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MARCH ISSUE 2026 COVER IMAGE Zac Brown PUBLISHER MICHAEL POLITZ Michael@fbmagazine.com DIRECTOR & EDITOR-IN-CHIEF LAUREN KANE Lauren.Kane@fbmagazine.com SOCIAL MEDIA CONTENT MANAGER SHELBY POLITZ Shelby.Politz@fbmagazine.co DIRECTOR OF PROGRAMMATIC SALES BARB ROGERS Programmatic@fbmagazine.com ACCOUNT MANAGERS AMY MONTANO Amy.Montano@fbmagazine.co SUSAN GOLD Susan.Gold@fbmagazine.com MARCUS FOXWORTH Marcus.Foxworth@fbmagazine.com TRADESHOW EDITOR MICHELE TELL Michele@proofawards.com CONTRIBUTING EDITORS MICHAEL POLITZ STEPHANIE BLITZ CONTRIBUTING WRITERS AMY MONTANO SUSAN GOLD SHELBY POLITZ ETHAN BALSAMO
We honor and remember the support of Chef Kerry Simon, Gary Cantor, Robin Leach, Chef Paul Prudhomme, & Gary Coles
Food & Beverage Magazine® is owned and published electronically by Beautiful People, LLC. Copyright 1995-2016 Beautiful People LLC. All rights reserved. Food & Beverage Magazine® and distinctive logo are trademarks owned by Beautiful People, LLC. “fb101.com” is a trademark of Beautiful People, LLC. No part of this electronic magazine may be reproduced without the written consent of Food & Beverage Magazine. Requests for permission should be directed to: Lauren.Kane@fbmagazine.com. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm. Food & Beverage Magazine is not affiliated with any other food and beverage or hospitality publication.
PAGE 5
COVER FEATURE
Contents March 2026
Inside this issue Page 5
Cover Feature
Zac Brown
Page 17
In the Spotlight
Highland Brewing
Page 20
Industry Leaders
Sugarlands Distilling Company
Page 23
Editor’s Top Pick
Page 45
Hospitality News
Casa Dani
Page 49
In the Spotlight
Frieda’s
Page 51
In the Spotlight
Honoring the Women Behind June Rodil’s Rise
Page 3 | Food & Beverage Magazine v March Issue 2026
Page 53
Hospitality News
World Equestrian Center - Ocala
Page 57
Hospitality News
Where To Travel This Spring
Page 59
Hospitality News
Sushi By Bou
Page 61
Hospitality News
The Eighth Cocktail Lounge
Page 63
Hospitality News
Zouk Los Angeles
Page 69
Taking Action
Coffee For A Cause
Page 75
Cover Feature
Idahoan’s Honest Earth Portfolio
PAGE 5
9
17 PAGE
E PAG
53
March Issue 2026 v Food & Beverage Magazine | Page 4
!"#$%&'$()*%$
Page 5 | Food & Beverage Magazine v March Issue 2026
March Issue 2026 v Food & Beverage Magazine | Page 6
FROM STAGE TO CELLAR:
Zac Brown on Music, Wine, and the Art of Bringing People Together
Page 7 | Food & Beverage Magazine v March Issue 2026
of
accolades and strong growth within the super-
storytelling, hospitality, and craftsmanship
premium category. Yet beyond the scores and
quite like Zac Brown. As the frontman of the
shelf presence, the story runs deeper: an owl
multi-platinum Zac Brown Band, Brown has
icon symbolizing wisdom and guardianship of
built a career on connection, inviting fans
\PM ^QVM I VWL \W *ZW_V¼[ XMZ[WVIT RW]ZVMa IVL
into deeply personal narratives through music
a seamless extension of the themes of duality
that blends technical precision with emotional
IVL M^WT]\QWV M`XTWZML QV \PM JIVL¼[ TI\M[\
I]\PMV\QKQ\a <PI\ [IUM XPQTW[WXPa VW_ LMÅVM[
album, Love & Fear.
Few
artists
understand
the
alchemy
his wine venture, Z. Alexander Brown Wines, a label rooted in bold character, family-owned
In this exclusive Food & Beverage Magazine
vineyards, and a commitment to bringing
cover feature, Brown opens up about the
people together around the table.
parallels between music and winemaking, \PM QUUMZ[Q^M [\WZa\MTTQVO JMPQVL \PM JIVL¼[
Launched in partnership with Delicato Family
groundbreaking residency at Sphere, his sold-
?QVM[ QV \PM XWZ\NWTQW ZMÆMK\[ *ZW_V¼[
out culinary collaboration with Wakuda and
larger-than-life artistry and reverence for craft.
Respass Restaurant and Lounge, and how
The wines—lush, full-bodied, and decisively
hospitality remains the throughline connecting
styled—have earned consistent 90+ point
every endeavor, from stage to cellar.
“It all comes down to bringing people together. Whether it’s a song under the lights, a home-cooked meal around the table, or a bottle of wine shared with friends, I just want folks to feel welcome…like they’ve got a seat and they belong there. When you put your heart into something and share it with people, that’s where the magic lives.” Zac Brown
March Issue 2026 v Food & Beverage Magazine | Page 8
You first approached Delicato Family Wines in 2016 with a vision for a wine that reflected your personal style. What did you want Z. Alexander Brown Wines to represent from day one? From day one, I wanted these wines to be the real deal, VW [UWSM IVL UQZZWZ[ R][\ IV PWVM[\ ZMÆMK\QWV WN \PM TIVL \PMa KWUM NZWU <PI\¼[ \PM [IUM _Ia 1¼^M IT_Ia[ NMT\ IJW]\ U][QK ,WV¼\ W^MZXZWL]KM Q\ ,WV¼\ XWTQ[P the soul out of it. Tell the truth and let it breathe. 7]\ QV +ITQNWZVQI aW] OM\ \PM[M JWTL KWVÅLMV\ ÆI^WZ[ \PI\ LWV¼\ PWTL JIKS IVL 1 TW^M \PI\ 5a OWIT _I[ \W bottle that spirit while still making something smooth, welcoming, and easy to pass around the table. Good wine ought to do what a good song does…pull people close and turn a moment into a memory.
Hospitality is a recurring theme in your life, from your concerts to your culinary passion. How does that spirit shape the way you think about wine? Hospitality has always been at the heart of what I do. ?PM\PMZ 1¼U KWWSQVO NWZ NWTS[ [\MXXQVO WV[\IOM WZ XW]ZQVO I OTI[[ WN _QVM Q\¼[ IJW]\ UISQVO XMWXTM NMMT welcome and taken care of.
Page 9 | Food & Beverage Magazine v March Issue 2026
On the road over the years we have had experiences like our Eat & Greets and the ZAB Wine Lounge to help create that hospitality for our fans before the shows. We work very hard to super serve our fans and 1 _IV\ML \W KZMI\M ÆI^WZ XZWÅTM[ \PI\ KWUXTMUMV\ML these experiences.
The portfolio is described as lush, full-bodied, and boldly styled. How involved are you in the blending and flavor direction of each release? I like being a part of every step and I am all in. My partners at Delicato send me each of the new sample blends from the current vintage. I then take notes on \PM IZWUI\QK[ IVL ÆI^WZ XZWÅTM NZWU MIKP [IUXTM and share my perspective on which batches I believe [PW]TL UW^M NWZ_IZL _Q\P JW\\TQVO \W ZMTMI[M 1¼U VW\ I winemaker by trade, but I know what I like, wines with depth and structure that are still balanced and easy to MVRWa At the end of the day, I want the wine to complement the moment. If it makes people slow down, settle in, IVL MVRWa _PMZM \PMa IZM \PMV _M¼^M LWVM \PM ZQOP\ thing.
Your wines are sourced from a family-owned winery. Why was that partnership model important to you? ?PMV 1 ÅZ[\ ÆM_ W]\ \W 6IXI IN\MZ I [PW_ IVL UM\ \PM 1VLMTQKI\W family, there was an immediate connection. We tasted through dozens of wines, pulled samples from barrels and shared a great meal. I woke up the next morning knowing these were my people. Their values… family, stewardship of the land, passion for the craft…lined up with UQVM AW] KIV \I[\M \PI\ KWUUQ\UMV\ QV \PM _QVM[ 1\ _I[ VM^MZ R][\ I business deal; it was the start of a real partnership.
The owl on your label carries dual symbolism—both spiritual and agricultural. What does that icon mean to you personally, and how does it embody the brand? 1¼^M IT_Ia[ JMMV LZI_V \W \PM W_T 1¼^M OW\ WVM \I\\WWML WV UM JMKI][M to me, it stands for wisdom, awareness, and seeing things clearly… M[XMKQITTa QV \PM LIZS 1\¼[ IJW]\ [\IaQVO [\MILa IVL XIaQVO I\\MV\QWV \W _PI\¼[ IZW]VL aW] 7]\ QV \PM ^QVMaIZL \PM W_T¼[ UWZM \PIV I [aUJWT 1\¼[ I XZW\MK\WZ They keep the ecosystem in check, watch over the vines, and help UIQV\IQV \PI\ VI\]ZIT JITIVKM 1 TW^M \PI\ 1\¼[ I ZMUQVLMZ \PI\ _PMV aW] ZM[XMK\ \PM TIVL IVL LWV¼\ \Za \W KWV\ZWT M^MZa TQ\\TM \PQVO M^MZa\PQVO _WZS[ \PM _Ia Q\¼[ []XXW[ML \W That same mindset carries into how we make the wine…take care WN \PM OZW]VL SMMX I _I\KPN]T MaM IVL LWV¼\ W^MZ KWUXTQKI\M \PM ZMTI\QWV[PQX°R][\ TM\ _PI\¼[ OZW_V \PMZM \MTT Q\[ W_V [\WZa
Z. Alexander Brown Wines has earned consistent 90+ point scores and strong growth in the super-premium category. What do those accolades mean to you as an artist entering the wine world? 1 IU VW\ \PM \aXM \PI\ KPI[M[ \ZWXPQM[ NWZ Ua[MTN <PI\¼[ VM^MZ JMMV what drives me. But seeing the wines earn recognition? That means a TW\ JMKI][M Q\ [XMIS[ \W \PM _WZS \PM \MIU¼[ X]\\QVO QV IVL \PM KIZM \PI\ goes into every bottle.
March Issue 2026 v Food & Beverage Magazine | Page 10
Page 11 | Food & Beverage Magazine v March Issue 2026
1N Ua VIUM¼[ I\\IKPML \W Q\ Q\¼[ OW\ \W JM [WUM\PQVO \PI\ 1 am proud of from the ground up. I am very proud of this brand and this partnership. The awards are an honor but SVW_QVO Q\¼[ JMQVO ZMKMQ^ML \PM _Ia _M PWXML°\PI\¼[_PI\ matters most to me.
are meant to. Both music and wine capture a moment and give people a way to connect and slow down. I have always been drawn to things that bring people together, and wine has that same ability to create connection and shared experience.
The Uncaged label subtly nods to your 2012 album. How intentional is the crossover between your music and your wine storytelling?
The Sphere residency pushed immersive storytelling to a new level. Did that experience shift the way you think about brand experience in wine?
1¼^M IT_Ia[ JMTQM^ML KMZ\IQV \PQVO[ R][\ VI\]ZITTa KZW[[W^MZ and bring people together…music and wine being two of them. Intent and timing always play a part even when it is not top of mind, however, I try to be intentional in all that I do. Our Uncaged album allowed us to tap into the pulse of our fans through the songs. They dance, feel comfortable and free in the moment where they are. “Uncaged” felt like the right name because it says exactly what the wine is… WXMV KWVÅLMV\ IVL \Z]M \W Q\¼[ +ITQNWZVQI ZWW\[°[M\\QVO spirits free.
Your latest album, Love & Fear, explores duality, healing, and evolution. Do those themes influence how you approach creativity outside of music, including wine? Absolutely. Those themes show up in every part of my life. ?Q\P _QVM R][\ TQSM U][QK aW] IZM JITIVKQVO QV\MV\QWV and patience. You can guide the process, but you also have to respect timing and let things develop the way they
It reinforced how important the full experience is. At ;XPMZM M^MZa LM\IQT UI\\MZML 1\ _I[ VW\ R][\ IJW]\ \PM songs, it was about how people felt when they were in that space. Wine is the same way. It is about the setting, the people you are with, the food, and the story behind it. All of those things shape how it is experienced. That residency made me think even more about creating something that feels intentional and memorable, something people carry with them after the moment has passed.
Collaborations have defined much of your music career, from Dolly Parton to Snoop Dogg. Would you approach wine collaborations the same way? Collaboration has always been about working with people who bring their own perspective and care deeply about what they do. The best partnerships are built on trust and a shared commitment to quality. I approached wine \PM [IUM _Ia 1\ Q[ IJW]\ ÅVLQVO XIZ\VMZ[ _PW ZM[XMK\ \PM
March Issue 2026 v Food & Beverage Magazine | Page 12
craft and want to create something meaningful. When that alignment is there, you end up with something stronger and more authentic than you could create on your own.
With an SRP that keeps the wines accessible yet premium, how do you balance quality with approachability? I leave that to the Indelicato family and their amazing _QVMUISQVO \MIU <PMa¼ZM \PM M`XMZ\[ IVL aW] PI^M \W JM _QTTQVO \W \Z][\ XMWXTM _PW SVW_ _PI\ \PMa¼ZM LWQVO 1¼^M IT_Ia[ JMTQM^ML QV ÅVLQVO \ITMV\ML NWTS[ _PW _WZS _Q\P XI[[QWV IVL \PMV OQ^QVO \PMU \PM [XIKM \W LW \PMQZ RWJ 1\¼[ the same trust I have with my tour crew and bandmates, everyone shows up, puts their heart into it, and brings their own strengths to the table. ?QVMUISQVO Q[ I \W]OP RWJ IVL \PM 1VLMTQKI\W[ IZM JM\\MZ I\ Q\ \PIV R][\ IJW]\ IVaWVM <PMa¼^M JMMV LWQVO \PQ[ NWZ UWZM \PIV I P]VLZML aMIZ[ IVL \PMa¼^M J]QT\ ZMTI\QWV[PQX[ _Q\P growers that go back generations. That kind of history and dedication shows in every bottle, and because of that, these wines end up drinking like something twice their price.
What varietal in the portfolio best reflects your personality—and why? 1¼L [Ia \PM :ML *TMVL 1\¼[ KZMI\Q^M IVL KWUXTM` IVL aW] KIV¼\ XQV Q\ LW_V \W R][\ WVM \PQVO <PI\¼[ PW_ Ua U][QK
Page 13 | Food & Beverage Magazine v March Issue 2026
works too. We pull from country, rock, blues, and a lot of XTIKM[ QV JM\_MMV ?PM\PMZ Q\¼[ I +IJ BQV WZ 5MZTW\ MIKP OZIXM ILL[ [WUM\PQVO LQٺMZMV\ \W \PM JTMVL IVL KZMI\M[ I ZMIT [MV[M WN PIZUWVa 1\¼[ IXXZWIKPIJTM J]\ [\QTT TIaMZML and that mix feels like me.
