Great Taste Magazine

By Linda Mensinga

The former Top Chef competitor Chris Jacobsen now runs the kitchen for The Yard, a popular gastro-pub in Santa Monica, where he makes bar food that is several notches above the usual sliders and nachos. “It opened a million doors,” says Chef CJ about his appearance on Top Chef Season 3, “I get noticed every day.” Currently, Chef CJ is enjoying life as a regular chef: behind the burners every night, free from judges and competitors. With a menu that contains a changing array of interesting choices - braised crispy beef cheek with celery root corn puree, spicy chili crusted shrimp, and a chocolate porter cake with dark chocolate pudding - all in addition to traditional bar favorites - sliders, fish tacos, and pulled pork sandwiches - Chef CJ displays his limitless creativity in the kitchen. Read more »

-Chef Brian Black started his new gig yesterday. Congratulations on the new Exec Chef position at Stonehill Tavern. Where did Chef Keogh go, anyone know? 03/02/2010

-We recently caught up with Chef Jason Pena this week. In Aug he left the Atrium Hotel, joined the Kyoto Grand Hotel in Los Angeles and is now moving on to the Hilton Glendale. 02/08/2010

-Chris Reischel took over the kitchen reigns at the Atrium. 02/06/2010

-Joe Youkhan is now at Savannah Chophouse, Laguna Niguel. 01/25/2010

-Chef Michael Rossi’s in Beverly Hills at Neiman Marcus and Chef Ryan Carson took over Ambrosia 01/15/2010 Read more »

February 2010 Issue

By Erin DeWitt

We can’t believe it’s 2010. As we enter this new decade, one thing is apparent: Times are definitely changing. New trends are popping up all over the place – everything from adventurous new menu items to adventurous new restaurants– businesses today are really striving for the unique and modern. Though the classic foundation of a successful restaurant will always remain –true hospitality, good food, drink and atmosphere – the way to keep old ideas fresh is to put a spin on them. Welcome to the future of dining!

GASTROPUBS

These English-inspired pubs are popping up all over the county. Despite the rather unappealing name (it’s a combination of “gastronomy” and “pub”), Read more »

By Robert Johnson
January/February 2010

Sometimes professionals can get too caught up in image and title. In doing so, they may lose focus on their craft and the end product may suffer as a result. One professional who can not only teach lessons on focus and passion, but can also take you to school on what it takes to become a great cook is James Chavez.

James is the Executive Chef at Agio Ristorante at the DoubleTree Hotel in Anaheim, and he is dedicated to being dedicated. Chef Chavez grew up in La Puente, CA with very little. Read more »

Three-week Food Drive:Fullerton, CA (Tuesday, January 19, 2010) – Graves Gallery has announced that they will be partnering with many other Orange County artists and arts organizations to fight hunger through a three-week food drive, January 16 - February 14. The campaign, entitled Arts Can, is being coordinated by Arts Orange County in tandem with the Community Action Partnership of Orange County, which operates the Orange County Food Bank.Anyone interested in donating to the food drive is welcome to bring non-parishable food items, such as canned goods, to Graves Gallery located at 114 E Amerige Avenue in Fullerton, CA.”The condition of the economy has dramatically affected many people in our communities, and this is just one way we can help support our community members and reduce the strain felt by those we care about,” said Gary Graves, owner of Graves Gallery.Arts venues, organizations and galleries of all sizes throughout Orange County are participating and will be promoting the drive to their members, audiences, donors and staff in a variety of ways, encouraging them to donate canned food.Individuals wishing to contribute to the campaign can also do so through the OC Food Bank’s “Virtual Food Drive” at www.ocfoodbank.org, where they can credit the “Arts Can” campaign by selecting it from the pull-down menu of current food drive efforts.The Orange County Food Bank distributes over 15 million pounds of food each year to vulnerable people. Over 325 other charities rely on the Food Bank for the food they distribute. Those organizations include churches, senior centers, shelters, community centers, and social service agencies. Those charities feed seniors on fixed incomes, disabled individuals, the unemployed, homeless persons, and the working poor. The Food Bank also feeds 1,400 people directly each day in communities throughout our county.Arts Orange County is the leader in building appreciation, participation and support for the arts and arts education throughout Orange County, operating the comprehensive arts & cultural events website SparkOC.com, producing the annual Imagination Celebration and Orange County Arts Awards, and serving as the official local arts agency of the County of Orange and state-local partner of the California Arts Council.For more information on the Arts Can food drive or Graves Gallery, visit the Graves Gallery web site at www.GravesGallery.com or call (714) 879-1993.ABOUT GRAVES GALLERY – Graves Gallery works with mainly on promoting Fullerton area artists and their work and is the most recent addition to Graves Design and Communications, LLC. Graves Design is a full-service marketing and advertising agency located at 114 E. Amerige Avenue in Fullerton, CA. Specializing in brand development, graphic design, website development and email marketing, they have been helping local businesses build their image and improve their sales since 1999.###Graves Design and Communications, LLC114 E Amerige Ave.Fullerton, CA 92832Phone: (714) 879-1993 Fax: (714) 276-0190www.gravescom.com

