Food & Beverage Magazine April 2016

FAMOUS CAKE DESIGNS BY KAIULANI

http://www.kailava.com

ON THE COVER CINDY GALARDI CULPEPPER

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18234459

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The Barry Callebaut Group

Women Chefs & Restaurateurs

SommCon Conference

Make Your Restaurant Sucessful

Danny Trejo’s Restaurant

Celebrate Cinco De Mayo With Dos Equis

Walk On’s New PB&J Hamburger

11162531373975

Also In This Months Issue

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- Micheal Politz • Publisher

PAGE 4 FOOD & BEVERAGE MAGAZINE

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

https://www.nestleprofessional.us

FROM THE PUBLISHERS DESK

PAGE 5

April 2016

- MICHAEL POLITZ

Restaurant Franchises can be a wise and fulfilling means towards business ownership. With so many different types of food franchises out there. The success and growth of the big brand-name fast-food franchises make this a logical first stop in the thinking process.

When most people think of a fran-chise business, their first thought is of food. When evaluating restau-rant franchises, one must focus on the characteristics of the business from a franchisee’s perspective to determine which one is the right one for you. At Food & Beverage Magazine we put emphasis on product promotion.

This month our cover and feature story focuses on one such opportunity, Wienerschnitzel.

Because many people associate a certain degree of glamour and prestige with a person who owns a food franchise business. And the fairly high degree of status associated with this occupation is important to many prospective franchisees.

Owning and operating a Wienerschnitzel franchise business can be very profitable as well as rewarding. They have been in business since 1961 with successful restaurants across the country and these

operators are among the most respected in all of franchis-ing because of their success. These food franchises run very simplified operations and can provide a great business model.

A final consideration, some consumers, and students

tend to look for specific franchise food outlets, which can represent a big advantage for your new franchise. Wienerschnitzel franchises has “staying power” in the marketplace rather than being a fad or fringe product. And can lay the ground work for financial success well into the future.

April 2016

ON THE COVER

SHANNON & RAY ALLEN TO OPEN ORGANIC

FAST-FOOD CONCEPT

COMING IN

APRIL 2016

http://www.italtrade.com

http://franchising.wienerschnitzel.com

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

Chef Julia Anderson

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Chef Julia Anderson

Pan seared lamb chops with mushroom risotto.JA• F&B • WHAT IS YOUR FAVORITE SAVORY DISH?

Ice cream -- especially home made. JA •F&B • WHAT IS YOUR FAVORITE DESSERT?

I draw inspiration from the ingredients I work with - chocolate and sugar. I enjoy the technical aspects of these ingredients as well as the exploration of creativity they provide.

JA •F&B • WHAT IS YOUR INSPIRATION?

The most rewarding thing about my profession is being able to make people happy.JA •

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

Q&A with

April 2016

F&B • WHAT ADVICE DO YOU HAVE FOR SOMEONE CONSIDERING A SIMILAR CAREER PATH?Follow your instinct. It will never steer you wrong.JA •

F&B • NAME ONE DESSERT/PASTRY THAT REALLY MADE AN IMPRESSION ON YOU?

Croquembouche. I love the textures and colors of this beautiful tower of cake! We make an average of three of these every month for our customers for weddings, baptisms, anniversaries, as well as birthdays. I enjoy making every single one of them.

JA •

I am hoping to expand my business. As a chocolaterie, we plan to offer our custom chocolates for sale online. In addition, we hope to create at least one more Fleur de Cocoa location in the coming years. At this point, we are unsure where we’d like to have the next location. I’m looking forward to the adventure!

JA •F&B • WHAT’S NEXT FOR YOU?

Chef Julia Anderson Recipes On Next Page >

Preparation

Start whipping egg whites on medium speed in mixer fitted with whip attachment. When the egg whites start to foam, rain 165g of sugar onto the whites on medium speed in mixer.

Combine almond meal and sugar in a bowl. Fold dry ingredients into meringue.

Sheet batter to 1/4” thickness onto pans lined with silicone non-stick baking mats and bake 10-12 minutes @ 160°C, rotating half way through baking time.

165g 500g 400g 300g

Ingredients

Sponge Cake(Yield: Two 17”x20” sheets)

SugarEgg WhitesNatural Almond Meal Sugar


CHEF OF THE MONTHCALLEBAUT PASTRY CHEF OF THE MONTH

By Chef Julia Anderson

April 2016April 2016April 2016

PreparationMelt white chocolate. Cool to 28°C.

In a mixer fitted with a paddle attachment, put the praline paste, and mix on low speed.

Add the melted white chocolate, and continue mixing until homogeneous. Add Hazelnut Bresilienne, and mix to combine.

Set aside until needed to assemble the cake.

750g 350g

150g

Ingredients

Praline Base

Callebaut Praline PasteCallebaut Hazelnut BresilienneCallebaut CW2 White Chocolate Callets™

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April 2016April 2016

Full Recipes Assembly On Next Page >

PreparationIn a mixer fitted with a whip attachment, beat the cream on low speed until cream becomes thick, but not aerated like whipped cream.

Melt dark chocolate Callets™ until smooth consistency. Cool to 28°C.

600g 225g

Ingredients

Chocolate MousseYields 1 full sheet pan (more than is required)

Heavy CreamCallebaut 811 Dark Chocolate Callets™

Put melted, cooled chocolate in a large metal bowl. Using a large whisk, mix chocolate, and slowly add thick heavy cream. Continue whisking until mousse comes together and no longer has any streaks of cream or chocolate.

CALLEBAUT PASTRY CHEF OF THE MONTH


Using a 10” metal cake ring, cut a circle of sponge cake, and leave the sponge inside the ring to build the cake.

Put the praline mixture on top of the sponge, and, using the back (rounded) side of a fork, spread the praline filling evenly over the sponge cake.

Put the mousse into the cake ring over praline base. Smooth over top with spatula. Freeze until firm.

When ready to serve, heat the outside of the ring with a torch to unmold. Remove the ring.

Cake Assembly

When ready to serve, heat the outside of the ring with a torch to unmold. Remove the ring.

ROYALE

Fleur de Cocoa is a French patisserie, chocolaterie, and cafe located in downtown Los Gatos, California in San Jose / Silicon Valley in the San Francisco Bay area. Using French recipes and techniques, Fleur de Cocoa o�ers award-winning French mousse cakes, tarts and pastries, light lunch, sandwiches, �ne teas, co�ee and espresso drinks, petits-fours, wedding cakes, favors, and hand-cra�ed chocolates.

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April 2016April 2016April 2016

http://www.callebaut.com/ocen/growing-great-chocolate


http://www.callebaut.com/ocen/

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Popular Fillings Crema Dell’artigiano And TintorettoSwitch To Rspo Segregated Palm Products

Towards o�ering fully traceable solutions to its customers

The Barry Callebaut Group has switched the production of two of its

most popular �llings for bakery and confectionary products from

RSPO mass balance to RSPO fully segregated palm products as of

January 2016. With this sustainable approach, the company aims to

lead the confectionery market in o�ering fully traceable solutions

to its customers.


COVER STORY

PAGE 13

April 2016

Continued On Next Page >


CINDY GALARDI CULPEPPER CEO & CHAIRMAN

COVER STORY

old seed is sprouting once again! America’s favorite chili dog franchise has a new set of hands in charge. CEO & Chair-man, Cindy Galardi Culpepper, is revitalizing the iconic Wienerschnitzel brand.

Since taking over the Wienerschnit-zel leadership role after the passing of founder John Galardi in 2013, Cul-pepper states, “Being a family owned franchise business for over 50 years, we share a family first mentality that is reflected every day with our fran-chise partners. We have the recipe for success and its lead us to being the world’s largest hot dog chain.” With the next generation’s store design, lower food costs and highly efficient operations, Wie-nerschnitzel is on a new path to healthy growth again.

Ted Milburn, Director of U.S. Franchise De-velopment, has lots to say about the compa-ny’s exciting ventures. Understanding the importance of keeping the consistency of the Wienerschnitzel repertoire will make the franchise stand out from others. “Our propri-etary chili cheese dog, chili cheese fries, corn dog and Tastee Freez soft serve desserts are simple, Americana and unique products that you can only get at Wienerschnitzel. It’s a phenomenal food offering that our guests will seek us out.” says Milburn.

Milburn continues, “Our number one prior-ity is to attract and retain great operators. For people with experience and knowledge who understand the matrix of franchise busi-

ness models, we have a winner to share with them in what we consider to be a category that we own. Everything from top to bottom is being addressed as we look towards the future.

Starting with a single hot dog stand built in California in 1961, soon the iconic A-Frame restau-rant began popping up through-

out the Southwest. Its new Heritage restau-rant pays tribute to the original A-Frame with its small footprint and narrow design. The Heritage concept can be built on cost-effec-tive small parcels of land, and the stand-alone buildings typically range from 750 sq.ft. to 1,200 sq.ft. This offers the potential for real estate options that competitors often won’t touch.

An efficient floor plan was designed for speed of service and reduced labor. The buildings feature a walk-up order window, shaded patio and inside dining in larger units. A turn-key low cost of construction and equipment for the stand-alone Heritage building is estimat-ed at $600,000-$900,000.

An

Continued On Page 16 > PAGE 15

April 2016

CINDY GALARDI CULPEPPER CEO & CHAIRMAN

A new Marketing and Vision-ary team is driving in waves of new customers, and has helped increase same-store sales over the past five consecutive years. Wienerschnitzel is expanding, both at home and abroad. Tradi-tional and select non-traditional location opportunities are avail-able for experienced and existing multi-unit foodservice operators. The company is actively pursu-ing qualified multi-unit operators to open in U.S. cities, specifically in Western, Southern and Mid-western states, with attractive development terms.

This franchise is facing many new and exciting opportunities as it looks toward the future. Says Culpepper, “it is essential that we provide innovative and world-class support to help our fran-chise partners continue to grow. We will be a formidable player for many years keeping relevance and being a leader in our mar-keting and development efforts. Our franchise partners’ success is our number one objective.”


THE NATION’S TOP culinary and hospitality talent will gather for the Women Chefs & Restaura-teurs (WCR) 23rd Annual National Conference for two days of mentor sessions, panel discussions, cook-ing competitions and celebrations April 17 – 18 at the InterContinen-tal Los Angeles Century City.

This year’s theme, “Imagine Your Dreams and Ignite the Future,” will offer valuable strategies for women to develop their hospital-ity careers and maximize oppor-tunities, and will cover a range of topics including social media, ar-tisanal milling, GMOs, equal pay, advances in kitchen technology and much more.

This year’s conference boasts a Who’s Who of groundbreaking leaders in hospitality including WCR founding members Barbara Lazaroff and Mary Sue Milliken; Dominique Crenn, Mei Lin, Sher-ry Yard, Nyesha Arrington, Nancy Silverton, Brooke Williamson and many more.

Talent Talks: First-person perspec-tives from top industry leaders in-cluding James Beard Award win-ner Bricia Lopez, Guckenheimer’s Chief Innovation Officer, Helen Kennen; and Google’s Executive Pastry Chef, Pauline Lam.

For more information, pricing, and to registers to attend the WCR 23rd Annual National Confer-ence, visit www.womenchefs.org/wcr-conference/. For specialty rates at the InterContinental Los Angeles Century City during the conference, visit this link. Guests may also call (866) 329-1010 and identify themselves as an attendee of the WCR 2016 Annual Convention by using the code, WC1. The specialty room-rate deadline is March 31, 2016.

UPCOMING EVENT

PAGE 17

Click Here To Register

Breakout Sessions: Intimate edu-cational seminars and demos cov-ering everything from butchery to artisanal milling, understanding contracts to creating a profitable, modern day wine list, mixology trends to sustainability and more.

Fourth Annual WCR Food Games: Celebrity Chef Coaches Nyesha Arrington and Mei Lin lead three teams in three rounds of exciting competition for best use of a se-cret ingredient. Renowned chefs Nancy Silverton and Brooke Wil-liamson will be among the judges who decide which team will reign supreme.

Grub Crawls: Three tempting food-filled journeys through L.A.’s top, gastronomic neighborhoods – Downtown Los Angeles, Holly-wood, and Mid-City/Fairfax Dis-trict with stops at Grand Central Market, Musso & Frank, Joan’s on Third and many more.

