Great Taste Magazine

(serves 4)
1 Texas Rio Star Grapefruit – sectioned
12 oz boneless beef top loin steak -1 inch thick
1 10-oz package torn mixed salad greens
1 mango – sliced
3/4 C refrigerated blue cheese salad dressing
1/2 t salt
1/2 t ground black pepper
Cracked black pepper

Sprinkle both sides of steak with salt and pepper. Read more »

From Napa north to Calistoga, the famed Napa Valley is bigger, wider and much more than I ever expected. More wineries, restaurants, shops and natural beauty than any article, book or TV review can cover. More wines to discover, restaurants to try, foods to savor and tasting rooms to visit exist than even its reputation promises. Read more »

Citrus is the winter fruit that keeps on giving. These juicy wonders brighten seafood, salads, meats and desserts. Versatile, the juice enhances sauces, the sections perk up any salad and the zests add aroma to any dish. In addition to vitamin C, citrus delivers potassium, folate, calcium, fiber and other nutrients.
Lemons and limes also make beautiful garnishes with their color, texture, fragrance and tartness. Balboa Bay Club Executive Chef Josef Lageder and Banquet Chef Michael Doyle shared some lovely citrus garnishes. According to Chef Lageder, all are simple enough to use in banquets. Read more »

Insights, solutions and menu hits are second nature for the talented caterers we surveyed. They make special events happen for happy clients and willingly shared the latest menus, marketing techniques and tips on how to please guests. Caterers continually update menus and services to meet guest requests and expectations. Menus that range from box lunches to seven course dinners are customized to fit the client’s budget and desires. Read more »

Butternut Squash and Leek Soup

by Linda Mensinga

Butternut squash is hands down the fall’s most iconic soup, an ongoing favorite that inspires countless variation in kitchens everywhere. Pumpkin, lentil, leek and pepper soups also make appearances on local menus. We surveyed chefs about their plans for the season’s menus. Soup’s comfort food status guarantees the beloved classics never go out of style. Read more »

July/August 2011

by Kristin Wilsey

It’s Fair Time! Think fun, think festive, think FOOD. Staying home for the summer? Enjoy your “staycation”. Visit the OC Fair for the festivities and the food. This year, the OC Fair theme is Let’s Eat and we’ve hooked up with local chefs to introduce their versions of “Fair Food”. Join Great Taste on July 24, July 29, Aug 5 and Aug 14 with guest chefs who will be giving demonstrations featuring healthy and sustainable recipes as well as their “Fair Food”. Read more »

May/June 2011
By Kelly O’Quinn

In preparation for this issue, I found myself swimming — well, more drowning — in a sea of white. Venues, menus, dresses, rings — the span of information and advice on planning weddings seemed endless. Brides- and grooms-to-be have more than enough on their plate while planning a wedding, and the venue they choose is arguably the biggest decision they’ll make (apart from, you know, deciding to get hitched). Stuck somewhere between banquet hall and catering company on the reception venue/food vendor list is the restaurant. Keeping up with current wedding trends is especially important for restaurateurs, as they need to be aware of and prepared for what’s to come this wedding season. The more you know ahead of time, the better prepared you’ll be when a frazzled bride calls you for quotes, menus, and seating arrangements. Read more »

March/April 2011

By Kelly O’Quinn

As of January 1, 2011, California Legislature passed a law that bans all trans-fats from the menu at all California restaurants. California, which became the first state to partially ban trans-fats in 2008, is a leader in the health revolution. Nearly everywhere you go to eat, you’ll see calorie counts, vegetarian options, and gluten-free options on menus, even at those thought of as non-healthy restaurants. Not only has the health craze hit already existing chains, new restaurants are popping up whose sole focus is on healthy, organic, sustainable, and delicious dishes. Establishments such as Seasons 52, True Food Kitchen, and 118 degrees are finding huge success in the relatively small gourmet health food niche.

Read more »

January/February 2011

By Kelly O’Quinn

Let’s face it – most of us would go crazy if we worked with our significant other. Spending day in and day out with one person, no matter how much you love them, can wear your nerves down QUICKLY. But these couples in the industry seem to have found the secret to keeping their sanity and relationships going strong amid the fast-paced obstacle course that is the restaurant industry. Here, they share some of the wisdom they’ve gained along the way about communication, balancing home life and work, and knowing when to shut-off work mode.

Read more »

By Lori Olsen

November/December 2010

With the New Year quickly approaching, it’s hard to believe that another year has flown by! Instead of looking back on the past, I think it’s more interesting (and fun) to look forward and speculate which way the industry will be shifting, the trends you so desperately hope never rear their heads again, and the possibilities in store. I asked restaurant industry professionals about their thoughts on next year and am thankful they all took the time to answer and make their own predictions. 2011 is almost here, so here’s a little insight into the restaurant industry straight from the professionals!