By Robert Johnson
November/December 2009

As with any artistic form, good food should evoke emotion. A carefully crafted, simple stew can elicit fond memories and transport a diner back to a comfortable, happy time. The setting in which a meal is enjoyed can also help conjure warm recollections. A Restaurant in Newport Beach offers the best in both atmosphere and food preparation. Seemingly enveloped in wood, the restaurant is dimly lit with dark red leather booths. While dining, one might expect Ol’ Blue Eyes himself to saunter in, Rat Pack in tow, order a round of whiskies and martinis, and sip them slowly while Chef Vartan Abgaryan sautés them plates full of nostalgia. Chef Abgaryan recognizes that food portrays emotion and, upon entering A Restaurant for his shift, will leave anything that is bothering him at the door. He believes that his food will suffer if his head and heart are burdened. Read more »

By Chef Adam Navidi
November/December 2009
Twas the night before Christmas, when all through the back of the house

Pots and Pans were Clanging, “Where’s my f’ing turkey!” squeaked a mouse;

With no one left to prep, clean or give a care, he smoked like a chimney

In hopes that his night cleaners, elfs/cooks would soon be there;

The waitstaff were nestled all snug in their beds,

While visions of money dancing in their heads; Read more »

By Robert Johnson
November/December 2009
Give a man a fish and feed him for a day. Teach a man to fish and feed him for a lifetime. Teach too many people to fish and there is an issue with sustainability.

Sustainable means the ability to harvest or use a resource without causing depletion or permanent damage; especially important when harvesting food resources. Now, thanks to better technology and global awareness, more is being done to promote a safe, healthy and sustainable environment. Seafood is one resource which is currently under the microscope due to concerns which address both the environment and personal health. Industries are now seeking to make better choices for health-minded consumers’ increasing environmental conscience. Read more »

By: Robert Johnson

From 1998 to 2002 Scott Robbe served his country enlisted in the Marine Corps. For the last few years he has been serving up delicious food at the Salt Creek Grill as the Executive Chef at the Dana Point location, but when the opportunity to once again serve his country arose, Chef Scott was eager to accept the challenge.

Read more »

By Robert Johnson
September/October 2009

Ask Chef Don Schoenburg a question and you will get an answer. Just make sure to be prepared to hear the plain, unadulterated truth because he makes no efforts to avoid what needs to be said. To do so would be a waste of his time. Chef Schoenburg immerses himself completely in what he is doing at the moment and this go-getter attitude nearly steered him down a different career path at a younger age. He has really come into his own as a chef, and luckily for restaurant patrons, his food reflects his passion for what he does. Ver la versión española del artículo. Read more »

By Robin Jones, Spa Director, The Spa at the Grand Del Mar
September/October 2009

When William Bradley, 34, began experiencing severe foot pain two years ago, he tried everything to alleviate the agony – from stretching to icing to orthotic inserts – but to no avail. “It was the worst when I got out of bed in the morning, and felt like I was standing on glass,” says Bradley, the executive chef of Addison at The Grand Del Mar. “Then, the painful, dull ache continued throughout the day.” Finally, he went to a podiatrist and got an official diagnosis: Plantar fasciitis, caused when the ligament (the plantar fascia) that runs from the heel to the toes on the bottom of the foot becomes irritated and swollen. Not surprisingly, the cause was “too much time on my feet,” says Bradley, a plight most members of the hospitality industry can relate to. Read more »

By: Robert Johnson
July/ August 2009
We all hear that hard work, dedication and perseverance will pay off in the end. We are told that if you keep working, despite the consequences, that one day you will get a shot to prove yourself and to “make it.” Do we really take full advantage of the opportunities given to us? Do we really believe that it will actually happen?  I tell you we must believe it because, essentially, that is the American Dream. Someone who has put this theory into practice with a great deal of success is Aurelio Sanchez, Executive Chef.  Ver la versión española del artículo. Read more »