Opening Night Kick-Off Party: Guests are welcomed to eat, drink and be merry while taking in the coastal beauty of Santa Monica’s Annenberg Beach House

“Women Who Inspire” Awards Gala: Hosted by Food Network’s Waylynn Lucas and Ron Ben-Isra-el, these awards fete the best and brightest while guests indulge on gourmet delights on the legendary New York Street backlot at Holly-wood’s historical Paramount Pic-tures Studios.

April 2016


F&B Magazine & Chef Roll:FEATURED CHEF

Chef Elizabeth Falknert, Celebrity Chef and AuthorNew York, New York

A Food Network and Bravo TV regular, appearing as both a competitor on Iron Chef America and The Next Iron Chef, and as a judge on Top Chef Masters and Top Chef Just Desserts.

You’ve lived and worked on both coasts. What’s the biggest di�erence between food cultures in the Bay Area compared to Brooklyn?

Talking of which, in Cooking O� The Clock you focus on unfussy recipes for the home. What have you been making or baking during your down time lately?

I don’t think the culture of people eat-ing is so dramatically di�erent it’s really about the agriculture, the climate, di�er-ent seasons and what’s available on either coast. I learned the di�erence in cooking on the west coast versus the east coast is everything to do with summer and winter – in the winter you want to make lasagna or something hot because it’s more com-forting. I would say the same thing about summertime in San Francisco. It might be tomato season because it’s warmer in mi-cro-climates where tomatoes grow, but by the time you want to make a Gazpacho in San Francisco it’s not happening because the summertime there is cold. Growing seasons are important too – in the green market in New York right now you’ll get kale and rutabaga and root vegeta-bles, while in California it’s still citrus. I frequently visit Florida where they are growing something totally di�erent too, but I’ve noticed the di�erence in climate is probably the most signi�cant thing that e�ects my own cooking.

I cook all the time and while I dislike be-ing stereotyped as a pastry chef only be-cause I cook all kinds of things, ironically

I’ve been working on new dessert recipes for Cra�sy online cooking classes, which will launch in April. I’ve been making some really amazing fun dishes that hap-pen to be healthy so it’s not all sugary sweet. I don’t want to say it’s just all gra-nola-y good for you stu�, because I love chocolate but have always been very con-scious about what I’m eating. Growing up in California, people are pretty physically active – I’ve always been physically active

You’ve appeared on several food network competitions over the years. Is there one that stands out?�e Next Iron Chef where I went to the �nal against Geo�rey Zakarian was pret-ty signi�cant and a fun journey for me to go through. I know I made some amazing stu� and don’t think I blew any one of my courses in the �nal – I think it was per-fection. I pulled out a can of whoop-ass because, even though I was edged out, I did better and I think the viewers thought okay, that girl actually kicks ass. I felt re-ally good about it.

I love the game and enjoy doing, both but probably like being a competitor the most. I don’t always enjoy judging dessert shows because it’s too much sugar – hopefully desserts will continue to evolve because

You’ve also been both a competitor and a judge. Do you enjoy being one more than the other?

Continued On Page 20

CHEF OF THE MONTH

PAGE 19

Photos By Frankie Frankny

Chef Elizabeth Falknert

April 2016

Learn more about Chef Elizabeth Falkner at her Chef ’s Roll pro�le or at her website. You can also �nd out more about the Women & Chefs Restaurateurs National Conference in Los Angeles here, and from our Q&A with WCR founder Barbara Lazaro�. On that night only, there will be a live performance of Sinatra classics.

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

How did you �rst become involved with Women Chefs and Restaurateurs?

I don’t like having a sugar bomb thrown in my face because sugar is all I taste.

Your presentation at the upcoming Women Chefs & Restaurateurs conference will be based around the theme “words of wisdom”. What is one piece of advice you would give to up and coming female chefs?

I was working as the pastry chef at a restaurant called Elka at the Miyako Ho-tel in San Francisco and the owner, Elka Gilmore, was one of the founding Wom-en Chefs and Restaurateur members. �e �rst WCR dinner was held at our hotel when I was 26 years old or something like that – all these superstar female chefs came to our restaurant and hotel and did this, what we do today – I was completely star struck by everybody and wanted to be just like them.

You will also be emceeing the WCR Food Games at the conference in April. What does the event entail?

Because it’s a really intense, physically demanding line of work my biggest piece of advice is to take care of your body and really treat yourself like an athlete. I don’t feel like anybody ever told my generation that, in order to be successful and have longevity as a chef, you need to do some-thing to counter the long hours spent standing up, the late nights, diet and so on – otherwise you’ll end up being crip-pled at some point, or just not able to physically handle it. I played soccer until I was 38 and then picked up kickboxing, ery month ever since I started cooking.

And �nally, what’s in the works for 2016? Can we expect to read your memoir this year?

Susan Feniger and I will both be emcee-ing and we’ve got three celebrity chef coaches (Mei Lin, Brook Williamson and Nyesha Arrington) helping each of the three teams. It’s the fourth one I’ve done and they’re super fun because it’s live – in the past the format has been based around three teams making a few di�er-ent courses with secret ingredients over three rounds – nobody gets eliminated or sent home, there are just winners every round. We have some really good judg-es too – Nancy Silverton, Dominique Crenn, Sophie Gayot and Antonio Lofa-so. So it’s a pretty hard core but it’s all in good fun.

I’m almost done with it but not sure when it will be hitting shelves yet. I’m also working on another project, which is a collaboration with my brother, Ryan Falkner – a story board artist, director and actor – and my friend Cintra Wil-son who is a playwright, novelist and just another punk rocker. �e three of us are working on a kind of an art food installa-tion – it’s almost like theater but not din-ner theater – that will be based around themes of food, fetish and some very ta-boo subjects.

CHEF OF THE MONTH

PAGE 21

April 2016

http://www.melissas.com


ASSEO FIRST came to Restaurant Guy Savoy in 2011, where he began in the role of sous chef and eventual-ly advanced to chef de cuisine. In his new role as executive chef, Asseo will continue the legacy of expertise and quality of food of which Restaurant Guy Savoy is emblematic. Hailing from Libourne, a small town in the southwest of France, Asseo’s passion for food and wine was ignited by his experiences at his parents’ vineyard. At the age of 16, Asseo decided to follow his passion for all things food by studying at the Lycée Hôtelier de Gascogne near Bordeaux, where he obtained a Bachelor of Arts in culinary arts.

Welcomes New Executive Chef

JULIEN ASSEO

How many selections do you oversee at La Toque?

What do you think is the most important element of a good wine list?

We currently have 2,123 selections and we were awarded �e Grand Award by Wine Spectator, which we have obtained since 2014. I work closely with our Wine Director to make sure we keep everything in order and organized.

It’s fun when a guest allows you to in-troduce them to a wine they have never heard of but also to work with a wine list that o�ers bottles within their price range. It’s important to �nd something that pairs well with their entire meal espe-cially since we o�er multi-course menus. Sometimes it’s as simple as discovering that they only drink red wine, and with a list as extensive as ours, I essentially have access to the world of wine including a magnitude of rare and collectable bottles which is very helpful when someone is celebrating a special occasion.

Your most interesting or unusual pairing at the restaurant?I really feel like I need to talk up the wine pairing with the Seared Sea Scallops with Black Eyed Peas in a Savory Coun-try Ham Broth. You guessed it, we pair it with Chardonnay but seeing as La Toque is known for our exceptional wine pair-ings there is a bit more to why this pair-ing works so well. Brick & Mortar Char-donnay is made by Matthew Iaconis and sourced from Cougar Rock Vineyard on Atlas Peak, a vineyard that was originally farmed by the Antinori family of Tusca-ny. We originally tried to pair the scallops with a more oak-driven Chardonnay, but the �avors of toast, vanilla and baking spices were too apparent and distracted from the �avors of the dish, so we scaled down the oak but we wanted to give the dish the same sweetness or ripeness of fruit to contrast the salty and savory �avors of the ham. �e Brick & Mortar Chardonnay was the perfect match to compliment the desired �avor pro�le.

Being in Napa, do most customers order local? How much of your wine list is from further A good portion of our customers opts for the wine pairing which features beverages from the entire world. We were recently pouring a wine from Lebanon, Chateau Musar, with a Veal and Black Tru�e dish and are currently pairing Sake with Tuna Belly on our Chef ’s Table Menu of nine courses. But with nearly 15 pages of Napa Valley Cabernet Sauvignon, it is hard to ignore that we carry many local wines, which consistently grab the attention of our guests.

SOMMELIER OF THE MONTH

What food & wine trends are you seeing in Napa at the moment? What food & wine It seems like the food & wine trends of the Valley are becoming more centralized in Downtown Napa. �ere are more than a handful of restaurants, wine bars, ho-tels etc. popping up in Downtown which is exciting and will bring more foot traf-�c of food and wine centric people. �e actual trends I am seeing are diverse but I �nd there is a focus on “farm to table” and people want to know where their food is sourced.

April 2016

PAGE 24

Sommelier Zoe Hankins

April 2016

Sommeliers always seem to be studying, tell us about your educational path and do you have a mentor?�at statement couldn’t be any more accurate than at the moment. I am taking my Advanced Exam through the Court of Master Somme-liers in July and I am studying constantly. �ankfully, I have many mentors that I am able to call close friends and sometimes I have to pinch myself for being so lucky. �e Bay Area has a substantial amount of Sommeliers

La Toque. Napa, CA. SommelierMarket. Del Mar, CA. ServerBankers Hill. San Diego, CA. ServerLa Toque. Napa, CA. ServerBayleaf. Napa, CA. Hostess

Experince:


Welcomes New Executive Chef

JULIEN ASSEO

SUBMISSIONS DUE APRIL 1, 2016

Designed to o�er convenient and a�ordable access to education and networking opportunities, SommCon® brings together some of the greatest thought leaders, en-trepreneurs and artisans to discuss, develop and lead the conversation on the business of wine. Attendees learn and taste their way through keynote sessions and edu-cational classes complete with a trade-only tasting and expo. Master Sommeliers, Masters of Wine, CSWs and others build SommCon’s® education, providing a one-of-a-kind experience. Event co-producer, Michelle Metter says that this unique assembly of rising stars and established pro-fessionals from across the United States o�ers a�cionados four days �lled with invaluable networking, education, round-table discussions and serious elbow-rubbing. “We are looking for our industry’s greatest thought lead-ers and educators to join SommCon® and share their unique perspective and experience to the pros and seri-ous enthusiasts in attendance,” said Metter. “We encour-age those with unique industry insight and experience to apply to present at SommCon®. We are currently �lling sessions that target all levels and facets of the industry, designed to provide topic diversity, in-depth explora-tions, today’s leading trends and fundamentals alike.” SommCon® launched in November 2015 as part of the West Coast’s largest wine and food classic, the San Diego Bay Wine + Food Festival, and in its inaugural year wel-comed over 19 Master Sommeliers and Masters of Wine as well as an impressive roster of industry experts who led 1,500 participants through 40 sessions and a trade tasting. Participants include wine buyers, distributors, ho-teliers, Cicerones, sommelier candidates, wine sales pro-fessionals, wine and spirit educators, beverage directors, winemakers, winery and restaurant sta�, retailers, wine writers and more.

UPCOMING EVENT

PAGE 26

Speaker Applications Accepted Now For Conference and Exposition For Sommelier-Level Education And Training, Set for November 16-19, 2016

“SommCon’s inaugural year was a huge success,” said Master Sommelier of Jus-tin Vineyards, Landmark Vineyards and 2015 SommCon® presenter, Joseph Spellman. “The education is top-notch, and the networking is equally as im-pressive, with a veritable who’s who walking the halls.”

Industry Pros interested in joining this year’s talented roster of educators at SommCon® must submit applications by April 1, 2016 to qualify. Selected pre-senters will be noti�ed by email by May 1, 2016.

