Great Taste Magazine

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 »