs.

Wineworks’ team of Ambassadors com-plements the structure and role of the firm’s Regional Managers, Brian Fowl-er in the Central Region, and Jay Soloff in the Northwest, all reporting to Da-vid Simpson, Vice President of Sales and Marketing. David reports to Steve Cousins, the company’s President.

“Wineworks’ mission entails clear, direct and creative self-representa-tion for a select group of outstanding artisanal brands,” commented Sam Bronfman, Wineworks Cofounder and CEO.

“In order to maximize the opportunity in the mar-ket and to insure that our brands’ voices are heard – by both the trade and the consumer, we created this dynamic team to work directly on the ground. We’re excited to have this group of talented and seasoned professionals, Ambassadors and Regional Manag-ers, working together with our distributor partners.”

“This is a collection of passionate, entrepreneurial and wine-loving professionals”, added David Simp-son, Winework’s Vice President of Sales and Market-ing. “Their knowledge of wine as well as practical experience in each of their markets is an ideal match for our opportunity. “

PAGE 32

May 2016

Bacchus Wineworks is a sales and marketing company representing DeLille Cellars, Madrigal Family Winery, Panther Creek Cellars, Sbragia Family Vineyards and Upchurch Vineyard, four of which are portfolio brands of Bacchus Capital Management. Wineworks directly represents these five ultra-premium wineries to wholesalers, restaurants and fine wine retailers. Sam Bronfman is the company’s CEO, Steve Cousins is President. Bill Piersol is a Senior Advisor of Marketing.

ABOUT BACCHUS WINEWORKS

About Bacchus Capital Management Bacchus Capital Management is an investment firm providing strategic capital and making equity investments in United States wineries and wine businesses. Bacchus Wineworks is an affiliate of Bacchus Capital Management. For more information, visit www.bacchuswinefund.com

THE AMBASSADORS


APRIL AND APRICOTS GO HAND-IN-HAND… MESPECIALLY IF THOSE APRICOTS COME IN LIQUEUR FORM FROM AUSTRIA.

Bailoni Apricot Liqueurs are produced by a private distillery in Wachau, a picturesque valley in Lower Austria. The family-owned company has a rich tradition in distilling. In the 1930s, Wachauer Distilling focused on the production of premium apricot specialties, and has since become the preeminent producer of apricot liqueur in Austria. Since 1977, Wachauer Distilling has received the state coat of arms to acknowledge their quality products.

The apricot blossoming every April is a feast for the eyes for every visitor to the Wachau. The fruits are fully ripened by the end of July, when they are harvested. Hand-selected apricots are destoned, pressed and pro-cessed into apricot juice, providing the base product for Bailoni Apricot Liqueur.

4 mint leaves1/4 oz simple syrup1 ½ oz brewed orange spice tea, chilled to room temperature1 oz medium-bodied rum1/2 oz Bailoni Apricot Liqueur1/2 oz lemon juice

LIBATIONS

May 2016


FOOD EVENT

Winning Best in Show, People’s Choice and Best Asian

CHEF THOMAS PISHA-DUFFLY and his team from The Honey Paw in Portland, Maine won the triple crown at the Boston Lamb Jam, taking home: “Best in Show”, “Best Asian” and “People’s Choice” awards for their Smoked Lamb Khao Soi. Chef Pi-sha-Duffly will take his smoked lamb dish to the fall finale to compete for title of “Lamb Jam Master” alongside winners from Lamb Jams in Seattle, Austin, Washington, D.C., and San Francisco.

Sponsored by the American Lamb Board, the Boston event sold out, bringing more than 400 hungry fans to the Royal Sonesta Hotel to taste globally inspired lamb concepts pre-pared by the city’s finest chefs. A pan-el of local food media judges blind taste tested the different lamb dishes, declaring the following winners in each category:

Chef Brian Alberg of The Red Lion Inn, Stockbridge, MA - Citrus and Olive Braised Lamb Leg with Chickpea Pancake, Green Sauce, Berkshire Wildflower Honey Tza-tziki & Micro Tangerine Chef Tom Borgia, State Street Pro-visions, Boston, MA - Braised Lamb Shank Bastilla with Sauteed Swiss Chard

Chef Tim Wiechmann of Bronwyn, Somerville, MA - Lamb Cvapi with Walnut Streusel Millefeuille, Apri-cot Marmalade, Black Lime Oma-ni and Wild Mushroom Yoghurt Espuma, Wild Onion Candy Sticks

Chef Michael Sherman, Elm Square Oyster Co, Andover, MA - Lamb Cubano.To view photos of winning recipes from the Boston Lamb Jam, follow the American Lamb Board on Facebook and @FANofLAMB on Twitter and Instagram.

Chef Thomas Pisha-Duffly of The Honey Paw – Smoked Lamb Khao Soi with Egg Noodle, Burmese Coconut Curry, Fermented Mustard Greens, Crispy Noodle, Lime.

Best in Show, Best Asian and People’s Choice:

Best Mediterranean Tie Between:

Best Middle Eastern:

Best Latin American:

The American Lamb Board is an industry-funded research and promotions commodity board that represents all sectors of the American Lamb industry including producers, feeders, seed stock producers and processors. The Board, appointed by the Secretary of Agriculture, is focused on increasing demand by promoting the freshness, flavor, nutritional benefits, and culinary versatility of American Lamb. The work of the American Lamb Board is overseen by the U.S. Department of Agriculture and the board’s programs are supported and implemented by the staff in Denver, Colo.

May 2016

Jalapeño Jack Burger is featured “Burger of the Month” for March

Sometimes you just wanna sink your teeth into something that’ll bite you back!

Walk-On’s Bistreaux & Bar has just what you’re looking for. Throughout the month of March, Walk-On’s is serving up its Jalapeño Jack Burg-er, a spicy, two-handed sensation that will take your taste buds on a ride they won’t soon forget. It’s an 8 oz. seared burger topped with fried jalapeños, pepper jack cheese and jalapeno cream cheese stacked on a warm jalapeño cheddar bun and ful-ly dressed with homemade chipotle mayo, sliced tomato, red onions and spring mix. It’s served with a side of crispy shoe-string fries for just $11.99. Trust us…you’ll want something cold to go along with this one, and Walk-On’s sug-gests the Lagunitas IPA Don’t be shy, and don’t wait too long. This limited-time Burger of the Month will only be around till March 31. Participating locations only. Walk-On’s now has seven locations – two in Baton Rouge and one each in New Or-leans, Lafayette, Houma, Shreveport and Lake Charles.Covington and Alexandria, as well as Lubbock, Tyler and Houston, Texas.