ABOUT SOMMCON®: SommCon® is a leading conference and expo-sition for education and training of beverage professionals and se-rious enthusiasts. Held November 16 - 19, 2016, in San Diego, CA, the four-day conference brings togeth-er industry professionals of all lev-els to discuss, develop, and lead the conversation on the business of wine. SommCon’s® education is built by industry thought leaders for trade professionals and serious enthusiasts who have a passion for wine and spirits and an unyielding quest for knowledge. Attendees learn and taste their way through keynote sessions and educational classes, complete with a trade-on-ly tasting and expo. SommCon® is produced by Fast Forward Event Productions, an event manage-ment agency specializing in pro-ductions for the wine, beer and spirits industry, fastforwardevents.com

For further information regarding requirements and how to apply, view the Speaker Application. SommCon® takes place November 16-19, 2016 at the Marriott Marquis San Diego Marina. For more information about SommCon®, visit SommConUSA.com and follow SommCon® on Face-book, Twitter, Instagram and LinkedIn.

April 2016

FOOD & BEVERAGE MAGAZINE PAGE 27

Shares Top-10 Nutrient-Packed Superfoods to Enjoy Before Spring Arrives

WINTER PROTEINS AND PRODUCE STILL ABUNDANTLY IN-SEASON For those in search of healthy, seasonal food for the New Year, there are plenty of options to be enjoyed. Many super-foods remain in-season, and in most cases generate their most vibrant crops throughout the colder months. Fogo de Chão, the internationally-renowned Southern Brazilian Steakhouse, breaks down its Top-10

1 BRUSSELS SPROUTS – Available year-round, they peak in the fall and are a surprising source of Vita-min-C and antioxidants. Blanch thinly-sliced Brus-sels sprouts and toss with lemon vinaigrette, parme-san and crispy bacon.2 BLACK BEANS – The body works overtime to break down beans that are high in fiber, so they taste great while burning fat. Feijoada, a black bean stew, is a time-less Brazilian favorite you can make easily at home. With a few simple ingredi-ents like lean meat, black beans, onion and garlic, the combinations you can cre-ate are endless.3 QUINOA – This protein packed ancient grain has gone unchanged since the beginning of time. Fogo’s Quinoa Tabouleh includes fresh chopped parsley, mint, tomato, and cucumber tossed with lime juice and olive oil, for a gluten-free spin on a traditional dish.

4 CITRUS FRUITS – Citrus fruits like grapefruit can lower insulin levels and jumpstart your morning. Layer sliced blood orange, grapefruit, and orange; driz-zle with a bit of agave nectar and fresh mint.

5 KALE – Natural sugars start to concentrate in kale leaves during the cooler months, evoking a wonderful flavor, plus a leafy green that’s full of calcium and antioxidants. Make a quick salad by mix-ing some honey and white wine vinegar together as a dressing and topping with slices of fresh orange.

6 BROCCOLI – Loaded with Vitamin-C and fiber, and serving as an incredible source of protein, this is why mom made you finish it before you were excused from the table. Sauté with olive oil, red pepper flakes, pine nuts, and sea salt for an excellent dinner accompani-ment.

PRODUCT TRENDS

PAGE 28

7 SALMON – This source of natural protein is rich and delicious, and filled with heart healthy omega-3 fat-ty acids. Enjoy cold smoked salmon, or pan-sear with lemon and rosemary for an easy, satisfying meal.

8 BEETS – Those who love these root vegetables reap the rewards of their vitamin and mineral contents. Boil or steam whole beets, then slice and toss with arugula and goat cheese. Make an easy dressing of lime juice, minced garlic, rosemary and extra virgin olive oil. Salt to taste.

Typically worked into soups and salads, this win-ter squash is loaded with beta-carotene, keeping your skin and eyes healthy. But-ternut squash is blended with coconut milk and fra-grant spices in Fogo’s cur-rent seasonal soup offering.

10 PAPAYA – This native Brazilian fruit contains the digestive enzyme papain, which breaks down proteins to help ease digestion. Treat yourself to a restorative des-sert by blending some fresh papaya with your favorite vanilla bean ice cream, as featured in Fogo’s signature Papaya Cream.

9 BUTTERNUT SQUASH

April 2016

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Travelers who have come to love the culinary scene at London hotel 45 Park Lane may want to book a trip to the English countryside in-stead. Wolfgang Puck’s CUT at 45 Park Lane will be send-ing members of their culinary team to sister property Co-worth Park in Ascot England. From February 19-March 6, CUT chefs will dazzle coun-try diners with exclusive menus inspired by some of Wolfgang’s most iconic restaurants.

Wolfgang Puck and CUT at 45 Park Lane’s executive chef, David McIntyre, have created an exclusive brunch, lunch and dinner menu in-spired by Wolfgang’s signa-ture dishes from CUT, the iconic Spago as well as his Asian influenced restaurants. Menu highlights include the classic Lobster Cobb Salad, Organic Chicken & Black Truffle ‘Pot Pie’ and Grilled Marinated Szechuan Steak with Stir Fried Bok Choy and Shitake Mushrooms. Guests will also be able to choose from a selection of the finest Californian wines to accom-pany their meal.

Rooms at Coworth Park start from £355 (including VAT) on a bed and breakfast basis and includes a £70 credit (per room) to be used at the pop up restaurant. Menus start from £32. For more information visit www.dorchestercollection.com

RESTAURANT NEWS

FOOD & BEVERAGE MAGAZINE

March 2016

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April 2016

https://www.nestleprofessional.us

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There’s money to be made in the restaurant industry but many owners overlook a few key aspects that could turn their losses into gains. Check out these 10 tips to make your restau-rant profitable and stay that way for years to come.

RESTAURANT NEWS

KNOW YOUR OPERATIONAL COSTS WELL, SPECIFICALLY FOOD AND ALCOHOL

a similar lower grade option when available. similar lower grade option when available. This will pass savings on to the customer while maintaining or increasing your profits. Don’t forget to keep your books or-ganized, forecast your sales re-alistically, and order appropri-ately for different days of the week.

The average food cost for a tra-ditional restaurant should be around 29-32%. Typical com-bined costs for varying types of alcohol are slightly lower, around 21%. The more aware you are of these costs, the better you can set menu prices to max-imize profit without charging your customers too much.

Profit margins tend to be high-est when your menu prices are around between $15.00 and $25.00. Buy local, fresh food; it tastes bet-ter and is cheaper than its frozen counterparts. Work closely with your vendors to make sure you or-dering the correct amount of food to eliminate waste and ensure cost effectiveness. You can reduce the ingredient costs of your most expensive menu items by offering


ON AVERAGE, 1.8 billion dollars are spent per day at restaurants in the U.S. Of these, 60 percent fail or change ownership within the �rst 3 years.

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April 2016

DETERMINE YOUR ROLE IN THE ORGANIZATION AND HIRE APPROPRIATELYOverworking yourself can easi-ly turn that dream of owning a restaurant into a nightmare. You can’t open the restaurant, cook the food, greet, serve, bartend, clean, run the books, and close the restaurant on your own.Make sure you have a chef, man-ager, bartender, and wait staff you can trust. Delegate the tasks that you don’t need to, or don’t want to do so you can concen-trate on making your restaurant profitable and have some work/life balance.HAVE A GOOD FRONT OF HOUSEFirst impressions are important. Have a polite host or waitperson introduce themselves to custom-ers and welcome them to your restaurant. Seat them quickly and use welcoming and inviting gestures. Don’t forget to open and close the door for them and thank them on their way out. Your customers deserve nothing but the best treatment and a lit-tle kindness can go a long way in terms of positive reviews.KNOW YOUR CUSTOMER AND CATER YOUR RESTAURANT ACCORDINGLYTake a good look at your sur-roundings and main customer base. If you are in the middle of Southern BBQ country, offering small portions and fancy dish-es you can’t pronounce may not be your best option. If you have something on the menu that is not selling, re-work the dish or remove it from the menu. Cater-ing to your audience’s tastes can maximize revenue and turn the average newcomer into a repeat customer

CREATE AND EXECUTE A MARKETING PLANEveryone needs to advertise! You need to get customers in the door and satisfied before you can build a good word of mouth business.

This is a great way to make sure your kitchen stays busy with-out taking up additional table space during busier hours. With more hectic schedules and short-er lunch breaks, many people do not have time to go out and dine. Open up your restaurant to them by offering take out so they can enjoy your dishes at their own convenience. Gener-ate more revenue by accessing this previously untapped mar-ket.

OFFER A TAKE OUT MENU

If you don’t already have a website, create one. Your web-site should be easy to find and contain your menu, hours, ad-dress, and phone number. So-cial networking sites like Face-book, Yelp, Google+, Twitter, Foursquare are popular among many different generations as a means of communication and information gathering. They’re also free. This is a great way to connect with your customers

TRAIN YOUR STAFF AND MAKE SURE THEY KNOW YOUR PRODUCT

can answer any patron’s ques-tions about a menu item. Uti-lize suggestive selling to upsell appetizers, drinks, and desserts. This will enhance the overall dining experience, increase rev-enue by creating a higher total ticket, and provide your staff with more tips.BUILD A DIGITAL PRESENCE BY

STARTING A WEBSITE AND SOCIAL MEDIA PAGES OFFER SPECIALS AND COUPONS

Everyone loves to feel as if they are getting a good deal. Offer coupons or discount cards in addition to daily specials. Try offering free or discounted items in return for writing reviews or filling out surveys online. It’s a great way to get new customers in the door and as long as their experience is great they will surely return.

THE CUSTOMER IS ALWAYS RIGHTCustomer satisfaction is your number one priority. If a cus-tomer leaves feeling unsatisfied they may never come back and will likely share negative re-views with friends and family. If you need to, comp a meal, offer a free round of drinks or better yet, a free item and a discount card for their next visit. This ensures a great experience and entices them back to spend ad-ditional revenue. Their repeated business will be guaranteed to offset the original discount.

Make sure your staff is well trained. Weekly meetings are a must and staff must be kept up on how you want your food served. Allow them to taste whatever the specials of the night are and ensure that they

Remember that no two restau-rants are the same. Take these tips and use them in a way that works best for you. Before you know it you will be one of the most popular restaurants in town.

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CHEF JACOB WEAVER of Juliet took top honors for both “Best of Show” and “Best Mediterranean” categories at the 2016 Austin Lamb Jam. Chef Jacob Weaver will com-pete for title of “Lamb Jam Master” this fall alongside winners from Lamb Jams in Seattle, Boston, Washington, D.C., and San Francisco.

Sponsored by the American Lamb Board, the Austin Lamb Jam gathered more than 300 hungry fans to taste globally inspired lamb concepts pre-pared by the city’s finest chefs. A panel of local food media judges blind taste tested the different lamb dishes, declar-ing the following winners in each category:

• Best of Show and Best Mediterranean: Chef Jacob Weaver of Juliet – Braised lamb neck and gnocchi Parisienne.

• Best Latin American: Chef Joe Anguiano of VOX Table – Taco de birria de cordero: lamb taco.

• Best Middle Eastern: Chef Chris Hurley of The Bonneville – Roasted pear and chestnut soup with Moroccan spiced lamb shoulder.

• Best Asian: Chef Amir Hajimaleki of Oasthouse Gastropub – Sous vide lamb belly nigiri

• People’s Choice: Chef Danny Kievit of Moonshine Grill – Love you lamb time: Vietnamese meatball in lettuce wrap with crispy rice and pickled vegetable.

THE AWARD WINNING CUISINE

RESTAURANT NEWS


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About the American Lamb BoardThe 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 pro-ducers and processors. The Board, appointed by the Secretary of Agriculture, is focused on increas-ing 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 Agri-culture and the board’s programs are supported and implemented by the staff in Denver, Colo.

April 2016


“The consumer engagement process today is more dependent on emo-tional values than ever,” said Robert Passikoff, president of Brand Keys.

PANERA AND SHAKE SHACK NEW AMONG 2016 ENGAGEMENT LEADERS

RESTAURANT BRANDS BEST MEETING CONSUMER’S EMOTIONAL ENGAGEMENT VALUES

The three restaurant categories – Casual/Fast-Casual, Quick Serve, and Pizza – included in Brand Keys’ 2016 assessments were the fastest growing categories in terms of com-petitors, with 10 new brands show-ing up on consumers’ consideration sets. The brands seen to best meet consumers’ expectations for emo-tional category values (in parenthe-ses) were seen to be:

As rational attributes have be-come price-of-entry ‘givens’ for to-day’s consumers, emotional values have become more problematic for brands, not brand outreach or messaging, but how to accurately determine which emotional values a brand should leverage to emotional-ly engage consumers. These are the values that describe how consumers view the category, will compare brands and how they will engage with a brand, buy, remain loyal and profitable.

