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2A drink worthy of royal ty

Horchata was originally concocted by the ancient Egyptians for the Pharaohs, a feat easily as impressive as the Pyramids. The pioneering Egyptian chufa style horchata, which is made with chufa? also known as the tigernut? was so revered that it soon found its way to Spain during

the time of the Moorish kings. Today, you'll continue to f ind horchata made with this same original recipe in most areas of Spain, where it remains a very popular summertime

beverage? we're talking Antonio Banderas popular. Chufa plantations aren't exactly a booming business on this side of the pond, so when horchata was f inally introduced to the

Americas the recipe had to be changed. Rice based horchata is now served extensively throughout Mexico and Central America, where the recipe is often passed down generation to generation. These authentic recipes include varied mixtures of rice, sugar, vanilla, cinnamon

and either water or dairy. For our money, the only thing we can think of that is more delicious than horchata is horchata with rum in it, which is why we created RumChata. We hope you'll get your next party started with a bottle of your own and love it as much as we do, if that's

even possible (we like it a whole lot).

RumChata Ul t imart ini 2 parts RumChata

1 part vanilla vodka1/2 part Frangelico

Shake with ice and strain into a martini glass.

3KAILAVACHOCOLATE & SUGAR ARTISTRY

IT WILL BLOW YOUR MINDWWW.KAILAVA.COM

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Hayl ie Duf fGet to know the star of Cooking Channel's The Real Girl 's Kitchen

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HIDDEN GEM:San LuisObispo CountyTraveling with the Editor

Internat ional Cuisine5-Star DiningSingapore

Featured ChefPenny Davidi

Best TequilaRanker shows by vote

ON THE COVER

Featured Industry:CoreAllison Cooke

Sommel ier of the MonthLechuza Vineyards 33 FashionableCocktailRecipes

30 TOP FRANCHISESIndustry Investment

AUGUST 2015

Photo Credit: Yoni Goldberg

ON THE COVER

ON THE COVER

ON THE COVER

42 National Food Holidays

5A Note From The EditorKaiulani Delgado

"It is always an honor br inging together all the truly passionate industry professionals in today's

ever-changing wor ld. Our rock star team carefully created this issue by combining t ime tested

professionally trained ar t isans with the trendy foodie ar t isans, knowing we all can learn from each aspect

of food & beverage. My hope is to inspire your delicate palate and ar t ist ic minds."

FOOD & BEVERAGE VISIT S DOLPHIN BAY, PISMO

BEACH

A special thanks to Lido at Dolphin Bay for host ing such a beaut iful and flavor ful brunch.

The view is pr iceless sitt ing on the pat io gazing out to the gorgeous blue ocean waters, close enough to hear the waves crashing on

shore. The three course brunch was pleasing to the eye and inspir ing to the

palate.Weddings were abundant all around, as well as smiles and laughter.

This magical place seems to calm the mind and open the heart .

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6What a pleasure to be greeted by owner Debbie Thomas, a wonderful and humble woman passionate about good food. A vibrant and art ist ic presentation of every exquisite dish w ildly full of well balanced f lavors, but one in particular stole the spotlight! The Olive Oil Cake! Absolute PERFECTION! If this isn' t famous it deserves to be. A MUST for every foodie's bucket list!

DELICIOUS.MELT IN YOUR MOUTH.LUSCIOUS

HIDDEN GEM: SAN LUIS OBISPO COUNTY

Traveling w ith the Editor

My first stop is to a very quaint, non-intimidating restaurant, highly recommended by the locals in Paso Robles.

THOMAS HILL ORGANICSWhere they believe in the signif icance of organic, regionally-produced food, working w ith local purveyors for poultry, f ish and grass-fed beef, lamb and exotic meats. Nearby farmers provide all fruits and vegetables, which are always straight-from-the-earth fresh, and their breads are crafted by local bakers who are celebrated art isans of their trade.

1313 Park Street, Paso Robles, CA

ex pl o r e:Food

To wrap up the evening, another well loved local favorite in Paso Robles:

La Cosecha Bar & Restaurant "Spanish for ?the harvest,? Centering on the cuisine of Spain and South America, La Cosecha offers culture-specif ic, specialized Latin f lavors by sourcing herbs and spices from each dish?s nation of origin. I was delightfully surprised by the octopus salad, perfectly cooked, w ith a mild seafood f lavor and perfectly paired dressing. Even if you don' t usually like octopus, I can almost guarantee you w ill LOVE this. 835 12th Street, Suite A, Paso Robles

Photo Credit: Kaiulani Delgado

7HIDDEN GEM: SAN LUIS OBISPO COUNTY

Traveling w ith the Editor

ex pl o r e:WINE

An absolutely beautiful and serene drive to the Tablas Creek vineyard. You can see a noticeable difference in the lush greenery as you near the gorgeous land of Tablas. What makes this vineyard sparkle a bit more than others? I am sure to f ind out. Aha! Is it the not so w idely practiced ways of biodynamics, some may compare to magic or w itchery? The tried and true ways of self sustainability and organic farming or perhaps the emphasis on dry farming? Who can know exactly what makes this vineyard one of the best in the world, but they sure have it right. Speaking w ith Chelsea Franchi, assistant w inemaker, it was very enlightening to hear her zest and enthusiasm for w inemaking and her deep knowledge of the vineyard. She even has wonderful ways to explain the personalit ies of the w ine like Batman or Sunshine! Tablas Creek Vineyard is the result of a decades-long friendship between the Perrin family of Chteau de Beaucastel and Robert Haas, longtime importer and founder of Vineyard Brands. The families created a partnership in 1985 and in 1989 purchased a 120-acre property in the hilly Las Tablas district of west Paso Robles for its similarit ies to Chteauneuf du Pape: limestone soils, a favorable climate, and rugged terrain. Read more.......Estate and Reserve w ine tastings available.

I am enjoying the Ros, very aromatic and fresh for this sunny

day. Lovely!

DEN N ER V IN EYA RDSWhat a treat! A grand view as you near this beautiful vineyard on the hill. Prompted for a gate code, then enter the architecturally stunning DENNER. The Winery is built to contour into an existing hillside w ith the vineyard. It is also one of a very few gravity-f low w ineries in California. Greeted by very friendly and knowledgeable staff, this was a pleasure from the very beginning. I just have to mention the impeccably crystal clear spotless w ine tasting glasses, it is important to me. We start the tasting off w ith soft elegant yet fruitful whites and work our way to the robust reds. With each w ine I say, "Now this is my favorite". But then each one after becomes my favorite, impossible to choose. I did however decide on a favorite:

The Rose {50% Grenache, 40% Cinsault, 10% Counoise} An escape to your favorite vacation spot. Playing hide and seek w ith the hot summer sun. Fresh white peaches, pink roses, lemons, the occasional dip into sw ift water. It?s relaxing yet stimulating. Easy drinking but serious. 250 cases produced. Fermented and aged for 4 months in 100% stainless steel.

If you are interested in visit ing Denner, they are open to Comus Members and referred guests by appointment 11am - 4pm daily.

Photo Credit: Kaiulani Delgado

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9International Cuisine

5-Star Hotel Dining

5 Star LuxuryMandarin Oriental , Singapore

Mandarin Oriental, Singapore is one of the world?s foremost luxury hotels. It is the only hotel in the city that has been awarded ?Five Star? status for both accommodation and spa in the prestigious Forbes Travel Guide for two consecutive years (2012 and 2013).

Mandarin Oriental, Singapore is one of the world?s foremost luxury hotels. It is the only hotel in the city that has been awarded ?Five Star? status for both accommodation and spa in the prestigious Forbes Travel Guide for two consecutive years (2012 and 2013). This award-winning property has a prime location, close to the f inancial hub with easy access to luxury boutiques and entertainment venues; and minutes away from Suntec Singapore International Convention & Exhibition Centre, Sands Expo and Convention Center, Suntec City, Millenia Walk and Esplanade ? Theatres on the Bay. The hotel features an impressive atrium lobby with 527 rooms and suites. There is a premium Oriental Club Lounge, an indulgent and intimate spa, extensive meeting and banqueting facil it ies, f ive renowned restaurants and a lounge overlooking spectacular Marina Bay. Mandarin Oriental, Singapore has recently been voted one of ?T+L 500 World?s Best Hotels 2013? by Travel + Leisure USA and recognized as one of the top 20 hotels in South East Asia in the Cond Nast Traveler 2012 Readers? Choice Award.

Opened in time for the 2015 summer season, the new restaurant extends the range of dining options available at Mandarin Oriental.Our ten restaurants and bars offer a range of cuisine and dining experiences.