Other restaurants are under construction in Juban Crossing, Zachary, Covington and Lubbock, Texas. Several addition-al markets across the Southern United States are likewise on the drawing board. ABOUT WALK-ON’S ENTERPRISESWalk-On’s Enterprises is arguably the most distinctive restaurant company in America. Its concepts are fresh, fun and original, from Walk-On’s Bistreaux & BarSM – voted ESPN’s “#1 Sports Bar in North America” in 2012 – to Happy’s Irish Pub and Walk-On’s Catering. Ad-ditional growth lies ahead, as the compa-ny expands on its winning combination of delicious, affordable food and drinks presented in an uncommonly warm and friendly atmosphere. For more informa-tion, visit walkonsenterprises.com, or contact Ladd Biro at Champion Man-agement at [email protected] or 972.930.9933Scott Taylor at [email protected]. For a complete menu and more informa-tion, visit WalkOnsEnterprises.com.

FRANCHISING OPPORTUNITIES


To inquire about franchising opportu-nities, qualified applicants may contact Walk-On’s Enterprises President & COO Scott Taylor at [email protected].

http://walkonsfranchising.com

http://walkonsfranchising.com/our-food/

Explore franchise opportunities with Wienerschnitzel! We are the Worlds BEST Hot Dog Chain, with a devoted customer following for over 50 years. You are cordially invited to review all the reasons to potentially invest in a classic American brand. Here, we offer you an engaging opportunity to learn more about our value and positioning for growing successful franchise part-ners in both new, and existing markets. Every great success story has a beginning. May this exploration process serve as one of yours! Enjoy ~ Chili Cheese Dog, please!

FRANCHISE OPPORTUNITIES

Cindy Galardi Culpepper • CEO



http://www.wienerschnitzel.com

http://beavertonfoods.com


LIBATIONS

BUNDABERG BREWED DRINKS, maker of world famous ginger beer and other craft beverages, today announced that a full line-up of the company’s Australia-brewed beverages will be sold and distributed through Young’s Market Company of Hawaii and Bonanza Beverage Company of Las Vegas. These new distribution deals will vastly expand Bundaberg’s reach in both markets.

“Young’s and Bonanza are both great partners for Bundaberg Brewed Drinks as we continue to grow our reach in the U.S. market,” said Michael Gor-man, U.S. country manager for Bundaberg Brewed Drinks. “Consumers in-creasingly seek authentic, craft-brewed premium beverages, and as a fami-ly-owned brand that craft bews with locally sourced and natural ingredients, we continue to see a rising demand for our beverages.”

Young’s Market Company of Hawaii will act as the Bundaberg distributor to sell and distribute Bundaberg products within the State of Hawaii, offering Bundaberg Ginger Beer, Root Beer, Diet Ginger Beer, Lemon Lime & Bitters, Blood Orange, Guava Soda, and Peach Soda in 4 packs and Ginger Beer in 750 ml. Young’s is one of the top Spirit, Wine & Beer distributors in Hawaii.

May 2016

Bonanza Beverage Company will sell and distribute Bundaberg Ginger Beer, Diet Ginger Beer, Lemon Lime & Bitters, Blood Orange, and Root Beer in 4 packs and Ginger Beer in 750 ml. Bonanzas is one of the top beverage wholesalers in Las Vegas.

Bundaberg has been brewing its world renown beverages in Queensland, Australia for over 55 years, perfecting its craftsman brewing process, while locally sourcing most of its natural in-gredients, including growing much of its own ginger and sugarcane. While most drinks on the market today are quick, factory mixes that take less than one hour to make, Bundaberg carefully craft-brews its drinks for as long as it takes to achieve an exceptional taste.

Bundaberg Brewed Drinks are now available in more than 8,200 retail loca-tions across the U.S., as well as restau-rants and bars with a focus on premium beverage offerings.

Bundaberg Brew drinks is a fami-ly-owned company that was established in 1960 and today we are in 46 coun-tries globally. We proudly craft some of the world’s most delicious non-alcoholic beverages, made from the finest natural ingredients in the fertile sub-tropical soils of Queensland on Australia’s east coast. Our rich land is perfect for grow-ing ginger and sugarcane. So whenever we can, we proudly source local product. We even grow some of our own. What makes us so popular? Maybe it’s the unrivalled, naturally-brewed flavour. It could be our rich heritage or refreshing, unique, full-bodied flavors. Whatever the reason, we’re just happy to brew drinks that people know and love.

ABOUT BUNDABERG BREWED DRINKS


THE DELICIOUS, nostalgic flavors of Tippy Cow Rum Cream will now be

available nationally. Following very successful test marketing over the past

eighteen months, which included garnering a Hot Brand award for reach-

ing the 50,000 case mark in its first year while in very limited distribution,

Tippy Cow is being introduced on and off-premise across the country. “We

knew we had something special when we ran out of product in the first three

months of our test market,” said John Reiter, president of Midwest Custom

Bottling.

LIBATIONS

“Now that we have completed the expansion of our produc-tion facility we are all set to meet national demand.” The national launch includes new packaging that jumps off the shelf while colorfully convey-ing each of Tippy Cow’s long-loved nostalgic flavors found inside every bottle.

Blended with the finest Ca-ribbean rum and the freshest real dairy cream from Wiscon-sin, Tippy Cow flavors like Or-ange Cream, Chocolate, Vanil-la Soft Serve and Shamrock Mint are reminiscent of iconic sweet creamy flavors. Con-sumers say they remind them of a Dreamsicle, a Wendy’s Frosty, a Dairy Queen Soft Serve and a Shamrock Shake.

Reiter expects the brand to compete with everything from flavored vodkas and rums to any variety of li-queurs as the product deliv-ers a phenomenal taste ex-perience, extremely popular with today’s consumer. Tip-py Cow promotes recipes for unique drink concoctions on its website www.tippy-cow.com.

Tippy Cow will be avail-able nationally at on and off-premise locations begin-ning April 1. The average retail price for a 750ml bot-tle of Tippy Cow is $16.99. Tippy Cow 50ml mini bot-tles are also available at an average price of $1.49.

TIPPY COW ™ RUM SPECIALTIES, 14%ALC/VOL.

BOTTLED BY MIDWEST CUSTOM BOTTLING, PEWAUKEE, WI 53072

PLEASE ENJOY OUR PRODUCTS IN A RESPONSIBLE MANNER.

May 2016

MOVIES FOR FOODIES

May 2016F&B MAG INSERTION PULL- OUT



LIBATIONS

May 2016

AGAVE LOCO is the first ever “Pepper Cured” tequila. It is aged for 6 to 8 months in bourbon bar-rels. The flavor and character of 100% agave reposa-do tequila from Tequila, Jalisco, Mexico is infused with the oils of six different varieties of pepper to provide a rare sweet and spicy taste experience. Agave Loco allows consumers to taste the true, sweet flavor of jalapeno, serrano and habanero peppers without over-whelming them with heat. The first taste is like biting into a fresh jalapeno pepper with a burst of sweet heat and then a great pepper finish. Agave Loco’s natural pepper flavor adds a depth and character to the standard Margarita that must be sampled to be believed.