ENGAGEMENT CORRELATES HIGHLY WITH BRAND PROFITABILITY“If a marketer can increase a brand’s engagement level – particularly the emotional values – they’ll always see positive consumer behavior in the marketplace. Always,” noted Passikoff. “Axiomatically, brands that can do that always earn greater market share and are more profit-able than the competition. To suc-ceed, marketers need to accurately answer these questions, ‘what drives my category, what are the emotional engagement values I need to focus on, how can my brand exceed con-sumer expectations for those emo-tional values?’ To their detriment, most brands can’t. As a result they rely largely on imagery or enter-tainment as proxies for emotional engagement. They’re not the sane things!” stated Passikoff.

TRENDS

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A complete listing of the 72 B2C and B2B categories and the brands that best emotionally engaged consumers can be found at: www.brandkeys.com/portfolio/customer-loyalty-engagement-index

CASUAL/FAST-CASUAL : Panera/Shake Shack (I Know Where To Find Safe, Quality Customized Food)

QUICK SERVE : Subway (I Like Variety at Value)

PIZZA: DOMINO’S : Subway (I Like Variety at Value)

CATEGORIES ARE EXPANDING EVERY YEARBrand-expansion in several catego-ries, added 83 new brands to the 2016 CLEI survey. “The increased number of brands appearing in consumers’ consideration sets, con-firms the category volatility brands will face in the marketplace,” not-ed Passikoff. The CLEI brand lists aren’t pre-determined. Consumers tell Brand Keys researchers which brands they actually use. When con-sumers mention new brands at a sig-nificant level, it’s an indicator that current options do not meet their needs. And when that happens, con-sumers look to other brands to do that for them. Today it’s the emo-tional side of that equation brands need to concentrate on,” noted Passikoff. “The rational stuff is easy. Profitability has become far more difficult.METHODOLOGYFor the 2016 survey, 42,792 con-sumers, 18 to 65 years of age from the nine US Census Regions, self-se-lected the categories in which they are consumers, and the brands for which they are top-20% customers. Seventy (70%) percent were inter-viewed by phone, 25% percent via face-to-face interviews (to identify and include cellphone-only house-holds), and 5% online.

Brand Keys uses an independent-ly validated research approach that fuses emotional and rational aspects of the categories. The research tech-nique is a combination of psycho-logical inquiry and statistical anal-yses, has a test/re-test reliability of 0.93, and provides results general-izable at the 95% confidence level. It has been successfully used in B2B and B2C categories in 35 countries.

The output identifies the four behav-ioral drivers for the category-specific ‘Ideal,’ and identifies the emotional and rational values (and their per-cent-contribution to engagement) that form the components of each driver. Drivers – and their compo-nent values – are category-specific since consumers don’t buy smart-phones the same way they buy cos-metics or pizza. The engagement and loyalty assessments measure how well brands meet expectations that consumers hold for each driver that makes up the category-specific Ideal. For more information about Brand Keys’ validated and predictive assessments we invite you to watch a video presentation of the methodol-ogy on our YouTube channel: www.youtube.com/user/key2loyalty

April 2016

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Latest “Burger of the Month” also includes bacon, so you know it’s good!

You love burgers. You love bacon. And you love peanut butter and jelly. Right? if!

So what could be better than putting them all together in one towering, mouthwater-ing sandwich? �e burger impresarios at Walk-On’s Bistreaux & Bar are glad you asked! Beginning Friday, April 1, Walk-On’s is serving up its all-new PB&J Burger – an 8 oz. seared burger topped with peanut but-ter, strawberry jam and bacon on a warm brioche bun. Complete with a side of crispy shoe-string fries, this limited-time meal is just $10.99. It’s a recipe kids of all ages will enjoy, but this Burger of the Month will only be around through April 30. And though you may be tempted to order a tall glass of cold milk, Walk-On’s recom-mends a Shiner Bock to wash down this tasty burger. Walk-On’s now has eight locations – two in Baton Rouge and one each in New Orleans, Lafayette, Houma, Shreveport, Lake Charles and Denham Springs. Oth-er restaurants are on the way in Zachary, Covington and Alexandria, as well as Lub-bock, Tyler and Houston, Texas.

Several additional 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].

FRANCHISING OPPORTUNITIES


http://www.walk-ons.com

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The capacity of the La Brea location is 62. For the �rst month, Trejo’s Tacos will only be serving a limited menu with full service expected a few weeks later. A second Trejo’s Tacos location, in Hollywood, will open this spring.

RESTAURANT NEWS


who loves playing the bad guy in movies, he says, “because the bad guy al-ways dies…the bad guy always loses and the good guy always wins. It’s the one thing movies and real life see eye-to-eye on.”Dying in movies takes a certain kind of skill. Having food that kills takes a completely differ-ent kind of skill to pull off. Early in-dications are that Trejo and his business part-ner Ash Shah have indeed pulled it off with Trejo’s Ta-cos, at 1048 South La Brea, which celebrates its open-ing. Jeff Georgino is also a partner in Trejo’s Tacos.

“Ash produced all of my movies in the Bad Ass film franchise. On set, we always ate and talked about great food,” says Trejo. “Work-ing on Ash’s set meant you never went hungry.” Nor will one go hungry at Tre-jo’s Tacos with food that is locally sourced, fresh, and made to order.

The signature menu items are the Fried Chicken Tacos, Street Corn and Rancho Gor-do heirloom beans. Also the vegan friendly black pepper tofu tacos, seasonal farmer’s market salad, wild shrimp to-

stada and the BCR burrito.

“The menu is my vision,” says Trejo, “I have tasted and approved all the food.

Trejo’s Tacos also offers a variety of tacos that include steak, achiote chick-en, pork shoulder, brisket, Baja fish and vegan options such as Austin style avocado and roasted cauliflower. The tacos can be rolled, bowled or machete style (served in a let-tuce cup). The signature des-sert is the Trejo’s Ice Cream sandwich, which is a Mexi-can hot chocolate chip cookie with McConnell’s ice cream. Beer and wine will be offered on tap. The signature beer, “Trejo’s Cerveca”, is a Mex-ican style craft lager brewed in Los Angeles’ Arts District along with five other rotating local craft beers.

Beer and wine will be offered on tap. The signature beer, “Trejo’s Cerveca”, is a Mex-ican style craft lager brewed in Los Angeles’ Arts District along with five other rotating local craft beers. Non Alcohol-ic beverages consist of a date sweetened housemade Horch-ata, Kombucha on tap, (fer-mented tea and very healthy), Trejo’s own signature blended coffee which will be available either as a drip or nitro cold brew and two housemade Agua Fresca’s.

The restaurant was designed by Kristofer Keith of Space-craft Design Group, and in-cludes an outdoor patio with custom picnic tables with built-in heaters, power out-lets and phone charging sta-tions. There’s a kids play area with books, giant blocks and a Connect 4 game. Local Boyle Heights street artist Ernes-to Yerena created the murals that decorate the restaurant and add a pop of color to the muted palette.

ACTOR DANNY TREJO,

April 2016

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Commercial real estate developers should pay attention to the trend toward urban food halls packed with local restaurants, bars and cafés, urges Anthony Deen, Creative Director, Branded Environments, for CBX, in a March 9 column on GlobeSt.com.“The likes of Berg’n in Brooklyn’s Crown Heights neighborhood; UrbanSpace in Manhat-tan’s Midtown District, and Ponce City Market in Atlanta are destina-tion locations driving unprecedented foot traf-fic,” writes Deen, whose work as an architect and designer for the brand agency and retail design consultancy encom-passes retail, hospitality, airport and commercial projects.

“This kind of diverse food hall model may be a perfect fit for develop-ers seeking to adapt and reuse older retail big box spaces, warehouses and even factories.” In the column (“From Food Courts to Food Halls”),Deen notes that the tra-ditional mall, in partic-ular, has lost its appeal amid resurgent interest in the authenticity, cre-ativity and vibrancy of Main Street and urban centers.

“Deen notes that the traditional mall, in particular, has lost

its appeal resurgent interest in the authenticity,

creativity.”

“What can malls learn from cities, and specific to driving traffic, what can they learn from the communal spaces ofthe city to enhance their attractiveness to con-sumers?” Deen write.

He says that, The Plaza Food Hall by Todd En-glish, located in Man-hattan’s landmark Plaza Hotel, represents pre-cisely the type of urban experience that offers potential lessons for developers. The Plaza Food Hall turned

the entire food court model on its head by offering a wide variety of well-pre-pared,

represents precisely the type of urban experience that offers potential lessons for developers.

“The Plaza Food Hall turned the entire food court model on its head by offering a wide va-riety of well-prepared, interesting and enticing foods in one location,” writes Deen, who is also an adjunct associ-ate professor at Parsons School of Design, School of Art, Media + Technology. Of course, some major landlords are already exploring elevated approaches to food that go beyond earlier moves to add quality inline or free-standing restaurants.

RESTAURANT NEWS

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Taubman Centers, for example, recently announced plans to include a food hall cu-rated by celebrity chef Michael Mina, with as many as 18 different concepts, in its $500 million renovation of Beverly Center in Los Angeles, Deen notes in the column. “The cur-rent food hall has much in common with the city’s traditional open-air market,” Deen writes. “It’s a modern take on an ancient urban model,

one that offers the pride of local cuisine and the excite-ment of variety.” The key to programming any successful public space, Deen adds,

“Cities represent a resilient model that

continues to succeed,”

is to offer a mix and variety of relevant experiences. “That could mean locally sourced and artisanal foods,

as in Philadelphia’s Reading Market or Cleveland’s Westside Market, or incubating new food offers and being able to rotate food offers in and out on a regular basis, as Brook-lyn’s Threes Brewery does each month,” he writes. Whether revamp-ing mall food courts or reimagining vacant anchor spaces, mall developers could draw on lessons learned from food alls, fresh marketsand other food-centric urban experiences.

“Cities represent a resilient model that continues to succeed,” Deen writes in the con-clusion to the piece. “Studying urban spaces and using this knowledge to enliven retail environments is an effective way to improve foot traffic and customer retention.”

New wave of spacious food halls offers lessons for forward-thinking developers seeking to reinvigorate older projects, writes CBX’s Anthony Deen in post for GlobeSt.com.

April 2016

As has been widely reported, fast-casual chain Chipotle has had massive, multiple foodborne ill-ness outbreaks, sickening hundreds with E. Coli or Norovirus at Chipotle locations across nine states. Not surprisingly, as a result, their brand has suffered tremendously, with poor sales, dropped stocks, and a severely damaged reputation.The depth and breadth of Chipotle’s foodborne illness outbreaks was extensive and tragic. Sad-ly, all of these foodborne illness incidents were 100% preventable. If it can happen to Chipotle – who promises “food with integrity” – could it happen to you? Are YOU doing enough to keep YOUR guests safe?Food Safety Training Solutions, Inc. expertly helps companies – including restaurants, hotels, casinos, convenience stores, schools, airports and medical

KEEP IT CLEAN! Insist that employees follow proper handwashing protocol, and keep all equipment, surfaces, coolers, etc. meticulously clean. Assign a staff member to regularly moni-tor the cleanliness of your establishment.

EXPLAIN WHY THE POLICIES ARE IMPORTANT Don’t just state that refrigerated chicken must be stored on the bottom shelf, ex-plain that this practice helps avoid cross-contam-ination from raw poultry juice dripping on other foods. Your staff is more likely to comply if they understand why the rules were established.

CONSUMER HEALTH NEWS

Digital FlipPage-guide at www.fb101.comPAGE 43 FOOD & BEVERAGE MAGAZINE

USE APPROVED, REPUTABLE SUPPLIERS. Your suppliers should be inspected and follow local, state and federal safety guidelines. Double check your deliveries to ensure that foods are arriving at the proper temperature, properly sealed. If food products are unsafe when they arrive, there’s nothing you can do to make them safe later.

DON’T ALLOW EMPLOYEES TO WORK WHEN THEY’RE ILL Even if you’re short-staffed. This puts customers’ lives in danger. (Case in point – an ill Chipotle staffer infected restaurant guests with Norovirus in Boston.)

