Great-Taste Magazine 2018 July | August Issue is Hot Off the Press!
This issue is all about sourcing local products – from defining what “local” can mean, to discovering various ways of procuring a local product, Great Taste has got the inside look from chefs that discuss the pros and cons of sourcing locally.
One chef tells us about all the agriculture in San Diego County that makes it easy to source locally, especially when it comes to seafood. Fisheries have been a popular topic of discussion these days as more and more customers care about purchasing a sustainable product. Some of the establishments included even grow their own produce at nearby lots. Chefs in this magazine explain their choices for using local seafood, fruits, grains and more. We also have a few of their favorite recipes.
Learn about the locally sourced dishes many chefs are cooking up, and that their guests are loving. These creations come from Fiore Di Pasta, King’s Fish House, and Lido House Bottle Works to name a few. These restaurants, along with others, explain what sourcing locally means to them and how it affects their menus, customer satisfaction, and ability to be creative in the kitchen.
Products to look out for include this issue’s produce pick, Violette de Bordeaux Figs. Additionally, the sweet and creamy Di Stefano Mascarpone is our scrumptious cheese pick of the month.
Executive Chef Richard Mendoza tells us how he ended up taking on the challenge of his
Mission Inn – Riverside
new job at The Mission Inn located in Riverside. He also boasts his own rooftop garden of herbs and vegetables that he uses in the many restaurants he oversees.
Alyson Dutch explains how marketing locally sourced items on a menu can appeal to all generations, but especially attracts younger customers, who value responsibly obtained products. We also learn how sourcing locally benefits the community outside the restaurant, another way to boost public opinion of a restaurant.
Check back for more articles, recipes, and inclusions. If the mailman doesn’t bring your Great Taste Magazine soon, let us know.
Great Taste Magazine 2018 May| June Issue covers modern Latin cusisine. Great Taste Magazine, the premiere connection to all the key decision makers in our local Southern California restaurant industry. Each month our 17-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: 8,000 – 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.