When added to any Bloody Mary mix, the sweet heat of pepper comes through very subtly and enhanc-es the flavors of the cocktail, creating the most delicious Bloody Mary ever.

LIBATIONS


AGAVE MARIA• 1 part Agave Loco Pepper Cured Tequila• 4 parts Bloody Mary mix• Combine, pour over ice and enjoy

Agave Loco Pepper Cured Tequila is Rated 91.2 By Tequila.net

AGAVE LOCO AND AGAVE MARIA IS A REGISTERED TRADEMARK OF AGAVE LOCO LLC AGAVE LOCO

TEQUILA WITH PEEPERS ADDED, 35.5% ALC/VOLIMPORTED BY

AGAVE LOCO BRANDS, HIGLAND PARK, IL

PLEASE ENJOY OUR PRODUCTS IN A RESPONSIBLY

May 2016May 2016

PAGE 50


Aqua-Aston Hospitality announces the appoint-ment of Chef Rodman Machado as Executive Chef at Aqua Kauai Beach Resort in Hawaii. A graduate of Western Culinary Institute with more than twenty years’ experience, Machado specializes in gourmet cuisine made with local and organic products that promote wellness and sustainable eating.

At the resort’s upscale restaurant, Naupaka Ter-race, Machado’s new dinner menu articulates a “farm to fork” approach including fresh ingre-dients from the farms of Kauai. The menu high-lights the freshest, locally-grown products and changes every week depending upon what is in season.

With Machado now at the helm, Naupaka Ter-race will offer a program of innovative pairing dinners that partner carefully selected wines or locally produced craft beers with complemen-tary dishes, and seasonal menus that showcase lesser known foods of Hawaii, like breadfruit, in a variety of preparations. The regular menu will highlight a variety of dishes, such as Ha-waiian-style ahi poke, Kaneshiro Farms pork country pate and Makanalani lamb burgers with caramelized mushrooms and onions, incorpo-rating organic vegetables and produce from 12 different farms on the island.

CHEF APPOINTMENTS

The menu also includes just-caught seafood from the islands of Hawaii, including the catch of the day crusted in macadamia nuts or spiced with tangy miso vinaigrette.

“Working with the various farmers, many of which are personal friends of mine, is a wonderful way to benefit Kauai’s environ-ment and island businesses,” said Machado. “I’m proud to use locally grown ingredients to provide a unique dining experience to our guests, and give them a true ‘taste of place’ that is Kauai.”

From full-service resorts and stylish hotels to condomini-um resorts and comfortable budget properties in Hawaii and the continental United States, Honolulu-based Aqua-Aston Hospitality manages 50 properties across five distinct brands designed to suit any lifestyle, taste or budget.

About Aqua-Aston Hospitality

May 2016


Driving west of the Strip, a street called Spring Mountain Rd., takes you through the heart of a very vibrant Chinatown. Strip mall after strip mall with Chinese-styled rooflines, many built in tradition-al Tong Dynasty Architecture. There are more than 5 large Asian supermarkets, dozens upon dozens of ethnic restaurants serving authentic regional Asian cuisines.


RESTAURANT NEWS

Scattered throughout Chinatown are over 50+ foot reflexology spas, several clothing stores, Chinese banks, Chinese schools and church-es and other Pan Asian business line the main and surrounding streets. Along the way a culinary mecca un-like any other is taking place. There are now over 140+ Asian Restau-rants in Las Vegas Chinatown. Doz-ens of noodle houses, ramen and Viet pho shops, vegan and vege-tarian restaurants, Korean tofu and BBQ restaurants, regional Thai and Vietnamese, Malaysian, Filipino and other Pan Asian restaurants of high quality are abundant.

Japanese cuisine is very well rep-resented, with several outstanding high quality yakitori’s, kaiseki ku-shikatsu/kushiage and izakayas, sushi and sake bars, shabu-shabu\ and kare raisu restaurants now ma-jor foodie attractions. Over the past few years, a blend of new and old tenants at the complex at 3400 South Jones. BLVD has foodies buzzing and is already a bona-fide culinary destination. It has become known the hardest parking lot and is one hottest parking lots in America.

Japanese cuisine is very well rep-resented, with several outstanding high quality yakitori’s, kaiseki ku-shikatsu/kushiage and izakayas, sushi and sake bars, shabu-shabu\ and kare raisu restaurants now ma-jor foodie attractions. Over the past few years, a blend of new and old tenants at the complex at 3400 South Jones. BLVD has foodies buzzing and is already a bona-fide culinary destination. It has become known the hardest parking lot and is one hottest parking lots in America. Many people walk from other area lots to fill the 12 dining establish-ments, while others may shop, get a foot massage, sing karaoke, shoot pool or sip farm to cup artisan teas.

The complex houses nationally ac-claimed restaurants such as Khai Vu’s District 1 whose Lobster Pho and Big Bone Pho are now leg-endary and Food and Wine Maga-zine Sommelier of the Year in 2013 - Bank Atcharawans Chada Thai, Both now Las Vegas Chinatown dining destinations and institutions are part of the foodie strip mall.

CHEF JIMMY LI

Li, the Shanghai born chef and restaurateur started cooking when he was 17. In Las Vegas, Jimmy Li previously owned two well received Chinatown restaurants - 3 Villages and “1900” both were located on Spring Mountain Rd. Chef Li has great skills and it shows in signature dishes like his Double Chili Shrimp, Rack of Lamb and Braised Short Rib and the freshest live seafood show-case his great skill.

May 2016


And what better way to spend this festive and spicy holiday than with great food, delicious drinks and great company. Are you working on any Cinco de Mayo food and cocktail round ups? Be-low are some Mexican dishes and drinks by Borracha and Libre- restaurants by famed hospitality group, Clique Hospitality, along with STK LA and Tilted Kilt!

LIBATIONS

Borracha’s Carnitas

Borracha’s Skeleton Cocktail

Libre’s Taco’sLibre’s Desperado

STK LA’s Picante Passion

Can’t make it out to celebrate Cinco de Mayo at a local Mexican establishment? Don’t worry; these recipes will add a touch of Cinco de Mayo to any party.