GET YOUR MANAGERS FORMALLY TRAINED IN A CERTIFIED FOOD MANAGER COURSE. Your suppliers should be inspected and follow local, state and federal safety guidelines. Double check your deliveries to ensure that foods are arriving at the proper temperature, properly sealed. If food products are unsafe when they arrive, there’s nothing you can do to make them safe later.

TRAIN CONTINUOUSLY Training is the most important thing you can do to prevent foodborne illnesses. Well-trained employees are much more likely to properly prepare food, making your establishment safer, and lowering your risks for liability, a ruined reputation and other negative fall-out from foodborne illness incidents.

KEEP FOODS AT THE CORRECT TEMPERATURES Ensure that your staff has and regularly uses – food thermometers. And ensure that they know the proper temperatures for cooked meats and poultry, refrigerated items, etc. Make sure foods don’t sit out for more than two hours or the risk for bacteria increases an important consideration for buffets, prep stations, etc.

HIRE AN AGENCY TO CONDUCT THIRD PARTY AUDITS. Often, bringing in someone objective will boost your profits and increase your health inspection scores. Anoth-er set of eyes from the “outside” will see things from a different perspective, can review key elements that the health inspector will assess, and point out possible infractions. Hire some-one reputable, who knows the business, and genuinely cares about your outcome.

Food Safety Training Solutions, Inc. o�ers a robust roster of services, including food safety training and auditing, food allergy training, responsible alcohol service training, writing HACCP plans and more. Their team has more than100 com-bined years of industry experience. Coming from the “real world” of restaurants, casinos, and con-venience stores, they understand the industry’s daily struggles �rsthand. Their personal stories bring lessons to life and make the material more palatable.

April 2016

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MOVIES FOR FOODIES

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April 2016F&B MAG INSERTION PULL- OUT

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David Miller, a nationally recognized restaurant ex-ecutive and 20-year veter-an of Cameron Mitchell Restaurants (CMR), has been elevated to the po-sition of president and chief operating officer (COO) of the compa-ny. Miller has served the company for more than two decades in a variety of leadership roles, most recently as executive vice president of CMR.

Miller’s appointment was announced by company founder Cameron Mitchell at CMR’s senior management meeting, held February 16, 2016. He assumes the newly-created position effective today. Mitchell will retain his role as founder and CEO of the restaurant company, which is headquartered in Columbus, Ohio.“It has been an honor to work alongside David as a friend and business partner for so many years, as we collaborated to build this company to the position it holds today. There is no one who deserves this recognition more,” said Mitchell. “David’s vision for our con-cepts, our associates and our operations, as well as his unmatched ability to suc-cessfully execute that vision, have con-tributed like no other to the growth of Cameron Mitchell Restaurants.”

The President and CEO of Nestlé Waters North America (NWNA), Tim Brown, is pleased to announce the appointment of well-known sustainability innovator Nelson Swit-zer as Vice President and Chief Sustainability Officer. Nelson has over 15 years of experience

of experience in environ-mental and social sus-tainability in Canada, the United States and Europe with deep expertise in sus-tainability strategy devel-opment, integration and implementation. Having held pivotal roles at Price-waterhouseCoopers,

Centrica plc NA, as well as the Royal Bank of Canada, he is internationally recognized as a leader in the field of sustainability. Nelson is also former Executive in Residence at the Ivey School of Business and Adjunct Lecturer at the University of Waterloo.

Traci Gresham has been appointed general manager of Cygnus27, located with-in the Amway Grand Plaza Glass Tower. Gresham has joined AHC+Hospitality to assist Chef de Cuisine Tim Moreno in creating new and enhanced menus and events for the restaurant. In her new role, Gresham will supervise and coordinate private dining events, create innovative programing and diligently train new staff.

Chicago, famed Next restau-rant and James Beard award winner, The Aviary where she also coordinated private and special events and maintained key relationships with VIP cli-entele. Her passion for food and hospitality has been the driving force throughout her career. “My goal is to attract new guests to Cygnus27 and to create an approachable yet sophisticated atmosphere here. We want diners to know we do it all.

“We are excited to have Tra-ci on board as the new gen-eral manager of Cygnus27,” said Mike Donnelly, gener-al manager of the Amway Grand Plaza. “Her expertise within the industry as well as her creative ideas to elevate the guest experience will help introduce our restau-rant to new audiences.”Gresham previously worked at other notable restaurants including the 3-Star Miche-lin rated Alinea restaurant in

The Passionate Restaurant Extraordinaire Elevates the Experience Of Cygnus27

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

Andy Fortgang to transition away from traditional tipping structure at Le Pigeon.

F&B Magazine News

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April 2016

http://beavertonfoods.com

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WEEKENDS were made for brunching—chatting with friends, digging into a stack of syrupy pan-cakes, lingering over a cup of a coffee and/or a Bloody Mary. No one knows this better than Philadel-phians, who have a wide array of fantastic brunch options to choose from every Saturday and Sunday.

Whether the craving is for a prix-fixe menu offering foie gras and lobster (Lacroix), an Aussie-inspired brekkie platter (Ants Pants Café) or fresh granola and locally grown berries (Talula’s Daily), Philadelphia foodies have plenty of go-to spots for a late-morning or early-afternoon meal. Here’s a look at some of the region’s best brunch options:

Sabrina’s Cafe (left) and Pub & Kitchen (right) are just two of the dozens of spots to grab brunch in Philadelphia.

CONSUMER RESTAURANT GUIDE

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• Brunch all day, every day: Callowhill’s sleek Café Li� specializes in Europe-an-style delicacies like a banana and chocolate hazelnut crespelle; fried egg panino with roasted mushrooms, braised greens, Swiss cheese and mus-tard aioli; and a sausage and Brussels sprouts frittata. 428 N. 13th Street, (215) 922-3031, cafeli�.com

• Set in Robertson’s Flowers’ solarium, Cake o�ers a brunch that’s unrivaled for its sunny, family-friendly atmosphere. O�erings include smoked salmon and potato pancakes, breakfast pizza and yummy baked goods. 8501 German-town Avenue, (215) 247-6887, cakeof-chestnuthill.com

• Serving hearty fare with a quirky edge, South Philly newcomer Cousins Grub-house keeps surprising customers with items like the Elvis Melt, bacon-wrapped jalapeño tater tots and baconcakes. 2340 S. Hemberger Street, (215) 334-3525, cousinsgrubhouse.com

• Specializing in eco-conscious fare with local and sustainable ingredients, Green Eggs Cafe serves up quinoa por-ridge with fresh berries, delicious crème brûlée French toast and scrambled eggs over homemade biscuits with sausage gravy. 1306 Dickinson Street, (215) 226-3447; 719 N. 2nd Street, (215) 922-3447; 212 S. 13th Street, (267) 861-0314, greeneggs-cafe.net

• A homey hipster hideaway with loca-tions in Northern Liberties and Gradu-ate Hospital, Honey’s Sit ’n Eat charms with its fusion of Southern and Jewish fare. Think chicken-fried steak, fresh bis-cuits and giant crispy latkes. 800 N. 4th Street, (215) 925-1150; 2101 South Street, (215) 732-5130, honeyssitneat.com

• Downtown West Chester’s Market Street Grill specializes in the �rst meal of the day. This mainstay attracts a de-voted following for its Kennett Square mushroom omelets and brown sug-ar-cinnamon swirl French toast stu�ed with cream cheese and a selection of fruits. 6 W. Market Street, West Chester, (610) 429-5328, marketstgrillwc.com

• At all four of its Pennsylvania outposts (in Bella Vista, Fairmount, Wynnewood and Powelton), Sabrina’s Café rede�nes brunch with creative dazzlers like a blue-cheese frittata, polenta fries and thick slices of French toast stu�ed with all manner of sweets. Of course, there’s the always-outrageous lineup of spe-cials as well. 910 Christian Street, (215) 574-1599; 1804 Callowhill Street, (215) 636-9061; 34th Street & Powelton Ave-nue, (215) 222-1022, 50 E. Wynnewood Road, Wynnewood, (484) 412-8790, sa-brinascafe.com

• The lines out the door never lie: Sam’s Morning Glory Diner is a favorite for its homemade ketchup and creative pan-cake specials served with a side of hot biscuits and greasy-spoon attitude. 735 S. 10th Street, (215) 413-3999, themorn-ingglorydiner.com

AN INTERNATIONAL AFFAIR:

BRUNCH SPECIALIST:

• Downtown West Chester’s Market Street Grill specializes in the �rst meal of the day. This mainstay attracts a de-voted following for its Kennett Square mushroom omelets and brown sug-ar-cinnamon swirl French toast stu�ed with cream cheese and a selection of fruits. 6 W. Market Street, West Chester, (610) 429-5328, marketstgrillwc.com

April 2016


PAGE 34 FOOD & BEVERAGE MAGAZINE PAGE 63

• Marc Vetri has revolutionized Philly’s Italian food scene, and Alla Spina’s brunch menu serves as a perfect ex-ample of his genius: There are peanut butter and jelly pancakes with concord grape syrup, sweet onion and Swiss chard frittata; and testina hash over poutine. Diners wash down the delight-ful fare with cocktails like amaretto, cy-nar and orange juice and cold-shaken espresso with grappa. 1410 Mt. Vernon Street, (215) 600-0017, allaspinaphilly.com• Australian-style coffees accompany “brekkie platters” of eggs, Brie-stu�ed apricot French toast and vegetarian sweet potato hash at the South Street fa-vorite Ants Pants Café. 2212 South Street, (215) 875-8002, antspantscafe.com

• Tucked away on Liberties Walk, Bar Ferdinand turns out some of the most consistently delish Spanish food in the city. On Saturdays and Sundays, the menu consists of tapas (house-cured salmon salad; Spanish toast with sea-sonal fruit and cream) and more sub-stantive plates, like the potato hash with chorizo, morcilla and poached egg. 1030 N. 2nd Street, (215) 923-1313, barfer-dinand.com

• The modern Mexican fare served during brunch service at sunny Café Ynez’s could include breakfast nachos, pollo enchiladas with fried egg or the daily brioche French toast with season-al toppings. 2025 Washington Avenue, (215) 278-7579, cafeynez.com

• Chaat and Chai’s Indian menu invites guests to tuck into dishes of bhel puri, Kerala beef short ribs and butternut squash lentil curry during morning hours. The addition of hot chai and Backyard Beans co�ee makes the South Philly eatery truly brunch worthy. 1532 Snyder Avenue, (215) 271-1253

• Diners of all backgrounds savor one of the city’s only traditional Irish break-fasts with rashers, beans, pudding and potato bread, served in the sunny rooms of Ida Mae’s Bruncherie. 2302 E. Norris Street, (267) 259-6493

• The flavors of Cyprus come alive at Queen Village spot Kanella, where the brunch menu features delicious good-ies like crepes stu�ed with manouri cheese and drizzled with carob syrup, eggs stewed in tomato and pepper with grilled bread, and baked duck egg over flatbread with labneh and hazelnuts. 757 S. Front Street, (215) 644-8949, kanel-larestaurant.com

• Every day feels like Sunday at Mixto, a Cuban/Columbian hotspot on Pine Street’s Antique Row. The daily break-fast o�erings, which span the South American continent, include Argentin-ean steak and eggs, frittata Colombiana and tostadas rancheras. 1141 Pine Street, (215) 592-0363, mixtorestaurante.com

• Drawing from Northern European in-fluences, Noord’s brunch may be the city’s only place to �nd Smorrebrod. Omelets come stu�ed with spiced crab-meat and dill sour cream; the French toast is deep fried and topped with strawberries; and the Bloody Marys can be flavored with pickled herring. 1048 Tasker Street, (267) 909-9704, noord-philly.com

• South Philly’s diminutive brunch spot Porto executes big flavors, loose-ly drawn from Portuguese cuisine. Pa-trons choose from bacalhau cakes over linguica and black olive hash and a braised onion egg scramble with farm-ers cheese, among many other options. 1301 S. 11th Street, (267) 928-3956

BRUNCH SPECIALIST:


• Given its meat-centric and farm-to-ta-ble pedigree, Urban Farmer keeps the focus on sustainable yet satisfying fare during brunch hours. Among the choic-es: blue crab omelet with herbed hollan-daise, shaved ham Benedict, duck hash with Sunnyside up duck egg and the farm burger with white cheddar. 1850 Benjamin Franklin Parkway, (215) 963-2788, urbanfarmerphiladelphia.com

• Chefs Chip Roman and Jason Cichon-ski never deliver anything less than in-ventive cuisine, and Ela’s brunch is one of the most creative around. Breakfast gnocchi with coodled egg and crispy po-tato skins, hot chocolate cookie dough French toast and smoked rye Bloody Marys are some of the menu highlights here. 627 S. 3rd Street, (267) 687-8512, elaphilly.com

• The seasonal New American cooking at Old City’s Fork features roasted mush-rooms and broccoli rabe over polenta and smoked pastrami over cheddar biscuit. On Sundays, the restaurant also serves up brunch platters perfect for sharing. Options include house-baked pastries and breads, house-smoked �sh and bagels, seafood selections and a baked egg dish that changes week-ly. 306 Market Street, (215) 625-9425, forkrestaurant.com

•Housed in the tony Rittenhouse hotel, Lacroix serves a �lling Sunday brunch prix-�xe menu ($75 per person) featur-ing hors d’oeuvres (banana panna cot-ta with celery gelee; beef baklava with roasted bone marrow), raw-bar special-ties, signature entrees (parsnip barley porridge with spiced persimmon; carrot bread French toast with roasted pine-apple), salads, charcuterie, a carving station and wine pairings. A decadent dessert table rounds out the o�erings. 210 Rittenhouse Square, (215) 546-9000, lacroixrestaurant.com

PAGE 64

• It’s a down-home affair at Rex 1516, where the generous plates of creamed chipped brisket over sourdough, shrimp and grits with crispy pork belly, and chicken and wa�es Benedict cele-brate the spirit of the South. 1516 South Street, (267) 319-1366, rex1516.com

• Specializing in classic French cuisine, the rustic-chic Spring Mill Café rewards brunch eaters withchickencon�t salad, brioche with jam and locally sourced farm-egg omelets. 164 Barren Hill Road, Conshohocken, (610) 828-2550, spring-mill.com

• The British Isles provide inspiration for the eats at The Victoria Freehouse. At brunch time that means curried eggs with jasmine rice, bubble and squeak or a full English breakfast. Add a Pimm’s Cup to round out the meal. 10 S. Front Street, (215) 543-6089, victoriafree-house.com

FRESH & LOCAL BRUNCH• Fork’s next-door sibling, High Street on Market is Old City’s go-to spot for sea-sonal and inspired quick-service meals. Early eaters are treated to egg, kale and mushroom sandwiches; brioche “foughnuts;” and beet-cured salmon on a pretzel roll. 308 Market Street, (215) 625-0988, highstreetonmarket.com

• Brunch is served up on both Saturday and Sunday at locavore paradise Rus-set. The ever-changing menu might include savoy cabbage potage with double-smoked bacon, gingerbread pancakes with maple whipped cream or duck egg en cocotte with shiitake mush-rooms and swiss chard. 1521 Spruce Street, (215) 546-1521, russetphilly.com

FANCY-PANTS BRUNCH

April 2016



• Sea lubbers hop aboard the Moshulu for a bu�et Sunday brunch on the wa-ter for $39 per person. The three-course menu includes dishes like double tuna tartare parfait, buttermilk fried chicken over malted wa�e and shrimp and blue crab enchiladas, plus a heaping bu�et of desserts. 401 S. Columbus Boulevard, (215) 923-2500, moshulu.com

• The morning buffet at stylish Nineteen (XIX) at the Park Hyatt Philadelphia at the Bellevue begins with continental pastries, fruit and smoked meats and �sh, continues with egg and wa�e en-trees and concludes with an array of miniature desserts. The whole meal costs $38 per person. Broad & Walnut Streets, (215) 790-1919, hyatt.com/gal-lery/nineteen

• Jose Garces’ ode to seafood houses of yore, The Olde Bar brings retro glamour to Philly’s brunch scene. The Society Hill eatery serves up Welsh rarebit with oxtail marmalade, shrimp omelets with newberg sauce and a voluptuous boun-ty of shell�sh, along with Caesar Bloody Marys with clam juice. 125 Walnut Street, (215) 253-3777, theoldebar.com

• Bud & Marilyn’s recognizes the need for old-fashioned American indulgence with items like PB&J French toast with potato chip crunch, shareable cinna-mon rolls and hot chicken biscuit sand-wiches. The cocktails (grapefruit mi-mosa with St. Germain; charred tomato micheladas) hold up their end of the deal too. 13th & Locust Streets, (215) 546-2220, budandmarilyns.com

• Nighttime revelers can keep the par-ty going at The Continental Restaurant and Martini Bar and its sibling The Con-tinental Mid-town, with or a turkey club with caramelized apple mayo—all of which can be accompanied by a cham-pagne cocktail or an espresso martini. 138 Market Street, (215) 923-6069, con-tinentalmartinibar.com; 1801 Chestnut Street, (215) 567-1800; continentalmid-town.com

• The morning after becomes the day of with a round of bu�alo Bloody Marys and live jazz music at Jerry’s Bar in Northern Liberties. The convivial cor-ner spot tempts with homemade scrap-ple and sausage, warm cream cheese sticky buns and croques madames. 129 W. Laurel Street, (267) 273-1632, jerrys-barphilly.com

• One of Old City’s newest restaurant ad-ditions, The Little Lion was quick to join the neighborhood’s brunch scene. To complement the menu of southern-in-spired comfort food—think fried green tomatoes, stone-ground grits, fried chicken and cornbread hoecakes—guests can sip on yummy cocktails, all priced under $9. Options include raspberry sangria, apple mimosa and brunch punch, featuring rotating fla-vors of house-made sherbet, whipped vodka and house-made ginger ale. 243 Chestnut Street, (267) 273-0688, thelit-tlelionphilly.com

BRUNCH SPECIALIST:

BOOZY BRUNCHES• At Point Breeze’s Buckminster’s, brunch kicks o� with a Grown Up Co�ee (rum, maple, coconut whipped cream). The creative menu promises fried oys-ter omelets, rice and pork congee with pickled veggies, spelt griddlecakes and maple toast. 1200 S. 21st Street, (267) 928-3440, buckminstersphl.com

• At Point Breeze’s Buckminster’s, brunch kicks o� with a Grown Up Co�ee (rum, maple, coconut whipped cream). The creative menu promises fried oys-ter omelets, rice and pork congee with pickled veggies, spelt griddlecakes and maple toast. 1200 S. 21st Street, (267) 928-3440, buckminstersphl.com


PAGE 66

• At the lively McKenzie Brew House, brunch patrons wash down the avoca-do Benedict or the chicken and eggs bur-rito with a refreshing complimentary pint, Bloody Mary or champagne cock-tail. 451 Wilmington-West Chester Pike, Chadds Ford, (610) 361-9800; 240 Lan-caster Avenue, Malvern, (610) 296-2222; 324 W. Swedesford Road, Berwyn, (610) 407-4300, mckenziebrewhouse.com

• Fishtown hang Sancho Pistolas not only accommodates mid-day eaters with a fantastic beer selection, but it also o�ers a bracing hair of the dog solu-tion. Entrées like chilaquiles verdes and smoked salmon reuben can be washed down with margaritas, mimosas and Bloody Marys. 19 W. Girard Avenue, (267) 324-3530, sanchopistolas.com

• It may look like a typical diner on the outside, but Silk City serves up any-thing but standard brunch fare in its dining room. And what better to go with smothered chicken and wa�es, cider-braised pork belly hash or mac-and-cheese-stu�ed corn mu�ns than one of their specialty brunch cocktails or a beer from the 35+ bottle and can list? 435 Spring Garden Street, (215) 592-8838, silkcityphilly.com

• A contender for one of the city’s best Bloody Mary variants resides at Pub & Kitchen, but the Bloody Rooster (with vodka and sriracha) is only one reason to visit. The menu of modern brunch fare (savory German pancake with car-amelized onion and gruyere; creamed corned beef over rye) should be tempt-ing enough on its own. 1946 Lombard Street, (215) 545-0350, thepubandkitch-en.com

VISIT PHILADELPHIA® is our name and

our mission. As the region’s o�cial tourism

marketing agency, we build Greater Phila-

delphia’s image, drive visitation and boost

the economy.

On Greater Philadelphia’s o�cial visi-

tor website and blog, visitphilly.com and

uwishunu.com, visitors can explore things

to do, upcoming events, themed itineraries

and hotel packages. Compelling photogra-

phy and videos, interactive maps and de-

tailed visitor information make the sites

e�ective trip-planning tools. Along with

Visit Philly social media channels, the on-

line platforms communicate directly with

consumers. Travelers can also call and

stop into the Independence Visitor Center

for additional information and tickets.

April 2016

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.

PAGE 67

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.

PAGE 68

April 2016


LIBATIONS

PAGE 70

STARTING March 28th beer connoisseurs will want to head to the nearest Yard House for a taste of Sam Adams Utopias, a biennial beer released in very limit-ed quantities that retails for nearly $200 a bottle. Yard House, one of the few restau-rants to carry the limited-re-lease beer, will make Utopias available in two-ounce pours at $22 per serving while sup-plies last. Most locations will have from 12-24 servings with nothing more to spare.

“Utopia is one of the most unique beers the iconic team at Boston Beer has ever cre-ated.” said Gregory Howard, beverage manager for Yard House. “It’s released every two years in very limited quantities and, for a beer, it is extremely expensive – about $200 a bottle. Guests can come to most Yard House locations and try it without having to make much of an investment.” To create Uto-pias, the brewers at Sam Ad-ams use traditional brewingingredients including four types of Noble hops cou-pled with elements that set it apart from other varieties of beer.

Caramel and Vienna malts add a rich amber color with several different types of yeasts, including one used to make Champagne, added during the brewing process.

Meant to be sipped and sa-vored at room temperature, much like a fine brandy or cognac, Utopias is one of the highest gravity beers on the market and contains ap-proximately 28% alcohol by volume although the exact percentage varies each re-lease. It’s also non-carbon-ated, blended and brewed in small batches, then aged in the brewery’s barrel room before being bottled in ce-ramic kettle-shaped, keep-sake decanters which are numbered. Sam Adams pro-duces less than 60 barrels of Utopias.

“Considering what goes into making Utopias, it really is like a work of art,” added Howard. “Just like a somme-lier excited about the release or acquisition of a rare wine, cicerones and beer aficiona-dos are equally eager about the release of Utopias.”

Most Yard House locations, except those located in Or-egon, Georgia, Ohio, Idaho, North Carolina and South Carolina, will receive a max-imum of two bottles of Uto-pias and guests can enjoy a two-ounce serving of this limited-release beer for just $22. Utopias are available while supplies last, but with just 12-24 servings per most locations it’s not expected to last long. For more informa-tion, visit yardhouse.com or follow on Facebook at face-book.com/yardhouse or on Twitter @yardhouse

YARD HOUSE

PLEASE ENJOY IN A RESPONSIBLE MANNER.

April 2016

The menu is tied to a show happening at The Paramount Theater -- Moon-tower Comedy and Paramount Social presents Trump vs. Bernie - Clash of the Titans feat. Anthony Atamanuik & James Adomian on Monday, 2/29 -- but will also be available at the bar past 2/29 in honor of primary elec-tions. More info on The Townsend be-low and here is an image for press (in-terior shots of the bar). Let me know if you need more info on the menu, The Townsend, or would like to speak with Justin.

About The Townsend:The Townsend, an upscale cocktail bar and restaurant located steps from the Texas Capitol building at 718 Congress Avenue in Austin, Texas. The Townsend was recently named Eater’s #2 hottest cocktail bar from coast to coast, and has seen local and regional praise in Austin Monthly, Texas Monthly, Austin American-States-man, and CultureMap Austin, among others. The Townsend’s Justin Elliott was recently named one of Ameri-ca’s Best Bartenders by Thrillist and the kitchen is led by Chef Justin Hu�man. Housed in the 3,400 square foot landmark Townsend-Thompson Building, The Townsend o�ers a delicious menu of small plates and craft cocktails. The Townsend is operated by Austin-based hospitality group Penumbral Strategic Ventures, LLC and is open seven days a week from 4 p.m. to 2a.m. For more information on The Townsend,visit: Facebook.com/TheTownsendAustinandthetownsendaustin.com.

