Great Taste Magazine 2010 January | February Issue

Great Taste Magazine 2010 Jan/Feb Issue features Chef James Chavez and culinary news, tips, recommendations and recipes from Orange County restaurant chefs.

In this issue join us as we dive in and enjoy classic dishes with new twists. For a great new read, snag a copy of New Classic Family Dinners by author and executive Chef of Campanile, Mark Peel. In it he shares his sophisticated take on traditional meals with the world.

California grown, our Produce Pick of the Month is sure to make you pucker up! Seville Sour Oranges are a unique twist on a common citrus. Very succulent and juicy, these oranges have a deep orange hue and take on a rather flattened shape. Our Cheese Pick of the Month is a unique twist resembling classic mozzarella. Di Stefano Burrata, which looks like a ball of cow’s milk mozzarella, actually has an almost-liquid center. Who would have known?

For those with a sweet tooth, head on over to The Baking Rack with Chef Kate Averill and read about her twist on a classic Pot de Crème recipe by adding lavender and orange. The blend of flavors will amaze.

2010 may be the year of revitalization. Along with our businesses, our menus have taken twists and turns on old classics. In this issues Sur Le Menu, we’ve scoured restaurants all over the country to bring you examples of these fresh new classics.

Read up on the art of underground dining and how it allowed Chefs to be creative in their dishes with a captive audience outside of the classic restaurant scene.

Chef James Chavez is the executive Chef at Agio Ristorante at the Doubletree Hotel in Anaheim and he is not only dedicated to being dedicated, he does it with a twist. Read on to learn more about Chef Chavez and how he would work three to six months at one restaurant location, and then move.

Last but not least, cheers to tequila with a twist! Check in with national-award winning mixologist, Manny Hinojosa as he shares with us two very un-traditional ways to drink tequila.

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

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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!