W W W. FO O D BEVMAG .CO M
1
With a commitment to elevating Latin food and lifestyle to rock star status, media industry veteran Emiliano Saccone and celebrated chef and TV personality Aarón Sánchez have joined forces to create Cocina, a mobile-first destination celebrating the best of Latin culture.
34
Pg.
Contents
CHEF AARON SANCHEZ MARCH 2018 Inside this Issue
14 Leah Pritchett Talking rain beverage company® announces sparkling ice® sponsorship of NHRA top fuel dragster captained by Leah Pritchetts. The yearlong agreement between Sparkling Ice and Don Schumacher Racing (DSR) driver Pritchett was officially announced at this weekend’s 34th annual
Pg.
8
BEYOND the LOBBY F&B Magazine column spotlighting what goes on beyond the lobby of major hotels across the country and abroad. Restaurants, bars, lounges, shows and staff promotions.
24 The Sweet Life Tale of a Chocolatier It’s no secret that I am a chocolate fan. Not just any chocolate, but good, high-quality ones. I especially enjoy discovering places that takes a lot of pride when it comes to the chocolate making process. 28 Metro Diner Is quickly expanding and making its mark on comfort food with the celebration of its 50th diner in Sarasota, FL on March 13th. Known for adding flair to an extensive menu of traditional diner dishes, each location is recognized as the place where the locals eat. With its rapid expansion,
Industry Trends
38 Organic Produce Summit The second of six educational sessions to be held at the Organic Produce Summit 2018 will provide a data dive into sales, trends and analysis of organic fresh produce, while examining consumer behavior and attitudes of the multi-billion-dollar category.
44 Wild Tonic Jun Kombucha nd Holly Lyman transforms the beverage industry. Wild Tonic® has become both a leader and disruptor in the beverage industry. Holly’s passion for art and innovation is galvanizing the forces behind the brand and its success. In addition, Wild Tonic® is made up of diverse, passionate people who have helped forge an amazing culture.
46 Innovation In Wine & Spirits
4
FOOD & BEVERAGE M AG A ZIN E | MA R C H 2018
To explore the relationship between brands, innovation and sales A. T. Kearney took a deep look into the wine and spirits industry, which for years has been flooding the market with new products – with decidedly mixed results. We conducted a study of executives of the top 10 U.S. wine and spirits companies.
CHEF of the MONTH
Pg.
With a demand for more healthy food options on the rise, we are seeing more and more products entering the market that are catering to these demands of consumers. People want to eat healthy without feeling deprived. They are craving good tasting, healthy alternatives to their favorite “unhealthy” foods.
EXECUTIVE CHEF
N ICO L AS BOUR
Pg.
“We’re excited to welcome Chef Bour to the Miami culinary scene with his new position,” said Brent McNally, General Manager of The Gates Hotel South Beach. “Bour’s exceptional leadership skills paired with creative menu development make him the ideal candidate, equipped to elevate our hotel’s dining experience for both guests and locals to enjoy.”
Pg.
40
FRONT OF THE HOUSE
Exploring the intersection of color, unique textures, and bold shapes with an array of sizes, the FOH design team is continuously inventing new concepts for creative mixing and matching designed to stimulate the senses.
Pg.
22
20
A workshop for women in hospitality on your radar. The 2-day business workshop that tackles issues ranging from workplace culture to business logistic.
28
Metro Diner is quickly expanding and making its mark on comfort food with the celebration of its 50th diner in Sarasota, FL on March 13th. Known for adding flair to an extensive menu.
54
Pg.
JESSE JAMES SPIRIT AMERICA’S OUTLAW WHISKEY & BOURBON
Exploring the intersection of color, unique textures, and bold shapes with an array of sizes, the FOH design team is continuously inventing new concepts for creative mixing and matching designed to stimulate the senses.
Pg.1
2
W W W. FO O D BEVMAG .CO M
5
FRONT OF THE HOUSE® A trendsetter in the tabletop industry, Front of The House (FOH) designs and manufactures distinctive dinnerware, solution based serving pieces, and beautiful buffet building essentials for the hospitality industry; transforming the ordinary into the stylishly unexpected and uniquely trend-forward.
The Hospitality Industry’s Authority On Tabletop And Presentation Trends Exploring the intersection of color, unique textures, and bold shapes with an array of sizes, the FOH design team is continuously inventing new concepts for creative mixing and matching designed to stimulate the senses. All FOH products reflect remarkable craftsmanship, durability, and value. Comprised of more than 2000 items, Front of The House offers something to complement every restaurant’s design aesthetic, and every Chef’s culinary vision. Their eclectic collections are created from a wide range of materials such as: porcelain, glass, metal & stainless steel, rattan, BPA free polycarbonate, and a variety of natural woods including Palm Wood, Acacia, Bamboo, and Coconut. Each season, FOH introduces hundreds of new product designs by studying market and industry trends, and by collaborating with Chefs across the spectrum; from world-renowned culinary stars to food-forward up-andcomers, developing signature lines and customized designs that showcase their originality and savvy style. In an industry where presentation is everything, FOH customers have access to chic, multi-dimensional tablewares that are expressive of who they are. FOH, manages their business like a family; and building lasting, service driven relationships with their customers is the key to their success and the reason their customer loyalty and brand reputation is unmatched in the industry.