Michelin starred cuisine from legendary French chef Pierre Gagnaire at Pierre

Michelin starred gril l classics and seafood with a modern twist at Mandarin Gril l + Bar

Michelin starred Cantonese cuisine at Man Wah Creative tasting menus in partnership with Krug champagne at The Krug Room Informal, contemporary all-day dining at Caf Causette Traditional English dishes and club-like atmosphere at The Chinnery Cocktails and live jazz at the Captain?s Bar Buffets and afternoon tea at the Clipper Lounge Cocktails, views and stylish surroundings at M bar Mouth-watering cakes, patisseries, l ight dishes and coffee at the Mandarin Cake Shop

Photo Coutesy of Grand Velas

Immerse Yoursel f in Hong Kong

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International Cuisine

Locat ion: Los Angeles, CA

Current job(s): US FOODS Cul inary Special ist /BDM & Menu Curator at PUMP Years in the industry: 11

Notable awards / employers: Winner of Food Network?s Chopped Al l -stars, Contestant on Food Network Star and Cut throat Kitchen

FEATURED CHEF

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PENNY DAVIDIYou?re known as the Food Network?s 1st M iddle-Eastern badass chef! What makes a badass chef and how?d you get the reputation? I?m real . No nonsense! I call it l ike I see it. I am focused and determined to creat ing my empire and won?t let anything stand in my way! And I l ike to wear a ton of bling while cooking and competing.

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CHEF PENNY DAVIDI

You have 2 kids, a husband and a very successful cul inary career. What?s your typical day look l ike and how do you juggle the ?Chef?s Life?? Balancing my life is not easy but I do my best to make it work! I start every morning with Zumba? throw on my Chef Coat and hit the streets visit ing with multiple restaurants to revamp or spruce up back or front of the house. Home in time for dinner and yes, I love to cook for my family? they are my biggest fans! What is your inspirat ion and mot ivat ion in your day-to-day rout ine? My children are what keep me going. Being the best role model for them is possibly all the inspiration I need to succeed. What is the most dif f icul t part of your day as a chef? Most dif f icult part is insulting a chef who?s got a dif ferent opinion and feels that I am there to take their jobs. OYE! What are the most rewarding things about your profession? Most rewarding is the instant gratif ication I get when someone takes a bite and loves something I have created for them. Voila! What is your food philosophy? My food philosophy is ?cook from the heart?. You can always taste positive energy and love in a dish? and keep dishes to 5 ingredients or less.

What is your leadership philosophy? As a leader in the industry, it is my job to show others that they can do it too. Just follow your dreams and don?t let anyone tell you otherwise. What is your claim to fame? I won the Food Network Magazine?s Best Pizza Contest with a full spread in the magazine. I made a Mediterranean Eggplant and Feta Cheese Pizza.

What are the sponsored brands/companies you have and are current ly represent ing? I represent US FOODS and FOOD FANATICS, Maui Sugar and Naturel Agave, Villa Group Resorts, Oceania Cruises, DeLeon Tequila, Popkoffs, 9 Bar Coffee, LostCar Chef and Campbell?s Soup. What is your most memorable meal or food related memory? My most memorable meal was at the Maskekasi Resort in Bodrum, Turkey. All hand picked produce, great olive oils, rustic breads and feta cheese. Simply the most decadent meal ever. What was the biggest ?break? in your career? Trying out for The Food Network Star, at the audition I decided to make a very traditional Persian dish that I learned from my grandmother, it was risky but it paid off because I had a great story and my legacy continues as I pass those recipes to my daughters. Is there anything you refuse to eat or anything you only eat i f you cook it yoursel f? I won?t eat Spam! No way. If you could change 1 thing about the food industry, what would it be? Not enough credit given to the underdogs and newer chefs. It?s all about the Food Network Stars.Do you fol low food t rends? If yes, name those you would keep and those you would dump. Yes I do! Love the farm to table movement and everything kale and quinoa. Dump the Gluten free.What are your pet peeves in the kitchen at home, a f riend?s kitchen, and at work? People who pick their teeth with their nails while cooking? eeewwwww! And don?t scratch your head either?If you could give every home cook one technique, ski l l , or advice to create more del icious meals at home what would it be? Stock your pantry with great quality essentials l ike Olive Oils, assorted salts, vinegars and produce! Fresh herbs are mandatory for your survival. What are some local famers & purveyors in your area that you recommend? My local Farmers Markets in Studio City and Beverly Hills Farmers Market. Who were your cul inary role models growing up and who are they today? My grandmother and my mother were and stil l are my role models in the kitchen.

What is your def init ion of success in our industry? Having your own product l ine in the supermarket means you have arrived and then some. What are your cul inary and career goals? Life goals? I want my own show on TV, covering ethnic food from around the country. I want my product l ine on the shelves and books? lots and lots of sexy colorful cookbooks? and a naughty apron line, of course!

Follow PENNY DAVIDI

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CHEF PENNY DAVIDI Recipes

This Heirloom Tomato Salad is courtesy of Celebrity Chef Penny Davidi and Naturel Agave. Chef Davidi has been featured on The Food Network, BravoTV, SPIKE, Cooking Channel and more. Currently Chef Davidi is a US Foods Culinary Specials and Chef /Culinary Specialist at PUMP Lounge, owned by Lisa Vanderpump of The Real

Housewives of Beverly Hills. To learn more about Chef Penny Davidi, please visit her Chef?s Roll prof ile HERE.

INGREDIENTS 4 oz. Fresh Burrata Cheese

1/2 cup Heirloom Grape and Pearl Tomatoes, cut in half Salt

1/2 tbsp. Naturel Agave Olive Oil

Balsamic Glaze (chef?s preference) Fresh Basil Leaves to garnish

DIRECTIONS Cut the tomatoes in half and toss with natural agave and a pinch of salt to bring out the natural sweetness of the tomato fruit. Next, plate the tomatoes and delicately place

buratta cheese on top. Drizzle with olive oil, salt and a bit more Naturel Agave. Finish with fresh basil leaves as a garnish. Chef?s Note: The best sugar substitute on fresh berries is Naturel Agave and a dash of sea salt to bring out the natural sweetness of the fruit without a heavy sugary aftertaste.

This Seafood Salad in a Papaya Boat Recipe is courtesy of Celebrity Chef Penny Davidi and Naturel Agave. Chef Davidi has been featured on The Food Network, BravoTV, SPIKE, Cooking Channel and more. Currently, Chef Davidi is a US Foods Culinary Specials and Chef /Culinary Specialist at PUMP Lounge, owned by Lisa Vanderpump of

The Real Housewives of Beverly Hills. To learn more about Chef Penny Davidi, please visit her Chef?s Roll prof ile HERE.

INGREDIENTS 1/2 Papaya gutted and sliced at the bottom to stand up right l ike a bowl

2oz. Fresh Crab Meat 2oz. Small Shrimp (chopped)

1/2 tbsp. Mango Aioli ( 1/2 diced Mango, 1/2 tbsp. Mayo, Lemon zest and 1tbsp. Lemon Juice, Salt and Pepper) 1/2tsp. Chopped Pistachios (roasted)

1/2 tsp. Chives 1/4 tsp. Sriracha sauce for heat

Naturel Agave

DIRECTIONS In a mixing bowl, mix seafood, mango aioli, nuts and chives. Add heat and season gently as the crab may be slightly salty as will the nuts. To gut the Papaya, cut at the

bottom to stand up right l ike a bowl. Drizzle the Naturel Agave on the Papaya to bring out the natural sweetness. Perfect combo with the salt & heat. To f il l papaya, scoop the seafood mixture and f inish with more pistachio dust and wild cilantro. Top off the Seafood Salad with The Better Chip in your favorite f lavor, Chef Davidi used

Beet, for a nice crunch!

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WHA T IS THE WORLD?S BEST TEQUILA BRA ND?

RANKER RELEASES RESULTS OF BEST TEQUILA BRANDS POLL BASED ON18,600 VOTES

Don Julio Takes #1 Spot OverallM illennials & Gen Xers Like Patron

Men & Baby Boomers Prefer Casa Noble & 1800 TequilaWomen?s Preferences Include Herradura & Tres Generationes

Tequilas come in many varieties, and can have very distinct tastes depending on how they are produced. Whether you?re a connoisseur or just a casual drinker, you probably have a preference when it comes to Mexico?s signature

liquor.

With National Tequila Day just recently passed, (July 24th), Ranker, the #1 online destination for crowdsourced rankings of everything, released the results of its public poll asking voters to rank The Best Tequila Brands to

determine the favorites. The poll, which closed voting on July 21st, included 36 varieties for consumers to rank based on taste and the best

choice for them. The Top 10 as determined by more than 18,600 votes by 6,025 voters are as follows:

1.Don Julio2.Patron

3.1800 Tequila4.Cabo Wabo5.Herradura6.Corralejo

7.Tres Generationes8.M ilagro

9.El Jimador10.Cazadores

Full Poll Results

While Don Julio dominated the #1 Spot ranking f irst across nearly all demographics, Ranker?s poll also reveals: M illennials & Gen Xers like Patron.

Men & Baby Boomers prefer Casa Noble & 1800 Tequila. Women?s preferences Include Herradura & Tres Generationes.

International and Northeastern voters ranked Casa Noble among their favorites. West Coasters voted Corralejo, Tres Generationes and Cazadores among their Top Five.

About Ranker:Ranker is a crowdsourced destination where consumers view, rank, and vote on broad opinion-based Rankings

ranging from ?The Best Board Games? to ?The Best Movies of All Time? to ?The Best Inexpensive Cars". While lists and opinions are all over the web, Ranker?s technology is based on user engagement, turning these lists into the

?best possible rankings? based on the w isdom of crowds.