The brand has seen impressive sales rankings within the super-premium Cabernet and Red Blend categories. What do you believe is resonating most with consumers? Quality. Plain and simple. These wines taste more expensive than they are, and people notice. Once they try it, they usually come back for another bottle. The wine stands WV Q\[ W_V _PM\PMZ WZ VW\ [WUMWVM SVW_[ Ua U][QK 1\¼[ LIUV OWWL _QVM I\ I OZMI\ XZQKM IVL \PI\¼[ PMTXML Q\ OZW_ for a decade now.
As someone who has built a loyal fan community, how do you convert music fans into wine consumers without it feeling transactional? 1\ ITT KWUM[ LW_V \W \Z][\ 5a NIV[ SVW_ 1 _WV¼\ X]\ Ua VIUM WV [WUM\PQVO ]VTM[[ 1 JMTQM^M QV Q\ <PI\¼[ \Z]M NWZ M^MZa\PQVO 1 LW¸U][QK NWWL WZ _QVM 1N \PMa \Za Q\ Q\¼[ because they trust that intention, and hopefully the wine speaks for itself from there.
Looking ahead, what’s the long-term vision for Z. Alexander Brown Wines? Expansion into new varietals, regions, or experiences? ?M¼ZM IT_Ia[ TWWSQVO NWZ VM_ _Ia[ \W KWVVMK\ \PM _QVM \W memorable experiences and, naturally, to the music. At the same time, this is California wine at its core, and that sense WN XTIKM ZMITTa OZW]VL[ ][ ?M¼ZM VW\ NWK][ML WV ILLQVO VM_ ^IZQM\IT[ ZQOP\ VW_ ?M R][\ _IV\ \W SMMX LWQVO _PI\ _M LW JM[\ <PM ZMIT KPITTMVOM IVL \PM RWa Q[ QV UI[\MZQVO each vintage and keeping the quality high no matter what 5W\PMZ 6I\]ZM PI[ QV [\WZM <PI\ ITWVM OQ^M[ ][ XTMV\a \W [\ZQ^M NWZ <PM OWIT Q[ [QUXTM" SMMX OZW_QVO SMMX ZMÅVQVO and keep getting better every single year.
Beyond commercial success, what legacy do you hope to build in the wine industry? I want to show that “celebrity wines” can be truly high quality, and that they can be built on passion, craft, and TWVO \MZU KWUUQ\UMV\ ZI\PMZ \PIV R][\ I VIUM WV I TIJMT ?M¼ZM KMTMJZI\QVO W]Z \MV\P aMIZ I[ I JZIVL \PQ[ aMIZ _PQKP is rare in the celebrity wine world. Most brands come and OW J]\ _M¼ZM [\QTT PMZM JMKI][M \PM _QVM Q[ ZMIT <PI\¼[ \PM legacy I hope to leave - that we did this the right way.
As Zac Brown continues to evolve as both an artist and entrepreneur, Z. Alexander Brown Wines stands as a natural extension of the [IUM ^IT]M[ \PI\ LMÅVM PQ[ U][QK¸KZIN\[UIV[PQX I]\PMV\QKQ\a IVL JZQVOQVO XMWXTM \WOM\PMZ .ZWU \PM [\IOM \W \PM ^QVMaIZL *ZW_V¼[ philosophy remains rooted in creating moments that feel genuine and shared. Whether poured at a concert gathering, a restaurant table, or a backyard dinner with friends, the wines invite people to slow down and connect. To explore the portfolio, visit zalexanderbrown.com and follow along on social at @zalexanderbrownwines on Instagram and Facebook.
March Issue 2026 v Food & Beverage Magazine | Page 14
The Algorithm: AI Insights for Food & Beverage Le
Artificial intelligence is quickly moving from concept to competitive adva companies still struggle to understand where it delivers real value. In The Algor
hype to focus on practical, industry-tested AI applications shaping food and be
eaders
Scan the QR code to read the latest issue of The Algorithm. Explore how food and beverage leaders are moving AI from theory to execution—and what it takes to build a smarter, AI-first operation.
antage—but many rithm, we cut through the everage operations today.
Inside this issue, you’ll find a dedicated feature on five high-impact areas where food and beverage manufacturers are successfully applying AI, including:
› Data analysis to surface trends and
drive faster, more confident decisions
› Supply chain and logistics
optimization across planning, inventory and quality
› Performance optimization to improve
efficiency and reduce operational errors
› Customer and workforce
management powered by intelligent automation
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Raise a Toast to the Lunar New Year with AAPI-brewed Craft Beer From Highland Brewing
Western North Carolina’s woman-led and family-owned Highland Brewing blends tradition, beer, and community resilience What better way to toast the Year of the Fire Horse than with Asian American Pacific Islander (AAPI)-brewed craft beer? Celebrate with Highland Brewing, founded in 1994 by Chinese-Jamaican immigrant and retired engineer Oscar Wong as Asheville’s first craft brewery. For more than three decades, Highland Brewing has blended heritage, hospitality, and award-winning beer, from its iconic Gaelic Ale, Asheville’s original amber ale, to hop-forward favorites, like Highland Haze IPA, and the easy-drinking Daycation brand family, including Daycation Gold and Daycation IPA. Each year, Highland celebrates its AsianAmerican heritage and Lunar New Year with special releases, traditional flavors, dragon dance performances, and communitydriven festivities. In 2026, the Year of the Fire Horse symbolizes energy, speed, and good fortune, themes that resonate deeply in Western North Carolina as the region continues its recovery from Hurricane Helene.
Page 17 | Food & Beverage Magazine v March Issue 2026
When Hurricane Helene devastated Asheville in fall 2024, leaving the city without drinking water for nearly two months, Highland Brewing became a pillar of support for the community. The brewery raised more than $13,000 for impacted hospitality workers and transformed its taproom, warehouse, and beer coolers into temporary offices, a relief distribution hub, and food storage for the community. A year post-Helene, Highland’s Lunar New Year celebration carries added meaning – a toast not only to heritage, but to resilience. “Lunar New Year is all about celebrating with friends and family over time-honored traditions and delicious flavors,” says Leah Wong Ashburn, Oscar Wong’s daughter and President/CEO of Highland Brewing. “At Highland, we’re looking back on our roots as Asheville’s first craft brewery and honoring the community’s resilience over the last year and a half. We’re sharing new beginnings, good luck and joyful moments with our community this year.” Highland Brewing’s Lunar New Year celebration marks the return of its highly anticipated annual collaboration with Lucky Envelope Brewing, the Asian-owned Seattle brewery known for weaving Chinese cultural storytelling into modern craft beer. The coastto-coast collaboration, Fire Horse Chocolate Porter, is a shared celebration of heritage and representation in craft brewing. It features rich dark chocolate character, layered malt complexity, and a warming finish that reflects the bold spirit of the Fire Horse. Though Asia has a long and storied brewing history dating back to around 7000 BCE, only about 2% of breweries in the United States are owned by those of Asian descent. Breweries like Highland bring rich, distinctive cultural themes, flavors and inspirations to their beers, the craft beer industry and their communities. A weekend-long celebration at Highland’s 40-acre campus includes the limited, on-site only release of three additional Lunar New Year brews: Luck Red Ale, Good Fortune Rice Lager and Joy Wheat Ale With Lemongrass and Ginger. Throughout the weekend of Feb. 21-22, Highland’s hilltop campus in Western North Carolina will transform into a vibrant, family-friendly Lunar New Year festival featuring live dragon dance performances, food trucks, glow-inthe-dark disc golf, and curated culinary experiences. Highland will welcome Chef J Chong, creator of J Chong Eats and finalist on The Big Brunch, for a curated Dim Sum Brunch featuring a modern take on classic flavors paired with Highland beers. Highland Brewing’s annual Lunar New Year celebration honors the heritage of founder Oscar Wong and President/CEO Leah Wong Ashburn while reinforcing the brewery’s longstanding role as a cultural and craft beer pioneer in the Southeast. As a minority-founded, woman-led, family-owned brewery, Highland continues to blend tradition, innovation, and communitydriven experiences. Learn more at highlandbrewing.com.
About Highland Brewing Highland Brewing was founded in 1994 by Oscar Wong, a retired engineer and entrepreneur, making Highland the pioneer of Asheville’s craft beer scene. Since 2016, the minority-founded company is proudly woman-led by Oscar’s daughter, Leah Wong Ashburn. Highland is the largest family-owned brewery native to the Southeast, distributing beers across NC, SC, TN, and GA. Committed to quality and sustainability, Highland operates one of the largest solar arrays in the U.S. craft beer industry. The hilltop brewery welcomes visitors for limited-release beers, tours, live music, and private events—and will soon feature an outdoor retail shop, a rock-climbing gym, and a pizza restaurant opening in 2026.
March Issue 2026 v Food & Beverage Magazine | Page 18
In a post-Hurricane Helene landscape, Leah continues to lead Highland Brewing under Thirst for Good, a commitment to good flavors, sustainable practices, and enriching experiences. Thirst for Good reflects Leah’s visionary leadership and her father’s legacy, Oscar Wong, the founder of Highland Brewing.
About Leah Wong Ashburn Leah Wong Ashburn is the second-generation family owner, President and CEO of Highland Brewing Company in Asheville, NC. Founded by her father Oscar Wong in 1994, Highland is the founding brewery in Asheville, first releasing Gaelic Amber Ale as Asheville’s first craft beer more than 30 years ago, a catalyst for the renowned beer scene in Western North Carolina. It is also the largest independent brewery native to NC and in the nation’s top ten breweries led by women. Following the devastating impacts of Hurricane Helene, which left Asheville without drinking water for two months in September-November 2024, Leah mobilized Highland as a recovery hub, creating warehouses for supplies, coolers for food, and raising more than $13,000 for impacted hospitality workers with the release of Highland Haze. Leah’s past board service includes the NC Brewers Guild, Asheville Chamber, Buncombe County Tourism Authority, Riverlink, AB Tech Community College. Currently, she serves on the UNC-Chapel Hill Board of Visitors. Just last week, North Carolina Gov. Josh Stein appointed Leah to the Governor’s Advisory Committee on Western North Carolina Recovery. Recognitions include Brewbound’s Person of the Year, Woman Executive of the Year from the Asheville Chamber, James Beard semi-finalist for Beer, Wine or Spirits Professional. In a post-Hurricane Helene landscape, Leah continues to lead Highland Brewing under Thirst for Good, a commitment to good flavors, sustainable practices, and enriching experiences. Thirst for Good reflects Leah’s visionary leadership and her father’s legacy, Oscar Wong, the founder of Highland Brewing. Under her guidance, APPI- and woman-owned Highland Brewing has bucked industry trends and set a new standard for gender diversity, with women making up 40% of its staff and 50% of its leadership team. Highland continues to buck beer industry trends with growth in flagships like Gaelic Amber Ale and its IPA lineup, which are available across NC, SC, TN, GA, and VA, while prioritizing sustainability and enriching experiences through Thirst for Good. Leah is married to Brock Ashburn, Highland’s VP of Facilities and Engineer, and is stepmother to two amazing young women.
Page 19 | Food & Beverage Magazine v March Issue 2026
+,3*4)%5& 6$(3$%4
SUGARLANDS DISTILLING HAS BUILT A HOUSE OF BRANDS ROOTED IN FAMILY, CRAFT AND COMMUNITY What began as an idea shared between husband and wife has grown into one of the most-visited and celebrated distilleries in the country. Founded in 2014 by Ned Vickers and his wife, Jessica, Sugarlands Distilling Company has grown into a nationally recognized house of spirits built on approachability, craftsmanship, and a family-first mindset. “When we started Sugarlands, we didn’t set out to build a big company,” said Ned Vickers. “The idea was simple. Make great spirits, create a welcoming and memorable experience
for guests at our Gatlinburg Distillery. We knew if we nailed those two things, everything else would fall into place.” Vickers, who came from a background in real estate development, owned the land where the distillery now stands. It was Jessica’s instinct that pushed the couple to take a chance on building a distillery in the heart of the Smoky Mountains. Soon, Ned and Jessica were joined by partners Kent Woods and David McMahan, whose shared belief in the company’s vision helped lay the foundation for what Sugarlands would become.
March Issue 2026 v Food & Beverage Magazine | Page 20
“I just had a feeling it would work,” said Jessica. “I don’t think any of us imagined where this journey would take us.” “I just had a feeling it would work,” said Jessica. “I don’t think any of us imagined where this journey would take us.” Once Sugarlands opened its doors, word spread like wildfire about the vibrant, immersive tasting experience led by the company’s “Tastemakers,” who guide guests through a sampling of the brand’s array of offerings. Sugarlands’ portfolio includes its flagship Sugarlands Shine, craft moonshine handmade in over 30 flavors like Appalachian Apple Pie, Cotton Candy and Butterscotch Gold. For those seeking a moonshine that harkens back to homemade spirits that once thrived in secrecy all over Appalachia, Sugarlands offers the 120-proof, unaged Mark & Digger’s Mountain Legacy Corn Whiskey, in partnership with the stars of the hit television program, Moonshiners. While moonshine is at Sugarlands’ core, the company also produces a wildly popular line of Sippin’ Creams, dessertinspired cream liqueurs in flavors like Butter Pecan and Birthday Cake. Sugarlands In addition to its Shines and Sippin’ Creams, Sugarlands has developed a diversified house of spirits that reflects the company’s commitment to both innovation and approachability. High Rock Vodka, created in partnership with NASCAR Hall of Famer Dale Earnhardt Jr. and Amy Earnhardt, is crafted from 100% corn and refined through the Lincoln County Process, made famous by Tennessee whiskey, to deliver an exceptionally smooth finish.
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Roaming Man Tennessee Straight Rye Whiskey, distilled and bottled by Sugarlands, has received widespread industry acclaim, earning four Double Gold medals at the prestigious San Francisco World Spirits Competition over the past five years (2021, 2023, and two in 2025), and being named Best Whiskey in the 2019 American Craft Spirits Association Awards. Most recently, Sugarlands added Broken Antler Flavored Whiskey to its portfolio, marking another step in the company’s evolution. The company has also expanded into the tequila category through a strategic partnership with Azul Imports, a family-owned portfolio of artisan tequila brands founded more than 30 years ago in Mexico, including the Azulejos, Skelly, Trophy Head and Gran Alambique lines. The partnership allows Sugarlands to support the brands’ growth while preserving their heritage, artistry and independence. “We’ve never believed in being a one-note company,” Vickers said. “Each brand we build has its own personality, but they’re all grounded in the same values, quality ingredients, craftsmanship and a sense of place.” Today, Sugarlands products are available at retailers coastto-coast. It’s Gatlinburg Distillery, which welcomes more than 1 million visitors annually, and has earned multiple recognitions over the years, including being voted the Top Craft Spirits Tasting Room in America by USA TODAY 10Best for three consecutive years (2023-2025).