By Robert Johnson
July/August 2009

Spanish literature and culture are rife with the themes of shadow and light (la sombra y la luz) which are used to show the contrasts between good and evil, rich and poor, and more dramatically,  life and death. Appropriately, Spain is a country of contrasts, a country where the culture is steeped in tradition yet so modern that it sets many of the world’s trends - and Spanish cuisine has become a global phenomenon. Gone are the days when French cuisine reigns supreme. Now, thanks to the likes of Chef Ferran Adrià and his culinary wizardry, Read more »

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 »

May/June 2009

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 Melissa Banks Spring 2009 IssueRecession or not, people are still dining out. Restaurants continue to attract loyal clientele during frugal times by promoting value-driven incentives and re-evaluating necessary operational expenditures. The only issue: how will these establishments maintain and increase business while weathering the economic storm?Despite sky-rocketing unemployment rates and a hefty decline in consumer spending, many restaurants are forecasting a profitable new year. Many local diners report an un-effected traffic flow emphasizing a reduction in high-average bills rather then attendance. Industry professionals have noted that more consumers are splitting entrees while foregoing cocktails and soft drinks to reduce spending. In response, establishments are promoting a more intimate and customized guest experience including subscriber newsletters, promotional mail-outs, behind the scenes access via on-line and on-site kitchen tours, promoting industry specific happy hours and pre-set menu offers as a means of re-establishing the tradition of dining out as an experience rather then an expense.Area Chefs have admitted to cutting back on lavish menus, emphasizing now on simplified fare. Many are now offering shorter, fix-priced menus featuring high-quality, seasonal and accessible produce. Chart House Managers report alternatively focusing on preserving their establishment’s reputation and consumer loyalty while continuing to offer quality products. Solutions have included reducing staff for both the front of house and back-end operations whenever possible.

Sommeliers are also approaching the industry in new ways to regain connoisseur loyalty. A market traditionally characterized by steep prices and massive competition, wine distributors are now focused on selecting high quality wines that also offer consumers the best value. Wine enthusiast’s purchasing behavior has not been significantly reduced, but their tendency to purchase products in lower price categories has risen considerably. Distributors are facing the challenge head on, offering more split case offers while retaining discounted pricing in order to keep inventory moving and trying to combat a trend on the rise - BYOB.

Many establishments view the current economic challenge as an opportunity to expand their capabilities. Michael’s on Naples reported an increase in traffic after recently acquiring a liquor license and now offer happy hour promotions. These new promotions resulted in increased traffic as well as a notably profitable quarter. Additional tactics have included offering catering services and cuisine specific educational courses for employees emphasizing the industry’s recognition that dining out needs to reclaim its reputation as an American experience rather then a casual pass-time.

Restaurateurs historically address the challenge of drawing in additional traffic regardless of economic pressure. Today’s market is challenged by the need to reaffirm relationships with consumers. Regardless of menu pricing, client loyalty will always be an organization’s most dependable and cost effective marketing tool. The hospitality industry will continue to forecast a profitable future as guest experience and value-driven incentives are established.

 ”Tried and True” but maybe not for everyone

Happy Hour - many establishments are bringing back happy hour, some with extended hours, some with later after dinner hour specials

Area wide promotions - Cities, County and even shopping area specific restaurants and joining forces to bring more diners

Corkage Fee Adjustments - On the slowest of nights corkage fees are sometime disappearing and are often reduced

Prix Fixe - more and more restaurants are introducing special menus where diners feel like they are splurging on multi course meals

Kids eat Free - bring the kids to bargain dinners. Restaurants are encouraging entire families to dine together so parents don’t have to think about the babysitter.

 Coupons - seems that many more coupons are circulating. More are being offered and more are being utilized

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.

Phil Campanelli

G.M., Embassy Suites Hotel Read more »

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

Cultivated fresh wild mushrooms have been recently recognized as antioxidants, anti-cancerous, and labeled as a must-try for health food junkies.  They are indeed just as tasty as they are beneficial to the body, with descriptions such as incredible nutty, meaty, and earthy flavors. Read more »

by Lachelle Brown Nov/Dec 2008 Issue

Entering the well-known Anaheim destination restaurant, Mr. Stox, Great Taste Magazine was engulfed with the feeling of fall in the air as layers of pumpkins and corn decorated the lobby area. Trickling down in to the main dinning room, the mood was set as laughter and conversation were heard in every direction. Guests enjoyed their lunch entrees, sipping on afternoon chardonnays and ice teas, not minding our inquisitive eyes admiring the scene. After receiving a personal tour around the restaurant and its lovely wine cellar, we had the pleasure in sitting down, face to face, with Chef Scott Raczek himself. Read more »