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Luxury Indoor Fountains

Impress Your Customers w ith a Dynamic Waterfall Indoor fountains and bubble walls bring luxury, elegance and tranquility to your environment.

Many restaurants, hotels and salons have added interior water features as the focal point of their dcor. These impressive fountains are offered in a variety of sizes and styles and are sure to impress your guests and visitors. Indoor waterfalls offer a peaceful ambiance w ith their natural beauty and

soothing sounds.

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You may know Haylie Duff as an actress/singer/ songwriter? but she is most at home in the kitchen. She is a self taught cook and

honed her skil l simply through trial and error.

COVER STORY

My happy place.

I nterview by Kaiulani Delgado

Food & Beverage Magazine

H aylie D uff

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You may consider Haylie's style of cooking as "Healthy Decadence" and how could you go wrong w ith that combination. Speaking w ith her I felt her wonderfully happy and sweet nature, a very real and genuine fun girl, like talking to a best friend.

I can see why her show on the Cooking Channel, The Real Girl' s Kitchen, is so w ildly popular. You instantly feel part of her kitchen. Haylie started casually writ ing a food blog w ith her recipes and suddenly, HelloGiggles, SheKnows and even Huffington Post started to pick up her recipes. Haylie was toying w ith the idea of turning her recipes into a book and shortly after that her Dad gave her her great great grandmothers cookbook. She was instantly inspired! It was as they say, "All history from there." The Real Girl' s Kitchen then turned into the Cooking Channel's hit show!Food & Beverage Magazine is so excited to have the opportunity to get a more personal look into the life of the Real Girl behind The Real Girl' s Kitchen. Haylie Duff. Q&A!

F&B: Describe your cooking style in a few short words?

HAYLIE: Healthy decadence w ith a few naughty treats here and there of course.F&B: Sounds like the perfect balance!

F&B: How were you inspired to create The Real Girl' s Kitchen? HAYLIE: With the ups and downs and frustrations I was facing w ith acting, I started a food blog in between acting jobs. The blog just grew into a huge creative outlet for me and it all seemed to come together organically. It was a natural progression. I now feel I have f inally found my path in life.

F&B: What do you think makes your cooking show The Real Girl' s Kitchen so popular? HAYLIE: It is relatable, it ' s an actual real look into my life just as it would be any other day in my kitchen. It is my real life, not overly produced. You w ill often catch a friend text me and all of sudden pop in on the show.

F&B: What was your f irst memory of cooking, when you learned to love being in the kitchen? HAYLIE: As a child, I remember it was always a place of gathering, of fun, of love and happiness. My mom would put on some oldies and we would use wooden spoons as microphones singing along. It was just a wonderful celebration of love.

F&B: What is your favorite dish to create in the late summer/ early fall? HAYLIE: I love the thought of butternut squash and warm soups, lounging in cozy sweaters and the fragrance of sage.

F&B: What four ingredients are a must have in your pantry? HAYLIE: Olive oil. Arugula. Eggs. Parmesan. I know it 's an extra one but I must add Dave Killer Bread!

F&B: What inspires you the most to create new recipes and how often? HAYLIE: I'm inspired by "hungry people" and my "friends"! Before the birth of my daughter, I was creating on a daily basis but now in mommy mode, I f ind myself creating about tw ice a week.

F&B: If you could create a meal for anyone, who would it be and what would you make? HAYLIE: I love the thought of breaking bread w ith Ina Garten and Jeffrey in the Hamptons, that sounds like a really good t ime. But If it could be anyone alive or deceased, I would cook for my grandmother, she would love my cooking these days. I remember as a child, she would prop me up on the kitchen counter and and hand me the snap peas and one empty bow l.

F&B: Who are your biggest supporters? HAYLIE: My family, my f iance, my sister Hilary, all my girlfriends that come to be on the show.

F&B: Are there any foods or ingredients you just don' t like?

HAYLIE: ONIONS. RAW ONIONS. I don' t want anything to do w ith them!

H aylie D uff

Food & Beverage Magazine

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"You have to m ess up a l i t t le bit to get better! I f you're not trying things

out of your com for t zone, you're not going to grow"

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F&B: When you have a chance to relax and not be the chef, when you go out, what is your favorite entree, dessert and beverage? HAYLIE: Sushi! I really don' t ever make it, so it ' s nice to get out and eat something different. So it ' s a great treat. And for dessert, I am honesty not a huge dessert girl. BUT...at this place in Studio City called Barrel & Ashes, they have a lit t le something called HOE CAKE. It is ABSOLUTELY amazing! It has a bizarre sweet and salty thing going on that is just the perfect balance! The only way I can describe it is like polenta & maple butter w ith green onions. So good. And for a beverage, I love margaritas or red w ine.

F&B: Was there any disaster in the kitchen that turned out to be the greatest learning experience of your career, helping you to become who you are today? HAYLIE: Being that I am self-taught, I' ve made a ton of mistakes. The f irst year I had my blog, i decided I was going to make my family a holiday Christmas Eve dinner. I found a recipe online for a mustard f ish. Seemed very simple. But somehow I managed to make it overwhelmingly mustard and it was so gross! My mom put her napkin on the table and said, "So.... should we go get Chinese food?" Everyone laughed. We don' t take things to serious around here. You have to mess up a lit t le bit to get better. Be able to laugh at yourself and move forward.

F&B: What is a typical day for you like? HAYLIE: Well it is much different now after my new life as a mother. I get up early to feed the baby. I take one hour to myself to shower and get ready. Feed the baby again. I take the baby for a walk to a farmers market or to a coffee shop. Put the baby down for a nap. Feed the baby again. And in between, work on renovating our house and seeing friends who stop by. Spend weekends in Malibu. Although when filming starts, my days are consumed for a about two to three months. I get up at 4:45am head to hair and makeup, ready to f ilm at 7:30am. And we shoot until 7 or 8 at night. I go home and study my recipes and get a lit t le sleep, start again early. I am very focused and driven w ith every project. I love my new life, w ith family and career, I never imagined I would have a baby and family at this age, but it ' s perfect.

F&B: Are you working on any new projects? What can we expect to see from you in the future? HAYLIE: I am working on a new movie and Season 3 of The Real Girl' s Kitchen. I'd love to write another book. I am working on licensing products. I have been really intrigued w ith pinterest and tablescapes, I'd like to venture into showing how to set the perfect table. I am open to all the possibilit ies.

I have one quote in my house by Penzeys Spices that says, "Love people, cook them tasty food." And that is just what I do.

-HAYLIE

Watch The Real Girl?s Kitchen on Cooking Channel !

H aylie D uffCOVER STORY

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A Rea l Gi r l 's M en uCo u r t esy o f H aylie D uff

w it h c o m pl et e r ec ipes YOU CA N t a k e w it h y o u !

APPETIZERRaw Beet and Kale Salad Serves 1-2

Ingredients For Lemon Tahini Dressing: 1/4 cup tahini 1/4 cup nutrit ional yeast 1/2 cup fresh lemon juice (2 lemons) 4 tablespoons olive oil 1 teaspoon sea salt 1 teaspoon black pepper 1/2 teaspoon paprika (optional) 3 tablespoons or more water (adjust to desired consistency) Directions: Wash the kale, remove ribs, tear into bite-sized pieces and massage. Grate the beet and carrot into a bowl. Add avocado Toss with dressing. For Dressing: Combine all ingredients in a small bowl and whisk vigorously to combine.

ENTREELemon Caper Chicken Serves 2-3

Ingredients 1 teaspoon Kosher salt 1 teaspoon black pepper 1 teaspoon seasoning of choice (I use lemon pepper or another peppery seasoning) 4 tablespoons f lour (gluten-free works) 2-3 chicken cutlets 2 lemons 2 tablespoons olive oil 1 cup chicken broth 2 tablespoons capers 3 f inely minced cloves of garlic 1 splash half-and-half (optional) Parsley to garnish Directions: In a f lat dish, combine kosher slat, black pepper, seasoning of choice, and 2 tablespoons of the f lour. Coat the chicken in the mixture. Zest a bit of the lemon across each cutlet. Bring a skil let to a medium heat, add olive oil and brown chicken until done, approximately 7 minutes, turning once. Transfer chicken to a fresh plate. In a mixing bowl, whack chicken broth, juice of 1 lemon, capers, and garlic until smooth. Pour the mixture into the chicken dripping and whisk until combined. Add a splash of half-and-half if desired Add chicken back to pan to warm before serving Spoon sauce over each cutlet Garnish with capers and parsley

DESSERTOven S?mores Serves 2 Ingredients Honey graham crackers Chocolate bar Marshmallows Cinnamon Directions: Turn on the broiler and let the oven get really hot. Break the graham crackers in half . Place a piece of chocolate on each graham cracker. Top each with a marshmallow. Sprinkle with cinnamon. Place the tray of s?mores under the broiler. Watch closely ? they will burn quickly if you are not careful!

1 bunch curly kale 1 peeled golden beet 1 sliced carrot 1 cubed avocado

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A Rea l Gi r l 's M en uCo u r t esy o f H aylie D uff

w it h c o m pl et e r ec ipes YOU CA N t a k e w it h y o u !