Despite its national footprint, Sugarlands continues to emphasize its family-run culture. Many of the company’s earliest team members remain part of the organization today, and Ned Vickers says preserving that sense of community is central to Sugarlands’ long-term vision. “To us, Sugarlands isn’t just a business,” he said. “It’s a family affair, and it’s something that my partners and I want to pass down to our children.” As Sugarlands looks ahead, the company plans to continue expanding its portfolio and reach while maintaining the personal touch that helped define its success. “There are stories inside every jar we make,” Jessica said. “Our own story is proof that the smallest dreams can ferment into the grandest success stories.”
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March
EDITOR’S TOP PICK
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1 Archer Eland Cashmere represents the founder’s discovery in her confidence as a blender. Rye is often noted to be polarizing in flavor profile and acceptance. As the name suggests, Cashmere showcases nuances of balance, structure, a luxurious mouthfeel and layers of subtle ginger, apricots, Crème brûlée, vanilla custard and donuts. Rye whiskey can be misconstrued for being harsh and not always welcoming. Archer Eland dares to challenge this via thoughtful blending where softness, complexity and layers take precedence. Cashmere shines when sipped neatly, in a cocktail or over a single ice cube. This product invites the curious, the novice and connoisseurs. The brand is created in honor of the founder’s mother. She integrates her heritage and marries it with her contemporary experiences inviting all to give rye another chance because Archer Eland celebrates uniqueness in creating memorable experiences.
2 Aussie Select Aussie Select is reshaping the specialty protein landscape as one of the only women-owned charcuterie brands in the U.S. Founded by food and beverage veteran Jaclyn Oyola, the company introduces a category first: lamb charcuterie crafted from premium Australian lamb. The lineup: Agave Rosemary Lamb, Tikka Masala Lamb, Lamb Pastrami and Lamb Prime Rib, offers operators a clean-label, globally inspired alternative to traditional pork-based offerings Oyola’s vision centers on accessibility, flavor and culinary versatility. Each item can be served chilled or heated, delivering consistent performance across charcuterie boards, sandwiches, small plates and prepared foods. Halal-certified and minimally processed, the products answer rising demand for high-protein, portion-controlled, internationally influenced meats. As more operators seek diverse suppliers and menu innovation with impact, Aussie Select stands out not only for its product quality but also for its leadership, showcasing how a women-owned brand can bring fresh thinking and real differentiation to modern menus.
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3 Beach City Coffee Beach City Coffee, a woman-founded brand driven by a passion for ̇ͅǸͣʹʧ˷ʊڑǸ˷ɒʹͣͣڑǸʧ˷Ǹȿʧ˓ʧʹζջ̇ڑʅʅɤͣͅڑİ˓ɒڑAͅɤΨڑʅ̇ͅʹڑʔɤڑİǸͣʹڑ՟ڑI˓ǸͣͣʧɆڑ Black Coffee as the ultimate on-the-go pick-me-up. Smooth, bold, and roasted in-house in Redondo Beach, CA, each can delivers rich, consistent flavor from bean to cup. Shelf-stable and certified organic, it’s packaged in BPA-free materials for convenience without compromising the environment. True to the brand’s mission, 3 cents from every can sold are donated to protect beaches and oceans, supporting coastal conservation. With a focus on sustainability, simplicity, and community impact, Beach City Coffee not only tastes exceptional but also gives back—letting coffee lovers enjoy premium coffee while making a positive difference. Learn more at beachcitycoffee.com
4 Bella Sun Luci For nearly four decades, Bella Sun Luci has shaped how America tastes sun-dried tomatoes. Founded in 1987, the women-owned, family-owned, third-generation company pioneered a new category using only California sun-dried tomatoes packed in 100% olive oil never seed oils and crafted from authentic family recipes passed down through generations. Before Bella Sun Luci, the U.S. market was dominated by heavily salted Italian imports at premium prices, with flavors that didn’t reflect how Americans cooked. Bella Sun Luci changed that with a naturally sweeter tomato-basil profile, premium ingredients, and accessible pricing, quickly becoming a pantry staple. Today, sun-dried tomatoes are enjoying a cultural revival, fueled by viral recipes like “Marry Me Chicken,” making them more popular than even their 1980s peak. Under the leadership of Mary Mooney, Bella Sun Luci continues to build momentum expanding into the Middle East while introducing a line of salad dressings crafted with 100% olive oil.
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5 Caribe & Co The conversation around coffee shop flavor offerings is changing. We’re seeing influence from nostalgia treats to trendy condiments to cultural flavors dominating cafe menus. With Caribbean flavors leading the charge as one of the fastest growing ethnic food segments in the US, Caribe & Co. exists at the intersection of cultural representation and changing trends. Founded by Caribbean-American Chef Savannah Campbell, who noticed the flavors that she grew up with were largely absent from coffee shop menus, she started Caribe & Co, a line of Caribbean-inspired flavored syrups, with the mission to bring the vibrant essence of the Caribbean to coffee shop drinks. By infusing fresh aromatics and whole spices into a simple syrup base, Caribe & Co. syrups add a bold cultural flair to every drink you craft - from morning coffee to late night cocktails.
6 Cheeky Cocktails The conversation around coffee shop flavor offerings is changing. We’re seeing influence from nostalgia treats to trendy condiments to cultural flavors dominating cafe menus. With Caribbean flavors leading the charge as one of the fastest growing ethnic food segments in the US, Caribe & Co. exists at the intersection of cultural representation and changing trends. Founded by Caribbean-American Chef Savannah Campbell, who noticed the flavors that she grew up with were largely absent from coffee shop menus, she started Caribe & Co, a line of Caribbean-inspired flavored syrups, with the mission to bring the vibrant essence of the Caribbean to coffee shop drinks. By infusing fresh aromatics and whole spices into a simple syrup base, Caribe & Co. syrups add a bold cultural flair to every drink you craft - from morning coffee to late night cocktails.
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7 Chef Merito Chef Merito Carne seasoning is made with a perfect blend of garlic, citrus, and savory herbs. This seasoning transforms any cut of meat into tender, juicy carne asada bursting with authentic Mexican flavor. For 40 years, Chef Merito has been more than a spice brand—it’s been a bridge between heritage, family, and the flavors of home. Founded by a Cuban immigrant and now led by his granddaughter, the LA-born company is entering a vibrant new chapter while preserving the cultural authenticity it was built on.
8 Clyopatra Winery & Vineyard Ifeoma C. Onyia, founder of Clyopatra Winery & Vineyard in Prince George’s County, Maryland, is reshaping the American wine narrative with her flagship Cabernet Sauvignon, “The Mayor.” As a woman and minority-owned winery, Clyopatra blends heritage, precision, and cultural storytelling into a brand built for both shelf presence and serious palates. “The Mayor,” named in honor of Onyia’s late father, delivers structured tannins, layered dark fruit, and a confident finish that reflects its namesake’s strength. Since opening in October 2023, Clyopatra Winery has quickly established momentum through premium small-batch production and an elevated tasting experience that attracts both loyal consumers and industry attention. Beyond the bottle, Onyia is developing a 40-acre agritourism Village Resort that integrates wine education, hospitality, and community impact—expanding what ownership and leadership look like in the wine industry. With “The Mayor,” Clyopatra Winery represents a modern, minority-owned brand positioned for national growth and buyer confidence.
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9 Edward & Sons Edward & Sons is a women-owned and woman-led natural foods company now in its second generation of family leadership. Founded in 1978, the company is behind trusted brands including Native Forest® and Let’s Do Organic®, and helped introduce organic and vegetarian pantry staples to American kitchens long before “better-for-you” became mainstream. Its very first product, Miso Cup instant miso soup, remains a customer favorite, exemplifying the clean, plant-based convenience that continues to define the company today. Now led by CEO Liz Dee, granddaughter of the company’s namesake, Edward & Sons is preparing to unveil refreshed packaging while investing in the team, capabilities, and innovation that will drive its next chapter of growth. “As a family business, we think in generations, not quarters,” says Dee. “We are building for the long term and look forward to sharing what comes next.”
10 Erva In South America, yerba mate has been celebrated for millennia as a “gift from the gods:” its energizing, rejuvenating properties have been scientifically proven to enhance focus and concentration, elevate mood, and bring stress levels down. Erva is making the infusion accessible to the North American palate by blending the earthy, known-to-be-bitter herb with colorful organic herbs and fruits. Erva’s Hibiscus Lemon blend is a particularly thirst-quenching and craveable mix, with the fruity and tart notes of hibiscus and lemon dancing playfully with the grounding tones of the yerba mate and the slightest hint of cinnamon. Add a touch of your sweetener of choice for a truly exceptional beverage that you’ll want to share with friends, as much for the taste as for the effect.
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11 IMC-Teddy Originally founded in 1955, IMC/Teddy has solidified its position as a leading national & international manufacturer of stainless steel food ͣɤͅΤʧɆɤ ڑɤ́ʧ̻˰ɤ˷ʹռ ڑÅģIՍƙɤɒɒζ ڑʧͣ ڑǸ ڑģʧ˷̇ͅʧʹζ ڑŀΨ˷ɤɒ ڑİ˰̻Ǹ˷ζ ڑՄģA_Յڑ with over 70 years experience. Originally founded under the name Stainless Equipment Fabricators, Inc. (or “SEFI”), IMC/Teddy started as a local fabrication shop manufacturing made-to-order stainless steel food service equipment for restaurants, hotels, schools, and institutional kitchens located mostly in the tristate New York City area. Today, IMC/ Teddy is headquartered in Amityville, NY, & can offer all our services & capabilities to all 50 US states & internationally. Our talented rep network in the USA & select countries are ready to serve you. All products are 100% made under one roof in the USA, ensuring a close watch on the quality, and progress of every project.
12 JAMBAR The launch of JAMBAR organic energy bars marked the return of nutritionist and food scientist Jennifer Maxwell to the category she helped pioneer. The co-creator of the original PowerBar®, Maxwell re-entered the market with a clear vision—to create certified organic energy bars made entirely from whole-food ingredients, without shortcuts, artificial additives, or ultra-processed fillers. JAMBAR stands apart in a crowded market by offering transparency and authenticity consumers can trust. The company’s five mouthwatering flavors contain gluten-free grains and no highly processed sugars or oils. JAMBARs have 10 grams of protein and are a great source of fiber. Each bar delivers clean, reliable energy to fuel workouts and daily adventures. A woman-owned, mission-driven company, JAMBAR donates 50% of after-tax profits to organizations supporting music and active living. With growing national distribution and partnerships across sports and retail, JAMBAR proves that integrity, purpose, and better ingredients can shape the future of food.
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13 Jeptha Creed Jeptha Creed’s Bottled-in-Bond Bourbon is a classic Kentucky ͣʹͅǸʧʊʔʹڑȿ̇ͅȿ̇˷ڑȿ̇ʹʹ˓ɤɒڑǸʹڑԏԎԎ̻̇̇ͅڑʅڑՄԔԎڑٜ ڑADžՅڑǸ˷ɒڑɒʧͣʹʧ˓˓ɤɒڑʅ̇ͅ˰ڑ a mash bill of estate-grown Bloody Butcher corn, malted rye, and malted barley. Aged at least four years, it delivers a rich sensory experience with translucent brown citrine in the glass with aromas of sweet orange crème brûlée, bold baking spices, and dried cranberries, followed by a palate of light caramel, vanilla, cinnamon, and lemongrass with sweet oak undertones. The finish is long and buttery, with whispers of ginger and cinnamon dancing across the tongue. Jeptha Creed’s “our farm to your glass” craftsmanship and Kentucky heritage shine through every sip.
14 Kastle’s Kreations Kastle’s Kreations is a minority, woman-owned gourmet dessert brand leading the way in high-protein desserts that don’t compromise on flavor. Founded by entrepreneur and Cupcake Wars champion Kastle Sorensen, the brand specializes in protein-packed treats designed for active, health-conscious lifestyles. From high-protein cookie dough balls to innovative dessert creations, each product is crafted with premium ingredients to fuel goals while still satisfying cravings. Rooted in Alaska and built on resilience and representation, Kastle’s Kreations is redefining what functional desserts can be—proving that indulgence and performance can coexist. With a growing footprint and a strong commitment to quality, the brand continues to set a new standard for protein desserts made to be remembered.
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15 Kay’s Curries Kay’s Curries is redefining the “Instant Aisle” by replacing the standard wet pouch with a restaurant-quality dry blend ready in just 15 minutes. Founded by Kalpana Kethineedi, the brand was born from a personal struggle to find authentic, clean-label Indian food that didn’t compromise on texture or health. What began as her mother’s traditional recipes scribbled on scraps of paper has evolved into a challenger brand shaking up the grocery aisle. Kay’s Curries offers the market’s only strictly Zero Seed Oil and Top-9 Allergen-Free Indian meal kits. Their hero product, the Chicken Biryani, delivers a nutrient-dense family meal for less than $4.00 per serving. Made in the USA and pantry-stable for 24 months, Kay’s Curries proves that convenience doesn’t require compromise. Recently validated by major retailers for its exceptional taste and high repeat purchase rate, the brand empowers busy families to eat well, instantly.
16 Larkmead Vineyards Woman-owned and stewarded by fourth-generation Proprietor Kate Solari Baker, Larkmead Vineyards represents one of Napa Valley’s most enduring legacies of female leadership. Today, Baker guides the historic Calistoga estate alongside Winemaker Avery Heelan, whose scientific precision and site-driven philosophy shape each vintage. Crafted from 100% estate-grown Cabernet Sauvignon and aged 22 months in French oak, the 2023 Estate Cabernet reflects the remarkable mosaic of gravel and loam soils across the 115-acre vineyard. Aromas of deep plum and cassis unfold into graphite, cedar, and dried rose, framed by fine-grained tannins and poised structure. CCOF-certified organic and Napa Green Gold, the wine embodies Larkmead’s commitment to stewardship, innovation, and excellence—demonstrating how visionary female leadership continues to shape the future of Napa Valley Cabernet.
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17 Local Roots Local Roots, a fresh and welcoming staple of the Powell dining scene, is proud to continue its presence as a women-owned restaurant dedicated to community, quality ingredients, and genuine hospitality. Founded on the belief that great food brings people together, Local Roots offers a menu inspired by comfort, creativity, and locally influenced flavors. The restaurant focuses on approachable dishes, seasonal ingredients, and a warm, neighborhood atmosphere where guests feel like family. Owner and operator, Jessi Iams-Kaniaris, brings years of hospitality experience and a deep passion for community-driven dining. As a women- and minority-owned business, Local Roots represents the diversity and entrepreneurial spirit that continues to shape the Powell and greater Columbus area.