About the Trump vs. Bernie show at The Paramount Theater: It’s Democratic Socialist versus Repub-lican Billionaire, fighting over the issues a week before the 2016 Texas Primary. Bernie Sanders (James Adomian) and Donald Trump (Anthony Atamanuik) will hold a live, unsanctioned biparti-san exhibition debate at Stateside at the Paramount. The gloves are off in this Queens vs. Brooklyn showdown, and you won’t want to miss it. TICKETS: https://tickets.austinthe-atre.org/single/SYOS.aspx?p=1007WHEN:2.29.16 | 7:30 pm

WHERE:719 Congress Ave. Austin, TX 78701

ABOUT THE TRUMP VS. BERNIE SHOW AT THE PARAMOUNT THEATER:


LIBATIONS

April 2016

PAGE 72


Jameson Irish Whiskey’s passion for cra�, quality and neighborhood col-laboration continues with the release of this one-of-a-kind limited edition whiskey. Jameson Caskmates KelSo Pale Ale Edition was born from a col-laboration between the world’s best selling Irish whiskey and Brooklyn microbrewer KelSo Beer Co. “Back in 2014, Brooklyn micro brew-er KelSo Beer Co. borrowed six of our Jameson barrels to age their In-dia Pale Ale,” said Patrick Caul�eld, Senior Brand Manager, Jameson Irish Whiskey, Pernod Ricard USA. “We thought it only right that we re-turn the flavor and mature a special edition Jameson in the pale ale sea-soned casks returned to us from the brewer. The result is a unique Neigh-borhood Edition Jameson Cask-mates whiskey with the fresh IPA characteristics of zesty citrus, so� vanilla, hints of hops, pot still spices and sherry - a truly original �nish.”

“The Caskmates concept, �rst imag-ined in a conversation in a neigh-borhood pub, is a product of shared passion for cra�, quality and collabo-ration,” added Caul�eld. “We’re very excited to unveil our newest collab-oration, Jameson Caskmates KelSo Pale Ale in the neighborhood of our partner KelSo. This is the smallest release that Jameson has ever done in the U.S. Looking forward, we will continue to build such relationships with cra� brewers throughout neigh-borhoods in both Ireland and the U.S.” Jameson Caskmates is best enjoyed neat, on the rocks or paired with a KelSo IPA in order to truly appreci-ate the new, fresh flavors that the Pale Ale-�nishing brings. The prod-uct will retail for a suggested price of $29.99, and is only available in New York for a limited time.

KelSo Micro Brew was founded in 2006 by Kelly Taylor and his wife Sonya Giacobbe. It was their goal to create �avorful, fresh and easy drinking beers for the people of Brooklyn and greater New York City. They have been serving the NYC craft beer community ever since.

About KelSo

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April 2016

Pernod Ricard USA is the premium spirits and wine company in the U.S., and the largest subsidiary of Paris, France-based Pernod Ricard SA, which employs a workforce of nearly 19,000 people worldwide and is listed on the NYSE Euronext exchange (Ticker: RI).

About Pernod Ricard USA®

April 2016

PLEASE ENJOY IN A RESPONSIBLE MANNER.

UPCOMING EVENTSLIBATIONS


DOS EQUISENCOURAGES CONSUMERS TO CELEBRATE CINCO WITH DOSDos Equis is making a festive day even more interesting by giving LDA+ consumers every-thing they need for their best Cinco de Mayo celebration ever.

The fully-comprehensive, 360° program featuring na-tional TV advertising, media partnerships, limited edition packaging and a national sweepstakes, will encour-age consumers to celebrate with Dos Equis and enter for a chance to win items from the Most Interesting Man’s coveted collection of world-ly possessions guaranteed to upgrade any Cinco de Mayo Celebration.

“As the upscale Mexican import of choice, Dos Equis Cinco de Mayo program has all the elements to stand out from the compe-tition during the weeks leading up to Cinco de Mayo, a holiday typically cluttered with Mexican beer brand promotions,” said An-drew Katz, VP Marketing for Dos Equis. “By upping the stakes and making things even more interesting this celebratory season, Dos Equis will be the beer of choice for Cinco de Mayo.” To drive awareness of the program, dedicated TV spots running from late March through Cinco de Mayo accompanied by heavy-up social media support.


April 2016

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April 2016

Will initiate program buzz and drive mass conversation. Addi-tionally, Dos Equis is partnering with digi-tal vendors including Evite, Google Search, Ibotta, and Drizly to de-liver targeted content and offers designed to drive shoppers online to enter the sweep-stakes and in-store to purchase Dos Equis.

In-store, eye-catch-ing, scalable displays will encourage shop-pers to choose Dos Equis to elevate their Cinco celebrations.In addition, limit-ed-edition primary and secondary pack-aging.

For Dos Equis Lager and Am-bar will drive appeal and pur-chase while compelling IRC (instant redeemable coupon) and MIR (mail in rebate) offers (where legal) provide retailers with secondary display oppor-tunities to drive higher basket rings. On-premise, custom de-signed POS elements will drive engagement and incremental sales of Dos Equis. In select ac-counts, Dos Equis ambassadors will be on hand to sample pa-trons (where legal), invite them to enter the sweepstakes and en-courage them to choose Dos Eq-uis for a more interesting Cinco celebration.

Through pre-shop tactics, in-store and on-premise merchan-dising and on pack messaging, Dos Equis will invite consum-ers to enter the program sweep-stakes for a chance to win items from the Most Interesting Man’s coveted collection of worldly possessions. Whether it’s a trip to his hacienda in Mexico, his Spanish guitar as seen in last year’s Cinco commercial or the portrait of a woman from his last TV appearance, all prizes are one of a kind items guar-anteed to upgrade any Cinco celebration.

“As the upscale Mexican import of choice, Dos Equis

Cinco de Mayo program has all the

elements to stand out from the competition

during the weeks leading up to Cinco de

Mayo.”

Silversmith Hotel, a rare gem encased in classical architecture sparkling with a new choice of luxury, has announced the ap-pointment of Cory Seykoski as executive chef for the hotel’s vi-brant and modern restaurant and lounge, Adamus. Bringing a fresh approach and a decade of luxury hotel restaurant expe-rience, Seykoski will oversee all culinary operations for the hotel. “Anyone that has had the plea-sure to dine at Adamus Restau-rant & Lounge knows that it requires a very special kind of talent to maintain the level of cre-ativity and high-quality we con-sistently offer our guests,” said Frank Leone, general manager of Silversmith Hotel. “I am confi-dent in Chef Seykoski’s ability to uphold Adamus’ reputation as a culinary innovator within Chi-cago’s discerning dining scene, and am excited to see what new experiences he’ll be bringing to the table.”

Seykoski’s industry education began during his studies in Flor-ida. His passion for the industry was soon noticed by the Culi-nary Director of Remington Ho-tels Luxury Division, Ted Peters, who brought him on to work in the kitchen at one of their most distinguished properties, One Ocean Resort & Spa in Atlantic Beach, Fla. The invaluable train-ing and education he received under the direction of Chef Pe-ters opened doors for Seykoski in new markets with the hotel restaurant group, prompting him to Sous Chef at Melrose George-town Hotel in Washington, D.C. Now, two years later, Seykoski is running his own kitchen as the newly appointed executive chef at Silversmith Hotel.

A nod to the ancient Latin term for diamond, the lounge and restaurant, Adamus, evokes a desire for handcrafted cocktails, tempting bites and social interac-tion around the communal table.


CHEF APPOINTMENTS

PAGE 78

April 2016

Pechanga Resort & Casino proudly welcomes Franco Duar-te-Piza as its new head chef of the Pechanga Buffet. A native of Aca-pulco, Mexico, Chef Duarte-Piza offers his creative culinary flair and affinity for seafood and Lat-in dishes while appealing to the variety of tastes of the approxi-mately 15,000 guests who dine at the 460-seat buffet each week.

The youngest of nine children, Franco Duarte-Piza grew up go-ing to the beach with his brothers to fish. They would often catch their dinners and cook octopus, shrimp and fish plentiful in the waters around southern Mex-ico. In his late teens, his grand-mother brought him and his sib-lings to live with family in San Diego. Several of his brothers had already entered the culinary industry. His oldest brother, 20 years his senior, was a well-es-tablished pastry chef in San Di-ego and gave him his first job in his bakery as a dishwasher.

Franco watched the bakers in-tently, and would sometimes get a chance to work with doughs and make cookie batches. After a few years at the pastry shop, he received an opportunity to cook at the acclaimed Cindy Black’s dining house, located a few blocks away from his brother’s bakery. “I consider my mom and Cin-dy Black my culinary inspira-tions,” said Duarte-Piza. “My mom loved to cook. She was al-ways making mole or chicharon-es, sauces with poblano peppers and chile verde pork,” he re-called. “Cindy Black really gave me my first start. She believed in me and took me under her wing, and I learned from her the per-severance it takes to be a chef. I’m eternally grateful for that. After working in the kitchens of several other resorts and restau-rants in the San Diego area, Chef Duarte-Piza moved north and helped open a restaurant as the Executive Chef in Downtown Murrieta, Calif.


CHEF APPOINTMENTS

Pechanga Resort & Casino o�ers one of the largest and most expansive resort/casino experiences anywhere in the United States. Voted the number one casino in the country by USA Today and rated a Four Diamond property by AAA since 2002.

About Pechanga Resort & Casino

PAGE 80

April 2016

James O’Donnell, who has led kitchens from Los Angeles to Jacksonville, has been named ex-ecutive chef of STK Orlando at Disney Springs, The ONE Group Hospitality, Inc. announced to-day. Overseeing day to day kitch-en operations at the two-level, 15,000-square-foot steakhouse one of the largest STK restau-rants in the world - O’Donnell brings impressive credentials to his new role. From successfully apprenticing at dining venues in Las Vegas, O’Donnell was court-ed by the House of Blues restau-rant in LA and became executive chef in 1997. Other stops includ-ed executive chef of Michael Jor-dan’s Steakhouse in the Mohe-gan Sun Casino in Connecticut, where he managed three eastern U.S. locations; director of culi-nary operations for Cornerstone Management and Consulting, overseeing eight restaurants in the U.S and Mexico; and partner and executive chef at The Capi-tal Grille in Jacksonville, Fla. In 2011, O’Donnell returned to Cor-nerstone to direct culinary

operations, including develop-ing menus for ENO Wine Bars.³STK¹s entrance into the Orlan-do market, and specifically into the newly reimagined Disney Springs, affords us a unique op-portunity and we are very happy to have brought James onboard to oversee our culinary operations at the property,² said Jonathan Segal, CEO of The ONE Group. O’Donnell brings international culinary experience honed over two decades to his new role at STK, as well as a passion for cre-ating the ultimate dining scene. At STK Orlando, he will oversee two kitchens and approximately 70 employees.

A native of San Diego, Califor-nia, O’Donnell spends time with his family cooking outdoors over an open fire, enjoying new cuisines in various restaurants and hotels, and his hobbies in-clude both hiking and kayaking. STK Orlando, a modern steak-house with the ambience of a sleek lounge, is planned to open this spring at Disney Springs, a world-class dining-retail-enter-tainment experience.


CHEF APPOINTMENTS

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April 2016

STK is a unique concept that artfully blends the modern steakhouse and chic lounge into one, o�ering a dynamic, �ne dining experience with the superior quality of a traditional steakhouse.

ABOUT STK

The luxurious, LEED Platinum Certified wine country retreat in the heart of Napa Valley, has announced the appointment of Kyle Young as the new execu-tive sous chef. As the sous chef, Young works closely with Ex-ecutive Chef Nate Lindsay and is responsible for planning and directing food preparation, su-pervising culinary staff and as-sisting in the development and execution of new menu items. Young’s comprehensive indus-try experience and passion for fresh food aligns seamlessly with Lucy’s farm-to-table philosophy and mission to produce an un-paralleled level of excellence and freshness with every dish.