APPETIZERSausage and Thyme Stuf fed Mushrooms Serves 2

Ingredients Button Mushrooms large enough for stuff ing 1 Link Sausage 1 Deseeded Jalapeno 1 Cup Grated Pecorino 1 Cup Grated Parmesan 1 Egg Yolk 1 Tablespoon Chopped Thyme 1-2 Teaspoons Lemon Juice

Directions: Preheat the oven to 350 degrees.Wipe each mushroom with a wet dishtowel to remove any dirt. Pull out each stem and set aside. Remove the casing from the sausage. Heat sausage in a skil let over medium heat, until it starts to break apart, then remove from pan. Finely chop the mushroom stems and jalapeno. Combine sausage, mushroom stems, jalapeno, cheese, yolk, thyme and lemon juice in a mixing bowl. Place mushrooms on a baking sheet covered in aluminum foil. Stuff each mushroom with mixture. Bake for 20 minutes

ENTREEOne-Pot Steamed Fish Serves 2-4 Ingredients 4-6 peeled and sliced Potatoes 1 link Chorizo 1/2 cup Olive Oil 1 chopped and deseeded Jalapeno 1 chopped Yellow Onion 1 red of green Bell Pepper 3 cloves Garlic

Directions: Bring a large pot of water to a boil. Add potatoes and boil until they are almost done. Remove from heat and set aside. Discard water. In a new pot, add the chorizo out of the casing and discard the casing. Add olive oil, jalapeno, onion, and bell pepper to the chorizo pot. Saut until soft. Add the garlic and cherry tomatoes and stir, giving them a minute to soften. Add the vegetable broth, Tabasco, and cilantro, and bring to a boil. Add the potatoes. Sprinkle salt, black pepper, and lemon pepper on the f ish. Lay the f ish f il let across the bed of the potatoes and spoon some of the broth over the f ish. Cover and do not open for 8-10 minutes, depending on the thickness of the f il let.

DESSERTCrescent Rol l Apple Pies Serves 2 Ingredients 1 can of Pillsbury Crescent Rolls 1 sliced Red Apple 2 tablespoons Splenda Brown Sugar

Directions: Preheat the oven to 350 degrees. Spray a baking sheet with canola oil. Lay out the crescent roll triangles on a cutting board. Roll 1 slice of apple and a pinch of brown sugar into each roll. Bake according to the directions on the Pillsbury package.

1 handful Cherry Tomatoes 32 ounces Vegetable Broth 1 splash Tabasco 1 handful Cilantro 1 teaspoon Kosher Salt 1 teaspoon Black Pepper 1 teaspoon Lemon Pepper 1 Halibut Fil let

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Food & Beverage Magazine

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Posit ion: Director of Hospital i ty Design

Locat ion: Washington, DC

Design Firm: CORE

Years in the industry: 14

Notable Cl ients you?ve worked for: Chef Jose Andres, Chef Jose Garces, Chef Victor Albisu

What inspired you to pursue this career and what do you love most about i t?

I?ve known I?ve wanted to do something artistic, ever since I was young. My brother and I took drawing and painting classes and did cartooning, sketching, and learned dif ferent types of media. I loved it!

I remember a middle-school diorama project where we had to draw a plan and wall elevations and tape it together like a room. It was the Laura Ashley era in residential design so everything was very f lowery ? a total nightmare- with fril ly pil lows and overstuffed sofas. Needless to say, my taste has evolved since then!

What is keeping you busy and engaged these days? We are in the middle of construction on several new concepts: Centrolina, an Italian market-restaurant for Chef Amy Brandwein; Silver, a new upscale urban diner concept from Chef Ype Von Hengst and the team at Silver Diner; Buena Onda, a new restaurant/bar concept for Chef Jose Garces (that?s opening in March in Philadelphia); and, Boston Harbor Distil lery, a custom-spirits distil lery and event space/ tasting room located at The Port on Boston Harbor in Dorchester, Massachusetts.

Also in progress are SouvlakiBar, a new fast-casual concept, and a 5,000 SF full-service Australian restaurant in the DC area.

Is there a restaurant design t rend you would l ike to see go away? I think we?re all a litt le weary of reclaimed wood and exposed light bulbs, but even more so of the dark industrial f inish palettes. I?m excited to see clients gravitating towards fresh and vibrant colors, but that style is not necessarily appropriate for everyone?s concept.

What is your creat ive process? Is there is company protocol that you encourage your team to fol low with your cl ients? Design is subjective, so we have a very linear process to temper that. It works whether you have a client who has been through designing, building, and opening a restaurant before OR if it?s their f irst t ime. We start with a visioning session that?s designed to draw out the pictures and ideas that have been in our clients? minds. Then we build on those notions as we start to outline their project?s form and functionality. Once we hit on that collective source of inspiration through shared experiences and images, we then have a way to test the design to make sure the concept stays on brand. We?re very good at guiding our clients through operational aspects of the plan layout, choosing materials that embody the design (and stay within budget), preparing the technical drawings needed to get a permit, and monitoring construction to make sure the end result looks like the design we created for them.

Chefs and restaurateurs are a creat ive bunch, is i t hard to balance their vision with yours?

Not at all! Sometimes we f ind the more dif f icult part is editing all the ideas into a tight, cohesive design. We help our clients distil l what is really crit ical so that they can present a strong brand voice ? and that all comes back to our visioning session. The project?s ultimate shape is the result of a collaborative process between our team and the client.

What would you say your signature style is? What makes you unique? As you may have guessed from our process, we don?t force anyone into a certain style. Our portfolio is incredibly varied because all of our clients have such dif ferent ideas about what their restaurants should be, and our f lexibil ity and creativity lends itself to that. If we were designing projects in the same style every time, it would get pretty monotonous.

What is your favorite project to date and who was it for? Why did this experience stand out f rom the rest? Pearl Dive Oyster Palace and BlackJack. The whole team from Black Restaurant Group has so much experience, and I?m proud of what I learned on that project. The design holds together so well, and represents the brand identity and concept perfectly. There are so many small touches and details that add richness and authenticity. We also worked with an amazing graphic artist who threaded their work seamlessly throughout our design. The building was really in need of some love too, so it was rewarding to be involved in rehabilitating it, as well as revitalizing the neighborhood.

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You?ve worked for Jose Andres, the master of the cul inary world. Tel l us about your experience, your projects and what i t was l ike working for him.

Working with him was such an amazing opportunity! The minibar/barmini by Jose Andres project was such fun for a number of reasons. Chef Andres had such a strong vision for the space and how it should support the F&B experience. Dual-concept projects are also a lot of fun because there is always a sense of mystery or playfulness between them. We got the opportunity to collaborate with chefs, mixologists, and Chef Andres? designer from Barcelona and it was incredibly inspiring to work closely with them. The space has so much whimsy, the team is world class, and they love to be playful ? and share that with their guests.If you could design a space for anyone in the world, who would it be and why?

I truly enjoy designing for chef-focused concepts, because the food and architecture can mesh so well. For example, when I worked with Chef Victor Albisu on Del Campo, it was important that the smoky, rich interior or the space match his smoke-inspired South American menu perfectly. But our team also takes inspiration from sources other than food, especially fashion. Imagine if Alexander McQueen (by Sarah Burton) decided to open a food concept! Sign me up for that project. How did you f ind Chef?s Rol l and what urged you to join? I found Chef?s Roll through an event l isted on BISNOW?s daily mailer. Our client, Chef Amy Brandwein was participating. I was impressed by the site?s design and content, and thought it would be a great opportunity to raise CORE?s prof ile with a greater network of chefs who might not have heard of us or experienced some of our spaces before ? in DC and around the country.

FEATURED INDUSTRY: CORE

ALLISON COOKE, IIDA, LEED, AP

"REBIRTH OF AN ICON"

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Sommelier of the Month

LECHUZA VINEYARDS

Winery: Lechuza Vineyards

Owners: Ray & Patty Magnussen

Locat ion: Valle de Guadalupe, Baja, Mexico Founded: 2003

Awards: 2011 Nebbiolo, 92 points, Rodolfo Gerschman of Guia Catadores

2013 Chardonnay, Best Oyster Pairing, Conchas y Vinos Nuevos) 2013 Chardonnay, Second Place, Rosarito's Sabor de Baja)

2014 Chardonnay, Gold medal, Concurso del Vino

2012 Nebbiolo, Gold medal, Concurso del Vino

2012 Cabernet Sauvignon, Gold medal, Concurso del Vino

Contact : Krist in Magnussen Shute, Winery Manager

Enchanted by the many family trips through Baja, the Magnussen family purchased the land that would become Lechuza in 2003. Determined to cultivate the land, Ray and Patty Magnussen tirelessly planted the cuttings that would yield some of Baja?s most premiere wines. Supported and assisted by local grape growers and winemakers, Ray and Patty deepened their appreciation for the Valle and committed to grow by example through sustainable management practices. In 2013, with f ive vintages complete, Lechuza expanded its operations due to its annual production increases. Currently overseeing the daily vineyard management and maintenance and tasting room operations, are Ray and Patty?s daughter Kristin Shute, and son-in-law Adam Shute. These additions have allowed Lechuza to further grow their offerings and share them throughout Mexico and into the United States.