20 FOOD
& BEVERAGE M AG A ZIN E | MA R C H 2018
FOH… powerful performance at a refreshing price.
W W W. FO O D BEVMAG .CO M
21
By Cristina Carpio
THE SWEET Tale of a Chocolatier LIFE
It’s no secret that I am a chocolate fan. Not just any chocolate, but good, high-quality ones. I especially enjoy discovering places that takes a lot of pride when it comes to the chocolate making process.
Six generation chocolatier and konditor, Daniel Stubbe and his family have been making bread and pastries since 1845. Daniel spent his formative years playing in the kitchen of his family’s hometown. After high school, he was encouraged by his parents to hone his passions into pastry apprenticeship where he grew up in Germany to carry on the family tradition. For a lot of us, sometimes it takes a few years before we figure out what we are destined to do. That’s not the case with Daniel. As soon as he began his apprenticeship, he already knew the chocolate making business was going to be his life as soon as he put on that apron. It certainly makes things easier as their family have always been in the chocolate making and pastry business. During his apprenticeship, Daniels father, Heinrich Stubbe decided to start a life in Canada in 1989 and opened up a small chocolate and pastry shop in Ottawa, Ontario. Growing up in Germany, a lot of the chocolatiers start as a pastry chef and branch out to specializing in different things according to Daniel. He decided to focus on chocolate making and becoming a chocolatier. Daniel eventually decided to move to Canada and join his father which lead him to open his shop in Toronto in 1995. Even with so many years of experience under his belt, Daniel says he is continuing to educate himself. According to this well-known chocolatier in Toronto, after 20 years in business, he still gets the typical questions from customers such as if the chocolates come from Belgium or Switzerland. Daniel says a lot of people are not aware of the many countries chocolate can come from like Tanzania, Venezuela and others. As a chocolatier, he continues to visit plantations all over the world to this day to keep learning and sourcing from the best suppliers. Most recently, Daniel decided to take his business to the next level and create his very own blend of chocolates.
24 FOOD
& BEVERAGE M AG A ZIN E | MA R C H 2018
He partnered up with Cacao Barry, one of the world’s best
He is one of very few chefs who also hires many youths in need of
chocolate institutions in the world. Started by Charles Barry
opportunities and second chances in life. Even with no experience in
who is a renowned innovator of chocolate, the company strives
the business, Daniel takes the time to train his staff and guide them
to continue mastering the process of cocoa and sourcing the
in becoming future chocolatiers themselves. Consumers are also
best beans in the world. Known for their perfect flavours,
more supportive of chefs using local ingredients, and Daniel is one
textures and finesse chocolates, master chefs, confectioners
of those chefs. For instance, he uses a Toronto-sourced honey for
and restaurants from all over the world go to Cacao Barry to
all his recipes and uses herbs from the community gardens. During
provide them with their chocolate needs. They even have a
the summer months, Daniel even creates limited time hand-painted
Chocolate Academy where they offer courses to artisans for
bonbons using the local ingredients available, a tradition that dates
professional techniques, and chocolate making trends and
back to his childhood in Germany. What’s next for this chocolatier?
recipes. Daniel partnered with Cacao Barry’s OrNoir program
He is not interested in opening more shops however very much
to create his very own signature blends Verliebt (German for
looks forward to his young daughter Georgia continuing the family
‘in love’) and Verspielt (German for ‘playful’). Both the milk
legacy.
and dark chocolate blends are not available anywhere else in the world. It’s all about exclusivity these days, and customers love it. “It is an expression of my love for chocolate, and what I love about it. Verliebt is dark chocolate that constantly evolves and builds on the palate. Each experience with it is slightly different and exciting. Meanwhile, Verspielt is rich, deep and memorable milk chocolate that playfully elevates the traditional milk chocolate taste with a higher cacao content.” I’m all for giving back to the community, and I believe every business should make every effort to support local causes at all times. Daniel believes in helping the local economy which I admire. He employs many Annex residents, where his shop is located.
W W W. FO O D BEVMAG .CO M
25
Q& A
WITH AARON CHEF SANCHEZ
HOW IMPORTANT IS PRESENTATION?