May 2016

Tilted Kilt’s Liquid Luck

Borracha’s Taco Salad

Libre’s Taco’s

Borracha’s Tequila Shots

Libre’s Shrimp Ceviche

Tilted Kilt’s Angry L.I.T

Libre’s La Casa Libre



SENIOR VICE PRESIDENT OF RESTAURANT OPERATIONS FOR ROCK & BREWS RESTAURANTS

What inspired you to pursue a career in hospitality?I loved the creative aspects of food and beverage. I went to college to become a football coach, but didn’t enjoy the bureaucracy of the high school system. I then worked as server at Chuck’s Steak of Hawaii at night and loved every aspect of the business, especially creating recipes for entrees and cocktails. The 70’s were an exciting time in the restaurant business, especially for casual steakhouses.

How has your background influenced your approach to Rock & Brews restaurant operations? My background in coaching has influenced me most. I like to get things done, but realize you need to understand people, especially staff. My philosophy is hire great, train even better, give them proper tools to do their job, hold them ac-countable, coach when they need coaching and give them positive feedback often as possible. Moti-vation of staff is the key.

What do you see as Rock & Brews’ culinary strengths? 1.Staying up to date with indus-try trends and menu development by reviewing recipe books and food publications, dining out, and watching food television. Rock & Brews is constantly pushing the en-velope by conducting regular food testing with focus groups at the flagship restaurant in El Segundo.

2.Creating menu that most of Amer-ica craves and updating it semiannu-ally. 3.Purchasing the best ingredients from top purveyors with total focus on freshness of product and recipe adherence. 4.Value and portion size. We’re far from inexpensive, but portion sizeand quality create return guests.5.Managers review our menu entrees daily and we have great sense of ur-gency with food issues. 6.Train kitchen staff to care about the food they create.What might surprise people about the Rock & Brews’ menu. Healthy entrees, especially under the Rockin’ Fit Category. I’ll put our sal-ads and lettuce wraps up there with many fine restaurants. I’ve used chefs like Thomas Keller, Timothy Holling-sworth, Bobby Flay, Nancy Silverton, Cat Cora, Roy Yamaguchi and Mario Batali for inspiration for many of the menu entrees.

BBQ is a great example of Amer-ican Food! My absolute favorite Rock & Brews menu item is the Santa Maria Tri Tip which is a prime example of California BBQ. We serve Santa Maria Style Tri Tip as a sandwich, salad, tacos and steak platter. Our restaurants throughout the country feature Fire Grilled Baby Back Ribs, Fire Roasted Half Chickens and Pulled Pork Sandwiches with focus on great regional BBQ sauces.

What is your inspiration be-hind the BBQ items on Rock & Brews menus?

Sesame Crusted Seared Ahi, Mango & Avocado Salad.

What is your favorite sweet dish on the Rock & Brews’ menu?Fire Grilled BBQ Baby Back Ribs.

RESTAURANT NEWS

What is your favorite savory dish on the Rock & Brews’ menu?

May 2016


Two-time James Beard Award winning Chef/Co-owner Gabriel Rucker and Co-owner

ELEMENT is the ultimate guilt-less dessert snack that can be a quick on-the-go bite for college students or a platter of fun and tasty treats at your next chill out session in your dorm room.

Available in dark chocolate, milk chocolate, strawberry yogurt, and vanilla orange, ELEMENT achieves the ultimate balance between health and delectable taste.

PRODUCTS

Health-conscious individuals can now embrace the dark chocolate flavor as it does not contain any animal products or byproducts and are never tested on ani-mals. ELEMENT lies on the foundation of deriving its ingredients from the basics of nature and looking toward the future with an organic, fresh mission statement. Made with pure Italian chocolate and yo-gurt and organic rice and corn, ELEMENT cakes are made under strict EU regula-tions, ensuring the product is all natural and providing an amazing sensory expe-rience with every bite.

ELEMENT Snacks are GMO-free, gluten free, yeast-free, cholesterol free and BPA free, use no preservatives, yeast, artifi-cial flavors, corn syrup, trans-fats or milk hormones and are made without preser-vatives, artificial flavors. They have no trans-fats, cholesterol or BPA. The dark chocolate is also certified vegan and Non-GMO Project verified.

ELEMENT snacks are available na-tionally at Whole Foods, Sprouts, Albertsons, Basha’s, EarthFare, Tops, Balducci, and many more, as well as online, at airports and in schools. The rice cakes come in a variety of flavors including dark chocolate, milk chocolate, sweet vanilla orange, and strawberries and cream. Element snacks are available for purchase by the box containing 32, 36 or 72 cakes, ranging in price from $27-$54 USD.

ELEMENT is available at http://www.elementsnacks.com/index.html

May 2016

Downtown Las Vegas’ Glutton, a restaurant con-sistently acclaimed for imaginative New American cuisine, celebrates one year of operation this month. Guests are invited to the party through the end of April with a special price on Glutton’s most popular spirited libation. The Improved Mule—which com-bines Stoli Ohranj, mulberry vinegar, fresh lime and ginger beer in a traditional copper-colored mug—is just $7 through the end of the month.

“It’s my way to say thank you to everyone who has made my first year as a restaurateur even better than I had hoped,” explains Bradley Manchester, chef and restaurateur, Glutton. “It’s been gratifying to share my culinary vision with our customers. What’s even more awesome is hearing time and time again how much they like our dishes. Truly—this great year has given me ideas for even more restaurants I’d like to open next,” he concludes.

RESTAURANT NEWS


Since opening on April 10, 2015, Glutton has become known as an authentic neighborhood restaurant. Si-multaneously, Manchester has earned recognition for his inventive preparations and passionate execu-tion. In a competitive industry where a large num-ber of restaurants fail, Glutton has thrived since its very first week. Bustling with business and tourist clientele during the day for lunch, the restaurant also attracts a fun-loving crowd of culinary enthusi-asts in the evenings for dinner.

Adding weekend brunch shortly after opening proved to be an inspired decision. Guests gather in the restaurant or on the sunny patio for popu-lar baked goods, pancakes, egg dishes, breakfast and sandwiches each Saturday and Sunday. After thoughtful consideration, Manchester opted to close the restaurant on Mondays to give staff a break while still maintaining a strong bottom line.

visit www.GluttonLV.com, like on Facebook, follow on Twitter or Instagram @gluttonlv or call (702) 366-0623.

May 2016

PAGE 62


LIBATIONS

Remember when the most sophisticated drink you knew was a booze-soaked gelatin shot? Maybe knocking back Mind Erasers? When quantity of spirits was more important than quality?

May 2016

Things that seemed like a good idea in college – philosophy class, anyone? – have no place in the professional world. Luckily for upcoming college graduates entering the work force (and, really, for anyone already there whose behavior at the company party keeps them from getting ahead), The League of Extraordinary Drinkers is here to teach you to Drink Like A Grown-Up. The book, due in June 2016, serves as a guide to understanding the myriad spirits categories, the classic and so-phisticated cocktails in which they are used, and the tools, equipment and glassware the sophisticated spirits en-thusiast needs to create them.