Complex, expressive and balanced wines crafted to showcase Valle de Guadalupe?s capacity to produce world class grapes and compliment the region?s food bounty, ref lect a harmony of distinct characteristics that make Lechuza wines memorable.

Founded in 2003 by Ray and Patty Magnussen, Lechuza Vineyards endeavors to consistently produce top tier wines while promoting sustainability and regional stewardship. Lechuza?s wines strive to reveal the story of its grapes, under the meticulous care of the Magnussen family. Every season brings opportunities to put to practice lessons learned in seasons past, continually encouraging advancements in grape growing and wine making alike. From its inaugural vintage of 50 cases in 2007, Lechuza presents seven offerings in its 2015 release including new vintages of its heralded 2013 Stainless Steel Chardonnay and 2011 Nebbiolo (92 pts., Rodolfo Gerschman).

Lechuza?s origin stems from the Valle?s verdancy soil and culture. The desire to share the Valle?s remarkable abundance and warmth is the driving principle behind Lechuza?s winemaking philosophy. As each grape inherits this ripe heritage, Lechuza aims to contribute to the future legacy of the Valle in every bottle of wine.

Q: What kinds of varietals are grown at Lechuza? A: Our Estate fruit is Merlot, Tempranillo, Cabernet & Nebbiolo

Q: What have been some of your best vintages? A: Our wine continues to improve with each vintage. Being a fairly young winery, we are looking forward to waiting a few more years and opening up some of our library wines. Thus far, our 2011 Nebbiolo & 2012 Cab are my favorites.

Q: What is your average yield of harvest grapes per acre? A: This really ranges on the year. Water and temperature affects our yield. There are many times we drop fruit to ensure that what we produce is the very best. We tradit ionally produce between eight & nine tons for our hectare (2.2 acres)

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Q: Which wines are aged in barrels? How long are the wines aged before being bot t led? A: All of our reds are aged for 24 months in barrel. We do a combination of American and French Oak. In addition, we have a very small production of Chardonnay aged in French Oak. Q: What is Lechuza Vineyard's volume of product ion? A: Last year we bottled our 2012 Reds, 2013 Oaked Chardonnay, and 2014 Stainless Steel Chardonnay - totaling just over 1,000 cases. Each year, we are adding approximately 200 cases to our production. It is important for us to grow accordingly.

Q: What 's next for Lechuza? Any excit ing new pract ices you are looking to t ry out? A: Our family is so thril led with the overwhelming support of our customers. We are l istening! In addition to our current l ine up of wines, we are going to add a delicious rose. Q: When is your next harvest season? A: Harvest will be here before we know it. Last year we harvested our Chardonnay on July 30 & 31st. I do believe we are just a couple of weeks out. Rather than scheduling a harvest date, we are letting the grapes tell us when they are ready. With that, we are testing weekly and charting the maturation. We are lucky to have that f lexibil ity.

Q: For those of us who have not experienced the Val le de Guadalupe, describe what the wine cul ture and l i fe is l ike down in Mexico. A: Valle de Guadalupe is a litt le slice of heaven. We are blessed to have so many dif ferent cultures and styles represented. Our neighbors unite to support each other. When the f ires devastated the valley in 2014, the community stopped what they were doing, packed up and headed up the mountain. The sunrises are peaceful, sunsets are captivating, and the most magical set of stars to be seen. The pureness that Valle de Guadalupe encompasses is captivating. And of course, the wines are spectacular! Q: Where do you sel l your wines? A: Our list is always evolving. For our American customers, you can always f ind us at www.lmawines.com. Currently, Lechuza Wines are offered at the following restaurants and stores in the United States: Patio at Goldf inch, Bonita Farmers Market, Romesco, Comun Kitchen, Wine Bank, Bine & Vine bottle shop, Indigo Gril l, Kitchen 4140, The Front Porch, Bodega Wine & Spirits, The Wine Vault, Bracero, Krisp Market.

Q: How can we contact Lechuza Vineyards to set up a tast ing? A: Feel free to email us at kristin@vinoslechuza.com. Q: When is your next upcoming event? A: That is a great question! We are hoping to have a Harvest wrap up event in October this year, but do not have details in stone yet. Follow us on Facebook (Lechuza Vineyard) for the most update announcements! Somm?s List: sommslist.com/ raymagnussen

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T OP FRANCHISESINDUST RY INVEST MENT AT IT S BEST

"REBIRTH OF A N ICON "Explore f ranchise opportunit ies with Wienerschnitzel ! We are the World?s BEST Hot Dog Chain, with a devoted customer following for over 50 years. You are cordially invited to review all the reasons to potentially invest in a classic American brand. Here, we offer you an engaging opportunity to learn more about our value and positioning for growing successful franchise partners in both new, and existing markets. Every great success story has a beginning. May this exploration process serve as one of yours! Enjoy ~ Chil i Cheese Dog, please!

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T OP FRANCHISESINDUST RY INVEST MENT AT IT S BEST

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A tradition of love, passion and great seafood.Growing up in Italy, seafood was an important part of our everyday lives. Dinnertime was a special time of the day, filled with laughter, love ? and of course ? great seafood. Our company?s mission is to bring that high quality of seafood we grew up eating, directly to your home.

Gril led Octopus SaladIngredients: Octopus 2 cups full-bodied red wine, such as Chianti or Sangiovese 1/2 cup f inely chopped onion 1/4 cup f inely chopped carrot 1/4 cup f inely chopped celery 2 sprigs fresh thyme 1 bay leaf 4 cloves unpeeled garlic, crushed 3 tablespoons extra-virgin olive oil l ime, juiced Salad:

3/4 cup extra-virgin olive oil 1/2 cup red wine vinegar 2 limes, juiced bunch mint, stems removed, leaves torn into pieces 1/2 cup chopped green olives, preferably Cerignola (available at specialty olive bars) Sea salt and freshly ground black pepper 2 endives with core removed, julienned 3 cups julienned radicchio leaves 2 cups cooked chickpeas or gigante beans

Direct ions: Prep Time: 20 mins - Total Time: 40 mins

Put the octopus in a pot with the wine and enough cold water to cover. Add the onions, carrots, celery, thyme, and bay leaf; bring to a gentle simmer over medium heat and cook until opaque, 20 to 30 minutes. Remove the octopus with a slotted spoon and cool. (This may be done a day ahead and refrigerated in a covered bowl.) Transfer the octopus to a resealable plastic bag and add the garlic, olive oil, and lime juice; seal and marinate in the refrigerator for 2 hours. Remove the octopus from the marinade and set aside Preheat a charcoal or gas gril l until hot. Position the rack about 5 to 6 inches from the heat. Combine the olive oil, vinegar, l ime juice, mint leaves, and green olives in the jar of a blender and puree into a smooth emulsion. Alternatively, whisk these ingredients together in a small bowl for a chunkier texture. Season, to taste, with salt and pepper and set aside. Toss the endive, radicchio, and chickpeas together in a salad bowl and set aside. Gril l the octopus for 4 to 5 minutes, turning once after 2 to 3 minutes, until it is browned in spots and nicely caramelized but not burned. Remove and cut into bite-size pieces. Toss with the greens and vinaigrette.

BROUGHT TO YOU BY

Exotic Foods

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Cocktail Recipes

The Fresh Watermelon Mart ini

1.5 oz of Your Favorite Vodka 2 Cucumber Slices 2 cubes of Fresh Watermelon .25 oz of Simple Syrup .50 oz of Fresh Sour Mix

Procedure: Combine the watermelon cubes, cucumber slices and simple syrup in a glass and muddle well. Add your favorite vodka, and fresh sour mix. Shake and strain into a chilled martini glass! Garnish with frozen watermelon cubes or a fresh cucumber slice.

Secrets to Shake it Up: Really impress your friends by making your own refreshing cucumber vodka! Slice a cucumber and place in your favorite vodka and allow to infuse for 24- 48 hours. If you like your cocktails on the sweeter side add a bit more simple syrup.

Like Margaritas? Substitute Tequila for Vodka and increase your sour mix to 1.5 ounce, shake and strain over ice into a glass with a salt rim!

Summer Kiwi Smash

The Smash is a classic cocktail dat ing back to the 1860?s that is made for hot days, using what is on hand, and smashing it al l together for pure sipping bl iss. 1.5 oz of Your Favorite Tequila 3 Kiwi slices 5 Mint Leaves .50 oz of Simple Syrup .50 oz ofFresh Lemon Juice

Procedure: Combine the kiwi, mint leaves and simple syrup in a glass and muddle well. Add your favorite tequila and fresh lemon juice. Shake and strain into a tall glass f il led with ice! Garnish with a fresh kiwi slice. Secrets to Shake it Up:

A smash has four main ingredients: A Spirit Base, a Seasonal Fruit, Sugar and Mint or another herb. So get creative and have fun mixing it up! Strawberry or Watermelon, Basil and instead of tequila use Vodka or Gin! Blackberries, Mint and Rum! Mango, Basil and your favorite Bourbon! If you want a ?WOW? garnish add an edible f lower on top! Crushed ice would make this drink a nice frosty treat!