Deborah Schneider, Executive Chef/Partner at SOL Cocina in Newport Beach

Great Taste: What trends do you see flourishing in the next year?
Deborah Schneider: Pop-up restaurants and mobile food events; organics becoming more prevalent; sustainable/responsible sourcing (especially of seafood) in low-mid range restaurants; new attention paid to vegetables/grains as center of plate items.

Read more »

By Lori Olsen

August 2010

Attending food shows is a great way to sharpen your food and hospitality industry chops. With access to new industry trends, products and strategies, food shows provide helpful tips and demonstrations that can take you and your business to the next level. Guest speakers and speaker forums at the food shows are educational and timely and can help you see your business in a whole new light. Don’t miss out on what’s new in the industry. Check out the upcoming food shows in your area! Read more »

As we hurtle into the new decade of renewable energy, 3-dimensional movies, and health care reform, there is one topic on the forefront of everyone’s mind: going “green.” Whether you are an eco-soldier who has cultivated a compost pile in their backyard or a simple recycler who makes sure their soda cans don’t go to the landfill, there is no denying that being eco-friendly is becoming a way of life for Americans. And with a projected record high $580 billion in sales for 2010 in the restaurant industry (National Restaurant Association), this is a trend that hospitality professionals cannot afford to ignore. With billions of people going out to eat each year and many of them bringing leftovers home, food packaging is an imperative part of the restaurant industry. Styrofoam, plastic bags and boxes are so prevalent that you could most likely think of at least three that you’ve thrown away in the past week. Read more »

By Erin DeWitt
March/April 2010

So much must be done before a restaurant gets ready to open for the night: prep the food, set the tables, make sure the bar is plenty stocked. Prior to starting a long night of busy service, some restaurants gather together for a “family meal.” This gives employees a chance to sit down and break bread with their fellow co-workers. The meals can be anything and everything, 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 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

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 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

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

by Tom Hope Nov/Dec 2008 Issue

Recession, depression, foreclosure, debt… these are words that have become regular topics in our daily conversations. A challenge we face in the restaurant industry is that people are staying in more and spending less when dining out. The fact that people are trading down dollars at restaurants has forced chefs to rethink menus, increasing creativity to create a value driven experience for our guests. How can we combat this trend in challenging times? Through creativity in menu writing, promotions, purchasing and execution, chefs can create value driven menus that will essentially deliver and encourage repeating business and word of mouth buzz. Read more »

All in the FAMILY
By Lauren Monahan September/October 2008

Despite being one of Orange County’s largest produce distributors, it is interesting and quite ironic how Family Tree Produce initially, had no intention of being a company at all!

FAMILY TREE SALES TEAM

Top Row L to R – Steve Siegel, Daniel Cruz, Tim Voll, Tony Nigro

Bottom Row L to R – Ramon Bonilla, Betsy Singley, Ralph Salinas, Raul Reynoso

Read more »

by Lauren Monahan July/Aug 2008 Issue 
So Cal is in its prime, now that summer is here. As soon as school lets out, people flock to the sunny southland for the beach, for the sun, for the swimsuits, for the…salad? Salad is healthy – we all know this. A plate of fresh, leafy greens seems to be the perfect meal for those that live in their skivvies during the scorching summer months…who doesn’t want to look good laying out at the beach or the pool, or even walking around the local outdoor mall? Salad is, and has been, a go-to dish for people trying to stay fit and eat healthfully. This is not a new discovery.

Besides the health benefits, salads offer a crisp, cool pick-me-up on a hot summer day. Read more »

By Lauren Monahan & Katie Israel Mar/Apr 2008 Issue

Going green. Sustainability. Inconvenient Truth. Eco-friendly. Carbon Footprint. These words, and the ideas behind them, have been working their way into many aspects of American culture since the 1980′s. A consistent flow of new information about how to “get green” has gotten an increasing number of people turned onto the idea – and the restaurant industry is no exception.

Restaurants have been an enormous part of American life and culture for over a decade – we consume 70 million restaurant meals each day, and spend nearly $500 billion on prepared foods each year! These numbers alone are astounding, but the statistics of restaurant waste that accompany them are even more so – and they continue to rise year after year. Recently, however, many restaurateurs have recognized the adverse effects of their businesses on the environment and are beginning to take responsibility for this by making certain changes around their stores.

An immediate, full-scale “green-amorphosis” would be both unrealistic and unreasonable to expect from a restaurant – it would be almost impossible for an establishment to stay in business during the process. However, there are many potential baby steps these businesses can take to become more eco-friendly, and these small steps will lead to big strides. Read on to discover these methods, and start turning waste-prone restaurants into green machines. Read more »

by Katie Israel Jan/Feb 2008 Issue

I recently had the privilege of attending a gourmet food convention where I overheard a sophisticated gentleman in a suit and tie saying: “I was dying to compare Valrhona Ampamakia vintages, but I discovered my last 2005 was eaten by rats.” His friend chuckled but looked a little puzzled. Did he realize what delicious treat the vermin had discovered? It wasn’t wine or cheese but chocolate! Read more »