18 Love Cork Screw Love Cork Screw’s “We’re Movin On Up” Cabernet Sauvignon reflects the brand’s mission of making wine approachable while delivering elevated quality. Crafted with fruit grown in Northern California and produced in collaboration with E2 Family Winery in Lodi, CA, this Cabernet showcases a balance of smoothness and complexity. Aromas of black cherry and ripe plum are complemented by subtle notes of cinnamon and Old Bay spice, creating a layered tasting experience. Aged in French oak for 12 months, the wine delivers a full-bodied structure with a refined finish. Designed to pair seamlessly with hearty dishes such as steak, beef stew, pot roast, grilled veal, or lamb, it brings warmth and versatility to the table. Love Cork Screw continues to expand the experience beyond the bottle through its Wine Collective, a community designed for wine lovers who enjoy curated selections, exclusive releases, and deeper storytelling behind each varietal.
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19 Love Grown Love Grown is redefining the cereal aisle with a better-for-you breakfast rooted in clean ingredients and female leadership. Led by Katie Tyson, Love Grown is a brand built on the belief that nutritious food should be both accessible and genuinely enjoyable. The brand is best known for its bean-based cereals, made with ingredients like navy beans, lentils, and garbanzo beans to naturally boost protein and fiber while keeping sugar in check. All Love Grown cereals are gluten-free, plant-based, and non-GMO, with no artificial flavors or colors—an intentional response to growing consumer demand for transparency and simplicity. Beyond nutrition, Love Grown has earned recognition for its commitment to ingredient integrity, including independent testing that goes beyond standard industry requirements. From classic Power O’s to kid-friendly flavors, Love Grown proves that cereal can be both nourishing and craveable— while supporting a vision for a healthier, more transparent food system.
20 Margarine Thibault Margarine Thibault is a Quebec-based, family-owned company that has been manufacturing plant-based products in Trois-Rivières for over 100 years. Danielle Bergeron has led the company as President and CEO for over 25 years, guiding the company with vision, integrity, and a deep commitment to health and quality. A strong and accomplished business leader, Danielle embodies the values behind the brand she proudly champions—Nuvel. Under her leadership, Nuvel has become a lifestyle product recognized for what matters most: non-GMO, allergen-free formulations that support heart health without compromising taste or performance. Danielle’s ability to align innovation with values has allowed the brand to grow while staying true to its roots. Succeeding her parents and brother, Danielle has also played a pivotal role in preparing the transition of the company to the fourth generation of the Bergeron family. We are incredibly proud of this legacy—and of the path she continues to build for the future.
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21 MEDASE MEDASE stands apart in the mocktail space because of its authentic, cocktail-forward taste, an experience that truly rivals traditional spirits and outshines many alcohol-free alternatives on the market. Rather than relying on overly sweet or diluted flavor profiles, MEDASE is crafted with premium organic juices and thoughtfully layered ingredients that deliver the depth, balance, and mouthfeel of a real cocktail. Each can is designed to taste intentional and elevated, allowing drinkers to enjoy familiar classics without feeling like they’re settling for a substitute. MEDASE preserves the ritual and sophistication of cocktail culture, proving that alcohol-free doesn’t mean flavor-free, setting a new standard for what mindful drinking can taste like.
22 Meliora Forever Whether at home or hosting a gathering, Meliora Forever’s Whiskey Old Fashioneds cocktail cubes bring bartender-quality whiskey cocktails without the effort. Each recipe is scientifically crafted for ideal balance and depth - no muddling, measuring, or mess required. Three unique flavors are designed to pair perfectly with whiskey, rye, scotch, or bourbon, using premium ingredients and slow-crafted methods for a consistently smooth, bar-quality Old Fashioned. Just drop in a cube, pour, stir, and sip, no bartender needed. Each set includes 24 servings ՄԏԐڑɒ̇ȿ˓ɤͣڑ̇ͅڑԐԓͣڑʧ˷ʊ˓ɤͣԼڑǸ˷ɒڑʧͣڑʔǸ˷ɒɆͅǸʅʹɤɒڑʧ˷ڑAʅʅǸ˓̇ջڑīɤΨڑǕ̇ͅˋڑȿζڑǸڑ female-founded brand. With no artificial fillers and no shortcuts, Meliora Forever delivers pure, balanced flavor because great whiskey deserves more than an average mixer.
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23 Mimosa Royale Mimosa Royale is a California winery known for creating the “World’s First Ready-to-Drink Mimosa”® and earning recognition as “The World’s Most Awarded Flavored Wine”® through numerous international wine competition wins. The certified women-owned, family-owned company produces premium canned mimosas crafted from a Muscato-blend wine that is lightly carbonated and combined with 100% real fruit juice. Made with a commitment to quality and transparency, Mimosa Royale beverages are 100% all-natural, containing no artificial colors or flavors and no added sugars. The wines are also gluten-free, certified kosher, and bottled at 9% ABV. Unlike typical wine coolers with lower alcohol content or seltzers made with water and grain alcohol, Mimosa Royale delivers a true premium canned wine experience—offering both elevated flavor and a higher alcohol content in a convenient, ready-to-drink format.
24 N-UM N/UM’s African Beechwood Smoked Salt is a bold, elemental expression of African terroir. This culinary essential begins with pristine, mineral-rich Kalahari salt slowly cold-smoked over African beechwood, infusing every crystal with a deep, elegant smokiness that chefs describe as “transformative”. Developed by N/UM’s culinary team, each batch is produced with uncompromising purity: no additives, no shortcuts, just authentic smoke and exceptional Kalahari minerals. The result is an aromatic, amber-hued finishing salt that heightens everything it touches, grilled meats, roasted vegetables, eggs, soups, cocktails, even chocolate. Housed in premium glass with a natural acacia lid, it reflects the brand’s commitment to craftsmanship and sustainability. More than a seasoning, N/UM’s African Beechwood Smoked Salt is a celebration of culture, flavor, and creativity; an unforgettable pantry staple with global culinary appeal.
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25 Nature’s Garden Nature’s Garden Blueberry Muffin Clusters bring bold flavor and unapologetic crunch to snack time, showing that wholesome ingredients can still feel indulgent. These oversized, hand-snackable chunks are designed to be eaten straight from the bag, offering a convenient alternative to crumbly granola or traditional snack mixes. Made with almonds, cashews, oats, chia seeds, and sweet dried blueberries, Blueberry Muffin Clusters deliver a nostalgic, bakery-inspired flavor with a pronounced crunch, creating a satisfying snack that feels familiar yet anything but ordinary.
26 OoMee OoMee is the first marine-based functional beverage founded by Japanese entrepreneur Alissa Miky. The youngest honoree on Forbes Japan’s 100 Women list in 2018, Alissa created OoMee to bring traditional Japanese wellness into a modern, accessible format for today’s American consumer. Powered by her proprietary Seabiotics™—agar-agar, a red seaweed traditionally used to support feelings of satiety—OoMee represents a new wave of wellness in the beverage category. Launched in January 2026, OoMee Matcha blends agar-agar with organic Japanese matcha, reimagined as a light, fruity tea for the modern matcha drinker. Available in Yuzu Passionfruit, Lemon Mint, and Berry flavors, OoMee is made without milk, added sugars, gums, or carbonation for a better-foryou beverage. Rooted in marine wellness and clean formulation, OoMee reflects Alissa’s mission to merge Japanese tradition with innovation. She is the Founder and CEO of Aqua Theon, the parent company behind OoMee and seaweed crystal candy brand Misaky Tokyo.
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27 Papapietro Perry Winery Papapietro Perry Winery in Healdsburg specializes in small-lot wines that express the pure character of the grape and vineyard and have earned a reputation for consistency as some of Sonoma County’s finest wines. The winery is owned by Renae Perry and Yolanda and Ben Papapietro and is renowned for its Pinot Noir from the Russian River Valley. “We have been fortunate over the years that so many people appreciate the wines as much as we do,” noted winery CEO Renae Perry. “Our goal is simply to craft the best Pinot Noir we can.” Renae and Yolanda have taken a leadership role in the wine industry in support of women in the business. In 2021 they founded National Women in Wine Day, an initiative to provide resources and empowerment to women in wine. Women in Wine Day is March 25th each year and serves to highlight women in the wine industry.
28 PaPaw’s Ridge Available online and in the Sunshine State starting August 19th, ŶǸŶǸΨժͣ ڑžʧɒʊɤ ڑĎɤ˷ʹɆˋζ ڑƋʹͅǸʧʊʔʹ ڑȦͅȿ̇˷ ڑՄԓԒٜ ڑADžՍԘԖ ڑŶ̇̇ͅʅԼ ڑʧͣڑ aged for a minimum of 4 years, and has a mash bill of yellow corn, rye, and barley. This whiskey presents a golden honey amber hue, with aromas of dark chocolate bourbon balls, butterscotch, and baked apple crumble, rounded out by a hint of campfire smoke. On the palate, rich notes of butterscotch and caramel apple emerge, accented by subtle hints of fig. The finish is crisp and smooth, with a soft, enduring warmth with hints of rich vanilla bean. It makes the perfect drink whether neat, on the rocks, or in a cocktail.
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29 Quinn Kristy Lewis founded Quinn in 2010 and ever since has been shaking up the food industry by reinventing classic snacks with delicious, neurotically sourced real ingredients, using gluten-free whole grains and zero artificial flavors. Kristy continues to innovate with a new take on the nostalgic PB&J creating a portable crunchy pretzel shell filled with creamy peanut butter and a zing of raspberries and strawberries. These first to market GF filled pretzel sticks are also dairy free, soy free, vegan, corn free and Non GMO. As a Certified B Corporation, Quinn is committed to using business as a force for good, ensuring transparency, sustainability, and impact at every step — from ingredient sourcing to packaging innovation.
30 Safie Safie Sweet Pickled Beets are crafted from a treasured family recipe passed down through generations from farm to table, originating in Germany and preserved through the centuries. For nearly 100 years, Safie has continued this time-honored tradition. Today, Safie is a womanowned and operated company dedicated to the art and sophistication of home-style canning. Made in small batches with premium, all-natural ingredients, natural spices, aromatic vinegar, and pure sugar, each jar delivers a perfectly balanced sweet-tangy flavor, vibrant color, and tender texture. Hand-packed for superior quality, Safie Sweet Pickled Beets elevate salads, charcuterie boards, sandwiches, and family meals with bold yet refined taste. Proudly made in the USA, Safie remains committed to simple, honest ingredients and community support, donating a portion of proceeds to local needs. Also available in Organic, every jar reflects a century of heritage, craftsmanship, and flavor.
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31 SAINT® Alexandra Hill of St. James Smokehouse is ushering in a confident new chapter for premium smoked seafood with the national debut of the SAINT® OAK SMOKED SALMON, now available nationwide in multiple upscale supermarket retailers. Defined by distinctive smoke profiles, each variety is meticulously crafted to achieve a refined balance of depth, richness, and nuance - an intentional expression of Hill’s belief that smoke itself can be a signature ingredient. Nutritionally, each 4-ounce pack delivers 24 grams of high-quality protein and is naturally rich in omega-3s, aligning indulgent flavor with modern wellness expectations. Beyond taste, SAINT® OAK SMOKED SALMON stands apart through vibrant, contemporary packaging inspired by traditional smoker plates, honoring heritage while speaking fluently to modern design culture. Created using only four clean ingredients, the SAINT® range invites exploration through bold infusions, diverse premium fish species, and a reimagined sense of everyday luxury for today’s discerning consumer.
32 Señor Rio In an industry long dominated by legacy labels, Señor Rio Tequila stands apart—not only for what’s in the bottle, but for who stands behind it. As a minority woman-owned, ultra-premium tequila brand, Señor Rio represents the evolution of modern luxury: authentic, purpose-driven, and unapologetically human. Co-founded and led by Debbie Medina-Gach, Señor Rio blends a family-recipe artisanal tequila with a story rooted in perseverance, cultural pride, and leadership. Its national presence at Total Wine & More and partnership with actor Joe Mantegna underscore the brand’s credibility and growing influence, while its award-winning profile speaks to uncompromising quality. What truly elevates Señor Rio is its mission beyond the spirits aisle. Each bottle supports We Care Crusade, a nonprofit dedicated to families of children with special needs. Señor Rio is not just redefining tequila—it is redefining what a minority woman-owned brand can look like in today’s marketplace: successful, soulful, and socially conscious.
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33 Simrancooks Simran’s journey began in her family’s kitchen, where multicultural traditions shaped her cooking and her worldview. As she navigated the food world—often dominated by legacy brands and homogeneous voices—she made a commitment: to build a company that not only celebrated global flavors but also amplified the presence of women and minority founders in grocery aisles nationwide. The Red Hot Honey Drizzler is the latest embodiment of that vision. Crafted with honey infused with smoky red pepper, this drizzler strikes a rare balance: sweet heat that feels both familiar and unexpectedly addictive. It draws inspiration from the Canary Island mojo flavors that define Simrancooks’ signature sauces but introduces a new dimension—warmth with a silky pour designed for everyday use. Whether spooned over fried chicken, roasted vegetables, pizza, cheese boards, avocado toast, or even ice cream, it transforms simple dishes into something memorable.
34 Sip! Sip! Extraordinary Drinking Chocolate begins with a simple belief: everyday moments deserve extraordinary flavor. Created by World Pastry Champion En-Ming Hsu and inspired by her and her businesspartner sister’s travels to Europe, Sip! reflects their shared love of rich chocolate traditions and café culture. Crafted in small batches in the USA, each blend is made with responsibly sourced cocoa and chocolate that supports sustainable farming and community initiatives empowering women and protecting children in cacao-growing regions. Luxurious and versatile, Sip! can be enjoyed hot, iced, or frozen or used as the base for desserts — from mousse to brownies and more. Sip! Original Dark Chocolate and Peppermint fit gluten-free, non-dairy, and vegan lifestyles without compromise. As a minority-owned and women-owned company, Sip LLC partners with American small businesses and supports nonprofits fighting childhood hunger — every cup delivers both indulgence and impact.
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35 TOMA Empanadas TOMA Empanadas were born from Golden Globe-Nominated Actress & Producer Sofía Vergara’s love for Latin cuisine and her son Manolo Gonzalez Vergara’s passion for cooking. By partnering with Nestlé Professional Solutions®, they’re hoping to share the best Latin flavors with the world. Crafted with bold flavors and high-quality ingredients, these handheld favorites make it easy to share something special with your customers—they cook from thawed (or frozen) in just minutes and can hold for up to 4 hours. Each empanada is wrapped in expertly made dough and filled with delicious options, from savory ground beef blended with onions, sweet tomatoes, Kalamata olives and paprika, to shredded dark meat chicken mixed with vibrant tomatillo, jalapeño, cilantro and a salsa verde–style sauce. TOMA Empanadas lets you share the best of Latin cuisine with your customers.
36 Volpi Foods Volpi Foods’ Traditional Prosciutto reflects generations of Italian heritage and slow-aging craftsmanship while meeting the needs of today’s health-conscious consumer. Women-owned and led by third-generation CEO Lorenza Pasetti—who will mark 25 years at the helm in 2027—alongside fourth-generation family member Deanna Depke, the company continues to honor its founder’s timehonored methods. Each piece is produced in small batches from responsibly raised pork, then hand-rubbed, salted, and air-dried to develop its signature depth of flavor. High in protein and made with a short, clean ingredient list, the prosciutto is fresh, never frozen, and transparently sourced. Rooted in disciplined, traditional production, Volpi’s Traditional Prosciutto moves beyond the conventional deli category—perfect for everyday snacking or elevated entertaining.
