Great Taste Magazine 2008 January | February Issue

Great Taste Magazine 2008 Jan/Feb Issue features Chef Darren Denny and culinary news, tips, recommendations and recipes from Orange County restaurant chefs.

Take one look at the cover of this issue and your mouth will start to water. This issue is all about chocolate!

For all our chocolate lovers, we have suggested not one but two books worth reading. Chocolate & Confections: Formula, Theory and Technique for the Artisan Confectioner, by master confectioner Peter P. Greweling, and The Ghirardelli Chocolate Cookbook; Recipes and History from America’s Premier Chocolate Maker. Both of these books are sure to please!

In The Baking Rack with Chef Katie Averill, she explains how to dip strawberries without getting the grey fuzz look on the chocolate once they are finished. Read up on her tips to obtain perfectly dipped berries!

Trending in this issue is how Teens Dig the Scene. Read up on how these days teens are more apt to choose a restaurant to eat at based on its location, menu, and trendiness, even if that means sacrificing $12 for a salad or $15 for a plate of pasta.

Our Sur Le Menu features, well you guessed it, chocolate! Chocolate isn’t just delicious. It also delights, enchants, tantalizes and comforts. We’ve gathered twenty-one different restaurants with a scrumptious chocolate dessert to satisfy your cravings!

Learn the lingo of chocolate in L’Entree, where we’ll teach you what limited edition, percentage, single origin and vintage mean. Sweet!

This issue’s featured Chef is Chef Darren Denny, a laid-back, go-with-the-flow, surfer. Read on to learn about Darren’s journey as a kid and how it has landed him as Corporate Chef of all four Cedar Creek locations.

Last but not least, read up on how to raise the bar for restaurant success by Todd Lejnieks. Most important of all, identify the restaurant’s strengths, and build on them.

Great Taste Magazine 2009 Spring Issue covers the restaurants and the professionals with resources, recipes, beautiful photos and many tasty tidbits. Great Taste Magazine, the premiere connection to all the key decision makers in our local Southern California restaurant industry. Each month our 15 year-old full-color trade publication reaches thousands of the area’s top restaurant owners, general managers, executive chefs and buyers. Take a tour through the magazine. Each issue features a restaurant and local chef, and is packed with the timeliest information, critical operational tips and other industry news important to our readers.

Update! Even in these tough economic times, it’s clear our readers still have Great Taste! We’re happy to announce that our circulation has increased and we’d like to thank each and every one of our readers for helping make Great Taste Magazine the go-to source for Orange County restaurant information.

Great Taste Subscribers: 6,000 – E-subscribers: nearing 15,000 – Industry Newsletter: over 10,000

If you’d like to join in on the fun, let us know Click here to send us an email (please enter which you’d like to subscribe to in the subject line).

Teri Williams has her finger on the pulse of the local hospitality industry like no one else. Fifteen years as editor and publisher of Orange County’s only hospitality trade magazine combined with her consultancy for the non-profit sector and her public relations expertise give Williams a far-reaching, varied and unique perspective of the industry. Besides her esteemed Great Taste publication, she has extensive experience in the travel industry (retail agent and wholesale), event planning and volunteerism. Williams has contacts around the globe in the restaurant, hotel, media and travel trades. She has also been applauded for her enthusiastic charity work and has chaired numerous chef, food and wine events on behalf of local non-profit organizations, for which she has helped garner more than $1 million in donations through the years. Known for her unflagging enthusiasm, entrepreneurial spirit, can do attitude and joie de vivre, Williams is a constant presence and authority on the OC culinary and hospitality scene.

Great Taste would not exist without our enthusiastic and generous contributors, which is why we want to turn the spotlight on them! We’ve got chefs and students, teachers and experts – so read on to meet the wonderful people that write for your pleasure. They all have Great Taste!