The League of Extraordinary Drink-ers is a highly secretive organization (think Illuminati or the Masons, but better outfits), dedicated to ridding the world of fussy, fruity alcoholic concoc-tions – one sarcastic comment at a time.Drinking Then & Now – a brief history of alcohol consumption from Mesopo-tamia to your college frat relaying how spirits and cocktails evolved over time and how some became sophisticated “Classics” and others a bed memory you wish you could forget.

· Spirits 101: Where Boozes Come From – shares the distillation process· Home Bar Hardware – everything you need to equip your home bar to prove you know how to drink like a grown-up.

Through their first book, Drink Like A Grown-Up, the League provides detailed information on all things alcohol

· Glassware – the right hardware isn’t enough, you need to know the proper glasses for every cocktail and perhaps an anecdote to dazzle your guests, like the ever sophisticated coupe glass some say was modeled after Maria An-toinette’s breast·And finally a category by category breakdown of what separates vodka from gin, whisky from whiskey, li-queurs from liquors, and much more; Each of these chapters shares recipes for classic cocktails as well as a short list of The League’s recommended brandsEach page shares traditions, stories and myths from cocktail culture, all in the League’s signature style – sarcasm, wit, and irreverent respect for their favor-ite subject. By imparting their knowl-edge, The League hopes to help imbib-ers avoid career and social pitfalls that can result from over consumption with colleagues, making the wrong order in front of the boss, or making the wrong move when trying to impress. In oth-er words, The League wishes to help people know and understand where the drink in their hand comes from, because it isn’t just what makes you drink better: It’s what makes you Drink Like a Grown-Up.


PRODUCT INFORMATION

REPEAT ORDERS will tell you: the popularity of potato skin appetizers never wa-vers. Built from cost-effective ingredients and easy to assemble, potato skins can be customized to fit any operation and menu style.

• Upscale – Lobster Potato Skins• Ethnic – Idaho® Potato Rellena • Casual – Idaho® Potato Baked Potato Pork Belly Pastrami• Steakhouse – Sizzling Steak Stuffed Potatoes

May 2016

While prepping fresh potato skins for appetizers is always an option, operators with limited space and staff can select from a variety of processed Idaho® potato skins available from suppliers. Processed Idaho® potato skins can be customized to fit any menu or occasion. Signature toppings include sautéed vegetables, cheese, meats or poultry and chili. Garnishes range from gravy to pizza or taco toppings.

In addition to their ready-to use frozen twice-baked and potato skins, processors will modify size and flavor profiles for volume orders. For more information on pro-cessed Idaho® potatoes and processors, visit idahopotato.com. Browse the Idaho Po-tato Commission foodservice recipe database or download the Idaho Potato Commis-sion Foodservice Toolkit at idahopotato.com/foodservice. Also available on the site: a helpful size guide and Idaho® potato preparation tips, as well as answers and solutions to operational and culinary FAQs.

Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous “Grown in Idaho®” seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho’s growing season of warm days and cool nights, ample mountain–fed irrigation and rich volcanic soil, give Idaho® potatoes their unique texture, taste and dependable performance. These ideal growing conditions are what differentiate Idaho® potatoes from potatoes grown in other states. For more information, visit: www.idahopotato.com.

ABOUT THE IDAHO POTATO COMMISSION

LIBATIONS

BROCKMANS GIN, a super-pre-mium, new-style gin, is gearing up for spring with its on-premise Per-fect Serve program. Taking a mod-ern twist on the classic, Brockmans will promote the Perfect Serve Gin & Tonic, which includes qual-ity-bottled tonic, blueberries and pink grapefruit zest to enhance the unique citrus, berry and coriander notes in Brockmans Gin.

“The way in which a cocktail is crafted and served impacts the con-sumers’ overall drink experience, it is a question of attention to the fine detail,” explains Bob Fowkes Mar-keting Director and Co-Founder of Brockmans Gin. “In other parts of the world, such as Spain, creating a Gin & Tonic has become an art form and as a result, the somewhat neglected G&T has been revisited and elevated to become an elegant and stylish drink experience.

We want to emulate this trend in the U.S. market and provide con-sumers with a refreshed and excit-ing Gin & Tonic that complements and enhances the unique botanicals in Brockmans Gin.”

Brockmans’ Market Managers will work closely with local on-prem-ise accounts to implement the Perfect Serve program. Branded Brockmans balloon glasses and bar spoons will be available to ensure consumers experience the G&T as it is meant to be enjoyed. Market Managers will also work to secure Perfect Serve menu placements to increase consumer awareness on the program and increase trial.

PAGE 67PAGE 67 FOOD & BEVERAGE MAGAZINE

May 2016

POUR BROCKMANS GIN OVER LARGE ICE CUBES IN A CHILLED GLASS

• Add good quality, chilled tonic water• Add a twist of pink grapefruit peel• Finish with a garnish of fresh blueberries.

PAGE 68

Stoelting, a division of The Vollrath Company and manufacturer of fro-zen dessert equipment, announced today it has appointed industry vet-eran J. (John) LaForge as chain accounts sales manager. In his new po-sition LaForge will work to improve Stoelting’s competitive position and chain penetration, di-rect efforts to support distributors, work with product concepts

and monitor existing operator programs.In his 17-year foodservice career, La-Forge has held sales and sales manage-ment positions both on the operator and dealer side of the market, including for an extended period with Edward Don & Company and Louis Wohl & Sons. Most recently, he served as business develop-ment manager for Brisk Coffee.LaForge and his family reside in Tampa, Florida. He will report to Greg Stak, di-rector of sales operations.

As the company’s new President. and COO, Shaw will remain in charge of day-to-day operations and execution of the company’s growth strategy. With over 20 years of operation-al experience in the restaurant industry behind him. Shaw embraces a “better together” man-agement approach with his team and couples it

with a passion for leadership cultivation and restaurant operations. Through his influence on both operations and company culture, Shaw continues to position Freebirds as one the nation’s leading fast-casual brands.

Since joining the company in 2013, and leading the relocation of Freebirds’ Headquarters from Emeryville, California to Austin, Texas, he has chosen and led a cross-functional team in re-branding and redesigning Freebirds as a whole.“Over the past few years, Bobby has played an instrumental role in ensuring Freebirds’ success and continued growth.