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37 Tres Picosos ¡Arriba! As the second-most-popular food style in the US, Mexican food is HOT. Tres Picosos — translated as “three hotties” or “spicy peppers” — has produced authentic Mexican burritos for the convenience and foodservice channels since 2005. Tres Picosos burritos have more filling and less tortilla than other offerings. With nine flavors, its biggest seller, the Bacon Breakfast Burrito, is a classic with scrambled eggs, hickory smoke-flavored bacon, and hash browns smothered in a mild green chile sauce — hitting the spot any time of day. Uncompromising on quality ingredients and committed to bringing affordable, gourmet-level burritos to U.S. retailers, Tres Picosos makes branded and private-label burritos plus an entire Mexican foodservice platform through its Naughty Chile Taqueria brand. Tres Picosos has nationwide distribution through Dot Foods, Inc. Tres Picosos also supports retailers with POS and marketing. They’ve got you covered under one grande sombrero. ¡Mucho delicioso!
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A COMPLETE HOW-TO GUIDE WITH ALL YOU NEED TO KNOW TO OPEN AND RUN A SUCCESSFUL RESTAURANT.
E
ACH MONTH, COUNTLESS NEW RESTAURANTS OPEN THEIR DOORS as others fail. Despite continuing industry growth, many new restaurants struggle to succeed. Even established restaurants are challenged to stay open. These businesses may have great food and amazing service, yet some still face uncertain futures. Now, help has arrived for restaurant owners and managers! Food and Beverage Magazine’s Guide to Restaurant Success is written by an industry expert who has opened numerous restaurants and provided valuable restaurateur guidance in the role of a trusted consultant. This restaurant success guide provides vital information on how to protect the significant investment— sometimes ranging from $250,000 to $425,000— that’s required to open a restaurant and keep it running during the first six months. Author Michael Politz started his career with an ice cream business and went on to found a number of restaurants, a frozen food distribution business, a restaurant consulting service, and a respected online magazine for the food and beverage industry. Politz shares his extensive knowledge gained through both success and failure. With his indispensable guide, you can easily double-check to make sure you’re doing things right. Get guidance from a restaurant owner’s handbook of what to do and not do Refer to handy tips and checklists that help you launch your business Discover insight into the triumphs of Wolfgang Puck, Bobby Flay, Emeril Lagasse, and more Gain food industry knowledge with a comprehensive restaurant how-to guide Whether you want to open a burger joint or a fine dining restaurant, this advice-filled resource will help you cover all the details that make a difference. You’ll be better prepared before, during, and after your restaurant launch! Set your establishment up for rave reviews with Food and Beverage Magazine’s Guide to Restaurant Success.
MICHAEL POLITZ is the founder and publisher of Food & Beverage Magazine, the leading online magazine and resource in the industry. Michael has developed and branded multiple celebrity bar and nightlife concepts, and has consulted for Fortune 500 Companies such as Hallmark and Safeway Foods. Michael was recognized as one of Entrepreneur Magazine’s Top Forty Executives Under 40.
978-1-119-66896-1 | $30.00 | Hardcover
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CASA DANI by sbe Casa Dani, located in Century City steps away from the heart of Beverly Hills, is a collaboration between sbe founder and CEO Sam Nazarian and three-Michelin-starred Chef Dani García. Designed as an immersive dining experience, Casa Dani unites the signature dishes and inventive spirit of García’s Michelin-starred concepts under one roof, offering diners a taste of the sun-drenched Mediterranean coast without leaving the city. From fashion notables like DSquared designers to actors like David Schwimmer to Melvin Gregg, NBA players and more, Casa Dani is a sought after destination.
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“Casa Dani,” meaning Dani’s House, is more than a restaurant—it’s an invitation into the culinary world of Chef García.
Vision
A Home for Chef Dani García’s Vision
“Casa Dani,” meaning Dani’s House, is more than a restaurant—it’s an invitation into the culinary world of Chef García. The menu brings together iconic creations from his award-winning, Michelin-starred concepts, now for the first time on the West Coast. While rooted in García’s Andalusian heritage, the cuisine draws inspiration from across the Mediterranean, reflecting the richness of coastal flavors through a modern lens. Guided by seasonal ingredients, every dish balances simplicity with depth. From vibrant paellas and flame-kissed steaks to lavish seafood towers and meticulously curated small plates, each offering is crafted to delight both the eyes and palate. Dishes like Gamba Frita Prawns with basil and kimchi aioli, Ibérico Ham Croquettes, and Casa Dani Bravas highlight García’s talent for reimagining Mediterranean classics with unexpected, memorable touches.
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Dining as an Experience Casa Dani’s space mirrors its culinary philosophy. The atmosphere blends the polish of world-class hospitality with the energy and warmth of a Mediterranean market. Sunlit dining rooms, an open kitchen, and thoughtfully designed spaces welcome guests into the heart of the experience. Every detail—from table settings to service—is intentional, creating an environment that is both sophisticated and approachable. Whether for a lingering lunch, an intimate dinner, or a celebratory evening, the restaurant fosters connection and conversation, inviting guests to experience the Mediterranean lifestyle where sharing food is central to the joy of dining.
New Daily Happy Hour For a more casual taste of Casa Dani, daily happy hour runs from 5–6 PM, featuring $7 tapas and beverages. Tapas include Pimientos del Padrón with hummus, Spicy Tuna Croquettes, Oxtail Brioche with bull sauce, Grilled California Avocado with feta and cilantro pesto, and more. Drinks include Estrella Damm, house red and white wines, and red sangria—perfect for a midweek unwind or pre-dinner gathering.
Mediterranean Spirit Casa Dani redefines coastal Mediterranean dining on the West Coast. By combining the warmth of the Mediterranean, the artistry of Chef Dani García, and a menu rooted in seasonal, highquality ingredients, Casa Dani offers an experience where every plate tells a story and every guest is welcomed like family. From lavish seafood towers to simple yet elevated tapas, the restaurant invites diners to savor the flavors, creativity, and generosity of the Mediterranean coast, all in one unforgettable setting.
xperience
Visit and learn more about Casa Dani at https://www.sbe.com/ restaurants/casa-dani/casa-dani-century-city/ and follow on Instagram: @casadanibysbe. Open 7 days a week 5pm-10pm.
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By combining the warmth of the Mediterranean, the artistry of Chef Dani García, and a menu rooted in seasonal, high-quality ingredients, Casa Dani offers an experience where every plate tells a story and every guest is welcomed like family.
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A Female-Fronted Legacy at Frieda’s Branded Produce Has Become a Timeless Strategy for Success After more than sixty years, Frieda’s Branded Produce is still challenging the status quo in produce. In 1962, Los Angeles produce broker, Dr. Frieda Caplan, started Frieda’s Branded Produce, the first woman-owned, woman-operated produce company. The industry was dominated by men, but for Caplan, the novelty of being a woman executive was less interesting than finding a niche. To stand out in a staid, risk-averse produce business, she looked to fruits and veggies that were considered unusual at the time: brown mushrooms, Sunchokes and spaghetti squash. Then, she imported the United States’ first-ever load of kiwifruit. Frieda’s’ Branded Produce took off, and fresh produce changed forever. To no one’s surprise, the company is still encouraging innovation and challenging convention.
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An Enduring Plot Twist In Produce
As a third-generation leader at Frieda’s, Jackson is a thought leader who champions innovation and authenticity in produce, inspiring its
Caplan’s early decision to go against the grain did more than launch her brand. It laid the foundation of non-negotiables that still guide how Frieda’s operates. In the early days, consumers didn’t know how to use many of the specialty items marketed by Frieda’s. The answers included recipes, clear labeling and strong retailer sales support to spark curiosity and inspire confidence in the person pushing the cart. Those founding principles matter because shoppers are often women, too. In 2024 data from YouGov, women were more likely than men to say they are the sole grocery shopper in their household.
future leaders to push boundaries and make their own lasting impact on food. She recognizes Frieda’s role in changing the way America eats, and she drives her teams to continue that work. “My grandmother and mother, Karen, built Frieda’s by noticing produce that was overlooked and then doing the work to make it simple for shoppers to try something new,” said Jackson. “Today, we work the same way. We bring interesting produce to the shelf by making it usable and compatible with existing food trends.” Today, the woman-founded legacy of Frieda’s has blossomed into allyship and accountability across its operations, with both women
Its simple how-to messaging, recipes and merchandising make unfamiliar produce feel doable (and enjoyable), helping
and men in leadership roles. Everyone takes pride in preserving the trailblazing values that helped the business to grow.
shoppers turn aisle attention into “I can make this tonight.” Frieda’s woman-founded, women-led legacy has shaped its openFRIEDA’S DESIRE TO BE DIFFERENT KEEPS
minded approach. Now, its brand is known for bridging everyday
HEALTHY EATING INTERESTING.
eating with delicacies from different cultures and cuisines. As tastes and trends evolve, Frieda’s is focused on helping people confidently
A focus on strong branding has always been a hallmark of
embrace the new.
Frieda’s business. It understood that a point of view brings to a company and its customers. It’s not just nice to have. It’s a strategic advantage that has built its brand and led to category growth. According to a 2021 C+R Research report, 60% of shoppers said Frieda’s is a brand that’s more up-to-date and would be most likely to catch their eye in store. Most shoppers (55%) said that Frieda’s brand is for “someone like them.”
Keeping it Unique for Generations Over the years, Caplan brought her daughters, Karen and Jackie on board to join Frieda’s leadership, who Caplan credits with building the business to what it is today. Today, Caplan’s
About Frieda’s Inc. Frieda’s Branded Produce has inspired new food experiences for friends, families, and food lovers everywhere since 1962. From kiwifruit and dragon fruit to Stokes Purple® sweet potatoes and habanero peppers, Frieda’s has introduced more than two hundred unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, the subject of the 2015 documentary “Fear No Fruit,” the female-founded company is a subsidiary of Legacy Farms LLC, based in Anaheim, California. Find Frieda’s on Instagram, Threads, and Tiktok @FriedasProduce and Friedas.com. Inspire. Taste. Love.
granddaughter, Alex Jackson keeps the company’s innovative spirit alive and well as vice president of sales and marketing.
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FROM SACRIFICE TO SOMMELIER: Honoring the Women Behind June Rodil’s Rise
June Rodil is a Master Sommelier and 2026 James Beard Award Semifinalist for Outstanding Professional in Beverage Service and Partner / CEO of Goodnight Hospitality Here’s what June has to say about the woman who shaped her path: Who are the women who inspired you (and why)? Definitely my mom. Like most Asian moms, she’s a force, but also the kind of force that comes from having to be one. She’s the eldest child, the first niece, the first granddaughter, and life asked a lot of her early. She moved overseas to work, left me with my biological dad, and he passed away not long after she left. She made the brutal, brave choice to stay in the U.S. so she could secure a green card for me and build a life from scratch. She worked her ass off. I was a latchkey kid, and I remember this moment in middle school when she finally made it to one of my game days, and one of my friends said, “Oh… I didn’t even realize you had a mom.” It gutted her. We laughed it off then, and honestly we still laugh about it now, because that’s how we survive. She taught me fight, not flight. And she’s still teaching me. She recently had brain surgery for a tumor and kept working through it. She finally retired about a year later and said, “Life is short. I’m going to visit a new country every year for the rest of my time.” That mentality is so her: resilient, curious, forward. I’ve adopted it too. Travel and adventure are a big part of how I reset and stay inspired, and I’m hoping she and I can do a country together soon-- just the two of us (sorry, other fam).
What made her so impactful for you? She’s the blueprint for grit and joy existing at the same time. She didn’t have the luxury of falling apart. She just kept going, and somehow still found humor in the mess. Watching her taught me that you can be exhausted and still show up, you can be scared and still be brave, and you can carry a lot while still choosing curiosity. That’s shaped how I lead, how I work, and how I live.
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June Rodil with her mother in the Philippines, 1983 / Credit : June Rodil
What would you say to women navigating the world of wine? Find your voice, and make sure it’s actually yours. When you’re one of a few in the room, it’s easy to shrink yourself into a whisper to avoid judgment, or swing the other way and go extra loud because you’re used to being ignored. But the goal isn’t volume. Its authenticity. Once you find your real cadence, how you speak, how you lead, how you set boundaries, people can’t stop you. Your authority lands differently when it’s rooted in truth instead of performance. And you don’t need permission to take up space.
What is the biggest misconception about women in wine and hospitality? Two big ones. First, the quite lazy (and I am wayyyy over it) “women are too emotional” narrative. The truth is: emotions aren’t the problem. Reactivity is. Great hospitality requires empathy, intuition, and reading a room. Those are strengths. The expectation shouldn’t be “don’t feel.” It should be “lead with clarity, even when you feel.” Second, there’s still this assumption that if a woman gets married or has kids, she’ll downshift or disappear. It’s outdated and honestly insulting. Yes, the balance can be harder for women because the world still isn’t built evenly. But ambition doesn’t evaporate because you have a family. Also, wanting it all doesn’t mean wanting it all at once. Women are allowed seasons. We can build careers, build families, build both, build neither. What we shouldn’t have to do is justify it.
If you could tell her anything right now, what would it be? “You f*cking rule. Thank you for showing me what strength looks like. You’re the reason I don’t flinch when life gets hard.”
Want to drink like June Rodil? Join June’s All Day Wine Club before the annual deadline on this International Women’s Day, Sunday, March 8, 2026 and enjoy monthly selections of seasonal sips, rare finds, and bottles with a good story. Each bottle is selected by Rodil herself alongside her wine team to ensure members relish wines that are thoughtful, unfussy, and delivered straight to their home. Rodil and her mother are all smiles in 1985 / Credit : June Rodil
As one of only 29 female master sommeliers in the Americas, June shares insight on her journey and words of wisdom for aspiring women in the world of wine: During your time becoming a Master, other female students were few and far between. Why was connecting with other aspiring female sommeliers so important? Because there’s power in numbers, and in our world, the number of female Master Sommeliers is still painfully low. Studying can be incredibly isolating. You’re living in flashcards, blind tastings, and self-doubt. Having other women around me wasn’t just support, it was oxygen. When you join forces, you get sharper and more grounded. You learn faster, you stay humble, and you remember you’re human. Egos can get in the way in any industry, any gender, any room, but community cuts through that. Those “morsels” of shared experience keep your momentum up, keep you learning, and keep you connected. No one is an island, even when the path makes you feel like you should be.
