Great Taste Magazine

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 »

by Katie Israel Winter 2007 Issue

Driving through the scenic state of Utah, watching the trees blur by, traveling home to Los Angeles, shortly after World War II had ended, George Doizaki was on the road, when he caught a glimpse of a jumping carp in a nearby lake. For some odd reason Doizaki’s mind wandered and thoughts about fish continued to break the surface. It was at that time that Doizaki decided that somehow, some way, fish would be part of his future. After sharing his ideas with his close friends, George joined forces with Masuro Okamoto and founded the American Fish & Seafood Company in 1947.

Servicing the globe for more than a half-century, the company has come a long way from its humble beginnings- shortly after the war ended, the American Fish Co. was born and began operating their first processing facility and began delivering fresh fish out of the back of a flatbed truck. Read more »

by Rev. Joanne Tucker - Fall 2007 Issue

Irvine’s Atrium Hotel - once just a 70s-era airport locale - has recently morphed into an uber hip spot for Orange County’s “in-the-know” crowd. What do they all know? The Atrium Hotel’s $3 million renovation has transformed this destination into South Orange County’s only modern boutique hotel with world-class food and beverage and a decadent pool party scene.
The Atrium Hotel stands directly across from John Wayne airport and is one of the most centralized and most reasonably priced hotels in Orange County.

In fact, the Atrium Hotel is located in a prime spot for taking in all of OC’s plentiful lifestyles including shopping, dining, entertainment, cultural activities and recreation in and around OC’s famed surf and sand. For business travelers, the Atrium Hotel is certainly comfortable, affordable, central and can even turn into a relaxing weekend getaway with the hotel’s poolside paradise ambiance.

Upon arrival in Orange County and after a very short ride on the complimentary airport shuttle, guests are greeted by the friendly Atrium staff and a background vibe that immediately transports guest into an enjoyable, relaxed atmosphere. Passing under the hacienda-like portico with flowing waterfalls, the glass doors open into a two-story garden atrium adorned with a soft, warm color palette resplendent in the plush couches and chairs. At night, the lobby glows as candles of all sizes and a modern water feature give the place an even more relaxing vibe topped by the pyramid-shaped skylight.

The highlight of a stay at the Atrium Hotel is a visit to the Waterfalls Restaurant. Executive Chef Theo Ioannou, who has taken over the kitchen at the Atrium Hotel, masterfully blends Mediterranean flavors and cooking styles from his homeland, the island of Cyprus. Chef Ioannou was also a two-time cook for England’s Prince Edward and his wife Countess Sophie Rhys-Jones, which he says was the highest point in his professional career. Read more »

by LJ Carlson August 2007 Issue

The moment you turn into the driveway at the Sheraton Hacienda Del Mar Resort and Spa in Los Cabos, Mexico, you are greeted by the serenity of acres of tropical gardens and the dazzling brilliance of the sea of Cortez. The circular courtyard surrounded by old world hacienda architecture is your first stop, where the pampering begins with quickly attentive staff whisking you through the check in process and delivering you via golf cart to your guest room.

Your driver, speaking English far better than most of us could ever hope to speak Spanish, informs you of many of the amenities which abound at this special property.

Upon entering your room, you know you’ve made a great choice. From the ocean breeze blowing in from your private balcony equipped with table and chairs with birds chirping at you from the ledge - to the beautifully painted dual sinks and tile work in the oversized bathroom with spa tub, candles and sumptuous towels, robes and slippers - to the luxurious Sheraton Sweet Sleeper beds – you are destined for relaxation. Taking the time to unpack is difficult with the sound of the waves and the aroma of the salt air and coconut oil sunscreen beckoning you back outside to take in the scenery at this tropical resort.

A short stroll along lushly landscaped walkways brings you to the main infinity pool and beach area where the wonderful aromas from Sirenas, a palapa bar and grill, beckon. This is a casual spot, with most folks attired in bathing suits and sunglasses, where you can enjoy a tropical drink (yes, with an umbrella and fresh fruit), a plate of “Hacienda Nachos”, great shrimp tacos or one of many other appetizers or light meal choices. You can also have anything off this menu delivered to you at your chaise lounge poolside by a very accommodating wait staff. Sun too bright - need an umbrella? No problem. Need information on local attractions? No problem. Want another yummy cocktail? No problem. Service is always swift and with a smile. In fact, the service is what is most noticeable everywhere you turn. Employees here really seem to enjoy their jobs! Read more »

March 2007 Issue

Easter and Mother’s Day are just around the corner and the Brunch season is in full swing. We have rounded up a few tidbits to make you smile as you prepare for these busy, busy days.

Our featured Chef, Nick Phelps realized the enormity of Mother’s Day brunch the very first one he worked 19 years ago. He had heard that there would be a line at opening but he never imagined that several hundred people would be waiting outside when he grabbed a quick break before the rush. He considered running but stayed and survived.
Read more »