Great-Taste Magazine November | December 2017 Issue is Hot Off the Press! This issue, we’re exploring all things tea. From tea-infused dishes, to a history lesson on afternoon tea, we’ve got all the details on how this leafy plant is making its way into the culinary scene of today. With a little help from some professional chefs, we provide recipes utilizing tea, that can be used by anyone at home. Additionally, we scored a few of featured Chef Shachi’s own recipes for Farro and Chestnut Stuffed Winter Squash and Watermelon Chaat.
Our tea-time discussion covers tea etiquette, tea menu items, and facts about tea. We also feature an amazing recipe for Matcha Panna Cotta paired with a Sesame Crumble for anyone who wants a unique experience for dessert.
Our discussion on business focuses on PR as well as liquor liabilities. Alison Dutch takes explains all the different ways a business can build up its reputation and create buzz. For businesses selling liquor, Sagi Rochman warns us about all the ways businesses can be held liable for alcohol-related accidents.
Mix Mix Kitchen Bar celebrated their 1 year anniversary and Taco Mesa celebrated its 25th anniversary. Congratulations!
At Great Taste, we love exploring unique foods. In this issue, we feature Italian taleggio cheese, Coraline endive of the Chicory lettuce family, and Petite Verdot wine.
We learn just what brought Chef Shachi to the culinary industry and explore some of her
Executive Chef/Proprietor
Adya – fresh indian flavors
www.adyaoc.com
favorites in “From the Chef’s Mouth”. This chef de cuisine has years of culinary experience under her belt from countries all over the world. Chef Shachi is the owner and executive chef of Adya, a delicious and unique fast-casual Indian restaurant with locations in Anaheim and Irvine.
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 2017 November | December 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 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: 6,000 – E-subscribers: nearing 15,000 – Industry Newsletter: over 10,000
If you’d like to join in on the fun, let us know Click here to send us an email (please enter which you’d like to subscribe to in the subject line).
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.