BROUGHT TO YOU BY

Courtesy of

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Cocktail Recipes

We Shall Fight on Beaches

1.5 parts BACARDI Gran Reserva Maestro de Ron Teaspoon of Vanilla Extract Dash of Habanero Bitters 1 parts Pineapple .75 part Lime .5 part Orange Cordia .5 part Orange Curacao

Method: Build in a Boston t in and pour into cored pineapple w ith crushed ice. Garnish w ith mint bouquet, edible pansy or orchid and shaved lime zest.

Kings? Highway

2 parts Grey Goose VX .25 part Belle de Brillet Pear Liqueur Barspoon Honey Syrup Lemon Twist Rocks 2? cube

Method: Stir

BROUGHT TO YOU BY

Courtesy of BACARD, Ovadia & Sons, Jeff Bell and Maxwell Britten

The inaugural Men?s New York Fashion Week is a definite sign that men?s fashion is mainstream, which parallels the recent rise of mixology in recent years. Both rooted in creativity, BACARD partnered men?s fashion designers ? Ovadia & Sons and Thaddeus O?Neil ? w ith top New York mixologists ?Jeff Bell and Maxwell Britten, respectively ? and invited them to create custom cocktails using Grey Goose vodka and BACARD Gran Reserva rums inspired by the designers? collections that were shown at NYFW: Men?s. These cocktails ? three for each collaboration ? were served at exclusive after parties on Tuesday, July 14th honoring each of designers and the incredible accomplishment of showcasing their designs at NYFW: Men?s. Jeff Bell collaborated w ith Ovadia & Sons to create custom Grey Goose cocktails while Maxwell Britten used BACARD Gran Reserva in his original recipes inspired by Thaddeus O?Neil?s collection.

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Our Very Ow nCulinary FlirtWhat has she found irresistible lately?

It was a hot gorgeous summer day. I woke up energized and ready to conquer the world. The night before I had put myself to sleep by reading Sylvia Day?s, ?Captivated by You.? It f il led my mind with thoughts of romance.

It was mid-summer, I had f l irted every day, and my 2015 summer love was non-existent. This was not l ike me. Every summer I have a blissful memory that can erase any bad day. I headed to the notorious Las Vegas strip in a lovely swimsuit, white cover up, and my Gucci glasses. I was making it a pool day, and I was more than ready to be f l irtatious. I pulled into the casino and headed to my cabana. The desert sun was making tanning impossible. I was melting away and becoming very irritable. My lounge chair started to shake to the beat of Chris Brown and Omarion?s, ?Came to Do.? Suddenly my vibe changed. My inner self started to tingle and dance, because I knew what I came to do.

They all wanted me! Oh, the power of choice sent pure adrenalin through my veins.

The best part was I got to be f l irtatious without feeling guilty or naughty. Each one had a mystery about them and something that ignited me. I was going for romance, f it, f resh, and sweet. The wonder was so fun. I watched as my love was created right before my eyes. As he got closer and closer my knees became weak and my heart was about to burst, then it happened his cool freshness hit my lips and sent chills down my spine. What did I do? I created a romance machine! He is healthy, all natural, no artif icial preservatives, f lavors, or colors; my 2015 summer love, ?Icepan.?

Chelsea Davis

Follow The Culinary Flirt

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Industry NewsStay up to date on breaking news fb101.com

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Beverage NewsStay up to date on breaking news fb101.com

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Food NewsStay up to date on breaking news fb101.com

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ORIGINAL ADVISORY BOARDFOOD & 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.

BOBBY FLAY

WOLFGANG PUCK

EMERIL LAGASSE

MARIO BATALI

KERRY SIMON

DAVID BURKE

Bobby Flay's frequent appearances and shows on the Food Network have made him one of America's best-known chefs.

The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. The famous chef has built an empire that encompasses three separate Wolfgang Puck entit ies: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc.

The recognition and awards he has garnered have made him known to food-loving Americans everywhere. His restaurants consistently win crit ical praise and top ratings.

rom his restaurants and cookbooks to his philanthropic efforts, everything that Mario Batali has achieved is bigger, bolder and more recognizable.

Dubbed the rock-n-roll chef by Rolling Stone Magazine, the aspiring musician?s love for cooking did not start right away. In his late teens, the Chicago native worked at Litt le Caesars Pizza to save money for an electric guitar. The summer job sparked Simon?s interest in food and late night recipe testing from Julia Child?s cookbook.

Burke's visibil ity as a celebrity chef has also led to consultant positions with hotels, cruise lines and food experts. Chef Burke's vast talents have been showcased recently on television, including season two of "Top Chef Masters," a guest spot on the "Every Day with Rachael Ray" show and as a mentor to Breckenridge Bourbon distil ler Bryan Nolt on Bloomberg's small-business television series, "The Mentor". In 2013, he returned to season f ive of "Top Chef

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F&B's Rock-Star Team

MICHAEL POLITZ

KAIULANI DELGADO

CHELSEA DAVIS

PUBLISHER, FOUNDERProducer, restaurateur, CEO, and friend to many A-listers...Michael has great stories and is himself a great story of the American Dream. In 2006, Las Vegas Mayor Oscar Goodman honored Politz' efforts by giving him the Key to The City of Las Vegas. In 2008, Politz received the Congressional Medal of Distinction from the President of the United States, along with numerous awards of recognition from the United States Senate and Nevada?s Governor.

EDITOR-IN-CHIEFCelebrity pastry chef and former reality television star of TLC's Cake Boss NGB4. She is the founder and owner of famous sugar artistry company KAILAVA. Her passionate and inspiring work in the food industry has earned her many awards and publications worldwide. Kaiulani's unique artistic ability and deep love for writing has been indispensable in bringing vitality and magic back into Food & Beverage Magazine.

VP ASSET MANAGEMENTGraduate of the Walker L. Cisler, college of Business Administration. She managed, "Michelangelo's," an Italian fine dining hot spot on the Big Island. Successfully went on to market, brand, and lead the sales team of one of the most successful insurance agencies in the southern region of Colorado. Chelsea constantly pushes the envelope to share her culinary passion and exercise her skills of sales, branding, and marketing in Food & Beverage.

J. BersonBUSINESS INTELLIGENCE MANAGERA power-house in food industry business development through analyzing quantitative and qualitative research. We call him our MIB.

