The Nov/Dec 2014 issue is here!
The Holidays are upon us and here at Great Taste, we’re celebrating by bringing you all the news you crave, along with a few traditions of our own! Sneak a peak at this issue’s cheese and produce picks and check out The Spice Rack to get Chef Gabriel Caliendo’s two cents about chai. In terms of our favorite dishes this season, we’re all about salmon! We give you the word on all the best salmon dishes in OC hotspots, from Haven Gastropub to TAPS Fish House. Learn all about Chef Eddie Garcia and hear all about his favorite dishes and ingredients to work with in this issue’s Chef de Cuisine piece! And he’s not the only chef we’re introducing you to this issue is packed with information on new talented faces in the OC food industry. We’ve talked a lot about food, but what about drinks? This issue, we’re diving into mixology and hearing from James Wood about the art and science of making the perfect craft cocktail. Reading about the “mixing revolution” might inspire you, so we’ve included instructions for a Traditional Mai Tai. That’s one “tradition” we’ll keep!
