Great-Taste Magazine 2019 September | October Issue is Hot Off the Press!
It’s all about brunch! This issue, Great Taste is taking an in-depth look at the exploding brunch scene. From growing trends, to target demographics, to basic brunch dos and don’ts, we’ve got the inside scoop on Orange County’s brunch scene.
With more and more brunch spots popping up, we’re taking a look at how this in-between meal has evolved into its current day form. Discover what makes this combination of breakfast and lunch so popular. Chef Gabriel Caliendo tells us how chefs are keeping brunch items contemporary with exciting twists on classic dishes. Of course, we also talk about one of the main appeals of brunch: the alcohol. Today, brunch is offering more than just cheap mimosas.
We ask chefs about their favorite brunch foods and learn why they decided to add brunch to the menu, or why they created a brunch-centric concept to begin with. They also tell us how many covers they get on average for their brunch and which days are most popular. Some restaurants are even sharing space, with multiple concepts open at different times in the same location. These new hybrid restaurants provide insights on how they operate successfully. Additionally, Great Taste uncovers the best way to utilize Champagne in your brunch establishment.
Gabbi’s Mexican Kitchen – Orange
Chaak – Tustin
Executive Chef Gabbi Patrick shares her success story with Great Taste. Growing up in the industry, we learn how Chef moved from managing front of house operations in her parents’ restaurants to becoming a chef and opening her own restaurants. We discover that her two thriving Mexican restaurants are based on travels with husband and business partner Ed. Chef Gabbi shares some spicy recipes with us, including her Queso Oaxaca featured on the cover, which is absolutely mouth-watering.
An adorable surprise in this issue, we’re exploring how our furry friends play a part in a growing brunch trend. Pet-friendly patios are increasingly in demand and restaurants have responded with special menus catered towards pets.
Check back for more articles, recipes, and inclusions. If the mailman doesn’t bring your Great Taste Magazine soon, let us know.
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.
