Nose to Tail eating – cooking and consuming an animal in its entirety, by products and all is the movement behind this 2013 July August issue of Great Taste Magazine!
Stop by Merry’s House of Chicken – West Covina for their deep fried marinated gizzards, Picca – Los Angeles for their beef heart, or Palm Thai – Los Angeles for their beef liver. If feeling more adventurous, prepare a dish of offal at home with Chef Craig Brady’s “An Offal Lot” recipe!
In this issue, Chef David Coleman shares his views on whole animal cooking. Coleman ensures that he receives his meat from a supplier who is conscientious of and dedicated to sustainability. Like Chef Coleman, Jimmy Ulcickas is committed to sustainability in seafood at Bluewater Avalon. Read about his goals to reach Marine Stewardship Counsel Certification.
Chefs, including Alan Greely of The Golden Truffle and Geeta Bansal of Clay Oven, discuss how their cultural background influences how they prepare and present their whole animal cuisine – whether this influence stems from tradition or more avant-grade styles.
Try out some notable recipes provided in this issue, including Pork Ragu, Himalayan Rice, and Salmon. For more traditional dining, stop by Locando Del Lago for a traditional Italian dinner whole animal style. Three Seventy Common Chef Ryan Adams hunts in the wild of Hawaii. He shares with us his experiences of first hand boar hunting – which is beneficial to the island and to Hawaiian cuisine. Don’t forget to wash down that whole animal meal with a glass of wine. Listed are the best wine pairings for the appropriate parts of the animal. Happy eating!
Great Taste Magazine 2013 July August 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.
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Teri Williams
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!