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Culinary Events August 2015July 20-August 14, 2015 NYC Restaurant Week - New York, New YorkJuly 23-August 1, 2015 Delaware State Fair - Harrington, DelawareJuly 24-August 1, 2015 161st Northern Maine Fair - Presque Isle, MaineJuly 24-August 1, 2015 Montana State Fair - Great Falls, MontanaJuly 24-August 2, 2015 Douglas County Fair - Lawrence, KansasJuly 24-August 2, 2015 Baltimore Restaurant Week - Baltimore, MarylandJuly 25 & August 1, 2015 Coronado Vineyards Peaches & Jam - Willcox, ArizonaJuly 27-August 1, 2015 6th Annual Kishwaukee Fest - Dekalb, Il l inoisJuly 29-Aug 1, 2015 2015 ACS Conference - Providence, Rhode IslandJuly 29-August 2, 2015 Maine Lobster Festival - Rockland, MaineJuly 29-August 2, 2015 86th Annual Fisherman's Picnic - Grand Marais, MinnesotaJuly 29-August 2, 2015 33rd Annual Testicle Festival - Clinton, MontanaJuly 29-August 9, 2015 Ohio State Fair - Columbus, Ohio July 30-Aug 1, 2015 Annual Johnson County Peach FestivalClarksville, ArkansasJuly 30-August 1, 2015 Tumbleweed Film FestivalOroville, WashingtonJuly 30-Aug 1, 2015 11th Annual Pig in the Pines RibfestSt. Germain, WisconsinJuly 30-August 1, 2015 62nd Annual Brat Days - Sheboygan, WisconsinJuly 30-August 2, 2015 Southeast Alaska State Fair - Haines, AlaskaJuly 30-August 2, 2015 20th Annual Mammoth Festival of Beers & BluesapaloozaMammoth Lakes, California July 30-Aug 2, 2015 18th Annual Esthervil le Sweet Corn Days - Esthervil le, IowaJuly 30-August 2, 2015 Int?l Cake Exploration Societ 40th Convention & ShowOmaha, NebraskaJuly 30-August 2, 2015 21st Annual Clam Festival - Highlands, New Jersey July 30-August 2, 2015 Animal Rights National Conference - Washington D.C.July 30-August 3, 2015 Cook. Craft. Create. Convention & Show - Orlando, FloridaJuly 31 Aug 1, 2015 Knox County Watermelon Festival - Vincennes, IndianaJuly 31-August 1, 2015 Beer, Bourbon and BBQ Festival - Cary, North CarolinaJuly 31-Aug 1, 2015 30th Annual NC Watermelon Festival - Murfreesboro, NCJuly 31-August 2, 2015 Taste of the Coeur d'Alene - Coeur d'Alene, IdahoJuly 31-August 2, 2015 38th Annual Fish Sandwich Festival - Bay Port, MichiganJuly 31-Aug 2, 2015 52nd Annual Old Time Harvest Festival - Jordan, MinnesotaJuly 31-August 2, 2015 Phelps Sauerkraut Festival - Phelps, New YorkJuly 31-August 2, 2015 Mossyrock Blueberry Festival - Mossyrock, WashingtonJuly 31-August 2, 2015 Annual Taste of Wisconsin - Kenosha, WisconsinJuly 31-August 2, 2015 Deer Fest - West Bend, WisconsinJuly 31-Aug 4, 2015 65th Annual Operation T-Bone - Audubon, IowaJuly 31-August 9, 2015 Bangor State Fair - Bangor, MaineJuly 31-August 9, 2015 New Jersey State Fair - Augusta, New JerseyJuly 31-Aug 9, 2015 8th Deerf ield Valley Blueberry Festival - Deerf ield Valley, VT August 1, 2015 Arizona Crawfish Festival - Heber-Overgaard, ArizonaAugust 1, 2015 7th Annual Soul Food Festival - Stockton, CaliforniaAugust 1, 2015 Gnarly Barley Brew Festival - Loveland, ColoradoAugust 1, 2015 Olathe Sweet Corn Festival - Olathe, ColoradoAugust 1, 2015 Vino & Notes - A Wine, Food & Jazz FestivalWoodland Park, Colorado August 1, 2015 Taste of the Caribbean & Jerk Festival - Hartford, Conn August 1, 2015 Annual Peach Festival - Wyoming, DelawareAugust 1, 2015 46th Annual Possum Festival & Funday - Wausau, FlaAugust 1, 2015 WaZoo Beer Festival - Tampa, FloridaAugust 1, 2015 International Food & Culture Festival - Boise, IdahoAugust 1, 2015 11th Annual Blues, Brews & BBQs - Salmon, IdahoAugust 1, 2015 4th Magic Valley Beer Festival - Twin Falls, IdahoAugust 1, 2015 Family Day: Grain Harvest - Urbandale, IowaAugust 1, 2015 Artisan Bread Fair - Skowhegan, MaineAugust 1, 2015 45th Corn Roast Festival - Westminster, MarylandAugust 1, 2015 16th Annual Chocolate Fest - Watervil le Valley, NHAugust 1, 2015 Cortland Arts & Wine Festival - Cortland, New YorkAugust 1, 2015 24th Annual Clark Potato Day - Clark, South DakotaAugust 1, 2015 Hill Country Food Truck Festival - Luckenbach, Texas August 1, 2015 Blackberry Harvest & Music FestivalNelson County, VirginiaAugust 1, 2015 21st Annual Cherry Festival - Jacksonport, WisconsinAugust 1, 2015 National Mustard Day & Festival - Middleton, Wisc.August 1-2, 2015 Big Bite Bacon Fest - Long Beach, CaliforniaAugust 1-2, 2015 21st Annual Watsonville Strawberry FestivalWatsonville, CaliforniaAugust 1-2, 2015 19th Annual Bluegrass and Beer FestivalKeystone, ColoradoAugust 1-2, 2015 Good Old Days & Threshing ShowHanley Falls, MinnesotaAugust 1-2, 2015 23rd Annual Glorious Garlic FestivalFox Run Vineyards, Penn Yan, New YorkAugust 1-3??, 2015 Owensville Watermelon Festival & ParadeOwensville, IndianaAugust 1-Sept 7, 2015 Houston Restaurant Weeks - Houston, TexasAugust 1-23, 2015 Sunflower Maze - Middlef ield, Connecticut August 1-31, 2015 August is Maine Lobster Month - Statewide, MaineAugust 2, 2015 19th Lemon Festival & Beer Garden - Chula Vista, CalifAugust 2, 2015 23rd Annual Raspberry Festival - Cottonwood, IdahoAugust 2, 2015 9th Schweitzer Huckleberry Festival - Sandpoint, IdahoAugust 2, 2015 19th Vermont Fresh Network Annual ForumShelburne, Vermont August 2-5, 2015 ANFP National Leadership Conference - Orlando, FLAugust 2-5, 2015 36th RLPSA Annual Conference - Orlando, FloridaAugust 2-9, 2015 Santa Cruz County Beer Week - Santa Cruz, Calif . August 2-10, 2015 34th Annual Stockyard Days - New Brighton, Minn.August 3, 2015 6th Annual Choco/Cheese Fest - Landgrove, VermontAugust 3-5, 2015 The Flavor Experience - Newport Beach, CaliforniaAugust 3-5, 2015 Global Summit and Expo on Food & BeveragesOrlando, FloridaAugust 4-6, 2015 Minnesota FarmFest - Redwood County, MinnesotaAugust 4-8, 2015 117th Tontitown Grape Festival - Tontitown, Ark.August 4-8, 2015 Sweet Corn Festival - Oakland City, IndianaAugust 4-8, 2015 DeLeon Peach & Melon Festival & Tractor PullDeLeon, Texas August 5-9, 2015 Steamboat Wine Festival - Steamboat Springs, Colo.August 5-9, 2015 Cobb Corn Roast - Cobb, WisconsinAugust 5-16, 2015 Ventura County Fair - Ventura, CaliforniaAugust 6, 2015 An Evening on the Beach - Santa Monica, CaliforniaAugust 6, 2015 Denver Burger Battle - Denver, ColoradoAugust 6-8, 2015 36th Cave City Watermelon Festival - ArkansasAugust 6-8, 2015 XIT Rodeo & Reunion - Dalhart, TexasAugust 6-8, 2015 Raspberry Days Festival 2015 - Garden City, Utah August 6-9, 2015 Potato and Corn Festival - North Branford, Conn.August 6-9, 2015 Key West Lobsterfest - Key West, FloridaAugust 6-9, 2015 68th Mendota Sweet Corn Festival - Mendota, Il l inoisAugust 6-9, 2015 National Blueberry Festival - South Haven, MichiganAugust 6-9, 2015 52nd Annual Eden Corn Festival - Eden, New YorkAugust 6-16, 2015 164th Wisconsin State Fair - West Allis, WisconsinAugust 7, 2015 4th Annual Salmon Daze Festival - Anchorage, AlaskaAugust 7, 2015 37th Mendocino County Fair Wine Competit ion Awards Ceremony and Dinner - Boonville, CaliforniaAugust 7, 2015 Best of the West Ribfest - Watford City, North DakotaAugust 7, 2015 Brew at the Zoo - Columbia, South Carolina August 7-8, 2015 39th Hope Watermelon Festival - Hope, Arkansas