Disaronno International is pleased to announce William Mickel has been promoted to the position of Vice President, National Sales Manager. Mick-el was promoted from Region-al Director of Control States into this newly created role, in efforts to further bolster the Disaronno International team supporting its US Distribution network. Mickel will report to Brett Dunne,

develop and strengthen its awareness in a market we be-lieve has tremendous potential for Disaronno.” With the ad-dition of this new senior role, along with other organizational changes, Disaronno Internation-al is building a larger footprint in the United States. As one of the major markets for the company, Disaronno International looks forward to continuing to build brand awareness through im-plementation of a clear strategy and enhanced marketing tactics.

EVP-General Manager, and will oversee the company’s commercial capabilities includ-ing those pertaining to sales, marketing and distributor management. “Enhancing the leadership team is just one step in furthering the success of the company’s US presence,” ex-plains Brett Dunne, EVP-Gen-eral Manager of Disaronno In-ternational. “We believe this is an important step for the com-pany to continue to

Disaronno International will announce exciting partnerships and new product activations in the year ahead.

I am pleased to announce that Julien Hémard, currently Managing Director, Pernod Ricard Pacific, has been appointed to this new position,” said Bryan Fry, President & CEO, Pernod Ricard USA. “With over 15 years of experiences within the Pernod Ricard Group, I am confident that Julien will lead the Spirits Commercial organization on the road to growth for Pernod Ricard in the U.S. Market.

F&B Magazine News

Stoelting, a division of The Vollrath Company, is an industry leader in frozen treat equipment, offering a broad and premium line of soft serve, frozen custard, batch, and frozen beverage dispensing equipment that supports a wide range of foodservice venues. For more information about Stoelting, its products, facilities in the US, Europe and Mexico, and the foodservice in-dustries it serves, visit www.stoeltingfoodservice.com or search “Stoelting” on Facebook or Twitter.

PAGE 69

May 2016

FAMOUS CAKE DESIGNS BY KAIULANI

www.kailava.com

http://www.kailava.com

吀栀攀



PAGE 4



WHO WE ARE



MICHAEL POLITZ












May 2016May 2016May 2016

PAGE 7

May 2016



instructions




800g 190g 855g





400g 200g 14g 800g



instructions

As neededSalt

May 2016




620g 800g 160g30g14g



1000g 20g 260g20g










Reg. $200.90 | Now Only $4999


BurgersFREE!




COVER STORY

May 2016






COVER STORY

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May 2016




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Treviso, Italy

Hospitality Construction Ser-vices collaborated with Edit Lab at Streetsense to expand Bound-ary Stone, a popular Washing-ton D.C. restaurant and tavern. Tasked with doubling the size of the kitchen and expanding seating areas to accommodate the Amer-ican bistro’s growing clientele, the teams also worked together to create a concept that re�ects the chef ’s vision, food and service.

Hospitality Construction Services and the Edit Lab at Streetsense team had an elaborate task ahead of them—the clients wanted to mirror the design of the original restaurant in the extension, while keeping the eatery open for busi-ness. �e �rst step in expanding Boundary Stone involved de-molishing the hair salon next door. With the original eatery on one side, and another operating restaurant on the other, Hospi-tality Construction Services had to be careful when renovating because of working power and water lines. �e system had to re-main operable for its neighbors, and work had to be done during hours that minimized impact on patrons and their dining experi-ence.


RESTAURANT NEWS


So it was business as usual, with one exception—the 400-square-foot kitchen was closed down so the construction team could dou-ble its size and make it accessible from both the old and new dining areas. A�er demolition, the com-pany updated the underground plumbing, poured concrete, built the framing, installed mechanical plumbing and electricity, and put in a full kitchen exhaust system and �re alarms.

Hospitality Construction Services also installed the dark wood and metal that o�er a rustic authentic-ity to Boundary Stone. Exposed air ducts run across the ceiling, providing an industrial edge that contrasts with the warm furniture and building materials. At the back of the extension is a dining room, with beautiful green and white imperfect-stamp-patterned walls. �e dining room is sepa-rated from the bar by an antique wood and stained glass partition, which matches the wall siding found in the bar area. �e par-tition and wall are comprised of reclaimed doors recovered from a barn in Maryland.

Originally 38-inches wide and 14-feet tall, the doors were restored and cut down by four feet to ac-commodate the space. �e extra material was then transformed into a hanging ceiling ornament.



May 2016






You received your �rst Michelin Star aged just 24, with numerous prestigious accolades fol-lowing throughout your career. What do you think is the in�uence of all the big awards, James Beard, 50 Best, and Michelin? Which ones are the most important and why? And what about the pressure of keeping them?All the awards have been very hum-bling, they give us a sense of validation at that moment, but also encourage us to look forward and to set new goals. Every award holds importance, some may im-pact our business more, but every one is an honor to receive. If I had to pick one that’s been the most memorable, though, I’d say it was the four star NY Times re-view from Frank Bruni in 2009 – that was the �rst major review for us and I think it really gave Will and I the con�dence to get to where we are today.

Concept in favor of a more radical prix �xe menu, which encouraged diners to build their dinner around speci�c ingredients. What did you learn from the process and how is the menu structured now?Eleven Madison Park will constantly evolve, it’s the nature of the restaurant, and as part of that endless reinvention we’ve altered the menu and experience a number of times. What we’ve learned through each change is that we have the ability to change and that emboldens us to take risks, to challenge the status quo, and I believe be the best restaurant we can be. Right now the menu is a tasting menu, but with less courses and more choice. It re�ects how we want to eat, but also encourages more conversation and connection at the table – whether that’s with fellow diners or our dining room team. It’s been really fun to hear the reac-tion from our guests.


At Eleven Madison you also o�er a 7-9 course seasonal tasting menu that focuses on local ingredients. What dishes have you incorporat-ed in the spring menu?

How has your background, Swiss heritage, in�uenced your food at Eleven Madison Park and NoMad?

CHEF OF THE MONTH

Growing up in Switzerland I learned to appreciate the ingredients we cooked with, but I credit that mostly to my moth-er, more so than to where I grew up. She exposed me to simple food, fresh ingre-dients, and local farmers at a very young age and that shaped who I am as a chef and what my values are. �at de�nitely has impacted the food at EMP and No-Mad, but also I’ll �nd ways to incorporate dishes and �avors from my childhood into the menu – the milk and honey des-sert is a great example of that.


Chef Daniel Humm

May 2016


Chef Daniel was also kind enough to share a recipe for Nettles With Creamed Potatoes & Goat Cheese with us from his acclaimed third book, �e NoMad Cookbook. Click Here.


How is �ne dining changing? What do you see as the biggest trends that are driving the business of dining out?