“Kyle Young is a vibrant chef who brings an unparalleled cu-linary vision and unique per-spective to our team of talented chefs at Lucy Restaurant & Bar,” said Executive Chef of Lucy Restaurant & Bar at Bardessono, Nate Lindsay. “I am very excited and pleased to have him on my team.”

Born and raised in Tucson, Arizo-na, Kyle Young realized his love of food by accident. At 16-years-old, Young had his first restau-rant experience as a dishwasher at Casa Sanchez-Mom’s restau-rant in Tucson and continued on as a cook at The Fox & Hound restaurant in Tucson only a year later. Young quickly gained the skills and industry insight need-ed to climb his way up the culi-nary ladder.

A native of San Diego, Califor-nia, O’Donnell spends time with his family cooking outdoors over an open fire, enjoying new cuisines in various restaurants and hotels, and his hobbies in-clude both hiking and kayaking. STK Orlando, a modern steak-house with the ambience of a sleek lounge, is planned to open this spring at Disney Springs, a world-class dining-retail-enter-tainment experience. “I was for-tunate enough to discover my love of the food industry at a young age,” says Kyle Young, ex-ecutive sous chef at Lucy Restau-rant & Bar.


CHEF APPOINTMENTS

Remington is a dynamic, growing, independent hotel management company with over 40 years of experience in the hospitality business. Providing top quality service in the areas of project management, property management and condominium hotel management, Remington’s track record of success demonstrates a unique understanding of the hotel business.

About Remington Hotels

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April 2016

Announced today the appoint-ment of Mark Dayanandan as ex-ecutive chef of the 1,622 room ho-tel. In his new role, Dayanandan will be responsible for oversee-ing the hotel’s food and beverage outlets, banquets and catering for more than 130,000 square feet meetings and events space. With a passion for emerging culinary trends, Dayanandan’s new focus will improve existing operations through education, training and creating a collaborative environ-ment. “I’m confident that Chef Dayanandan’s international cu-linary experience, longstanding history with Hilton and leader-ship skills will propel the hotel’s dining experience to new levels,” said Paul Scott, general manager, Hilton New Orleans Riverside. “With a new focus on culinary experience, his contemporary yet classic cooking style and col-laborative management practic-es align perfectly with our goals and vision for the hotel.” Joining Dayanandan’s team will be An-gel Resto as banquets executive sous chef and Tyler Simmons as banquets chef.

Drago’s, the hotel’s seafood restaurant, famed for its oysters, will also welcome Lindsay Skill-man as the new general manager, Greer Tambs as assistant bever-age manager and Kevin Stevens as restaurant chef. “My cooking style mirrors my management style, which is all about focusing on what can be done better,” said Mark Dayanandan, executive chef, Hilton New Orleans Riverside. “I strive to instill passion and enthusiasm in my culinary oper-ation and ensure staff is able to grow their skill set and further develop their talents.” With 25 years of experience with Hilton Worldwide, Dayanandan most recently served as executive chef of Hilton Austin and Hil-ton Pittsburg. Previous culinary roles include positions at Marri-ott Bay Point Resort in Panama City Beach, New York Hilton Midtown, The Reins Restaurant and Club in New York and The Harbour Castle Westin in Toron-to.


CHEF APPOINTMENTS

is a leading global hospitality company, spanning the lodging sector from luxury and full-service hotels and resorts to extended-stay suites and focused-service hotels. For 96 years, Hilton Worldwide has been dedicated to continuing its tradition of providing exceptional guest experiences.

About Hilton Worldwide

PAGE 86

April 2016


FRANCHISE OPPORTUNITIES

DOUG KOEGEBOEHN the new Chief Marketing Officer; joins the Irvine-based company with more than 20 years of mar-keting experience in the quick service restaurant industry. Koegeboehn will lead brand, marketing, digital, menu, and over-all communications strategy efforts. He will also oversee the newly-formed Visionary Department, a forward-thinking marketing division dedicated to building brand loyalty among younger generations.

Explore franchise opportunities with Wie-nerschnitzel! We are the Worlds BEST Hot Dog Chain, with a devoted customer fol-lowing for over 50 years. You are cordially invited to review all the reasons to potential-ly 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 partners in both new, and existing markets. Every great success story has a beginning. May this ex-ploration process serve as one of yours! En-joy ~ Chili Cheese Dog, please!


FRANCHISE OPPORTUNITIES

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April 2016

http://beavertonfoods.com

Emeril’s Homebase has an-nounced the appointment of Emeril’s alumnus Chef Will Ave-lar as Chef de Cuisine of Meril, Emeril Lagasse’s new restau-rant opening in New Orleans’ Warehouse District later this year. Named after his youngest daughter, Meril will be Lagasse’s fourth restaurant in New Orle-ans.

A native of New Orleans, Avelar first joined the Emeril’s team in 2005, just prior to Hurricane Ka-trina. In the years since he’s en-joyed positions at all of Emeril’s New Orleans restaurants, from line cook and butcher to sauci-er and, most recently, sous chef at Emeril’s Delmonico. At Mer-il, Avelar will bring, not only a decade’s worth of experience in the kitchen and an intimate knowledge of Lagasse’s inimita-ble style and craft, but his own unique flavors and creativity.

“We’re very excited about Meril and thrilled to have Will at the helm,” says Lagasse.

“I’ve had wonderful mentors in my career and it’s always been important to me to provide op-portunities for young talent that comes through my kitchens. Will has been a vital member of my team for many years. I’m proud to have him as chef de cuisine of Meril and look forward to col-laborating with him on this new project.”

Lagasse’s first new restaurant in the New Orleans since the ren-ovation of Emeril’s Delmonico in 1998, Meril will be located on Girod Street, between Maga-zine and Tchoupitoulas. Lagasse opened his flagship restaurant, Emeril’s New Orleans, in 1990. NOLA Restaurant opened in the French Quarter just two years later. Lagasse currently operates nine additional restaurants out-side of the Crescent City, with locations in Las Vegas, Nevada; Orlando, Florida; and Bethle-hem, Pennsylvania. Meril will be first new venture for Lagasse since the 2011 opening of Emer-il’s Italian Table in Pennsylvania.


CHEF APPOINTMENTS

EMERIL’S RESTAURANTS VETERAN CHEF WILL AVELAR TO HELM MERIL, EMERIL LAGASSE’S NEWEST CONCEPT OPENING IN NEW ORLEANS.

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April 2016

Cemented a career pinnacle for chef Steve McHugh as he earned a well deserved spot on The James Beard Foundation’s semifinalists roster for Best Chef: Southwest. For a man whose life has been marked by tribulations and triumph—from beating can-cer to opening his dream restau-rant Cured in San Antonio—this recognition represents years of hard work that stretch well beyond the lines of the kitchen.Culled from over 20,000 nation-wide submissions, McHugh was chosen as the only Southwest semifinalist from San Antonio. Reared on a small farm in Wis-consin, this seasoned chef spent over a decade in New Orleans with chef John Besh as his chef de cuisine before relocating to Texas to open Besh’s first San Antonio outpost. Shortly after, McHugh was diagnosed with non-Hod-gkin’s Lymphoma, but found strength in his new community to prevail. Propelled by his new lease on life, McHugh opened Cured in late 2013 at the historic Pearl Brewery, endowing.

it with a name that speaks to his survival and time-honored methodologies of artisanal cured meats. This gastropub sets its fo-cus on the purity of natural ingre-dients and a hands-on, unadul-terated from scratch approach that finds its way to producing a seasonally dynamic menu.

Since opening, Cured has re-ceived nods as “America’s Best New Restaurant” by Bon Appé-tit and Esquire as well as recog-nition from the likes of The Wall Street Journal and Condé Nast Traveler. Always at the forefront of culinary predictions, Eater National, hailed Cured as “One of the country’s hottest char-cuterie restaurants” and named McHugh one of its top 2014 chefs to watch. While this Midwest native jokes that he’s proudly “Texas by way of New Orleans, by way of Wis-consin,” one thing is clear: home is where the heart is, and his heart is in Texas.


CHEF APPOINTMENTS

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April 2016

Anthony Le Pape has been appointed Executive Chef of The Ritz-Carlton, South Beach. Born in Brittany, France, Anthony Le Pape began his culinary journey at a management school, graduating with his Bach-elor Degree in Culinary Arts. Chef Le Pape then continued his culinary tour traveling and working in kitchens through Europe. Chef Le Pape eventually took his talents to the high seas with Disney cruise line, and eventually trad-ed in the waves for sand at two resorts in Las Ve-gas, Nevada. Following his time in America, Chef tran-sitioned to South America as a key contributor in a restaurant opening in Sao Paulo, Brazil.

In 2005, Chef La Pape was tapped to open The Ritz-Carlton, Grand Cay-man, soon after, taking the role of Executive Chef of the Grand Cayman Marri-ott Beach Resort.

The Ritz-Carlton, South Beach is proud to welcome Chef Anthony Le Pape to the 375 room resort over-seeing all food and bev-erage outlets on property where he will infuse his creativity into the Miami culture. The Ritz-Carlton, South Beach is located at One Lin-coln Road, Miami Beach, FL. For additional infor-mation visit ritzcarlton.com/southbeach or call (786) 276-4006.

CHEF APPOINTMENTS


April 2016

About The Ritz-Carlton, South BeachThe Ritz-Carlton, South Beach is an oasis of luxury and bliss located in the epicenter of South Beach - The restored Art Moderne building in Miami’s famed Art Deco district exudes an air of modern sophistication and re�ned elegance. The resort features 375 newly-renovated guest rooms that draw inspiration from the azure waters of the Atlantic Ocean, Miami’s golden sandy beaches and the vigor of South Beach. www.ritzcarlton.com.

PAGE 94

Loews Regency New York Hotel is pleased to announce the appointment of Catherine Medrano as Executive Chef. In her new role, Chef Medra-no oversees daily operations for The Regency Bar & Grill, the hotel’s signature restau-rant and home of the famed “Power Breakfast”, as well as In Room Dining. In addition, she is responsible for menu development, training staff, supervising culinary presenta-tions and ensuring exceptional experiences for the restaurant and hotel guests.

“Catherine was carefully se-lected as Loews Regency New York’s new Executive Chef due to her extensive experience working in restaurants and luxury properties, as well as her proven leadership skills,” said Simon Mais, Managing Director of Loews Regency New York.

“As the pinnacle of New York’s power dining scene, The Regency Bar & Grill needs a strong leader and her meticulous approach to exceptional dining will continue to enhance The Regency Bar & Grill’s legacy.”

Chef Medrano brings over 12 years of culinary experience from a variety of restaurants and luxury hotels to Loews Regency New York. Most recently, she worked as the Executive Chef at The Hyatt Regency Jersey City On The Hudson. Chef Medrano previously held Executive Chef roles at the Park Hyatt in Chi-cago and Stanhope Park Hyatt in New York. Born and raised in New Jersey into a large fam-ily, Medrano’s cooking style was heavily influenced by her fami-ly’s affinity for trying and intro-ducing different cuisines at the dinner table.

About Loews Regency Hotel

CHEF APPOINTMENTS

Located on Park Avenue in the heart of Midtown Manhattan, the iconic Loews Regency New York Hotel provides both business travelers and leisure guests with a bevy of luxurious amenities and exclusive o�erings.

From the Hudson River Valley to the Garden State, Chef Medrano focuses on lo-cality, seasonality and carbon foot print, which aligns well with the Regency Bar & Grill, known for its modern American fare that combines local New York produce with international flavors in a contemporary fine-dining setting.

Headquartered in New York City, Loews Hotels & Resorts has three distinct brands, Loews Hotels & Resorts, Loews Regency and OE Collection. The company owns and/or operates 24 hotels and resorts across the U.S. and Canada, including the newly acquired Hotel 1000 in downtown Seattle that will be rebranded into a Loews Regency in 2017

About Loews Hotels & Resorts

April 2016

http://www.better4ufoods.com

DIRECTIONSPour chilled Patron Cafe XO into shot glass.

In a shaker, add a splash of Irish Whiskey to RumChata and shake vigorously. Layer on top of Patron Cafe XO.

1 part RumChata

Splash Of Irish Whiskey

1 part Patron Cafe XO

Ingredients

RumChata Baby


http://www.rumchata.com/age-gate

http://womenchefs.org

Documents

Food & Beverage Magazine April 2016