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WORLD EQUESTRIAN CENTER - Ocala Debuts The Equestrian Manor, A New Chef-Driven Dining Destination <PM U]T\Q KWVKMX\ ^MV]M JZQVO[ OTWJITTa QVÆ]MVKML K]Q[QVM IVL IKKTIQUML K]TQVIZa \ITMV\ \W +MV\ZIT .TWZQLI UIZSQVO I VM_ KPIX\MZ QV \PM LM[\QVI\QWV¼[ M^WT]\QWV JMaWVL MY]M[\ZQIV [XWZ\ Lj̇ͅ˓ɒ́_ڑɤͣʹͅʧǸ˷ڑIɤ˷ʹɤͅڑ՟ڑŀɆǸ˓ǸڑՄLj_IՅջڑǸ̻ͅڑɤ˰ʧɤͅڑɤ́ɤͣʹͅʧǸ˷ڑǸ˷ɒڑ hospitality destination in Central Florida, has officially opened The Equestrian Manor, a four-story, multi-concept dining and events venue anchored by four chef-driven restaurants, including two rooftop restaurants overlooking the resort. The opening marks a significant expansion of WEC’s food and beverage offerings, introducing globally influenced menus led by James Beard– recognized culinary talent. With the opening of The Equestrian Manor, WEC grows its dining collection to 13 distinctive venues, continuing to build a chefdriven program that brings greater range and creativity to the region’s dining scene. “World Equestrian Center was built with the vision of creating a destination that surprises and inspires at every level,” said Jeremy
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Gow, Senior Director of Hospitality Operations for World Equestrian Center. “Dining at The Equestrian Manor plays a central role in bringing the property’s vision to life. By welcoming accomplished chefs, globally influenced menus, and a commitment to thoughtful execution to Ocala, we’re raising the culinary standard for the region and creating experiences that feel both unexpected and world-class.” The culinary program at The Equestrian Manor is led by Executive Chef Stephan Holland, whose more than two-decade career spans modern American, Spanish, Asian, Japanese and haute cuisine. His career includes collaborations with culinary icons Andrew Zimmern, Martha Stewart, José Andrés and Nobu Matsuhisa. At WEC, Chef Holland works with the team to deliver four signature dining experiences each with a unique culinary perspective.
The Polo Pony is an elevated American tavern designed as a refined yet approachable gathering place for both resort guests and locals. The space blends classic tavern warmth with polished detailing, offering a menu rooted in familiar comfort dishes elevated through technique and subtle global influence. Signature offerings include a dry-aged burger with house-made accompaniments, seasonal steaks prepared with refined execution, and thoughtfully composed shareable plates designed for social dining. The restaurant is led by Chef Roland LaCroix, whose background includes The Broadmoor, The Biltmore Estate, and Wellington Polo Stadium, bringing a balance of luxury hospitality experience and approachable American cooking to the concept. Emma’s Patisserie brings a European-style bakery experience to The Equestrian Manor, offering an all-day destination for pastries, desserts, and confections crafted with artisanal precision. The expanded location features a curated selection of laminated pastries, classic French desserts, and seasonal specialties, alongside fresh-pressed juice and coffee service designed for both quick visits and leisurely indulgence. Led by James Beard nominee Chef Yohann Le Bescond and Executive Pastry Chef Kari Howard, the beloved bakery’s second location reinforces WEC’s commitment to culinary excellence while elevating the everyday bakery experience within a destination setting. Genievieve’s is a rooftop Italian restaurant offering a refined, yet welcoming dining experience centered on handmade pastas and thoughtfully crafted classic dishes. With sweeping resort views, the
restaurant emphasizes relaxed elegance, pairing traditional Italian techniques with a contemporary approach. Menu highlights include house-made pastas prepared daily, thoughtfully sourced proteins, and classic Italian flavors interpreted through a modern lens. The concept is led by Chef Kristofer Sullivan, whose experience includes Le Bernardin, Atlantis Resort, Bangkok Supper Club, and private chef work in Los Angeles. The White Willow is a rooftop pan-Asian restaurant and bar offering contemporary interpretations of Asian cuisine through refined technique and modern presentation. Designed as a vibrant evening destination, the menu features sushi and sashimi alongside shareable plates inspired by flavors from across Asia, complemented by a curated cocktail and sake program. The restaurant is co-led by Chef de Cuisine Daniel Binghak and Sushi Chef de Cuisine Karl Reinhart. Chef Binghak brings broad pan-Aisian and hospitality experience from Universal Epic Universe, Disney’s Swan and Dolphin Resort, Hard Rock Casino International, and five years as senior sushi chef at Morimoto, while Chef Reinhard oversees the sushi program, drawing on an Edomae-inspired approach shaped by more than a decade behind the counter, including leadership roles at Michelin-starred Soseki in Winter Park and Natsu in Orlando. All four restaurants are now open and available for individual dining, private experiences and full venue buyouts.
Emma’s Pattisserie at The Equestrian Manor
Genievieve’s
Polo Pony at The Equestrian Manor
The White Willow
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Aɤζ̇˷ɒڑɒʧ˷ʧ˷ʊջڑǸʹͣڑǸζڑǸʹڑLj̇ͅ˓ɒ́_ڑɤͣʹͅʧǸ˷ڑIɤ˷ʹɤͅڑ՟ڑŀɆǸ˓Ǹ̇ڑʅʅɤͣͅڑǸ˷ڑʧ˰˰ɤͣͅʧΤɤͅڑɤͣ̇ͅʹՑͣʹζ˓ɤڑ experience that extends well past the table. Guests can stay on-site at The Equestrian Hotel or The Riding Academy Hotel, unwind at Calluna Spa, and explore expansive equestrian venues and year-round competitions and events. Shopping, landscaped outdoor spaces, and a wide range of amenities encourage guests to spend time on property, creating a setting where culinary experiences are woven into a weekend or extended stay.
About World Equestrian Center – Ocala Named one of TIME’s 2024 World’s Greatest Places, World Equestrian Center features two premier equestrian and multidisciplinary venues in Ocala, Florida, and Wilmington, Ohio. These exclusive facilities comprise state-of-the-art arenas, expansive stadiums, versatile outdoor space, sporting fields and well-appointed exposition centers. An abundance of lodging options and luxury accommodations are conveniently located on-site, along with shopping and dining throughout each property. Dedicated to offering great sport and good fun in a family-friendly environment, World Equestrian Center promises an unparalleled experience for exhibitors, spectators, vendors, sponsors and retailers built on three core values: Quality. Class. Distinction. For more information, visit wec.net, or stay up to date with the latest news via Facebook, or Instagram.
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Where to Travel
THIS SPRING
F OR U N F OR G E T TA B L E F L AVOR Culinary tourism is no longer a niche indulgence, it’s shaping the way we travel. With the category projected to grow at a 19.9% compound annual rate through 2030, and Marriott International’s New Luxe Landscapes report revealing that 88% of affluent travelers consider gourmet discovery essential when choosing a destination, food has officially become the itinerary. This spring break, discerning travelers aren’t just chasing sunshine — they’re following flavor. From Caribbean beachfront dinners to Sonoma vineyard feasts and elevated global cuisine in Orlando, these three destinations prove that when food leads the journey, the getaway becomes unforgettable.
The Westin Grand Cayman Seven Mile Beach Resort & Spa The Westin Grand Cayman Seven Mile Beach Resort & Spa is an ideal spring break escape for food lovers, pairing one of the Caribbean’s most famous beaches with standout dining experiences. Just steps from the sand, the resort offers fresh island seafood, sunset cocktails, and beachfront dinners under the stars. Across every dining outlet, menus highlight the freshest available ingredients — and you can truly taste the difference in every dish. Couples can book the romantic Toes in the Sand Dinner at the AAA Four Diamond Beach House, while woto serves some of the island’s best sushi, ceviche, and poke with vibrant Caribbean flavors. Thoughtfully crafted menu items include Caribbean Snapper ceviche, Chirashi bowls, Tofu Poke and more. This island escape is a deliciously relaxing way to do spring break. Photo Credit: The Westin Grand Cayman Seven Mile Beach Resort & Spa
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Montage Healdsburg Montage Healdsburg is a food and wine lover’s dream, blending Sonoma’s vineyard landscape with immersive culinary experiences rooted in place. At the resort’s signature restaurant Hazel Hill, Northern California’s bounty is celebrated in dishes that combine locally sourced, seasonal ingredients with French culinary finesse in elegant indoor and al fresco settings, with weekend brunch showcasing the region’s terroir-driven flavors. The resort also features Montage’s new private wine label crafted with Jesse Katz of Aperture Iɤ˓˓Ǹͣͅ ڑՄLjʧ˷ɤʹ˷_ ڑʔͣʧǸͣʹժͣ ڑԐԎԐԔ ڑLjʧ˷ɤ˰Ǹˋɤ̇ͅ ڑʅʹ ڑʔɤڑ Year), using estate-grown grapes and available exclusively at Montage resorts. Guests can deepen the experience through Meet the Maker tastings with local vintners, hands-on cocktail classes at Scout Field Bar, and wellness offerings like vineyard yoga hikes and meditation among the vines — a deliciously immersive way to savor wine country. Photo Credit: Montage Healdsburg
Evermore Orlando Resort Evermore Orlando Resort is a quintessential spring break destination, pairing Florida sunshine with Orlando’s only true beach and a standout lineup of global dining experiences. Guests can enjoy elevated, coastal-inspired cuisine across beautifully designed restaurants throughout the property. The resort offers accommodations for every type of traveler, from luxury vacation homes and flats at Evermore Residences that can host up to 32 guests to a modern luxury hotel experience at Conrad Orlando at Evermore. Groups staying in the Residences can book Evermore To Your Door for a private chef experience prepared in the comfort of their home. For a memorable night out, head to the Conrad’s rooftop restaurant, Ceiba, for contemporary Mexican cuisine served alongside views of the Disney fireworks. Photo Credit: Evermore Orlando Resort
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Sushi by Bou Expands to the East Village With Rock ‘n’ Roll Inspired Concept Sushi by Bou, the acclaimed omakase concept celebrated for its intimate counters, premium fish, and vibrant speakeasy-style atmosphere, is turning up the volume in downtown Manhattan. The brand debuted its newest location in the East Village in February 2026, marking its 10th location in New York State and another milestone in its rapid national expansion. Known for redefining the traditional sushi counter, Sushi by Bou pairs indulgent, chef-driven omakase with an approachable, highenergy dining experience. Expert sushi chefs guide guests through a meticulously curated, timed tasting featuring sustainably sourced seafood selected at peak freshness. The result is an elevated yet accessible omakase experience that balances precision, personality, and playfulness.
A Rock ‘n’ Roll Take on Omakase
The East Village outpost introduces a bold new aesthetic to the brand’s growing portfolio. Inspired by the neighborhood’s storied music culture, the space channels a rock ‘n’ roll spirit with immersive design elements and interactive features. The venue, hidden behind a store front in NYC speakeasy fashion, includes a 12-seat sushi counter for intimate omakase service, an intimate lounge and bar area, a private Karaoke Room complete with stage and banquette seating, a themed “Wayne’s World”–inspired lounge blending nostalgic pop culture with rock-era kitsch.
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“Rock and roll has always been part of who I am,” said Richie Romero, Chief Hospitality Officer of Sushi by Bou. “Having the opportunity to bring that spirit to the East Village venue felt like the perfect next chapter of our speakeasy world – and one of the highlights of my career. It is omakase — with a backstage pass. Same quality, different volume.”
Signature Tasting Experiences Guests at the East Village location are able to choose from the brand’s signature, chef-guided tasting menus: Signature Omakase (12 Courses) – An exclusive Edomae-style progression of seasonal bites showcasing expert technique and pristine fish. Bougie Omakase (17 Courses) – A decadent journey featuring seasonal imported selections, creative flavor compositions, and a celebratory Kanpai toast. Bou Reserve Omakase (17 Courses) – The brand’s most luxurious offering, highlighted by indulgent upgrades such as a Caviar Bump, Foie Gras snow, Wagyu enhancement, Bone Marrow, and Truffle. In addition, the Signature Selection menu features 12 nigiri pieces and handrolls, including Hamachi (yellowtail), Maguro (chopped tuna), Gindara (miso black cod), and Wagyuni (a surf ‘n’ turf–inspired bite), among other standout offerings.
Rooted in NYC, Expanding Nationwide
Founded by restaurateurs Michael Sinensky and Erika London alongside hospitality leader Richie Romero under Simplevenue Hospitality Group, Sushi by Bou has grown from a single concept into a nationally recognized brand with locations across New York City and major markets nationwide. The East Village opening reflects the company’s continued commitment to transforming underutilized spaces into dynamic culinary destinations.
“We are proud to continue broadening our footprint in V\Y ÄYZ[ HUK SHYNLZ[ THYRL[ · 5L^ @VYR *P[` ¹ ZHPK ,YPRH London, CEO and Co-Founder of Simplevenue and Sushi by Bou. “While we are thrilled with the expansion of our concept to new markets across the country, it’s always M\SÄSSPUN [V KLLWLU V\Y YVV[Z PU [OL JP[` [OH[ Z[HY[LK P[ HSS ¹ Reservations for Sushi by Bou East Village are available via sushibybou.com and OpenTable. Sushi by Bou is redefining the sushi experience nationwide with high-end omakase served in fun, speakeasy-style settings. Omakase, meaning “I’ll leave it up to you,” invites guests to surrender to the chef’s mastery through a curated tasting of sustainable seafood. Each timed experience is thoughtfully balanced in flavor, texture, and presentation, served at intimate 4- to 12-seat counters. Guests can complement their meal with handcrafted cocktails, premium sake, and rare Japanese whiskies. Simplevenue is a New York City–based hospitality group led by Founders Michael Sinensky and Erika London alongside Partner and Chief Hospitality Officer Richie Romero. With more than 15 years of experience, the group specializes in curating underutilized spaces with distinctive food and beverage concepts. Its flagship brand, Sushi by Bou, and sister concepts continue to expand nationwide, connecting experiential dining with world-class venues.
March Issue 2026 v Food & Beverage Magazine | Page 60
7"4/1)(01)5& 8$94
The Eighth Cocktail Lounge Debuts in New York By Opus Hospitality and Legeard Studio The Eighth, Chelsea’s newest cocktail-driven restaurant, officially opens March 2026, offering a space rooted in atmosphere, ritual, and emotional resonance. Conceived as an environment outside ordinary time, The Eighth presents an intentional alternative to the speed, spectacle, and trend-chasing that define much of New York nightlife. The experience is deliberately slow and layered—designed to be felt rather than immediately understood. With design at the core of its conceptualization, The Eighth is the brainchild of Opus Hospitality, the newly established hospitality group led by award-winning New York interior designers Julien Legeard and Valmira Gashi of Legeard Studio, in collaboration with seasoned hospitality veteran Richie Romero.
The Name and Its Meaning The name The Eighth references an imagined eighth day—something beyond the known calendar and outside the rigid structure of time. It represents a surplus moment: a pause not governed by productivity, obligation, or urgency. The name is intentionally abstract, leaving room for interpretation— much like the bar itself. It subtly nods to cyclical time and infinity, reinforcing the idea that this is not a place defined by beginnings or endings, but by return.
A Space Rooted in Absence, Not Nostalgia
“Nothing here is meant to feel new or old. It’s meant to feel lived-in, layered, and slightly out of time,” notes Legeard.