I think that the entire restaurant industry is going through a lot of change right now and it’s pretty exciting to be a part of. �e world is a smaller place than it was ten years ago – restaurants, chefs, and diners can all connect in an instant, no matter where they are located. �ere is a lot of opportunity to be inspired by what others are doing across the country, or on an-other continent. �at sharing of ideas is really helping with introducing people to new foods, ingredients, and techniques. On the �ip side, it’s important to not get distracted by everything else going on and remember what’s directly in front of you – as this is sometimes the most inspi-rational.






CHEF OF THE MONTH

What would you love to do more of in the future?You know, I’m not sure. I always wish there was more time in the day – time to be at the restaurants, to be with friends and family, and time for myself. Maybe in the future I can �nd a way to create more time!

May 2016



JULIEN ASSEO



�ere are many rewarding aspects at work for me at Inglenook. It would be hard to choose just one. I work for Francis Ford Coppola, who is a world-renowned artist and sees the big picture about the estate, who has spent more than 4 decades (and a fortune) restoring a historic property. Our winemaker, Philippe Bascaules (for-mally of Château Margaux) has a great mind to pick about winemaking philos-ophies. It is also an absolute honor to tell our guests visiting us at Inglenook about the legendary history of the Château, the successes that have happened at our es-tate and tell the story of 3 great men; Gus-tave Niebaum, John Daniel Jr. and Fran-cis Ford Coppola.

From a wine geek’s point of view, I love to see the expression of people’s faces when I tell them that we have our own special heritage clone of Cabernet Sau-vignon that is technically called “Clone FPS 29” or more lovingly called “the Nie-baum-Coppola clone”. It’s amazing to see the reaction to people’s faces when you tell them that they are standing inside one of Napa’s original gravity �ow win-eries dating back to 1887, the property being founded in 1879. �e history is amazing but the wines tell the real story of why I am working at this legendary es-tate. �e balance, �nesse, complexity and longevity of these beautiful wines, really leave me breathless. Every day, when I open up a new set of bottles to show my guests what our vision is at Inglenook, it is my duty to sample the bottles, ensuring the quality and correctness of each bottle. �at too, is a reward in itself!

In your opinion what are some of the most under appreciated wine regions?Where do I begin? I have always been a devout lover of Spanish wines. I drink more Sherry and Rioja than anyone else I know. If you systematically build a graph of quality versus price, you will �nd, in general, Spanish Wines are really under appreciated for how long they have been around. Another great wine producing area, that I think is really under appre-ciated, is Washington State. I cannot ex-press enough how much I love the wines of Washington! �ere is so much diver-sity to be found in Washington State. I say this to you, as I am in my home in Napa, California, studying towards the Advanced Sommelier Exam & WSET Di-ploma & CWE exams. Come on, it’s time to really explore the wines of Washing-ton! Other old world under appreciated wine regions include Greece, Georgia, Slovenia, Portugal and Croatia. I really do hope to see more of these amazing wines ending up on wine lists around the world. It takes a very mindful Sommeli-er to reach beyond the norm to place any one of these regions on the wine list to pair with the cuisine of their restaurant. My other hope is for guests to be more open-minded and take the journey with the sommelier and to experience some-thing new and exciting.




May 2016

PAGE 24

You’re also a certi�ed sake advisor; do you feel a sake culture is �nally blossoming here in the U.S.?

Master Sake Sommelier, Toshio Ueno taught us �rsthand about sake. If you don’t know Toshio Ueno, he is like the equivalent to Fred Dame Master Sommelier,


May 2016

�is is such an awesome question! YES! I feel that sake is �nally broken through the mainstream in America and is �nally found a spot at the dinner table. More and more I see wine lists around America, incorporating sake into the tasting programs and glass menus. Sake is a truly versa-tile beverage to be enjoyed and consumed with a wide va-riety of dishes. My favorite chef in Phoenix, Arizona, Chef Mark Tarbell helped me to better understand sake. Paring Mediterranean food with sake, sounds a little daring, but it totally works.




JULIEN ASSEO




F&B RECIPES

May 2016

Created in 1978, the California Avocado Commission strives to increase demand for California avocados through advertising, promotion and public relations, and engages in related industry activities that bene�t the state’s nearly 4,000 avocado growers. The California Avocado Commission serves as the o�cial information source for California Avocados and the California avocado industry. For information about California avocados, visit Cali-forniaAvocado.com/Foodservice, or join us on Facebook at Facebook.com/CaliforniaAvocados and @CA_Avoca-dos on Twitter, Pinterest and Instagram for updates.






2. On each split of a mu�n, spread your mashed Avocados, topped with Alfalfa sprouts, tomatoes, onions, salad dressing and sesame seeds.


TRENDS IN PRODUCE






Aleppo Pepper

May 2016

Cauliflower




INGREDIENT THEMES:


Harissa


May 2016








FEATURED SOMMELIER

March 2016

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May 2016

Bacchus Wineworks is a sales and marketing company representing DeLille Cellars, Madrigal Family Winery, Panther Creek Cellars, Sbragia Family Vineyards and Upchurch Vineyard, four of which are portfolio brands of Bacchus Capital Management. Wineworks directly represents these �ve ultra-premium wineries to wholesalers, restaurants and �ne wine retailers. Sam Bronfman is the company’s CEO, Steve Cousins is President. Bill Piersol is a Senior Advisor of Marketing.



THE AMBASSADORS






LIBATIONS

May 2016


FOOD EVENT













May 2016



Walk-On’s Bistreaux & Bar has just what you’re looking for. �roughout the month of March, Walk-On’s is serving up its Jalapeño Jack Burg-er, a spicy, two-handed sensation that will take your taste buds on a ride they won’t soon forget. It’s an 8 oz. seared burger topped with fried jalapeños, pepper jack cheese and jalapeno cream cheese stacked on a warm jalapeño cheddar bun and ful-ly dressed with homemade chipotle mayo, sliced tomato, red onions and spring mix. It’s served with a side of crispy shoe-string fries for just $11.99. Trust us…you’ll want something cold to go along with this one, and Walk-On’s sug-gests the Lagunitas IPA Don’t be shy, and don’t wait too long. �is limited-time Burger of the Month will only be around till March 31. Participating locations only. Walk-On’s now has seven locations – two in Baton Rouge and one each in New Or-leans, Lafayette, Houma, Shreveport and Lake Charles.Covington and Alexandria, as well as Lubbock, Tyler and Houston, Texas.

Other restaurants are under construction in Juban Crossing, Zachary, Covington and Lubbock, Texas. Several addition-al markets across the Southern United States are likewise on the drawing board. ABOUT WALK-ON’S ENTERPRISESWalk-On’s Enterprises is arguably the most distinctive restaurant company in America. Its concepts are fresh, fun and original, from Walk-On’s Bistreaux & BarSM – voted ESPN’s “#1 Sports Bar in North America” in 2012 – to Happy’s Irish Pub and Walk-On’s Catering. Ad-ditional growth lies ahead, as the compa-ny expands on its winning combination of delicious, a�ordable food and drinks presented in an uncommonly warm and friendly atmosphere. For more informa-tion, visit walkonsenterprises.com, or contact Ladd Biro at Champion Man-agement at [email protected] or 972.930.9933Scott Taylor at [email protected]. For a complete menu and more informa-tion, visit WalkOnsEnterprises.com.