It is absolutely crucial, it’s actually as important as flavor. The way something looks is your first impression of a dish. If something looks beautiful, it really enhances the overall experience of that meal. Presentation is also a great place to express creativity and to showcase the different elements or ingredients of a recipe. WHAT IS YOUR FAVORITE WAY TO PLATE? I love to use banana leaves, particularly with small dishes or appetizers. I grew up with a family that plated everything beautifully and this is one simple way to instantly elevates a dish. I like to also use a lot of negative space on a dish when it comes to entrées if I am plating the main course. I also really love to use nice big wooden cutting boards for meat to serve family style, it’s a lot of fun that way and makes the meal feel very communal yet sophisticated. WHAT IS YOUR FAVORITE LINE FROM FOH? We’re in the happy business, not the service business. Always make sure to have drinks or wine down before food comes, that seems simple but is very important. DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? Move in a circular motion around your plate so that everything is balanced. Always wipe off excess from the edges of a plate so it looks clean and professional. Always garnish, this is a very easy way to elevate a dish and make it more well rounded. I like to tear herbs as opposed to chop when adding on top of a dish so that you get more of the flavor and it feels more authentic and rustic. WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? I started working in the kitchen because I needed structure as an incorrigible teenager living in New York. I thought the cooks seemed so cool, they worked really hard and played after the day’s work was done. I found my voice and who I am as a man through working in kitchens and having mentors like Chef Paul Prudhomme. I am a third generation cookbook author and chef, and I couldn’t think of a better way to honor my legacy. WHAT IS YOUR COMFORT FOOD? I have a lot, but tamales always remind me of my Abuela or “Mema” as we called her during the holidays. I love a good chile colorado and pozole, stews and one pot dishes are always really
WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? Once again, this is a hard one, but I have to say chiles because they are so deeply rooted in my culture and my upbringing in a Latin household. There are so many varieties and they add so much to simple dishes. There are so many techniques that can be applied when incorporating chiles into a dish and they are so incredibly versatile. WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? Terrazas de los Andes from Mendoza, Argentina is one of my favorite brands and their Reserva Malbec is my favorite red. Their Torrontès is a great crisp, fresh white. They pair so easily with dishes and really enhance a lot of different WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? I have had the great honor for cooking for a lot of my heroes, but one person I would say that I would have loved to cook for would be David Bowie. I grew up listening to his music and he was a true artist, I wish I could have made a meal for him before he passed. WHAT IS YOUR FAVORITE DESSERT? I love dulce de leche, and I recently started making home made ice cream with it and adding Coca-Cola on top to make a float. It is so much fun and just a true classic with a twist. CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? I really look up to Chef Gordon Ramsay, he operates with such integrity and holds himself and his team to a very high standard. He does the classics so incredibly well and shows his creativity in ways that are truly inspiring. BEST THING ABOUT BEING A CHEF IS? I have to say the philanthropic aspect to it. We get to give back so much to communities that need support. Food is a basic necessity and the fact that we get to help so many people through our craft is really special to me. HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? Honestly, annoyed. I understand that some people have allergies or health issues around it and I respect that. I just find it a bit silly as a choice, and it’s hard as a chef to be restricted like that. I avoid it when I can, but of course at our restaurant we have to accommodate customers needs and requests.
comforting and easy to make, they just take time. Those are my
WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF?
favorite things to make when it’s cold or I’m feeling under the
Always be curious, go to markets, research ingredients, experiment
weather.
at home, read cookbooks, study those that you admire. Find a
WHO WAS YOUR GREATEST COOKING INFLUENCE?
mentor or somebody to guide you and work your butt off. If you
I have to say my Abuela, my Mom and Chef Paul Prudhomme.
continue to do that and don’t lose focus, you will get where you
They all had huge impacts on my life and my career. They taught
want to be.
me the importance of work ethic, to have integrity, to operate
LASTLY, WHAT DO YOU DO WHEN RELAXING ?
from a place of humility and to be a leader and a good student.
I like to read, listen to music and write poetry when I have spare time. I love going to the beach and cooking for friends and family whenever I can, that feels really nourishing to me.
36 FOOD
& BEVERAGE M AG A ZIN E | MA R C H 2018
CUISINES BY
EMPANADAS
QUESO FUNDIDO FAJITAS
CAULIFLOWER TACO CRISPY OYSTER TACO
Thanks you, Chef Aaron
W W W. FO O D BEVMAG .CO M
37
F
AB, a workshop for women in hospitality on your radar. The 2-day business workshop that tackles issues ranging from workplace culture to business logistics is gearing up for its second year and will be held in Charleston this June. 2017 was a huge success bringing over 230 women from all areas of hospitality to Charleston and this year’s lineup of speakers, which range from James Beard winning chefs to food writers and industry PR powerhouses, promises to offer a unique opportunity for women in the hospitality world to gain real business insights and network with colleagues from across the country. In the wake of the #MeToo movement, FAB’s content is needed more than ever it seems so we’d love to help spread the word to women in the industry.
54 FOOD
& BEVERAGE M AG A ZIN E | MA R C H 2018
Thought you might be interested to talk with FAB’s founder Randi Weinstein about why she started FAB and what all attendees can gain. Would love to put you in touch with her or any of the speakers to learn more about the workshop and the range of topics to be covered. As a part of FAB’s mission to allow all women the opportunity to invest in themselves scholarships are available. Additionally wanted to let you know that media passes for FAB are available and can be requested here. Also wanted to let you know about FAB’s upcoming Pop-UP in Philly on March 11th at Barbuzzo’s that features features Kiki Aranita (Poi Dog), Marcie Turney (We Love 13th Street), Kristina Burke (tiny & jumbo), and moderator Helen Johannesen (helen’s fine wines).
MOVIES
4 FOODIES
W W W. FO O D BEVMAG .CO M
55