August 7-8, 2015 Annual Cobden Peach Festival - Cobden, Il l inoisAugust 7-8, 2015 33rd Annual Blueberry Festival - Wilton, MaineAugust 7-8, 2015 Remer Annual Harvest Festival - Remer, MinnesotaAugust 7-8, 2015 103rd Creamery Picnic - Stevensville, MontanaAugust 7-8, 2015 Nebraska Balloon & Wine Festival 2015 - Omaha, NEAugust 7-8, 2015 North Dakota Chokecherry Festival - Will iston, NDAugust 7-8, 2015 9th Annual Van Wert Rib Fest - Van Wert, OhioAugust 7-8, 2015 Vintage Ohio Wine Festival - Lake County, OhioAugust 7-8, 2015 Canal Winchester Blues & RibfestCanal Winchester, Ohio August 7-8, 2015 Grab, Root, & Growl BBQ Competit ionWoodward, OklahomaAugust 7-8, 2015 34th Annual South Carolina Peanut PartyPelion , South CarolinaAugust 7-8, 2015 Tomato Art Fest - East Nashville, TennesseeAugust 7-8, 2015 7th Annual Washington Tuna ClassicWestport, Washington August 7-9, 2015 Sitka Seafood Festival - Sitka, AlaskaAugust 7-9, 2015 626 Night Market - Arcadia, CaliforniaAugust 7-9, 2015 CRFG Festival of Fruit - San Diego, CaliforniaAugust 7-9, 2015 67th Annual La Habra Corn Festival - CaliforniaAugust 7-9, 2015 Ribs, Pigs, & WatermelonsHuntington State Beach, California August 7-9, 2015 Beaver Creek Wine & Spirits Festival - ColoradoAugust 7-9, 2015 Serb Fest - Chicago, Il l inoisAugust 7-9, 2015 Threshermen Festival and Collectors ShowAlbert City, IowaAugust 7-9, 2015 86th Annual Tall Corn Festival - Rossville, KansasAugust 7-9, 2015 Annual Fort Kent International Muskie Fishing DerbyFort Kent, Maine August 7-9, 2015 Humungus Fungus Fest - Crystal Falls, MichiganAugust 7-9, 2015 38th Annual Sweet Pea Festival - Bozeman, MontanaAugust 7-9, 2015 Huckleberry Days Arts Festival & Bake-Off ContestWhitef ish, MontanaAugust 7-9, 2015 Kool-Aid Days - Hastings, NebraskaAug 7-9, 2015 North Ridgeville Corn Festival - North Ridgeville, Ohio August 7-9, 2015 27th Tuscarawas County Italian-American FestivalDover, OhioAugust 7-9, 2015 32nd Annual Bite of Oregon - Portland, OregonAugust 7-9, 2015 18th Annual Elephant Garlic FestivalNorth Plains, OregonAugust 7-9, 2015 31st Annual Charlestown Seafood FestivalCharlestown, Rhode IslandAugust 7-15, 2015 MontanaFair - Bill ings, MontanaAugust 7-16, 2015 Tanana Valley State Fair - Fairbanks, Alaska August 7-23, 2015 Indiana State Fair - Indianapolis, IndianaAugust 8, 2015 19th Annual Wine Society Gala - Paso Robles, Calif .August 8, 2015 Share Our Strength's Taste of the Nation - Orlando, FlaAugust 8, 2015 36th Annual Sweet Corn Festival - Adel, IowaAugust 8, 2015 12th Annual Great American Seafood Cook-OffNew Orleans, Louisiana August 8, 2015 Blueberry Day - East Sandwich, MassachusettsAugust 8, 2015 Ciderfeast & Hot Dog Championship - New York, NYAugust 8, 2015 Peach Festival - Media, PennsylvaniaAugust 8, 2015 Bacon and Beer Classic - Philadelphia, PennsylvaniaAugust 8, 2015 Bluegrass & BBQ Fest - Purcellvil le, VirginiaAugust 8, 2015 27th Annual Burger Fest - Seymour, Wisconsin August 8-9, 2015 Havre de Grace Seafood Festival - MarylandAugust 8-9, 2015 Putnam County Wine & Food Fest - Patterson, NYAugust 8-9, 2015 Peach Festival & Sidewalk Sale - Lahaska, Penn.August 8-10, 2015 Farm To Table International ConferenceNew Orleans, LouisianaAugust 9, 2015 3rd Annual Taste of Linganore Food & Wine FestivalMt. Airy, Maryland August 9, 2015 The Farmers Dinner with LaBelle WineryAmherst, New HampshireAugust 9, 2015 Vineland's Jersey Fresh Festival - Vineland, New JerseyAugust 9, 2015 Long Island Potato Festival - Calverton, New YorkAugust 9, 2015 Carytown Watermelon Festival - Richmond, VirginiaAugust 10-12, 2015 The Art of Catering Food - Salt Lake City, UtahAugust 10-15, 2015 67th Annual Butler Farm Show - Butler, Penn.August 10-15, 2015 Sykesville Ag & Youth Fair - Sykesville, Penn. August 11-13, 2015 Empire Farm Days 2015 - Seneca Falls, New YorkAugust 13, 2015 The Tasting Table 2015 Lobster Rumble L.A.Los Angeles, CaliforniaAugust 13, 2015 17th Annual Taste on Broadway - Green Bay, Wisc.August 13-15, 2015 Annual Lisbon Sauerkraut Days - Lisbon, IowaAugust 13-16, 2015 West Point Sweet Corn Festival - IowaAugust 13-16, 2015 Tanglewood Wine & Food ClassicTanglewood Grounds, Massachusetts August 13-16, 2015 Ohio Valley Antique Machinery ShowGeorgetown, Ohio August 13-16, 2015 11th North American Organic Brewers FestivalPortland, OregonAugust 13-23, 2015 Il l inois State Fair - Springf ield, Il l inoisAugust 13-23, 2015 Iowa State Fair - Des Moines, IowaAugust 13-23, 2015 Missouri State Fair - Sedalia, MissouriAugust 14, 2015 Great Food Truck Derby - Bridgehampton, New YorkAugust 14, 2015 Summer Harvest Gourmet Gala - Tif f in, Ohio August 14-16, 2015 69th Golden North Salmon Derby - Juneau, AlaskaAugust 14-16, 2015 Mammoth Wine Weekend - Mammoth Lakes, Calif .August 14-16, 2015 22nd Annual Long Beach Crawfish FestivalLong Beach, CaliforniaAugust 14-16, 2015 Sumner County Fair - Caldwell, Kansas August 14-16, 2015 31st Annual St. Johns Mint FestivalSt. Johns, MichiganAugust 14-16, 2015 Huckleberry Festival - Trout Creek, MontanaAugust 14-16, 2015 Germanfest Picnic - Dayton, OhioAugust 14-16, 2015 A Taste of Edmonds - Edmonds, WashingtonAugust 14-17, 2015 Latin Food Fest - San Diego, California August 14-17, 2015Sta. Rita Hills Winegrowers Alliance Celebrates Wine and FireLompoc Valley, CaliforniaAugust 14-22, 2015 Montgomery County Agricultural FairGaithersburg, MarylandAugust 14-23, 2015 17th Annual Cheeseburger in CasevilleCaseville, MichiganAugust 14-23, 2015 State Fair of West Virginia - Fairlea, West Virginia August 15, 2015 The California Fig Fest 2015 - Fresno, CaliforniaAugust 15, 2015 Peach Fest - Middlef ield, ConnecticutAugust 15, 2015 Crane Creek Vineyard?s 8th Annual Tomato FestivalYoung Harris, GeorgiaAugust 15, 2015 Marlborough Food Truck Festival - MassachusettsAugust 15, 2015 Helena Summer Brewers Festival - Helena, MontanaAugust 15, 2015 Everett Craft Beer Festival - Everett, Washington August 15-16, 2015 21st Harvest Grape Stomp - Clermont, FloridaAugust 15-16, 2015 17th Annual Rhubarb Frenzy! - Chisago City, MinnAugust 15-16, 2015 Wine Tasting in the Hampton's - New Oxford, PAAugust 18-20, 2015 Ag Progress Days 2015 - University Park, Penn.August 18-20, 2015 DakotaFest - Mitchell, South DakotaAugust 18-22, 2015 Alcona County Fair - Mikado, Michigan August 20, 2015 5th Noe Valley Wine Walk - San Francisco, CaliforniaAugust 20-23, 2015 Eat Drink SF - San Francisco, CaliforniaAugust 21, 2015 Truckeroo Food Truck Festival - Washington D.C.August 21-22, 2015 The National Lentil Festival 2015 - Pullman, WashAugust 21-23, 2015 30th Annual National Championship Musky OpenEagle River, WisconsinAugust 21-29, 2015 Missouri Peach Fair - Campbell, Missouri August 22, 2015 Taste of Brews - Long Beach, CaliforniaAugust 22, 2015 Yorkville Highlands Wine Festival - Yorkville, Calif .August 22, 2015 5th Annual Pacif ic Islander FestivalRohnert Park, CaliforniaAugust 22, 2015 Boulder Craft Beer Festival - Boulder, ColoradoAugust 22, 2015 New England Clambake - Middlef ield, ConnecticutAugust 22, 2015 6th Annual Rhythm & Ribs BBQ Competit ionAlbion, Nebraska August 22, 2015 Gettysburg Brew Fest - Gettysburg, PennsylvaniaAugust 22, 2015 7th Annual Wine & Vine, Etc. - St. Francis, WisconsinAugust 22-23, 2015 San Diego Spirits Festival - San Diego, CaliforniaAugust 22-23, 2015 6th Annual Blackberry Festival - Sherman, Conn.August 23, 2015 Taste of Fond du Lac in the Park - Fond du Lac, Wisc.August 23-25, 2015 Western Foodservice & Hospitality Expo 2015Los Angeles, California INFORMATION PROVIDED BY www.foodreference.com

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N ational Food HolidaysAUGUST 2015

August 1 Nat ional Raspberry Cream Pie Day

August 2 Nat ional Ice Cream Sandwich Day

August 3 Nat ional Watermelon Day

August 4 Nat ional Chocolate Chip Cookie Day

August 5 Nat ional Oyster Day

August 6 Nat ional Root Beer Float Day

August 7 Nat ional IPA Day Raspberries ?n Cream Day

August 8 Nat ional Frozen Custard Day

Nat ional Zucchini Day

August 9 Nat ional Rice Pudding Day

August 10 Nat ional S?mores Day

Nat ional Banana Spl it Day

August 11 Nat ional Raspberry Tart Day

August 12 Nat ional Jul ienne Fries Day

August 13 Nat ional Fil let Mignon Day

August 14 Nat ional Creamsicle Day

August 15 Nat ional Lemon Meringue Pie Day

(Jul ia Child?s Birthday)

August 16 Nat ional Rum Day

Nat ional Bratwurst Day

August 17 Nat ional Vanil la Custard Day

August 18 Nat ional Ice Cream Pie Day

August 19 Nat ional Sof t -Serve Ice Cream Day

*Nat ional Hot & Spicy Food Day

August 20 Nat ional ? Bacon Lovers ? Day

Nat ional Chocolate Pecan Pie Day

August 21 Nat ional Sweet Tea Day

August 22 Nat ional Pecan Torte Day

*Nat ional ?Eat a Peach? Day

August 23 Nat ional Spongecake Day

August 24 Nat ional Peach Pie Day

August 25 Nat ional Whiskey Sour Day

August 26 Nat ional Cherry Popsicle Day

August 27 Nat ional Pots de Creme Day

August 28 Nat ional Cherry Turnovers Day

August 29 Nat ional Chop Suey

August 30 Nat ional Toasted Marshmal low Day

August 31 Nat ional Trail Mix Day

N ATION AL PEACH MON TH

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