To inquire about franchising opportu-nities, quali�ed applicants may contact Walk-On’s Enterprises President & COO Scott Taylor at [email protected].


LIBATIONS




May 2016














Bottling.

LIBATIONS








May 2016

MOVIES FOR FOODIES


LIBATIONS

May 2016



LIBATIONS







PLEASE ENJOY OUR PRODUCTS IN A RESPONSIBLE

May 2016May 2016

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CHEF APPOINTMENTS





May 2016





CHEF JIMMY LI


May 2016



LIBATIONS






May 2016



Libre’s Taco’s
















RESTAURANT NEWS


May 2016





PRODUCTS





May 2016



RESTAURANT NEWS





May 2016

PAGE 62


LIBATIONS


May 2016







PRODUCT INFORMATION

REPEAT ORDERS will tell you: the popularity of potato skin appetizers never wa-vers. Built from cost-e�ective ingredients and easy to assemble, potato skins can be customized to �t any operation and menu style.


May 2016

While prepping fresh potato skins for appetizers is always an option, operators with limited space and sta� can select from a variety of processed Idaho® potato skins available from suppliers. Processed Idaho® potato skins can be customized to �t any menu or occasion. Signature toppings include sautéed vegetables, cheese, meats or poultry and chili. Garnishes range from gravy to pizza or taco toppings.

In addition to their ready-to use frozen twice-baked and potato skins, processors will modify size and �avor pro�les for volume orders. For more information on pro-cessed Idaho® potatoes and processors, visit idahopotato.com. Browse the Idaho Po-tato Commission foodservice recipe database or download the Idaho Potato Commis-sion Foodservice Toolkit at idahopotato.com/foodservice. Also available on the site: a helpful size guide and Idaho® potato preparation tips, as well as answers and solutions to operational and culinary FAQs.

Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous “Grown in Idaho®” seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho’s growing season of warm days and cool nights, ample mountain–fed irrigation and rich volcanic soil, give Idaho® potatoes their unique texture, taste and dependable performance. These ideal growing conditions are what di�erentiate Idaho® potatoes from potatoes grown in other states. For more information, visit: www.idahopotato.com.


LIBATIONS






Stoelting, a division of The Vollrath Company and manufacturer of fro-zen dessert equipment, announced today it has appointed industry vet-eran J. (John) LaForge as chain accounts sales manager. In his new po-sition LaForge will work to improve Stoelting’s competitive position and chain penetration, di-rect e�orts to support distributors, work with product concepts










F&B Magazine News


PAGE 69

May 2016

FAMOUS CAKE DESIGNS BY KAIULANIFAMOUS CAKE DESIGNS BY KAIULANI

www.kailava.com

ON THE COVER CHRISTIE BRINKLEY • BELLISSIMA

2

12 46

3037

50

Brocksmans Gin

Chef of the Month - Chef Daniel Humm

Sommilier of the Month - Anthony Mueller

Trends

Bundaberg Brewed Drinks

Drink Like A Grownup

Bacchus Wineworks

1625273741 6367

Also In This Months Issue

4



PAGE 4



WHO WE ARE



MICHAEL POLITZ












May 2016May 2016May 2016

PAGE 7

May 2016



instructions




800g 190g 855g





400g 200g 14g 800g



instructions

As neededSalt

May 2016




620g 800g 160g30g14g



1000g 20g 260g20g










Reg. $200.90 | Now Only $4999


BurgersFREE!




COVER STORY

May 2016






COVER STORY

•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••


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Treviso, Italy




RESTAURANT NEWS







May 2016











CHEF OF THE MONTH



Chef Daniel Humm

May 2016












CHEF OF THE MONTH


May 2016



JULIEN ASSEO









May 2016

PAGE 24




May 2016





JULIEN ASSEO




F&B RECIPES

May 2016









TRENDS IN PRODUCE






Aleppo Pepper

May 2016

Cauliflower




INGREDIENT THEMES:


Harissa


May 2016








FEATURED SOMMELIER

March 2016

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LIBATIONS









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May 2016




THE AMBASSADORS






LIBATIONS

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FOOD EVENT













May 2016


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Bottling.

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May 2016

MOVIES FOR FOODIES


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May 2016



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PLEASE ENJOY OUR PRODUCTS IN A RESPONSIBLY

May 2016May 2016

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CHEF APPOINTMENTS





May 2016





CHEF JIMMY LI


May 2016



LIBATIONS






May 2016



Libre’s Taco’s
















RESTAURANT NEWS


May 2016





PRODUCTS





May 2016



RESTAURANT NEWS





May 2016

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LIBATIONS


May 2016







PRODUCT INFORMATION



May 2016





LIBATIONS
















F&B Magazine News


PAGE 69

May 2016


www.kailava.com



PAGE 4



WHO WE ARE



MICHAEL POLITZ












May 2016May 2016May 2016

PAGE 7

May 2016



instructions




800g 190g 855g





400g 200g 14g 800g



instructions

As neededSalt







Reg. $200.90 | Now Only $4999


BurgersFREE!




COVER STORY

May 2016






COVER STORY

•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••


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Treviso, Italy




RESTAURANT NEWS







May 2016











CHEF OF THE MONTH



Chef Daniel Humm

May 2016












CHEF OF THE MONTH


May 2016



JULIEN ASSEO









May 2016

PAGE 24




May 2016





JULIEN ASSEO




F&B RECIPES

May 2016









TRENDS IN PRODUCE






Aleppo Pepper

May 2016

Cauliflower




INGREDIENT THEMES:


Harissa


May 2016








FEATURED SOMMELIER

March 2016

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LIBATIONS









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May 2016




THE AMBASSADORS






LIBATIONS

May 2016


FOOD EVENT













May 2016


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Bottling.

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May 2016

MOVIES FOR FOODIES


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May 2016



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May 2016May 2016

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CHEF APPOINTMENTS





May 2016





CHEF JIMMY LI


May 2016



LIBATIONS






May 2016



Libre’s Taco’s
















RESTAURANT NEWS


May 2016





PRODUCTS





May 2016



RESTAURANT NEWS





May 2016

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LIBATIONS


May 2016







PRODUCT INFORMATION



May 2016





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F&B Magazine News


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May 2016


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food & beverage magazine may 2016

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