Inspired by Chelsea’s evolving and often overwritten history, The Eighth does not attempt to recreate a specific era. Instead, it draws from the absence of history—the moments, stories, and emotions that slip through the cracks. The result is a space that feels familiar yet elusive, intimate yet transportive.
The logo mark centers around an hourglass, a universal symbol of time and ritual—reimagined to feel fluid and ambiguous. Liquid or sand, flowing or falling, the imagery blurs the boundary between measured time and indulgent suspension. As guests settle into the space, time becomes less legible. Moments stretch, soften, and quietly slip away.
Guests are invited to linger, return, and build their own relationship with the venue over time. At its core, The Eighth is about pause. Cocktails are treated as rituals, conversation unfolds naturally, and presence is valued over performance. The goal is longevity—creating a quiet constant in the neighborhood rather than a fleeting destination.
Design: Immersive, Sensual, Deliberately Atmospheric At the heart of The Eighth is its design, conceived by hospitalityfocused interior design firm Legeard Studio.
Location - The Eighth is located at 132 7th Avenue, Chelsea, New York. For more information, visit www.theeighth.nyc and follow them on instagram @theeighthnyc
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“The design of The Eighth is immersive, sensual, and deliberately atmospheric,” explain Julien Legeard and Valmira Gashi. “The space is built around themes of mystery, haze, and attraction — achieved through warm, controlled lighting, subtle haze, and a nocturnal palette anchored in rich purples and shadowed neutrals.” Materials are tactile and indulgent: velvet and leather banquettes, soft lounge chairs, and bar stools designed for lingering. The backlit stone bar top functions as a ceremonial altar—illuminating cocktails and elevating drinking into something intentional and reverent. The VIP enclave and DJ booth are wrapped in faux snakeskin leather, introducing texture and symbolism. Lighting can seamlessly transform the lounge into a dance environment, with a disco ball fracturing light across the room. An infinity mirror above the back bar visually extends the ceiling upward, reinforcing the idea that the space continues beyond what’s immediately visible. Two symbolic animals recur throughout the design language: The Snake — representing transformation, renewal, temptation, and cyclical time. Its coiled form echoes the number eight and infinity. The Moth — symbolizing attraction and surrender, drawn instinctively toward light—just as guests are drawn toward the glowing bar at the heart of the room. These symbols culminate in two immersive, ungendered restrooms: The Snake and The Moth, each extending the narrative through texture, artwork, and abstraction.“The symbols aren’t decorative—they’re directional,” says Gashi. “They guide how you move, where you’re drawn, and how you feel within the space.”
performances at the bar—quietly theatrical rituals that signal a shift in energy and invite guests to move deeper into the experience. Each ceremony marks a threshold, guiding the room through distinct phases of presence, indulgence, and surrender. The 8:00 PM ritual, Awaken, signals arrival. Bright, clarifying flavors and composed bites ground guests in the moment, gently igniting the senses and setting the tone for what is to come. By 10:00 PM, Indulge takes hold as the room reaches full expression. The offerings grow richer and more layered, encouraging immersion in texture, aroma, and atmosphere. At midnight, The Unknown closes the arc—not with resolution, but with release. This final ceremony embraces unpredictability and intuition, surrendering the night to wherever it chooses to lead. Each ceremony includes a curated cocktail taster for all guests, followed by a paired bite designed to extend the moment. Cocktails draw from classic structures refined through contemporary technique, emphasizing balance, clarity, and restraint over spectacle. “The bar itself is designed as an altar,” adds Gashi. “It’s the emotional and visual center of the room—the cocktail experience is the premiere ritual.” The culinary program, created by Chef Kat Williams, is intentionally complementary. A Kingston-born chef rooted in Jamaican culture and creativity, Williams offers thoughtful, shareable plates that encourage lingering rather than dominate the evening. Signature dishes include Jerk Wings and Honey & Scallop Crudo. Together, the ceremonies and menu reinforce The Eighth’s philosophy: drinking and dining not as distraction, but as intentional acts.
Food & Drink: Ritual as Experience
The Takeaway
The cocktail program is structured around time and transformation, conceived by mixologist Evelyn Atheris, known for her work at Thyme and Zou Zou’s. Rather than presenting drinks as standalone offerings, the program unfolds as a progression—an intentional arc that mirrors the emotional tempo of the evening.
The Eighth is a cocktail-driven restaurant rooted in ritual, atmosphere, and emotional resonance. Designed as a space outside time, it invites guests to slow down, return often, and measure their evenings in moments rather than minutes. “This place isn’t chasing what’s next,” remarks Richie Romero. “It’s meant to feel slightly out of time—like you found it, not like it opened—and that’s a credit to Julien and Valmira’s vision for the room.”
At its center are three nightly cocktail and bite ceremonies held at 8:00 PM, 10:00 PM, and 12:00 AM. These moments function as altar-like
March Issue 2026 v Food & Beverage Magazine | Page 62
L A Pro f ile : Zo uk Los A n g e l e s
7"4/1)(01)5& 8$94
Zouk Los Angeles Marks First Anniversary as West Hollywood’s Premier Nightlife Destination
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With its combination of cuttingedge design, immersive production, and celebrity-caliber programming, Zouk Los Angeles has not only marked its first anniversary but has also established itself as a cultural touchstone in the city’s nightlife scene.
This March, Zouk Los Angeles celebrates its first anniversary, solidifying its position as one of the city’s most influential nightlife destinations. Born from a collaboration between Singapore’s Zouk Group and Los Angeles hospitality powerhouse sbe, Zouk LA has redefined nightlife in the heart of West Hollywood with world-class hospitality, high-impact music programming, and immersive design. Since opening in March 2025, the 16,500-square-foot nightclub has welcomed some of the biggest names in music, from Don Toliver and The Chainsmokers to Travis Scott and Lil Wayne. The venue also hosts exclusive celebrity events, from the Grammys to Billboard Power 100 gatherings, attracting entertainment leaders like Clive Davis, Mariah Carey, and Marc Anthony, alongside high-profile guests including Justin Bieber, Chris Brown, and Zoey Deutch.
March Issue 2026 v Food & Beverage Magazine | Page 64
A Nightlife Landmark Designed by Christian Schulz and Studio Collective, Zouk Los Angeles features a full-service bar, stadiumstyle VIP seating, an exterior patio lounge, and a private artist lounge with its own entrance and DJ booth. At the heart of the space lies The Mothership, a state-of-theart production centerpiece that combines immersive LED visuals, dynamic lighting, and a world-class sound system to elevate every performance into a multisensory experience. “Los Angeles is built on culture, creativity, and a passion for world-class experiences,” says Hui Lim, Executive Chairman of Zouk Group. “In partnership with Sam Nazarian and sbe, we are setting a new standard for nightlife in LA.” Sam Nazarian, Founder and CEO of sbe, adds, “Celebrating our first year of Zouk Los Angeles is a milestone. Our goal has always been to innovate the nightlife experience, and Zouk LA exemplifies what happens when creativity, hospitality, and design come together to set a new benchmark.”
The Music, The Energy, The Experience Zouk LA’s programming spans rap, hip-hop, EDM, house, pop, and R&B, featuring artists that resonate locally and globally. The nightclub has built a reputation as a hub for both emerging and established talent, hosting performers who f requent its Las Vegas flagship and other global Zouk venues.
With its combination of cutting-edge design, immersive production, and celebrity-caliber programming, Zouk Los Angeles has not only marked its first anniversary but has also established itself as a cultural touchstone in the city’s nightlife scene.
About Zouk Los Angeles Located at 643 N La Cienega Blvd, West Hollywood, Zouk Los Angeles is the West Coast outpost of the global staple nightlife brand known for redefining club culture. For more information, visit zouk.la and follow on Instagram @zoukla. SBE was established in 2002 by Sam Nazarian, sbe is a leading lifestyle hospitality company developing world-class hotels, restaurants, lounges, and nightclubs globally. Its portfolio includes Zouk Los Angeles, Casa Dani, Katsuya, HYDE, and more. Zouk Group is a Singapore-based global lifestyle company spanning nightlife, entertainment, and dining. Its flagship club, Zouk, is recognized as Asia’s top nightclub and has expanded globally with venues in Las Vegas, Los Angeles, Malaysia, and beyond.
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March Issue 2026 v Food & Beverage Magazine | Page 66
WHERE FLAVOR MEETS PHILANTHROPHY
Supporting and Empowering Latino Youth in the U.S.
CREATING SEASONED LEADERS The Aarón Sánchez Impact Fund empowers Latino youth with culinary arts scholarships, mentorship, and access to food and wellness resources. Since 2016, we’ve invested over $1.5 million to expand food education and create opportunities to thrive in the culinary world and beyond. The Fund also partners with nonprofits to provide culinary education and improve food access, ensuring Latino youth have the tools to succeed while honoring their roots. www.aaronsanchezimpactfund.com
Photo Credit: Emeril Lagasse Foundation.
LEARN MORE. GET INVOLVED.
Scan the QR code or visit www.aaronsanchezimpactfund.com to learn about our programs and support our mission.
The Aarón Sánchez Impact Fund is a program of Emeril Lagasse Foundation, working together to create opportunities to inspire, mentor, and enable youth to reach their full potential. Through culinary education, food access, and cultural celebration, we’re building brighter futures and stronger communities.
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COFFEE FOR A CAUSE:
FROM “OUTER SPACE” TO YOUR MORNING BREW Young program participants overcoming adversities collaborated with the frontman of the world’s greatest party band, The B-52’s, to launch a coffee line inspired by their DPMMBCPSBUJWF TPOH UP TVQQPSU UXP /FX :PSL OPO QSPàUT In 2018, a group of under-resourced NYC youth walked into a studio to write a song about outer space. They knew they’d be collaborating with Fred Schneider, the unmistakable frontman of The B-52s, so they leaned into a theme that felt cosmic, playful, and a little surreal. The result was “Outer Space,” a song born from mentorship and peer support through the music industry nonUWTܪY 7TFI 7JHT[JW^ FSI YMJNW NSST[FYN[J after school Trax Program, recently acclaimed in a WJUTWY G^ 7JXJFWHM 8HNJSYNXYX KWTR 3>: FSI 3FYNTSFQ 2JSYTWNSL 7JXTZWHJ (JSYJW Years later, that song jumped off a streaming playlist and into a bag of coffee. Outer Space
Page 69 | Food & Beverage Magazine v March Issue 2026
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The coffee itself is as thoughtful as the story behind it. Sold in TZSHJ GFLX YMJ QNSJ NSHQZIJX KTZW WTFXYX F IFWP WTFXY \NYM notes of cocoa, molasses, and milk chocolate; a balanced medium roast with classic chocolate and nutty tones; a light roast featuring nutty orange and caramel; and a decaf with unexpected hints of chocolate, pine, and strawberry. All beans FWJ HJWYNܪJI TWLFSNH FSI TW +FNW 9WFIJ \NYM XJQJHY TKKJWNSLX HFWW^NSL 'NWI +WNJSIQ^ HJWYNܪHFYNTS 9MJXJ HWJIJSYNFQX RFYYJW to today’s ethically minded consumers. The roaster behind the blend adds another layer of purpose. .S 3TWYM 7N[JW 7TFXYJWX \FX ITSFYJI G^ NYX WJYNWNSL T\SJWX YT 2NI -ZIXTS <TWPX JSXZWNSL YMFY YMJ GZXNSJXX NYXJQK \TZQI TUJWFYJ ZSIJW STSUWTܪY QJFIJWXMNU (TKKJJ production now directly supports workforce training and JRUQT^RJSY TUUTWYZSNYNJX NS YMJ -ZIXTS ;FQQJ^ +TW 7TFI 7JHT[JW^ YMJ HTQQFGTWFYNTS NX F SFYZWFQ J]YJSXNTS TK NYX TWNLNS XYTW^ +TZSIJI NS G^ RZXNH NSIZXYW^ [JYJWFSX HTSSJHYJI YT YMJ QFYJ WJHTWINSL FWYNXY XNSLJW /JKK 'ZHPQJ^ YMJ STS UWTܪY TWLFSN_FYNTS MFX QTSL NS[NYJI JXYFGQNXMJI artists into the recording studio to create music alongside ^TZSL UJTUQJ NS WJHT[JW^ KWTR F [FWNJY^ TK FI[JWXNYNJX 4[JW YMJ ^JFWX HTQQFGTWFYTWX FSI HWJFYN[J UFWYSJWX MF[J NSHQZIJI artists such as Slash, members of Duran Duran, Tom Morello 7FLJ &LFNSXY YMJ 2FHMNSJ 5JYJW +WFRUYTS FSI )FWW^Q 2H)FSNJQX 7ZS )2(
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March Issue 2026 v Food & Beverage Magazine | Page 70
MUSIC MATTERS TO YOUR CUSTOMERS NEW STUDY CONFIRMS MUSIC CAN INCREASE REVENUE AND BUILD CUSTOMER LOYALTY
89%
OF MILLENNIALS SAID THAT GOOD MUSIC MAKES A MORE MEMORABLE EXPERIENCE
NEARLY
86%
70%
WOULD RECOMMEND THE ESTABLISHMENT IF THEY ENJOY THE MUSIC
86%
WOULD RETURN TO AN ESTABLISHMENT IF THEY LIKED THE FEATURED LIVE MUSIC
80%
OF MILLENNIALS SAID THAT HAVING NO MUSIC NEGATIVELY IMPACTS THEIR EXPERIENCE
SAY THAT MOST OF THE RESTAURANTS AND BARS THEY FREQUENT HAVE MUSIC PLAYING
IF GOOD MUSIC IS PLAYING FOR MORE INFORMATION ON HOW TO OBTAIN A BMI MUSIC LICENSE, PLEASE VISIT WWW.BMI.COM/EDE
NEARLY 80% WILL STAY LONGER
NEARLY 60% WILL BUY MORE FOOD OR DRINKS
70% MILLENNIALS 63% GEN X 56% GEN Z
BAR AND RESTAURANT OWNERS WEIGH IN
“
CHECK AVERAGE TENDS TO GO UP 5 TO 10% JUST BECAUSE PEOPLE ARE GETTING THAT 2ND OR 3RD DRINK. REVENUES HAVE JUMPED ALMOST 25% ON THE NIGHTS THAT WE HAVE LIVE MUSIC. -BRIAN BREWERY OWNER, COLORADO AND UTAH
”
“
WITH LIVE MUSIC (…) THERE WERE MORE LIQUOR SALES, AND THAT’S A 75% PROFIT MARGIN. -THOMAS OWNER, FAMILY ITALIAN RESTAURANT ATLANTA, GA
”
“
THE MORE UPBEAT, THE BETTER CHANCE FOR AN UPSELL, THE BETTER CHANCE THEY WANT TO STAY A LITTLE LONGER.
