Great Taste Magazine

By Taylor Roll

May/June 2009

Spaghettini’s Executive Chef Victor Avila has worked his way up from his humble beginnings in the dish pit over the course of 19 years. The single father of four spends his time in the kitchen creating and preparing dishes while supervising a crew of 14.  Ver la versión española del artículo. Read more »

Great Taste recently had the opportunity to spend some time with one of the nation’s top restaurateurs, Paul Fleming. Here Paul dishes on growing up in Louisiana, building iconic brands, living in Napa and his latest venture, Paul Martin’s American Bistro.

GT: Your success in creating and building brands like P.F. Chang’s China Bistro and Fleming’s Prime Steakhouse & Wine Bar is legendary. But no one starts at the top. What and where was your first job in the business?

PF: I went to LSU in Baton Rouge, Louisiana and began working at a local restaurant. I started as a dishwasher, and progressed to a busboy, server, bartender and finally manager during the course of my college years. The name of the restaurant was Saturday’s, a rip-off of T.G.I. Friday’s.

GT: Did any of your family work in hospitality? Read more »

By Robert F Johnson

May/June 2009

It has been famously written that “all the world’s a stage.” This may be true of life in general but we actors in the play of life must eat. To foodies, all the world’s a spice rack, a walk-in, and a pantry where, thanks to modern travel and technology, exotic ingredients and cuisines are readily available to satiate adventurous palates. There is no passport required as Great Taste makes the trip around the world to examine different regional cuisines and to make more familiar the customs and ingredients associated with each.

Central America, from Guatemala and Belize to the north down to Panama in the south, has quite a diverse culinary tradition which has been influenced by not only native inhabitants but also by foreign explorers as well. Warm weather and sunshine sustains a plethora of fresh, local produce such as avocados, plantains, chilies, maize and beans. All of these ingredients can be transformed into well known regional favorites such as guacamole and ceviche or the more exotic gallo pinto, a breakfast favorite made with rice, black beans, peppers, cilantro with scrambled or fried eggs. Read more »

By Taylor Roll & Melissa Banks

Spring 2009

A recent fire at McKenna’s on the Bay has expanded Chef Art’s ability to create innovative menus while re-developing the restaurant’s back-of-house operations. The Long Beach establishment was forced to evacuate in March due to an exhaust systems fire leaving employees out of work for over a month. Chef Art Gonzalez has utilized this time to reflect on his career and the future of McKenna’s amidst the necessary reconstruction planning underway; Art has had to become a key contributor in negotiating with contractors and insurance professionals. Ver la versión española del artículo. Read more »

Industry specialists around the California region were recognized Sunday March 8^th by the Southern California Restaurant Writers organization during the 2009 annual award banquet. Formed in 1975 to honor the restaurant industry, the S.C.R.W honor restaurants and individuals whose “standards of quality and service deserve exceptional recognition.” This year’s winners included: Harold and Denis Legaux/Al & Sue Honore of Harold and Belle’s  in Los Angeles (Restaurateurs of the Year), David Cohn of Cohn Restaurants in San Diego (Owner/Entrepreneur of the Year), Christian Boinard of the Renaissance Hollywood (Pastry Chef of the Year), Patrick Kolanski of Eric’s Restaurant in Thousand Oaks (Food and Beverage Man of the Year), Sean C. Fisher of Tastes Restaurant in Encinitas (Sommelier of the Year), Lotte McGee (Longevity in the Hospitality Field), Wang Tcheng of Anaheim (Restaurant of the Year) and most notably Donatello Barone (pictured above) of Costa Mesa’s Nello Cucina honored as the Manager of the Year.

Sen. Kerry has introduced legislation that would ban all 421 firms, including the nation’s largest banks, that received money from the Troubled Assets Relief Program (TARP) from hosting, sponsoring or paying for conferences, holiday parties and entertainment events. If passed, Read more »

by Lauren Monahan Jan/Feb 2009 Issue

Chef Noe is one of those, rare, extremely talented Chef’s that is both an artist and a sales person.  His food creations are always a work of art and he is thrilled to come out and speak with any customer at any time. Capistrano’s and Embassy Suites are very fortunate to have such an experienced professional.

The economy is on the top of everyone’s mind and virtually no industry will be spared the effects. Read more »