-CHRISTOPHER VINEYARD OWNER AND TASTING ROOM OPERATOR LOS ANGELES, CA
”
TO VIEW THE COMPLETE SURVEY, VISIT https://www.bmi.com/pdfs/publications/2023/bmi-value-music--research-analysis.pdf * A QUANTITATIVE ONLINE STUDY BY BMI AND NATIONAL RESEARCH GROUP (NRG) WAS ANSWERED BY 1,000 NATIONALLY REPRESENTATIVE PEOPLE AGE 21+ WHO REGULARLY VISIT EDES (AT LEAST 3X PER MONTH). TO REPRESENT THE B2B PERSPECTIVE, NRG CONDUCTED SIX IN-DEPTH-INTERVIEWS WITH OWNERS, OPERATORS AND MANAGERS OF BARS AND RESTAURANTS.
MARCH ISSUE 2026 COVER IMAGE Idahoan PUBLISHER MICHAEL POLITZ Michael@fbmagazine.com DIRECTOR & EDITOR-IN-CHIEF LAUREN KANE Lauren.Kane@fbmagazine.com SOCIAL MEDIA CONTENT MANAGER SHELBY POLITZ Shelby.Politz@fbmagazine.co DIRECTOR OF PROGRAMMATIC SALES BARB ROGERS Programmatic@fbmagazine.com ACCOUNT MANAGERS AMY MONTANO Amy.Montano@fbmagazine.co SUSAN GOLD Susan.Gold@fbmagazine.com MARCUS FOXWORTH Marcus.Foxworth@fbmagazine.com TRADESHOW EDITOR MICHELE TELL Michele@proofawards.com CONTRIBUTING EDITORS MICHAEL POLITZ STEPHANIE BLITZ CONTRIBUTING WRITERS AMY MONTANO SUSAN GOLD SHELBY POLITZ ETHAN BALSAMO
We honor and remember the support of Chef Kerry Simon, Gary Cantor, Robin Leach, Chef Paul Prudhomme, & Gary Coles
Food & Beverage Magazine® is owned and published electronically by Beautiful People, LLC. Copyright 1995-2016 Beautiful People LLC. All rights reserved. Food & Beverage Magazine® and distinctive logo are trademarks owned by Beautiful People, LLC. “fb101.com” is a trademark of Beautiful People, LLC. No part of this electronic magazine may be reproduced without the written consent of Food & Beverage Magazine. Requests for permission should be directed to: Lauren.Kane@fbmagazine.com. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm. Food & Beverage Magazine is not affiliated with any other food and beverage or hospitality publication.
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March Issue 2026 v Food & Beverage Magazine | Page 4
IDAHOAN’S HONEST EARTH PORTFOLIO
SIMPLE INGREDIENTS. BUILT FOR FOODSERVICE.
Today’s foodservice operators are balancing more demands than ever before. Guests are paying closer attention to ingredient statements. Nutritional standards continue to evolve. Labor remains constrained. And consistency across locations, shifts, and segments is non-negotiable. At the same time, comfort food continues to anchor menus across commercial and non-commercial dining. Familiar sides still matter. The difference is that today, those sides must deliver more — cleaner labels, dependable performance, and operational efficiency. That’s where Idahoan’s Honest Earth portfolio is positioned to serve. Developed for foodservice operators seeking a simpleingredient, better-for-you menu without compromising taste or sacrificing time, Honest Earth products combine speedscratch convenience with ingredient transparency and consistent performance.
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Built for Modern Foodservice Demands Across segments — from K-12 and healthcare to casual dining and fast casual — operators are navigating similar pressures. Non-commercial operators must meet sodium requirements and adhere to strict nutritional standards while serving food that appeals to students, patients, and staff. Commercial operators face ongoing labor challenges and heightened guest scrutiny around ingredient quality and sourcing. In both environments, scratch cooking is valued — but full scratch preparation is not always feasible at scale. Speedscratch solutions have evolved from shortcuts into strategic tools, allowing kitchens to protect labor and margins without sacrificing menu integrity. Honest Earth was built for this environment. With no artificial ingredients and streamlined preparation, the portfolio supports operators who want simple, recognizable ingredients paired with dependable back-of-house performance.
A Focused, Versatile Portfolio The Honest Earth lineup includes three products designed to meet the needs of both commercial and non-commercial operations: • Honest Earth Creamy Mashed Potatoes • Honest Earth Buttery Homestyle Mashed Potatoes • Honest Earth Shreds Each product is intentionally crafted with five ingredients or fewer, with Honest Earth Creamy Mashed Potatoes featuring just three ingredients. This disciplined approach to formulation reinforces the brand’s commitment to simplicity and transparency.
Honest Earth Creamy Mashed Potatoes
Each product is intentionally crafted with five ingredients or fewer...this disciplined approach to formulation reinforces the brand’s commitment to simplicity and transparency.
With a smooth, classic profile and minimal ingredients, Honest Earth Creamy Mashed Potatoes provide a dependable foundation for commercial segments such as casual dining, QSR, and fast casual concepts. The clean base allows chefs to customize flavors while maintaining consistency across units.
Honest Earth Buttery Homestyle Mashed Potatoes Honest Earth Buttery Homestyle Mashed Potatoes deliver added depth of flavor while maintaining a simple ingredient statement. This product is especially well suited for non-commercial environments where lower sodium requirements and clean-label standards are priorities.
Honest Earth Shreds Honest Earth Shreds offer flexibility across dayparts and segments. From composed bowls to traditional plated sides, the format adapts easily to a variety of menu applications while
March Issue 2026 v Food & Beverage Magazine | Page 6
˰Ǹʧ˷ʹǸʧ˷ʧ˷ʊڑɆ̇˷ͣʧͣʹɤ˷ʹ̻ͅڑɤ̻ǸͅǸʹʧ̇˷ڑǸ˷ɒڑζʧɤ˓ɒռ Together, these products provide operators with a streamlined solution set that addresses operational needs Ψʧʹʔ̇ʹ̇ڑΤɤͅɆ̇˰̻˓ʧɆǸʹʧ˷ʊڑʧ˷Τɤ˷ʹ̇ͅζռ
consistent performance, becomes more than a convenience ՕڑʧʹڑȿɤɆ̇˰ɤͣڑǸͅʹͣڑǸʹɤʊʧɆڑǸɒΤǸ˷ʹǸʊɤռ
Speed-Scratch That Supports Operational Excellence
Consumers increasingly associate shorter ingredient lists Ψʧʹʔڑʔʧʊʔɤ́ͅڑǸ˓ʧʹζռڑÅ˷˷̇˷ڑՑɆ̇˰˰ɤͅɆʧǸ˓ͣڑɤʊ˰ɤ˷ʹͣջͅʹ˷ڑʧʹʧ̇˷Ǹ˓ڑ Ɇ̇˰̻˓ʧǸ˷Ɇɤڑʧͣ˰ڑǸ˷ɒǸʹ̇ͅζռڑÅ˷ڑɆ̇˰˰ɤͅɆʧǸ˓ͣڑɤʊ˰ɤ˷ʹͣջڑ ʹͅǸ˷̻ͣǸͅɤ˷Ɇζͅڑɤʧ˷ʅ̇ͅɆɤͣڑȿͅǸ˷ɒʹͣͅʹڑռ
_ʅʅʧɆʧɤ˷Ɇζڑʧ˷ʹڑʔɤˋڑʧʹɆʔɤ˷ڑʧͣ˷̇˓ڑ̇˷ڑʊɤͅʹ̻̇ڑʧ̇˷Ǹ˓ռڑĘɤǸ˷ʹͣڑǸʅʅʧ˷ʊڑ models and rising costs demand solutions that simplify ̻ͅɤ̻ǸͅǸʹʧ̇˷ڑΨʔʧ˓ɤ˰ڑǸʧ˷ʹǸʧ˷ʧ˷ʊڑʔʧʊʔʹͣڑǸ˷ɒǸͅɒͣռ ¡̇˷ɤͣʹ_ڑǸͅʹʔ̻̇ͅڑɒɆʹͣڑǸͅɤڑɒɤͣʧʊ˷ɤɒڑ̇ʹڑɒɤ˓ʧΤɤͣͅڑɆͅǸʹɆʔՑ ́Ǹ˓ʧʹζڑʅ˓ǸΤ̇ͅڑǸ˷ɒʹڑɤαʹͅɤڑΨʧʹʔ˷̇ڑɤՑʹ̇Ɇʔ̻ͅڑɤ̻ǸͅǸʹʧ̇˷ռڑ Idahoan’s expertise in potato processing ensures consistent performance, predictable yield, and reliable results from ȿǸʹɆʔڑ̇ʹڑȿǸʹɆʔռ ̇ͅʹ˓˰ڑʧՑ˷ʧʹ̻̇ڑɤͅǸʹ̇ͣͅջʹڑʔǸʹڑɆ̇˷ͣʧͣʹɤ˷ɆζͣڑǸʅɤʊǸͅɒͣڑȿͅǸ˷ɒڑ ͅɤ̻ʹǸʹʧ̇˷ռ˷̇˷ڑ̇ͅ ڑՑɆ̇˰˰ɤͅɆʧǸ˓ڑʅ̇̇ɒͣɤͅΤʧɆɤڑɒʧͅɤɆʹ̇ͣͅջڑʧʹڑ ̻̻ͣ̇ͅʹͣڑǸɆɆͅǸʹɤڑʅ̇ͅɤɆǸͣʹʧ˷ʊڑǸ˷ɒڑΨǸͣʹɤͅڑɤɒɆʹʧ̇˷ռڑ̇ͅ ڑɆʔɤʅͣڑ managing tight service windows, it reduces prep time and Ǹ˓˓̇ΨͣʹڑɤǸ˰ͣڑ̇ʹڑʅ̇Ɇͣڑ˷̇ڑɤαɤɆʹʧ̇˷ռ Ƌ̻ɤɤɒՑͣɆͅǸʹɆʔջڑΨʔɤ˷̻ڑǸʧͅɤɒڑΨʧʹʔͣڑʧ˰̻˓ɤڑʧ˷ʊͅɤɒʧɤ˷ʹͣڑǸ˷ɒڑ
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Supporting Better-for-You Menus
Potatoes remain one of the most universally accepted Ɇ̇˰ʅ̇ͅʹڑʅ̇̇ɒͣڑǸɆ̇ͣͣͅڑʊɤ˷ɤͅǸʹʧ̇˷ͣռڑīǸʹͅǸ˓˓ζͅʹ˷ڑʧɤ˷ʹՑɒɤ˷ͣɤڑ and widely enjoyed, they provide a satisfying base for a range ̇ʅ˰ڑɤ˷ʹͣڑζ˓ɤͣռ Honest Earth products support operators who want to align ΨʧʹʔڑȿɤʹʹɤͅՑʅ̇ͅՑζ̇ڑʧ˷ʧʹʧǸʹʧΤɤͣڑΨʧʹʔ̇ʹͣڑǸɆͅʧʅʧɆʧ˷ʊڑʅ˓ǸΤ̇ͅռڑLjʧʹʔڑ no artificial ingredients and lower sodium options available Ψʧʹʔʧ˷ʹڑʔɤʹ̻̇ͅڑʅ̇˓ʧ̇ջ̻̇ڑɤͅǸʹ̇ͣͅڑɆǸ˷ڑɆ̇˷ʅʧɒɤ˷ʹ˓ζͣڑɤͅΤɤڑɆ̇˰ʅ̇ͅʹՑ ʅ̇ͅΨǸͅɒڑɒʧͣʔɤͣʹڑʔǸʹ˰ڑɤɤʹڑɤΤ̇˓Τʧ˷ʊڑɤα̻ɤɆʹǸʹʧ̇˷ͣռ This balance between familiarity and transparency is central to the brand’s positioning: simple ingredients, operational ɤǸͣɤջڑǸ˷ɒڑɆ̇˷ͣʧͣʹɤ˷ʹ́ڑǸ˓ʧʹζռ
A Culinary Canvas for Today’s Menus Versatility is essential in modern foodservice. Operators must maximize cross-utilization while maintaining menu variety. Because Honest Earth products are built on straightforward ingredient decks, they serve as adaptable culinary foundations. They perform well as standalone sides and respond easily to chef-driven enhancements. Honest Earth Creamy Mashed Potatoes can be paired with house-made gravies, blended with roasted garlic, or finished with fresh herbs to create signature variations. Honest Earth Buttery Homestyle Mashed Potatoes complement center-of-plate proteins in cafeteria and family dining environments, delivering a familiar and satisfying experience. Honest Earth Shreds extend application even further. They can anchor composed bowls, support layered comfort dishes, or function as a hearty base for globally inspired toppings.
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This flexibility allows operators to introduce seasonal features or limitedtime offers without adding complexity to prep systems or expanding SKUs.
Consistency Backed by a Trusted Partner Vendor partnerships matter in foodservice. Beyond product attributes, operators rely on supply reliability, service support, and long-term category expertise. Honest Earth is made by Idahoan, a brand with deep roots in the potato category and a long-standing reputation for quality and dependability. That heritage strengthens the Honest Earth portfolio, offering operators confidence in both product performance and partnership support. From dependable sourcing to consistent production standards, the brand’s foundation reinforces its promise of operational excellence.
Sustainability and Forward-Looking Values
A Clear Path Forward The Honest Earth relaunch reflects a sharpened focus on what matters most in foodservice today: • • • • •
Simple ingredients No artificial additives Speed-scratch efficiency Consistent, dependable performance Broad culinary adaptability
In K-12, colleges and universities, and healthcare environments, that means meeting standards without sacrificing flavor. In casual dining, QSR, and fast casual concepts, it means delivering comfort-forward sides that align with modern ingredient expectations while protecting margins and labor.
Younger generations are increasingly attentive to how food is sourced and produced. While flavor and value remain primary drivers, sustainability is playing a growing role in purchasing decisions.
With Honest Earth Creamy Mashed Potatoes, Honest Earth Buttery Homestyle Mashed Potatoes, and Honest Earth Shreds, operators gain solutions designed specifically for the realities of today’s kitchens.
Honest Earth reflects Idahoan’s broader commitment to responsible farming practices, resource stewardship, and support for agricultural communities. For operators seeking to align their menus with forwardlooking values, that connection adds another layer of alignment.
Simple ingredients. Built for foodservice. Backed by expertise.
Simplicity in ingredients can also reflect intentionality in sourcing and production — reinforcing trust with guests and stakeholders alike.
Elevating the Role of the Side Dish Side dishes influence the overall perception of a meal. A well-executed mashed potato enhances the plate. A dependable potato base stabilizes production in high-volume environments. Consistency across servings reinforces quality. Honest Earth products are designed to strengthen that role. With minimal ingredients and reliable preparation, they help operators turn foundational menu items into assets that support both guest satisfaction and operational efficiency. Rather than treating sides as secondary, operators can leverage them as dependable contributors to overall menu performance.
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For operators looking to strengthen their menus with dependable, better-for-you comfort sides, Honest Earth provides a straightforward, focused approach grounded in trust, performance, and operational excellence.
SIMPLE INGREDIENTS. BUILT FOR FOODSERVICE. BACKED BY EXPERTISE.
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